Holiday Recipes

Cheddar Drop Biscuits

July 1, 2020 by Danielle Leave a Comment

This post was originally published on September 6th, 2018.

On Sunday’s I like to go all out an make a really delicious dinner. I make lots of sides and sometimes I even make dessert, all from scratch. We have a nice glass of wine and linger at the table a little longer then normal. This is one of our favourite weekend traditions. These biscuits are a highly requested Sunday night side. They go well with just about everything.

These biscuits are so savoury and delicious. They’re rich yet light and so easy to make. The chives in these biscuits add a delicious light onion flavour to these biscuits that pairs really well with cheese in these biscuits. Plus the chives cut the richness in the biscuits and add a freshness.

I love to serve these at a bbq, but I’ve brought these to thanksgiving before and they were a big hit. They’re also super delicious with chicken soup. And if there are leftovers they go great with eggs and bacon for breakfast! I’ve even make these in a large size and used them for egg sandwiches (so yummy!).

These biscuits are also super easy to make. They only use one bowl and since they are drop biscuits there’s not rolling and cutting. Just scoop them out, and drop them on the tray! So dang easy and such a crowd pleaser. Let me know if you try these, I’m sure you’ll love them!

Danielle xo

Cheddar Drop Biscuits

Cheesy, buttery drop biscuits. The perfect side year round.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 biscuits

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

2 cups all purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 cup salted butter, cubed
1 cup cheddar cheese, shredded
1 cup milk
2 tbsp salted butter, melted
2 tbasp chives, chopped

Method

Preheat oven to 425 degrees. Line a baking sheet with parchment paper, set aside.
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder. Add butter and cut into mixture using a pastry cutter or fork until butter is coated in flour and is the size of peas. Add in cheddar cheese, chives and stir to combine. Pour in milk and stir until mixture comes together.
Scoop dough out a heaping 1/4 cup of dough per biscuit. Space evenly on baking tray. Bake for 12 minutes. Brush with melted butter and return to the oven for 3 minutes or until tops are golden brown. Serve warm.

Notes

Adapted from Cooking Classy

Watermelon and Strawberry Popsicles

June 29, 2020 by admin Leave a Comment

I love summer, long evenings, camping, days at the lake and all the yummy food and treats at a cook out! Does anything beat it? I really don’t think so. With the first summer celebration coming up on Wednesday (Canada Day!) Although were staying home and having a bbq for two (thanks COVID). I still wanted to find a refreshing, easy, healthy and delicious summer treat to make. Enter Watermelon and Strawberry popsicles! Not only are these delicious, but dessert is already made for Canada Day.

I wanted to create a popsicle that was healthy and guilt free. I find I reach for fruity treats often in the summer and I’d rather them be a healthy option. These popsicles are simply blended fruit! Yep that’s all, there’s nothing more to it.

Ingredients

Watermelon
Strawberries
Lime Juice

Just blend your fruit together until smooth, pour into popsicle tray (I used this one), freeze and enjoy. Isn’t that insanely easy? Yep! These were fun to make too so I think it would be fun to involve your kids in making them as well.

I’m sure you noticed there was no sugar or sweetener in my ingredients list. That’s because I find the blended fruit plenty sweet enough. But if you want things a bit sweeter, or your fruit is a little under ripe you could add a tablespoon or two of honey. Of course you could just use sugar, but I like to keep this natural whenever possible. Plus honey and watermelon is a winning combination!

Now you could make these popsicles adult by spiking with your liquor of choice, you could add extra lime and tequila for a watermelon margarita popsicle (YUM!). Or place an unskilled popsicle in a glass of champagne or prosseco for a super fun cocktail! Just make sure you mark which tray is for the grown ups!

I know I’ll be making these all summer long and I hope you all do too! Enjoy and stay safe this Canada Day (and 4th of July).

Danielle xo

Watermelon Strawberry Popsicles

A healthy sugar free summer treat.

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Prep Time 5

Freeze Time 6

Total Time 6 5

Servings: 10 popsicles

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

4 cups watermelon
1 cup strawberries
1/2 lime, juiced

Method

Place fruit and lime juice into a blender. Blend until smooth.
Pour into a popsicle mould and place in the freezer. Freeze for a minimum of 6 hours.
Run under warm water to release from trays and serve!

