Sunday, November 29, 2015

Oven Baked Breakfast Sandwiches

This post sponsored by World Kitchen.  I was compensated monetarily as well as with product for this post.  As always, all thoughts and options are my own, and I only work with brands that I use in my own kitchen. 

This simple, out-the-door breakfast is quick and easy with convenience in mind, and one you'll definitely want to remember this holiday season.  Using a muffin pan, you can make large quantities of easy to assemble, wholesome and nutritious breakfast sandwiches in a breeze! 

If you've never used a muffin pan to make breakfast sandwiches, you've simply got to try this recipe. Pair it with Oven Baked Bacon and you've got a wholesome and nutritious breakfast  that you can not only assemble really quickly, but that you can make the night before or even freeze in advance if you like. I've had success freezing not only the cooked eggs, but an entire assembled breakfast sandwich (simply heat up in the oven or microwave and wrap in foil for a steaming hot breakfast that can be eaten on the go). 

For this recipe I like using the Baker's Secret 6 Cup Muffin Pan - it makes the perfect amount of breakfast sandwiches for the two of us to have for a couple of days for breakfast.  If you have a larger crowd to feed, you could easily use The Full 2 Cup Muffin Pans and fit 2 dozen eggs into the oven making up to 24 breakfast sandwiches at once. 

Needless to say, with lots of holiday breakfasts and brunches right around the corner, this recipe is definitely one to keep in mind! 
- Large Eggs
- English Muffins
- Bacon
- Cheddar
- Butter or oil (for brushing)
Preheat oven to 350 degrees.
Brush Baker's Secret muffin tins with butter or oil (I like to use coconut oil, but olive oil works great as well).
Carefully crack eggs into muffin pan, being careful not to break the yolk (unless you like that kind of thing, then break away!). 

Cook eggs in preheated oven for 20 minutes, or until cooked through (if you like your eggs a little on the runny side, cook for 15 minute instead). 

Toast an english muffin and top with an oven baked egg, bacon, cheddar, and your favourite condiments! 

Saturday, November 21, 2015

Oven Baked Bacon

This is kind of one of those recipes that's like "seriously, how is this even a recipe?".
It is however, my absolute favourite way to make bacon.  This might be the way you make bacon already, but just incase this helps even one person make the best bacon of their entire life, then this post will have served it's purpose. 
This method will give you the best bacon texture out there.  It's cooked perfectly, and each piece stays looking like a perfect piece of bacon and not some weird looking curled up blob on your plate (tasty, but weird looking). 
- Bacon, lots of smoky, delicious bacon (or enough to fit on a baking sheet without overlapping)

Line a baking sheet with parchment paper (you will thank yourself later for this, trust me). 

Arrange strips of bacon on baking sheet being careful not to overlap any of the pieces. 
Place in a COLD oven.  You read that right.  This is a rare recips where you absolutely do not want to preheat your oven first.  The same goes for when you are are frying bacon, it's good to start with a cold pan, and cook the bacon as it warm up so that the fat doesn't burn and you get a chewy, crisper bacon (I mean, I don't think I've ever rejected bacon before, but no one likes half burnt, half raw bacon!). 
Cook in a 425 degree oven for 15-20 minutes or so, or until your bacon has reached desired crispiness I tend to air more on the side of crispy bacon, so if you like yours chewier, just be careful to watch it closely around the 15 minute mark.  You'll want to take the bacon out when it looks slightly undercooked because it will continue to sizzle away for a few seconds after you take it off the pan. 
Pour bacon grease into a can or jar and dispose of parchment paper (see, I told you that you would thank yourself later!)

Now, enjoy all of the delicious, wonderful bacon. 

Monday, November 9, 2015

Butternut Squash Pie

Here's my latest recipe, as it appeared in the November 5th edition of my local newspaper, The Hinton Voice

[Move over pumpkin, there’s a new pie in town.

