Anytime Fruit Crumble


I love a good fruit crumble . . . warm delicious fruit topped with a crispy crunchy topping, and Gay Lea’s Cinnamon & Brown Sugar Spreadables is a perfect match for this classic comfort dessert. My twist on this recipe, is individual make-anytime crumbles that use pantry items, your choice of fruit and of course Gay Lea’s Cinnamon & Brown Sugar Spreadables.

The delicious consistency and flavour of Gay Lea’s Cinnamon & Brown Sugar Spreadables adds creaminess, sweetness and spice to this recipe, making this fruit crisp absolutely scrumptious. Putting it together is so easy, you can even make it on a week night, or get the kids involved to help. What a great way to start teaching them how to bake!


Cinnamon & Brown Sugar Spreadables combines creamery butter with unsaturated canola oil to make it spreadable on any food, right from the fridge. It is a source of Omega 3, with no added preservatives and contains real cinnamon and brown sugar. It is absolutely delicious on toast, as well as a great on pancakes, waffles or french toast. I will definitely be trying it in some of my breakfast recipes soon!

The ease of this fruit crumble recipe is that you can use any mix of fruit (fresh or frozen) that you have in the fridge or freezer, and you can also customize for the season. I looked in my freezer and had a stock of frozen raspberries, strawberries, mangoes and blueberries. The Cinnamon & Brown Sugar Spreadables is added to the fruit mixture to add flavour and thicken the sauce, as well as to the crumble to make a delicious topping. I loved how easy this is to prepare, yet it is a beautiful individually presented dessert perfect for everyday or a special occasion.




  1. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil.
  2. Prepare the crumble by combining the flour, oats, sugar and Gay Lea’s Cinnamon & Brown Sugar Spreadables. Use your hands or two knives to combine until the mixture is coarse crumbs. Place in fridge until ready to use.
  3. In a large bowl combine the fruit with the sugar and flour.
  4. Fill four 7 oz ramekins halfway with the fruit mixture then add 1/2 tbsp of Gay Lea’s Cinnamon & Brown Sugar Spreadables in small pieces.
  5. Fill the ramekins with the remaining fruit, and then add another 1/2 tbsp of Gay Lea’s Cinnamon & Brown Sugar Spreadables in small pieces.
  6. Top each ramekin with crumble mixture.
  7. Bake for 30-45 minutes until bubbling through the crumble. Note that fresh fruit may cook faster than frozen fruit. My frozen fruit mixture cooked in 45 minutes.
  8. Remove from oven and let cool slightly. Serve as is, or top with ice cream or some Gay Lea Whipped Cream!


Reader Giveaways!

To celebrate all of the delicious ways you can infuse Gay Lea’s Cinnamon & Brown Sugar Spreadables into fun recipes, we’re giving away an amazing brunch kit consisting of one Cuisinart Professional Rotary Waffle Maker, one Cuisinart Conical Burr Coffee Grinder and one Staub En France Cast Iron 10” Frypan! The total approximate value is $340! The grand prize giveaway will be open until April 30, 2015.

We’ll also be giving away 1 year of free Gay Lea product (12 coupons for free Gay Lea product) to one reader from Kara’s Favourite Recipes! The giveaway will be open until April 30, 2015.

Enter the Giveaway by opening the link here: a Rafflecopter giveaway

Both of these reader giveaways have the following rules:

  • Readers may enter across all Gay Lea Ambassador blogs, but they may only win on a single blog.
  • Entrants must be a resident of Canada, however those in Quebec are unfortunately unable to enter the giveaway.
  • Winner(s) can expect their prize in approximately 4-6 weeks


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

momstown’s Asparagus Gruyere Tart


It’s a momstown #FoodFriday, and today I have an amazing asparagus tart with gruyere cheese, made even better by adding some bacon and a thin layer of dijon & mayonnaise to give it an extra punch of flavour. An easy yet elegant tart that works for breakfast, lunch or dinner! It is absolutely scrumptious topped with an egg cooked sunny side up, but would also be a lovely accompaniment to soup and salad.

Link below to this mouth watering recipe now posted on!


