Sunday, April 30, 2017

Blueberry-Chocolate Jicamuffins #SundaySupper

A topping of Nature's Path Organic Love Crunch® Dark Chocolate Macaroon cereal makes these secretly healthy, gluten free Jicamuffins decadent!

Blueberry Chocolate "Jicamuffins"

Wow, April is almost over! I for one am glad to see it go - it's been a rough month - but more than saying goodbye to the fourth month I'm anticipating the warmth, sunshine and growing season May begins to develop in earnest. One of my favourite things about May is the opportunity to celebrate Cinco de Mayo, which I love doing even though I'm not Mexican, nor do I live in the US where celebrations are more common. For the uninitiated, May 5 celebrates Mexico’s victory over France in the Battle of Puebla during the Franco-Mexican War, and heralds parties across America if not so much south of the border. 

Unless you happen to be in the small Mexican community in Toronto, Mexican food is summed up as guacamole, nachos, tacos and the occasional quesadilla. However, there's so much more to "real" Mexican cuisine, including a bevy of fruit and vegetables! This past year or so, I rediscovered my love for jicama - a sweet, crunchy, semi-starchy root vegetable that is awesome raw in salads and slaws as well as prime for making oven fries or "country potatoes" when sprinkled with a bit of steak seasoning. Because their flavour profile is on the sweeter side of things, I often wondered how it would fare in baking - not so much flavour-wise, but in terms of texture. Unlike carrots, jicama is full of inulin - a fibre that helps regulate digestion and enhances the absorption of calcium. With that much fibre (5g in just over 3oz) I worried it wouldn't break down enough to lend moisture to a cake or cupcakes. After all, it doesn't break down into sauce when cooked on the stove!

I decided to try it regardless, after finding a recipe for jicama muffins on Food Fanatic. I kept things GF with my own flour blend, amping up the flavour with chocolate chips and butterscotch schnapps. Rather than "regular" sized muffins (what fun is there in that?) I Texas-sized them, topping each with a sprinkle of Nature's Path Organic Love Crunch® Dark Chocolate Macaroon cereal. Decadent? You bet. But in a way that is (sort of) good for you too!

Our #SundaySupper host for this week's Cinco de Mayo celebration is Shelby from Grumpy’s Honeybunch. Thanks, Shelby!







Sides and Sauces





Sunday Supper Movement 
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Monday, April 24, 2017

Sweet Potato Crackers

These deliciously crisp crackers are 100% gluten free and vegan, with the goodness of sweet potato too!

Sweet Potato Crackers

A throwback to the dieting days of my teens is the die-hard "knowledge" that dry snacks (read: chips, crackers, rice cakes) were bad and dehydrating, and never slaked your hunger. Lucky for me, I guess, that I never really liked those things anyways - notable exceptions being for Triscuits after school and saltines when I was too sick to eat anything else. Crackers and potato chips just felt like a non-filling waste of time (and calories) when I could just as easily smear some Nutella or peanut butter on a slice of bread and make a fold-over sandwich.

However, I know I'm in a relative minority. I look at my grade 4-6 class, for example, and spot baggies of microwave popcorn, chips, Bugles and Goldfish in over half the lunchboxes. While a good third of the class will ignore the morning snack option most days, if crackers and dip are on offer? Gone in a flash. Since my mom is in the same camp, and everyone loves sweet potatoes, when I saw this recipe on Frugal Farm Wife it seemed like a perfect mixture of favourites!

By making my flour blend with sorghum and chickpea flour, these crackers had a hefty dose of protein and B vitamins injected into their makeup. This not only helped out the nutritional profile, but improved the texture by helping the dough stick together a bit more and prevent the "sawdust" mouthfeel of so many GF baked foods.

The original recipe's author said these reminded her of Wheat Thins. I've never liked Wheat Thins, which is great - because these tasted nothing like the cardboardy, weirdly salty snacks I grew up with. If you're a fan of sweet potato fries, though - this is in your wheelhouse. A less greasy, crunchier sweet potato treat, true, but the nuances are there. I liked them plain personally (but I don't like "stuff" on each other in general) but I can imagine they'd be good with a cream cheese type of dip or even guacamole. No sweet potato (or you hate it / are allergic to it)? Use an equal measure of  pumpkin or any other winter squash. Heck, even pureed carrots would likely work! Let me know if you try those substitutions so I can update the recipe!

