Vanilla Pudding Cupcakes

Vanilla Pudding Cupcakes

Vanilla Pudding Cupcakes

This was my first attempt at using a piping bag to frost cupcakes. I can see where it would take time and patience to master such a technique. I forgot that the first rule is to twist the bag, so for a while I had frosting coming out of the ying yang. I ate one and the rest went in the freezer for company. The cupcake tasted excellent, sweet and airy. There is no great secret recipe here just a box of vanilla cake mix and pudding. The pudding makes the cake extra fluffy. Remember to always twist before you squeeze.


September 15, 2013 at 11:11 AM 1 comment

Pasta Mama

Quite some time ago I saw this recipe on “The Food Channel” and I didn’t think much of it at the time.  After making it I realized sometimes less is more, and now this recipe is my favorite rainy day, comfort food.

How To Make Pasta Mama

5 oz. of pasta (about 1/3 lb. fresh or dry)(Ronzoni Smart Taste thin spaghetti)
2 eggs, beaten
2 cloves minced garlic
2 TBS. chopped parsley
1 TBS. olive oil (or butter)
1 TBS. water
1 TBS. of fresh grated Parmesan
1 TSP. dry seasonings,
Mix ¼ tsp each or equal parts of larger amount
and save for future use:
garlic powder
seasoning salt
onion powder

1) Pull out, set up and prepare all ingredients for the dish
2) Prepare pasta – fresh takes 2-3 minutes; follow directions on
packaging of dry pasta (Leftover pasta can also be used. Add
at same time as it is added below and warm in pan with 1 TBS
hot water before adding eggs.)
3) Turn on medium flame. Pour oil (or melt butter) in 10 inch
sauté pan
4) Add minced garlic and 1 tsp mixed seasoning; sauté together 1-
2 min.
5) Add parsley; add pasta with 1 TBS hot water (Make sure leftover pasta or cold pasta is hot before adding parsley or eggs
6) Add beaten eggs. Mix thoroughly.
7) Add Parmesan, cook through and serve

Variations: Pasta Mama has as many variations as you can imagine.
Add any vegetables you would put in an omelet, other cheeses,
sausage, bacon, chicken; adjust seasonings to taste. Enjoy.

The recipe originated from “Hugo’s Restaurant” in West Hollywood, California.  Below is a link to the video, on how to make it.


January 24, 2011 at 8:44 PM Leave a comment

Sometimes A Lemon Is Just A Lemon

Yesterday afternoon, I went up “The Drive” and along the way I stopped for a few things at Super Valu. Once my items had been rung in, I knew something was up. No way, could 4 lemons, 2 bags of popcorn and some noodles cost 25 dollars, except maybe if I were to shop at “Whole Foods”. I began to question my total, and the cashier swore up and down that my four lemons were in fact 10 dollars. When she told me I almost fell over, maybe more over her stupidity than the price. She then said, “The sign says 2 for 5 dollars”, obviously it was for something else that she was pointing at. I began to tell her that I had never paid more than 69 cents for a lemon, and then asked her if she had ever bought lemons. Had she ever shopped for lemons she would of known the price. Finally the price checker came and the lemons were actually only 49 cents each. She didn’t even apologize once. I will be following this up with the store manager.

This brings me to another story floating around the internet. According to a good source, many cashiers in North America are ripping off customers this way and pocketing the money. I guess the moral to my story is always watch your bills. I am always watching as my products go through the scanner for any mistakes. I know at times it is difficult to watch the till when at some stores you are expected to bag your own groceries. At least check your bill when you get to your vehicle. Remember if life gives you lemons, make lemonade or cram them up the butts of your enemies.


December 4, 2010 at 10:23 PM 1 comment

PC Blue Menu Yogurt Smoothie Frozen Dessert Bar

Summer is upon us, and it always makes me think of ice cream. I am not one to indulge in chocolate and sweets, but my weakness has to be the rich, creamy, decedent stuff. I know that it is full of all the things your Mother told you to stay away from but, it is soooo good.

Recently I discovered these smoothie bars. They are a PC Blue Label product, which means they are good for you,  but they also taste darn good for a low fat/calorie/ sugar bar. They are available at “The Real Canadian Superstore” for $5.50 a box. Give them a try, I guarantee you will love them.   Oh yes!  almost forgot they come in 4 different flavors, Vanilla, Mango/Peach, Strawberry/Banana and my favorite Field-berry.

PC Blue Label Yogurt Smoothie Frozen Dessert Bars

May 23, 2010 at 2:39 PM Leave a comment

Walkers’ Nonsuch Liquorice Toffees

Walkers' Nonsuch Liquorice Toffee

I don’t know if to thank my friend or hit her over the head for buying me a bag of “Walkers’ Liquorice Toffees. I thought they were like any other toffee until I tasted them. You can’t just eat one. You try to put the bag away and next thing you know they are gone. Personally, I have never seen them on the store shelves before. I know of Walkers’ shortbread, which is the best in the world,but I had never seen the candies before.

