Lemon, Coconut Sweet Bread

I have a little bone to pick … with life that is.


Why is Meyer lemon season seriously .0823123 seconds long?!?! And how the heck to I get my hands on some without them going bad?!

See, originally I wanted to make this recipe using Meyer lemons – because they’re so little and cute and lemony, but not super tart. So I bought a bag ( I could have bought a car for less … by.the.way. – not the point) I ended up keeping them on my counter for a couple of days – and poof – they turned.

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So I used regular lemons. And this bread came out spectacular however if you have Meyer lemons, please use them instead and kindly send me a slice of bread … and a box of tissues.

Rant over.


Also, why do people say, I have a bone to pick .. that’s gross – I’m kind of wishing I didn’t say that now. But what’s done is done – when life gives you lemons – make bread … okay, now I’m definitely wishing I didn’t say that. Although, I would be lying if I said I wasn’t on the floor laughing.



Normally, I share what I bake for the blog with family, friends and co-workers – this bread though, it didn’t even make it out of our home … the top gets so crusty and it smells so lemony as it bakes. I’m clearly welcoming spring with open arms with the combination of lemon and coconut – it was a gamble with the citrus and sweet coconut buuuttt Daaaamn, Daniel!


Lemon, Coconut Sweet Bread


  • 1 ½ cup sugar
  • ½ cup brown sugar
  • 4 cups flour
  • 2 Tbsp baking powder
  • 1 tsp sea salt
  • 2 Tbsp Lemon Zest
  • ½ cup dried coconut
  • 2 eggs
  • 1 tsp lemon juice
  • ¼ tsp Malibu rum
  • 2 c milk
  • ⅔ c olive oil


Preheat oven to 350 degrees.

In a large bowl, combine brown and granulated sugar, flour, baking powder, sea salt, lemon zest and dried coconut.

In a separate bowl, beat eggs, lemon juice, milk, Rum and olive oil.

Combine, the wet and dry ingredients.

Pour into a well-greased loaf pan and bake for 1 hour ( it should pass the crumb test by this point)


Pumpkin Walnut Pumpkin Spice Swirl Bread

Happy Thanksgiving weekend to all of my Canadian Buddy-old-pals!!

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This long weekend ( like many long weeks) to me is the official kick off of fall … warmer clothes, my heat goes on in my condo (yippee)..it’s also the official kick off of hockey? YEEESS!! Hahaha .. you can take a girl out of Canada, but you can’t take the Canada out of a girl.

Do you guys remember making hand turkeys when you were younger? … I’m pretty sure I did in elementary school … and then things got a lot more sophisticated when we began making placemats in grade 5. Those were the cool days!!


This weekend Mr. LTSL and I will be spending it with family, there’s sure to be lots of food and probably a few post-turkey naps tossed in.

I hope you all have a beautiful weekend, filled your loved ones … and a little (or a lot) of turkey doesn’t hurt either. And while the focus maybe on dinner, I have a breakfast that will blow your family away.


Almost too pretty to eat. Almost. And then you take a bite, and you’re in love.

Pumpkin Walnut Pumpkin Spice Swirl Bread


 1/2 cup milk

3 tablespoons butter

2cups all purpose flour

1/4 cup granulated sugar

1 large egg

1 1/2 teaspoons active dry yeast

1/2 teaspoon sea salt

n a medium sized bowl, heat milk and butter in microwave for 1 minute should be warm to the touch. Transfer to a large mixing bowl and add 2 cups flour, sugar, egg, yeast, and salt. Mix until well combined. If the dough is too sticky, add 1 table spoon of flour at a time, until you get a firm dough. On a lightly floured surface, place dough and knead until smooth and elastic. Form into a ball.

Transfer the dough to a lightly oiled bowl.

Cover and allow the dough to rise for 2 hours.

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 ½ cup Pumpkin Puree

1/3 cup brown sugar, packed

1 tablespoon pumpkin spice

¼ cup walnut halves

1 large egg, beaten

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together the pumpkin puree, brown sugar and pumpkin spice. Set aside.

