Treat yourself the & Recipes to treat yourself and your friends - Treat Week
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Treat
yourself
& the
animals
Recipes to treat yourself
and your friends
About Treat Week
TM
Treat Week is celebrated February 24 – March 1
Help local animals in need by collecting donations and giving
treats. With your treats you are thanking your donors for giving to
animals, and that can be rewarded with any treat - store bought
or homemade.
Abused, abandoned, and neglected animals need your protection.
Each year the BC SPCA helps over 40,000 domestic, wild, and
farm animals and conducts over 8,000 new cruelty investigations
in B.C.
To help get you started on your mission to treat animals to a
sweeter life, here are both sweet and savoury recipes from some
of BC’s best chefs, restaurants, and bloggers. Let's make this a
record year for the animals!
Butters, adopted November 2019
Tag the BC SPCA in your baking adventures!
#treatweekbc
Table of Contents Bite-sized Desserts & Snacks 03 Baked Vanilla Donuts 06 Salted Caramel & Cookie Dough Bars 08 Lemon Drop Cookies 10 Oreo Cheesecake Cookie Cups 12 Spent Grain Granola 13 Truffle Parmesan Popcorn 14 Belgian Waffles Cakes & Pies 16 Banana Cake with Chocolate Ganache 19 Apple Pie 21 Rhubarb & Sweet Cherry Buckwheat Crisp Cocktails & Drinks 23 The Dalmatian 24 Islay Blossom Savoury Treats 25 Green Bean Caesar Salad 28 Roasted Saffron Hazelnut Cauliflower 30 Roasted Peppers with Pumpkin Seed Pesto 32 Zimpley Zucchini Treats for our Furry Friends 34 Cat and Dog Treats
BakedwithVanilla
chocolate glaze
Donuts
BY KRISTIE PRYOR
@thesweetandsimplekitchen
These delicious donuts start with a simple
vanilla batter. They're baked until lightly puffy
and brown then dunked in a smooth, rich
chocolate glaze. An instant favourite!
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 3
Kristie Pryor is the woman behind the baking blog The Sweet & Simple
Kitchen. She is a home baker with a thing for salted butter, who’s not
afraid to admit it! She credits her mother for inspiring her to bake, and
teaching her that the kitchen should be a happy place - a place where we
can be creative, dance, laugh, and lick batter from the mixing bowls. Her
goal with The Sweet & Simple Kitchen has always been to get people
excited about baking and to spread that baking joy.
DONUT INGREDIENTS DONUT DIRECTIONS
2 cups all purpose flour Preheat your oven to 375°F and lightly grease donut pan
2 tsp baking powder with butter. Set aside. In a large bowl whisk together
flour, baking soda, baking powder, nutmeg, salt, and
½ tsp baking soda
granulated sugar. Make a well in the center of the dry
½ tsp salt ingredients and set aside.
Pinch of nutmeg
In another bowl, whisk together buttermilk, vanilla, and
1 cup granulated sugar
eggs until well combined. Slowly whisk in melted butter
1 cup buttermilk until combined. Pour into the well of the dry ingredients
1 ½ tsp vanilla and gently fold the wet ingredients into the dry until the
2 large cage-free eggs dough has just come together – it is okay if there are still
a few floury streaks.
⅓ cup organic butter, melted
Scoop batter into a piping bag and cut about a 1 inch
opening off of your piping bag. Pipe the batter into donut
pans filling about 3/4 of the way full.
Place your donuts in the oven to bake for about 10-11
minutes or until the edges are a light golden brown.
Remove from the pan from the oven and set on a wire
rack to cool for a few minutes before turning the donuts
out of the pan onto the wire rack to cool completely to
room temperature before glazing.
Glaze recipe and directions continue to page 5.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 4
GLAZE INGREDIENTS GLAZE DIRECTIONS
2 cups powdered sugar In a medium bowl, whisk together powdered
⅓ cup cocoa powder sugar, cocoa powder, milk and vanilla until smooth
if there are any lumps. If your glaze is too thick,
½ tsp vanilla
add a bit more milk 1 tsp at a time. If your glaze is
1/4 cup + 2 tbsp milk too runny, add more powdered sugar, 1 tbsp at a
Optional toppings: chopped time, until desired consistency is achieved. Top
peanuts or walnuts, with toppings if desired after glaze sets.
coconut, or sprinkles
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 5
Salted Caramel & Cookie
Dough Bars
BY MADDY AMISANO
Head of Operations, Nude Beverages
These super decadent and incredibly delicious salted
caramel chocolate chip cookie dough bars are extremely
addictive. Crumbly, buttery chocolate chip cookie dough is
paired perfectly with luscious salted caramel, and the extra
melted chocolate and chocolate chips round off what just
might be your new favourite dessert.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 6
As a passionate animal lover, I am so honoured to be
part of the team at Nude, which gives back to local
animal rescue organizations with every sale. Another
love of mine is baking – I am excited to share this recipe
for an indulgently sweet and delicious bar that is very
easy to make. Thank you for supporting an important
cause and happy baking!
