HALLOWEEN PARTY

halloween is all about them treats lets be honest. everything bad for you is free range, zero calorie goodness on that day, am i right?!  this year we are the first time in a long time headed out for halloween eve and so i scoured the Pinterest pages to find something spooktactular to make and take.

welcome young frankenstein. 

i openly admit this idea was not my own original thought (wish it was), but what i didn't anticipate when i blocked off a whole evening, dawning my best sweatpants and ponytail to make these, was how quick, easy and little mess it would be.

What you need: All of which i sourced at Michael's, however a good place to go is also your local bulk barn or bake shop.

• medium size marshmallows

• green candy melts 

• edible eyes

• black icing gel

• edible pen in black and red

• bbq skewers

How to do it: Melt your green candy melts following directions on the package (for me with no microwave, i did this by placing the candy in a glass bowl and placing it over a pot of simmering water). Be sure that your candy is well melted and stirred with no clumps. Next place a marshmallow on a skewer and then roll it in your melted green candy, making sure it is well coated. Then place it on a baking sheet lined with wax paper, or stand it up using a vase to allow the candy to cool slightly. When the candy is still fairly soft, place the eyes on, pushing them into place. I suggest doing all your "bases" for as many as you plan to make now as you will need to allow the candy to cool fully for about 20-30 mins before moving on to the next steps. Once the candy has cooled fully, take your black icing gel and fill in the top of the head creating the hair. Using a toothpick, pull sections of the gel forward at the front of the face to create the look of the hair. Place a dab on either side of the face for the bolts (or ears). Finally draw on the mouth and stitches with using your edible pens.

Why not give it a shot tonight or this weekend if you need a last minute edible conversation starter this halloween.

click here to view the pinterest original post

Popping it while it is hot

with the summer season comes summer treats, and this year i finally got my act together and used these adorable popsicle molds i bought at the end of season last summer on clearance. by far popsicles are an easy cooling off treat to make and something you can really basically do with anything. more often than not i just grab what i have in the fridge and squeeze or blend it into liquid form, add flavour (if needed), water, give it a good mix in the blender and then into the molds they go. this method is also very friendly to the  "i'm almost going to kick the can" looking fruit you might have before they get too rough. 

on a side note, since i'm trying to keep things healthy, i find i avoid adding sugar or honey. that is not to say you can't, but i personally tend to find by using fresh local fruit the sweetness i like is already there, so i'd rather just enjoy that.

here are two of my favourite homemade popsicles that i'm loving this season.

Vanilla Raspberry

- 1/2 cup raspberries, cooked on the stovetop for a few minutes just to soften up, then     

   popped into the blender to smooth

- 1/2 tsp lemon juice

- 1 tsp vanilla extract 

- 1 - 1/2 cup water 

this image via here

Lemon Lime

- 1/2 of a lemon juiced 

- 1 lime juiced

- 2 cups water

- 4 tablespoons of lemon and lime rind grabbed from the ones you just juiced and 

  dropped into the molds before they hit the freezer. 

The Markham Fair

Hello Markham Fair! i haven't been to this particular local fair, or any fair for that matter, in years, so i made sure to enjoy a full day of animal meeting, fair food eating, live magic shows and concerts, games, rides, cooking lessons, craft shopping and fireworks watching. i love everything about going to the fair and I've decided it will now be a fall season ritual i make sure i practice every year. we happily all pigged out on Tom's donuts, lobster mac & cheese (from one of the best gourmet food trucks), and even a whole bbq turkey leg – because sometimes you just gotta, even if it looks totally barbaric. nothing beats the lights and kid like excitement you feel at a fair.

i even made a little video to share ...

itunes music  //  Circle - Fashion me a drum

just a few more pictures from our day at the fair.

Ain't he just beauttttiful.

nothing will beat fresh lemonade from a lemon shaped stand.

fall windy weather with sunshine and braids.

only the best  lobster mac & cheese for her, and bbq pulled pork for him!

i wasn't kidding about that caveman dinner time turkey leg. 

my favourite ride will always be the ferris wheel. 
you just can't beat the coloured lights and a good view.

the best ending to a perfect fall day.

