Category: Recipes

Ozera Repeated Use Popsicle Molds Product Review

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2015-06-30 18.06.26

Hi Friends

I have a fun review for you today.  I have been using these popsicle molds to make healthy frozen treats with my girls.  They love them and I love that they aren’t eating tons of sugar in store bought frozen treats.

These popsicle molds are perfect for making healthy popsicles with your kids.  They are easy enough to use that the kids can make their own. My girls just made themselves some yogurt pops this morning that they are anxiously waiting to be frozen.
2015-06-30 21.26.22  There are 6 good size molds that fit perfectly into the tray provided.  The handles fit snugly to the molds which helps to create the perfect popsicle.
The molds are durable, made of good quality plastic and are the perfect size for frozen treats.  I love that the handles have a drip try so that the popsicle does not melt all over your hands!

2015-06-30 21.27.07You simply mix together your favourite ingredients, pour into the molds and place the handle on snugly. Set the molds into the tray and freeze for 4 hours.

When you remove the molds from the freezer, run under warm water for a second before trying to remove the popsicls and voila, you have perfectly formed popsicles.  The mold comes out clean, with a quick rinse is ready for use again.
For mess free frozen treats, I recommend these popsicle molds.2015-06-30 21.26.41

As you can see, my daughter could not wait to try hers the first time we made them.

Here is our favourite recipe:

1 cut up ripe banana

12 chopped strawberries

1.2 cup chocolate milk

Blend together on high speed until smooth and pour into molds.  Freeze for 3-4 hours and enjoy!  Don’t forget to run the mold under warm water prior to removing.

If you would like to buy your own set, you can purchase one here:
*I received this product in exchange for an honest review, all opinions are my own

Spread Love,


Let Them Eat Quiche

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Hello There Friends!

I thought I would share my go to quiche recipe for anyone interested in trying it out!  Keep in mind, I always use the recipe as a base and make modifications as I go, I will reference today’s changes 🙂

You will need:

1 9 inch pastry (I will share my pastry recipe in a future post but you can also buy them premade)

Cook the pastry at 375 for 10 – 14 min until set and slightly golden.  While it is baking:

6 slices of bacon

Fry until crispy and then set aside for crumbling or mincing.  Leave approximately 2 TBSP of bacon grease in the skillet

1 small to medium sized onion

Chop onion and sautee in the bacon grease for about 5 minutes or until onions are plumped up.  Today I added 2 chopped cremini mushrooms (I love cremini’s as they give a depth of flavour similar to the portobello without the high cost).  While these are simmering, crumble or mince bacon.   Set aside

1 1/2 cups shredded Swiss Cheese

Shred the cheese and place into a bowl and toss it with about 2 TBSP of flour this  coats the cheese and improves the texture and fluffiness of the quiche.

3 eggs, well beaten

1 1/2 cups milk

1/4 tsp salt

In a large mixing bowl, whisk eggs until beaten, pour in milk and add salt (I never measure salt,  I pinch it in)

Once combined, add in bacon, onion mixture and finally, the cheese/flour mixture.

Pour the mix into hot pastry, you will find it to be very wet with the  bacon and cheese seeming almost separated from the batter, pat the bacon and cheese down with a spatula evenly throughout the crust for best results.

Bake at 325F for 35-40 minutes

The quiche should look puffy upon removal and may sink slightly as it cools.  It is best served warm with Caesar Salad.

Here is mine from today, plated with watermelon

20140517_132310This recipe is quick and easy and sure to please the whole family.  You can modify it any way you like, keeping the egg and milk base the same.  It is also good with raw broccoli added right before the cheese is mixed in.  This recipe doubles very nicely, I usually make two at once.

Hope you enjoyed this recipe!

Spread Love (and eat quiche!),



Easter Brunch ~ French Toast Raphael

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Happy Easter!  I hope you are enjoying the long weekend with your loved ones!  We have had a blast today from snuggling with the dogs on the couch, to Y Fliking (yes I have now made it a verb), rollerblading to our family Easter Dinner, it has been an absolutely  wonderful day.

As I have mentioned before, we are blending family (again one of my terms versus blended which would imply we have it all figured out hehe).  The girls’ dad and I have a pretty good arrangement when it comes to holidays.  We do our family dinner the day before or after the holiday so that we can have the kids in the morning and take them to him in the afternoon so they can enjoy time with his family too.  This works out beautifully for everyone and out of this, a tradition arose for our family.  Every holiday, before the kids head out to spend time with their dad, I cook brunch and we enjoy a yummy meal that will hold the kids over until dinner time.  This works especially well for Christmas and Easter when they are inevitably snacking on treats all day.

This Easter, I am braving a new recipe that I think we all will love.  This recipe was given to me by a friend years ago I have never gotten around to trying.  I have just finished preparing it and I can already tell it could quickly become a family favourite.  I am sharing this recipe  with you today and hopefully you will enjoy it as well!

French Toast Raphael

*to be prepared the night before*

6 cups  white bread, crusts removed, cut into 1″ cubes

(I didn’t measure, just made sure the bottom of the casserole dish was covered and then a second layer)

6 oz cream cheese, cut into small cubes

6 eggs, well beaten

1 cup milk

1/2 tsp Cinnamon ( I prefer garam masala~shh it’s my secret)

1/3 cup maple syrup

Place half the greased bread into a greased 8″ square pan (I used a large, shallow casserole dish).  Dot cream cheese on top.  Cover with remaining bread.

*note ~ I would make sure the layers of bread are just covering the dish so it isn’t too dry*

Beat eggs in a small bowlPour in milk, syrup and spice.  Mix together until blended well.  Pour over top of the bread.  Make sure to pour it evenly over the entire top.  Cover in plastic wrap (or casserole dish lid) and refrigerate overnight.