Monday, April 17, 2017

Very Veggie Vegan Muffins

A slow roasted applesauce, along with homemade pumpkin and carrot purees, made up the base of these vegan spice muffins, which are crowned with cereal crunchies. The other secret? Cane sugar ginger ale!

Very Veggie Spice Muffins

Easter always brings out the first carrot cakes of the year. The perfect marriage of new growing vegetation and the warming spices of fall and winter, a carrot cake is one of the most delicious ways to bridge the seasons. Of course, I have more than a few carrot cake / cupcake / doughnut recipes on this blog, and by and large they use grated fresh carrots. But I found myself in the situation with leftover cooked carrots languishing in the fridge that nobody would eat (including me - I hate cooked carrots except in soup). 

Rather than toss them (my finances have recently tightened a bit), I decided to clean out the rest of the fridge and see what I found. Turns out I had all the makings of a batch of hearty, healthy and delicious muffins! Laced with ginger ale and spiked with spices and a whisper of both maple and vanilla extracts, they required no egg or dairy to come together into a moist, full-flavoured package. Wrapped individually and frozen, they're great to throw in a lunchbox for mid-afternoon, or split and toast them lightly before topping with (vegan) butter or cream cheese for a decadent breakfast!

Friday, April 14, 2017

'Neep Cakes

These spiced sesame and date muffins have a secret ingredient... Turnip puree! Trust me - you'd never know, and they are to die for!  

'Neep Cakes

Vegetables in muffins and cupcakes is nothing new - certainly not on this blog for sure - and they have an uncanny ability to blend nutrition, moisture and a hint of flavour into every bite. From experience, mixing veggies into dessert is a great way to get even the most loathed of the crops (looking at you, beets, radish greens, cauliflower, parsnips and let's not forget kale) to taste delicious and in some cases even convert the haters. 

One of the root veggies I have been rather slow to embrace is the turnip. I've tried (and enjoyed) raw Tokyo turnips bought on a whim at the farmer's market, but truth be told I prefer radishes, and I wasn't a huge fan of their flavour when roasted. I'm told I come by it honestly - my mother and grandmother hate them as well, but like rutabaga (as do I), so when I was faced with leftover roots that I couldn't bring myself to eat, I looked around for a way to make them delicious - even for all of us!

Eventually I came across These Things I Love, who had a great sounding recipe (and story) for turnip cupcakes. I was intrigued, so switched around a few ingredients. The result is not gluten free, but maintains the veganism of the original, and uses less sugar and margarine. To make up for the missing fat, I turned to hyper-flavourful roasted tahini, and added sesame seeds and dates for texture. The results didn't need frosting or a glaze - the sprinkling of raw sugar was perfect all on its own. The best part? These muffin-cupcakes don't taste like turnip at all, just warming from the spices, a little nutty and a tiny bit earthy. Definitely a great way to enjoy them!

Shared with Foodie Friday

Tuesday, April 11, 2017

Rosemary and Cabernet Salt Focaccia #BreadBakers

Rosemary and Cabernet Salt top this yeast-free, lightning fast, whole wheat focaccia. A touch of sourdough starter adds a delicate tang as well.

Rosemary and Cabernet Salt Focaccia

As insane as the last third of the school year tends to be - filled with plays, trips and the inevitable report cards - one thing remains constant: people have to eat! Along with the hearty, soothing braises and soups I've been cooking up these days, bread always has a place on our table. Nothing is more comforting to a household filled mostly with carboholics, especially when it's homemade!

Of course, because our schedules are so packed (not to mention wonky) these days, making "traditional" yeasted loaves has taken a backseat. Instead, I've whipped up a few "quick" style loaves (think Irish Soda) and this focaccia, which shares a similar set of basic ingredients and method to this Floral Grape and Lemon Focaccia, albeit savoury. As this was going to be more of a "side dish" bread rather than a sweet loaf, I turned to some of my favourite flavour-packed pantry items: home dried rosemary from last year's garden, a bottle of basil-infused extra virgin olive oil that I was given at Christmas, and a sprinkle of my vibrant Cabernet Salt. Together with a hint of my sourdough starter's tang, the crusty flatbread was perfect for slicing into fingers and dipping into herbed oil as a starter or sopping up the last dregs of soup!

