In the mood for something sugary sweet right now? Check out these delectable Instagram accounts for your daily dose of doughnuts. (Or donuts. We won’t judge.)
The Royal Wedding is coming up this weekend and what’s a wedding without a cocktail? Since Harry and Meghan’s romance began in Toronto, Ontario, today we’re making its namesake bevvy.
- 2 ounces Canadian rye whisky
- 1/4 ounce Fernet Branca
- 1/4 ounce simple syrup
- 2 dashes Angostura bitters
- 1 orange peel
If you’ve never made simple syrup before, click here for a recipe.
- Combine rye, Fernet, simple syrup, and bitters in a mixing glass and fill with cracked ice.
- Stir for 20 seconds and strain into chilled cocktail glass.
- Squeeze a piece of orange peel over the drink and use as garnish.
Want to know a little more about the history of the drink?
- The Toronto Cocktail was originally named the Fernet Cocktail when Robert Vermeire first referenced it in Cocktails: How to Mix Them
- It was likely brought to Toronto after Canadians abroad tried it in Vermeire’s bar in London, England
- The Toronto Cocktail is a variation of the Old Fashioned, relying on different types of rye whisky as its alcoholic base
Well, there you have it! Is this a cocktail you’ve tried before? Oh, and of course, congrats to Harry and Meghan. Cheers 🙂
Why does autumn only last a hot minute? Honestly, I know it’s cliche to crush on autumn, but I love it SO MUCH and having just read that it’s supposed to be -15℃ tomorrow night, I’m already pining for the return of pumpkin weather. However, since we still officially have a few weeks of fall left, I wanted to share recipe that’s got autumn written all over it.
Packed with nutritious greens and savoury flavours, this warm salad gets to be comfort food without being heavy or unhealthy. And just look at those colours! Delish!
Evergreen Autumn Warm Salad Recipe
Roasted Greens and Sweet Potato + Maple and Spicy Mustard Vinaigrette | Serves 4
This recipe comes to us from Adrianne Calvo, the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar in Miami.
- 2 sweet potatoes, rough cut
- 2 cups 0rganic Kale
- 1 cup organic Brussels sprout, halved
- 1/2 cup pecans, chopped, and toasted
- 1/2 cup dried cranberries
- 1/2 cup goat cheese, crumbled
- 1 tablespoon maple syrup
- 1 tablespoon spicy mustard
- 1 teaspoon Dijon mustard
- 1 teaspoon Champagne vinegar
- 1 tablespoon extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Preheat the oven to 400 degrees F. Bring a small pot of water to boil.
- In a small bowl, whisk together maple syrup, two mustards, vinegar, and olive oil until well blended. Season to taste with kosher salt and pepper. Set aside.
- On a cookie sheet, add the Brussels sprout and kale. Roast for 10-15 minutes or until they begin to char. Meanwhile, boil the sweet potato chunks for 10-12 minutes or until fork tender. Drain and set aside.
- To assemble the dish, place the roasted greens on the plate then dot with the sweet potato. Add the toasted pecans, dried cranberries, and goat cheese. Drizzle with the maple and spicy mustard vinaigrette.
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks, and founder of the Make it Count Foundation.
Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense to enhance another, providing maximum flavor.
Thank you to G.H. Cretors for sending over a movie night kit to help us write this post. As always, all opinions are our own.
I love going out for movie night, but once you add up the tickets, the concession stand popcorn, the Junior Mints, and probably a meal out somewhere because you won’t want to cook at home… oh and a baby sitter? You’re pretty much handing over your first born (sorry kiddo) for a night out.
Every now and then, sure, but on the regular? Not so much. Which is why I’m a big fan of doing movie night at home. It’s cozy, no one is kicking the back of my seat, and I can wear track pants without feeling too guilty. (Ok, I’m happy to wear track pants anytime, but I try to reserve that fashion statement for the comfort of my own home.)
In the spirit of saving money and rocking your own cinema experience at home, I’m going to share some of my favourite movie night essentials.
