Eggnog Muffins

My children LOVE muffins, so I am always on the lookout for a new muffin recipe to try. These muffins are festive, as they contain Eggnog and they are a delicious treat. My friend Shannon who sells Pampered Chef products shared this recipe with me and I cannot WAIT to try it out during the holidays.

Eggnog Muffins

3 cups flour
1 tsp baking soda
½ tsp salt
¼ cup sugar
½ tsp cinnamon
4 bananas
1 cup eggnog
½ cup applesauce (unsweetened)
1 egg
¼ cup agave syrup

1. Mix together flour, baking soda, salt, sugar and cinnamon in a bowl
2. Blend bananas and eggnog in a blender until smooth.
3. Whisk the egg, add to the banana mixture, applesauce and agave syrup until well blended.
4. Add the liquid ingredients to the dry ingredients and mix well.
Bake 350 degrees for 25 min.

I absolutely LOVE to make my muffins in my Pampered Chef stoneware Muffin Pan. I don't need to use paper liners, nor do I need to grease the stoneware as it is well seasoned. After cooling, the muffins pop right out of the pan with ease!

Pampered Chef products make an excellent gift any time of year, but if you are considering a purchase in time for Christmas, please note...

Creamy Butternut Squash with Carnation® Evaporated Milk

With all the pumpkins and squash available at the farmers markets, how can I not be dreaming about another soup?  Once again I used Carnation® Evaporated Milk to get those creamy results, and it did not disappoint.  Check out this simple and delicious recipe for Creamy Butternut Squash.

Recipe - Creamy Butternut Squash


  • 1 tbsp[15 mL] Crisco® Vegetable or Canola Oil
  • 2  onions, chopped
  • 4 cloves garlic, chopped
  • ¼ tsp [1 mL] red pepper flakes (optional)
  • 8 cups [2 L] butternut squash (about 3 lbs/1.4 kg), peeled and cut into ½” (1.3 cm) pieces
  • 8 cups [2 L] chicken stock, vegetable stock or water
  • 1 tsp [5 mL] salt
  • ¼ tsp [1 mL] pepper
  • ¾ cup [175 mL] Carnation® Regular, 2% or Fat Free Evaporated Milk


    (Before adding the Carnation® Evaporated Milk you can see the soup is a bit loose)

    Heat oil in a large saucepan or stock pot, on medium heat. Add onion and garlic (and red pepper flakes, if desired). Cook for 3-5 minutes, until tender and fragrant.

    Add squash and cook for 2-3 minutes. Add stock, salt and pepper and bring to a boil. Cover pot, reduce heat and simmer for 30 minutes or until squash is tender.

    (Look how creamy it is with the addition of Carnation® Evaporated Milk)

    Puree soup in blender, food processor or with an immersion blender. Return to heat. Stir in evaporated milk. Taste and adjust salt and pepper, if necessary.

    TIP: Use already peeled and cut up squash for easy and quick preparation.

    Family Thoughts

    This was fabulous!  The kids really enjoyed it, the perfect meal to discuss pumpkin faces and Halloween ideas over.  This will be my comfort food of the season, without a doubt! Visit the Carnation® Evaporated Milk website for more delicious and creamy recipe ideas, including quick step-by-step videos that are full of great tips.

    Available in Carnation® Milk Regular, 2% or Fat Free Evaporated Milk for the same rich and creamy flavor, use it for cooking your every-day dinner dishes - such a difference one can will make to a meal!

    Although this post has been generously sponsored by Smucker Foods of Canada Corp. and they sent me free product samples, the opinions and language are all my own, and in no way do they reflect Smucker Foods of Canada Corp.

    Five creative kitchen tips from Top Chef René Rodriguez

    Born in Ottawa, René lived in Mexico with his family and first started cooking at the tender age of 12 while working at his uncle’s restaurant. He returned to Ottawa six years later and honed his skills in various restaurants, attended Le Cordon Bleu cooking school and completed his Red Seal Certification at Algonquin College. René is co-owner of the Navarra Restaurant in Ottawa and was the season four winner of Top Chef Canada. Now he has partnered with Future Shop and LG Appliances to help you get the most out of home cooking.

