Whole Grain Orange Waffles

Waffles are a weekend treat at home and we love gathering around for big brunches with everyone. From sweet to savory, the options are endless. We love these whole grain waffles because they’re a healthy alternative as they’re made with whole wheat flour and our favourite Tropicana Pure Premium Orange Juice.

I feel better knowing I’m feeding my family a healthier option with the addition of Tropicana Pure Premium Orange Juice as it includes two servings of fruit per cup and we get the additional vitamin C and potassium in our waffles.


But who are we kidding? I love orange juice and any way that I can incorporate it into my meal, I will. My two-year-old daughter will devour an entire waffle for breakfast and I don’t feel guilty serving them to my kids.


Crowned with our favourite toppings, they’re the perfect cozy weekend brunch meal. To make it even more fun, I like to set up a mini fruit bar station for my kids that includes various berries, sliced oranges, nuts, whipped cream and maple syrup. And of course, we cannot forget the dusting of icing sugar that crowns the top!


I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.


Whole Grain Orange Waffles Recipe

Makes 6 Waffles


1 1/2 Organic Whole Wheat Flour

2 tblsp buttermilk powder

½ tsp kosher salt

¼ tsp ground vanilla bean

¼ tsp ground cinnamon

1 ¼ tsp baking powder

¼ tsp baking soda

3 tblsp raw sugar

¾ cup Tropicana Pure Premium Orange Juice

1 large free range egg

3 tblsp unsalted butter, softened or melted


Fresh berries

Whipped cream

Icing sugar

Maple Syrup


  1. In a high-speed blender mix all the ingredients in the order listed and mix on medium-high for 1 minute or until the ingredients are combined. Set aside.
  2. Preheat your waffle iron
  3. Add enough batter to the hot waffle iron (approximately ¾ cup) and cook until nice and golden.
  4. Transfer to a cooling rack and continue making the rest of the waffles
  5. Transfer one waffle to a plate and top with your desired toppings such as mixed berries, maple syrup and finish with whipped cream and a dusting of icing sugar.


This post is sponsored by Tropicana Canada. I have partnered up with Tropicana Canada to bring you delicious new recipes that will highlight the goodness of cooking and baking with Tropicana Pure Premium® Orange Juice and how I enjoy it in my daily life.

Swirled Blueberry Pavlovas

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Swirled Blueberry Pavlovas

(This post is sponsored by President’s Choice. I used their PC Black Label Blueberry Syrup to make these beautiful Swirled Blueberry Pavlovas.)

This month’s PC Black Box included three delightful products that I had the opportunity to try. From snacks to desserts, there is such a wide array of PC Black Label products that you can serve for any occasion.

PC Black Label Artichoke Halves

These sun-ripened artichokes are grilled and marinated and they’re packed in a delicious infusion of oils, garlic and spices. My husband loves artichokes and these were a delicious addition to pizza.

These sweet and plump Apricots from Turkey did not disappoint, they were eaten within minutes of opening the bag. My 7 year old son devoured them, they’re that good! Great for a cheese platter or just to snack on, these are a real treat to have around the house.

Made from carefully selected sweet blueberries, this artisan syrup is bursting with fresh berries! It’s an amazing rich syrup which makes delicious cocktails, salad dressings and our favourite breakfast or dessert toppings. One of my favourite products from this month’s PC Black Label Box, read on for my take on a holiday favourite, Swirled Blueberry Pavlovas!
I enjoyed all the products but I particularly favored the PC Black Label Blueberry Syrup for this month’s recipe selection. The first thing that popped into my mind was how well this sauce would go with my one of my favourite holiday desserts, pavlovas!
I swirled this luscious PC Black Label Blueberry Syrup into traditional meringues and slow baked them, get the recipe below.
Swirled Meringues with Blueberry Sauce

Swirled Meringues with Blueberry Sauce

Pavlovas are a holiday favourite in our family and I hope they will become yours, too. This recipe is easy to prepare and the meringues can be baked ahead of time, up to 3 days and stored in an airtight container, layered between parchment sheets.


Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at Have a wonderful holiday season!


Swirled Blueberry Pavlovas Recipe


4 large egg whites, room temperature

Pinch of kosher salt

1 cup granulated sugar

1 tblsp cornstarch

1/4 tsp ground Vanilla bean

1/2 cup blueberry sauce

Fork or spoon for swirling

Parchment lined baking sheet

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven


Baking time: 90 minutes

Preheat oven to 255°F

1. In a small bowl, whisk together the sugar and cornstarch ensuring there are no lumps.

2. In a large stand mixer whisk the egg whites on medium for 1 minute until frothy.

3. Add the salt and continue to whisk on highest setting for 2 minutes.

4. With the mixer running on medium high, slowly add the sugar mixture. Once it’s all added, turn the mixture back on high and whisk for 5 minutes until the mixture is glossy and stiff peaks have formed.

5. Spoon out 6-8 mounds on the parchment sheet using 2 spoons to help release the mixture.

6. Spoon 1 tsp of blueberry sauce into each mound and using the tines of the fork, gently swirl the sauce into the meringue.

7. Using the back of a small spoon, make an indent in the centre.

8. Bake at 255°F for 1 hour and 30 minutes.

9. Turn the oven off and leave the meringues inside to cool down, up to 12 hours without opening the oven door.


Baked Meringues

Pavlova Assembly:

1 cup Whipping cream 35%

2 tblsp sugar

Fresh fruit

  1. In a large stand mixer add the whipping cream and sugar and beat until medium peaks form.
  2. Plate each meringue and top with the fresh whipped cream, fresh berries and drizzle with 1 Tbsp PC Black Label Blueberry Sauce over top. Garnish with fresh mint and serve immediately.


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Orange Tea Cakes


(This post is sponsored by Tropicana Canada. I have partnered up with Tropicana Canada to bring you delicious new recipes that will highlight the goodness of cooking and baking with Tropicana Pure Premium® Orange Juice and how I enjoy it in my daily life.)

I am a big advocate of orange juice, always have been. Not only do I love the refreshing taste but I enjoy the immense benefits it brings such as a daily dose of vitamin C. A lot of love into a 250ml glass of 100% Tropicana Pure Premium® Orange Juice. Each glass contains:

  • Two servings of fruit
  • Full day’s supply of Vitamin C
  • As much potassium as a medium banana

I have been buying Tropicana Pure Premium® Orange Juice for myself and my family for as long as I can remember as it is apart of our healthy diet. I never realized all the added benefits I was getting as we primarily drink it because it tastes good – the additional benefits are a bonus!

I love incorporating ingredients that I trust into my cooking and baked goods and this new recipe for Orange Tea Cakes is no exception. It’s delicious, straightforward and requires little fuss or expertise. As these are petit fours, you can be creative with your choice of molds. I have used mini madeleine molds, but you can also use mini savarin ring molds as well as mini muffin tins.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next cookie exchange or holiday brunch, they’re sure to become your new holiday favourite, get the recipe below.

Orange Tea Cakes Recipe

Makes approximately 25 mini cakes

orange tea cakes


1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1/4 tsp ground vanilla bean or extract
zest of 1 small orange
1/3 cup Tropicana Premium Orange Juice
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
Confectioner’s sugar for dusting


Preheat the oven to 350F Line a mini madeleine pan or mini muffin tray with butter. If using silicone bakeware, do not coat with butter, but place silicone moulds over a baking sheet for the oven. Best eaten on the day they’re baked.

