So.
I haven't been here in a while.
I seem to say that a lot. It's totally true, and a little embarrassing. I work in a building right now where people actually say, "She's a food blogger," and I want to correct them and say I'm a lapsed one who still enjoys posting pictures of the new things I make to Instagram. Just because I don't write doesn't mean I don't still make new things all the time.
When Sarah from the Secret Recipe Club proposed a reunion for the anniversary of the club, I asked if I could come out of retirement. I'm so glad she said yes. I'm also pretty sure retired sounds better than lapsed.
For those not familiar with the Secret Recipe Club, food bloggers were given another blog from the group (in secret), and the blogger than chooses a recipe and makes it. Then everyone reveals who has who's blog at the same time. It was a whole lot of fun, and I always enjoyed meeting new bloggers and trying different things.
For this round, I was assigned Tara's blog at Tara's Multicultural Table. Tara is a married mother of 2 who is a former picky eater. Her blog is filled with recipes from around the world. She even had Canadian Butter Tarts...but they have pecans in them, which is sacrilege. I am totally #TeamRaisin. I considered Breakfasts, which included these Pumpkin Fantail Cinnamon Rolls with Maple Cream Cheese Icing , and the Spinach Feta Wrap is totally up mine and J's alley. I also considered a variety of cookies, but ultimately, I chose a carb to go with Sunday night chili.
In Secret Recipe Club, I made a lot of bread. Like, when I didn't know what to make, I would choose a bread. Once again, I chose a bread. And it's so good.
I present to you now from Tara's Multicultural Table, Savoury Pull Apart Bread:
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Monday, April 16, 2018
Monday, November 7, 2016
#SecretRecipeClub: Cinnamon Roll Muffins
So.
It's time for another edition of Group A's reveal for the Secret Recipe Club! Actually, it's a rather sad occasion as this will be the final reveal day for Group A. Sarah E has decided to send us out on a high note, and the club will be folding. I've had almost 3 wonderful years searching other blogs for a recipe to make and share. It's been exciting to see what people think worth sharing from my own little corner of the internet. I'll need to find a new challenge.
So, this time when I went looking for my last recipe with the club, I decided I had to stick with what I do best - breakfast carbs.
My monthly email sent me off to peruse Sights, Bits and Bites. Marla is relatively new to the kitchen, and says she works in the smallest kitchen known to mankind. I also did that until recently. She loves cats, but currently has a boyfriend and a pet hamster. I don't think I recommend having the hamster and cats simultaneously, but cats are a lovely way to pass the time.
While looking through Marla's recipes, I came across a few things to consider: Freezer Breakfast Burritos looked easy and yummy, as did Lasagna Soup, which needs to make an appearance on my Sunday night supper table (and in my lunch) soon. But carbs as always screamed my name. Like my last reveal, this recipe is somewhat of a portion controlled one. But no matter. Once can always eat 2.
I present to you now Sights, Bits and Bites' Cinnamon Roll Muffins:
It's time for another edition of Group A's reveal for the Secret Recipe Club! Actually, it's a rather sad occasion as this will be the final reveal day for Group A. Sarah E has decided to send us out on a high note, and the club will be folding. I've had almost 3 wonderful years searching other blogs for a recipe to make and share. It's been exciting to see what people think worth sharing from my own little corner of the internet. I'll need to find a new challenge.
So, this time when I went looking for my last recipe with the club, I decided I had to stick with what I do best - breakfast carbs.
My monthly email sent me off to peruse Sights, Bits and Bites. Marla is relatively new to the kitchen, and says she works in the smallest kitchen known to mankind. I also did that until recently. She loves cats, but currently has a boyfriend and a pet hamster. I don't think I recommend having the hamster and cats simultaneously, but cats are a lovely way to pass the time.
While looking through Marla's recipes, I came across a few things to consider: Freezer Breakfast Burritos looked easy and yummy, as did Lasagna Soup, which needs to make an appearance on my Sunday night supper table (and in my lunch) soon. But carbs as always screamed my name. Like my last reveal, this recipe is somewhat of a portion controlled one. But no matter. Once can always eat 2.
I present to you now Sights, Bits and Bites' Cinnamon Roll Muffins:
Monday, October 31, 2016
#SRC Bonus Post: Monkey Bread Muffins
So.
I haven't been a very good blogger recently. I have, however, managed to keep up with my Secret Recipe Club posts if nothing else. I love being given a reason to explore someone else's blog and make a recipe. Sometimes, it's a challenge to make something that I've always wanted to try. Sometimes, I make something that just sounds way too good.
Always, I procrastinate.
This month, with 5 Mondays, our fearless leader Sarah put out the call for a special reveal day of fall dishes. I was thrilled to be assigned April's blog over at Home Sweet Homestead. April is a wife and monther who is a Flexitarian after the onset of adult allergies and food intolerances. I loved going through her recipes and saw many things that interested me including these Chocolate Peanut Butter Sandwich Cookies and this Peanut Butter Cheesecake Dip. Apparently, peanut butter makes me think fall.
Unfortunately, I haven't made either yet. With time running short, I whipped up a breakfast treat with lots of cinnamon. It's not pumpkin, but it is delicious. And monkey bread is always fun. Who doesn't love monkey bread?
I do, obviously. I present to you now Home Sweet Homestead's Monkey Bread Muffins:
I haven't been a very good blogger recently. I have, however, managed to keep up with my Secret Recipe Club posts if nothing else. I love being given a reason to explore someone else's blog and make a recipe. Sometimes, it's a challenge to make something that I've always wanted to try. Sometimes, I make something that just sounds way too good.
Always, I procrastinate.
This month, with 5 Mondays, our fearless leader Sarah put out the call for a special reveal day of fall dishes. I was thrilled to be assigned April's blog over at Home Sweet Homestead. April is a wife and monther who is a Flexitarian after the onset of adult allergies and food intolerances. I loved going through her recipes and saw many things that interested me including these Chocolate Peanut Butter Sandwich Cookies and this Peanut Butter Cheesecake Dip. Apparently, peanut butter makes me think fall.