    Over my years working as a chef professionally and at home, I've experimented in the kitchen and figured out many time-saving techniques that make cooking a breeze with any appliance. To help you out at home, I’ve put together five kitchen hacks that not only make it easier to prepare great meals, but also reduce food waste and save you time as well.

    Tip #1: Prep your portions
    Portioning before freezing is a great way to ensure you always have food on hand, without risking any of it going bad. It’s also a great solution for small households –as I learned when I moved out of my large family home into my own place. Freezing cooked foods in airtight storage containers means you’ll always be ready when you need a delicious meal fast.

    Tip #2: Pickle your peppers
    Chili peppers are not just for heat, they add flavour too! Try dicing them finely with red onion, covering the mixture with lime juice and a pinch of salt and pickling overnight in the fridge - this easy salsa can be added to almost anything!

    Tip #3: Soften spice
    While I love chili peppers, sometimes a dish can be overwhelmed if you use too many of them. If you’ve overdone it, chili spice can be countered with dairy or sweetness. Try tempering it with butter, cheese, cream, brown sugar or sweet corn.

    Tip #4: Step up the citrus
    With traditional juicing techniques, much of your citrus fruit’s fluid is lost. To make the most of your lemons and limes, try microwaving for a few seconds or rolling them on the counter before you squeeze.

    Tip #5: Keep clean
    As the chef's mantra goes, "your kitchen is a temple, so keep it clean!" OK, maybe that's my mantra, but it’s certainly true a chef's pride and joy is a clean work space. While cooking, keep a cup with water handy where you can collect dirty utensils as you go. When you're creating your mise en place, try keeping a 'garbage bowl' nearby so that you don't have to keep ferrying scraps over to the garbage (and dropping pieces on the floor in the process).This kind of organization makes clean up a snap, so you can sit back and enjoy the fruits of your labour.

    Cooking should be a pleasurable task, so I hope my tips help to make your kitchen adventures just a little bit more fun!

    To enjoy more holiday recipes developed by René Rodriguez, visit

    Creamy Potato Chowder with Carnation® Evaporated Milk

    This weekend I cooked up a fabulous Creamy Potato Chowder using Carnation® Evaporated Milk to make it creamy. I've never used Carnation Evaporated Milk in soup before and the results were amazing! I've been using Carnation Evaporated Milk for years to make fudge but now that I know to use it in soups and other dishes, no more will soups be thwarted by not having enough milk or cream in the fridge or worse, using the last of it and not having enough for my coffee the next morning! Carnation Evaporated Milk also has less water than milk so it adds a rich and creamy texture, perfect for every day dishes. It’s available in Regular, 2% and Fat Free Evaporated Milk, all giving the same rich and creamy flavour. Check out this delicious soup recipe and try it for yourself.

    Recipe - Creamy Potato Chowder


    • 1 tsp [5 mL] Crisco® Canola or Vegetable Oil
    • 1 1/2 cups [375 mL] carrots chopped (approx. 2 large carrots)
    • 1 1/2 cups [375 mL] celery, chopped (approx. 2 stalks)
    • 1 onion, chopped
    • 2 cloves garlic, chopped
    • 2 lbs [1 kg] Yukon Gold potatoes, peel and chopped in 1" (2.5 cm) pieces
    • 4 cups [1 L] chicken stock, vegetable stock or water
    • 2 cans [740 mL] Carnation® Regular or 2% Evaporated Milk
    • 1/4 cup [50 mL] chopped fresh dill
    • Salt to taste


    Heat oil on medium heat in a large (4 L/16 cup) pot. Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender. Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender. Add Carnation® Evaporated Milk and cook for an additional 5 minutes. Puree half the soup. Return to pot and combine well. Stir in dill. Add salt to taste.

