Aloo Gobi Stew

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Aloo gobi, a classic Indian dish of curried potatoes and cauliflower, makes for a wonderfully nourishing stew. Full of veggies, it’ll offset all the holiday baking and sweets we lived on for the past month – it’s exactly the sort of thing we crave when January arrives. As with most curry dishes, it will improve with flavour after a day or two in the fridge, so it’s perfect for making on the weekend if you anticipate a busy week.

This stew is apparently one of Eddie Vedder‘s favourites – all the more reason to give it a try!

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Fun + Festive Candy Pretzel Sticks

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Looking for ways to keep kids busy during the holidays? This tasty treat is easy for little hands to make – and they don’t require the same dexterity decorating rolled sugar cookies with frosting and candy requires. They make sweet and salty treats that are fun for kids to package up and share with their friends.

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Pick up some chunky pretzels, and melt a small bowl of chopped white chocolate or chocolate chips – or pick up a tub of frosting and warm it for about 20 seconds in the microwave, until it’s a dippable consistency.

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Set out bowls of coloured sugar, sprinkles and small candies and let kids dip first in chocolate or frosting, then in sprinkles and candy; set aside on a parchment-lined sheet until set. That’s it! Fun, festive candy sticks for all!

Chocolate-ginger Molasses Crinkles

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‘Tis the season for holiday cookies, and this year these chewy Chocolate-ginger Molasses Crinkles have become one of our go-to recipes for Christmas cookie exchanges. They’re easy to make, fun for kids to roll in sugar, and combine warm cinnamon and ginger with deep chocolate flavour. The recipe makes over 2 dozen, so there’s enough to package up and give away, plus a few to nibble on! Cookies are also perfect for teachers, coaches and other people kids want to thank at this time of year.

Make sure you don’t overbake these; they need to stay chewy. They should be set around the edges, but still soft in the middle – they’ll firm up as they cool.

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Russian Tea Cakes

It’s holiday cookie season! This is one of our annual must-haves – Russian Tea Cakes, otherwise known as Mexican Wedding Cakes or in our house, Mom’s Nut Balls. They’re bite-sized shortbread balls made with finely chopped pecans or almonds (some even use hazelnuts), rolled in icing sugar while they’re still warm, which creates a sort of buttery frosting on the outside. Whatever you call them, they’re irresistible – and look delicious on a cookie tray, or bundled up in cellophane and tied with ribbon to give as a gift. Since they last well and are nice and compact, they’re also perfect for cookie exchange parties – it’s one of my go-to recipes.

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Chocolate Caramel Pecan Upside-Down Cake

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Elizabeth and Julie appeared on Your Morning in Toronto on Friday, talking about desserts you can make in your slow cooker – recipes from the new Family Slow Cooker cookbook, which is in stores now! We made coffee pots de creme, using the slow cooker in place of the usual bain marie (hot water bath), to ensure a moist, gentle heat, but we also had our Chocolate Caramel Pecan Upside Down Cake on display – a gooey treat that bakes up perfectly in the slow cooker – and slides right out, after it’s done! 

The edges of the pecan layer will get chewy, the center stays softer. This cake will make a lot of people happy!

 

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