Category Archives: all recipes

12 Days of Christmas, Day 11: [Recipe] Hello Dolly Squares

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Hello Dolly squares. A classic in our family. This recipe reminds me of my Auntie Donna, as this is her recipe. Even with an entire can of sweetened condensed milk, these squares aren’t nearly as sweet as she is. She is a very special lady to me, and holds a big space in my heart.

My husband is so crazy about these treats that he actually asked me how to make them himself and used to on the regular. Considering he isn’t much of a guy for sweets, that’s saying a lot about how good these squares are.

Hello Dollies – a firm graham crumb base, topped with chocolate, pecans, coconut, and sweetened condensed milk. Simple and to the point. One of my husband’s favourites. I’m sure they’ll be one of yours too.

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12 Days of Christmas, Day 10: [Recipe] Vegetable Spread

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This vegetable spread is ridiculously tasty. Let’s not tippy toe around it, it’s amazing. It originally came to me as a sandwich spread from my friend Jenn. It’s a recipe of her mom’s and when I heard about how good it was, I had to ask Jenn to get it for me. Thanks Jenn!

This vegetable spread is a cream cheese and whipped dressing base, and filled with lots of colourful vegetables. The combination is just so good. It works as a sandwich filling, a dip, or just if you’re looking to put a shmear of something on a bagel. So versatile. We’ve enjoyed it spread on a warm baguette too.

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12 Days of Christmas, Day 9: [Recipe] Suzi’s Cream Cheese Rugelach

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I’m sure when you think of a crescent shaped pastry, you think of croissants. Same here. Until today. Now I will also be thinking of rugelach.

Rugelach is a Jewish pastry, filled with sweet fillings and rolled into a crescent shape. Rugelach is traditionally eaten during the Jewish holiday of Hanukkah.

My good friend Suzi passed along this recipe. I’ll admit that I had never eaten rugelach before trying this recipe. Now I’ll never look back. This recipe is absolutely delicious. The dough is so tender and light, and the filling possibilities are endless.

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12 Days of Christmas, Day 8: [Recipe] Crosby’s Molasses Apple Gingerbread Cake

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Try your gingerbread a different way this year with this lovely recipe from Crosby’s Molasses. I made this cake based on their Peach Gingerbread Cake recipe.

Gingerbread is one of those recipes that no matter when you smell it, you think of fall and winter, specifically the holidays. The spicy combination of cinnamon and ginger combined with molasses just makes me think of curling up in front of my Christmas tree with a cup of tea and some gingerbread. Cookies or cakes, doesn’t matter to me.

Visit the Crosby’s Molasses website for many more recipes using molasses. Crosby’s is a Canadian maritime company, currently based in Saint John, New Brunswick. Their molasses is like dark liquid gold. It’s my go to brand of molasses for baking cookies and cakes, and for drizzling on warm biscuits with butter.

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[Recipe] Apple Gingerbread Cake

Adapted from Crosby’s Molasses website

2 cups flour
1 cup brown sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 tsp ground ginger
2/3 cup butter, melted
1 cup milk
½ cup Crosby’s Fancy Molasses
2 eggs
2 tsp vanilla
2 large apples, peeled, thinly sliced

Preheat oven to 350 F. Grease and flour a 10″ spring form pan.

Stir together flour, brown sugar, baking powder, baking soda, salt and spices.

In another bowl, whisk together the melted butter, milk, molasses, eggs and vanilla.

Make a well in the dry ingredients. Add the wet to the dry and combine gently but thoroughly.

Pour into prepared pan and arrange the apple slices on top.

Bake for 45-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.

12 Days of Christmas, Day 7: [Recipe] Tomato Barley Soup

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Who doesn’t love a nice hot bowl of soup on a cold winter’s day? I know I certainly do. There’s just nothing like staying tucked in on a snow day with a pot of soup simmering on the stove. Such a comforting thought.

This tomato and barley soup recipe was passed along to me by my good friend Geneviève. It is a wonderful recipe, and so flexible. You can change up the seasonings and broth, and you can add meat to the soup too if you’d like. Sometimes I fry up a bit of ground beef to add to this soup.

Thank you Geneviève, for a great recipe. Thank you too, for being a good friend. I hope our friendship continues to grow in the years ahead of us.

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[Recipe] Tomato Barley Soup

1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 tsp minced garlic
1 Tbsp oil (any oil works)
1 can diced tomatoes (Italian seasoned work well)
1 carton broth (approximately 4 cups – I use low sodium)
1/4 cup uncooked barley
1/2 tsp salt
1/8 tsp black pepper

Note: If using a can of plain diced tomatoes, add some herbs and spices to the soup, a couple of teaspoons of your favourites.

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In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil. Saute for 5 to 10 minutes, or until all vegetables are almost tender.

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Add canned tomatoes, broth, barley, and ground black pepper.

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Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.

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