Best Brownie Recipe.

These are the best brownies I've ever had. And that's very serious matter, people. I posted a photo of them on Instagram about a month ago when I made them and I got a few requests to share the recipe. Well, here it is! Unfortunately, I can take no credit for the recipe because I followed Smitten Kitchen's "My Favourite Brownies" recipe exactly. They really have become my favourite brownie recipe though. They're both decadently fudgy and chocolatey yet not overly sweet. Using unsweetened chocolate is crucial for the perfect chocolate intensity of these brownies.

The Perfect Summer Dessert: Peach & Berry Cobbler.

This peach & berry cobbler is delicious! It's the perfect summer desert. It's not too sweet (but just sweet enough), which is a nice change from the kinds of deserts I'm normally craving (I have a raging sweet tooth!). It's also easy to make (almost all of the recipes I feature on the blog are easy and scrumptious...two of the most important things I look for in recipes).

Peach & Berry Cobbler

via Canadian Living

Serves 8

You'll Need:

Cobbler:

6 c. sliced peeled peaches (about 8)

1 c. raspberries and/or blueberries

1/2 c. granulated sugar

2 tbsp. all-purpose flour

1 tbsp. lemon juice

Biscuit Topping:

11/2 c. all-purpose flour

1/4 c. granulated sugar

2 tsp. lemon rind

1 tsp. baking powder

1/4 tsp. baking soda

Pinch of salt

1/4 c. cold butter, cubed

2/3 c. buttermilk (I used regular milk with a tsp. or so of lemon juice)

1 tsp. vanilla

Garnish:

2 tbsp. buttermilk

1 tsp. granulated sugar

You'll Do:

Toss together peaches and berries with sugar, flower, and lemon juice. Scrape into an 8-inch square glass baking dish. To make biscuit topping, whisk together flour, sugar, lemon rind, baking powder, baking soda, and salt. Using a pastry cutter or two knives, cut in butter until crumbly. In measuring cup, stir buttermilk and vanilla and drizzle over flour mixture, stirring with fork to form soft, sticky dough. Turn out onto lightly floured surface (this can be tricky!)to form an 8-inch square. Cut into 9 (or so) squares and place over fruit. Brush squares with buttermilk to garnish, then sprinkle with sugar. Bake in a 375 degree oven for about 50 minutes, or until biscuits are light golden and fruit is bubbling.

P.S. Stay tuned for photos from my trip! I'll be posting them very soon and in 5 instalments, to be precise!

3-Minute Chocolate Fudge.

This is a great recipe if you're craving chocolate or something sweet, or, if you're looking for something easy and quick to make for a party or for friends/family/partners/yourself. Although it takes minutes to make, it does have to be refrigerated for at least two hours, so technically it takes longer than 3 minutes, but, I mean, that doesn't really count, does it? You can make it with any kind of chocolate you like. This particular time I chose to use dark chocolate, and it was delicious! Enjoy! xo Caroline

Easy 3-Minute Chocolate Fudge

Makes about a dozen 1-inch squares

You'll Need:

500 g or 31/2 cups best-quality chocolate (dark, milk, or white)
300-ml can of sweetened condensed milk

You'll Do:
Line the bottom and sides of an 8x8-inch pan with overlapping pieces of plastic wrap or waxed paper. Make sure the pieces also hang over the sides of the pan. Combine chocolate and milk in a large microwave* safe bowl. Microwave, uncovered and on medium until melted, about 3 to 4 minutes. Don't forget to stir halfway through! Once melted, remove and stir until smooth and evenly mixed. Scrape mixture into prepared pan  and press down, smoothing the top. Fold overhanging ends of plastic wrap over the fudge to cover. Refrigerate for at least two hours or overnight. Keeps well for up to a week.

*Note: If you don't want to use or don't have a microwave, you can melt the chocolate in a double boiler and the milk and a saucepan. Mix together once the chocolate is melted and milk is heated.

A Refreshingly Fresh Summer Meal.

This is a deliciously fresh summer meal that I will make again and again (even in the Fall and Winter). The mix of sweet potato, guacamole, black beans, red onion, garlic, and cilantro in corn tortillas is just... no words. When you're in need of a change from BBQ'd meats (or you don't eat them at all) this recipe is fantastic!! No lie!! Not surprisingly, I found via Pinterest. The recipe directions are super straight-forward and easy on the website from which it comes from. Find it here. For that reason, I'm not going to bother re-posting the recipe in this post. Well, also because I'm a bit lazy today. And I didn't really change anything about the recipe. Anyway, enjoy!! xo Caroline

P.S. I don't have time to post photos from my weekend this morning but I will tomorrow!