    Family Thoughts

    Wow! Today was the perfect day for a chowder. I, it was our first really chilly day where we got out our long sleeve shirts and sweaters, we went to the pumpkin patch and had a cozy and creamy soup for dinner that was so easy to whip up. Visit the Carnation Evaporated Milk website for more delicious and creamy recipe ideas, including quick step-by-step videos that are full of great tips.

    The entire family enjoyed it from Mom & Dad to our little Lucas. What a great way to get some more veggies into the kids too. A creamy dish is always the way to go for kids, for comfort and for a delicious dinner.

    Although this post has been generously sponsored by Smucker Foods of Canada Corp. and they sent me free product samples, the opinions and language are all my own, and in no way do they reflect Smucker Foods of Canada Corp.

    Eggplant Bruschetta

    This dish is a fabulous edition to every meal, looks amazing at a pot luck and wow's friends over for dinner!

    Recipe - Eggplant Bruschetta


    • 1 large eggplant
    • chopped cherry tomatoes (or any tomato really)
    • chopped fresh parsley
    • 1t garlic powder
    • 4T parmesan cheese
    • 4T bread crumbs
    • salt & pepper
    • Extra Virgin Olive Oil

    Step 1
    Wash the eggplant and slice, spreading the eggplant on cookie sheets

    Step 2
    Brush olive oil on each slice

    Step 3

    In a large bowl mix together tomatoes, parsley, garlic, salt & pepper

    Step 4
    Put a large scoop of the mixture on each slice of eggplant

    Step 5

    Sprinkle with parmesan cheese and bread crumbs, drizzle with a bit of olive oil

    Step 6
    Bake at 400 degree for approx 20 minutes until brown, serve hot, save leftovers in the fridge

    Family Thoughts

    I LOVE these, and as I said they look fabulous to share with company and are easy to make!  Can be reheated as well.

    Corn off the cob

    Summer means corn on the cob to us, but this year both my big boys are missing their front teeth which doesn't make corn on the cob easy!  No problem though, you can still get that fresh taste by cutting the corn off the corn, then rinse and cook on the stove top.

    The easiest way I found is cutting the steam off so you have a flat surface for cutting.

    If you plan on freezing your corn for later use you can also blanch the ears first, then cut and store in freezer.

    Are you taking advantage of fresh corn?

    Strawberry Muffins

    Who else loves strawberries? Especially in the summer and here in Ontario where we have delicious, sweet strawberries in abundance, we love strawberries on their own and especially in baked goods.

    This year, I decided to make up my very own Strawberry Muffin Recipe. We sure had enough strawberries from our picking adventures to get me through the 4 versions that it took to perfect the recipe!

    Visit Multi-Testing Mommy for the FULL Strawberry Muffin Recipe.

    Delicious Doughnuts with Epicure

    The kids are home for the summer and I've been keeping us busy with lots of activities like swimming lessons, park dates, crafts and our fav - baking!!

    The baking is fun, the results are yummy, but the clean up, not so great.  That's why I loved trying out Epicure's Silicone Mini Doughnut Mold.  Make delicious doughnuts – in your oven!  With this easy-to-use doughnut mold we made simple, fun to bake AND healthier versions of this yummy treat with less fat and fewer calories than fried doughnuts (and WAY easier clean up).  This Silicone Mini Doughnut Mold is Microwave, Oven, and Dishwasher Safe!!!  Perfect for busy families that want to do an activity in the kitchen without too much clean up for Mom at the end.

    They tasted amazing too!  We used Epicure's high quality Vanilla Extract in our recipe for amazing results.  Once cooled with topped the doughnuts with powdered sugar, you could also use sprinkles, cinnamon, maybe some warm caramel sauce to dip in, the possibilities are endless (and delicious!).

    These were also the perfect treat for celebrating Dad's birthday last week, I think it would make a fun activity to bake then everyone decorate their own with icing, sprinkles, fruit slices, whip cream, you can't go wrong!

    Check out Epicure's recipe for their Best Baked Doughnuts, super simple and perfect for the kids to help with and then taste test!

