artichoke + spinach breakfast strata


this post was created in partnership with saputo! the opinions on this blog, as always are my own. you can follow ingredients by saputo on facebook, instagram + pinterest for more recipe inspirations.

as promised, today i am sharing with you my go to breakfast & brunch bake! i love a good strata. they are creamy, cheesy & loaded with flavour. you will even find a strata recipe or two in my cookbook bake the seasons, because they are that good! this artichoke + spinach strata is made with bacon (obviously), saputo's mozzarellissima & saputo's parmesan cheese. the mozzarellissima provides the gooey cheeseiness we crave, while the parmesan packs a bold flavour. if you haven't already guessed it, this dish is inspired by the classic spinach & artichoke dip. i just knew those flavours were meant to be paired together in more then a dip. while you can serve this for breakfast or brunch, i also serve it for dinner along side a fresh mixed greens salad. the best part of all? if you are hosting, you can prepare this the night before & bake it fresh before the guest arrive. just like a bread pudding!


  • 1/2 pound smoked bacon, diced
  • 3 shallots, thinly sliced
  • 2 cloves of garlic, minced
  • 1 cup packed spinach, steam & strained
  • 1 1/2 cups artichoke hearts, diced
  • salt & pepper, to taste
  • 8 large eggs, beaten
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tablespon dijon mustard
  • 2 cups grated saputo mozzarellissima
  • 1 cup saputo grated parmesan
  • 1 loaf white country bread, cut into 1-inch cubes


  • preheat oven to 350 degrees & grease a 9x12 baking dish.
  • in a skillet over medium heat add the bacon & cook until crispy. using a slotted spoon, transfer bacon to a bowl until ready to use.
  • in the same skillet add the garlic & shallots. cook until the shallots begin to turn translucent, about 2 minutes. add the spinach & artichokes. season with salt & pepper. cook for an additional 2 minutes. remove from heat & let cool slightly.
  • in a large mixing bowl whisk together the eggs, milk, cream & dijon. season with salt & pepper. stir in the cheeses, bacon, spinach mixture & bread. toss to coat.
  • transfer mixture to prepared baking dish & bake for 60 minutes, or until the top is golden brown. serve warm with a sprinkle of parmesan cheese!

oatmeal + fudge bars


okay you guys, these oat fudge bars. i don't know if i can put into words how obsessed i am with making them (er, eating them). justin & i have been making this recipe since we met six years ago. we have to go out of our way, not to make them because all self control goes out the window once they come out of the oven. the oat layer is so buttery & sweet, while the fudge layer is so decadent. combined the two are an unstoppable combination!

for the fudge, i like to use a mixture of half milk chocolate chips & half dark chocoate chips due to my love of milk chocolate. however, if dark chocolate is your jam then feel free to use dark chocolate chips only. the little kid in me still loves her overly sweet milk chocolate. using all dark chocolate will yield a slightly less sweet & more cocoa based fudge. for the oats, i use bob's red mill's old fashioned rolled oats. be sure not to use a minute oat when it comes to baking these! the old fashioned rolled oat holds up better in the baking process. anyways, there isn't much else i have to say about these oat fudge bars, other then the fact that i am obsessed & you should probably go make them this instant.

apologies in advance when you eat one (or three) too many. don't say i didn't warn you!


for the oats

for the fudge

  • 1 can sweetened condensed milk
  • 1 cup quality milk chocolate chips (sub equal parts dark chocolate chips)
  • 1 cup quality dark chocolate chips
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine salt


  • preheat oven to 350 degrees & grease a 9x12 baking dish. set aside until ready to use.
  • for the oats: in the bowl of a stand mixer fitted with the paddle attachment cream the sugars & butter until fluffy, about 2 minutes.
  • add the eggs one at a time, followed by the vanilla. beat until combined.
  • in a separate bowl sift together flour, oats, baking soda, baking powder & salt. add to mixing bowl & beat ingredients until well combined.
  • for the fudge: in a saucepan over low heat melt together the condensed milk, chocolate chips, butter & vanila until silky smooth.
  • to assemble: in the prepared baking dish spread 4/5 of the oat mixture to form a flat crust, with a slight edge. pour the fudge mixture over top followed by dropping remaining spoonfuls of the oat mixture.
  • bake for 30 minutes, or until the edges begin to lightly brown. let cool to room temperature & refrigerate to firm. slice into desired size squares & store in an airtight container.

chocolate + citrus dessert board


i think you all know by now how much i love creating different boards & platters for just about any occasion. i never host a party without putting together one of these boards. this chocolate & citrus dessert board is my latest creation! it is a dark chocolate lovers dream. the board can be served as a dessert after hosting a casual dinner party, or placed on any party table spread. i love how it brings everyone together, as it has a little something on it for everyone!

this board was inspired by Ghirardelli's new "intense dark blood orange sunset chocolate bar". perfectly paired with various winter citrus, dried cranberries, cheese & toasted nuts, the blood orange sunset bar is the star of the show! like all of ghirardelli's high quality dark chocolate bars, it features premium ingredients & offers an intense dark chocolate flavour. the chocolate is blended with blood orange bits & natural blood orange flavour, justin & i can't get enough. it also includes pieces of regular dark chocolate (72% twilight delight) & sea salt soiree, for those who prefer simpler flavours!

lastly, for the two cheeses i stuck with soft dessert cheeses. a wensleydale cheese with cranberries to complement the winter citrus & dark chocolate flavours, as well as a vanilla brie cheese. feel free to serve these with a side of crackers or a sliced baguette too!



  • on desired serving board or tray, place the brie cheese & wensleydale cheese on opposite ends.
  • fill the center with a mix of blood orange sunset, 72% twilight delight & dark sea salt soiree chocolate bars. break chocolate bars into various sizes to add variety.
  • place the clementines, blood orange slices, grapes, almonds & cranberries around the cheese & chocolate.
  • fill any remaining gaps with additional chocolate pieces.
  • serve with crackers if desired!