Blog

Homemade Chai Spice (plus 30 ways to use it)

October 22, 2018 By Kelly 17 Comments

Homemade Chai Spice is the ultimate warming spice blend for cool weather. My rule of thumb is to use it anywhere I use cinnamon (except cinnamon rolls – let’s just say it can be too much of a good thing). Though I’ve been making chai spice for years I recently bumped up the amounts of cardamom and white pepper for extra spiciness. We love it sprinkled on our breakfast yogurt, mixed with maple syrup over pancakes, or baked into cakes. In fact, we love it so much I’ve listed 30 ideas for how to use it below!

…

Easy Weeknight American-Style Goulash

October 4, 2018 By Kelly 1 Comment

I got to make this Easy Weeknight American-Style Goulash thanks to Atlantic Superstore’s #TasteTheNewNext 2018 Canadian Food Trend, #RediscoveringTraditions. I thought it would be fun to jazz up my Mum’s simple version of goulash, with elbow macaroni noodles and ground beef, but I slow-baked my meat sauce to add richness and flavour, and mixed in goat cheese with the mozzarella on top. Also, because I was feeling fancy I added a drizzle of PC Black Label White Truffle Oil at the table.

This post was sponsored by Loblaw, however all views and opinions are my own. I will never endorse anything I don’t use or love! Thank you for supporting brands that help make kellyneil.com possible.

This post was first published on October 4, 2018 and was last updated August 4, 2019.

…

Toffee Apple Upside Down Cake With Chai Spices

September 30, 2018 By Kelly 4 Comments

Toffee Apple Upside Down Cake With Chai Spices is a recipe you need as cooler temperatures set in! SweeTango apples combine with the peppery bite of homemade chai spice, and the nuttiness of spelt flour come to make an apple cake recipe perfect to enjoy with a cup of hot tea.

This post was sponsored by SweeTango Apples, however all views and opinions are my own. I will never endorse anything I don’t use or love! Thank you for supporting brands that help make kellyneil.com possible.

This post was first published on September 30, 2018 and was last updated July 28, 2019.

…

Easy Sesame Noodles

August 16, 2018 By Kelly Leave a Comment

I’ve partnered with Atlantic Superstore for the Atlantic Superstore 2018 #TasteTheNewNext Canadian Food Trends program once again! This time I’m #CookingOnTheClock, coming up with a meal that can be on the table from start to finish in 40 minutes or less. That’s where these Easy Sesame Noodles come in! You see I’m a self-employed mother of a toddler. I don’t have time to mess around when it comes to meal time. I need a plan and I need it FAST.

This post was sponsored by Atlantic Superstore, however all views and opinions are my own. I will never endorse anything I don’t use or love! Thank you for supporting brands that help make kellyneil.com possible.

This post was first published on August 16, 2018 and was updated on July 5, 2019.

…

Watermelon Pavlova With Fresh Mint And Lime

June 22, 2018 By Kelly 1 Comment

With flavours of fresh lime, ginger, and chopped mint, this watermelon pavlova recipe is a simple, gorgeous dessert, perfect for all of your summer entertaining. Whether a quick slice for breakfast, or a snack on the go, packed in a picnic basket, or at a BBQ, watermelon is the quintessential summer fruit!

This post was sponsored by National Watermelon Promotion Board, however all views and opinions are my own. I will never endorse anything I don’t use or love! Thank you for supporting brands that help make kellyneil.com possible.

This post was first published on June 22, 2018 and was last updated September 25, 2019.

…

Rhubarb Simple Syrup

May 31, 2018 By Kelly Leave a Comment

Rhubarb simple syrup is a gorgeous, and easy way to elevate a basic cocktail. We like our with gin and a splash of sparkling water, but you can use the rhubarb simple syrup anywhere you would use plain, including without alcohol to make a mocktail.

This post was first published on May 31, 2018 and was updated on September 25, 2019.

…

Tom Yum Soup with Chimichurri-Marinated Shrimp, and Vegetables

May 18, 2018 By Kelly Leave a Comment

MEAL PLANNING HAS SAVED MY SANITY.

Before I had my daughter Elodie I had never heard of meal planning.

Now I can’t imagine my life without it.

Not only does it prevent the 4pm scramble when Elodie is starting to feeling hungry, meal planning has also drastically reduced the amount of food we throw away and that feels amazing. I save time. I save money. And I save my sanity in the process.

WHO DOESN’T WANT THAT.

#TastetheNewNext

I’ve had the incredible opportunity to partner with Atlantic Superstore for their Atlantic Superstore 2018 Canadian Food Trends #TasteTheNewNext. Over the next 6 months, I’ll be creating original recipes and sharing my thoughts on each of the year’s trends.

I’m starting with Chef Ned Bell’s #LeftoversRevival theme. The whole concept of #LeftoversRevival revolves around saving time, saving money, reducing food waste, and creating food that tastes good. As the mom of a toddler, I want all of those things.

I was sent a gorgeous wooden box filled with ingredients to use as inspiration in my #LeftoversRevival recipe. With a jar of lentils, bottles of saffron, cumin, and ginger, a carton of PC Tom Yum Broth, a bottle of PC Memories of Argentina Chimichurri Sauce, and more, I brainstormed how I could stick to the trend by both using leftovers, as well as creating new leftovers for my family to eat throughout the week. I had some leftover cooked shrimp in the fridge, and a drawer full of vegetables on hand, so decided to use the Tom Yum broth, the leftover shrimp, some vegetables, leftover rice, and fresh cilantro to make a quick soup. It’s a simple dish full of flavour that fits into my meal planning quite nicely.

Tom Yum Soup with Chimichurri-marinated Shrimp, and Vegetables

Feel free to substitute leftover chicken or tofu for shrimp. You can also substitute the vegetables listed for any others you have on hand.

Ingredients:

½ cup PC Memories of Argentina Chimichurri Sauce

20 leftover cooked shrimp

4 cups PC Tom Yum Broth

½ pound asparagus, trimmed, chopped into bite-sized pieces

1 small zucchini, chopped into bite sized pieces

1 cup cherry tomatoes, quartered

1 ½ cups leftover cooked basmati rice

Fresh lime, for squeezing

Fresh cilantro, for garnish

Directions:

In a small bowl, mix PC Memories of Argentina Chimichurri Sauce and leftover cooked shrimp. Set aside to marinate.

In a medium pot bring PC Tom Yum Broth to a low simmer. Add chopped asparagus, chopped zucchini, chopped cherry tomatoes, and leftover cooked rice. Reduce heat, add chimichurri-marinated shrimp, and serve with a squeeze of fresh lime and some fresh cilantro.

