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Roasted Tomato Bisque with Grilled Cheese Skewers

Grilled Peach and Corn Salad with Cajun Shrimp

Grilled Pork Tenderloin and Apricot Skewers

Sweet Potato Lasagna with Apple, Sausage and Crispy Kale

Maple Walnut Chiffon Cake

French-Fried Onions

French-Fried Onions with Parsnip and Potato Mash

Chicken Tacos with Lime Crema

Overnight Spinach and Cheese Strata

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@jeniferdyck is our resident Professional Home Economist at Canola Eat Well. If you don’t already follow her on social, you should know that there’s always something delicious baking in her kitchen! A late night batch muffins for her family’s lunches, a big sheet pan of granola for afternoon snacks or a cake, just because. .
Repost from @jeniferdyck :
・・・
Bake the cake + eat it too.
I don't generally need reminders to eat cake but in case you do...
Late last year I was in the kitchen with @jasminebakerlife whippin' up cake and smothering it in brown sugar glaze.
So much glaze that the puddle in the centre of my cake required me to unbox it at airport security, unwrap the layers and prove I really only had a cake...I might have eaten it on the spot if I had to toss it!
Canola oil is my fat of choice when baking. Yes, I use butter too but honestly really only for shortbread. Canola is Canadian, affordable and produces an excellent end product. It's truly my go-to.
Anyone off to the kitchen to bake a cake!?

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