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trunch at pampa

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Looking for something a little different than the traditional Mother’s Day lunch? How about Trunch? Available at Pampa Brazilian Restaurant, Trunch is the perfect blend of brunch, lunch and tea.

I was invited to Pampa to check out what they were cooking up. This is no ordinary brunch!

Pampa has an amazing salad bar featuring fruit and charcuterie platters, fresh house breads with jams and cheeses along with 40 salads, dressings and sauces. I loved the beef carpaccio and the fresh mint dressing was amazing. I may have used that with my meat.

They also have some hot selections like french toast, brazilian crepes and eggs. Meat is carved tableside, and you can enjoy a limitless amount. For Trunch, you can enjoy Pampa sausage, leg of lamb, chicken, marinated pork loin, barbecued pork belly and my favourite, Picanha or the rumpstake. Your delicious meal will be followed by freshly brewed House Apple tea.

This is a unique experience to celebrate with the people you love. My 7 year old loved everything about Pampa, enjoying every juicy bite of meat and even eating some vegetables.

Trunch is offered every Saturday and Sunday from 11 a.m. to 3 p.m. beginning with a special Mother’s Day Trunch on May 7th and 8th, which will include a surprise gift for each mom. Pampa is also offering a Victoria Day Trunch on Sunday, May 22nd and on Monday, May 23rd, which will feature a unique cheese bread-making demonstration at noon. Don’t worry dads, a special Father’s Day Trunch will be served on Sunday, June 19th.  Adults can enjoy Trunch for $29.50 per guest while children aged 12 and under can dine for only $15.95 per child. Reservations are highly recommended and can be made by calling (587) 354-3441.

Cheers to all the fabulous mothers! 

easter cupcakes

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Here’s a fun way to decorate cupcakes for Easter using everyone’s favourite Easter candy – Mini Eggs and Peeps!

Make your favourite cupcake recipe. Cut a little piece off the top and stuff the cupcake with as many mini eggs as you want. Place the cut piece back in. Ice the cupcake and top with a marshmallow peep.

Kids of all ages will be thrilled with the surprise in the centre.

french toast waffles

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What do you do when you send hubby out for bread and he comes back with Texas Toast? Make french toast! I still had the waffle machine out so decided to put the eggy bread in the machine. Turned out to be a great idea, it was so delicious!  Perfect for a lazy weekend breakfast.

French Toast Waffles

2 eggs
1/2 tsp cinnamon
2 TB sugar
1/4 cup milk
6 slices Texas Toast

Combine the eggs, cinnamon, sugar and milk. Dip the bread into the egg mixture and place into a waffle machine. Sprinkle with icing sugar and enjoy!

chocolate chip, coconut, pecan banana bread

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I have a new helper in the kitchen. The little guy is always eager to see what’s cooking and to help out in any way possible. Z is 21 months and lately, when he thinks I’ll be doing something in the stand mixer, he pulls the chair to the counter, ready with measuring cups so that he can pour things in.

This morning we made banana bread, using up ripe bananas that we wanted to put to good use. We loaded up the batter with pecans, chocolate chips and coconut. The resulting bread was moist and full of character. We cut into it while it was still hot, it was too hard to resist!

Chocolate Chip, Coconut, Pecan Banana Bread

1/2 cup margarine, softened
1 cup sugar
2 eggs
1 tsp vanilla
1.5 cups flour
1 tsp baking soda
1/2 cup sour cream
2 bananas, mashed
1/2 cup chocolate chips
1/2 cup pecans
1/2 cup flaked coconut

Cream margarine and sugar together.  Once combined, add eggs and vanilla.  Next, mix in the dry ingredients – flour and baking soda.  Add the mashed bananas, sour cream along with the chocolate chips, pecans and coconut.

Add the batter to a loaf pan and bake at 350 degrees for one hour.

lavender lemon curd

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It’s the time for giving and there’s nothing better than giving something that you have taken the time to make. Around here, we do a lot of baking. From cookies to tarts to Christmas crack, there is something for everyone.

