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


Until Sunday, November 30th, we will be collecting pictures of the different meals our customers have made in their cookware! We are giving away an 8-PERSON PLACE SETTING of casual china (32 pieces) of your choice!

Post your pictures to our Facebook page, and be sure to add the tag ‪#‎kitchencharmcooktowin‬. Every photo counts as one entry, and there is no limit to the amount you can post!

Check out our product page HERE to choose your favourite.


You are already cooking, you might as well win too! #kitchencharmcooktowin

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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!