  1. In a small bowl, combine the flour, baking power, and salt. Set aside.
  2. In a large stand mixer with the paddle attachment, add the butter and sugar and beat on medium high for 3 minutes until the mixture is light and fluffy.
  3. Add the eggs, one at a time and continue to beat for 5 minutes. You want the batter to be light and fluffy.
  4. Lower the speed on the stand mixer and pour in the vanilla, orange zest and orange juice, mix until combined.
  5. Keeping the mixer on the lowest speed, add the dry ingredients and mix until just combined – do not over mix.
  6. With a small teaspoon or cookie scoop, transfer the batter to your mini cake pan and bake at 350F for 15 min or until slightly golden.
  7. Remove and transfer to a wire rack to cool.
  8. Dust with confectioner’s sugar and serve.

Winter Spiced Shakshouka (Eggs Poached in Tomato Sauce)

Winter Spiced Shakshouka

(This post is sponsored by the FeedFeed and Vitamix).

My favourite weekend brunch includes this Middle Eastern egg dish called Shakshouka. This dish is a feast for the palate with a myriad of spices simmered in a slow cooked tomato sauce with an abundance of chili’s, and topped with farm fresh eggs poached directly in the pan over this magical sauce. It’s adorned with an assortment of fresh herbs and sheep’s feta cheese.


The inspiration for this dish came from a recent dinner I have with the FeedFeed and the Vitamix team here in Toronto a few weeks ago. It was a lovely dinner with the entire meal prepared with Vitamix’s Winter Spice Seasoning. Delicious notes of cinnamon, ginger, cardamom, cloves, peppercorns and dried oranges complemented and highlighted each course. It is such a lovely spice mix that I have incorporated it into my Shakshouka recipe and can’t wait to try it next in Indian spiced chai.


This spice blend was made in my new beautiful A3500 Ascent series Vitamix machine and took less than five minutes to make! This machine is a workhorse and has been an absolute delight to use.

The features for this machine are outstanding, I’ve never had a smoothie so rich and smooth and ready in under 1 minute. My kids love it and with the pre-set program settings it’s so easy for them to use!

I hope you enjoy the recipe and when you make it, please tag me on my social channels with my hashtag, #hautesucre as I would love to see your recreations.


Winter Spiced Shakshouka Recipe

The Shakshouka sauce can be made ahead of time especially if you’re making it for a large crowd and want to prep in advance. It can be warmed up to a gentle boil, ensuring the sauce is bubbling so that the eggs set. You want the whites to be just set while the yolks are still soft and runny. There’s no other way to serve this other than with a nice chunk of bread to scoop up the sauce.


3 Tbsp extra-virgin olive oil
2 chiles or 1jalapeños, finely chopped
1 small onion, chopped
1 tbsp sugar
4 cloves garlic, crushed
1/2 tsp cumin seeds
1 1/2 tsp Winter Spice Seasoning
1 tsp kosher salt
1/2 tsp black pepper
1 tsp. ground cumin
1 1/2 tsp red chili powder (spicy kind)
1 tbsp. paprika
2 cups crushed tomatoes (passata)
2 cups cooked chickpeas, drained
1/4 cup water
4-6 large eggs
2 tbsp cilantro, dill, parsley, chopped

2 Tblsp Sheep’s Feta Cheese
Fresh crusty bread or pita


  • In a deep skillet, heat the olive oil, add onions and sugar and cook about 6 minutes until translucent (do not brown)
  • Add crushed garlic, chopped chillies, and cumin seeds ~ fry 2 minutes.
  • Add the Winter Spice mix and the rest of the ground spices and cook 3 minutes, stirring to incorporate everything.
  • Add the crushed tomatoes, chickpeas and 1/4 cup water (if using passata, do not add additional water). Cover and cook for about 10-15 min.
  • Smooth mixture into base of skillet and gently crack 4-6 eggs on top. Spoon some of the tomato sauce over and around the eggs. Immediately cover and cook approx 4-5 min or until eggs are cooked through to your desired preference (runny or semi solid yolk).
  • With a large spatula, gently remove sauce and eggs onto plates and top with chopped herbs and serve with crusty bread or pita. Enjoy!


