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😆

I have been making some cheesecakes lately but THIS one has made me the happiest😁 There is still a few weeks of summer left and I for one am NOT rushing. I LOVE FALL but it’s the precursor for winter so I am here for all things berry as long as I can still get my hands on them. ALLLLLLL the wild blues from Quebec went onto the top of this beauty, plus handpicked raspberries and strawberries🍓So flipping good....

I just finished writing and posting the recipe on the blog so I do hope you take a peak. I will be dropping it into a swipe up on stories!

https://www.terianncarty.com/snacks-and-pastries/2020/8/20/xri54dyfh4so2uduhpaegzogud84a6

 I have been making some cheesecakes lately but THIS one has

I saw peaches and couldn’t help myself. I also saw

_ca peach and maple pecan ice cream and simply said life is too short to not.. Peach and blueberry crisp with ice cream is pure summer people. Pure summer🍑💙

 I saw peaches and couldn’t help myself. I also saw

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

Notice something missing? 🍩🍩🍩I can’t turn my back for ONE MINUTE haha🤣These little donuts were the perfect treat to end last nights dins with friends. Love this recipe

 🍩 Will be returning to this one again and again!!!

 Notice something missing? 🍩🍩🍩I can’t turn my back for ONE

 roll lately but I seriously can’t help it. I’m working my way through the cookbook and still have 4 recipes bookmarked for this week. We were supposed to have company tonight so I made the base and filling last night but then the company cancelled leaving us with a whole pie😳 After successfully slicing and inhaling the first piece words can’t really describe how damn good this is. I toasted the coconut last night (twice actually cause I got distracted the first time😏) and sprinkled on top of the coconut whip. IF you’re not a coconut fan, don’t bother with this one BUT if you love coconut (cause it has coconut in all its forms in the pie) stop what you’re doing and look this recipe up or better yet just go buy the cookbook. You won’t be disappointed. I promise💛 Now, I’m going for a walk so I can eat more pie😜

 So I know I’ve been on a bit of a @thefirstmess  roll

Forecast for today, more of these bars! I made these crispy treats some time back but methinks it’s worth a revisit. I gave up on my break from baking and made banana bread on Friday  that I cannot wait to share with you!!! Until then, make these🙌🏼

In a large pot melt butter. Add marshmallows. Once melted, add vanilla, Pb and still to combine. Add in puffed rice and mix thoroughly. Grease and or parchment a 8.5/8.5 baking dish and firmly press crispies mix in. Place in fridge. Chop a bar of

_sweets chocolate and melt with 1tsp of coconut oil. Spread choco on top of crispies and sprinkle with Maldon sea salt. Wait till they are set and then heat a sharp knife to slice. Enjoy!!! .

 Forecast for today, more of these bars! I made these crispy

Don’t mind me, I’m still just drooling over

 brownie/pie/tart creation. Why choose when you can have all 3? It was SO YUMMY. Pecan pie on top, chocolate brownie in the middle and pie crust on the bottom. All the hell yes PLEASE🤤🤤

 Don’t mind me, I’m still just drooling over

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!

Cause these cookies never get old. Made them with almond and peanut butter. Fully intending to turn these into ice cream sandwiches... good GAWD😜-----------

 Cause these cookies never get old. Made them with almond

I have spent a great deal of time over this past week watching listening and learning. I can tell you one thing I know for certain, and that is that I do not plan to stop. I have been inspired by many fellow creators this week by how they chosen to navigate this time. Some have been silent, some have been loud, some have been posting only on stories, but one of the themes I am most resonating with is the desire to share others work. My good friend

 and tons of other amazing accounts have been sharing and AMPLIFYING POC voices and I wanted to do the same🖤

 🖤 As soon as I started following her I knew she was the real deal. Her talent and skills are a tad mind blowing and someone I know I can learn a great deal from. I DM’d her a while ago and Invited her out for coffee next time she’s in Toronto. A fellow Canadian that lives only 6 hours away🤣 Please go check out her stunning account to see why I’m gushing😍

 I have spent a great deal of time over this past week

Doing a little recipe testing before my bestie comes to visit this weekend. This little number is a raw chocolate ganache cake made with cacao, dates, walnuts and, wait for it, avocado.. turned out amazing! I’d say it’s definitely bestie worthy❤️ .

 Doing a little recipe testing before my bestie comes to

Weekend baking plans are set. More cheesecake, all the cheesecake, there must be cheesecake. My cheesecakes are a fan favourite and while I posted this beauty not long ago, I thought I’d nudge you once again if you haven’t already tried. It’s so fresh, light, tangy and just perfect for spring. The recipe is on the blog but my I’ll drop it here for your convenience.

1 Cup ground lemon ginger granola (ground into sand like texture)

Grease 8” springform and cut a circle of parchment for bottom of pan. 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.

Spray an 8” springform pan with nonstick coconut spray and set aside.

In a high speed blender add all filling ingredients up to the kiwi. 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 kiwi and spirulina 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.

Take out of freezer and place in fridge for approximately 4 hours before slicing.  Use a hot knife to separate cake from springform pan.  Use a offset spatula (or a knife) to smooth out any rough edges from separation.

Use a very hot knife to cut slices.  Wipe your knife between each slice to keep slices clean.

