weekend and sticky buns

Another beautiful weekend that went by way too fast once again! All that gorgeous snow this morning really putted us all in a festive mood… while also catching us by surprise, as we didn’t have our winter tires installed yet… but thanks to my brothers-in-laws, it’s now done!

So it was a PD day on Friday and it turned out being my turn to be off work at school; called my Mom Thursday night, made some plans for the Friday morning, dropped off the boys at daycare and left on a little road trip to the States for the day. The drive was awesome and the shopping too! Of course the first stop was Target, and as expected, it was just awesome and I was able to cross off many things from my list. Got to see the new Joanna and Chip line, unfortunately, all I wanted was already gone… oh well, next time! One of my favorite lunch place is Panera’s. I know we have it here now, but it’s just not the same… I don’t know, I just love to go to Panera’s every time I’m in the States! So right after I had paid for my sandwich and soup, on my way to my table, after I had waited in line for a long time, I spotted some delicious looking Pecan Sticky Buns. I was so mad I hadn’t seen them before, and I didn’t wanted to do the line again, so I didn’t get it, but then they were on my mind all afternoon long!

So by Saturday morning, at about 7h30 am, I was on a mission as I had decided that I was finally going to have some Pecan Sticky Buns, once and for all.

I’ve used Chatelaine’s recipe and tweaked it a bit. It turned out to be quite easy to do, and oh my, sooo DELICIOUS. I will be making these on Christmas morning for sure. And you should too! Here it goes:

Pecan Sticky Buns

What you need:

Dough:

3 cups flour

1/4 cup sugar

1 pack quick-rise instant yeast

1 tsp salt

1/3 cup hot water

1/2 cup hot milk

2 tbsp melted butter

1 egg

Sauce:

1/4 cup unsalted butter

1/3 cup packed brown sugar

2 tbsp honey

1 tsp vanilla

3/4 cup pecans

Filling:

1/2 cup brown sugar

1/4 cup unsalted butter, room temperature

1/2 tsp cinnamon

How to:

In a large bowl, mix1 cup of flour, sugar, yeast and salt. Add the milk, hot water, butter and egg. Using a wooden spoon, add 1 3/4 cup of flour to the bowl, all while stirring until the dough comes together. Knead the dough in the bowl for 4 minutes. Preheat your oven at 160 and insert the bowl with a damp cloth over it. Turn off oven and let rise for an hour.

Meanwhile, melt 1/4 cup of butter with 1/3 cup brown sugar, honey and vanilla in a saucepan for the sauce. Cook on medium heat until bubbly. Pour into a 9×13 baking dish. Sprinkle with chopped pecans. I only sprinkled half of the dish with the nuts, leaving half for regular buns. But definitely better with!

In a small bowl, mix the brown sugar, butter and cinnamon to create a paste. Then leave aside.

Remove dough from oven. Preheat the oven at 350 for baking the buns. Sprinkle flour on a flat surface and place the dough. Using a rolling pin, spread the dough and try roll it into a square shape. It’s note easy because the dough will be stretchy, but try your best! Mine was roughly 12”x12”. Spread the brown sugar paste evenly everywhere on the dough. Then start from the bottom and roll tightly.

Using a sharp knife, cut the roll into 12 pieces of about one inch each and lay the pieces in the baking dish. Lightly brush a bit of vegetable oil on top of the buns.

Bake in oven for 25-30 minutes. Chatelaine recommend to cover with foil if they get golden too fast, but I didn’t have to do it. Remove from oven and let stand for a few minutes. The sauce will be extremely hot. Using a cookie sheet and parchment paper, cover the baking dish and flip the dish over. Be careful, this is very hot! But very good!!!

Honestly, I never had any Pecan Sticky Buns before, so I can’t really compare, but these tasted amazing. The dough was easy to make, and so soft. I will be using this recipe for donuts and bread. If you don’t bake often, this recipe is super easy. One big bowl does the trick, no need for super appliances or gadgets.

The caramel sauce with pecans is kind of addictive. I’m telling you, this recipe should definitely be part of your Holidays’ baking list; as it will not disappoint! Have a great week my friends!

