Pretzel Bagels

These bagels are sooo good! They have a nice chew and a delicious salty top. However, they are time consuming so I would say this is more of a weekend baking project. Is it as practical as buying bagels at a bakery or grocery store? probably not… But anything I’ve ever made homemade I find usually tastes better and fresher. I can taste the difference and that there is less preservatives and that’s why I love trying to make things myself. If you have the time and want to give this a try you won’t be disappointed. They also go excellent with chive and onion cream cheese, smoked salmon and a glass of bubbly or champagne 😉

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 1 hour + 20 min. prep
    • Rating: Difficult
  • Ingredients & availability
    • 9 ingredients
    • All ingredients you can easily find at a grocery store
    • Rating: Easy

Equipment Required:

  • Stand mixer or mixing bowl (can mix & knead with hands)
  • Mixing spoons/cups
  • Tea towels (for covering dough while it rises)
  • 2 baking sheets
  • Parchment paper
  • Large pot
  • Slotted spoon
  • Basting brush

Time: 1 hour 20 min. prep + 25 minutes bake + 1 hour 15 min. rising time = 3 hours total

Yield: 10 – 12 bagels

Calories/Bagel: ~ 226 – 271

Ingredients:

  • 2 cups warm water
  • 1 packet instant yeast (2 1/4 tsp)
  • 1 tablespoon molasses or honey + more for water
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 tablespoons salted butter, at room temperature
  • 1/4 cup baking soda
  • 1 egg, beaten
  • pretzel salt or flaky sea salt

Directions:

  1. In the bowl of stand mixer fitted with dough hook, combine the water, yeast, 1 tbsp. molasses, flour, salt, and 2 tablespoons softened butter. Knead until the dough comes together, about 1-2 minutes.
  2. Cover and let sit in a warm place for 1-2 hours, until doubled in size. Meanwhile, line 2 baking sheets with parchment paper.
  3. Once the dough has doubled, punch it down and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 10-12 balls. Working with one piece of dough at a time, use your finger to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover the baking sheet with a damp kitchen towel and let the bagels rise for about 15 minutes.
  4. Preheat the oven to 425F. Bring a large pot of water to a boil and add the baking soda and about a tablespoon of molasses. Be careful with how much water you add because once the baking soda is added it can overflow from the reaction. Lower 2-3 bagels at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1-2 additional minutes. Using a slotted spoon, remove the bagels from the pot letting the water drain. Transfer to a parchment paper lined baking sheet. Repeat until you’ve boiled all of the bagels.
  5. Brush each bagel with the beaten egg. Make sure there is no water piled up next to the bagels. Transfer to the oven and bake 10 minutes. Remove from the oven and brush the remaining 4 tablespoons melted butter over each of the bagels. Generously sprinkle each bagel with salt. Return to the oven for another 10-15 minutes, or until the bagels are golden brown. Let cool. Slice, toast, eat whole, slathered with butter or cream cheese!

I got this recipe from Half Baked Harvest. You can find the original recipe HERE.


Stuffed Chicken Rolls

This recipe is sooo delicious! It’s a little higher on the prep time but the slow cooker does all the cooking for you and you have a delicious meal ready for you at dinner time. The chicken is literally fall apart combined with ham and cheesy goodness and a yummy sauce! Pair it with a garden salad or pasta or rice and you have yourself a meal! We will definitely be making this recipe again!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 42 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 11-12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Meat mallet
  • Measuring cups/spoons
  • Can opener
  • Knife
  • Tooth picks
  • Bowl
  • Large skillet
  • Slow cooker

Time: 42 min. prep + 4-5 hours cook time

Servings: 6

Calories/serving: ~ 525

I got this recipe from Taste of Home. You can find the original HERE.