What do you make / eat when life gets crazy?

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

Rosemary and Cabernet Salt Focaccia

Saturday, April 8, 2017

Chocolate Raspberry Hamentashen

These delicious, crisp chocolate cookies are gluten and dairy free. Filled with homemade chia-raspberry jam, they're a decadent, but low-sugar, pick me up any time of day.

Chocolate Raspberry Hamentashen

I've mentioned before how my parents, particularly my mom, grew up in a neighbourhood full of Jewish families and as such became good friends with many of the kids. As I was growing up, not only did I accompany my folks to Hanukkah parties almost every year, but I was able to learn about many Jewish holidays and customs at my school and through my friends as well. Obviously, Hanukkah was always the "favourite" celebration of the winter - even more so than Christmas, since at school we were allowed to play with dreidels (complete with chocolate gelt) and eat latkes in class as a "cultural" lesson. Other holidays such as Rosh Hashana, Yom Kippur, Purim and Passover, on the other hand, were mentioned but never really elaborated on. It was only when I started taking world religion classes in highschool that I began to recognize their differences and appreciate what my friends were observing.

While not a traditional Passover treat, hamentashen (or if you prefer, hamantaschen) have a cultural symbolism that is significant for both this holiday and Purim, when it's commonly served.Both holidays celebrate the triumph of the Jewish people over evil - with Purim, it's in the form of Haman, who was planning to kill all the Jews in the Achaemenid Persian Empire, and it is from him that the shape and name of these cookies comes from. With Passover, it is the Egyptian Pharaoh who was defeated by the plagues, and subsequently freed the Jewish nation from slavery, and while that holiday has it's own set of culinary traditions and practices, I thought these cookies would be appropriate as well.

The whole reason I even decided to make this recipe (mostly "winging it" off one I found on Tori Avey) was because I was searching for a dairy free, gluten free cookie to bring to one of my acquaintances, who's son must avoid both foods. The original recipe wasn't gluten free, but looked fairly simple to swap in a mix of flour for - especially since I was only making a half recipe. In place of the starch I usually add to my gluten free flour mixes, I used cocoa powder. Along with the delicate nuttiness of the teff and the shot of coffee I used to help form the dough, the flavour was outstanding - no butter needed! To fill the little triangles I whipped up a raspberry jam with thawed frozen berries, a few tablespoons of chia seed and a tablespoon or so of honey. The leftover jam became the next morning's Toast Topper!

Le Coin de Mel
Shared with #FreeFromFridays

Tuesday, April 4, 2017

Nam Prik Num

This roasted chile salsa is packed with flavour that comes through the flames. Traditionally made with fish sauce, this vegetarian version uses “fish mint”, an herb with a remarkably fishy flavour.

Nam Prik Num (Thai grilled chile salsa) made from the Chile Pepper Bible #yum #spicy #vegetarian #vegetables #tomatoes🍅 #homegrown #vegan

If you're a fan of "real" Thai food, you know the chefs like to pack a punch of flavour with each and every dish. While some sort of "heating" element is almost always present, the undeniable focus is on balancing the palate with notes of sour, sweet, salty, bitter, and spicy. Since my mom's trip to Thailand many years ago, she's often commented that the restaurants, curry pastes and general recipes available to us in Canada are nothing like the meals she enjoyed. We've been searching for a remedy to this ever since.

While I can't promise this will be the answer for everyone craving Thai, we discovered that for us the secret is (literally) in the sauce. Dipping sauces for everything abound, and add that punch of balance to a skewed main dish. This one, adapted from The Chile Pepper Bible: From Sweet to Fiery & Everything in Between, is a Northern Thai specialty that utilizes roasted peppers, garlic, tomatoes and herbs along with a squeeze of lime and, traditionally, fish sauce or shrimp paste. To keep things vegetarian (and improve shelf life), I turned to fish mint, the undeniably fishy-flavoured herb occasionally found in Asian dishes. It added the needed flavour without any "off" fermented notes and was handy since I had it in my garden!

If you want to serve this spicy, sour, pungent dipper the traditional northern Thai way, place a few spoonfuls in individual dishes alongside roasted or sauteed vegetables, pork cracklings, fried chicken skin and/or sticky rice. I personally like it just with plain ol sticky rice!