Unfortunately, I haven't made either yet. With time running short, I whipped up a breakfast treat with lots of cinnamon. It's not pumpkin, but it is delicious. And monkey bread is always fun. Who doesn't love monkey bread?
I do, obviously. I present to you now Home Sweet Homestead's Monkey Bread Muffins:
Monday, September 5, 2016
#Secret Recipe Club: Peanut Butter Banana Bagels
So.
It's time for another episode of the regular Secret Recipe Club! Once a month, a group of bloggers get together, are given another blog to peruse in secret, choose a recipe and make something from their assigned blog. I so enjoy doing this every month, and look forward to seeing whose blog I will be looking through for something delicious.
This month, I was thrilled to be paired with Erin of the The Spiffy Cookie. I've enjoyed working with Erin in the past on multiblogger events, and enjoy drooling over her pictures of food on Instagram. Erin, like myself, isn't a fan of mushrooms; but she does love all things peanut butter and chocolate (also like myself) and bakes...a lot. How could I not make something peanut buttery after looking through her blog?
I seem to be on a breakfast kick at the moment, so I considered her Pumpkin Pecan Waffles and even something somewhat healthy with her Carrot Cake Oatmeal, but then I found this.
I have been intrigued by recipes containing PB2, but have never tried it. I also decided to challenge myself and make something that I hadn't made successfully before: bagels. With bananas in the freezer, I was ready to go!
I present to you now The Spiffy Cookie's Peanut Butter Banana Bagels:
It's time for another episode of the regular Secret Recipe Club! Once a month, a group of bloggers get together, are given another blog to peruse in secret, choose a recipe and make something from their assigned blog. I so enjoy doing this every month, and look forward to seeing whose blog I will be looking through for something delicious.
This month, I was thrilled to be paired with Erin of the The Spiffy Cookie. I've enjoyed working with Erin in the past on multiblogger events, and enjoy drooling over her pictures of food on Instagram. Erin, like myself, isn't a fan of mushrooms; but she does love all things peanut butter and chocolate (also like myself) and bakes...a lot. How could I not make something peanut buttery after looking through her blog?
I seem to be on a breakfast kick at the moment, so I considered her Pumpkin Pecan Waffles and even something somewhat healthy with her Carrot Cake Oatmeal, but then I found this.
I have been intrigued by recipes containing PB2, but have never tried it. I also decided to challenge myself and make something that I hadn't made successfully before: bagels. With bananas in the freezer, I was ready to go!
I present to you now The Spiffy Cookie's Peanut Butter Banana Bagels:
Monday, August 29, 2016
#SRC Bonus: Lunch Lady Brownies
So.
Today is my first day back at work after being off for the summer.
I'm not exactly sure how I feel about this, seeing as it's my 7th school in the past 10 years. While there are no students until next week after Labour Day, I need to finish unpacking and get my head around what is to come. For me, this is not a great thing.
What is good, however, is that there are 5 Mondays in August, and we're celebrating with a special edition of The Secret Recipe Club that's all about back to school. What's even more fun about this reveal day is that it's cross-group, so I'm not paired with someone in my regular group A for this week. Next week, I'll be back with my Group A on Monday's reveal.
There are so many options when you consider back to school. Around here, it means soups that I can take for lunch, or something I can pull out of my freezer for a quick meal, or something that I can make for a hearty breakfast. I had so much fun looking through Ashley's blog, Cheese Curd in Paradise for something that might fit one of these catagories, and I wasn't disappointed.
Ashley had a ton of things that I pinned while browsing, including these Strawberry Cream Muffins to use up the strawberries that came in my produce box this week; I also thought about this Chicken Bacon Ranch Tot Casserole because come on...all in one dish? Sign me up!
I finally opted for a dessert that can easily be frozen, and is even nut free, so totally work-takeable (as opposed to my regular SRC choice for next week). The name even screams school - even though I work in an elementary school and there's no cafeteria.
I present to you now a Cheese Curd in Paradise's Lunch Lady Brownies:
Today is my first day back at work after being off for the summer.
I'm not exactly sure how I feel about this, seeing as it's my 7th school in the past 10 years. While there are no students until next week after Labour Day, I need to finish unpacking and get my head around what is to come. For me, this is not a great thing.
What is good, however, is that there are 5 Mondays in August, and we're celebrating with a special edition of The Secret Recipe Club that's all about back to school. What's even more fun about this reveal day is that it's cross-group, so I'm not paired with someone in my regular group A for this week. Next week, I'll be back with my Group A on Monday's reveal.
There are so many options when you consider back to school. Around here, it means soups that I can take for lunch, or something I can pull out of my freezer for a quick meal, or something that I can make for a hearty breakfast. I had so much fun looking through Ashley's blog, Cheese Curd in Paradise for something that might fit one of these catagories, and I wasn't disappointed.
Ashley had a ton of things that I pinned while browsing, including these Strawberry Cream Muffins to use up the strawberries that came in my produce box this week; I also thought about this Chicken Bacon Ranch Tot Casserole because come on...all in one dish? Sign me up!
I finally opted for a dessert that can easily be frozen, and is even nut free, so totally work-takeable (as opposed to my regular SRC choice for next week). The name even screams school - even though I work in an elementary school and there's no cafeteria.
I present to you now a Cheese Curd in Paradise's Lunch Lady Brownies:
Monday, August 8, 2016
Freezer Friendly: Walnut Zucchini Muffins
So.
Despite the fact that as I write this we haven't been on vacation yet (Friday's coming!), I've started planning for my Back to School cooking extravaganza.
Three years ago, I discovered the genius of freezer meals. After buying a Taste of Home freezer magazine, I tried cooking and freezing meals that would make my life easier upon my return to work. It totally does make my life easier. We eat at home during a stressful time with the startup of school and being away weekends for football. I've started my lists and my inventory of the deep freeze so that we have some more healthy choices than the nearest restaurant.
