About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

coffee cups

Weekend links and photos

It’s been the coldest February on record. Ever. I know I’ve been going on and on about the cold lately, but, people, it hasn’t let up one bit.

Noah and Mateo tumble through the door on school afternoons with red cheeks and frozen eyelashes. Noah has taken to dropping his bag and heading straight for the pantry, where he reaches for the Dutch cocoa. He stirs it with maple syrup in a pot and adds enough milk for three mugs full. Then he serves homemade hot cocoa to his brother, and little sister too. Sometime I round out the treat with homemade marshmallows.

We all do what we can to stay warm.

hot cocoa

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Slow cooker cider ham | Simple Bites #recipe

Slow Cooker Cider Ham {giveaway}

After a busy few weeks of traveling, I’ve been getting reacquainted with my kitchen, inviting Clara to wrap on her apron and join me at the counter.

Our Montreal winter has been bitterly cold and the snow keeps piling up higher and higher around the house. I’m sure many of you on the East Coast can relate. There’s never been a better time to delve into comfort food, so we’ve been simmering pots of chili, baking bread and roasting vegetables by the tray-full.

This cider ham was the first dinner I pulled together for my family this week. It’s from Brown Eggs and Jam Jars and, incidentally, this is the very first recipe I’m sharing on the blog from the cookbook. It’s one of my favourites, and simple enough to put together while jet-lagged, tired, and suffering from a head cold. Be sure to click through for the recipe, plus a giveaway for a KitchenAid 6-quart slow cooker.

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Brown Eggs & Jam Jars

Weekend links: Brown Eggs and Jam Jars edition

The past few weeks have been a blur of airports and book events, interspersed with caring for three little ones sick with colds. I’m currently in warm Austin, Texas when I hosted an author signing and am catching up with friends over fantastic barbecue and Tex-Mex.

I had to drop in and share a few posts from around the web because there are a whole bunch of opportunities to win a copy of Brown Eggs and Jam Jars. Advance copies have been in the hands of food bloggers for several weeks now, and they are sharing their initial thought on the cookbook.

It’s been an honour to have my book in their kitchens. I’m still wrapping my head around the fact that this long-awaited project is out there, but it most definitely is because I’ve signed copies from Montreal to Vancouver!

So without further ado, here’s a round-up of links featuring Brown Eggs and Jam Jars and how you can win a copy:

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Peach & Blueberry Trifle from Brown Eggs and Jam Jars cookbook

Giveaway: All the Weck Jars (really, all of them)

I get asked a lot of questions from readers about ingredients, techniques, and tools of the trade, but Weck jars make the top of the list for the most inquiries.

Made in Germany and distributed in North America by WeckJars.com, these pretty vessels are used in a dozen different ways in my kitchen. They are frequently featured in my Instagram feed and on the blog, which usually results in a flurry of questions about sourcing the jars.

Today I’m very excited to offer a giveaway sponsored by WeckJars.com. The winner will receive two of every single Weck jar available! That’s a total of 52 beautiful jars, in every shape and size.

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Roasted Rutabaga Hummus Recipe | Simple Bites #vegan #dip #snack #healthy

Roasted Rutabaga Hummus Recipe

There are some constants in life, and hummus is one of them. It’s a dip that’s not going anywhere soon, thankfully, and is still as popular as ever.

Variations on the classic chickpea appetizer abound, although for years I have enjoyed the original version with tahini, lemon, garlic and salt. Why mess with a good thing? Well, sometimes it pays to experiment, as is the case with today’s Roasted Rutabaga Hummus.

Whipped up in a food processor and served with raw rutabaga ‘chips’, it’s absolutely what you want to be snacking on this February.

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