INGREDIENTS DIRECTIONS
2 1/2 cups all-purpose flour Preheat the oven to 325°F. Grease a 9x13-inch baking pan
and line with parchment paper, set aside.
2 1/4 cups semisweet chocolate
chips Using an electric mixer on medium-low, beat the softened
1 cup salted butter (softened) butter for 30 seconds – add in both sugars and beat for an
additional 2 minutes until light and smooth. Add in the egg +
1 cup packed light brown sugar
egg yolk, vanilla, baking soda and salt – mix until well
14 oz sweetened condensed milk combined, do not over mix.
10 oz soft caramels
Turn the speed down to low and slowly add in the flour. Beat
1/2 cup sugar until crumbles form – then take a spatula and mix just
1 egg (large) to combine. Stir in the chocolate chips; set aside
1 egg yolk
In a medium sauce pot, combine the caramels and
1 1/4 tsp pure vanilla extract condensed milk and set over medium-low heat. Stir until
the caramels are completely melted.
1/2 tsp salt (fine)
1 tsp baking soda Press half of the cookie dough evenly into the bottom of the
1 tsp flaked sea salt prepared baking pan. Pour the caramel over the dough into
an even layer. Drop the remaining cookie dough in
spoonful’s (tsp size) over the caramel until the caramel is
covered.
Bake for 25-30 minutes, until the center is just set.
Sprinkle with sea salt flakes and place the pan on a wire
rack to cool completely. Once cooled, carefully lift the bars
out of the pan by the edges of the parchment paper. Cut
into squares and serve.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 7
Lemon Drop Cookies
BY LISA BEECROFT
Owner, Gabi & Jules Bakery
These light & fluffy lemon drop
cookies are like “lemon clouds” and a
favourite at our bakery!
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 8
Lisa Beecroft is one of the owners and head baker at Gabi & Jules Bakery
in Port Moody. Gabi & Jules is named after the Beecroft’s two daughters,
Gabriela & Juliana. The bakery's mission is to passionately create
exceptional pies and baked goodness in a collaborative environment
inclusive of individuals of all abilities. This mandate is motivated by the
fact that Lisa's eldest daughter, Juliana, has autism. Lisa is also involved in
the autism community and a member of the Presidents Group - a network
of B.C. business leaders who are committed to engaging with employers
across the province to increase employment opportunities for people with
disabilities.
INGREDIENTS DIRECTIONS
1 lb cream cheese Cream together cream cheese & butter. Add sugar,
1 cup organic butter lemon juice & zest, vanilla & salt. Add egg & yolk and
beat until creamy (approx 2 minutes). Add flour and
3 cups sugar
baking powder. Mix until just combined. Refrigerate at
2 lemons, zest & juice least one hour.
2 tsp vanilla
To bake, preheat oven to 350°F. Scoop into balls (golf
3 cage-free eggs
ball sized). Gently toss in icing sugar until ball is well
2 egg yolks coated.
3 1/2 cups flour
Place on greased baking sheet or sheet lined with
1 tbsp baking powder
parchment.
1 tsp salt
Icing sugar - to coat Bake for 12 minutes until no longer soft on top.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 9Oreo Cheesecake Cookie Cups
BY OLIVIA BOGACKI
Liv for Cake
These oreo cheesecake cookie cups are super easy
to make and are really delicious. If you like oreos,
you will love this dessert!
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 10Olivia Bogacki is the face behind the popular cake blog, Liv for Cake.
Bogacki got her start in a very different field: the video gaming industry. A
lover of baking and cakes for as long as she can remember, she began
following her passion and diving into the world of cakes in 2009. In 2014,
she quit her day job, attended Pastry School, and committed to Liv For
Cake full time. Olivia was born in Poland, grew up in Edmonton, Alberta,
and has called Vancouver home for the past 20 years. She currently lives in
Port Moody with her husband, Ryan, who helps inspire her creative ideas.
