Everything & More Seasoning

Everything Seasoning

The seasoning mix that will change your life. Maybe not your life, but it will change your baking. Quickly mix this everything seasoning in a matter of seconds to top on bagels, crackers, sourdough, hamburger buns, biscuits and more!

Everything and More Seasoning

  • 1 tbs chia seeds

  • 1 tbs poppy seeds

  • 1 tbs black sesame seeds

  • 1 tbs white sesame seeds

  • 1 tbs dried onion flakes

  • 1 tbs dried garlic flakes

  • 1-2 tsp flaked sea salt

Everything seasoning
Everything Seasoning
Everything Seasoning
Everything Seasoning

Family Fish Crackers


It was so much fun collaborating with my friend Emily Mardell from GetJoyFull, and her daughter Cela, on this recipe. A special thanks to our partner, Armstrong Cheese, for providing the delicious Canadian cheddar as well.

I’ve always been a sucker for goldfish crackers, and I will hands down venture to the kid's table to enjoy some if given the opportunity. Emily and I wanted to take that same treat children love (and adults), but add some healthy ingredients like whole wheat, wheat germ and real cheese to make this a truly family friendly cracker.

These crackers are strong on flavour, contain no preservatives and are honestly super simple to come together with only handful of ingredients and some spices. I can’t wait to make these cracker for my nephews when they visit!

I hope you enjoy making them for your family as well.

Emily & Cela

Emily & Cela

Homemade Whole Wheat Cheddar Cheese Fish Crackers

  • 1 cup whole wheat flour

  • ¼ cup cold butter, unsalted, cubed

  • 2 cups Armstrong Medium, or Old Cheddar Cheese, shredded fine

  • 3-4 tbs cold water

  • 1 tbs wheat germ

  • ½ tsp baking powder

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • ¼ tsp ground white pepper

Pulse the butter, flour, wheat germ, onion powder, garlic salt, white pepper, and baking powder together using a food processor until the mixture resembles coarse meal.

Add the cheese, and 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball. Remove, wrap in plastic, and chill for 30 minutes.

Working with half of the dough at a time. Roll out the dough on parchment paper to 1/8 inch thickness. Cut into desired animal shape. If making goldfish, use the tip of a toothpick to make the eye and press the toothpick lengthwise to make a smile.

Heat oven to 350 F. Line baking sheets with parchment paper or silicone baking mats. Place crackers on prepared baking pans. Bake for 12-15 minutes until golden.

Store in an airtight container to preserve crispiness.

Goldfish Crackers
Goldfish Crackers
Goldfish Crackers
Goldfish Crackers
Goldfish Crackers
Goldfish Crackers
Goldfish Crackers
Goldfish Crackers
Goldfish Crackers
Goldfish Crackers
Goldfish Crackers
Goldfish Crackers
Goldfish Crackers

Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake

Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake

Spring is one of my favourite seasons to forage. There’s something of the change of season and renewed life that I just love immersing myself around. Spruce tips and lilac topping the list on items I love to bake with. Last spring, I made some infused lilac sugar, as well as, some infused spruce tip honey. That is how this cake happened. I went off searching to see if such a cake recipe existed. I’m not a natural baker so pulling together a cake batter from scratch was intimidating. I ended up coming across a lavender honey cake recipe by A Pretty Life in the Suburbs’ Lavender Honey Cake, which inspired me to develop with one.

This cake it ended up being a delicate and delightful celebration of spring. One in which I can’t wait to make again this spring!  

Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake

Cake Batter

  • 2 ½ cups flour

  • 1 cup lilac infused sugar

  • 2 tbs spruce tip honey

  • ¼ cup finely chopped spruce tips

  • ½ cup butter

  • ¾ cup plain yogurt

  • ¼ cup whipping cream

  • 2 eggs

  • ½ tsp vanilla

  • 4 tsp baking powder

  • ½ tsp salt


  • 1 cup powdered sugar

  • 2 tbs finely chopped spruce tips

  • 1 tbs milk or cream

Preheat oven to 350°F.

Using a pastry brush, grease a 10-cup Bundt pan with melted butter and dust with flour. Make sure to coat every little crevasse. Tap out any excess flour.

