Nutella Day Smoothie

February 5th, 2013 by Paige No comments »

I managed not to miss Nutella Day this year! I’m so very proud of myself – I even managed to get some Nutella into my belly for breakfast, rather than suddenly remembering at nine o’clock at night. Well done, me.

This may not be the healthiest of breakfast smoothies, but it’s mighty tasty and kept me full right up to lunch.

Nutella Day smoothie

1/2 cup old-fashioned oats
1 big spoonful of Nutella (1 tbsp or more)
1 very ripe banana
1 1/2 cups almond or skim milk

Blitz everything in the blender until smooth.
Serve and smile.  :)

A Shower for My Sister

June 6th, 2012 by Paige No comments »

Strawberry cheesecakes

Later this summer, my little sister is getting married.  I started planning her shower back in the early spring, playing around with Pinterest, reading dessert cookbooks, and flipping through magazines.

Macarons

The theme came together quickly – lipstick & lingerie – with the guests contributing to the bride’s visit to MAC and a pile of frothy underthings.  We spent the day before the shower getting primped and pampered, just like a bridal party should.

Sugar cookie wedding cakes

The food was where I had the most fun.  My grandma, an amazing baker, pulled off the shortbread wedding cakes seen above.  I ordered macarons from the lovely Bake Lethbridge, and everything else played into the fresh spring feel of the shower.  My favourite treat was also the easiest to put together – a tray full of bruschetta and goat cheese on baguette slices.  Half were a traditional tomato bruschetta; half were a summery strawberry bruschetta.

Desserts Garter from mom Party snacks

It was a wonderful afternoon, and I can’t wait for the big weekend.

Overnight Cinnamon Buns

March 27th, 2012 by Paige No comments »

Cinnamon buns

My parents are leaving on a two-week trip to London next week.  To encourage them to come back after their vacation is over, I made a batch of overnight cinnamon buns.  The recipe comes from The Frugal Girl, and it turned out beautifully.  The dough was easy to work with, and baked up light and fluffy.  The filling was sweet, gooey, and had just enough cinnamon spiciness.  I have a feeling these will get made fairly often in my little kitchen.

Irish Oat Rolls

March 17th, 2012 by Paige No comments »

Irish oat rolls

Ever since I picked up a copy of Nigella Lawson’s Kitchen cookbook, I’ve been meaning to try her Irish oaten rolls.  After a few adventures with a cooking scale, I’ve pulled together a Canadian version of her recipe, with volume measurements instead of weights.  In this form, it’s a very speedy recipe that leaves you with a dozen steaming oat rolls – a perfect accompaniment to a bowl of hot beef stew.

2 cups whole wheat flour
1 cup white flour
1 cup old-fashioned rolled oats
2 tsp salt
2 tsp baking soda
1 1/4 cups stout (not quite a full bottle)
1/2 cup milk
1 tbsp lemon juice
4 tbsp canola oil
4 tbsp liquid honey

In a large bowl, mix together the first five dry ingredients.
In a big measuring jug, measure out and stir together the remaining, wet ingredients.  The milk will likely curdle because of the beer – don’t even worry about it.
Dump the wet ingredients into the dry ingredients and gently stir together.
Spoon large dollops of the dough onto two cookie sheets lined with parchment paper.  You should end up with 10-12 rolls.
Top each roll with a pinch of extra oats.
Bake for 15 minutes at 350° or until the rolls sound hollow when tapped on the bottom.
Set aside on a wire rack to cool before serving.

Kale and Swiss Cheese Quiche

March 12th, 2012 by Paige 2 comments »

Kale and Swiss cheese quiche

Oh, quiche.  I love you so, and yet I rarely make you.  I don’t know why, as you aren’t exactly a complicated dish to prepare.  Bake some pastry, saute some veggies, whisk some eggs, and voila!  Dinner (after a quick stint in the oven) is served!

1 round of pastry (see here for my usual recipe)
3 cups finely chopped kale
1 leek, halved and thinly sliced
1/2 tbsp olive oil
salt & pepper
1/4 tsp freshly grated nutmeg
1 cup shredded Swiss cheese
3 tbsp flour
4 eggs
1/4 cup milk

Roll out your pastry and fit it into the bottom of a pie pan.
Bake the pie crust for 10 minutes at 400º while you prepare the rest of the ingredients.
Cook the kale and leeks in the olive oil until softened – about 7 minutes.
Mix the veggies, cheese, seasoning and flour in a large bowl.
Take the pie crust out of the oven and lower the temperature to 350º.
Pat the cheese and veggie mix into the bottom of the pie.
In the same bowl you used for the veggies and cheese, whisk together the eggs and milk.
Slowly pour the egg mixture over the quiche fillings.  At this point, you can also sprinkle on some bonus cheese, if desired.
Bake the quiche for 30-40 minutes, or until the egg at the middle is set.

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