A homemade muffin mix makes it easy to whip up a quick batch of muffins anytime!

This recipe is perfect for spur-of-the-moment cravings people like me. If you also wake up some mornings wishing there was fresh baking, but there is none, or you have kids who come creeping down after their homework is done looking for some baked goods for a snack, you need to keep this mix in your cupboards. It’s so quick and so versatile, you’ll wonder how you ever kept house without it.

Homemade Cinnamon Marshmallows

Homemade cinnamon marshmallows are straightforward to make with just a few staple ingredients and no fancy equipment.

Did you know you could make your own marshmallows? When I posted on social media here and here that I had make them, a few people asked, Really? You can do that? Yes, you can. It’s actually been on my bucket list for a while to try. But I delayed, thinking that it required a candy thermometer, which I don’t have.

Then I came across this recipe in my Butter cookbook by the famous bakery owner, Rosie Daykin. And it doesn’t require a candy thermometer!

We go through a lot of marshmallows in this house, between summer campfires and winter hot chocolate. And while marshmallow will never be nutritious, I was sure we could avoid some of the chemicals in the processed, packaged marshmallows from the store. (I felt the same way about ice cream last summer, and wrote about making your own ice cream too.)  Plus... added flavourings!

I used the basic recipe from the cookbook, then took it up a notch with one of the suggested variations by adding some cinnamon into the mix. They’ve been a big hit so far as the days have been cold and dreary, and hot chocolate by the fire is just the cure.

Don’t be intimidated by the number of steps in the instructions. There are a lot of details but once you get prepared and started, this is really part craft and part cooking, and pretty intuitive.

Ingredients for Cinnamon Marshmallows:

1 cup water
3 envelopes unflavoured gelatin
2 cups granulated sugar
1/2 cup light corn syrup (not the regular golden colour kind)
1/2 teaspoon salt
2 tablespoons pure vanilla extract
2 teaspoons cinnamon
icing sugar to coat

Instructions for Cinnamon Marshmallows:

1. Butter a 9 X 9 inch square baking pan
2. In the bowl of a stand mixer with a whisk attachment, pour in half a cup of the water and sprinkle with gelatin. Set aside to absorb.
3. In a medium saucepan, combine sugar, corn syrup, salt, and remaining half cup of water. Turn heat to high and bring to a rolling boil for one minute. Remove from heat.
4. Turn the mixer to low to stir the gelatin a few times until combined with the water. While stirring, very slowly add the hot sugar mixture, pouring down the inside edge of the bowl.
5. Turn the mixer to high and whip for 10-12 minutes, until the marshmallow batter almost triples in size and thickens.
6. Stop the mixer and add the vanilla and cinnamon. Stir to combine then whip once more for 1-2 minutes.
7. Quickly transfer the mixture to the prepared baking pan and spread evenly.
8. Grease a sheet of plastic wrap with butter or cooking spray and lay it across the top of the pan, pressing down firmly against the marshmallow mixture. Leave the marshmallows to set for several hours, or overnight.
9. Cover a large cookie sheet or cutting board with icing sugar and turn out the stiffened marshmallow mixture. Cut into one inch squares with a large sharp knife and dust to coat with the icing sugar.
10. Optional, for presentation, push a cinnamon stick into each cube and wrap with a candy wrapper, tie with twine.

I think these will be lovely for Valentine’s Day, packaged up like this and ready for dunking.

xo andrea

Must-Have Sugar Cookie Recipe

A basic sugar cookie recipe is a must-have in your baking repertoire. Simple, versatile and keeps well, this is a recipe you'll come back to again and again.

If you’re like me and don’t bake all that often, I’ve found it helpful to have a few standard no-fail baking recipes to reach for over and over again. Recipes like ginger cookies and chocolate cake which suit many occasions, and make you look like a rock-star chef.

Homemade Gourmet Olives

Homemade gourmet olives are simple to make. A small batch is perfect for fancy snacking, entertaining or gifting.