    Chilled Asparagus

    I love asparagus, absolutely love it! We've shared a bacon wrapped asparagus recipe here before, it also tastes great grilled on the bbq, but check out this chilled asparagus recipe that you can top with so many different things.

    Recipe - Chilled Asparagus

    • Number of asparagus stalks depends on the number of people eating, I usually go with 2 bundles for a family of 5
    • salt
    • soya sauce or balsamic vinegar (or some of each)

    Step 1
    Bring large pot of salted water to a boil, cook asparagus to firm, approx 4 minutes

    Step 2 

    When removing asparagus from boiling water put it in an ice bath. I just fill a (cleaned) side of the sink with cold water and ice

    Step 3 

    Drain and toss with soya sauce or balsamic vinegar, or make 2 separate dishes for each sauce

    Step 4
    When I dress with soya sauce I like to top with seasame seeds if I have them in the house, looks really nice!

    Alternatives: You can toss with anything you desire for so many amazing results - maybe a touch of oil and garlic, lemon juice, italian vinaigrette are just a few ideas!

    Family Thoughts

    We really love asparagus tossed with soya sauce, receives many compliments at pot lucks and bbqs!

    Philadelphia Cheesecake of the Year Contest! #CheesecakeoftheYear

    Are you like me and you feel intimidated by making cheesecake? The honest truth is that I have never made one, but that is about to change because now Kraft has given me HUGE motivation to not only make one, but to come up with my own recipe to enter into their Philadelphia Cheesecake of the Year Contest!

    I absolutely LOVE cheesecake! The rich, smooth texture just melts in your mouth and the number of flavours and varieties are endless. I've had two kinds of cheesecake that I would love to be able to replicate in my kitchen.

    The first one is a simple cheesecake with cherry sauce spilling over the sides. Mmmmm...I can imagine the taste right now! A light and airy cheesecake complimented with a rich and sweet cherry sauce topped with some chocolate shavings. Is your mouth watering yet?

    The second kind of cheesecake that was one of my favourites was a peanut butter flavoured cheesecake (they had me at peanut butter, but it got better!) with chocolate peanut butter chunks inside, topped off with a caramel sauce. For me, it's the sauce that pulls everything together. I have a huge sweet tooth so that sauce is what puts a delicious cheesecake over the top.

    YOU can submit your cheesecake recipe and image for a chance to become a national sensation and receive $5000!

    The Philadelphia Cheesecake of the Year Details:

    • Contest runs until 6pm ET, Monday June 16, 2014
    • The first 250 eligible entrants receive a FREE brick of Philadelphia Cream Cheese
    • 5 Finalists will be flown round-trip to Toronto for the Cheesecake of the Year bake off at the Kraft Kitchens
    • 1 grand prize winner will be selected from the finalists to receive $5000, the title of 2014 Cheesecake of the Year and will be featured in a national print campaign.

    To enter you must submit:

    • Your original, festive cheesecake recipe made with Philadelphia Brick Cream Cheese
    • A photo of your finished cheesecake

    This contest is open to residents of Canada.
    See the 2014 Cheesecake of the Year Official Rules for more contest details, eligibility requirements and judging criteria.

    This post was brought to you by Kraft Canada via Sheblogs. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft Canada.

    Win a Year's Supply of Gluten Free Pasta from Catelli for Your Family! {Giveaway}

    Are you or is anyone in your family allergic or sensitive to gluten? I'm excited to share that Catelli has now come out with a GLUTEN FREE pasta for you to enjoy! For details about the product, visit my post over at Multi-Testing Mommy!
    Catelli is generously offering one lucky person a year's supply of Gluten Free Catelli. Enter for your chance to win below:


    Prize: A Year Supply of Catelli® Gluten Free Pasta (arv $180)
    Open to: Canadian Residents (excl QC)
    Giveaway ends: June 19, 2014 11:59pm EST

    Why is everyone talking about Coconut Oil?

    Coconut Oil has become a bit of a buzz word lately, I was a bit hesitant to look into it further as it seemed like something out of my realm, but I received a jar from The Healthy Shopper and it's everything you heard and more!