COOKIE CUP INGREDIENTS COOKIE CUP DIRECTIONS
2 cups all-purpose flour Preheat oven to 350°F. Spray two regular sized muffin
tins with cooking spray. Whisk together flour, cocoa
1/4 cup Dutch-processed cocoa
powders, baking soda, and salt. Set aside.
powder, sifted
1/4 cup black cocoa powder, sifted Beat butter and sugars on med-high until light and
fluffy (approx. 2-3 minutes). Reduce speed and add
1 tsp baking soda
eggs one at a time. Add vanilla. Beat until combined. Add
1/2 tsp salt flour mixture and mix until just combined.
1 cup unsalted butter room
Using a large cookie scoop (3 tbsp) scoop dough into
temperature
muffin tins, press down to flatten. Bake for approx. 10-15
1/2 cup granulated sugar minutes or until mostly set, but still soft in the middle.
1 cup light brown sugar, packed
Remove from oven and immediately use a small jar or
2 large eggs, room temperature
container to press firmly down in the center to create a
1 tsp vanilla well. Cool in pans for 10 minutes, loosen each slightly by
twisting it in the pan. Cool for 5 more minutes then
remove from pan and cool completely on a wire rack.
CHEESECAKE INGREDIENTS CHEESECAKE DIRECTIONS
1 cup heavy whipping cream, Whip heavy cream until stiff peak forms (ideally with a
chilled cold whisk and in a cold bowl). In a separate bowl, beat
cream cheese and sugar until smooth. Add Oreo cookie
8 oz cream cheese full fat,
crumbs and beat until incorporated. Add whipped cream
softened into cream cheese mixture and beat until combined. Pipe
1/2 cup granulated sugar into cooled cookie cups and refrigerate until set (approx.
1-2 hours). Sprinkle with additional Oreo cookie crumbs if
3/4 cup Oreo cookie crumbs
desired. Serve chilled and eat within 2-3 days.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 11Spent Grain
Granola
BY OLIVIA LINN
Marketing Coordinator and Baking
Extraordinaire
Yellow Dog Brewing & The Little Wooden
Plant
Based
You'll love this delightful chocolately granola made from spent grain. A great excuse to visit a craft brewery, like
Yellow Dog Brewing in Port Moody, to see if they'll donate spent grain for your baking!
INGREDIENTS DIRECTIONS
1 cup dried spent grain Preheat the oven to 300°F.
1 cup oats
Line a baking tray with parchment paper and set aside. Combine
¼ cup pumpkin seeds the spent grain, oats, pumpkin seeds, chia seeds, almonds, and
1 tbsp chia seeds cocoa in a bowl and mix until combined.
½ cup coarsely chopped
In a separate bowl, whisk the maple syrup and coconut oil
almonds
together. Add the cinnamon, nutmeg, and salt into the maple
2 tbsp cocoa syrup mixture and whisk together.
2 tsp cinnamon
Pour the maple syrup mixture over the dried ingredients and stir.
½ tsp nutmeg
¼ tsp salt Evenly spread the granola out onto the baking tray and set inside
2 tbsp coconut oil, melted the oven. Bake for about 30-40 minutes, stirring every 15 minutes
until golden brown. Remove from the oven and let cool.
¼ cup maple syrup
Hey there! My name is Liv and I work for Yellow Dog Brewing. Naturally, if you work at
Yellow Dog, you’re a big lover of dogs. It’s safe to say it’s kind of the best job. During my
days off, I spend a lot of time baking and cuddling my four legged pup, Riley. Riley is
seven years old and has been with us since she was just a pup. I prioritize baking with
BC SPCA Treat Week
local and organic ingredients, and I think you’ll love this granola! 1
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 12Plant
Based
option
Truffle Parmesan Popcorn
BY CAREN MCSHERRY
President, Gourmet Warehouse
If you like popcorn, this will be a love affair. This takes popcorn to a totally different level
and goes well with cocktails and wine, but beware, it may become highly addictive.
INGREDIENTS DIRECTIONS
1 tbsp grapeseed oil Heat the oil in a large pot.
1 cup popcorn
Add the popcorn and stir or shake until all the
2 tsp truffle salt (use more if
kernels are popped. Transfer the popcorn to a
you are a truffle addict) large rectangular roasting pan.
1 cup finely grated fresh
Evenly sprinkle over the truffle salt , then the
Parmesan Cheese, or 1/4 cup
melted butter and finally the parmesan. Use your
nutritional yeast
hands to lift and distribute the flavours evenly.
2/3 cup melted unsalted butter,
or vegan butter Transfer to cute popcorn boxes and wait for the
movie to start.