On a lightly floured surface, roll out the dough to approximately an 11 x 15-inch rectangle. Spread the pumpkin  mixture uniformly on the dough, leaving a 1/2-inch border around the edge. Starting lengthwise, roll the dough like you would a cinnamon roll. Pinch together the edges to seal.

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Using a sharp knife, cut the rolled dough in half lengthwise. Pinch together one end of the dough and braid the two long strands. Pinch together the remaining end. Form the dough into a circular shape and pinch together the pinched ends. To create a pumpkin swirl wreath.  Transfer the circle to a lightly greased cast-iron beaten egg. Gently tuck in walnut halves sporadically around the dough. Bake for 30 minutes.

Remove from oven and allow to cool for at least 30 minutes. Dust with icing sugar and serve.


Enjoy, remember to take a moment this weekend to remember how lucky we are to live in such an amazing country – with all of the opportunities presented to us. Take a moment to be thankful for great friends, your health and you’re happiness. It’s the simple things … like how amazing your house now smells😉


Apple Cinnamon Beer Bread

It seems we’re having a boozy week over at LTSL!!


Cheers to eating your alcohol.

Cheers to October ( also .. WHAT?!?!)

Cheers to fall fashion and carbs.

Thank all that is warm and cozy for carbs!!


I think I also deserve some what of a medal ( or an extra slice of this booze laden bread) for not having a Pumpkin Spice Latte for the year … yet. I’m actually seeing how long I can hold on … at least to thanksgiving?!

With me writting this, I’ll probably get a whiff on my way home and cave.

But for now … wooo hooo goooo me!! The ironic part is I’ve had my fair share of pumpkin/ pumpkin spice goodies.


And because you’re probably sick of all of the pumpkin pizzazz I’m brining you another fall favourite … beer. Kidding … apppppplllleeesss … even though there’s no actual apples in this recipe … okay … let’s just go back to beeeeeeeerrr then.

Apple beer.


Not drunk … I promise.

Apple Cinnamon Beer Bread


3 cups flour (sifted)

3 teaspoons baking powder

1-teaspoon salt

1 teaspoon cinnamon powder

¼ teaspoon ground ginger

¼ cup sugar

1 tablespoon apple sauce

1 teaspoon apple juice

¼ cup butter, melted

1 1/2 cups bottle Apple Beer

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  1. Preheat oven to 375 degrees.
  2. Sift flour into large bowl with baking powder, salt, cinnamon, ginger and sugar, making sure they’re mixed well.
  3. Add apple sauce, apple juice, and beer. Stir until just combined.
  4. Pour into greased loaf pan and pour melted butter right over the top.
  5. Bake for 1 hour  minutes or until gold brown.


Also, because we have a friendship based on trust … I trust that you will toast a slice ( or 7) slater it with butter and sprinkle it with cinnamon sugar.


Your life is now complete.

S’Moreo Banana Bread with S’Moreo Cookie Butter

You’re about to win.

Win breakfast that is … or life – because technically you can eat banana bread anytime.


Especially when said banana bread is slathered in cookie butter. Homemade cookie butter with coconut oil, and everyone is saying coconut oil is good for you and things – which means, this cookie butter is pretty much celery.

You’re winning. I want you to win.

I’m about to have a crazy-fun-food filled weekend and I’m sooooooooooooo excited!! Toronto’s Front Street Foods; which I have to say has been such a huge success – I vote that it becomes an annual summer shindig the city holds – the Kensington Krawl; which I plan to blog about – but pretty much is a stroll through Toronto’s Kensington Market learning about the History and tastes offered annnnnnndddd Sweetery Toronto … which I think is the FIRST EVER all sugar coma induced foooood faaaiiiiiirrr!! You’ll be sure to find a zillion-trillion-billion pictures on instagram; im trying to go easy.


I can’t wait! Tell me, tell me , tell me what are you doing this weekend? Is it summery? Are popsicles involved? Ice cream? S’mores, sunshine and barefeet in the grass?!?! Dear Summer, please never end – except fall  I love your comforting spices, tastes and fashion. But I’m not ready to let go of you summer!!


