When I was growing up, I always thought cooking Indian food was complicated. I’d always watch my mom and be amazed at how she never used anything to measure and essentially just ‘eyeballed’ it. All the different spices. All the different vegetables. And of course, all the different ways to cook it! Since then, I’ve learned the basics but I’ve also realized there’s no ‘right’ way to cook Indian food. It all comes from experimenting, smelling and tasting to adjust to your perfect dish.
Once kitchen staple we absolutely need to have is a mortar and pestle. The way it just crushes and grinds ingredients together…the flavours are literally infused into one another! You can buy one at any home store and IKEA even sells it. But beware, one stop at IKEA and I’ll be leaving with a whole cart full of things.
When I put together this recipe, I wanted something simple to follow. Nothing too crazy. This dish is so easy to make on any weeknight and the ingredients are super easy to find! My rotis may not be round but this dish is the bomb!! 🙂
Are you ready for something super easy? Something super quick? Something deliciously good? Look no further! These cute little teddy graham conversation hearts are the best thing ever! I was on Pinterest and randomly came across this idea posted by Hello Wonderful. I saw it and immediately knew I had to make these at home! And I kid you not, they’re super super super easy to make. Like literally, you need three ingredients. THREE! All you need are teddy grahams (any flavour will do!), conversation hearts and icing.
Okay, here’s the easy part. Putting them together!! Simply take a teddy graham, add some icing onto the back of the conversation heart and stick onto the bear. See so easy! And it’s an fun treat to put together with your young kids! 🙂
Here are some of the cute messages
Does this even need a caption??
Perfect for taking that next step with your SO
Or my favourite one that my boyfriend loves to call me
They sort of remind me of the Care Bears. I’m not going to lie, but I did sing the theme song while making these 🙂 Just do the Care Bear’s Countdown 5,4,3,2,1!
Now to the hard part….eating them! I mean how dare you eat them?!
My boyfriend and I’s latest obsession has been scoping out different breakfast joints to have our most important meals of the day. His favourite has been pubs…. such as Brew Street Craft and Kitchen. This is a place where he can have bacon, sausages, eggs, hash browns and toast all for just $5. Yes you heard it. $5. I on the other hand, love pubs because where else can I have sangrias and mimosas at 10am in the morning??
Then of course there’s White Spot which is a 5 minute walk from home. They have a HUGE selection of breakfast items that I can’t wait to fill my stomach with! They are also known for their famous smashed potatoes. We were out for brunch a couple of weeks ago when I started thinking to myself ‘I MUST MAKE THESE AT HOME’. And of course, when I put my mind to something…I will stop at no lengths to achieve it.
I bought a huge bag of the dynamic duo nugget potatoes from the Little Potato Company at Costco. I LOVE LOVE LOVE these potatoes! They are perfect for just about anything! I make mashed potatoes, roasted potatoes and I even use them when making my curry dishes.
To make these delish smashed potatoes, boil a large pot of salted water. Add the potatoes and cook until just tender. Drain. Line a large baking sheet with parchment paper. We’ll be baking and broiling these little potatoes 🙂
Add the potatoes onto the lined baking sheet and gently press down *remember to try to keep the potato in one piece* Add olive oil. Sprinkle with thyme, oregano, parsley and tarragon. Bake at 450 for 15 mins. Then broil until golden brown. Just before the potatoes are done add some minced garlic. Don’t make the mistake that I initially made which was adding the garlic right away. I ended up with burnt bitter garlic which was totally not fun!! These potatoes are literally so easy to make. Feel free to add different herbs or even fresh herbs! Happy Cooking 🙂
Holy smokes! I feel like I’ve been waiting FOREVER for summer to come to an end! Don’t get me wrong, I love patio season but fall and winter are where it’s at! I love wearing boots, layering on sweaters and jackets and of course did I mention the joy of hibernating? 🙂
Since it’s apple season, I made sure I stocked up on our apples. I’ll find any excuse to make anything that has apple in it. I had an allergy test done a couple of months ago and I found it incredibly interesting how the doctor told me that I was allergic to apples. Like seriously? Me? The person who’s allergic to like a thousand things and counting? I literally laughed at him and said whatever, I’m still eating it anyway. I mean how can I say no to apple pies? Apple tarts? Sliced apples with soy butter? Yes, I know you probably think that’s disgusting but I’m allergic to peanut butter..Like actually allergic allergic..Like anaphylactic shock allergic.
