Raspberry Frozen Mini Cakes

Fresh and especially frozen desserts are amazing when the temperature is as hot as it is lately. These raspberry frozen mini cakes arrive just in time! Sometimes it’s hard to be creative with frozen desserts. Ice cream always comes in mind and not much else.

I’m not saying ice cream is bad. Actually ice cream is awesome! But it can be dull by moments. We decided to do those mini cakes, cupcakes, frozen muffins, whatever you want to call them, to show the kids how creative you can be with a recipe. They loved them! We served them as is with a little raspberry puree. You can also serve them inverted with a nice mint leaf for a look.

Like I said, the kids loved this dessert. It was refreshing, although they thaw quickly so if it is a warm day, I suggest you take them out of the wrappers quickly as it can get pretty messy, pretty fast. The taste of the raspberries made the recipe, but personally, I’m a sucker for graham cookies.

raspberries frozen mini cakes

Raspberries Frozen Mini Cakes

Author: Smell My Kitchen
Recipe Type: Desserts
Prep Time:  
Total Time:  
Serves: 12
These chilled amazing little no-bake mini cakes are really refreshing. Make a raspberries puree to accompany it and you have an amazing little dessert the whole family will enjoy.


  • 1 cup graham wafer crumbs
  • 3 tbsp butter, melted
  • 3 cups raspberries
  • 4 oz (125 g) cream cheese, room temperature
  • 1 can (300 ml) Eagle Brand® Sweetened Condensed Milk
  • 1 cup frozen light whipped topping, thawed


  1. Put 3 cups of raspberries in a food processor and puree, set ½ a cup of the puree aside and put the remaining puree in a container for when the dessert is ready to be served.
  2. Combine graham crumbs and butter.
  3. Press evenly onto 12 large paper-lined muffin cups.
  4. Beat your cream cheese until fluffy and gradually add your condensed milk and a ½ cup of the raspberry puree mix together.
  5. Fold in whipped topping.
  6. Spoon the mixture into cups and cover them with plastic wrap.
  7. Freeze your mini cakes for 5 to 6 hours.
  8. Serve frozen, with remaining raspberry puree. Garnish as desired.
Adapted from EagleBrand.ca


This recipe was amazingly easy to accomplish, and the whole house smelled absolutely amazing and sweet! Learn how to make tender and juicy sweet BBQ ribs on the grill.

The baby would scream at me for more and the other 2 ate about 1/2 a rack each. These ribs literally melted in your mouth. The sauce was sweet and if you like adding a little spicy, you can add a few finely chopped jalapeno peppers to your sauce, it will give it that extra punch.

You can easily prepare the ribs in advance: you can rub them with the spice rub, wrap them in foil and put them in the refrigerator for a few hours, even a few days. Just make sure to let them sit on the counter for about 20-30 minutes so they reach room temperature before putting them in the oven to cook.

I prefer cooking them in the oven to boiling them, but if you want to boil instead of precooking them in the oven, I suggest you cover the ribs with water, add garlic spice, paprika, salt, and pepper,  boil them for about 45 minutes to 1 hour.

Then you can put them in the oven or on the grill for another 45 minutes or so until the meat has reached 160 degrees F. I personally find the ribs a little less flavorful when you boil them first. but they are quite good either way.

BBQ Ribs

Author: Smell My Kitchen
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 4
Melt in your mouth, sweet tasting grilled ribs. Very delicious and satisfying ribs, the whole family enjoyed this recipe.


  • Rib Rub
  • For the ribs:
  • 1½ tablespoons Sea salt
  • 2 tablespoons chili powder
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 2 full racks baby back pork ribs (2.7 kg)
  • BBQ Sauce:
  • 1½ cups ketchup
  • ½ cup water
  • ⅓ cup packed dark brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder


  • Preheat oven to 325°F
  • Mix ingredients except for the ribs in a medium bowl; set aside.
  • Cut 4 pieces of aluminum foil, large enough to wrap your ribs.
  • Cut your ribs in half and place the 2 pieces side by side on a sheet of foil.
  • Coat both sides of the ribs with the spice rub.
  • Wrap ribs to create 2 completely enclosed packets and place on cookie tray.
  • Place the ribs in the oven and roast 2 hours.
  • —– Making the sauce
  • Put ingredients in a saucepan and bring to a simmer over medium heat.
  • Whisk occasionally.
  • Reduce the heat to low and continue to simmer for 30 minutes, the flavors will blend and the sauce has reduced slightly.
  • Remove from the heat.
  • ——- On the Grill
  • Heat a gas or charcoal grill to 400°F
  • Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with your homemade BBQ sauce.
  • Close the grill cover for about 5-8 minutes and then flip your ribs. Brush some more sauce and close the cover again and let cook for another 5-8 minutes. Continue flipping until the ribs are completely heated through and started to crisp. about 4 flips in total are plenty.
  • Transfer the ribs to a cutting board and cut the racks between the bones. Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.


For us, the summer season is the every-two-days-we-need-to-eat-BBQ season. This time was no different as we made filet mignon on the grill.

Steak is a funny kind of meat. At least to me.

Steak is the only meat you can cook, over-cook, under-cook, barely-cook, any in-between-cook and it will still be good, or at least edible without side-effects.

Want to under-cook a chicken? Salmonella for you!

This means that steaks are very versatile and can be enjoyed in so many different forms.

filet mignon 1


Our favorite steak is the filet mignon. It is so tender, it tastes absolutely amazing every time.

But what can you do to have the best-grilled filet mignon in the neighborhood? Here is how my dad taught me, and with the years I found a few extra tricks.

First of all, you want to bring your filet mignon to room temperature before cooking it. It will result in a more evenly grilled steak.

Next step would be to season it with a light brushing of olive oil and spices (pepper, garlic powder, onion salt etc let your imagination run wild!)  and then bring it to the grill. But how much cooking does it take to make the perfect filet mignon? It depends on how much you want it cooked.

Here’s a little list of cooking times for about 1″ thick steak;

  • Medium-rare: about 5 minutes per sides or an internal temperature of 135 F.
  • Medium: about 7 minutes per sides or an internal temperature of 140 F.
  • Well-done: about 10 minutes per sides or an internal temperature of 150 F.

You can also go by feel, with the back of your fork – press lightly on the steak, if it is rare it will be soft,  a medium steak will be firm but yielding and a well-done steak will be firm.

Now, those grill marks, if you wish to make the perfect grill marks on your filet mignon, there are a few steps to take. Don’t worry, it’s quite easy.

Put your steak on the grill for 1 minute without touching it. Flip it on the other side for another minute. Then, and here’s the tricky part, flip it again but this time turn it 45 degrees so the grill marks from the first minute are sideways. The new marks will be the one looking good. At that point cook it for the remainder of the time and then flip it again, keeping it at a 45 degrees difference from the second minute, and cook it for the remainder of the time for the second side.

Basically, for a medium-rare steak, it would go like this: 1 minute, flip, 1 minute, flip, turn 45 degrees, 4 minutes, flip, 4 minutes.

Easy, isn’t it?

And now that your steak is ready, put it in a nice looking dish let it sit for a few minutes to let the juices flow and serve it with your favorite side dish (we served ours with thinly sliced potatoes) you can also add a few pieces of blue cheese to your steak and let it slowly melt before serving with a drizzle of balsamic vinegar glaze, as we did with ours, and prepare yourself for the enjoyment of your guests!

filet mignon 2

Filet Mignon Steak on the BBQ Grill

Author: Smell My Kitchen
Prep time:  
Cook time:  
Total time:  
Serves: 4
A nice Filet Mignon Steak on the grill. A great summer meal to enjoy with your family and friends. Try topping it off with a bit of blue cheese, let it melt and take your taste buds to a totally different place!


  • 4 Filet Mignon Steaks (about 4 cm thick)
  • ¼ cup Olive oil
  • Salt and pepper
  • Blue cheese
  • Side dish used to accompany
  • 5 large potatoes
  • 2 tablespoons of olive oil
  • 1 clove of garlic, minced
  • spices of choice
  • (we used paprika, Italian herbs, salt, pepper, basil)
  • Appetizer
  • Mini cucumbers
  • Cherry tomatoes
  • Olive oil
  • Balsamic vinegar glaze
  • Mini Bocconcini soft cheese
  • Oregano