If you’re looking for something a little different, this Lavender Lemon Curd is the perfect thing! Lavender and lemon make a great combination and they work well together in this luscious curd.

Either on it’s own or paired with some shortbread, the floral citrus curd will definitely stand out. We love to eat it with fresh baked scones. This homemade gift is sure to please any citrus lover on your list!

Lavender Lemon Curd

3 lemons
1 1/2 cups sugar
2 tsp lavender
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and lavender and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

nutella brownies…and a baker’s secret giveaway!

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If there’s anything that can bring people to the table, it’s a pan of brownies. Not just any brownies. Nutella brownies. These are not as dense as the 2-ingredient brownies I’ve made before. They are cakey and not as sweet, and totally satisfy a chocolate craving.  The hazelnuts scattered on top roasted in the oven making it the perfect crunchy topping.

When World Kitchen sent me their Baker’s Secret Easy Store 5pce Bakeware Set, I knew that this would be the perfect recipe to test out the pans. I was very impressed with the set, each nonstick pan nesting together for compact, space-saving storage. They are also dishwasher safe, always a bonus when it comes to saving time.

Want a chance to win an 8″ Baker’s Secret Square Cake Pan and bake up your own batch of these brownies? Enter below and let me know what you’ll be making! Open to residents of Canada (including Quebec). Contest closes December 10, 2015 at 11:59pm MST.

a Rafflecopter giveaway

This post has been sponsored by World Kitchen and I have been compensated monetarily and with product. All opinions are my own.

Nutella Brownies

1 cup Nutella
1/2 cup brown sugar
3 eggs
2 tsp vanilla
1 cup flour
1 tsp baking pwoder
1 tsp baking soda
1/4 cup hazelnuts, chopped

In a glass bowl, heat the Nutella for approximately 30 seconds in the microwave. Add the sugar and mix well. Add eggs and vanilla until combined. Add the dry ingredients until everything is incorporated. Pour batter into an 8″ x 8″ greased pan. Top with nuts and bake at 350 degrees for 20 minutes.

2 teaspoons vanilla extract
1 cup all-purpose flour
1/4 cup cocoa powder
1 cup pecans – See more at: https://foodmamma.com/2012/08/fudge-brownies.html#sthash.DhFS7GyH.dpuf

carrot cake

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Today is my mom’s birthday. She is a special person, always doing what she can for all of us. She doesn’t ask for anything. The least I could do was make her a cake.
This moist cake is warm from the cinnamon and packed with nuts
because that’s what she loves. And since there’s carrots, we can
convince ourselves that it’s okay to eat because we are eating our
veggies.

Carrot Cake

2 cups carrots, grated
1 cup oil
3 eggs
1 cup sugar
1 1/2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 cup walnuts, chopped
1/4 cup almonds, chopped

In a blender, mix together the carrots, oil and eggs. Transfer to a bowl and add the dry ingredients. Carefully fold in the nuts. Put batter into a 9″ cake pan and bake at 350 for 35 to 40 minutes.  Top with cream cheese icing and nuts.

choco banana nut muffins

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My first instinct when I see a bunch of ripe bananas is to make banana bread. I decided to change it up a little today and make some muffins. It’s always nice to have something baked for school lunches or for an afternoon treat.

These muffins feature bananas and are complemented with chocolate chips, coconut and pecans. It made the perfect after school snack!

Choco Banana Nut Muffins

1/2 butter
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
2 bananas, mashed
1/2 cup yogurt
1/2 cup chocolate chips
1/4 cup shredded coconut
1/4 cup pecans

Cream the butter and sugars. Add eggs and vanilla and mix. Add the flour and baking soda and mix until incorporated. Add the remaining ingredients until well mixed. Bake at 350 degrees for 20 – 25 minutes.

pumpkin cinnamon rolls

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I don’t cook often with pumpkin but for some reason, I got it in my head that I had to make some pumpkin cinnamon rolls. Cinnamon rolls are one of Q’s favourites so he was totally on board and couldn’t wait to help.