While holding on to every inch of summer, have you guys tried the S’more flavoured oreos .. which I’ve coined S’Moreos( … go ahead Christie you can claim the name) – they’re goooooooooooood! I really like them, sweet but not crazy sweet.

So I threw it in banana bread and called it breakfast aaaaaaaaannnnnddd I made butta with it. Not just butter, like in proper English butter … this is seriously butta … it’s so good I was tempted to lick my blender risking getting cut.


S’moreo Banana Bread


  • 2 cups Flour
  • 1/2 cup Sugar
  • 1/2 cup brown sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon sea Salt
  • ½ cup Olive Oil
  • 2 Eggs
  • 3 very ripe Bananas, mashed
  • 1 teaspoon Vanilla
  • 5 Crushed S’more Oreo Cookies

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  • Preheat oven to 350 degrees and spray a bread pan with non-stick cooking spray
  • In a large bowl, whisk together dry ingredients; flour, sugar, baking soda and salt
  • Add oil and eggs, one at a time.
  • Add mashed banana and vanilla, beat well
  • Fold in your cookies
  • Pour into pan and bake for 60 minutes


S’moreo Cookie Butter

  • 16 S’more oreo cookies
  • 1/8 cup coconut oil at room temperature

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Combine both the oreos and the coconut oil in a food processor or blender. Pulse for 3 minuets – the butter will seem really thin ( that’s okay!!) as your butter cools, it will solidify.



Roasted Grape Red Wine Muenster focaccia

I want to wine and dine you.


All in one meal .. snack?… appetizer?

Bread – Gooey cheese – and red wine, and grapes .. so it’s also health food … all in one!!

 YES YES YES .. dooo it, dooo it , dooo it!! …. Seriously, peer pressure of the best kind.


 Cheese, bread and red wine may be my choice last meal. Ever.

I lie. For my last meal, I want fruitloops. No, no I don’t.

I want chocolate chip cookies … or macaroni and cheese – but not the boxed kind.

Or a smokey brisket sandwich would do me right – but so would a healthy (read : huge-mongous) slice of carrot cake …. But I can’t forget home-made bread … or pretty much anything my granny makes.


It’s a good thing, I’m not going anywhere – I’m not ready to make my last meal decision quite yet – it’s too much pressure, and plus I have waaaayy to much to still eat ( that should say do/travel/learn … but no, eat)

 Ladies and cheeseheads … heh. I called all the boys cheeseheads … I feel like you need this focaccia. Either you need it, or you need to rescue it out of my sight because I can totally see myself ( read: have) polishing off the ENTIRE thing.

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 Real life.

Red wine Muenster focaccia


3-1/4 cups all-purpose flour
1 packet quick rising Yeast
1 tablespoon granulated sugar
1-1/2 teaspoons sea salt, divided ( 1 tsp x 1/2 tsp)
1-1/2 cups water
4 tablespoons extra virgin olive oil, divided ( 2 tbsp x 2 tbsp)
1 cup fresh seedless grapes

¼ cup red wine

1 tablespoons dried rosemary

2/3 cup cubed muester cheese

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 In a small bowl, combine grapes and red wine – allow to marinate while you prepare other ingredients.

In an other bowl, add flour, dry yeast, sugar and 1 teaspoon salt and stir until combined.

Using a Microwave safe bowl, combine water and 2 tablespoons olive oil. Microwave on high for 30 seconds

Add oil mixture to dry ingredients and stir with a spoon until well mixed.

Spread into greased 9×13 inch pan. Cover with towel and let rise in warm place until doubled in size, about 30 minutes.

 Gently poke holes about every inch in the dough going nearly to the bottom of the dough.

Drizzle with remaining 2 tablespoons olive oil and evenly top with  rosemary and remaining 1/2 teaspoon kosher salt. Let rise, uncovered, an additional 15 minutes. Make indents one more time and scatter your marinated grapes and parmesan cheese. Allow to rise one last time while oven preheats to 400 degrees.