To that end, I'm stocking not only dinners but breakfasts as well. I need something that can be quick, or on the go; but not just peanut butter toast when I can't think of anything else. My Christmas present from last year has been a help: a Hamilton Beach breakfast sandwich maker that we pull out maybe once a week. I also try and stock bagels, and often have cooked breakfast sausage links so I can make quick scrambled egg wraps. I also enjoy muffins from time to time.
My mother makes lots of different muffins that are delicious, and if you look at my index I make lots of different flavours too, Muffins freeze well, are portable, and can use up things that are lurking in your produce drawer.
Speaking of produce, if you and I are friends on Facebook, I've been posting pictures of my Good Food Boxes this summer from The Stand in Burford. J and I have eaten more fresh fruits and vegetables for an incredible price because of these boxes! We've had things like this:
Every week, there is a head of romaine lettuce, and a field tomato. The rest is seasonal, so we've had carrots, new dug potatoes, garlic, corn, green onions, peppers of all colours, field and hot house cucumbers, green and yellow beans, cherry tomatoes, garlic scapes, red onions, and zucchini. We've been picking up the box and then meal planning to use as much as possible from the box.
Fruit-wise, we've had tons of strawberries, blueberries, raspberries, cherries, peaches, and yellow plums. J eats the blueberries. The rest are left up to me.
I've been freezing what we can't eat (mainly strawberries and beans), and knowing that in winter we will have lots of things to choose from out of the excess of our bounty from the summer.
But there are many things that we get that can't be frozen. And vegetables like zucchini need to be made into another form to be frozen.
When I saw this recipe in my Taste of Home freezer magazine, it was like it was meant to be.
I present to you now Harriet Stichter from Milford, Illinois' Walnut Zucchini Muffins:
Despite the fact that as I write this we haven't been on vacation yet (Friday's coming!), I've started planning for my Back to School cooking extravaganza.
Three years ago, I discovered the genius of freezer meals. After buying a Taste of Home freezer magazine, I tried cooking and freezing meals that would make my life easier upon my return to work. It totally does make my life easier. We eat at home during a stressful time with the startup of school and being away weekends for football. I've started my lists and my inventory of the deep freeze so that we have some more healthy choices than the nearest restaurant.
To that end, I'm stocking not only dinners but breakfasts as well. I need something that can be quick, or on the go; but not just peanut butter toast when I can't think of anything else. My Christmas present from last year has been a help: a Hamilton Beach breakfast sandwich maker that we pull out maybe once a week. I also try and stock bagels, and often have cooked breakfast sausage links so I can make quick scrambled egg wraps. I also enjoy muffins from time to time.
My mother makes lots of different muffins that are delicious, and if you look at my index I make lots of different flavours too, Muffins freeze well, are portable, and can use up things that are lurking in your produce drawer.
Speaking of produce, if you and I are friends on Facebook, I've been posting pictures of my Good Food Boxes this summer from The Stand in Burford. J and I have eaten more fresh fruits and vegetables for an incredible price because of these boxes! We've had things like this:
I've been freezing what we can't eat (mainly strawberries and beans), and knowing that in winter we will have lots of things to choose from out of the excess of our bounty from the summer.
When I saw this recipe in my Taste of Home freezer magazine, it was like it was meant to be.
I present to you now Harriet Stichter from Milford, Illinois' Walnut Zucchini Muffins:
Tuesday, July 5, 2016
#BookClubCookbookCC: Chocolat Roundup and Pie!
So.
It's been a month since I posted the invitation to make hot chocolate, and read Joanne Harris' book, Chocolat. I'm picking the book up today from the library.
It's been a crazy month here, where we moved, school ended, I packed and moved to a new school, and I have quickly slipped into the entropy that invariably arrives with the first week of summer vacation.
But never fear! The members of the Book Club Cookbook Cooking Crew have a variety of chocolate recipes for you to enjoy!
Renee from Tortillas and Honey made Florentines. I've never eaten them, or heard of them, but now I want to make them! This almond cookie coated with chocolate looks amazing. I would add the orange zest.
Andrea at Adventures in All Things Food made gorgeous Pots de Creme. My favourite chocolate French masterpiece is Mousse au Chocolat, but this would probably be a close second...along with any other way I can think of to use chocolate!
Erin at the Spiffy Cookie decided against sweating and drinking, and turned her hot chocolate into Hot Chocolate Rice Krispie Treats. These would be perfect for your next BBQ...or Tuesday...when you're by yourself and have a need for sugar.
Emily at Life on Food decided to marry 2 of my favourite flavours: peanut butter and chocolate into these cute little Chocolate Peanut Butter Graham Cracker Sandwiches. Obviously, these are to be dunked in the hot chocolate so we end up on a chocolate high for the rest of the day! Count me in!
Sarah of the Pajama Chef also chose a no-sweat, no-bake recipe featuring white chocolate: Avalanche Cookies. I now want these too with their feature of mini marshmallows and peanut butter. So many cookies. So little time.
Finally, Wendy of A Day in the Life on the Farm made a beautiful Black and White Cake. I love cake. There aren't enough reasons to make or eat it, honestly.
But what did I make? My own favourite dessert, or did I guess someone else's as Vianne would do? I didn't really guess. I made J's favourite. I present to you now from the April 2008 issue of Everyday Food, Chocolate Merinuge Pie:
It's been a month since I posted the invitation to make hot chocolate, and read Joanne Harris' book, Chocolat. I'm picking the book up today from the library.
It's been a crazy month here, where we moved, school ended, I packed and moved to a new school, and I have quickly slipped into the entropy that invariably arrives with the first week of summer vacation.
But never fear! The members of the Book Club Cookbook Cooking Crew have a variety of chocolate recipes for you to enjoy!