No matter how full I am after a meal, I can’t say no to dessert. Better yet, I can’t say no to apple crisp! I’ve always had a vision of living on a farm and baking apple crisp. After baking it, I’d let it cool on the window sill while my husband rounded up all the cattle.
I used to bake many variations of apple crisp back when I was in middle school. That was how I came up with this wonderful recipe. Try out this delicious apple crisp and let me know what you think of it! I’m sure it won’t disappoint! 🙂
4-5 medium apples (peeled, cored and cut into ½ inch pieces)
1 tbsp of lemon juice
1-2 tbsp of ground cinnamon
½ cup and 2 tbp of granulated sugar
¼ cup and 2 tbsp of light brown sugar
¾ cup of all purpose flour
dash of salt
1 cup of old fashioned rolled oats (do not use the quick cooking)
½ cup (1 stick) of salted butter (cut into small cubes)
Preheat the oven to 375ºF. Move the oven rack to the middle position in the oven.
In a large bowl, combine the apples with the lemon juice, cinnamon, ½ cup of granulated sugar and 2 tbsp of brown sugar. Set aside.
In another large bowl, combine the flour, ¼ cup of brown sugar, 2 tbsp of granulated sugar and salt. Cut the butter into the flour until the butter is the size of small peas. Add the oats and mix together to form large clumps
In a large baking dish, add in the apple mixture and add in the topping mixture on top. Bake the crisp in the oven for approximately 50-60 minutes. Crisp will be ready once it’s a deep golden brown.
Let the crisp cool for about 8-10 minutes until topping with vanilla ice cream. Enjoy digging in!! 🙂
Who doesn’t love a one pot wonder? While grocery shopping this past weekend, I quickly put this recipe together. Comfort food was what I wanted. Something homey, creamy and fabulous all in one pot. I mean come on! Who wants to dirty unnecessary dishes?? Definitely not me. I don’t even like washing the dishes once I’m done cooking or baking! After some thought, I put my vision into action and made it for my family for our weekly Sunday dinner. They were happy (as usual) 😉 It’s pretty much chicken and mushrooms in a creamy sauce topped with peas and of course, crispy bacon. Need I say more?
Paneer is so common in South Asian dishes especially in Indian dishes. I’ve heard that you can make paneer at home but sometimes I can’t be bothered, since it’s relatively cheap to buy in stores 🙂 This chilli paneer was absolutely delicious! I started off by cubing the paneer into bite sized pieces and lightly pan fried them. I then combined the spices and formed a sauce for the paneer and literally just combined it together…that’s how easy it was 🙂
I had this insane craving for some fudgy brownies AND chocolate chip cookies. Since I try to teach myself some discipline and self-control over what sweets I indulge in, I had such a hard time deciding what to make. But then it dawned on me… why can’t I have a bit of both? I initially thought of making my classic fudgy brownies (Recipe will be up soon) and topping them with a chocolate chip cookie…..But however I wasn’t in the mood for a bar/square. I wanted a decedent cookie. Something to dip into my cold milk. I started brainstorming and it came to me. What if a brownie and cookie dated? What would it’s celebrity name be? That my friends would be called a BROOKIE!!!! 😀
I knew the hardest thing when making these oh so delish brookies would be the consistency. It had to be in sync or else everything would be a mess and my dreams would be shattered and nobody wants to shatter my dreams. I started my quest and made both a brownie and cookie batter. I wish I could lie to you all and say 1/4 of it didn’t end up in my stomach. But oh well, a happy stomach = a happy baker. Once you’ve made both of the batters, you’re going to want to refrigerate them for a good 2-3 hours or overnight unless you want deformed unappealing brookies. Normally, I would use parchment paper but somebody (I won’t say who) forgot to buy some during their Costco run. So I had to make do with what we had which was good old aluminum foil 😉
Next comes the fun part! Making the brookies..or I should I say hooking the brownie and cookie up. Take a mini ice cream scoop or a tablespoon and measure out the dough into little balls. Once all of the dough has been rolled into balls, take one of each and place together to form a bigger ball.
Note: ensure you wash your hands after forming each brookie unless you want to end up with a brownkie.