Prep time : 10 minutes

Cook time : 15 minutes

Servings : 4

ADDED BONUS – 5 MEAL PLANNING TIPS

I’m still relatively new to meal planning and was really intimidated at first. If you’re at all curious, or have been thinking about trying meal planning, here are five things that helped me get started:

1. MAKE A LIST OF WHAT YOU ALREADY HAVE – This is CRUCIAL. I’m telling you, there are things tucked in the depths of your cupboards and freezer that you have completely forgotten about. And that’s ok! But if you make a list of everything you have in your fridge, freezer, cupboards, and pantry before you go to the grocery store then you have a STARTING POINT. When I did my first kitchen inventory, I was actually shocked at how much food we had that I could have prepared meals with. Making a list of what you have eliminates purchasing doubles, and also inspires meals for the week with a minimal amount of new ingredients needed.

2. WRITE IT DOWN – Whether on a piece of paper or on a spreadsheet, plot out potential meal ideas based on what you already have on hand. Every Sunday night I do a quick kitchen inventory then sit down at my computer and plot breakfasts, lunches, suppers, and snacks onto a spreadsheet based on what’s on my list. After that, I plug in meal ideas that I know we enjoy as a family, then make my shopping list based on what I need to fill those holes.

3. READ THE FLYERS – Ahhh. My dad will be so proud of this one. Before I had a child I never read the flyers (but let’s get real, before I had a child I’d treat myself to a bottle of $75 Champagne “just because”). My dad always has the scoop on the flyers, and once I started meal planning, I began to see how much value they add to my grocery order. Besides weekly specials, the flyers also showcase items on sale that we use frequently, and come on, I looovvvveeee collecting my PC points!

4. DON’T EXPERIMENT TOO MUCH OR TOO FAST – I have a running list of dishes I cook that we enjoy as a family and, over time, I’ve accumulated enough ideas to rotate that it doesn’t feel like we’re eating the same things all the time. Part of my job is writing recipes for clients, so for me, experimenting is definitely required, however, for family meals I like to stick to what I know works, and throw in the odd experiment now and again. You see, sometimes my experiments work and sometimes they don’t. If they work they get added to my meal rotation list but if they don’t work, well, we all know where they end up, and wasted food is NOT GOOD.

5. DOUBLE OR TRIPLE YOUR RECIPES – You may have heard the term batch cooking and batch cooking is what has really saved me. I like to make recipes that have enough leftover to eat for lunch or supper the next day, or that I can freeze and pull out later when I’m in a time crunch. Batch cooking and freezing is a winning combo that saves time and money so that’s a big YES from me!

I WOULD LOVE TO HEAR FROM YOU!

If my #TasteTheNewNext tips have helped, or inspired you at all, or, if you have a great tip to share with me, I’d love to hear from you in the comments below!! For more great tips check out AtlanticSuperstore.ca/TasteTheNewNext

Disclosure : This post is sponsored by Loblaw and I have received financial compensation and ingredients for the recipe I’ve created. That being said, all views and opinions are my own, and I will never endorse anything that I don’t use or love.

Easy Potato Gnocchi With Arugula-Pumpkin Seed Pesto

January 26, 2018 By Kelly Leave a Comment

Easy Potato Gnocchi recipe with Arugula-Pumpkin Seed Pesto

Years ago, an incredibly gifted chef taught me how to make potato gnocchi. Afterwards, I was sent home with a basic recipe that I’ve tweaked over the years. Let’s be clear on one thing – this recipe makes A LOT of gnocchi, but I like that because when I make a batch, I refrigerate the amount I want to cook that day and freeze the rest for later use. Also, a potato ricer will make a HUGE difference in the texture of your gnocchi so use one if possible.

Ingredients :

2 ½ pounds potatoes

3 cups flour + extra for baking sheets

1 cup grated parmesan cheese

2 tsp salt

1 tsp pepper

¼ cup butter

1 egg

Directions :

Prepare two baking sheets with a generous layer of flour, ¼ to ½ cup depending on the size of the sheets.

Bring a large pot of salted water to a boil.

Peel the potatoes and cut into 2-inch chunks. Place potatoes into the pot of boiling water and cook, about 20-22 minutes, or until fork tender. Drain.

While potatoes are cooking, mix the flour, parmesan cheese, salt, and pepper in a bowl to combine. Add the butter to the flour and mix with your hands until crumbly.

Rice the potatoes directly into a large bowl and allow to cool slightly, about 5 minutes (you don’t want the hot potato to cook your egg, but you also don’t want your potatoes to cool completely because your dough will be less pliable).

Make a well in the center of the potatoes. Add the flour mixture and crack the egg on top. Gently mix everything together with your hands to form a loose dough. Turn the dough out onto your counter and knead until well combined, about 1-2 minutes. Your dough should be soft and supple – over kneading will lead to tough gnocchi and nobody wants that.

Shape the dough into a 1 to 1 ½-inch thick flat rectangle. Cut a strip of dough from the short end, and, using your hands, roll the dough into a long “rope”. The thickness of the rope depends on your preference. Gnocchi cut from a thicker rope will take longer to cook.

Beginning at one end of the rope, slice across in ½ inch to ¾ inch wide bite-sized pieces. After your rope has been cut into pieces, place the pieces on the flour-lined baking sheets. Repeat until all dough is gone.

Refrigerate any gnocchi you want to cook the day of, and place the rest, on the floured baking sheets, in the freezer. Once frozen, remove the gnocchi from the baking sheets and store in a freezer-safe container with a tight fitting lid or plastic freezer bag for later use.

To cook fresh or frozen gnocchi :

Bring a large pot of salted water to a boil.

In a sautée pan, heat pesto with a little olive oil.

Add the gnocchi, fresh or frozen, to the pot of boiling water and cook until the dumplings float (frozen gnocchi takes a little longer). With a small strainer, skim the floating gnocchi from the top of the water, add to the pan of pesto, and toss gently to coat. Serve with more parmesan cheese.

Arugula-Pumpkin Seed Pesto Recipe

Ingredients :

2 cups baby arugula

½ cup green pumpkin seeds, toasted

½ cup parmesan cheese, grated

½ tsp sea salt

1 clove garlic, minced

½ cup olive oil

Directions :

In a food processor or blender, combine the arugula, toasted pumpkin seeds, parmesan cheese, salt, and garlic. Pulse to combine, stopping once to scrape down sides until pesto resembles a smooth paste..

With the motor running, slowly add olive oil to the food processor in a slow steady stream until gone. Scrape down the sides of the food processor, then blend 5 seconds.

Elodie’s Eggnog

December 19, 2017 By Kelly Leave a Comment

Milk is vital to our household.

As the mother of a toddler, milk is essential, both as a drink, and an ingredient, most especially during naptime and bedtime routines. I have two 4-litre jugs of whole milk in my fridge at all times because we use it every day in coffee, in cereal, and, in cooking and baking.