In the morning, remove cover and bake in a preheated oven at 375 F (my oven runs hot so I will be baking at 350F) for approx 45 minutes until puffy and golden.

Serve warm with extra syrup and crisp bacon.

UPDATE: This recipe is fantastic! Norm, Sades and I loved it.  Ciara wouldn’t try it but she is our picky eater.  Here are some pics of the end result:

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Here it is, fresh out of the oven, a look at the inside and finally plated with bacon and syrup. It is light, tasty and easy to make.  Norm would have liked to wrap it in bacon but he loved it none the less.

I love to bake.  A lot of my friends and family have favourite dishes they ask me to make for special occasions.  I will be sharing more recipes here and if there is a favourite recipe of yours, send it to me! I will try it out and post the results! 🙂 Bear with my recipes though, I never follow a printed recipe exactly and I go a lot by my senses.  Cooking is a sensory experience.  It is less about measurements and more about smell, touch and taste than you might think.

Spread Love (and enjoy your Easter meals!),


The BEST Peanut Butter Cookie Recipe

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Hello Friends!  I thought I should give you an extra treat for being away so long.  I am going to share the BEST peanut butter sandwich cookie recipe.  I am making them now for a friend’s birthday and I was thinking about how so many people love them.  The photo above is not my own, it is courtesy of but this is how my cookies look when they are done.  The middle is peanut butter icing and it is fabulous.  My kids who do not like peanut butter gobble these down like crazy!  Warning, this recipe makes 4 dozen sandwich cookies (that is 8 dozen peanut butter cookies!)  PREHEAT OVEN TO 350F

1 cup butter/shortening

1 cup creamy peanut butter

1 cup white sugar

1 cup packed brown sugar

In a large bowl, cream margarine, peanut butter and sugars.

Add 1 teaspoon vanilla

beat in 3 eggs, one at a time, beating well and stir in

3 cups of all purpose flour,

2 teaspoons baking soda

1/4 teaspoon salt

Mix well until all ingredients are combined.  Roll dough into little1″  balls and place on cookie sheets 2″ apart.  Press ball down with a fork to make cross hatching.  Bake for 6-7 minutes, until golden brown – do not over bake!

While the cookies are baking and filling your house with yummy smells, you can make the icing:

In a small mixing bowl, beat together:

1/2 cup creamy peanut butter

2 cups icing sugar

1 teaspoon vanilla

5-6 tablespoons milk

Put icing in fridge until all cookies have cooled.  Using a knife or spatula, spread icing on the bottom of cookie and place another cookie on top.  Voila, you have homemade peanut butter sandwich cookies but beware, these are totally addictive!

I hope you enjoy the recipe.  Maybe I will share more in the future.  I love to bake.  My husband is the chef and I am the baker as the kids say!

Spread Love, (and peanut butter icing)



Of Love and Fudge

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Never take your loved ones for granted.  It is easier than you think.  Cherish your shared memories and traditions.  Listen to the stories they tell.  One day, no matter how unfathomable it may seem, they may not be there to tell them.  Tonight I had a reminder of just how easy it can be to take something for granted.

We all had a sweet tooth so I was telling Norm about my mom’s fudge, explaining that I wished I could make it but I never have the patience to let the candy boil long enough so the fudge never hardens.  I was smiling remembering the million times mum and I stood by the kitchen counter anticipating that sweet maple goodness as she stirred the ingredients together, not even looking at a recipe.  She had made it so many times, she did not need any guidance.

This was the closest image to what her fudge looked like.  It was hard and flaky, nothing like the chewy fudge you find in most places.  It was so wonderful, that brown sugar medley, if I close my eyes, I am transported to her kitchen smelling the sugar and trying to be patient waiting for the fudge to harden.  We would catch each other sneaking into the freezer to steal a spoonful.  Mum had a scar on her wrist and it was from making fudge as a girl.  We always joked that nothing came between her and a good batch of fudge.

The few times I have tried to make it myself, I called mum up and asked her for the recipe.  She would recite it word for word instantly and I would scribble it on a piece of paper.  Inevitably, I would misplace the paper and the next time I craved her fudge, I would again call for the recipe.  It was the one baking feat I never mastered, that she always did profoundly better than I ever could.  I think that was why it holds so many special memories.

Norm offered to try to make mum’s recipe.  Excitedly, I ran to my recipe books looking for where I last jotted it down.  After searching my handwritten books and every last scrap I could find, the recipe was nowhere to be found.  Norm came in the kitchen to find me in tears, sitting on the kitchen floor.  All I could say was,, “I took for granted she would always be there and she’s gone and the recipe’s gone and it’s all wrong.  I can’t call her to get the recipe and I always thought I could”.

In a million years, after losing my Grandpa when I was in my 20’s I thought I would never lose mum so why would I have taken the time to write that recipe in a safe place.  It was always a reason to call.  Lose isn’t quite right, is it?  I haven’t lost mum or grandpa.  They live on in my heart.  My girls and I honour them by telling the stories and sharing the memories.  Today was just a reminder that you never realize how much can be missed when someone you love passes on.

Now I had searched many times to find the recipe online over the years, usually when I craved the candy late at night and I didn’t want to wake mum by calling.  Not once did I find it.  Tonight, I was determined to see if I could find it and by some amazing chance, I was.  Here is the recipe, so simple and delicious.  Try it out for yourself and see if you are a candy master or too impatient like me:

2 c. granulated sugar
2 c. brown sugar, packed
1 c. milk
Butter the size of a walnut
Boil until it forms a soft ball in cold water. Remove from heat and add 1 teaspoon vanilla and nuts, if desired. Beat and pour into greased pan. Cut in squares

This was a story of love and fudge.

Spread Love,