Halloween is easily one of my favourite times of the year. I love going out in costume, watching scary movies, eating an excessive amount of pumpkin desserts, and of course, the candy. Halloween is the one time of year that you can eat mini chocolate bars until your stomach hurts and then chop up the leftovers into a chewy, buttery Halloween candy cookie bar. I mean, what’s better than your favourite candies swirled through the most delicious cookie batter and cut into bars? Nothing, that’s what.
When you’re fending off the feels (you know, the ones I’m talking about), there is no more reliable cure for whatever ails you than comfort food (and maybe a pile of blankets). Near the top of my list for ultimate comfort foods is tomato soup. There are tons of iterations of tomato soup, but nothing holds up to the classic – bursting with tomato flavour, silky smooth, and not complicated. This is that soup.
If there’s one soup that’s an indication of colder months, it’s butternut squash. September rolls into October like clockwork, and bowls of puréed butternut squash soup become all the rage (with good reason). This butternut squash soup recipe checks all the boxes – super easy, quick, minimal ingredients, creamy, and freezes well. Not to mention, it’s darn tasty. You’ll love it.
Okay, hear me out. I was staring at a bucket of apples from our tree (it’s fall right now, FYI) and started thinking about apple cobbler. So I started googling for some inspiration and came across a cinnamon bun pineapple upside-down cake recipe. I was immediately intrigued. Now, pineapple upside-down cake doesn’t scream fall to me, but cinnamon buns do. Then it hit me – CINNAMON BUN APPLE COBBLER! thus, the idea was born.
I scream, you scream, we ALL scream for NO-CHURN PEANUT BUTTER PRETZEL ICE CREAM! That’s right folks, and this salty, sweet frozen treat can be yours without an ice cream maker (I’ll wait for the applause to finish).
Some people are cake people. Some are brownie people. Some don’t like dessert (if you’re one of these people, let’s talk). But for me, I’m a cookie person. I would choose cookies over most things. New to my cookie recipe Rolodex is these white chocolate macadamia nut cookies. They are crispy on the outside, chewy on the inside, and packed with white chocolate and salted macadamia nuts. I’m drooling just thinking about them.
This is not your typical burger. The unique flavours come from ingredients common in Korean BBQ, such as gochujang (Korean red pepper paste), ginger, garlic, soy sauce and sesame, all balanced with some sweetness from honey and brown sugar. You can find gochujang in most grocery stores in the international aisle. If you don’t have it or can’t find it, you can substitute Sriracha or Thai chilli paste.
Sip, shop and slide! Visit the Marketplace at Callingwood for a unique Pop-Up Night Market. With over 40 local vendors, live music and entertainment and a giant inflatable slide, there is something for the whole family to enjoy (even a magic show, who doesn’t love magic?)
This creamy, rich NO-CHRUN chocolate and Oreo ice cream recipe is the ultimate indulgence! Made with just 5 ingredients and loaded with Oreos.
When you look up “sweet treat” in the dictionary, you should see a picture of these brown butter Nutella cookie bars. Picture this, if you will: a brown butter chocolate chip cookie adorned with thick swirls of Nutella, chunks of chocolate, and lightly toasted hazelnuts. It’s a show-stopping cookie bar, and I’m drooling just thinking about it.