SNICKERDOODLE cause I’m not QUITE there yet with pumpkin😆

Happy Thursday friends, I’m flooding your feed with my NEW SNICKERDOODLE CHEESECAKE. So far all the cheesecakes I’ve ever made have been raw and this here beauty is baked. So far baked is winning. The texture is outta this world and for Autumn I’m going to be making several flavours.

The recipe is live and I’d love a visit if you want this kick butt recipe! *Swipe up in stories👆🏼

 SNICKERDOODLE cause I’m not QUITE there yet with pumpkin😆

Spoiler alert >> these are the best chocolate chip cookies ever🍪 The brain child of me and my friend

 .. Chocolate Chip, Pecan and Cranberry cookies. The recipe is up on my blog for your making pleasure🍪

I don’t know about you but I LOVE a loaded cookie and this one is loaded. I played around with a variation of dates instead of crans (thanks for the suggestion T!) and walnuts instead of pecans (the misters favourite☺️)on a  previous post which I will be making again for years. Enjoy!!!! Link in profile, just look up cookies🍪🍪

 Spoiler alert >> these are the best chocolate chip cookies

So yesterday like all the days I was craving cookies. I decided to whip up a batch of

 Life Changing Tahini Chocolate chip cookies but I made them vegan. So damn good and such an easy recipe to modify when needed. I love trying my friends recipes! To my fellow creators, do you? We are forever evolving and learning. I lean on you so that I can become a better version of me. That’s what this platform (for me) is all about🍪 I have met some incredible people on here, super grateful this morning. What are you grateful for today?

 So yesterday like all the days I was craving cookies. I

This cake has me feeling all the Christmas feels. My CRANBERRY CHEESECAKE is light and airy with just the right amount of tart and sweet. Literally the best thing I’ve eaten in a very long time. I got a little fancy (tis the season🙂) with the swirl action but if that’s not your jam just layer it on without the design! The recipe is up on the blog, just tap the link in my profile and it will take you directly there🥰

 This cake has me feeling all the Christmas feels. My

Did someone say peanut butter cups? Oh right, that was me😁 They we’re simple AF to make and turned out, dare I say, perfect🙌🏼 ~~~~ •

Line muffin tin with cupcake liners.  Melt chocolate and oil in microwave(30 sec increments) or stovetop. Add in vanilla.. line chocolate layer and then freeze for 15 min.

Melt and stir until well incorporated. Layer on top of set chocolate. Put back in freezer for an additional 5 min.  Top with remaining chocolate and sprinkle with Maldon sea salt. Put in freezer for an hour to fully set and then EAT😋😋

