Food

Just hear those sleigh bells jingling, ring-ting-tingling, too.. I can’t believe the holidays are already almost upon us! With all the ups and downs that 2020 has brought, I think the holidays are one of the few things that we’ve had to look forward to this year! With that said, I’ve been busy planning Christmas content and recipes to share with you, and today, I’m spreading some cheer with 2 easy cupcake recipes that I made using the KitchenAid 7 Speed Cordless Hand Mixer! Plus, I’ll be giving 1 lucky person a chance to win the mixer! Read on for…

Canadian Thanksgiving is in just a couple of days. But if you’re anything like me, you’re still in last minute prep mode. We have planned a beautiful Fall harvest themed tablescape for our Thanksgiving décor, as I shared here. Our main protein has also been purchased and is thawing in the fridge. Check, check. However, the side dishes are still a bit up in the air. Each year, I have a general idea of what ingredients I’d like to use (cranberries and pumpkins go hand in hand with Thanksgiving, in my opinion). But I like to try to incorporate traditional…

Another beautiful summer week, another beautiful summer cocktail! I’ve been absolutely LOVING discovering and experimenting with new cocktails this year! TBH, had we not been in our current circumstances, I don’t think I’d have honed my bartending skills as much as I have. Today, I’m sharing a original fruity cocktail that has the loveliest pink hue: a Strawberry Floradora (made WAYYY easier with the help of Georgian Bay Strawberry Smashed Soda). What’s a Floradora? “What’s a Floradora?”, you ask? Well, the short answer is a pink drink typically made with gin, lime juice, raspberry syrup or liqueur, and ginger ale…

Aviation, but make it lavender! Here’s a brand new lavender cocktail recipe to take you into the weekend! What’s an Aviation Cocktail? Anyone who knows me well knows that my favourite cocktail is an Aviation. It’s the original purple drink, and a Prohibition Era cocktail that’s typically made with gin, lemon juice, maraschino liqueur and crème de violette. But sadly, due to shortages in Ontario, finding any brand of crème de violette has proven difficult over the last couple of years. Cue the tiny violin. Whenever I’d go out to a restaurant or bar, I’d always ask the bartender to…

Comin’ in hot with another pasta recipe for you guys this week! This time, for another Italian classic: Tagliatelle alla Bolognese. IMHO, there’s nothing NOT to love about Tagliatelle alla Bolognese. Like the Classic Spaghetti Carbonara recipe that I shared a little while ago, this is another example of a dish whose beauty lies in its simplicity (as with all good Italian cuisine). But first things first: let’s get this whole Bolognese thing right! What’s a Bolognese and How Should it be Eaten? If you grew up like me and your parents aren’t Italian, chances are, they made Spaghetti Bolognese…

I’m so excited to share with you what I think is one of the prettiest and most delicious dishes I’ve ever made: a summer pasta made with Prosciutto di Parma, Burrata, and fresh herbs and veggies, like basil, parsley, green peas, and watercress. It’s a veritable feast for the eyes and mouth! This showstopping dish would be perfect for dining al fresco. While its flavours are complex, it’s surprisingly quick and easy to put together! One of the things I love most about pasta is its versatility. It’s not just a comfort food to be enjoyed during the cooler months….

Are you team ice cream or team frozen yogurt? Personally, I don’t discriminate. I adooooooore my frozen treats, especially when the weather is nice! But lately, I’ve been leaning more towards fro-yo, as I’ve been trying to cut back a bit more on sugar (and reverse that ‘quarantine 15’ 😉). If you’re a fro-yo fan (or even if you’re not), I guarantee you’re gonna love this easy raspberry frozen yogurt that requires no churning whatsoever and takes less than 10 minutes to prep! In fact, this recipe is expert approved, as it won the the #mysiggischallenge and was hand-selected by…

Do you know what risotto and arancini have in common? Of course, if you’ve eaten both of these things before, you probably already know that they’re made from arborio rice. But did you realize that arancini can be made entirely from leftover risotto? That’s right – arancini are essentially just fried balls of risotto with an ooey gooey piece of mozzarella in the middle! Because you can get 2 dishes in 1 from risotto (and essentially, extra bang for your buck), that makes it the ultimate meal option. It’s also ideal for pleasing any fussy eater(s) you might have in…