Ingredient: cinnamon

Roast Pork Tenderloin w/Blackberry Rhubarb Chutney

Unusual fruit chutneys are growing in popularity with our developing taste for condiments that contain less sweet and more spice. Chutney, pronounced ‘chuht-nee’, refers to a family of condiments from South Asian cuisine. While Chutneys are most often associated with India, they’re also popular in Africa and the Caribbean islands.

They can be fresh or cooked and are made from a wide variety of ingredients usually from some concoction of fruits and/ or vegetables and spices. They range in flavor from sweet or sour, spicy or mild, or any combination of these, while their texture can be thin or chunky. Some compare chutneys to a relish and others to a jam. Chutney is most often used to balance a dish and may be on the sweet and tart side or provide a spicy and hot flavor. To add to the confusion, many times chutney is also mistakenly called a relish (and vice versa) but there are subtle differences between the two. Relishes tend to be a bit sweeter, while Chutneys are more on the savory side. Chutneys are cooked slowly, are more likely to be chunkier and have a consistency that is much like preserves while relishes are barely cooked, rarely use any sugar and are crunchier.

This simple to prepare chutney makes for a tasty, tart counterpart to the richness of pork.

Print Recipe
 Roast Pork Tenderloin w/ Blackberry RhubarbChutney
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Middle Eastern
Keyword roast pork tenderloin w/ spicy blackberry chutney
Servings
Ingredients
Mushroom Barley Risotto
Pork Tenderloin
Blackberry-Rhubarb Chutney
Course Main Dish
Cuisine Middle Eastern
Keyword roast pork tenderloin w/ spicy blackberry chutney
Servings
Ingredients
Mushroom Barley Risotto
Pork Tenderloin
Blackberry-Rhubarb Chutney
Votes: 1
Rating: 5
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Instructions
Risotto
  1. In a heavy saucepan, heat butter & oil over medium heat then add 1 clove garlic & the mushrooms. Season with salt & pepper & sauté until mushrooms are golden brown & tender, about 6 minutes; remove from pan. Toss mixture together with parsley; set aside.
  2. Heat broth in a microwave-safe bowl until hot. Cover & set aside. Heat remaining oil over medium-high heat in a heavy saucepan. Add onion & remaining garlic; cook, stirring until aromatic & softened, about 3 minutes. Add barley & cook, stirring to coat in oil. Stir in wine & cook until almost completely evaporated, about 3 minutes. Stir in 1/2 cup hot broth; continue stirring until stock has been absorbed, about 4 minutes. Reduce heat to medium & continue adding hot broth until broth has been absorbed & barley is tender, about 30 minutes.
  3. Stir in cream & cheese, stirring until creamy. Remove from heat; stir in reserved mushroom mixture; set aside until ready to stuff tenderloin.
  4. Risotto can be prepared ahead, once cooked, cover & refrigerate for up to 3 days.
Tenderloin
  1. Preheat oven to 450 F.
  2. Cut tenderloin down the center, lengthwise, stopping when you are about 1/2-inch from the bottom of roast. Open the tenderloin like a book. Season inside surface lightly with salt & pepper.
  3. Spoon risotto down the center of the tenderloin. Bring the 2 sides of the tenderloin up & around the filling to almost meet. Use wooden skewers to join the meat together, spacing the skewers apart at 2-inch intervals. Use butcher twine to 'lace up' the roast by weaving between the skewers (like lacing a shoe).
  4. Place the tenderloin on a rack in a shallow pan. Stick thermometer into the exposed pork around the risotto. Rub pork with 1 Tbsp oil & lightly season with salt & pepper. Oven sear roast for 10 minutes.
  5. Reduce heat to 300 F. Stuffed pork tenderloin should reach an internal temperature of 145°F. To prevent it from drying out, remove the pork from the oven when it reads 135°F to 140°F, cover loosely with foil let it rest for 5 minutes, as the carryover heat will bring it to the final safe temperature.
Chutney
  1. Combine all chutney ingredients in a medium saucepan. Bring to a boil over high heat, then reduce heat to low & simmer, uncovered, for 45 minutes to an hour, stirring frequently, until thick. Set aside until ready to serve with stuffed tenderloin.

Raspberry Custard Cinnamon Rolls

BIRTHDAY WISHES!

The small pleasures of life are found in the little things. In people who make us smile, in the people who understand us even without words.

The little pleasures in life lie in the things we almost always take for granted, just assuming they will always be there. As we grow older, it has become very clear to me there are so many ‘little’ things to appreciate and be grateful for daily and what a special privilege it is to simply have each other to share life with. The little everyday things seem to take on much greater importance. Maybe it’s the state of our world at this time that has made it very clear not to take anything for granted. Throughout our married life Brion has always gone above and beyond to look after us. I am grateful to have the privilege of such a loving and caring husband.

I find this quote from Steven Aitchison so fitting, ‘If I could give you one special ability in life it would be the gift of seeing yourself through the eyes of someone who loves you …. then you would realize just how amazing you truly are’.

