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funfetti cupcakes

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Today is my mom’s better and what better way to celebrate than with Funfetti Cupcakes. The plain cake with splotches of rainbow throughout the cake is the perfect cake for both the young and the young at heart. It’s also super easy to make!

Funfetti Cupcakes

Just take your favourite plain cake recipe. My go-to is the sour cream cake, which I make quite often. Then add some rainbow sprinkles which is the key to making this colourful cake. You have to make sure that you use the long sprinkles and not the round nonpareils which won’t melt and give you the same effect.

Funfetti Cupcakes Interior

I topped these cupcakes with my favourite buttercream and it was a hit.

Happy Birthday Mom! We love you!

Funfetti Cupcakes
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Ingredients

  • 1 cup butter
  • 1 1/4 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup sour cream
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1/3 cup rainbow sprinkles

Instructions

  1. Combine the butter and sugar and beat for a couple of minutes.
  2. Add the vanilla and eggs until incorporated.
  3. Add the sour cream.
  4. In a separate bowl, combine the dry ingredients and add to the butter mixture.
  5. Add the rainbow sprinkles until incorporated.
  6. Put batter into prepared muffin cups.
  7. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean.
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https://foodmamma.com/2016/11/funfetti-cupcakes/

roasted chicken and veggies

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With life being so busy, sometimes it’s just easy to pick up a roasted chicken from the store. It’s cheap and tasty and goes a long way. When I have the time though, it’s always nice to make it at home, changing up the seasonings depending on what everyone feels like that day. This recipe is a simple one, with minimal prep time.

Roasted chicken and veggies

I like to roast the chicken on a bed of vegetables. I love the flavour the juices from the chicken adds to the veggies. They become soft and caramelized and something that no one in this household can resist. Even the ones who aren’t too fond of veggies will happily gobble these up. I also toss in cloves of garlic with the vegetables because, well, roasted garlic! What you use can vary but I always try to include carrots, onions and potatoes. This time I added butternut squash and brussel sprouts as well, which roasted and caramelized so nicely.

This one pan meal is definitely something to have in your back pocket. For a filling mid-week meal or a cozy Sunday supper, its always a crowd pleaser.

roasted chicken and veggies
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Ingredients

  • 1 small chicken
  • 2 tsp kosher salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 lemon, quartered
  • 1 garlic head, halved
  • your choice of vegetables, as much as you want
  • olive oil
  • salt
  • pepper
  • 4 sprigs rosemary
  • 1 head of garlic, cloves separated

Instructions

  1. Place all the vegetables at the bottom of a roasting pan. Drizzle with olive oil, salt and pepper and toss. Add the garlic and rosemary.
  2. Fill the cavity of the chicken with garlic and lemon and tie the legs. Brush the chicken with olive oil. Combine the salt, paprika and garlic powder and sprinkle all over the chicken. Place the chicken on top of the vegetables.
  3. Roast the chicken in a 375 degree oven for 1 1/2 to 2 hours until the internal temperature reaches 85 degrees Celsius.
  4. Let the chicken rest for 20 minutes before serving.
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https://foodmamma.com/2016/11/roasted-chicken-veggies/

 

ford sustainability

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Last month, I was invited to Ford’s Sustainability Feast at The Calary Zoo. It was an enlightening evening learning about how Ford is making waves with its sustainable practices.

I loved that this place took place after hours at The Calgary Zoo. It was a great location given the Zoo’s efforts in being a sustainable facility.  The dishes that were served featured some of the herbs and vegetables grown in the zoo’s Garden of Eatin’.

We started off in the Enmax Conservatory with appies and drinks followed by the sustainability efforts by Ford. I was surprised to learn about all the food materials that were being tested and incorporated into Ford vehicles. From soybeans to coconut to agave and even tomatoes, Ford is using partnerships with Heinz and Jose Cuervo to incorporate food items and make their vehicles more sustainable.

ford_sustainable_products

We then moved into the Botanical Gardens. The setting was stunning! It is here that we were treated to a four course meal  incorporating items that are used in Ford vehicles.

Our first course was dandelion greens, apple wedges, roasted beets, mulled red wine and sugar cane gastrique with pumpkin seed brittle.  This was served in a homegrown bamboo shoot plate and highlighted dandelion. Dandelion is currently being tested as a natural rubber source.

ford_salad

Our second course was a miso glazed sous vide ling cod, grapefruit segments, coconut yam puree, wilted frisee with a soy custard and soy foam. The soy was the highlight of this dish, as it is used to make the foam in the seats of the vehicles. This has been implemented in every single Ford vehicle in North America.

ford_cod

We had a palate cleanser half way through our dinner, coconut midori sorbet. Coconut is used in trunk liners.

ford_palate

Our third course was a wheat grass smoked veal striploin with potato dauphinoise, vanilla bean sugar cane glaze, microgreens and seasonal vegetables. Sugar cane is currently being tested for durability.

ford_veal

Our final course was a s’mores graham shortbread cookie crumble with a dark chocolate ganache, torched vanilla marshmallows, cellulose ingredient and vanilla gelato. Cellulose is being used to replace glass-filled plastic which weighs less, is produced 30% faster and reduces carbon emissions.

ford_dessert

It was a great evening in a spectacular setting with delicious food. It was so interesting to learn about all the advances that Ford is making and how they are doing their part.

new look!

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As you can see, things are a little different on the blog. We have a new logo, a new look and hopefully better functionality than my old site.

There’s still lots to do, like the recipe index, but you can still search for your favourites. Also, make sure to get on my mailing list!