Buckwheat & Chocolate Hazelnut Cookies (Gluten-free)

Buckwheat cookies are an amazing alternative for those with gluten intolerance. Made with healthy and hearty wholesome ingredients such as medjool dates, coconut, and my favourite – hazelnuts!

Hazelnuts can be substituted in this recipe, but these go nicely with the buckwheat and chocolate. These are so tasty you won’t miss a thing, my 7 year old loves them and we’ve made them many times.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next cookie exchange or holiday brunch, they’re sure to become your new holiday favourite, get the recipe below.

Buckwheat Chocolate Hazelnut Cookies (gluten free) Recipe


8 Medjool Dates

2/3 cups hazelnuts

2/3 cups maple sugar (or raw turbinado sugar)

Pinch of sea salt

Pinch of ground cinnamon

1 large free range organic egg

2 tblsp almond milk (or other dairy/non dairy liquid)

1 cup Buckwheat flour

1/3 cup coconut manna (dried coconut)

1/4 cup cacao nibs

1/4 tsp baking powder

1/2 tsp ground Vanilla bean

1/2 cup dairy free chocolate chips


1 cup dairy free chocolate Cacao nibs

Fleur de sel


1. In a high speed blender or food processor, pulse the hazelnuts and dates until broken down. You should still see chopped pieces of nuts – you don’t want hazelnut flour.

2. Add the remaining ingredients and pulse until the mixture comes together. Do not over process.

3. Transfer the batter to a small bowl and work it with your hands for a few minutes, ensuring it’s evenly distributed.

4. Refrigerate overnight or for at least 4 hours.

5. Preheat the oven to 350°F.

6. Line a baking sheet with parchment paper.

7. Remove the mixture from the refrigerator and scoop out the mixture into mid size balls.

8. Gently roll and flatten them slightly so that they bake evenly.

9. Bake for 12 minutes. Let them rest for 2 min and transfer to a rack to completely cool.

10. Melt 1 cup of chocolate into a small heatproof bowl and set aside.

11. When the cookies have cooled, dip each half cookie into the bowl of melted chocolate, shaking off the excess and laying it flat onto the parchment sheet to dry. Repeat with remaining chocolate.

12. Sprinkle the tops of the cookies with raw cacao nibs and fleur de sel. Let the chocolate harden until set.


Apple Walnut Cake

Apple Walnut Cake
(This post is sponsored by President’s Choice. I used their PC Black Label “00” Farina Fine Wheat Flour to make this Apple Walnut Cake.)

When I received this month’s box I was delighted to see 2 ingredients that I really love, flour and pizza sauce!

PC Black Label Pizza Sauce is made in Italy with a traditional blend of Italian tomatoes, spices, extra virgin olive oil and onions. It’s perfect for those weeknight meals when you want to make a quick dinner. I used the sauce to make flatbread pizza and it made a delicious base with a burst of amazing flavours.

PC Black Label “00” Farina Fine Wheat Flour is a finely milled wheat flour that is ideal for use in pizzas, pastries and pasta. This wheat flour is soft and silky and easy to work with. Also, I love using this product to make my favourite Focaccia recipe.

I was really tempted to make Pizza for this month’s recipe but decided against it as I was really curious to see how the flour would turn out in pastries. Generally I use all purpose flour for baked goods but after doing some research and testing, I decided to create a recipe with this season’s generous bounty of apples and paired them with this delicate flour into a wonderful cake.

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This cake has a soft crumb with crunchy bites of walnut and sweet apples that just melt in your mouth. The flour is easy to work with and mixes well with the other ingredients. I’m glad I tried it! It looks like I have a new favourite flour to work with in the kitchen. Stay tuned for more recipes.

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As we roll into the fifth month of the #PlayWithYourFood PC Black Label campaign with President’s Choice, I want to share some exciting news! President’s Choice has offered to giveaway 1 PC BLACK LABEL BLACK BOX for you to win on my Instagram account! You can win 2 delicious PC Black Label products in addition to a $50 gift card! How exciting is that? In order to enter the contest, you will need to go to my Instagram page.

