Ingredients
1 cup cream cheese
1 cup butter, softened
3+ cups icing sugar
1 teaspoon vanilla
Directions
Whip cream cheese and butter until fluffy. Add in sugar in small batches and whip at high speed to desired consistency. Add vanilla and food colouring if desired. Mix until combined.
♥ Amy
Sunday, March 12, 2017
Sunday, January 18, 2015
Orange Ice Cream
I put together this recipe from a lot of different sources and am quite happy with the results. It is very orange, like an intense creamsicle!
Makes 1 Litre
Ingredients
2 cups heavy cream
1/2 cup sugar
Pinch salt
2 tablespoons orange zest
4 egg yolks
1 can frozen orange juice plus enough water to total 2 cups
1 teaspoon vanilla extract
2 teaspoons orange extract, optional
Directions
In a saucepan over medium heat, combine 1 1/2 cups of the cream with the orange zest, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Set a large bowl over top of an ice bath. Pour the remaining cream into the bowl along with the orange juice, vanilla extract and orange extract. Set a fine mesh sieve over top.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Makes 1 Litre
Ingredients
2 cups heavy cream
1/2 cup sugar
Pinch salt
2 tablespoons orange zest
4 egg yolks
1 can frozen orange juice plus enough water to total 2 cups
1 teaspoon vanilla extract
2 teaspoons orange extract, optional
Directions
In a saucepan over medium heat, combine 1 1/2 cups of the cream with the orange zest, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Set a large bowl over top of an ice bath. Pour the remaining cream into the bowl along with the orange juice, vanilla extract and orange extract. Set a fine mesh sieve over top.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Saturday, January 17, 2015
Tomato Soup
I have made this tomato soup for several occasions, most recently Avery's first birthday luncheon, and always get requests for the recipe. It goes really well with my focaccia bread.
Adapted from The Nato's, serves 4 to 6
Ingredients
1/4 cup olive oil
2 stalks celery, diced
4 carrots, peeled and diced
2 onions, peeled and diced
4 cloves garlic, minced
1 teaspoon dried basil
2 bay leaves
Pinch chili flakes, optional
3.5 cups whole peeled or diced tomatoes (2 14 ounce cans)
2 cups chicken stock or vegetable stock
1 teaspoon sugar
2 tablespoons butter, optional
1 cup cream or coconut milk
Salt
Pepper
1/4 cup fresh basil, chopped
Parmesan cheese
Directions
In a large saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic, dried basil, bay leaves, chill flakes, salt and pepper. Sauté until softened and caramelized, about 10 minutes. The longer the better!
Add the tomatoes (including the juice), chicken stock, sugar and butter, if using. Simmer over medium-low heat until the vegetables are tender, about 15 to 20 minutes. Again, the longer the better!
Remove the bay leaves. Blend with an immersion blender until smooth. Add the cream and basil. Simmer for 5 more minutes.
Serve hot with parmesan cheese to garnish.
♥ Amy
Adapted from The Nato's, serves 4 to 6
Ingredients
1/4 cup olive oil
2 stalks celery, diced
4 carrots, peeled and diced
2 onions, peeled and diced
4 cloves garlic, minced
1 teaspoon dried basil
2 bay leaves
Pinch chili flakes, optional
3.5 cups whole peeled or diced tomatoes (2 14 ounce cans)
2 cups chicken stock or vegetable stock
1 teaspoon sugar
2 tablespoons butter, optional
1 cup cream or coconut milk
Salt
Pepper
1/4 cup fresh basil, chopped
Parmesan cheese
Directions
In a large saucepan, heat the olive oil over medium-high heat. Add the celery, carrot, onions, garlic, dried basil, bay leaves, chill flakes, salt and pepper. Sauté until softened and caramelized, about 10 minutes. The longer the better!
Add the tomatoes (including the juice), chicken stock, sugar and butter, if using. Simmer over medium-low heat until the vegetables are tender, about 15 to 20 minutes. Again, the longer the better!
Remove the bay leaves. Blend with an immersion blender until smooth. Add the cream and basil. Simmer for 5 more minutes.
Serve hot with parmesan cheese to garnish.
Oatmeal Raisin Cookies {Lactation Cookies}
The combination of oats, Brewer’s yeast and flaxseed promote lactation and increase a mother’s
milk supply. But of course these cookies can be eaten by anyone. These cookies have a
crispy crunchy exterior and a chewy center. The yeast makes the cookies
slightly salty and strangely addicting.