 Did someone say peanut butter cups? Oh right, that was me😁

These black bean walnut brownies are Always a good idea😊

~~~~ there is a very good chance they will be gobbled with

 vanilla ice cream and sliced strawberries... a VERY good chance😁

 These black bean walnut brownies are Always a good idea😊

I will admit that my cookie box was heavy on chocolate this year. A testament to where I’m at lol but hey, it’s homemade, refined sugar free and made with pure cacao so in essence it’s actually good for you (Yeah, yeah, that’s the ticket, keep going there girl,  they’ll belieeeve you😉)! I love how bark can be made with whatever toppings you want. The base is delicious on its own but the creativity comes with whatever is in your pantry. For this one I chose peanuts, cashews, candy cane, pumpkin seeds and pistachios. I store mine in the freezer. Happy Monday! Eat chocolate!

Setup double boiler(I use a small pot of water and a stainless steel bowl). Melt cocoa butter, add in remaining ingredients and stir to combine. *full recipe is on site/swipe up in story👆🏼

 I will admit that my cookie box was heavy on chocolate this

WALNUT CHOCOLATE CHAI BARS are coming in hot this morning! I just posted them on the blog for your and will add an easy swipe🆙 in my stories!

These bars are def going to be part of your Christmas baking roster. They are almost completely refined sugar free with only 1/4 cup of coconut sugar (rest is maple syrup—the good stuff), vegan (obvi) and gluten-free. They take very little effort to come together and will blow your mind☺️

https://www.terianncarty.com/snacks-and-pastries/2020/11/10/walnut-chocolate-chai-bars

 WALNUT CHOCOLATE CHAI BARS are coming in hot this morning!

🐥Easter is going to look a little different this year. Normally we would be hauling down the 401 to my moms for a family gathering. The plan was to make this cheesecake for my them. I created this Lime Cheesecake for

 and it turned out so beautifully it is now heading to my blog. We may not be eating with the family but I will def be creating something for this weekend. Maybe mini versions of this! Can’t wait to share the recipe with you🐰

 🐥Easter is going to look a little different this year

Pardon me while I clap for my damn self👏🏼👏🏼 Introducing my Adzuki Bean BROWNIES! These beauties are gf, vegan and refined sugar free. They’re packed with cacao (not cocoa), sweetened with my families maple syrup (need more Ma!), and adzuki beans of course. I basically swapped the black beans for adzuki beans from my previous brownie post. Sneaky, I know. Make em and let me know what you think!

*1/2 cup Pure maple syrup •1 Tbsp melted

 Pardon me while I clap for my damn self👏🏼👏🏼 Introducing my

What Mom really wants? SCONES. Last year I made Rhubarb Scones and this year I updated the recipe. The results are heavenly. Scones are a super easy way to impress dear mom so whether you are lucky to have your mom for brunch or dropping these off at her front door, she will be pleased as punch. They are gf, vegan and refined sugar free but def not lacking in taste or texture.

To my mom whom I won’t be seeing, I love you and I wish I was baking these beauties for you this Sunday (maybe we should bake them virtually and share one over tea and a FaceTime)💞

Sending love to mothers in all our capacities. Whether you’re a mom to humans or fur babies. Celebrate your self and eat some scones.🌸

https://www.terianncarty.com/breakfast-smoothies/2020/4/1/rhubarb-walnut-scones?rq=Scones

 What Mom really wants? SCONES. Last year I made Rhubarb

The Christmas Baking continues over here! I created this CRANBERRY CHOCOLATE. BANANA BREAD last year but it never made it to the blog (ya know—life🙄) but this year is a tad different (ya know—covid😬). This recipe is tested tried and true and omg delicious. Full of whole cranberries, chocolate and topped with crunchy walnuts. This bread is the perfect Christmas addition (also makes a great homemade gift🎁) to your breakfast table or for that social distancing coffee date☕️

https://www.terianncarty.com/snacks-and-pastries/2020/11/3/awi3uqn20j9tqsrrod2g6zucevclrr

 The Christmas Baking continues over here! I created this

I’ve only ever attempted one other cake in my life and while it tasted good, nothing compares to this beauty that I made for one of my nearest and dearest

birthdays last night. The cake was morphed from a few different recipes (

