Rosemary Peach Balsamic Scones

Our produce basket this week contained peaches, which ended up resulting in these Rosemary Peach Balsamic Scones.

We never know what’s coming in our Produce Express Retail Box, until we pick it up every Friday. It’s a lot of fun to make bets with each other on what we’ll see, and to come up with a plan on what we’ll be eating for the week, as we’re washing and sorting everything. We signed up for these boxes as a way to avoid grocery stores for the foreseeable future, but who knows – we may keep doing it even after things safely return to normal.

Anyway, as with most of my recipes, this one took a bit of a roundabout trip to fruition. At first I was thinking I’d dehydrate the peaches, but then I started leaning towards muffins. I’ve done a LOT of muffins in the last while, but I haven’t made scones since… probably since we were shooting Maize Craze: Spectacular Sweet Corn Recipes, so it’s been a while. Peach scones led to brainstorming on what herb or spice I should add to punch it up a bit, and balsamic vinegar was added at the last possible minute.

It came together as a scone that’s both sweet – but not overly sweet – and savoury. The fruity peach and herbal rosemary flavours work so well together, while the bit of tang and richness from the balsamic vinegar just really caps it off and ties it all together. The texture is great – crusty on the outside, tender on the inside.

They’re easy to make, but sure to impress!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Rosemary Peach Balsamic Scones


Rosemary Peach Balsamic Scones


Chai Cinnamon Rolls

Chai Cinnamon Rolls!

Blogging can be such a funny thing.

When it comes to writing recipes out, I have no difficulty putting words to paper… err, screen. I have my little hand scrawled notes on ingredients that made it into the dish, and I write down what I did to turn them into the food in the photos. It’s very straightforward – “Do this. Then, do this..”. Not a whole lot of thought or effort, I get kind of robotic about it.

When it comes to writing the blurbs that precede the recipes, sometimes I run into a bit of writer’s block. For some recipes, I have a funny story, or recollection of something to do with that recipe, or I can wax poetic on one of the ingredients. It’s more creative writing than the technical-type writing of the recipes themselves, so I kind of have to be in the mood for it.

However, here I am, with little to say about this recipe. I dreamed it up while I slept, woke, and made it a reality for breakfast. That’s… about it. Don’t get me wrong, it’s fantastic – cinnamon buns are always great, and chai was always my most popular cake offering back in the day, of COURSE marrying the two will be fantastic – my brain is just elsewhere. I mean really, Convergence is just a couple days away, and I’m loading up a few blog entries to post in my absence, haha!

So yes. Make these. They’re awesome. Excuse my lack of focus on this blurb … Nerd Camp is almost here!

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Chai Cinnamon Rolls


Chai Cinnamon Rolls

Chai Cinnamon Rolls


Breakfast Pizza

A few weeks ago, some postings that my friend George made about his new Cleveland area pizza restaurant – 3 Brothers Pizza – had me craving breakfast pizza.

It was something I hadn’t made in a long time, but was a favourite when I was growing up. This recipe is based on the one I grew up with, which was a bit of a bastardization of my grandmother’s baking powder biscuits recipe. It’s a fun way breakfast… Kind of complex tasting and definitely hearty breakfast, but relatively easy to make. Great way to start a weekend!

It was beautiful, delicious, and hit the spot, so I posted a teaser photo to Facebook… and promptly forgot about my promise to post the recipe soon. WHOOPS! Was reminded of it the other day, so here we go!

The recipe mentions the toppings that we had on hand that morning, but feel free to add whatever you’d like. Tomato and onion slices would work well, as an example. So would ribbons of fresh basil.. yum!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Breakfast Pizza


Breakfast Pizza


Healthier Apple Oatmeal Muffins

Healthier Apple Oatmeal Muffins!

In the past couple of months, I’ve gotten back in the habit of making a fresg batch of muffins for my husband (almost) every weekend, so he has breakfasts for most of the week. (Pina Colada Muffins and Cardamom-Pear Streusel Muffins have been some of the biggest hits lately). It’s a lot of fun to run wild with it, creating new recipes for him.

We’re talking about cleaning up our diets and aiming to get healthier in the coming months, and breakfast is a great place to start. I created this recipe to suit a few of his requirements – low fat, ease up on the sugar, and raise the fiber content.

One of the things I’ve done with this is substitute a lot of the all purpose flour with oats – both in rolled and flour form. In addition to being very heart healthy (Thinking of you, Mairlyn Smith!), oats are lower in carbs than all purpose flour, lower glycemic, have fewer calories, AND contains more fiber. Plus, it adds flavor – Score!

In addition to the flour substitutions, I cut the amount of processed sugar, relying on natural sweetness from the apples and oats. The butter in my normal muffins was swapped out in favor of apple sauce.

What this gives you is a wonderfully moist, dense muffin with a ton of great flavor. It sounds so cliche, but you wouldn’t be able to tell that it’s “diet” from eating these… SO good!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Healthier Apple Oatmeal Muffins


Healthier Apple Oatmeal Muffins


Gluten Free Cretons Recipe

Time to share my Gluten Free Cretons Recipe!

Cretons – it’s a goofy food name for us Anglos. Reading it, it looks like someone typoed “Cretin”. It’s actually pronounced something like “Cret-AWN”, and is a hugely popular breakfast food in Quebec.

I first had this when I was in my early teens, visiting my father in Montreal. Hated it! The spiced pork pate looked really gross in the plastic tub it came in, and the idea of putting cinnamon and cloves in a savory Pâté was completely foreign to my barely developed palate.

I think the idea of it managed to confuse my actual taste buds at the time, because – as an adult – I love the stuff. I love spreading meat on toast for breakfast – cretons actually comes second to my all time favorite breakfast: Haggis on a toasted bagel.

Cretons is a lot easier to come by, though. It requires no fancy or hard to find ingredients, and whips up fairly quickly at home. This is my version, which is not only gluten free, but a bit spicier than some of the grocery store cretons I’ve had in Quebec. This makes a good amount for a family, but feel free to cut the recipe in half if needed.

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten Free Cretons Recipe


Gluten Free Cretons Recipe


With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes will be included.

The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.