This recipe is definitely a keeper, so packed full of flavor and surprisingly easy to put together. I used fresh corn, poblano peppers, and multi-colored quinoa but you can always substitute canned corn, regular quinoa, and bell peppers if things are hard to find.
I always like to gather and prep all of the ingredients prior to beginning cooking
The stuffing in this recipe is all vegetarian, although you can add ground beef if you want to be a meaty dish.
Once cooked everything can be loaded into the cleaned, halved peppers and topped with cheese.
Quinoa-Stuffed Poblano Peppers
1 Ear of corn
1 Onion (or shallot), diced
1/2 cup Baby spinach, washed
2 Poblano peppers, halved and de-veined
1 Bunch of cilantro
2 tbsp Panko bread crumbs
1/2 cup Red and white quinoa
1 can (796ml) Diced tomatoes
4 tbsp Oaxaca cheese
1 tbsp Vegetable spice blend
Salt & pepper
This recipe is from Good Food
I've tried to make scones before multiple times but I think that the recipes kept failing because of the high altitude here. I can't remember where I got this recipe from unfortunately so I can't give it the proper credit it deserves but these come out light and buttery and they also freeze really well.
The recipe required the use of a food processor to cut the butter into the dry ingredients until you get a grainy sand-like texture.
The next step is to incorporate the eggs and the trick is not to overwork the dough when rolling it out and cutting it into discs.
Brushing the tops of the scones with egg wash gives them a beautiful golden color.
Simple British Scones
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
6 tbsp unsalted butter, at room temperature
2/3 cup whole milk 2 large eggs
Mornings seem to always be a mad rush at my house, regardless of how much I prep and plan the night before. For that reason, I really like to have things on hand that I can whip up or grab as I race out the door and into traffic. This is a recipe for a large quantity of quiches- I made about 50 but the amounts can easily be adjusted if you wanted to make less. For every two eggs I use half a cup of milk. The other ingredients don't have to be in exact quantities either, you can really use any veggies that you have in the refrigerator. The amount of salt and spice can also be adjusted easily according to taste.
It's important to have everything prepped and in place before starting. Measure out the milk, grate the cheese, and cut up all the meat and veg.
The next step is to beat the eggs with the milk and add the seasonings.
Split the veggies/meat/and cheese into three different bowls according to what I'd like in each quiche. Distribute the egg mixture evenly into the three bowls with the veggies and mix well.
Pour into the pre-made tart shells and bake in a preheated oven until the centers are set (approx 25-30 minutes).
Once cooled, these tarts freeze really well and can be reheated in a toaster oven straight out of the freezer.
Quiche Three Ways
2 cups milk
1 tsp salt
1 tsp freshly ground black pepper
1 tsp of hot sauce (optional)
Cheese and Meat Quiches
a few slices of deli meat, roughly chopped
1/2 cup of shredded cheese, any kind
1/2 each of a yellow and red bell pepper, finely chopped
1/2 red onion, finely chopped
handful of spinach, finely chopped
6-8 springs of asparagus, woody ends discarded and the rest finely sliced
1/2 red onion, finely chopped
1/2 cup grated cheese, any kind
These pinwheels are super easy to make if you have puff pastry and olive tapenade on hand. I know that I've mentioned this before, but puff pastry is super versatile and itès such a simple way to throw together dozens of varieties of appetizers and sweets. For this recipe you can either make the tapenade at home, or as a shortcut you can always use store-bought tapenade as well. The amount of tapenade in the recipe below leaves plenty leftover to be used elsewhere.
Defrost, roll out, and then cut the puff pastry using a pizza cutter or a knife. I cut my sheets into squares then cut in diagonally towards the center of each square from the corners, leaving a bit of uncut space in the very center.
Fill each square's centre with a tablespoon full of the olive tapenade.
Fold in every other corner to give the pastries a pinwheel shape.
Olive Tapenade Pinwheels
Defrost the puff pastry according to package directions.
for the tapenade:
1/3 cup olive oil
1 (8oz) can black olives, drained
1 (8oz) can green olives, drained
2 tbsp capers
4 cloves garlic, crushed
1 lemon, zested and juiced
for the pinwheels:
1 packet of puff pastry, defrosted
Lemon tarts are super simple to make if you have some lemon curd kicking around at home, you can use store bought curd or make some yourself. I have a recipe for some delicious curd here. This is more of a how-to rather than a recipe itself. You basically need to fill some pre-made tart shells with lemon curd and bake them. These tarts can be made ahead and frozen if you want to have some on hand for later. When you want to use them just pull them out of the freezer an hour in advance. The curd never freezes solid so it really doesn't take long for the tarts to defrost.
frozen tart shells
lemon curd (recipe here)
I had posted a chocolate chip banana bread recipe way back in 2015, super tasty but a little bit on the less moist side as far as banana breads go. That recipe may well work at a lower altitude but this updated recipe is for a super moist banana bread (even at high altitude). I know there're a few different preferences when it comes to banana bread. Some like their bread with walnuts or chocolate chips and others like their's simply as is. How you prefer your bread is entirely up to you, this recipe works with any kinds of nut's or no nuts at all without having to alter any of the other ingredients in the recipe. If you like a particular type of nut sub walnuts for your favorite, if you don't want any nuts at all take them out altogether.
