The Best Apple Crisp Recipe

One of my favourite desserts to make in the Fall is apple crisp. I take the kids apple picking every year and apple crisp is always a staple in our home from Thanksgiving until Christmas baking starts (Thanksgiving is the beginning of October, here in Canada).

This recipe is definitely one you will want to add to your Favourites! The juicy sweet filling and crisp oat topping will have you going back for seconds! Don’t forget to add a dollop of your favourite vanilla ice cream.

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Ingredients

Topping

1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup packed brown sugar (light or dark)
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1/3 cup unsalted butter , diced into cubes

Filling

1.5 lbs sliced cortland apples
3 Tbsp unsalted butter, melted
2 Tbsp flour
1 Tbsp lemon juice
1/2 tsp vanilla extract
1/4 cup brown sugar
1 tsp ground cinnamon
1/8 tsp salt

Instructions

  1. Preheat oven to 375ºF and lightly grease an 8×8 baking dish or deep dish pie plate.
  2. In a medium mixing bowl, whisk together all dry topping ingredients.
  3. Add the diced butter and mix together with your fingertips. Place in the fridge until needed.
  4. In a small mixing bowl, whisk together melted butter and flour until well combined.  Add in lemon juice and vanilla extract. Whisk in brown sugar, cinnamon and salt. Mix until well combined.
  5. Pour mixture over sliced apples and toss lightly. Place apples into the baking dish.
  6. Removing topping mixture from the fridge and sprinkle crumble evenly over apple mixture.
  7. Place into oven and bake for 30-35 minutes.
  8. Remove from oven and allow 5 minutes to cool. Serve warm with vanilla ice cream.

Enjoy!

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Chocolate Banana Smoothie Popsicles

It always seems like I have a large amount of overripe bananas that end up in the freezer. I can only make so much banana bread/muffins so I like to use them in smoothies too.

For a treat one day I made the kids chocolate banana smoothies which later turned into smoothie popsicles. You can make smoothie popsicles with pretty much anything you like, but this one was a big hit.

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Ingredients
2 frozen bananas
2 tbsp cocoa powder
2 cups milk

Instructions
1. Add frozen bananas, cocoa powder and milk into blender and blend until smooth and desired consistency is reached. Add more milk if required.

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2. Coat inside  of popsicle containers with chocolate syrup

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3. Pour blended mixture into containers

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4. Freeze for 8+ hours

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Someone couldn’t resist testing them out before I was done taking pictures. 🙂

This recipe is quick and easy and is on repeat throughout the summer in our house!

Enjoy!

Follow me on Instagram @pinkandblueblog

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Summer Salsa

If you are looking for a quick recipe to bring to your next BBQ this summer, I’ve got you covered. This salsa is so easy to make and it tastes delicious! It’s on repeat in my fridge all summer long.

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Ingredients

1 can summer sweet corn, drained and rinsed
1 can black beans, drained and rinsed
1/2 medium red onion, diced
1 red pepper, diced
1 pint cherries tomatoes, diced
1/2 cup chopped cilantro
Juice of half a lemon
Juice of a full lime
1 1/2 tbsp olive oil
3 tbsp balsamic vinegar
3 tbsp red wine vinegar
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

Instructions

1. In a large bowl, combine red onion, red pepper and cherry tomatoes. Sprinkle with salt, pepper and garlic powder. Mix.
2. Add lemon and lime juice and mix.
3. Add black beans and corn, mix together.
4. Add olive oil, balsamic vinegar and red wine vinegar; mix well.
5. Add cilantro and mix well.

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Refrigerate for 4-6 hours before serving (overnight is even better).

Serve with your favourite corn chips (I like the Tostitos Scoops!).

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Enjoy!

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Strawberry Jam

Last week the kids and I went strawberry picking at a local farm and it was HOT. They weren’t feeling the idea of raspberry picking as well so we just doubled the haul of strawberries and walked away with 5lbs of sweet deliciousness.

