Canadian Cupcake day!

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Beaver Cupcakes
These treats are quick and easy to make and decorate. So keep the kids as busy as a beaver with an afternoon of fun.
Source: Canadian Living Magazine: July 2008

Portion size 12 cupcakes


1/2 cup (125 mL) cocoa powder
2 eggs
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) sifted cake and pastry flour
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) unsalted butter, softened

Chocolate Icing:

3/4 cup (175 mL) butter, softened
1/4 cup (60 mL) whipping cream
1/2 tsp (2 mL) maple extract or vanilla extract
1-1/2 cups (375 mL) icing sugar
1 oz (28 g) unsweetened chocolate, melted and cooled


24 candy-sprinkled dark chocolates, (such as pearls)
24 coloured quins or small candy
12 chocolate-covered cashews
24 blanched sliced almonds
12 small milk chocolate-covered digestive biscuits

Zucchini Pineapple Bread Recipe

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Zucchini Pineapple Bread

Zucchini Pineapple Bread Recipe

“Meals are even more memorable when I complement them with this light garden-fresh bread. The zucchini makes it so moist and tender…and the pineapple lends a delicate tropical twist to every delicious slice.”
Prep: 15 min.
Bake: 50 min. + cooling
Yield: 2 loaves
3 eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped nuts
1 cup raisins, optional
1. In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired.
2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.

Originally published as Pineapple Zucchini Bread in Country Woman

Thank you, Skeen for the recipe!


Earth Day cookie idea ;)

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Awesome Sugar Cookie recipe


1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar or colored sugar


  • 1Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
  • 2Heat oven to 375ºF. Lightly grease cookie sheet.
  • 3Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
  • 4Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

Dark Chocolate Cashew Cream Truffles

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Dark Chocolate Cashew Cream Truffles

Dark Chocolate Cashew Cream Truffles
Recipe from Vegan Chocolate by Fran Costigan
“These were really meant to be just a quick experiment in trying out a recipe from Fran Costigan’s new cook book, but then they turned into a pop one…or 3 every night kind of addiction.  Plus, these are seriously the easiest truffles you have ever seen with so many possibilities! I opted for a simple coating of chocolate and dusting of powdered sugar, but crushed nuts or candy canes would probably be perfect for these.”
For the cashew cream:

1 cup cashews, soaked overnight

2/3 cup water

1/4 cup maple syrup

1 teaspoon vanilla extract

For the truffles:

7 ounces dark chocolate, finely chopped

1 teaspoon vanilla extract

8 ounces semisweet chocolate, melted

Powdered sugar, for dusting


– To prepare the cashew cream:

– Combine cashews, water, maple syrup, and vanilla extract in the bowl of a food processor fitted with a blade. Process until smooth. This could take a few minutes, but keep processing until smooth. Pour the cashew cream into a saucepan and set aside.

– To prepare the truffles:

– Line a square baking dish with parchment paper, set aside.

– Heat the cashew cream that was placed into a saucepan over low heat, add dark chocolate and continuously stir until chocolate is completely melted. Remove from heat and stir in vanilla extract. Pour ganache into the prepared square baking dish. Refrigerate for 2 hours, then freeze for 4 hours or overnight.

– After ganache has been frozen, remove from pan and let thaw at room temperature for a few minutes until softened. Cut ganache into square pieces. Transfer pieces to a cookie sheet or cooling rack placed over a baking sheet. Pour melted semisweet chocolate over all pieces, coating each piece in chocolate. Allow to harden at room temperature, then transfer to refrigerator or freezer to store.

Hawaiian Vintage Chocolate Cashew Truffles
Recipe courtesy of Emeril Lagasse
SHOW:The Essence of Emeril
Total Time: 5 hr 20 min
Prep: 5 hr
Cook: 20 min
Yield: About 40
1 cup heavy cream
1 vanilla bean, halved, seeds scraped from pod
1 pound Hawaiian Vintage Chocolate semisweet chocolate, finely chopped
1 tablespoon Nocello
1 cup cashews, finely chopped and lightly toasted
In a saucepan, bring the cream and vanilla bean and seeds to a simmer over medium heat. Remove the pan from the heat and remove the vanilla bean. Add the chocolate and whisk until smooth. Mix in the Nocello. Cool completely, stirring occasionally, usually about 30 minutes. Chill the mixture, covered, until firm, usually 2 to 3 hours.
Line a baking sheet with waxed paper and place the chopped, toasted nuts in a medium bowl or baking dish. Using a melon baller, scoop out the truffle mixture to form 1-inch round balls. Roll lightly in your hands if necessary to shape, then roll in the nuts, pressing lightly so that nuts adhere to the truffle. Place truffles on prepared baking sheet, cover and chill until firm, about 2 hours.
Thank you, Skeen for the recipe! xoxo

April Fool’s day food recipe

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How about a sweet treat for you and/or your family?

Ice Cream Tacos



  • 1/2 cup packed light brown sugar
  • 1/3 cup butter, melted
  • 1/4 cup honey
  • 3/4 cup all-purpose flour
  • 3 quarts Vanilla and/or chocolate ice cream
  • 1 cup MOUNDS Sweetened Coconut Flakes, tinted*
  • REESE’S MINI PIECES Candy or REESE’S PIECES Candy(optional)
  • HERSHEY’S MINIATURES Chocolate Bars, cut into curls or chopped**(optional)


    1. Heat oven to 350°F. Line cookie sheet with foil; grease foil. Foil-wrap several cardboard rolls from plastic wrap, foil, or paper towels

    2. Beat brown sugar, melted butter, honey and flour in medium bowl until smooth. Drop batter by level tablespoonfuls, alternating 4 cookies per prepared cookie sheet. With back of spoon, spread each scoop of batter to make 3-inch circle.

