Virtual Christmas Urn/planter insert workshop! Join Karen Langlois from Sugar Bloom for a fun night and creating your own Christmas urn! Workshop will be live on our In this this event posting. Check out our page as well as we will try and go live on our Facebook page as well @sugarbloomfloral. 
If your comfortable feel free to invite a few friends to do one with you at your place! 
A deposit of $20 can be etransfered to kelanglois@hotmail.com to confirm your booking. All of the supplies that you will need to create your urn that Karen is designing can be picked up on November 26th and on the 27th during the day. Pick up at 64 James st. Embro. Remaining balance can be paid when supplies are picked up. 
Cost is $60 total. 
For the ribbon you have a colour choice of traditional red Christmas plaid or gold. You can purchase the red and black plaid as you see in the photo for an extra $2 dollars. Bows will be pre made for you. Text to book your spot! 519-608-5949

Deadline for booking is Friday November 20th!

As an added bonus $2 from each purchase will be added towards the Embro splash pad poinsettia fundraiser!


Text or call Karen 519-608-5949 to book

​Zucchini Banana Bread


3 over ripened bananas -mashed 
1 1/2 cups all purpose flower 
1/2 -3/4 cup shredded zucchini 
1 cup white sugar 
2 large eggs 
1/4 cup vegetable oil 
1tbsp coconut oil 
3 tbsp softened unsalted butter 
sprinkle sea salt 
1 tsp baking soda 
1 tsp vanilla extract 


Preheat Oven to 350 Degrees. In a large bowl add flour, mashed banana, shredded zucchini, white sugar, 2 large eggs, veg oil, coconut oil, butter, sea salt, baking soda and vanilla extract and mix by hand everything together until all is combined well. In a regular sized greased, loaf pan add batter and place in preheated oven for approx 60 mins. Use a tooth pick to check if centre is cooked. 

Your wedding is one of the most important days of your life! So make it as special as it should be! Its always nice to choose a theme or overall look that can help set the stage! Check out this Parisian inspired wedding theme that has all of the gorgeous elements to bring your decor to life! 
​
Photographer & Co-planner | @amandaverhoeve
Planner | @maguireevents
Venue | @langdonhall
Florist | @sugarbloomfloral
Stationery | @lizkotsamanesdesigns
Tablescape | @simplybeautifuldecor
Dresses | @sewstylishweddingworks
Model | @lizziiegannon
Hair | @saraschair
Makeup | @makeup.by.elisha

​Simple and Delicious Fruit Salad 
Serves 4 

4 cups chopped strawberries 
2 cups red or green seedless grapes sliced in half 
1 small (approx 3/4 cup) can of peaches (chopped) - remove juice 
1/2 cup vanilla pudding 
Whipped Cream 
1/3 cup flour 
1/3 cup melted butter 
1/4 cup white sugar 

In a small bowl mix together flour, melted butter, and sugar until you get a crumbly texture. Then pour onto a greased cookie sheet and bake at 325 degrees for approx 5 mins until crispy and browned - do not burn. Remove from oven and let cool. 

In a large bowl add all chopped fruit as well as chopped canned peaches. Then mix in vanilla pudding and place into fridge until ready to serve. 

Pour equal amount of fruit into bowls then top with crumble mixture and then top with whipped cream. 

​7 Layer Salad 


2 BNSN chicken breast - Marinated in apple cider vinegar and garlic powder 
1 cup shredded carrots
1 cup chopped cucumber 
1 cup chopped tomato
2 cups cooked and chopped kale 
1 cup chick peas 
2 cups spring mix salad

Dressing: 
1/4 cup honey Dijon mustard 
1/8 cup honey 
1/4 cup olive oil 
1/8 cup chopped white onion 
Generous sprinkle salt 
Squeeze 1/2 lemon 
1/8 cup apple cider vinegar 

Sauce for Chicken:
1 whole garlic - roasted and mashed 
2 tbsp pesto 
1/4 cup goats cheese 
2 tbsp coconut oil 

Sprinkle chicken breast with salt and pepper and garlic powder and marinate in apple cider vinegar for 1 hour. Then grill on BBQ (400 degrees) for 6-7 mins on each side. Then place on cookie sheet and spread sauce for chicken on each breast and place in oven for 20 - 30 mins at 350 degrees. Take out of oven and let cool for a few mins then slice each piece. 

To plate add cooked kale and then top with chick peas, then add grilled chicken, spring mix, cucumber, tomato and carrots and then stir dressing and drizzle over top. Top with croutons or cashews. 