In a large bowl, combine flour, baking powder, chopped spruce tips, and salt. In another bowl, use a hand blender (on medium speed) to beat together butter and vanilla until creamy. Add the sugar and honey and beat until light and fluffy. Add the eggs, one at a time until incorporated. Turn the blender down low and add 1/3 of the flour mixture, beat until combined, followed by the cream, another 1/3 flour, then the yogurt, and the final 1/3 of the flour mixture. Pour the batter into the pan. Tap the pan on the counter to release any air bubbles and smooth out the top.

Bake 50-60 minutes, or until a toothpick comes out clean. Let cool for 10 minutes on a wire rack. After 10 minutes, invert the cake on the rack to cool completely before icing.

To make the glaze, beat the sugar, spruce tips and milk on low speed. Add more sugar or milk to achieve your desired consistency.

Spruce Tips
Spruce tips
Lilac sugar
Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake
Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake
Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake
Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake
Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake
Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake
Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake
Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake
Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake
Lilac and Spruce Tip Honey Infused Vanilla Bundt Cake

Candied Chanterelle Mushrooms

Candied Chanterelle Mushrooms

I’ve been wanting to do a sweet version of a mushroom for many years now. Finally buckled down to make these candied chanterelle mushrooms. So happy I did! They are sweet, earthy and just plain delicious.

My goal is to try and incorporate them into a sweet cinnamon bun recipe. I’m still working out the final version of those (they lose their candy quality when baked twice). However, they are so good on their own or a topping to a sweet treat. I’ve often seen them on top of panna cottas or cheesecakes. Really you could add these on pancakes, waffles, or even some vanilla ice cream!

I’ve also been using the syrup to sweeten my morning lattes, and want to start testing out a cocktail soon.

In the meantime, here is the recipe to get you started on a sweet mushroom adventure of your own.

Candied Chanterelles

Candied Chanterelle Mushrooms

  • 2 cups water

  • 1 cup sugar, plus another 1/2 to 1 cup

  • 1 tbs vanilla

  • 20 g dried chanterelle mushrooms (Break larger mushrooms into smaller pieces. I find the smaller ones taste better as they get more ‘candied’.)

Bring water and 1 cup sugar to a low simmer until sugar is dissolved. Add mushrooms. Continue to simmer until reduced by approximate half (~10 minutes). Add vanilla and another 1/2 to 1 cup sugar and continue to simmer. Key here is to taste the syrup, for both sugar levels and thickness. If you think the mushrooms require more sugar, add as you need. Simmer until the sugar just start to become bubbly and frothy (~ 10 minutes; total simmer time ~ 20 minutes).

Store in the refrigerator.


Savory Holiday Star Bread with Roasted Red Peppers, Basil Pesto, Asiago Cheese and Pistachios


Festive bread to brighten the holiday table with red, white and green.

I’ve partnered with Life’s Simple Ingredients to bring you this delicious show stopping holiday bread. It is also baked with a mixture of wholesome whole wheat and all-purpose flour to keep some extra nutrition packed in.

What I love most about this recipe is that you can really be as adventurous as you want with the flavours. To make a sweet version, simply add an extra 1/2 cup of sugar to the dough mixture.

Savory Holiday Star Bread
with Roasted Red Peppers, Basil Pesto, Asiago Cheese and Pistachios

  • 2 cups all-purpose flour

  • 1 cup whole wheat flour

  • 8g package of active dry yeast

  • ¾ cup milk, plus ¼ cup warm milk

  • 1 tsp sugar

  • 1 egg at room temperature, plus 1 egg for brushing

  • ¼ cup butter, softened

  • ½ tsp salt

  • ¼ cup basil pesto (prepared or homemade)

  • ¼ cup chopped pistachios

  • ¾ cup grated Asiago cheese

  • ½ cup pureed roasted red peppers (prepared or homemade) Note: if your puree has too much liquid, strain before using so the texture is more of a loose paste)

Heat ¼ cup milk in microwave for 15-20 seconds. Add yeast and sugar, let stand for 10 minutes. In large blow, add the flour, egg, butter, ¾ cup milk, salt and yeast mixture. Combine until a sticky ball forms. Turn onto counter and knead for 6-8 minutes, or until the dough becomes soft and elastic. Place into a large lightly oiled bowl and cover. Let rise for 1 hour until dough has doubled in size.