Bean crazy about beans

image via

in the dead of winter there is nothing like a good hearty soup to warm the soul. soups are also great because you can make anything with literally almost nothing. right now one of my favourite recipes is a hearty bean soup made from my all time fav, the fava bean.  fava beans are an old school pea, that has a creamy texture and wonderful flavour. you can easily find these beans at your local grocery store in a can, or fresh in the pod, which means all you have to do is shell them.

aren't they the cutest?

image via

this week, give this hearty fava bean soup recipe a try and i'm sure you will be hooked.

adapted from Martha Stewart

• 1 cup chopped onion 
• 1 tablespoon olive oil 
• dashes of salt and pepper 
• 2  cup chicken stock or vegetable stock
• 2 1/2 cups blanched, peeled fava beans 
• 1/2 cup chopped broccoli
• 1/4 cup grated Parmesan Lemon juice
• 2 cloves garlic
• 1 tsp turmeric

place all the ingredients in a pot, bring a boil and simmer on low for 20 mins. once the beans and broccoli are soft use an emulsion blender to puree until smooth.

Kale Pesto Margarita Pizza

 

both beautiful images via here

homemade pizza fridays have become somewhat of a tradition in my house. we look forward to it all week and often pair our tradition with a nice glass of vino! i personally really love pizza, and doing this has allowed us to play around with different combinations of seasonal toppings. here is one of our favourites that we can't get enough of right now. as you know, we participate in a CSA farm box, so once a week on Friday's we get tasty local produce delivered to our doorstep (nothing is better than groceries appearing for you!). This time of year we are seeing a lot of kale, so one of our favourite friday pizza's to make is our Kale Pesto Margarita!

The Dough:

• 3 cups all purpose flour (or 2 3/4 cups of whole wheat flour)
• 1 cup water
• 1 tsp fine sea salt
• 1 package of yeast 

combine your yeast and water in a small bowl and allow the yeast to activate and bubble for about 10 mins. while that is activating mix all your dry ingredients together in a big bowl. when the yeast is ready pour it into your dry mixture. now mix everything together with your hands and then roll it out onto a floured countertop. knead the dough until it comes out smooth and with a good elastic feel. when it's ready, place it in an oiled bowl and cover with a towel until it has doubled (about an hour). punch it down and let it rest for about 10 more minutes before it's ready to be rolled out and toppings applied. 

The Pesto Sauce Base:

• 2 cups freshly washed and de-stemed kale
• 1/2 cup walnuts or pine nuts
• 2 cloves of garlic
• 2-3 glugs of extra virgin olive oil

if you have a food chopper or food processor this is the perfect time to bust that out. pesto is really the easiest thing to make, just throw in all your ingredients and blend, baby, blend. if you feel it is a little too thick you can add a little extra olive oil. if you find you don't use all the pesto for the pizza, you can keep it in the fridge for up to two weeks in an air tight container. 

Toppings:

• sliced tomatoes
• thinly sliced mozzarella
• fresh basil

preheat your oven to 400 degrees. roll out your dough onto a parchment lined baking sheet, or pizza stone (which i very highly recommend for a nice evenly cooked crust).  now cover your rolled out dough with a nice amount of pesto sauce base. next add your toppings, in this case tomato and mozzarella. Helpful Hint - I don't bake the basil on the pizza otherwise, i find it looses it's great fresh flavour and beautiful texture. bake your ready to go pizza for about 10-15 mins until the crust is nicely browned. take it out, drizzle with fresh olive oil – you can even add a little balsamic glaze – and top with some fresh basil leaves.

enjoy! xoxo.

Cocktail Hour - Moscow Mule

i don't know why, but for some reason i always thought a Moscow Mule cocktail was made with milk or cream. perhaps it's because when i hear the word Moscow i think, Russia, cold, lots of white snow and furry parkas. but the other night i tried my first Moscow Mule (after an exceptionally rough day i have to say) and low and behold it wasn't creamy or milky at all. in fact, it was very refreshing and delightfully tart! 

i'm hooked. this is now my new cocktail delight while the days are still a little sunny in the evenings and relatively warm. it's the perfect post work pre-dinner light sipper. this weekend try making your own version and let me know what you think!

ingredients

• 1 oz Vodka
• juice from half a lime
• 1/2 oz organic pomegranate juice (you try other juices to play around with flavours)
• 1/ginger beer
• crushed ice

add the crushed ice to your glass, and follow by adding all the ingredients in the order listed above. Give everything a gentle stir and then add some mint or a lime wedge as a garnish.