Notes

Optional:

If you like things more sweet add 1-2 tablespoons of honey.

If you want to spike these popsicles add 6 tbsp of your favourite hard alcohol.

Adapted from The Pretty Bee.

Black Widow Cocktail with Spun Sugar Webs

October 23, 2019 by admin Leave a Comment

With just a little over a week until Halloween it’s time to share a spooky cocktail! This one is inspired by spiders! It may look spooky but it tastes delicious and is perfect for any Halloween party your having this weekend!

This cocktail is super simple, it’s just blackberry pomegranate juice muddled with blackberries, a squeeze of lime and some tequila. Super delicious, sweet and refreshing. The natural deep purple colour is great but if you want to make it extra dark and spooky add a drop or two of black food colouring!

The impressive part of this cocktail is the spun sugar spider webs. Now of course this is totally optional but its fun and no where near as hard as it seems. Basically you melt the sugar in water until just slightly golden. Allow the sugar to cool for a few seconds. Grease a small bowl or cup and flick strands of sugar over the bowl using a fork. Let cool for 5 seconds before removing from the bowl. Then you’ll have a spun sugar spider web! These can be made a few days in advance and stored in an air tight container.

I hope you’re intrigued to give this cocktail a try for Halloween! It’s delicious and impressive!

Black Widow Cocktail with Spun Sugar Webs

Berry and tequila based cocktail garnished with spun sugar spider webs.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 cocktails

Course: Drinks

Cuisine: American

Ingredients Method Notes

Ingredients

Cocktail

4 cups pomegranate juice blend
1/2 cup blackberries
2 limes, juiced
6 ounces tequila

Spun Sugar Spider Webs

1/4 cup water
1 cup white sugar

Method

Spun Sugar Spider Webs

Add water and sugar to a pot. Heat over medium heat until sugar dissolves and turns slightly amber, about 15 minutes. Set aside for 5 seconds to cool slightly. Using a fork, flick the sugar in different directions over your greased mold (I used a small jam jar, but a bowl or cup would work). Allow to cool for 5-10 seconds to avoid burning your hands. Gently lift sugar from the mold and set aside. Repeat.

Drink

In a pitcher add berries, lime juice and tequila. Using a muddling tool or the back of a wooden spoon muddle the berries. Add juice and stir. Pour drinks over a glass filled with ice, garnish with spun sugar webs and serve.

Notes

Spun sugar recipe adapted from Sunset.

Vegan Pumpkin Pie Smoothie

October 14, 2019 by admin Leave a Comment

Happy Thanksgiving! I hope you all are enjoying your holiday weekend with family and lots of pumpkin pie! Today I thought I would share my Pumpkin Pie Smoothie. It’s creamy delicious, tastes like desert, but packed with healthy ingredients. Sweetened with maple syrup and it’s entirely dairy free! So yummy it can pass as breakfast or dessert!

For this recipe I use pumpkin puree, this is the unsweetened pure mashed pumpkin. That’s what you want for pretty much every recipe out there. We will add our own spices and sweetener. Pumpkin is full of Vitamin A and Vitamin C, it’s also super nutrient dense so it’s perfect for a smoothie.

I use a frozen banana in this recipe to keep the smoothie creamy and super cold. You won’t really taste it but it adds natural sweetness and keeps things cold. The sweetener for this recipe is maple syrup, being Canadian maple syrup screams Thanksgiving for me, but you could toss in a date or two if you’re really watching your sugar source. And of course no pumpkin pie would be complete without a little pumpkin pie spice, here’s a link on how to make your own blend if you can’t find it in the store.

Last but not least lets talk dairy, now something you don’t know is I’m actually about 80-90% dairy free. I cut dairy for my skin, but theres still a few things I can’t give up, like cheese. So I only have dairy when it’s truly worth it to me, like on holidays or in my very favourite dishes. Since we eat at other peoples homes so much this time of year I’m strict on dairy when I’m cooking for myself. This recipe is make with almond milk, coconut yogurt (this is the best brand I’ve found!) and coconut whipped cream ( I use this one, so yummy). Of course it will taste delicious with dairy products, but I thought I’d share just incase you struggle with dairy as well.