 Weekend baking plans are set. More cheesecake, all the

I have made avocado puddings in the past but THIS is the ONLY one I’ll be making for the rest of my days.... I’ll be posting this one in a couple of days but NEED (ummmm want😜)to try making it at least once more to make sure it’s just perfect and all my measurements are recipe worthy. Can’t WAIT to share this one🤤

 I have made avocado puddings in the past but THIS is the

Making Mischa work for her dessert... Salted Caramel Slice for today’s family lunch.. so freaking good. Even my predominantly non vegan family was thoroughly impressed☺️ Recipe

 Making Mischa work for her dessert... Salted Caramel Slice

Oh hey! Happy Monday! Don’t mind me I’m just over here clinging to every last moment of summer😂 I am soaking up some rays on this stunner of a Monday dreaming of my Berry Cheesecake Bars. I posted them not too long ago but a different perspective is sometimes necessary am I right, or am I right?

On another note, I’m in straight up procrastination mode knowing full well there are recipes that need wrapping up and ones that should be created but I just can’t stop sitting in the sun. It’s too nice out!! Recipe link is 👇🏼👇🏼

 Oh hey! Happy Monday! Don’t mind me I’m just over here

When people show up for each other things get moving energetically and for that I am grateful. Sometimes it is simply a conversation that needs to be had and sometimes it is deeper than that. Regardless, it takes courage to put yourself out there and be seen. It takes strength to show up and do the work. I am a beautifully flawed human who is trying to change the patterns of my past. Work the steps in my life so that I do not repeat what was once the turmoil I called existence. No judgement, a whole lot of acceptance and compassion and a damn fine strawberry cheesecake🍓This beauty turned out amazing. Recipe upon request💞💞

 When people show up for each other things get moving

Ok so this happened today... went for a walk to

 was too much to take so we caved... first time trying the Josephinelouis😋 Sooooo good and thank god we shared. Within nano seconds I had chocolate everywhere💗

 Ok so this happened today... went for a walk to

The amount of inspiration in this here platform can sometimes be overwhelming. Am I right? With soooooooo many gorgeous accounts to follow, how in the world do you choose? Well, for me, like many of you, it goes by connection and I felt a serious connection to

_ the moment I saw their account. So if you don’t know who they are go and find them now. I made this Chocolate Coconut Cream Pie for dessert today and yes, it’s as decadent and delicious as it looks.  My pic, my pie but all their recipe😋 Good night sweet peeps💛💛

 The amount of inspiration in this here platform can

CHAI BUNDT  CAKE getting the royal treatment with a CHAI GLAZE. It was so good we ate half of it in one day and felt compelled to give the other half away☺️The recipe is heading to the blog this morning (stay tuned in stories✨) This would be a great gift but also heaven on Christmas morning with a big cup of coffee👌🏼

 CHAI BUNDT  CAKE getting the royal treatment with a CHAI

and I went a whole hog and made these crunchy peanut butter brownies

 .. I opted for the drizzle instead of the swirl and added crushed walnuts for crunch. So beyond delicious kids, head to her site for the recipe😌

 So yesterday was #worldchocolateday and I went a whole hog

Christmas Pudding?? Don’t mind if I do!! Chocolate pudding is such a lovely way to end dinner. For ME, I always need texture in my pudding. Like crunchy bits somewhere, ya know? So for this pud I blitzed my granola into a rough sand texture and placed in the bottom of my jar. I topped it with coconut kefir but coconut whip or yogurt would be lovely as well! This recipe is live on my blog and would be ever soooo honoured if you tried it... 🍫Link in profile♥️

 Christmas Pudding?? Don’t mind if I do!! Chocolate pudding

So for those of you that watched my stories the other day might remember my “mistake”. I was following my own black bean brownie recipe and forgot two key ingredients.. cacao and coconut oil. I knew something was up when I put them in the pan but when you make something all the time you rarely go back to check your recipe, at least I don’t. The result was absolutely delicious. I’m calling these black bean blondies and will make them again, but next time I won’t forget the oil😉 Mistakes happen, we humans make them all the time, but this is also where MAGIC happens. New recipes are created, new places are discovered. Instead of beating yourself up, have a laugh and enjoy the process🤷‍♀️

 So for those of you that watched my stories the other day

I’m off to a sweet start to kick off March AND  a new week. My take on a snickers bar took a turn with the addition of mini marshmallows and I now I’m struggling with a name🤣. They are ridiculously delicious and so fun to make that it was hard not to eat them all in one go.

Who wants one?! These beauties are heading to the blog with or without a catchy name but any of you clever peeps want to throw some my way, let me here it!!!

 I’m off to a sweet start to kick off March AND  a new week

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

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

Pie for breakfast😁 According to the recipe

 we had to WAIT a minimum of 4 hours before plowing back the pie. I would have eaten it last night but the man insisted, so pie for breakfast it is😊 I made a coconut whip to finish it and sprinkled some pumpkin granola cause well it IS breakfast😉------ .

 Pie for breakfast😁 According to the recipe @minimalistbaker

When you have the makings for these delectable treats you get to making them!! I bought the moistest (yeah I said it) dates

 and as there was only 8 in the bag I thought why not stuff them? I introduce SALTED TAHINI WALNUT STUFFED DATES. They are beyond good people and may have to have one before my workout.

Stuff the dates with the tahini and walnuts, melt chocolate and coconut oil. Coat each date with chocolate, sprinkle with chopped walnuts and sea salt. Put in freezer. Perfect little treat!!!

 When you have the makings for these delectable treats you

🍒I had leftover pie dough so I made a galette. A cherry galette actually and boy was it good🍒Cherries are finally in abundance round here (not local yet) so I’m eating them with just about everything. Cherry filling was easy peasy with lemon juice, zest, a wee bit of cornstarch, date sugar and vanilla. I topped this deliciousness with

_delicious vanilla ice cream cause DUH🍒