Caren McSherry is a Vancouver-based culinary aficionado and author of
seven cookbooks, founder and president of The Gourmet Warehouse,
and resident chef for GlobalTV BC.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 13Belgian Waffles
with caramelized apple yogurt swirl
BY GIULIA LOMBARDO
Just Giulia
The addition of yogurt makes these waffles incredibly
moist and a great source of protein. You can make
these waffles ahead of time and freeze, then re-heat
in the oven for easy entertaining.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 14Giulia Lombardo, food and content contributor, was head chef at
Lombardo’s Pizzeria, a restaurant run by her family and one of Vancouver’s
local institutions. After receiving her training in Vancouver and then cooking
for Wolfgang Puck at London’s The Cut, Giulia now brings her passion for all
things food to the web. On her YouTube Channel, "Just Giulia", she shares tips,
tricks and recipes for making easy and delicious dishes at home. Her motto?
Food doesn’t have to be complicated when you’re cooking with Just Giulia.
WAFFLE INGREDIENTS WAFFLE DIRECTIONS
1 1/4 cup milk, or milk substitute In a large mixing bowl whisk the milk, yogurt, vanilla and
2/3 cup yogurt, plain eggs until well combined. In a separate bowl sift the flour,
baking powder and salt. Add the dry ingredients into the
2 cage-free eggs
wet and whisk well until there are no lumps.
1 tsp vanilla
2 cups flour Pre-heat a waffle iron, spray with a non stick spray. Add
1 tbsp + 2 tsp baking powder half a cup of batter onto the waffle iron and cook 3-4
minutes until golden brown.
1/4 tsp salt
TOPPING INGREDIENTS TOPPING DIRECTIONS
4 Granny Smith apples, Pre-heat the oven to 350°F and line a baking sheet with
quartered parchment paper. Toss the quartered apples with brown
sugar and 2 tbsp butter, arrange on the prepared baking
1 cup plain yogurt
sheet and roast for 15-20 minutes.
1/4 cup brown sugar
2 tbsp salted butter, room On medium heat in a heavy sauce pan combine dark brown
sugar, heavy cream and 1/2 cup of butter. Simmer and stir
temperature
until desired consistency, about 20 minutes. Once done set
1 cup dark brown sugar aside to cool.
1/4 cup heavy cream
In a mixing bowl combine the yogurt, cinnamon and cooled
1/2 cup butter, organic
caramel. Top each waffle with the yogurt sauce and
1/4 tsp salt roasted apples. Serve and enjoy!
1/2 tsp ground cinnamon
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 15Banana Cake
with Chocolate Ganache & Nutella Buttercream
BY FANNY LAM
Oh Sweet Day!
Impress your friends with a delicious banana
cake with Nutella frosting and rich, delectable
chocolate. Sweet, moist banana cake with a
nutty, creamy frosting... Doesn’t get much
better than this!
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 16Fanny established herself as a successful blogger, social influencer, and
online baker with the creation of her blog, Oh Sweet Day!. She, and her
recipes, have been featured on Global TV, CTV, Daily Hive, Food52, the
Vancouver Sun, and Buzzfeed. Her best selling holiday cookie box keeps her
busy as she bakes over 10,000 cookies during the holiday season. Fanny's
first cookbook "Oh Sweet Day! A Celebration Cookbook" was published in
October 2018. And in the summer of 2019, she opened her brick-and-
mortar bake shop off Commercial Drive in Vancouver.
CAKE INGREDIENTS CAKE DIRECTIONS
3 cage-free large eggs Preheat oven to 350°F. Grease three 5-inch cake pans and line
bottoms with parchment paper. Set aside.
1.5 cups granulated sugar
2 large very ripe bananas, To prepare the banana cake layers, whisk together eggs, sugar,
bananas, and oil in a bowl, until mixture becomes smooth. Sift in
mashed
flour, baking soda, baking powder, and salt. Stir until just
3/4 cup vegetable oil combined.
1 3/4 cups all-purpose flour
Evenly distribute the batter between the prepared pans. Bake for
1 tsp baking soda 18 to 20 minutes, until toothpick inserts in the cake and comes
1 tsp baking powder out with just a few crumbs. Remove from oven and let rest for 10
minutes. Invert cake layers and place them on rack to cool.
1/2 tsp salt
GANACHE INGREDIENTS GANACHE DIRECTIONS
100 grams dark chocolate, cut To prepare ganache, place chocolate and heavy cream
in a medium heatproof bowl over a pot of simmering water. Stir
into small chunks
the mixture using a wooden spoon until melted and smooth,
1/3 cup organic heavy cream about 5 minutes. Remove from heat and let cool slightly.
