Easy Mushroom, Onion, Spinach & Bacon Tart

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The holiday season is upon us and with gatherings with family and friends taking place over the next month I wanted to create an easy but delicious recipe that you can make for festivities you have planned to host or attend.

This tart is perfect as an appetizer, or as part of a party menu. The frozen puff pastry in the freezer aisle makes this easy, all you need to do is make the topping, bake and serve. It is so delicious with the decadent Gruyere, meaty mushrooms, grilled onions, spinach for some green and of course who doesn’t love a little smoky bacon. This pairs perfectly with a nice glass of wine and a great bunch of friends and family to enjoy it with!


  • 2 sheets of frozen puff pastry, defrosted as per package instructions
  • 6 slices of bacon, cooked and crumbled (reserve 2 tsp of the bacon drippings to cook the mushrooms and onions)
  • 1 package (227g/8 oz) of sliced mushrooms of your choice (I usually choose cremini, but this time my local grocery store has an amazing saute blend of white, cremini and shitake that worked really well)
  • 1 cooking onion, thinly sliced
  • 2 cups grated Gruyere cheese, plus more for grating over finished tarts
  • 2 cups of baby spinach
  • 3 tbsp Dijon mustard (1 1/2 tbsp per tart)
  • Freshly ground black pepper for seasoning mushrooms & onions as you cook



  1. Cook bacon, drain and remove all but 2 teaspoons of the bacon fat.
  2. Cook the mushrooms and onions on medium heat until fully cooked, stirring often. Turn off the heat and stir in the spinach to wilt. Set aside until ready to add to tart.
  3. Preheat oven to 400-425 degrees (temperature will be indicated on your package of puff pastry).
  4. Cut two pieces of parchment paper to a rectangle of approximately 14″ x 15″, or to fit on your largest baking sheet.
  5. Place defrosted puff pastry onto the parchment paper and use a rolling pin to roll out to an 11″ square.
  6. Using a sharp knife, lightly score pastry dough 1″ in from the edges to mark a square. Then, using a fork, pierce dough inside the markings at half-inch intervals.
  7. Move parchment-lined pastry on to your baking sheet and bake for 10-15 minutes or until golden.
  8. Remove pastry from oven, but keep oven on.
  9. Brush the inner square of the puff pastry with an even layer of the Dijon mustard.
  10. Sprinkle 1 cup of gruyere over the mustard.
  11. Sprinkle over bacon, reserving 2 tbsp for final garnish (1 tbsp per tart).
  12. Top each tart with the mushroom, onion and spinach mixture.
  13. Place tarts back into the oven for 6-8 minutes.
  14. Garnish finished tart by grating a little more gruyere on top, then sprinkling with the reserved crumbled bacon.
  15. Cut each tart into 9 equal portions for 18 slices total.

Note: you can also reserve half of the mushroom mixture if you do not need to make 2 tarts, and keep for another tart another day, or use to make an omelette or mix into pasta sauce! 


Kara’s Ultimate Beef Taco Breakfast Buritto

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One of my favourite leftover creations is using my delicious weeknight beef taco filling to make the most AWESOME weekend breakfast burritos! The perfectly spiced taco mixture is simply scrambled up with your eggs. Top with cheese, tomatoes, salsa, guacamole and sour cream and you will be in breakfast burrito heaven!

Recipe makes 2 Burritos.


  • 1 cup of leftover Beef Taco mixture
  • 4 large eggs
  • Toppings of your choice including: freshly diced tomatoes, cheddar cheese, salsa, guacamole and sour cream
  • 2 large whole wheat (or other your choice) tortillas

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  1. In a medium skillet re-heat 1 cup of the taco mixture on medium heat until heated through.
  2. Add in the 4 eggs, and scramble with the meat mixture until the eggs are completely set, then remove from heat.
  3. Divide egg mixture between the two large tortillas.
  4. Top with your favourite toppings – we love adding cheddar, salsa, guacamole, sour cream and fresh diced tomatoes.
  5. Roll your filling into burritos by folding in the sides of the tortilla and then the end closest to you, then rolling the burrito away from you while tucking in the filling.
  6. At this point you can choose to grill the burritos in a panini press to finish, or you can just slice and serve without grilling – it will taste delicious either way!


Banana, Carrot & Cranberry Muffins


Here is a great new recipe to start off your week – you for sure are going to want to bake a batch of these up asap! These flavour-packed healthy muffins are butter and refined sugar free, and are made instead with pure maple syrup and coconut oil. The combination of mashed bananas, sweet carrot, and tart cranberries is really delicious, and topping the muffins with chopped walnuts gives them a great finishing crunch. These muffins make a great quick breakfast, or side for your morning coffee break. The muffins are also great for school lunches or extra curricular activities – just omit the walnuts.