  • About 30 minutes before grilling, let the steaks sit at room temperature.
  • Heat your grill to about 450 F. Brush the steaks on both sides with oil and season with salt and pepper.
  • Place the steaks on the grill and cook.
  • to 5 minutes per side for medium-rare (or an internal temperature of 135 degrees F )
  • to 7 minutes per side for medium (or an internal temperature 140 degrees F)
  • to 10 minutes per side for well done ( or an internal temperature of 150 degrees F)
  • Serve with a slice of Blue cheese.
  • ——– SIDE DISH
  • Using a Mandoline – slice your potatoes
  • Put potatoes in a bowl, add spices, garlic, and oil, cover and shake.
  • Wrap in foil put on BBQ grill for 25 minutes.
  • Bocconcini cheese with tomatoes and cucumbers
  • (easy to follow recipe on our site)


Today’s post is about something a little bit exotic that we made. We decided to make horse beef burgers on the grill. Do you think the kids loved it or hated it?

First of all, stop thinking “ewwww”. I know most of you think it because that’s what we thought too. But part of having a food blog is the excitement we feel about trying new food. The meat tasted very, very good. I actually preferred it to normal beef and Chantal loved it as well. It is cleaner, it tastes great and, surprisingly, it is less expensive. Win, win, win!

We topped our horse beef burgers with feta cheese and tomatoes, as well as ketchup. We put garlic, bell pepper and red onion inside of the meat, it was delicious. So, did you think about the kids? Do you think they liked the horse beef burgers or they hated it? They actually enjoyed it quite a lot! Chantal and I kinda cheated though. We didn’t tell them they were eating horse meat because we know them and they are difficult.

Once they were done, we asked, “Do you know what you ate?” , we then told them it was a horse and they were both surprised and quite happy with their new discovery! All in all, we think we will do more stuff with horse beef since it can replace any beef from any recipes.  Shepherd’s pie with horse beef? Not a bad idea. Not a bad idea at all.

Author: Smell My Kitchen
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 8
Horse meat is incredibly lean and tastes amazing, our whole family loved them! Something to remember is that horse meat is dry so let it marinate a little and because it is so lean – adding egg white or breadcrumbs to your hamburger patty is necessary to keep the patty from breaking.


  • Ground horse meat – 2.5 lbs
  • ¼ cup BBQ sauce
  • 1 clove of garlic – finely chopped
  • salt and pepper to taste
  • Onion powder
  • 1 Bell Pepper, finely chopped
  • ¼ red onion, finely chopped
  • 1 egg white
  • Optional
  • Feta cheese
  • Blue cheese


  1. Put BBQ sauce, egg white vegetables, garlic and horse meat in a bowl, mix thoroughly.
  2. Make hamburger patties, makes about 8 large patties.
  3. Start your grill, once the temp is at about 425-450 F put your patties on the grill, grill about 8-10 minutes per side.
  4. Serve n a warm hamburger bun with a slice of feta cheese or a blue cheese and enjoy.
Recipe adapted from our friend: Joany Bouchard-Wellman


Grilling season isn’t just about hamburgerssteaks, and ribs. It’s also about another delight called shish kabobs. You know those rows of vegetables and meat and tofu on skewers? Take this vegan BBQ tofu kabobs recipe for example. Yes, it is our first vegan recipe. Will it start a trend on Smell My Kitchen? Welllll it might. We really enjoyed our dinner when we did those tofu kabobs and the healthier we eat, the more vegan recipes we think about that we want to try.

The only thing that makes us reject some ideas is because of kids. are. difficult. Surprisingly I think we’ve made enough tofu recipes in the past 5 months to lure them into eating it and, even better, like it. Our big guy, pictured over here, is the most difficult of our kids and as you can see he ate everything.

The middleman also loved it. When Chantal told him to eat one last piece of potato, he took a big piece of tofu and said “mom, I’m going to eat this instead ok?!  It’s so good!”. Well for someone who used to eat whole potatoes when he was a baby, he came a long way in his food adventure!

Since you will be doing those vegan BBQ tofu kabobs on the grill, it is easy to burn wooden skewers. A tip to help prevent your wooden skewers from burning is to let them soak in water for about 30 minutes before using them. They will accumulate enough humidity to keep them almost intact, or at least not catch on fire.