Ingredients:

  • 6 boneless skinless chicken breast halves (227 grams each)
  • 6 slices fully cooked ham (I used deli honey ham)
  • 6 slices Swiss cheese
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 cup canola oil
  • 1 can (284 ml) condensed cream of chicken soup, undiluted
  • 1/2 cup chicken broth
  • Chopped fresh parsley, optional

Directions:

  1. Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.
  2. In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.
  3. Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.
    Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

Dutch-Oven Jalapeno Cheddar Bread

This bread is soo good! When I was making it I could hardly wait for it to cook to eat it because it fills your home with the best smell. Also, I know it has jalapenos in it but this bread really isn’t that spicy. It’s also so easy to make and only has 7 ingredients! I hope you guys enjoy 🙂

Time: 40 min prep + 1.5 hours rising time + 40 minutes bake = 2 hours 50 minutes

Servings: 8

Calories/serving: ~325

Ingredients:

  • 3 ½ cups bread flour (445 g), plus more for dusting (can also use all-purpose flour)
  • 2 ½ cups shredded sharp cheddar cheese (250 g), divided
  • 2 jalapeños, seeded and coarsely chopped
  • 1 jalapeño, sliced into rings, divided
  • 1 tablespoon kosher salt
  • 2 cups warm water (480 mL)
  • 2 ¼ teaspoons instant yeast
  • 1 tablespoon olive oil

Directions:

  1. In a large bowl, combine the bread flour, 2 cups (200 g) of cheddar cheese, the chopped jalapeños, and salt. Stir well.
  2. In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
  3. With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size.
  4. Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
  5. Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes.
  6. Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
  7. Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an “X”, which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
  8. Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
  9. Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing. Slice the bread and serve as desired. Enjoy!

I got this recipe from Tasty HERE.

Equipment Required:

  • Mixing bowl
  • Cheese grater
  • Cutting board
  • Knife
  • Dutch oven
  • Spatula
  • Tea Towel
  • Brush

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 9
    • Rating: Moderate
  • Involvement
    • 40 min. prep work
    • Rating: Moderate
  • Ingredients & availability
    • 7 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Garlic Butter Shrimp Pad Thai

This recipe is very flavourful and so easy to make! If you love Pad Thai try this recipe! You could always substitute chicken for the shrimp. This review comes from Half Baked Harvest. You can also see the recipe here.

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 5
    • Rating: Moderate
  • Involvement
    • 30 min of prep
    • Rating: Moderate
  • Ingredients & availability
    • 14-16 ingredients
    • All ingredients you can easily find at your local grocery store
    • Rating: Moderate

Equipment Required:

  • Saucepot
  • Mixing bowl
  • Large skillet
  • Measuring cups/spoons
  • Cutting board
  • Knife

Time: 30 min.

Yield: 4 servings

Calories/Scone: ~355

Ingredients:

  • 225 g (0.5 lb) wide rice noodles*
  • 3-4 tablespoons low sodium soy sauce, using more or less to taste
  • 2 tablespoons fish sauce
  • 2 tablespoons white vinegar
  • 3 tablespoons honey or maple syrup
  • 1/4-1 teaspoon chili flakes, plus more for serving
  • 1 pound raw jumbo shrimp, peeled and deveined
  • 3 tablespoons peanut oil or extra virgin olive oil
  • 4-6 cloves garlic, finely chopped or grated
  • 3 tablespoons salted butter
  • 2-3 eggs, beaten
  • 2 cups bean sprouts or chopped baby bok coy (or other greens)
  • 4 green onions, chopped, plus more for serving
  • 1/4 cup roasted peanuts, chopped
  • Thai or regular basil and limes, for serving

*The packing for these noodles said to put the pasta in warm tap water for 25-30 minutes. I would advise against this b/c the pasta didn’t cook properly. I would recommend boiling it for 6-7 minutes or until cooked before adding it to the stir fry.

Directions:

1. Cook the rice noodles according to packaged directions.

2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.

3. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.

4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.

5. Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.


Maple-Glazed Cardamom Apple Fritters

I tried this recipe from Half Baked Harvests Super Simple cookbook. You can purchase it HERE. These fritters are so delicious! Who doesn’t love a homemade donut? They are a bit finicky because the apple filling tends to fall out when frying but still so worth the effort! I highly recommend purchasing this book as there are so many delicious recipes!

Time: 1 hour prep + 30 min cook time = 1.5 hours

Servings: 12 – 14 fritters

Calories/Fritter: ~ 400 – 463

The recipe below is different but I’m sure it is just as delicious and would be worth a shot!