Fish Taco Salad

Serves 4

2 fresh or frozen (approx. 1/2 lb. each) tilapia 
6 cups chopped romain lettuce 
2 cups chopped iceberg lettuce 
1 cup diced tomatoes 
1/4 cup chopped red onion 
1 cup chopped red pepper 
1/2 cup sliced black olives 
1 avacodo sliced 
1 cup shredded marble cheese
2 tortilla shells
1 cup seasoned bread crumbs 
1 egg 
1/4 cup franks hot sauce 
1/4 cup vegetable oil 
1 tsp garlic powder 
Salt and pepper, and Cayenne pepper 


Dressing:

1/3 cup mayonnaise 
1/4 cup franks hot sauce 
1/4 cup olive oil 
2 tbsp lemon juice 
1 tbsp suger 
1/4 cup finely chopped pickles 

Sprinkle with Sea salt and pepper and marinate tilapia fillets in a mixture of 1 egg, 1/4 cup franks hot sauce, veg oil, tsp garlic powder for 2 hours in fridge. Then Take tilapia fillets and dip into seasoned bread crumbs on each side. Then fry in frying pan until each side is crispy and fish is cooked. 
Cut tortilla shells into small slits (bite size for salad) 
On a well grease cookie sheet add sliced/shredded pieces  of tortilla slits  and sprinkle, sea salt, with garlic powder and cayenne pepper. Bake in a 375 degree oven for 15 minutes or until crisply. 

In a large bowl mix all other salad ingredients including Romaine and iceberg lettuce, red onion,tomato, red pepper, sliced black olives and fresh avocado. Add dressing. Then add crispy tortilla slits and mix well together. Plate and top with cooked tilapia fillets. Sprinkle with shredded marble cheese. Enjoy!

Spaghettini Chicken and Pesto Salad 

Serves 3 -4 

3 cups cooked spaghettini 
1/2 cup chopped bacon 
1 BLSN chicken breast sliced 
4-5 cups spring mix (dandelion and spinach mix)
1 Red pepper - chopped 
2 cups chopped white mushrooms
1/2 cup chopped red onion 
1 cup chopped cucumber 
1 cup chopped tomato 
2- 3 cups chopped broccoli 
1/2 cup goats cheese plus extra for topping 
1/4 cup milk 
1/4 cup pesto 
3 minced garlic cloves 
1/8 cup balsamic vinegar 
1/4 cup cup olive oil 
Sea Salt 

In a sauté pan cook bacon until cooked then add 1/4 cup red onion and minced garlic cloves. Add cooked sliced chicken and mushrooms and let simmer for 5-10 minutes. Then add goats cheese mix thought out and let it melt down and add milk and balsamic vinegar. Then add broccoli and 1/2 of the chopped red pepper and let simmer on low for 15 - 20 mins and stir occasionally. Sprinkle with sea salt and stir well. 
Add in cooked spaghettini, stir well and let cool for 5 mins. 
In a large bowl add spaghettini mixture to spring mix, diced tomatoes, cumber and the remainder of red pepper. Add 1/4 cup olive oil and stir well. Then plate and top with crumbled goats cheese. 

Chicken Parmesan Caesar Salad 

Serves 2 - as a meal 

1 BNSL chicken Breast - butterflied 
1 egg 
Sea salt and pepper 
3/4 cup parmesan cheese plus more to sprinkle on top of salad
1/2 cup bread crumbs 
3 garlic cloves - roasted 
1 cup tomato/pasta sauce 
5 cups chopped romain lettuce 
1/2 - 1 cup chopped tomato 

1/2 Lemon - 1/4 is for dressing

Dressing: 
1 egg yoke
1/4 of the lemon sneezed
1/4 tsp sea salt 
1/2 tsp pepper
1/4 cup parmesan cheese
1/3 cup vegetable oil 
1/8 cup apple cider vinegar 
1/8 cup sugar 
1 tsp minced ginger 
1 cup croutons 
1/4 cup bacon bits 


Tenderize and Split (butterfly) one BNSN Chicken breast and sprinkle with Sea salt and pepper. Then marinate in a mix of 1 cup tomato sauce, 1 egg and 3 roasted garlic cloves ( sub - 3 minced fresh garlic cloves) for 2 hours in fridge. Then on deep plate add 3/4 cup parmesan cheese and bread crumbs (mis together) then press your marinated chicken breast into the cheese/breadcrumb mix. Then place  on a well greased cookie sheet and use spot to top chicken with the remainder of the egg/tomato sauce marinade. Then cook in oven 400 degree for approx 45- 50 mins -be sure its fully cooked. Take out and cool for 5 mins. Then Slice thinly to go into salad. 

