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Pumpkin Maple Garlic-Herb Cornbread

It’s hard to think of Thanksgiving without pumpkin. Most pumpkins are harvested between late August and the end of October. This makes them a plentiful and inexpensive ingredient at that time. For us in Canada, Thanksgiving is celebrated in October, so pumpkins are naturally associated with the festive fall feast in some way or another.

Pumpkin cornbread paired with garlic-herb maple syrup evolved from the blending of Indigenous agricultural staples, early American colonial necessity, and the modern culinary trend of ‘swavory’ (sweet-and-savory) flavor pairing. This specific dish represents a multi-century journey where rustic survival foods transformed into gourmet comfort food.

Maple syrup has an earthy, woodsy undertone that pairs naturally with pungent garlic and robust woody herbs. Infusing these savory elements into the syrup bridges the gap between the naturally sweet pumpkin cornbread and savory dinner mains (like chili, roast turkey, or holiday pork meals).

Today, this combination is celebrated because the moisture of the pumpkin keeps the cornbread from drying out, while the garlic-herb syrup cuts through the rich sweetness, creating a balanced, high-end culinary experience out of simple harvest ingredients.

With Thanksgiving just a few days away, I thought this cornbread would be a great addition to our holiday meal.

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 Pumpkin Maple Garlic-Herb Cornbread
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Rating: 5
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Course side dish
Cuisine North American
Keyword pumpkin cornbread w/ cinnamon honey butter
Servings
MINI LOAVES
Ingredients
Herb-Garlic Savory Syrup
Pumpkin Cornbread
Course side dish
Cuisine North American
Keyword pumpkin cornbread w/ cinnamon honey butter
Servings
MINI LOAVES
Ingredients
Herb-Garlic Savory Syrup
Pumpkin Cornbread
Votes: 1
Rating: 5
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Instructions
Herb-Garlic Savory Syrup
  1. Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & the liquid is clear.
  2. Whisk in the Italian seasoning & minced garlic. Bring the mixture to a gentle boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils.
  3. Remove from heat, cover & let syrup steep for at least 20-30 minutes. Pour syrup through a fine mesh strainer to remove the fine particles of dried herbs.
Pumpkin Cornbread
  1. Preheat oven to 375 F. Line 8 mini loaf pans with paper liners.
  2. Combine the cornmeal, flour, baking powder & salt in a large bowl.
  3. In a medium bowl, vigorously whisk the pumpkin puree, garlic-herb savory syrup, melted butter, milk & eggs until completely smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold with a spatula just until the flour disappears to avoid a tough texture. Spread the batter evenly into prepared mini pans & sprinkle pepita seeds on top.
  5. Bake for 23 - 28 minutes. A toothpick inserted into the center should come out clean but do NOT OVERBAKE. For a nice moist texture, lean to almost an underbaked cake rather than overbaked.
Recipe Notes

• Dried Cranberries are sweeter than fresh so toss them in hot water for 5 minutes to plump them up, then drain them completely before adding to batter.
• Toss your prepared cranberries with 1 teaspoon of flour (this keeps them from sinking to the bottom of the cornbread). Fold them into the batter at the very end, right after the wet & dry ingredients are just combined.

Apricot Root Veg Cheesecakes

With our Canadian Thanksgiving holiday right around the corner I wanted to feature these ‘fabulous fall cheesecakes’ as a dessert option for the occasion.

Traditional Thanksgiving desserts (like pecan pie, pumpkin pie, and dense cheesecakes) are notoriously heavy at the end of a massive turkey feast. The bright orange zest and sharp fresh ginger in these cheesecake desserts cuts through the heavy dairy and earthiness of the root vegetables. Because they are individual size, they offer a lighter, refreshing alternative that guests can comfortably enjoy after a heavy meal.

Think of it as a creative cross between a morning-glory spiced root vegetable cake and a classic New York mini cheesecake. The combination of carrots, parsnips, and beets mirrors the exact crops pulled from the ground during the late-summer and autumn harvest. The heavy rotation of cinnamon, cardamom, and fresh grated ginger immediately evokes classic cozy fall baking. The natural colors from the grated orange carrots, deep red beets, and golden-orange dried apricots create a gorgeous, rustic autumn palette and the use of pepita seeds (pumpkin seeds) adds an earthy crunch that is distinctly seasonal, pairing beautifully with the sweet crunch of the brown sugar streusel.

Because these cheesecake/muffins contain a baked cream cheese layer and fresh root vegetables, they actually taste better the next day, served cold, (they are so good cold) as the warm spices and ginger infuse into the cream cheese. This is an added bonus when it comes to all the preparation needed for the turkey feast alone.

In October of 2025, we published a version of this ‘apricot root vegetable’ combination in a cake format. Brion & I just loved it, so this year I though I would bring the idea back to life in a cheesecake form. Worked out great!