  

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my new very goodfood

I really love to cook, like I’ve always enjoy doing it, especially when I have a lot of time to do it, or when I try new recipes, or when I’m entertaining and having people over for dinner.  You know, as a younger couple, before Liam and Logan were part of our life, Brian and I used to cook and try so many different meals on weeknights; but as of late we’ve been kind of lazy, and I feel like it’s been getting worst and worst over the past few years… until we’ve realized, not too long ago, that we had fallen into some sort of weeknights meal rut where we would eat the same kind of boring meals, week after week.  But that was until my girlfriend Véro introduced me to a food delivery service she had been trying for the last few weeks… really, a way out from having spaghetti every Tuesday night?  Wow, thanks Véro, what a great timing!!!  So right there, while thinking of my next Tuesday night meal, I knew I had to give it a shot!

So It’s called Goodfood.  The day after she told me all about it I did a bit of research and I was hooked, like immediately.  The website was just awesome, easy friendly, with FAQ, information about the recipes, about where they get the food and how it will be delivered right to your door… so you select the package that is most convenient for your family, the best delivery dates, and then you get to select your meals… that was the best part, of course!  Well, it was, until the moment when I actually received my first meal kit.  Receiving my first box was so much fun.  From the very moment I signed up I had been eager to receive my first box.  I was so excited about that weeknight meal, you have no idea.  So excited to cook something fancy for my family on a Monday night!  And so excited to try something new.  And I was NOT disappointed, from the moment I opened the box until we sat for diner… as it was just so good!

First, the packaging was amazing.  My first delivery was on a warm day and I was a bit skeptical about it all, you know, with fresh produces waiting for me on my front porch… but once I opened it up, everything was nicely packed, cool and fresh, along with beautiful colored and easy to read recipes (that I will certainly keep for future use!).  Each meal as its own clear bags of produce with EVERYTHING you will need for the recipe!  If the recipe calls for one clove of garlic, then you get one clove of garlic, that simple!  There’s nothing I hate more than having to throw away good food because we didn’t use enough of it in a recipe or during the week.  With this food service, we use what we need and in the end there is so much less waste.

The only thing you might use from your kitchen is salt and pepper, olive oil and water.  Every bottles and jars are carefully labelled in English and French!  The packaging is sooo pretty, you’d think Martha Stewart packed it all herself!  Another plus, all the boxes, bags, jars and bottles can all be recycled, even the ice-packs, which is just awesome cause it’s environmentally friendly.  Which I try to be, you know.

As for the recipes… nothing short of AMAZING so far!  We’ve already tried food we had never had before and we all loved it, even the boys loved it too!  Everything is tasty and well portioned.  So, if you don’t know it yet, well so far, I am really impressed! And just to be clear, so you all understand, this is not pre-made or pre-cooked, like you may save some time in the end, but you really need some preparation and cooking time… it’s just easier to do, with all the right ingredients, spices, meats and produces right there for you… so don’t worry here, you won’t lose that feeling of being the real deal, cause with Goodfood, you still feel as the ‘Chef’ of your very own kitchen!

One of the biggest perks is that I can skip a week or two and place an order only for the weeks we want to get some food delivered.  And if I ever decide to stop, I can do it at any time.  But I don’t think I will!!!  Cause right now, I am just so happy I was introduced to Goodfood… as I’ve been pleased with all of our meal choices so far… and not only we now eat nice varied meals, it did bring back some fun and excitement to our weeknight dinners and cooking!!!

So, I’ve got a deal for you if you’d like to try it.  You can sign up using this link and get 40$ off your first order.  I’m telling you, this will cost you less than what you would pay for quality food at the grocery store in order to cook these fancy and delicious recipes.  So no reason not to try it, really!

Let me know if you’re considering trying it but still have some questions … I know I sure did when I first signed up.  I would be happy to try and help you deal with you’re weeknight meal rut and bring back some excitement into your kitchen!

So today is Monday, and guess what, I’ve just tried an awesome new Thai shrimp curry recipe!

Have fun cooking and bon appétit mylemondroplife friends!

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mile high meringue pumpkin pie

So, my first ever Pumpkin Pie won a contest at work. Not too shabby for a first timer, right!

In the spirit of Fall, we were all invited to prepare a dessert using apples or pumpkin at work. Let’s just say that it was a sugar high Friday! So many desserts, so hard to decide which one to try, even harder choosing a winner. One of my favorite was a pumpkin-and-chocolate-brownie type of thing my friend Anne-Marie had made… and she even gave me some to bring home!!! So right there, I guess I was already a winner!

At first I was going to make my go-to Pumpkin Pop Tarts, but then had a craving for meringue… so I went on a hunt for a pumpkin pie with meringue recipe. Didn’t have all the ingredients on hand so had to improvise and ended up with my very own Mile High Meringue Pumpkin Pie.