It is recommended to eat at least four a day :o)
Adapted from I am Baker, makes 2 dozen
Ingredients
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
2 large eggs
1 tsp vanilla
3/4 cup coconut oil, melted, or shortening
3/4 cup sugar
3/4 cup brown sugar, lightly packed
2 tsp Brewer’s yeast
2 tbsp ground flaxseed
1 1/2 cups oats
1 cup chocolate chips or raisins, optional
Directions
Heat oven to 350 F.
Line baking sheets with Silpat or parchment paper.
In medium bowl sift together flour, baking soda, baking powder, salt, cinnamon, all spice, yeast and flaxseed.
In stand mixer on medium speed, combine coconut oil, sugar and vanilla. Add in eggs one at a time. Mix on medium high for 1 to 2 minutes to ensure well combined.
Turn mixer to lowest setting and slowly add in flour mixture. Mix until just combined. Remove bowl from mixer and add in oats and chocolate chips or raisins, if using. Mix by hand.
Place rough tablespoons of dough about 2 inches apart on the prepared baking sheets.
Bake for 7-9 minutes or until the edges are just barely browned. The center may still appear slightly "wet".
♥ Amy
Adapted from I am Baker, makes 2 dozen
Ingredients
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp allspice
2 large eggs
1 tsp vanilla
3/4 cup coconut oil, melted, or shortening
3/4 cup sugar
3/4 cup brown sugar, lightly packed
2 tsp Brewer’s yeast
2 tbsp ground flaxseed
1 1/2 cups oats
1 cup chocolate chips or raisins, optional
Directions
Heat oven to 350 F.
Line baking sheets with Silpat or parchment paper.
In medium bowl sift together flour, baking soda, baking powder, salt, cinnamon, all spice, yeast and flaxseed.
In stand mixer on medium speed, combine coconut oil, sugar and vanilla. Add in eggs one at a time. Mix on medium high for 1 to 2 minutes to ensure well combined.
Turn mixer to lowest setting and slowly add in flour mixture. Mix until just combined. Remove bowl from mixer and add in oats and chocolate chips or raisins, if using. Mix by hand.
Place rough tablespoons of dough about 2 inches apart on the prepared baking sheets.
Bake for 7-9 minutes or until the edges are just barely browned. The center may still appear slightly "wet".
♥ Amy
Mango Buttercream Frosting
Adapted from Culinary Chronicles
Ingredients
1 1/2 cups butter, room temperature
1/3 cup mango puree
3 teaspoons mango extract
3 cups icing sugar
Directions
In the bowl of a stand mixer, whip the butter until light and fluffy. Add the mango puree and extract. Whip until combined.
Slowly add the icing sugar until combined. Whip until desired consistency is reached. If icing is too thick, add milk one tablespoon at a time.
♥ Amy
Ingredients
1 1/2 cups butter, room temperature
1/3 cup mango puree
3 teaspoons mango extract
3 cups icing sugar
Directions
In the bowl of a stand mixer, whip the butter until light and fluffy. Add the mango puree and extract. Whip until combined.
Slowly add the icing sugar until combined. Whip until desired consistency is reached. If icing is too thick, add milk one tablespoon at a time.
♥ Amy
Tuesday, July 29, 2014
Overnight Cinnamon Buns
These cinnamon buns are amazing. Letting the dough rest overnight produces the softest, fluffiest buns.
Adapted from Alton Brown, makes 12 large buns
Ingredients
4 large egg yolks
1 large egg
1/4 cup sugar
6 tablespoon butter, softened
4 cups flour, plus additional for dusting
1 package yeast (2 1/4 teaspoon)
1 1/4 teaspoon salt
1 cup brown sugar, packed
1 tablespoon cinnamon
1 1/2 tablespoons butter, softened
1 8 ounce package cream cheese
2 tablespoons milk
1 1/2 cups icing sugar
Directions
In the bowl of a stand mixer with the paddle attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk.
Add approximately 2 cups of the flour, along with the yeast and salt. Stir until moistened and combined. Remove the paddle attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.
Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead by hand for approximately 30 seconds.
Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough. Cover and let rise until double in volume, approximately 2 to 2 1/2 hours.
Once the dough has risen, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.
Butter a 9"x13" baking dish.
