Seedy Crackers

The best crackers are the ones with lots of seeds and these ones defiantly hit the mark! Use whatever you have available and customize to the flavours you love the most.

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I don’t know about you but I think that charcuterie makes for some of the best dinners! It’s so easy and in my opinion the perfect plan for a busy Saturday or basically any Award Show! Now, in my opinion, there are pieces of charcuterie that you can't mess with and for me, those are crackers and grainy mustard. To me as long as you have those 2 things you can’t go wrong. You can throw almost anything with those 2 things and have a winner.

Now for me, I really love crackers that have lots of seeds and nuts in them. I have attempted to make crackers on a few occasions but have never been able to get them just right. That is until I was recently reading about baking your crackers in a loaf pan and then slicing after and re-baking. Seriously, I have been trying to roll my crackers out for so long and have never been able to get them thin enough - this was life changing!!! The key is to let your loaves cool completely and use a very sharp knife so that you can get those slices super thin.

The other great thing about this recipe is that it makes a big batch. So while this is a bit involved and does take you some time to make they freeze great so you will reap the benefits for many weeks to come!

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prep time 30 minutes

cook time 1 hour 40 minutes

total time 2 hours 10 minutes + cooling time

servings approx. 80 crackers

Ingredients

4 cups flour

2 tsp baking soda

1 tsp salt

1/4 cup brown sugar

1/4 cup maple syrup

2 cups milk

1/2 cup pumpkin seeds

1/2 cup pine nuts

1/2 cup flax seeds

1/2 cup sesame seeds

Preheat oven to 350. In a large bowl combine flour, soda, salt, brown sugar, pumpkin seeds, pine nuts, flax seeds + sesame seeds.

In a small bowl combine the maple syrup and milk and stir well. Add your liquid to the flour mixture and stir until fully combined (your mixture will be very sticky).

Divide mixture between 2 well-greased loaf pans and bake for 35-40 minutes or until loaf is golden brown. Remove from the loaf pan and allow to cool completely on a cooling rack.

Once completely cooled slice into very thin slices (approx. 40 per loaf). Bake slices In a single layer on a sheet pan for 15 minutes until golden brown. Allow to cool before storing in a plastic container or ziplock bag.

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Nuts & Bolts

The perfect popcorn substitute for your favourite Christmas movie!

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Growing up nuts and bolts were a staple in our house at Christmas. Even until today my mom will always have a big batch in the pantry for your snacking needs. During the holiday season it’s the perfect swap for popcorn.

Now the question is what Christmas movies do you watch every year. I LOVE Christmas with the Kranks, but Aaron can’t stand it. Lucky for me it airs on TV about a million times in the month of December so I catch it at least once without him having to suffer through it. He also hates Elf, which it probably the most controversial thing about him, but I think the scene with spaghetti, maple syrup and soda has ruined it for him forever.

So during this holiday season I highly recommending getting a big bowl of nuts and bots, curling up with a cozy blanket, and enjoying your favourite movie - even if it’s Elf!

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prep time 15 minutes

cook time 1 hour 30 minutes

total time 1 hour 45 minutes

servings 23 - 1 cup servings

Ingredients

1 cup butter

1 tbsp onion powder

2 tbsp seasoning salt

1 tsp garlic salt

23 cups of cereal, pretzels + peanuts

Instructions

Preheat oven to 250. In a very large bowl measure out 23 cups of cereal. I like to use a mixture of cheerios, crispex, shreddies, cheez-its, peanuts + pretzels.

In a small saucepan melt butter. Add in onion powder, seasoning salt + garlic salt and stir until well combined. Pour butter mixture over cereal and stir well.

Portion cereal onto 2 baking dishes with high sides and bake for 90 minutes - stirring every 15 minutes. Allow to cool completely before serving.

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Sweet + Spicy Nuts

These sweet and spicy nuts are a great little snack, a perfect addition to a cookie box, or a holiday hostess present. Any way you choose to use them they will be a hit!

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Well it’s Monday, 2 weeks until Christmas Eve, and 4 days until we head back home for Christmas. As much as i’m loving the weather here in LA and will probably complain about how cold it is within a day of being home, I still am excited to get back.

We went to the Grove last night which, if you have never been, I highly recommend. They have so many pretty lights on the trees, a band paying Christmas music, and cute little train you can ride around on. Later in the evening they also have snow flying off of the rooftops! It was so much fun to hear the excitement of everyone around us when it started and it made me wonder how many of them have never had a white Christmas. They do a really great job of making it feel very magical and festive!

So since were now officially in Christmas crunch time I need to get busy getting everything ready. I may be the only person that is transporting all of their holiday goodies from LA to Calgary, but hey, whatever works right?

I always like to give something homemade as a gift and I feel like it’s nice to have an assortment of sweet and salty offerings. These nuts are a perfect addition, not only because they taste so good, but also because nuts are a holiday staple - these ones just don’t require that pesky nutcracker!

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prep time 10 minutes

cook time 30 hour

total time 40 minutes

servings 16 - 1/2 cup servings


Ingredients

4 tbsp butter

2 tsp chili powder

2 tbsp maple syrup

3 tsp salt

8 cups mixed nuts

Instructions

Preheat oven to 300 degrees. In a large bowl pour your 8 cups of nuts and set aside (I used mixed nuts but you can use any type that you like). In a small saucepan melt butter then add in chili powder, maple syrup + salt.

Pour butter mixture over nuts and stir well until fully coated. Spread in a single layer on 2 baking sheets and bake for 15 min. Remove from oven, stir well and then return to oven and bake another 15 min. Allow to cool completely before putting in jars or bags.

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