)but the result is all mine (with the coaching help of my bestie @____christym____ aka the cake whisperer🎂) The raspberry jam in between the layers and the

 maqui berry infused icing was legit the best. I’ve got tons of icing left so I’m thinking cupcakes today🧁😁 That is, if I can convince Nora to get off me🤍

 I’ve only ever attempted one other cake in my life and

All hail PEACH SEASON! This Peach  Crisp is so good and so easy and don’t tell anyone but I had it before AND after my dinner🍑😁

Mix the fruit with starch and sweetener. Set aside. Preheat oven to 375. Mix crumble ingredients. Pour fruit into a baking dish, layer crisp topping on top. Bake for 45-50 min. Serve with ice cream.

 All hail PEACH SEASON! This Peach  Crisp is so good and so

I posted this beauty on my story last weekend but for those of you who missed it... This beautiful pie is the brain child of the amazing

💕If you aren’t following her, get on it. She posts healthified (is that a word?🤷‍♀️) desserts with zero guilt attached. I made this cashew butter chocolate pie for my families thanksgiving and it was a hit. I finished it with a healthy lunch of Himalayan pink salt which sent it into another dimension. Yum...🤤

Thank you to everyone who reached out to me yesterday. I didn’t sleep well. I never do after mouth surgeries. They are invasive and traumatic on the body. Tonight should be better🙂 .

 I posted this beauty on my story last weekend but for those

Weekends are made for many things and one of those things is baking.. I hadn’t made my super simple FLOURLESS PEANUT BUTTER COOKIES in far too long so I decided to whip up a batch —with my freshly made peanut butter (see reel from yesterday🥜). I love these cookies because they have 5 ingredients. Well, in yesterday’s case 6 because I decided to add chopped chocolate and drizzled chocolate. EXTRA I know but clearly it was needed😆

Pinch Maldon salt in  batter AND for top of cookies

Preheat oven to 350. Make flax egg, combine sugar, vanilla, salt, flax egg and peanut butter and combine with hand mixer. Chop up chocolate.  Roll cookies into a ball, stuff chocolatier pieces in middle of cookie. Flatten with your hand, press with a fork.

Sprinkle with salt. Bake 12-15 minutes. Allow to cool, drizzle with melted chocolate. .

 Weekends are made for many things and one of those things

I am almost positive this will be my last strawberry recipe of the season but please don’t hold me to that. These little cheesecake cups were so delightful and so easy to make. Swipe for more shots!!

1 1/2 cups sliced strawberries (plus more for serving)

*full recipe is on the blog!! Swipe up in stories!*

https://www.terianncarty.com/snacks-and-pastries/2021/7/26/strawberry-cheesecake-cups

 I am almost positive this will be my last strawberry recipe

Banana cake because I needed to try something different than a loaf😆 Refined sugar free, Vegan and Gf. I was inspired by my friend

 after seeing her banana sheet cake and decided to whip one up myself! This Walunt Choco Chip Banana Cake is a winner but I am going to try another flour combo before releasing the recipe. This is the blessing and the curse of recipe testing when you are in isolation, I keep producing and it’s gotta go somewhere😋 Thankfully I have a very willing neighbour and mister and let’s be honest I enjoy a slice or two as well😊 No guilt, no shame. Happy Saturday peeps, what cha baking???

 Banana cake because I needed to try something different

🥜My peanut butter cookies are legit one of the easiest things you will ever make. They are all of the free except for coconut sugar. They are not free of that😁 I posted this recipe on my site back in 2016 and just went to check it. Omg how times have changed. I took the picture down cause it was down right hilarious, but the recipe is still solid as a rock🥜

 🥜My peanut butter cookies are legit one of the easiest

Do I have a treat for you. This no bake deliciousness was super easy and requires things you already have in your pantry. The original recipe is

.ca (if you aren’t following her—>GO NOW). I only slightly modified it and it is AS good as she said they would be. The mister and I inhaled them in under a week🤣

1️⃣In small saucepan over medium heat combine oil, maple syrup and mix together. Lower heat and add oats, cinnamon, sea salt and vanilla. Stir to combine. Prepare an 8 by 8 pan with parchment paper. 2️⃣In a microwave safe bowl, combine tahini, almond butter and chocolate chips. Heat in 30 sec increments until fully melted and stir to combine. Remove from heat. 3️⃣ FIRMLY press 3/4 of the oat mixture into bottom of prepared pan. Pour 3/4 of chocolate mixture on top. Try to get as smooth and even as possible and then finish the top with remaining oats and then drizzle remaining chocolate. 4️⃣place in freezer to firm up. I let them sit for several hours. When ready, Alice them up and enjoy!!!