Movie Night Essentials
Popcorn is the go-to movie snack, but if you’re going to do popcorn, do it up right. I’m a fan of making my own popcorn at home sometimes, but I’ll probably never be able to recreate The Mix from G.H. Cretors. A friend brought a bag of this stuff over for our New Year’s Eve shindig a couple years ago and I’ve been hooked ever since, so when they asked if they could send over a movie night kit for us to check out, I was 100% on board.
While The Mix (cheddar cheese and caramel, seriously!) is my go-to fave for movie night, they have a whole host of flavours available, including:
- Organic Chile Jalapeño White Cheddar
- Organic Dill Pickle
- Just the Cheese
- Just the Caramel
- Organic Extra Virgin Olive Oil
- NEW Organic White Cheddar
- NEW Organic Honey Butter Kettlecorn
- NEW Organic Salted Butter
I definitely want to try the jalapeño flavour and the kettlecorn next. If you’re not sure where to find it in your neighbourhood, check out the G.H. Cretors location finder on their website and they’ll hook you up.
Trivia: Popcorn is the official snack of the State of Illinois, where G.H. Cretors is made.
I think I’m going to make it the official snack of my house too. Also, I think popcorn tastes even better when you serve it in your favourite Pyrex bowl. I can’t stand the sound of eating snacks right out of the bag, so grab your prettiest bowl and pour away.
This might actually be the trickiest part about movie night. What the heck do we watch?? I’m a sucker for watching movies over and over again, but sometimes it’s nice to grab something new. For our next movie night, we’ll be watching Moonlight or Arrival. And I’m equally pumped about both!
If you’re really not sure what to watch, hit up the previews channel on your Apple TV and go to town. Soon you’ll have a never ending list of stuff to watch.
My warm weather go-to right now is Georgian Bay Gin Smash. It’s light, citrusy, and refreshing, and when I’m attempting to stay away from wheat, this makes me a happy camper.
If you’re looking for a non-alcoholic drink, however, and it’s summery in your neck of the woods, I’d opt for club soda with lemon or lime. Basically I’m on a citrus kick right now.
I’m all about fluffy blankets, lots of pillows, slippers, and maybe a face mask. Dim the lights, grab everything you need, and snuggle up for a far less expensive movie night at home. Bonus points if you manage to stay awake for the whole movie and no kids come downstairs.
Sad flick? Grab the tissues. A laugh until you cry and snot all over the place flick? Also tissues. Put your phone on airplane mode so no one can bug you, let the dog out so you don’t have to get up, and make sure you have napkins for your popcorn fingers. The Mix is tasty, but please don’t wipe your cheese hands on the couch.
A bit about the company behind the popcorn:
G.H. Cretors history dates back to 1893 with Charles Cretors, confectioner and inventor, who unveiled the first popcorn machine at the Chicago World’s Fair. Four decades later, great-great granddaughter Claire Cretors starting popping up what we know today as G.H. Cretors Popped Corn. Their artisanal popcorn is made in Waukegan, Illinois, in small batches using only the highest quality ingredients. It’s also gluten-free which is a huge bonus!
Thank you to G.H. Cretors for sending over a movie night kit to help us write this post. As always, all opinions are our own.
Easter is my daughter’s favourite holiday. I have a feeling that it has something to do with the excitement of searching all around the house for little treats hidden the night before. Our bunny sticks to treats without colour and too much sugar, but we do this out of preference and not because of allergies. For families that do have dietary restrictions and allergy issues, it can be much trickier to find treat that work for Easter morning.
Today I’m excited to share this adorable recipe from our friends at Simple Mills that’ll be perfect for all the dairy-free, sugar-free, and gluten-free families out there who are looking to make something extra special this Easter!
