All posts by Carlene and Bob Deutscher

Carlene and Bob Deutscher are the dynamic sibling duo behind BS' in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS' in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Red Velvet Crêpes with Strawberry Cream Filling

Gorgeous, decadent and absolutely delicious, these red velvet crêpes, filled with sweet strawberry syrup and fresh whipped cream, are sure to please whether you’re serving them for breakfast or dessert.

Make the batter and sweet strawberry filling ahead of time so you’ll be able to impress loved ones or guests in a flash.

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Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4-6

 

Ingredients:

Crêpe Batter
1 1/2 cups all-purpose flour
3 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
2 Tbsp melted butter
1/2 tsp vanilla extract
2 Tbsp cocoa
1 tsp apple cider
Red food colouring
Butter (for pan)

Filling
15 strawberries (chopped)
3/4 cup water
2 Tbsp sugar (adjust to taste)
500 ml heavy cream
Sugar
Vanilla

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Directions:

Crêpes:
1. Combine ingredients for crêpe batter in a blender, mixing for 1 minute until mixture is smooth and slightly frothy.
2. Add red food colouring until you reach your desired colour of red.
3. Allow crêpe batter to rest in fridge for at least 1 hour or overnight.
4. In a pan on medium heat, add butter and then about ¼ cup of crêpe batter into the pan, frying until it begins to brown on the bottom (about 1-2 minutes).
5. Flip and cook crêpe for about another minute.

Red Velvet Crepes with Strawberry Syrup & Whipped Cream

Filling:
1. In a pan on medium heat, add strawberries and water.
2. Cook for about 10-15 minutes before adding sugar. It will begin to reduce in this time. Then add sugar to taste, allowing to continue cooking until syrup reaches desired thickness (thick enough to coat a spoon). Keep in mind it will get a little bit thicker as it cools down.
3. In a bowl, combine heavy cream with sugar and vanilla to taste.
4. Beat cream until you reach desired thickness.
5. Plate and add filling just off the centre of the crêpe with a little whipped cream, rolling up the crêpe around it. Top with more whipped cream and syrup.

Spooky Apple Cider Punch

In my search for Halloween party ideas, I came across this great recipe from the homemaker of all homemakers, Martha Stewart. Inspired, I decided to whip up my own mix of ingredients, to go along with the shrunken apple heads. This punch is super easy and would also be great alcoholic, substituting the soda for champagne, or adding some spiced rum or bourbon to the mix!

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Prep Time: 15 minutes
Cook Time: 2 minutes
Serves: 4-8

Ingredients:
4 cups apple cider
2 cups sprite (or other sparkling soda)
1 cup cranberry juice
2 sticks of cinnamon
2-4 apples (2 for a small punch bowl, 4 for a wider punch bowl)
2 whole cloves per apple (optional)

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Directions:
1. Start by preheating your oven to 250°F.
2. While oven is preheating, peel the skin off all of your apples and slice them in half, removing the core with a melon baller. Cut faces using the round side (I used the smaller side of my melon baller, along with a paring knife to cut out the faces).
3. Once sliced in half, and given a face, place the apple on a parchment paper lined baking sheet.
4. Bake for about 2 hours until apples have shrunk a bit, and become wrinkly. Push a clove into each eye socket of your apple.
5. Mix ingredients for punch together, place your apples into the bowl, along with the cinnamon sticks.
6. Serve and enjoy!

Halloween Pumpkin Pasta

With fall upon us, out come the sweaters, colourful leaves, and tons of Autumn-inspired eats, like this Halloween pumpkin pasta.

This tasty dish is perfectly suited for the season; Halloween farfalle pasta covered in a creamy pumpkin sauce spiced with fresh rosemary, paprika and nutmeg.

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Halloween Pumpkin Pasta
Adapted from the Martha Stewart recipe.

Ingredients:
250 grams Halloween farfalle pasta
2 Tbsp olive oil
1 Tbsp fresh rosemary
1 can (400 ml) pumpkin purée
1 clove of garlic (minced)
1/2 cup of half-and-half cream
1 Tbsp white-wine vinegar
1 1/2 tsp paprika
2-3 pinches of nutmeg
1 shallot (minced)
Salt and pepper

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Directions:
1. Start off by cooking your pasta in a large pot of boiling salted water until the pasta reaches its desired tenderness.
2. While the pasta is cooking, in a large sauce pan, fry the fresh rosemary in olive oil for 1-2 minutes on medium heat. Once is begins to brown remove the rosemary from your pan onto paper towel.
3. In the same pan, add in the pumpkin purée, garlic, half-and-half, white-wine vinegar, paprika, nutmeg and shallot. Cook the sauce, stirring regularly for about 3-5 minutes until the ingredients have combined and the sauce has warmed through.
4. Season to taste with salt and pepper (feel free to add more half-and-half if the sauce is too thick).
5. Once the sauce has finished, add in the rosemary and pasta, stir and serve!