A Seasonal Canning Calendar

image via here

this year i've done a much better job at getting myself way more organized for the current canning season. sometimes i swear i was born in the wrong era, because i relish and look forward to these old traditions. the feeling of accomplishment i get when i pack up fresh jars of jam or salsa into my cellar pantry space, the smell of cooking and the excitement for fresh ripe fruit in the middle of winter – nothing beats it.

i've only been really going hard at canning for a few years now, but i've learned a lot between when i started and now (with my fair share of mistakes too!). this year i got a good jump start on some varieties of jams already, and have taken the time to learn about what seasons are best time for what produce. i spent the last few years searching on the inter-webs for sample canning calendars, but sadly to no avail,  so this year I nipped that need in the butt and created my own seasonal canning calendar.

while it may not hit everything that you could possibly can in peak season, i've made sure to hit the highlights and the things i see as being the most popular items to consume!

* DOWNLOAD THIS CALENDAR HERE
**charted based on your average growing season in Ontario, Canada 

i hope this visual resource will give you a month-to-month guide to canning season considerations. there are so many options and ideas for things you can make and then store to enjoy through the winter months.  i've included a number of links below to some of my favourite recipes and helpful tips and resources for anyone looking to give this a shot, or just try a new take on an old recipe this time around.

Jam & Jelly

• Pear Vanilla Jam
• Blueberry Jam 
• Strawberry Basil Jam
• Peach Jelly 

Salsa

• Basic Salsa
• Roasted Corn Salsa
• Avocado Salsa Verde
• Peach Salsa
• Smokey Salsa

Pickles

• Bread and Butter Pickles
• Dill Pickles
• Vegetable Pickles

Vegetables

• Sweet Pepper Jelly
• Sauerkraut
• Pickled Beets

Resource Guides & Getting Started

• Canning 101 - The Basics
• Learning How to Can - Tips
• Canning Recipe Books
• Canning Starter Kit

Shock Grandma & Make Mom Proud Vegan Mac & Cheese

i highly suggest you get your bookmark button ready or get up right now and grab a pen and paper.  

thanks to the creative minds behind The Minimalist Baker, this is likely the best healthy Mac & Cheese you can whip up on a weeknight or weekend. it is literally mouthwatering and believe it or not, it's made with eggplant. i swear if you have kids they might not even be able to tell! with my recent change to a healthier lifestyle i've been on the hunt for clever meals and comfort foods that have been, or easily can be adapted into much healthier options. this search lead me to the the fine folks behind The Minimalist Baker and their unreal, oh so good Vegan Mac & Cheese with Caramelized Onions. 

I made it ... I ate it ... I craved for seriously more bowls, it was that dang good. 

I highly suggest you check out the full recipes here with glorious pictures to boot.

Health Hint! for the next little while i am going gluten free, dairy and egg, so because of that i substituted the recipes bread crumbs for almond flour and used quinoa pasta (or you can also use rice pasta) rather than whole wheat. easy, fast and simple! 

Kitchen Basics Series – Simple Sweet Potato Fries

i am happy to announce the start of a new element of the blog called the Kitchen Basics Series! in this exciting new section i will showcase some of the best tips and suggestions i've come across for those just starting out and hoping to master some basic culinary skills, or those looking to get a better handle on some classics that they can build upon. while i am by no means a formal teacher (although i do have one sister who works as a chef and offers up lots of good tips), i have a ton of tried and true experiences. this series is also open to anyone of you who wishes to send in good tips to be featured. blogs are all about sharing!

sweet potatoes are a staple in my house when it comes to starchy treats, and one the most basic ways to cook up these potatoes is as tasty sweet potato fries. this kitchen basic is a simple, no fuss, no muss, crowd pleaser that you can easily handle on a busy weeknight or weekend.