But what did I make? My own favourite dessert, or did I guess someone else's as Vianne would do? I didn't really guess. I made J's favourite. I present to you now from the April 2008 issue of Everyday Food, Chocolate Merinuge Pie:
Tuesday, June 7, 2016
#BookClubCookbookCC: Allons-y a la France!
So.
It's time for a new month of the #BookClubCookbookCC! Thanks to our leader, Camilla from Culinary Adventures with Camilla, I'm so excited to be hosting again. I'm even more excited that we're giving away not one but two copies of the cookbook! But let's start at the beginning.
This month, I invite you to join us and read Joanne Harris' Chocolat.
I've seen the film...but I haven't finished the book yet. After report cards and our move (which is complete...not that I can find anything). The movie is wonderful. I don't see how the book won't be too.
Read it, and make Hot Cocoa, totally not the drink for this time of year, except maybe breakfast. But this would be delicious. Homemade hot cocoa is always the best. Read, make a recipe, and enter the giveaway. It really is that simple. Everything you need to know is after the jump.
I present to you now from the Book Club Cookbook by Judy Gelman and Vicki Levy Krupp, Hot Cocoa:
It's time for a new month of the #BookClubCookbookCC! Thanks to our leader, Camilla from Culinary Adventures with Camilla, I'm so excited to be hosting again. I'm even more excited that we're giving away not one but two copies of the cookbook! But let's start at the beginning.
This month, I invite you to join us and read Joanne Harris' Chocolat.
I've seen the film...but I haven't finished the book yet. After report cards and our move (which is complete...not that I can find anything). The movie is wonderful. I don't see how the book won't be too.
Read it, and make Hot Cocoa, totally not the drink for this time of year, except maybe breakfast. But this would be delicious. Homemade hot cocoa is always the best. Read, make a recipe, and enter the giveaway. It really is that simple. Everything you need to know is after the jump.
I present to you now from the Book Club Cookbook by Judy Gelman and Vicki Levy Krupp, Hot Cocoa:
Monday, June 6, 2016
#SecretRecipeClub: Lemon Blueberry Muffins
So.
It's time for the Secret Recipe Club! I once again turned to carbs for a quick snack that used up things in my fridge and freezer.
Today's post is also celebrating our move to the new house. While I was excited (and still am), it's finally sinking in that I'm losing my kitchen that we renovated a couple of years ago. No more super deep sink and crazy amount of cabinet space. But no matter. We already are hatching plans to renovate. So let's celebrate the last SRC in my old kitchen, shall we?
This month, I was sent to explore Lori's blog over at Lori's Culinary Creations. Lori lives in Utah with a menagerie of pets. She had tons of delicious things to choose from, like Hamburger Pasta Casserole and a Buffalo Chicken Quinoa Skillet but I was drawn to a breakfast food that used up things in my freezer. Yes, once again I chose to make carbs. But what a way to go!
I present to you now from Lori's Culinary Creations, Lemon Blueberry Muffins:
It's time for the Secret Recipe Club! I once again turned to carbs for a quick snack that used up things in my fridge and freezer.
Today's post is also celebrating our move to the new house. While I was excited (and still am), it's finally sinking in that I'm losing my kitchen that we renovated a couple of years ago. No more super deep sink and crazy amount of cabinet space. But no matter. We already are hatching plans to renovate. So let's celebrate the last SRC in my old kitchen, shall we?
This month, I was sent to explore Lori's blog over at Lori's Culinary Creations. Lori lives in Utah with a menagerie of pets. She had tons of delicious things to choose from, like Hamburger Pasta Casserole and a Buffalo Chicken Quinoa Skillet but I was drawn to a breakfast food that used up things in my freezer. Yes, once again I chose to make carbs. But what a way to go!
I present to you now from Lori's Culinary Creations, Lemon Blueberry Muffins:
Monday, May 30, 2016
#SRC Bonus Post: Moist Chocolate Cake
So.
With 5 Mondays in the month, we're having an extra edition of the Secret Recipe Club! It's all about BBQs, Picnics and Potlucks. Normally, I do a reveal with the other members of Group A the first Monday of the month (that's coming up next week!). But with the fifth Monday, our intrepid leader Sarah put out the call for a special event - one where you can be paired with anyone else from the club. Fun, right? We always have a few BBQs and so on to go to in the summer, so I thought it sounded like a great opportunity to go looking for something new and different.
I should pause here to say that right now my house is a shambles. Next Monday J and I are moving. The fact that I signed up to do this and my regular reveal day means that I just might be certifiable. But whatever.
I was happy to be paired with a blog that was totally new to me: Loving Life. Kirstin is a wife and mom who blogs about food, home, and life. She lives in the Pacific Northwest, a place I have visited once but know very little about.
I enjoyed going through her recipes, knowing I needed a dessert for my Home Church BBQ. What I discovered? She doesn't blog about dessert like I do...and many of them are SRC recipes (I make a lot of desserts for SRC too), but never mind. She had lots of yummy looking things, like Blackberry Balsamic Salmon and Lasagna Bread as well as the Candied Spiced Chickpeas that I bought the chickpeas to make and never got that far. But no matter. I did find a dessert, and a delicious one at that.
I present to you now Loving Life's Moist Chocolate Cake:
With 5 Mondays in the month, we're having an extra edition of the Secret Recipe Club! It's all about BBQs, Picnics and Potlucks. Normally, I do a reveal with the other members of Group A the first Monday of the month (that's coming up next week!). But with the fifth Monday, our intrepid leader Sarah put out the call for a special event - one where you can be paired with anyone else from the club. Fun, right? We always have a few BBQs and so on to go to in the summer, so I thought it sounded like a great opportunity to go looking for something new and different.
I should pause here to say that right now my house is a shambles. Next Monday J and I are moving. The fact that I signed up to do this and my regular reveal day means that I just might be certifiable. But whatever.
