Pies, Pies, Pies!

As I mentioned a month ago, I was going to make a few pies in June, and sure enough I did! Three pies to be exact – Pumpkin pie (who says pumpkin is only for October?!), Lemon Meringue pie, and Apple pie! And all gluten free of course!! (Gluten Free Pantry pie crust mix was used FYI). I shared the pies with coworkers and friends, and received nothing but good feedback; the best of all – they couldn’t tell it was gluten free!


As I’ve already posted my pumpkin pie and apple pie recipes on this blog, I’m only including the lemon meringue pie recipe, which I found on allrecipes.com: here. I’ve made a slight change to make it gluten free so I’ve typed out the recipe (also just in case they remove the recipe from the website at some point). 🙂

1 cup white sugar
2 tablespoons gluten free flour mix (I did 1 tbsp rice flour, 1 tbsp sorghum flour)
3 tablespoons cornstarch (I actually used a mix of tapioca starch and potato starch)
1/4 tsp salt
1 1/3 cups water
2 medium/large lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
4 egg whites
6 tablespoons white sugar
(one pie crust)

I thought it would be quite difficult to make but, surprisingly, not so – there are really only 3 steps involved. Before you begin, preheat your oven to 350 degrees F.

Step 1 making the lemon filling.
In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

Step 2  making the meringue
In a large glass or metal bowl (I used my precious Kitchen Aid mixer <3), whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

***When you’re covering the filling with the meringue it is very important that you spread the meringue right to the crust (actually going past it a bit) because you want to seal all the edges. If you don’t, the meringue will shrink and shift while it cooks and while it’s cooling in the fridge, leaving the filling exposed. (Speaking from experience… haha)

Step 3 is baking the pie for 10 minutes, or until meringue is golden brown.

I suppose if you haven’t made the pie dough ahead of time, there would be an extra step – but I highly recommend making it either the day before or at least an hour before (as it will take time to set in the fridge… IF you are using the pie mix I used.)
I let mine set in the fridge overnight before trying it. My recommendation is, eat it within the first couple of days, otherwise the meringue will be very hard to cut (and by hard I mean difficult; the meringue won’t actually become harder but instead become very very sticky!!)

Meringue Pie

Alright, I think that’s enough writing from me for now! If you try out the lemon meringue, I hope you enjoy it and feel free to share photos and comments!!



Happy Canada Day!!!

Just a quick post to wish everyone a Happy Canada day! And to say that I will be updating my blog this week (if not today) with pictures and recipes of the pies I made in June! So keep an eye out for that post shortly!


Kodama Cake!

Haha wow. Just found this draft I was working on…. March 2014! Oops! Well, without further ado, here it is:

I think I mentioned at some point in the Fall that I was starting to take baking courses (or maybe I didn’t…. if not, well last Fall I started taking baking courses!). Sadly, all but 2 recipes from my first course contained gluten and as such, I didn’t not include them in my blog. The second course that I just finished this week was a basic cake decorating course. For my final class, I had to design and decorate a cake; being a Studio Ghibli fan and seeing as I was going to see The Wind Rises the follow day, I decided to create inspired by one of my favourite movies, Princess Mononoke. It’s not amazing, but I was happy with it, especially the cute little kodama characters made out of marzipan.

Kodama Cake


2 months since my last post.. I don’t know how that happened! I have a number of draft posts in the works and yet I didn’t manage to finish any?! Well, that’s about to change very soon!

Over the next 2-3 weeks, I plan on doing a lot of baking… mostly of pies. Don’t ask why I just feel like making pies (ok ok, it might be because I have a lot of boxed pie mix, more than the average person probably should haha). I’m having trouble deciding on what kind of pie to make. I mean, there are just so many options!! I tried to narrow it down by asking my friends for their suggestions… well that didn’t work! Each one suggested a different pie (including Shephard’s pie haha). I happen to have a can of pumpkin puree, so there’s a high chance one pie will be pumpkin (it’s also my favourite kind of pie). I’m also thinking of trying a Lemon Meringue pie, as I’ve never made one before, and possibly an apple or strawberry-rhubarb pie. Geez, by the end of this, I might be all pie-d out… Not! I don’t think that could ever happen!

Expect posts and pictures soon!!


New Cookbook!!

I know, I know… In a recent post I just mentioned that I have too many cookbooks and don’t use them often enough, and here I am posting about a new cookbook I just bought! But I just couldn’t stop myself!! Haha. It’s the most recent cookbook from Erin McKenna and her Babycakes bakery, entitled “Bread & Butter“. It’s all gluten-free and vegan!
There are a lot of different recipes for bread, crackers, tortillas, and even samosas! Yum! It was hard to pick which recipe to try first but I think it’ll be the bagel recipe! That said though, bagels will have to wait until I’ve made some macarons, then lemon poppy seed muffins, and jalapeňo-cheddar scones. (I’m making lists to guarantee I keep busy & baking!)


2 Years!

Wow, hard to believe I started this blog two years ago!! I feel like there should be more posts then… haha… I think I need to start setting reminders!
If I can workout as regularly as I do, then surely I can find time to bake and update this blog too. Here’s to another year (with hopefully more posts)!!


So Many Options!

I’ve been living in my new place for about 3 months now (yay!). It took me about a month to get organized and it was around then that I realize I can’t keep eating quick & basic meals because I’m still “unpacking and not quite settled in”. (Let’s face it, I’m not a student so I shouldn’t be eating like one.) So I sat down with a couple of cookbooks and started planning meals. I have a lot of cookbooks that I’ve only used one or two recipes from (if that), so I have decided that at least once a week I will try a new recipe! (I can’t guarantee that I’ll be updating my blog each and every time I try a new recipe but hopefully at least once a month I will have a post about this.)

Last month I made Broccoli & Cheddar soup, a Thai Red Curry, Lasagna, and Risotto (to name a few).
This month I’ve made my take on Chicken Noodle soup and last night, I made meatloaf! It’s my first time making meatloaf and I thought it turned out pretty well. It’s a simple enough recipe, using ingredients that most people usually have in their pantry, and there is plenty of room to change it up and make it your own!



1/2 cup ketchup
1/3 cup brown sugar
1/4 cup lemon juice, divided
2 teaspoons mustard
2 pounds ground beef
2/3 cup gluten free bread crumbs
1/4 cup chopped onion
1 egg, beaten
Spice (dried basil, oregano, coriander, etc. Take your pick!)


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard.
3. In a separate large bowl, combine the ground beef, bread, onion, egg, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5×9 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

And that is that!


Rhi 🙂