Simple Butternut Squash Tart

This dessert makes me happy because, well, it’s dessert and dessert is delicious! This butternut squash tart is a little bit sweet, a little savoury and is a great way to showcase in-season butternut squash.

Prep Time: 1 hour
Cook Time: 30 mins
Serves: 8

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Ingredients:

Filling
374 g (1 2/3 cup) butternut squash purée
2 eggs
120 g (3/5 cup) brown sugar
6 grams (1 tsp) salt
350 g (1 1/2 cup) cream
Zest of 1 orange

Tart Shell
360 g (3 cups)flour
17g (1 Tbsp) sugar
2 g (pinch) salt
227 g (1 cup) butter
1 egg
4 Tbsp cold water
Splash of white vinegar
Couple pinches of thyme

Directions:
1. Cut butternut squash in half, cover in tinfoil and roast in oven at 400°F until tender, about 30-40 minutes (depending on the size of the squash).
2. Once roasted, let squash cool, then remove skin, and puree in blender or food processor.
3. In a blender, add ingredients for tart, mixing until smooth.
4. In a mixing bowl, add flour, sugar, salt, then rub the butter in by hand until it forms a sandy consistency, then add in the wet ingredients and a couple pinches of thyme, mixing until a dough forms. Form dough into a ball and wrap in saran wrap, allowing to sit in the fridge for at least an hour.
5. Once the dough has cooled, preheat oven to 350°F.
6. Roll dough flat until about ¼ inch thick, then place and press into tart shell, pour filling into shell, and bake for 20-30 minutes until filling is set, and tart shell is lightly browned.
7. Top with some whipped cream, sweetened to taste with maple syrup!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Ice Cream Tacos

A fun summer treat that is great for the whole family, these crunchy ice cream tacos will be a guaranteed hit with kids! Get creative with this recipe and add in your garnish of choice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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Ingredients:
Smallest tortilla shells you can find (white or whole wheat)
1 Tbsp cinnamon
¼ cup white sugar
3 Tbsp melted butter
Tinfoil (create small tubes to use as spacers when baking tortillas)
Any flavour ice cream or frozen yogurt
2 cups chocolate melting wafers (or chocolate chips)
1 Tbsp butter
1 Tbsp corn syrup
Decorating items (nuts, sprinkles, smarties, etc.)

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Directions:
1. Preheat oven to 350°F.
2. Brush the melted butter onto one side of the tortilla shells.
3. Combine cinnamon and sugar together and generously sprinkle over the buttered tortilla shell.
4. Using the tinfoil tubes, fold the tortillas in half, with the cinnamon sugar side to be on the inside, creating the taco shell.
5. Place in oven for 10-15 minutes until golden brown and stiff to touch.
6. Allow your taco shells to cool.
7. Melt chocolate, butter and corn syrup until a nice dipping consistency has been achieved.
8. Take taco shell, pack full with ice cream and smooth around the edges with a spoon or knife.
9. Quickly dip in chocolate and sprinkle with choice of decorations.
10. Place in freezer for 15-20 minutes to allow the ice cream to set.

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How to Make Spiced Apple Pie Oatmeal

I have been the fortunate recipient of a very large box of crab apples. Unfortunately most of them aren’t ripe and having been picked a couple weeks too early, they’re quite sour. In an effort to use them up, I have been cooking the apples to sweeten them and use them as a sweet and delicious topping for my morning oatmeal. But simply cooking the apples would be boring, so I added some apple pie spice along with brown sugar and water, and then I cooked everything down to create a delicious, syrupy apple pie-inspired topping. Talk about delicious!

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 1

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Ingredients:
1/2 cup of chopped apples
1 Tbsp butter
1/2 Tbsp apple pie spice (recipe below)
1 Tbsp brown sugar
1/2 cup of water
1/2 cup quick oats
1 cup water

For the apple pie spice:
*this makes about 1/3 cup of spice, which I store in a jar and sprinkle in things like oatmeal, french toast batter, whipped cream and more.