I was happy to be paired with a blog that was totally new to me: Loving Life. Kirstin is a wife and mom who blogs about food, home, and life. She lives in the Pacific Northwest, a place I have visited once but know very little about.
I enjoyed going through her recipes, knowing I needed a dessert for my Home Church BBQ. What I discovered? She doesn't blog about dessert like I do...and many of them are SRC recipes (I make a lot of desserts for SRC too), but never mind. She had lots of yummy looking things, like Blackberry Balsamic Salmon and Lasagna Bread as well as the Candied Spiced Chickpeas that I bought the chickpeas to make and never got that far. But no matter. I did find a dessert, and a delicious one at that.
I present to you now Loving Life's Moist Chocolate Cake:
Wednesday, May 4, 2016
#BookClubCookbookCC: Pearl Earring Roundup and Breakfast!
So.
It's been a month since I issued the invitation to join the #BookClubCookbookCC and read Girl with a Pearl Earring by Tracy Chevalier before making Griet's Vegetable Soup or something else inspired by the book.
I'm going to start with what others made before talking about my own literal dish that J and I ate on a Saturday morning while listening to Stuart McLean and the Vinyl Cafe.
Let's see what the crew made, shall we?
Andrea from Adventures in All Things Food made a Rainy Day Vegetable Soup with the vegetables that she could find...but I don't think I'd like turnip in my soup. Mini red skinned potatoes are much more appealing!
Likewise, Ashley of Cheese Curd in Paradise opted to make a Quick Vegetable Soup for a weeknight dinner. With tomatoes, this looks a lot like a soup that people in this house would enjoy!
Emily from Life On Food made the soup from the cookbook. Doesn't it look delicious? With a Spring that doesn't seem to be warming up, soup is still in regular rotation here. Good way to chase away the chill.
Finally, Wendy from A Day in the Life on the Farm made a Colour Your Palate Soup with a pun on the painter's palatte and the zinginess that this soup would bring to your own tasting palate.
Renee at Tortillas and Honey decided to take inspiration from the book, and make a dinner like one described in the book with her Herbed Roast Chicken with Potatoes and Parsnips. I love roasted parsnips. This looks lovely.
Likewise, Camilla from Culinary Adventures with Camilla took inspiration from Griet's relationship with the butcher's son and made Lamskoteletten op zijn oud-Hollands (Lamb chops old-Dutch style. I love lamb, and never cook it. Now I'm hungry.
Finally, Erin of the Spiffy Cookie thought outside the box, and took the vegetables and bacon of the soup and made a spring-like Bacon and Vegetable Pizza.
But what did I do, you ask? Well, I went literal.
On a cool Saturday morning, I made a Dutch Baby with Lemon Blueberry Sauce. (Recipe after the jump).
It's been a month since I issued the invitation to join the #BookClubCookbookCC and read Girl with a Pearl Earring by Tracy Chevalier before making Griet's Vegetable Soup or something else inspired by the book.
I'm going to start with what others made before talking about my own literal dish that J and I ate on a Saturday morning while listening to Stuart McLean and the Vinyl Cafe.
Let's see what the crew made, shall we?
Likewise, Ashley of Cheese Curd in Paradise opted to make a Quick Vegetable Soup for a weeknight dinner. With tomatoes, this looks a lot like a soup that people in this house would enjoy!
But what did I do, you ask? Well, I went literal.
On a cool Saturday morning, I made a Dutch Baby with Lemon Blueberry Sauce. (Recipe after the jump).
Monday, April 4, 2016
Secret Recipe Club: Pumpkin Oat Muffins
So.
It's time for April's edition of the Secret Recipe Club! For those of you who don't know, the Secret Recipe Club is a group of foodie bloggers who are assigned each other in secret. We thenstalk visit each other's blogs, choose a recipe, make it and all reveal who had who and who made what on the same day at the same time. It's a lot of fun, and I always enjoy learning about a new blogger each month.
This month, I was assigned Anna's blog from over at bcmom's kitchen. There were so many amazing things to choose from. I always seemed to be one ingredient short, and I didn't want to go to the store. I considered her Raspberry Swirl Bread (which I am going to make because it looks amazing!), and I wished I had an occasion worthy of her Caramel Rolls. I also had some feta in the fridge, and still really want to make Spinach and Feta Stuffed Chicken, but I'll have to buy a bottle of sundried tomatoes.
I finally found a recipe for which I was sure I had everything. I was so very, very wrong. But that was okay. I figured it out.
I present to you now bcmom's Pumpkin Oat Muffins:
It's time for April's edition of the Secret Recipe Club! For those of you who don't know, the Secret Recipe Club is a group of foodie bloggers who are assigned each other in secret. We then
This month, I was assigned Anna's blog from over at bcmom's kitchen. There were so many amazing things to choose from. I always seemed to be one ingredient short, and I didn't want to go to the store. I considered her Raspberry Swirl Bread (which I am going to make because it looks amazing!), and I wished I had an occasion worthy of her Caramel Rolls. I also had some feta in the fridge, and still really want to make Spinach and Feta Stuffed Chicken, but I'll have to buy a bottle of sundried tomatoes.
I finally found a recipe for which I was sure I had everything. I was so very, very wrong. But that was okay. I figured it out.
I present to you now bcmom's Pumpkin Oat Muffins:
Thursday, March 24, 2016
#SixteenCheesecakes: Carrot Cake Cheesecake
So.
In families, there are many traditions. I've talked in the past about traditions surrounding my family, food and Christmas. Today, we talk wedding traditions.
Why weddings? Well, because it's Camilla of Culinary Adventures with Camilla's wedding anniversary! And like last year, we're celebrating with a virtual blog party of cheesecake. Cam had cheesecake at her wedding, so here we are.
I asked on Facebook what kind of wedding traditions my friends families had. I got a few responses: from honouring departed loved ones to making sure that there are pictures with all of the family, weddings are a time to celebrate with family and friends.