In a large bowl add romain lettuce, copped tomatoes and squeeze the other 1/4 lemon onto lettuce. Add bacon bits and croutons and a sprinkle of parmesan cheese. Then pour dressing over and add chicken and stir together. 

Steakberry Salad 

Serves 2 

1 grilled striploin steak - marinate in your favourite steak spices and bbq sauce.
1 cup plus 3/4 cup sliced strawberries 
1/4 cup fresh or frozen cranberries 
4 cups chopped romain lettuce
1/4 cup chopped red onion
1 medium green pepper -chopped 
1 cup chopped cucumber 
1/2 cup pineapple juice 
1 cup  plus 1//4 cup chopped celery 
1/2 cup goats cheese 
Lemon juice 
1/2 cup olive oil 
Sea salt
1/8 cup sugar 

Marinate Strip loin with steak seasoning and bbq sauce and then grill to your liking. Then slice thinly. 

Sauce/ Dressing: 
In saute pan add and melt 1 tbsp coconut oil, then add 1/4 chopped celery, cranberries and 3/4 cup strawberries, let simmer for a few minutes to soften the fruit and then add pineapple juice, sprinkle sea salt, 1/8 cup sugar and stir well and let simmer for 10 mins then cool for 5- 10 minutes. 

Salad: In a large bowl add 4 cups chopped romaine lettuce, 1/4 cup chopped red onion, 1 medium chopped green pepper, 1 cup chopped cucumber, 1 cup chopped celery. Then add Sauce/dressing. Add remainder of uncooked strawberries. Crumble Goats cheese into salad (leaving some to crumble on top). Add grilled steak and stir together well -Leave some steak to place on top. Then top with Cashews or pecans after plated and enjoy. 

Garlic and Pesto Pizza Salad  (With BBQ Chicken -optional)   


1-2 bbq chicken breast (BNSN) 
3-4 cups arugala 
1 cups shredded iceberg lettuce
1 1/2 cups shredded marble cheese 
1 red bell pepper 
1 cup caramelized onions 
1/4 cup sliced pickeld banana peppers 
1 cup button mushrooms - sliced in half

Other ingredients needed:
balsamic vinegar 
olive oil
pizza doug 
1 full garlic 
Sea salt 
coconut oil 
pesto 
ranch dressing 


Roasted Garlic: Take 1 full garlic and slice open the top (allowing visibility/access to all cloves) then sprinkle top of garlic with sea salt and coconut oil. Wrap with tin foil and cook in oven or in bbq at 375 degrees for 30 - 40 mins. Remove and let cool. When your ready to use -just simply squeeze each clove out. 

Optional- Grilled BBQ Chicken: Sprinkle Chicken and marinade in balsamic vineger for 2 hours. Then Grill Chicken until cooked on both sides and add your favourite bbq sauce. Remove from BBQ and let cool. Then slice thinnly to add to pizza. 

Dough: To make things simple - Use 1 pkg store bought pre-made pizza dough or you can follow my recipe for pizza dough below.

Roll dough onto a greased cookie sheet spread garlic/pesto sauce onto pizza. Add graded cheese, grilled bbq chicken slices, sliced red bell pepper, caramelized onions, button mushrooms and then Bake in oven at 375 degrees for approx. 25 -30 mins until crust is turning brown. 

Salad topping: 3-4 cups arugula, shredded iceberg lettuce, red bell pepper, pickled sliced banana peppers. Drizzle 1/8 cup balasmic vinager and 1/8 cup olive oil and mix well. Add to top of cooked pizza and enjoy! 

Garlic/Pesto Spread: 
Mix Together 
1 whole garlic (roasted) 
1/8 cup ranch dressing 
1/4 cup olive oil 
2 tbsp pesto 

Home Made Pizza Dough: 
1/2 teaspoon yeast 
3/4 cup milk 
2 1/4 cups flour 
pinch sea salt 
1/4 tsp baking powder 
1/4 cup sugar 

Heat milk in Microwave for 30 - 45 seconds and then add yeast to milk and let yeast dissolve 

Sift flour, salt and baking powder into a bowl and add sugar. Then add warm yeast/milk and mix together. Add more flour if needed. and Let sit for 2- 4 hours to let rise.