There was a whole lot of taste testing going on but they were good little pickers.

I had a few things in mind that I wanted to do with the strawberries, the first being: strawberry jam. I try to make jam every year and have been good about sticking to that goal for the most part. Whether it lasts until the next picking season is a different story…I have two little jam lovers in my house. Alright, make it three. Who doesn’t love jam?!

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This recipe is quick and fairly easy and is always my go-to recipe.

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Don’t forget to follow me on Instagram @pinkandblueblog

This recipe yields two 500mL mason jars.

Ingredients

2 1/2 cups diced strawberries
1/4 cup lemon juice
3 tbsp pectin
3 1/2 cups granulated sugar
Mason jars

Instructions

1. Fill a large pot with enough water to cover the tops of your sealed jars. Heat water over high heat until it comes to a boil.
2. Fill another pot with water and bring to a simmer. Place the jars and lids in the simmering water until you are ready to fill them. (This preheats the jars to prevent them from breaking when pouring the hot jam into them. It also prepares the sealing compound for the lids. Do not allow the water to come to a boil, as it will prevent the lids from sealing properly.)

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3. Place the diced strawberries in a medium sized saucepan and turn to medium-high heat. Use a potato masher to mash the strawberries.

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4. Stir in the lemon juice and add the pectin in 1tbsp at a time.

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5. Bring the strawberry mixture to a full rolling boil over high heat. Stir constantly.
6. Slowly add the sugar in, stirring constantly. Return mixture to a boil, and allow mixture to boil for one minute. Continue to stir.

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7. Remove jam from heat and skim the foam off the top.

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8. Remove jars and lids from water. Ladle jam into jars while leaving 1/4 inch of headspace in the jar. (Do not leave any more or less than 1/4 inch or the jars will not seal properly.) Wipe any excess jam from the rim of the jar and screw lid on. Do not over-tighten.

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9. Place the jars of jam into the boiling water for 10 minutes. Carefully remove the jars and set aside to cool. Once the jars have cooled the seal will form and you will hear them pop. Check the jars after 24 hours to make sure the lids do not flex up and down when the centre is pressed.

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Enjoy!

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Summer Quinoa Salad

I am a huge fan of trying out new salads, especially in the summer. I have a few favourites and “go-to’s”, and this one is definitely in the top three. It’s quick, easy, healthy  and tastes even better the next day. It’s anything but a boring salad and your guests will be lined up for seconds.

This recipe is perfect for a picnic, potluck or backyard BBQ.

The recipe yields approximately 8 side salads.

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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

1 cup uncooked quinoa
2 cups water
1 can black beans (rinsed and drained)
1 medium cucumber cut in small pieces
1/2 red bell pepper, chopped
1/2 orange or yellow bell pepper, chopped
1/2 cup finely chopped parsley (and a few extra sprigs for garnish)
3/4 cup red onion, chopped
1/4 cup lemon juice
1/4 cup olive oil
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
2 cloves garlic, pressed
1/2 tsp sea salt

Instructions

  1. Bring water and quinoa to a boil. Cover and let simmer for 15 minutes; remove lid and fluff with a fork, then set aside to cool.7A8B5A9F-EC81-4B44-B478-6E57E62268F7
  2. In a large bowl combine the black beans, cucumber, bell peppers, onion and parsley. Set aside. DB9E48B4-0B2A-4CEA-9869-EDF2C2D9B955572A1F01-299C-4465-B3A0-9940D33F0FBC
  3. In a small bowl add olive oil, red wine vinegar, balsamic vinegar, garlic and salt. Whisk until combined. (You will need to whisk it again before pouring it into the salad.) BF104A00-CAEF-4F53-AA6A-51C836B100BF
  4. Add the quinoa to the other ingredients. Pour dressing into the salad and toss the salad until well combined. Place in the refrigerator and allow 15-20 minutes for the flavours to come together. Garnish with parsley.976B1455-A88D-429B-AD95-317E5E2691C5347DADFE-1897-4148-8768-2E27C5E227B6
  5. This salad will keep in the refrigerator for 4-5 days.C06D31E9-8F55-42D4-BE89-B005C4A2D494

How delicious does this look? Mmmmmm.