Sunday, April 2, 2017

Pressure Canned Homegrown Tomato Sauce #SundaySupper

With the arrival of April comes the start of my vegetable garden plans for the year. With such a short "outdoor" growing season, seeds for things like my famous heirloom tomatoes have to begin life in my indoor greenhouse - and, fingers crossed, they will survive the move outdoors and produce bushels of deliciousness by August.

Now, the "seed" heirlooms don't always proliferate the way "conventional" tomatoes do, and I do give myself some backup protection by purchasing heirloom seedlings at my local nursery. However, then you have years like last year, which started off at a lead-shelled snail's pace before taking off full throttle at the end of the Summer. What we couldn't consume (which was a fair amount, given the buckets of tomatoes we were pulling in from both my heirloom and my mom's conventional gardens) went into freezer bags and got packed into our deep freezer for later processing. I knew I wanted to make sauce with them, I just never got around to it by the holidays.

Pressure Canned Tomato Sauce

When Christmas rolled around, I was surprised with a giant pressure canner under the tree - I couldn't wait to play! The canner opens up the world of low-acid food preservation to me, and allowed me to try preserving my classic marinara - which I hadn't attempted before with a waterbath because it doesn't call for acidifying the mixture. I know I could have just added some citric acid to the batch before, but the flavours are so perfectly suspended that any added tartness would skew the overall impression of the medley. This way, it's canned up relatively quickly and is safe without acidity - and for a first go with any sort of pressure-cooking appliance it was a relatively fool proof "baby step" into that world. At any rate, my jars will help (partially) bridge the gap until I can get the Summer sun on my shoulders and my shovel in the ground!

This #SundaySupper is celebrating tomatoes. April is National Florida Tomato Month, and the state is the second largest tomato producer in the country. Fresh tomatoes are high in vitamin C and vitamin A, are fat-free and low in sodium, while providing 10% of your daily potassium needs.When you cook down good quality fresh tomatoes like I did, you also get a huge boost of lycopene, which is made more available with heating. All this and a killer flavour? Yes please!

Chicken Recipes


 Main Courses


Pizza, Pies, and Pastas


Side Dishes




Soups and Salads

Sunday Supper Movement 
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Saturday, April 1, 2017

Green Tomato Mincemeat (ver. 2016)

I know what you're thinking -  "umm, it's barely Spring out there, nothing much is growing and certainly not tomatoes". Or (if you live in warmer climates) perhaps it's more "mincemeat pie filling? Christmas is 9 months away!" Well, either way, this recipe is not a typical one for this time of year, and truth be told I actually made it last July. However, I was cleaning out our freezer the other day and came across a container left over from the holidays, and a taste made me realize that I should, after all, post it - even though I already have two green tomato mincemeat recipes on this blog (not to mention a few others).

It may not be gorgeous but it is delicious. .. and boozy! #cooking #mincemeat #yum #vegan #growyourown #garden #vegetables #spicy #fruit

The difference with this one is not so much that it has the unripe fruit in it, or even the addition of zucchini. Rather, the flavour of this batch comes more from the mixture of two types of alcohol (spiced rum and butterscotch schnapps) and a glug of date molasses, which adds fruity sweetness without any of the bitterness from "regular" or blackstrap cane molasses. I bulked up my mixture with a few handfuls of fruit and nut trail mix, which kept a bit of crunch even after two hours in the pot and six months in the freezer.

Of course, originally when I made it I had mincemeat tarts in mind, which I baked for my dad and grandma last Christmas. However, the remaining mincemeat (except for the aforementioned container that sparked this post) found its way into two loaves of fruitcake (soused with a little more rum, of course). The little container? Well, that went onto my mom's morning toast and was even scooped out of a bowl. Good stuff, this is!

Sunday, March 26, 2017

Tiny Batch Blood Orange Marmalade #SundaySupper (Toast Topper #77)

When I make jam, jelly or marmalade "off season", it's usually purely for my mom and I to enjoy. Nobody else here eats the stuff, which means that standard-sized batches of preserves require either heating up the waterbath canner or scaling things way back. My choice is usually an easy one - being a lover of variety, eating any Toast Topper, no matter how delicious, for months on end is sheer drudgery to me. For jam and jelly, I rely on flexible-batch pectins to keep things set, but with marmalade it's even easier!

