It’s the holiday season, which means lots of festive decorations, tableware, and food! Adults and kids love the special desserts that come with Christmas, and it’s even more fun when they’re simple to make and decorate. The important part is being together, so here are three easy-to-make suggestions for home or school: gifts made with brownie squares, puffed rice cereal wreaths, and a tree made out of cupcakes. You can make the base of the treats in advance and save the decorating for the kids. The best part is that it’s all edible!
For these palm-sized brownie gifts, you will need: a brownie pan, packaged brownie mix and icing, mini candy canes, and holiday sprinkles of your choice.
To make these brownie gifts into perfect squares, use a tray like this one, from Kitchen Stuff Plus. This brownie pan is perfect because many people like the edge pieces and, with this pan, everyone gets one! I like the stability and the clean edges of these perfect squares.Continue reading →
With Halloween less than a week away, I thought I’d share this easy and fun Halloween cupcake idea: Witch Hats!
Making a witch’s hat out of Oreos and Hershey’s Chocolate Kisses is something I’ve seen in magazines and online for many years. Putting them on top of cupcakes is something I decided to combine because I wanted a ‘wow’ cupcake for a party we were invited to.
To keep this dessert simple, I recommend that you buy the cake mix, a tub of icing for the cupcakes, and a tube of icing to make the witch hats. It doesn’t make sense to try to make any of the icing at home. You just won’t get the right consistency and the clean-up is easier with store-bought icing. Buy any combination of sprinkles you’d like to use from the bulk food store or from the grocery store.
I love fruit crumbles! They are easy to make, forgiving, and always a popular dessert. You can top them with whipped cream, ice cream, or some milk. And, you can easily warm them up the next day: they taste just as good as freshly baked.
I’ve written about crumbles, cobblers, and crisps before, and you can check out one of my earlier posts, here, to learn the difference. Because I love oats, I always make crumbles. And, because I always seem to have overripe fruits hanging around in the summer, like peaches and blueberries, this blueberry peach crumble is on repeat at our summer BBQs.
The thing about adding blueberries to a crumble or any pie is the beauty of the dark purple caramelized fruit that bubbles around the edge of the dish. It spells summer. Even my youngest guests love watching the fruit bubble on the sides of the baking dish!
Because the best part of any crumble is the thick oat topping, I’ve adjusted the measurements of my original recipe to make a generous topping. I hope you enjoy making it.
Making cream puffs at home is like discovering your inner pastry chef! Yes, they’re that easy to make. And, you can have fun with the sizes and fillings you choose to make and use. Cream puffs are also perfect for bringing to a summer gathering because they’re a finger-food dessert.
Eggs are the key ingredients in cream puffs, and recently I made a batch using Conestoga Farms’ Free-Run Omega-3 brown eggs. I love that local Southwestern Ontario farmers produce these eggs because buying food raised close to home makes me feel good about what my family eats.
The Conestoga Farms’ Free Run Omega-3 brown eggs are laid by hens living in weather-sheltered barns where they can run freely to forage for food. The hens are grain-fed and their diet includes flax seeds, a high source of Omega-3 polyunsaturates. Omega-3 fatty acids can benefit heart and brain health. Continue reading →
Fattoush Salad, a popular salad in the Middle East, is one of the tastiest and most requested salads in our house! As my kids have gotten older, their tastebuds have evolved and cooking for them is a pleasure.
Fattoush is an easy salad that is forgiving in both the quantity and variety of ingredients. If you went to ten people’s homes, you’d find ten versions of this salad! There are so many ways to make fattoush. People refer to it as a peasant salad in that people used whatever leftover vegetables they had on hand to make this dish. I’ve even seen it made using only purslane, tomatoes, and cucumbers, which is very different from the recipe I’m sharing below.
With Ramadan entering its second week, this salad is a staple found at many Iftar meals. Iftar is the evening meal that breaks the fast for Muslims around the world. I thought it would be a good time to share the recipe my mom has taught me for making fattoush.
There are a few things that distinguish the typical fattoush salad from a green salad. The simple green salad has lettuce, tomatoes, and cucumbers. Fattoush adds onions, sumac, green peppers, mint, parsley, pita chips, and a dressing of oil and lemon with the option of adding pomegranate molasses. My mom doesn’t use pomegranate molasses, but many restaurants use it for a tangy taste. Continue reading →
Making an egg salad is one of the best ways to use up eggs and to pack some protein into your meals. I often find myself with eggs about to expire, either because I didn’t get around to baking or because my kids didn’t ask for scrambled eggs breakfasts. When eggs ‘pile up’ in the fridge, I boil a dozen and make an egg salad. We eat the egg salad for dinner and have leftovers for breakfast on toast, or as a snack.