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 Apricot Veg Cheesecakes
Votes: 1
Rating: 5
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Course dessert
Cuisine British
Keyword mini apricot veg cheesecakes
Servings
LARGE
Ingredients
Streusel Crumb Topping
Vegetable Cake
Ginger Cream Cheesecake Filling
Glaze (optional)
Course dessert
Cuisine British
Keyword mini apricot veg cheesecakes
Servings
LARGE
Ingredients
Streusel Crumb Topping
Vegetable Cake
Ginger Cream Cheesecake Filling
Glaze (optional)
Votes: 1
Rating: 5
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Instructions
Streusel
  1. In a small bowl, whisk together flour, brown sugar & cinnamon. Add cooled melted butter & whisk with a fork to make coarse crumbs. Set aside.
Ginger Cream Filling
  1. In a small bowl, beat softened cream cheese, egg, sugar, ginger & flour just to combine. Set aside.
Cake Batter
  1. Preheat oven to 350 F. Line 8 muffin cups with large paper liners.
  2. Finely dice the apricots & set aside. Peel & finely grate beets. Place between paper towels to absorb some of the juice (and color). Finely grate carrots & parsnips & place in a large bowl. Zest an orange & add to the vegetables in the bowl.
  3. Pour in the syrup, eggs & olive oil & blotted beets. Using a fork, mix batter to just combine. Fold in the flour, spices, baking powder, baking soda & salt.
  4. Add apricots to the bowl along with the nuts/seeds, then mix everything until just combined but DO NOT OVERMIX.
Assembly
  1. Place a scoop of cake batter in the bottom of 8 lined muffin cups. Gently make a small depression in the center of each. Divide the ginger cream filling between the 8 cups placing a generous spoonful in the depression.
  2. Top the filling with the remaining cake batter. Spoon the streusel over each cheesecake/muffin.
  3. Bake about 28-30 minutes or until the cheesecakes test done with a toothpick. Remove from oven & cool 5 minutes in the pan then transfer to a wire rack to cool completely.
  4. If using glaze, whisk powdered sugar with milk, start with a tsp of milk & add more if needed to reach desired consistency. Drizzle over cooled cheesecake/muffins.
Recipe Notes

If you are like me, maple syrup is not something I usually have on hand. Here's a good substitute ... 1/2 cup brown sugar, 1/4 cup water & 1/4 tsp maple extract. Place the sugar & water in a small saucepan. Simmer on low heat, stirring frequently, until sugar is dissolved & mixture thickens slightly, 3-5 minutes. Stir in maple extract (adjust to taste). Allow to cool before using (mixture thickens as it cools).
• I made these a large size but do them in whatever size your occasion calls for.

Couscous Porcupine Meatballs

Couscous porcupine meatballs are an innovative twist on the traditional meatball dish, incorporating the unique texture and taste of couscous. These meatballs get their name because the couscous, added to the beef meatball mixture pokes out of the meatballs once cooked, and hints towards looking like a porcupine! During the Depression era when conservation cooking was needed, an early version of this recipe was created by adding rice (which was cheaper than protein) to ground beef to extend the meat. Versions of this recipe were passed down and changed as Campbell’s condensed soup became the sauce base.

The base of the meatballs is usually a blend of ground meat, often beef or turkey, mixed with seasonings and herbs to create a rich and flavorful profile. The addition of couscous not only adds an interesting texture but also makes the meatballs lighter and more absorbent, allowing them to soak up sauces and flavors from accompanying dishes. This combination creates an amazing contrast in each bite – the tender, juicy meat complemented by the slightly chewy, grainy texture of the couscous.

These meatballs are versatile and can be adapted to suit a range of cuisines and flavors. They can be spiced up with a variety of seasonings, from traditional Italian herbs to garlic and onion powder, or even a dash of cumin. Cooking methods for couscous porcupine meatballs vary, with options like baking, frying, or simmering in sauce, each method imparting a different texture and flavor to the dish.

