For the last couple months, we’ve been planning out our summer road trip around Saskatchewan and Alberta. Now after weeks of last minute change of plans and “where did that reservation email go?” discussions, we’re finally on our way to the airport! Wheee!

If you’ve read my blog, you’ll probably notice that August tends to be our “on the go” month. We were married in August, we bought and moved into our condo the following August and then a few weeks later, we flew to Manchester for a wedding and then traveled to Paris. Basically, it’s almost become a running gag that we save the majority of our vacation days until the end of summer.

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Next to being able to sleep in, one of my favourite things about the weekend is having the time to make a good breakfast. During my 6 am weekdays I constantly rely on either a bowl of cereal, the odd piece of toast or my easy yogurt overnight oats if I’m smart and plan ahead the night before. But on the weekends, as long as our mornings are free, I’m in complete breakfast bliss.

The Sunday morning I made these whole wheat ginger blueberry pancakes started off blissful even if the day was cloudy, grey and so,ooo very cold. Side note: I can’t believe last week I was gloating about sunshine and melting snow. Serves me right I guess. As long as it doesn’t snow again though, I think we’re still in the clear. The only white fluff I want to see from this moment on is a generous spoonful of coconut whipped cream on my stack of weekend breakfast pancakes. Or clouds. Fluffy clouds are pretty too.

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Comfort food #ALLtheTIME is still happening and right now we’re up to our ears in homemade soup, hearty stews and all the fresh bread imaginable for dipping. As much as I’m not a fan of this time of year, what with the cold weather, snow and having to constantly scrape salt off my boots, I can’t deny that all this warm, cozy food sort of makes up for it.

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This week, I bring you….mini fruit pizza cookies! And I can already hear the murmurs through the crowd: “So wait, is this a mini fruit pizza or is it a cookie?”

It’s been a few days since we made and enjoyed them and I’m still trying to figure this out. When they taste this good, it’s best not to ask trivial questions.

The simplest way to describe these as a plain cookie slathered in cream cheese icing and covered in sliced fruit. Like a fruit pizza, only in nice individual sized portions that you don’t have to slice. Everyone gets their own cookie (or two or three) and they are super portable to take to a party where you can just put them on the table and you won’t have to worry about asking for a plate and utensils.

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January is the month that I always find that I eat the healthiest. I stock up on portable fresh fruit and vegetables to take to work and I avoid junk food like the plague. I feel really good for about three-ish weeks and then as February starts to inch closer, I slowly fall off the wagon.

But like every year that I can remember doing this, I am thinking not this year. This year is a big wedding year, and with being a bridesmaid in one of my best friend’s wedding in July and our wedding in August, I figure that this alone is enough motivation to keep on eating better.

This is one of the challenges I’ve faced since starting a food blog – trying to eat healthier. Since I bake something new at least once a week, its almost a guarantee that there will always be baked goods in our kitchen. That’s not a lot of willpower for someone who wants to keep fitting into both a bridesmaid dress and her wedding dress in less than 8 months.

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I apologize for the next upcoming year. I have a feeling that there is going to be a lot more wedding talk on She Bakes Here. 🙂

Don’t worry, there will still be cookies, muffins and lots of photos of other baked goods. Recipe postings will still continue, only now there might be an update here and there about our wedding plans. With less than a year left, we really have to get a move on, seeing as how we barely know what we’re doing and even if we’re doing it right.

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Homemade raspberry and blueberry jams! My Grandma, Aunt and Uncle both have raspberry bushes in their backyards, so it must have been a good year for them. Near where they live is also considered “wild blueberry country” (not sure if that’s official, but that’s what I call it). I have lots of memories of growing up and picking wild blueberries as a kid. You can take all your large, mostly watered down store-bought blueberries, I’ll eat these flavourful little guys thank you very much!

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It’s been really humid here the last few days, so a lot of my baking is happening at night. I think there is just something so relaxing about baking while everyone else in our building is asleep. It’s almost peaceful, just me, the fan and an open window to let in some of the cool night air.

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It’s been one of those awesome weekend, where everything just clicks and seems perfect. I don’t know if it was the yoga I forced my body to endure, the coffee I find myself enjoying again, spending time with friends/family we haven’t seen in a while, the new music I’ve discovered or the better eating habits (I’ve been cutting red meat of out my diet and I feel amazing), but this weekend has been a blast.

So I figured I had to keep on making it perfect by baking some scones.

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