What's Cookin'.

On Sunday night my friend Chantal and I attended an Exotic Spice Blends cooking class at The Urban Element (which is actually a renovated old fire house, neat!). Chantal gave me a gift certificate to the Urban Element for Christmas, but their classes book up quickly so June was the earliest we could go (plus I wasn't in the city until May). It was such a lovely evening, despite that at the end I started feeing really sick ... I think it was a mixture of red and white wine, lots of salty dishes (we made Za'atar, which is delicious Middle-Eastern spice blend. See the recipe below + ways to enjoy it!), and the Garam Masala crème brûléé. Nonetheless, I learned so many tips and tricks and got to enjoy an incredible evening with good good and a good friend.

Za'atar

Yields: 1/3 cup

You'll Need:

1 tbsp. sesame seeds

1 tbsp. dred thyme

1tbsp. dried oregano

2 tbsp. dried sumac (available a Bulk Barn or African or Middle-Eastern stores)

1 tsp. salt

You'll Do:

Toast the sesame seeds in a small sauté pan over medium heat, stirring regularly so that they don't burn. Transfer to a small mixing bowl and let cool. Add the remaining ingredients and stir until mixed. Store in an air tight container.

Za'atar makes a great rub. You could also sprinkle it over focaccia bread or add an equal amount of EVO and use it as a bread dipper! We dipped ours in home-made focaccia bread! xo Caroline

The Perfect Chocolate Fudgesicle.

These are so good and so easy. Perfect for a summer evening or afternoon and they're loaded with nutrition! I seriously can't get enough. No really, I've eaten a lot. Enjoy! xo Caroline

Chocolate Fudgesicles

Adapted from this recipe

You'll Need:

1/2 cup canned coconut milk

2 small and very ripe bananas

2 tbsp. cocoa powder

1/4 cup peanut butter

1/2 tsp. vanilla extract

Pinch of salt

You'll Do:

Combine all ingredients in a blender (you could also use a hand blender), blend, pour into popsicle moulds, freeze, and viola! If you don't have popsicle moulds, find out how you can make popsicles without them here.

Guacamole & Goat Cheese Baguette Bites.

I have been obsessed with making this yummy yummy lunch. I originally tried it a professor's house a few weeks back. All you do is slice a baguette, spoon out some room-temperature goat cheese onto a plate, and whip up some guacamole. I spread a little bit of goat cheese on a slice of baguette and top it with guacamole. The tang of the goat cheese goes so incredibly well with the guacamole. You seriously need to try this. I've included my recipe for guacamole, which I adapted from the recipe in my Joy of Cooking cookbook. xo Caroline

Guacamole
Makes about 2 cups (I usually half this recipe)

Ingredients:
4 medium ripe avocados, peeled and pitted
1/4 c. lime juice (or lemon juice)
1/4 c. finely chopped onion, shallot, or scallion
1/4 c. finely chopped cilantro or parsley
2 tbsp. olive oil
1 - 2 jalapeño peppers, seeded and minced (OR a few pinches of red pepper flakes if you don't have any)
1 tbsp. finely minced garlic
1 to 2 dashes of hot pepper sauce
3/4 tsp. salt
1/2 - 1 c. tomatoes, chopped

Directions:
Mash avocados in a bowl to a coarse consistency with a fork or potato masher. Stir in everything but the tomatoes. Taste and add more seasoning (lime juice and/ or salt, for example). Gently stir in tomatoes. Serve at room temperature and enjoy!

Easy Spinach Quiche.

This quiche is to die for! I made it last week for dinner and thoroughly enjoyed it! (Who doesn't love breakfast for dinner?) It's so easy to make and doesn't require a lot of ingredients, two things that are crucial in recipes I use. Enjoy!! xo Caroline

Spinach Quiche

Courtesy of Smitten Kitchen

Ingredients:

1 3-ounce package cream cheese, room temperature

1/3 cup half and half (or milk)

3 eggs

1/2 an 8-ounce package frozen chopped spinach, thawed and drained

1/2 cup grated cheddar (gruyere works well, too)

1/4 cup grated Parmesan

4 to 6 green onions, thinly sliced (1/2 cup finely diced red or white onion or shallots work as well)

1/4 teaspoon salt

1/4 teaspoon pepper

One pre-made pie crust, or your favourite pie crust recipe, like this one

Directions:

Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.

Yummy Healthy Pizza.