Link to the recipe and ingredients is here: https://www.halfbakedharvest.com/maple-glazed-apple-fritters/

Equipment Required:

  • Skillet
  • Measuring cups/spoons
  • Cutting board
  • Knife
  • Rolling pin
  • Parchment paper
  • Plastic wrap
  • Saucepan
  • Paper towel
  • Whisk
  • Mixing bowls

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 1 hour prep
    • Rating: Moderate
  • Ingredients & availability
    • 17 ingredients
    • All ingredients except for the apple butter I could easily find at my local grocery store. I tried making my own apple butter by boiling down applesauce. All-in-all the fritter was still delicious whether I did it right or not.
    • Rating: Difficult

Butternut Squash and Apple Pizza

You might turn your nose up at the sound of the toppings on this pizza… and at first I thought it was a little strange, but I’m telling you it works! This pizza is sooooo good! It is now one of my all-time favourite pizza’s to make. The sweet and savoury toppings mix so well together! This pizza is uniquely divine!

Time: 1 hour prep & 25 minutes cook = 1 hour 25 min. total

Yield: 8 slices

Calories/Slice:~300

Ingredients:

  • 1 tbsp extra-virgin olive oil, plus more for greasing
  • 2 shallots, thinly slice (1)
  • 1/2 pound pizza dough (I used 1 pound)
  • 2 tbsp apple butter (2)
  • 1 Honeycrisp apple, thinly sliced (I used Gala)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese (I used Balderson)
  • 1/2 small butternut squash, shaved into ribbons using a vegetable peeler (3)
  • 8 fresh sage leaves
  • 3 ounces thinly sliced prosciutto, torn
  • salt and freshly ground pepper
  • crushed red pepper flakes
  • 2 ounces blue cheese, crumbled (optional) (4)
  • honey, for drizzling (5)
  • fresh thyme leaves, for serving (5)

Directions:

  1. Preheat the oven to 450F. Grease a baking sheet.
  2. Heat the 1 tbsp. of olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2 to 3 minutes. Remove the skillet from the heat.
  3. On a lightly floured work surface, roll out the dough to a 1/4 – inch thickness. Carefully transfer the dough to the prepared baking sheet. Spread the apple butter over the dough, leaving a 1-inch border. Add the sautéed shallots and the apple slices. Layer on the mozzarella and cheddar, then top with the butternut squash, sage, and prosciutto. Season the pizza with a pinch each of salt, pepper, and red pepper flakes and sprinkle the blue cheese (if using) on top.
  4. Bake until the crust is golden and the cheese has melted, 10 to 15 minutes (took me 25 but depends on your oven). Drizzle with honey and sprinkle with thyme to finish. Slice and serve.

Notes:

(1) I can never find just 1 shallot in the grocery store, only a bag of them. So I usd half an onion.

(2) I found apple butter hard to find so I tried simmering down apple sauce to make my own. I’m not convinced it really worked so I’m sure apple sauce would work in this instance.

(3) I don’t have a good peeler for shaving into ribbons so I just used a cheese grater and grated the squash.

(4) I didn’t have blue cheese on hand and I don’t really like it. However, I had feta and it was a fantastic addition.

(5) I never added these toppings to the pizza and it was still delicious!

Equipment Required:

  • Skillet
  • Knife
  • Cutting Board
  • Flour
  • Rolling pin
  • Baking sheet
  • Cheese grater

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 1 hour prep
    • Rating: Moderate
  • Ingredients & availability
    • 13 – 16 ingredients
    • All ingredients are normal except I wasn’t able to find apple butter
    • Rating: Moderate

Blueberry Swirl Coffee Cake Muffins

These muffins are so far the best blueberry muffins I have ever had. The blueberry jam swirled in the batter is genius! You definitely need to add this to your weekend baking list! This muffin with some butter and a cup of coffee is perfection!

Time: 30 min. + 25 – 30 min. bake time = 1 hour total

Yield: 16 muffins

Calories/Muffin: ~266

Ingredients:

  • 1/2 cup salted butter, melted
  • 1/2 cup real maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup plain greek yogurt
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries
  • 1/3 cup blueberry jam

Streusel

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons cinnamon
  • 6 tablespoons cold butter, cubed or grated

This recipe review comes from Half Baked Harvest. You can see the original recipe HERE or below.

Directions:

1. Preheat the oven to 350 F. Line 12-16 muffin tins with paper liners.

2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.