5 Tbsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp all spice
1 tsp ginger
1 tsp cardamom

Directions:
1. Combine ingredients for apple pie spice in a jar, shaking to combine. If you would rather not use apple pie spice, you could do a simpler version, just using cinnamon.
2. Place a pan on medium heat, adding 1 Tbsp of butter. While pan is heating, chop your apples into small chunks.
3. Place apples in pan, mixing in with butter and cooking for about 5 minutes until they begin to soften.
4. Sprinkle in apple pie spice and brown sugar, mixing into the apples, then pour 1/2 a cup of water into the pan.
5. Cook until most of the water has reduced, turning into a syrup like consistency.
6. While apple mixture is reducing, cook your oatmeal according to the package directions (I used 1/2 a cup of oatmeal, with 1 cup of water and microwaved for about 2 minutes).
7. Once oatmeal and apple mixture is cooked, sprinkle the apples mixture on your oatmeal and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Chocolate Zucchini Bread

Chocolate zucchini bread is one of my all-time favourite snacks — it’s perfectly moist, chocolatey and delicious. Plus, who could say no to a sweet treat that gives you a serving of vegetables at the same time?

chocolate-zucchini-loaf-recipe

This recipe was originally adapted from Slice of Feist‘s great food blog.

Ingredients:
1 and 1/2 cups shredded zucchini
1 cup all-purpose flour
1/2 cup high quality unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
Dash of salt
1/2 tsp ground cinnamon
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 tsp vanilla extract
3/4 cup dark chocolate chips

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Directions:
1. In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add the dry mixture into the wet and beat until combined. Mix in your chocolate chips.
2. Scrape your batter into a greased loaf pan or cupcake liners/tins, and bake at 350ºF degrees for 50 to 65 minutes (and the muffins about 25-30 minutes), or until done.
3. Eat these with a smile on your face. After all, you are eating vegetables!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Herb Rubbed Pork Sandwich with Salsa Verde

After making the Herb Rubbed Pork Loin the other week, in the spirit of meat and bread I felt obligated to make a sandwich with the leftovers!

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Herb Rubbed Pork Loin
If you don’t have pork on hand, the spice rub would taste equally great on chicken, steak or lamb.

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Serves: 2-3

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Ingredients:
0.4 kg pork loin
1½ tsp rosemary
1 tsp table salt
1 tsp ground black pepper
1½ tsp fennel seeds
½ tsp crushed red pepper (skip if you don’t want it spicy)
1½ tsp chopped parsley
1 clove minced garlic
Zest of half a lemon
1 Tbsp olive oil

Directions:
1. Combine and grind all dry spices, then add in fresh herbs, garlic, lemon zest and olive oil. Mix by hand or with food processor.
2. Rub mixture onto surface of pork loin.
3. Tightly wrap pork loin in plastic wrap. Let sit in refrigerator for at least 1 hour (the longer the better!).
4. Remove from fridge when ready to cook. Heat oven to 375°F.
5. While oven is preheating, in a pan on med-high heat (hot enough to sear meat), add oil & once heated, sear each side of the pork loin until browned (about 2 minutes per side).
6. Once oven is preheated, place pork loin on baking dish, cooking until internal temperature reaches 145°F. (Can take anywhere from 20-40 minutes depending on the size of your pork loin). I would check temperature at 20 minutes to check progress (mine took about 20 minutes).
7. Allow pork to rest for 10 minutes before cutting.
8. Cut into slices, drizzle with salsa verde if desired (see recipe link below).

Italian Salsa Verde
If you’re serving this for one or two, I would recommend cutting the recipe in half, as a small amount of sauce goes a long way due to its intense flavour!

Prep Time: 10 mins
Total Time: 10 mins
Makes: 1 cup

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Ingredients:
1 garlic clove
½ tsp salt
½ tsp ground black pepper
½ tsp crushed red pepper flakes
Zest of ½ a lemon
Juice of ½ a lemon
¾ cup extra virgin olive oil
¾ cup (packed) chopped Italian parsley
1 Tbsp  capers
¼ tsp anchovy paste

Directions:
1. Combine all ingredients (except olive oil) in a food processor, and process until finely chopped and mixed.
2. Add olive oil and process until mixed.
3. Taste, add more salt,pepper or lemon juice if desired.

Herb Rubbed Pork & Salsa Verde Sandwich
Use up leftover pork loin in this delicious sandwich!

Prep Time: 10 mins
Total Time: 10 mins
Serves: 1

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Ingredients:
Herb rubbed pork loin
Salsa verde
2 slices of bread
Mayonnaise
Bacon
Lettuce
Tomato
Salt & Pepper

Directions:
1. Spread mayo on each slice of bread.
2. Slice and spread pork loin on sandwich and drizzle with about 1 Tbsp of salsa verde.
3. Layer your bacon, lettuce, tomato, salt and pepper, add top slice, and enjoy!

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

How to Make a Classic Lobster Roll

I’ve got a confession — I have never had a lobster roll. Lobster roll’s aren’t something you see in a small prairie city like Saskatoon. But of course, having watched more then enough Diners, Drive-Ins & Dives, I’ve seen and drooled over a lobster roll or two (or ten)! Feeling rather deprived, while also having leftover lobster in my fridge, I knew it was time to change my sad lobster roll-less existence. It was simple, easy and delicious. I only hope I can taste a fresh Maine lobster roll one day to know true bliss!

