Wednesday, July 20, 2016

Wedding Bells Are Ringing

In double trouble news.. Emily is getting married!! 

The wedding will be in Summer/Fall 2017. So exciting!! R proposed on his birthday, making it a wonderful surprise that took place right outside the building where Emily and R first met! I've never seen Emily so happy! 

Wishing Emily and Rodman all the happiness on this next chapter.  Congratulations Rodman, you are one lucky guy!! 

I am so honored to be a bridesmaid! I can't wait to share your special day and celebrate with you!  

celebratory tea

Ring Pop bridesmaid proposal

Tuesday, July 19, 2016

Smore Cupcakes

Unfortunately I didn't get a photo of the completed cupcakes with the chocolate icing on top. I was a bit rushed making these and packing them up in a cooler to take to the lake.

On Saturday we went to Lac Philippe to celebrate S and my birthdays with some friends and family. We had a delicious bbq and picnic lunch, swam (the water is so much warmer than Meech lake), lounged around and hiked to the Lusk caves! I really loved going through the caves. I definitely recommend wearing your swim suit because you are neck deep at some points. It's also useful to have a headlamp. Of course my headlamps batteries were dead, but luckily S is organized and had brought a whole bunch of head lamps.  It is a bit scary, but really fun and beautiful! For those in the Ottawa area, I recommend checking it out. Note it is about 4-5km walk to get to the caves from the beach. I say walk, and not hike because the terrain is easy. You can also get most of the way by canoe or kayak.

Photo credit:Tamara

Anyway, I thought it would be fun to make Smores cupcakes to go along with the camping/lakeside feel. Plus I love smores. I combined a few recipes here because I lost the original one I had found which was the easiest. Here is one that I used for inspiration  There are many different variations. Some sue real marshmallows, some have you make your own with egg whites, and some use marshmallow puff. I used real marshmallows.

Basically you make a layer of graham cracker crust, then a chocolate cake layer, one marshmallow that bakes in, one other marshmallow that's mostly in tact and then a chocolate icing over top.

 Graham crust

Chocolate cake layer
With Marshmallow
They were a bit messy and didn't look as nice as the photos in the original recipe but in the end still turned out pretty well. I transported them in a muffin tin in a cooler and that seemed to workout okay.

Monday, July 11, 2016

Banana Chocolate Chip Muffins

It's super hot outside, I've just gotten back home from work all I want to do is eat and I'm bored out of my mind. So I've decided to bake some banana chocolate chip muffins.

I found a recipe online, which I've barely followed... Aber ja

What you'll need:

3 ripe bananas
1 table spoon baking soda
1 table spoon salt
1/2 cups flower 
1/2 cup brown sugar + 1/2 granulated sugar -- I just used 1 cup plain sugar cuz it's all I got!
2-3 tablespoons chocolate chips I had about 1/4 of a bag left so I just chucked them all in...
Also added some cinnamon
1 egg
1/3 cup milk I used 1/2 cup milk and 1/2 cup water because the dough was too thick for me 
and that's about it ..

I've set the oven to 180°C and am baking them for 10 min it says bake for 20min or until done.... I think that's way too long.

Let's see what happens. The dough tastes delicious ! 

10 minutes was too little I've added another 5

Looks good looks good. Aja the recipe was meant for 12 muffins I've had to put in a second load thats 24 till now and I've still got extra dough so this recipe probably makes up to 26-28 muffins we shall see :)

I shared half a muffin with my dad and I hate to say it but they're DELICIOUS 

p.s. the recipe made out 26 muffins :)

Monday, July 04, 2016

Baked Trout

This recipe is a perfect, simple, one pan summer dinner. I made it a few times a while ago and have been meaning to share the recipe. Is it just me or has this summer been especially busy? I feel like I am rushing from one thing to the next trying to soak it all in and take advantage of the nice weather while it's here. I'll admit Ottawa has become a great place to be in the summer. New on my list of favourites: canoeing on the canal :)

I got the recipe inspiration from Fida over the Sweet and Savoury pursuits.  I met Fida last year at the food photography course at SPAO and her recipes are really great. her photography and setups are beautiful! I am looking forward to getting together with my photo buddies in a few weeks to get some motivation: time to dust off my camera and get back in the kitchen!

Monday, May 16, 2016

Is it too late now to say sorry?

Double Trouble hits up Justin Bieber Concert in Ottawa at the Canadian Tire Center

In a lucky turn of events, we got last minute box tickets to see Bieber. It was so much fun!