I decided to teach a pie class as a cooking class right before Thanksgiving, and as a result, 6 of the pumpkins that I picked up in BC the week before got sacrificed for the greater good of the class leaving me with only 1 pumpkin for myself (and I had 2 pies to make that weekend).  No problem, I thought – I’ll just run to the grocery store and grab another!  No such luck, since trying to find a sugar pumpkin (the perfect pumpkin for baking) when you’re not in a city or near any pumpkin patches can sometimes be a near impossible feat.

I remember making sweet potato pie, thinking that it was very similar in flavour, so I was about to go that route when I happened to read online that the contents of a popular brand of canned pumpkin (in the US) is actually a form of butternut squash.  It made perfect sense.  Butternut squash is very similar; yet better in every conceivable way.  It roasts quicker, the skin is thin and easy to remove after roasting, the seeds are better for roasting (they have more seed than shell), and even the goop inside is easier to clean since there is far less empty space in a butternut squash than a pumpkin.

I roasted both the pumpkin and butternut squash side by side, and had some friends try a blind taste test.  The butternut squash won every single time – it was sweeter, had a more vibrant color, and was just an all around a better tasting squash.   It was time to put it to the official test though – pie.   When Thanksgiving rolled around, I brought both kinds of pie and I kid you not, the pumpkin pie sat completely untouched on the table until not a single slice of butternut squash pie remained.  Not only was it hands down the greater pie, it also made for an excellent conversation starter too!]

- 1 pie crust  (I use an all butter pie crust for this, which you can find on the blog)
- 2 cups butternut squash puree (see note below)
- 2 eggs, plus the yolk of a third egg
- 1 ½ cups heavy cream
- ½ cup packed dark brown sugar
- 1/3 cup white sugar
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground cardamom


Cut butternut squash in half, scrape out insides and rinse.

Place the squash halves cut side down and bake at 350 degrees until a fork can easily pierce through, about 45 minutes.  Remove from oven, let cool, and remove skin.


Beat the eggs in a bowl, then add cream, sugars, salt, and spices. 

Pour the filling into an uncooked pie shell.  Bake at a high temperature of 425 degrees for 15 minutes.  Then after 15 minutes, reduce the temperature to 350 degrees.  Bake for 45-55 minutes, or until a knife inserted about an inch from the crust comes out clean.  About half way through cooking if the edges of the pie look too brown, you can cover them with foil.

Pie will look slightly puffed up when it comes out of the oven but will settle as it cools. Allow the pie to cool for 2 hours before serving.


Sunday, November 8, 2015

A Roadtrip, a Harvest Supper, and a Bridal Show

Two of my best friends in the entire world are getting married next summer, and and one night over phyrohy's last spring they gave me the honour of asking me if I would be in their wedding.  I of course said yes, and thus began my first ever journey of being a Bridesmaid! 

Friday, November 6, 2015

Some days you just want to colour…

A page from my most recent adventures in colouring. 
So, the inevitable happened - I missed a day blogging yesterday as part of NaBloPoMo.  It was 11pm and just as I was drifting off to sleep after a long, yet content day the realization that I hadn't posted anything yet.   Ultimately though, sleep won (I literally have no willpower when it comes to doing things vs sleeping). I reflected on the day that had passed, and decided that it wouldn't be the end of the world if I didn't post that day.  I spent a much needed day getting a bunch of work off my to-do list (check out the new class list on the blog's home page!), getting organized with some of the volunteer organizations I'm apart of, and then capped the evening off  in the best way possibly - having drinks and colouring at a local bar/lounge with my closest friends. You read that right, my friends and I had a highly engaging evening filled with adult colouring. 

Wednesday, November 4, 2015

Salted Caramel Chocolate Chip Cookies

Last year I had the privilege of interviewing the band Big Sugar (you can check out the interview here, and the band's frontman Gordie Johnson's old family recipe for Weekly Tomato Sauce here).  It was my very first interview on the other side of the mic and needless to say I was incredibly nervous!  As a result I spent the entire evening before the concert stress baking - and that was the night these cookies were born.  I decided to take the opportunity to share the cookies with the band - as soon as the interview was over, Gordie invited me to the greenroom and signed a couple of cd's for me (total fangirl moment right there) and started stacking the cookies in his mouth two at a time.  In between bites he told me that they were the best fucking cookies he had ever had in his entire life. I probably would have thought I was dreaming if I hadn't been a complete nerd and completely forgot to turn the recorder off after the interview.  Heh. 

