apple crisp

applecrisp_web_thefarmersdaughter-14 applecrisp_web_thefarmersdaughter-10  applecrisp_web_thefarmersdaughter-3

Well hello again!  It’s Kelsey from The Farmer’s Daughter blog again, here to share with you one of my very favourite Fall recipes.  Although, to be honest, it’s one of my faves all year round!

Apple crisp.  Bursting with fresh apples and cozy cinnamon-y flavours, topped with the most delicious crumbs, and served warm with ice cream…this one is a true winner!  This recipe is also so quick to whip up, but has a big payoff.  Plus, your house will smell like heaven once it’s done!


You’ll notice the sweetest blue enamel measuring jug popping up in these photos, and it’s one of my favourite additions to my kitchen.  The best home items are always both cute and functional.  My grandpa loves his crisp served with straight cream, so that’s what you can see me pouring from the jug!

Apple Crisp


8-10 cups chopped, tart apples (I used Elstar, but Granny Smith or something similar is a good choice!)

2 tsp flour

1 tsp cinnamon

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/2 cup butter

1 cup brown sugar

1 1/3 cup oats


Fruit Layer:
1) Mix together chopped apples, cinnamon and flour.  (Choose 8 cups of apples if you prefer a higher crumb ratio, and 10 if you like more apples in your crisp). Place in a greased 9×13 pan.

Crumb Topping Layer:
1) In a medium bowl, mix together the flour and baking powder.

2) Then, cut in cold butter with a pastry cutter or a fork until the mixture resembles coarse crumbs.  (Alternatively, I’ve tried melting my butter completely, and it results in very even, delicious crumbs…although they’re a slightly different texture than when the butter was cold.  Both ways are delicious!)

3) Stir in brown sugar and oats.

4) Sprinkle crumbs over fruit evenly.

5)  Bake at 350 degrees for 40-50 minutes, or until the top is lightly browned and the apple pieces are tender.   Cook time will depend on how big your apple chunks are….so just keep checking it!

Tip: If your crumbs are brown, but your apples are still crunchy, just loosely place a piece of tinfoil on top of the pan to keep the crumbs from getting any browner while it cooks a bit longer!




Happy Fall Baking!  (And be sure to grab this enamel jug for yourself!)


The Farmer’s Daughter

Birthday Cake From My Tiny Paris Kitchen

bday cake 1

Hello, I’m Christina. I’m a Canadian baking in Paris.


There is nothing so perfectly nostalgic as a four layered, buttercream frosted, sprinkle crusted birthday cake. The smell of it baking practically brings the past back to life! Getting that perfect recipe, where the taste effortlessly matches your fondest memories can be a daunting quest. Fear not! For we have found the perfect three-layer birthday cake that will be the star of any party.

This cake is so easy and is the perfect consistency for cutting those tricky layers. Frosted with traditional smooth buttercream icing that melts in your mouth, there is no turning back once you dig in. It has everything you could want: creamy frosting, rich layers, and sprinkles (because who doesn’t love sprinkle right?) So what are we waiting for, let’s get started!

bday cake 4

Since this is birthday cake, throw out all notions of making it any kind of healthy. Birthday cake is supposed to be filled with butter, sugar, and all that unhealthy goodness that make it oh so delectable! To get rolling you will need:

3 Cups of Flour

1 ½ Tsp Baking Powder

¾ Tsp Salt ¾ Cup Butter

1 ½ Cups Sugar

4 Large Eggs

3 Tsp Vanilla Extract

1 ¼ Cup Whole Milk

I know, I know 4 EGGS! 1 ½ CUP SUGAR! Am I insane?! Trust me, this cake is well worth the added waist line!

To get started, mix your flour, baking powder, and salt in a separate bowl. I know this may seem pointless, but it works out for the best. Having your flour ready to go when it comes to mixing it into the recipe makes the recipe go smoother and avoids any measure issues later on. And it gives you that pro baker feeling, and who doesn’t like feeling like a pro in the kitchen?

Preheat your oven to 350 and place a small cup (I use an espresso cup) of water in the bottom of the oven. This will help keep the cake moist and prevent over drying while baking. Plus, it creates a nice golden crisp outer layer that is perfect for frosting!

In a large bowl cream your butter and sugar. Take your :me and be sure that everything really comes together. Once creamed add the eggs one at a time, beating them in on low speed. Add in the vanilla and beat for 1 minute on low.

Next get your milk and flour mixture ready. Alternating between the flour and the milk add a ¼ of a cup at a :me to the mixture until all the ingredients are combined. Set aside for five minutes.