Tiny Batch Blood Orange and Ginger Marmalade

With the last two blood oranges in a bag that I had purchased last week, a spoonful of ginger and a hint of vanilla, I set about making a teeny tiny batch of a marmalade seen on Food in Jars, which is made ridiculously simplistic by using an overnight soak, rather than a nitpicky slice and dice method, to extract the pectin. While the overnight time frame is a pain if you don't plan ahead, a batch is a great accompaniment to Sunday brunch and even works wonders on grilled meats like chicken.

Tiny Batch Blood Orange and Ginger Marmalade

This #SundaySupper, our gang is creating Citrus Recipes That Will Make You Smile. At the end of a less-than-friendly week, I'm looking forward to lifting my spirits!


Main Dishes




Sunday Supper Movement 
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tuesday, March 21, 2017

Chai - Scotti #CreativeCookieExchange

Chai tea is a big thing with some of my coworkers, and definitely a favourite of most of my yoga class. On one level I can see why - the complex, layered, warming spices, dark tea and creamy milk definitely stimulate and soothe the soul all at once. However, I've never been a "milky tea" drinker, and when I have to incorporate spice in my tea it's usually a cinnamon stick with an apple herbal infusion (a la Sugar-Free "Apple Cider"), so settling in with a mug of the frothy masala-spiked brew just never appealed.

Around the holidays (when mugs of coffee and tea abounded in the school to cope with the -20C weather) I took another look at chai and broke it down to the basics of the spice blend. After I did that, I realized that while I might not like everything in a mug all at once, I did like the majority of the flavours going on. Since I was in the midst of a biscotti blitz, I figured I would make a tea version - after all, there are only so many Empire biscuits one can eat on their china plates. These crisp cookies are very lightly sweetened (since most chai tea is sweet), scented with coconut and peppered with a sprinkling of sesame seeds for some extra nuttiness. For a little extra sugar, a powdered sugar icing was whipped up with brewed chai and drizzled on, which capped off the flavours without overwhelming them with sugar. I kept them vegan by using ground chia in place of eggs - a substitution that also helped keep them just tender enough to keep from breaking your teeth when eaten as is (chia absorbs water and holds it amazingly well).


Cookies in the afternoon at “teatime” are a long held tradition, whether served with tea, coffee or even milk for an after school snack. No matter what you serve with your cookies, we’ve got a great list for you to choose from!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

Friday, March 17, 2017

Irish Cream Caramel Biscotti

When I was growing up, my grandparents used to live next door to an Irish family. The two youngest daughters were my age and a year older, and we shared the same class in school for years as best friends on and off the playground. Their mom was the school's administrator (back then called a secretary), and would drive us to school in the morning. Even at 8AM, with four (including my sister) grumpy, bleary eyed kids tromping after her, I never recall her being anything other than a generally calm, happy person who's gentle accent always made you feel like she was your mom and best friend rolled in one.

Irish Cream Caramel Biscotti

While it was never a point of note for me as a kid (my grandparents moved when I was 8), now that I think of it I never once saw any alcohol in their house. In fact, I never saw them drink - although ironically my first taste of "real" rum (and whiskey) balls was at a Christmas party there. They always seemed immune to the social pressures of the community to have beer and cocktails at their Summer cookouts, instead serving up glorious "mocktails" for everyone (my favourite involved orange juice, grenadine and ginger ale).

Back home, though, my sister and I were initiated into the world of alcohol through sips of our parents' beer or wine when we went out for dinner (the only time they drank much), and mugs of Bailey's or Kahlua laced hot cocoa or cafe au lait during frosty mornings on our sailboat. With such small doses at a time, we actually had the opportunity to appreciate the flavour of the alcohol - something that I truly value now that I can't drink. Baked into a cookie like biscotti - meant to be dunked in coffee - the flavour of the Irish cream wakes up again and takes on the coffee's flavour while imparting its own into the cup. Tit for tat, no?

And because Irish cream and caramel are just SO good together, I figured I'd throw in some caramel flavour with Vanilla Caramel coffee creamer. After dividing my dough, I kneaded crushed caramels into one part, leaving the other one plain, and I glazed both after they cooled for a "coffee shop" style look.

