Wednesday, October 15, 2014

Review - Betty Crocker Chocolate Chunk Brownies

I got sent a box of goodies from Life Made Delicious this month and I had to laugh. As I pulled each item out of the box I walked over to the pantry and pulled out basically the same product from the shelves. 

Everything they sent me, I already had! 

Usually I try something new and write about it, but since there was nothing new to me in the box I decided (okay, my stomach decided) to make a batch of brownies!

I have tried dozens of from-scratch brownie recipes, and I haven't found any I've liked. They're too dry, too oily, not fudgey enough, not chocolatey enough... I have wasted many a pound of chocolate on bad recipes. I always go back to Betty Crocker. They're always perfect. I always have what I need to make them on hand and they never turn out dry or bland.

I'll be sharing this batch with members of a board I sit on at our meeting tonight. I have a feeling I'm going to be the most popular person there....

Please read my Disclosure Page to learn more about my relationship with General Mills Canada. 

Monday, October 6, 2014

Things My Kids Will Eat - Yogurt Tubes

Is it just me, or are everyone's kids getting pickier by the day? It's actually getting out of hand around here. My kids have even stopped liking toast. TOAST! Who doesn't like toast?? One thing they will still happily eat, and request often, is yogurt. I usually only let them have it at home because sending yogurt and a spoon to school almost always turns into a ruined lunch kit. If I do happen to send it, it's always a yogurt tube! 

I freeze the tubes overnight and they thaw perfectly by lunch time (according to my kids) and they double as an ice pack for their fruits and deli meat (did I mention they won't eat sandwiches?). They're a nice treat as while they're having fun eating them they're also getting some vitamin D and calcium (did I mention they won't drink milk?). 

As Much as my kids love their yogurt tubes in their lunch, they also love them after school, straight out of the freezer! Frozen yogurt tubes make a great after school snack. They think they're having ice cream, and it tides them over till dinner... which they probably won't eat. Sigh.

 He's saying cheese

*This is a Sponsored Post, however my words and my opinions are my own. To read more about my relationship with General Mills Canada please visit my disclosure page.

Tuesday, September 30, 2014

Apple Nut Sticky Buns

It's September, September means the return of my beloved book club meetings! Hallelujah! Coffee, chat, books and treats. What could be better? Our first book of the year is The Five Love Languages for Children. Interesting read, not sure I subscribe to the theory 100% but I definitely see how my kids respond differently to different expressons of love. But I digress, let's talk about the most important part of book club... the treats!

I'm usually the baker in the group (they're my guinea pigs) and I like to bring something new every week. I was checking out the day before our first meeting and I saw these Apple Walnut Sticky Buns and I knew I had to try them! I substituted pecans for the walnuts because that's what I had in my baking pantry.

The ladies loved them and they were really quick and easy which was nice because I don't have a lot of time in the morning to bake while getting 4 kids ready and out the door for school. These would be a great lazy Sunday breakfast too. 

Apple Nut Sticky Buns

2 tbsp (25 mL) butter, softened
1 medium Granny Smith apple, peeled, cut into 1/2-inch cubes

3/4 cup (175 mL) chopped walnuts or pecans

1/2 cup (125 mL) packed brown sugar

1 can Pillsbury Refrigerated Cinnamon Rolls with Icing 
1. Heat oven to 375ºF. Generously butter 8 regular muffin cups with softened butter. 
2. In bowl, mix apples, nuts and brown sugar; divide evenly among muffin cups. Separate cinnamon rolls; reserve icing. Place 1 cinnamon roll in each cup.  
3. Bake 12 to 14 minutes or until tops are golden brown. Cool 5 minutes. Place baking sheet upside down over muffin pan; turn over. Remove pan. 
4. Remove lid from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm buns. Serve warm.
Please read my Disclosure Page to learn more about my relationship with General Mills Canada. 

Thursday, September 25, 2014

5 Thanksgiving Recipes for Your Table

Thanksgiving is only a couple of weeks away, how the heck did that happen? Weren't we JUST celebrating Canada Day? I offered to host my family for Thanksgiving this year. If everyone comes we'll be about 30 people. I've done it before, and I enjoy cooking for a crowd. If you're hosting this year and are looking for some ideas, I've got a few!