the how:

preheat your oven to 375 degrees.

peel and rinse one large sweet potato (typically one is a serving size for two people). square off your potato into a long rectangular cube. now chop into evenly sized strips. the key here is evenly sized. if you want them to bake consistently they must be the same size. now grab an egg and separate so you only use the egg white, and give that white whisk before rolling your chopped fries through the mix. the egg will help make them crispy and not soggy when cooking. you can bake them without the egg, but for better crunch i recommend using the egg white mixture. now throw some parchment paper on a cookie sheet and place them on top spreading them out with space between, or at least so they aren't overlapping. bake for 10 mins on one side, then flip and bake for another 10-15 mins on the other side. just watch out for burning ends but allow them to get a little brown before pulling them out.

a perfectly yummy sweet potato side dish is a wonderful kitchen basic.

if you wanna get more exciting here are some of my tried and true spices combos we to dress our fries in fresh out of the oven.

• Cinnamon & Nutmeg
• Paprika & Chipotle Powder
• Sea Salt & Malt Vinegar
• Rosemary & Garlic Powder

Banana & Peach Smoothie

smoothies are one of my favorite breakfast foods. i commute about 1.5 hours on public transit to work, so i like to take my breakfasts with me each morning to make my day a little easier. it may not be the ideal option, but it's the best option that fits into my busy lifestyle, and hey, at least i'm eating breakfast, which is more than i can say for my younger self. 

along with a whole slue of blended options, this banana & peach combo is one of my most loved right now. just grab all the elements, throw them into your blender and buzz, buzz, buzz till it's blended. pour into a seal safe container like a klean kanteen and off you go.

 
ingredients:

- half of a banana
- 1/2 cup of frozen peaches
- 1 tsp ground flax seed
- 1/4 cup of milk
- 4 large icecubes
- dash of vanilla extract

St. Patrick's Day

images via, here, here, here, here and here,

cheers & green beers to a happy St. Patrick's day! hope the luck of the Irish finds you all. these are a few of my favourite ways to celebrate this pub finding, friend filled day! xoxox

Spring is Coming ...

an abundance of wildly colourful adorable tulips in huge bouquets

an abundance of Lillet cocktails sipped on in little cocktail glasses in the sun.

an abundance of market fresh fruit homemade yogurt popsicles.


and satin or silk floral tops, brim hats and mary jane shoes.

it is 8 degrees celsius here today and while we may still have a few weeks left of winter, i know spring is right around the corner, and i cannot contain my excitement for some of these, my favorite spring trends.  

That Time I Took A Fondant Class

last week a close friend and i signed up for a fondant class at Sugartiers, just north of the city. so here is a little secret about me. i actually dislike cake. i know, i know. unless it's an ice cream cake, or that Betty Crocker confetti batter kind, you'll often find me gracefully declining a piece. I don't know what it is, but i've just never been a big cake eater. a classic sprinkle donut... now that's another story. regardless of my taste buds, i have always admired the art of cake decorating, especially after seeing the works of them, them and them.  i do enjoy baking and more so i love making beautiful treats for others to eat, so i saw this as an opportunity to expand my currently very small skill set. i also highly recommend taking a class with a close pal, who will laugh with you as you photograph your food repeatedly and cover yourself head to toe with flour. bella your my best baking pal!

so after a fast 3 hour session, here is my masterpiece. not the best i've ever seen (please disregard the tissue used to hold up the bow until it hardens), but i'm happy to say it isn't the worst i could have done! I definitely need a lot more practice and have a lot more to learn, but what surprised me the most was just how easy fondant is to work with. in fact, incredibly so. i'd even argue that if you wanted to really impress guests and you didn't feel overly confident, go with fondant. I wouldn't say you could master it perfectly in one go, but i think you would very much surprise yourself at how good you are, like we did!