Today my friend and I went on a covert operation to buy some more. Driving up Commercial Drive, we feared that everyone else may have discovered them by now, and maybe they would be sold out. Luckily for us, they had several bags and more to spare. We made sure to hide some around the store, so no one would know to their whereabouts except us. I guess, it wouldn’t be fair to not tell you where they are located. They can be bought at the “Food Coop” on “The Drive.” That is all I am at liberty to tell you. Don’t worry, we did leave you some! Go out and taste some for yourself, you will never go back to imitation liquorice you find in so many department and supermarket stores. The toffees are actually made with real liquorice extract and oil of aniseed. You will definitely taste the difference. Try to be careful though……they are very addicting. They are $3.29 for 150 gram ba

UPDATE! The Walkers Toffees can now be had at Super Valu @ at 1st and Commercial in Vancouver. Also, if you really love Licorice of any kind “Dutch Girl Chocolates” on “The Drive” has some delectable choices.

May 17, 2010 at 5:12 PM Leave a comment

Spot Prawns….They are here!!!

I was able to get my hands on some of the first harvested “BC West Coast Spot Prawns.” They are indigenous to our coast, and one of the most sustainable products that are gathered. I have only read about them on the Internet until, recently. Their season is short, only 8 weeks from the beginning of May to the beginning of July.

I figured, I could walk into the fish department and purchase them, like I do everything else. I am a city girl; I like to see everything dead and wrapped.

I ended up going to the T n T Supermarket, apparently they have the best prices in town on spot prawns. When I arrived and tried to ask the where a’ bouts of the prawns, none of the fishmongers even knew what I was asking for. A minute later, a customer came to my rescue. He ended up pointing to the 2 huge water tanks full of the speckled beauties. I was in shock! I had no idea they came in the live form. I was in awww!!! Should I pass on this wonderful, crustacean? I am always open to a new food experience. Being the Foodie that I am, I asked for a pound. As I made my way to the till, they were in their see through baggie, wiggling and trying their hardest to escape. Before leaving, I asked what I should do with them. The fishmonger said, “Just put them in the fridge, but make sure to cook them that same day. “

I went out for about 3 hours, and upon returning noticed that they were still feisty. I put them in a bowl in the sink, but all hell broke loose and they were all trying to make a run for it. I did not have the heart to do what they suggested on the Internet, just break their heads off while they are still alive. What a savage I would be to do such a thing? I never considered that eating them would be just as cruel, if not more so. To stop them from jumping I decided to put them in a bowl of water with a lid on them in the fridge. I figured that would have to do the trick.

About an hour later, they were all dead, shrimpy, stinky and pinky, dead as a doornail. That’s when the fun began. I decided to just boil the critters and smear them with lemon garlic butter. You only have to boil them for 2 minutes. They tasted sweet and were firm, like shrimp should be. I don’t think I can buy farmed shrimp again. I am now spoiled. I would rather go without, them buy imported crustaceans. I will definitely be buying more before the season ends. My last thought is don’t turn your back on them while they are in the sink, or they will try to escape. Happy eats.

May 16, 2010 at 10:09 PM 1 comment

Pick a Pancake

These are the best pancakes, I have ever eaten. i have made them 2 weekends in a row. This weekend, I replaced milk with buttermilk, and they are just as good, if not better. The buttermilk, expanded the recipe, so there were a few more pancakes. The recipe is from from a cookbook, called “Marty’s World Famous Cookbook, by Marty Curtis”.

500 ml (2 cups) all-purpose flour
30 ml (2 tbsp) baking powder
2 ml (1/2 tsp) kosher salt
2 eggs
500 ml (2 cups) 2% milk
90 ml (6 tbsp) peanut oil, divided

In a bowl, whisk together the flour, baking powder and salt, and then add the eggs, milk, and 2 tbsp of the oil, and whisk to remove any lumps. Preheat a large skillet, and add enough oil to coat the surface. Hot oil is the key to great pancakes. When a drop of water spatters in the pan, pour away. When bubbles form on top of the batter and the bottom is browned, about 3-4 minutes, flip and cook for another 2-3 minutes. Remove from the pan, and serve topped with a pat of butter and pure maple syrup. Try adding raspberry or strawberry jam on top of that. To make the variations below, just fold the ingredients into the batter before cooking.


Apple jack

* 1 large apple, peeled, cored, and shredded
* 5 ml (1 tsp) cinnamon
* 125 ml (1/2 cup) raisins (optional)
* 125 ml (1/2 cup) walnut pieces (optional)

Banana chocolate chip

* 1 diced banana
* 125 ml (1/2 cup) chocolate chips
* Lemon, raspberry & cream cheese
* 250 ml (1 cup) raspberries
* 175 ml (3/4 cup) cream cheese, cut into pea-size bits
* 15-30 ml (1-2 tbsp) lemon rind


* 125 ml (1/2 cup) dried cranberries
* rind and juice of 1 orange

Muskoka berry

* 125 ml (1/4 cup) fresh blueberries
* 60 ml (1/4 cup) fresh raspberries
* 60 ml (1/4 cup) fresh blackberries
* Lemon, blueberry and cream cheese muffins

September 22, 2008 at 2:26 AM 1 comment


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