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 Couscous Porcupine Meatballs
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Middle Eastern
Keyword couscous porcupine meatballs
Servings
Ingredients
Meatballs
Creamy Alfredo Sauce
Course Main Dish
Cuisine Middle Eastern
Keyword couscous porcupine meatballs
Servings
Ingredients
Meatballs
Creamy Alfredo Sauce
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. In a shallow bowl, pour hot water (or chicken broth) over the uncooked couscous, cover for 5 minutes, and fluff with a fork. Let it cool slightly.
  2. In a large mixing bowl, combine the fluffed couscous, ground meat, egg, Italian seasoning, garlic & onion powder, red pepper flakes, salt & pepper. Gently combine mixture making sure not to OVERMIX.
  3. Divide mixture into 20 portions & roll into tightly packed meatballs. The expanding couscous will stick out slightly as it cooks, giving them the signature ‘porcupine’ look.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs & brown on all sides (about 8–10 minutes). They don't need to be fully cooked through yet. Remove & set aside on a plate.
Sauce
  1. In the same skillet, melt the butter over medium heat. Add the minced garlic & cook until fragrant (about 1 minute). Pour in the heavy cream & bring to a gentle simmer.
  2. Stir in the Parmesan cheese & paprika (if using). Allow the sauce to thicken for 3–4 minutes. Place the browned meatballs back into the simmering sauce. Cover the skillet, reduce the heat to low & cook for about 15 minutes, or until the meatballs are cooked through & the couscous is tender.
  3. Garnish with green onions. Nice served with roasted potatoes or over egg noodles.

Oktoberfest Dampfnudel w/ Blackberry & Vanilla Sauce

CELEBRATING OKTOBERFEST (SEPT 19-OCT 4 /2026)

Come Autumn and Oktoberfest celebrations will be cropping up all over Canada.  It’s come to be known as a beer festival in modern culture that lasts for 16 to 18 days from the period between mid or late September lasting until the first weekend of October.

Oktoberfest in Munich, Germany started back in the 1800s and was quite unlike the dancing-on-benches festival of today. The very first Oktoberfest was actually the wedding celebration of King Ludwig I and Princess Therese on October 12th, 1810. During that particular celebration, the citizens of Munich were invited to the party as well and they just never wanted it to end. The ‘Oktoberfest’ tradition has carried on ever since. 

The world’s largest Oktoberfest is held annually in Munich, Germany but Oktoberfest is also quite popular around the world. The largest Oktoberfest celebration in Western Canada is being held for the fourth year here, in our city of Edmonton, Alberta from September 18–26 and October 2+3. Edmonton’s Ice District was transformed into a ‘Bavarian wonderland’ with a 30,000-square foot tent where visitors could sample traditional German dishes, including schnitzels, sausages, sauerkraut, pretzels and strudels provided by local and international chefs. Beer and beverages are being provided by Fahr Brewery, Erdinger, Wild Rose & Big Rock Brewery, Blindman Brewing, Rival Trade Brewing, Troubled Tea/Troubled Monk and Molson Canadian. The all-ages event included a number of family-friendly activities and live music by a mix of traditional German bands and other entertainers.

From pork sausages and roast chicken to potato pancakes and Oktoberfest desserts like Dampfnudel, there’s something for everyone at Oktoberfest.

The connection between the Dampfnudel and Oktoberfest is rooted in Bavarian-style cultural tradition, practical festival dining, and local family heritage. Dampfnudel is a traditional German dumpling that is soft and fluffy on top with a golden, caramelized crust on the bottom. They are served warm, swimming in a rich, creamy vanilla custard sauce and occasionally paired with fruit compotes. While you generally will not find these yeast dumplings inside the high-energy main beer tents, they are a staple at traditional food stalls, coffee tents, and pastry kitchens situated around the festival grounds.

The history of the dampfnudel dates back centuries and is rooted in Southern German folk tradition. According to a famous German legend from the Thirty Years’ War (1618–1648), a Swedish cavalry unit arrived at the small town of Freckenfeld in the Palatinate (Pfalz) region. The soldiers threatened to plunder and destroy the village unless they were given a steep ransom. A master baker named Johannes Muck stepped up to save the town. Utilizing limited resources of flour, water, and yeast, he and his wife frantically cooked 1,286 dampfnudeln to feed the entire hungry army. The soldiers were so satisfied with the hot meal that they spared the town and moved on (the regional variation of dampfnudel popular in the Palatinate, is steamed in salted water and served alongside potato soup or gravy). Today, the town’s historical gate (Dampfnudeltor) features 1,286 stone bumps mimicking the buns, and the dumpling is proudly featured on Freckenfeld’s official coat of arms.

In Bavarian culture, there is a concept called Boden erschaffen (creating a base or lining the stomach) before or during a heavy drinking session. Dampfnudeln are dense, yeast-heavy, carbohydrate-loaded sweet rolls that excel at absorbing alcohol. While savory foods like pork knuckles and pretzels do most of the heavy lifting during the day, the dampfnudel acts as the ultimate evening comfort food. It satisfies sugar cravings induced by hours of drinking while mitigating the effects of the strong Oktoberfest beer on the stomach.

At a festival that serves millions of people in just over two weeks, efficiency is key. However, dampfnudel cannot easily be pre-made or mass-produced in a factory because they dry out and lose their signature pillowy texture. To maintain authenticity, Oktoberfest dessert kitchens and specialized bakery stalls set up massive, heavy-lidded steaming stations. They bake fresh batches continually throughout the day. The resulting scent of caramelized sugar, warm yeast, and bubbling vanilla sauce wafts through the fairgrounds, acting as a natural magnet for hungry festival-goers looking for an alternative to roasted meats.