Which brings us back to what I made. I haven't really mentioned it around here, but my mom remarried last weekend. We didn't have cheesecake at the dinner afterwards, but I made this for the night before the wedding to share with my mother's family. J and I also made sure that the tradition of my mother's family lived on.
When I was growing up, we had a blue suitcase. Every time you used it, a few stray pieces of confetti would come out with your clothes because my grandmother had stuffed my mother's honeymoon bag with confetti. Confetti and clothing. Sigh.
Knowing of this, I guarded my own bag when I got married - and almost made it away before giving my car keys to my maid of honour when I went to get changed to leave. I pulled my nightgown out that night at the hotel and a stream of metallic hearts spewed across the bed at the Best Western. We still find heart confetti courtesy of my mother from that suitcase.
Not to let her get away this time, J and I got our hands on my mother's bag and...well...let's just say there's now a partial bag of green and gold shamrock confetti sealed up in the back of our car. Traditions - they're important to keep, even if they're somewhat nefarious.
Now, a cheesecake. If you can't decide between cake and cheesecake, this is the compromise for you! Make a small cake and a small cheesecake, and then marble the two to form one delicious dessert with a sour cream and cream cheese topping. Delicious as the centrepiece dessert for a celebration.
I present to you now Cooking Classy's Carrot Cake Cheesecake:
In families, there are many traditions. I've talked in the past about traditions surrounding my family, food and Christmas. Today, we talk wedding traditions.
Why weddings? Well, because it's Camilla of Culinary Adventures with Camilla's wedding anniversary! And like last year, we're celebrating with a virtual blog party of cheesecake. Cam had cheesecake at her wedding, so here we are.
I asked on Facebook what kind of wedding traditions my friends families had. I got a few responses: from honouring departed loved ones to making sure that there are pictures with all of the family, weddings are a time to celebrate with family and friends.
Which brings us back to what I made. I haven't really mentioned it around here, but my mom remarried last weekend. We didn't have cheesecake at the dinner afterwards, but I made this for the night before the wedding to share with my mother's family. J and I also made sure that the tradition of my mother's family lived on.
When I was growing up, we had a blue suitcase. Every time you used it, a few stray pieces of confetti would come out with your clothes because my grandmother had stuffed my mother's honeymoon bag with confetti. Confetti and clothing. Sigh.
Knowing of this, I guarded my own bag when I got married - and almost made it away before giving my car keys to my maid of honour when I went to get changed to leave. I pulled my nightgown out that night at the hotel and a stream of metallic hearts spewed across the bed at the Best Western. We still find heart confetti courtesy of my mother from that suitcase.
Not to let her get away this time, J and I got our hands on my mother's bag and...well...let's just say there's now a partial bag of green and gold shamrock confetti sealed up in the back of our car. Traditions - they're important to keep, even if they're somewhat nefarious.
Now, a cheesecake. If you can't decide between cake and cheesecake, this is the compromise for you! Make a small cake and a small cheesecake, and then marble the two to form one delicious dessert with a sour cream and cream cheese topping. Delicious as the centrepiece dessert for a celebration.
I present to you now Cooking Classy's Carrot Cake Cheesecake:
Monday, February 8, 2016
#FreshTastyValentines: Individual Tarte Tatin
So.
It's the last day of #FreshTastyValentines. I'm shocked at how much I've posted for this event. Really, I think it's more a case that I've actually sat down and written up my posts. There's lots on the camera to come in the coming months.
First things first, we need to recognize all the amazing sponsors who have helped to make the event such a success!
When I lived in France, I learned from my host mother to make a tarte tatin in a 9" cake pan. This is just on a smaller scale. My recipe also makes 2 - 1 for you, and one for your loved one. Or 2 for you.
I present to you now Individual Tartes Tatin:
It's the last day of #FreshTastyValentines. I'm shocked at how much I've posted for this event. Really, I think it's more a case that I've actually sat down and written up my posts. There's lots on the camera to come in the coming months.
First things first, we need to recognize all the amazing sponsors who have helped to make the event such a success!
(Have you entered the Giveaway yet? You totally should.)
Today, the recipe includes a sponsor item, Envy Apples.
You know how those little cooking hack videos keep showing up on Facebook, demonstrating in 90 seconds how to make something totally drool-worthy and gorgeous?
J has taken to sending them to me. I watch them and think, "I could do that." and then I don't.
But when I saw this video, and I knew that I was going to have some Envy Apples to play with, I thought that it would be worth a shot:
I present to you now Individual Tartes Tatin:
Monday, February 1, 2016
#FreshTastyValentines: Tomato Tart
So.
Welcome to #FreshTastyValentines, a week's worth of recipes that are healthier for tempting those you love! I'm thrilled to have joined with the other bloggers and our sponsors for a fun event!
My first recipe is from Rachael's blog, Pizza Rossa, who happens to be my Secret Recipe Club partner this month. I couldn't just feature one of the recipes from her lovely blog - I featured a second that was a perfect entree for in which we didn't miss the meat.
I have made a similar tart to this in my preblogging days, but it used sliced tomatoes and minced garlic. I was intrigued by the idea of roasting the tomatoes and garlic first. Plus with basil and lots of cheese, how could this possibly be bad?
I present to you now from Pizza Rossa, Roasted Tomato Tart:
My first recipe is from Rachael's blog, Pizza Rossa, who happens to be my Secret Recipe Club partner this month. I couldn't just feature one of the recipes from her lovely blog - I featured a second that was a perfect entree for in which we didn't miss the meat.
I have made a similar tart to this in my preblogging days, but it used sliced tomatoes and minced garlic. I was intrigued by the idea of roasting the tomatoes and garlic first. Plus with basil and lots of cheese, how could this possibly be bad?
I present to you now from Pizza Rossa, Roasted Tomato Tart:
Secret Recipe Club: Strawberry Maple Baked Oatmeal
So.
