Butter Baked Goods Cookbook + A Giveaway

Butter Baked (4 of 9) Have you ever met somebody that you knew instantly they were doing exactly what they were meant to be doing with their life? That’s Rosie, the owner of one of Vancouver’s most popular bake shop and author of Butter Baked Goods Cookbook.  The minute you meet her you know that baking and creating treats for everyone’s enjoyment is exactly what she should be doing.

Despite her start in interior design, Rosie grew up knowing in her heart of hearts she was going to open this bake shop and the minute you step through the doors you know that was the perfect plan for her.  Warm and inviting with an intoxicating smell of sugar and butter and sweet goodness.  As beautiful as her shop her cookbook is equally as lovely. And once again an amazing group of food bloggers got together to taste and cook their way through these fabulous pages.

My first intention was to bake and write about the her Lemon Meringue Tart.  Silky lemon curd, sticky meringue and a buttery crust to die for. Butter Baked Goods cookbook And I planned on making these spiced Pumpkin Spiced Chocolate Blondies that I knew my co workers were going to go nuts over. FotorCreated3 However it was DH’s choice of the Raspberry Custard Tart that really stole the show. Easy to prepare and oh so flavourful.  This will get made time and time again in our house.  Maybe I’ll use blueberries next time! Yum! FotorCreated1 I still have many more pages bookmarked to try but to help you decide that this is definitely a cookbook that needs to be on your table check out my fellow bloggers participating in this wonderful review and see the amazing things they tried from Butter Baked Goods.

Butter Baked Goods (2)

Butter’s Classic White Cake and Coffee Buttercream Frosting from The Brunette Baker

Butterscotch Walnut Bars from The Sweet Twist of Blogging

Vunderbars from Libby Roach

The Dream Slice from Planet Byn

Homemade Marshmallows and S’mores from My Daily Randomness

The Dunbar from Hidden Ponies

Chocolate Expresso Pound Cake from My Cookbook Addiction

Chocolate Honeycomb Brittle from Devour & Conquer

Morning Glory Muffins from Olive & Ruby

Pumpkin Chocolate Chip Blondies from eat.live.travel.write

Apple Bacon Cheddar Scones from She Eats

Jackson Pollock Popcorn from (Cooking For) Kiwi and Bean

Chocolate Pistachio Pound Cake from Crumb: A Food Blog

Kitchen Sink Bark from A Pretty Life

Orange Pecan Biscotti from Family Bites

And don’t forget to enter the contest below.  Rosie as per her incredibly generous nature is offering up  a signed copy of Butter Baked Goods AND a box of Butter Baked Goods! Perfect just before Christmas.

To enter just leave a comment below telling me what you favorite baked treat is and for multiple entries be sure to follow and click on any of the eligible links.

a Rafflecopter giveaway

Contest is open till December 3, 2014 to all legal residents of Canada and the US who have reached the age of majority at the time of the contest in province, territory, or state in which they reside. Canada winners will be required to answer a skill testing question.

Raspberry Cake

Serves 1/8

Raspberry Cake
Save RecipeSave Recipe


  • 1 egg, separated
  • 3/4 cup sugar
  • 1/3 cup butter or margarine
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups + 1 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup fat free milk
  • 2 cups raspberries


  1. Preheat the oven to 350 degrees F. Coat a 9x9 inch baking pan with cooking spray.
  2. In a large bowl beat the egg white until stiff.
  3. Add 1/4 cup of sugar and beat until smooth.
  4. In another bowl beat the butter, vanilla, salt and remaining sugar until creamy. Add the egg yolk and beat well.
  5. Add 1 1/2 cups of the flour, baking powder, milk and egg white. Beat well until combined.
  6. Toss the berries with the remaining flour and fold into the batter.
  7. Pour into the prepared pan.
  8. Bake for 40 minutes or until tester comes out clean.
Recipe Type: Dessert


Preheat oven to 350 degrees F.   Coat a 9×9 inch baking pan with cooking spray.

In a large bowl beat the egg white until stiff.

Add 1/4 cup of the sugar and beat until smooth.

In another bowl combine the butter,vanilla, salt and remaining sugar.

Beat in the egg yolk.

Add 1 1/2 cups of flour, baking powder, milk and the egg white.

Beat together well.

In another bowl add the raspberries and 1 tbsp of flour.

Toss together well.

Fold the raspberries into the batter.

Spread the batter into the prepared pan.

Bake for 40 minutes or until tester inserted in centre comes out clean.

Cut into squares and serve with whipped cream.



Golden Raspberries

I always enjoy trying out new things I come across at the local grocery store and thought these golden raspberries looked really cool.

Golden Raspberries (1)

Some times sold as specialty items this natural variety of the red raspberry has a sweeter milder, flavour and can replace their redder cousins in all recipes.  Because of their delicate nature, chefs prefer to showcase them in dishes that highlight their fantastic golden colour and flavour.