Prep Time: 5 mins
Cook Time: 5 mins
Serves: 1

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Ingredients:
1 thick slice of french bread
Butter
¼ cup chopped lobster meat
1 Tbsp mayonnaise
1 tsp chopped green onion
1 Tbsp chopped celery
3 cherry tomatoes (quartered)
A few drops of lemon juice (to taste)
Salt & pepper to taste
Romaine lettuce

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Directions:
1. Get a pan and put on medium heat.
2. Cut a thick slice of french bread (about an 1 1/2 thick), then cut 3/4 down the middle of the slice, forming a bun.
3. Generously butter the outside of of bread, frying both sides in the pan until golden brown.
4. In a bowl mix lobster, mayo, green onion, celery and tomatoes. Add in lemon juice, salt & pepper to taste.
5. Place leaf of romaine lettuce in the center of your roll.
6. Place lobster filling into your bread and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

 

The Ultimate Breakfast Pizza

Recently I decided that it was time I try making a breakfast pizza and let me tell you — it did not disappoint! Not only did it fill the kitchen with the pleasant aroma of all my breakfast favourites, but it tasted absolutely delicious. Combining breakfast classics onto thin, airy pizza crust… How could you go wrong? Well, you can’t! Unless you burn it of course…

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 3

Ingredients:

No-Knead Pizza Dough:
250g all-purpose flour
1 tsp salt
? tsp active dry yeast
180ml water

Pizza Toppings:
Tomato sauce
Cheddar cheese (grated)
Cooked bacon
Ham
Green onion
Russet potato (very thinly sliced)
Egg

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Directions:
1. In a bowl, combine dry ingredients, slowly mix in water while stirring with a wooden spoon.
2. Once dough begins to form, work it into a roughly shaped ball with your hands, leaving it in the bowl, and covering with plastic wrap.
3. Allow dough to rise at room temperature for around 18 hours or until doubled inside.
4. After 18 hours, remove dough from bowl and place on a floured work surface,
5. Cut the dough into three even pieces for personal sized pizzas.
6. Knead each piece of dough into a ball and allow to rise for another hour covered with a damp towel, or wrapped in plastic wrap.
7. If you won’t be using all the dough right away, refrigerate it, and remove it from the fridge 1-2 hours before cooking allowing it to warm to room temperature.
8. While dough is resting, if using a pizza stone, place it in the cold oven and turn the heat to 500°F (or as close to that heat as possible), allowing the oven to heat for about an hour.
9. If you don’t have a pizza stone, arrange the pizza dough on a baking sheet, and just preheat the oven to 500-550°F.
10 Once the dough has finished resting, on a floured surface, stretch it thinly to your preference (without breaking the dough).
11. Spread tomato sauce, topped with grated cheddar cheese, potato, bacon, ham & green onion. Once all your ingredients are placed, crack an egg on top of the pizza.
12. If using a baking sheet, bake at 500-550°F, if using a pizza stone, turn your oven to broil and cook the pizza for 5-10 minutes until desired doneness.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network.

Chocolate Raspberry Pie Bars

Raspberries are great for freezing, eating fresh or making jams, but we all know everyone’s favourite way to eat this delicious summer fruit: pie. These fun and tasty raspberry pie bars start with a soft, crumbly crust topped with sweet chocolate cream, more of that delicious crumb mixture, fresh raspberries and mini chocolate chips, and are then baked until bubbly and golden.

You can play around with these bars quite a bit — add nuts, different kind of chocolate or really anything you think would pair well with raspberries.

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves: 10-20

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Ingredients:
1 cup butter, softened
2 cups flour
½ cup packed brown sugar
¼ tsp salt
1 cup milk chocolate chips
1 cup mini semi-sweet chocolate chips
1 can (10 oz) sweetened condensed milk
2- 2 ½ cups fresh raspberries

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Directions:
1. Preheat oven to 350°F degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray. Set aside.
2. Mix butter until smooth and creamy, add in brown sugar, flour and salt. Continue mixing until crumbly.
3. Press 1 ¾ cups of crumb mixture into baking pan. Set remaining crumbs aside.
4. Bake for 10 to 12 minutes or until lightly golden. Remove from oven.
5. While crust is baking, pour the condensed milk into a sauce pan and add 1 cup of semi-sweet chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
6. Pour milk chocolate/milk mixture over warm crust. Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
7. Bake for 20 to 30 minutes. Let cool before cutting into bars.
8. Store in the fridge.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!  Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Beer Can Chicken Minus the Beer

I know, I know, this isn’t technically “Beer Can” chicken, since I used Snapple, but the concept is the same! In fact, beer really isn’t necessary to make “Beer Can Chicken”, using other soda’s, or water infused with herbs, or tea, can add a nice subtle flavour to your chicken, so feel free to experiment! For this recipe, we switch it up a bit, using lemon ice tea, and a ton of fresh herbs for some fresh summer flavours.