The holidays are almost here, and now that Elodie is older, it’s time to start new traditions in our house. Because Canadian Quality Milk is delicious, refreshing, and a tried-and-true staple in our home, it made perfect sense that I would incorporate milk in a new holiday recipe for Elodie to enjoy this year, and every year from now on.

Last Christmas, Elodie was only six months old.

This year, Elodie is 18 months old. She can walk. She can talk. She loves to point and laugh at the lights and sparkly ornaments on our Christmas tree.

This year will be the first time I’m leaving milk and cookies out for Santa since I was a little girl.

AND I AM SO EXCITED.

This adorable video on the Dairy Farmers of Canada’s YouTube channel, featuring some seriously incredible felt animation, totally captures that sense of excitement I’m feeling. Because everyone’s a kid at Christmas time.

<br />

Christmas is a time to start new traditions.

I view Christmas as an opportunity to create memories for Elodie that she can hold dear for the rest of her life.

I’ve been brainstorming and I mean, of course, leaving out milk and cookies for Santa is HUGE right?

But what else?

One of my favourite Christmas memories.

One of my favourite holiday memories is from the year I went caroling with a group of neighbours, door to door, through our neighbourhood in Dartmouth. We met at one the nearby houses, and someone handed out sheets of music. We began to walk, as a group, and then we began to sing. I remember stopping in front of a beautiful historic home, decked out for Christmas, and, as a group, we started to sing ‘O Holy Night’. The family who lived in the house came to the door, and there was a small girl, maybe five or six years old, with curly red hair wearing a long flannel nightgown. I will never forget the look, or the light, shining from her face as she watched this group of thirty strangers gathered on the walkway of her home singing to her, harmonies floating into the cold, dark December air.

After caroling, we gathered at a neighbour’s house for snacks and drinks. One of the neighbours had brought a ceramic crock of homemade eggnog and to this day I believe it to be one of the best things I’ve ever tasted. The eggnog was milky, and sweet, and delicious, but it wasn’t just about the eggnog. It was about the entire experience. Walking the streets of my hometown, houses glowing with Christmas lights, singing beautiful holiday music, and feeling a part of something bigger than myself.

THAT’S why the eggnog tasted so good.

I want Elodie to have memories like that.

Let the old inspire the new.

My caroling memory inspired a new tradition in our family this Christmas. I experimented a few times with a homemade, kid-friendly eggnog recipe, using whole white milk, and maple syrup and honey in place of white sugar.

I made my own sweet milky eggnog for Elodie and she loved it.

On Christmas Eve, we’ll leave some of Elodie’s Eggnog out for Santa along with a glass of cold white milk, and some homemade cookies.

I hope he loves it as much as we do.

And the best part? With Canadian Quality Milk, I know I’ll get it all done – I can make the eggnog, bake the cookies, and leave glasses of cold white milk out for Santa and his reindeer – just in the nick of time.

Ha.

Get it?

Nick of time.

Elodie’s Eggnog

Ingredients :

4 cups whole white milk

6 egg yolks

½ cup maple syrup

¼ cup honey

1 tsp vanilla

1 tbsp whole cloves (optional)

3 cinnamon sticks (optional)

Directions :

1. In a medium pot, heat milk and honey over medium-low heat until steaming.

2. In a bowl, whisk egg yolks and maple syrup until smooth. Scoop about ¼ cup of hot milk into a small measuring cup. Whisking constantly, gently dribble ¼ cup hot milk into egg yolk mixture until milk is gone.

3. Pour yolk mixture back into the pot of hot milk. Simmer gently over medium-low heat until slightly thickened, about 10 minutes.

4. Through a fine mesh sieve, pour eggnog mixture into a bowl and stir in vanilla. Cover and refrigerate overnight. Eggnog will thicken the longer it sits. Serve cold.

Optional – At the beginning, place 1 tbsp whole cloves and 3 cinnamon sticks into the pot with the milk and honey and allow to simmer with eggnog. Strain cloves and cinnamon out at the end.

Disclosure : This post is sponsored by Dairy Farmers of Canada and I have received financial compensation. All views and opinions are my own, and, I will never endorse anything that I don’t use or love.

Make-Ahead Breakfast Cups With Oats, Sausage, Cherry Tomatoes, And Rosemary

December 7, 2017 By Kelly Leave a Comment

MAKE HOLIDAY PREP EASIER

You know what I love? Anything that makes my life easier.

When I was brainstorming recipes for Rogers Grains, one thing I kept coming back to was – how can I make holiday prep easier? And ta-da! The recipe for my Make-Ahead Savoury Breakfast Bake with Rogers Original Porridge Oats & Healthy Grains was born.

ESSENTIALLY RISOTTO WITH OATS INSTEAD OF RICE

With butter, parmesan, cooked crumbled sausage, cherry tomatoes, and fresh rosemary, they are so simple to make and, you only use one pot and a muffin pan. Less dishes definitely makes my life easier.

MAKE AHEAD THE NIGHT BEFORE

Just spoon the cooked mixture into the greased muffin pan, cover it in plastic wrap, take it out of the fridge the next day whenever you’re ready, and bake.

WE’VE BEEN EATING THEM EVERY MORNING

After they’re baked, they freeze beautifully. Each morning, I take one of the individual bakes out of the freezer, re-heat it, and serve it as a side with my daughter’s scrambled eggs.

Saving time and prepping ahead is, in my opinion, a key component for a stress-free holiday season. Make these versatile little guys ahead of time and fire them in the oven for Christmas Day breakfast with scrambled eggs and coffee, on a platter for Boxing Day brunch gatherings, or, as a New Year’s Eve appetizer.

LET’S MAKE YOUR LIFE EASIER SHALL WE?

Make-Ahead Savory Breakfast Bake with Original Porridge Oats & Healthy Grains, Sausage, Cherry Tomatoes, and Fresh Rosemary

Ingredients :

1 ½ cups (375 mL) uncooked pork sausage

4 cups (1 L) chicken stock (no-added salt chicken stock optional)

2 cups (500 mL) ROGERS ORIGINAL PORRIDGE OATS & HEALTHY GRAINS

½ tsp. (2.5 mL) salt

½ cup (125 mL) Parmesan cheese, grated

3 tbsp. (45 mL) butter

1 cup (250 mL) cherry tomatoes, quartered

1 tbsp. (15 mL) fresh rosemary, chopped

Cooking spray or butter to grease muffin pan

Directions :

Generously grease a 12-cup muffin pan with cooking spray or butter. Squeeze sausages out of their casings into a large, heavy-bottomed pot, breaking up with a spoon. Cook sausage pieces over medium-high heat until browned, about 10 minutes. With a slotted spoon, remove sausage from pot and set aside.

