Category Archives: Recipes

Hot and Tasty Beef Chili

Here in Toronto, we were blessed with a period of dry, mild, winter weather. Now that things have changed, and we’re watching large white snowflakes fall heavily from the sky, it’s time to think of something to eat that will warm our bones. We made a delicious pot of beef chili in our Kitchen Charm cookware, and think it was the perfect addition to our winter dinner repertoire.

1) Brown your ground beef over medium-high heat.

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2)Add sliced white mushrooms to the nearly cooked-through meat.

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3)Add a packet of your favourite seasonings- we used President’s Choice Chili. Stir.

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4)Add one whole can of crushed tomatoes and one whole can of diced tomatoes.

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5)Let cook for 8-10 minutes and then turn heat down to low.

6)Rinse and drain one can of corn nibs and one can of kidney beans. Add to pot and stir to combine.

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7) Serve and enjoy!

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Warm Udon Noodle Soup

The mercury in our thermometer is dropping, so we are now collecting the best soup recipes to make for the cold winter nights. Next time you are home late from work – because the roads were so bad, of course – whip up a steaming bowl of warm udon noodle soup. You can omit the chicken and use vegetable stock for a vegetarian-friendly family, or swap in beef with beef stock for a slightly different flavour. We made this after a long day, and it was just what we needed!

1) Slice raw chicken breast, season with salt and pepper and cook until done.

cooking chicken

2) In a separate pot, stirfry mixed vegetables, and once soft, add stock of your choice. Bring heat up until soup boils.

vegetables in broth

3) Once the soup is boiling, add liquid sauce of your choice to chicken. We used hoisin sauce, soy sauce and hot sauce.

cooking chicken and vegetables for soup

4) Combine chicken in its sauce to soup and stir together. Before serving, separate and add udon noodles. Stir until noodles soften.

soup and noodles all mixed

5) Serve and enjoy!

noodle soup

Cinnamon Swirl Pumpkin Coffee Cake

With Canadian Thanksgiving having passed, we still have the thought of pumpkin in our minds and the taste on our tongues. Hot and sweet pumpkin pie, freshly carved pumpkin jack-0-lanterns, and salty roasted pumpkin seeds. No matter what form they take, pumpkins truly are the icon of autumn. Here is a recipe for a delicious Cinnamon Swirl Pumpkin Coffee Cake taken from Flavor Mosaic.


  • 1¾ cups of all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 egg
  • ½ tsp vanilla
  • 6 ounces pumpkin puree (about ½ a can)
  • ½ cup milk
 Cinnamon Swirl
  • ½ cup sugar
  • 1 tablespoon cinnamon
  • ¼ cup unsalted butter (1/2 a stick of butter), melted
  • 1-1/2 cups powdered sugar
  • 1 tablespoon milk


1) Preheat your oven to 350 degrees F.
2) In a medium sized bowl, stir together the flour, baking powder, salt, cinnamon and pumpkin spice. If you don’t have pumpkin spice, which we did not, we used a pinch of ground ginger as a substitute.

dry ingredients in a bowl
3) In another bowl, mix together the vegetable oil, sugar, egg, vanilla, pumpkin puree and milk.

wet ingredients in a bowl
4) Add the dry mix into the wet ingredients and mix together until batter is combined.

combined batter
5) Take an 8″ by 8″ cake pan and spray lightly with Pam or grease lightly with butter. Add cake batter into cake pan.

cake batter in the pan
6) Melt your butter completely in a small bowl and once melted add in the cinnamon and sugar and mix until smooth. (Side note: we made this cake twice- the photos are from the first time when the butter was not melted completely before adding sugar and cinnamon and the result is a much more clumpy cinnamon sugar mix. It was much more difficult to swirl through the cake).