Prep Time: 10 minutes
Cook Time: 60 minutes
Serves: 4

Beer Can Chicken

Ingredients:
1 whole chicken
1 can of beer or soda
7-9 sprigs of thyme
1 handful of parsley + more for garnish
1 handful lemon balm
1 handful of chives + more for garnish
Zest of 1 lemon
6 cloves of garlic (chopped)
Salt & pepper
1 Tbsp olive oil

Directions:

1. Take chicken out of fridge about an hour before grilling.
2. Once chicken has been out for an hour, turn barbecue on to high heat.
3. While your barbecue is preheating, begin preparing the herb rub.
4. In a mortar and pestle, add thyme leaves from 5-7 sprigs, parsley, lemon balm, chives, lemon zest, 4 cloves of chopped garlic, a couple pinches of coarse salt, and a few pinches of freshly ground pepper.
5. Grind with pestle until herbs begin to combine, then add olive oil, continuing to grind until herbs have broken down into a paste.
6. Add additional herbs to taste.
7. Rub your chicken with salt and pepper, then rub with herb mixture.
8. Drink half of your can of beer/soda, then place a couple sprigs of thyme into it, along with two cloves of mashed garlic into the can.
9. Place the chicken onto the can, on a barbecue safe baking tray, then place on the barbecue off heat. In my case, I ran the two side burners of my barbecue on medium-high heat, and placed the chicken in the middle of the barbecue with the middle burner turned off.
10. Barbecue until chicken breast reaches 165°F and thigh registers 180°F. The chicken will take about 15 minutes per pound.
11. Once chicken has finished, get someone to hold the can with tongs, and using oven gloves, pull the chicken off the can.
12. Allow to rest 10-15 minutes.
13. While chicken is resting, chop up a handful of fresh parsley and chives, combining and sprinkling over the chicken. Grate more lemon zest over the chicken.
14. Slice, serve and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!  Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

S’mores Stuffed French Toast

As I was relaxing on my couch after a particularly long day at work, I had s’mores and sandwiches on my mind. Initially I was thinking s’mores sandwich, but that was too strange. But then, the obvious came to mind: S’mores Stuffed French Toast. What you’ll get is the gooiest, most chocolatey, belt-busting French toast you’ve ever tried.

S'mores Stuffed French Toast

Ingredients:
2 Slices of Bread (French, challah or brioche)
4 graham crackers
2 squares Lindt milk chocolate
4-5 marshmallows
Butter
2 eggs
1/8 cup half & half cream
1/2 Tbsp vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Pinch of salt

S'mores Stuffed French Toast

Directions:
1. Start off by slicing your bread and crushing up your graham crackers.
2. Then toast your marshmallows by whatever means necessary. I used a blowtorch but you could probably get away with using a gas stovetop, barbecue on high, wood fire or any open flame.
3. Once you’ve toasted your marshmallows, remove the toasted outer layer to put in your French toast. Using just the outsides gives you optimal gooeyness and maximizes that delicious roasted marshmallow flavour.
4. After this is done, whisk your eggs, cream, vanilla, cinnamon, nutmeg and salt in a bowl large enough to dip your bread in.
5. Dip your bread into the mixture, allowing it to soak for a few seconds, then place it in the crushed graham crackers, coating each side.
6. When you’ve crusted all your bread with the crushed graham crackers, place your chocolate and marshmallows and top it with the other slice of bread.
7. In a pan on medium heat, add a knob of butter and once properly melted, cook the French toast for 3-4 minutes per side, until golden brown.
8. Now slice it open and enjoy the pure decadence.

S'mores Stuffed French Toast

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Fried Egg Onion Rings

Along with wanting to make onion rings from scratch for quite some time, I had a plan to make Fried Egg Onion Rings. I was ecstatic when I came across this scrumptious looking recipe but I wanted to take it to the next level, thus the desire to bake onion rings was born.

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With this dish, you get that delicious crispy bottom on the egg with its runny yolk when you cut into it, mixed with your crispy fried onion ring. Hello perfect hangover breakfast!

