Posts Tagged ‘Ice Cream’


The CNE Media preview is one of my favourite events of the year. Especially the food. That doesn’t come as a surprise to you, right?  Indeed I cheated on my low carb diet. I just had too!!

Here’s just a few items that you will find at the CNE this year!!

1.) The Big Pickle Dog – Sadly I didn’t get to try it but I will as I’m planning a second visit to the CNE. #onevisitisntenough

CNE - deep fried pickledog

2.) The Chocolate Diablo – Vanilla soft serve coated in cookie crumble, cocoa puffs and wasabi peas with a sriracha caramel drizzle. I loved it. Something about the crunchy and sweet and savoury combo, really appeals to me!!CNE - diablo

3) The Cartoon Dog – No doubt there was a trend this year to sprinkle cereal on many different items! Trust me – I’m ok with it.

CNE - cartoon dog

4) Blueberry Pie Milkshake: I didn’t try it but it sure did look pretty!

CNE - Blueberry Milkshake

5) Deep Fried Butter tart: This was decadent AND brilliant too!

CNE - deep fried buttertarts6) Try to imagine a traditional cheesesteak between a chocolate eclair, topped with bacon, whipped cream and chocolate icing.  Yes – this exists. Talk about creativity!! P.S  this can be found at Philthy Philly’s in the Food Building).CNE - eclair 7) Tim Hortons Froot O’s Donut: Bring it on!!

CNE - tim hortons

8) Canadian Bacon Taco – this was probably my favourite. NO CARBS and freaking delicious. Way to go Bacon Nation!! CNE - bacon nation

9) Deep Fried Peanut Butter Cups: What can I say? I like anything deep fried and anything that involves a Peanut Butter Cup.

CNE - deep fried PB cookie10. Chimney Stax is offering a frozen yogurt dessert in one of their famous rotisserie-baked breads. See…. not everything I eat was fried!!
CNE - chimney staxBy the way,even though food captures my attention, I have to admit these giant prizes captures my attention too.

CNE - toys

For more information:

CNE – Aug 18th to Sept 5th, Exhibition Place, Toronto




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I grew up with a Baskin-Robbins location a few blocks from my middle school and high school. I have many memories of grabbing a Peanut Butter ‘n Chocolate ice cream cone during a “spare” with my childhood best friend who also shared the same excitement for ice cream.

baskin - store

Decades later, I still love Baskin-Robbins.  I recently read their 2016 National Ice Cream Month survey that states, four in ten Canadians enjoy ice cream at least once per week. I’m one of those four!!

Other findings from the study: most Canadians prefer their ice cream served in a cone – two-thirds (65 per cent) of them to be exact – with a cup or waffle bowl trailing closely behind (55 per cent) and an ice cream sundae coming in third (47 per cent).

Ice cream lovers (like me) can now  look forward to enjoying their favourite Baskin-Robbins ice cream flavours at home with the launch of #Celebrate 31, a promotion available at participating Baskin-Robbins shops across Canada on July 31. On that day, guests can take home their favourite flavours and receive 31 per cent off any Grab ‘N Go Pre-Pack Ice Cream*. The special offer will be available on the 31st day of July, August, October and December in 2016.

baskin - prepak

If you are wondering why the promotion offers 31 per cent  off…here’s your answer: “The number 31 represents history and flavour variety for our brand, which offers a different flavour of ice cream for every day of the month. Plus its’ a great way to celebrate  National Ice Cream Month!

Baskin-Robbins pre-pack flavours include a variety of favourites and classics like Mint Chocolate Chip, Gold Medal Ribbon® and Pralines ‘n Cream. Guests also may enjoy the July Flavour of the Month, BeaverTails® Pastry, where 10 cents from every BeaverTails® Pastry ice cream scoop sold this month will be donated to SickKids Foundation.

baskin - beavertails

Once again, the BeaverTails Pastry ice cream hits home with me, as I grew up in Ottawa eating BeaverTails.

Happy National Ice Cream Month Everyone!

For more information:


Twitter/Instagram: @BaskinRobbinsCa


Disclosure: I was compensated for this blog post however all opinions are my own.

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Long Weekend: Montreal – Part 2

I hadn’t been to Montreal since 2014 so I was due for a visit. When it comes to food, this city is right up there with New York, Vegas and Chicago. (in my humble opinion)

Day 1:

How could we not stop at the epic Gibeau Orange Julep (7700 Boulevard Décarie) . It was the perfect way to say “Hello Montreal. We have arrived!”

montreal -orange

Then we continued to Jean-Talon Market (7070 Avenue Henri Julien). I absolutely adore this market. It’s one of my favourites for so many reasons. I bought a new yogurt I had never seen, (which I hope we will see in Toronto one day) a cheese I had never tasted (Tahlia) goat cheese curds and a gorgeous mustard with black sesame seeds.

montreal - what i bought
Sadly I found out that the butter I use to buy is no longer available. I use to buy this butter on every visit and was so sad to hear that they went out of business. Sniff.

