Grandma's Homemade Cinnamon Bread & Chelsea Recipe

Every year on Christmas Eve my mom would spend the day baking the most delicious cinnamon bread, buns, and Chelsea to enjoy on Christmas day. A recipe passed down from her mother. It was always such a wonderful treat, and a tradition I’m so happy I get to continue it with my kiddos.

The recipe is a basic sweet dough and can be made into regular buns, cinnamon bread, or chelsea buns (aka cinnamon buns). It isn’t difficult to make, but the steps take 5 hours in total because of multiple risings. You won’t be working that whole time, but it’s usually best to start early in the day and work your schedule around the different steps. You might be thinking, what the heck? Just buy some freaking bread and call it a day! … and to you I say “Go for it!” If this isn’t your thing and you want something a little quicker check out my 6 Simple Last Minute DIY Holiday Gifts. There is some serious deliciousness in there, and all it takes is melting and blending. If you’re looking for something with a little more time commitment give this family recipe a try and let me know what you think.

For all the parents out there wondering how I bake with 4 kiddos, let me start by saying that I choose very specific baking tasks for each kid to assist with (at their particular level eg. Penny at 3.5 years old spreads sugar, but Ben at 8 year old helps measure stuff and make the dough) and Daddy is there to keep the other's occupied. Also, it’s not all cupcakes and sprinkles, but it’s pretty amazing to watch their excitement when they eat something they helped make.

I hope you enjoy whatever sweet traditions you do with your loved ones this holiday season.

- Care

How To Grow Garlic - A Simple Step-By-Step Guide To Planting, Growing, Harvesting, Curing & Storing Your Own Garlic

I’ve had so many requests for information about growing garlic, so I put together this little guide. It’s just 9 simple steps and when you’re done you’ll have the most delicious homegrown garlic.

If you don’t have a garden, check it out and then share with a friend who does. You might just be lucky enough to receive some of their homegrown garlic harvest. It’s that good!

Hope you enjoyed my guide to growing garlic. Now that you’re excited to plant, check out my DIY raised garden beds and my garlic scape and basil pesto recipe.

As always, let me know if you have any questions.

- Care

Simple No Knead Artisan Bread

I often yearn for fresh baked bread as the fall weather settles in and we start making more soups, stews and warm hearty meals. My mom introduced me to Artisan bread baking years ago when I was in university, but at the time I didn't truly appreciate how amazing and easy the method was. Last week a fellow babywearing Instagram mom of 3 @ellerowley (owner of Sollybaby Wraps) shared her favourite simple artisan bread recipe and it peaked my interest. I had to try it. **Please note: the original recipe used is no longer available. Here is a similar 4 ingredient no-knead artisan bread recipe version.

Last night I made a batch of dough (a 5 minute process that involves mixing 4 ingredients with a spoon, no kneading!), I let it rise overnight, and today I baked it. All I can say is, you won't be disappointed if you make this bread. It is absolutely delicious. It has a perfect crusty shell with a soft light centre that melts in your mouth. Plus your house will smell like a french bakery. Mmm...

I baked the bread it in our Le Creuset Enamel Cast Iron French Oven. I was concerned about the handle of the lid and couldn't find solid advice on whether it could withstand the 475 degree temp, so I decided to play it safe and used tin foil to cover the pot instead. It worked brilliantly. Hope your family enjoys this bread as much as ours did. 

Happy Baking!

- Care

*In case you need something to go with your bread...Here's a delicious Roasted Squash Soup recipe from a few years ago that is still a favourite in our house. Enjoy!

Garlic Scape Basil Pesto

It's Garlic Scape season, so I thought I would share a yummy scape recipe with all of you. It's our first year with homegrown scapes, so after harvesting them, I busily researched all of the great things you can make with these delicious garlic greens. I decided to make pesto, so that the scapes could be preserved and savoured later in the year when they're long gone. 

Although I found several versions of garlic scape pesto online, none were exactly what I wanted, so I combined a few to create this recipe. It's hands down one of the most delicious things I've ever made. I'm extra proud since we grew the scapes & basil ourselves. If you have some scapes lying around in your garden, or find some at you local farmers market I highly recommend making this. You won't regret it! Best part, it uses 7 simple ingredients and takes only minutes to mix up. 

*Note: Freeze your pesto in an ice cube tray and then pop out cubes and store in an airtight freezer safe container or freezer bag. Ideal for single use on sandwiches, salads or pasta. 

Ingredients:

• 1 cup fresh clean basil leaves
• 10 garlic scapes, cleaned, bud removed, and cut into 1" pieces
• 1/4 tsp sea salt
• 1/2 of a lemon juiced
• 1/2 cup olive oil
• 1/2 cup pine nuts
• 1 cup freshly grated parmesan

Instructions:

1. Add basil, garlic scapes & salt to food processor and blend until almost smooth, scrape down sides with spatula.
2. Add lemon juice, olive oil, pine nuts & parmesan and blend until smooth scraping sides with spatula.
3. Pour pesto into ice cube trays, freezer bags or mason jars and freeze for several months, or keep pesto in the fridge if you plan to use it within a week or so. The flavours will meld together and mellow over time when frozen. 

Excellent on pastas, sandwiches, or salads. Enjoy!

- Care

Delicious Honey Whole Wheat Banana Bread

Today is feeling like a perfect day for baking. This gloomy grey weather calls for the oven to be on and the sweet smell of cinnamon to be wafting through the house, so I decided to whip up some banana bread while the kids were content colouring and playing. 

I went straight to my go-to banana bread recipe that I adapted from Cookie and Kate. This recipe isn't vegan, but it uses whole grain flour, coconut oil, full fat dairy & honey, which works for our family. If you're looking for a vegan recipe I highly suggest checking out Rachel Schwartzman's Best Vegan Banana Bread Recipe. 