Wednesday, March 15, 2017

Date - Fig Bars

Perusing my archives, it's definitely clear that I have a soft spot for figs. Not only did I whip up three variations of my long-standing favourite cookie, but I even worked them into an elegant braided challah that my mom still talks about. The one thing I hated about making those cookies was how finicky rolling and sealing the dough could be - and since I'm lazy the time to roll out, fill, trim, roll and cut is just not my cup of tea. Bars, however, are a-OK: Less mess, less individual cutting, and far easier storage.

Date - Fig Bars

When I came across a fig-filled bar cookie in my review copy of Bake Something Great, I knew I wanted to try it out. Unfortunately I didn't have stellar results the first time around, but I picked up enough tips along the way to turn my next pan into a vegan, filling packed, whole grain success. I was running short on the namesake figs by the time I got to baking, but luckily I had some dates handy. These not only bulked up the mix, but added extra sweetness as well so I could use even less sugar in the dough. I upped the flour, using a mix of spelt and whole wheat, and used shortening and flax to keep things animal free.

Finally, after chilling everything down, I got to make my first slice - success! Tons of figgy filling, tender, slightly nutty crust and perfect for packing on a picnic or in a lunchbox.

Date-Fig Bars

Tuesday, March 14, 2017

Irish Multigrain Bread #Breadbakers

How do you celebrate the 17th of March? While I don't drink, my fellow teachers have the luck of the Irish around them, since St. Pat's almost always falls during March Break. Of course, regardless of whether we party all night or simply wear the green, the morning after we all need a good, hearty and nutritious breakfast to get going. When I found Yvette van Boven's recipe for Irish Multigrain Bread in her book Home Baked, I knew it would be perfect for the St. Patty's Day week - it is so easy (and fast) to whip up, you could bake a loaf on a weeknight in you wanted, or (if you're an early bird) stick a pan of it in the oven first thing before the rest of the world gets up an hour late thanks to Daylight Savings time. My favourite part of making this loaf is that there is no kneading - perfect for bicep-less me - and with only 1 rise in the pan you can't overhandle it while shaping.

Irish Multigrain Bread

The resulting drain-filled loaf is dense but light enough to have for breakfast, and with both oats and Q'ia cereal in the crumb it's almost a portable bowl of porridge in itself. Unlike porridge, though, this bread makes excellent toast and soaks up any Toast Topper you throw at (or on) it, but is moist enough to stand alone as well, possibly as a side to a soup like Beef Barley "Semi-Strone".

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to


Check out the Irish Breads that our fellow #BreadBakers have baked this month:

Monday, March 13, 2017

Beef Barley "Semi-Strone"

While I didn't grow up a soup-loving kid, I'll admit there were times when a steaming-hot bowl of broth filled with bits and bites of delicious stuff really hit the spot. These days, I'm hard pressed not to have soup for dinner a few nights a week, especially when I come home from a particularly long or cold day at work. Like my mom, I don't crave soup when I'm feeling sick, though - the bowls I desire are always too thick, too spicy or too "busy" for the bland diet prescribed for stomach flu. Instead, give me French Canadian pea soup with liberal dashings of pepper, or a minestrone packed full of beans.

Beef Barley "Semi-Strone"

With our freezer stores running low on meals and high on leftovers, it was clearly time to whip up another batch of soup (my favourite go-to for cleaning the fridge and freezer!). I started with a container of ground beef left over from the Summer's burger-making, roasted garlic paste and a bag of beef stock cubes from gosh-knows-when, adding frozen tomato paste pucks for a little body. From the pantry came the spices, canned tomatoes, chickpeas and a bowlful of barley which I soaked overnight to hasten the cooking time. After a nice long simmer, leftover greens from last week were stirred in to add a bit of pop. The mix was delicious right away, but by lunchtime the next day? Perfection.

I call this a "semi-strone" because while it has a lot of the Italian flavours going for it (and like the original version was made with leftovers), it also uses barley, which is untraditional, and leaves out any notion of Parmigiano-Reggiano. Whatever you call it, it is sure delicious and a great stick-to-your-ribs meal any day of the week!

