One of the first local food bloggers that I ever came across when I started in this crazy/wonderful blogging world is Jess from Cooking in my Genes. I was always amazed at her stunning photos, well written blog entries and seemingly endless inspiration. We finally met at a blogger meet up a few months ago and instantly hit it off. Naturally we decided that the next step in our friendship would be a baking date!
Jess and I met up early in April armed with inspiration and our cameras. I was so fortunate to get to go to her house and meet her amazing husband (aka our recipe tester) and her pup Doug (aka my new BFF) and see her envy-worthy closet of flatlay and photo props. But above all else the best part of hanging with Jess is Jess herself. She is as sweet and nice as she seems on her blog and laugh-out-loud funny with a zest for creating amazing recipes and producing quality content for her followers. We could all use a Jess in our lives!
Before we could get down to baking business, I had to first cuddle her dog (obviously) then we headed to the grocery store to pick up our favorite Rogers products. Rogers was kind enough to partner with us on this post and inspire us with recipe ideas and information about the brand. We love Rogers because they’re based out of BC and collect grain from both BC and Alberta farmers! YAS to supporting local!
Feeling inspired by a Rogers recipe, we decided to combine two of my favorite flavors: nutty almond butter and sweet coconut. We used Roger’s Wheat Germ to enhance and complement the nutty flavor and of course Rogers 100% Whole Grain Whole Wheat Flour. These squares are the perfect balance of rich nutty flavor and sweetness with a slight crunch from the toasted coconut. They’re melt-in-your-mouth yummy and quick to make with a frosting that will have you licking the spoon/bowl/etc.