BUTTERCREAM INGREDIENTS BUTTERCREAM DIRECTIONS
1 cup unsalted butter, softened To prepare buttercream, beat butter for a few minutes in a stand
mixer with the paddle attachment on medium speed. Add
1 cup powdered sugar powdered sugar and turn your mixer on low, beat until the sugar
1 tsp vanilla extract incorporates with the butter. Add vanilla and heavy cream, beat on
medium speed for another 3 minutes, until buttercream becomes
2 tbsp heavy cream
light and fluffy. Set aside half of the buttercream. Add Nutella to
1/4 cup Nutella the remaining buttercream, beat until incorporated.
Assembly directions continue to page 18.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 17ASSEMBLY DIRECTIONS
To assemble the cake, place one cake layer on a serving plate, spread a thin layer
of Nutella buttercream on top, followed by 2 to 3 tablespoons ganache. Continue
until the last cake layer is placed. Frost the cake top and sides with a thick layer
of vanilla buttercream. Place the remaining Nutella buttercream in a piping bag,
and snip off the tip to make a small opening.
Use an icing comb to make ridges on the cake. Hold the comb against the side of
the cake. Slowly turn the cake as you scrape off the first layer of frosting. Freeze
the cake for 30 minutes.
Pipe the Nutella buttercream into the hollow part between each stripe on your
cake. Use the straight-sided scraper to go around the sides of the cake a few
times to smooth it out.
Pour ganache over the top of the cake. Use an offset spatula to gently push the
ganache over the edges of the cake and let it drip down to create the drip effect.
Top the cake with vanilla buttercream dollops and animal paw shortbread
cookies.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 18Plant
Apple Pie
Based
option
BY JENELL PARSONS
Owner, The Pie Hole
This is absolutely the best homemade apple pie you'll
ever make! It has a tender, lightly-spiced apple pie filling
and you can make it vegan by using a dairy-free crust.
Use Granny Smith apples for best flavor, and bake until
the top is golden and the filling is bubbly!
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 19Jenell Parsons is the owner of The Pie Hole and has two adorable pugs,
Paulie and Ellie. As seen on Diners, Drive-Ins and Dives, Jenell is well known
for her delicious and inventive pies and her first book with Appetite Random
House will be released in late 2020.
INGREDIENTS DIRECTIONS
3 1/3 cups Granny Smith apples Prepare your favourite pie dough recipe (can be vegan
2 1/3 gala apples if you use a vegan butter or shortening).
1/4 cup and 1 tbsp all purpose
Put the apples, brown sugar, flour, cinnamon,
flour nutmeg, vanilla, salt, lemon juice into a large bin and
1/2 cup brown sugar mix with hands until thoroughly coated.
1 tsp vanilla
Put apple mixture into a pie plate and cover with a full
1 1/2 tsp lemon juice top or lattice. Flute the pie edges and egg wash the
Pinch nutmeg top, sprinkle with cinnamon sugar and bake until
golden brown and the fruit is steadily boiling. The
1 tsp cinnamon
juices flowing out should appear slightly thickened and
Pinch of salt ooey gooey.
1 egg, beat, or egg substitute
Bake @ 355°F:
5” – 30-40 minutes
9” – 60-70 minutes
10” – 70-80 minutes
Let pie cool completely before serving.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 20Rhubarb & Sweet Cherry
Buckwheat Crisp
BY BRUNO FELDEISEN
Judge, The Great Canadian Baking Show
After a long, cold winter, our moods always brighten at the
thought of summer fruits - particularly cherries. Combined
with rhubarb and topped with a flavorful buckwheat
crumble, it makes for a delicious dessert.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 21Bruno Feldeisen is a French-born Canadian chef, restaurateur and
television personality. He’s a judge for The Great Canadian Baking Show
on CBC Television.
FILLING INGREDIENTS FILLING DIRECTIONS
2 cups frozen cherries, thawed Preheat oven to 360°F. In a large bowl, combine diced
1.5 cups diced fresh rhubarb rhubarb, thawed cherries, both sugars, vanilla extract, corn
starch, and flour.
1/4 cup granulated sugar
1/2 cup light brown sugar Using a rubber spatula, fold continuously until all the fruit
1 tbsp vanilla extract pieces are coated. Transfer the mix into an 8-inch pie pan
1 1/2 tbsp corn starch and make topping below.
2 tsp cake flour
TOPPING INGREDIENTS TOPPING DIRECTIONS
1 cup buckwheat flour Cut the butter into small cubes. Place all the dry ingredients
½ cup light brown sugar in an electric mixer bowl.
½ cup unsalted butter
Using the paddle attachment, mix on low speed for 1 min.