Tried this recipe, which I got from Jen Loves Kev, a couple of weeks ago. I actually made it myself. Jimmy usually cooks in our place. Even though I enjoy cooking, I just don't have the time! Plus, I'd say that he enjoys it more. And I'm the baker, yep. Anyway, this recipe is delicious. I wanted to find a recipe that used a leafy green other than spinach because I like incorporating new/different iron-packed ingredients into our diets (though we haven't had any since, ha!).  And, double bonus: it uses sweet potato, which contains high amounts of beta-carotene (don't ask me what this is, I just hear it's "nutritious"). Well, enough delay. Here is the recipe: 

Sweet Potato and Kale Pizza

Ingredients:

- 1 large sweet potato

- Olive oil

- 1 Onion, thinly sliced

- 1 cup chopped kale

- Milk or soymilk (I used milk)

- 1 tbsp. fresh sage, chopped

- 1 prepared whole wheat pizza crust 

- 1 cup shredded Fontina cheese (this is important!)

- salt and pepper to taste

Directions:

Preheat oven to 400 degrees. Stab sweet potato several times with fork and roast in oven for about 45 minutes, or until soft. Cool until potato is warm. Leave oven on.While potato is baking, heat oil in pan over low heat. Add onion and a pinch of salt, and cook, stirring occasionally for 30-40 minutes. Add kale to pan and cook until tender and wilted. Remove from heat and add salt and pepper to taste. Scoop insides of potato into medium bowl and mash; add milk, sage, and salt and mix until smooth. Spread mixture onto pizza crust. Top with kale and onion mixture, and then add cheese on top. Bake pizza in oven at 400 degrees for about 10 minutes, or until kale begins to crisp and cheese melts.

Happy Weekend! xo Caroline

No-Bake. Peanut Butter. Oatmeal. Chocolate.

No-bake Peanut Butter Oatmeal Chocolate Cookies

Original recipe here

Ingredients:

2 cups sugar

1 stick butter (or margarine)

3 tbsp. cocoa powder

1/2 cup milk

1/2 cup crunchy peanut butter (can probably use smooth, too)

1 tsp. vanilla extract

3 cups oatmeal (old fashioned rolled oats, not instant)

Directions:

Mix the sugar, butter, cocoa, and milk in a medium saucepan.* Boil for 1 minute. Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended. Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3-inch cookies. Enjoy! 

I am off to present at a conference soon...wish me luck! I'm desperately trying to turn my nervousness into excitement. Aghh! xo Caroline

Ah! I almost forget! Well, I did. HAPPY INTERNATIONAL WOMEN'S DAY!!

Sweet Potato Goodness

This is one of the best diners I've ever had. I came across the recipe on Jen Loves Kev (an amazing blog, by the way!) and Jimmy made it Tuesday night for us. We had leftovers for dinner last night and it was just as good. There is so much flavour and so many textures, it's just incredible! It's also satisfying and very nutritious! 

Sweet Potato Stew with Kidney Beans

Ingredients:

2 teaspoons olive oil

1 1/2 cups chopped onion

1 garlic clove, minced

4 cups or so cubed peeled sweet potato

1 can, drained red kidney beans

1 1/2 cups vegetable broth

1 cup chopped red bell pepper

1/2 cup water

1 teaspoon grated peeled fresh ginger

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

1 (14.5-ounce) can diced tomatoes, drained

1 (4.5-ounce) can chopped jalapeños, drained

3 tablespoons creamy peanut butter

3 tablespoons chopped dry-roasted peanuts

lime wedges

Directions:

1. In a large pot, heat oil over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.

2. Add sweet potato and next 10 ingredients. Cover and cook on medium until sweet potatoes are tender. Maybe 30 mins.

3. Take a potato masher and mash up your stew so it becomes thick and chunky.

4. Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew.

5. Stir in handfuls of peanuts to taste

6. Serve with lime wedges 

I'm so excited to show you what I'm doing for Jimmy for Valentine's Day! I've been working at it a lot here and there when I have time. It's exciting to have something to prepare for and look forward to. Although Valentine's Day might be a bit of sham for some, it being primarily about money and consumerism, for me it's a reason to celebrate, whether it be with family, friends, or partners. I think we are going out for dinner to a Korean restaurant. So excited to try Korean food!

