Note: This is a sponsored post for Silk, and I was compensated to write it. However, I only review products I use/enjoy personally and believe will be good for my readers. All opinions are my own.Some years ago my siblings and I started a Christmas morning tradition of making breakfast for the whole family. There was no formal introduction of it, no grand proclamation. We just up and started whisking eggs, kneading dough, and chopping fruit on Christmas morning. I was young, probably in my teens, but I remember contributing scones to that first breakfast. I have vivid memories of proudly cutting butter into flour, shaping the dough into a broad, flat circle, and cutting it into rounds. It wasn’t the first time I’d made some sort of biscuits. When I was a wee one, my grandma bought me a pint-sized children’s baking set, and I sat on the counter rolling out biscuit dough while she taught me what to do. It’s still one of the happiest moments of my life. Scones continued in the family breakfast tradition for several years, and then got rotated out to open the door for new provisions to be shared at the family meal. Continue reading
Note: This is a sponsored post for Silk, and I was compensated to write it. However, I only review products I use/enjoy personally and believe will be good for my readers. All opinions are my own.Truth be told, I could eat chocolate every day of my life. And, since we’re being honest, I practically do. I keep 2 little nest eggs of dark chocolate in my apartment at all times: One for baking, which includes everything from 65% cocoa chips to unsweetened bars which I sweeten to my preference, depending on what I’m making. The other cache, kept in the freezer, is simply for eating (usually after dinner, and sometimes with a glass of full-bodied red, if you’re asking). The beauty of this collection is that it not only includes dark chocolates from around the world, it also boasts a range of chocolate flavour combinations: chocolate with flecks of chili, chocolate with orange, chocolate studded with almonds or hazelnuts, chocolate and blackcurrant, sea salt dark chocolate, and, of course, chocolate mint, among others. Chocolate mint is one of my favourites. It’s a winning combination, and one that is very popular this time of year.
Who says popcorn can’t be dinner? Well, I do on most days (you know I’m all about the vegetables!!). But there are exceptions to every rule. Rewind to a couple of weeks ago, when I had a late lunch and I just didn’t feel in the mood for a meal. Truth be told, there I was, settled onto the couch with a delicious bowl of popcorn with Herbes de Provence and sea salt, flipping my way through Giada De Laurentiis’s new book Feel Good Food. When I’d first opened the book, I landed on this popcorn recipe and it called out to me instantly. So before even making my way through the rest of the book, I embarked on a popcorn making session (which, to be clear, took a total of about 10 minutes).