HAPPY BIRTHDAY BRION, WITH LOVE!

Print Recipe
 Raspberry Custard Cinnamon Rolls
Votes: 1
Rating: 5
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Course dessert
Cuisine Canadian
Keyword raspberry custard cinnamon rolls
Servings
Ingredients
Dough
Raspberry Filling
Custard
Cream Cheese Drizzle, optional
Raspberry Glaze, optional
Course dessert
Cuisine Canadian
Keyword raspberry custard cinnamon rolls
Servings
Ingredients
Dough
Raspberry Filling
Custard
Cream Cheese Drizzle, optional
Raspberry Glaze, optional
Votes: 1
Rating: 5
You:
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Instructions
Dough
  1. Whisk the warm milk, 2 Tbsp sugar & yeast together in a bowl. Allow mixture to sit for about 5 minutes or until foamy on top.
  2. With a handheld mixer, beat in the remaining 3 Tbsp sugar & softened butter until it is slightly broken up. Add eggs, vanilla & salt. Beat at a medium speed until combined. The butter won’t really be mixing into the mixture, so don’t be concerned if it stays in pieces.
  3. Using the mixer, add 1 cup of flour making sure it’s fully incorporated, then using a fork add the remaining 3 cups, mixing the dough by hand. It should only take about 3 minutes until the dough comes together & pulls away from the sides of the bowl. Dough will be soft.
  4. Knead on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
  5. Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap & a clean kitchen towel. Allow the dough to rise in a relatively warm place for 2 hours or until double in size.
  6. Butter the bottom & sides of a 9×13-inch baking dish.
  7. Punch down the dough to release the air. Place dough on a lightly floured work surface & using a lightly floured rolling pin, roll dough into a 12×18-inch rectangle. Make sure the dough is smooth & evenly thick.
Filling
  1. In a medium bowl, toss the frozen raspberries with sugar & cornstarch. Spread the cold sugared raspberries evenly over the dough. Tightly roll up the dough to form an 18-inch long log. With an extra sharp knife or an unscented piece of floss, cut into 18 even rolls. Arrange in a buttered 9 x 13” glass baking pan.
  2. Cover the rolls with a buttered piece of plastic wrap & a tea towel. Allow to rise until puffy, about 20 minutes. The berries will release their juice at the bottom of the pan—this is OK.
Custard
  1. In a medium mixing bowl, whisk the eggs until the yolks & whites are fully combined. Add the whole milk, heavy cream, brown sugar, vanilla, cinnamon & salt. Whisk until the brown sugar is dissolved & the mixture looks smooth & evenly speckled with cinnamon.
  2. Slowly pour the custard over the rolls in the glass baking dish, making sure to cover all the pieces so they soak up the custard. Gently press down any pieces that sit too high, so everything is lightly moistened.
  3. Preheat oven to 350 F.
  4. Let the dish rest on the counter for 30 minutes to allow the rolls to start absorbing the sweet mixture. This short soak helps the casserole bake up custardy rather than dry.
  5. Place the dish on the center rack of the preheated oven & bake for 30–40 minutes, or until the top is puffed & golden brown & the custard is set in the center. A knife inserted in the middle should come out mostly clean, with no liquid custard clinging to it.
  6. Remove the casserole from the oven & let it cool for about 10 minutes. If using, top rolls with cream cheese drizzle followed by the raspberry glaze.
Cream Cheese Drizzle
  1. In a small blender, place all ingredients & blend until smooth & of drizzle consistency.
Raspberry Glaze
  1. Place all glaze ingredients in a small saucepan. Cook while stirring until mixture is clear & bubbling. Remove from heat
  2. Store any leftovers covered in the refrigerator for up to 3 days & reheat gently in a low oven or microwave before serving.
Recipe Notes

• If you prefer a custard with a slightly lighter texture, replace the heavy cream with additional whole milk & reduce the brown sugar to ¼ cup.
• Cream cheese drizzle & raspberry glaze are purely optional. Since none of the components of the rolls are not overly sweet, adding the extra toppings still works if you choose to use them.

Strawberry Focaccia Cheese Danish

There is something irresistible about both focaccia and a cheese Danish. Focaccia is a magnificently versatile bread that can be enjoyed in a myriad of ways. Today’s blog recipe is a new take on an old favorite, this modern riff on the cheese Danish skips the complicated layered dough of the original for a simple focaccia dough. And rather than forming individual pastries, it’s baked in a 14 x 4-inch pan and cut into rectangles. 

Some say the key to a great Danish is the dough and filling, and that even if the dough isn’t fancy, it should be light, sweet, and fluffy. Others say that the filling is what sets a great Danish apart, and that adding a little lemon juice and vanilla can make a big difference.

The history of the cheese Danish is a mix of multiple theories and events that took place in various European countries: 

  • French origins

According to one story, the pastry was invented by a French baker named Claudius Gelee who accidentally left out butter while making dough. To hide his mistake, he folded butter into the dough, resulting in a light and successful pastry. 

