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French toasts!

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I’m sure everyone has a good recipe for that…. but mine is better 🙂 don’t you think it’s like the spaghetti sauce recipe? everyone has the best one!

French toasts recipe

But my recipe for french toasts has a secret ingredient for it that is making a nice crunchy outer layer…

I always make it around this time of the year since my husband always get a loaf of bread from work in march… don’t ask, we don’t even remember why they are getting it 😉 And since it’s not a really good loaf I always use it to make french toasts, to my kids delight!

French toasts recipe

First thing, you need to have stale bread. Using fresh bread will make your toasts soggy and slump.  Since the bread we get is quite dry, i just let it sit unwrapped on the counter for a whole 24 hours. Switching side once in a while to make sure it dries evenly.

French toasts recipe

Next, you need to slice you bread about 1/2 inches thick. (if your bread is really moist, slice and let stale half a day or a whole day)

French toasts recipe

And then you make the eggs mix 🙂

here’s my recipe:

4 eggs

1 to 1 1/2  cup milk

a bit of vanilla

and …. a big table spoon of granulated sugar! (that’s my secret ingredient….!)

Whisk everything well in a big bowl.

heat a skillet over medium high with BUTTER! (do yourself a favor, and please use butter!)

when your skillet is ready, working quickly coat your slices of bread with the egg mix, you DO NOT want the bread to suck it up. You  really just want to coat it quick. and just do the right number of slices for your skillet. Do not prepare more bread in the mix if they are not ready to go into the skillet.

French toasts recipe

let the bread get as golden as you like it and serve with a good maple sirup!!! The sugar will make a nice crunchy outer layer 🙂

We had ours with a nice side dish of fruit salad Rachel made all by herself!

French toasts recipe

Ma petite recette de pain doré 🙂 avec un ingrédient secret qui vous fait une bel extérieur croustillant!
Premièrement, vous aurez besoin d’un pain rassis (qui a séché quelque temps, pas un pain frais et tout moelleux!)

que vous couperez en tranche de 1/2 pouces.
Mélangez ensemble dans un grand bol:
4 oeufs
1 à 1 1/2 tasse de lait
un peu d’essence de vanille
et…. une grosse cuillère à soupe de sucre granulé! (le sucre va vous donner une bel extérieur croquant!)
Faites chauffer un poêlon à medium-high avec du BEURRE! (ok, laisser faire le régime et faites-vous plaisir! utiliser du beurre!)
En travaillant rapidement, trempez vos tranches de pain dans le mélange d’oeufs, ne les laissez pas se gorger du mélange, une trempette très rapide seulement et ajouter à votre poêlon. Cuire des 2 côtés jusqu’au degré de doré souhaité. Ne préparez pas d’avance les tranches de pain dans le mélange, sinon vous aurez des tranches de pain détrempées et molles.
Servir avec une bonne dose de sirop d’érable! et une salade de fruits préparée avec amour par une petite fille de 5 ans!

French toasts recipe


Easiest black forest cake ever!

easiest black forest cake recipe

and it’s real good! When there is a gathering and we need to bring food, I almost always bring this one. Feeds a crowd, people are impressed, and taste awesome!

The important thing with this cake is to make it the day before you are planning to eat it.

To start, you only need 3 things. Yep. I told you it is easy….

easiest black forest cake recipe

You’ll need cherry pie filling in a can, devil’s food cake mix and a 500 ml container of 35% cream for whipping.

easiest black forest cake recipe

Just make and bake the cake following instructions on the box (bake it in 2 identical cake pans, round, square, doesn’t matter)

easiest black forest cake recipe

Whip all your container of cream.

When the cakes are cooled down, cut them in half on the thickness.

easiest black forest cake recipe

I like to use thread to cut it. Easier than using a knife.

Put half of one of your cake on your cake plate.

easiest black forest cake recipe

Pour 1/3 of the cherry pie filling on top. Spread.

easiest black forest cake recipe

Pour a bit of whipped cream and spread (don’t be too generous because you won’t have enough to cover the entire cake at the end!)

