With the abundance of fresh fruit available this time of year, I love to make freezer jam.  I adore it so much I could just sit and eat it with a spoon.  I love carbonating water with my sodastream and adding a couple of teaspoons of the jam to it.  You get a cold, fizzy refreshing drink.  We often eat it over vanilla ice cream too.  And of course, nothing is better on homemade pancakes (I am not a syrup eating girl).



Double Chocolate Zucchini Bundt Cake

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A chocolate heaven.  The zucchini makes this cake moist and very flavourful. The chocolate glaze is just an added bonus.  I had to send the leftovers home with my parents with fear I would finish it on my own.

Double Chocolate Zucchini Bundt Cake

1/2 cup vegetable oil (I have substituted with apple sauce and it works well)
1/2 cup unsalted butter, at room temp.
1 1/2 cup sugar
2 eggs
1 tsp. vanilla
2 3/4 cup flour
3/4 cup cocoa
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream or plain yogurt
2 cups grated, unpeeled zucchini
1/2-3/4 cup chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 325°F and lightly grease a bundt pan.

Using an electric mixer fitted with the paddle attachment, beat the oil (or apple sauce), butter and sugar on high until thick and pale yellow in colour.  Add the eggs and vanilla and mix.

In another bowl mix together, the flour, cocoa, baking soda, baking powder and salt.  Add a third to the butter mixture and beat until lightly blended.  Add half of the sour cream.  Repeat with another third of the flour mixture and once mixed, add the rest of the sour cream.  Add the remaining flour mixture and blend well.  Stir in the zucchini, chocolate chips and walnuts (if using).  Pour batter into prepared bundt pan and smooth out the top.

Bake for 1 hour.  The top should be slightly cracked golden in colour.  Invert onto a cooling rack while still warm.  Cool completely and finish with chocolate glaze.

Chocolate Glaze

1 (14 ounce) can sweetened, condensed milk
1 cup semisweet chocolate chips
3/4 tsp. vanilla

In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, over medium-low heat.  Don’t let it bubble.  Remove from heat and stir in the vanilla.  Let it cool slightly before drizzling over bundt cake.



What To Do With Leftover Mashed Potatoes

We aren’t huge mashed potato fans at this house, but once in awhile a saucy dinner calls for them.  I always make way to much, so a huge heap most often ends up in the trash.  This time I was determined to do something with them.  I found this recipe online and I went for it.  All I can say is “YUM!”


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I’m Back, For Now

It has been well over a year since I blogged here.  I have had 2 blogs since 2007, this being the second.  I spent a lot of time blogging about becoming a new mom and once that was more familiar I began this food blog.  Then, life happened.  I love food.  I love to cook.  Though I may not appear here daily, I hope to restart sharing my passion for all things culinary.

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I am obsessed with English peas.  Right out of the shell, tossed in pasta and topping a salad.  I can never have enough.


Favourite Food Friday: Bun Mee in San Francisco

When my husband went to San Francisco for work last year I had the pleasure of meeting him there for a few “kid-free” days.  All we did was wander and eat.  As we. sat outside having a beer in Pacific Heights we gazed across the street and saw Bun Mee.  We weren’t very hungry, but had to go check it out.  All I can say is “YUM”.  I can’t wait to return!


Photo courtesy of www.fillmorestreetsf.com

bun mee menu

Photo courtesy of www.embarrassmentofriches.net


Photo courtesy of www.foodgal.com

Favourite Food Friday: Campagnolo Roma in Vancouver

Campagnolo Roma has become one of my favourite spots.  The pizza is out of this world.  The best hidden secret is if you go between 5-6 pm you can get a pizza and beer for $15.  It’s a steal.  The ingredients are always super fresh and they come up with the most interesting combinations.


Photo courtesy of Urbanspoon contributer Lizzy Chun


Photo courtesy of Urbanspoon contributor Sherman