Brion & I are acknowledging the tradition today with some Oktoberfest Dampfnudel with blackberry & vanilla sauces. Festive flavor in every bite!

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 Oktoberfest Dampfnudel w/ Blackberry & Vanilla Sauce
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword dampfnudel
Servings
Ingredients
Dampfnudel
Blackberry Sauce
Vanilla Sauce
Poaching Liquid
Course dessert
Cuisine German
Keyword dampfnudel
Servings
Ingredients
Dampfnudel
Blackberry Sauce
Vanilla Sauce
Poaching Liquid
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. Warm the ⅔ cup of full-fat milk until it is lukewarm. Stir a pinch of sugar into the warm milk, then stir in the yeast. Leave it undisturbed for 5 to 10 minutes until a frothy.
  2. In a large mixing bowl, combine flour & the remaining ½ cup sugar. Make a well in the center. Pour in the frothy yeast milk, lightly beaten eggs, & melted butter.
  3. Using your hands, bring the ingredients together into a rough dough. If the dough feels too wet, sprinkle in an extra tablespoon of flour. If it feels too stiff, add a tiny splash of extra milk.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 10 minutes until it forms a soft, smooth, elastic skin. Flatten the dough slightly, scatter the finely grated lemon zest on top & knead for another minute until evenly distributed.
  5. Grease a bowl with a small amount of vegetable oil. Place the dough ball inside, turning it once to coat it in the oil. Cover the bowl tightly with plastic wrap or a clean damp towel. Leave it to rise in a warm, draft-free area for 1 to 1 1/2 hours until it has visibly doubled in size.
Blackberry Sauce
  1. Meanwhile, put blackberries, orange juice, sugar & a pinch of cinnamon directly into a medium saucepan. Place the pan over medium-high heat & stir gently until the sugar completely dissolves and the liquid starts to bubble. Lower the heat to a gentle simmer & cook for 8 to 10 minutes. Use the back of a wooden spoon or a potato masher to lightly crush the blackberries to release their juices. The sauce is ready when the berries are soft & the liquid has reduced into a glossy, pourable sauce. (Note: Blackberry seeds are quite large. If you prefer a completely smooth sauce, press the finished mixture through a fine-mesh sieve with a spoon before serving). Keep the sauce warm or let it cool slightly to serve at room temperature. Set aside.
Vanilla Sauce
  1. Heat the milk & cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla, flour, sugar & cardamom together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth & thick enough to coat the back of a spoon. Remove from the heat & set aside. Cover the surface of the sauce with cling film, to prevent skin forming.
Shape & Rise Dumplings
  1. Gently press your fist into the center of the risen dough to deflate it & knock the large air bubbles out. Turn the dough onto a lightly floured surface. Divide it evenly into 12 separate pieces. Roll each piece against the counter using a cupped hand to shape them into smooth, tight balls.
  2. In a large, cold, non-stick sauté pan, add the POACHING LIQUID ingredients. Place the pan over medium heat for about 5 minutes, stirring until the butter melts & the sugar dissolves completely. Remove from the heat. Place the 12 dough balls into the warm liquid, leaving a bit of space between them. They must all sit flat on the base of the pan. Cover the pan with its tight lid & let them sit off the heat for 15 minutes. They will expand & puff up.
Steam/Caramelize
  1. Place the tightly covered pan over a low-to-medium heat setting. Cook covered for 25 to 30 minutes. CRITICAL RULE: Do NOT open the lid at any point during these 30 minutes. If you lift the lid, the trapped steam will escape instantly, causing the pillowy dumplings to collapse and turn dense.
  2. Toward the end of the cooking time, you will hear a distinct crackling or sizzling sound. This means the milk liquid has fully evaporated & the dumplings are beginning to fry in the remaining butter & sugar. Once the 30 minutes are up, remove the lid. Cook for an additional 5 to 10 minutes. The tops will remain snowy white & pillowy-soft, while the heat fries the bottom of the dumplings into a rich, dark-golden, crunchy caramel crust.
  3. Carefully lift dampfnudel out of pan with a spatula & serve immediately with warm blackberry & vanilla sauces.

Apricot Chicken & Orzotto

Apricot chicken is a retro 1970s comfort food originally made from chicken, apricot nectar and French onion soup mix. Traditionally served over plain boiled rice, modern upgrades have combined the two concepts into an ‘apricot chicken orzotto’, infusing orzo pasta directly with the sweet-and-savory onion and apricot reduction utilizing creamy Italian rice/pasta methods.