To the same pot, add chicken stock and turn heat to high. Bring chicken stock to a boil then add Rogers Original Porridge Oats & Healthy Grains and salt. Cover, reduce heat to medium-low, and cook oats 8-10 minutes or until chicken stock is absorbed. Remove from heat.

Add Parmesan cheese and butter to cooked oats. Stir a few times until cheese is mixed through and butter has melted.

Add cooked sausage, cherry tomatoes, and fresh rosemary to oats. Stir well to combine. Divide oats evenly between prepared muffin cups. Cover muffin pan with plastic wrap and place in refrigerator overnight.

The next morning, preheat oven to 350º F (180º C) and bake, 23-25 minutes. Serve warm. Store leftovers in an airtight container in refrigerator or freeze for later use. Baking option – Bake oats family-style in a 9×13 oven-safe dish instead of a muffin pan

Prep time : 10 minutes

Cook time : 45 minutes

Servings : 12

*I was compensated financially by Rogers Grains for my recipe, photographs and blog post, however, that being said, I truly enjoy their products, as does my daughter Elodie, we truly have been eating the Make-Ahead Savoury Breakfast Bake cups every day!

Chocolate-Espresso Bark

November 21, 2017 By Kelly 1 Comment

PLANNING AHEAD FOR THE CHRISTMAS SEASON

I’m trying to get ahead of myself this holiday season.

You know, no more last minute rushing around, stressing about what I haven’t bought, or haven’t made, for the people I love. And let me tell you, this chocolate bark recipe I developed and wrote for Rogers Grains is going to help me BIG TIME in that department.

SO EASY TO MAKE

Did you guys know how easy it is to make chocolate bark?! I didn’t, and now it will be one of my go-tos of gift giving FOR SURE.

SO DELICIOUS

I mean, let’s get real. It’s DARK CHOCOLATE. I adore the combination of bright and chewy dried fruit and the crunch of Rogers Porridge Oats & Ancient Grains. Plus, with the added bonus of rye, barley, khorasan flakes, flax seeds, oat bran, spelt, millet, and quinoa, dare I say, this bark is healthy(ish)?

BEST OF ALL

I can make the bark ahead of time and keep it in the fridge, or even the freezer, long before the holidays arrive. For gift giving, I’ll package the chocolate bark in cute jars tied with ribbon, and no one will be the wiser that finally, after all these years, I was ahead of the holiday game.

Festive Espresso Bark with Porridge Oats & Ancient Grains

3.5 cups dark chocolate

1 tsp instant espresso powder

1 cup mixed dried fruit (cranberries, blueberries, mango, or any other you prefer)

1/4 cup ROGERS PORRIDGE OATS & ANCIENT GRAINS

0.5 tsp coarse sea salt

1 tsp butter for prepared baking sheet

Grease a 9×13 baking sheet with butter and line with parchment paper.
In a double boiler, melt chocolate over medium-low heat. Once chocolate has melted, stir in espresso powder until well combined.
Remove the top pot of the double boiler and, with a kitchen towel, wipe the bottom of the pot to prevent water from dripping on the chocolate while pouring.
Pour chocolate onto prepared baking sheet and smooth evenly with an offset spatula. Rap pan on counter a few times to break up any air bubbles.
Allow chocolate to set at room temperature for five minutes then sprinkle with dried fruit and Roger Porridge Oats & Ancient Grains. Wait five minutes more then sprinkle chocolate bark with coarse sea salt.
Place baking sheet in refrigerator for a minimum of one hour or until it is hard. Break or cut into pieces and serve. This bark is perfect to place in Mason jars and/or cello bags for holiday gift giving.

Prep time : 5 minutes

Cook & set time : 75 minutes

Servings : 18 servings (two 2-inch pieces per person)

*I was compensated financially by Rogers Grains for my recipe, photographs and blog post, however, that being said, I truly enjoy their products, as does my daughter Elodie, and I am excited to share the second recipe I’ve written for them with you soon, as we’ve been eating them all week!

Homemade Molasses Baked Beans With Bacon

October 4, 2017 By Kelly 3 Comments

Homemade molasses baked beans with bacon is a favourite comfort food winter recipe! Keep in mind, they are equally amazing in the summer alongside barbequed ribs and grilled corn if you can bear to turn your oven on. Simply soak dried beans in the morning, give them a quick boil in the evening, and then slow-bake them in a cast iron Dutch oven with basic pantry staples overnight. My parents love these baked beans so much they ask me to make them once a month!

This post was first published on October 4, 2017, and was last updated December 30, 2019.

…

Strawberry Shortcake With Chai-Spiced Biscuits

August 8, 2017 By Kelly Leave a Comment

This Strawberry Shortcake With Chai-Spiced Biscuits is a hardcore signal of summer for me. Strawberry shortcake was a staple in my house when I was a child. I can still picture my Mum hulling fresh berries, layering them with biscuits and whipped cream. I put a spin on this childhood summer classic with chai-spice in the biscuits, and a touch of rose water in the whipped cream. You can find my recipe for Homemade Chai Spice here.

This post was first published on August 8, 2017 and was last updated September 6, 2019.

…

Cider-Poached Rhubarb Pavlova

June 28, 2017 By Kelly Leave a Comment

This Cider-Poached Rhubarb Pavlova features tart spring rhubarb roasted with hard apple cider and sugar showcased on mini-meringue shells. We chose to add fresh lilac blossoms to the whipped cream for this pavlova. Make your lilac sugar a few days in advance if you want stronger lilac flavour. If lilacs aren’t in season you can substitute any other edible flower you like, or leave them out completely. Also consider using store bought meringue shells to simply make your life easier!

This post was first published on June 28, 2017 and was last updated September 25, 2019.

…

Sweetsugarbean’s Rhubarb Fool With Cardamom Cream

May 5, 2017 By Kelly Leave a Comment

Rhubarb Fool With Cardamom Cream is a recipe from Renée Kohlman‘s fantastic new cookbook All The Sweet Things. Renée says it’s a great recipe to keep in your back pocket for summer entertaining as it will keep in the fridge for up to five days. She also suggests trying the recipe with other seasonal fruits throughout the spring and summer.

This post was first published on May 5, 2017 and was last updated July 25, 2019.

…

East Coast Panzanella Salad

February 28, 2017 By Kelly 1 Comment

I don’t know how I got so lucky.

Writing recipes, cooking, baking and taking pictures of food is my JOB.

Sometimes I feel like it’s a dream.

I mean, come on, seriously – IS THIS FOR REAL?!

