Posts tagged with breakfast


Blomidon Inn Bread

breadJanuary sometime feels like a heavy blanket spread over over a cranky kid at bedtime. It’s often opposed with some kicking and screaming, but know we need it to straighten out and freshen up. Embrace January, people. It’s a good thing.

Resolution for this kid? Well, they’re few. When it comes to food – getting really in to quality over quantity, learning more about the story behind the meals that grace my plate, and getting back to the basics.

bread ingredients


What’s more basic than baking bread? Well – nothing, and lots at the same time. It’s something that we’ve been doing for thousands of years – but any rookie will inform you that crafting the perfect loaf’s no joke. That said, all you need to get your started is some patience and some good tunes to fuel you through the day as you waft in and out of the kitchen, to check, knead, check, knead, bake, and enjoy. I used some of the region’s best local products, Speerville organic oats and Crosby’s molasses from New Brunswick and the gorgeous Hutchinson’s maple syrup from the Annapolis Valley here in Nova Scotia. I didn’t have quite enough molasses, so topped it up with maple, so glad I did. Added an extra little dimension of sweetness.


Butter this bread up. Adorn it with molasses. Sharp cheddar too? Hells yes. Nothing will warm your heart and belly like a slice of this on a snowy January day.

The recipe hails from my most recent cookbook infatuation, ‘Best Recipes of the Maritime Provinces’ by Elizabeth Baird. It was contributed to this amazing recipe compilation by the Blomidon Inn in Wolfville, Nova Scotia. It was so good coming out of my oven for the first time, I can’t imagine how fantastic it must be after (presumably) years and years of production there.

Blomidon Inn Bread

Best Recipes of the Maritime Provinces – Elizabeth Baird

1 cup large-flake rolled oats (I used Speerville NewFound oats from NB)

1/2 cup cornmeal

1.25 cups molasses (I used about 3/4 c molasses and 1/2 c maple syrup)

1/2 tsp salt

2 cups hot water

1/4 cup butter

1 cup warm water

3 tbsp active dry yeast

1/2 tbsp sugar

7 cups all-purpose flour

In one bowl, stir together first 6 ingredients and let cool to lukewarm. In a separate bowl, stir together the warm water, yeast, and sugar. Wait a moment until the yeast gets foamy and stir it around to make sure it is well distributed.

In a stand mixer, combine oat mixture and yeast mixture and mix at lowest speed until blended. Remove the bowl from the mixer and stir in one cup of flour at a time. You want the dough to be firm, but not dry or sticky.
Turn the dough on to a work surface and knead it for about 5 minutes, until the dough is stretchy and elastic.
Divide the dough in half and shape it into loaves. Place it into two well-greased/parchment lined loaf pans. Cover the loaves and let them rise in a warm spot until the dough is about 1 inch over the top of the loaf pan, about 60-75 minutes. Pre-heat the oven to 350F, pop them in for between 25-30 minutes. Mine took a solid 30. To test for doneness, tap on the loaves, when they sound hollow inside, they’re done!
Remove from pans and cool on a rack. Enjoy warm, toasted, for sandwiches, or freeze a loaf for later! It is super hearty and will hold up no problem.



While recovering from the smorgasbord of indulgence that is the holidays, you’d think the last thing I’d want to do was some ‘just ‘cuz’ baking. But I woke up on a Sunday wanting to put some gorgeous Nova Scotian cranberries to good use. My guy is pretty picky about the fruit he eats, really not being tolerant of anything but berries. Knowing this, and just wanting to get my rocks off in the kitchen, I decided to throw all brown flour/low fat substitutes to the wind and just whip up a batch of big, fluffy, moist muffins that would be sure to wow him, and be a perfect accompaniment to a cuppa on chilly weekend mornings!
The original recipe had a yield of 18 but I made mine jumbo-sized and got a dozen. They hardly lasted the day! The streusel really puts them over the top, and just like a muffin from your favourite neighbourhood cafe, these are going to slap a big smile on your face. This recipe was slightly altered from another Atlantic Canadian recipe site, Rock Recipes!

Cranberry Streusel Muffins


  • 2.5 cups flour
  • 3 tsp baking powder
  • 2 eggs
  • 1.25 cups sugar
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 1/4 cup melted butter
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 2 tbsp lemon juice
  • 2 cups cranberries - fresh or frozen
  • For Streusel
  • 1 tsp baking powder
  • 3/4 cup oats
  • 1 cup flour
  • 1/2 cup brown sugar
  • 3/4 cup cold butter, cubed

Preheat oven to 350F and line a muffin tin.

In a medium sized bowl, mix baking powder and flour together. In another bowl, add lemon juice to milk. Set both bowls aside.

In the bowl of a stand mixer, whisk eggs, sugar and extracts until soft peaks form. Slowly add butter and vegetable oil in a drizzle to egg and sugar mixture while continuing to whisk.

Now add milk/lemon juice mixture to the rest of the wet ingredients, continuing to whisk in stand mixer at a reduced speed.

Once all wet ingredients are incorporated, fold in dry mixture until just mixed. Do no\\\'t overmix - some lumps are totally okay!

Finally, fold in the cranberries.

Now to make the streusel.

Mix baking powder, oats, flour and brown sugar. Mix cold butter in with your fingertips and smush it around until it becomes a crumbly, buttery mixture.

Once streudel is all set, scoop muffin batter in to liner cups and top each one with a generous and likely messy dose of streusel. Bake for 17-20 minutes, or until a wooden test stick/skewer comes out clean.