3 Simple Fish Recipes Featuring High Liner Simply Fish!


I am always looking for ways to introduce more high quality fresh fish into our weekly meal plan to nourish my family and create a balanced diet. My husband is probably the biggest fish lover in the house and he certainly would love if I cooked it more! Well nothing could have made this easier than High Liner’s new Simply Fish line. I have to admit I was impressed and a bit obsessed because we ate three different fish dishes three days in a row! And guess what, we loved them all and quite honestly I am now craving more fish!

High Liner Simply Fish is now available in the Fresh Seafood Department of your local grocery store (Real Canadian Superstore, No Frills, Food Basics – 50 stores in Ontario, Sobeys Quebec, Sobeys West, Metro Quebec, IGA Quebec, Safeway, Freshco, Foodland). It is packaged in a convenient tray with a patented absorbent pad designed to keep the fish fresh until you are ready to use, and you can even marinade and season the fish right in the tray. It truly is a high quality product, made from High Liner‘s finest cuts of fish giving you premium responsibly sourced fish – something that is very important to me when choosing fish at the supermarket.


High Liner Simply Fish, which is available in 6 varieties (Salmon, Cod, Tilapia, Trout, Haddock and Sole), has great health benefits including being rich in protein, containing healthy fats that can help reduce inflammation and having heart healthy omega-3’s.With two busy and growing daughters, an active husband and wanting to keep myself healthy, these benefits are very important to me and are a main reason I choose to serve fish weekly.


When I set out to the grocery store (I found High Liner Simply Fish easily at my local Food Basics), I found the salmon, cod and tilapia, and of course I wanted to try all three! I also wanted to demonstrate that you can make delicious fish recipes easily and quickly. So easy you will choose to eat fish 2-3 times a week instead of your usual weekly “Fish on Friday” routine (which is what I do). The results were three new and delicious fish recipes that I have added to my repertoire, and which I hope you add to yours. They are easy, use staple ingredients from your pantry or fridge, and best is that they are quick and on the table in 20-30 minutes (including the prep time!). That is one great advantage to fresh fish – it cooks quickly making dinner ready in a flash on fish night! High Liner Simply Fish delivers the quality I would expect from a fish counter, but in easy to buy packages that delivered on freshness and results making me confident in making it a product I will choose for my family.

I hope you enjoy these three lip smacking fish recipes. We loved every single one and they will be made again and again in my house!

Crispy Marmalade Salmon

This recipe was inspired by what was in my fridge! I thought hmm marmalade – yummy citrus and salmon is a match. Then I wanted some crunch, so some easy homemade breadcrumbs did the trick. Lovely served with broccoli and some garlic bread for a complete meal. Recipe serves 4.



  • 2 x 284 g package of High Liner Simply Fish Atlantic Salmon (4 fillets)
  • 4 tbsp marmalade
  • 4 pieces of white or whole wheat bread, toasted lightly, and ground in a food processor into chunky crumbs.
  • 2 tablespoons unsalted butter, melted



  1. Preheat oven to 425 degrees and line a baking sheet with non-stick aluminum foil.
  2. Place salmon fillets skin side down onto the baking sheet.
  3. Top each fillet with 1 tablespoon of marmalade and coat evenly.
  4. Toss breadcrumbs with melted butter and press homemade breadcrumb mixture onto marmalade coated fish.
  5. Bake for 10-12 minutes until salmon is cooked through and breadcrumbs are golden.
  6. Serve with your favourite veggies.

Broiled Cod with Lemon, Chive & Garlic Butter

In brainstorming fish recipes I looked to the menus of my favourite restaurants on Cape Cod where we vacation in the summer. One staple is broiled cod, and my re-creation (down to the individual gratin dish) whisked me back to the Cape with the smells of fresh fish bubbling hot in a delicious lemon, chive and garlic butter sauce. Recipe serves 4.