I woke up a few weeks ago to an email that read –

Hi Kelly – Nice to e-meet you! Your passion for telling stories through food caught our eye and we feel you’d be a great partner to help inspire Canadians to share their heritage through cooking. Along with a small group of influencers across Canada, we’d like to invite you to participate in Rethink Beef: Global Recipe Swap. This exciting new project will celebrate how deliciously different, yet uniquely Canadian, our nation’s kitchens are. Here’s how it’ll work: You develop a recipe inspired by your cultural background or a cultural culinary adventure you’ve had. The key ingredient you’ll need to use in the creation of your recipe is ground beef. Many Canadians automatically think of burgers when thinking ground beef, however there are many more possibilities! We want to encourage Canadians to rethink ground beef and its uses; it can be incorporated into curries, pies, empanadas, koftas, poutine, tacos, dumplings, roti, bibimbap, etc. – just to name a few.

COME ON.

How cool is that?!

I responded YES right away as my brain began to churn. What kind of recipe could I create to showcase my cultural background? Two of my grandparents were straight up French Canadian. My dad’s dad, Edgar Omar Legault, was from Penetanguishene, Ontario and my mum’s mum, Élodie Marie Gallien, was born in Caraquet, New Brunswick. Nanny was pure Acadian French, and my gut reaction was to write an Acadian-inspired recipe.

I researched and brainstormed Acadian recipes but I couldn’t quite come up with something that felt right.

AND THEN.

One teeny tiny word popped into my head.

DONAIR.

I know, I know, it’s so random, and has nothing to do with French food, but I grew up in Dartmouth, Nova Scotia where there is absolutely NO WAY to make it through your formative childhood years (and henceforth, adult years) without consuming copious amounts of the almighty HALIFAX DONAIR. And so, although donairs don’t tie into my genetic cultural heritage, they’re definitely linked to my youth. My city. My home.

Ok.

So.

Donair.

What is that?

In a nutshell, it’s ground beef (sometimes lamb), seasoned with a ton of spices. The meat is formed into a giant loaf and baked in the oven. After it’s cooked, the loaf is skewered and hoisted onto a rotating spit which makes the outside nice and crispy. The crisped meat is then cut vertically into thin strips with an electric shaver (it looks like a big vegetable peeler) and served on warm pita bread with diced tomato, diced raw onion, grated mozzarella cheese and ‘donair sauce’ made from sweetened condensed milk, white vinegar and garlic powder.

For those of you who are unsure, let me tell you.

THEY’RE SO GOOD.

And here on the East Coast, they’re EVERYWHERE.

Like the Atlantic Ocean, the lighthouse at Peggy’s Cove, the clock on Citadel Hill or Pizza Corner, to anyone from the Halifax region, donairs are a symbol of HOME.

Ok, so how do I tie donairs to the #ReThinkBeef project?

I’m kind of obsessed with Italian food. I’ve worked at Halifax’s best Italian restaurants, and a few years back, I spent close to a month travelling through Italy.

Donair pasta?

Donair polenta?

I started thinking about the ingredients in a donair – pita bread, tomato, onion, mozzarella, sweet creamy sauce.

Hmmmm.

The two main ingredients in Tuscany’s classic bread salad, called Panzanella, are bread and tomato.

So what if I…

WAIT WAIT I’VE GOT IT.

EAST COAST PANZANELLA SALAD

sourdough bread instead of pita bread

sundried tomato instead of raw tomato

quick pickled red onion instead of diced white onion

fresh, torn mozzarella instead of grated mozzarella

sweet creamy garlicky dressing instead of donair sauce

hand-rolled donair meatballs instead of thinly sliced donair meat

I’m not sure how well this ‘salad’ would go over in Tuscany, but turns out it’s a pretty tasty mash-up.

EAST COAST PANZANELLA SALAD (serves 4)

East Coast Panzanella Salad is a mash-up of the Halifax donair and the classic Italian bread salad. The measurements for the salad are simply guidelines. Feel free to add more or less onion, cheese, dressing, basil etc. to suit your tastes.

1 small red onion

1/2 Cup red wine vinegar

12 pre-baked donair meatballs (see recipe below)

1/2 loaf sourdough bread

1/2 Cup bocconcini or any fresh mozzarella you like, torn into pieces

1/4 C sundried tomatoes, sliced

sweet creamy garlic dressing, to taste (see recipe below)

kosher salt

fresh basil leaves for garnish

· Make donair meatballs (see recipe below) – set aside

· Make sweet creamy garlic dressing (see recipe below) – set aside

· Slice red onion as thin as you can – place into a small dish and cover with red wine vinegar – set aside

· Heat a small skillet over medium to high heat – once hot, add pre-baked donair meatballs and cook until browned and slightly crisped on the outside – reduce heat to minimum to keep warm

· Tear or cut the sourdough bread into bite-sized pieces – place bread pieces in a large bowl with torn fresh mozzarella, sliced sundried tomatoes, slices of pickled red onion and warm crisped donair meatballs – drizzle with sweet creamy garlic dressing and toss to coat – add more dressing to taste if desired – serve garnished with a sprinkle of kosher salt and fresh basil leaves

DONAIR MEATBALLS (makes approximately 24 small meatballs)

1 lb ground beef (I like lean or medium but any will do)

1 tsp salt

1 tsp dried oregano

1/2 tsp dried basil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/4 tsp pepper

· Pre-heat oven 350º

· In a large bowl, mix all ingredients together by hand until well combined – for true donair texture, pulse the meat in a food processor, in small batches, until smooth

· Roll into small balls and bake on parchment lined baking sheet 20-22 minutes – remove from oven and set aside

· To serve, cook meatballs in a hot skillet over medium heat until browned and slightly crispy

SWEET CREAMY GARLIC DRESSING (makes approximately 1 Cup)

1/2 Cup canola oil

1/4 Cup white vinegar

1/4 Cup mayonnaise

1 Tbsp honey

2 tsp sugar

1/2 tsp salt

1/4 tsp pepper

2 cloves garlic, minced

· Combine all ingredients in a jar with a tight fitting lid and shake well – adjust salt and pepper to taste

But what about the ‘swap’ part of the Global Recipe Swap?

See that’s another super cool thing about this project. I was matched up with BC blogger Pailin Chongchitnant. Based in Vancouver, Pai blogs about, and makes fantastic cooking videos for her YouTube channel ‘Hot Thai Kitchen’ to showcase, her native Thai cuisine.

Cooking has always been a part of my life for as long as I can remember. Growing up in southern Thailand, I always found myself in the kitchen, doing whatever I could to help prepare family dinners. After high school, I headed for the University of British Columbia in Vancouver to study nutritional sciences (it had to be food-related!). Convinced I wanted to devote my life to food, I started working in professional kitchens. I soon moved (again!) to San Francisco for culinary school to further my skills at Le Cordon Bleu, and continued to work in the restaurant industry after graduation. Though I was revelling in the new foods of the West, I always delighted at any opportunity to tell my friends all about Thai cooking, and that’s when I realized how much I loved to teach people about Thai cuisine, and how much I missed it. And at the suggestion of my brother, Hot Thai Kitchen was born in my little San Francisco apartment! I am now back in Vancouver, but I go home to Thailand every year to see my family, to stay in touch with my culture, and to find more interesting things to share with you all!

