March was a pretty eventful month for us! We surpassed 300 followers, had our first giveaway and it has been our best month for views and visitors! We are beyond grateful for every comment, like and follow and can only hope that you enjoy reading our blog as much as we enjoy running it. It’s such a perfect transition into April here today as it is one of the most beautiful days we’ve had in a while. The whole day has been filled with clear blue skies and warmth. Too bad I spent the whole day stuck at a desk in the office, but oh well – I’m out now and ready to reflect on our most popular posts of the last month!
With all of the Brussels Sprouts recipes I’ve been sharing lately you’re probably starting to think they are the only thing I am capable of cooking with. The truth is that I actually have been on a bit of a craze in the past few months and I’m perfectly okay with that. I just hope you’re not all getting sick of seeing these leafy green veggies on my posts. This salad in particular is rather similar to the previous Brussels Sprouts salad I posted. The striking difference in this one is that it contains bacon, which in it’s very essence makes it more superior. Brussels Sprouts and bacon are a match made in heaven and if you haven’t given it a try yet, you need to give yourself this experience. These two were meant to be together forever and ever.
I have 2 exams on Monday, both 10 minutes apart. Yes, I’m quite scared but these will be the last 2 exams of my university career!! As a study break I decided to make something delicious. I found this amazing recipe for cheddar and jalapeno biscuits on A Beautiful Mess thought they looked super easy and delicious!
I decided to go ahead and make them because hey, everyone needs a break from studying right!!! Then disaster hit… No not to my biscuits – they actually turned our perfectly if I do say so myself 🙂
I got a new toy! A babycakes cake pop maker! Do any of you have one of these? They are so adorable, and the possibilities I can think of are endless. This was my first attempt at using it and it was quite successful! These donuts are best fresh out of the cake pop maker, but still taste delicious after sitting out for a while. They bring back memories of all the summers I spent at the fair with my family as a little girl.
Zucchini is a vegetable that I could generally go with or without. The texture and flavour just don’t really do much for me. However I’ve really been trying to expand the vegetables that I eat lately due to recently discovering that I love Brussels Sprouts. The crispiness and delicious outer crusting of these zucchini sticks – yeah it’s a winner. The actual zucchini itself is still not my favourite of vegetables but it definitely works like it should in this dish. It’s also extremely simple and fairly healthy so it will certainly be a side dish I will be making again.
Remember as a kid when you used to buy some trail mix and pick out the M&Ms because they were the only thing you thought was good in there? Don’t even deny it, we all did it. I mean I’d pick out a few peanuts here and there but the M&Ms were the real reason for even eating it in the first place. Well, I’ve recently started making my own trail mix to take as a snack to work and M&Ms are not one of the ingredients because even though I am supposedly an adult now, I’d probably still end up picking them out and not eating the rest. You can make it with a million different ingredients but I’d like to share my favourite recipe here today!
Nachos are the one thing that never go wrong. You can literally put whatever you want on them and they still taste delicious! One of the most important concepts when making nachos is to layer! Meaning you start with half the chips and some cheese on your plate, pop it in the oven until the cheese is melty then add the rest of your nachos on top so that you are not left with those bottom chips with nothing on them! I learned that tip from Andrew who is the master of nacho making.
I went to visit the Victoria Public Market the other day with my mom. We stopped by this little restaurant called Roast for lunch. I had a kale salad, and my mom had the most amazing meatballs we have ever tried. When we got home all we wanted to do was eat more meatballs!!! My mom was able to replicate these meatballs perfectly. They are the most melt in your mouth meatballs EVER! Roast makes all their food fresh in front of your eyes and uses high quality meats. There is nothing processed about it! I definitely recommend trying it out if you are in the area.
Sundays are always such a double-edged sword. It’s technically a day of the weekend but really sometimes it just feels like pre-Monday and anything to do with Monday is the worst. I rarely feel like making a big Sunday meal – partly because I usually have pigged out the rest of the weekend and also I’m just never in the mood. So today, simple luxury is the name of the game with this fancied up version of mushrooms on toast. I love it when earthy, humble ingredients come together to make something so tasty. I could eat the mushroom and leek mixture with a spoon – okay, I actually did eat some of it with a spoon. It’s just that good though.
Pancakes are really really hard not to love. As a very picky child they were one of the few foods I loved to eat. Once I grew older and my tastes more sophisticated I began to prefer savoury breakfast foods over sweet. Though I may rarely make them or eat them anymore, I still have love for those little fluffy cakes of goodness. Now I eat them like an adult. What does this entail? Well, these ones I made for dinner and enjoyed with a glass of wine while watching my newest fascination, American Horror Story. Okay, maybe not so adult-like and those are three things that definitely should not go together in any way, shape or form. However, having successfully tested these carrot cake pancakes I can guarantee there will be a lot more of that taking place in this apartment in the coming months.