    First off, it's a bit of a confusing product because it's a solid?  What's up with that?  Well coconut oil is in a solid state at 24°C (76°F) and under and turns to a liquid above 24°C, so if it's a warm day in your house you might find out your coconut oil has turned back into a liquid and that's just fine too!

    While probably not the cure-all some website tote it to be, coconut is IS a very useful product and one you can make use of in your home.  Here's just a few of the reasons I've been loving coconut oil..

    • For cooking it has a high smoke point, is a dairy free replacement to butter and can be used in any of your dishes - it does not make everything taste like coconuts, just a a nice, light flavouring
    • Tastes great melted over popcorn
    • Spread over toast instead of butter
    • Mixed with spices for a salad dressing

    Not just for eating, coconut oil can be a basic lotion for skin, perfect for dry hands and feet and can be used to condition hair as well!

    Purchase a high quality coconut oil like Maison Orphée’s coconut oil for best and tastiest results!  Have you been experimenting with coconut oil?

    The Healthy Shopper Spring Picks for Healthier Food Options {Giveaway}

    We are HUGE fans of The Healthy Shopper's seasonal recommendations that help Canadians make healthier choices in food, personal care items and household products!

    Randy Boyer and Andrea Donsky from The Healthy Shopper recommend that we AVOID the “Scary 7” ingredients:
    • High-fructose corn syrup
    • Trans fats
    • MSG (Monosodium glutamate)
    • Artificial sweeteners
    • Artificial colours
    • Artificial flavours
    • Preservatives

    Included this month are:

    Jennifer from Moms vs the Boys has generously given me permission to use her beautiful photos for this post, thank you Jennifer!

    Healthy Shopper Spring 2014 Group

    Healthy Shopper Spring 2014 Peanut Butter

    Healthy Shopper Spring 2014 Sauce

    Olympic Dairy Organic Lemon 2.3 Probiotic Yogurt Olympic Dairy Organic Plain 3.5 Probiotic Yogurt
    Olympic Dairy Organic French Vanilla 3.2 Probiotic Yogurt Olympic Dairy Organic Cream Cheese

    For even more details about The Healthy Shopper Spring picks, feel free to head on over to Multi-Testing Mommy.


    Prize: ONE winner will receive a Healthy Shopper Spring Picks Gift Pack worth ~ $225
    (including coupons!)
    Giveaway Open to: Canadian Residents only, Quebec excluded (sorry)
    Giveaway Ends: May 31th, 2014 11:59pm

    Homemade Waffles with Greek Yogurt

    Homemade waffles can make an excellent meal any time of the day! Top them with some yogurt or fruit and they become a filling and healthy meal.

    The first time I made waffles with a waffle iron at home, the waffles exploded all over my kitchen! From that day forward, whenever I make a new waffle recipe, I am sure to put a small amount of batter in the iron to start and watch to see how much they grow before I trust the directions. I'm still cleaning up waffle batter on my waffle iron from that first mess.

    Homemade Waffles
    An easy way to re-heat waffles!

    Shared By

    A healthier homemade waffle with added protein.

    Prep time: 5 minutes
    Cook time: 5 minutes
    Yield: 10-12 waffles

    Chicken Pasta Melt #MemorableMelts

    Great news, Kraft has Specially blended their Kraft Shredded Cheese with a Touch of Philadelphia to deliver a soft and creamy melt that will make your favourite meals even better! Available in 3 delicious flavours: Creamy Mozza, Creamy Herb & Garlic and Creamy Mexicana. As soon as I heard about the Creamy Herb & Garlic I knew it would be perfect for a cheese sauce, and my Chicken Pasta Melt was born!