The contest will run until November 22nd – 9pm EST at which time a winner will be selected randomly. Good luck! *This contest is open to Canadian residents only.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at

Apple Walnut Cake Recipe


1 1/4 cup sugar
1/2 cup unsalted butter, softened
1/2 tsp ground vanilla bean powder
1 large egg
1 1/4 cups PC Black Label “00” Farina Fine Wheat Flour
1/2 tsp baking powder
1/4 tsp kosher salt
1/4 tsp cinnamon powder
1/2 cup cashew milk* or regular milk
2 apples, thinly sliced and tossed in 1 tblsp lemon juice
1/3 cup walnuts, chopped
1 tblsp sugar, for sprinkling on top

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Preheat oven to @350°F
1. In a large mixing bowl, add the sugar and softened butter and whisk until smooth and fluffy.
2. Add the egg and vanilla and continue to whisk until smooth.
3. In a small bowl whisk the flour, salt, cinnamon powder and baking powder.
4. Alternating with the cashew milk, add half the flour into the large mixing bowl and gently fold to combine. Add the second half of the milk and flour and fold gently with a spatula. Do not overmix.
5. Pour the batter into a parchment lined loaf tin.
6. Arrange the Apple slices from one of the pan to the other end keeping it in a tight row, pushing them down halfway into the batter.
7. Sprinkle with walnuts and 1 Tblsp sugar.
8. Bake at 350°F for approximately 45 minutes.
9. Let the cake completely cool on a wire rack before removing from the pan before placing on a serving dish.
10. Dust with icing sugar, if desired. Serve.

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Chocolate Zucchini Cupcakes


Chocolate Zucchini Cupcakes
(Makes 12)


Wet Ingredients:

1 zucchini, shredded
Pinch of fleur de sel (sea salt)
1 cup sugar
1 large egg
1/2 cup olive oil
1/3 cup plain 2% yogurt

Dry Ingredients:

1 1/3 cup all purpose flour
1 cup cocoa
1/2 tsp cinnamon powder
1/2 tsp ground vanilla bean (or extract)
1 tsp baking powder
Pinch of fleur de sel (sea salt)

1/2 cup Guittard super cookie chips or any other dark chocolate,  chopped


Preheat oven to 350°F, prepare 12 baking cups or cupcake liners

1. In a large bowl, combine all the wet ingredients and whisk well.

2. Slowly incorporate dry ingredients and mix slowly, careful to not create any air bubbles.

3. Add the chocolate chips or chopped chocolate and gently fold into the batter.

4. Measure 1/4 cup of batter into each baking cup for 12.

5. Bake for 25 minutes. Remove and let completely cool.

6. Dust with powdered sugar or top with your favourite buttercream.


Aquafaba Meringue:

1/2 cup of strained chickpea water (from a can)
3/4 cup powdered sugar
Pinch of salt
1/4 tsp cream of tartar
1/4 tsp ground vanilla bean

1. In a stand mixer, whisk the aquafaba, salt and cream of tartar on medium until frothy.

2. Slowly add the powdered sugar and continue mixing on high speed until you reach a meringue consistency, approximately 15 minutes.

3.Add the vanilla and whisk until combined.

4. Pipe or spoon the meringue over the tops of the cooled cupcakes.


Roasted Rhubarb with Nuts + Oats


Roasted Rhubarb with Nuts + Oats


7 stalks of rhubarb, cleaned and chopped
1/2 cup raw sugar
1/8 tsp fleur de del
1/4 tsp ground cinnamon
1/2 tsp ground vanilla bean
1/4 cup water

Topping :

1 granny smith apple, sliced or chopped
1/2 cup oats
1/4 cup Hazelnuts
1/4 cup Pistachios
1/4 cup raw sugar
1/4 cup unsalted cold butter, chopped



Preheat oven to 400°F

Place the rhubarb in an even layer in a baking dish.