Put the other half of the cake. Repeat the steps. Do the same with the other cake.

easiest black forest cake recipe

Now you’ll have 4 layers of cake, 3 layers of pie filling and whipped cream.

Cover the entire cake with the remaining whipped cream.

DONE! Refrigerate until you are ready to dive in it 😉 You could decorate it the way you want, with cherries, marasquin cherries, chocolate bark etc…

easiest black forest cake recipe

I decide to decorate mine with chocolate coniferous tree since I made it for my son’s scouts promise….

Recette de gâteau Forêt Noir hyper facile

Très important: le gâteau doit être fait la veille.

Vous aurez besoin d’une boîte à gâteau Devil’s Food, d’un contenant de garniture aux cerises pour tartes et un contenant de crème à fouetter. Faire et cuire les gâteaux selon les instructions sur la boîte en utilisant 2 moules à gâteaux identiques (ronds, carrés…) Fouetter le contenant complet de crème. Lorsque les gâteaux sont refroidis, couper en 2 sur l’épaisseur et déposer une moitié de gâteau sur l’assiette de service. Verser et étendre 1/3 du contenant de garniture. Étendre un peu de crème fouettée. Ajouter l’autre moitié du premier gâteau sur le dessus et faire les mêmes étapes. Faire de même avec le 2ième gâteau. Vous devriez avoir maintenant 4 étages de gâteaux et 3 étages de garniture/crème fouettée. Recouvrir entièrement le gâteau avec la crème fouettée qui reste. Décorer à votre goût et réfrigérer jusqu’à ce qu’il soit temps de le dévorer!

Roasted squash and garlic apple potage

Kelly, over at Cobwebs, cupcakes and crayons asked me if I wanted to participate in her  Collectively Creative roundup  called The Thankful Edition. I was thrilled 🙂 and it got me thinking about thankfulness… Here in Québec we don’t really celebrate Thanksgiving the way people do in the USA and on the english side of Canada. I could say we don’t make special dinners or have more family get togethers during that time either. It’s seen more like a cool holiday that make us have a vacation day.

But going back to that thankfulness. We try to teach our kids to help others whenever we can even if it’s costing you a bit, because we are thankful someone did for us when we needed it. we try to teach them to be kind and say thank you because it’s a way to show our appreciation and that it meant something for us. I’m thankful we kept diseases and illness at bay, that we have everything we need and that I’m surrounded by lovely and caring people. That my dad in law is now feeling better after a big surgery. That my kids are happy…. Being thankful is such a nice and warm feeling! Being thankful is humbling too, I think….

I thought for a bit and knew what I wanted to do for that roundup! Nice and warm, easy, tasty and rustic…. What better than a Potage?    (potage is the french word for puréed soup) It’s THE fall staple, cheap and quick to make, full of flavors… and it’s giving me that warmth feeling too!

So I present you the :

Roasted squash and apple potage

A friend told me about a potage she was making with a roasted butternut squash and I went like : how come I never thought of roasting it instead of peeling the thing??! (i hate peeling that stuff!) so I decided the day after to try my own recipe…. yep, I made up this one as I was going and sooo glad I did! Even my hubby, who is not  a soup fan, hate half of the pot!

so here goes…. (recette en français au bas de la page….)

6 servings.

  • 2 medium butternut squashes, halved and gutted (remove the gucky thing in the middle with the seeds)
  • 1 head of garlic
  • olive oil
  • 2 onions, halved and  sliced
  • 3 tablespoon butter
  • 3 medium apples, peeled and coarsely cut
  • salt and pepper
  • 1 teaspoon or so of minced fresh  ginger
  • 1 teaspoon of ground cinnamon
  • chicken broth (I use the powder one)

Preheat oven to 375F.