Mix the wet ingredients
Sift together the dry ingredients and make the banana mixture.
1 cup all-purpose flour
2/3 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup vegetable oil
3-4 very ripe bananas, peeled & mashed
3 tbsp whole fat Greek yogurt
1 tspvanilla extract
2/3 cup toasted walnuts (optional)
This recipe is from Mountain Mama Cooks
Berries, lemon, and mint all scream summer to me. This cake is super easy to whip up and you don't have to be stuck in a hot kitchen for very long because decorating it is really quick. You can either go ahead and use a store bought cake mix if you're short on time and just add the juice from half a lemon and some finely chopped mint to the batter. You can also go ahead and make some white cake from scratch using my white cake recipe and then assemble the cake just before serving it.
Lemon Mint Cake with Whipped Cream and Berries
1 white cake recipe, or one box of cake mix baked in 2 cake pans as per package directions
2 tbsp freshly squeezed lemon juice
1 tbsp of finely chopped mint
1 cup whipping cream
1 tsp vanilla
2 tbsp sugar
fresh berries washed and sliced as per preference
note: assemble the cake just before serving it
Lemon is one of my favorite flavors and these tarts are super simple if you use pre-made tart shells that you can find in the freezer section of the grocery store. The tart shells are super versatile and can be filled with just about anything sweet or savory. I filled this bunch of shells with lemon curd and topped them off with some frozen berries before popping them into the oven.
Lemon Berry Tartlets
12 frozen tart shells
1/2 cup of lemon curd (store bought or use the recipe here)
1 cup of frozen berries
This is a classic recipe that comes from a really old recipe book that my aunt gave my mom way back when she first got married. When I first started baking, around the age of 11 or 12 this book was my only resource. I love all the recipes in this book because they use simple ingredients and create the most delicious results. You can frost this cake however you like, this was my first time trying out these little rosettes. I'm not sure if you can see it clearly in the photograph but I tried to get an ombre effect.
When the cakes cook they pouf up forming domes which need to be sliced off.
Level the cakes before adding the frosting.
The first layer of frosting is the crumb coat. This keeps all the crumbs intact so that they don't show through the decorative layer.
Next I added the little rosettes working from the bottom of the cake upwards.
2 1/2 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup vegetable oil
2 cups sugar
1 tsp vanilla
3 cups finely grated carrots
1 cup chopped nuts (optional)
1 Cream cheese frosting Recipe
I love cream cheese frosting, I love cheese and the addition of it gives the frosting a rich and slightly salty flavor which really helps make frosting less sweet than it usually is.
Cream Cheese Frosting
1 package cream cheese (8 oz), at room temperature
1 stick butter (8 tbsp), at room temperature
6 cups confectioners sugar
1 tsp vanilla extract
This recipe makes enough frosting to fill, crumb coat, and decorate a two layer 8 inch cake or to frost two dozen cupcakes. To color the frosting I use gel color.
I've been baking for a long time but I still have a lot to learn when it comes to the subtleties of baking. One major thing I struggle with is adapting recipes to suit the altitude we live at here in Calgary. A recipe that works at sea level makes for a rich hard dense cake up here at over 1000m above sea level. This recipe was really unique in the order that it combined the ingredients. I added a little more milk than the recipe called for to compensate for the altitude here and the cake turned out quite well.
I baked the cake in two layers and used cream cheese frosting, you can use any type of frosting that you like. I colored it in three stages to give it an ombré effect and added edible pearls to the centre of each flower.
2 1/4 cups cake flour
1 cup milk *at room temperature*
6 large egg whites *at room temperature*
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cups granulated sugar
4 tsp baking powder
1 tsp table salt
1 1/2 sticks unsalted butter, softened but still cool
Recipe from I am Baker
This recipe is from the book "Gorgeous Cakes- for the ultimate sweet sensation". I love lemons- I'm sure that I've mentioned that multiple times before but I really can't stress it enough. The simple smell of a fresh lemon instantly takes me back to childhood summers full of lemonade, sun, sprinklers, and water fights. This recipe requires the use of lemon curd. If you like, you can simplify the process by using pre-made lemon curd if you like.