Sunday, March 12, 2017

Super Lime Bars #SundaySupper

It's almost St. Patrick's day, and whether you're Irish or not, green is the colour of the week. Luckily for us foodies (especially us veggie-lovers), the colour green is quite plentiful in the edible world - any trip to your standard grocery store's produce section will provide you with every shade under the sun. I adore almost every green thing on offer - but when it comes to desserts, there are really only three green-tinged items I use: granny smith apples, pears and limes.

Super Lime Bars

Being a family of citrus lovers, for this green #SundaySupper there was clearly only one option.With limes of all sorts in season right now, their tangy, bright flavour is too good to pass up! While the zest is critical for flavour and colour (at least for the glaze), the juice also plays a critical role in keeping the sweetness factor down. I actually used a blend of limes in this - key limes in the glaze and Persian (aka "regular") limes in the cake, and the medley had a flavour all its own. To really make these healthier bars stand out on the dessert tray, I used Kamut flour for a rich, almost buttery flavour and colour, and added a touch of Greek yogurt for extra moisture. As a nod to my mom (it's her birthday today!) a dose of custard powder added a "key lime pie" flavour and a pillowy softness I've yet to find in any other cake.

Forget St. Patty - I'm eating this by myself!

Best Breakfasts


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Scrumptious Salads


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Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Friday, March 10, 2017

Piri Piri Sauce

This weekend marks the beginning of Daylight Savings Time, which (for most of us) also translates into a few days of total disorientation as the clocks move forward and we lose an hour of sleep. Luckily for the kids (and us teachers), the shift happens over March Break - so while it's irritating to wake up an hour later than you wanted to, we're not sabotaging our work cycles too much. 

That said, when I need to wake up my brain - whether it be first thing in the morning or before pulling an all-nighter of marking, writing or lesson planning - my tried and true remedy has always been something spicy. Nothing sets your neurons firing like a dollop of wasabi or searing hot pepper sauce mixed with rice or grains, and last year (with a garden and a half overflowing with hot chilies), I got to try my hand at making and tasting a handful of variations. One that was first on my list was piri piri sauce - essentially a Portuguese twist on Tabasco, made with layers of flavour - chilies, garlic herbs and lemon all feature heavily. My dad had turned me onto the bottled stuff after mentioning his experience with it during workplace lunches, and after consulting a few blogs and my copy of The Chile Pepper Bible, I set to work with the myriad of peppers and herbs I had stashed in my freezer.

Piri Piri Sauce

Now, when people make "authentic" piri piri, they often add fish sauce for the salty, pungent flavour. However, to keep things vegan (and avoid it going wonky in the fridge or freezer) I used fish mint instead, which provides the flavour without the animal products. I also used some lemon balm for an extra burst of citrus. After letting the mixture infuse and mellow a few days in the fridge, I made my mom a grilled turkey burger with a spoonful mixed into the meat as a tester - it almost, but not quite, blew her head off spice wise! Luckily, this condiment is often diluted a bit and used more as a marinade than anything else, so when used as intended it just adds a nice low burn than a dynamite explosion in your throat.

Sunday, March 5, 2017

Vanilla Clementine Marmalade Toast Topper #76

It's been ages since I've posted one of my infamous Toast Toppers. Over the summer last year, I made and canned a ton of things to savour over the chilly winter season, and now we're finally rounding the corner on the sauces and savoury toppings lining the shelves. That said, I didn't get much of a chance to do a lot with fruit last year - I made a few things with peaches during the two weeks or so they were any good, but ran out of steam after picking pounds upon pounds of both wine and Concord grapes from the backyard vines. Now that we're in March, the memory of sweet, juicy fruit is bordering on torture, especially when I can see fellow bloggers down south enjoying first of the season berries!

Vanilla Clementine Marmalade

Finally, there was no getting around it - the jam jars were empty, and since we're now spoiled by homemade jam and jelly, a jar of storebought spread just isn't the same in the morning. But what to preserve when nothing is growing? Thankfully, decent international shipping means that winter here is citrus season - Meyer lemons, blood oranges, clementines... almost all of them. I decided to utilize a few clementines (a childhood favourite) to make this small-batch marmalade.

Unlike most jams, marmalade is set by the natural pectin in citrus seeds and pith combining with sugar. I'm not going to lie - this spread is much higher in sugar than my normal Toast Toppers, but a little goes a long way because the flavour is so pronounced. To up the ante even more, I went more of a "creamsicle" route by adding vanilla sugar as half the sweetener. The vanilla added just the right amount of floral, comfortingly classic flavour to the batch, making it not only great on a morning bagel, but with scones or even stirred into yogurt (mom's favourite). The whole process takes time, but very minimal involvement with the exceptions of stirring occasionally and checking your thermometer. Not a bad trade-off, I would say!