I would love some feedback. What you like, what you don’t, what would make it better. Send me a note: fareen <at> foodmamma.com.

Thanks for all your support!

~F.

get ready for halloween!

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We love Halloween around here! The costumes, the decor and of course the chocolate, what’s not to love about this fun time of year. From sprinkles to paper straws and even eyeballs, there are lots of in-expensive things on the market to get you in the Halloween spirit. Here are some easy things to get ready for Halloween.

Halloween Rice Krispie Treats
Rice Krispie Squares is a classic treat and super easy to make. Follow the directions on the box and take it to another level for Halloween. Drizzle melted chocolate on the prepared squares and then throw on some sprinkles, candy corn, eyeballs, pumpkins, pretzels….anything really.

 

Marshamallow Pops
I love patterned paper straws and there are so many orange and black options available. Just stick one into a marshmallow, dip in melted chocolate and then dip into a dish of sprinkles. These are always a hit and can be prepared in minutes.

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edo japan’s noodlefull bowls

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Just when I thought my kids couldn’t love Edo Japan even more, they introduce their Noodlefull Bowls! These bowls are filled with skinny noodles (the best kind), loaded with vegetables like broccoli, carrots and snow peas and served with either chicken or beef. Of course they are topped with Edo’s delicious teriyaki sauce to make it perfect.

We loved the noodles, especially Z who ate them by the handful, enjoying every bite.

Noodlefull Bowls are only available until November 7 so don’t delay in trying them. Want to win a gift card so you can enjoy a bowlfull yourself? Enter below!

Contest closes on Sunday, October 16 at 11:59pm MST and is open to residents of Canada. A winner will be chosen at random
and will have 48 hours to reply back. Good luck!

  a Rafflecopter giveaway

canada beef and canadian living family cooking event

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Hope you all had a wonderful Thanksgiving! We had a great weekend with a delicious meal enjoyed with family. Luckily I had help with dinner prep from Q, who happily helped with making dessert.

We have had the kids in the kitchen from an early age. From measuring out flour or rolling out dough, there is always something for them to do to get them involved. We learned early on that if they have a hand in making a meal, they are more likely to eat it.

I was excited to be invited, along with Q, to the Canada Beef cooking event in partnership with Canadian Living. This was an interactive session, “Cook With Us”, that allowed us to learn from the folks at the Beef Centre, and arm the kids with basic skills to be confident in the kitchen.

The event took place at the Canadian Beef Centre of Excellence where we were invited to cook with several other families. Each family worked as a team to create one course for a meal to be enjoyed by all at the end of the evening. Of course beef took centre stage and the meal included meatloaf, sliders, stew, a stirfry and a roast.

Q and I were tasked with making mozzarella-stuffed mini meatloaves. We were joined virtually by Publisher Sandra Martin from Canadian Living who helped us prepare the dish. I have to admit, I’ve never made meatloaf. Maybe because I’ve always had this perception that meatloaf is dry. Well, this sure did change my mind! The meat was super moist and the flavours were fantastic. This recipe was a hit, especially with Q who made me promise that we would make it again at home. We did, and it tasted amazing the second time around as well.

The October issue of Canadian Living has a dedicated feature on families cooking together along with some great beef recipes. You can find the recipe for the mini meatloaves here.

Thanks to Canada Beef and Canadian Living for a fun evening!

roasted butternut squash with sage brown butter sauce

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One of our favourite vegetables is butternut squash. It is one of those things that need very little to enjoy. A drizzle of olive oil and some salt and pepper, and roasted in a 350 degree oven, you have yourself something pretty fantastic.

With Thanksgiving just a couple of days away, this is definitely something to add to your menu. It’s easy and the sage brown butter sauce elevates this simple dish into something amazing. The dish is complete with a sprinkling of roasted pecans.

This sauce….it is something else. Butter and sage pulled together with a splash of cream – something so simple but so luscious. It is one of those sauces that you will make you want to lick the plate. Don’t say I didn’t warn you!

Roasted Butternut Squash with Sage Brown Butter Sauce

1 medium butternut squash
1/4 cup unsalted butter
10 sage leaves
2 TB whipping cream
1/4 cup pecans, roasted
salt
pepper

Peel the butternut squash. Cut in half and scoop out the seeds. Cut into slices and place on a baking sheet. Drizzle some olive oil over the squash and add salt and pepper. Roast in a 350 degree oven for approximately half an hour.

In a small pan, on medium heat, melt the butter. Add the sage and let the butter brown. Stir in the cream and mix until smooth. Season with salt.

Arrange the roasted squash on a plate. Drizzle with sauce and pecans.

rocky mountain wine & food festival….win!

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The Rocky Mountain Wine & Food Festival is happening in Calgary next week. This is a great event that features wine, beer and spirits from all over the world as well as tasty food from more than 45 local restaurants.

Taking place at the Stampede Park BMO Centre, this is always a fun event. Visit with chefs, winemakers and brewmasters and discover your favourite eats and libations. The event takes place on Friday,
October 14, 5 – 10 p.m, Saturday, October 15, 12 – 4 p.m. and Saturday,
October 15, 6 – 10 p.m. Tickets are available online at
www.rockymountainwine.com. Sampling coupons are required for sampling and are available for purchase onsite. 

Want to go? Win a pair of entry tickets to the afternoon tasting session on Saturday, October 15 from 12-4pm. The winner must be 18 years or older to win. Click here and enter to win on my Facebook page.  Good luck!