7) Drop small spoonfuls of the sugar/cinnamon mix onto the cake. Take a toothpick or knife and distribute the mix throughout the cake batter. We dropped spoonfuls in each corner and swirled towards the middle of the cake.

the cake before the oven
8) Bake cake for 35-30 minutes in oven until a toothpick that is inserted in the middle of the cake comes out clean.

the cake after the oven
9) After cake has cooled (about 15 minutes) mix together powdered sugar and milk until you have a smooth, runny consistency. Drizzle glaze over the top of the cake and let dry completely before serving.

pumpkin cake
10) Slice and enjoy!

Read the original recipe HERE!


Rigatoni Rosé with Sausage

It’s hard to deny the fact that pasta is delicious. Spaghetti, penne, macaroni in tomato sauce, bolognese, rosé, alfredo; they are all good. 


This pasta dish was made on a cold winter’s day, in the middle of Toronto’s wicked Ice Storm of 2013. Rigatoni noodles are paired with crispy cooked sausage and tossed in a thick and delicious rosé sauce.

Rigatoni Rosé


1. Set a large pot of water to boil. Once boiled, cook pasta as instructed on the box.
2. In a medium-sized frying pan over medium heat, drizzle 1 tbsp of olive oil. Once heated, add sausage of your choice. The photo above depicts fried all-beef hot dog slices, due to the inclement weather and lack of supplies, but turkey or pork sausage removed from its casing and crumbled works just as well!
3. Once cooked through and crispy, add 1.5 cups of marinara sauce. Cook for 3 minutes and add 3 tbsp of heavy whipping cream, or until sauce becomes desired shade of pink.
4. When the rigatoni has cooked, drain carefully and add back into pot. Cover with the sausage/rosé blend, and stir together.
5. Add a sprinkle of parmesan cheese before serving and enjoy!

Chef Warren’s Stovetop Lasagna

“This lasagna dish was cooked in 35 minutes on top of the stove. When cooking in Kitchen Charm cookware, the heat is distributed evenly so everything cooks through at the same time! Be sure to check your temperature as sometimes the lower heat setting and cooking for a longer time may be advised. Happy cooking!” – Chef Warren Goodgoll


1 Box dry lasagna noodle
1 ½ lb meat sauce
500 grams grated mozzarella cheese
Med container of cottage cheese
4 tbsp beef broth or water

Fall Desserts

Pumpkin patch

The seasons are changing right before our eyes. With October flying by, the leaves are turning from summer’s green to beautiful shades of amber. Stores are filling up with beautiful autumn themed items, from prop pumpkins to bejeweled pine cones. With Thanksgiving only a few days away, here at Kitchen Charm Canada, we’re already salivating over dishes that have not even been made yet! Scents of cinnamon, cardamom, clove, and ginger are in the air, and we could not be more excited. Here are a round-up of some delicious desserts that were found across the internet!

Individual Salted Caramel Apple Pie’s from SugarApron.Com

Individual Salted Caramel Apple Pies

Adapted from Just a Taste

For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

For the filling:
2 large Granny Smith apples diced and peeled
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 store-bought soft caramels, roughly chopped or use homemade salted caramels
A sprinkle of sea salt (if you use store bought caramels)

Egg wash
1 egg lightly whisked
1 Tablespoon water
Crystal sanding sugar (optional)

1. Whisk together the flour, salt and baking powder in a large bowl. Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand. Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
2. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
3. In a medium bowl, mix apples, lemon juice, flour, sugar, and cinnamon. Set aside.
4. Preheat the oven to 425ºF.
5. Remove the dough from the refrigerator and rolling it out onto a well-floured surface. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 18 3-inch circles.)
6. Place half of the crusts on the parchment paper-lined cookie sheet. Top each pie crust circle with about a tablespoon of the apple mixture. Cover with a few pieces of caramel. (Sprinkle with sea salt if you using a store bought caramel)
7. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie. Using a sharp knife, cut two or three vents on the top of each pie. Brush each pie with the egg wash using a pastry brush.
8. Bake in pre-heated oven for around 15 minutes, or until pies are golden brown. Allow to cool on a cooling rack. Keep in an airtight container and enjoy!

