Strawberry Raspberry Mojitos

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I've been writing this blog for just over six months now and I feel like I've talked a fair bit about myself. I would like to think that you know a little about me, at least the basics. I've severely toned down my love (read: obsession) of cats, but other than that, you know me, kind of. So I feel like it's time for a bit of a confession.
Posted by : Megan Voigt
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Nutella Zeppole with Dark Chocolate Sauce

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I used to be terrified of deep fryers. I mean, I love deep fried food, who doesn’t? But being near a deep fryer made me antsy. I don’t exactly know why. I think it was a combination of a few little things. The biggest would be being burned by hot oil. I mean, if that got onto your skin, how do you get it off? What if the whole fryer just exploded and you were covered in hot oil? Terrifying. Secondly, oil stains last forever, no matter how many times they go through the wash, at least in my experience. And thirdly, I’m worried that if I get over my fear of deep fryers, I’ll become horribly fat from deep frying things at home.
Posted by : Megan Voigt
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Maple Blueberry Muffins

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After I made this blueberry sauce, I realized that I still had a whole bunch of blueberries left. I was pretty tempted to just eat them all raw, but I decided not to in the end. 

I was a bit hesitant to make blueberry muffins to be honest. When I think of blueberry muffins, I think of the ones you find in supermarkets. You know, the giant ones that are too sweet, cakey, and kind of....sticky. Those muffins give blueberry muffins a bad name.
Posted by : Megan Voigt
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Lemon Tartlets with Blueberry Sauce

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It seems like spring has finally decided to show up here in Vancouver. We've had quite a few sunny days and this has tricked my mind into thinking that summer is right around the corner, which it most certainly is not. 
Posted by : Megan Voigt
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Dark Chocolate Soufflés

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Soufflés tend to have a certain mystique around them for some people. They see it as a delicate dessert that is fickle and temperamental. Only people who really know what they're doing can pull off a good soufflé. None of that is true. When you accept the fact that the soufflés will fall, they become just another dessert that anyone can do.
Posted by : Megan Voigt
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Salted Caramel Budino

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I've decided to start a little project to make my kitchen less crowded and messy. My kitchen is very small to begin with. I have a cupboard dedicated to my baking ingredients, but that is also getting too small. I've sneaked a few things into my cooking cupboard, but now it's a big mess in all the cupboards. I've even had to store things like flour and sugar on top of my fridge.

It's time for a change! I have a plan.
Posted by : Megan Voigt
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Apple Tart

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Big news, everybody! Huge news! Gigantic news!

Yesterday...... it was sunny.


Okay, yeah, not really big news for most people, but for the sun-deprived population of Vancouver, it was a massive deal. I'm not talking sunny with some clouds, maybe a bit of shade here and there, I'm talking full-on, no clouds, all day sunny. Unbelievable. 

Posted by : Megan Voigt
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A New Look

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You may have noticed that things look a bit different around here. Hopefully, you're liking what you see here! I figured it was time for a fresh look and a better name! Most people had trouble with the word 'cioccolato', which is actually just said, 'choco-lato'. It was tough to spell and didn't roll off the tongue very nicely. The layout was a bit drab and boring as well, so I figured I would kill two birds with one stone.

It is my pleasure to introduce to you, Hint of Vanilla, formally known as Cioccolato Etc.

Everything that used to be here is still here. I will continue to post the same delicious treats that I always have. I've added categories to make finding recipes easier, plus I now have social media buttons that actually go somewhere. 

I hope you all enjoy my new blog as much as I do!
Posted by : Megan Voigt
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