  • 2 x 284 g package of High Liner Simply Fish Atlantic Cod (4 fillets)
  • 4 tbsp unsalted butter, at room temperature
  • Zest of 1 medium lemon (approx 1/2 – 1 tsp)
  • 6 tsp lemon juice
  • 1 tsp minced garlic
  • 2 tbsp finely chopped chives
  • Kosher (coarse) salt for seasoning fish + pinch in butter
  • Freshly ground black pepper for seasoning fish


  1. Preheat broiler on high setting and line a baking pan with aluminum foil
  2. Prepare butter by combining butter, lemon zest, chives, garlic and a pinch of salt in a bowl
  3. In the package, season each side of the cod with a sprinkle of salt and a few grinds of pepper
  4. Place each fillet into an individual gratin dish, if you do not have there use a baking dish that will hold all 4 fillets.
  5. Pour 1 1/2 tsp of lemon juice over each fillet.
  6. Place 1 tbsp of seasoned butter on each fillet and spread evenly.
  7. Place the gratin dishes on the baking pan and broil for 10 minutes.
  8. Remove fish from oven and let sit for 5 minutes as it will be very hot after broiling.
  9. Serve fish with vegetables and some bread to soak up all the buttery goodness!

Easy Tilapia Fish Tacos

Taco night is a weekly go-to in our house. So how about subbing the meat with some fish? These were a hit, and who doesn’t love make your own taco night? The spice rubbed tilapia cooks in 6 minutes, and everyone can top their taco with their fave toppings that you have stocked in the fridge. Easy, fast and kid-approved! Recipe serves 4.



  • 227 g package of High Liner Simply Fish Tilapia (2 fillets)
  • Tilapia spice rub: 1/4 cumin, 1/4 tsp chili powder, 1/8 tsp garlic powder, 1/8 tsp paprika, 1/8 tsp Kosher (coarse) salt, 1/8 tsp freshly ground black pepper, pinch ground cayenne
  • 1 lime, cut into wedges for seasoning fish + serving with tacos
  • 1 tsp canola oil
  • 1 package of small flour or corn tortillas
  • Toppings: sour cream, finely shredded lettuce, guacamole, salsa



  1. In a small bowl prepare the spice rub of cumin, chili powder, garlic powder, paprika, salt, pepper and cayenne.
  2. Remove tilapia to a plate or season directly in the convenient packaging.
  3. Season each piece of tilapia by squeezing juice from a wedge of lime over each fillet.
  4. Sprinkle and then rub a 1/4 tsp of the spice mixture onto each side of the tilapia.
  5. Preheat a large skillet on medium-high heat with the 1 tsp of oil.
  6. Once skillet is heated fry the tilapia for 3 minutes per side.
  7. Remove the cooked fillets onto a serving place and flake into chunks with a fork.
  8. Serve with your favourite taco toppings – ours are lettuce, sour cream, guacamole, salsa and a wedge of lime.
  9. This recipe will serve 2 adults and 2 children, double all quantities if serving to more people.

Disclosure: I am part of the High Liner Simply Fish Blogger 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.

Easter Fluff Bars


A yummy graham cracker crumb base topped with white chocolate and oodles of pastel marshmallows makes a perfectly sweet Easter treat! This recipe makes a full 9 x 13 baking pan, but you can halve the recipe for an 8 x 8 pan if desired. If you are looking for another marshmallowy idea then you must try my very popular No-Bake Peanut Butter Marshmallow Squares!


  • 1 cup all purpose flour
  • 1 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/2 tsp Kosher (coarse) salt
  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/3 cup white chocolate chips
  • 4 cups coloured mini marshmallows (I used Kraft Jet Puffed Fruit Flavoured Minis)



  1. Preheat oven to 350 degrees and line your baking pan with parchment paper.
  2. In a large bowl, whisk together the flour, graham crumbs, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy.
  4. Add the eggs and vanilla and beat until combined.
  5. Add in the flour mixture and combine until well incorporated.
  6. Spread the dough evenly over the parchment in the pan.
  7. Bake for 15 minutes until golden and then remove from oven . . . but don’t turn the oven off – you will need it for one last step!
  8. Immediately sprinkle the white chocolate chips over the freshly baked base. Let stand for 1-2 minutes until heated and softened, and then spread evenly over the entire base with a offset spatula.
  9. Sprinkle the marshmallows over the melted white chocolate chips then place pan back into the oven for 1 minute until the marshmallows puff.
  10. Remove pan from oven, and turn the oven off.
  11. Let cool completely then cut into equal squares.


Breezy Springtime Salmon Packets


It’s a #FoodFriday and today’s recipe is a simple yet delicious salmon in parchment. This effortless fish recipe is fast, fresh and flavourful, like little baked packets of spring. You might even get your kids to eat their vegetables!