In a small bowl combine the sugar, salt, cinnamon and vanilla.

Sprinkle over the rhubarb and add the chopped apple or arrange along the perimeter as I have done in the photo.

Pour the water around the base.

For the top layer, sprinkle the oats evenly and repeat with the nuts.

Sprinkle with the remaining sugar and dot with the chopped butter.

Bake at 400°F for 30 minutes. Let cool slightly before serving.

Also great for breakfast with Greek yogurt or as a topping over your favourite ice cream. Enjoy! 🙂




Apple & Castello® Blue Cheese Fritters


Friends! My recipe for these delicious Apple and Castello Blue Cheese Fritters is apart of the Melt Recipe Blogger Challenge!  Please help me WIN by clicking the link below and please share this link with your friends and family! Thank You!!!


Apple & Castello® Blue Cheese Fritters

1/3 cup 75 mL all-purpose flour
1 tsp 5 mL baking powder
1 large russet potato, peeled and shredded
1 granny smith apple, shredded
1 shallot, finely diced
1 green onion, thinly sliced
2 tbsp 15 mL fresh parsley, chopped
2 tbsp 15 mL fresh dill, chopped
2 egg whites, lightly whipped
1/3 cup 75 g Castello® Blue Cheese, crumbled
1 tsp 5 mL sea salt, or to taste
1 tsp 5 mL fresh cracked black pepper, or to taste
Vegetable oil for frying


In a large bowl combine all the ingredients and gently fold in the Castello® Blue Cheese.

Add 2 inches of vegetable oil to a large skillet. Heat until just smoking, and then reduce to medium low.

Using a tablespoon, scoop the mixture into the hot oil and slightly flatten with the back of a spoon.  Cook until golden and flip the fritters to cook the other side. Work in small batches and do not overcrowd the pan.

Drain on paper towels to soak up excess oil.

Pairs well with a cool dip of Greek yogurt and fresh dill.

Makes approximately 20 fritters.

Please Vote! 🙂


Tips for Hosting a Successful Dinner Party

I recently held a backyard bbq dinner party to celebrate the changing of the seasons in partnership with Cascade Platinum #sparklingclean.


I had the opportunity to put the product to the test and I must say, I’m impressed! Not only did it remove the hard, cooked on food residue, it left all of my dishes sparking clean!

In order to host a successful dinner party, there are a few rules that are important to follow in my repertoire.  I’ve hosted numerous parties, whether they’re fancy affairs or simple gatherings, it all boils down to a few essential steps and making sure you’re always prepared.  I share my views with fellow Chef, Michael Smith who offers a few essential entertaining tips below:

1. Spend Time To Save Time:
Prep as much as you can in advance, from setting the table to prepping food. This allows you      to spend more time with your guests entertaining, instead of being in the kitchen.

2. Make Your Guests Feel Special:
It’s important to go the extra mile in making your guests feel special.  I love to decorate the house with fresh flowers, music, lovely table setting and sparkling dishes.

3. Clean As You Go:
While cooking, load the dishwasher so that you don’t have to do all the clean up after. This saves time and with Cascade Platinum, you don’t need to worry about pre-rinsing.

4. Share The Work:
Lighten the load and enlist the help of your guests if possible, this will help ensure the party runs smoothly between courses.

5. Grand Finale:
End the evening with a bang! Perhaps with a spectacular dessert, sparkling Champagne or a little gift for your guests, making the night memorable.

Here are a few highlights from our delicious backyard bbq dinner party. I’m so happy that my cleanup was made easy with the help of Cascade!

Rhubarb Lemonade:

Marinated Garlic and Rosemary Lamb:

Roasted Potatoes:

Papaya Chicken with Roasted Cashews:

Roasted Vegetables:

Mexican Corn:

Fire Grilled Jumbo Shrimps with Cilantro and Chipotle:

Fresh Feta Salad:

Mint and Cilantro Gremolata:

*This post was sponsored by Cascade. All opinions are my own.