Don’t attempt this if you’re in a hurry, as it’s time consuming. But next time your hosting, just pretend you’re Martha Stewart and make it, because your dessert will be worthy of a magazine cover.

Mile High Meringue Pumpkin Pie

What you need:

 

Crust:

store bough pie crust or even better, homemade

 

Filling:

3 large eggs

15 oz. Pumpkin Puree

1 cup of heavy cream

2 teaspoon cornstarch

3/4 cup brown sugar

1/2 teaspoon salt

3/4 teaspoon cinnamon

3/4 teaspoon ginger

1/4 teaspoon nutmeg

1 teaspoon vanilla

 

Meringue:

2 cups sugar

8 egg whites, room temperature

 

How to:

Preheat oven at 375 degrees. Roll out crust on a lightly floured surfaced. Place crust in a 9 inches pie plate. Let the dough hang a bit on the side, it will shrink a bit while baking and you want to have lots of crust for this dessert. Bake for 20-25 minutes, or until the crust starts to golden. Remove from oven and let cool.

While the crust is baking, prepare the filling in a large bowl. Mix together the eggs, pumpkin puree, heavy cream, brown sugar, cornstarch, vanilla, cinnamon, ginger, salt and nutmeg.

Lower to oven to 325. Pour the pumpkin mix into the pie crust. Place in oven and bake for 50 minutes. The middle may still be wobbly, but that’s ok! Remove from oven and let cool on a wired rack. When it’s room temperature, place in fridge for a few hours.

Now, for the meringue, use a heat proof bowl, like the one on your Kitchen Aid mixer and place over a saucepan filled with boiling water on the stove. Add the egg whites and sugar. Mix with whisk or hand held mixer for 3 minutes. Remove from the heat and then place on the Kitchen Aid. Mix for another 3 minutes on medium speed, then for 6 on high. It will look like marshmallow frosting. Soft, fluffy and delicious: DO NOT eat it all and keep some for the pie! Stack the meringue on the pie, making swirling motion. Using a kitchen blow torch, brown the meringue to a soft gold color. And voilà!

Your guests will be impressed, and so will you! It was my first attempt with meringue and I’m now an addict! Going to have to find new recipes with meringue, but since it’s October, for now I’ll keep on enjoying this delicious Pumpkin Pie.

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weekend and bars… breakfast bars

Our house has been hit by a few viruses the last couple of days and it sucks. Liam has a fever since Friday, I’m congested and Logan is starting a cold. Nothing says back to school like a sick household. Nevertheless, this long weekend we spent plenty of time snuggling, played board games, watched Fails on the iPad, had some people over for diner and then went out to the track with the boys and family to watch some horse racing. On this rainy Monday morning I decided to bake my favorite breakfast bars to start the week on a good note! Then, not long after lunch, since it was kinda the perfect weather for a nap, the four of us ended up napping at the same time all over the house!

So now that I am fully rested, I’m back to my new laptop ready to write a new post. My favorite fruit is definitely raspberry. Nothing bring me more joy than going to my mom’s and being greeted by the sweet smell of raspberry pie baking in the oven (lucky me she brought us one last night!). Since I can’t eat pie for breakfast every morning (like I did today), once in a while I bake these amazing raspberry breakfast bars. I think it might be the first recipe I saved on Pinterest way back when. So today I’m sharing Smitten Kitchen’s recipe and it’s so good!

Raspberry Breakfast Bars

What you need:

For the crust and crumb:
1 1/2 cups flour
1 cup pack brown sugar
1 1/4 cups rolled oats
3/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 cup unsalted butter, cut into 1-inch pieces

For the raspberry filling:
1/4 cup packed brown sugar
1 tbsp grated lemon zest
1/2 tsp cinnamon
2 tbsps flour
1 pound raspberries, fresh or frozen
1/4 cup lemon juice
2 tbsps unsalted butter, melted and cooled

Make the crust and crumb: Preheat the oven to 350. Butter the bottom and sides of a 9-by-13-inch glass baking dish. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhanging slightly on both ends. Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands to push the crust into an even layer at the bottom of the pan.  Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.

Make the raspberry filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter. Mix well.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for a few days.

I’ve made them today with gluten free flour and it worked and tasted delicious. These are so good for lunchbox snacks and late night sugar cravings! Liam has named them “ma deuxieme meilleure chose du monde” his second best thing in the world, his first being his Mimi’s pies! I totally agree… but maybe after poutine, and tacos, and guac… my list of favs is long, but these breakfast bars are up there for sure! Another of my favs are these Starbucks Here You Are mugs that we collect everywhere we go. We’re starting to have lots and they’re so much fun to look at and remember where you were and when you were there. Best one so far is definitely Disneyland! Can’t wait to see what the next one will be!

