Weekend Camping Trip



We’re back AND I survived!

In case you missed my previous post, Tom and I went on a camping trip this past weekend for 2.5 days and 2 nights. This was also my first time on a serious camping trip where you have to paddle and portage until you get to your campsite.



Our day started at 2am, waking up and getting all ready and the car packed to go. This was my least favourite part of the entire trip as I really disliked being up that early to go camp in the wilderness rather than taking an early flight to a tropical island. Needless to say, we were on the road at 3am, making our 4 hour drive north to Killarney Provincial Park.

I did mange to get a solid hour and a bit sleep at the half-way point and woke up as we pulled off the main highway onto the road that took us to the Bell Lake canoe rental shop and car park. This part of the drive was a sea of beautiful scenery. The sun was rising and everything around us was waking up with the help of the first beams of sunlight.

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Tom’s Pick – Hello Dolly Bars Remixed

You will not want to share these Hello Dolly Bars with Dolly, or Barbie, or Ken, or even the friends that you had intended to make them for. These are the kind of baked goods that you sample from the pan when they are done, and realize a few minutes later that they’re gone because you have devoured the whole lot. Something I would have done, had I known the code to the safe that Aliyyah hides her baking in when she’s done, to prolong its life, made possible by restricting my access to them.

In all seriousness though, and this happens rarely so pay attention, these bars are a MUST BAKE! From the chewy graham cracker base to the tender chocolaty top, they are a perfect combination between sweet and buttery. Fun can also be had with the ingredients as we (Aliyyah) made some with toffee and some with marshmallows. Each was equally divine and just writing about them has my stomach growling for more. Your only regret after making Hello Dolly Bars will be, that you didn’t make enough.







  • 2 cups graham cracker crumbs
  • 3/4 butter melted or coconut oil
  • 1 can sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup mini marshmallows
  • 1/2 cups shredded coconut
  • 1 cup chopped pecans or walnuts



  1. Heat your oven to 350 degrees. Line a deep 9 x 13 baking pan with foil and grease with butter or coconut oil (this makes it easy to remove from the pan and cut into bars).
  2. Mix the Graham cracker crumbs and melted butter or coconut oil together then press firmly into the bottom of the pan. Pour the entire can of condensed milk evenly over the graham cracker base. Add remaining ingredients one at a time ensuring to distribute evenly, with the marshmallows added last.
  3. Bake for 20-25 minutes and remove from the oven. Let it cool completely before removing from the pan and cutting into bars.


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Tom’s Pick – Mini Smashed Potatoes

I have the pleasure of living with Aliyyah and I even get the honour of calling her my significant other, although I am told that this is a priviledge that is bestowed upon me and not a right. I jest of course, as I always do, and it has been Aliyyah’s burden to put up with my delinquency. One of the ways in which she does this, to my immense pleasure and satisfaction, is cook and craft. The other has been this blog, that even I, as a steadfast luddite and general ignorant when it comes to technology, have found myself reading.

And so it was because of my need to be a part of every aspect of my loves life, and a general feeling that my words are gold (held I believe solely by me), that I bring to you with great pleasure, “Tom’s Picks”.

The idea came about, I believe, after we had just had dinner and I had taken a particular liking to the side dish Aliyyah had made. After licking the bowl clean, I exclaimed, “That’s a Tom’s Pick, you can put that on the blog”, knowing that the recipe would soon be up. That being said, I now, grossly under qualified as I am, bring you my first entry of Tom’s Picks, on Flour and Paper.




These potatoes were an absolute joy to eat, something interesting to look at and, from what I hear, fun to make. The presentation and, the one true, creamy garlic sauce, combine to make this the perfect side dish for having the kid’s friends around for dinner, or a dinner party with friends. The creamy garlic sauce is fantastic, and I guarantee that you will be sloshing it over other things like wings, pizza, or drinking from a glass. Mini Smashed Potatoes are a great way of making healthier cooking fun and, as always on Flour + Paper, incredibly tasty!




2-3lbs of mini potatoes (white or red)

3 tbsp mayonnaise (can substitute with low fat)

3 tbsp sour cream (can substitute with low fat)

2 tbsp melted butter

1 tbsp of finely chopped garlic

1 tbsp lemon juice

1 tsp lemon zest

1-2 tsp fresh or dried parsley

coarse salt and pepper to your liking



1. Boil the potatoes until slightly tender (10-15 minutes) and heat oven to 350 degrees.

2. While the potatoes are boiling, whisk together the mayonnaise, sour cream, lemon juice, lime zest, and garlic.

3. Once the potatoes have finished boiling, drain and place them on a foil lined baking sheet. Using a large spoon, gently “smash” the potatoes by pressing down on them, with the bottom of the spoon,  until they are flattened (see photo).

3. Generously brush on a coat (or two) of melted butter on the tops of the potatoes and bake in the oven for 15 minutes.

4. Remove the potatoes from the oven and let cool for 2-3 minutes. Sprinkle with coarse salt and pepper, then generously spoon dollops of the creamy garlic sauce onto the tops of the potatoes or put it in a squeeze bottle and get all fancy!

Enjoy – your tastebuds will thank you.

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Introducing ‘Tom’s Picks’

I’m really excited and happy to announce a new contributor to the Flour + Paper blog – my awesome (and super supportive) boyfriend, Tom!

‘Tom’s Picks’ was/is all his idea and an absolutely fabulous one! It made me really excited as I’ve been wanting to find a way to have Tom be more a part of Flour + Paper and to give a masculine touch to the blog so that it can relate to a greater audience. This is also why you’ll notice an update to the design and layout of the site – making it a little more structured and less “frilly”.


Photo credit – Tom with graphic ad-on’s by Aliyyah


You can look forward to many food reviews from Tom about the yummy delights he/I/we toss together in the kitchen.  If there’s one thing we both love, it’s food, and Tom will do a fine job of getting your inner foodie revved up and going.

I’m sure he’ll throw other things into his ‘Picks’ mix, but you can be sure that whatever he writes, you won’t be able to say no or resist trying for yourself.

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