Hope you have a great long weekend and enjoy this recipe as much as we do. 

- Carolyn 

Honey Whole Wheat Banana Bread

Ingredients:

• ⅓ cup melted coconut oil (or butter or any other mild tasting oil)
• ½ cup honey
• 2 eggs
• 1 cup mashed bananas
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1¾ cups whole wheat flour
• 1 teaspoon baking soda
• 2 Tbsp of whole milk
• 2 Tbsp of full fat plain or greek yogurt

Instructions:

1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius)
2. Grease a 9×5 inch loaf pan
3. In a large bowl whisk your dry ingredients together and set aside - flour, baking soda, salt & cinnamon
4. In a medium bowl beat oil and honey together. Add eggs and beat well
5. Stir in mashed bananas, milk, yogur & vanilla
6. Add wet ingredients to dry ingredients and mix just until combined.
7. Fold in dark chocolate chips, nuts, dried fruit or any other addition you like
8. Spread batter into the greased loaf pan
9. Bake for 60 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the centre. It should come out clean.
10. Let the bread cool in the loaf pan on wire rack for 5 minutes, then transfer out of pan to wire rack to cool for 30 minutes before slicing.

Raw Vegan Energy Balls

When I tried this recipe for Raw Vegan Energy Balls by Rachel Schwartzman ND a few weeks ago I immediately knew I needed to share it. They're such a simple, healthy & tasty little treat that the whole family will love. 

I made a double batch so I could take some to share with my Prenatal Class and decided to substitute all natural peanut better for the tahini, because that's what we had, and I didn't want to make a trip to the store. They were amazing!! Everyone who tried them loved them. Even the kids! (As you can tell by this pic of them grabbing for seconds before I could even take a photo!) 

Since then my prenatal class students have been begging me for the recipe, and my kids have been begging me for more. So today I fulfill both of those wishes. Here is Rachel's delicious recipe for everyone to try, and I'm off to make up a quick batch for the kids. A perfect pick me up snack for a grey day like today. 

Enjoy!

- Care

*Rachel is a Naturopathic Doctor & Birth Doula with The West End Doulas. If you would like any information about her services feel free to check out her website, send her an email or give her a call at 416.371.3422. You can also follow Rachel on her beautiful Instagram feed.

Simple, Healthy & Delicious Family Breakfast Recipe - Overnight Oats With Apple Chia Jam

Mornings are hard. Period. At least for most of us parents they are. So much to do to get ready for the day and so many demands from our little people. Keeping breakfast as simple as possible helps me survive, but recently I was feeling bad about offering up the same old greek yogurt with fruit, nut butter on whole grains, scrambled eggs, or leftovers from dinner (because seriously, kids don't care if they eat chicken for breakfast).

I decided to check out some new recipes online and turned to one of my new favourite food blogs Oh She Glows. What I found was the perfect healthy warm winter breakfast: Sugar-Free Apple Pie Chia Seed Jam + Breakfast Parfait. The recipe is so simple and quick to make and can be prepped in advance which I love. 

I didn't bother layering the oats & apple jam into a fancy parfait, 'cause this is real life people, but no one seemed to care. Lucy gobbled hers up in mere minutes and then screamed for more. Always a good sign. Plus mommy enjoyed it too. Win Win!

Can't wait to try out some new fruit combos on these overnight oats. I'd love to hear if you make any great ones! Tweet or Facebook me your ideas. Hope you enjoy this healthy recipe as much as we do. 

- Care

Delicious Banana Blueberry Bran Muffins

These banana blueberry bran muffins are a perfect healthy treat anytime, but especially in pregnancy & postpartum. They are a great source of iron, fibre, healthy fats & energy, all things new mamas need. They freeze really well, so they are a perfect recipe to stock your freezer with before baby arrives. Plus they taste great!

These are a favourite recipe in our house. I make them at least once a month and everyone loves them. Even my toddler gobbles them up!

Warning: These muffins are very high in fibre so you may want to limit how many your little ones eat ;)

Enjoy!

- Care

Banana Blueberry Bran Muffins

INGREDIENTS:

• 2 cups wheat bran
• 1 cup oat bran
• 1 cup whole wheat flour
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 large eggs
• 2/3 cup whole milk
• 2/3 cup full fat yogurt
• 1/3 cup coconut oil
• 1/3 cup molasses
• 1/3 cup unpasteurized honey*
• 1 tsp. pure vanilla extract
• 2 small bananas
• 1 1/2 cups fresh or frozen blueberries

Store in airtight container up to 3 days or freeze. 

*If making these for babies younger than 12 months, simply substitute the 1/3 cup of honey with a 1/3 cup black strap molasses*

INSTRUCTIONS:

• Heat oven to 375° with rack in middle of oven
• Grease your muffin pans or line with paper liners. (Recipe makes about 18 giant, 24 regular, or a combo of 12 regular & 24 mini). 
• Combine the wheat bran, oat bran, whole-wheat flour, baking soda, baking powder, & salt in a large bowl and set aside
• Combine eggs, milk, yogurt, oil, molasses, honey* & mashed bananas in a small bowl and mix well
• Pour wet ingredients into dry ingredients & mix with a rubber spatula just until combined
• Gently fold in blueberries
• Fill muffin cups generously with batter & bake until a toothpick inserted in the center comes out clean, 17-20 mins for regular size muffins, 12-15 for mini muffins and 20-23 for giant muffins. 
• Remove from oven and cool in pan on wire racks for 10-15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack completely before storing. 
• Store in airtight container up to 3 days or freeze. 

• *If making these for babies younger than 12 months, simply substitute the 1/3 cup of honey with a 1/3 cup black strap molasses*