The ‘creator’ of apricot chicken, and when it was created, is up for debate, but the idea was helped along by the manufacture of apricot nectar, which started in the late ’40s, and the invention of Lipton Company’s dried onion soup mix in the US in 1952. 

By the time the ’70s rolled around many households were filling their baking dishes with this hearty sweet and savory dish featuring the classic three ingredients.  

It’s such a versatile dish, it’s easy to see why you would want to re-invent the dish with new flavors. People are now experimenting with adding curry powder, apricot jam, coriander, cayenne pepper, Dijon mustard, leek and celery to their apricot chickens.

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 Apricot Chicken & Orzotto
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Rating: 5
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Course Main Dish
Cuisine American
Keyword apricot chicken orzotto
Servings
Ingredients
Chicken
Apricot Orzotto
Course Main Dish
Cuisine American
Keyword apricot chicken orzotto
Servings
Ingredients
Chicken
Apricot Orzotto
Votes: 1
Rating: 5
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Instructions
Chicken
  1. Rub chicken breasts with oil & spices. Grill over medium-high heat until charred & cooked through, about 6-7 minutes per side, until an internal temperature of 165 F. is reached. Let rest keeping warm.
Apricot Orzotto
  1. Mix warm vegetable broth & apricot puree together in a small pot over low heat. Keeping this liquid mixture warm ensures the orzo cooks evenly.
  2. Melt 1 Tbsp of butter with the olive oil in a large skillet over medium heat. Add the sliced leek & cook for 2 to 3 minutes until translucent & soft. Add the dry orzo pasta directly to the skillet. Stir constantly for 1 to 2 minutes until the pasta grains are well-coated & smell slightly toasty.
  3. Pour in the dry white wine (veg broth). Stir continuously until the orzo completely absorbs the wine, which takes about 1 minute. Add 1 cup of the warm apricot-broth mixture to the orzo. Reduce the heat to medium-low so it gently simmers. Stir frequently to release the starches.
  4. Once the liquid is mostly absorbed, add another ladleful of broth. Repeat this process for 12 to 14 minutes, stirring often, until the orzo is tender & nestled in the thick, creamy sauce.
  5. Remove the skillet from the heat source. Vigorously stir in the remaining 1 tablespoon of butter, grated Parmesan cheese (or cheese of choice), fresh thyme or basil leaves until completely melted & glossy. Taste the orzotto & season generously with salt & black pepper to balance the fruit's sweetness.
Serving
  1. Place apricot orzotto on a serving platter. Slice grilled chicken breasts & place them on top of orzotto. Serve immediately.

German Cheesecake-Swirl Plum Cake

Plum cake, a beloved dessert in Germany that spans the gap between summer and autumn. German plum cake, also known as ‘Zwetschgenkuchen’ is a culinary highlight in late summer and autumn in Germany. It is no secret that Germans love both seasonal fruit and streusel and when plum season is on, you will find all kinds of German plum recipes from plum dumplings to plum butter, and especially this cake.

Variations of the German specialty exist where some versions are made with a shortbread pastry verses a yeast dough, some have streusel – some do not – some are round, others are rectangular. One thing for sure is that they all use the plump, sweet, juicy European plums also known as Italian Prune Plums or Empress Plums. This variety is ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking.

When I was growing up and my mother used Italian Prune Plums in her canning or baking, I just thought it was because they were available at the time. I had no idea that they played such a special part in German baking until I was older.

This particular ‘elevated’ German zwetschgenkuchen features juicy plums baked over a creamy cheesecake layer and spiced cake base, topped with a crunchy pepita streusel. Yum!

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 German Cheesecake-Swirl Plum Cake
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword German cheesecake-swirl plum cake
Servings
Ingredients
Plums
Cheesecake Layer
Pepita Streusel
Spiced Cake Batter
Course dessert
Cuisine German
Keyword German cheesecake-swirl plum cake
Servings
Ingredients
Plums
Cheesecake Layer
Pepita Streusel
Spiced Cake Batter
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Spray with cooking spray or lightly butter a 9-inch springform pan. Set aside. Cut plums into quarters & set aside.
Cheesecake
  1. In a separate medium bowl, beat the cream cheese, sugar, egg, vanilla extract & cornstarch together until completely smooth & free of lumps. Set aside in refrigerator.
Streusel
  1. In the bowl, using a mixer, combine the flour, chopped pepitas, sugar & cinnamon. Add the soft butter & beat until everything is combined & the crumbs have a coarse, distinctly textured crumble (about 30 seconds to 1 minute). Set aside.
Spiced Cake Batter
  1. In a large bowl, combine the flour, baking powder, ground cardamom & black pepper. Add sugar, vanilla, lemon zest, butter & eggs. Beat at a low speed with a mixer until combined, then increase speed to medium-high & beat until smooth, about 1-2 minutes.
Assembly/Baking
  1. Spread spiced cake batter evenly into the bottom of prepared pan. Top with cheesecake batter, spreading evenly over the cake batter leaving a narrow 1/2-inch border around the outside edge. Gently drag a butter knife through both layers in a fiqure-8 pattern to create a subtle marble effect.
  2. Gently place plum slices in a concentric pattern directly on top of the cheesecake layer. Push them skin side down so the juices pool in the plum skins.
  3. Using your fingers, sprinkle the pepita streusel evenly on top of the plums.
  4. Bake for 55 to 60 minutes or until the top of the cake is lightly golden & the center no longer jiggles. Test with a skewer in the center for doneness.
  5. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform. Let cool to room temperature before serving so the cheesecake layer can fully set.
  6. Serves 12
Recipe Notes