  • Austrian influence

In the mid-1800s, Danish bakery owners hired Austrian bakers to replace striking workers. The Austrian bakers brought with them their own recipes, including the Viennese lamination technique, which is used to create the pastry’s layers. The Danes called the pastry ‘wienerbrø’ (Vienna bread). 

  • Danish adoption

Danish bakers adapted the Austrian recipes to their own tastes by adding more egg and fat. The pastry became popular in Denmark and is now known as the Danish pastry. 

Focaccia dough is typically made with flour, yeast, water, salt, and olive oil. Some recipes add eggs to make the dough richer as I’m doing here today. Sweet focaccia can be made with a variety of flavors, such as cinnamon, apple, or rhubarb. This strawberry version has the characteristic soft, chewy interior of focaccia with a sweet ‘Danish’ pastry topping.

Print Recipe
 Strawberry Focaccia Cheese Danish
Votes: 1
Rating: 5
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Course dessert
Keyword strawberry focaccia cheese Danish
Servings
Ingredients
Strawberry Topping
Cream Cheese Topping
Focaccia
Course dessert
Keyword strawberry focaccia cheese Danish
Servings
Ingredients
Strawberry Topping
Cream Cheese Topping
Focaccia
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
Strawberry Topping
  1. In a saucepan, combine strawberries & sugar & place them over medium heat. Cook while stirring until the sugar has melted into a thin strawberry syrup & berries still have some shape. Remove from heat & allow to cool.
Cream Cheese Filling
  1. In a small bowl, place cream cheese, sugar, milk & lemon zest & beat together until smooth. Set aside.
Focaccia
  1. In a bowl, combine 3/4 cup lukewarm water with the pinch of sugar. Sprinkle with yeast & let stand for about 5 minutes until foamy.
  2. In another bowl, combine flour, salt & 1 tsp sugar. When yeast is foamy, whisk in 2 Tbsp olive oil then add flour mixture combining with a fork. Place shaggy dough on a work surface & knead for about 3 minutes until soft & elastic.
  3. Oil bowl & place dough in it. Cover with plastic wrap & a tea towel & let rise in a warm place until doubled in bulk,
Assembly
  1. Preheat oven to 375 F.
  2. On an OILED work surface, roll out dough to about a 15 x 5-inch size. Transfer to a 14 x 4-inch baking pan. Press gently into pan.
  3. Using a spatula, cover dough with cream cheese filling. Next, top with strawberry filing, slightly swirling into cream cheese.
  4. Bake until sides are golden brown, about 25 minutes. Allow to cool in pan for about 5-10 minutes then remove from pan with a long metal spatula. Transfer to a wire rack to cool further. Slice & serve.
Recipe Notes
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Rhubarb Carrot Cake

CELEBRATING MOTHER’S DAY!

Here in Canada, we set aside the second Sunday in May to honor our mother’s with expressions of love and gratitude.

As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.

We are fortunate to still have Brion’s mother, Dolores. We have been able to spend a bit of time with her recently, which was so precious.

This blog is especially to honor: the special memories of my mother for her endless giving of selfless love – my mother-in-law, Dolores, for her kind ways and raising that ‘special’ man I love sharing my life with –my sister Loretta who passed away 3 years ago and to my sisters, Marilyn & Rita, who give so much of themselves to be the great mom’s they are.

In honor of these special women, I’d like to post something to ‘celebrate’ this day. My choice this year is a rhubarb carrot cake with rhubarb cream cheese frosting.

Rhubarb has been a staple in Canadian history since the days of early European settlement, valued for its hardiness, versatility, and medicinal properties. Rhubarb was a reliable perennial for homesteaders and pioneers due to its ability to thrive in Canada’s cold climate. When the homesteaders moved on, and their farms crumbled back into the ground, the rhubarb patch often persisted. The same is true of modern-day cities; every time a house in an older neighborhood is demolished, the rhubarb often remains. The distinctive plants that remain on abandoned farmsteads across the country are a testament to this hardy heritage.

I recall with fond memory, my mother having at least six huge rhubarb plants that bordered her large produce garden on our family farm. At that time I really didn’t take a lot of interest in them, they were just always there and grew huge without anything more than rain and sunshine. Now, of course I love using rhubarb in everything I can think of, sweet or savory.

Vegetable cakes are great for making the most of the seasons. This recipe for rhubarb carrot cake is a recent, modern fusion of two older dessert traditions: carrot cake and rhubarb cake. The combination likely emerged in the late 20th or early 21st century as bakers experimented with popular seasonal flavors. What makes this rhubarb carrot cake so appealing is how the sweet, earthy carrots balance out the sharp tartness of fresh rhubarb. The carrots add this incredible moisture and natural sweetness, while the rhubarb provides these amazing tangy bursts that keep every bite interesting.

This ‘sophisticated’ cake features winter carrots and the first rhubarb of the year in a marvelous merging of two seasons. Of course, the rhubarb cream cheese frosting is truly ‘the icing on the cake’.

I hope anyone trying this recipe enjoys it as much as Brion & I did.

