freshandflavourful

freshandflavourful ✨Cooking • Baking • Recipes • PM for Orders
👩🏻‍🍳Fun in the kitchen with Chelsea & Lauren

💛BEST BANANA BREAD🍌This one was so helpful mid OSCE prep 😂 takes less than five minutes to put it all together and then ...
05/27/2026

💛BEST BANANA BREAD🍌

This one was so helpful mid OSCE prep 😂 takes less than five minutes to put it all together and then just throw it in the oven. The result? Super moist banana bread that is full of flavour, with a little crisp on top (enjoy fresh out of the
oven)

I n g r e d i e n t s 🌟
Dry Ingredients (mix and set aside)
1¾ cups + 1 tbsp (215 g) all-purpose flour
1 tsp (4 g) baking soda
1 tsp (5 g) fine salt
½ tsp (1 g) ground cinnamon

Wet Ingredients
½ cup (100 g) white sugar
½ cup (100 g) brown sugar (light or dark)
2 large eggs
4 tbsp (60 g) buttermilk
1 tsp (5 ml) vanilla bean paste or extract
4 very very very ripe bananas, mashed (475 g peeled)
½ cup (120 ml) extra virgin olive oil or melted butter
1 cup chopped chocolate (and/or walnuts).

D i r e c t i o n s⚡️
1. Preheat oven to 350°F. Grease or line a 9×5 inch loaf pan.
2. Mix Dry: In a bowl, whisk together flour, baking soda, salt, and cinnamon.
3. Mix Wet: In a large bowl, whisk sugars and eggs until smooth. Stir in buttermilk, vanilla, mashed bananas, and butter or olive oil.
4. Combine: Gently fold dry mixture into wet mixture until just combined (don’t overmix).
5. Bake: Pour batter into pan. Bake ~55-65 minutes, until a toothpick comes out clean. If you prefer muffins, fill each tin 3/4 full and bake at 350F but for 18-20 minutes instead.
6. Cool: Let rest in pan 10 minutes, then transfer to a wire rack.

in Vancouver 🍣✨We ordered the hamachi, king salmon, and red tuna sashimi, salmon oshi sushi, and the sablefish. Everyth...
05/19/2026

in Vancouver 🍣✨

We ordered the hamachi, king salmon, and red tuna sashimi, salmon oshi sushi, and the sablefish. Everything tasted super fresh and high quality — especially the sashimi and the oshi sushi. The sablefish was also a standout: buttery, flaky, and really flavourful.

Definitely on the pricier side, but the quality matched it, and the service was impressively quick. A great spot for a nicer Japanese dinner in Vancouver 🤍

✨CARROT MUFFINS✨This is a classic, especially around Spring - the warm spices and brown sugar flavours make this so good...
05/12/2026

✨CARROT MUFFINS✨

This is a classic, especially around Spring - the warm spices and brown sugar flavours make this so good.

I n g r e d i e n t s
1 1/2 cups (188g) all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
2 large eggs, at room temperature
2/3 cup (1302g) packed brown sugar*
1/3 cup (80g) unsweetened yogurt or applesauce, at room temperature
1 teaspoon pure vanilla extract
1 and 1/2 cups (200g) peeled and shredded carrots* (about 3 large carrots)

D i r e c t i o n s
1. Preheat oven to 425F. Line 12 muffin tins with liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a medium bowl until combined. Set aside. In another medium bowl, whisk the oil, eggs, brown sugar, yogurt, vanilla, and carrots together until combined. Pour the wet ingredients into the dry ingredients and gently whisk until *just* combined. Fold in the nuts/add-in. Batter will be semi-thick.
3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce the oven temperature to 350°. Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
4. Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for up to 1 week.

Makes 12

🤎BROWN SUGAR SHORTBREAD🤎A bit of a different take on your classic cookie!I n g r e d i e n t s🥰3/4 cup (12 Tbsp; 170g) u...
05/05/2026

🤎BROWN SUGAR SHORTBREAD🤎

A bit of a different take on your classic cookie!

I n g r e d i e n t s🥰
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temp
1 cup (200g) packed light or dark brown sugar
1 and 1/2 teaspoons pure vanilla extract
2 and 1/4 cups (281g) all-purpose flour
1/4 teaspoon salt
2 tbsp coarse sugar for sprinkling (optional)

D i r e c t i o n s😛
1. In a large bowl, cream butter and sugar until light and fluffy
2. Add vanilla and beat until combined
3. Add flour and salt on low speed until incorporated. Turn the mixer up to medium-high speed and beat until the dough forms crumbs. Pour the dough crumbles on a work surface, and use your hands to bring it together. If it is not coming together, sprinkle dough with a few drops of water.
4. Divide dough in 2 and roll/shape each piece into a log.
5. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough
6. Preheat oven to 350F. Line two baking sheets with parchment. Remove logs from fridge and slice each into 12 equally thick cookies. You can also slice, then roll into balls + flatten with the palms of your hands for a more circular look.
7. Bake for 12-15 minutes until lightly browned on the edges. Allow to cool on baking sheet completely. Cover and store leftover cookies at room temperature for up to 1 week. After day 1, the cookies will taste crunchier.

Makes 24

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