Thursday, 31 October 2013

Halloween Pancakes

To be perfectly honest, I'm not much for Halloween.  I never really have been, even as a kid, well except for the chocolate aspect, and maybe getting to put on fake eyelashes.  Those parts I'm completely on board with.  Who wouldn't be?  When else can you where tourquisoe feathered lashes and eat Kit-Kat Bars for supper.  

Being the mom of a five and three year old, means we celebrate.  CELEBRATE.  Costumes, chocolates and all things Halloween-y.  This includes breakfast which today means chocolate spider web and ghostly buttermilk pancakes.
Looks like we will be on the sugar train for the next consecutive 24 hours.  Fingers crossed there are no meltdowns (I'm speaking exclusively of myself, the kids will be fine I'm sure)

Happy Halloween.  Let the chocolate hoarding begin.  See you in January skinny jeans.

Halloween Pancakes

To make Spider Webs:
1 batch of chocolate pancake batter, or regular pancake batter (homemade or box mix) with black food colouring added.

Place batter in squeeze bottle and draw spider web designs onto a lightly buttered non-stick griddle or pan.   Cook till bubbles form on top, gently flip and cook on other side.  Repeat with remaining batter.
Serve with fake spiders for dramatic effect.

To make ghosts:
1 batch of regular pancake batter (homemade or box mix)
Using a pancake mold, fill with batter and cook till bubbles form on top.  Remove mold and flip until golden and cooked through.  Repeat with remaining batter.
Alternatively you can also draw ghosts (using the squeeze bottle method above) or use a cookie cutter to cut out shapes once cooked.
Dust with powdered sugar and add two mini m&m's for eyes.

Saturday, 26 October 2013

Jelly Modern Doughnuts

Fact:  weekends are meant to enjoy.

To me that recipe includes brunch with a favourite, followed by a little shopping (for cardio), and of course doughnuts.  Random?  Perhaps.  Delicious?  Most certainly.

After a fantastic brunch courtesy of FARM, my sister and I decided to cap off our food adventure with doughnuts from Jelly Modern.  I went in with the soul purpose of bringing home one doughnut for Mr. Handsome, too bad I ended up walking out of there with three.  Fail.  Or is it?  Looks like it's a one for him, two for me kind of day.

Maple Bacon 
Sweet Potato Pie
Lemon Curd

Maple Bacon, not that great.  Disappointing indeed.
Sweet Potato Pie, good.
Lemon Curd, Amazing.  But, too be honest I'd eat lemon curd off of the bottom of a dirty shoe.  I'm classy like that!

Sisters Who Brunch: Farm Restaurant

Weekends & Brunch go hand in hand.

It's like....

Fries & Ketchup
Ice Cream & Sprinkles
Cold Showers & Long Runs

My brunch date this morning was my lovely sister.  Initially the plan was to go for a long run around the reservoir, after which we would indulge in brunch.  However, my battered pinky toe is preventing me from running any long distances at the moment, so it was out with being active and in with food.  #finebyme

We decided on Farm, located @ 1006 17th Avenue SW.  This restaurant is all about Albertan food everyday.  They work closely with farmers in the area who not only take care in their animals, but who also show respect for the land.  I love establishments that celebrate community and this one does just that. #eatlocal
Farm just so happens to serve my sisters favourite salad of all time.  Self confessed she would eat it everyday if she lived downtown.  She's so healthy, I need to be more like her...

Here is a look at our day @ the Farm...

Our Eats:

house pickles

FARM salad | kale, cam's carrot & sudo farms red cabbage shred, pickled red onion, roasted garlic vinaigrette, herb crumb, shaved piave & ewe-nique farms chicken

FARM garden benny | poached eggs, sourdough muffin, roasted tomato pesto, brassica hollandaise, side muse salad

After brunch comes shopping and of course doughnuts.  Because you need doughnuts in your life.  At least I do.   #jellymodern #maybeishouldgoforarun

Thursday, 24 October 2013

Mini Lemon Poppyseed Muffins

This morning I had a baking date with my main little man L.  Our mission was to make a snack for school this afternoon.

Muffins were the project of choice. (his)

Lemon Poppyseed was the flavour of choice. (me)

Mission accomplished and happy stomaches all around.  

Lemon Poppyseed Mini Muffins

1 1/3 cup all-purpose flour
2/3 cup sugar, plus more for sprinkling
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 Tbsp poppyseeds
2 lemons, zested
1/2 cup butter, melted & cooled
1/2 cup milk
2 Tbsp lemon juice
1 egg
1 tsp vanilla

Preheat oven to 350F.  Spray mini muffin tin pan with non-stick spray.  Set aside
In large bowl whisk together first 7 ingredients.  
In separate medium bowl combine butter, milk, lemon juice, egg and vanilla.  Add to dry ingredients and mix till just combined.
Divide mixture among muffin tins filling 3/4 full, sprinkle with sugar.  Bake for 10-12 or until toothpick inserted comes out clean.