Take your baking tin (a 24 cm round works perfectly to create three- four layers depending on desired layer size) and lightly grease it. Once greased flour the bottom and edges (drop about a tablespoon of flour into the tin and tilt it in a circular motion until all the edges are covered with a light layer of flour). This prevents sticking and helps keep a nice crust on the cake.

Now spoon half of the batter into the cake, smoothing out the top and gently tapping the tin on the counter to ensure nice even baking.

bday cake 3

Bake for 25-30 minutes, remove, inhale the nostalgia, cool and repeat with remaining batter.

Once cool slice each cake into layers. Begin to assemble cake. Start by adding a 1/4 inch thick layer of frosting on the top of each layer. Starting from the middle of each layer to about a half an inch from the edge in a circular mo:on. This will prevent spilling or oozing filling, making it easier to get a nice smooth outer frosting.

Assemble the layers and set it in the freezer for five minutes to avoid any slipping, sliding , or general difficulties when frosting!


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I am a sucker for frosting. As a kid my sister and I used to sneak into the fridge to steal a spoonful of my mothers leftover frosting whenever possible! The perfect frosting can add the ultimate finishing touch to any number of delectable desserts!

This traditional buttercream is transformed with a touch of homemade whipped cream, to create that perfect smooth buttery taste with a soft and light finish.


6 cups of powdered sugar
1 cup cup of butter
1 tbsp vanilla
1/2 cup of whipping cream
1 tsp sugar

In medium sized bowl whip butter on medium until creamy. Reduce speed to low and begin adding 1 cup of sugar at a time. Add vanilla. When all is combined set aside. It will be stiff (too stiff for piping)*

In a small bowl combine whipping cream and sugar and whip on medium speed until cream doubles and peaks are formed.

Take your fresh whipped cream and fold into buttercream 1/2 cup at a time until you reach desired consistency.

To frost the cake start with the sides and work your way around. Layer a crumb coat and smooth out the edges. Once done ad the remaining frosting to the the sides as an outer coat and the top, creating a thicker layer of icing and providing the perfect pillow for sprinkles. Add sprinkles as desired and, Voila! A perfect rich, creamy, and delectable traditional birthday cake that is sure to steal the show!

Baking Season- Snickerdoodle


IMG_6892 IMG_6890The first few snowflakes of this season have started to fall so that means its time to start baking!

These cookies smell amazing and just melt in your mouth.



Snicker Doodles
1 cup soft margarine (butter is better)
1 1/2 cups sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla
3 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon cream of tartar
1 tablespoon cinnamon
3 tablespoons sugar

Mix together margarine 1 1/2 cups sugar, eggs, milk, vanilla, flour, salt, baking soda, and cream of tartar. Form into balls. if the dough is too soft, refrigerate for a while. Roll in sugar and cinnamon mixture and press down with a cup. Bake for 8 to 10 minutes at 375 degrees F. These cookies taste better if they are slightly under baked.


Kitchen Talks ~ Popcorn Lovin’!

A little treat from me to you!



I was passed down this scrumptious recipe when I got married. My mother-in-law is usually labeled the “health nut” by us family; which is true, but we all benefit from it! This one snack definitely exempts her of this title!



Popcorn is already a fun, simple, easy to prepare snack. Whether that’s for company, a party, or just to splurge for yourself.


Now if you are one to love splurging, then this recipe is perfect, but for those who enjoy and find comfort in knowing they can make something slightly ‘healthier’ I have gone ahead and switched a few ingredients.

Step 1: Grab a medium sized mixing bowl that can be used in the microwave. I like to use my Anchor 4 Cup glass measuring bowl with an easy to grip handle.



1) 1 Cup of Brown Sugar

Here I have exchanged brown sugar for a sugar less intensely sweet, Coconut Sugar. (Don’t worry, we’ll make up for the sweetness later!)

dsc_0281dsc_02892) 1/2 Cup of Butter

Agavedsc_03013) 1/4 Cup of Corn Syrup

This is where we make up for the sweet tasting goodness! I have also switched out corn syrup with a new syrup I have discovered…

dsc_0292Organic Raw Blue Agave Syrup. Now let me rant a little and let you know a few details about this product.

Blue Agave is a natural sweetener extracted from the core of the Blue Agave plant. It’s smooth, delicious low glycemic syrup that is ideal for sweetening coffee, hot tea, oatmeal, pancakes, waffles, yogurt, cereal and more(Such like this popcorn!). It is also great in smoothies, iced tea, or cocktails as it dissolves quickly in cold beverages. Agave is easy to use in baking too…Try it wherever you would use a tabletop sugar.