Hello friends! I have two things for you today, one delicious and one beautiful.  First, with the busiest entertaining season of the year just around the corner, I thought I would share one of my favourite appetizers with you.

Peach Bourbon BBQ Sauce

It’s peach season. Why not preserve the fresh fruit flavour in a a sweet and tangy BBQ sauce with a splash of mellow bourbon?

Double Chocolate Almond No-Churn Ice Cream

This homemade no-churn ice cream contains two kinds of chocolate and toasted almonds for truly rich and decadent treat, perfect for summertime, long weekends, or anytime dessert!

With the first long weekend of the summer upon us, it’s time to start stocking the freezer with cool treats. Did you know how easy it is to whip up a batch of homemade ice cream? No ice cream maker required and only two ingredients... plus any and every kind of flavours you want to add. This is my latest favourite. Double Chocolate Almond. If you’re a fan of Jamoca Almond Fudge at Baskin Robbins this one’s for you!

Espresso Brownies Using a Boxed Brownie Mix

Happy Monday friends!  And happy new week, the last one in February…yay!  Thanks for all your lovely feedback on my doggy story last week!  Sounds like at least a couple of people are off in search of a foster dog. Awesome!

Nutmeg Spice Mini Loaf Cake

Deliciously spiced and light nutmeg spice cake, baked in mini loaf pans it's perfectly sized for snacking or gift-giving.

Last summer we had the good fortune of spending a few days in Boston, MA to do a bit of sightseeing, shopping and eating well.  I looked up some of the most highly recommended restaurants ahead of time and one of them was the Flour Bakery.  It didn’t disappoint.  It had all the charm and character you would want in a neighbourhood bakery/cafe.  Plus a completely decadent assortment of baked goods and yummy beverages to go with them.

Homemade Candied Citrus Peel

A pretty package of homemade candied citrus peel makes a stress-free and thoughtful gift from your kitchen.  The recipe is forgiving and the end result looks festive.  What could be better for Christmas gift-giving?

* homemade candied citrus peel gift *

Irish Cream with Rum AKA Jamaican Cream

Hi again bloggy friends!  As promised here’s a second post in one week.  Hopefully you all saw yesterday’s post on Fall Photography too.   A second post doesn’t happen often around here but I wanted to sneak this one in before Halloween because of the fun spiderweb garnish.  Something for the grown-ups after the little trick-or-treaters are done for the night!

* cheers *

I started experimenting with this recipe after I got a shipment of several rum bottles for a fun freelance photoshoot this summer.  But what to do with all that rum after the shoot was over?  I think some rumballs might be in order for Christmas but I wanted to try a few other recipes before then.

Enter this delicious twist on the classic Irish Cream.  But I guess when you make it with rum it’s technically a Jamaican Cream?  If you’ve ever made Irish Cream you know it’s the easiest thing.  A few ingredients poured into the blender for a minute and it’s done.  I literally just substituted the rum for the whiskey into an Irish Cream recipe I’ve used before that’s delish.  The rum has a slightly earthier more mellow flavour with a hint of caramel, so if you’re up for that this recipe is for you.

* irish cream ingredients but substitute rum *

Then I also borrowed this trick from cake-decorating (which I rarely do) and used it as a garnish for the glass instead.  You guys that are good with the fancy cakes will already know what I’m talking about, but you can melt some chocolate pieces or chocolate chips and pipe it onto wax paper into any shape or design.  Then put it in the freezer to harden again, peel it from the wax paper and ta-da!  Because it was Halloween, I piped this fun spiderweb design.

* pipe melted chocolate on to wax paper and freeze *

Irish Cream with Rum AKA Jamaican Cream Recipe:

1 2/3 cups Jamaican Rum (I used Appletons)
1 can condensed milk (14 oz or 300mL)
1 cup cream (light or heavy, your choice)
2 tablespoons chocolate syrup
2 teaspoons vanilla extract or one vanilla bean, seeds scraped.
2 teaspoons instant coffee.