  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup ground flaxseed
  • 1 tsp baking soda
  • 1/2 tsp Kosher (coarse) salt
  • 1/2 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/2 cup finely grated carrot
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 2 large eggs
  • 2 large bananas, mashed
  • 1 cup of frozen cranberries, halved
  • 1/4 cup of chopped walnuts (optional)


  1. Preheat oven to 375 degrees and line a muffin tin with large paper liners.
  2. In a large bowl whisk together flours, ground flaxseed, baking soda, salt, cinnamon, nutmeg and ginger.
  3. Add in the grated carrot to the flour mixture and toss with a fork to distribute evenly.
  4. In another bowl whisk together coconut oil, maple syrup, eggs, and mashed bananas.
  5. Fold wet ingredients into dry fully incorporating.
  6. Fold in cranberries.
  7. Distribute batter evenly among the 12 muffin liners.
  8. Top muffins with chopped walnuts if desired.
  9. Bake for 20 minutes or until a toothpick comes out clean.
  10. Let cool for 5 minutes in pan, then move muffins to a cooling rack.

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Halloween-Mas Cookies

Halloween-mas Cookies

Here is a great cookie recipe originally posted 2 years ago for momstown.ca, that is a great way to use up that mountain of Halloween chocolate while getting ready for the holiday season!

Get a head start on Christmas baking by using up those mini halloween chocolates to make a delicious and festive cookie dough that you can freeze now and bake later. Instead of baking them right away, scoop cookie dough portions onto baking sheets and freeze, so come Christmastime you have delicious cookies ready to pop out of the freezer and bake and serve in minutes!

Link here for the recipe or see below:


  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 tsp hot water
  • 1  1/2 cups all purpose flour
  • 1/4 tsp kosher salt
  • 2 heaping cups of assorted, chopped, halloween chocolates (about 25-30)


1. Prepare a baking sheet (that will fit into your freezer) with parchment paper. Set aside.
2. In an electric mixer cream butter with the sugars. Add egg and vanilla and combine.
3. Combine baking soda with hot water, and add to mixer.
4. Add flour and salt and stir until incorporated.
5. Pour in the chopped chocolates and combine dough well.
6. Using a small or medium cookie scoop (or tablespoon, or 2 spoons), scoop out equal portions of dough onto the parchment lined baking sheet.
7. Instead of baking, then place cookie sheet into the freezer and freeze the individual cookies, which will then be ready to bake anytime!
8. Once frozen transfer ready-to-bake cookies to a freezer bag and keep in the freezer until you need cookies.
9. To bake – pre-heat oven to 350 degrees, place cookies on a parchment lined baking sheet and bake cookies from frozen for 12 minutes or until golden around the edges.

Note: Using a medium (1 1/2 TBSP) cookie scoop will yield about 32 cookies. Double, triple recipe as needed.

Ghoulish Finger and Toe Cookies

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Halloween is nearly here, and I really wanted to make something spooky and creepy for my little monsters! These Ghoulish Finger and Toe Cookies are fun, colourful and delicious! They are easy to make, and great for the kids to get involved with and create their own monstrous fingers and toes for your Halloween celebrations.


  • 2 cups of all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter (at room temperature)
  • 1 cup of granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Sliced natural almonds for finger and toe nails
  • Purple, Orange and Green gel food colouring



  1. In a medium bowl, combine flour, baking powder and salt with a whisk. Set aside.
  2. In the bowl of a stand-mixer fitted with the paddle attachment, beat butter and sugar until light and creamy.
  3. Add egg and vanilla extract to butter and sugar mixture and combine until smooth and incorporated.
  4. Add the flour mixture to the batter, and beat on low until incorporated.
  5. Remove dough from mixer and divide equally among 4 bowls.
  6. Keep one bowl of dough uncoloured.
  7. To the other 3 bowls add a small amount of gel food colouring (a scant 1/8 tsp) – orange to one bowl, green to another, and purple to the last. Mix until colour is incorporated.
  8. Form uncoloured dough into traditional “witches fingers” (I used my own finger as a guide – making the fingers 3-4 inches long and 1/2 inch wide). Add a nice pointy nail shaped piece of sliced almond as the finger nail, and then use a knife to form knuckles and wrinkles.
  9. Use the purple dough to also form fingers.
  10. Using the orange and green dough form toes – so shorter and wider (approximately 2 /12 inches long and 1 inch wide). Add a nice gnarly toe nail shaped piece of sliced almond and the toe nail, and then use a knife to form toe knuckles and wrinkles.
  11. Arrange about 12 fingers/toes on your baking sheet and place into the fridge while you preheat the oven to 325 degrees. I find that keeping them cool, helps them keep their shape when they bake.
  12. Once oven is preheated to 325, move your baking sheet from fridge to oven and bake for 10-12 minutes. Keep an eye on it, every oven is different. I use my convect bake option on my oven and it works wonderfully!
  13. Remove cookies from oven and let cool completely on a cooling rack.
  14. Serve to your own little ghouls and goblins and have a great Halloween!