This recipe would also be amazing with a nice peanut sauce or a teriyaki sauce. Let the tofu marinate at least 1 hour in the sauce and use the rest of it on the kabobs as they finish cooking.

Here is a quick and easy teriyaki sauce:

  • 2 tablespoons of flour
  • 1 tablespoon of water
  • 1/2 cup white sugar
  • 1/2 cup of soya sauce
  • 1 clove of garlic, minced
  • 1/4 cup cider vinegar
  • 1/2 teaspoon of ginger
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

(put all ingredients in a shaker or mix with a mixer, then let simmer 5 minutes until sauce thickens)

And here’s the recipe for those perfect vegan BBQ tofu kabobs:

Author: Smell My Kitchen
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 6


  • Sauce:
  • 2 cups of ketchup
  • ¼ cup soya sauce
  • ½ cup brown sugar
  • 2 tablespoons of lemon
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Shish Kabob:
  • 10 wooden or metal shish kabob skewers
  • 1 350 g of extra firm tofu
  • 3 bell peppers, cut into 1-inch squares
  • 2 cups of white mushrooms, cut in half
  • *******Optional
  • Pam BBQ spray
  • 2 small onions cut into 1-inch pieces
  • cherry tomatoes


  • If using wooden skewers, let them soak in water for at least 30 minutes before cooking.
  • With a paper towel, pat dries the tofu.
  • Cut Tofu into one-inch squares and let marinate in the sauce for at least 1 hour before using.
  • Skewer vegetables and tofu, alternate them as you wish.
  • Spray your grill with some Pam BBQ spray, this way your shish kabobs won’t stick.
  • Preheat your BBQ to 450 degrees.
  • Put your shish kabobs on the BBQ for about 10 minutes, brush on some leftover sauce and turn for another 5-10 minutes.

Chocolate Chip Cheese Cake

Last weekend was the last weekend of the Winter Olympics 2014. We’ve got to be saddened by Team USA’s defeat in hockey on Saturday and then we’ve got treated to an excellent win by Team Canada on Sunday. All in all, we were very happy with our country’s performance and we celebrated by eating some sugar busting chocolate chip cheese cake.

This chocolate chip cheesecake marks the start of something we were looking forward to doing here at Smell My Kitchen: featuring guests recipes for all the world to enjoy.

Véronique made us the honor with this dessert recipe.

We’ve had this chocolate chip cheesecake a few time over the past few weeks with her and it has always been delicious. Prepared to perfection, it could be featured in any high-class restaurant.

Even Nate the difficult loved it! He actually asked for a second piece.

Ready to enjoy this devilish chocolate chip cheese cake?

Author: Smell My Kitchen’s friend: Veronique
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16w
A rich and delicious chocolate chip cheesecake recipe that the whole family will adore.
Chocolate Chip Cheese Cake


  • Crust
  • 1 cup Oreo baker crumbs
  • 2 Tablespoons of butter
  • 9″ pan
  • Cake
  • 3 bricks of Philadelphia cream cheese – they are 8 ounces (250g) bricks
  • 1 cup of sugar
  • 3 eggs
  • ½ cup sour cream
  • 1 teaspoon of vanilla extract
  • 1 cup of semi-sweet mini chocolate chips
  • Icing
  • ½ cup 35% cream
  • 4 squares of semi-sweet bakers chocolate
  • 1 square of white bakers chocolate


  1. Crust
  2. Mix together your Oreo baker crumbs and butter. Press mixture into the bottom of your cake pan.
  3. Cake
  4. Preheat oven at 350F
  5. With an electric mixer mix together your cream cheese and sugar until it is creamy.
  6. Add your eggs one at a time beating after each just to blend in, without stopping your mixer add your sour cream and vanilla extract.
  7. Add your mini chocolate chips and blend, pour into your mold on top of your crust.
  8. Cook for 50 minutes. with a knife, cut around your cake to make sure it doesn’t stick and will later come out of the mold easily. Let cool completely, once cooled refrigerate overnight.
  9. Remove cake from the mold.
  10. Icing
  11. Bring cream to a simmer on low heat, add chocolate and stir until melted and mixture is smooth.
  12. Pour onto the cake.
  13. Garnish as you please, Veronique used grated white bakers chocolate on hers.