I sent Pai my East Coast Panzanella recipe and she sent me a Thai recipe called Guay Tiew Neua Sub which basically translates to ‘rice noodles with curried meat sauce’. I was pretty excited, albeit a little intimidated, to make real Thai food, but I followed along with Pai’s instructional YouTube video and it couldn’t have been easier (video will be posted upon Pai’s public release)! A base of thinly sliced, crunchy green lettuce topped with crispy fried noodles, a layer of Thai flavoured ‘Bolognese’ sauce and a drizzle of chili vinegar? So many textures and flavours to oooh and ahhh over. Even my eight month old baby loved it! Pai’s recipe is most definitely going into my wheelhouse.

Guay Tiew Neua Sub photo courtesy of Pailin Chongchitnant

GUAY TIEW NEUA SUB (serves 4)

1 lb ground beef
1 Tbsp fish sauce or soy sauce
2 1/2tsp curry powder

vegetable oil, as needed
6 cloves garlic, chopped
1/2 onion, small diced
2 medium tomatoes, diced
1 cup chicken stock, unsalted
2 Tbsp oyster sauce
1 Tbsp soy sauce
2 tsp sugar
1/2 tsp ground white pepper
a couple of dashes of Worcestershire sauce (optional, to taste)

1 Tbsp tapioca starch or cornstarch
3 Tbsp water
1 stalk of Chinese celery or 2 inner stalks and leaves of regular celery

4 cups loosely packed green leaf lettuce, cut into short ribbons.

2 lbs fresh wide rice noodles (see note)
a dash of Thai black soy sauce or another type of dark soy sauce (optional)

4 egg yolks, optional (1 per portion)
Sriracha or chili vinegar for serving (see note)

Note: Fresh wide rice noodles or ‘ho fun’ are classic for this dish and I recommend finding them if you can. They come already cooked and can be found at some Asian grocery stores in the refrigerated section. If they are cold and stuck together in a block when you buy them, heat the noodles in the microwave until hot, and you will be able to peel the noodles apart from each other. Alternatively, you can use thin rice noodles, the thread-thin ones which are the thinnest ones available on the market. These are sold dried, and you simply need to soak these in hot water for 3-4 minutes until soft, then drain well. Do not over soak them!.

Chili vinegar is a classic Thai condiment that is very simple to make. Recipe for it here: http://hot-thai-kitchen.com/egg-noodle-pad-see-ew

· Mash together ground beef, fish sauce or soy sauce, and curry powder; set aside

· In a pot, sauté garlic and onion in a little vegetable oil over medium heat until the onion is translucent and the garlic starts to turn golden.

· Add the beef and keep stirring, breaking up the lumps, until the beef is fully cooked. Stir in diced tomatoes, then add chicken stock, oyster sauce, soy sauce, sugar, white pepper and Worcestershire sauce (if using). Simmer gently over medium low heat, reducing the liquid until it looks like a stew. Meanwhile, stir the tapioca starch with just enough water to dissolve it.

· Once the sauce has reduced, give the tapioca slurry a quick stir then add a splash of it to the sauce, quickly stirring it in. If the sauce is simmering (as it should be), the sauce will thicken almost instantly. Stir in a little more slurry as needed until the sauce has reached a bologenese-like consistency. Taste and adjust seasoning, then let it sit for now.

· If you want raw egg yolks on top (highly recommended!), crack all your eggs into a bowl, making sure the yolks are not broken and set aside for now.

· When ready to serve, line serving plates with a handful of the green leaf lettuce. Toss the rice noodles in the black or dark soy sauce.

· Heat a wok or a large non-stick pan over high heat until very hot. Coat the bottom with a little oil, then add the noodles. Give them a quick toss, then spread them out and let sit until the bottom side is toasted in some spots. Give them a flip or a quick stir and let them toast some more. Remove from heat and divide amongst serving plates.

· Reheat the sauce if needed, then stir in the celery (both stalks and leaves). Pour the sauce over the rice noodles. If serving yolks, use your CLEAN hands to scoop out an egg yolk, letting the egg white drip back into the bowl as much as possible, and place one yolk on top of each portion. To eat, drizzle a little Sriracha or chili vinegar on top (yes, you need it) and mix the noodles well with the egg yolk and lettuce. Enjoy!

Here are the other nine blogger participating in the Global Recipe Swap –

Barbara Mayhew – My Island Bistro Kitchen – Charlottetown, PEI – Mousakka

CJ Katz – CJ Katz.com – Regina, SK – Lentil Kefta Kebabs with Cucumber-Yogurt Sauce

Fareen Jadavji Jessa – Food Mamma – Calgary, AB – Mayai Mani (Beef and Egg Casserole)

Helene Pelequin – La Cuisine Helene – Ottawa, ON – Cheesy Beef Coquillettes with Herbs

Jason Lee – Shut Up and Eat – Montreal, QC – Beef Coriander Dumplings with Spicy Chili Oil

Julie Miguel – Daily Tiramisu – Toronto, ON – Italian Stuffed Eggplant

Michelle Peters – The Tiffin Box – Edmonton, AB – Kheema Pav

Pailin ‘Pai’ Chongchitnant – Hot Thai Kitchen – Vancouver, BC – Guay Tiew Neua Sub

Shel Zolkewich – Shel Zolkewich.com – Winnipeg, MB – Mexican Chipotle Taquito

For more information about The #ReThinkBeef Global Recipe Swap, including all of the recipes, please visit www.thinkbeef.ca.

Disclaimer – This post is sponsored and I was compensated monetarily and with groceries by www.thinkbeef.ca

Nova Scotia Blueberry Grunt

December 28, 2016 By Kelly 13 Comments

Nova Scotia Blueberry Grunt is a classic East Coast fruit dessert! Traditionally made on the stovetop, this blueberry grunt recipe is baked in the oven; Walk away and forget about it until the timer goes off! It’s a quick, simple, and tasty way to get the most out of fresh or frozen blueberries.

This post was first published on December 28, 2016, and was last updated December 26, 2019.

A bowl of Nova Scotia blueberry grunt in a green jadeite bowl on a wood table.

…

Dutch Oven Beef Stew With Summer Savory

November 16, 2016 By Kelly Leave a Comment

Dutch Oven Beef Stew With Summer Savory has been a staple in my kitchen for as long as I can remember. Originally my Mum’s recipe, it’s loaded with onion, potato, and carrot. It’s the ultimate weeknight comfort food! I’ve swapped water for beef stock and upped the amount of summer savory to make it even tastier.