 Do I have a treat for you. This no bake deliciousness was

What does one do with extra batter and icing from a client shoot? Well if you’re me, you make a mini cake double layer funfetti cake and inhale. This little cake was a blast to shoot and tasty as all get out. Blueberries made the icing POP and I just can’t get enough of my pansies. They’re showing up in all my recent shoots cause they’re just too pretty🌸

 What does one do with extra batter and icing from a client

Easter Monday and the treats keep on coming!!! Carrot Cake Cupcakes (really just a muffin with a super duper delicious icing). I gotta tell you these were some tasty little cakes and might have to redo today cause it’s still Easter🥕🥕I wanted to make these with orange juice but all I had was a grapefruit. I’m here to tell you, the grapefruit was PERFECT but if oranges are more your jam, use orange juice. The full recipe is hitting the blog today!

 Easter Monday and the treats keep on coming!!! Carrot Cake

Amazing what a couple of days away from the camera can do for creativity. I literally could not WAIT to pull these images off my camera and to share my latest recipe with you all. Summer is officially here and so is strawberry season. I’ve already picked twice and have plans to go back one or even two (depending on the berries) more times. When it’s time it’s time and I can’t think of a better way to use fresh berries than my delicious cheesecake.

https://www.terianncarty.com/snacks-and-pastries/2021/6/24/strawberry-cheesecake?rq=Strawberry%20

For the recipe please head to my blog and give it some love. An easy swipe up is all you need to take you there in my stories.

What is your fave way to enjoy strawberries?? I’ve got more ideas up my sleeves but always looking for suggestions🍓🍓

 Amazing what a couple of days away from the camera can do

Ok guys, so THIS happened yesterday and I am so excited about it. The recipe will most definitely being going up on the blog (hopefully today) but I’d like to introduce my CHOCOLATE WALNUT BUTTER TART SQUARES. I need to change the name as it’s a bit busy but there isn’t anything about the recipe I would change. This is like a cross of a butter tart and pecan pie mashed into one another. V, GF, DF, RSF and they are awesome. Can’t wait to share the recipeeeeee👏🏼👏🏼👏🏼

 Ok guys, so THIS happened yesterday and I am so excited

This is the summer of the galette for me and everyone who eats with me haha.. 🍒A fun and EASY dessert and one that is perfect for fathers day. Happy Father’s Day to all the dads out there. I am blessed to have two and even more blessed to be able to visit with both of them♥️♥️ This galette is apricot and cherry and once the crust is made (or bought 😜) its the easiest dessert ever☺️ .

~Preheat oven to 400. ~Slice apricots and cherries in small slices and place into large measuring cup until you have 2 full cups worth. Add cinnamon, monk fruit sweetener and cornstarch and toss well to combine. ~Spritz cookie sheet with water and place parchment paper on it. Lightly dust parchment with brown rice flour. Place dough on parchment. Roll out pie dough (working quickly) until you have an imperfect circle about 12 inches in diameter. ~Place apricots in middle of prepared dough leaving about 3 inches of dough at the side. Using the parchment paper as a guide gently fold dough over the fruit. The middle will be left open. ~Melt butter. With a pastry brush ad butter to edges of galette and sprinkle with golden sugar. ~Place in preheated oven and bake for approximately 1 hour. Let cool slightly before serving. Serve with dairy free ice cream(

 This is the summer of the galette for me and everyone who

Christmas baking continues..Couldn’t resist sharing this BEAUTY with you! My CRANBERRY CHEESECAKE is just perfection💓💓 recipe below..💋

1 Cup ground  Rawcology Blueberry granola

Mix dry dry ingredients in a medium size bowl and then stir in melted butter and mix thoroughly. Press the mixture into the bottom of a 8” spring form pan. Bake for 10 minutes in a pre-heated oven.

