Tuesday, October 7, 2014

Cabbage Rolls

Do you have those recipes that you don't make that often but once in awhile they pop into your head? This is one of mine.  Hubby & I love cabbage rolls but they're not something I do frequently.  However, when I was down at our local farmers market I saw a beautiful cabbage and the craving hit!

Note:  When you are picking out a cabbage for this recipe try finding one that the first few layers of leafs are loose.

What you're going to need:

9 cabbage leafs (This recipe will make 8 but I always put on an extra leaf just in case I lose one in cooking/wrapping process)
2 lbs lean ground beef
3 eggs
1 cup white instant rice
2 cloves garlic, minced
1/4 cup spaghetti sauce (you will need the rest of the jar later)
1/3 cup mayo
1 tbsp prepared mustard
salt & pepper


1. Put on large pot of salted water to boil.

2. Cut the individual cabbage leafs from the steam.  This part is tricky especially if your cabbage is tight.  Some ripping is going to happen but you want the leafs relatively intact.  Sometimes it helps to wiggle a spoon under the leaf - you're try to get air between the leaf & the rest of the cabbage.

3. Put the cabbage leafs in the water to cook.  You want them just under done.  They'll finish cooking in the oven & will be easier to handle when you're wrapping.

4. In the meantime, combine all the other ingredients.  Making sure it's well mixed.

5. Lightly coat the bottom of a 9 x 13 pan in spaghetti sauce.

6. Once the cabbage is done pour out the hot water in fill the pot with cold.

7. Preheat your oven to 400*F.

8. Take out a leaf and place on the counter.  Spoon out into your hand about a baseball sized portion on the meat mixture and make a ball.  Place the meatball on the the stalk end of the cabbage leaf and roll, tucking in the sides as you go. Place each roll into prepared pan. Repeat for the rest of leafs.

9. If you have meat left over just form into balls & add to your pan.

10.  Pour the remaining spaghetti sauce over the top of the cabbage rolls, cover with aluminium foil and throw it in the oven!  Ok, not literally!!! Cook for an hour, sprinkle with a little dried parsely & enjoy!

Stay Sweet!

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Monday, October 6, 2014

Music Monday

Taylor Swift ft Ed Sheeran - Everything Has Changed

I love the combination of their voices & the video is SUPER cute!! Enjoy <3

Stay Sweet


P.S: Do you have a fave song/artist? Leave a youtube link in the comments.  I'm always looking for a new to me artist to fall in love with.
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The Banana-iest Chocolate Chunk Banana Bread

We love banana bread in our house. Especially if it's loaded with not just chocolate chips but chocolate chunks!  Throw out any banana bread recipes you've had before because this will be your new favourite.  Trust me.  


1/4 cup butter, unsalted
2 large eggs
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/4 cup sour cream
1 cup chocolate chucks
1 tbsp vanilla extract
6 med/large ripe bananas, mashed (I filled my 2 cup Pyrex measure right to the top)
1 package instant vanilla pudding (no cook)
2 1/4 cups all purpose flour
1 1/2 tsp baking soda
1 tsp cinnamon
pinch salt

1. Preheat over to 350*F. Grease and flour 2 4 x 6 loaf pans or one 5 x 9 pan (you may need a small loaf pan or use a muffin pan for any extra batter if you use the 5 x 9 pan).
2. Melt the butter and let cool.
3. Whisk the eggs, sugars, sour cream, vanilla into the cooled butter.
4. Stir in bananas.
5. Add the dry pudding mix, flour, baking soda, salt and fold in with a spatula.  Be careful not to over mix.
6. Lightly fold in the chocolate chucks.
7. Bake for 60 - 75 minutes.  Set your timer for 60 minutes and check it.  It's done when the top is domed, golden and a toothpick is inserted and comes out clean or with a few light crumbs.  If after 60 minutes you need more time add 5 minutes at a time until done.  
8. Let cool in the pans for about 20 mins and then turn out on wire racks to cool completely.

Stay Sweet!

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