Then we went to the Montreal Biodome (4777 Avenue Pierre-Coubertin) to see something other than food!! We encountered an oasis of beautiful birds, penguins and more. So glad we included this in our itinerary. This special space is accurately described as an indoor zoo, an aquarium and a botanical garden wrapped into one space!

montreal - penguin

Naturally a trip to Montreal wouldn’t be complete without visiting Au Pied Du Cochon. (536 Avenue Duluth E). We couldn’t get reservations but showed up at 5 pm and scored a table on their outdoor patio.

montreal - au piedI already know what I’m ordering next time (I’m a planner – can you tell?) – this incredible looking hot chicken sandwich.

montreal - au pied next time

Day 2:

Woke up and headed directly to Patisserie Au Kouign Amann (322 Avenue du Mont-Royal E) for their incredible Kougin Amann which I was introduced to in 2012. (see blog post here). I’m almost grateful that I’ve never seen this pastry in Toronto!

montreal - kougan

Again, a trip to Montreal would not be complete without a trip to Schwartz’s Deli (3895 Boul St-Laurent).  The smoked meat sandwich I inhaled is the real deal.

montreal - shwartz

After lunch, we walked thru Old Montreal and the Port. My new Keen shoes were a pleasure to wear as we walked and walked and walked.

montreal - touring
Seriously, these Keen shoes saved me. By the way, if you haven’t seen this colour before it’s because this colour is one of their newest colours. #loveit

montreal - keens

On both days we were wiped and never made it out of the hotel after 8 pm. Just. Too. Tired.

Day 3:

Went for breakfast with a childhood friend at Maison Christian Faure(355 Place Royale).  This almond croissant is something else and the best part is that they are coming to Toronto in September.

montreal - maison

Last stop before heading on to the highway was La Diperie. (68 Avenue De Pins E) OH MY. OH MY. OH MY. This soft serve ice cream shop has 30 different dips (turtle, cookie dough, milk banana, baileys, espresso, cheese cake etc) and a variety of toppings (pretzels, pistachios, almonds, coconut etc).
I decided to order Becky’s Fave from their menu – which was soft serve vanilla ice cream dipped into ginger dark chocolate and topped with pistachios.

montreal - la dipperie
As for our hotel: We stayed at the beautiful Loft Hotel which was located at 338 Terrace St. Denis. Our room was just stunning and complete with a FULL kitchen i.e. dishwasher, pots and pans, etc etc. I couldn’t have been happier with the space and the location. Would stay there again in a heart beat.

montreal - hotelHope you get a chance to visit Montreal one day soon!

Please click here to find out more about Montreal attractions, festivals, events and more.

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Great news, Reese Spreads are now available in Canada!!

Based on the iconic Reese Peanut Butter Cup, new Reese Spreads deliver the one-of-a-kind combination of chocolate and peanut butter taste to any food. Whether you spoon it or spread it, these delicious spreads can transform the ordinary into something extraordinary.

From the simple pairing of Reese Spreads on an apple, banana, or a pretzel, to taking your dessert recipes to the next level, the snacking opportunities are endless.

 I don’t know about you, but the combination of Peanut Butter and Chocolate has always been one of my favourites.

Here are 5 ways how you can enjoy Reeses Spreads:

a) Simply spread it on a waffle!

reese - waffle

b) Dip Pretzels into Reese Spreads.

reese - pretzel

c) Dip a spoon into the jar. (no fancy recipe required)

reese - spoon

d)  Freeze a bit of Reese’s Spreads and then crumble it onto ice cream!!

reese - icecream

5. Use Reese Spreads on a slice of apple.

reese - apple

As you can see from the photos, I had a lot of fun using Reese Spreads in a variety of snacks.

What’s your favorite snack using Reese Spreads? For more amazing recipe ideas, please click here  or head to their facebook page.

Disclosure: I was compensated for this blog post, however all opinions are my own.

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It’s summer and the last thing I want to do is be in the kitchen. I don’t know about you but I cook a lot more in the winter.

Here’s a few things to make that will take no time at all so that you can spend more time enjoying the sunshine.

a) An appetizer with two ingredients: Piggies in a Blanket.

Not sure why I’ve never made these before. They are simple to make and simply delicious.

All you need is hot dogs (or Yves Veggie Dogs) and Pillsbury Croissant Dough.

2 ingredients - dough

Directions: Open up the tube of Pillsbury Croissant Dough. Cut into smaller strips. Wrap around a cut up hot dog. Bake for 25 minutes in a 350 degree oven. Could it get any simpler than this?