-Direct quote: Wholesome Sweeteners. (Italics, mine.)

  • Non-GMO/Gluten-free/Vegan suitable, verified.
  • Organic-Natural sweetener.
  • Fairtrade.
  • 25% sweeter than regular sugar – less is more!
  • Non-crystallizing – dissolving in both cold and hot water.
  • Low glycemic – index of 39 or less, giving less of a blood sugar spike, tested.
  • 3/4 Cup Agave = 1 Cup Refined Sugar.
  • Ingredients: 100% Fairtrade Organic Raw Blue Agave Nectar!


Seeing as you are now educated in this simple ingredient, I will continue!

dsc_03114) 1/2 tsp of Salt

I’m usually an estimator, using the palm of my hand.

dsc_0320Step 2: Microwave Sugar, Butter, Corn Syrup and Salt on high for 2-4 minutes(microwave may vary) until mixture has boiled.



5) 1/2 tsp Baking Soda

6) 1 tsp Vanilla Extract



Mix well with whisk, until mixture smooth-ens and turns slightly lighter in color(such like caramel sauce.)

Step 3: Dump an ice-cream pail amount of popped popcorn into a medium-large paper bag.

SauceStep 4: Pour mixture generously and evenly onto popcorn in paper bag.

StirStep 5: Stir and Shake until well coated!

Step 6: Fold up bag, so no popcorn falls out. Place one side face down in microwave. Heat for a 1/2 minute. Shake bag, keeping it folded to avoid spills. Place back into microwave on reverse side. Heat for another 1/2 minute. Shake and unfold.

dsc_0350Allow to cool for a few minutes. Pour lathered ooey-gooey goodness into ice-cream pail, or similar container size.


You’ve got yourself one tasty, delicious, splurging treat!

Full Recipe:

Caramel Corn

-1C Brown Sugar   -1/2C Butter   -1/4C Corn Syrup   -1/2tsp Salt

-1/2tsp Baking Soda   -1tsp Vanilla Extract

-Ice-cream Pail amount of Popped Popcorn!


Farminista`s Motivational Morning Muffins!

Every morning I wake up and want to treat myself to a somewhat healthy, nutritious, but also a scrumptious type of breakfast. I either find myself at a cross road between: Oatmeal Crisp Vanilla Almond, a bowl of fruit over Greek Yogurt, Ancient Grains toast with honey, or caving completely and indulging in homemade waffles and cinnamon sauce! Those grandma’s know how to pass down a legacy in the kitchen!


But then again, so does Google! ( ) I have made these most tasty muffins on a few occasions to fix my morning hunger craving. While still keeping peace of mind that I’m feeding my body something balanced.

Table Spread

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It’s the perfect spectrum for taste buds. Some subtle cinnamon, the hint of crunch, juicy and moist, the slight sweetness of coconut and ideally the right amount of apple! For myself, I add natural coconut sugar in replacement of white sugar. I’m not much of a sweet tooth, but I do love a good coconut flavor! There are a few staple ingredients that I add to almost everything: cinnamon, ginger, vanilla and sometimes nutmeg. For these muffins I added in the ginger and nutmeg myself, and a little more vanilla than called for!

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Morning Glory Muffins

Happy Muffin Making – And feel good about what you eat to start your day!

Radishes on Buttered Baguette

Radishes on Buttered Baguette

HEADERI recently moved to Vancouver from Saskatoon with my family. I was excited about the move, especially the weather – not too hot in the summer, not too cold in the winter. But, wouldn’t you know it, we are in the midst of a heat wave in Vancouver, and air conditioning isn’t a common thing in the condos or apartments here. Turning on the oven is the last thing I want to do in this weather. Thankfully, since Vancouver has amazing farmers’ markets and grocery stores, delicious, satisfying eats are easily made without overheating.

This morning at the market I grabbed some local radishes, peashoots and butter. I picked up a baguette on my way home and I was set. So ridiculously simple and oh, so delicious.


Radishes on Buttered Baguette

– a bunch or two of radishes, thinly sliced
– pea shoots or any micro greens
– baguette
– chilled salted butter
– fleur del sel and freshly ground pepper

The butter is key in this recipe. You want to thinly slice the butter, almost like it’s a cheese. The creaminess works so well with the peppery taste of the radishes. Smear a generous amount of butter on a slice of baguette, top with thinly sliced radishes, sprinkle with fleur de sel and pepper and garnish with pea shoots.


Sometimes the simplest things are best. Enjoy.