In a high speed blender add all filling ingredients up to cranberries. Blend until smooth. This should yield just over 4 cups of filling. Pour 2 1/2 cups of cream cheese filling onto prepared crust. Tap several times to release air bubbles. Place in freezer and set for 1 hour. Meanwhile add cranberries and maple syrup into remainder cream cheese and blend until smooth again. Once middle layer is set, pour top layer onto it. Tap again and place back in freezer until ready to serve.

 Christmas baking continues..Couldn’t resist sharing this

Who’s baking this weekend?? Let me entice you with one of the finest galettes I have ever made. Galettes rule for a couple of reasons, a) they don’t have to be perfect. The whole gig is rustic so no fussing over crimping the perfect crust. B) you can use whatever fruit you have on hand. I used strawberries and the last of my rhubarb. HEAVEN. C) they are unbelievably tasty. Need I say more. I used

 pie dough recipe but here’s my filling..⬇️

Preheat oven to 400. Add fruit to a bowl and sprinkle with cornstarch and Lakanto. Stir to combine and let sit for 15-20 minutes. Roll out the dough (on parchment paper on the baking sheet you’re going to use to bake it) roughly 12 inches in diameter. Scoop fruit into middle of the dough. Use parchment to fold up edges. Brush with milk and sprinkle with sugar. Place in oven for 50-60 minutes or until golden brown. Serve with ice-cream.

 Who’s baking this weekend?? Let me entice you with one of

I’ve got ALOT of talented friends here on insta. I have literally thousands of accounts to choose from but I adore supporting the peeps who support me!! One of my faves is my girl Camila from

 ⭐️ If you haven’t heard of her, go to her insanely gorgeous account. You won’t be sorry ya did. I made her Tahini Almond Truffles last night and added a sprinkle of Maldon sea salt to the tops. I’m supposed to take these to. My moms for Xmas but if they make it through till tomo, I’ll be very VERY surprised😉

 I’ve got ALOT of talented friends here on insta. I have

The last of my rhubarb and fresh strawberries went into this beauty and omg was it good…. I posted a fail safe recipe back in April but the difference here is that I picked the rhubarb and strawberries🍓🍓🍓myself. The difference in taste is incredible. I am going to squeeze one more pick in (fingers crossed) before strawberry season days adieu. Crisps will forever and always be one of my faves. So easy and so delicious. You can swap out the fruit that’s in your fridge. Sooooo much love for the humble crisp❤️

https://www.terianncarty.com/snacks-and-pastries/2021/4/20/strawberry-rhubarb-crisp (swipe up in stories🍓)

 The last of my rhubarb and fresh strawberries went into

Pretty strawberry baked oats cause it’s nearly strawberry season here in Ontario and there’s no such thing as too many strawberry recipes. Agreed? Cool. I posted the recipe in my reel a few posts back so head there and save it!! This fruit in the recipe is easily swapped so you do you!! Oh and the leftovers are just as good🍓🤗

 Pretty strawberry baked oats cause it’s nearly strawberry

A couple of months ago I was introduced to a lovely gal named Murielle. A few of my foodie friends had recommended her page to me. They know my passion for photography and learning would be in line with her work. Since meeting her I have started expanding myself. Trying new techniques that before seemed inaccessible. Too nervous to try, and kept going back to what I deemed safe. There is no trick to this, there is just work. Trying and trying again. My work has grown so much over the past 3 years and I feel it taking another turn. I’m excited to play now and actually take the time to do stuff for me and not just client work. It’s just like teaching yoga for me, ALWAYS be a student, practice humility, and stay the course. I’m so thrilled to be featured in the latest issue of

.. there are so many amazing creators in this issue (damn Canada post, where’s my copies🤣?!?)but thanks to my friend

 I got a sneak peak (she took pics and sent to me.. how freaking sweet is that🥰

These cardamom truffles are delish. I kept them in the freezer making them the perfect after dinner treat! Head to

 A couple of months ago I was introduced to a lovely gal

Rainy Mondays call for cinnamon buns am I right?? I’m exceedingly proud with how these beauties came out thanks AGAIN to the genius of

 🌼 We have tried many gf vegan recipes and this one turned out damn near perfection. Instead of using powdered sugar I stirred 1tbsp of maple syrup into 1/2 cup of yogurt and drizzled on top🌼