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Baked Onion Rings

Ingredients:
2 yellow onions
1/4 cup flour
1½ tsp garlic powder
2 tsp Salt
2 cups panko bread crumbs
3 eggs

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Directions:
1. Start off by peeling your onions and cutting them into approximately ½-inch wide slices. Get 3 bowls for your breading station. In a bowl, combine flour, garlic powder and table salt. Put your panko crumbs in a bowl and scramble 3 eggs in another bowl.
2. To bread the onion rings, dip them in the egg, lightly coating them, then into the flour and into the egg once again, and finally into the panko. Then place the breaded onion rings on a pan coated with non-stick cooking spray. Repeat this process until you have breaded all your onion rings.
3. If you don’t have the patience or are feeling a little lazy, put all of your onions in a large plastic bowl, pouring some egg onto them, mixing them around until they are lightly coated. Move rings to a separate bowl, then pour your flour mix onto them, mixing until well coated. Once you’ve done this, dip them individually in the leftover egg wash and into the panko crumbs.
4. Once all your onions are breaded and placed on your baking sheet, give them a generous coating of cooking spray to help brown them, and bake on 450°F for 20-25 minutes or until they’ve browned, flipping halfway through.

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Fried Egg Onion Rings

Ingredients:
Batch of onion rings
Eggs
Butter

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Directions:
1. Once you have your onion rings, get a pan on medium heat and add butter.
2. Place your onion rings in the pan and slowly pour the cracked eggs into the centre of each onion ring, allowing the bottoms to cook quickly as they hit the pan, forming a seal to keep the rest of your eggs in.
3. Cover your pan and cook until the egg whites have solidified.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Lobster Grilled Cheese

Lobster grilled cheese? Yes, please! Rich meaty lobster chunks, surrounded by melted cheese and toasty buttered bread… This is one rich, tasty sandwich! The idea for this bad boy stemmed from the thought of lobster mac & cheese, which seems to be fairly popular these days.

With that thought delicious combo in mind, I knew I didn’t want to stick with just one cheese, so I mixed in a little creamy, buttery Gouda and some aged cheddar cheese for a stronger cheese flavour. A little mayo on the bread for some zip, some salt & pepper to enhance the flavours, and you’ve got yourselves a winner!

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 1

Ingredients:
2 slices french bread (or similar)
1 lobster tail (around ½ a cup of lobster meat)
¼ cup gruyere cheese
? cup gouda cheese
¼ cup aged cheddar cheese
1 Tbsp clarified butter
1-2 Tbsp mayonnaise
Salt & pepper

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Directions:
1. Get a pan on low-medium heat, placing about 1 Tbsp of butter in it. Once butter melts and begins browning, remove film over top of the butter, until most of the milk solids have been removed.
2. While you’re waiting for the butter to clarify, begin preparing your sandwich.
3. Break the lobster tail in half, removing meat and roughly chopping.
4. Spread mayonnaise on top and bottom slice.
5. Shred cheese add ¼ cup gruyere, then an ? cup of gouda.
6. Chop up lobster tail, place on sandwich and add some salt and pepper.
7. Top with ¼ cup of aged cheddar cheese and top slice of bread.
8. Brush both outer sides of sandwich with clarified butter.
9. In a pan on medium heat, fry until golden brown on each side and cheese has melted.

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Loaded Nacho Grilled Cheese for Game Night

Create a nacho grilled cheese buffet by setting all the ingredients out, and letting people choose the toppings they like. Or create mini grilled cheese by cutting them into little squares, making them perfect for dipping in salsa, sour cream or guacamole. To cook for a large group, use the oven at 450°F, cooking for about 6 minutes on each side.

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Ingredients:

2 slices French bread
1 tablespoon sour cream
2 tablespoons salsa
Tex Mex cheese
2 to 3 tablespoons cooked ground beef
1/8 teaspoon taco seasoning
1 green onion stalk (chopped)
4 to 5 cilantro leaves
1 slice of tomato (diced)
1/4 avocado (diced)
1 to 2 black olives (chopped)
1 tablespoon black beans
1 to 2 slices jalapeno pepper (chopped)
1 to 2 handful nacho flavoured Doritos (crumbled)
1 egg (scrambled)
Butter

Directions:

1. If you don’t have any ground beef, cook that to your liking first (I just used salt, pepper and garlic). Now let’s start with the sandwich: crush all the Doritos and spread them on a plate, dip one side of each bread slice in the egg and then into the Doritos. Once you have done this begin assembling the sandwich with sour cream on one slice, and salsa on the other. Next place a layer of cheese on the bottom slice, then stack on the rest of ingredients and finish with another layer of cheese and your top slice.
2. In a pan on medium heat, add some butter. Once that has melted, place your sandwich in, cooking each side until browned and the cheese is melting. You may want to cover your pan with a lid while it’s cooking to help the cheese melt, since there is so much stuff in the sandwich.
3. Once everything is ooey gooey, slice it in half and enjoy all your favourite nacho toppings in one glorious sandwich. If you’re feeling ambitious, you can even make your own salsa and guacamole for dipping!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

How to Make a Pink Ombré Rose Cake

After seeing an ombré cake on Pinterest, I knew I wanted to give it a whirl. But don’t fret if you are thinking, “that is way too detailed and complicated for me,” because it’s not. It’s actually way easier than you think. Now let’s get to the recipe!