Lemon Sponge Cake
For the Cake:
oil or melted butter for greasing
1 cup unsalted butter
1 1/4 cups fine sugar
4 eggs, beaten
2 1/4 cups self- rising flour
3 tbsp milk
For the Filling and Frosting:
10 tbsp unsalted butter
1 3/4 cups confectioners' sugar
2 tbsp lemon juice or lemon liqueur (Limoncello)
3 tbsp lemon curd
For the Cake:
For the Frosting:
Asparagus & Egg Pastries
I sheet pre-made puff pastry dough
flour, for dusting
milk, for brushing
slim asparagus spears, woodey ends removed
3/4 cup tomato sauce
1 tsp hot smoked paprika
salt and pepper to taste
This is a simple side dish, which can be prepared even more quickly if you use a mandolin to slice the potatoes. I added some chili flakes to each layer to give the potatoes a little kick. The chili is completely optional. The potatoes taste great served with sour cream or any other sauce/condiment of choice.
Slice the potatoes and the sweet potatoes.
Add a layer of the sweet potatoes topped with salt, pepper, butter, parmesan and a pinch of chili flakes.
Repeat the layers until you've used up all the potatoes. Cover with foil and bake at 350 for 35-40 minutes.
Sweet Potato-Potato Bake
1 large sweet potato, thinly sliced
2 red potatoes, thinly sliced
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1/4 tsp chili flakes
1/2 cup grated Parmesan
2-3 tbsp butter
This layered soft sponge cake presented beautifully. This cake was on the super sweet side though and I definitely needed milk to wash it down. Be extra careful not to over-bake the sponge though otherwise it will turn quite tough and chewy.
Bake the cake, I did mine in two separate pans and adjusted the cooking time accordingly.
Once cool, slice the cakes in half, try to get them as even as possible.
Add an even layer of frosting between each level of cake.
Frost the outside and add sprinkles
Sponge Cake with Chocolate Frosting
1 and 3/4 cup cake flour
2 tsp baking powder
1¼ cup milk
1 cup unsalted butter
4 large eggs
2 cups granulated sugar
½ tsp salt
5 tsp vanilla extract
6 oz unsweetened chocolate
6¾ cup confectioners' sugar
1 tbsp. decorative sprinkles
For the Cake:
Cheese and Mustard Scones
4 tbsp cold butter, cut into small pieces (plus extra for greasing)
1 1/2 cups self rising flour, plus extra for dusting
1 tsp baking powder
pinch of salt
1 1/2 cups grated sharp cheddar cheese
1 tsp mustard powder
2/3 cup milk, plus extra for brushing
10 tbsps (145g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2/3 cup (160ml) unsulphured molasses
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 and 1/2 cups (437g) all-purpose flour (spoon & leveled)
1 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
1/2 tsp allspice
1/2 tspground cloves
Easy royal icing or your favorite icing recipe
Recipe from Sally's Baking Addiction
This is a very desi version of a pizza. The dressings that I've put on top (after removing the pizza from the oven) are completely optional. I drizzled over some chipotle mayo (chutney would be an option as well) and then garnished it with some fresh cilantro. I always use home made pizza dough and a good recipe for that can be found here.
Load up the thin crust pizza with the cooked chicken, red or green bell peppers, fresh mozzarella and sliced red onions.
I like my pizza cooked with the cheese slightly browned on top. This is good as is or if you wish you can garnish it further with some sauce/dressing/chutney and cilantro.
Tandoori Chicken Pizza
For the Chicken:
2 Chicken Breast halves cut into bite sized pieces
1 tbsp oil
tandoori chicken paste OR
2 cloves garlic, crushed
1 tsp tandoori masala/spice powder
juice from 1/2 lemon
1/2 tsp salt
1 tsp red chili powder
Note: if you have tandoori masala paste you can use that and you do not need to add all of the other ingredients. If you're using tandoori spice powder then you need to add the other ingredients
For the Pizza:
1 pizza dough recipe split into 2 halves
1/2 red onion thinly sliced
1 bell pepper, thinly sliced
cooked tandoori chicken
1 can of tomato sauce
fresh mozzarella cheese, torn into pieces
chipotle mayo or chutney for garnish
handful of chopped cilantro, for garnish
This sauce is packed full of flavor from thanks to the fresh herbs. Optionally, you can add some veggies into this simple sauce if you like. I ended up adding a bit of zucchini because that's my favorite veggie with pasta. You can use store bought or home made gnocchi for this dish but I highly recommend using fresh herbs over the dried ones.
Bring out the flavors from the herbs in some oil.
Mix in the sauce and cheese.
Gnocchi in Pomodoro Sauce
¼ cup extra virgin olive oil
4 stems fresh Italian flat leaf parsley
4 stems fresh oregano
2 stems fresh rosemary
2 stems fresh basil, plus 2 more stems for garnish
½ yellow onion, diced
3 cloves garlic, pressed or minced
1 28 ounce can tomatoes
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
¼ cup heavy cream (optional)
1 16-ounce package potato gnocchi
8 ounces cherry size mozzarella balls, cut in half
½ cup freshly grated Parmesan cheese
Garnish with additional basil leaves and serve immediately.