• If you prefer, swap the pepita seeds for 1/4 cup of old-fashioned rolled oats to create a crisp, textured crumble.
• If using pepita seeds, toast seeds in a dry skillet over medium heat for 3 to 4 minutes until they are fragrant & lightly golden before chopping them. Let them cool completely before mixing them into the streusel so they do not melt other ingredients.

Zucchini Ranch Meatloaf

‘Meatloaf’ has been a household word for generations, and for good reason; it’s delicious, filling, and well …. meaty. Not to mention it makes out-of-this-world sandwiches the next day! There are so many ways you can make it, and everyone seems to have their own favorite recipe they swear by.

But there is just something about a meatloaf sandwich that can take you back to the ‘good old days’ and make everything seem right with the world. Let’s face it, we make meatloaf so we can have leftovers. Meatloaf is better the second day anyway, and I can’t think of a better way to eat it than in an incredible sandwich. Oh, and this is not just a cold meatloaf sandwich, this is hot and heavenly!

Start with a meatloaf that is perfectly seasoned and baked to perfection and you can’t go wrong. Make it a grilled sandwich. Pan grilling it will not only warm it up but give a nice crust to the meatloaf that will elevate your sandwich to the next level.

One of the secrets to keeping this meatloaf juicy — even the leftovers — is grated zucchini. Dispersed throughout the meaty mixture, the tender vegetable helps the meatloaf keep its moisture. Zucchini can be added to many different types of meatloaf, including turkey, beef, and veal. 

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 Zucchini Ranch Meatloaf
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Keyword zucchini ranch meatloaf
Servings
Ingredients
Keyword zucchini ranch meatloaf
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Lightly grease a 9 x 5-inch loaf pan.
  2. In a large bowl, place meat combo (of choice), cheese, breadcrumbs, zucchini, onions, egg & ranch seasoning mix. Using a fork, combine well but DO NOT overmix.
  3. Place mixture in loaf pan, pressing down gently. Brush BBQ sauce over meatloaf.
  4. Bake until no longer pink in the center, about 45-60 minutes. An instant-read thermometer inserted into the center should read at least 165 F.
Recipe Notes

• Definitely, the two 'secret' ingredients in this meatloaf are zucchini & ranch dressing seasoning!

Baked Salmon Meatballs w/ Avocado Sauce

Baked salmon meatballs with avocado sauce is a modern fusion dish that combines the ancient tradition of fish balls and meatballs with the more recent culinary trend of pairing salmon with avocado. This dish emerged in the early 21st century as chefs and home cooks sought healthier, low-carb alternatives to traditional meatballs. 

As a popular and versatile fish, salmon is prepared in many ways across the globe. The baked variety reflects a more recent focus on low-fat, oven-cooked meals. The creamy avocado sauce paired with salmon meatballs is a modern culinary invention. It differs from traditional guacamole, often incorporating ingredients like Greek yogurt or sour cream to create a tangy, creamy consistency. 

The combination of salmon and avocado is celebrated as a ‘perfect pairing’ due to their complementary characteristics. Both are rich in ‘good fats’ that provide a similar luxurious, creamy mouthfeel.

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 Baked Salmon Meatballs w/ Avocado Sauce
Votes: 1
Rating: 5
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Course Main Dish
Cuisine European
Keyword baked salmon meatballs w/ avocado sauce
Servings
Ingredients
Salmon Meatballs
Avocado Sauce
Course Main Dish
Cuisine European
Keyword baked salmon meatballs w/ avocado sauce
Servings
Ingredients
Salmon Meatballs
Avocado Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Salmon Meatballs
  1. Preheat oven to 350 F. Coat a large baking sheet with spray.
  2. Place salmon in the bowl of a food processor. Pulse until finely chopped, scraping down sides as necessary. Transfer to a large bowl.
  3. Add onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika & oregano. Using a fork, stir to combine.
  4. Using a 2 Tbsp scoop, portion the salmon mixture to form meatballs. Place salmon balls on the prepared baking sheet, spacing evenly.
  5. Bake until the salmon balls are firm to the touch & cooked through, 15-18 minutes. Serve with avocado sauce.
Avocado Sauce
  1. In a food processor, add all sauce ingredients making sure you discard any black spots on the avocado flesh or the sauce will be bitter.
  2. Process the avocado sauce on high speed until smooth. Serve on the side or spoon over the salmon balls.
Recipe Notes

• You will note in my blog picture I rolled the salmon balls in the avocado sauce so they would be evenly covered, just personal preference. I also cut them in half for the sake of the picture to show the insides of the balls.

