Biscuits & Scones

Raspberry Thyme Scones

August 17, 2014 By Kelly 1 Comment

Raspberry Thyme Scones (makes approximately 12 x 60g scones) 2 1/4 C flour 1 tsp baking powder 1/2 tsp salt 1 Tbsp fresh thyme leaves, stems removed 1/2 C Greek yogurt 1/2 tsp baking soda 1/2 C butter 3/4 C sugar 1 egg 1 tsp vanilla + 1/2 vanilla bean, seeds scraped 1/2 – 1…

Raspberry Lemon Cream Cheese Muffins

May 5, 2014 By Kelly 3 Comments

Ok, don’t tell him I told you this, but Sean is a VERY picky eater. You see all of this food I make for my blog? He hardly eats any of it. To be fair, he’s not a huge eater to begin with, but all of the cakes, cookies, curds? Most are eaten by me…

Gnocchi Buns

September 1, 2011 By Kelly 7 Comments

Gnocchi Buns. Weird. I know. But the addition of Yukon Gold potatoes into this lusciously smooth dough reminded me of the times we’ve made gnocchi and so I’ve dubbed these incredibly delicious Cinnamon Buns ‘Gnocchi Buns’. The recipe looked kind of long and complex so I’ve broken it down into as few steps as possible – it’s…

Blueberry Scones with Lemon Curd

May 18, 2011 By Kelly 1 Comment

Ok, ok, I know – enough of the rain already!! We’ve had over 30 days of straight rain here in Nova Scotia. After this amount of time without even a glimpse of the sun you can do one of two things – you can mope and complain about it, or you can make the best…

Hi! I’m Kelly Neil and I'm a food photographer and content creator based in my beautiful hometown of Dartmouth, Nova Scotia, Canada. Welcome to my food photography and recipe blog! Mostly you’ll find simple comfort food and baking recipes I’ve developed and written (although sometimes I share recipes from others I admire). All of the food photography you see here is my own, and you’ll also see I’ve done quite a lot of professional work for clients like The Chronicle Herald, Loblaw & President’s Choice, Penguin Random House, and Dairy Farmers of Canada. To read more about me and see who else I've worked with visit my Work With Me page.

Roasted Chickpea Tacos With Lime Yogurt Dressing

| These roasted chickpea tacos with lime yogurt dressing and avocado are a quick, easy, and affordable way to provide your family with the protein they need. Although as a family we do eat meat, we’ve been cooking, and often preferring, plant-based recipes with beans and legumes on a weekly basis. We recently discovered roasted…

Strawberry Rhubarb Bread Pudding With Raisins

This raisin bread pudding is a go-to recipe in our house and we switch out the fruit based on what’s in season during the spring and summer. Rhubarb, strawberries, raspberries, or peaches taste terrific – consider mixing them together – while apple and cranberries are great options for the colder months.

Maple Rhubarb Jam With Cardamom

A simple, spring-inspired, small-batch rhubarb jam, lightly sweetened with maple syrup, with a gentle warming note from ground cardamom.

Sourdough Donuts Filled With Homemade Lemon Curd

We were invited to my friend Brent’s house last week for these homemade Bomboloni Sourdough Donuts Filled With Lemon Curd.

Microwave Lemon Curd

A simple recipe for foolproof lemon curd that cooks in five minutes or less in the microwave.