-Photo and Recipe Credit to Sugar Apron

Baked Peaches and Cream from

Baked Peaches and Cream  simple decadent dessert that is so easy to make!

4 Peaches
1 cup mascarpone
½ cup Heavy whipping cream
1 tsp vanilla extract
flaked almonds
cinnamon sugar
  1. Preheat your oven to 350°. Cut the peaches in half and remove pits. Place in a baking dish. I used a cast iron skillet.
  2. Place a pat of butter on each peach half and drizzle with honey.
  3. Bake for 25-30 minutes. Make sure to keep an eye on them so they brown but don’t burn. The time is dependent on the size of your peaches.
  4. While they are baking and browning, mix your cream, mascarpone and vanilla extract. Lightly toast almonds in pan.
  5. When your peaches are baked and browned remove them from the oven.
  6. Place peach on plate. Spoon remaining butter and honey in pan and pool over the peach. Place a heaping spoonful of marscapone cream on peach and top with almonds and cinnamon sugar.
  7. Serve and enjoy!

Photo and Recipe Credit to Made From Pinterest

 Pumpkin Cupcakes with Browned Butter Cream Cheese Frosting and Sugared Pecans from


1 cup pumpkin puree
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Frosting Ingredients

1 cup (2 sticks) butter
8 oz. cream cheese
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups powdered sugar

Sugared Pecan Ingredients

2/3 cup pecans
1 tablespoon butter
1/4 cup brown sugar


Preheat oven to 375ºF. Combine the pumpkin, eggs, oil, vanilla, and sugar. Stir together the remaining ingredients and add to the pumpkin mixture, mixing just until blended. Bake in a muffin tin for about 20 minutes or until a toothpick comes out clean.

Frosting Instructions

Cook the butter in a pan on the stove until browned. Add the cream cheese, vanilla, cinnamon, and powdered sugar and mix until smooth. Chill the frosting until it’s pretty cool and then beat until fluffy.

Pecan Instructions:

Combine the pecans, sugar, and butter in a pan on the stove. Cook on medium heat, stirring occasionally, until the sugar is all melted. Cool on a piece of greased parchment paper.

Photo and Recipe Credit to Yammie’s Noshery

Trees changing Colours

Chef Warren’s Stovetop Pineapple Cake

Cake made on the stove top


1 box Duncan Hines yellow cake mix
Zest and juice of ½ lemon
1 tsp chopped ginger
3 tbl brown sugar
2 tbl unsalted butter
1 can pineapple rings
Maraschino cherries
1 large egg


Take the ginger, lemon zest and a couple TBL of the pineapple juice. Microwave it for 30 sec.

In a bowl mix cake mix, egg, ginger lemon mixture and pineapple juice from the can of pineapple rings. Mix them together to give it the consistency of a thick pancake batter.

In the Kitchen Charm 8” skillet melt the butter at a med low heat, sprinkle the sugar eavenly around.

Add the pineapple rings, put a maraschino cherry in the middle of each pineapple ring.

Add cake mixture, cover with redo vent open. Wait for steam to come out of the vent. It doesn’t have to whistle. Aprox 12 min. sometimes the cake may rise enough and block the vent. You should not need to cook more than 15min.

After the steam has started to come out of the vent, or after the time, take the pot of the burner if you are cooking on electric turn the stove off. Try to not open the lid to look this will release the heat inside the pan and the cake may not finish cooking. Let sit for ten minutes with the vent closed.

Take the lid off, run a knife around the side of the pot and invert onto a plate.

If you would like to make a quick caramel sauce, turn the pan on to a med heat add 1 cup heavy cream reduce till nice consistency. Aprox 3-5 min. the sugar and bits will mix the reduction to make a nice cream to pour over the slice of cake.

Check out our products used in this recipe on our website!

– Chef Warren at