3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth.

4. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined.

5. Gently fold in the blueberries and blueberry jam, being careful not to over mix. Remember, you’re going for a blueberry swirl look.

6. Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

Equipment Required:

  • Mixing bowls
  • Mixing spoons
  • Measuring cups/spoons
  • Muffin tin
  • Muffin liners
  • Whisk
  • Knife

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 6 (The website says 4 but if you break it down I consider it 6 steps)
    • Rating: Moderate
  • Involvement
    • 30 min of prep
    • Rating: Moderate
  • Ingredients & availability
    • 14 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Cheesy Chicken and Leek Phyllo Pie

I decided to try out this recipe because I had 2 leeks I needed to use up. I’m so glad I did. This chicken pot pie is so flavourful and has a springtime vibe with the mushrooms, leeks and lighter phyllo pastry. It’s also pretty simple to make! I paired it with a Beaujolais (see below) and it was delightful!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 6
    • Rating: Moderate
  • Involvement: 35 min prep
    • Rating: Moderate
  • Ingredients & availability
    • 12 ingredients
    • All ingredients are normal. I couldn’t find Gruyere but there are lots of substitutes such as Emmental which I used.
    • Rating: Moderate

Equipment Required:

  • Large skillet
  • Knife
  • Cutting board
  • Cheese grater
  • Measuring cups/spoons
  • Can opener
  • Basting brush
  • 9-in pie plate
  • Mixing spoon

Time: 35 min prep + 35 minutes bake = 1 hour 10 min. total

Yield: 6 servings

Calories/Serving: ~433

Ingredients:

  • 6 tablespoons olive oil, divided
  • 2 medium leeks (white portion only), thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • 1 can (354 ml) evaporated milk
  • 3 cups cubed cooked chicken (or turkey)
  • 3/4 cup plus 2 tablespoons shredded Gruyere cheese, divided (I couldn’t find Gruyere so I used Emmental)
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 sheets phyllo dough (14×9-inch size)

I got this recipe from Taste of Home. You can find it HERE.

Directions:

  1. Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender.
  2. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened.
  3. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper.
  4. Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate.
  5. Transfer chicken mixture to crust.
  6. Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.

You can get this Beaujolais wine at the LCBO for $14.05 HERE.


Easter Bread (Paska)

This bread is near and dear to my heart. This is my grandma, Viola Eckert’s, Paska recipe. Paska is an eastern European egg bread and because of my strong Mennonite German heritage my grandma always had it for Easter growing up. This delicious soft and sweet bread covered with icing and sprinkles is heavenly. This recipe makes 7 loaves and is an 8 hour commitment but I promise is so worth it. You can freeze the extra loaves or give them away. I usually eat this bread with butter and jam or more icing 😉

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 8
    • Rating: Moderate
  • Involvement
    • 1.5 hours prep + 6 hours of rising
    • Rating: Difficult
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Equipment Required:

  • Mixing bowls
  • Mixing spoons/cups
  • Hand beater or stand mixer
  • Plastic wrap
  • Tea towel
  • Cake pans and/or baking sheets

Time: 1.5 hours prep + 6 hours rising + 15 – 20 min bake = ~ 8 hours total

Yield: 7 loaves

Calories/Loaf: ~1,417

Ingredients:

  • 1 cup warm water
  • 2 packets active dry yeast
  • 2 tsps. sugar
  • 1 tsp salt
  • 2 cups milk, scalded and cooled (1.5 minutes on high in the microwave)
  • 2 cups sugar
  • 1 cup shortening, melted
  • 10 egg yolks, whisked
  • 2 tbsps. lemon juice
  • 5 egg whites, beaten till stiff
  • 12 – 13 cups flour

Directions:

