Watermelon Slush
Time to beat the summer heat with watermelon slushies! All you need is 5 min and 3 ingredients to whip this up. So easy, so fresh, so smooth! Prep: 5minutes minutesYield: 4 servings Ingredients Instructions Equipment Blender Notes
Recent Posts
Malai Kulfi
Malai Kulfi is a rich, creamy Indian frozen dessert that’s dense, smooth, and full of indulgent flavor. Made with slow-cooked milk and fragrant hints of cardamom, it has a luxurious texture that melts slowly on the tongue perfect for a refreshing yet deeply satisfying treat. …
Freezer Croissant
Freezer Croissant Breakfast Sandwiches are the ultimate make-ahead solution for busy mornings. Flaky, buttery croissants are filled with hearty breakfast favorites, then frozen for a grab-and-go meal that reheats beautifully. Convenient, satisfying, and perfect for meal prep, they make mornings a whole lot easier without sacrificing flavor.
Prep: 25minutes minutes
Cook: 5minutes minutes
Yield: 8 servings
Ingredients
- 1 tablespoon olive oil
- 4 large eggs, lightly beaten
- ¼ cup half and half
- Kosher salt and freshly ground black pepper, to taste
- 8 mini croissants, halved horizontally
- 4 ounces thinly sliced ham
- 4 slices cheddar cheese, halved
Instructions
- Heat olive oil in large skillet over medium high heat. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
- Fill croissants with eggs, ham and cheese to make 8 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
- To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
- Serve immediately.
Thumbprints
Looking for something new to bring to this year’s holiday cookie exchange? These chocolate thumbprints with Irish cream ganache will win everyone over. They look great with their contrasting white filling and chocolate-brown cookie shell, and they taste even better. Prep: 30 minCook: 10 min./batchYield:3-1/2 …
Million-Dollar Soup
There are occasions when a simple bowl of broth will do, and other times we want a soup that really knocks our socks off. Our million-dollar soup recipe is the latter. It tastes like a million bucks because it’s rich and savory thanks to the …
Rhubarb Rosé Sangria
This rhubarb rosé sangria is an easy summer sangria for a crowd, or just for you and your sweetheart! A rhubarb simple syrup recipe combined with fresh summer fruit and crisp rosé creates the ultimate summer cocktail! Serve it up with frozen, fresh fruit!
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 4–5 servings
Ingredients
Rhubarb Simple Syrup
- 2 cups rhubarb, chopped (about 4–5 stalks)
- 1/2 cup honey (or granulated sugar)
- 1 cup water
Rosé Sangria
- 3 large strawberries, sliced
- 1 mandarin orange, divided into pieces
- 1 lime, sliced
- 1/4 cup basil, torn up
- 1/4 cup fresh mint, torn up
- rhubarb simple syrup (from above)
- 1 bottle Gancia rosé wine (750 mL)
- club soda, ice, frozen fruit (watermelon balls, frozen orange pieces) for serving
Instructions
- Prepare the rhubarb simple syrup. In a medium saucepan over medium-high heat, combine the chopped rhubarb, honey, and water and bring the combination to a boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat, and strain with a fine mesh sieve into another jar. Discard the cooked rhubarb, or save for another use (great over ice cream)! Allow the syrup to cool.
- In a large pitcher, add the cooled syrup, along with the strawberries, 1 mandarin orange (in pieces), the lime, basil and mint. Use a large wooden spoon to muddle the fruit with the syrup a bit to release the flavours. Pour in the rosé wine, cover and store in the fridge for at least 2-3 hours before serving.
- Serve the sangria. Fill a glass 2/3 full of sangria, along with some of the fruit from the pitcher. Top it off with club soda, ice cubes and frozen orange pieces and/or watermelon balls. Serve immediately!
Notes:
Sangria gets better with age (to a point) so storing it in the fridge for 2-3 days will just enhance the flavours! Any longer than this and the fruit might start to go bad
Kimchi Tuna Melts
Kimchi Tuna Melts are a bold, flavorful twist on a classic comfort sandwich. Savory tuna is combined with tangy, spicy kimchi and melted cheese, then toasted until golden and gooey creating a perfectly crispy, melty bite with just the right kick of heat and umami. …
Moscow Mule
The Moscow Mule is a crisp, refreshing cocktail known for its bold ginger kick and bright citrus flavor. Served ice-cold, it’s fizzy, zesty, and perfectly balanced an easy to make drink that’s ideal for casual gatherings or a simple, refreshing sip anytime. Prep: 5minutes minutesTotal: 5minutes minutesYield: 1 serving Ingredients Instructions
Strawberry Oatmeal
Summery Strawberry Oatmeal Breakfast Bars! Made with a fresh, jammy, just sweet strawberry filling that’s layered between a tender crisp, buttery oat crumble. A delectable way to start the day.
Prep20minutes minutes
Cook35minutes minutes
Servings: 9
Ingredients
- 1 1/2 cups (125g) old fashioned rolled oats
- 1 cup (125g) whole wheat pastry flour (spoon and level) or oat flour
- 1/2 cup (100g) brown sugar
- 1/2 tsp baking powder
- 1/4 tsp (heaping) salt
- 8 Tbsp unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 16 oz. strawberries, hulled and diced (3 cups) or 2 1/2 cups blueberries
- 1 Tbsp (9g) cornstarch
- 1 1/2 Tbsp (30g) honey
Instructions
- Preheat oven to 375 degrees. Grease a 9 by 9-inch baking dish, optionally you can also line with parchment paper to more easily remove bars.
- In a mixing bowl using your fingers toss together oats, wheat pastry flour or oat flour, brown sugar, baking powder, and salt. Break up any small clumps of brown sugar as you toss.
- Stir vanilla into dish with melted butter then pour into oat mixture, toss with a spatula to evenly coat mixture.
- Press nearly 2/3 of the oat mixture into pan it should barely be enough to cover (reserving nearly 1/3 at 180g for the top).
- In a separate mixing bowl toss together strawberries with cornstarch and honey. Spread strawberry mixture over bottom oat layer in pan.
- Top strawberry layer with the remaining oat crumble mixture dotting it over the top (you can press pieces together slightly for more chunky crumble).
- Bake in preheated oven until golden brown and juices are bubbling, about 35 to 40 minutes.
- You can spoon it out warm but if you want more uniform bars wait 20 to 30 minutes to cut into squares.
- Store in the fridge for up to 2 days, freeze for 3 months.
Notes
- To Make Gluten Free Oatmeal Bars: Omit whole wheat pastry flour and use gluten free oat flour only. Use certified gluten free rolled oats and also gluten free baking powder. And as always ensure other ingredients are produced in gluten free facilities with no cross contamination.
- To make vegan: Replace honey with white sugar or maple syrup and butter with vegan butter or coconut oil.
Havuç Tarator
Havuç Tarator is a creamy Turkish mezze made with tender carrots, yogurt, and garlic. Light yet flavorful, it strikes the perfect balance between refreshing and savory, making it an easy side dish or appetizer that pairs beautifully with grilled dishes, warm bread, or a spread …