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 Rhubarb Carrot Cake
Votes: 1
Rating: 5
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Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
Rhubarb Frosting
  1. Combine chopped rhubarb, sugar & a splash of water in a saucepan on medium low heat. Stir regularly until rhubarb reduces. Adjust heat to low & continue stirring for 20 minutes until rhubarb thickens into a jam. Transfer rhubarb jam to a glass bowl & cool in the refrigerator.
  2. Whip butter & cream cheese on high until creamy. Add the rhubarb jam & vanilla to cream cheese mixture. Beat until combined. Add powdered sugar 1/2 a cup at a time & beat until smooth. Refrigerate until ready to use.
Cake
  1. Preheat the oven to 350 F. Butter either a 9 x 13-inch baking pan or 2 round 8-inch cake pans.
  2. In a large bowl, whisk together the eggs, melted butter, sugar, brown sugar & buttermilk.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, ginger & salt. Add to the egg mixture & blend well. Add the carrots & rhubarb, gently fold until evenly incorporated into the batter. Pour the batter into the prepared pan(s) & bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Assembly
  1. If baking cake in the 2 layer version, spread the bottom of one cake with a bit of the frosting then top it with the other layer. Frost entire cake with remaining rhubarb frosting & decorate as you wish.
Recipe Notes

• Since there is only the two of us, I only used one layer & froze the other one for another time.

Apple Maple Boursin Crescents

Boursin’s story began in 1957, in a small Normandy village, located in France, when cheese maker François Boursin set up a factory producing soft cheese. At that time, he had no idea his name would become internationally famous.

Boursin Garlic & Herbs was launched in 1963 and quickly became a household name across France. Sixty years later, the original recipe remains unchanged and food lovers in more than 35 countries have spread their passion for Boursin all around the world. Perfect on bread, as appetizers or in a creamy sauce for main or side dishes. Since 2011, Boursin has been made in Canada in St. Hyacinthe, Québec, by Agropur, the Canadian dairy co-operative, for Bel Cheese Canada, the Canadian arm of Bel Group, the France-based multinational. 

There are seven flavors of Boursin Cheese sold in Canada: Garlic & Fine Herbs, Shallot & Chive, Bouquet of Basil & Chive, Cranberry & Pepper, Cracked Black Pepper, Fig & Balsamic, Apple & Maple.

Boursin is sometimes dubbed a Gournay cheese, Gournay being the name of the region in Normandy where Boursin was first made. The cheesemaker used the name when he was first asked to classify the cheese for customs purposes.

Today, I’m making a simple little dessert using some crescent dough with some Apple Maple Boursin. The apple flavor and the silkiness of maple syrup perfectly complement Boursin’s incomparable texture along with some apples, dates and pepita seeds. The whole combination creates an exceptional sweet and savory cheese pairing with minimal effort.

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 Apple Maple Boursin Crescents
Votes: 1
Rating: 5
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Course Brunch
Keyword apple maple Boursin crescents
Servings
Ingredients
Pastry
Filling
Topping
Course Brunch
Keyword apple maple Boursin crescents
Servings
Ingredients
Pastry
Filling
Topping
Votes: 1
Rating: 5
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Instructions
Filling
  1. In a saucepan, melt butter. Add prepared apples & sauté until they start to soften, about 10 minutes. Add spices, honey & dates. Combine & cook for another minute. Remove from heat & allow to cool to lukewarm.
Topping
  1. In a small dish combine pepitas, sugar & cinnamon. Set aside.
Pastry
  1. In a medium bowl, stir together flour, sugar, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently 20 times.
  2. Preheat oven to 350 F.
  3. Roll out dough into a 12 X 8-INCH rectangle. Cut into 8 triangles. Crumble Boursin in a dish then divide into 8 equal portions.
  4. Top each triangle with a portion of the Boursin. Divide apple filling into 8 equal amounts then top each triangle with a portion of apple filling.
  5. Roll each triangle up 'croissant" style. Place them on a parchment lined baking sheet.
  6. Combine egg & water to make egg wash & brush some over each roll. Sprinkle with prepared topping.
  7. Bake for 15-20 minutes until golden brown. Remove from oven & place on a wire rack to cool.
Recipe Notes

• Alternately you could use refrigerated crescent rolls to speed up the process if you wish.

Cornbread Cinnamon French Toast

French toast is a breakfast staple for the ages. It has a long history and is eaten in many forms all over the world. It is often enjoyed much like we usually serve it, but many countries give it a local twist. In India, savory French toast with spices, green chili, chopped onions, and salt is popular. Scottish French toast is often served with sausage between two slices like a sandwich. In Hong Kong, French toast doubles as a decadent peanut butter sandwich. New Zealand French toast is enjoyed with bananas, bacon, cinnamon, and maple syrup. Creole French toast kicks it up a notch — the milk and egg soaking mixture is spiked with alcohol, often whiskey.

When you hear the word ‘cornbread,’ what comes to mind? The next question is ‘have you ever tried cornbread French toast’? Over the years I’ve made a lot of different versions of French toast and cornbread, but I’ve never combined the two.  Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I’ve always been a cornbread fan. Undeniably, I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.