This post was first published on November 16, 2016 and was last updated August 10, 2019.

…

Rhea’s Sugar Pie

May 2, 2016 By Kelly 3 Comments

The Nanny Project.

What is that?

It’s an idea I came up with over two years ago. An idea to showcase recipes belonging to the women we call Nanny, or Nana, or Grandma (or whichever name we may have for them).

It’s about tried and true recipes. Dishes that, the moment we take a taste, make us weak with nostalgia to be held by our grandmothers – smell their perfume one more time.

It’s about women of generations gone by. Women whose lives we may know very little about.

And about how recipes are threads that tie us to the past.

I’ve posted about grandmother’s a few times now. Here, here and my favourite, here.

Since the last time I posted a grandmother’s recipe, I’ve pitched The Nanny Project as a cookbook idea to two different publishers, and both were excited by the notion. One wanted to sign a contract immediately after meeting, however, something big has come up that has pulled my focus (pun intended – more details to follow).

And so, for now, I’ll continue to post these tried and true, tested-on-generations, grandma’s recipes as I come across them.

The recipe for Rhea’s Sugar Pie comes to me from a somewhat lengthy family connection. Rhea Marinier was my dad’s wife Wanda’s, sister Ruby’s, husband Denis’ mother.

Got it?

I don’t know much about Rhea other than she lived in Quebec and that Ruby said she was a great lady, funny and she loved life.

Sounds like my kind of woman.

Yesterday, when I made Rhea’s recipe, was the first time I’ve had Sugar Pie and if you’re wondering, yes it’s DAMN SWEET but it’s oh so good. And how on earth can you resist the name? I knew it had to be next on my roster of posts when I couldn’t stop singing this song –

<br />

Rhea’s Sugar Pie

single unbaked pie shell, homemade or store-bought

2 C brown sugar

1.5 Tbsp flour

1 can evaporated milk

5 Tbsp butter (75g)

1 egg

0.5 tsp vanilla

– mix all and put in unbaked pie crust – bake 30-35 minutes

That’s it for directions so I’m going to take it one step further and supplement the original steps with the steps I found helpful.

– preheat oven to 350º

– in a large bowl, whisk brown sugar and flour to combine and break up lumps in brown sugar

– whisk in evaporated milk

– whisk in egg and vanilla

– melt butter and whisk in

– pour filling into pie crust and bake 30-35 minutes – pie is done when it puffs slightly and has a slight jiggle in the middle – remove from oven and cool

– optional – top slices with whipped cream and a little sprinkle of nutmeg, cinnamon or cocoa

Yogurt Bowl With Cherry Pesto

April 24, 2016 By Kelly 1 Comment

This Yogurt Bowl With Cherry Pesto is a recipe from Whole Bowls by Allison Day. With rich, lightly sweetened Greek yogurt, chunky and sweet homemade cherry pesto, and crunchy toasted oats, it’s a wonderful way to start the morning any time of year.

This post was first published on April 24, 2016 and was last updated August 11, 2019.

…

Preserved Lemons

April 11, 2016 By Kelly Leave a Comment

In January I was hired by Johanna Eliot to be the consulting manager for Eliot & Vine, her shiny new, modern-European restaurant opening in Halifax at the end of April. The Eliot & Vine opportunity appealed to me for a number of reasons, the biggest being, that since January, I’ve been learning, and figuring out, many of the ins and outs required to open a restaurant from scratch. Of course, as the owner, Johanna’s ins and outs have been much more extensive than mine, but still, I’ve been privy to just about every single, behind-the-scenes detail.

One of my favourite things about working with Johanna is her ardor and zeal for all things food and wine. Once the mundane daily tasks of inspections, permits and tweaks to construction have been discussed and put away, we get to brainstorm recipe ideas, sample bottles of wine and talk about how we will fit everything together on the Eliot & Vine menus and lists. With the wide brushstroke of ‘modern European’ as the heralding concept of the restaurant, our team is writing menus that stay true to the core values of Eliot & Vine – uncomplicated, rustic, classic European elements – with nods to our exquisite Atlantic coastal home.

As an avid food magazine and food blog reader, one ingredient I continually encountered in my menu research was preserved lemons. I find the idea of preserved lemons intriguing first and foremost because I LOVE LEMON. Second, I’ve read that the flavour is reminiscent of a salty, briny, citrusy caper. And third, I adore the notion of a simple ingredient adding extra layers of depth and complexity to a dish. I’ve never eaten a preserved lemon, but I’m already planning how I will use them once they’re ready. I think they’d be wicked in a garlic oil based pasta, on top of baked fish, in a risotto with spring peas or asparagus, or on top of crostini with homemade ricotta. There are so many options that I know I’m going to find it hard to be patient during the required 30 days.

Please note – because I’ve never eaten preserved lemons, I decided to omit the spices in this, my first batch, and used only sea salt and lemon. I wanted to get a sense of what the lemons taste like on their own before I start jazzing them up with other flavours.

To make your own preserved lemons, do what I did and follow David Lebovitz’s super simple step-by-step ‘recipe’ here.

Roasted Tomatoes With Fresh Chopped Herbs

March 23, 2016 By Kelly 6 Comments

Jenny Jack, aka The Brunette Baker, gets me. Not only is she one of the friendliest and funniest food blogger connections I have made in my travels, but, when she sent me an email if I’d like to participate in a blog hop for Emily Richards new Italian cookbook ‘Per La Famiglia‘, I mean COME ON. She KNEW I couldn’t / wouldn’t say no. With my 10+ year experience working in and managing Halifax’s (and arguably the Maritimes) best Italian restaurants (il Mercato, Ristorante a Mano and da Maurizio), it was a no brainer to add me to the #PerLaFamigliaBloggers list.

When my copy of Per La Famiglia arrived, I immediately sat down at flipped through the pages – pages filled with gorgeous warm photography that made me want to make every. single. thing (because let’s be honest, I buy and collect cookbooks for the photography – everything else is a bonus). Between the recipes for gnocchi, cannoli, doughnuts and many many other amazing sounding dishes, it was the roasted tomatoes that caught my eye. I looooovvvvveeeeee slow roasted tomatoes. The complexity and depth of flavour that roasting brings out in a tomato is one of the wonderments of cooking to me. I love to eat them by themselves, on polenta, in pasta or rice, on crostini, in salad – the list goes on and on. I have my own method of roasting tomatoes but I was eager to try Emily’s version because her recipe calls to slice the tomatoes in halves where I normally do slices. Brushed with good olive oil and fresh chopped herbs, the tomatoes were fantastic and as Emily mentions in the book, freeze well.