Anyway, hope we get better soon. It’s back to work time tomorrow morning, so we better have a good night sleep and be ready to go, rested and healthy for this short week! Hope you all had a slow, fun, relaxing and lazy labor day my friends! Smells like Fall and I just love it. Talk to you soon!

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mozza pesto chicken…with tomatoes

 

So have you tried my bruschetta recipe?  If you haven’t, you should really try it out… it’s a must for your life!  It’s literally mind-blowingly good.  But make sure you keep some tomatoes for this next recipe… definitely one of my new favorite summer dishes: Mozza Pesto Chicken with tomatoes; something I started to make this summer, but will be making forever.  Again, easy and fast, which is perfect for those dreaded weeknights diner, while still full of flavors.

Mozza Pesto Chicken…with Tomatoes

What you need:

4 boneless, skinless chicken breasts

2 fresh tomatoes

1\2 cup of pesto (click here for recipe)

few slices of mozzarella

salt and pepper

How to:

Butterfly the chicken breast and marinate it in 1\4 cup of pesto (can be store bought but homemade tastes so much better) for at least an hour.  Advice:  when you buy large quantity of chicken, always butterfly the breast and freeze them in large Ziploc bag.  When you need them, they takes less time to thaw, you get more marinade on your meat and it takes less time to cook.  In the morning, I take out the meat and throw in the marinade in the Ziploc bag and leave in the fridge.  When I get back from work, the chicken is ready to be cooked.  Heat oven at 400 and place chicken in a Pyrex dish.  Bake uncovered for 20 minutes.  Meanwhile, slice the tomatoes and cheese.  Remove the dish from the oven, place 2-3 slices of tomatoes on top.  Season with salt and pepper and add the leftover pesto on top.  Place the cheese on top.  Return to oven for 10 minutes then broil the cheese until golden.  Remove from oven and let rest for a few minutes

Serve with your favorite veggies and a side of rice.  Delish!  Enjoy!

Mozza Pesto Chicken with Tomatoes
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you say tomato, i say bruschetta

Goat Cheese Bruschetta

It’s tomato season… and if you’re like me, well you have plenty from your garden by now!!!  I’m not one for tomato sandwiches or sliced tomatoes, but I do have a few recipes I’d like to share with you this week, all of them using fresh tomatoes!

On a side note, my two-months summer vacation is now over, and this week has been kind of tough on me being back at work, having to wake up early, going back to my routine of making lunches for the boys, while also prepping them for their back-to-school next week.  But you know what, I’m still hanging on to summer like my life depends on it!!!  So I’ll take all the fresh produces and warm sunny days August and September have to offer!

My first recipe is for sure my favorite way to eat tomatoes: Goat Cheese Bruschetta.  I think I first tasted this at my aunt Pat’s place in Kitchener while visiting for Oktoberfest years ago.  It was the best bruschetta ever; and still is.  I now make my own version of it, I have no clue if it tastes like hers, but I think it’s pretty awesome.  So here it goes.

Goat Cheese Bruschetta

Goat Cheese Bruschetta

What you need:
3 fresh tomatoes or 2 cups of cherry tomatoes

1/4 cup of goat cheese

1/2 cup fresh basil

1/4 cup olive oil

salt and pepper

How to:

Chop the tomatoes and place in a bowl.  Crumble the goat cheese on top, add the chopped basil, olive oil, and the salt and pepper.  Mix well and refrigerate for an hour before serving.

I serve this bruschetta mix with roasted naan bread.  Just brush a bit of olive oil on top the bread, sprinkle with garlic salt, pepper and warm up in the oven.  Also good with a fresh baguette or on top of grilled chicken.

Simple, easy to make, takes no time and it will blow your mind.  Perfect for pot-luck, for snacks or for last minute gatherings.  It’s a great recipe to try all year long but definitely my favorite on any sunny day!  So make it now before summer ends and then let me know what you think!  Hope you’re all having a great week.  Next tomato recipe coming in a few days!