Enjoy!

Follow me on Instagram @pinkandblueblog

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Simple Summer Drinks

I love summer for so many reasons. The hot weather, long days of sunlight, being outdoors and bbq’s. I love all of the different types of food specific to summer and the cool beverages that go along with them.

I decided I would share three EASY summer drinks with you that both look and taste like you put in a lot of effort.

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The first one is Sangria. I love me a good Sangria. I have made it a bunch of times but I came across a bottled one from LCBO that is both delicious and affordable. It’s called Boone’s and it’s only $7.95 a bottle!

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Add some ice and fresh fruit to it and serve! You can pour it by the glass or serve it punch style. I added some fresh strawberries, blueberries and an orange wedge.

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Next up is a good ol’ mojito. This one is also one that comes pre-made and it is delicious! The best mojito I have ever had was in Cuba, but this one definitely comes in second. It’s the Bacardi Classic Mojito from LCBO and is $15.95 a bottle.

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All I did was add some ice and fresh mint from my garden! (Don’t skip out on the mint, you can purchase it from the grocery store.)

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Lastly is a blended drink. You can serve this in slushy form or just over ice.

Peach Cocktail

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1 cup 7-Up
1/2 cup ice
Peach Liquid Water Enhancer
1oz Champagne
1oz Rum
Splash of Sangria

Mix peach liquid water enhancer (it’s up to you how much you want to use) with 7-Up. Pour into blender. Add ice, champagne, and rum. Blend. Pour over ice and add a splash of sangria (it looks so pretty for a few short mins as the colours bleed together).

(For more of a Peach Bellini feel, add the peach liquid water enhancer into the 7-Up and freeze for a few hours until it’s in slushy form. Omit the ice, blend with the champagne and rum. Pour into a glass and pour sangria over the mix.)

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Yum!

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Which one are you going to try first?

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Enjoy!

(Don’t forget to follow me on Instagram @pinkandblueblog)

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Asobu Bottles

If there are two things I can’t stand it’s cold coffee and warm water. I NEED to have hot coffee (which is sort of an oxymoron when you have little ones) and I NEED to have cold water. I don’t know why, I have just never been a fan of room temperature water. So when I first heard about the Asobu products and the length of time their bottles kept things both hot and cold I was excited to test them out, and boy did they deliver.

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I have both the Diva Cup Vacuum Beverage Container (in white) and the Le Baton Travel Bottle (in white copper) and they both keep my coffee piping hot. The Le Baton specifically keeps beverages cold up to 24 hours and hot up to 8 hours. I love the sleek and modern design of the Diva Cup (15oz), and the Le Baton Travel Bottle (17oz) not only keeps my coffee hot, it’s so stylish with its matte finish. I wouldn’t toss that specific travel bottle in my purse though because the matte finish is more likely to stain. That’s just the OCD in me talking.

 


Hydration! The double wall stainless steel Oasis Water Bottle comes in six trendy colours, and I have it in the peach. This one is 20oz and it stays cool for up to 24 hours! I forgot it on my desk at work one night and when I came in the next day the water was still cool! I love the design of this bottle and it’s not clunky looking and fits well in my purse; AND it’s dishwasher safe.

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One of my favourite products from Asobu is the Fresh N Go Air Tight Tumbler. This is pure genius. This bottle comes with a built in pump to vacuum insulate smoothies and shakes, to keep them fresh and preserve all the health benefits of your favourite nutritious drinks! It also comes with a straw, mixing ball and recipe book; and it’s available in six colours (I have it in blue). Even my littlest one thought it was “super cool”.

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I am a huge fan of these products and if you head over to my Instagram @pinkandblueblog I am sharing a coupon code to save you 20% off your next purchase.

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