Bake the amazing brookies for about 8-9 minutes, remove from the heat and cool on a baking rack 🙂 I received many compliments from my family and friends after making these brookies but of course it didn’t mean anything to me because my mind was already thinking about what would happen if the brookie had a love child….. 😉
Start off by making the brownie dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Slowly add the flour mixture into the wet ingredients. Add the milk next until just combined. Fold in the white chocolate chips. Set aside.
Next make the chocolate chip dough. Cream the butter and sugars together until light and fluffy. Beat in the egg and vanilla until combined. Add in the flour, cornstarch, baking soda and salt. Slowly mix until combined. Fold in the chocolate chips.
Wrap both of the doughs separately in parchment paper and refrigerate for 2-3 hours or overnight.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Measure 1 tbsp or a mini ice cream scoop of the brownie dough. Roll into a ball. Repeat this with the chocolate chip dough.
Take a brownie and chocolate chip ball and press them together to form a larger ball. Repeat for each cookie. Note, the brownie dough will get onto your hands so you will need to wipe them after each cookie is rolled.
Lucky Charms…they’re magically delicious! Here is a spin off on the traditional rice crispy squares and I thought St Patrick’s day would be a wonderful time to do it 🙂
We weren’t allowed too many sugary cereals while growing up. So naturally I’d be over the moon when a box of Lucky Charms magically appeared in our cereal drawer 🙂 One of my favourite things to do was grab a big bowl of it and eat it while watching the usual after school shows such as Recess, Rugrats, Hey Arnold and of course Arthur! Which btw still records at 7am every day at our house 😉
I used to love eating the cereal first and leaving the marshmallows until the end. My sister would always come up to me and demand me to give her half of my cereal. I would object and my mom would deny my request since too much sugar got me hyper active. By that time however the only thing remaining in the bowl would be the marshmallows so all my hard work pretty much went down the drain
I used a traditional recipe to create these treats. It’s super easy and a great way to get your kids involved too!
Pav Bhaji has been one of my favourite Indian food dishes of all time! You could say that it’s an Indian vegetarian version of a Sloppy Joe. It’s this amazing one-pot meal. Which is essentially a vegetable curry served on a hot buttery dinner roll. Since all of the vegetables are mashed up, its a great way to get your kids to eat their veggies!
One of the major things that I’ve learned while making this dish is the use of butter. Butter plays an essential role in this dish! My family has been making pav bhaji for years and they’ve always used canola oil. I on the other hand, have found that by replacing the oil with butter, you’ll end up with a more richer and creamier dish 🙂
You can totally make this using premade store bought mix (all you need to do is add the veggies). But I would totally make this from scratch! Trust me, not only will your dish be more flavourful but you’ll also feel good about making it on your own 🙂
These amazing no bake cereal bars are literally the best! They are just so simple & easy to make and of course require no effort. The nice cherry on top is that they are completely nut, peanut and coconut free; making them lunch friendly when your children take them to school 🙂
Growing up with a nut allergy was extremely hard when I was little. Not only did my parents have to read all the ingredients on every little thing I had, they also had to monitor everything I ate. Unfortunately dinner parties were the worst! We would arrive to our family friends homes and I would immediately be drawn to the nicely displayed food. I remember how the first thing my mother would do was ask the hostess if there were any nuts in any of the foods. And of course before they could answer, I’d have gobbled down anything in front of me. Within seconds I would start having a reaction and go into an anaphylactic shock.
One of the reasons why I started making these bars was because I grew tired of trying to find bars that were completely nut free. I had been to so many grocery stores and all I could find were ones that were peanut free. The downside with the peanut free bars was that they still would contain coconuts or other nuts. Overall, I was able to find completely nut free bars but unfortunately they ended up having way too much sugar
To make these bars, I start off by melting some butter in a small saucepan over medium heat. I then add some brown sugar, cinnamon and of course HONEY! Western Sage Glacier Creamed Honey is where it’s at! It’s just so rich in flavour and I’m able to put it on just about everything. I then combine that liquid mixture with some cereal (any of your favourite will do) and I add some raisins as well.
The neat thing about this recipe is you can put just about anything you like into it! I’ve shared this recipe with some friends and they decided to put in some dried fruit and nuts instead of raisins and it worked completely well with them 🙂