Bake for 25 minutes or until golden brown.


 Buon appetite!!

Not-so-traditional Irish Soda Bread



Confession : I’ve posted many st.patty’s day appropriate snacks on LTSL but, can anything compare to delicious bread fresh from the oven slathered with butta … not even butter or forget margarine … you want enough butter on this pot of gold, that you start calling it butta …

Unlike most celebrations, instead of celebrating with cake today … you need bread. Stick a candle in it, do a little jig, pour yourself a drink annnndddd celebrate!!  You also need this Not-so-traditional Irish Soda Bread because you’re responsible and when you OD on Guinness, green beer or (and) whisky tonight, you know you’re going to want to curl up with something delicious.. or you could just be like me and truly believe break fixes everything.


Also this bread is actually easier than most.

No rise.

No yeast.

Big win.


Not-so-traditional Irish Soda Bread


3 ½ cups all purpose flour

1 cup pastry flour

3/4 cups granulated sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 cup cold margarine

2 cups cranberries

1 tablespoons fennel seeds

2 1/2 cups milk

1 tbsp + 2 ¼ tsp Cream of tartar

1 large egg

1 Tsp Orange extract

3 tbsp cornmeal

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Preheat oven to 350°F. Generously butter heavy cast iron skillet and sprinkle with cornmeal.

In a medium dish, combine milk and cream of tartar. Refrigerate until ready to use.

In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.

Add margarine; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in cranberries and fennel seeds.

Whisk together egg and orange extract. Gently fold into milk mixture.

add to dough. Stir just until well incorporated.

Transfer dough to prepared skillet; smooth top, mounting slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep “X” in top center of dough.


Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.


Hope you have a lucky St. Patrick’s day my little leprechauns xo

Dark chocolate chunk kefir Oatmeal Banana bread.

If I ever become pregnant I seriously worry for my husband. I’m not even close to being pregnant and I get cravings like a mad woman!!

Randomly I’ll get a whiff of maple syrup and NEED TO HAVE waffles … sometimes is cheese danishes … other times its peanut butter cookies … other times doughnuts … sometimes it’s salad ( not very often, but it happens …) this time it was banana bread.


Banana bread studded with huge chocolate chunks – dark chocolate chunks. Not too sweet … so I can justify it as breakfast, but also sweet enough that I can have it as an afternoon snack over coffee.

That’s where this fine lookin loaf came from : Dark chocolate chunk kefir Oatmeal Banana bread.


I’ve never actually baked with kefir before, I didn’t know what to expect – I hoped that it would be acidic like buttermilk, but with a lower fat content. The result was perfect, a dense banana bread, that was loaded with chocolate chunks. Sweet – but not overly sweet … and ( note: I’m about to say the “M” word ) Moist … I can feel my teeth hurting from just reading that word.

Make the bread ladies and germs, you totes-ma-goats need this bread. Ahhh and then make this banana foster with it – you’re welcome!! And now … I need that banana foster.


Dark chocolate chunk kefir Oatmeal Banana bread.


3 whole, ripe bananas

1 large egg

3/4 cup Kefir Milk

1 tsp Vanilla extract

1 1/4 cup flour

3/4 cup old-fashioned rolled oats

1/2 cup brown sugar

1 tablespoon granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon sea salt

1 tsp cinnamon powder

½ tsp ground ginger

1/2 cup dark chocolate chunks.

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Preheat oven to 350 degrees.

Mash bananas in a medium bowl, then stir in egg and kefir and vanilla extract.

In a separate bowl whisk together flour oats, sugars, baking soda, baking powder, sea salt, cinnamon powder, ground ginger.

Add dry ingredients to the wet.

Stir in chocolate chunks.

Pour mixture into a lightly greased loaf pan.

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Bake at 350 degrees for 50 minutes.


Taaa daaaaa …. This shit really is B-a-n-a-n-a-s.

… sorry, there was no way this entire post was going to happen without me saying that!! Happpppyyyy ddaysss my loves.