Traditional cornbread is a quick bread leavened with baking powder, but this loaf is leavened with yeast. It works like all other yeast breads, mixed and kneaded by hand or a stand mixer, and left to rise and ferment before being shaped and eventually baked.

Unlike traditional quick bread, this yeast-based version rises beautifully, creating a light yet sturdy loaf with a golden crust.

Using cornbread for making French toast today, turned out to be amazing! There’s something so comforting about thick slices of egg-soaked bread cooked on a hot griddle, making the outside golden and crispy while its custard-like inside stays soft and rich. 

Whether you’re in the mood for a simple slice of toast or a sandwich loaded with your favorite meats and vegetables, this bread will elevate your meal, believe me.

Print Recipe
 Cornbread French Toast
Votes: 1
Rating: 5
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Course Brunch
Cuisine North American
Keyword cornbread French toast
Servings
LOAF
Ingredients
Cornbread
French Toast
Sides
Course Brunch
Cuisine North American
Keyword cornbread French toast
Servings
LOAF
Ingredients
Cornbread
French Toast
Sides
Votes: 1
Rating: 5
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Instructions
Cornbread
  1. In a small saucepan, combine milk, 1 tablespoons butter & salt. Over medium heat, bring to a simmer. It's ok if the butter does not completely melt. Remove from heat. Slowly whisk in cornmeal, stirring until smooth. Stir in honey. Set this cornmeal mixture aside to cool.
  2. In the bowl of a stand mixer, combine brown sugar & yeast in water. Stir to dissolve. Let stand until foamy, 5 to 10 minutes. Add eggs, cooled cornmeal mixture & 1/2- 3/4 cup flour. Beat at medium speed for about 2 minutes. Stir in enough remaining flour to make a soft dough. As soon as the dough pulls away from the pan, stop adding flour.
  3. Turn out dough onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth & elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
  4. When risen, punch down dough; knead 30 seconds. Grease a 9”x5” loaf pan. Sprinkle 1 1/2 tsp cornmeal over bottom and sides of each pan. Shape dough into a loaf & place in prepared pan. Allow to rise 30 to 45 minutes, or until doubled in size.
  5. Preheat oven to 375 F. Slash top of loaf as desired. Brush with melted butter; sprinkle with remaining cornmeal. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove loaf from pan. Cool on a wire rack.
French Toast
  1. In a small bowl, combine the milk, eggs, cinnamon & brown sugar. Whisk until well combined. Slice cornbread
  2. Heat a non-stick griddle to a medium-low heat. Lightly butter the griddle. Carefully dip the cornbread into the egg mixture, gently shake off the excess & place on griddle. Don't allow the cornbread to soak in the mixture - just a quick dip.
  3. Cook for 3-4 minutes on each side, adjusting the temperature to keep it from burning. Repeat until all cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm.
  4. Serve with bacon & poached eggs or maple syrup, fresh berries & a sprinkling of powdered sugar.

Pineapple Carrot Cake

Today, March 28th, marks the date of my mother’s birth. Although she left this earth 48 years ago, her memory remains crystal clear. She was a wonderful mother who made our lives so much better in ways we never realized. She set a good example just by the way she lived the ‘best version of herself’.

When this date rolls around each year, I like to post something on the blog that I think she would have enjoyed making. Baking was a ‘job’ she really seemed to enjoy, and our family certainly reaped the benefits of that.

Carrot cake is considered a spring dessert primarily due to its strong association with Easter celebrations, the bright, vibrant color of carrots representing the season. With Easter being just a week away I thought it would be a fitting recipe for today’s blog.

While it’s difficult to pinpoint the exact first instance of carrot cake being made in Canada, it’s likely that it became popular in the mid-20th century, alongside its rise in popularity in the United States. In the 1970’s, carrot cake was perceived as being ‘healthy’ due to the fact that carrots, raisins and nuts are all ‘good for us.’ Then along came that glorious cream cheese frosting that forever bonded the pair. While raisins are undoubtedly the oldest compliment to carrots, pineapple, apples or applesauce as well as walnuts have all become modern day add-ins of choice.

Today’s blog recipe for layered pineapple carrot cake is moist, not too sweet and filled with crushed pineapple and pecans. I’ve used a fluffy, pineapple cream cheese frosting for the filling as well as topping for this decadent dessert.