It's been a while, but after taking a month off, we're back with a new edition of the Secret Recipe Club! It's now been 2 years of my belonging to the club in which you're paired up with another blogger and you make something (in secret) from that blog. Then we all reveal on the same Monday and see what we all made. Fun, right? I certainly think so.
This month, I was matched with Rachael from the lovely blog Pizza Rossa. Rachael is an Australian in Switzerland who has been a vegetarian since she was 18. J and I are...not...vegetarian. But J's decision to make healthier choices when eating and my promise to cook a meatless entree every week meant that a vegetarian blog would be a boon to trying something new.
I perused a bunch of recipes, trying very hard to stay away from my old standby on a vegetarian blog, the baking. Rachael has a bunch of lovely looking baked goods including Cinnamon Challah (or Raspberry Swirl! So pretty!) and Lemon Macrons with Lemon-Lime Filling (but I'm still intimidated about making macrons. Rachael has PB&J macrons too. I totally want to try those as well!!). I also debated entrees, and found one. I'm actually sharing it later today as my first recipe post for #FreshTastyValentines! But then I found this for breakfast, and I wanted to make it too. Just as well I need 2 recipes for today.
I have made baked oatmeal a couple of times. I'm always happy with the results and the fact that I then have breakfast for a week that you'd think I'd make it more. When the weather is like it's been here for the past while - cold, damp, and with a wind that cuts through you, this is a welcome breakfast treat!
I present to you now from Pizza Rossa, Strawberry Maple Baked Oatmeal:
It's been a while, but after taking a month off, we're back with a new edition of the Secret Recipe Club! It's now been 2 years of my belonging to the club in which you're paired up with another blogger and you make something (in secret) from that blog. Then we all reveal on the same Monday and see what we all made. Fun, right? I certainly think so.
This month, I was matched with Rachael from the lovely blog Pizza Rossa. Rachael is an Australian in Switzerland who has been a vegetarian since she was 18. J and I are...not...vegetarian. But J's decision to make healthier choices when eating and my promise to cook a meatless entree every week meant that a vegetarian blog would be a boon to trying something new.
I perused a bunch of recipes, trying very hard to stay away from my old standby on a vegetarian blog, the baking. Rachael has a bunch of lovely looking baked goods including Cinnamon Challah (or Raspberry Swirl! So pretty!) and Lemon Macrons with Lemon-Lime Filling (but I'm still intimidated about making macrons. Rachael has PB&J macrons too. I totally want to try those as well!!). I also debated entrees, and found one. I'm actually sharing it later today as my first recipe post for #FreshTastyValentines! But then I found this for breakfast, and I wanted to make it too. Just as well I need 2 recipes for today.
I have made baked oatmeal a couple of times. I'm always happy with the results and the fact that I then have breakfast for a week that you'd think I'd make it more. When the weather is like it's been here for the past while - cold, damp, and with a wind that cuts through you, this is a welcome breakfast treat!
I present to you now from Pizza Rossa, Strawberry Maple Baked Oatmeal:
Monday, December 7, 2015
#SRC: Pumpkin Pecan Cream Scones
So.
It's time for another episode of the Secret Recipe Club! In fact, it's time for the last 2015 edition of the SRC. I've so enjoyed spending the last 2 years delving into other blogs and making wonderful creations from other people's impressive recipe indexes.
This month's entry is no different. I was assigned Mother Would Know, a wonderful blog written by Laura. She dispenses the wisdom that you could get from phoning your mom while cooking (something I sometimes do) with none of the nagging (something I probably appreciate). I stuck with what I know (carbs) when finding recipes to try. While I was drawn to Chocolate Cranberry Streusel Muffins and Western Omlette Muffins, I opted for something that would use up things in my fridge: namely heavy cream and pumpkin puree.
I present to you now Mother Would Know's Pumpkin Pecan Cream Scones:
It's time for another episode of the Secret Recipe Club! In fact, it's time for the last 2015 edition of the SRC. I've so enjoyed spending the last 2 years delving into other blogs and making wonderful creations from other people's impressive recipe indexes.
This month's entry is no different. I was assigned Mother Would Know, a wonderful blog written by Laura. She dispenses the wisdom that you could get from phoning your mom while cooking (something I sometimes do) with none of the nagging (something I probably appreciate). I stuck with what I know (carbs) when finding recipes to try. While I was drawn to Chocolate Cranberry Streusel Muffins and Western Omlette Muffins, I opted for something that would use up things in my fridge: namely heavy cream and pumpkin puree.
I present to you now Mother Would Know's Pumpkin Pecan Cream Scones:
Thursday, November 26, 2015
#BookClubCookbookCC: Mini Leek and Bacon Pies
So.
I missed last month for the Book Club Cookbook Cooking Crew. Things were crazy and I couldn't find the book. I was thrilled this month when Erin of the Spiffy Cookie invited us to have a piece of treacle tart and read Harry Potter and the Philosopher's Stone:
I know it's Sorcerer's Stone in the US, but this is Canada, and this is the British edition.
Idevoured read all the books when they first came out, but that was a long time ago. So I sat down and read this one again. Now, I want to read the series again, and I really don't have time for that!
What I enjoyed most in the rereadin were the little references that I skimmed the first time, not fully comprehending. It's kind of like rewatching Star Wars, knowing what is to come.
I was originally planning to do something with Butterbeer, but it doesn't make an appearance in book one. I then considered doing something with Dumbledore's favourite muggle sweet, sherbet lemon. But those are lemon drops, and that didn't strike my fancy as much as the potential ice cream.
I then happened upon this recipe on Instagram, and while it's not a direct tie-in to the book, it's definitely got a British bend. It's also surprising when you start looking how many references there are to bacon...and this has it in spades. While not a pasty, it is a bit of an homage. Canadian Living recommends these cold with HP sauce, but J and I would tell you they're amazing hot as a side with soup.