Small family? You can always just roast a turkey breast instead of a whole bird. This Oven Roasted Turkey breast is basted in thyme, butter and wine.... *drool*

Tired of traditional mashed potatoes beside your turkey? Why not try these French Onion Scalloped Potatoes? Your guests will be pleasantly surprised!

My family is French Canadian so we don't have ANY holiday meal without a Tortiere. This Tradtional Beef Tortiere looks easy and if you;ve never had a tortiere you HAVE to try it! 

Everyone knows pumpkin pie comes at the end of any Thanksgiving meal, but why not try this gorgeous white Chocolate Cranberry Pecan Tart this year too? I have a serious Pecan addiction this year.

And lastly, leftovers.  Leftovers can be as delicious, if not more so, than the original meal. I love turning leftover turkey into soup. This Southwestern Turkey Soup looks hearty and spicy!

Happy Eating!... I mean Thanksgiving!

Monday, September 22, 2014

Review - Old El Paso Chicken Tinga Tacos

I recently signed on for yet another year as a Life Made Delicious blogger! I love working with a brand that has such a wide range of products like General Mills Canada . As part of my blogging contract they routinely send me new products to try out. I got this box of goodies last week!

My kids dove right for the Dunkaroos of course (thank goodness they come in 5 packs!) and I ripped into the now "peanut free" Nature Valley bars (delicious!). But what I was most eager to try were the Chicken Tinga Tacos. Mexican night is big at our house. We love our tacos. The whole family cheered when I declared Sunday "Taco Tuesday" (my kids are obsessed with The Lego Movie)!

I always like to try a new product out the first time exactly how they instruct to get a feel for it. Then I customize it to meet my kids' picky palates. 

The husband and I had our first round of tacos loaded with the mildly spicy, smokey chicken and onions, the chipotle taco sauce that comes in the kit, chopped tomato, shredded lettuce, avocado and cilantro as the box suggests. So. Good. The flavours were authentic, much like the tacos we had on our honeymoon in the Mayan Riviera. The tortillas seem slightly thicker and fluffier and the chipotle taco sauce just kicked it all up a notch.

The next round we added cheese and guacamole and sour cream, also delicious! My oldest daughter (8), who will only ever have a tortilla with cheese in it on taco night, tried the chicken in her tortilla and declared it "pretty good!". Very high praise from the kid who's practically living off air and cucumbers. She devoured her taco and asked if we could have them again the next night. Wow. Just wow. My 4 year old loved the taco sauce but the other three found it a wee bit too spicy so we left it off theirs. No big deal there! My 5 year old had two tacos, which was a first and the 2 year old had his taco deconstructed because that's what toddlers do, deconstruct things. Plates were pretty well clean at the end of dinner and there was no dessert bargaining!

Any meal ALL my kids will eat is a keeper in my books. The next time I make this I'm going to try cooking the chicken and onions in the seasoning in my slow cooker which will be great for our busy night of ballet. I'm looking forward to trying the Carné Asada and Fish Taco kits!

Please read my Disclosure Page to learn more about my relationship with General Mills Canada.

Tuesday, August 19, 2014

Crispy Fish Tacos

Almost three years ago now I got the opportunity to go to Blog'her in San Diego California. My first time at a conference, my first time on the west coast and the longest I'd ever been away from my kids. Side note: I came back from the trip and a month later found out I was pregnant with kid #4. My husband used to joke that if the baby came out with a surfer tan I was in big trouble. Back to the trip... it was amazing! The sun, the beaches, the ocean, and the fooooooood. OMG the food. San Diego is right next to Tijuana, Mexico. Mexican flavours permeate the food in SD. 

It was on a poolside patio at the fabulous hotel I was staying at that I ordered my first fish tacos. It always sounded kind of gross to me, I pictured fish tossed with taco seasoning and smothered in shredded cheese, and fish does NOT go with cheese. 

I had no idea. 

But sitting there, by the pool full of happy tanned people, a stone's throw from the ocean, it just felt like the right thing to order. 

