Friday, November 28, 2014

Black Friday


I don't know if you've noticed, but it seems like "black friday" is making its way to Canada. It's about time! If you're looking to shop to your heart's content, check out the deals at happening today through Monday at some of my favourite retailers.

hudson's bay // Up to 50% off
indigo // 10-75% off
jean machine // 30% off everything
dynamite // 40% off everything + free shipping
garage // 40% off everything + free shipping
silver jeans // 30% off sitewide
modcloth // 50% off New Arrivals!
bauble bar // 15-35% off (with coupon)
canon // Save $280 on an EOS Rebel T5i with EF-S 18-55mm lens kit!


Disclosure: The links above are affiliate links, meaning I will earn a very small commission if you purchase a product. Happy shopping!
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Wednesday, November 26, 2014

Pumpkin Spice Marshmallows + S'Mores from Butter Baked Goods

If you were following the news about the weather last week you would have seen my area received about a foot of snow. I don't know what it is about snow, but as soon as all that white covers the ground I get the itch to decorate and make hot chocolate.
Rather than hauling all of my Christmas decorations out of the basement and creating a full-fledged holiday scene in my house (or the glitter tornado as "J" likes to call it), the rational side of me presented a compromise and suggested I make hot chocolate instead. But what would hot chocolate be without marshmallows? 
When craving marshmallows you shouldn't look any farther than Rosie Daykin's cookbook, Butter Baked Goods. Rosie is the master when it comes to making marshmallows, in fact, they can be found in over 300 stores across Canada and the US. From Toasted Coconut to the seasonal favourite, Eggnog, Rosie's marshmallows are handcut, fluffy squares of goodness.
With the trusty Butter Baked Goods cookbook in hand, I set out to make my very own pumpkin spice marshmallows... from scratch. Having never made marshmallows before I was a little nervous, however Rosie makes it very easy to follow her famous recipe (which can be found on page 227). With a plethora of sweet and fluffy marshmallows on hand I thought I'd also try another famous Butter Baked Goods offering: s'mores. The pumpkin spice marshmallows were the perfect filling for Butter's easy homemade graham cracker recipe (which can be found on page 87).
What's great about these recipes is they make excellent gifts around the holidays. Nothing is sweeter than receiving a package of hot chocolate with homemade marshmallows, especially on cold winter day!

// Butter Baked Blogger Tour \\
A few bloggers and myself were so excited about Rosie's cookbook that we organized a little Butter Baked Bloggers Tour! Make sure you tour-along and check out all the blogs taking part in this awesome giveaway!


// Butter Baked Good Giveaway \\

Prize: A personally signed Butter Baked Goods cookbook from Rosie, as well as a delicious box of goodies from the bakery. Prize is valued at $125.
To Enter: Follow the instructions in the Rafflecopter below. You must leave a comment in order enter. No purchase of any product necessary for entry.
Open To: Canada & US only.
Giveaway Closes: Wednesday, December 3, 2014.

a Rafflecopter giveaway

Contest is open till December 3, 2014 to all legal residents of Canada and the US who have reached the age of majority at the time of the contest in province, territory, or state in which they reside. Canada winners will be required to answer a skill testing question.
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Monday, November 24, 2014

My Weekend According to My iPhone

1 // Can't believe how much snow we had last week! Made for an interesting drive to the GFWE...
2 // Toronto had a surprisingly nice (and polar opposite) climate.
3 // Enjoyed a delicious lunch at Amsterdam. Their Raspberry Wheat beer is my all time fav!
4 // Bakeryhaus had THE BEST vanilla filled donut!
5 // Thank god for Starbucks lattes. They kept me fueled for most of the show! #ExhibitorLife
6 // Fell in love with Holy Cannoli's "Fill Your Own" cannoli kit! So Good!

Happy Monday! Hope you had a lovely weekend!
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Wednesday, November 19, 2014

Ricotta Stuffed Eggplant Rolls

Look at that... one thing I never thought I would put on this blog, a dish featuring eggplant. Me and eggplant have a weird relationship. Way-back-when I had prepared an eggplant dish and it didn't really go as planned. It was bitter. And not "let's just add more sauce and it'll be fine" bitter, I'm talking noticeable bitter. At that moment I decided eggplant was not my thing. 
The strange thing is, I never really stopped buying it. Every once and a while an eggplant finds its way into my shopping cart. It's almost as if my stomach thought that by some bizarre miracle it won't just sit in my fridge for a week; I might actually figure out what to do with the damn thing. Alas, the week goes by and that eggplant would make it's way into the safest meal possible: stir-fry.
And then I went out on a limb and made this recipe. It converted me. Since preparing and enjoying far to many servings of this recipe, I have made eggplant on four separate occasions. This recipe ignited my love for eggplant. Ok, love is a strong word... this recipe made me enjoy eating eggplant. Boy have I come a long way!
Ricotta Stuffed Eggplant Rolls
Eggplant gets the umami treatment in this easy to prepare dish. Rich ricotta is rolled inside thinly sliced eggplant and then smothered in tomato sauce and melty mozzarella.

Ingredients
1 large eggplant
1 1/2 cups ricotta
1/4 cup finely grated parmesan
1 tbsp garlic & herb seasoning
2 cups pasta sauce
3/4 cup grated mozzarella
2 tbsp fresh chopped basil

Directions
1. Preheat oven to 350F.
2. Slice eggplant lengthwise, in widths about 1/2 inch thick. Place on parchment lined baking sheet. Roast in oven until eggplant has softened, approximately 5-10 minutes.
3. Meanwhile, in a bowl mix together ricotta, parmesan, and garlic & herb seasoning.
4. Pour pasta sauce into a baking dish.
5. Remove eggplant from oven and allow to cool. Divide the ricotta mixture between slices of eggplant. Firmly roll eggplant around ricotta mixture and place seam side down in the pasta sauce. Continue until all are rolled.
6. Spoon pasta sauce onto tops of eggplant rolls, and then sprinkle with mozzarella cheese.
7. Bake in a 350F oven until cheese is melted and sauce is warmed, approximately 15 minutes.
8. Garnish with chopped basil. Serve.

What's your favourite way to prepare eggplant?
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