posts filed under the 'recipes' category :
November 16th, 2011

your pick.

Equally beautiful.

applesEqually delicious.

cookiesBut I know which one I’d pick. :)

If you’d like to pick the same, check out the recipe in last year’s post here.

July 12th, 2011

when life gives you lemons…

…well, you know how it goes.bag o lemons

Not to worry, my life isn’t full of metaphor-ical lemons right now. More like alllllmost ripe apples, full of hope, but waiting for the perfect moment to be picked to yield their full potential… whoa.

But I digress: LEMONS! I just had to grab a bag o’ lemons yesterday on my way home from work. The gals over at Lot It A Lot posted this recipe the other day (as inspired by this recipe), and I thought I’d take a crack at my own version! Not to mention my excitement to use the glass juicer I picked up during a recent trip to Creemore, ON! Here’s what I came up with:squeezed lemons

  • 3 cups of semi-frozen strawberries (I’d frozen a big batch and let them thaw enough to puree with the hand blender)
  • 1 cup of lemon juice
  • 3/4 cup of sugar
  • 1 1/2 cups of water
  • 7up or Sprite

In a saucepan, heat your water and sugar just enough to dissolve the sugar completely, making a simple syrup. Puree your strawberries completely, and add your lemon juice and simple syrup. Give it a taste and add either more sweet (sugar) or sour (lemon) as per your own taste. In individual glasses, pour 1/2 cup of 7up/Sprite and top with your lemon-strawberry mixture. If your berries were still semi-frozen like mine you should be cool enough, but add ice if need be. Annnnd if a little vodka or gin makes it way in there, all the power to ya. ENJOY!strawberry lemonade

If you have a look at Hollie’s recipe at LIAL you’ll notice mine is about halved: reason being that I only had 3/4 cup of sugar, so I had to work around that. I’m thinking this would be delicious with blueberries as well, so use what ya got, and lemme know how it goes! Happy Summer Everyone! xo


January 11th, 2011

got chocolate?

Man, oh man. Do I LOVE finding new blogs to pore over. Wanna know why? This is why.Chocolate Pudding

This is Cassity’s Hot Fudge Pudding Cake. I stumbled across Cassity’s blog, Remodelaholic, through someone else’s blog (wish I could remember who, but I had a lot of new blogs going on today; new blog overload!), and turns out she hosts a link party for recipes every Sunday. Before even submitting my own link, I literally ran to the kitchen to give this recipe a whirl.Chocolate Close Up

This dessert is a choco-holics dream. Super easy, super fast, super chocolate-y. I managed to make it while Jeff was preparing an amazing chicken for our dinner, without getting in his way; a true testament to this dessert’s ease.

Please, make your life better and give it a try:

Cassity’s Microwaved Hot Fudge Pudding Cake

(serves 2)


  • 1/4 cup of flour
  • 1/4 cup of granulated sugar
  • 1 Tbsp of cocoa
  • 1/4 tsp of baking powder
  • a small pinch salt
  • 1/4 tsp of vanilla
  • 1 Tbsp of melted butter
  • 2 Tbsp of milk
  • *Optional: chopped pecans or walnuts in desired amount

Mix above ingredients together and split evenly between two large ramekins (7-10 oz); wider coffee mugs would work too.

In another bowl mix together :

  • 1/4 cup of granulated sugar
  • 1 Tbsp of cocoa

Sprinkle half of the mixture over each ramekin

Pour 1/4 cup of boiling water over each ramekin

Place one ramekin on a small plate (in case of overflow) and microwave for 1 minute – 1 minute 30 seconds

Serve with vanilla ice cream! (we had to skip the ice cream part as there was none in the house :/ )Chocolate done

Seriously. About 5 minutes of minimal effort for a dessert that made me completely forget about the Plague of 2011 which is currently sweeping across 406. Chocolate cures all. The dessert actually reminded me of the boxed chocolate pudding cake I use to make with my friends after school in high school. But better. Homemade always = better. Check out Cassity’s original post on her amazing creation and lots of other great recipes here. And if you’re a fellow blogger, be sure to Link Up and join the fun!Recipe Swap Sundays Remodelaholic

Oh, and that chicken Jeff cooked? Well, it speaks for itself…Chicken

…As does the soup he also made from it. Gotta love a man who makes C.N.S. when there is a house full of sickies! God love him :)Chicken Soup

Special thanks again to Cassity at Remodelaholic! xo

November 28th, 2010

having a ball

It’s Christmas, it’s Christmas! La la la la la!

Yah yah, I know, it’s still weeks away (four to be exact), but things always get started early for me. I always like to have my shopping, baking, and decorating done so that Jeff and I get to enjoy a little Christmas of our own here in Toronto before we head home to NS to be with the fam. And so with all of that excitement surrounding me, it only makes sense that I get a little merrier, a little more jolly just a *tad* too early.

And really, there is nothing wrong with that, as my merriment signals one thing in specific: PEANUT BUTTER BALLS!!!pre-dip

These PB Balls are a family recipe, coveted by many, but made by few. My mom use to be the only provider: I can’t imagine how she kept up with the raging crowds and PB ball demand-ers! Then my sister started carrying the torch, and I’ll be the first to say that my sis makes a good want it?you can't have it.