2 ingredients - piggies

b) Two ingredient dessert: Strawberry Galette. (sorry no photo)

Directions: Take any berry and boil it with a touch of sugar and a touch of water. Then take some PC butter pastry and put the berries in the middle and then fold it. Bingo – you’ve got yourself dessert.

c) Four ingredient desert: Ice Cream Cake

You will need; No Name Ice Cream Sandwiches, No Name Icing, a few cherries and a few PC chocolate chips.

dessert  - ice cream

Instructions: Place 4 ice cream sandwiches next to each other. Take the icing and spread it on top. (I’ve used the PC ice cream syrup for this and it worked as well). Basically you need something to act as “the glue”. LOL. Then take 4 more ice cream sandwiches and place it on top. Final step: more icing (or syrup) on top and then decorate with cherries and chocolate chips!! THIS DESSERT IS A WINNER. dessert - finalI love entertaining (as you know) and I love discovering recipes that are easy to make as well.

Do share your easy recipes with me!!

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Here’s a round up of a few new places to check out. After all…it’s summer so it’s the perfect time to get out there and embrace the warmer temperatures and introduce your taste buds to some new restaurants:

a) BareBurgerThis is a hot hamburger chain in NYC that has recently opened their first franchise in North America. #luckytoronto. Bareburgers’ menu embraces vegan and vegetarian menus. Observers of paleo and glutenfree and low carb diets: and of course, lovers of meat, game and poultry! They are also committed to organics.

What to try? Any of their salads, a hamburger (of course) and save room for their the ice cream sandwich for dessert!!

restaurants - bareburger

b) Booyah Ice Cream ParlorThis new ice cream parlour just opened and it’s a few blocks from Dutch Dreams. So if you ever see 50 people in line and don’t have time to wait – you should really walk one more block and try one of their ice cream sandwiches. I tried a GRAPE NUT ice cream sandwich and was a happy camper!!

restaurants - booyah

c) ZaPizzeriaThis new pizza restaurant has my name all over it. I simply fell in love with their Oh Canada Pizza! (maple syrup, bacon and potato chips). This combination of sweet/salty and crunchy is exactly the type of combination that I adore. However I sampled their entire menu and seriously they were all equally tasty!!

restaurant - zapizzeria

Disclosure: I was invited to media events at BareBurger and ZaPizzeria however all opinions are my own.

For more information:

Bare Burger111 Dundas St. W, Toronto (647 345 2273)

Booyah Ice Cream Parlor, 16 Vaughan Road., Toronto  647-347-2001.

ZaPizzeria,, 402 Bloor St. W, 647 345-9292 


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I was invited to a Kitchen Aid event a few weeks ago called #Attached2KitchenAid. I love my Kitchen Aid but actually had no idea about these “attachments’ till this event! I discovered that my Kitchen Aid was capable of SO much more.

There’s a pasta attachment.

kitchenaid - pasta

An attachment so you could make your own sausage.

kitchenaid - sausage

Also there’s a citrus attachment.

kitchenaid - citrus

Plus an attachment to make ice cream.

kitchenaid - icecream

I swear I had no idea that my beloved Kitchen Aid could do all of the above.

The event included Chef Lynn Crawford…who is not just a talented Chef but also a hoot!

kitchenaid - lynn

At the end of the event, we got to select whatever Kitchen Aid attachment we wanted. What a hard decision to make! But in the end I selected the pasta attachment.

Stay tuned for another blog post. However don’t hold your breath as I have NEVER made fresh pasta before so I know I’m going to be nervous and procrastinate about this. Hopefully one of my foodie friends will come over to help me. That’s about the only way it’s going to happen!! #honest.


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I will admit it, I own too many kitchen appliances. I need another one like another navel. BUT…the bright colors WERE CALLING MY NAME (Cuisinart knows how to get my attention) and I just had to have one when I saw this Cuisinart Ice Cream Maker at Costco for $49.99.

Purple or Green!!

I was reading so many tweets last year from @kalofagas last summer about his ice cream making adventures that I’m almost ready to blame him!!  But I won’t. He truly inspired me and as a result I’m now making FRESH ICE CREAM.  A huge thank you to to @kalofagas for his inspirational tweets.

Here’s how easy it is:


2 cups fresh strawberries, stemmed and sliced

3 tablespoons freshly squeezed lemon juice

1 cup sugar, divided

1 cup whole milk – well chilled

2 cups heavy cream – well chilled

1 tsp pure vanilla extract


Combine the strawberies, with 1/2 cup of sugar and the lemon juice. Let sit for about two hours. Strain the berries, reserving the juices. Mash or pureee the strawberries (I used a blender for this step).


Use a mixer and on low speed, combine the milk and the remaining sugar until the sugar is dissolved, about 1 -2 minutes. Stir in heavy cream, reserved juice, mashed strawberries and vanilla.

Pretty Easy...


Pour the mixture into the freezer bowl of  the Cuisinart – and press a button.

Twenty five minutes later…. I have unbelievable creamy fresh strawberry ice cream.

Not bad eh?

Hope you visit your local Costco soon – so you too can buy a Cuisinart Classic Frozen Yogurt – Ice Cream and Sorbet Maker.

I can’t wait to experiment with flavors: Coffee, Ginger, Rhubarb, Lemon, Watermelon,….It’s going to be a delicious summer!

PS Can someone now inspire me to use the Cuisinart Yogurt Machine that has been sitting in my basement (in a box) for the last year?

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