Please take a moment and check out the incredible recipes the other #PerLaFamigliaBloggers are making –

Jenny from The Brunette Baker is making Ricotta Cannoli

Julie from Dinner With Julie is making Ricotta Spinach Gnocchi

Chrissie from The Busy Baker is making Amaretti Cookies

Heather from The Tasty Gardener is making Squash Hazelnut Rotelle

Britt from My Daily Randomness is making Tiramisu

Libby from Libby Roach is making Nonna Ortenzia’s Meatballs

Kristy from She Eats is making Egg and Raisin Bread

Gwen from Devour and Conquer is making Sweet Potato Gnocchi with Sage Butter

Tiffany from Eating Niagara is making Potato Doughnuts

Nancy from Gotta Get Baked is making Hazelnut Chocolate-filled Cookies

Amanda from Once Upon A Recipe is making Balsamic Roasted Pear Wedges with Prosciutto

Nicole from Culinary Cool is making Spinach Ricotta Canneloni

Carole from Yum Yum Factor is making Pickled Eggplant

Christina from Strawberries for Supper is making Baked Pasta with Sausage and Ricotta

We’re giving away a sweet prize of a signed copy of Per La Famiglia, a gnocchi board and a 3-piece Microplane Elite Grater/Zester set – enter below for your chance to win! (please note – leaving me a blog comment is mandatory to open Raffle Copter) –

a Rafflecopter giveaway

This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside. Void in Quebec. No purchase necessary to enter. Giveaway will run from Wednesday, March 23, 2016 at 12:01am to end on Wednesday, March 30, 2016 at 11:59pm. Winner is chosen at random via Rafflecopter. Winner will be contacted via email and given 48 hours to respond. If not, a new winner will be chosen. Winner selected MUST correctly answer a skill-testing mathematical question. Winner’s name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter. Prize value is approximately $75CDN.

I received a free copy of Per La Famiglia and was asked to share my thoughts in exchange. Thank you very much to Whitecap Publishing for the complimentary book and Microplane for the contest gift set!

Butter Celebrates : Cookbook Review

November 25, 2015 By Kelly 4 Comments

Ok, it’s official.

‘Butter Celebrates!’, the newest cookbook from Vancouver bakery guru Rosie Daykin, is the prettiest cookbook I own.

Rosie Daykin provides over 100 recipes for sweets that home bakers will return to year after year until they become family traditions. Whether you’re welcoming a new baby, a new neighbour, or the New Year; sharing Thanksgiving, Hannukah, or Christmas with friends and family; or simply enjoying summer, Rosie has the perfect recipe for every occasion.

I curled up one morning with a hot cup of coffee, a snuggly kitten and my brand new copy of Butter Celebrates! to choose the recipe I wanted to make for the #ButterBakedBloggers Blog Hop. The front cover of Butter Celebrates! is gorgeous – soft shades of baby pink, pastel peach and mint green. The inside cover left me with the warm and fuzzies as I feasted visually on a Nanny-style pattern of blue vintage flowers. In fact, the entire book is replete with luscious full-colour photos, heartfelt writing, delicious sounding recipes and the promise of ‘… a year of sweet recipes to share with family and friends‘.

Rosie is a wonderful writer and even though really, you’re only reading tiny black letters strung together on a page, she has a way of inviting you in and making you feel welcome. Her tone is warm and friendly and as I was reading, I could picture myself hanging out with her, eating cake.

‘I like to remind everyone who works at Butter as often as I can that we aren’t just making a cake, we are making someone’s birthday cake or wedding cake or bar mitzvah cake. This is so much more than cake. This is someone’s life and we’ve been included.’ – Butter Celebrates!, page 2

For the #ButterBakedBloggers Blog Hop, I was tasked with choosing one recipe to make from Butter Celebrates! (just one?!) and, as soon as I saw the Peppermint Nanaimo Bars, I knew that was the recipe for me. Nanaimo Bars have been on my ‘must make’ list for a while now, and, it may sound kind of dumb to say, but, until I read Rosie’s recipe, I thought all Nanimo Bars were made with Bird’s powdered custard. Turns out, REAL Nanaimo Bars are made with butter, icing sugar and whipping cream – three of my favourite things! The directions were easy to follow and the bars were a cinch to make. Once they had set in the fridge, I cut them into bars and packed them up in a Pyrex container to take to a family birthday party. As soon as the lid was lifted to reveal the layer of crushed candy cane sprinkled on silky chocolate, the gloves were off and the birthday party-goers were battling it out, jostling for position to get to the bars.

Family verdict? ‘Please make them for every family function we have from now on’.

I guess that’s a good sign?

Long story short, Butter Celebrates! is a gorgeous book with sweet treat for every occasion. Heck there’s even a bonus section at the end with tips and ideas on packaging and wrapping your treats as gifts! It would make a great addition to your cookbook collection, or that of someone you know that loves to bake.

Please take a moment to check out the rest of my #ButterBakedBlogger friends that are participating in the Butter Celebrates! Blog Hop! –

Jenny from The Brunette Baker is making Guinness Cake with Pretzels

Heather from The Tasty Gardener is making a Cookie Feast with FOUR different kinds of cookies!

Christina from Strawberries for Supper is making ‘Hostess’ Cupcakes

Robyn from Planet Byn is making Orange Gingerbread Cake

Gwen from Devour and Conquer is making Christmas Panettone

Meg from Sweet Twist of Blogging is making Lemon Loaf

Libby from Libby Roach is making Gingerbread Guys

Jan from Family Bites is making Animal Cookies

Tessa from Style Sweet CA is making Chocolate Gingerbread Cake

Mardi from eat.live.travel.write is making Champagne Cupcakes

Jacquee from I Sugar Coat It is making Eggnog-less Bars

Amanda from Once Upon A Recipe is making Banana Pecan Caramel Cake

And hey! While you’re at it, why not enter to win this awesome prize pack of a personally signed copy of Butter Celebrates! and a box of goodies from Rosie’s bakery in Vancouver! To enter, follow the Rafflecopter prompt below.

a Rafflecopter giveaway

This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside. Void in Quebec. Winner must answer a skill-testing question. No purchase necessary to enter. Giveaway will run from Wednesday, November 25, 2015 at 12:01am to Wednesday, December 2, 2015 at 11:59pm. Winner will be contacted via email and name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter. Prize value approximately $125.

***Sorry – if you want the Nanimo Bar recipe, you’ll have to buy the book!***

Cape Breton Butterscotch Pie

October 20, 2015 By Kelly 2 Comments

One bite of Cape Breton Butterscotch Pie and you won’t look back! Thick, luscious butterscotch pie filling is made with brown sugar and butter and dolloped into a pre-baked pie crust. Top yours with meringue if you like, however, we prefer whipped cream. This recipe makes one 9-inch pie or 36 2-inch pies.

This post was first published on October 20, 2015 and was last updated August 12, 2019.

…