Category Archives: breaky

Artisan Bread Series

Cranberry Raisin Walnut Loaf
Adapted from this recipe

Few modifications:
– let biga starter riser @ room temperature for 4 hrs, then refrigerated overnight for ~ 12 hrs
– used 2 cups of warm water for dough
– used 1-1/2 cups of lightly chopped dried cranberry and raisin combined, 1 cup of lightly chopped walnuts; did not have any orange zest
– put dough in lightly oil coated large pot with glass lid, let dough rise in warm oven (heated to 170degF for a few seconds, to give slightly warmer than room temperature, and turned it off) for 3 hours
– couldn’t decide which rack would center the loaves: baked bread for 15 mins in middle lower rack, then rotated 180 deg (front of loaves now facing back of oven) moved up one setting to middle upper rack for another 15 mins to get even baking. (In the future, I will probably leave it in the middle upper rack since the top is domed, so less surface will be closer to the heat. Also, checked the temperature after 30 minutes and it was well over 190degF, will adjust baking time next.)
– placed bread on cooling rack over top of sink and cooled for ~30 mins (it wasn’t completly cooled, but I was anxious to see how it turned out); sliced it, let it cool down completely then put one in a Ziplock freezer bag and froze it

Cheddar Jalapeno

Adapted from this recipe

More recipe testers and tips still to come!

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Soft Shell Tacos


Home made soft shell flour tortillas recipe
My only suggestion is to use warm/hot water to make the dough more pliable (which is what I did).


No oil required for frying. After you flip them over to cook the second side, use a spatula to press down on the bubbles for even surface cooking. I used a warm wet towel to cover them while cooking up the rest, worked well.

For dinner, I filled them up with cut up strips of korean style short ribs with bean sprouts and caramelized onions, kimchi style romaine slaw, slices of cucumbers and hot sauce mayo. They were so good, even as leftovers for lunch the day after!

For breakfast, I tried sliced avacados, scrambled eggs with broccoli, red onions and tomatos (whatever I had in the fridge), dash of salt and pepper, and drizzle of ketchup and hot sauce. Amazing!


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Open Face Steak Sammie

Steak and eggs explosive

I usually serve this as a open face steak sandwich but I wasn’t as hungry last night and thought the steak and eggs will suffice.

Sear the steak on high to seal in the juices. After cooking the way you like ~10 minutes, add salt and pepper to taste, then set aside on plate. (If you choose to go for a sandwich, thick cut sour dough works great – something that won’t get soggy too easily. Put that on the bottom of your steak.) Then, slice 1/8″ thick cheese – brie, camembert or st. andre pairs great. Put on top of steak. Carmelize finely sliced onions (~ half) with a couple cloves of minced garlic and a few sliced mushrooms (season with salt and pepper to taste), and place on top of cheese to melt. Finally, fry a sunny side egg on top. I like mine runny, the yolk acts as a sauce for the steak, makese my mouth water just thinking about it! If you’d like, add steak sauce on top of your steak (or side to dip), but I find the flavour from all the different toppings and cheese is perfect the way it is with a dash of salt and pepper.

I make this as a treat every couple months, never fails to impress. This is one of my favourite recipes!

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Ooey Gooey Cinnibons


For some reason I was craving for cinnamon buns and remembered this picture I had. I made this a couple years ago and don’t remember where I stashed the recipe. Will have to come back and update once I make these again! They were super good, not really sure why I haven’t made them again…


Ranger cookies from grandma’s recipe book

This was given to Eric as a Christmas present from his grandma in 1999. A compliation of grandma Wood’s recipe book, handwritten and given to each of her grandchildren as Christmas presents. Filled with tips, quotes and notes.

One of our favourite recipes (amongst many) is the Ranger Cookies. Similar to a chocolate chip oatmeal cookie, but so much more. They’re considered a treat served as breakfast cookies, because of the cookie by nature and the ingredients you would normally include in your breakfast (ie. eggs, oatmeal, corn flakes/rice krispies).

Recipe from Barb Abbott and reprinted by Rhoda Wood:
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
1 tsp backing powder
2 tsp baking soda
1/2 tsp salt
2 cups crushed corn flakes (or cereal of your choice)
2 cups rolled oats
1 cup coconut [flakes]
1 cup chocolate chips

Cream margarine and sugar until smooth. Add egg, beat until smooth. Sift flour, baking soda, baking powder and salt together and add to creamed mixture. Then add cereal, rolled oats, chocolate chips and coconut. Mix until all are combined. Drop by teaspoons on uncreased pan. Bake 15-20 minutes 350deg [F] oven.

By the time you add all the good stuff, your bowl ends up quite full – make sure you use a large bowl to ease mixing. For this particular batch, I used 1 cup corn flakes (my fave) and 1 cup rice krispies (Eric’s fave).

When I use rice krispies, I don’t crush them prior to adding it in the mix (they tend to get slightly crushed during the course of mixing anyway). But when I use corn flakes, I will put them in a ziplock (with most the air taken out) and crush it with a rolling pin before adding them in the bowl.

I typically place them on a silicon mat or parchment paper (I only have 1 silicon mat). I also find that if I use a teaspoon and round it off into a dome (ie. 2 teaspoons sphere), they come out to nice bite sizes – I bake those for 8.5 to 10 minutes (depending on how many pans I put in the oven. For these tiny gems, I end up with a lot of cookies so I always have a bunch stashed in the freezer. To defrost, just pull them out of the freezer into a plastic container and let them thaw out for 5-10minutes – good as fresh (just not warm)!


Fresh out of the oven, ooey gooey yet very chewy!

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Frozen banana muffins

Muffins muffins, a wonderful breakfast on the go. Image
A batch of these produces about two dozen small/medium sized muffins. After I make them, I usually leave out 4 or so for immediate consumption (for same or next day), and freeze the rest. When you’re ready to eat them, just pull them out of the freezer 15-20minutes ahead and they’ll be as moist as you first put them in (I still have some in the freezer for about a month now!).

Sometimes I put frozen blueberries in, sometimes I put chocolate chips in, and sometimes I leave them plain (banana muffins). They’re a great source of fiber and the bananas give you some potassium (bonus), not to mention they’re nummers! The recipe is from my mom:

1 cup bran
1 cup milk
3/4 cup white granulated sugar
1/4 cup vegetable oil
2 tsp vanilla
1 large egg
2 medium rype bananas
2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Add ingredients from top to bottom. Mix, pour and bake @ 350 deg F for 20 mins (for medium/large size muffins).

Thanks mom!

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