Cooking with Karma

If there’s one thing my freezer is never lacking in, it’s popsicles. But because so many of the frozen treats out there are filled with gunk (a mix of garbage and junk), we typically make them from scratch. And Chatelaine’s cherry-cheesecake pops, from the Summer’s Best cookbook, is hands-down our new fave summer treat!

We never did the Sunday night roast thing when I was growing up. Far too traditional for my hippie parents, I think. So while I love the idea of creating a Sunday dinner tradition, I needed something with a little more personality than pot roast and this fit the bill

There were two reasons I picked this recipe from chatelaine.com: One, it calls for puff pastry…from the freezer section, and two, caramel sauce is a main ingredient. Need I say more?

It had been one of those weeks: over committed schedules, lack of sleep, too much rain, and colds all around. I won’t admit how many meals involved grilled cheese or “breakfast for dinner”...okay, at least three.

Weekend brunch at our house usually involves a big mess of blueberry pancakes, or something slightly fancier if we have guests over. But I decided to shake things up this past weekend