Turn the dough out onto a lightly floured surface. Gently shape the dough into a rectangle. Roll into a roughly18"x12" rectangle. Brush the dough with the melted butter, leaving 1/2" border along the top edge. Sprinkle the sugar mixture over the dough, leaving a 3/4" border along the top edge. Gently press into the dough.
Beginning with the long edge, roll the dough into a tight log. Using a serrated knife, slice the log into 1 1/2" rolls. Arrange the rolls cut side down in the prepared baking dish. Cover with plastic wrap and store in the refrigerator overnight.
The next morning...
Remove the rolls from the refrigerator and place in a cold oven. Fill a shallow pan with boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 F. When the oven is heated, bake the rolls until golden brown, approximately 30 minutes. Remove from oven and allow to cool slightly.
In the meantime, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth.
Spread over the rolls and serve immediately. These rolls are best while still warm.
♥ Amy
Adapted from Alton Brown, makes 12 large buns
Ingredients
4 large egg yolks
1 large egg
1/4 cup sugar
6 tablespoon butter, softened
4 cups flour, plus additional for dusting
1 package yeast (2 1/4 teaspoon)
1 1/4 teaspoon salt
1 cup brown sugar, packed
1 tablespoon cinnamon
1 1/2 tablespoons butter, softened
1 8 ounce package cream cheese
2 tablespoons milk
1 1/2 cups icing sugar
Directions
In the bowl of a stand mixer with the paddle attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk.
Add approximately 2 cups of the flour, along with the yeast and salt. Stir until moistened and combined. Remove the paddle attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.
Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead by hand for approximately 30 seconds.
Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough. Cover and let rise until double in volume, approximately 2 to 2 1/2 hours.
Once the dough has risen, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.
Butter a 9"x13" baking dish.
Turn the dough out onto a lightly floured surface. Gently shape the dough into a rectangle. Roll into a roughly18"x12" rectangle. Brush the dough with the melted butter, leaving 1/2" border along the top edge. Sprinkle the sugar mixture over the dough, leaving a 3/4" border along the top edge. Gently press into the dough.
Beginning with the long edge, roll the dough into a tight log. Using a serrated knife, slice the log into 1 1/2" rolls. Arrange the rolls cut side down in the prepared baking dish. Cover with plastic wrap and store in the refrigerator overnight.
The next morning...
Remove the rolls from the refrigerator and place in a cold oven. Fill a shallow pan with boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 F. When the oven is heated, bake the rolls until golden brown, approximately 30 minutes. Remove from oven and allow to cool slightly.
In the meantime, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth.
Spread over the rolls and serve immediately. These rolls are best while still warm.
Sunday, July 20, 2014
Peanut Butter Ice Cream
Makes approximately 1 litre
Ingredients
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup peanut butter
Directions
Pour 1 cup of the cream into a large bowl. Set a fine mesh sieve over top.
In a saucepan over medium heat, combine the remaining cream, milk, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. Add the peanut butter and stir until combined.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Ingredients
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup peanut butter
Directions
Pour 1 cup of the cream into a large bowl. Set a fine mesh sieve over top.
In a saucepan over medium heat, combine the remaining cream, milk, salt and sugar. Warm over medium heat, stirring occasionally.
In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. Add the peanut butter and stir until combined.
Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.
Add the custard to the reserved cream, straining it through the sieve. Stir to combine.
Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.
♥ Amy
Tuesday, January 7, 2014
Sugar Cookie Bars
Adapted from Authentic Suburban Gourmet, makes 24 large squares
Ingredients
1 cup butter, at room temperature
2 cups sugar
4 large eggs
3 teaspoons vanilla extract
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, at room temperature
½ cup cream cheese, at room temperature
1 teaspoon vanilla extract
Pinch of salt
4 cups powdered sugar
5 tablespoons milk
Food coloring, if desired
Sprinkles, if desired
Directions
Preheat the oven to 375 F. Grease a large rimmed baking sheet.
In the bowl of a stand mixer, cream the butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla.
In a separate bowl sift together flour, salt, and baking soda. Slowly add to the butter mixture and mix just until combined. Gently and evenly spread out batter on to the prepared sheet.
Bake at 375 F for 10 to 15 minutes, until light golden brown and a toothpick comes out clean. Allow to cool completely before frosting.