I loved working with this dough – so smooth. It was easy to roll out and then cover in butter, sugar and spices. The house smelled amazing as they baked and we couldn’t wait to smother them in cream cheese icing before digging in. Q loved these, saying that these may be better than the original.

 

Pumpkin Cinnamon Rolls

2/3 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
1/2 cup pumpkin puree
4 1/2 cups all purpose flour
1 tsp salt
1/2 cup white sugar
2 1/4 tsp instant yeast

3/4 cup brown sugar, packed
1 1/2 TB ground cinnamon
1 TB all spice
1/2 cup butter, softened

Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, pumpkin and flour. Mix well. Allow the dough to come together with the dough hook of the mixer.

Put the ball of dough into a bowl that is sprayed with cooking spray.  Cover the bowl tightly with plastic wrap and let rise in a warm place for roughly 1 hour or until dough has doubled in size.

In a bowl, combine the brown sugar, all spice and cinnamon. Once the dough has risen, roll it out into a rectangle.  Spread the softened butter on the dough and then sprinkle with the sugar and spice mix.

Roll up the dough starting with the longer side and cut into rolls. Place the cinnamon rolls in a lightly greased rectangular pan. Let the rolls rise another 30 to 60 minutes.

Preheat oven to 350 degree.  Once your cinnamon rolls have risen, bake them in the preheated oven until golden brown, approximately 18 to 20 minutes.

Eat warm as is or with some delicious cream cheese frosting.

1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups all purpose flour
1 teaspoon salt
1/2 cup white sugar
2 1/4 tsp instant yeast3/4 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/2 cup butter, softened

Microwave the milk for 45 to 60 seconds. Then, dissolve yeast in warm
milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix
well. Allow the dough to come together with the dough hook of the mixer.

Put the ball of dough into a bowl that is sprayed with cooking spray.
Cover the bowl tightly with plastic wrap and let rise in a warm place
for roughly 1 hour or until dough has doubled in size.

Once the dough has risen, roll it out into a 16 x 21″ rectangle.  Spread
the softened butter on the dough and then sprinkle with brown sugar and
cinnamon.

Roll up the dough starting with the longer side and cut into 12 cinnamon
rolls (or more smaller rolls, if you prefer). To even out the
rectangle, I cut off all the edges and the scraps made an additional 12
mini rolls.

Place the cinnamon rolls in a lightly greased rectangular pan. Let the rolls rise another 30 to 60 minutes.

Preheat oven to 350 degree.  Once your cinnamon rolls have risen, bake
them in the preheated oven until golden brown, approximately 18 to 20
minutes.

Eat warm as is or with some delicious cream cheese frosting. – See more at: https://foodmamma.com/2012/05/after-discovering-last-month-qs-love-of.html#sthash.4jLTxXmR.dpuf

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FBC 2015

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There’s something about being in a room of bloggers who get what you do.
Who all stop to take pictures of food before devouring it and who
appreciate good food. A meeting of like minded people and a
learning-filled few days. That’s what I got to do a couple weekends ago. I
headed to Montreal for the third Food Bloggers of Canada Conference. I
had such a great time at my first one last year in Vancouver and
couldn’t wait to go again.

I was happy to discover that a few fellow Calgary bloggers also made the
trek – Heather, Merry and Bernice. I also finally met Ginni, who I
somehow never connected with when she lived in Calgary.

I reached Montreal on Friday
and met Nicole at the airport. Luckily she reached out
so we shared a cab to Le Westin, in old Montreal. We
quickly checked in and registered and got an amazing swag bag. Thank
you to all the great sponsors, you totally spoiled us!

 

We had a couple of hours before the party got started and so headed out
with a group of bloggers for an informal tour of Old Montreal, led by
Aimee. We stopped at Olive and Gourmando for a quick pastry. The place
was crowded and for people who wanted to dine in, there was a 45 minute
wait. Nicole and I shared the chocolate ginger bar. It looked like a
great place.

We then headed to Maison Christian Faure, a French pastry
shop. It was a beautiful store with macarons, cakes, ice cream and
pastries. I had the almond croissant which was buttery and delicious.

