Bun in the Oven


While C. Dnaltur boasts of his grilling “prowess”, I’d much rather focus on the the treats. Summertime means great weather, outdoor fun and of course treats! Whether it’s for a cool snack during the day, or something to take along with you on the boat or to enjoy as a special dessert following a great barbeque, the right treat is only limited by your imagination. 


Everything's better on a stick, especially frozen treats like these peanut butter pie pops. Don't let the total time fool you - this recipe is easy to follow and worth the wait! Prep it the night before and wake up to deliciousness.


  • 1/2 cup graham cracker crumbs
  • 1/4 cup salted pretzels, crushed
  • 1/4 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 1 1/2 ounces (3 tablespoons) unsalted butter, melted and cooled
  • 12 ounces cream cheese, room temperature
  • 8 ounces creamy peanut butter
  • 4 ounces powdered sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla bean paste
  • 1/4 cup salted dry roasted peanuts, finely chopped
  • 1 1/2 cups heavy cream
  • 1/2 cup small chocolate-covered rice balls or toffee pieces
  • 6 ounces dark chocolate
  • Special equipment: pop mold with sticks


d cocoa powder in a bowl and mix well. Add the cooled melted butter, mix, and set aside. 

Place the cream cheese in a stand mixer with a paddle attachment. Mix on medium speed to soften the cheese, about 1 minute. Add the peanut butter, powdered sugar, salt and vanilla paste and mix at medium speed for 4 to 5 minutes, and then increase the speed to high for an additional 2 to 3 minutes. The mixture will become light and fluffy. Add the peanuts and mix just enough to incorporate the nuts. Scrape the mix into a bowl and set aside. 

Clean the mixing bowl and add the heavy cream. With a whip attachment, whip the cream until slightly firm peaks. Be careful not to over whip. Fold one-third of the soft cream into the mixture. When the cream is folded in, continue with the remaining cream. 

Fill a pastry bag with the peanut cream and pipe a small amount into each mold. Tap the mold to ensure the mixture drops to the bottom of the mold. Sprinkle the chocolate balls over the mix. Pipe more mix, making sure to tap again. Sprinkle some crust and repeat with the cream. Continue layering the chocolate balls and crust. Insert the pop sticks into the mixture three-quarters of the way into the pop. Freeze overnight. 

Melt the chocolate and keep warm. To unmold the pops, dip the mold into hot water. Gently twist the sticks as you lift the pops out of the mold. Dip the pops one at a time into the warm chocolate allowing the excess chocolate to run back into the bowl. Place the pops on a pan and return to the freezer. The pops can stay for up to 2 weeks wrapped in an airtight container.

On a side note CD & I substituted the heavy cream with Baily’s Irish Cream... pure heaven!


Strawberries with Wine!STRAWBERRIES WITH WINE!

This dessert has a true Okanagan flair and will make you look like a rock star to your guests! 


  • 2 cups red wine
  • 1⁄4 cup sugar
  • 1 bay leaf
  • 1 cinnamon stick
  • Finely grated zest of 1 lemon
  • Finely grated zest of 1 orange
  • A pinch of  Freshly ground black pepper
  • 4 slices white country bread, sliced 3⁄4-inch thick
  • 1⁄4 cup olive oil
  • 1 pint strawberries, hulled and halved
  • Vanilla bean ice cream, for serving
  • Mint leaves, to garnish



In a medium saucepan, stir the wine with the sugar, bay leaf, cinnamon, both zests, and pepper. Bring to a boil over high heat, and then reduce the heat to medium-low, and simmer until reduced to 1⁄3 cup, about 30 minutes. Pour the sauce through a fine sieve into a bowl and keep warm.

Light a grill. Brush the bread with the olive oil, and then grill, turning once, until charred on both sides, 5 to 7 minutes.

To serve, divide the toast between 4 plates and top each with a scoop of ice cream and some of the strawberries. Drizzle the wine syrup over the berries, and garnish with mint.

Because we were already serving red with dinner, I chose to keep it in harmony by using the Odessey Meritage from Grey Monk as well, delicious!


A True Canadian Dessert! Choose freestone peaches, because they are easy to cut neatly into halves.


  • 4 peach peeled or
  • 4 nectarines peeled
  • 1/2 cup maple syrup
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon grated ground cardamom
  • 4 scoops ice cream (about 2 cups/500 mL) or
  • 4 scoops frozen yogurt (about 2 cups/500 mL)


Halve peaches; discard pits. Place, cut side down, on greased grill over medium-low heat; close lid and grill for 7 minutes.

Turn peaches; brush with one-quarter of the maple syrup. Sprinkle with nutmeg. Grill until tender, about 8 minutes. Serve with ice cream; drizzle with remaining maple syrup.  Prepare to be thanked repeatedly.