Goat Cheese Bruschetta

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be still my cheesecake

Hello long weekend, we’ve been waiting for you!  Although we pretty much stayed home -to relax- all weekend long, long weekends are just the best!  The boys just love spending an extra day with Brian at home.  We went for ice cream with our neighbors, had Thai food take-out, lounged in our pj’s for hours and then had diner at my in-law’s camping site.  On Saturday I bake some cakes and then made a CHEESECAKE… my favorite dessert EVER!  Beside my kids, who doesn’t love a good cheesecake?  If you don’t, well I’m sorry, but we just can’t be friends!!!  I’m sharing my go-to, no bake, easy, to die for cheesecake recipe.

A few years ago, I visited Quebec City with my mom for a few days and during a stroll near Chateau Frontenac, we found the most charming bistro.  And then I saw the most gorgeous looking cheesecake of my life.  And it was the best too!  Fluffy, airy, soft, just like how I imagine eating a cloud would feel like.  Since then, I’ve been on a mission to recreate that said cake.  Pretty sure I’m close now.  Give it a try and let me know what you think.  Here it goes!

What you need:

2 pkg cream cheese light, room temperature

1\2 cup sugar + 3 TBS

1 1/2 tub Cool Whip, thawed

1/2 cup melted butter

1 1/2 cup graham cookie crumbs

How to:

Using a 9 inches spring form pan, place the graham crumbs, 3 TBS of sugar and the melted butter.  Mix until all the crumbs are wet.  Spread evenly the mixture on the bottom of the pan to create and even layer.

With your electric mixer, mix the cream cheese and sugar, until soft and creamy, with no lumps.  Scrape the side of the bowl and mix again for a minute on high.  This will fluff the cheese mixture.  Add the Cool Whip, mix on MED speed for 2 minutes.  Spread the fluffy mix onto the crumbs crust.  Fill the pan and you’re almost done.  Put plastic wrap to cover and refrigerate for at least 3 hours before serving.  Remove the side of the spring form pan.  Ready, set, eat!

This cake is amazing with any toppings.  I’ve used our freshly picked blueberries, made a coulis and served it warm on top of the cheesecake.  Also great with homemade warm caramel or with maple syrup and crumble maple leaf cookies.  My favorite topping is obviously raspberries, but any topping on this cheesecake will give you an awesome desert and will make you a happy; well it works for me!

Make it now and enjoy!

 

 

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take me out to the blueberry field

With an already jam packed weekend ahead, I decided that blueberry picking was in order on this beautiful Friday morning.

We used to live on the outskirt of our city, where we literally lived 3 minutes walking-distance away from a blueberry farm. It’s called Canaan Blueberries.  About 25 minutes from Ottawa. It’s a family operated berry farm on a few acre of beautiful land.  Once you enter the fields, you feel secluded from the world.  It’s quiet, and so delicious!

When we lived there, I use to take the boys in the stroller, park them in the field, and give them berries while I did the picking.  This year, they were ready to have own basket to fill, which they both dropped on the ground at one point; hence a small meltdown, oh well, we lived.

It was such a gorgeous day for berry picking.  We filled a basket for us and one for their Papi (AKA Frank!).  It took us just a little less than an hour, but you can easily fill yours in 20 minutes, if you can avoid distractions and meltdowns!!!  We will for sure go back next week.

Once we got home, we made some blueberry muffins and LEMONADE!  Oh, yes… blueberry lemonade.  And I have the recipe for you.

What you need:

SYRUP:

1 cup blueberries (fresh is best)

1\2 cup sugar

1\2 cup water

DRINK:

3 TBS lemon juice

3 TBS blueberry syrup

1 cup sprite or 7up

ice

How to:

Place water, sugar and blueberries in a saucepan and simmer for 10 minutes.  Remove from the stove and let it cool for 5 minutes.

I made this drink by the glass, but you could easily adjust the quantities for a pitcher.

In a large glass, place ice, lemon juice, blueberry syrup and top off with sprite.  Add a lemon slice, fresh blueberries and fresh mint to garnish.  This version is non-alcoholic, but add gin and you’ve got a party!

You will have plenty of the blueberry syrup… for about 10 drinks.  Store the leftover in the fridge and you can warm it up the next morning for your toast.  You’re welcome!

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homemade beaver tails, eh?

Beaver Tails… it doesn’t get more Canadian than this!  If you like them as much as I do, well I’ve got you covered.  I’ve made my first batch over Canada Day weekend and we’ve been craving them ever since.  Honestly, it’s kind of easy to do, you just need a bit of time to do it.  Topping possibilities are endless… and that’s really exciting!  So take some time this weekend and try them!