On a lightly floured surface, divide the dough into four equal parts. Shape into fours balls and cover for another 10-15 minutes. 

Roll one ball a time into a 10-inch circle. Place dough on parchment paper lined pizza pan or large baking sheet. Spread the red pepper paste on the dough, leaving half-an-inch space from the edge. Roll out a second ball, layer onto of the first and sprinkle with cheese and pistachios. Roll out third ball, layer with basil pesto. Roll out forth ball and place on top.

Using a cup as guide, place in the centre of the dough. Cut the dough into four equal parts, stopping at the edge of the cup. Cut each quarter section twice more so you are left with 12 slices (this will make a 6 point star, if you’d like a 8 point star, cut each quarter into four slices). Pick up two slices (one in each hand) and twist the strands outwards twice and pinch the two twists closed together. Repeat until all slices have been twisted and combined.   

Preheat oven to 400. Brush bread with beaten egg, sprinkle with salt, and bake for 20 minute, or until golden brown. Serve hot.


Some sweet alternatives - Cinnamon Star and Hazelnut Nutella.

Cinnamon Star Bread
Hazelnut Nutella Star Bread

Truffle Cheese Ball


I don’t think it’s possible to show up with a cheese ball at a party and it not be star of the party! You don’t even have to tell how easy it was to make. Shhhhh. This version also has a kick of healthy nutrition with some wheat germ added to the crust.

Truffle Cheese Ball with Wheat Germ

  • 340g cream cheese

  • 1 ½ cups shredded truffle cheese

  • 2 tsp white truffle oil

  • ¼ tsp salt


  • ½ cup nuts, toasted (pecans/walnuts)

  • 1 tbs wheat germ

  • 2 tsp rosemary, finely chopped

  • 1 tsp garlic salt

  • Dash of cayenne

  • Sliced almond slivers (optional)

In a medium bowl, beat the cream cheese, shredded truffle cheese and white truffle oil with a hand blended until smooth and combined. Shape into a ball and refrigerate for an hour.

To make the coating, combine toasted nuts, rosemary, garlic salt, cayenne and wheat germ in a spice grinder, or small food processor, and pulse until just combined.

Roll the ball in the coating. Decorate with sliced almonds.

Serve with your favourite crackers or veggies.




Perishke is a Ukrainian stuffed buns with potato, cottage cheese and dill and served with a dill cream sauce. It’s my goal to make these every Christmas Eve family dinner until I perfect the technique of making the tiniest, most delicious buns ever!



  • 8 cups all purpose flour

  • 1 ½ cup milk, scalded

  • 4 large eggs

  • 2/3 cups warm water

  • 1/3 cup melted butter

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 2 x 8g dry active yeast


  • 5-6 potatoes

  • 375 g dry cottage cheese

  • ½ medium onion, chopped

  • 2 large eggs

  • ½ cup chopped dill

  • ¼ cup chopped green onions

  • ½ teaspoon salt

  • ½ teaspoon pepper


  • 2 ½ cups whipping cream

  • ½ cup chopped green onions

  • 1 cup chopped dill

  • 2 tablespoons butter


Dissolve 1 tablespoon sugar in 2/3 cups of warm water, sprinkle yeast over. Let stand 15 minutes to activate yeast (should foam).  In a large bowl, beat the eggs until light and fluffy. Add remaining sugar; beat to combine. Add salt, melted butter and milk.  Mix thoroughly and add the dissolved yeast mixture. Slowly add the flour one cup at a time. Mix with a spoon until it is easy to handle by hand. Turn onto a lightly floured surface and knead until smooth (about 5 minutes). Put dough in lightly oiled bowl. Cover with a damp cloth and let rise in a warm place for 1½ hours until dough has doubled. Punch down the dough and let rise again for 30 minutes.

While dough is rising, prepare the filing. Cut potatoes into quarters and boil until fork tender. Let cool and mash in a medium size bowl until there are no lumps. Add all remaining ingredients and mix until combined.