Mix in a blender until combined.  Chill completely in the fridge to allow flavours to blend, at least six hours.  Store in the fridge for up to two weeks, if it lasts that long!  Serve with chocolate spiderweb garnish for Halloween.

Now help me figure out what to do another bottle and half of rum!

Happy Halloween!

xo andrea

Caprese Salad Skewers with Balsamic Glaze

Simple Caprese Salad style appetizer skewers dressed up with balsamic glaze.

As I’m writing this it’s the very last day of summer vacation.  But I wanted to share this appetizer of caprese salad skewers with balsamic glaze while the farmer’s markets are still bursting with amazing tomatoes and our herb gardens are still going strong.

How to Pickle Beans to Keep in the Refrigerator

Quick dilly pickled beans to keep in the refrigerator.

Looking back on my post titles it would seem that I’ve become a food blogger, but that’s not really true.  It’s just that the summer time offers so much gorgeous fresh produce, and a little less structured schedule, so that there’s opportunity to experiment in the kitchen, don’t you agree?

* you can do this! *

How to Make Homemade Strawberry Syrup

Around here we love strawberry season.  A trip to the strawberry patch marks the beginning of school holidays and the long hot days of summer.  And baskets of strawberries on the counter mean jam-making and treat-baking and fresh-strawberry-eating for daaaays.  And also this beautiful stuff which I’ll share with you today…

* pin me *

My Dairy Free Smoothie Creamsicles with 3 Ingredients

Hey everyone!  Happy first week of official summer.  If you’re like me then you’re looking for more cold and refreshing snacks lately.  And also spend less time in the kitchen and more outside.  Let’s break out the popsicle moulds and make these smoothie creamsicles.

* pin me *

My Mom’s Homemade Iced Tea Recipe

Hi there friends!  We spent last weekend finally getting the patio and deck furniture out of storage.  It was even hot enough to sit out and enjoy it for awhile.  Are you anticipating hotter days too?  It got me to thinking about a quick recipe I always meant to share on this blog, so here it is…  my Mom’s homemade iced tea.

* pin me *

Hot Cross Buns in the Breadmaker & Easter Plans

Well Easter's right around the corner!  It seems to have snuck up on us a bit, falling right at the beginning of the month.   Here’s just a quick post to share with you some of our traditions old and new, and then give you a recipe for hot cross buns you can make in your breadmaker.  If you try them I promise you’ll never buy them at the bakery again!

4 Ingredient Easy Quesadillas for a Crowd {Cooking Without a Recipe}

Well we haven’t done anything foodie on here for awhile, so let’s change that today!  This is another one of my go-to recipes, great for a week night or weekend, and really easy.  We eat a lot of Mexican, and everyone really loves these easy quesadillas.

* pin me *

You’ve probably made quesadillas of some sort before too.  There are so many variations around, it’s easy to    keep the ingredients on hand, and sometimes a good way to use up leftovers like some roasted chicken.  This version has only four ingredients and is super easy.  Four.  You don’t need a recipe.  Even the kids can make it themselves start to finish. 

* kids in the kitchen *

I’ve blogged about cooking without a recipe before here.  I really think it’s a time saver and a way to make your life easier.  Sometimes you need a few things you can easily shop for on the way home when you don’t have a plan.  Or be able to make without opening pinterest or a cookbook and constantly refer to … while you’re also helping with homework, or unloading the dishwasher, or letting the dog in and out the back door. 

* always in the way during meal prep *

Of course I think it’s important to be creative and adventurous… but sometimes you just gotta eat, right?

Also once you get them going you might as well make lots.  If you’re actually feeding a crowd, or your crowd is just your family of hungry boys then this recipe is for you.  And if you’re only going to have some of them, they freeze really well and just need to be heated through again on the griddle or non-stick pan, or even in the oven.  So here we go…are you still with me?  Don’t be distracted by the dog…

* make lots *

Four Ingredients:

1.  Eight inch (the small ones) flour tortillas.  I use the white ones for this recipe, but your choice.  To make the complete for a crowd recipe, use two packages of them.