    Recipe - Chicken Pasta Melt

    • Rotini pasta
    • Sliced chicken breast, I use pre-cooked frozen slices
    • 1/4C butter
    • 1/4C flour
    • 3C milk
    • fresh ground pepper
    • 1 bag of Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia

    Step 1
    Boil Pasta until al dente, drain, a quick rinse in cold water to prevent sticking

    Step 2
    At the same time cook chicken breast slices through

    Step 3
    Also make your sauce, first melting the butter over medium low heat

    Step 4
    Add flour to butter and wisk until smooth

    Step 5
    Slowly pour in milk while wisking, raise temp to medium, stir often

    Step 6
    When milk has thickened add a touch of fresh ground pepper then slowly add the Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia, stirring until smooth and creamy

    Step 7
    Layer pasta, chicken and cheese sauce in a casserole dish, cover with tin foil and bake at 350 degrees for 20 minutes then serve

    I served with mushrooms, you could also also serve with cooked spinach or a spinach salad on the side.

    Family Thoughts 

    Everyone loved this dish, kids included, the creamy texture with the  Kraft Shredded Cheese with a Touch of Philadelphia was to die for and the Creamy Herb & Garlic flavour was perfect!  It made for fabulous leftovers too. 

    Visit the Kraft Canada website to see more yummy and scrumptious recipe ideas that include Kraft Shredded Cheese with a Touch of Philadelphia and a Melt you won’t forget!

    Your Invited! @KraftCanada is hosting the What’s Cooking Twitter Party on April 16 at 9:00pm. Be sure to join in on the fun using the hashtag #TouchofPhillyCheese

    Disclosure: Although this post has been generously sponsored by Kraft Canada, the opinions and language are all my own, and in no way do they reflect Kraft Canada.

    Ladies Lunch with Wendy’s new salads #NewSaladCollection #Wendys

    It's been a long winter, and getting together with friends for lunch has not been easy, especially with my little man in tow.  But the sun is finally shining, the snow is gone, and just last week I got to go out with a couple friends, including my blogging buddy Kim, for a Ladies Lunch at Wendy's.  We sampled the new salads, there are 3 to choose from - Asian Cashew Chicken, BBQ Ranch Chicken and Taco Supremo Salads.

    We both went to BBQ Ranch Chicken and ended up sharing one because it was so big!  Luckily I'll know better for next time, Wendy's offers half portions too - perfect!  These 3 new salads are 50% lower in fat grams, 29% lower in sodium, and 61% lower in saturated fat, so you can't go wrong for this lunch!

    We had a great lunch chatting about work, kids spring and summer sports, shopping for summer clothes and our favourite sandals. I've already been sneaking into my flats, muddy out or not, and I know by next week I'll have my beloved flip-flops on!  Are you dying for sandals too?

    After tasting this yummy salad we also got chatting about backyard BBQ's, the BBQ Ranch Chicken salad is like a savory backyard BBQ in a bowl! Made fresh daily with ingredients that you see around your grill, such as fire roasted corn, freshly diced tomatoes, shredded sharp cheddar cheese, applewood smoked bacon, a honey BBQ sauce and topped with warm chicken.  It was also served with a BBQ Ranch dressing, made with real buttermilk, parmesan cheese, ancho chili peppers, honey and brown sugar - delish!

    Did you know Wendy's was the first restaurant that brought the salad bar to quick service customers more than 30 years ago? And there's a salad spinner in every Wendy’s kitchen because they wash and hand-chop heads of romaine and iceberg every day and mix it with a triple-washed leafy spring mix made with 9 different greens!

    Now that Spring has sprung, I recommend you grab a gal pal and catch up at Wendy's over a salad too, the perfect chance to reconnect!  Click to learn more about the new chef inspired Salads and to see more videos of Girlfriends at Wendy’s Eating Salads and Talking About Stuff.

    Disclosure: Although this post has been generously sponsored by Wendy’s, the opinions and language are all my own, and in no way do they reflect Wendy’s. 

    Pan Fried Chops

    There's so many ways to pan fry a pork chop - with just a touch of salt and pepper, breaded, spicy, with apples, the possibilities are endless!