The elegant buttercream roses on the outside of this cake are truly stunning, but once you slice into it, lovely ombré layers are revealed — rich pink down to an ivory white. Overall, this cake is a real show stopper!

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Ombre Cake:

Ingredients:

3 boxes of French Vanilla cake mix
9 eggs
3 cups of water
1 1/2 cups melted butter
1 vanilla bean scrapped
3 tsp vanilla
Pink food colouring

Directions:
1. Combine all the ingredients until the batter is nice and smooth, and free of lumps. Grease a 7? round cake pan and fill it with the white cake batter. Now this is where your gradual colouring comes in. Using the pink food colouring, add a tiny bit and mix until the batter becomes a light pink. Pour another 7? round cake pan filled with light pink batter. Bake the two cake pans as recommended on the back of the cake box (mine was for 350°F for 23 minutes).
2. Now add more pink colouring to your batter and mix until you get a darker pink, and pour into a cake pan. For the last cake pan, my batter wouldn’t get any darker so I added a very small amount of purple food colouring to darken the pink, then poured it into my cake pan. You will also have enough left over batter to make 12 cupcakes to go with your cake!
3. Once your four cakes have baked, set them aside to cool for 10 minutes, remove from the cake pans and allow to fully cool on a cooling rack. Now it’s time to prep your buttercream.

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Ombre Buttercream Icing:

Ingredients:
2 cups room temperature butter
3-6 cups of icing sugar (depending how thick you like your icing to be)
4 tsp Madagascar vanilla
2 tsp Mexican vanilla
1 vanilla bean scrapped
1 tsp salt
2 tsp butter flavoring
1/4-1/2 cup heavy cream

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Note: Before we get into the directions for the buttercream, I cannot stress enough how important it is to taste and go with adding ingredients. Do the wet ingredients 1 teaspoon at a time, taste and go. Start by really whipping your butter. This should take at least 5 minutes on a high speed until your butter gets nice and fluffy. Now add in the icing sugar 1 cup at a time. Continue to whip and add until you get a consistency you like. Add the vanillas, vanilla beans, salt and butter flavouring. Whip again. Slowly add your cream last. If your icing is too runny, add more icing sugar. Too Thick? Add more cream.

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Directions:
1. Start by really whipping your butter. This should take at least 5 minutes on a high speed until your butter gets nice and fluffy.
2. Now add in your icing sugar 1 cup at a time. Continue to whip and add until you get a consistency you like.
3. Add your vanillas, vanilla beans, salt and butter flavouring. Whip again.
4. Slowly add your cream last. If your icing is too runny, add more icing sugar. If it’s too thick, add more cream.

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Building your cake:

1. Time to build you cake! Make sure to level off all your cakes using a cake leveler — this ensures the cake will stack nicely and most of all, looks great after your done.
2. Put your white cake on your serving plate and coat the top with a layer of icing (this is called a crumb coat and will help everything stick together and make your cake look pretty). Continue with your light pink, medium pink and dark pink cake slabs. Once they are all stacked, coat the outside of the cake with a smooth layer of buttercream.
3. Next up are your little buttercream roses. Fill an icing bag with a 1M tip (you’ll need a large coupler for this too) and start to pipe one row of white roses.
4. I eyeballed my ombré to the size of the cake layers and just worked my way from the bottom to the top of the cake. To ice a rose, start in the middle and make a circle, drawing it outwards. Once you have a complete circle, trace the outside again with buttercream until a nice rose forms. Watch this video if you need some visual aid.
5. Now just like you did with the cake batter, gradually start to dye your icing. Add in a bit of food colouring, mix, pipe on a row of roses, add more food colouring and pipe more roses until you are done!

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Blog Network family.

Avocado Fries with Roasted Garlic Dip

After coming across other blogs featuring avocado fries, I knew I had to try this intriguing combination. Here is my take on these curiously delicious snack.

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I haven’t tried this recipe with any other type of avocado, but I would recommend using one that isn’t quite ripe yet, and still stiff when you squeeze it. Store it in your fridge before making these, this way you don’t have to worry about it being too soft when you bread and cook it.