Grape & Gouda Cookies

It’s autumn and that means it’s grape season. Grapes come in a variety of colors and types such as seedless or with seeds, table grapes or wine grapes. One thing I’ve noticed on the internet is that there are unlimited recipes for everything imaginable using grapes except cookie recipes.

Red grape and gouda cheese cookies are a gourmet twist on traditional baking that transforms classic charcuterie elements into portable, sweet and savory pastry.

I have been doing a bit of recipe development to come up with a cookie recipe that used grapes without ending up with a soggy mess due to the water content of grapes. The approach I took was to first make a thick jelly from the grapes for the filling keeping it slightly tart. To give the cookie some texture, I used oatmeal and pepita seeds in the dough. By forming it into the classic ‘thumbprint’ shape gives you a nice depression for the jelly, gouda and fresh grapes. The experiment worked out quite well giving a very unique seasonal cookie.

Grape based baking such as crisp, tarts, cake, galette or pie strictly aligns with the fall grape harvest but since grapes are available all year long its nice to have lots of choices to make use of them, right?!

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 Grape & Gouda Cookies
Votes: 1
Rating: 5
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Course dessert
Cuisine Canadian
Keyword Grape & Gouda Cookies
Servings
Ingredients
Grape Jelly Filling
Cookie Dough
Gouda
Course dessert
Cuisine Canadian
Keyword Grape & Gouda Cookies
Servings
Ingredients
Grape Jelly Filling
Cookie Dough
Gouda
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Grape Jelly Filling
  1. Wash & halve the grapes. In a small saucepan, combine all filling ingredients. Stir everything together & bring it to a gentle simmer over medium heat. Allow mixture to simmer for about 5-7 minutes until grapes soften & mixture thickens. When cooked, pour through a fine mesh strainer to extract the grape skins. Set aside until ready to use.
Cookie Dough
  1. In a bowl, combine flour, oatmeal, baking soda, salt & pepita seeds. Set aside.
  2. In a large bowl, cream the butter & sugars until light & fluffy. This should take about 3 minutes.
  3. Beat in eggs & vanilla until fully combined. Gradually add dry mixture to wet ingredients, mixing until JUST combined. Place dough in refrigerator for about 30 minutes.
Assembly/Baking
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper. If you prefer a bit of a fancier look for the cookies, use large paper muffin cups and just set them directly on the baking sheet.
  2. Halve the 42 grapes needed for topping the cookies. Cut gouda cheese into 1/2-inch cubes.
  3. Using a cookie scoop, scoop dough either directly on the parchment paper or into the paper cups. In the center of each cookie make a fairly deep depression. Place grape jelly filling in the depression (don’t be afraid to use a generous amount of grape jelly in each cookie. Since the ‘jelly’ is very thick it adds flavor but doesn’t run out during baking). Top it with a cube of gouda cheese. Next place 3 grape halves over the cheese.
  4. Bake cookies for about 12-15 minutes or until the edges are slightly browned. Remove the cookies from the oven & allow to cook on the baking sheet for about 5 minutes before transferring them to a wire rack. Remove paper cups (if using) to show the fluted edge.
Recipe Notes

• Cookies containing grapes soften after a few days due to moisture migration. Water inside the fruit slowly moves out into the drier cookie dough. Sugar in the cookies then traps this extra water, making the whole cookie soft and moist. Make sure to store cookies in the refrigerator & it is best to use them within a couple of days due to the softening of the cookie.

Himbasha – Ethiopian Bread

This stylish Ethiopian celebratory flatbread derives its unique elements from the hand styled wheel design and its mildly sweet flavor. It was probably initially baked over coals. The Himbasha baking tradition dates back centuries in the mountainous terrain shared by Eritrea and Ethiopia where wheat and aromatic spices like cardamom grew. Communities used the large, round bread as a focal point for hospitality, family bonding, religion and even in a first-birthday ritual to give a child strength.

