A love for creating recipes, cooking, and sharing tasty food
Hey there! My name is Rose, and I have a passion for cooking and have taken Julia Child’s quote to heart! She is my cooking inspiration and one of my favourite people. I’ve learned that when I make mistakes or
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I found some beautiful poblano peppers at the store and wanted to make something with them. They were either going to go on some nachos, steaks if I could find some cheap enough, or a Poblano Chili Macaroni Skillet. The
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So I know this is something that sounds very common and is easy to do. But I’ve found that the perfect soft-boiled egg can sometimes be tricky. Do you boil the water first? With the egg? How long? All the
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Dry roasts like an inside roast or a striploin roast are great, but sometimes one craves a traditional old-school pot roast. I used a modified rub from my striploin roast recipe and cooked the pot roast in my slow cooker.
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I first had Keema Samosas about 30 years ago, though I didn’t know what they were called at the time. Just that they were delicious! Keema samosas are typically filled with ground beef and spices, wrapped in a crunchy spring
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The base of this peanut brittle recipe is from Anna Olson’s site and was tweaked in 2025. I’ve added pretzels and modified some of the ingredient quantities, finishing with a sprinkle of salt flakes. Pretzel Peanut Brittle offers a sweet
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Shortbread is one of the Hubby’s favourite Christmas cookies. (Along with my rumballs, of course.) You may be surprised by the amount of corn starch in the recipe. It’s not a mistake; it really uses a cup. What it does
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I came across recipes for stamp cookies on Your Baking Bestie site. Total game changer for your stamped cookies! So far, I’ve tried the chocolate stamp cookies and the peanut butter stamp cookies recipes. Both were wonderful doughs to work
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I wanted a sweet treat the other day and found this recipe for walnut brownies on Chenee Today’s site. I like that brownies have limited ingredients and in a smaller pan. The only change I made to her recipe was
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I made some stuffed salmon the other day and realized I hadn’t posted my tartar sauce recipe. Usually, it’s thrown together quickly, and I don’t give it much thought. But thought I should post it so the next time I
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I had a recipe for chewy chocolate chip cookies pop up from A Sassy Spoon. I love a good chewy cookie, and these were still perfectly chewy a couple of days later. I used some shaved/chopped chocolate from a Bernard Callabeau
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