1 tsp sea salt Add the butter and mix on low speed until the butter blends
1 tsp baking soda into the mixture creating a sandy texture.
Top the prepared filling with buckwheat topping. Bake for
40 minutes or until the top is golden in colour and you see
the fruit juices bubbling on the edge of the cobbler.
Remove from the oven and place on a cooling rack. Crisp is
best served slightly warm or at room temperature.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 22Plant
Based
The Dalmatian
BY PANGEA POD HOTEL, WHISTLER
An old classic that is refreshingly tangy with a slight peppery finish.
INGREDIENTS DIRECTIONS
1 oz vodka
Shake vodka, black pepper, lemon and grapefruit
Twist of cracked black pepper juices in tumbler with ice.
1 oz grapefruit juice
Serve over cubed ice with rosemary sprig.
1/2 oz lemon juice
Rosemary sprig for garnish
This cocktail was created by the Pangea Pod Hotel’s The Living Room master
mixologists. Located in the heart of Whistler Village, Pangea is Canada’s first pod
hotel. It offers affordable accommodation in a chic setting, combining the best
elements of a hostel and a hotel. Pangea is geared towards solo budget travellers,
giving them the opportunity to experience all that Whistler has to offer without
breaking the bank and without having to forego both the key elements of privacy
and a first-rate location. The Living Room is the property's restaurant, the perfect
place to unwind and enjoy a delicious cocktail and meal.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 23Islay Blossom
BY GARETH JONES
Juniper kitchen & bar
A must for gin lovers, this classy robust cocktail will impress everyone no matter the season.
INGREDIENTS DIRECTIONS
1 oz The Botanist gin Dry shake: Combine ingredients into a cocktail shaker
3/4 oz Tanqueray Malacca gin and shake without ice for at least 15 seconds to
produce a thick foam on top.
1/4 oz Yellow chartreuse
3/4 oz lychee, strawberry & pink Wet shake: Add ice and shake as normal
peppercorn syrup
Serve with pink peppercorn garnish
Fresh basil
1 egg white
Gareth Jones, is the General Manager and Master Mixologist at Vancouver’s
Juniper Kitchen & Bar, who pride themselves on showcasing the best gins in
the world from both near and far. Originally from the U.K. Gareth wasted no
time establishing his presence in the Vancouver hospitality scene.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 24Green Bean Caesar Salad
BY SIMONA BONELLI
Executive Chef, Dalina
Not all treats are sweets! If you are entertaining guests
for a dinner party in the near future, you have to make
this delicious salad as a side course or appetizer. This
savoury and delightfully zesty salad will take your
dinner party to another level.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 25Originally from Terracina, a seaside resort in the south of Italy’s Lazio region,
Simona Bonelli is the executive chef at DALINA. After working in London,
England, Bonelli moved to Canada in 2007, when she was hired to join the
Oliver & Bonacini Café Grill in Blue Mountains, Ontario. She helped launch
both Jamie Oliver’s Toronto restaurants, Jamie’s Italian, before moving to
Vancouver in 2016, having been hired by Glowbal Group as executive chef
of Italian Kitchen. In August of 2017 Bonelli came on board at DALINA, an all-
day cafe and boutique grocery store, in Chinatown Vancouver. Simona is
pictured with Valentine, her rescued chihuahua from L.A.
SALAD INGREDIENTS SALAD DIRECTIONS
1.5 pounds green beans, Preheat oven to 350°F. Boil potatoes in salted water
trimmed for about 7-8 minutes or until they're cooked. Blanch
the green beans in salted water until they're tender-
1.5 pounds Yukon gold crisp and cool them down quickly in iced water.
potatoes cut into 1 inch cubes
1 package halloumi cheese, In a baking pan toast hazelnuts in one layer in middle
of oven 10 to 15 minutes, or until lightly coloured and
cubed
skins are blistered.
2 tbsp Italian parsley, roughly
chopped Wrap nuts in a kitchen towel and let steam for 1
minute. Rub nuts in towel to remove loose skins (don't
2 tbsp red onion, minced
worry about skins that don't come off) and cool
1 tbsp extra virgin olive oil completely. Crush the nuts in a mortar or using a
(optional) rolling pin.
1/4 cup toasted hazelnuts
Cut the halloumi in 1 inch cubes and sear them in a pan
1 tbsp hemp seeds (optional) till golden with grape seed oil or any vegetable oil of
1 head romaine lettuce choice.