Dairy, Sugar, and Gluten-Free Easter Lamb Cake
For the cake and icing:
- Tapioca or arrowroot powder (for dusting pan)
- 6 large eggs
- 2/3 cup mild-flavored oil (such as grapeseed)
- 2/3 cup water
- 2 boxes Simple Mills Vanilla Cake Mix
- 2 tubs Simple Mills Organic Vanilla Frosting
- 14-15 large vanilla marshmallows*
- 1 small vanilla marshmallow*
- 2 peach rings**
- 1 jelly bean**
- 1 cup unsweetened shredded coconut
- 2 tbsp chopped dark chocolate
- Yellow ribbon (optional)
- Green paper grass (optional)
- Preheat the oven to 350F.
- Generously grease a lamb cake mold and dust with tapioca or arrowroot flour. Set aside.
- In a large mixing bowl, whisk the eggs, oil & water. Add dry mix & whisk.
- Pour batter into the prepared pan and bake for 35-40 minutes or until a tester comes out clean.
- Cool the cake in the pan for 20-30 minutes, then turn out onto cooling rack. Tap the pan all over to gently remove the cake and prevent sticking.
- While the cake is cooling, gather the decorating ingredients. Cut the large marshmallows in half widthwise to form 28-30 shorter, round marshmallows Cut the small marshmallow in half widthwise and pinch it at both ends to form two oval marshmallows.
- Once the cake has cooled completely, transfer it to a serving plate and apply 1-2 layers of vanilla frosting. Then decorate, working quickly before the frosting sets:
- Pinch the ends of each peach ring together to make it into an oval shape. Place each peach ring ear, then set one of the halved mini marshmallow ovals in the center of each ring
- Now add a line of the large, halved marshmallows around the border of the lamb head, from ear to ear
- Next, use a toothpick to draw a faint line in the frosting to mark where the ribbon will go. Sprinkle the coconut evenly over the body of the lamb, right up to the ribbon line. Place the ribbon over the line and the coconut
- Melt the chocolate and transfer it to a small zip top bag. Seal the bag, pressing all the air out of it, and squeeze all of the chocolate into one of the corners. Use a clean pair of scissors to snip a tiny triangle of corner off the bag and squeeze the chocolate out of the bag to form the face
- Add a tiny dot of chocolate right above the mouth and press the jellybean into it
- The cake pan used for this recipe was the Wilton Gentle Lamb Cake Pan
- If you have time, it helps to make the cake the day ahead, wrap tightly in plastic wrap (after it has cooled completely to room temperature), and refrigerate overnight before frosting. Frosting the chilled cake helps it hold together so that you won’t get too many crumbs in the frosting layer
- If you’re having trouble getting the marshmallows or peach rings to stick, use a tiny dot of frosting underneath to act as “glue”
- Store leftovers in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving
Feel free to pin this adorable Easter Lamb Cake so you make it later, and be sure to tag #sofawned on Instagram if you try this out with your fam!
This is not a sponsored post. Thank you to our friends at Simple Mills for sharing their recipe with us today! This post contains affiliate links.
Frozen pierogies were a staple when I was in university. Between essays and not sleeping, we mostly ate pierogies and slices of thin crust vegan pizza from the pizzeria down the street.
By the time I was in university, I’d mastered my pierogies-cooking technique. Ok, so we weren’t making them from scratch, but there’s a certain finesse to cooking frozen pierogies so that you don’t end up with “soggy pillows” as my roommate once called them.
First, you have to choose the right brand of pierogies. Those frozen bags and boxes are NOT all made equal and I’ve found that some varieties have got the dough-to-filling ratio all wrong. The best ones have a nice thin dough, filled with just the right amount of potato inside, sometimes with cheese, onion, or bacon. While I’m all for grabbing what’s on sale sometimes, I can tell you from experience that most of the store brand pierogies aren’t worth your time.
Recently, I tried Peter & Pat’s Pierogies, which are now officially available at Costco stores across Canada, and I was seriously impressed with how they turned out. I like to think that I’m a damn good frozen pierogi chef (ha!) by now, but honestly, these were delicious. The texture was smooth and fluffy, the taste was rich and creamy, and my daughter wanted seconds.