To prepare the frosting, in a large bowl, beat butter and cream cheese until fluffy. Mix in vanilla and salt. Add powdered sugar, 1 cup at a time, until combined. Then add the milk and mix until smooth. The frosting should have a spreadable consistency. Add a few drops of color, if desired.
Spread frosting over cooled cookies. Decorate with sprinkles and then cut into bars.
♥ Amy
Friday, January 3, 2014
Pomegranate Kale Salad
Similar to the kale salad with warm bacon vinaigrette, this salad has become a staple in our house. The original recipe calls for wild rice but I find it just as yummy without.
Adapted from Pinch of Yum, serves four
Ingredients
Seeds from half a pomegranate
3 cups kale, stems removed, chopped
1/2 cup walnuts, toasted, chopped
1/2 cup feta cheese
1/2 onion
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 tablespoon lemon juice
Directions
Combine the first four ingredients in a large bowl.
Combine the remaining ingredients in a blender. Blend until smooth.
Transfer the dressing to the bowl. Toss to combine.
♥ Amy
Adapted from Pinch of Yum, serves four
Ingredients
Seeds from half a pomegranate
3 cups kale, stems removed, chopped
1/2 cup walnuts, toasted, chopped
1/2 cup feta cheese
1/2 onion
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 tablespoon lemon juice
Directions
Combine the first four ingredients in a large bowl.
Combine the remaining ingredients in a blender. Blend until smooth.
Transfer the dressing to the bowl. Toss to combine.
♥ Amy
Saturday, November 23, 2013
Alana's Coconut Cupcakes
My friend Alana recently got married and asked me to make cupcakes for her wedding. When I asked her what flavours she wanted her response was coconut!
So I scoured the internet for the perfect coconut cupcake recipe only to realize I already had the perfect recipe. With some slight modification my Ultimate Vanilla Cupcake became the ultimate coconut cupcake.
These cupcakes are definetly coconutty.
Makes 2 dozen cupcakes
Ingredients
1 cup sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup coconut Greek yogurt
1/4 cup vegetable oil
1 tablespoon coconut extract
2/3 cup coconut milk, thick layer from the top of the can
1 cup butter, room temperature
2 1/2 cups icing sugar
1/3 cup coconut milk, thick layer from the top of the can
2 teaspoons coconut extract
Coconut flakes, to garnish
Directions
Preheat the oven to 350 F. Prepare two cupcake pans with paper liners.
In a small bowl, combine the sugar and seeds from the vanilla bean. Set aside.
In the bowl of a stand mixer, mix together the flour, baking powder, baking soda, and salt. Add the vanilla sugar mixture and mix until well combined. Add the butter and mix on medium speed until the very fine crumb texture, about three minutes. Add the eggs, sour cream, oil and vanilla extract. Beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined.
Fill prepared cupcake liners just over half full. Bake for 14 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the cupcake pan and allow to cool completely before frosting.
♥ Amy
So I scoured the internet for the perfect coconut cupcake recipe only to realize I already had the perfect recipe. With some slight modification my Ultimate Vanilla Cupcake became the ultimate coconut cupcake.
These cupcakes are definetly coconutty.
Makes 2 dozen cupcakes
Ingredients
1 cup sugar
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup coconut Greek yogurt
1/4 cup vegetable oil
1 tablespoon coconut extract
2/3 cup coconut milk, thick layer from the top of the can
1 cup butter, room temperature
2 1/2 cups icing sugar
1/3 cup coconut milk, thick layer from the top of the can
2 teaspoons coconut extract
Coconut flakes, to garnish
Directions
Preheat the oven to 350 F. Prepare two cupcake pans with paper liners.
In a small bowl, combine the sugar and seeds from the vanilla bean. Set aside.
In the bowl of a stand mixer, mix together the flour, baking powder, baking soda, and salt. Add the vanilla sugar mixture and mix until well combined. Add the butter and mix on medium speed until the very fine crumb texture, about three minutes. Add the eggs, sour cream, oil and vanilla extract. Beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined.
Fill prepared cupcake liners just over half full. Bake for 14 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the cupcake pan and allow to cool completely before frosting.
♥ Amy
Monday, November 11, 2013
Thai Pumpkin Curry
I have begun to try to stock our freezer with healthy meals for after the baby arrives. My first round of meals made use of the nearly perfect pumpkin I bought for Halloween.