Kosher salt and fresh ground
black pepper to taste
Dressing recipe and directions continue to page 27.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 26DRESSING INGREDIENTS DRESSING DIRECTIONS
1/2 cup raw cashews, softened Soak the cashews and sunflower seeds in water for 1-
½ cup sunflower seeds softened 2 hours. Drain the nuts/seeds and rinse them. Place
the cashews and sunflower seeds into a blender with
1 cup water (or 1/2 cup if you used
some water and puree till smooth.
soaked cashews)
3 tbsp nutritional yeast Add the other ingredients to the blender and blend
till silky in texture. Add more water if needed when
2 lemons, zest and juice
blending in order not to have a grainy consistency.
1 tbsp tahini Season with salt and pepper.
1 tbsp Dijon mustard
2 garlic cloves
ASSEMBLE THE SALAD
2 tbsp capers
Toss the green beans, red onions, potatoes, Romaine,
1-2 tbsp caper brine parsley and chopped hazelnuts (leave a few for
Pepper and salt garnish) with 2-3 oz of dressing.
1.5 tsp Worchester sauce
Adjust the dressing with more lemon juice, extra virgin
olive oil and salt and pepper if needed.
Plate the salad in a bowl and garnish with the Halloumi
croutons, hazelnuts and hemp seeds.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 27Plant
Based
Orange You Glad it’s
Vegetarian? Roasted Saffron
Hazelnut Cauliflower
BY C H E F B R O D Y "B O P P E R " P A I N E
Melt-in-your-mouth cauliflower paired with
saffron, zesty citrus and coconut milk will make you
wish you doubled the recipe!
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 28Chef Brody Paine (pictured with his dog Kensie) is the Chef de Cuisine at
The Westin Bayshore Vancouver, where he oversees H2 restaurant, H
Tasting Lounge, and all other hotel food services. He has years of
experience in the hospitality industry and definitely knows how to treat
guests, having worked at the Pan Pacific Vancouver, Fairmont Banff
Springs, as well as Fairmont Vancouver Airport. Additionally, Brody worked
with Culinary Expressions International in Torino, Italy for team USA during
the 2006 Winter Olympics.
INGREDIENTS DIRECTIONS
1 large whole cauliflower, Preheat oven to 375ºF (190ºC).
leaves removed
Place whole cauliflower, stem end down, in a large Dutch oven
1 tbsp roasted hazelnut oil
or deep casserole dish.
or extra-virgin olive oil
Zest and juice of 1 navel In a small bowl, mix oil, orange zest/juice and saffron. Pour
evenly over cauliflower, rubbing with hands to evenly distribute.
orange
Sprinkle with salt and pepper.
Pinch saffron
1 tsp sea salt Bake, uncovered, for 40 to 45 minutes, or until tender. Remove
Ground pepper to taste from oven; pour coconut milk and water evenly over
cauliflower. Return to oven and bake for an additional 10 to 15
¼ cup coconut milk
minutes.
¼ cup water
½ cup packed flat-leaf Remove from oven. Sprinkle with parsley and hazelnuts
parsley, roughly chopped immediately before cutting into quarters and serving. Serve hot.
⅓ cup roasted hazelnuts,
Note: If you prefer your cauliflower crisp, do the initial baking
roughly chopped (before adding the coconut milk) for 25 to 30 minutes instead of
for the full 45 minutes; as sizes of cauliflower vary, the cooking
time varies as well. Start checking if it's done after 25 minutes
and then continue to check at 5-minute intervals.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 29Plant
Based
Roasted Peppers
with pumpkin seed pesto
BY CHEF JEFFERSON ALVAREZ
Chichito peppers, roasted until crisp and juicy and
served with a flavorful tomatillo and pepita pesto.
This Latin influenced dish is destined to be
a crowd pleaser!
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 30Born in Venezuela and raised in Canada, private chef, caterer and
culinary consultant, Chef Jefferson Alvarez is considered one of the
most daring and innovative chefs in Vancouver. He is driven by the
challenge to use seasonal ingredients that he harmoniously merges
with Latin cuisine. These are his dogs, Ronaldo and Crystal.
INGREDIENTS PEPPERS DIRECTIONS
5 lbs of chichito peppers Mix all in a bowl with the olive oil and salt to taste.
1 tbsp olive oil
Preheat a pan and add slowly. Saute till the peppers are
Salt to taste slightly browned and crispy. Move pan aside off heat until
1 cup pumpkin seed pesto is ready.
8 tomatillos
½ tsp oregano
½ tsp cumin
PESTO DIRECTIONS
3 cloves of garlic Heat the oil In a large skillet/pan over medium heat. Once the
oil is heated add the pumpkin seeds, garlic, cumin, onion,
½ onion chopped
tomatillo. Keep rotating the tomatillos until soft.