  1. Mix warm water with 2 tsps. sugar in small bowl. Sprinkle yeast on top. Put in warm place (I turn the oven on briefly to 100F and then turn it off before putting yeast in. Turn on oven light.) and let stand for 10 minutes.
  2. Meanwhile, in very large mixing bowl combine salt, milk, 2 cups sugar, shortening, egg yolks and lemon juice. Mix well. Add 4 cups flour to make a soft batter. Stir yeast mixture (after 10 minutes are up) in its bowl and then add to large mixing bowl. Mix well. Fold in beaten egg whites. Add remaining flour to make a soft dough. Knead well with hands.
  3. Place dough in well-greased very large bowl and turn over once so top is greased. Place plastic wrap lightly over top of bowl and then cover with a light cotton T-towel. Place bowl in warm place. Once again, I use my oven with the light on inside. Let rise until doubled in size about 2 hours.
  4. Uncover and punch down dough. Cover again and put back in warm place and let rise another 2 hours.
  5. Uncover and punch down again. Divide and form into loaves, jelly braid, buns, or use to make cinnamon buns. Makes 7 loaves. Grease pans before placing dough inside.
  6. Cover again (no need for plastic wrap this time) and let rise in warm place another 2 hours.
  7. Bake loaves, a few at a time or as many will fit in the oven with space between pans, at 350F for approximately 15 – 20 minutes. Watch at the end as they can over-brown.
  8. Can be frozen at this point. Just prior to serving, frost room temperature loaf with a glaze made from icing sugar and milk. Or use another icing recipe such as cream cheese icing. Sprinkle with decorative sprinkles. Best to slice with an electric knife.

TO MAKE CINNAMON BUNS:

Ingredients:

  • 1 loaf of paska dough
  • 3 – 4 tbsps. butter + extra for spreading
  • 1/4 – 1/3 cup brown or white sugar + extra for sprinkling
  • 1 tsp cinnamon+ extra for sprinkling
  • Nuts and/or raisins (optional)
  • Icing or cream cheese frosting
  1. Melt 3 – 4 tbsps. butter in the bottom of a 9 x 9 inch pan. Add 1/4 – 1/3 cup brown or white sugar and 1 tsp cinnamon and mix.
  2. Roll out one loaf of paska so that it is flat and 12 inches long. Spread with butter, sprinkle with sugar (brown or white) and cinnamon. Can sprinkle with nuts and/or raisins as well if desired.
  3. Roll up from 12 inch side. Mark roll into 12 pieces with knife and then slice. Place slices cut side down in 9 x 9 prepared pan.
  4. Let rise as for bread and bake as directed above. Serve warm with glaze of cream cheese frosting.

TO MAKE JELLY BRAID:

  1. Using one loaf of paska, separate into 3 pieces and roll on counter into long 1 inch wide snakes. Pinch together at one end and place on greased cookie sheet.
  2. Braid strands
  3. Let rise and bake as directed above. When cooled, ice with glaze. Then put jam in crevices of braid.


Buffalo Quinoa Bites

This recipe was surprisingly fantastic! Usually we don’t go for a ton of vegetarian dishes but this one is so freaking delicious and has lots of flavour! If you like buffalo sauce I suggest skipping the meat and giving this a try!

Time: 1 hour & 15 min prep + 25 min baking = 1 hour 40 minutes total

Yield: 6 servings

Calories/Serving: ~356 (bites only)

Ingredients:

Quinoa Bites

  • 2 cups cooked quinoa
  • 1 (~439 gram) can cannellini beans, drained and rinsed
  • 1/2 cup panko bread crumbs
  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • extra-virgin olive oil
  • 1 cup buffalo sauce (I used Frank’s)

For Serving

  • Blue cheese dressing or ranch*
  • 4 pieces of naan
  • romaine lettuce
  • shredded carrots
  • celery, chopped
  • cherry tomatoes
  • avocado, sliced

*I don’t like blue cheese so I used Ranch dressing

I got this recipe from Half Baked Harvests cookbook but a similar recipe can be found HERE.

Directions:

  1. Combined first 6 ingredients in food processor.
  2. Using hand, roll mixture into balls and place on a baking sheet. Brush with olive oil and bake 20-25 minutes.
  3. Cool slightly and then toss in buffalo sauce.
  4. Assemble with naan, dressing and veggies. Enjoy!

Equipment Required:

  • Food processor
  • Can opener
  • Stove pot
  • Mixing spoons/cups
  • Baking sheet
  • Knife
  • Cutting board

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 1 hour 15 minutes of prep (the extra time is due to cooking the quinoa, if this is prepped ahead of time you can cut down on prep)
    • Rating: Difficult
  • Ingredients & availability
    • 8 – 15 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy – Moderate