Hop on over to and check out the fabulous (and I think quite chic!) recipe:

10 Easy & Delicious Spring Pasta Recipes

10 Spring Pastas

Ready to lighten up with some delicious veggie packed pasta recipes? Well then you must try some of my 10 fantastic and easy Spring pasta recipes!

Farfalle Primavera

Giada’s Lemon Spaghetti with Arugula

Cheese Tortellini with Asparagus and Sundried Tomatoes

Farfalle with Broccoli

Quinoa Penne Primavera

Tomato and Asparagus Spaghetti with Sundried Tomatoes and Pine Nuts

Rigatoni a la Mama

Penne with Steak and Arugula

Quinoa Penne with Mushrooms, Asparagus, Red Onion & Sundried Tomato

Cheese Tortellini Primavera


Cheddar and Pancetta Scones


Hooray! Spring is finally here and I am ready to start thinking about sunshine, flowers, Easter and all sorts of delicious springtime things to eat! I have an amazing #GayLeaMom recipe to share today featuring Ivanhoe Old Sharpe Cheddar that is perfect for Easter gatherings. These sweet and savoury Cheddar and Pancetta Scones are light and flaky (thanks to Gay Lea butter of course!) and are perfect for your Easter breakfast or brunch, or simply paired with coffee or tea for an afternoon treat. These are simply delicious thanks to the paring of Ivanhoe’s rich and creamy Old Sharpe Cheddar with the salty pancetta.


Gay Lea’s Ivanhoe Cheese has gained an enviable reputation for its high quality, aged cheddar cheese and specialty cheeses. As the oldest cheese company of its kind in Canada, it still remains a local attraction in the hamlet of Ivanhoe! They produce award-winning artisan cheddars, as well as an extensive selection of specialty cheeses including Naturally Smoked Gouda and flavoured Monterey Jacks. They even offer Kosher and Halal varieties.

This recipe is fast and easy to make and sure to impress. The scones are best eaten the day you have baked them. This recipe freezes beautifully so I highly recommend popping a few completely cooled scones into the freezer so you can enjoy later (if your family doesn’t eat them first!).

Recipe makes 12 scones.


  • 1  1/2 cups all-purpose flour
  • 1/2 cup cake & pastry flour
  • 2  1/2 tsp baking powder
  • 2 tbsp granulated sugar
  • 1/2 cup Gay Lea Unsalted Butter
  • 1 cup Ivanhoe Old Sharpe Cheddar Cheese, shredded – plus approximately 1/2 cup more for sprinkling on top of finished scones
  • A heaping 1/2 cup of diced pancetta (I used an entire 0.120 kg package)
  • 1/2 cup 1% buttermilk
  • 2 large eggs (one for the batter, and one for egg-wash before baking)



  1. Cook diced pancetta until fully cooked and browned, drain, and place on paper towel lined plate to absorb excess fat. Cooked pancetta will yield you 1/2 cup.
  2. Preheat oven to 375 degrees and line a baking sheet with a silpat liner or parchment paper.
  3. Sift flours and baking powder into a large bowl, then whisk in the sugar.
  4. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal.
  5. Stir in the shredded cheddar cheese with a fork.
  6. In a small bowl, whisk together the buttermilk and one egg then pour over the flour mixture, and stir lightly with a fork until dough comes together.
  7. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate all of the flour. Pat dough into a 8 inch round and then cut into 12 wedges.
  8. In a small dish, whisk the second egg in preparation for the egg wash.
  9. Transfer the 12 wedges to your baking sheet and brush each wedge with egg wash using a pastry brush.
  10. Bake until scones are golden brown and cooked through, 22 minutes. Remove from oven and sprinkle each scone with additional cheddar cheese (about 1 tsp per scone), and place scones back into oven for 1 minute to melt the cheese. Remove from oven, let stand 5 minutes and then move to a cooling rack to cool completely.


Be sure to checkout the Gay Lea website at, which includes great recipes and information on all of their products. You can also sign up for the Gay Lea newsletter which is filled with seasonal recipes, exclusive coupons, lifestyle tips and more:

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.