As for the process for this recipe, well it’s pretty simple. Dump, blend, top and enjoy!

My husband was super skeptical of pumpkin in a smoothie, would it taste good, would it be too healthy tasting, or to make it delicious would it be so sugary that it really shouldn’t be eaten at breakfast? In the end he was really impressed!

This really is a must try for the fall and I hope you enjoy it as much as I do!

Vegan Pumpkin Pie Smoothie

The creamy, delicious flavour of pumpkin pie without the guilt. A perfect festive breakfast, or a guilt free dessert!

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Prep Time 5

Total Time 5

Servings: 2 small smoothies

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

1/2 cup pumpkin puree
1/4 cup dairy free yogurt (I use coconut yogurt)
1/2 frozen banana
1 tbsp real maple syrup (more or less to taste)
1/2 tsp pumpkin pie spice
1 cup nut or dairy free milk (I used almond)
prepared coconut whipped cream (optional)

Method

Add pumpkin, yogurt, banana, maple syrup, spices, and milk to a blender. Blend until smooth. Pour into glasses and top with coconut whipped cream if desired.

Notes

This recipe makes two small smoothies, or one large one. When I make this for breakfast I have one large one without whip.

Optional add ins/swaps:

If you eat dairy feel free to use regular yogurt and milk.
Swap maple syrup for a date if you want a more natural sugar source.
Add flax, chia or hemp hearts to increase nutrition.
Protein powder can be added if desired.

White Chicken Chili

October 10, 2019 by admin Leave a Comment

Today I am sharing my go to slow cooker meal. It’s delicious, super filling and pretty healthy (if you go light on the Fritos! lol). White Chicken Chili is the best, it’s super flavourful, takes basically no prep time. Perfect weeknight meal. Oh and you’ll have leftovers! Win!!

I love soups, stews and chilis in the fall and winter. I just find then so satisfying and super easy to make, but my husband isn’t a big soup fan. He’s a big strong man and likes a big plate of hearty food. He just doesn’t see soup as a meal. And he doesn’t like most chilis because tomatoes give him heartburn. So thats where this recipe saves the day. It’s hearty and there’s no tomatoes, it’s a serious winner. He actually asks for this meal regularly (could just be the Fritos!). And I happily oblige since it takes five minutes and it feeds us for days!

So lets run down what makes this recipe so great.

Canned Green Chilies, seriously yummy! Basically makes everything taste like queso blanco and adds delicious flavour to this chili
Jalapeños, add just the right amount of heat. Remove or don’t remove the seeds to adjust the heat to your liking. I like one with and one without.
White Beans, they make this chili so hearty and filling
Cream Cheese, this is what makes this chilli creamy. Yep, no cream in sight! It’s perfect and my secret weapon!
Spices, don’t skimp on the cumin! Heck add extra if you want!

This recipe really is one of those no recipe recipes. You chop a few ingredients and other then that just toss everything in and let the slow cooked do it’s magic. It’s really that simple! Add your favourite chili toppings and get to eating!

I hope you give this a try at your house, I know you won’t be disappointed!

White Chicken Chili

Creamy, spicy and delicious. This super easy slow cooker recipe is the perfect filling and delicious dinner.

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Prep Time 5

Cook Time 8

Total Time 8 5

Course: Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

Chili

3 chicken breasts
2 15 oz cans white beans, drained
2 4 oz cans green chilies
1 cup frozen corn
2 jalapeños, chopped (remove seeds and ribs for a mild chili)
1/2 onion, diced finely
4 oz cream cheese
2 cups low sodium chicken broth
3 tsp chili powder
1 tbsp cumin
salt and pepper to taste

Toppings

cheddar cheese, shredded
avocado, sliced
fritos or tortilla chips

Equipment

Slow Cooker

Method

Place chicken, beans, chilies, corn, jalapeños, onion, cream cheese and broth in you slow cooker. Add spices and stir. Place slow cooker on low for 8 hours or on high for 4.
Once chili is cooked remove chicken. Shred and return to the slow cooker. Taste broth and adjust seasonings accordingly.
Prepare desired toppings and serve.

Notes

Adapted from Cooking Classy.

Spiced Pear Galette with Maple Whipped Cream

October 1, 2019 by admin Leave a Comment

My first dessert recipe of fall is a spiced pear galette! And it’s topped with yummy maple whipped cream, I’m so excited to share it!

