Thursday, December 22, 2016

Christmas Cranberry Candy Bark

With only three ingredients,
this Christmas Candy
is fast, easy and ready in no time.

3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1/4 cup chopped dried cranberries

Melt the semi-sweet chocolate chips in the microwave
approx. 50 seconds.
Spread out on a parchment lined cookie sheet
approx. 5 by 7in.

Melt the white chocolate chips. 
Add the chopped cranberries to the white chocolate
 and place on top of the melted chocolate 
on the cookie sheet,
Swirling them together

Place in refrigerator for about 5 minutes.
Remove and score them in squares, using a large knife.

Place back in refrigerator for about 1 hr. 
until they are hard.
Break apart and enjoy!!

I put it in this pretty tin for gift giving.

Great tasting also with coconut, walnuts, pecans etc.

Wishing you a very Merry Christmas!!🎅

Thanks for your visit. xo

Thursday, September 8, 2016

Maple Syrup Applesauce

This homemade applesauce is so easy to make
and so good on toast or as a condiment with pork,
or chicken, also served with ice-cream. 

         I used my transparent apples this year, and 
 maple syrup adds sweetness to
 the delicious flavour.

         It is hard to give exact measurements
 because of the sweetness of the apples
 and the type of apples used,
 also how sweet you like your applesauce.

A large variety of apples may be used to
make a delicious Apple Sauce also,
especially a combination of different apples. 

I am sharing my approx. measurements.

12 transparent apples
2 tbsp. lemon juice 
1 cup water
1/2 cup maple syrup
(Optional ~1/2 tsp cinnamon.)

  Core, peel and chop apples.

As I am chopping, I place the chopped apples 
in a large bowl with cold water with about
1 tbsp. of salt, to keep them from turning brown. 

When the chopping is finished,
 I rinse all the chopped apples
 in cold water and place 
in a large pot with 2 tbsp. of lemon juice,
the cup of water, and the 1/2 cup of maple syrup
(and cinnamon... optional)

Bring to a boil and simmer for
 25-30 mins, until apples are soft.
Stir often to prevent sticking
to the bottom of the pot.
Mash with a potato masher.
Add more syrup if needed, 
depending on your taste.
Add more water if needed, 
 for desired thickness.

Place in jars or
 containers to freeze. 


I am showing off  this amazing Gadget.
called "Applemagic" or "Pommemagique" in french. 
In a few seconds, the apple is peeled, cored and sliced.

I do some manual chopping, to make the pieces smaller.

Another recipe on Homemade Apple Sauce

For my recipe click here.

Thanks for visiting my blog xo
I invite you to follow me on "Instagram"

Saturday, September 3, 2016

Bruschetta For Lunch

Bruschetta is a delicious and 
healthy Italian appetizer.
It is great for lunch.
It can be prepared in many variations.
One of my favourite Bruschetta
 is chicken and avocado with basil.

My measurements are approx. 
I used Italian bread,
other crusty breads will do.
2 roma/italian tomatoes
(other tomatoes can be used also)
1 garlic clove
1/2 cup chopped basil
1 shallot chopped
3/4 cup chopped cooked chicken
1/2 avocado chopped
1/2 grated mozzarella cheese
Parmesan cheese to sprinkle
Kraft sun-dried and oregano salad dressing.
(If you don't have the salad dressing use
 olive oil, balsamic vinegar, oregano and pepper.)

Place bread on a cookie sheet and brush with olive oil.
Toast bread in oven for about 10 mins.

Remove seeds from tomatoes and chop up small.
Discard seeds, put tomatoes in a medium bowl

Chop the shallots, garlic and basil
add to the bowl.

Chop chicken and avocado
add to  bowl.

 add the mozzarella cheese.

Add approx. 1/2 cup salad dressing
Mix all together.

Pile filling on bread and sprinkle with parmesan cheese

The leftovers can be refrigerated and eaten later.

My fresh basil plant

Thanks for your visit xo.

All pics are my sole original property...

Saturday, July 2, 2016

Maple Walnut Tarts

Maple syrup and walnuts,
 a great combination, 
make these sweet little tarts 
a delicious snack.

2 eggs
1 cup maple syrup
2/3 cup brown sugar
1/4 cup unsalted butter, melted
A pinch of salt.
3/4 cup chopped walnuts.
(Walnuts may be substituted for currants, raisins etc.)

Preheat oven to 350 deg. F.
Sprinkle bottom of unbaked tart shells with some of the walnuts.

Whisk eggs in a large bowl, add maple syrup, brown sugar, melted butter and salt.

In a saucepan cook this mixture on medium heat for 3-4 minutes, stirring constantly to thicken. Do not overcook.
Add remaining walnuts.

Spoon filling into tart shells.
I divide equally into 20 store bought shells.

Bake 350 deg. for 20-25 minutes. 

Quebec Maple Syrup

Thanks for your visit

Tuesday, May 24, 2016

Rhubarb Cinnamon Muffins

Rhubarb is one of the earliest fruit/vegetables to harvest.

 We always had rhubarb growing at home, 
when I was young.

I would take a stock and dip it in sugar
and eat it as candy.

Probably more healthy than the sour candy 

the kids eat today.

 Cinnamon and rhubarb combined 
make a great tasting and moist muffin.

Preheat oven to 350 deg. F

Whisk together:
2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup sugar
1 tsp. ground cinnamon
1/2 tsp salt
1 1/2 cups Rhubarb finely chopped

 I add the chopped rhubarb to the flour mixture.

 In another Bowl mix together:
  • 1 cup sour cream
  • (Milk or Yogurt may be
  •  substituted for the sour cream)
  • 1/4 cup melted butter
  • 2 large eggs
  • 1 tsp. vanilla

Mix the flour mixture
 with the egg mixture.

Fill muffin pans.
(I use an ice-cream scoop)
The recipe makes approx. 15 large muffins.


Topping: Mix 1/4 cup brown sugar
 with 1 tsp cinnamon.
 Sprinkle over muffins.

Bake 400 deg. for 18-20 minutes.


For my other blog on Rhubarb Muffins, 
 made with Almond Milk, click here

Thanks for visiting my blog. xo

Saturday, May 7, 2016

Lemon Madeleines

If you're a lemon lover, you'll love
these little classic french butter cakes. 
Spongy and soft on the inside,
Great with your afternoon cup of tea.


1 cup flour
1/2 tsp. baking powder
pinch of salt
rind/zest of a lemon

1/2 cup unsalted butter at room temperature
3 eggs at room temperature
1/2 cup granulated sugar
1 tsp. vanilla extract or lemon extract

In a small bowl, sift together flour, 
 baking powder and salt. 

Whisk in lemon zest(rind), set aside


In a medium bowl with a stand or hand mixer, 
beat together the butter, eggs, sugar, 
and vanilla about 3 minutes 

Add flour mixture to creamed mixture and
 mix just until combined.

Cover and refrigerate for 30 minutes. 
The batter will thicken as it rests.

Brush molds with butter and dust with flour, 
shaking off the excess flour.

Spoon one tablespoon of batter into each mold. 

It will not entirely fill the mold/pan but it will spread as it bakes.

Bake at 350 deg. for 12-14 minutes or until puffed and golden brown around the edges.

The madeleines will spring back to the touch when done.

Remove from oven and tap pan on counter to remove
madeleines immediately.
Place madeleines on rack to cool. 

Sprinkle them with icing sugar, if desired.



 The plate ~Swan Inn ~ J. Broadhurst & Sons.~England

Thanks for your visit xo