Parsnip Muffins. Because, why not?

Carrot and parsnip muffins in bowl

We have a lot of carrots and parsnips in our fridge right now. I mean a lot.  We signed up for the fall extension option from our CSA with Roots and Shoots Farm this year, which has been awesome, but as you might expect full of root vegetables.  We don’t seem to have much difficulty making use of the potatoes, onions and garlic – those things always go quickly.  But the carrots have gotten the best of me this year, and also the parsnips, which I find are a bit trickier find to creative ways to use.  Continue reading


Easy Puff Pastry Apple Tart

Puff pastry Apple Tart CloseupI was craving something sweet and indulgent for breakfast this morning, so I came up with this Puff Pastry Apple Tart.  I cheated and used frozen puff pastry, and it was made even simpler since I had a bag of leftover crumb topping in my freezer from some baking I did over the holidays.  I’ve made savory tarts like this many times in the past, like this one with chard and leeks, but this is my first time attempting one with a sweet topping.  It was delicious and exactly what I was craving. Continue reading

Moroccan Stew

This is an easy, hearty and healthy recipe that made for a delicious dinner with great friends.  The chopping and spice-mixing was done ahead of time so the only thing left to do once people arrived was add things to the pot and stir!  As much as I enjoy cooking, I love spending time with friends more, and the last thing I want to do when I have company is spend the entire evening slaving over the stove.  Continue reading

Sunday Baking: Maple Swirl Biscuits with Cream Cheese Frosting

While I was away for Thanksgiving weekend a family member gave me a bottle of maple syrup that they bottled themselves.  Nothing beats local maple syrup!  I could probably come up with a dozen dessert recipes using maple syrup because it really is one of my favourite indulgences.  If you live in Ontario, Quebec or Vermont you have no excuse – stop buying “maple” syrup (or even worse – table syrup – gah!) at the grocery store and get it from a local producer.  Trust me, you will thank me.


2 cups Red Fife flour
2 cups white flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup cold butter cut into cubes
1 cup milk
1/2 cup maple syrup
1/2 cup brown sugar
1/2 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 cup butter, softened
1/2 cup walnuts, chopped (optional)

3/4 cup cream cheese, softened
2 tsp maple syrup


1. Preheat oven to 375. Line two baking sheets with parchment paper. In a food processor combine both flours, baking powder, baking soda, and salt. Pulse to combine.  Add 1/2 cup cold butter cubes and mix until combined. Add milk and maple syrup, process until dough forms a ball.

2. Remove dough from processor and knead it into a ball. Place dough between two pieces of parchment paper. Roll or pat dough into a 14×10-inch rectangle.

3. In a small bowl combine brown sugar, cinnamon, nutmeg and allspice.

4. Spread dough with 1/4 cup softened butter then sprinkle with the sugar-spice mixture. Top with walnuts. Starting from a long side, roll up into a spiral. Press down on the seam to seal. Using a sharp knife, cut into slices about 3/4 inch thick (mine made 18 slices). Arrange slices on baking sheets.  Bake for 18 to 20 minutes or until dough is cooked through.

5. Meanwhile, combine cream cheese and 2 tsp maple syrup to make frosting. Stir until smooth.

6. Remove biscuits from oven and let cool a couple of minutes.  Spread with frosting.

Serves: 18.

Adapted from Better Homes and Gardens

Maple swirl biscuits from from the oven