So when Jeff and I started hosting our annual Christmas party here in Toronto, I figured I’d have a go at these perfect holiday treats. Well! They may look like a simple mix of chocolate and peanut butter, but you’d only be kidding yourself if you assumed there was not tole and trouble behind these babies.

That is one of the many reasons you are not getting the recipe so easily: it must be earned. (That, and Jeff came running in the room screaming, “Don’t give it away!”)pot of chocolate

Seriously, “Mom’s Peanut Butter Balls” take TIME. Simple to “whip up”; an art to execute. Jeff was allotted nine balls all to himself of the original batch, only to garner a few more due to too much chocolate, too little chocolate, or a ball simply falling apart. My occasional ball failure is his peanut butter-y bliss.fridge of balls

As perverted as it may sound, the 406 Holiday Party is known for its balls. I don’t want to toot my own horn, but people literally start confirming in October that there will be plenty of my peanut butter balls, as well as Jeff’s famous meat balls. They get into sweats, worrying that if they show up late, they may miss out on the treats. We have never asked people to choose their favorite balls (PB or meat), but I guess that would be like comparing apples and oranges.lone peanut butter ball

So I hope I’ve piqued your curiosity about how delicious these culinary delights could possibly be. Let’s put it this way: the head chef at the restaurant I work at demands every year that I bring her a fair offering of balls. That, and I go through most of my painter’s tape trying to get the message across to Jeff that HE ONLY GETS NINE!!!GET OUT!

Have a secret family recipe??? I’d love to hear about it (even if it is under lock and key ;) ).

October 22nd, 2010

attn: all garlic lovers

Do you like garlic? I find that people are either garlic lovers or garlic haters. Based on this post, I’ll give you one guess as to which side of the fence I fall on.blub

We are lucky enough to have a landlord who has a wife who is one heck of a green thumb. And every summer we get to enjoy that which she grows in our very own backyard: cucumbers, pinto beans, tomatoes, onions. But best of all, we get fresh from the ground, literally juicy, heads of garlic. One whiff of these babies, and you will never buy that store bought, pre-chopped jar of refrigerator garlic ever again!garlic roller

As garlic harvesting season at 406 has long since passed, we are back to store bought garlic (full bulbs!), having already devoured our share from the garden. At a ladies night this past week, a new friend mentioned that she tried her hand at what she termed “40 Clove Chicken”. 40 cloves? Of what? She couldn’t possibly be talking about using 40 cloves of garlic in one dish!cloves

Oh yes she was. 40 Clove Chicken is exactly what it sounds like: 40 cloves of peeled, raw garlic, tossed in butter, stuffed inside a chicken which is seasoned to your taste, and baked. You are left with a beautiful, fragrant chicken that reveals the buttery goodness of roasted garlic. This meal requires nothing more than a nice baguette, a bit of butter, a glass of wine, and a comfy place to enjoy your at-home picnic. Top a piece of buttered baguette with a spread of your roasted garlic, throw a little piece of chicken on top, salt and pepper, and that’s it. You’re in simple, culinary heaven.bread garlic and butter

If you’re like me, and can’t quiiiite get through all of that garlic, save it for future uses, like in pastas, mashed potatoes, stir-frys, or my favorite, 40 Clove Chicken left overs!garlic chicken dinner

Let me know if you give 40 Clove Chicken a try, and if you find your own special touch to bring to this wonderfully easy dish!

If your garlic is a little under done when you un-stuff your chicken, put it in some tin foil and throw it back in the oven for 10-15 minutes while you tent your bird (if you don’t know what tenting is, LOOK INTO IT! You will never cut into any meat right away ever again). And if you’re wondering what that tube thing is in the second photo, it’s a garlic peeler. Oh yah, roll your cloves around in this baby, and poof! Skinless garlic! Very fancy (thank you Joanna!).

October 5th, 2010

molasses sugar cookies

Need something to warm you up on a crisp fall day? Try my all-time favorite Molasses Sugar Cookies. Well, I guess they are my *mom’s*, but that only goes as far as her recipe box… before that, I don’t know ;) What I do know is that these are the first cookies I ever learned to bake, and they never get old. A nice spiced cookie to ring in the fall, or give them a try over the holidays!molasses sugar cookies

You will need:

  • 3/4 cup soft butter
  • 1 cup sugar
  • 1/2 tsp. cloves
  • 1/2 tsp. ginger
  • 1 tsp. nutmeg or allspice
  • 1/4 cup molasses
  • 1 egg
  • 1 1/2 tsp. baking soda
  • 2 cups flour

Cream your butter and sugar together. Add remaining ingredients one at a time, finishing with your flour, stirring it in in batches. Form into walnut size balls, and roll in white sugar. Place on greased cookie sheet and bake at 375 degrees for approx. 10-12 minutes.

Easy- peazy! I made these at the retreat this past week, and they had nice, thick, (very black) blackstrap molasses. The cookies came out so dark and fragrant. If you can get your hands on the good stuff, I recommend it.breen and odie

This is Breen, one of my biggest cookie fans this past week. Maybe between him and Odie, they had one too many ;)