The holiday season is coming up and with that comes tasty treats! One of my favorites is banana bread-it never lasts very long in our house-it’s that good! This is an easy recipe that makes a great gift for your neighbors or loved ones! My journey to bake banana bread started as I was inspired by my sister.
The aroma of freshly baked banana bread is unmatched. I would like everyone to experience the joy this banana bread has brought to my family. Here is my recipe:
- 4 over-ripe bananas mashed
- 1 cup dark brown sugar
- 8 tablespoons unsalted butter room temperature
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1.5 cups chocolate chips (1 cup mixed in batter, 0.5 cup saved to be sprinkled on top of loaf before going in oven)
- Optional: can add pecans or walnuts
- Preheat oven to 350º. Coat loaf pan with butter and dust with all-purpose flour, being sure to shake out any excess flour. Set aside.
- Mix butter and sugar until smooth. Add mashed bananas and beat until well blended.
- Add eggs one at a time-fully incorporate after each egg.
- Add flour and mix until smooth.
- Add baking soda, salt, and vanilla extract and stir until well combined.
- Stir in chocolate chips.
- Pour batter into prepared pan.
- Bake until golden brown and butter knife comes out clean when inserted in the middle, approximately one hour.
Save this recipe, it will come in handy during the holiday season! Once you’ve tasted homemade banana bread, you’ll want to bake it again and again!
Let me know if you try out this recipe! I usually reply to emails within 24 hours 🙂
Hey guys, long time no chat. To be honest, I’ve been completely overwhelmed with life. I’ve been transitioning my kids to preschool and it’s been a lot of running around getting everything they need to succeed. I think I’m finally ready. Kudos to all the moms who successfully got their kids back to school a few weeks back, it’s no easy feat!
One thing that always calms my nerves is baking. And there is nothing like a crumble on a cool crisp day. In fact, crumble is the perfect breakfast, snack or dessert in the cooler months, perfect for the upcoming season. True story…stated by me 🙂
So why did I choose blueberries? To be honest, I had a pint in my fridge and if I didn’t use it, it would’ve spoiled. But no food wastage here folks, take your leftover fruit and make a crumble dessert out of it! Yay!
This blueberry crisp was incredibly easy to put together:
2-3 cups fresh blueberries
1/4 cup tbsp Brown sugar
1 cup Large flake oats
1/3 cup Flour
1/4 cup Walnuts chopped
1/3 cup Unsalted butter cubed, cold
1/2 tsp Cinnamon
Preheat oven to 425 degrees
Place blueberries in baking pan.
In a separate bowl, combine the oats, flour, cold cubed butter and brown sugar. Mix together with hands, forming crumb topping.
Place this crumb mixture overtop of the blueberries.
Bake for 35 minutes (until golden brown)
Serve warm and top with vanilla ice cream or as is!
I hope you’ll try this recipe out and let me know how it turns out! My kids absolutely loved this crumble for breakfast which was a total mom win for me! As always, let me know if you try out this recipe by tagging me @kashmirifoodie #kashmirifoodie, I would love to see your beautifully delicious creations!
This past Ramadan I whipped up meringues for charity. It was a humbling experience and the outpouring of support from my followers was incredible, for which I am so thankful. However, due to all of the orders that came in, I didn’t get the chance to gift any meringues to my friends or family! So this Eid, I made them mini Swiss meringues. After careful research, I discovered that Sugar Art Canada (@sugarartcanada) offered Eid Meringue Sugar Transfer sheets. They were kind enough to send me some samples to test out! Thank you Sugar Art Canada!
This is the pattern I received:
Basically, in place of parchment paper on the baking sheet, you place these meringue transfer sheets and pipe the meringue onto it. In the process of baking, the stamp transfers onto the bottom of the meringue. Pretty cool!
Here is a video tutorial I put together:
I have a special surprise for you all: Sugar Art Canada is offering you all a 10% discount when you use code ‘Kash10’ at checkout. Full disclosure, I will receive a tiny commission from each sale.
I’m so excited that a product like this exists and that we can now get customized Eid products to make our celebrations a little more festive!
Eid Mubarak everyone!
Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.
As you know, I made a whole turkey this past weekend. My first ever…so exciting! Well, from that one turkey, I was able to create many other meals using the meat! I love making one large protein source and turning it into a bunch of different dishes! Versatility at it’s best. My whole turkey recipe can be found here.
The first dish I created with the breast meat was turkey puff pastry patties! This is the first time I have ever created puff pastry patties….thought this was as good as a time as any since I had all this meat to use up!
Here are some visual guides to creating the pastries:
Here is the full recipe:
Turkey Puff Pastry Patties
- 1 box Puff Pastry (2 sheets)
- 2 cups Turkey Breast (shredded)
- 1 1/2 cups Frozen Peas
- 1 1/2 cups Frozen Corn
- 2 tbsp Butter (unsalted)
- 1 Carrot (shredded)
- 1 Egg (whisked)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp chilli flakes
Shred the carrot and the cooked turkey breast. Set aside (in separate bowls).
On medium heat, melt the butter in a pan and add the: peas, corn and carrots. Stir fry for 3 minutes.
Add in the shredded turkey.
Season with salt, pepper and chilli flakes.
Cook until vegetables are soft.
Allow the filling to cool before bringing out the puff pastry. Approximately 20 minutes.
Pre-heat oven to 350 degrees
Once the filling is cool, take one package of puff pastry out of the fridge (my box came with two packages). Unroll the pastry gently out of the packaging.
With a rolling pin, lightly roll over the puff pastry. Be gentle, you don’t want to flatten completely. Just a simple roll or two!
With a pizza cutter or knife, section the puff pastry into nine pieces.
Take a teaspoon of the cooled filling and put in centre of one of the sectioned puff pastry pieces.
Go over the outline of that puff pastry section with the egg wash and fold the pastry over the filling, to create the triangle shape.
Take a fork and crimp the two outer edges. If it gets sticky, dip your fork into a little flour. (Thanks for the tip Amanda!)
Place on baking sheet and repeat until all patties are complete. Work fast to avoid the puff pastry getting sticky!
Once all patties are on the baking sheet, brush them all with the egg wash.
Bake in oven for approximately 25 minutes, or until golden brown.
Serve warm with a chutney or spicy ketchup…mmm! Enjoy!
This recipe is very easy to make! My biggest challenge was getting the hang of using the puff pastry to be honest! But once I got it, the procedure was quick! I actually made these patties while holding my 20 pound daughter in one arm! What?! Yep, they’re that easy!
Using turkey in this recipe definitely added another depth of flavour and I really enjoyed them. And I’m pretty sure my husband did too because we ate the batch of these in two days….whoops!
Don’t forget to tag me if you try out this recipe!
Nutritional facts: http://makesitsuper.ca/all-about-ontario-turkey/get-the-facts/
How to store: http://makesitsuper.ca/all-about-ontario-turkey/storing/
All About Turkey http://makesitsuper.ca/all-about-ontario-turkey/whole-turkey/
Anytime I make apple crisp, I think of my mom. Apple crisp was always her speciality and I remember eating it fondly when growing up. I’m now making this for my babies who I hope will continue the tradtion of passing along the recipe to further generations. I think I’ve made it quite easy for them now!
- 3 Ambrosia Apples (peeled and diced)
- 1/2 Fresh lemon juice (Squeezed)
- 3 tbsp Brown sugar
- 1/2 cup Large flake oats
- 1/3 cup Almond flour
- 1/4 cup Walnuts (chopped)
- 1/3 cup Unsalted butter (cubed, cold)
- 1/2 tsp Cinnamon
Preheat oven to 375 degrees
Cut, peel and dice up the apples and place in deep baking dish.
Squeeze the lemon on top of the apples and sprinkle 1 tbsp of brown sugar on top and the cinnamon. Mix this all together.
In a separate bowl, combine the oats, almond flour, cold cubed butter and remaining 2 tbsp of brown sugar. Mix together with hands forming crumb topping.
Place this crumb mixture overtop of the apples.
Bake for 35 minutes (until golden brown and apples are tender)
Serve hot with vanilla ice cream or as is!