Over generations, families have passed down their recipes, adding their own personal touches. Himbasha is more than food; it is a cultural symbol of warmth, family, and festivity. While both Eritrean and Ethiopian countries enjoy Himbasha (or Ambasha in Ethiopia), there are differences. Eritrean Himbasha is thicker, sweeter, and often more elaborately decorated, with cardamom, raisins and black sesame seeds. Ethiopian Himbasha is, on the other hand, flatter, less sweet and sometimes includes spices like nutmeg. Decorations are simpler. In short, Eritrean Himbasha is rich and celebratory, while Ethiopian Himbasha is lighter and more everyday‑friendly.

The symbolism behind the wheel pattern design serves as a visual metaphor for the community, family, and interconnectedness. The concentric circles radiating outward from the center point symbolize shared roots and expanding blessings. In some traditional interpretations, the spoked shape represents a wagon wheel, symbolizing life’s journey, continuous movement and future prosperity. The scored intersecting lines split the round loaf into uniform, wedge-shaped segments. Because Himbasha is a celebratory bread meant for gatherings, this design allows hosts to easily pull apart and share the loaf evenly among guests without needing a knife at the table. Scoring the dough prevents the flatbread from puffing up unevenly or inflating like a balloon while baking. It ensures a consistent, beautifully flat and evenly baked crust.

We have enjoyed having the pleasure of a wonderful Ethiopian family next door for many years. Recently, Brion & I were away and had them look after our home in our absence. When we returned, I wanted to make something for them that I thought would have special meaning. The Himbasha bread seemed appropriate … and it was.

Print Recipe
 Himbasha - Ethiopian Bread
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine Ethiopia
Keyword Himbasha - Ethiopian Bread
Servings
Ingredients
Course dessert
Cuisine Ethiopia
Keyword Himbasha - Ethiopian Bread
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Yeast Mixture
  1. Mix the lukewarm water, yeast & 1 teaspoon of sugar in a small bowl. Let it sit for 5–10 minutes until it becomes frothy & bubbly.
Dough Base
  1. In a large bowl, whisk together the flour, 1/3 cup sugar, cardamom, ginger & salt. Make a well in the center. Pour in the yeast mixture, warm milk & oil/butter. Stir until a shaggy dough forms. If using raisins, fold them in now. Turn the dough onto a floured surface. Knead for 8–10 minutes until it is smooth and elastic.
First Rise
  1. Place the dough in a lightly oiled bowl. Cover it with a damp cloth. Let it rise in a draft-free area for 1-1 1/2 hours, or until it doubles in size.
Deflate & Press Dough
  1. Punch down the dough. Form into a smooth ball. Grease a large baking sheet (or a 12-inch pizza pan). Press & roll the dough directly onto the pan into a flat, even circle about 1/2-inch thick.
Create Traditional Pattern
  1. For the cleanest lines, use a very sharp knife. Try to cut about 1/4-inch deep into the dough. If you cut too shallowly, the pattern will disappear as the bread rises; if you cut too deeply, the dough segments will completely separate.
  2. The Outer Ring: Cut a clean circle roughly 1/2-inch to 1-inch inside the outer edge of your loaf. This creates the distinct 'crust' rim.
  3. The Main Spokes (The Cross): Cut one vertical line straight down the center & one horizontal line straight across the center. You now have 4 equal quadrants.
  4. The Sub-Spokes: Cut a diagonal line through each of those 4 quadrants. You will now have 8 distinct, triangle-shaped segments radiating from the center.
  5. The Traditional Leaf Details: Inside each of the 8 triangles, use the tip of your knife to gently score a central line down the middle of the segment, then score smaller diagonal lines branching off it (like the veins of a leaf).
  6. The Fork Pricks: Take a standard dinner fork & prick dots along the main spokes & around the outer border. This adds the traditional texture and anchors the dough. Sprinkle the black sesame seeds evenly over the top, pressing them LIGHTLY into the dough. Tip: If your knife is sticking to the dough while scoring, dip the blade in a little bit of vegetable oil or flour between cuts.
Second Rise/Bake
  1. Cover loosely & let rise for 20–30 minutes. Preheat oven to 350 F. Bake for 25–30 minutes until the top is beautifully golden brown & the bottom sounds hollow when tapped.
Honey-Butter Glaze
  1. While the bread is in its final 5 minutes of baking, melt the butter in a small saucepan or microwave-safe bowl. Stir in the honey until it completely dissolves into the warm butter.
  2. The absolute secret to a perfect glaze is timing. The moment you pull the Himbasha out of the oven, brush the glaze generously over the boiling hot bread using a pastry brush. The hot bread will instantly drink up the honey-butter, keeping the interior incredibly moist while leaving a dazzling, tacky, sweet sheen on the top.
  3. Let the bread sit on the baking sheet for 5 minutes, then carefully transfer it to a wire cooling rack so the bottom doesn't get soggy.