Sourdough Discard Blueberry Pancake Muffins

Sourdough Discard Blueberry Pancake Muffins

Richelle Fortin
Baking, Blueberries, Homemade, Muffins, Sourdough Discard, Sourdough, Snacks

Sourdough Discard Blueberry Pancake Muffins

Lazy Saturdays often inspire the best creations, and this recipe is no exception. It started as a simple idea for waffles but evolved into fluffy pancakes and, ultimately, snackable pancake muffins. Using sourdough discard—what I call sourdough gold—this recipe is versatile and packed with flavor.

Whether you’re making pancakes, waffles, or muffins, the combination of sourdough discard, fresh blueberries, buttermilk, and butter guarantees moist, delicious results every time. Perfect for brunches, lunchboxes, or anytime snacking!

Oven Braised Fennel with Orange and Parmesan

Oven Braised Fennel with Orange and Parmesan

Richelle Fortin
Vegetables, braising

Oven Braised Fennel with Orange and Parmesan

If you’re on the fence about fennel because of its reputation for a black licorice-like flavor, you’re not alone—I used to feel the same! But fennel has surprised me, becoming one of my favorite vegetables.

When used fresh, it’s crisp and refreshing in salads, but the magic happens when it’s braised, roasted, or baked. The flavor transforms into something rich, mellow, and slightly sweet. This recipe is my go-to way to bring out fennel’s best qualities, combining the subtle citrus of orange with the umami depth of Parmesan.

Pumpkin Pie: Not Just for the Holidays!

Pumpkin Pie: Not Just for the Holidays!

Richelle Fortin
Autumn Recipes, Baking, Comfort Food, Crowd Pleasers, Desserts, Fall Recipes, Holidays, Thanksgiving make-ahead, Thanksgiving

Pumpkin pie is a classic seasonal treat, this recipe is coming out just before Thanksgiving but why limit it to just the fall and winter months? With homemade pumpkin purée that’s easy to make and freezes beautifully, you can enjoy the cozy flavors of pumpkin pie all year long—no canned pumpkin needed!

Simple Sourdough Focaccia

Simple Sourdough Focaccia

Richelle Fortin

Discover this easy sourdough focaccia recipe, perfect for gatherings or family meals. With just a few ingredients, enjoy a fluffy texture and herb-infused flavors, topped with a hint of lemon zest and flaky salt.

Classic Apple Beignets

Classic Apple Beignets

Richelle Fortin

I’ve been making apple beignets for ages, and they’re my go-to dessert for Autumn festivals, celebrations, and kids' parties. Crisp, sweet, and deliciously light, these beignets are always a crowd-pleaser!

Smoky Mango Hot Sauce

Smoky Mango Hot Sauce

Richelle Fortin
Cooking Competitions, sauces

This sauce was born out of a bumper crop of Thai and Cayenne peppers from my garden, and I couldn’t let them go to waste! To balance the heat, I added a local touch—maple sugar, which is easily available to me. The result? A sweet and spicy blend that fills the house with the warmth of hot peppers and the rich, earthy sweetness of maple sugar.

Mango Gelato by Feeding a Crowd

Mango Gelato by Feeding a Crowd

Richelle Fortin
Gelato, Frozen Desserts, Mango, Frozen Fruit

There is something about gelato that is reminiscent of all that is good in life. Gelato still has dairy products, it is much like ice cream, but what the Italians did differently from us, is that they use more more flavour in their mixture to start with, there is a true concentration of whatever flavour you wish to use and that makes it lighter and more full flavoured in your mouth, a real party of the taste buds.

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