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 Pineapple Carrot Cake
Votes: 1
Rating: 5
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Course dessert
Cuisine Canadian
Keyword pineapple carrot cake
Servings
Ingredients
Cake
Pineapple Cream Cheese Frosting
Course dessert
Cuisine Canadian
Keyword pineapple carrot cake
Servings
Ingredients
Cake
Pineapple Cream Cheese Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cake
  1. Place crushed pineapple in a fine mesh sieve over a bowl & push down on pineapple with a spoon to eliminate excess moisture. Set aside.
  2. Preheat oven to 325 F. Line three 8” round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
  3. In a large bowl, mix all of the dry ingredients together. In a separate bowl, gently whisk eggs then stir in remaining wet ingredients, including drained pineapple, just until combined. DON'T OVERMIX.
  4. Stir wet ingredients into dry ingredients just until moistened, then stir in 2 ½ cups grated carrots until evenly combined, being careful NOT TO OVERMIX.
  5. Divide batter equally between prepared pans. Gently tap the pans a few times on the counter to get rid of air bubbles. Bake for 30-40 minutes, or until toothpick inserted into center comes out clean & the cakes begin to pull away from sides of pans.
  6. Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
Pineapple Cream Cheese Frosting
  1. Using an electric mixer, beat the cream cheese & butter until creamy. Beat in the sour cream, vanilla & salt. Gradually beat in powdered sugar until the desired consistency is reached. Mix in pineapple preserves.
Assembly
  1. Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled cake.
  2. Top cake with ¾ cup frosting & spread evenly. Top with a second cake & spread evenly with ¾ cup frosting. Top with remaining cake.
  3. Create Crumb Layer by scooping 1 cup of frosting into a smaller bowl. Frost cake starting with the top and working down until the cake is evenly frosted, removing any excess frosting. Refrigerate cake 30 minutes or until crumb layer has set. Refrigerate remaining frosting until ready to use.
  4. Frost the outside of cake with the remaining frosting. Decorate as you wish. Serve cake cold or at room temperature.
Recipe Notes

As you may have noticed in the blog picture, I divided the batter into thirds. We gifted a friend with a 2 layer cake & Brion & I kept 1 layer for us.
For the decorations, I simmered some dried apricots in the extra pineapple juice for a few minutes then sliced them & added some pepita seeds as well as black sesame.

Green Sunflower Seed Cookies

CELEBRATING ST. PATRICK’S DAY!

The term ‘green food’ can mean several things. More and more households are ‘going green’ with their menus, buying food from sustainable local sources. People who are ‘eating greener’ include those who grow their own food and compost all their waste to those who simply take a re-useable bag to the supermarket. Most of us are interested in making decisions that are better for the environment.

Others immediately think ‘green vegetables’. Then of course there are those who, especially at this time of year, may think of the color green and foods with which to celebrate St Patrick’s Day. There is so much you could do with this holiday in terms of food such as rainbows, leprechauns, shamrocks, pot of gold ………

In North America, St. Patrick’s Day is pretty much just a fun day here. Green food has been getting more and more ‘creative’ on this particular holiday. For the most part, it’s an excuse to party and drink some green beer.

In the spirit of St. Patrick’s Day, I wanted to incorporate some ‘green’ food into our day. I decided on some ‘magic’ sunflower seed cookies. These cookies are quite unique in that when you use sunflower butter combined with baking soda in the batter the bread turns green. The green color is a harmless result of natural chemical reactions and doesn’t affect the taste or safety of the cookies.

Sunflower seed butter, often called Sunbutter, naturally turns green when these two ingredients meet during baking. The alkaline baking soda interacts with the acidic chlorogenic acid, producing a green pigment called chlorophyllin. This reaction intensifies as the cookies cool down, leading to the characteristic green hue.

Nevertheless, I thought it was a fun way to put a different twist on today’s green celebrations.

Print Recipe
 Green Sunflower Seed Cookies
Votes: 1
Rating: 5
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Course dessert
Cuisine North American
Keyword green sunflower seed cookies, sunflower bread
Servings
Ingredients
Cookies
Topping
Course dessert
Cuisine North American
Keyword green sunflower seed cookies, sunflower bread
Servings
Ingredients
Cookies
Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. Mix everything together in one bowl until well combined.
  3. Scoop the dough, roll in seeds & place onto a parchment paper lined cookie sheet. This amount will make 12 large balls or 15 small ones.
  4. Bake 10-15 minutes. Remove from oven & cool on wire rack.
Recipe Notes
  • It's definitely very important to use baking soda and make sure to mix the batter adequately to disperse the baking soda fully,  otherwise the chemical reaction that produces the green color won't happen. It also needs to sit for a few minutes after baking. Some brands (or even jars) of sunflower butter do work better than others, whether it has to do with freshness, added ingredients, or what. It's the secret ingredient to the green color - any other nut butter will just be brown! Look for a jar with as few additives as possible.
  

 

Cinnamon Roll Variety Pack

Baking a variety pack of four different cinnamon roll flavors transforms a single-flavor tray into a versatile, gourmet experience. A visually appealing experience that blends the comfort of a homemade dessert with the excitement of modern flavor experimentation. It caters to different tastes within a single batch, making it an ideal choice for brunch, gifts, or, as some suggest, sharing. 

Moving beyond the classic brown sugar and cinnamon, you can incorporate modern, diverse fillings and toppings. Examples include raspberry-lemon, apple pie, salted caramel, chocolate-hazelnut, orange zest, carrot cake, cardamom, pumpkin or even cream cheese icing variations.