2 tsp lemon juice
1 jalapeno without the Bring the ingredients into a blender add the lemon juice and
seeds and veins cilantro blend until there is a good consistency.
¼ cup of grape seed oil
Spread the pesto onto serving plates and add peppers on top.
¾ cup vegetable stock
¼ cup cilantro
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 31Plant
Based
Zimpley Zucchini
BY TERRY TAN
Branch Manager, BMO Bank of Montreal
10th & Granville, Vancouver
This is "zimpley" the best way to prepare zucchini!
Whether you're plant-based or just trying to
incorporate more veggies into your diet, you can't
go wrong with this quick and flavorful recipe for a
dish that's both good for your heart and good for
your tastebuds.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 32As a proud father of three kids and fun uncle to pet nephews and
nieces I have been part of two families; the other being BMO. Being a
leader at BMO gives me great pride knowing that I have the
opportunity to pursue my passion of growing and helping people.
Fun fact, I wanted to be a biologist early in life which I would say led
me to my connection to helping animals. The BC SPCA and BMO
partnership is a perfect pairing of community and work, I am proud
to be part of both.
INGREDIENTS DIRECTIONS
2 medium length zucchini Use a spiralizer or peeler to form the zucchini into
12 grape tomatoes strips and mix with olive oil until the zucchini has a light
shine.
½ bell pepper
¼ medium sized onion Dice peppers, onion, garlic and place on the side. Cut
2 cloves of garlic tomatoes into quarters
Salt
In a large pan or skillet pour the excess oil from your
Pepper
zucchini mix and heat. Test the oil by placing a few
Sesame Seeds pieces of garlic in the oil, garlic should sizzle.
Olive oil
Once oil is ready place the rest of the garlic, onions and
½ of the peppers in the pan and sauté until peppers
start sweating leaving some liquid in the pan.
Add zucchini into the pan and stir the ingredients
together. Once the zucchini starts to soften add the
remaining peppers along with the grape tomatoes into
the pan.
Add salt and pepper to taste, approx. two pinches of
pepper and two pinches of salt. Plate and add sesame
seeds for texture and garnish.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 33Cat and Dog Treats
H I L L ' S® P E T N U T R I T I O N C A N A D A
Who could forget to treat our four-legged friends!
Try baking these nutritious yet delicious treats
using Hill's® Science Diet ® dog and cat food. Your
furbaby will jump with joy the moment you pull
them out of the oven. We can't think of a better
way to celebrate Treat Week!
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 34While Hill's pet foods contain high-quality ingredients, our research proves
that it's the proper balance of essential nutrients supplied by those
ingredients that is the key to optimal health for pets. Guided by our
evidenced-based research, Hill's formulates its foods with a precise balance
of these nutrients to meet the specific needs of pets associated with their
lifestage, size or special needs.
Treating your cat or dog with a homemade treat or cookie you've made
yourself can be a great way to connect with your cat or dog and display your
care and love. Here are a few recipes that you can make at home using our
Science Diet® or Prescription Diet® canned or dry pet food.
DOG TREATS DIRECTIONS CAT TREATS DIRECTIONS
1. In a blender, add 2 cups of dry 1. Open the can and shake the loaf
food and grind into a powder. of food out of the can. For best
results, use a minced or loaf form
2. Pour powder into a mixing of canned food.
bowl and gradually add about 1 to
1¼ cups of water, stirring until it 2. Cut the loaf into 1/4" thick
forms a dough consistency. slices, and then cut the slices into
bite-sized pieces.
3. Shape into individual "treats"
or "cookies" and flatten the dough 3. Bake the treats in a microwave
using the back of a spoon (the oven on high for approximately
cookies will not flatten like 2½ to 3 minutes. For a
standard "people cookies" do.) conventional oven, follow the
instructions above and place the
4. Place treats on an ungreased bite-sized pieces on an ungreased
cookie sheet and bake in the oven cookie sheet and bake at 350°F
at 350°F for approximately 30 for approximately 30 minutes or
minutes or until crispy. until crispy.
The Hill’s team wishes you all the best with your fundraising.
Thank you for supporting the BC SPCA, an organization we
are honoured to partner with!
Remember not to freeze homemade treats. All homemade treats that have been baked should be stored in the refrigerator no longer than 5-7 days to
maintain their freshness and prevent spoilage. Just like any other treat, homemade treats should not exceed 10% of your cat or dog’s total daily intake.
Tag the BC SPCA in your baking adventures! #treatweekbc BC SPCA Treat Week 35You can also read