Saturday, March 4, 2017

Big Batch Honey-Wheat Bread

As someone who doesn't eat bread, I sure have a love for making it. There's something about it's versatility, it's living (and essentially) breathing nature, and of course it's sheer aroma as its made and bakes to crusty perfection. However, I'll admit that I don't make it as traditionally as my mom and grandfather do and did - I've yet to develop satisfactorily Olympian-swimmer arm and shoulder muscles to adequately knead the denser whole grain loaves my mom loves to eat, so my stand mixer is my best friend in that respect.

Big Batch Wholegrain Bread

Now, my stand mixer is a beast - it's a professional-grade 7 qt KitchenAid that weighs a ton (officially 25 lbs) and never moves from it's spot on my counter. Because of it's size, though, it rarely gets to show its true prowess, as while it's great for the preliminary kneading of single-loaf dough, I still wind up doing a lot of the final kneading. Obviously, bigger batches of dough were the way to go - and a quadruple batch of hearty, 100% whole grain bread fit the bill perfectly! What I love about making such huge batches at a time is that I can freeze "portion pack" balls of dough for months and pull them out when we need fresh bread but I don't feel like fussing with the ingredients and kneading.

Big Batch Wholegrain Bread

We never get tired of it, since as I mentioned before bread is almost infinitely versatile - the first loaf I made with this batch was studded with rock sugar and shaped into a boule, which came out perfectly sweet and just crusty enough for a great PB & J, while being absorbent enough for a killer French toast. Other loaves were filled with cheese, trail mix, or swirls of spice. I even took my last two balls of dough and added cocoa and chocolate chips to one half, orange zest and extract to the other and twisted them together into a decadent and dessert-worthy loaf.

Turned my last two balls of Big Batch While Wheat Bread into a decadent chocolate-orange twist loaf. Gotta love frozen bread dough! #yum #sweet #cooking #baking #bread #chocolateorange #chocolate #yeast #foods #food #vegetarian

My favourite part of making this bread these days is using my own home-ground, sprouted wheat flour (which I now store in one of my Infinity Jars). It's infinitely worth either buying or grinding sprouted wheat flour to use as part of any loaf - it lends a delicate sweetness that overrides any possible bitterness the whole wheat might impart (I've never found any regardless, but the earthy sweetness is nice). In my experience, sprouted flour also feeds sourdough starter better than plain ol' flour does. I guess I'm spoiled now!

Big Batch Wholegrain Bread

A final note - measuring by weight is 100% your friend here... unless you want to scoop out 15 cups of flour by hand!

Friday, March 3, 2017

Simple Decorating Icing

March kicks off a massive round of birthday parties around here. My grandmother's is first - and while the day itself is in February we usually celebrate it alongside my Mom's a month later in mid-March. My dad and his girlfriend's birthdays chase right after that, followed a week later by mine and finally my sister's eight days later. Factor in Easter, my uncle and my cousin's birthdays in the same 30 day window and you can see why by May I feel like a (very poor) walking cloud of sugar, chocolate and flour! 

While my mom's cake is in the works as we speak (it's a multi-day preparation with vanilla bean frosting, chocolate decorations and a multi-layered buttermilk sponge), my sister also got her baking game on this past weekend for a fundraiser at her work. Apparently, many veterinary  offices around the country celebrate "cupcake day", where employees bake and sell cupcakes to raise money for local animal shelters. Being a lover of all things furry, it was hard for her to choose something to put on her cupcakes, but seeing as we have 10 (adorable) rats at home I think she was well advised to choose one of them as her model. Originally, for simplicity's sake, she was going to rely on tubes of decorator icing, but a scouring of four local groceries yielded no white. Finally, I offered to whip her up a batch of mine - not only is it pure white, but lightning-fast to make, perfect for piping and (IMHO) better tasting, even when left unadorned. Of course, feel free to add flavouring or colouring as needed!

Frosting made the cupcakes (see above) were soon whipped up and decorated without a hitch. I think they looked great - how about you?