Yields: approximately 28-30 mini muffins
Adapted from

Wednesday, 23 October 2013

Roasted Pumpkin Seeds

After successfully carving our pumpkins for Halloween, we are now the proud owners of pumpkin seeds. (and two super cute minion pumpkins)
Next step, roast the seeds for a healthy snack.  

Pumpkin seeds are rich in protein, fiber, and minerals.  So go ahead season them up however you choose (my favourite is cinnamon-sugar and BBQ) and eat up!   

Roasted Pumpkin Seeds

Preheat oven to 300F.  
Using a spoon, scrape the pulp and seeds out of the pumpkin into a bowl.
Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry.
Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.

Add Flavour:
Toss the seeds with olive oil, salt, and choice of spices (see below).  Return to oven and continue baking until crisp and golden, about 20 minutes more.

Sweet:  Toss with cinnamon and sugar, omitting the salt
Indian:  Toss with garam masala; mix with currants after roasting
Spanish: Toss with smoked paprika; mix with slivered almonds after roasting
Italian: Toss with grated parmesan and dried oregano
BBQ:  Toss with brown sugar, chipotle chile powder and ground cumin

Courtesy Food Network Magazine - Oct 2011

Sunday, 20 October 2013

Pumpkin Carving 2013

Halloween isn't Halloween without pumpkins (or chocolate.)  Also, you can't have a pumpkin and not carve it, and to further the pumpkin point, you should also eat pie, but you'll need a different pumpkin for that.  Buy two.

This year we went with a Despicable Me theme and so, minion pumpkins were born. #supercute

Next up....Roasted Pumpkin Seeds (stay tuned.)  My Favourite!

Happy (almost) Halloween!

Wednesday, 16 October 2013

Baked Eggs & Cheesy Mashed Potato Bowls

Who else still has a fridge full of leftovers?
This is what is often referred to as the curse of Thanksgiving.  Or is it?  
I prefer to think of leftovers as free food, sans cooking for the week if you will.  I love leftovers, in fact, people that don't can't be trusted...clearly they have poor judgement.

This morning I decided to turn my abundance of potato leftovers into breakfast.  How you ask?  By folding in grated cheese, herbs, and baking them in the oven with an egg on top.  

Potatoes + Eggs = Breakfast of Champions

Baked Egg & Cheesy Mashed Potato Bowls

2 cups mashed potatoes
1/4 cup grated cheddar cheese
1/4 cup grated monteray jack cheese
4 eggs
salt & pepper

Preheat oven to 350F.  Spray 4 small ramekins with non stick spray.  Set aside.
In large bowl mix together potatoes, cheese, herbs and salt & pepper.  Divide mixture among prepared ramekins.  Create a hole in each with the back of a spoon.  Crack one egg into each and season with pepper.
Bake for 25-30 minutes until egg whites have set, potatoes are warm, and yolk is of desired consistency.  If eggs still are not set you can place under broiler for a minute or two to speed up process.

Serves: 4

Monday, 14 October 2013

Organic Kale & Roasted Beet Salad

Thanksgiving 2013 was one for the record books.

The day started with great 10K run with my sister and parents in support of Alzheimer's.  I ended up knocking out a personal best on time, despite my iPhone choosing that moment to not play music or track my pace.  #friendsoff 
After the race was over, and with my runners high still going strong, it was time to start thinking about dinner.  This year I was in charge of bringing a salad and decided on Organic Kale & Roasted Beet as it seemed seasonally appropriate.  It's safe to say beets are my favourite of the root vegetables, and I'm having a golden beet love affair as of late.  I'm also always having a candied pecan and goat cheese love affair, which is why this salad has my name written all over it.


Let's agree that aside from being more than pleasing on the palette, this salad is also visually stunning.  Almost too pretty to eat.  Almost.

You need to make this dish.  Then you need to invite me over to help you eat it.

Organic Kale & Roasted Beet Salad w/ Kidney Beans, Goat Cheese & Candied Pecans

6-7 beets (variety of golden and red) washed, root ends and stems still intact
1 bunch organic kale
15oz red kidney beans
1/2 cup goat cheese
1/2 cup candied pecans

1/4 cup olive oil
2 Tbsp balsamic vinegar
2 Tbsp maple syrup
1/2 tsp Dijon mustard
1 clove garlic, minced

Preheat oven to 425F.  Individually wrap beets in tinfoil and roast for 45-55 minutes.  Allow to cool, rub off skins and cut into wedges.
Meanwhile, wash kale and remove tough stalks, chop into bite-sized pieces.  To remove some of the bitterness that naturally comes with kale try massaging it for a couple minutes.
In small container combine oil, vinegar, syrup, mustard and garlic.  Whisk till combined.
In large bowl combine kale, cooled beets, and beans.  Pour dressing over top, tossing to combine.  Top with goat cheese and pecans.

Serves 8
inspired from Cook without a Book: Meatless Meals

Happy Thanksgiving #gratitude

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