Pinch off a small piece of dough, roll into a ball and flatten with your hands (2 ½ inches in diameter for larger buns. Place a tablespoon of filling in the middle, not allowing the mixture to touch the edges (it will prevent the bun from sealing). Pinch to close, folding both ends together on the bottom of the seam to form a small oval bun. Place seam side down on a parchment lined baking sheet at least an inch apart. Preheat the over to 350 degrees while the buns rest. Bake for 35 minutes, brush with melted butter and let bake for another 5 minutes or until golden brown.

Let the buns cool. Arrange in a cast-iron pan or casserole dish depending on how many you would like to serve. You can freeze extra buns you aren’t serving. Make the cream the sauce by melting butter in a saucepan. Add green onions and sauté for 1 minute and add the dill. Add cream until bubbles start to form. Pour over buns and bake for another 20 minutes. Serve hot.


Orange Rose Butter

Orange Rose

Making homemade orange rose butter has become one of my favourite spring baking traditions. These fragrant first signs spring definitely recharges my foraging winter blues. The delegate petals of the wild rose pair oh so beautifully with citrus notes of orange. The perfect way to welcome a change of season. 

This butter is best paired over a freshly toasted piece of bread, drizzled with just the perfect amount of honey. 

Orange Rose Butter

  • 500 ml whipping cream
  • petals from ~ 15 wild roses
  • zest of one orange
  • pinch of salt

Place the whipping cream in a food processor and blend until the butter solids separate from the milk (forming buttermilk). Strain the butter out using a fine mesh sieve. Using a spatula or cheese cloth, squeeze as much of the liquid from the butter as possible. 

Mix in salt, orange zest and rose petals. Store in the fridge.

Don't throw out the buttermilk! You can use this in other recipes.  

Rose Butter
Orange rose butter
Orange rose butter
Orange rose butter

Grandma's Fudge Brownies

Fudge Brownies

For the last couple of years I've been tackling a series of my Grandma's handwritten recipes and photographing the results to include in a family cookbook. It's been both fun and challenging. See my Grandma had a sweet tooth, I do not. So I've been putting off making lots of the desserts. It's also challenging in the sense that I constantly think I'm not making the recipes correct, often wishing she was still here to ask for advice or tips to ensure they'll turn out just right.  

That feeling of uneasiness was here as I made these fudge brownies for the first time (yes first). Something felt incorrect as I was mixing them. The ratio of butter and sugar to flour felt off. But I stuck to the recipe. Trusted it will turn out, if not, telling myself I could always make another batch. To my delight, they turned out on the first go! Super chewy, not too heavy on the chocolate side, and a little crunch from the nuts. 

I think the sweets might even be growing on me now. 

Grandma's Fudge Brownies

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 x 1oz unsweeted bakers chocolate, melted
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/2 cup chopped walnuts

Preheat oven to 325°. Beat together butter, sugar, melted chocolate and vanilla. Add eggs and beat until mixed. Stir in flour. Fold in walnuts. Bake in a greased 8x8 inch pan for 35 min.

Optional, but likely a must for those who love a bit of chocolate drama, I melted an ounce of dark baking chocolate and drizzled on top before serving.

Fudge Brownies
Fudge Brownies
Fudge Brownies

Cloudberry Puree with A Canadian Foodie


I spent an amazing day in the kitchen of Valerie Lugonja's from  a Canadian Foodie in February, along with Emily Mardell from Get Joyfull, baking with a remarkable Canadian berry Emily brought back from a trip to Newfoundland. These cloudberries, or bakedapples, were a treat for me. They don't grow where I live, and I was told they are pretty hard to get your hands on. I can only imagine if they did, I would be out foraging for them all the time! 

We spent the afternoon making a few different recipes. Most of which used a puree as the base. From caramels, to tarts, and cloudberry whipped cream. For the recipe we used for the cloudberry puree, visit Valerie's blog at https://www.acanadianfoodie.com/2018/02/23/cloudberry-puree/.  

Cloudberry Puree
Cloudberry Puree
Cloudberry Puree