What you need:

1\2 cup warm water

2 packs of active dry yeast

1 tablespoon sugar

1 cup warm milk

1 teaspoon salt

1 teaspoon vanilla

3 eggs

1\2 cup sugar

2 cups whole wheat flour

3 cups regular flour

1\3 cup vegetable oil

vegetable oil for frying

How to:

I always use my Kitchen Aid mixer with the hook attachment when making dough.  In the mixing bowl, add water, yeast and 1 tablespoon of sugar.  Let rest for a few minutes, until foamy.  Pour in the milk, sugar, vanilla, eggs, oil and salt.  Mix well with the hook.  Add in batches, the flour.  Mix until nothing sticks to the side of the bowl.

Use another bowl and cover with a bit an oil.  Take the dough from the mixer, knead a minute on a floured surface, then place in the oiled bowl. (I always preheat my oven at 175 and then turn it off and place the dough in, with a damp cloth on top).  Let rise until it doubled in size, between 45 minutes to an hour.

On a floured surface again, knead the dough gently and then roll it out in a rectangle with a rolling pin.  With a pizza cutter, slice the dough in small rectangle about the size of your hand.  Place on a baking sheet lined with parchment paper.  Cover while you prepare the rest.

Heat oil in a large pot.  You should have 4-5 inches of oil in the bottom of your pan.  One piece of dough at the time, stretch and shape in an oval or like a Beaver Tail.  Gently place in hot oil and fry until golden on both side, turning once.  Take it out, place it on a paper towel and repeat with all the dough.

I suggest doing this recipe with an helper (adult).  Do not let the kids play around you while you do this.  They will have plenty of time to have fun while topping their Beaver Tails later on!  As for my toppings… well I have a thing for Nutella, so obviously mine was chocolate with powdered sugar.  The boys had the classic cinnamon sugar (brush melted butter and mix 1 teaspoon of cinnamon with 1 cup of sugar).  Dip the buttered tail in the sugar and voila!  I’d say that maple butter, or jam or Dulce de Leche from Chocolats Favoris would also be pretty delicious.

You could easily divide this recipe.  It makes around 20 pieces of dough depending on the size of your Beaver Tails.  You can store them, without toppings, in an airtight container for a few days on the counter.

This is a great recipe for a party, where you could have a cute topping bar and where everyone could customize their own Beaver Tail!

So try this, it’s a winner!  Let me know about your favorite toppings, as I’d like to try them all!  Enjoy!

 

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bry’s sangria

Heeeello long weekend!  Well you know what? Although I’m off work for the next two months, summer long weekends are still simply the best!!!  So who’s ready to celebrate Canada 150th anniversary?  Got any plans this weekend?  Well if you do, you should definitely add this recipe to your drink diet on Canada Day.  And if you don’t, well don’t worry, any day of the summer months is a perfect day for my sangria.  Well, I should say Bry’s sangria!  It’s one for the books, apparently!  You will be making this every summer weekend, I swear.

It’s great anywhere, as long as it’s served on ice; but it’s definitely better when drank by the beach, in the pool or sitting on the patio!  For myself, I prefer it with a lots of ice and a side of fresh guacamole.

So it all started two years ago while on a road trip to Toronto and the Niagara region.  Can’t remember the restaurant we stopped at, but we stayed awhile ’cause the sangria was sooo good, according to my sister-in-law and Brian.  The waitress was the best and after many pitchers, she wrote down their sangria recipe for us on our bill (which Brian then modified to his taste, obviously adding more booze to it!)…

On any given summer weekend, you can surely find a double pitcher of this, waiting to be served to our guests.  Brian has been working on the recipe for a while, and he now thinks we have a winner.  So, stock up on the ingredients and make this on the next sunny day… hopefully sooner than later!

Bry’s Sangria

What you need:

1 bottle of white wine (we use Bodacious White for the high level of sugar)

4 oz. of Malibu Rum

3 oz. of Triple Sec or Cointreau

2 oz. of your favorite Rum

1 cup of pineapple juice

3 cups of raspberry lemonade

top with sprite

1 or 2 tablespoons of sugar (depending on the amount of sugar in the white wine)

fruits: lemon, lime, orange, raspberry and strawberry

How to:

Slice your fruits and squeeze some of the juice in the pitcher.  Add the sugar with the fruits in the pitcher.  Add all the liqueur and juices.  Stir.  Leave in the fridge for about an hour or two before serving.  Once cooled and ready to be served, add the ice, the sprite and mix well.  Serve over ice with some of the fruits.

Beware, two can EASILY get tipsy with only one pitcher.  So enjoy responsibly and have fun on this special day.  Happy Canada Day all!!!

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