We had a ton of leftover pumpkins from our Haunted House and we just couldn’t bear to throw them all out, so we cooked them up and made as many pumpkin things we could think of, seeds, bread, muffins, soup and of course pie! Click on the titles to see the recipes we found. Pumpkin Muffins Pumpkin Pie Pumpkin Soup Pumpkin Bread
Yesterday I spent the afternoon canning with a friend. We made raspberry jam and an apple onion chutney. Both recipes were from Williams Sonoma’s The Art of Preserving cookbook. They were relatively easy to make, not all that time consuming (2.5 hours to do both recipes) and quite tasty. If you’re going to do both, definitely start with the Raspberry Jam Recipe as raspberries need to soak in sugar for about 2 hours. Raspberry Jam Recipe Apple Onion Chutney 4 lbs of Apple, peeled, cored and chopped 2 cups of raisins 2 yellow onions diced 2 tbsp of butter 1 tbsp of olive oil 2 tsp of ground cloves 3 tbsp of fresh Mint – chopped 1 tbsp of fresh chives – chopped 4 pieces of lemon zest about 2 inches long and 1/2 inch in width 1 cup of brown sugar In a large pot, warm up the butter and olive oil, once heated add in the onions and cook for about 15 minutes. In the mean time, in another smaller pot put the …
I came up with this recipe due to a large amount of leftover pastry. Not only were these little guys delicious but they were easy to make and to top it all off they’re so cute! Perhaps you’re wondering how I ended up with leftover pastry? Well, it’s an interesting story; we’re running camps at Seasons this summer, we serve snacks, I bought kiwis for snacks, thought the toddlers would be adventurous in their snack eating. Toddlers and being adventurous with food not always a good combo, long story short at the end of our second week we had an abundance of kiwis leftover. What to do with lots of kiwis, well ask Google of course! I ended up making a fruit tart (which I will save for another post). Long story short, leftover pastry from the fruit tart. We don’t like to waste anything around here, especially food. So initially I thought I would try making mini fruit tarts but as soon as I started shaping the pastry in the muffin cups I knew …
This past weekend we hosted two drastically different birthdays, an enchanted forest and a Mexican Fiesta! We had such fun planning and preparing, we made all the decorations ourselves and thought it would be great to share in case you are feeling so inclined to host your very own Fiesta Forest! The Enchanted Forest We found this great tree at DeSerres and it only took about 5 minutes to assemble. We hung the tree on the “birthday wall” and decorated around it using tissue paper butterflies and our birthday banner. To make the tissue paper flowers we found some great instructions on Pink Paper Peppermints. We then used kraft paper to make another tree, we decorated the tree with butterflies and mushrooms. The butterflies were made out of tissue paper and the mushrooms out of Bristol board. For the craft we made Modeling chocolate the night before. When the kiddies arrived it was all ready to go and they made beautiful creatures. We also used water colour pencil crayons on canvas boards to paint backdrop …
Wondering what on earth to do with your kiddies this March Break Camp? Look no further, we’ve got your solution. Send them to us for fun filled days of crafts, cooking, baking and lots more. Our camp is best suited for children ages 5-12 years old who like to explore their creative side. We also go on fantastic field trips to historic sites in Toronto and play outside (weather permitting) in amazing games of capture the flag or scavenger hunts. For more info, check out our website. If you have any questions please do not hesitate to contact us: info@seasonsfamilycentre.com
So you’ve got people coming over this evening and you have just realized that you don’t have the time to make an appetizer. Not to worry! The peach and brie puff pastry is the easiest and quickest appetizer you can make, plus it happens to be delicious. It also only has 4 ingredients, so you really can’t beat that! Ingredients: 2 peaches 1 round of brie cheese 1 sheet of puff pastry 1 egg – beaten Directions: 1) Cut the peaches into slices 2) Roll out a phyllo sheet so that it is big enough to wrap your brie cheese. Cut the brie cheese in half and place the bottom half of the round in the middle of the puff pastry. 3). Place your cut peach slices on top of one half, place other half of brie cheese on top of the cut peach slices and then add more peach slices on top. Option: drizzle honey on top of your peach slices. 4) Wrap up the “goodness” in the puff pastry and twist the excess …
For those of you that are wondering where I have disappeared to, wonder no more I took the month of August off and enjoyed every single second of it however, I am excited to be back at Seasons and running our Fall term. However, since I’m not very good at sitting still, I kept myself very busy at the cottage. I made a whole bunch of friendship bracelets (yes that’s right I’m bringing the 90s back). I also got into canning and figured since Fall is around the corner this is the perfect time. We had this fabulous antique oven/stove up at the at cottage which wasn’t all that great for baking but just perfect for pickling. Here’s a great recipe for Bread and Butter Pickles, easy and delicious! Bread and Butter Pickles Ingredients 5 1/2 cups (1 1/2 pounds) thinly sliced pickling cucumbers 1 1/2 Tablespoons kosher salt 1 cup thinly sliced sweet onion 1 cup granulated white sugar 1 cup white vinegar 1/2 cup apple cider vinegar 1/4 cup light brown sugar …
For more information please contact us at: info@seasonsfamilycentre.com
There were so many things I said I would never do as a parent and then I became one. I swore my baby would be on a schedule, I would not give him a soother, I would never have him in our bed, the list goes on and on. However, there was one thing I said I would do and have so far stuck to it and that’s making my own baby food. This way I know what’s going into his little tummy and since he’s well into solids now it’s actually pretty fun concocting new recipes and experimenting with all the purees! My biggest issue (and I’m sure many others) is that there’s never enough time in a day. Being a working mom and having others watch your baby means you don’t always get a say about what goes in their tummies. Plus, since I enjoy food so much I’m not really into basing our meals around his simplistic tastes. So, I was only really left with one option: a 3 hour cook fest …
Just wanted to let you know that we’ve partnered up with Loblaws and will be offering a very fun and informative Sunday afternoon. We will be meeting a nutritionist/dietician at Loblaws at 3pm, her name is Melanie Byland (you can read her bio on our Staff page). She will be focusing her interactive talk on the nutritional value of different fruits and vegetables and will help us plan meals/diets for our babies. We will be returning to Seasons just before 4pm where we will spend an hour making food for our babies for the week! You are welcome to bring containers or we can supply (for an extra charge) to bring your food home. We will be making a variety of fruits and vegetables. There will be staff(s) onsite to watch the babies (in the studio downstairs) so that we can focus in the kitchen. If you would like to partake in this fun afternoon please let us know, spaces are limited! If your babies has any allergies please notify us. When: Sunday, April 7th …
