Sunday, 28 January 2018

Pumpkin Pie

Hey there! 

This simple delight is sure to make your night. 

Here is the method:


1/3 cup brown sugar

1/3 cup oil (minus 2 Tbsp) approx 3/4 of the measuring cup full. 

2/3 cup flour 

1/4 tsp salt

Mix together dry ingredients, pour oil and mix by hand until it is all one consistency. Press and smooth into the bottom of the pie plate.

Pie filling

1 cup pumpkin purée

1 cup milk

1 egg

1/3 cup sugar

1 teaspoon cinnamon

1/2 tsp ginger

1/4 tsp cloves

Blend in a blender or whisk together. Pour onto the unbaked crust.

Bake at 350F for 30-35 minutes until the middle is no longer super jiggly.

If it gets an ugly crater or ridge gently smooth the top of the pie with a butter knife and let it cool.:)

Hope you enjoy it as much as we do! 

Friday, 26 January 2018

Pea Falafel

Today's delectable recipe is adapted from the wonderful blog called NotWithoutSalt.

The taste is mild yet full of flavour.  A perfect protein punch. 


3 cups cooked chickpea (1 cup dry -pressure cooked) 

2 cups thawed green peas

1 small onion chopped coarsely

3 garlic cloves chopped coarsely

1 1/2 tsp cumin

1 tsp salt

1 1/2 tsp of baking powder

7 tablespoons of flour


Place chickpeas, onion, garlic, salt, cumin, and peas into a high powered blender or food processor. Mix until it makes a product that has bits and chunks of pea and chickpea that is also slightly like a paste. 

Stir in the baking powder and flour. 

Scoop with a 2 Tbsp cookie scoop onto parchment paper. Makes about 29.

Leave as is or flatten slightly with a spatula.

Take a pastry brush and about 4 tablespoons of oil. Brush the tops of the Pea Falafel.

Bake at 350F for 30-35 minutes. Flip over the Falafel after 15 minutes and bake so both sides get golden and crisp. 

Enjoy with flatbread and any topping you would like. The following list is some of my favourite toppings:





Bell pepper

Salad dressing



Leafy greens

Enjoy!! :) 

Tuesday, 22 August 2017

English muffins

These beautiful muffins are so delicious. They are easy to make, but take time to cook. 

The recipe I'm using is adjusted from fatemahisokay on YouTube. She has some amazing recipes.

2 1/2 cups flour

1 tsp yeast

1 tsp sugar

1 tbsp salt

3 Tbsp oil

1 egg

1 cup warm milk

1 tbsp oil to roll and rise the dough in. 

Take the flour, yeast and sugar, add the milk, egg, oil and salt. Mix with a fork until the dough comes together, once it has pulled into a mass knead by hand for a few minutes. If the dough get too sticky, add a couple tablespooons of flour and continue kneading. Once it is soft and slightly springy drizzle oil over and let rise at least 60 minutes or until doubled in size. 

Roll out into approx 1/4 inch thick and cut with a cup, cookie cutter, or measuring cup. Let rise at least 30 minutes or until doubled in size.

Preheat a large skillet or frying pan on low-med heat.It takes a good 10 minutes to get the pan heated through nicely. Gently place the muffin on the hot skillet gently flip and rotate from high heat areas to lower heat areas for 12-15 minutes until golden brown and cooked inside. 

When rolling out the next batch from the first cut scraps. You need to let the dough rest after shaping into a ball this can take about 30 minutes until the ball is ready to be rolled flat, then cut, let the muffins rise and bake as previously instructed. 

Yumm! Give them a try:) 

Sunday, 9 April 2017

Not so Puffed Wheat Squares.

So these tasty cereal squares are supposed to be puffed wheat, but I didn't have any. So they are honey nut cereal squares. 

The method to these is so simple. Pour all of the following ingredients into a pot. 

1/2 cup butter

1/2 cup corn syrup/golden syrup

1 cup white sugar

1/4 brown sugar 

1/2 cup cocoa

Once these ingredients boil count to 45, like 1,2,3 not super slow and not super fast. Stir while counting. 

Before your mixture is boiling measure 10 cups of any type of cereal into a bowl.

Once your mixture is ready pour into your measured cereal. Mix well, so that each piece gets coated. 

Have either a buttered 9 by 13 or 2, 8 by 8 pans ready for the squares to be poured and pressed into. Use your wooden spoon to gently but evenly press the squares together. 

The squares should be soft to cut if the sauce didn't over cook. 

Let sit for at least 20 minutes to slightly harden before cutting. 

And then you'll have these delectable beauties that you'll down in minutes.

Thanks for reading, give these a try:) they are so good:) 

Monday, 17 October 2016

A spot of Jam

Today I bring you, my fresh (frozen) berry spread recipe. 

There are 2 ingredients necessary:

1 cup Frozen raspberries
1/3 cup sugar

Makes approx 1/2 cup - 3/4 cup depending on how much you reduce.

The less you reduce, the saucier the spread. 

Pour the berries and the sugar into a medium sized pot. Heat on low until the juices start appearing from the berries. Turn the heat to medium and boil for 5-8 minutes. Stir and watch the consistency carefully. I cooked mine a tad longer today, so much thicker in its final form. 

Perfect for breakfast pancakes, breads, whatever you like.

Keep in the fridge for 7-10 days if it lasts that long:) 

Give this recipe a go, let me know if you like it.


Friday, 19 August 2016

Salsa! Yum Yum Yum

My premise behind salsa is a good flavor yet mild and kid friendly. Add more jalapeño if you like. the original recipe tells you to use much more than I do. About 1/2 cup for this batch size 

So one day you think to yourself, yup I bought tomatoes and yup it would be fun to "try" my hand at making salsa.

So you have no idea how head deep you'll be and well, your being lazy like me and making a half batch. Not because your actually lazy, but because you don't just trust a recipe you've never used before... So you don't want to waste good food. Right? Right! 

So here we go the recipe says take x amount of cups and you think hmm, I have no idea how many tomatoes equals 1 cup of peeled, diced strained tomato 

The actual recipe is found on called wonderful salsa.

but this is my slightly tweaked version and half batch. Yields approx 7 cups of salsa 

Let's dive in:

4 cups tomato (approx 20 small Roma tomatoes) 
1 1/4 cup diced onion (1 medium onion)
1/2 large bell pepper diced
1 inch off the center of a whole jalapeño finely minced and I removed the seeds. (Less than 1 tbsp)
3 cloves of garlic minced
1 tsp cumin
1 tsp pepper
2 tbsp kosher salt
3 tbsp sugar
3 tbsp white vinegar
1 can tomato paste 5.5 ml 
1 can tomato sauce 7ml (I didn't have tomato sauce so I opened another can of tomato paste used 2 tablespoons of paste and my 5.5 oz can that was empty full of water to make a sauce consistency)

So when you start on the tomatoes you might feel like you are about to lose the rest of your day and if your like me and hand slice because your stubborn you just might:) get a large pot of water boiling, after washing your tomatoes Blanche them for 1 minute in the boiling water, remove them and place into cool water, now you can slice one line down the tomato and remove the skin, get chopping, place into a colander over a bowl and keep going;) 

Once you have prepped all of your ingredients. Pour them into a pot get to a low boil and boil for 10 minutes. Place into sterilized jars and be ready to water bath can for 10 minutes and voila.  

Seriously delectable, I hope you give this a try:) and tell me just how tasty it was.