The summer has flown by and I sadly have not made it one campfire or fire-pit all season! While truthfully my desire to sit fireside has been damped by all the smoke in the air from the devastating BC fires, I’ve sure missed enjoying a s’more or two! So, I’ve decided to take matters into my own hands this week with a S’mores Pie – no fire necessary. Well, no open fires that is, you’ll need a kitchen torch to flame the meringue 😉
The first few months of 2018 have been a blur. And while it’s been thrilling to have new opportunities and business come in, it’s meant less time in the kitchen. Which for many may be a welcome change, but for someone who loves to bake as much as I do, it’s created a bit of void.
So when E.D. SMITH reached out for a collaboration I was completely ecstatic – I was being happily forced back into the kitchen! E.D. SMITH is the largest Canadian manufacturer of jams, jellies and marmalade – for over 135 years! With a painfully delayed Spring around here this year, working with the E.D. SMITH line of products was the perfect way to bring the flavours of Spring into my baking.
I’m not one to jump on food trends, despite having a certificate as a nutritionist, I take my time warming up to new foods. Take for instance Matcha, I’ve tried it over the years in smoothies and as lattes. But it wasn’t until a friend made Matcha cookies, that I was intrigued. With St. Patricks Day just around the corner, I thought what better time to explore baking with Matcha than now, it just happens to be the perfect colour! Which brings me to today’s recipe, a Matcha Cheesecake.