I hope you are well 🙂
As you know we’ve been pretty busy here! Between work and the peque, we hardly have time to sit and relax, cook and go to the gym… maybe it is also because we have been spending some time having aperos in our little buvette… summer is officially upon us 🙂
Vancouver, May 2016
Ladies!!!! Today we’re going to make a yogurt cake…remember like the ones we used to make at school?! FUN! Instead of using the yogurt cup, I used a measuring cup to make it easier to write the recipe. It’s so good! I tried to make a glaze which epically failed- so this recipe does without.
This is nice, fluffy cake- very simple and very tasty.
It’s a great feeling having a few things tucked in the freezer all ready for the holidays. I just finished tearing bread crumbs from a big loaf of sour-dough bread. They’ll sit out on a cookie sheet till tomorrow to dry out then I’ll put them in a bag and into the freezer …. my turkey gravy is already in there, chillin’ until the big day.
Now for something sweet! It’s hard to resist the cherry/ almond flavour combination in this recipe from Better Homes and Gardens– super easy and delicious and you can freeze it for up to a month. I have to confess that I was feeling a little feisty today and made big changes to the original recipe. The result was more cakey and I’m proud to say, yummy. Here’s my version.
Good morning dear readers!
What do you have for Christmas breakfast? Over the past few years, after we excitedly go through our stockings filled by Santa- we gather for a hearty breakfast: scrambled eggs with smoked salmon, toast and cinnamon rolls. I love making these, a recipe I’ve adapted from “Cooking Light Five Star Recipes“- I recently made them for a brunch- they literally flew out of the baking pan so fast and onto my friends’ plates that I didn’t get a picture in the pan!
Bonus with this recipe is that your entire house smells divine 🙂
I hope you are all well!
Today I wanted to share with you a recipe that I have discovered not too long ago. I was looking for something new to try, that could be eaten cold and that Beth could eat (so no meat, no cheese, except for goat) for a party we had at our apartment.
It was a very casual party, and dinner was served on a buffet (hence the “has to be eaten cold” part) as I wanted to prepare everything ahead of time so I could sit and chat with our guests.
I found the recipe online, and I decided to give it a try… it was a huge success!
I thought it was really delicious and as soon as I tasted it I knew I had to share it with you 🙂
Vancouver, October 2014
I wasn’t sure what to make this time around, especially as I wanted something delicious to bring to Fiesta Friday hosted by The Novice Gardener. Beth and I had talked about maybe a moussaka- but I saved my eggplants for mutabal (by the way Hanin- delicious recipe you posted!). It makes an entire salad bowl of mutabal….I am so happy). My friend Anna was coming over for dinner and was running a bit late. I wanted to try a recipe from Deb Perelman’s amazing cookbook based off her just as incredible blog “The Smitten Kitchen“. Just so happens I had all the ingredients for her Blueberry Cornmeal Butter cake. SO! Here is is!!!