I got my plate of 3 little fish tacos and had it not been for the fact that I was sitting at a table with a bunch of people I barely knew and I didn't want to embarrass myself, I would have ordered 2 more plates. They were so fresh, and light, and crispy, and just the yummiest tacos I've ever had. Well, that is until I came home and started working on my own recipe. It took me about a year to get all the components tasting like they did that day by the pool in California, but I think I've got it!

Now, I've seen people use frozen breaded fish sticks, an ingenious solution for those nights you just need to get dinner on the table in a hurry, but I promise you, you will not regret making the fish by hand. And the same for the tortillas. Store bought will do the trick, but this tortilla recipe was given to me by a friend by way of her husband's Mexican grandmother. It's straight up legit


The best part of this meal is that my whole family LOVES it, which quite frankly shocked the hell out of me. Try this once and I guarantee it'll quickly become a family favourite at your house too!

Print this recipe

Crispy Fish Tacos

For the Pico de Gallo:

3 plum tomatoes, seeded and chopped into small pieces
1/2 a lime, juiced
1/4 cup red onion, finely diced
A small bunch of cilantro, finely chopped

1. Mix the tomato, lime, onion and cilantro in a small bowl.
2. Season to taste with salt.
3. Set aside to allow the flavours to incorporate.


For the Cilantro Lime Crema:

1 cup premium quality sour cream (I like Gay Lea Gold Sour Cream) 
1 tbsp lime zest
1/2 lime, juiced
1 small bunch of cilantro, finely chopped

1. In a small bowl, mix together the sour cream, lime zest, lime juice and cilantro until well combined. 
2. Cover and refrigerate until ready to use.


For the guacamole:

(Side note, I like my guacamole creamy, if you like a chunkier guac, you can just mash with a fork)

2 ripe avocados, pitted and scooped from skin
1 lime, juiced
1 clove of garlic, minced
2 tsp Tajin*
1/4 cup red onion, minced
Salt to taste

1. In the bowl of a food processor, add the avocado and lime juice and pulse until the avocado is broken down into small chunks.
2. Add the garlic & Tajin and purée until it has reached your desired consistency. 
3. Scrape the guacamole out into a bowl and add the onion and season with salt to taste. Mix thoroughly and refrigerate covered until ready to use.


For the tortillas:

4 cups all-purpose flour
2 tbsp vegetable oil
2 tsp salt
4 tbsp baking powder
1 3/4 cups of hot water

1. In a stand mixer fitted with a dough hook, mix the first 4 ingredients until incorporated.
2. Slowly start pouring in the water as the mixer mixes on low speed.
3. Allow the dough to mix for 7 minutes. Then turn off the mixer and allow the dough to rest for 5 minutes.
4. Separate the dough into 16 equal portions.
5. Heat a cast iron pan over high heat (I set my burner to 9) with nothing in it (ie no oil or butter)
6. Roll out the balls of dough on a floured surface until they are about 1/8" thick.
7. Add a round of dough to the frying pan (one at a time) and all ow to cook on each side for about 10 seconds a side.
8. Keep warm on a plate in the oven, set on a low temperature) covered in a damp tea towel, or in a tortilla warmer.


For the fish: 

2 cups milk
1/2 lime juiced
1 tsp cumin
1/2 tsp smoked chipotle powder (optional)
2 large cod fillets
2 eggs
2 tbsp milk
1 cup flour
Seasoned salt
1 tsp cumin
2 cups panko crumbs
Oil for frying