Saturday Night: Wine, Dancing & Christmas Partying

Thrifted Danier leather skirt//Smart Set top//Change Tights//F21 headband//Locale Boots//Necklace handmade by my friend Katherine

Went out Saturday night to my friend Chantal's Christmas party. I brought wine, a housewarming gift, and these yummy Chocolate Caramel Cookie Bark squares (pure butter and sugar goodness and a recipe from another good friend). I had a lot of fun spending time with Chantal and her family and friends. We mingled, danced, drank, and ate. It was such a great way to reconnect! (Also, notice that I painted my nails! First time since...probably last Christmas!)

Chocolate Caramel Cookie Bark

1st Layer:

1 cup butter

1/2 cup sugar

1/4 cup brown sugar

1 tsp. vanilla

2 tbsp. water

2 cups flour

1/2 tsp. baking soda

1/4 tsp. salt

Beat butter, sugars, vanilla, and water until smooth. Add flour, baking soda, and salt until combined. Press dough into  17" x 11" baking pan and bake for 15 minutes.

2nd Layer:

1cup butter

1 cup brown sugar

Bring butter and sugar to a boil over medium high heat. Spread mixture over partially baked cookie dough. Bake an additional 8 minutes, or until caramel is bubbling.

3rd Layer:

2 packages (540 grams) semi-sweet chocolate chips

Remove baking pan from oven and immediately sprinkle with chocolate chips. Wait 5 minutes and spread melted chocolate over cookie mixture. Cool in fridge until set. Cut into squares. Enjoy!

6 days until Christmas, I can't believe it!

Quinoa Quinoa Quinoa!

According to Leslie Beck, a Registered Dietitian in Toronto, Quinoa is a superfood.It has an exceptional amount of nutritional value; it's high in protein, contains all nine essential amino acids, and it's glueten-free. To give you the deets, a 1/2 cup of cooked Quinoa contains 88 calories, 3 grams of protein, 1 gram of fat and 2 grams of fibre. AND it contains notable amounts of manganese, magnesium, iron and phosphorus. Check out Leslie Beck's website for more details about Quinoa, and other superfoods!

Because Quinoa is so amazing, I've started cooking with it a lot in the last couple of years. I've made a variety of different recipes, but the one I made last week is BY FAR one of the best Quinoa recipes I've EVER made. And my man would agree! It was taken from this website. It's a salad but it would also function great as a main course.

Quinoa Tabbouleh Salad 

Serves 4 (as a main dish)

Ingredients

2 cups water
1 cup Quinoa
pinch of salt
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
pinch of cumin
pinch of ground cayenne pepper
1/4 cup fresh lemon juice
3 tomatoes, diced
1 cucumber, diced
2 green onions, sliced

2 carrots, grated
1 cup fresh parsley, chopped
(I added crumbled feta cheese, about a 1/2 cup)

Directions

In a small saucepan bring the water to a boil. Thoroughly rinse quinoa under water then add to saucepan along with a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and allow to cool to room temperature; fluff with a fork.

Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onion, carrot, and parsley in a large bowl. Stir in the cooled Quinoa.

Oh, I almost forgot!! Only 24 days until Christmas!! Woo hoo!

PB Oatmeal Cookies

Mmm mmm. I love peanut butter and I love oatmeal. So why not combine them in a yummy cookie? Here's the recipe, which was taken from Martha Stewart's website:

Peanut Butter Oatmeal Cookies

Ingredients

3 cups old-fashioned rolled oats

1/3 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon coarse salt

1 cup packed light-brown sugar

1 cup granulated sugar

1 cup (2 sticks) unsalted butter, softened

1/2 cup natural peanut butter (I used regular)

2 large eggs

1 teaspoon pure vanilla extract

2 cups salted whole peanuts (I omitted these)

2 cups semisweet chocolate chips (I used raisins)

Directions

Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.

Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.

Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.

Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

I'm leaving you with this beautiful song. It's a cover of an original song by Cherry Ghost but it is so beautifully sung by Birdy. And the lyrics... wow.

Purple Haze Martinis

Made martinis last week with left over alcohol from my martini Birthday party. This recipe is probably one of my favorite martinis, I love the slightly sour yet sweet taste. Below is the recipe, which I've taken from The Fireside's website, a local martini bar and restaurant. The measurements, however, are my own addition.

If you're anything like me, you don't make martinis often. It's kind of pain to gather all of the ingredients, especially (in my case) because of financial limitations. But I  do think it's a great treat once and a while. It's also a great thing to do with friends (or partners). Like sharing a glass of wine, sharing martinis is just a great way to bond!

Purple Haze Martinis

Serves 1

1 oz Vodka

1/2 oz Blue Curacao

Splash of Sprite, to taste

Splash of Cranberry juice, to taste

Oh, Monday. Why are you back so soon? I hope it's a great week for everyone!