    3. Bake cookies 5 to 6 minutes or until bubbly and deep golden brown. Let stand 2 minutes until set; remove from foil. With flat side to inside, place cookies around prepared rolls; cool completely. Repeat until all cookies are baked and cooled.

    4. Fill cookies with scoops of ice cream; sprinkle with tinted coconut, candies and chocolate curls. Serve immediately. About 14 servings.

    *To tint coconut: Place 1/2 teaspoon water and several drops green food color in small bowl; stir in coconut. With fork, toss until evenly tinted; cover tightly.

    ** To make chocolate curls: Unwrap chocolate bars; hold in hand until softened. With vegetable peeler, peel down side of chocolate piece, forming curls. Place on wax paper-covered tray; refrigerate until firm. Handle curls with wooden picks.


    There are many different variations of this recipe across the web. Search Ice Cream Tacos, and find the one right for you, or just go buy a box of Choco Tacos! lol 😉




    Clams Casino Recipe

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    I’m not big on clams, except for chowder. 😉 but thought that others might appreciate, and a huge thank you to Skeen! 😉
    Clams Casino
    “Clams casino is a clam ”on the halfshell” dish with breadcrumbs and bacon. It originated in Rhode Island in the United States. It is often served as an appetizer in New England and is served in variations nationally.
    According to legend, the recipe for clams casino was originally developed in 1917 in the Little Casino in Narragansett, Rhode Island, by a maître d’hôtel for a woman of means wanting something special for her guests.  Good Housekeeping Great American Classics attributes the dish to Mrs. Paran Stevens and maître d’hôtel Julius Keller.  She named the dish after the hotel, and word and popularity of the dish has since spread across the United States, including New Orleans, where oysters are substituted for clams. Clams casino remains a very popular dish in Rhode Island, “appearing on almost every menu”.
    Clams Casino Recipe
    By John Mitzewich, American Food Expert
    Clams casino is simply the best clam recipe ever. Whenever bacon and butter appear in the same recipe, you know you’re in for a treat! Not only is clams casino an easy recipe to prepare, it can be made ahead of time and popped into the broiler whenever you’re ready.
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes
    Makes 18 Clams Casino
    18 medium-sized (about 2 1/2-inches) littleneck clams
    2 tablespoon unsalted butter
    3 strips center-cut bacon, each sliced into 6 equal pieces (18 total)
    3 tablespoon finely diced red bell pepper
    3 garlic cloves, finely minced
    1/3 cup plain breadcrumbs
    1 tablespoon finely grated Parmesan
    1/8 teaspoon freshly ground black pepper
    pinch of salt
    2 tablespoons chopped flat leaf parsley
    lemon wedges
    rock salt as needed
    Heat butter in a skillet over medium heat. Add the bacon and saute until cooked, but not quite crisp. Using a slotted spoon, transfer the bacon to a plate and reserve.
    Add the red pepper to the bacon drippings in the skillet, and cook for 2 minutes. Add the garlic and cook for 1 minute more. Turn off the heat and stir in the breadcrumbs, Parmesan, black pepper, and salt. Reserve the mixture until needed.
    Add about 2 inches of water to a Dutch oven, or other heavy pot with a tight-fitting lid, and bring to a rapid boil over high heat. Add clams, cover, and cook for about 5 minutes, or just until the shells open. It’s critical to remove and drain the clams as soon as they open. Allow the clams to cool until they can be handled.
    Twist and pull the clamshells apart, and remove the clam. Place the clam back into the deeper of the two shell halves. Spread the rock salt on a heatproof baking dish, and set the clams on top of the salt, pressing in slightly.
    Divide the breadcrumb mixture evenly over the top of each clamshell, and top with one piece of bacon. Broil on high, about 8 inches from the heat, until the tops are browned and the edges of the bacon are crisp. Sprinkle on the fresh parsley, and serve hot with lemon wedges.

    Spinach and Mushroom Casserole

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    Spinach and Mushroom Casserole
    by  Bev, Virginia
    “If your family is sitting on the fence about spinach, you will want to give this recipe a try! This casserole will melt in your mouth and will convince your family that spinach should be served much more often! This is a “Company Worthy” recipe that will satisfy the most discriminating. “
    Prep: 25 mins
    Cook: 45 mins
    Serves: 4
    Cheese Sauce:
    1 tablespoon butter
    1 tablespoon flour
    1 cup milk
    1 cup diced asiago cheese
    1/2 teaspoon nutmeg, grated
    1/2 teaspoon white pepper
    Spinach Mixture:
    1 tablespoon compound butter (Mixed-Herb Compound Butter for Veggies or Meat)
    2 cups sliced onions
    6 cups sliced mushrooms (me no shrooms!)
    10 cups fresh Baby Spinach
    1/4 cup diced sun-dried tomato
    1/2 cup diced asiago cheese
    Preheat oven to 325.
    Cheese sauce:
    In microwave oven melt butter. Add flour and mix till all incorporated. Whisk in milk, nutmeg and white pepper and microwave till thickened. Remove from microwave and stir in 1 cup of the cheese till melted.

    Spinach mixture:.
    Heat butter in a large frying pan.
    Saute onions and mushrooms for 5 minutes.
    Add spinach a couple cup at a time to wilt till all is incorporated.
    When wilted remove the mixture leaving all the juice.
    Reduce the juices till almost gone and then add back to spinach mixture.
    Stir in sun-dried tomatoes and cheese sauce.

    In a oiled casserole dish place 1/2 the mixture in then top with 1/4 cup cheese, layer rest of spinach then top with remaining cheese.

    Bake for 30 minutes.


    Thank you, Skeen!

    xoxo 😉

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