Fall and winter desserts are my favourite. Rich chocolates, spiced fruit and delicious pumpkin are by far my favourite flavours for dessert. So today I thought I would share a galette. It’s a fun and super simple twist on the classic fall apple pie!

A galette is essentially a freeform pie with only a bottom crust, it’s insanely easy and totally forgiving. It’s a rustic dessert, the edges should be jagged and rough. If you’ve even made pie you know that sometimes it’s not easy to get the dough perfectly rolled and placed. Although some of my ugliest pies have been the most delicious!

I chose pears for this dessert simply because they are one of my favourite fruits, there delicious and just don’t get as much attention as apples this time of year. I only started baking with them over Christmas last year, but I was blown away with the flavour they bring to a dessert. They’ve always been a favourite snack but now there a favourite dessert!

I decided to leave the skin on the pears in this dish, I find pear skin much softer then apple so I didn’t think it would be a problem. Plus it’s much prettier this way in my opinion.

Now as for the spice mix, I just used a classic apple pie spice, if you can’t buy the mix in store here’s a link to how to make it. I could have played around with the spices more but I really wanted a classic flavour with a twist. So I used lots of apple pie spice.

Now the whipped cream! Of course you could top your galette with deliciously creamy vanilla ice cream, but I thought a flavoured whipped cream would be better for this yummy dessert. So I added maple syrup instead of sugar to heavy whipping cream. It’s so yummy I now want to put it on everything!

This dessert would be perfect for Thanksgiving, or just a simple Sunday dinner. I hope you give it a try and love it as much as I do!

Spiced Pear Galette with Maple Whipped Cream

Spiced pear filling on top of rustic buttery pastry, finished with slightly sweet maple whipped cream.

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Prep Time 20

Cook Time 30

Chilling Time 1

Total Time 1 50

Servings: 6

Course: Dessert

Cuisine: American, French

Ingredients Method Notes

Ingredients

Crust

1 1/3 cup all purpose flour
1 tbsp sugar
1/2 tsp salt
1/4 cup butter, cold and cubed
1/4 cup shortening, cold and cubed
4-8 tbsp ice water

Filling

3-4 small pears, sliced (1/8 inch thick)
2 tbsp brown sugar
3/4 tsp apple pie spice
1 tsp corn starch
pinch salt
1 egg, beaten
turbinado sugar

Maple Whipped Cream

1 cup heavy cream
2 tbsp maple syrup (high quality)

Method

Crust

Whisk, flour, sugar and salt together in a medium bowl. Add shortening and butter. Using a pastry cutter or two forks cut the fat into the flour until it is the size of peas. Slowly add ice water 1-2 tbsp at a time until a ball starts to form.
Form dough into a disk, wrap and place in the fridge for 1 hour

Filling

Pre heat oven to 425 °F. Line a rimless baking sheet with parchment and set aside.
Combine sliced pears, sugar, apple pie spice, corn starch and salt in a bowl.
Flour the parchment lined baking sheet, roll pie dough out into a 9 inch rustic circle. Arrange pears in the centre of the dough leaving a 2-3 inch border. Fold border over fruit.
Egg wash the folded dough and sprinkle with turbinado sugar. Bake for 25-30 minutes, until fruit is cooked and crust is browned. Remove and allow to cool for at least 10 minutes before serving.

Whipping Cream

In a high sided bowl whip cream on high using a hand mixer. Continue to whip until soft peaks form, about 3-5 minutes. Add maple syrup. Whip for another 30 seconds to combine on medium high.
Serve galette slightly warm or at room temperature with a large helping of maple whipped cream.

Notes

Adapted from Grandma’s Berry Pie

Holiday Recipes

Cheddar Drop Biscuits

Ingredients

Method

Notes

Ingredients

Watermelon Strawberry Popsicles

Ingredients

Method

Notes

Black Widow Cocktail with Spun Sugar Webs

Ingredients

Method

Notes

Vegan Pumpkin Pie Smoothie

Ingredients

Method

Notes

White Chicken Chili

Ingredients

Equipment

Method

Notes

Spiced Pear Galette with Maple Whipped Cream

Ingredients

Method

Notes

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