Cut the top part of your head of garlic and sprinkle with a bit of olive oil. Separate it in about 3 or 4 chunks Distribute on a baking sheet lined with aluminum foil. Sprinkle a bit of olive oil, salt and pepper on top of your halved butternut squash. Put them,cut side down, on the baking sheet so the garlic chunks are in a squash cavity. Put in the oven for about 50 to 1 hour. (bake until the squash and garlic are soft).

When the squashes and garlic are done, remove squash flesh and press garlic in a bowl.

Meanwhile. heat about your butter in your soup pot over medium heat and add your onions. Cook until onions begin to be translucent. Add your sliced apples and ginger and cook until apples are beginning to soften. Add cinnamon and stir well. Remove from heat if your squashes are not ready.

If your squashes are done, add the flesh and pressed garlic to the pot. Add chicken broth until your soup seems smooth enough (i think I needed like 6 or 7 cups for mine) and simmer for about 10 -15 minutes.

Blend your soup to make your potage with a blender or a hand mixer (love my hand mixer!) and enjoy!!

Roasted squash and apple potage

I really like having small bits of crunchy apples in my potage, so don’t blend it too well if you want that too.

Here’s the links to go and see what other great bloggers have come up with the term THANKFUL! thanks Kelly to come up with such a great theme and round up and to invite me in!

Our Family’s Thankful Journal (Cobwebs, Cupcakes & Crayons)
Mrs. Hetherington’s Thanksgiving Pageant (Pillows A-La-Mode)
Creating a Thankfulness Photo Album (Organizing Living Essentials)
T.H.A.N.K.F.U.L. for my Kiddos! (Neaten Your Nest)
DIY ‘Thankful’ Dry-Erase Board (Inspire & Indulge)
What I’m Thankful for: Grandparents and Cinnamon Rolls (The Thing About Joan)
Healthy Chicken Sausage and Apple Stuffing (My Healthy ‘Ohana)
Roasted Squash And Garlic Apple Potage (Cul De Sac)
Vegan Creamed Corn Cornbread (The Pancake Princess)
Holiday Entertaining: Gifts For Your Guests (Green Door Hospitality)
Thanksgiving Requests (Ponytail Kind of Day)
Mrs. Hetherington’s Thanksgiving Pageant (Pillows A-La-Mode)

Recette de Potage aux pommes, courge et ail rôti

6 portions

  • 2 moyennes courges Butternut, coupées en 2 et évidées.
  • 1 tête d’ail, le dessus coupé
  • huile d’olive
  • sel et poivre
  • 3 c.s. de beurre
  • 2 oignons émincés
  • 3 pommes moyennes pelées et coupées en lamelles
  • 1 à 1 1/2 c.t. environ de gingembre frais haché
  • 1 c.t de cannelle
  • bouillon de poulet (j’utilise celui en poudre)

Chauffer le four à 375F.

Protéger une plaque à biscuits avec du papier d’aluminium. Verser un peu d’huile d’olive sur la tête d’ail coupée et séparer en 3 ou 4 gros morceaux et déposer sur la plaque. Badigeonner les demies courges d’huile d’olive. Saler et poivrer. Déposer les demies courges, côté coupé vers le bas, de manière à ce que les morceaux d’ail soient dans les cavités. Enfourner et cuire environ 1 heure ou jusqu’à ce que les courges et l’ail soient tendres.

Faire chauffer le beurre à feu moyen dans votre chaudron à soupe et ajouter les oignons. Cuire jusqu’à ce que les oignons commencent à devenir transparents. Ajouter les pommes et le gingembre et cuire jusqu’à ce que les pommes commencent à ramollir. Ajouter la cannelle et cuire 2 min.  Retirer du feu.

Défaire les courges en purée et presser l’ail dans le chaudron. Remettre sur le feu et ajouter du bouillon de poulet jusqu’à ce que la soupe ait la consistance que vous voulez (j’ai mis environ 6-7 tasses). Cuire un 10-15 min et retirer du feu. Passer le mélange au blender . 

Oat double chocolate muffins

Oat double chocolate muffins recipe

Are you up for a new recipe? I am!