Ingredients:

For the fries:
1 Avocado
3/4 Cup Panko Bread Crumbs
2 to 3 Tbsp flour
1 egg
Parmesan cheese
Salt and pepper
Canola oil

For  the dip:
2 cloves roasted garlic
1 Tbsp butter
3 Tbsp sour cream
Chili paste
Lemon juice (optional)

Directions:
1. In a small frying pan on low heat, add one tablespoon of butter and two cloves of chopped garlic, cooking until browned. Once the garlic is done, add it into a bowl with your sour cream and a few drops of chili paste (add as much or as little as you want, depending on your heat preference). Mix it all together with a spoon, mashing up the garlic as much as you can. Taste it once it is thoroughly mixed, if you feel it needs a little more zing, try adding a few drops of lemon juice. Set aside.
2. Take two plates and a bowl, put your panko and flour on the plates and scramble an egg into your bowl. Shred some Parmesan cheese into your bowl of panko. Add salt and pepper to taste (mix it around and get your finger wet, dip it in the panko and give it a taste until its to your liking). Slice your avocado into fry-like chunks, cover with flour, then egg and finally bread it with the panko and put it on a plate. Repeat this until all your avocado is done.
3. While you are breading everything, get a pan ready on medium-high heat with enough oil to coat the bottom of the pan. Once the pan is evenly heated, drop all your avocado fries in and cook each side until golden brown. Serve immediately with dip.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Green Onion Parmesan Crepes with Ricotta, Spinach and Bacon

When it comes to crepes, I prefer the savoury over the sweet. My initial plan was to stuff it with ricotta, spinach, bacon and mushrooms, but in a stroke of genius, I decided to put some green onion and parmesan cheese in the crepe batter. Best decision ever! These things smelled so good while cooking, and taste incredible.

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Green Onion Parmesan Crepes with Ricotta, Spinach, Bacon and Mushrooms

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Serves: 4

Crepe Batter Ingredients:

1 cup cold water
1 cup milk
4 eggs
1 tsp salt
2 cups sifted all-purpose flour
4 tablespoons melted butter
¼ cup chopped green onion
2 tablespoons grated parmesan cheese

Filling Ingredients:

2 tablespoons butter
2 cups sliced mushroom
1 tablespoon olive oil
2 cups packed spinach
¼ teaspoon garlic powder
¼ cup chopped cooked bacon
¾ cup ricotta cheese
salt and pepper to taste

Directions:

For Filling
1. Add butter to a pan on medium heat. Once butter has melted, add mushrooms. Saute until mushrooms are tender, about 5-10 minutes, before adding spinach, add one tablespoon of olive oil.
2. Add spinach to pan, cover with lid for about 1 minute. Once spinach begins to wilt, add bacon, garlic powder, and salt and pepper to taste.
3. Stir to mix seasoning in, remove mixture to a bowl once spinach is cooked, add ricotta and mix ingredients together.

For Crepes
1. Combine water, milk, eggs & salt in blender or bowl if using a handle blender.
2. Add flour, butter, green onion, and parmesan, blend at high speed for about 1 minute until ingredients are combined. Mixture will be quite thin, just thick enough to coat a spoon. Refrigerate for at least one hour, or overnight.
3. To cook crepes, get a pan on medium heat. Spread a thin film of butter on pan.
4. Pour a ¼ cup of crepe batter into your pan, slowly rotating the pan with your wrist to spread the batter in a circle.
5. Cook for about 1-2 minutes until crepe begins to brown.
6. Flip and cook for another minute or until browned.
7. Place filling in middle of crepe and roll together, or if folding the crepe, place filling in one quarter of the crepe, fold in half once, and then fold in half once more (resulting in a triangle).

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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Easy Tortilla Hot Dog Wraps

Today I found myself with an abundance of hot dogs in my fridge and no hot dog buns to be found. Now some people may have just given up right there, but not me. I was determined to eat two hot dogs for lunch.

I could have settled on eating them bunless, or on a slice of bread, but that just wasn’t doing it for me. Then I saw mini tortillas in my freezer, and I knew what I had to do. Enter: Tortilla Hot Dog Wraps, or “Pigs in a Poncho,” as some people call them. I kept my ingredients pretty simple — a tasty hot dog, surrounded by gooey cheese and red onion, encased in a crunchy tortilla — but feel free to add whatever you want to yours!

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Prep Time: 2 mins
Cook Time: 10 mins
Serves: 1

Ingredients:
1 small tortilla
1 hot dog
Red onion
Shredded cheese
Salt
Canola oil

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Directions:
1. Get a pan on medium-low heat, add enough oil to coat the bottom of the pan.
2. If you want your hot dog to poke out of each end, slice two of the edges off the tortilla (refer to picture).
3. Place some red onion near the bottom of the tortilla, then sprinkle cheese on the tortilla and top the hot dog.
4. Roll the tortilla tightly around the hot dog.
5. Place in pan with the end of the tortilla on the bottom, which allows it to fry and stay closed.
6. Rotate as each side becomes golden brown, cooking until the whole tortilla is golden brown.
7. Remove to paper towel and sprinkle with salt.
8. Serve with your favourite dipping sauces.

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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