I present to you now from Canadian Living Mini Leek and Bacon Pies:
I missed last month for the Book Club Cookbook Cooking Crew. Things were crazy and I couldn't find the book. I was thrilled this month when Erin of the Spiffy Cookie invited us to have a piece of treacle tart and read Harry Potter and the Philosopher's Stone:
I know it's Sorcerer's Stone in the US, but this is Canada, and this is the British edition.
I
What I enjoyed most in the rereadin were the little references that I skimmed the first time, not fully comprehending. It's kind of like rewatching Star Wars, knowing what is to come.
I was originally planning to do something with Butterbeer, but it doesn't make an appearance in book one. I then considered doing something with Dumbledore's favourite muggle sweet, sherbet lemon. But those are lemon drops, and that didn't strike my fancy as much as the potential ice cream.
I then happened upon this recipe on Instagram, and while it's not a direct tie-in to the book, it's definitely got a British bend. It's also surprising when you start looking how many references there are to bacon...and this has it in spades. While not a pasty, it is a bit of an homage. Canadian Living recommends these cold with HP sauce, but J and I would tell you they're amazing hot as a side with soup.
I present to you now from Canadian Living Mini Leek and Bacon Pies:
Friday, November 20, 2015
Son of Magazine Challenge: Apple Crisp
So.
I was reading an article today about being a "mean mom". Don't ask me why I was reading it, seeing as the closest thing to children that I have is 2 cats who do what they like and a husband who doesn't always listen to me either. But there I was, reading about how to raise kids by being mean.
One of the things that the article said was to not give in and serve dessert every night so it would be a "treat".
*insert cricket sound here*
I grew up in a house where dessert ended lunch and dinner. It could be a cookie or fruit, but there was always something. J and I don't eat dessert every night, but we do often have something in the evening after dinner - perhaps a glass of chocolate milk, or one of the many things I bake up. It's not an every day thing, but there's often something.
The October 2007 issue of Everyday Food included a dessert article called Sweet, Warm and Cozy: sumptuous, soul-soothing treats that go straight from oven to table. Of the 4, I wanted to make 3 of them. I bought a new, appropriate shallow dish and have already made 2. The next one is coming soon.
Might I suggest a return to ending your meal with something sweet? I'd also suggest returning to slow meals together with laughter, conversation and a distinct lack of mobile phones, but I don't want to be all crazy-like.
Let's start with desert.
I present to you now from the October 2007 issue of Everyday Food, Apple Crisp:
I was reading an article today about being a "mean mom". Don't ask me why I was reading it, seeing as the closest thing to children that I have is 2 cats who do what they like and a husband who doesn't always listen to me either. But there I was, reading about how to raise kids by being mean.
One of the things that the article said was to not give in and serve dessert every night so it would be a "treat".
*insert cricket sound here*
I grew up in a house where dessert ended lunch and dinner. It could be a cookie or fruit, but there was always something. J and I don't eat dessert every night, but we do often have something in the evening after dinner - perhaps a glass of chocolate milk, or one of the many things I bake up. It's not an every day thing, but there's often something.
The October 2007 issue of Everyday Food included a dessert article called Sweet, Warm and Cozy: sumptuous, soul-soothing treats that go straight from oven to table. Of the 4, I wanted to make 3 of them. I bought a new, appropriate shallow dish and have already made 2. The next one is coming soon.
Might I suggest a return to ending your meal with something sweet? I'd also suggest returning to slow meals together with laughter, conversation and a distinct lack of mobile phones, but I don't want to be all crazy-like.
Let's start with desert.
I present to you now from the October 2007 issue of Everyday Food, Apple Crisp:
Friday, November 13, 2015
Oh, Paris...
My heart aches tonight.
So.
I don't usually post on a Friday night. I like to queue things up and leave it to post on its own during the week. Tonight is different though.
I made a new dessert for dinner tonight as a part of the Magazine Challenge and thought about posting it later. But as we've watched the unfolding news about the attacks in Paris, I don't want to wait and post this later. It's not that this is a hugely important thing, but the flavour made me think of France and right now that's bittersweet.
My year as an exchange student in France more than 20 years ago gave my first opportunity to learn to cook from someone other than my mother in a family situation. I learned to make sauces, souffles, and a dense chocolate cake that was out of this world. I still make sauces starting with a roux like I learned from Mme Brabant. I haven't made a souffle or that cake since I came home though.
I found this recipe in the October 2007 issue of Everyday Food. It's not like the other pudding cake I've made where you pour boiling water over the cake and it self-sauces. It's 4 simple ingredients that surprisingly come together to make something delicious. This is more a cross between a souffle and a dense, slightly undercooked chocolate cake.
Tonight, it reminded me of a French dessert I ate long ago, and my heart ached for a city I love and miss.
I present to you now from the October 2007 issue of Everyday Food Chocolate Pudding Cake:
So.
I don't usually post on a Friday night. I like to queue things up and leave it to post on its own during the week. Tonight is different though.
I made a new dessert for dinner tonight as a part of the Magazine Challenge and thought about posting it later. But as we've watched the unfolding news about the attacks in Paris, I don't want to wait and post this later. It's not that this is a hugely important thing, but the flavour made me think of France and right now that's bittersweet.
My year as an exchange student in France more than 20 years ago gave my first opportunity to learn to cook from someone other than my mother in a family situation. I learned to make sauces, souffles, and a dense chocolate cake that was out of this world. I still make sauces starting with a roux like I learned from Mme Brabant. I haven't made a souffle or that cake since I came home though.
I found this recipe in the October 2007 issue of Everyday Food. It's not like the other pudding cake I've made where you pour boiling water over the cake and it self-sauces. It's 4 simple ingredients that surprisingly come together to make something delicious. This is more a cross between a souffle and a dense, slightly undercooked chocolate cake.
Tonight, it reminded me of a French dessert I ate long ago, and my heart ached for a city I love and miss.
I present to you now from the October 2007 issue of Everyday Food Chocolate Pudding Cake:
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