It has been awhile since I bake something… So I made 3 different kinds of muffins in one sitting. With some little help of course! (Rachel is a good mixer!)

Oat double chocolate muffins recipe

I froze half of the batches so I’ll have some ready to add to the lunches.

Ready to make it?

Oat double chocolate muffins recipe

Here’s the recipe:

Preheat oven to 400F

  • 1 1/4 cup of flour
  • 1 cup sugar (I always use less)
  • 3/4 cup oat flakes
  • 1/3 cup cocoa powder
  • 1 table spoon baking powder
  • 1/2 tea spoon salt
  • 3/4 cup chocolate chips
  • 1 cup of chopped nuts (I don’t put them because my kids go to a nut-free school…)

Mix all those ingredients well.

  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil (or melted butter)
  • 1 tea spoon vanilla

Mix those ingredients well to then add to the dry mix.

Put in muffin tins and in the oven for about 18 min.


Une bonne recette de muffins double chocolat-gruau!

Préchauffer le four à 400F

  • 1 1/4 tasse de farine
  • 1 tasse de sucre
  • 3/4 tasse de gruau
  • 1/3 tasse de cacao
  • 1 cuiller à soupe de poudre à pâte
  • 1/2 cuiller à thé de sel
  • 3/4 tasse de brisures de chocolat
  • 1 tasse de noix hachées

Bien mélanger les ingrédients secs.

  • 2 oeufs
  • 1 tasse de lait
  • 1/2 tasse d’huile (ou beurre fondu)
  • 1 cuiller à thé de vanille

Bien mélanger les ingrédients humides et ajouter aux ingrédients secs.

Verser dans les moules à muffins et cuire environ 18 minutes!

Rhubarb orange compote

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It’s rhubarb time here in Québec


I thought I’d share a recipe that is a big hit in this house.

Rhubarb orange compote

My son just loves it 😉

Rhubarb orange compote

My mom-im-law made this a couple of years ago, and it has become a classic.

If you want to try it you’ll need for one batch:

  • 4 cups (one liter) of chop rhubarb (fresh or frozen, doesn’t matter)
  • 1/2 orange rind, grated
  • 1 cup of sugar (I use fructose and put a bit less)
  • 3 tablespoons of water

Rhubarb orange compote

I like to do a couple of batches at once. This time I did 3 batches so I used, 12 cups rhubarb; 2 orange rind; 2 1/2 cup of fructose and about 1/3 cup of water.

Chop your rhubarb and grate your oranges.

Rhubarb orange compote

Add the sugar and water, mix and bring to a boil. Let simmer until it has the texture you want (we like it with bits of rhubarb still left!)

Rhubarb orange compote

Pour in jar, put the lids on and let cool.

Rhubarb orange compote

When cool enough store in fridge for a couple of weeks or keep it in the freezer for a winter sweetness!

Rhubarb orange compote

1 cup butter, softened

1 1/2 cups brown sugar

4 eggs

2 cups flour

4 cups cornflakes

1 cup raisins

1 cup candied red cherries (cut in bits)

1 cup nuts, chopped

Preheat oven to 350F.

Cream butter with brown sugar. Add eggs and mix well. Add flour and mix again. Add rest of ingredients and mix thoroughly. Put with tea spoon on a baking sheet lined with parchment paper. Bake for 14-16 minutes. Eat and enjoy!

As every time I make those cookies I get a bunch of people asking for the recipe, I’ve decided to put it up here so I won’t have to hand write it again and again 🙂

This recipe came from my grand mother’s and has been made in our family for decades. I don’t know where she took it but we make it (aunts, mom, myself..) as Xmas treats and when I do make them even if I double or triple the recipe it last for about 2 days…

Warning: if you use the help of a 3 yo, you might end up with :

-water in your dough (never ever, live it unattended!)

– dough on your fridge door due to vigourous mixing

-less dough than you planned as some gets eaten by unknown monster

Don’t tell me I didn’t warned you!

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