here is the coles notes version for those of you who might want to give this a whirl. start by baking your cake of choice. once it has cooled, shave off any rough edges or bubbles on the top to make your working surface as nice as straight as possible. mix up a basic butter cream recipe (like this one) and apply a quick thin coating of buttercream all over the cake to create your crumb coat, which will hold your fondant in place. next make sure your work surface for fondant is super clean (no crumbs to get stuck). then take some icing sugar and dust your work surface. grab your premixed and coloured fondant (use a brand like Satin Ice) and gently roll it out making sure not to flip it over, or allow it to stick to your surface. because of the gum in fondant it will roll crazy easy so all you need to do is make sure it's big enough for your cake. next drape it over your cake and lightly pat it into place, watching out for finger or nail marks as you press, and cut off any excess. quickly using your your left over fondant before it dries, you can cut out shapes, or roll into braids, or molds etc and attach these decorations using small dabs of water.

now i'm jazzed to find a pipping class as our next challenge and i'm pretty certain it is going to knock us off our chairs!

Cocktail Hour - Double Berry Gin

images via oomph.

does this cocktail look pretty or what? sometimes you want to add a new spin on an old goodie and sometimes you add that spin with some fruit. this weekend, try pairing this pre- dinner sipper with a selection of savory shortbread cookies, like the Gorgonzola & Pistachio ones from the Coach House Shortbread Company. 

The What:

• 1 highball glass
• 1 oz gin
• muddler or fork
• 1/4 cup blackberries (a few extra for decor)
• cranberry juice
• tonic for topping up
• 1 bay leaf for visual appeal

throw your blackberries in the bottom of your highball glass and use your muddler or fork to crush the berries. next measure out and pour in all the ingredients listed above . then place a few extra blackberries on a skewer and top with a bay leaf. now sit back and enjoy!

for more fun recipes, click here!

Cocktail Hour - The Grapefruit Spritz

for as cute as this cocktail looks, i can tell you it tastes even better! this is the perfect sunny  afternoon girls date cocktail, or a pre-dinner sipper. there is nothing quite like a freshly squeezed citrus cocktail. all you have to do is measure out and pour in the ingredients below. then give it a quick swirl and start enjoying!

The What:

• 1 oz Campari
• juice from half a grapefruit (and a slice for the side)
• sprig of rosemary for decor and scent
• prosecco or champagne to top up the glass
• 1 oz simple syrup*

* for more a simple syrup recipe, click here! & for more fun recipes, click here!

Broccoli & Orecchiette

this past holiday i put aside some extra time to test out a few new culinary dishes to mix things up. this broccoli orecchiette one is slightly adapted (based on what i had) from Jamie Oliver's Meals in Minutes. i will say, it's an excellent cookbook once you get the hang of it. i do promise to write-up a full review after I have tested a few more dishes from it. This orecchiette pasta meal is super easy, so great for busy evenings. but what i like even more about it is the use of the broccoli. aside from steaming it up, or chopping down into a salad, i'm always at a loss for creativity when it comes to broccoli, and i'm always looking for new ways to include more vegetables in my meals. This recipe will feed about 4 people, so serve i recommend serving it up with a simple kale salad on the side.

The What:

• 1 bag of orecchiette pasta
• 2 heads of broccoli
• 1 cup parmesan cheese
• the juice from one lemon 
• 1 tbsp red pepper chili flakes (more can be added before eating)
• olive oil

The How:

de-stem and wash your 2 heads of broccoli. if you like to "de-hair or de-vain" the stems and eat them like i do, then clean then up, chop and throw them and one head of broccoli into a food processor or blender. add in two tablespoons of grated parmesan cheese and a glug of olive oil. next blend that all up into what looks like a paste and transfer it to a pan. heat it up on medium heat and add your lemon juice and chili flakes to the mix. allow that to simmer and cook for about 5 minutes. next put a large pot water on the stove and bring it to a boil. while that heats chop up your other head of broccoli into small chunks and throw it into the pan, allowing it to steam and soften with your mixture. once the pot of boiling water is ready, salt the water and throw in that pasta. allow it to cook for the recommended time as identified on the package. once the pasta is done, strain it and throw it back in the pot. next take your pan of broccoli goodness and your left over parmesan and throw that over the pasta in the pot. mix it all together and serve it up! at this point eaters can add more parmesan, black pepper or more chili flakes to the bowl! enjoy!

**Pair this with a nice dry white wine like a Pino Grigo from Italy!