Making it official – Blogging Hiatus

Over the last year, I’m sure you’ve noticed that my posts have become increasingly less frequent. I still love blogging and still want to be sharing recipes, but have been in a position where “something’s gotta give” and most of the time it’s been the blog. It’s been a challenging year career-wise, and I’ve discovered that teaching and blogging are particularly difficult to balance. I’ve been plugging along, baking when I get the urge and posting when I can, but I’m taking a different tack at this point.

With another major life change imminent, I’ve decided to officially put my blog on hold for a few months. Baby will be here within the next few days (today is actually my due date, and I’ll likely be induced by the weekend) and I’ll be devoting my time and energy to him/her. Once we survive the newborn phase, I’m sure I’ll be baking for my family (and stress relief/entertainment!) I’ll be on instagram from time to time with food and life photos. (Family/friends, make sure you’re following my personal insta as well, since that’s where I’ll be posting baby pictures!) I’ll still be following my favourite bloggers and FBC friends, and will try to comment and share content when I can.

My plan is to be back in a few months with a better vision and plan for the future of the Bluenose Baker. I’m at a bit of a crossroads career-wise as well, and the decisions I make there will influence what direction I go with the blog.

Thank you for your readership and I look forward to connecting with you in a few months!


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Zucchini Chocolate Chip Muffins

Moist, flavourful zucchini muffins are studded with oats and chocolate chips. No one will guess that they’re whole wheat, refined sugar-free and packed with vegetables!
If you have a garden, if you know someone with a garden, if you live anywhere near someone with a garden – you have probably benefited from a gigantic zucchini crop! I’m not sure why it’s always zucchini…I guess that the plants produce a lot and tend to all get ripe at the same time. Last summer I had a lot of zucchini, but it was the cucumber I couldn’t keep up with. This year I’ve only had 2 cucumbers but my zucchini is at its peak right now…I just picked one that weighed almost a pound and a half!


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Olympic Donuts

Hello again! After a longer than intended hiatus, I’m finally back into blogging mode. I had planned to take a bit of a break in June, thanks to the insanity that is the end of the school year. Life continued to intervene in a variety of ways through July, but I’m back at it now with a special treat just in time for the Olympics!

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Strawberry Streusel Shortbread Squares


Crumbly shortbread, juicy strawberries and sweet streusel  – these squares have it all! Pretty, portable and oh so tasty, they’re a great dessert for summer.

Strawberry Streusel Shortbread Squares for graphic

Strawberries have always been one of my favourite foods.  I spent a whole week blogging about them last summer – my very first theme week!  So I’m super excited to be a part of a Strawberry Celebration with Canadian Food Creatives. We are a group of Canadian food bloggers who get together to share recipes on a common theme. Thanks to Amanda at The Cinnamon Scrolls  for hosting this month’s party! Follow the links below or check out #CDNFoodCreatives on social media to see all of the strawberry awesomeness!


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Gluten and Dairy Free Slice and Bake Flower Cookies

Simple slice-and-bake cookies stuffed with adorable flowers are the perfect spring treat! And even more amazingly, this version is gluten and dairy free!

Do you have a gluten-free kiddo staring longingly at the seasonal sugar cookies in the refrigerated aisle? A dairy-free friend who deserves a special treat? A crew of co-workers you want to impress, in spite of everyone’s different dietary needs? These are the cookies you need!

GF Slice and Bake Cookies by the Bluenose Baker

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