Use one consistent, high-quality yeasted dough for all four variations to ensure even baking times. By packing them together in a small pan, they stay soft and pillowy, a common goal in high-quality homemade baking.

Who doesn’t love a tray of warm, gooey rolls? If you’re a fan of the variety pack, you’re likely drawn to the balance of textures and the social, flexible nature of the format.

 It caters to different palates. While some people crave the classic ‘ooey-gooey’ cinnamon, others might prefer more adventurous toppings.

Including plain rolls in a variety pack ensures that even if you don’t love the experimental flavors, you still have the ‘good ole plain’ ones to fall back on.

Recently, Brion & I had to make a trip out to BC. While waiting in the airport I picked up a magazine to look at and came across a great looking cinnamon roll recipe I thought I should try. For something different I thought it would be nice to do a variety pack instead of just one filling. This is what developed from that idea.

Print Recipe
 Cinnamon Roll Variety Pack
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
  2. In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
  3. In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
  4. Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size.
  5. While the dough rises, make fillings so they have time to chill before using them. IF YOU FEEL THEY WILL NOT BE CHILLED ENOUGH, PREPARE THEM A DAY AHEAD & KEEP IN THE REFRIGERATOR. TAKE FILLINGS OUT WHILE THE DOUGH IS RISING.
  6. RASPBERRY & BLUEBERRY FILLING: Add the raspberries (or blueberries), sugar, cornstarch, lemon juice, lemon zest & salt to a saucepan over low heat. Keep stirring until they begin to break down. Once the berries have broken down & released their juices, turn the heat to medium & allow the mixture to boil, stirring for around 4-5 minutes. As the mixture boils, it will thicken & become jelly-like. Make sure to keep stirring so it doesn't burn. Once thick, remove it from the heat, scrape it into a bowl & allow to cool.
  7. CINNAMON FILLING: In a small bowl stir together brown sugar & cinnamon. Measure out 1/4 cup softened butter for spreading.
  8. LEMON CURD FILLING: In a medium saucepan, whisk together the eggs, sugar, cornstarch, if using, lemon juice, zest, & salt until smooth. Place the pan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the corners of the pan to prevent scrambling. Cook for 5–8 minutes until the mixture thickens & coats the back of the spoon. It should just begin to bubble. Remove from heat immediately. Stir in the cold, cubed butter one piece at a time until completely melted and smooth. Pour the curd through a fine-mesh strainer into a jar or bowl to remove any bits of zest or egg. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely cold and firm.
  9. Lightly grease a 9 x 9 x 2-inch baking pan; set aside. Punch down the dough. On a lightly floured surface, roll dough into an 18 x 12-inch rectangle & cut into four sections. Apply the 4 different fillings, tightly roll up filled rectangles into spirals. Pinch dough to seal seams.
  10. Cut each roll into 3 slices; arrange in prepared baking pan. Cover; let rise in a warm place until nearly double in size (30 minutes).
  11. Preheat oven to 350 F.
  12. Bake for 25-30 minutes or until golden brown & done in center. While rolls are baking prepare cream cheese drizzle.
  13. CREAM CHEESE DRIZZLE: In a bowl, beat softened cream cheese, softened butter & vanilla with a mixer on medium until combined. Gradually beat in powdered sugar until smooth. Beat in enough milk, 1 tsp at a time, to reach drizzle consistency.
  14. Cool in pan on a wire rack for 10 minutes. Using a small spatula, loosen rolls from pan. Place a wire rack on top of pan; place one hand on top of rack & other hand under pan & carefully invert pan with rack (use pot holders to protect your hands). Lift pan off rolls.
  15. Drizzle as many of the rolls as you wish. Serve warm.
Recipe Notes

For the mashed potato, prick a 10-ounce unpeeled potato all over with a fork. Microwave on 100% power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato pulp with a potato masher or an electric mixer on low speed.

Celebrating 10 Years of Blogging!

Today, February 14th 2026, is the tenth anniversary of the blog ‘Good Food & Treasured Memories’. Ten years ago, I decided to start writing a food blog. Brion and I had just spent three months in Ecuador. Prior to going, I needed to have a shoulder replacement operation. After we returned, I had the operation and with Brion’s help recovered successfully. The only thing was, even though my shoulder was much improved, it pretty much took me out of the workforce as I had known it before. After having been so busy in the previous years, it took a lot of ‘regrouping’ to settle it with myself that I had reached a different phase of my life. Prior to our time spent in Ecuador I had written and with Brion’s technical savvy, published two books.

In 2014, Good Food & Treasured Memories, my first ‘print’ copy memorabilia/cookbook was published with good success in Northern Alberta. It was followed by a second book in 2015 titled ‘The Taste of a Memory’. This book was written in memory of my parents, which took its readers back to a gentler time with some personal childhood memories. The book also contains a sweet and savory collection of at least 160 recipes about the ultimate ‘comfort food’ – bread pudding!

With the turndown in our economy, I wrote my first eBook, Living Large on a Lean Food Budget’, which outlines smart strategies for navigating a realistic food budget to keep ‘life in balance’. It was published on Amazon.com in March 2016 and is still available today.