1. Mix together the 2 cups or milk, the lime juice, the cumin, the chipotle powder and a wee bit of salt and set aside.
2. Cut the cod into strips about 2-3" long. Think fish stick size.
3. Add the fish to the milk mixture and set aside. 
4. In a small bowl, add the flour and salt and cumin and set aside.
5. In a second bowl, mix the eggs and 2 tbsp of milk and set aside.
6. In another small bowl add the panko crumbs and set aside.
7. Heat the oil in a deep fryer or a deep pan on the stove to 375 degrees Fahrenheit.
8. Take a strip of fish out of the milk mixture and roll it in the flour until it's coated on all sides. Shake off the excess.
9. Dip the floured fish in the eggs and them roll in the panko until the fish is coated on all sides.
10. Repeat steps 8 and 9 until you have 4-6 strips done.
11. Place the breaded fish carefully in the hot oil and cook for about 7 minutes* or until the coating is golden brown. (If you cut your fish thicker this can take longer. You can use a thermometer to check for doneness or cut into a piece and check and then adjust your cooking time accordingly)
12. When the fish fingers are cooked remove them from the oil and place on a wire rack set over a cookie sheet and place in the oven to keep warm.
13. Repeat steps 8 to 12 until all your fish fingers are cooked.
For an authentic fish taco, place a piece or two of fish in a tortilla and top with cilantro lime crema, guacamole, pico de gallo, shredded cabbage (I use bagged coleslaw mix), and thinly sliced radish.

*Tajin is a spice that is commonly used in Mexico. It has a chili lime flavour. My sister originally brought it back for me from Mexico after a missions trip there and she has since found it for me in Ottawa, Ontario. I imagine it can be found in most city centres if you poke around a bit. You can also order it online. Google it :)

Print this recipe 

Saturday, August 2, 2014

Peanut Butter Cups

Ever just get a craving for something and have to have it, like, 2 minutes ago? Happens to me alllll the time. Unfortunately I rarely have the opportunity to jump up and run out the door for it. That's probably a good thing otherwise I'd be 700lbs and have my own show on TLC. 

Not everything I crave I can make a DIY version of, like my beloved Moscato wine *swoon*. Luckily, when I get a craving for peanut butter cups I can easily whip these up.

Peanut Butter Cups

1 c. Kraft Smooth Peanut Butter
1/4 c. butter
1 c. icing sugar
1 1/2 c. Graham Cracker Crumbs (about 25 squares crushed)
2 cups chocolate chips or wafers (dark, semi-sweet or milk chocolate all work, use your favourite)
2 tbsp butter 


1. Combine peanut butter, butter and sugar in a bowl.
2. Fold in graham crumbs and mix well.
3. In a microwave safe dish hear the chocolate and butter for 30 seconds. Then stir. Repeat until chocolate is mostly melted (should only take 60-90 seconds). Continue stirring until chocolate is smooth.
4.Spoon a tablespoon of chocolate into the bottom of a muffin cup in a muffin tin. 
5. Spoon out 1 tbsp of the peanut butter mixture and roll into a ball. Flatten the ball into a disc and place in the muffin cup.
6. Spoon another tablespoon of chocolate over the peanut butter disc.
7. Tap the muffin tin on the counter to flood the chocolate down over the disc so it's smooth.
8. Chill until set.

Friday, June 6, 2014

Strawberry-Shortcake Pancakes

Spring has only just begun, and it’s still pretty chilly, but I’m already seeing signs of life in my garden. My strawberry plants are back and they're about 3 inches tall! Looking at them the other day got me thinking about strawberries; ripe and red and sweet and warm from the sun.

Strawberry shortcake is my favourite strawberry dessert. I could eat it for every meal, all summer long. Alas, I feel this would set a bad example for my kids…. and my pants would get smaller. So I’ve decided to settle for a yummy breakfast substitute. I made a fresh strawberry purée and incorporated it into a batch of fluffy Bisquick pancakes and then topped them with a healthy dollop of cheesecake whipped cream with diced strawberries.

While this is delicious warm for breakfast, I discovered that it’s equally as yummy cold for dessert! A fresh, decadent dessert you can prepare in minutes when unexpected company pops over? Perfect!