Recipe from Foodie Crush
I know it feels a lot like winter but it's still officially fall and these wonderful spices and pumpkin flavors will help remind you of that.
Pumpkin Spiced Bundt Cake
3 1/4 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 3/4 cups granulated sugar
1 cup vegetable oil, plus more as needed
4 large eggs
1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
This recipe is from chowhound
This is a simple, classic recipe with only 3 toppings which give it a delicate but rich taste. It's a good idea to use a fine quality sauce (preferably home made) and real Parmesan, as well as buffalo milk mozzarella cheese on this because it makes all the difference when it comes to flavor.
I don't have a pizza peel so I use this wooden board instead, slightly dusted with semolina. I topped the pizza with sauce, freshly grated Parmesan and torn bits of buffalo milk mozzarella.
Pizza dough (recipe can be found here and it makes 4 small thin crust individual pizzas))
Good quality pizza sauce (1 cup)
Dried Oregano (1 tsp)
Parmesan Cheese freshly grated/shaved
Buffalo milk Mozzarella
Fresh Basil Leaves
Olive oil (as garnish)
semolina or cornmeal for the stone
This is a delicious sponge cake has a hint of cardamom which gives it a unique flavor and fragrance.
Chocolate, Almond, and Cardamom Cake
7 oz bittersweet chocolate, finely chopped
4 large eggs, separated
1 cup sugar
7 tbsp unsalted butter, very soft
1 cup firmly packed ground almonds (or 1 1/4 cup slivered almonds finely ground in a blender)
ground black seeds of 4 cardamom pods
2/3 cup all purpose flour
3/4 tsp baking powder
Preheat oven to 350°C
Dust with icing sugar and serve with whipped cream or ice cream.
Throwback Thursday to this super old photo (please excuse the quality). I made this dish again recently but completely forgot to photograph it. This dish is basically a casserole made with zucchinis and eggplants. The mixture of flavors, especially with the feta cheese and basil, gives the dish a really Italian-like feel. Be sure to keep an eye on your oven when you first bake the veggies (especially if you haven’t cut them to the correct width) because you might end up burning them like I did in the first batch that I tried! The ingredients are really plain and simple- but trust me try this out- the combination is beautiful!
Layered Zucchini Eggplant Bake
2 tbsp olive oil, plus more for greasing/brushing
2 medium- sized zucchinis, sliced 1/4 inch thick
2 long, narrow eggplants, sliced 1/3 inch thick
Salt and freshly ground pepper
2 cloves garlic, crushed
1 small red onion, minced
2 large plum tomatoes, diced into ½ inch cubes
½ tsp dried chili flakes
½ tsp oregano
½ cup feta cheese, crumbled
¼ cup chopped basil (or 2 tsp dried basil)
½ cup panko bread crumbs, with some dried basil and oregano mixed into it (½ tsp each)
This rustic looking home made apple pie turned out delicious and it really wasn't much work because I used a mandolin to slice all the apples into perfectly even thickness. The trick is to keep the butter cold when mixing it in to the flour, I used a pastry blender but a fork works just as well. You don't want to overwork the dough or allow the butter to melt too much because then the crust will not be light and flaky.
Double Crust Pie Dough
2 ½ cup all-purpose flour
1 Tbsp sugar
1 tsp salt
3 Tbsp vegetable oil
1 cup cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup cool water
2 tsp white vinegar or lemon juice
6 cups peeled and sliced mixed apples (such as Mutsu, Granny Smith, Royal Gala, Honey Crisp, Cortland or others) - about 5 medium apples
1 Tbsp fresh lemon juice
½ cup granulated sugar
⅓ cup packed light brown sugar
1 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
1 recipe Double Crust Fruit Pie Dough
2 Tbsp rolled oats
2 Tbsp unsalted butter
1 egg mixed with 2 Tbsp water, for brushing
sugar and cinnamon, for sprinkling
Double Crust Fruit Pie Dough
Recipe from the Food Network
These savory sweet potato muffins are healthy and protein filled to keep your hunger at bay all morning. The red chili gives them a nice little kick and the pumpkin seeds add a bit of crunch as well as magnesium.
I scooped the mixture out into muffin tins, however I suggest using no paper liners and just greasing the tin and adding the batter directly instead because the mixture contains a lot of moisture and the paper liner ended up sticking to the muffin pretty badly.
Sweet Potato Muffins
600 g sweet potatoes or ½ a butternut squash
4 spring onions
1-2 fresh red chillies
6 large free-range eggs
3 tablespoons cottage cheese
250 g wholemeal self-raising flour
50 g Parmesan cheese
1 tablespoon sunflower seeds
1 tablespoon poppy seeds
This recipe was taken from Jamie Oliver
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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