So, back to my technique for cooking frozen pierogies. The bag of Peter & Pat’s mentions that you can boil or pan-fry these babies, but I do a bit of a combination of both. Here’s my method.
The Best Way To Cook Frozen Pierogies
I run hot water over the frozen pierogies in a Pyrex bowl and I set them on the counter while I get my frying pan ready with some butter or a little olive oil. (Butter is better for this, if I’m being honest.) Add some chopped onions and garlic to the pan if you like too.
Once the pierogies have thawed a bit (they’ll still be a little frozen), I run them under hot water again (to help thaw the middle frozen bit) before draining them, and tossing them into the frying pan, which by now is the perfect temperature.
(You want it hot enough that your butter is nice and sizzly, but not so hot that you pierogies are going to burn.)
Now that your pierogies are in the pan, you’ll want to give them a little shake to keep them from sticking. Butter + movement helps with this and if you keep flipping them, they’ll cook evenly for a perfect, light brown pocket of flavour.
Lastly, and this is optional, if you really want a crisp outer crunch to your pierogies, add about a teaspoon of maple syrup (the real stuff) and continue to toss them in the pan until they are finished. (Just a minute or so.) It doesn’t make them super sweet, but it adds a perfect crispness.
Pop them onto a plate, maybe even add a side of sour cream, and ENJOY.
Our pierogies turned out absolutely PERFECT.
I love brands with a story and Peter & Pat’s Pierogies didn’t disappoint. They’re made with 100% real potato, 100% natural ingredients, and the recipe they use is a 100% family tradition passed down for 60 years. Twenty years ago, they started as a catering business in the Northeast United States, and after becoming a HUGE success across the US, they decided to pop across the border, and now you can find their Potato, Bacon and Cheddar Cheese Pierogies at Costco here in Canada.
You don’t have to be a gourmet chef to make awesome pierogies happen in your kitchen. Just rock out some tasty frozen pierogies, add your flair, and enjoy.
This is not a sponsored post. We were sent a package of Peter & Pat’s Pierogies to try out for ourselves. This post contains affiliate links.
Have you seen this seriously colourful toast popping up in your Instagram feed lately? Some are calling it unicorn toast, some have dubbed it mermaid toast, but either way, breakfast just got awesome.
At first, I was a little panicked about the food colouring (because I’m a mom and I think about stuff like that 24/7) but then I read more into it and realized that most of these crafty breakfasteers are actually dying their cream cheese or cashew butter topping with things like turmeric (for yellow), matcha (for green), blue algae (whoa), beet juice (think pink!), and more.
Now THIS I can get behind. They’ve managed to make something healthy look like junk food and I can’t wait to try it.
I guess mermaid toast is officially a thing if @foodandwine did a feature on it… what!? 😳 🌊 Beyond flattered…the name sticks for this aquatic creation. I feel like I'm about to go on a mild rant: So, this happened when I put unicorn toast out there too… there will be so many wonderful comments and articles covering it- but then there are also so many people and articles hating on it; saying it's "silly" and asking, "why?" Or "who has time for that?!" Let me just put this out there: I am just having fun! I am a food stylist and I like to create beautiful things using food- I've never claimed to be starting a trend or a putting out a new recipe that is super practical- it's 100% impractical, I just like to play around in the kitchen and attempt to create something aesthetically pleasing and unique from time to time. Also, I don't know about you, but with everything going on in the world today, sometimes I just want to look at some colorful food. Okay- rant over, phew 🙌🏻 I shouldn't even pay attention to the negativity when there's so much positivity from everyone out there, and for that- I'm extremely appreciative! ❤️ Link in bio to check out the F&W article on #mermaidtoast #vibrantandpure #vibranttoast
I seriously can’t wait to make this. I have a feeling my 8-year-old is going to lose her ish when she sees magical toast coming her way.
Do you think you’ll try making your own unicorn toast? 🦄
h/t Cool Mom Eats
Web Coolness: OMG Mermaid toast, what Cheerios is doing to save the bees, and the cold, hard truth about bay leaves.
This post contains affiliate links.