Perfect Pumpkin Loaf












I’m currently basking in the midst of a mega-long weekend, and it is pretty rad, not going to lie. The only thing I had on for the whole four days is work at the Halifax Seaport Farmer’s Market, at our Made with Local table, which is a long, but super fun day. Business is going really well, it’s so great that we have customers who come every single week and buy our bars, without fail. I love you guys! One of my fave ‘regulars’? A hungry little 10 month old named Zoe who’s so cute it’s just painful. Gotta love a kid with a great appetite!

Made with Local bars have a staple 4 flavours, each one showcasing different Maritime ingredients like blueberries, cranberries and apples. For a special event in October, we experimented with a pumpkin-based bar, called ‘Totally Autumn!’. It was a huge hit, and for good reason! It had local pumpkin (which we roasted and pureed ourselves), creamy white chocolate, and toasted pecans. They sold like crazy and was a great chance for us to do some recipe experimentation, we’re looking ahead to some fun holiday flavours already…think gingerbread. Yeah buddy.

So we had some beautiful, local pumpkin puree left over. It sat in my fridge for over a week just taunting me. Soup? Casserole? Cupcakes? I couldn’t decide and was really just avoiding it, until I was gifted a freaking GORGEOUS cookbook. Check it out! So many gem recipes from local chefs and foodies!














This pumpkin bread recipe is one of the many gems. It’s absolutely perfect. Super moist with a tight crumb and a nice little crust along the top.

I doubled the recipe and because I didn’t have any eggs, I added some extra pumpkin and subbed in a chia egg (well, two, since I doubled it). A chia egg is just a tablespoon of chia seeds mixed with 3 tbsp warm water. You let it sit for a few minutes and it becomes a gelatinous goo (sounds good, right?) that acts much like an egg in the recipe, binding all the other yummy stuff together. I was really relieved that it turned out so well despite the substitution! I added dried cranberries instead of the raisins the original recipe called for, they’re a nice little tart burst. Chocolate would be the best though, because let’s be real, when does it not make things exponentially better?

Perfect Pumpkin Loaf

Elizabeth Baird – Best Recipes of the Maritime Provinces

One loaf

1.5 cups all purpose flower

1 cup white sugar

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

.5 tsp salt

2 large eggs (or chia/flax egg)

1/2 cup vegetable oil

1.25 cup pumpkin puree

1/2 cup dried fruit or chopped chocolate

Pre-heat oven to 350, and line a 9×5 loaf pan with parchment. Whisk together dry ingredients. In a separate bowl, whisk eggs and oil, then add pumpkin and your mix-in of choice. Pour wet mixture over dry, and stir until combined.  Pour into lined loaf pan and bake for 50-60 minutes. I covered mine with tin foil about 25 minutes in because it was browning a little faster than I liked. I had mine in for 50 minutes in total, until a toothpick came out clean. It was perfect!




Today’s the first day in a long time where the temps didn’t soar into the 30s! I am NOT complaining, but needless to say, my oven’s been getting full-on neglected. I’ve been eating a lot of ice cream and cold brew coffee lately, and that’s about it.

This morning there was a gloriously cool breeze perusing through my place, and the urge to bake was carried with it. I put the shout out to my Mister, wondering what he’d like me to bake if I were to bake. Cinnamon rolls, requested with vigour.

I poked around some of my fave blogs, and decided to give the recipe on In Jennie’s Kitchen a shot. Jennie’s blog is beautifully written and photographed, her foods simple and real. She’s fantastic.

These took about 30 minutes from brainstorm to cooling rack. Not too shabby.


3/4 cup packed (136 grams) dark brown sugar

1/2 cup (102 grams) granulated sugar
1 tablespoon (12 grams) cinnamon
1/2 teaspoon (4 grams) coarse sea salt
2 tablespoons (1 ounce) butter, melted
2 1/2 cups (12.5 ounces) flour, plus more for rolling out dough
1/4 cup (1.5 ounces) granulated sugar
1 1/2 teaspoons (8 grams) baking powder
1/2 teaspoon 4 grams) baking soda
1/2 teaspoon (4 grams) coarse sea salt
1 cup (225 ml) buttermilk
7 tablespoons (3.5 ounces) butter, melted
2 ounces cream cheese, softened
3 tablespoons buttermilk
2/3 cup (79 grams) Confectioner’s sugar

Preheat oven to 425ºF.  Combine filling ingredients in a small bowl and stir with a fork until blended; set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In a separate small bowl, whisk together the buttermilk and 4 tablespoons of the melted butter. Pour over the dry ingredients, and stir together with a wooden spoon until it forms dough. Knead it a couple of times, adding a little more flour if need be, to get it to come together. Divide into to halves.

On a lightly floured surface, roll each piece of dough into a 12-inch by 8-inch rectangle. Sprinkle the cinnamon-sugar filling over each flattened piece of dough, leaving a 1/4-inch border.  Roll each filled dough into a log starting from the longest (12-inch) side nearest you, pinch ends closed.  Cut each roll into 8, for a total of 16.

Coat a glass baking dish (11×8 is best but I used 9×9 square) with 1 tablespoon of the melted butter. Arrange cut rolls in the pan, and press down with your hand to flatten slightly.  Brush tops with the remaining melted butter.  Bake for 18-20 minutes, or until golden brown and filling is bubbling from the top. Let cool in the pan on a wire rack for five minutes.

Meanwhile, to make the icing, use a fork to mash the cream cheese and confectioners’ sugar together into a paste. Whisk in the buttermilk until it forms a smooth icing.  Drizzle over cinnamon rolls and serve warm!