Recipe makes 21 fingers and 23 toes.


Family Game night with Hasbro Pie Face! and Gay Lea


We’ve all seen it before on TV, whether its game shows, funniest videos, or baseball players celebrating the player with the winning run. The infamous “whipped cream in the face” gag. Well now you can play it at home with Hasbro’s Pie Face game and Gay Lea whipped cream!


We decided to play this fun new game on Thanksgiving with the whole family, and yes that included my 89 year old grandmother . . . such a good sport!

Baba Pie Face

Well I don’t think we have laughed as hard as we did in years. The anticipation of who was going to get “pied” was just too fun, and when it happened we were on the floor.

Katie & Emily

Of course the perfect accompaniment to the game is delicious Gay Lea Whipped Cream. Gay Lea Regular Real Whipped Cream and Light Whipped Cream are made with real cream, nut-free and certified Kosher. They are delicious addition to just about anything! The Light Whipped Cream is also made with 50% less fat than the regular. Gay Lea Coconut Whipped Cream is made from pure coconut cream, and is lactose, dairy, gluten, and cholesterol free – check out my delicious recipe from February!


So after reading about how great the new Pie Face Game is how about a chance to win a super fun Hasbro Prize Pack? By entering you have a chance to win a prize pack that includes 4 great Hasbro games: Pie Face, Monopoly Core Game, Game of Life Jr. and Scrabble Jr.! The giveaway closes by October 30th, 2015 and winner information will be provided the week of November 2nd, 2015.

The reader giveaway has the following rules:

  • Readers may enter across many blogs, they may only win from one participating blog
  • Entrants must be a resident of Canada, excluding Quebec
  • The winner can expect their prize in approximately 4-6 weeks

To enter the giveaway email karasfavouriterecipes@gmail.com telling me why you would love to win the Hasbro Prize Pack. The winner will be chosen by random draw.



Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Roasted Fall Vegetable Quinoa

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One of my Fall favourites is roasted vegetables. I love collecting an assortment of farm fresh Fall veggies and roasting them up in the the oven with some olive oil, salt and pepper. It is like veggie candy to me! The vegetables get caramelized and sweet, and when tossed with quinoa it makes a perfect side dish or weekday lunch – and its gluten free! This tastes amazing  warm, room temperature or cold, making it versatile and one of those grab and go options that you can make on the weekend and then have ready for weekday meals. I used a combination of onion, carrots, sweet potato, turnips, zucchini and red pepper, but you can use and Fall vegetable combo that you like – you will just need about 12 cups diced. I then dressed the warm quinoa with my favourite dressing – a simple combination of olive oil, lemon juice and sriracha which gives us a subtle little kick. It is absolutely delicious!

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  • 1 large yellow onion, diced
  • 3 large carrots, diced
  • 1 large sweet potato, diced
  • 3 turnips (or parsnips), diced
  • 1 large zucchini, diced
  • 1 large red pepper, diced
  • 4 tablespoons Extra Virgin Olive Oil (divided) – 2 tbsp for roasting veggies, and 2 tbsp for dressing
  • Kosher (Coarse) salt and Freshly Ground Black Pepper
  • 2 cups of no salt added chicken or vegetable broth (or water)
  • 1 cup quinoa
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tsp sriracha

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  1. Heat oven to 425 degrees and position 2 racks in the middle section of the oven. If you have the convect roast option on your oven, I highly recommend using that setting.
  2. Divide your veggies (which should yield approximately 12 cups) between two parchment lined baking sheets (approx 6 cups of veggies per sheet).
  3. Roast in the oven for 35-40 minutes, rotating pans and tossing veggies every 10-15 minutes.
  4. While vegetable are roasting prepare the quinoa by bringing broth (or water) up to a boil. Add the quinoa, bring back to a boil, then turn down the heat to low and simmer for 15 minutes. After 15 minutes remove from heat and let stand for 5 minutes, then fluff with a fork.
  5. Once vegetables are browned and fully cooked remove from oven and let cool slightly.
  6. Prepare dressing for quinoa by whisking together 2 tbsp olive oil with lemon juice and sriracha. Pour over warm quinoa in the pot and stir to combine.
  7. Toss veggies with quinoa and serve warm or at room temperature.