Thanks D for hooking us up the tix 

Windy hair, don't care

photo booth fun

JB- doing his thing

Monday, April 25, 2016

Carrot, Ginger Lemon Soup

So, the weather's not getting any better and I never know what to eat when I get home super late from the gym. So I thought i'd make a big pot of soup which will hopefully last me for the week.... Hadn't thought about my parents eating it too so I'll probably be making a new batch of soup soon :) 

The soup was okay to make. I've never really made soup before let alone with a double portion recipe, 1 kilo of carrots and cutting up 1 1/2 onions... 

The end result though was delicious.

I followed a recipe that I found online, though I must say I did whatever I wanted :p

Here's the list of ingredients:

- 2 tablespoons of oil (to fry the onion in)
- Around 1 tablespoon of chopped fresh ginger
- 3 small garlic cloves (my garlic press didn't work so I just chopped it up real small)
- 1 kilo peeled and chopped carrots
- 5 small tomatoes, chopped
- grated lemon peel
- 3 cups of veggie stock
- 2 tablespoons fresh lemon juice


-> chop up everything so you're nice and prepared.
-> heat up the oil and simmer the onions --- then add the ginger and garlic
-> once it smells good at the chopped carrots, tomatoes and lemon peel
-> saute for a bit then add the broth mix :) 
-> put a lid on the pot and let cook on low heat for about 20-25 minutes (till the carrots are fully cooked)
-> Lastly puree it all together if you please :)

I had a couple of spoons of the soup normally and I have to say I think it tastes better pureed as all the tastes are blended together :) 

Friday, April 15, 2016

Mason Jar Salad: Greek

A while ago, I saw the Jamie Oliver cookbook- Everyday Superfood- over at Stu's. He always has a big pile of random stuff that he buys for gifts for people. Anyway, I saw it and was like, I want this! It was supposed to be a gift for someone else but I hijacked it.  Then, it sat at my place pretty much untouched for a couple of months. I was starting to feel a bit bad. Maybe it should have gone to its intended recipient..nah!! I flipped through and saw so many great recipes that I can't wait to try. It has several recipes for different "Jam Jar" salads. I modified it a bit- replaced quinoa for barley, as I didn't have 1 hour to cook barley and quinoa takes only about 20 minutes. 

Mason jar salads are super convenient as you can make a few and then have lunches ready to go! I made some back in the day- recipe here . Wow my photos used to be a lot prettier. I forgot to take layer photos this time around. To eat them, I find it's best to pour out of jar into a bowl so you can mix it all up. If you don't have a bowl at work, you can eat it out of the jar. 

- cooked quinoa
- fresh dill
- 2 tablespoons plain yogurt (and maybe a dash of paprika or spice? it lacked a bit of je ne sais quoi in my opinion. maybe some sriracha)
- 1 tablespoon olive oil
- lettuce or arugula
- olives (I omitted because I didn't have any)
- tomato (optional- I omitted because I don't find they keep well. cherry tomatoes work best for jars)
- cooked chicken (I omitted because I didn't have any)
- Italian parsley
- 1 oz feta cheese
- toasted sesame seeds (I forgot these!)
- 1 wedge lemon for squeezing over the salad

Layer in jars and enjoy! 

Wednesday, March 30, 2016

Fudgy Chia Brownies

Even though I have 10 million cookbooks and food magazines, I always want more. I can't resist buying them. It's an addiction. I saw this magazine on healthy recipes by Better Home and Garden in the pharmacy in the building where I work and all the recipes looked so good, had to buy it. Pas de choix.

I decided to make these brownies to bring to a wine and cheese at friends'. I soaked the chia seeds as recommended and thought I'd be good to go. Unfortunately I didn't realize that I was missing several key things: sugar,  enough flour, and a brownie pan.. Remember what I said about how sometimes, the stars line up and you have all the ingredients?  Well other times, you just have to make due, or make something else.

Note to self: check that you have the ingredients before baking something the morning you need it, in a rush before work.- scratch that- stop baking in the morning before work. you won't have time, even if you have all the ingredients!

It turns out, I do have a brownie pan but I only found it after (of course!). Anyway, I decided to use this silicone pan from Epicure, "Perfect Petites" intended for small bars (granola bars etc). I hadn't ever tried it yet and it worked great.  Because they are non-stick, I didn't need to grease the an at all. So there really is no butter or oil in this recipe, which is pretty sweet!

I used brown sugar instead of white sugar- I substituted 1-1 but maybe there is a known ratio? Does anybody know?  And I used half all purpose flour and half almond flour..hey extra protein right?

They turned out well and were all eaten up.  Even my friends' little 1.5 year seemed to like them and ate several.


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