There are so many ways to make egg salad! I’ve seen the simplest of recipes, like eggs mashed with a fork, with added salt and pepper. And, I’ve seen eggs dressed with lots of mayonnaise, and egg salads made with curry powder.
In our house, we like our egg salad with celery, green onions, whole celery seeds, mayonnaise, and dijon mustard. I usually use 6 whole boiled eggs, and 6 boiled egg whites. The reason I don’t use all 12 yolks is because I want to cut down on the taste of too many yolks as well as cut down the cholesterol levels.
My love for waffles is never-ending, and these Cornmeal Banana Oatmeal Waffles are my latest creation! (You can also check out the recipe for my Strawberry Banana Waffles).
I often have waffles more than once a day. If it’s not for breakfast, it’s as the base for a savory lunch waffle sandwich. Lately, I’ve been looking for ways to add fiber and protein to my diet. When I saw that 1 cup of yellow corn meal contains about 9 grams of fiber and about 10 grams of protein, I got very excited. I spent some time subbing out part of the flout for cornmeal, and came up with this recipe.
Cornmeal gives food a crunchy texture that you either like or you don’t. I’m a huge fan of cornbread as well as any Middle Eastern desserts that contain semolina or cream of wheat. The texture is satisfying for me. So, I didn’t need much convincing to make these waffles part of my weekly meal prep. I make these cornmeal waffles, store them in the fridge, and toast them for meals.
Although photos on my blog and Instagram include syrup, I rarely eat the waffles with syrup. Syrup is for extra special occasions! I usually eat my waffles plain, like a piece of toast, and add fruits when I have time.
For the past few weeks, I’ve been making batches of this delicious peanut butter oatmeal freezer fudge and I wanted to share my recipe with you. These peanut butter oatmeal fudge pieces taste a bit like an Oh Henry or Baby Ruth candy bar! (BTW, check out this post for the recipe for Homemade Oh Henry Bars.)
I’m kind of addicted to freezer fudge these days, and for good reason: it’s easy and quick to make, there’s no cooking required, and it’s a satisfying treat. There’s something about having a cold snack/treat that makes it that much more tasty. I have a few other fudge recipes that I’ve also developed, and I will be sharing them with you over the next few months.
In the past, I’ve made tahini freezer fudge, and the recipe is on the blog, here. The main ingredient in freezer fudge is coconut oil, which helps the fudge set.
The event was part of the Kitchen Stuff Plus and Henckels & Staub combined product knowledge day on the functions of the various knife offerings. Making bruschetta using the sharpest and most appropriate knives for the job was an absolute delight.
It seems strange to post a recipe that calls for fresh tomatoes in the middle of the winter, but I think this is the time of year we start to crave a variety of fresh vegetables! Continue reading →
As much as I love to bake, I also love the creative process of packaging said baked goods — and, nothing does it better than a cookie box!
Cookie boxes have been around for a long time, including old-fashioned tin boxes, cardboard bakery boxes, holiday-themed boxes, and basically any container you can get your hands on.
But, have you ever assembled a cookie box that contains separate compartments for cookies and other treats? They’re so easy and fun to put together, and the presentation can be quite spectacular. You just have to check Instagram and Pinterest for inspiration!
Here are my tips for assembling a stunning cookie box:
have a theme. It’s so much easier to know how to compartmentalize and what to include when you start with a theme
keep a large shoe box or other large shipping box on hand for special occasions. You can even use in-season packaging, like a wooden clementine crate, or an old cookie tin to which you add compartments or smaller boxes
wrap a plain box with kraft or wrapping paper. You can also paint a wooden box, or use a deep dish baking pan. If the plain box is sturdy and elegant, like the one I used here, then there’s no need to adorn it
collect smaller boxes and containers from around the house, such as: cardboard jewelry boxes, tins, jars, old drinking glasses, bowls, etc
choose boxes that are different shapes and sizes
use tissue paper to add color and height to the box and treats
wrap cookies in bakar’s string or place in clear cello bags
use a combination of store-bought and homemade goodies, as well as in-season fruits
if you’re transporting or shipping the box, make sure you have a lid or safe way to cover the cookies