    Here's a family favourite - Italian Chops

    Recipe - Italian Chops

    • Boneless or bone-in pork chops (we like boneless, fast fry ones)
    • Oregano
    • Italian Seasoning
    • Garlic Powder
    • Salt & Pepper
    • approx 1t oil for frying

    Step 1
    Pat the pork chops dry

    Step 2
    Season both sides of the chops with the oregano, Italian seasoning, garlic powder and salt and pepper

    Step 3
    Heat frying pan and oil on med to high

    Step 4
    Fry pork chops until cooked through and serve - great with potatoes, salad, coldslaw, corn and other veggies

    Family Thoughts

    Everyone in the family loves these, the kids usually make a sandwich out of them. Easy to make for a crowd, use these seasonings and bbq the chops too for another great meal!

    Getting the kids to try new things

    One of my guys HATES to try new things, no matter how awesome I tell him it is, no matter if his brothers are eating it or if I try to sneak it on his plate, he just won't do it.

    UNTIL, I suggested a taste test!  One thing *most* of the family loves, but this guy refuses to try, it hummus, then today at the grocery store while picking some up, I decided we should have a hummus taste test tonight!  Picking up 3 flavours, I told the kids after school, and they were all over it!!!

    Even my picky guy tried each one, declared a favourite, and fingers crossed, will eat it again in the future.

    How do you get the kids to try new things??

    Enter to Win a @Vitamix Blender #LOVEVitamix

    Yesterday, I shared my Gluten Free Chocolate Cake adventures. I ended up stepping outside of my comfort zone and made a cake that uses Quinoa instead of flour and it is honestly going to be come one of "go to" chocolate cake recipes. The entire family enjoyed it and no one could taste the Quinoa.

    That gluten free chocolate cake was made using a Vitamix Blender. I have been using a Vitamix Blender for a little over a month now and I absolutely LOVE the quality dishes that it helps me to make. I have made MANY smoothies as well as waffle batter, tomato sauce and yorkshire pudding and of course, the Gluten Free Chocolate Cake.

    You can also head over to for a Homemade LaraBars Recipe using a Vitamix Blender.

    We are VERY excited to be offering a terrific opportunity to our CANADIAN READERS today! One lucky reader who enters will win a 7500 Series Vitamix Blender!

    Enter to WIN a Vitamix Blender:

    Prize: A 7500 Series Vitamix Blender
    Open to: Canadian Residence only Excluding Quebec
    Giveaway ends: April 28th, 2014 12:00 am EST
    a Rafflecopter giveaway

    Good luck!

    Gluten Free Chocolate Cake

    Last week, I stumbled across a recipe for Gluten Free Chocolate Cake. I was intrigued by the recipe, so I checked it out and discovered that the ingredient that made it "gluten free" was Quinoa.

    I have to admit that I am not too keen on Quinoa, at least not the way I have prepared it in the past. I find that it has a very unique taste to it so when I learned that this cake had a base of Quinoa, I was very skeptical. I posted a comment and a few hours later, a blogger friend of mine had posted a reply stating that the Quinoa did not alter the taste. REALLY?! I just had to try the recipe out immediately! So, I baked a cake that afternoon and guess what lucky kids got to sample the cake as an after school snack? Yes, you guessed it, mine! Yes, I got the Mom of the Year award that day.

    I shared half of the cake with my neighbour and her kids devoured it! So, the cake was a huge hit! You honestly cannot taste the Quinoa in the cake at all and it was light and fluffy and absolutely delicious.

    Yesterday, I decided to make this cake for my daughter's birthday. It was also my Dad's birthday and he is a bit of a health nut, so I knew that he would LOVE the fact that the cake was made with Quinoa!

    The key to this cake is to use a good blender!
    I LOVE my Vitamix!

    The Vitamix blender mixes the Quinoa and other ingredients into a perfectly fine batter!

    My husband and daughter found an adorable Sophia the First character to put on the top of her cake. Once it was iced, I put a lid on the top of the cake and used transparent tape to secure Sophia to the lid. I didn't love how the buttercream smoothed onto the cake so I covered up my mistakes with Easter coloured M&Ms.

    I can't believe my baby is already 9 years old!

    What is your favourite kind of cake?

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