Peppermint is a wonderful little plant with many benefits from both its leaves and its oil. From health issues to house cleaning, peppermint offers many lesser known uses. Let’s get straight to it.

1. Clean carpets and fabrics

If your carpets, sofas and other furniture don’t smell too good, mix a few drops of baking soda with peppermint essential oil. Sprinkle it on the carpet or furniture and leave it for a few hours. You can then vacuum it up to get a fresher scent.

2. Keep pests away

Most insects and pests don’t like the smell of mint. A few drops around windows, doors and cracks in the house will keep pests away.

3. Reduce nausea.

If you feel nauseous, try sniffing peppermint essential oil or putting a few drops in a diffuser. Peppermint is known to help many people combat the symptoms of nausea.

4. Promotes healthy hair

Many people swear by mixing a few drops of peppermint oil into their shampoo in the shower. It is said to remove dandruff and make hair stronger, longer and shinier.

5. A bug-free backyard

There’s nothing worse than being swarmed by mosquitoes on a relaxing evening in the front or backyard. Insects hate the smell of mint, so planting some mint plants in your garden will help keep them away.

6. Fight acne

To get rid of acne and blemishes, mix a few drops of peppermint oil with coconut oil and apply to the affected area of the skin using a cotton ball or cotton pad. Leave on overnight and wash off in the morning.

7. Energy booster

Feeling a little low on energy? Try a few puffs of peppermint oil. Peppermint oil is said to improve concentration, increase energy and boost blood flow to the brain.

8. Soothe itchy insect bites

Peppermint oil is particularly good for soothing itchy skin caused by insect bites. Simply mix a few drops of peppermint oil with a carrier oil and apply to insect bites and itchy areas.

9. Soothe a sore throat

If your throat becomes dry, itchy or sore, drink peppermint tea. The peppermint in peppermint tea relieves pain and inflammation and also fights infection.

10. Relieves headaches

If you have a headache, try rubbing a few drops of diluted peppermint oil on your temples, forehead and the back of your neck.

11. Deodorise your bathroom

Want to create a simple, subtle air freshener for your bathroom? Simply place a few drops of peppermint oil inside a toilet paper roll. This oil will keep your washroom clean and smelling fresh.

12. For muscle pains

If you have muscle pain, mix a few drops of peppermint oil with a carrier oil and massage the area of concern. It feels great and smells great.

The post 11+ Awesome Ways To Use Peppermint Around The House first appeared on O! highlights.

The post 11+ Awesome Ways To Use Peppermint Around The House appeared first on O! highlights.

I make pancakes every Saturday for my Daughter Emy, and these are her favorite, probably because of their perfect dense yet light texture. The creamy orange topping will have you quivering with delight! It’s also a perfect accompaniment to French toast or waffles, as well as ice cream, cakes and dessert pancakes.

8 pancakes

Ingredients

ORANGE BUTTER SAUCE

• 125 mL (½ cup) unsalted butter, softened
• 60 mL (¼ cup) sugar
• Zest of 2 oranges
• 300 mL (1 ¼ cups) freshly squeezed orange juice
• A generous dose of orange liqueur (optional)
• 3 oranges, cut into segments, for the trim
  

RICOTTA CRÊPES

• 4 large eggs
• 250 mL (1 cup) milk 125 mL (½ cup) sugar
• 5 mL (1 tsp.) vanilla extract 250 mL
• (1 cup) all-purpose flour 5 mL (1 tsp.) baking powder
• Pinch of cinnamon
• Pinch of salt
• 250 mL (1 cup) ricotta cheese
• 15 mL (1 tbsp.) butter or vegetable oil Orange butter sauce or maple syrup Whipped cream or plain yogurt, drained
• Powdered sugar, for decoration (optional)

How to :

To make the orange butter sauce: in a small saucepan or skillet, combine and heat butter, sugar and orange peel over medium heat.
Add the orange juice once the butter has melted and the sugar has dissolved. Bring to a boil and reduce to a syrupy consistency, about 5 to 10 minutes.

Remove from heat and add orange liqueur, if desired. Return the sauce to the heat. The flamber using a long match (keep a fire extinguisher handy).

Allow the sauce to reduce for another 3 to 5 minutes. Keep warm. Pour the sauce into a sauce pan for serving and garnish with orange supremes.

To make the ricotta pancakes: separate the eggs and place the whites in a medium bowl and the yolks in a large bowl. Beat whites until very stiff. Place aside.

In the large bowl, whisk together the egg yolks, milk, sugar and vanilla. While mixing, stir in the flour, baking powder, cinnamon, salt and enfin the ricotta. The dough should have a smooth consistency.

Fold the egg whites into the dough. Let rest in the refrigerator for 20 minutes.