With these projects finished, it seemed only natural to continue this passion for food and writing in the form of a food blog. Once again, Brion’s technical abilities came into play as I needed a very specific site to work with. I wasn’t interested in working with lots of sponsors that required me to advertise their products, etc. The whole purpose of the site was to post interesting articles along with some great food. Having spent 35 years in the food industry, food and food history is something I always gravitate to.

With much time and effort, Brion built a website with a clean, precise format I could work with. We decided to use the ‘Good Food & Treasured Memories’ name again as it was so fitting of its content.

With blogs, it’s not only the award winning sites that have something to offer; its the blogs written by people in their pajama’s at late hours of the night, created because those writers are dying to make something, to publish something, to give a voice to all the thoughts in their head, its the blogs written by people who don’t want to forget their recipes, who want them recorded somewhere for their friends and their nieces and nephews and their kids, its the blogs pursed for no other reason than because they’re fun.

Over the course of ten years I have enjoyed the many aspects of writing a food blog. In order to write about food and its history, I have done many hours of research to keep my articles accurate and interesting. Recipe development is and has always been something I love doing, so creating relevant recipes for each blog article put the icing on the cake so to speak.

Each year, at least 120 blogs with new articles and recipes have been added. When I first started writing the blog I had no idea how time consuming it would be. When I would look at other personal blogs and see they had only kept them up for a few years I wondered why. After ten years of blogging I now understand why. It definitely takes commitment to keep it current but I have also learned that good organization still allows you lots of time to do the other things that make life enjoyable such as spending time with my husband Brion.

With the website being available online at Google, Pinterest, Instagram as well as Facebook it is being read around the world. It has been so unique and rewarding receiving feed back from readers worldwide.

Thanks to everyone who has read and enjoyed the blog for the last ten years. It has been an incredible journey for me and I hope to continue blogging for many more.

Alice & Brion

Since it’s Valentines Day, I thought this strawberry rhubarb cake would be a fitting dessert for the occasion as well.

Print Recipe
 Strawberry Rhubarb Crumble Cake
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword strawberry rhubarb crumble cake
Servings
Ingredients
Cake
Compote
Crumble
Buttercream
Fruit + For Garnish
Course dessert
Cuisine American
Keyword strawberry rhubarb crumble cake
Servings
Ingredients
Cake
Compote
Crumble
Buttercream
Fruit + For Garnish
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cake
  1. Preheat your oven to 325 F. Spray two 9 x 13 baking pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
  2. In a medium bowl or measuring cup, whisk together the egg whites, whole egg, and vanilla. Set aside.
  3. In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  4. Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the buttermilk and mix on low for about 1 minute, until the ingredients are incorporated.
  5. Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about two minutes. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
  6. Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about two minutes. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
  7. Divide batter evenly between the 2 pans (about ------- ounces of batter in each of the two 9 x 13 pans), spreading evenly with a small offset palette knife.
  8. Bake for about 25 to 30 minutes. Check cake around 23 to 25 minutes and then set the timer for 2-to-3-minute intervals if the cake needs to bake longer. You're looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
  9. Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely. Once the cakes are cooled completely, level the tops if needed.
  10. Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.
Compote
  1. In a medium size saucepan, combine the strawberries, rhubarb, sugar & vanilla over medium heat. Bring to a boil. Once the mixture is boiling, reduce the heat to low & let simmer, stirring occasionally, until the fruit is tender. Let cool completely before using in the cake. Can be made ahead of time and stored in an airtight container for up to a week.
Crumble
  1. Preheat your oven to 375 F. Line a baking sheet with parchment paper. Set aside.
  2. In a medium size bowl, combine the flour, sugar, salt & cinnamon. Whisk to blend. Add the cubes of butter & rub in with your fingertips. The mixture will stick together like clumps. Mix in the oats & nuts.
  3. Bake for 8 to 10 minutes, stirring the crumble halfway through. Let cool completely before using in the cake.
Buttercream
  1. In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium speed for about 2 to 3 minutes, until the mixture is light and fluffy. Adjust the mixer to low speed, slowly add the powdered sugar, followed by the heavy cream, clear vanilla extract & a dash of salt. Continue to beat the buttercream on medium-high speed for an additional 3 to 5 minutes. Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.
Assembly
  1. Place the first cake layer, top side up, on a cake board. Using an offset icing spatula, spread a thin layer of frosting over the cake layer. This creates a barrier between the cake and fruit filling, so the cake doesn't become soggy.
  2. Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the fruit filling from spilling out. 2. Spread about 1/2 cup of the fruit filling on the cake layer. 3. Sprinkle about half of the crumble over the fruit filling. 4. Gently place the second cake layer top side down on the filling and crumble.
  3. Spread about 1/2 cup of the fruit filling on the cake layer. Sprinkle crumble over the fruit filling. Gently place the second cake layer top side down on the filling and crumble.
  4. Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost.
  5. After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
  6. After the crumbs are locked in, continue to frost and decorate the cake.