2.  Refried beans.  They come in a few different varieties.  We like the ones that have green chilies in them for a little extra heat, but I sometimes use the plain variety too.  All good.

3.  Salsa.  Any kind.  Any kind at all.

4.  Shredded tex-mex cheese.  I actually consider this a staple and my fridge is never without it.

* all the ingredients *

How to Make Them:

1.  Empty the can of refried beans into a medium bowl.  Add just enough salsa to make a more spreadable consistency…about 3-4 big tablespoons.

2.  Then get your griddle heating, or your frying pans.  Whatever you use for making pancakes, grilled cheese, etc.  A medium-low heat, just enough to toast the quesadillas and melt the cheese.

3.  Then clear up a big prep space for assembling the quesadillas.  Lay out as many tortillas as you have space for.  Spread one half of each one with the beans/salsa mixture, then sprinkle (or load up!) the same half with shredded cheese.  

Optional:  If you are feeling fancy you can snip a little green onion over the cheese for an added layer of flavour.  Totally optional, but around here green onions rarely get used up with one recipe so there’s usually one or two hanging around in the fridge anyway.

* optional green onion garnish *

4.  Fold them over and warm them in the pan on each side till the tortilla is lightly toasted and the cheese is melted.  Repeat until all the tortillas and bean/salsa mixture have been used.

* yum, they’re almost ready *

4.  Remove them from the pan to a cutting board and cut each one in half.  Then I usually just pile them all up on the cutting board and bring them to the table.  Maybe with a container of sour cream and some more salsa for dipping.   A few raw veggies with some ranch dressing and I call that a weekday meal, or anytime food for a crowd.

* easy quesadillas for a crowd *

Note:   If you only use one package of tortillas, or don’t use all of the bean/salsa mixture, I often will use the remaining bean mixture to make a layer dip…beans, guacamole, sour cream, salsa, shredded cheese.  Serve it alongside the quesadillas with corn chips for dipping, or cover it with plastic wrap and it keeps well in the fridge for a day or two.   Here’s a great way to make it for a party.

These are on the table in less than half an hour.  Perfect for those busy weeknights, or weekends when you need something quick and satisfying.  Enjoy!

More quick and easy dinner recipes:

  
Roasted Tomato Soup // Garlic Shrimp // Easy Caprese Pasta

xo andrea

linking to

Creamy Curry Cauliflower Soup

easiest grocery shopping ever

I love it when you can create a whole meal around a single vegetable.  Makes planning and grocery shopping so much simpler.  Four minutes in and out of the grocery store.  Buy a cauliflower and dinner’s practically done.  Add some spices (already in the spice drawer),  some stock (already in the pantry or freezer) and some bread (if you’re out of bread, it practically makes itself in a breadmaker).  See?  Creamy curry cauliflower soup, with a side of bread, practically on the table already and you hardly had to think about it.

Easiest Appetizer: Boursin and Balsamic

How to assemble an easy and beautiful appetizer with Boursin cheese and balsamic glaze.  

Around the holidays, there’s a lot of eating happening.  Or is it just me?  Eating at home, eating out, eating at someone else’s house, eating at parties…  So  I love having some super easy go-to foods that are easy to keep on hand and then assemble at the last-minute to put on the table for nibbling, or to take along for contributing to the party.  The quickest appetizers require assembly only, and no other prep ahead of time, don't you agree?

Candy Cane Shortbread + Christmas Playlist

candy cane shortbread

So when I’m having a complete Christmas moment, and I’m baking away, and the tree is up, I love to have a great Christmas playlist happening that I can sing along with, and love every song that comes on.  If your Christmas playlist needs some mid-season additions, then here are my top three albums for this Christmas.  I could put this set on shuffle and listen to it all day.  I think.  That opportunity hasn’t come up yet!