Heat a baking sheet or non-stick pan over medium heat. Brush with butter. Pour about 75 mL (⅓ cup) of batter onto the griddle, spreading it out so that the pancake is the size of a CD.

Cook it until the edges are golden brown and bubbles start to form on the surface, 1 ½ to 2 minutes. Turn the pancake and continue cooking until the center is done, about 1 minute more.

Serve pancakes with orange butter sauce and a dollop of whipped cream. Sprinkle with powdered sugar, if desired.

The post Delicious Ricotta Pancakes with Orange butter Sauce first appeared on O! highlights.

The post Delicious Ricotta Pancakes with Orange butter Sauce appeared first on O! highlights.

Waffles are the ultimate weekend treat. Simply irresistible, this recipe is perfect with a filling of macerated berries and a dollop of creamy mascarpone. Prefer something salty?

Opt for an egg filling and bacon. Either way, cook generously, because you’ll definitely be asked for a second helping!

10 to 12 waffles

Ingredients

GAUFRES

• 750 mL (3 cups) all-purpose flour 10 mL (2 tsp.) sugar
• 20 mL (4 tsp.) baking powder
• 2 mL (½ tsp.) baking soda 2 mL (½ tsp.) salt
• 3 large eggs, at room temperature 625 mL (2 ½ cups) 3.25% milk, at ambient temperature
• 125 mL (½ cup) butter, melted

BERRY AND FRUIT FILLING

MASCARPONE

• 250 mL (1 cup) mixed berries :
  raspberries, blueberries, blackberries and strawberries
• 45 mL (3 tbsp.) sugar
• 10 mL (2 tsp.) orange liqueur or orange juice
• 125 mL (½ cup) plain Greek yogurt
• 125 mL (½ cup) mascarpone cheese
• 60 mL (¼ cup) honey, and a little more for basting the waffles

TASTY GARNISH

• 1 slice of cheddar cheese per waffle
• 2 slices of cooked and crisp bacon per waffle
• 1 fried egg per waffle Chives, chopped
• Maple syrup (optional)
  

To make the waffles: in a large bowl, mix flour, sugar, baking powder, baking soda and salt.

In another bowl, beat eggs. Whisk in milk and butter. Pour wet ingredients into dry ingredients and mix until smooth. Let stand 5 to 10 minutes. Meanwhile, prepare side dishes.

Preheat waffle iron according to manufacturer’s instructions.

Pour enough batter into the waffle iron to cover ⅔ of the surface. Close the lid.

Cook for about 4 minutes, or until steam comes out of waffle iron and waffles are golden brown and crisp. Keep waffles warm on a rack in the center of the oven at 250°F (120°C).

Repeat with remaining batter.

To make the berry and mascarpone filling: In a bowl, combine berries, sugar and orange liqueur. Set aside.

In a second container, whisk together yogurt, mascarpone and honey.

Pour berry mixture and a dollop of mascarpone over each waffle. Drizzle with honey.

Enfin, for the tasty topping: preheat the grill.

Place a slice of cheese on each waffle and melt under the broiler for 1 to 2 minutes. Top with a slice of bacon, an egg and chives. Drizzle with maple syrup, if desired.

Tips For another variation, replace the bacon with ham and the cheddar cheese with Emmental cheese.

The post O!’s Mouthwatering two-topping Waffles first appeared on O! highlights.

The post O!’s Mouthwatering two-topping Waffles appeared first on O! highlights.

Here’s an easy way to make pancakes without heating the cast iron skillet. This light family-sized pancake swollen abundantly in the oven and invariably yields impressive results.

Kids (and adults) will be all excited to come to the table!

4 to 6 servings

Ingredients

• 3 large eggs
• 250 mL (1 cup) all-purpose flour 30 mL (2 tbsp.) sugar
• 1 mL (¼ tsp.) salt 500 mL (2 cups) milk
• 5 mL (1 tsp.) grated orange zest
  

• 60 mL (4 tbsp.) butter
• 1 L (4 cups) cut fruit: strawberries, blueberries, pineapple, kiwi, oranges
• 15 mL (1 tbsp.) honey
• 125 mL (½ cup) whipping cream (35%)
• Powdered sugar, for decoration

How to :

Preheat oven to 400°F (200°C).

In a large bowl, whisk together eggs, flour, sugar and salt. Add milk and whisk until batter is smooth. Stir in orange zest.
Heat a 20 cm (8-inch) cast iron or ovenproof skillet over medium-high heat.

When the pan is hot, add the butter to melt. When it sizzles, pour the batter into the pan. Place in the oven. Bake for about 40 minutes.

Meanwhile, mix the fruit with the honey and whip the cream.

When the batter is golden and swollen, serve the crepe on a plate, cut into wedges and serve with the fruit and whipped cream.