We
then headed to the maple shop, Canadian Maple Delights. We were able to
sample some of their syrups and were given a little tutorial on the
difference between the dark syrup and the light. My favourite thing in
the shop was the maple taffy. They poured the maple syrup on ice and you
were able to roll it into a wooden stick. It was so good! It was a nice
introduction to Montreal with the cobblestone streets and the old
architecture and a fun way to meet my fellow bloggers before the
conference got underway.

Before dinner, there was a cocktail reception where we ate delicious
appetizers and met with some of the sponsors. It was a fun event, meeting with people who I only knew of online.

Dinner that night was sponsored by the Turkey Farmers of Canada. Our
appetizer was Turkey confit rillette with a blueberry basil vinaigrette,
crostini and a sundried blueberry and arugula salad. It was very tasty.

Our entree was Turkey paupiette with goat cheese and butternut squash
purée and turkey sausage wontons with sage buerre blanc. It had looked
like I had licked my plate, so that should give you an indication of how
delicious it was.

Dessert was a little bit different as it also included some Turkey. The
brioche bread pudding was served with dolce de leche, carmelized apples
and a smoked turkey skin brittle. I was surprised to find that
underneath the apples, there were chunks of Turkey! Dinner was followed
by a preview of  Devour the Food Film Fest.

Saturday
morning’s breakfast was fantastic! Sponsored by Burnbrae Farms and
Gourmet Garden, we were treated to a poached egg breakfast bar. Chefs
made us a bowl with roasted potatoes, a choice of vegetables and Garden
Gourmet herbs. This was then topped with a poached egg and cheese. A
great start to the day for sure.

We were inspired (and fed) by keynote Ricardo, entertained by emcee
Mairlyn, motivated by Meghan Telpner, educated in copyright and contest law by Lesley Ellen Harris and Sarah Huggins and SEO by Casey Markee.

Lunch was sponsored by the Dairy Farmers of Canada and we were spoiled
with some great grilled cheese sandwiches. I had the duck with
carmelized onions alongside some roasted tomato soup. Comfort food at
its best.

My sister came to visit me from Ottawa for the day so we spent the
afternoon walking and exploring. We made a stop at Juliette et Chocolat.
There was a wait for a table so we opted for take out. It was fun
watching all the creations come out of the busy kitchen. We shared a
very rich hot chocolate and a brownie cookie. It was a nice time to be
in Montreal, all the leaves looking beautiful in red, orange and yellow.

Dinner that night was sponsored by Canadian Lentils. The food was great
but my pictures were not, there was no light to take the pictures.
You’re just going to have to trust me that it was all beautiful.

We
started with smoked and fresh trout tartar with brown lentil blinis and
an apple lentil sprout and fennel salad. Our entree was a lentil strudel
curry on braised beef cheek in a lemongrass coconut sauce. Dessert was
lentil chocolate cake. During the courses, we were entertain and amazed
by Cirque Eloize – the strength and contortion abilities of the
performers left us in awe.

Sunday’s
breakfast was sponsored by Half Your Plate and was another winner. We
had bagels from St. Viateur with lox and cream cheese and a huge
assortment of fruit.

We had another great day of sessions learning about photography from
Andrew Scrivani, enjoying a panel discussion from Farm and Food Care Canada, and being inspired by Davida and
Ayngelina who turned their blogs into a business.

To get the true Montreal experience, they brought Schwartz’s Deli to us
and we enjoyed smoked meat sandwiches complete with pickles, coleslaw,
chips and black cherry cola for lunch. We had the opportunity to meet
with brands and make connections, a new thing they tried out this year.

All in all, it was a great conference. I met some friendly, inspiring
bloggers, ate some really good food and learned a lot! The weekend was
about taking a leap and from what I learned, I was able to set some
goals in order to do that.

A huge thank you to Melissa and Ethan, who planned another successful
conference. All your hard work definitely paid off. Looking forward to
the next one in Toronto in 2016!