Strawberry-Shortcake Pancakes
(makes 9 pancakes)

for the pancakes:

2 cups Bisquick
3/4 cup milk
1 egg
2 tsp vanilla
2 cups fresh strawberries, quartered
2 tbsp granulated sugar

1. Mix the strawberries and the granulated  sugar and set aside for about 10 minutes.
2. Take half the strawberries and their juice and purée until there are no more chunks. Set the other cup of strawberries aside for the whipped cream.
3. In another bowl, mix together the Bisquick, milk, egg and the strawberry purée.
4. In a preheated frying pan set over medium heat, pour in 1/2 cup of the pancake batter at a time and cook the pancakes until you see bubbles in the batter and then flip over and cook through. Remove from the pan.
5. Cover and keep warm.

for the cheesecake whipped cream:

4 oz cream cheese at room temperature
1/4 cup milk
2 tbsp granulated sugar
1 cup whipping cream
2 tbsp powdered sugar
1 tsp vanilla

1. In a small bowl beat the cream cheese with the milk and granulated sugar until smooth. Add the vanilla and stir.
2. Dice the remaining strawberries and add them to the cream cheese mixture.
2. In a separate bowl, whip the whipping cream with the powdered sugar until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until it’s incorporated.
4. Top each pancake with a generous dollop of the whipped cream and serve immediately.

Also delicious served cold for dessert!

Check out for more recipes from my kitchen!

Thursday, June 5, 2014

Cheddar Jalapeño Bread

My husband and I have been seriously considering taking our brood camping this summer. I don’t think we’re quite ready for tents yet as our baby just turned two (and it’s hard enough to get him to sleep in his crib), but I can see a trailer working pretty well. We have done cabins in the past but I’d like to get the kiddos away from satellite TV and A/C for a few days and see what happens.

I love (almost) everything about camping (I could without all the bugs). I love waking up at the crack of dawn to the sounds of nature, and other campers. I love sitting around a campfire roasting marshmallows and watching fireflies. I even love huddling together in the tent playing board games on a rainy camp day. But mostly I love the food. Everything just tastes better outside. Bacon frying in the great outdoors is a truly amazing smell. And campfire chili? So good eaten out of a mug next to a fire while you play cards. I love a good hunk of soft bread with my chili and this bread has a nice little kick that complements a smokey chili. Make it ahead and wrap it tightly in plastic wrap and it’ll stay fresh for a few days.

If you’re planing a camping trip this summer, maybe I’ll see you out in the forest!

Cheddar Jalapeño Bread

1 cup + 1 tbsp warm water
1/4 cup canola oil
2 cups all-purpose flour*
1 cup whole wheat flour*
1 tbsp sugar
1/2 tsp salt
1 tsp active dry yeast
2 cups shredded cheddar (I like marble)
1 jalapeño pepper, seeded and chopped

1. Place the first 7 ingredients in your bread maker in the order your manufacturer recommends. (I find it best to put liquids in first, then the dry ingredients)
2. When (if) your bread maker beeps to add in garnishes, add 1 cup of the cheddar and 3/4 of the chopped jalapeño. (if it doesn’t signal when to add them, you can put them in during the final kneading cycle)
3. When the dough has proofed and is about to start baking, top it with the remaining jalapeños and the rest of the cheddar and allow it to complete the baking cycle.
4. L

et the bread cool before slicing and serving.

* you can omit the whole wheat flour and just use 3 cups of all purpose if you prefer.

Monday, December 9, 2013

Nutchos Treats

I started participating in a cookie exchange 3 years ago with my neighbour and her circle of friends. The first year I had NEVER done an exchange before, read the instructions wrong, and didn't make enough cookies. I was soooo embarrassed. I was also completely shocked when I was asked back the next year! And thank goodness I was because someone makes these every year and I realllllly wanted the recipe! 

I asked her what they were called and how to make them and I've made them several times since. The combination of the sweet chocolate and salty chips and peanuts is ADDICTIVE. You've been warned...

Nutchos Treats

2 10 oz bags semi-sweet chocolate chips
1 10 oz bag peanut butter chips
2 cups roasted salted peanuts
1 bag (7oz) plain rippled potato chips

1. In a double boiler melt the chocolate and peanut butter chips together.
2. In a seperate bowl add the peanuts and crushed potato chips. 
3. Pour the chocolate mixture over the chip/peanut mixture and mix to coat thoroughly.
4. Drop by the tablespoonful into waxed paper lined baking sheets and refrigerate until set.

Store in the fridge.

Makes about 6 dozen.