Holiday House Cookies

Ingredients1 pouch (1 lb. 1.5 oz) Betty Crocker gingerbread cookie mix½ cup butter or margarine, softened1 tablespoon water1 egg1 container (1 lb.) Betty Crocker Rich & Creamy vanilla or creamy white frosting (we used cake mate white writing gel*)Assorted small candiesDirections...more

Christmas Tree Cookies

This was actually supposed to be a “Christmas Tree Shortbreads” recipe but since we didn’t have the equipment to make that recipe, we used the other batch of cookie dough from the “Holiday Sugar Cookies” to make the base cookie and just loosely followed the directions for decorating from the original “Christmas Tree Shortbreads” recipe.Ingredients...more

Melting Snowman Cookies

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Cranberry Apple Crisp

This is a favorite recipe of ours that we make every year in the fall/winter time !Ingredients...more

Black Cherry Swirl Fudge

This looked like a scrumptious recipe fitting for the season so we had to try it out !Ingredients1-½ teaspoons plus ¾ cup butter, divided (we used salted butter)3 cups sugar¾ cup heavy whipping cream1 package (10 to 12 ounces) vanilla or white chips (we used Ghirardelli classic white baking chips)1 jar (7 ounces) marshmallow creme (we used Jet-Puffed Marshmallow Creme)2 envelopes unsweetened black cherry soft drink mixDirections...more

French Canadian Fennel Tourtiere

Over the years tourtière has become a New Year's Eve tradition.  A nice break from turkey, a spiced meat pie on a chilly winter's night is the ultimate comfort food.  I decided to change it up this year and include my new fave vegetable: fennel.  Fennel and pork are a popular Italian combination, that I thought my half Italian boyfriend would enjoy.  The licorice flavour pairs nicely with the pork, and adds to the festive seasoning of the filling.  Flaky, rich and hearty, this French Canadian Fennel Tourtière will keep you fed for days!I have always been intimidated by crust, and I've tried many different recipes with mixed results. A few years ago I took a culinary course at George Brown College where I finally learned how to make the perfect crust.  This is a sure-fire recipe and the secret is to make sure your dough stays very cold.  What is great about this recipe is that the dough can be used almost immediately and doesn't need to chill for an hour like most doughs.  I also read somewhere that using vodka instead of water makes for a crispier crust, and I swear by this trick now.Originating from Canada, immigrants in the late 19th and early 20th century introduced this dish to Quebec and since then, has become a French Canadian Christmas or New Year's Eve tradition.  The filling varies depending on the region.  For instance, the tourtières of the Saguenay-Lac-Saint-Jean area and Eastern Quebec are made with potatoes and cubed pieces of meat, while in Montreal the pies are made with ground pork only, spiced with cloves and cinnamon and served with maple syrup, ketchup, chutneys or preserves.  In St. Boniface, Manitoba, similar herbs are used as well as celery salt, nutmeg and dry mustard and the pies are served with mustards and relishes, while an Acadian tourtière is made with pork and may also contain beef, chicken or hare. My tourtière is influenced by both the Saguenay-Lac-Saint-Jean and Montreal tourtières.  I like using ground pork and beef instead of cubes, and the mashed potatoes help to bind the filling (and I also love mashed potato).  Spicing the meat is essential for that festive aroma, and I like my meat pie more on the savory side so I prefer a combination of marjoram, thyme, sage, cloves and now, fennel.  Finally, I serve my tourtière with some homemade ketchup, gerkins or beet chutney to balance out the richness.  I'd love to try serving with some relishes and mustards, I think a maple mustard or a cranberry relish would be really tasty.With this recipe you can either make two medium thick pies, or one thick pie.  I usually make one large pie, however the tourtière tradition is to make a whole lot to give away during the holidays.  So if you need a last minute gift, making the second meat pie is always an option!  Either way, your home will be filled with the wonderful aroma of fennel, cloves and sage.IngredientsFor the filling:6 peeled Yukon gold potatoes1 cup finely chopped fennel, including stems3 cloves garlic, minced1 tbsp extra virgin olive oil1 lb ground pork1 lb lean ground beef1 teaspoon dried fennel seeds1/4 tsp dried marjoram1/4 tsp dried thyme1/4 tsp ground sage1/4 tsp ground clovessea salt and freshly ground black pepper1/2 cup dry red wine1/3 cup chopped fresh parsley1 egg yolk, beaten with 2 Tbsp waterFor the crust:750 grams pastry flour500 grams shortening (chilled)250ml chilled vodka15 grams salt...more

Sunday is for Baking

 I made banana bread today. My kids love it. The oldest ate four pieces after he woke up from a two-hour nap. (This means he won’t be going to sleep until 9:30 tonight but the silence in the house was golden.)It’s my mom’s recipe and it’s amazing. ...more

Starbucks Chocolate Cinnamon Bread

You’re going to love the combination of chocolate and cinnamon in this Starbucks Chocolate Cinnamon Bread! Enjoyed best with your favorite cup of coffee or tea and loved ones.  I love the flavors of this copycat Starbucks Chocolate Cinnamon Bread. I never would have thought to combine chocolate with cinnamon. The flavors remind me of a warm hug on a cold day.The comfort of chocolate filled with the warmth of cinnamon.And that cinnamon sugar crust on top! Oh my, if you’ve never swooned over food before, you will after you try this Starbucks Chocolate Cinnamon Bread with its cinnamon sugar crust!...more

Pumpkin Spice Latte Poptarts

We're deep into pumpkin season here. It's all over knee boots and scarves and big steaming mugs of deliciousness. Despite the fact that it's still 70 degrees. Pfft. If we can't have fall, we'll conjure it out of thin air. Am I right?...more

Piumpkin Spice Latte Poptarts

We're deep into pumpkin season here. It's all over knee boots and scarves and big steaming mugs of deliciousness. Despite the fact that it's still 70 degrees. Pfft. If we can't have fall, we'll conjure it out of thin air. Am I right?...more
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