FROM THE KITCHEN: NUTS & BOLTS

A few weeks ago, I was approached by the lovely Victoria of Floral + Teacups to work on a holiday collaboration. We connected via the interweb after the Spark Sessions conference last month, and have been busy tweeting and cooking up a storm ever since.

With Christmas just a few weeks away, we thought it would be fun to do a holiday recipe swap with a twist. We traded family recipes that were special to us during the Christmas season; recipes that our mom’s have been making for years. Victoria shared her family’s Nuts & Bolts – a homemade take on Bits & Bites, which I used to love eating as a child. It was a cinch to make, and the batch that I cooked up has already been consumed by anybody who could get their hands on it (it was that good). Here’s how to make it:

Ingredients

  • 8 cups Crispex (I used Life cereal)
  • 8 cups plain Cheerios
  • 16oz pretzels
  • 3oz Bugles
  • 1/2 lb peanuts
  • 1/2 lb sunflower seeds
  • 1-1 1/2 cups butter
  • 1/4 cup worcestshire sauce
  • 1 tbsp celery salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder

christmas20ingredients_zpszlmzrfzu

Step 1: Combine dry ingredients.

christmas20recipe202_zpsyxp9gwqv

Step 2: Melt butter. Add to the dry ingredients, along with the spices and worcestshire sauce.

Step 3: Bake at 275° covered for 1 hour and then uncovered for 1 hour. Stir every 15 minutes. Enjoy!

christmas20recipe203_zpsh4fcrwlc

If you head over to Victoria’s blog, you’ll see the recipe I shared with her: Christmas Snowballs. These tasty treats have been my mom’s cookie exchange go-to for 20+ years, and it doesn’t feel like Christmas until we’ve eaten a few (handfuls) of them.

A big thanks to Victoria for collaborating with me on this project. It was the perfect way to kick off the holiday season! If you’re interested in collaborating with me, feel free to get in touch via social media or via email.

FROM THE KITCHEN: 3-INGREDIENT PUMPKIN PIE ROLL-UPS

I love being able to cook a good meal for my friends and family, but a domestic goddess I am not. Sure, the end result may look and taste good, but watching me get there can (at times) be equated to watching a train wreck. Baking is even worse; I would classify that activity as a natural disaster.  So when I’m asked to bring along a dessert to a holiday function, I look for something easy, something foolproof. Enter: BuzzFeed Food.

While scrolling through my Facebook feed, a video for 3-Ingredient Pumpkin Pie Roll-Ups caught my eye. Pumpkin? Heck yes! 3-Ingredient? Ohhh heck yes! This was the recipe for me! With a few extra items in my grocery bag, I came home and made these beauties for Thanksgiving dinner. I’m happy to report that not only were they as easy and delicious as they advertised, I left my kitchen with a smile – something I (and I’m sure, the fella) am very thankful for. Here’s how it’s done:

Ingredients

  • Pillsbury Crescent Rolls
  • Pumpkin pie mix
  • Marshmallows
  • Cinnamon (I added this as a 4th ingredient)

pumpkin pie marshmallows cinnamon dessert

Step 1: Lay out one triangle of crescent roll dough. Add a spoonful of pumpkin pie mix. Top with a sprinkle of cinnamon and a marshmallow (or two). I used Jet Puffed Pumpkin Spice Mallows for some extra pumpkin love.

pumpkin pie marshmallow dessert

Step 2: Roll up all the pumpkin-y goodness. Place on greased baking sheet.

pumpkin pie cinnamon dessert marshmallow

Step 3: Bake at 350°C for 17-19 minutes or until golden brown. I dusted them with powdered sugar for some extra sweetness.

pumpkin pie dessert cinnamon marshmallow ice cream

I’ve included the video below so you can see this recipe in action. Enjoy, and Happy Thanksgiving, my Canadian lovelies!