Sprinkle with powdered sugar.

The post Best Souffle Crepe in the Oven first appeared on O! highlights.

The post Best Souffle Crepe in the Oven appeared first on O! highlights.

Everyone loves French toast. Topping it with apples and cheddar cheese will make everyone at brunch even happier. And if that’s not enough, this recipe is a snap to make.

You can even cook it ahead of time and reheat it when you come to the table. I like it Fuji apples, but Cortland or Granny Smith apples will also work well, closer to the texture of the pie.

4 servings

Ingredients

• 45 to 60 mL (3 to 4 tbsp.) butter 2 apples, peeled and diced 2 mL (½ tsp.) cinnamon
• 2 eggs
• 175 mL (¾ cup) milk
• 1 brioche bread from the day before
• 125 mL (½ cup) aged cheddar cheese, grated
• Powdered sugar and maple syrup, to serve
  

How to

In a small skillet, melt 15 to 30 mL (1 to 2 tbsp.) butter over medium heat.

Add apples, sprinkle with cinnamon and cook for 5 to 7 minutes, stirring frequently, until apples are tender and golden. Set aside.

Beat eggs and milk in a shallow bowl. Set aside.

Cut bread into eight thick slices. Pour apple mixture evenly over four slices of bread. Sprinkle with cheese. Top with a slice of brioche bread. Dip each sandwich into egg mixture to soak.

Heat electric grill over medium heat. (Alternatively, cook French toast in a large skillet. ) Add 30 mL (2 tbsp.) of the remaining butter.

When butter is melted, place French toast sandwich on grill. Cook for 3 to 4 minutes on each side or until sandwich is golden brown, crisp on both sides and cheese has melted.

If necessary, keep French toast warm in a 250°F (120°C) oven.

Sprinkle with powdered sugar and drizzle with maple syrup just before serving.

Tips

Replace the apples with pears and choose other varieties of cheese. Or, instead of putting the cheese in the sandwich, top the bread with a dollop of cheese lighter and smoother, like ricotta cheese.

The post Appetizing Apple and Cheddar French Toast first appeared on O! highlights.

The post Appetizing Apple and Cheddar French Toast appeared first on O! highlights.

This is one of my favorite recipes. And since there’s nothing like a good, thick quiche to feed guests, I suggest this rich combination of creamy eggs, puff pastry and savoury ingredients. Simply whisk the mixture, pour it into the dough and bake. Brunch is served!

8 to 12 servings

Ingredients

PASTE

• 500 mL (2 cups) all-purpose flour 5 mL (1 teaspoon) sugar
• 5 mL (1 tsp.) salt
• 175 mL (¾ cup) cold unsalted butter, cut into small cubes
• 60 mL (¼ cup) milk
• 1 egg yolk
  

QUICHE

• 2 broccoli florets, cut into fleurettes 10 large eggs
• 5 large egg yolks
• 1 L (4 cups) cream (10%) 4 green onions, chopped
• 30 mL (2 tbsp.) parsley, chopped Pinch of nutmeg
• Salt and pepper from the mill
• 750 mL (3 cups) grated Gruyère cheese (340 g/12 oz)
  

How To

To make the Dough:

combine all of the dry ingredients in a large mixing bowl.
Using your fingertips or a pastry blender, combine the butter and flour until the texture resembles coarse meal.
Mix together the milk, egg yolk, and flour until smooth. Make a ball and flatten it into a disk.

Refrigerate for at least 1 hour after wrapping in plastic wrap.

Preheat oven to 375°F (190°C).

To make the Quiche:

Blanch the broccoli in a pot of boiling salted water until tender but crisp

(about 1 ½ minutes). Drain, rinse with cold water and pat dry. Place aside.

Roll out dough. Place on a 3 L (13 x 9 x 3 in.) baking sheet and cut off any protruding edges. Refrigerate.

In a large bowl, whisk together eggs and yolks until its well blended. Whisk in cream, green onions, parsley, nutmeg and salt and pepper to taste.

Divide cheese and broccoli among the dough. Pour egg mixture on top.

Bake on the second to last rack for 1 hour and 45 minutes to 2 hours. The quiche should remain a little liquid in the center.
If the quiche browns too quickly, cover it with aluminum foil. (You can also cover the quiche by putting it in the oven and remove foil in the last 20 minutes of cooking. )
Let stand about 10 minutes before cutting.

Tips

Definitely replace broccoli with cabbage-fleur. And, while you’re at it, Add a few slices of smoked salmon for extra color and flavour.

The post Festive Quiche with Broccoli and Cheese (for the Holidays too) first appeared on O! highlights.

The post Festive Quiche with Broccoli and Cheese (for the Holidays too) appeared first on O! highlights.