Needless to say, the next time I saw Gordie I brought these cookies again, and I think the picture pretty much speaks for itself. 

The next day, I got a message from Gordie saying that the cookies didn't even make it to the BC border (about 45 minutes away) before they were gone.  Needless to say I think it's safe to say this recipe is a winner! I haven't shared this recipe on the blog until now for some crazy reason, so in honour of National Blog Post Month, I thought I would share! 

- 1 cup butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 vanilla bean, scraped (or 1-2 tsp vanilla extract)
- 3.4 oz package vanilla pudding mix
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 cup chocolate chips
- 1-2 good quality chocolate bars (my favourite is Lindt)
- 2 caramel chocolate bars (my favourite is Caramilk), frozen
- 1/4 tsp coarsely ground sea salt
Pre-heat oven to 350 degrees. 
Cream butter and sugars together until light and fluffy.  Add eggs and vanilla, mixing until well incorporated.  Add vanilla pudding mix (this is my favourite part, the dough smells SO good). 
In a medium bowl, combine flour, baking soda, and salt.  Add chocolate chips and coarsely chopped chocolate bars (not caramel chocolate bars just yet). 
Roll dough into 2 tbsp size balls. 
Remove caramel chocolate bars from freezer and cut each individual square into 4 pieces and place on top of each roll of dough (1 square = 1 cookie).  
Top with coarsely ground sea salt. 
Bake for 10-12 minutes in pre-heated oven until edges are golden brown (cookies will firm up as they cool). 
Allow cookies to cool on pan for 5 minutes before transferring to a wire rack. 

Tuesday, November 3, 2015

Old Fashioned Butter Pie Crust

Back in September we went to visit my Grandparents who live on Vancouver Island.  We arrived right at the tail end of harvesting season so my Gramps and I decided to visit some orchards and pick some apples. Well, needless to say one thing led to another and before you know it there was just over 200 lbs of freshly picked apples, pears, and squash in the back of my car, all ready to be made into something delicious.  As you can imagine, the next few weeks were filled with apple everything.  I made apple crisp, apple sauce, pear sauce, apple butter, and many, many apple pies

 The thing about having over 100 lbs of apples is that by the end of it, you get pretty darn good at making pie. 

My go to crust for throughout this entire ordeal was this old fashioned all butter pie crust.  It's simple, it only calls for 3 ingredients, and honestly it makes for a pretty darn great tasting crust.  It rolls out beautifully, makes for a flaky pie crust, and browns just the right amount in the oven. 

PS - If you're local, be sure to check the "Classes" tab at the top of this page to sign up for this month's pie making class using this crust!  

Recipe Makes 4 Crusts
- 5 cups flour
- 1 lb butter (4 sticks), cold*
- 1 cup ice cold water
* Note: Butter must be VERY cold, but not frozen.  For best results, make sure butter has been refrigerated for at least 2-3 hours first. 
Place flour in a bowl. 
Cut butter into small cm size pieces, and place in flour. 
Mix butter with hands, pinching each piece to incorporate into the flour.  Do this until the mixture resembles coarse crumbs (about 2-3 minutes).   Alternatively you can use a pastry cutter or knife, but I find this method is not only more hands on (ha!) it also makes for more buttery pockets in the crust. 
Slowly pour water into flour/butter mixture, about 1/4 cup at a time.  You might not use all of the water, or you might use slightly more.  Once the mixture reaches a dough like consistency and can be rolled into a ball without being crumbly, it's ready. 
Cut ball into 4 equal size pieces, and shape into a disk.  Cover tightly with plastic wrap and refrigerate for at least 2-4 hours (or overnight) for best results. 
You can freeze the dough as well, simply add disks to a freezer bag, and allow to defrost in the fridge overnight (or 2-3 hours on the counter) before using.
Use as recipe directs! 
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