This curry is fantastic. A hearty, flavourful curry packed with vegetables. I made three batches of the recipe and ended up with seven meals. Unfortunately I did not get a photo of my own version before it got packaged up for the freezer.
Adapted from Pinch of Yum, serves 6
Ingredients
3 cloves garlic
2 tablespoons ginger, peeled and minced
1 tablespoon coconut oil or olive oil
1 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon crushed chilies
1 medium onion, chopped
6 cups pumpkin or squash, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 796 mL can diced tomatoes
1 400 mL can coconut milk
2 or 3 tablespoons red curry paste, adjust to taste
3 tablespoons peanut butter
1 tablespoon fish sauce, optional
Directions
In a large pot over medium heat, sauté the garlic and ginger in the oil for 2 to 3 minutes, until soft and fragrant.
Add the curry powder, chili powder, turmeric and crushed chilis. Saute for another minute.
Add the onion, pumpkin, carrot and celery. Toss in the spices. Saute for an additional couple minutes.
Add the tomatoes, coconut milk, curry paste, peanut butter and fish sauce. Stir to combine. Cover and simmer for approximately 15 minutes or until the pumpkin is tender.
Remove from heat and allow to stand for 10 minutes.
Garnish with chopped cilantro or basil is desired.
♥ Amy
This curry is fantastic. A hearty, flavourful curry packed with vegetables. I made three batches of the recipe and ended up with seven meals. Unfortunately I did not get a photo of my own version before it got packaged up for the freezer.
Adapted from Pinch of Yum, serves 6
Ingredients
3 cloves garlic
2 tablespoons ginger, peeled and minced
1 tablespoon coconut oil or olive oil
1 teaspoon curry powder
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon crushed chilies
1 medium onion, chopped
6 cups pumpkin or squash, peeled and chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
1 796 mL can diced tomatoes
1 400 mL can coconut milk
2 or 3 tablespoons red curry paste, adjust to taste
3 tablespoons peanut butter
1 tablespoon fish sauce, optional
Directions
In a large pot over medium heat, sauté the garlic and ginger in the oil for 2 to 3 minutes, until soft and fragrant.
Add the curry powder, chili powder, turmeric and crushed chilis. Saute for another minute.
Add the onion, pumpkin, carrot and celery. Toss in the spices. Saute for an additional couple minutes.
Add the tomatoes, coconut milk, curry paste, peanut butter and fish sauce. Stir to combine. Cover and simmer for approximately 15 minutes or until the pumpkin is tender.
Remove from heat and allow to stand for 10 minutes.
Garnish with chopped cilantro or basil is desired.
♥ Amy
Monday, August 12, 2013
Reese's Peanut Butter Cupcakes
As I mentioned in my Triple Peanut Butter Monster Cookies recipe, Dave loves Reese's Peanut Butter Cups. So when I saw this recipe on Bakerella, I knew I had to make it for his birthday.
These are probably the richest cupcakes I have ever made. They are sinfully good.
I used the recipe to make 12 large cupcakes. It would probably make 18 to 24 regular sized cupcakes. I made half of the frosting from Bakerella's recipe and it was perfect for 12 cupcakes. If you were making more cupcakes or were making a cake you would want to double the quantities for the frosting below.
Adapted from Bakerella, makes 12 large cupcakes
Ingredients
1 box Devil’s Food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 bags (210 g each) Mini Reese's Peanut Butter Cups
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1/4 cup peanut butter
Directions
Preheat oven to 350 F. Line muffin pans with paper liners.
In the bowl of a stand mixer, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium and beat for an additional 2 minutes. Scrape down sides as needed. Fold in one bag of the peanut butter cups.
Pour the batter into the prepared paper liners. Make sure each cupcake gets at least one peanut butter cup.
Bake for 18 to 23 minutes or until a toothpick inserted in the centre comes out clean.
Cool the cupcakes completely.
Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream just to a boil. Pour the hot cream over the chocolate. Whisk until the chocolate melts. Add the peanut butter and whisk until smooth.
Allow the frosting to cool and set for a couple minutes. Using an offset spatula, spread the frosting over the tops of the cupcakes. Roughly chop the remaining peanut butter cups. Gently press the chopped peanut butter cup pieces all over the top of the cupcakes. Place in refrigerator for about an hour to set before serving.
♥ Amy
These are probably the richest cupcakes I have ever made. They are sinfully good.
I used the recipe to make 12 large cupcakes. It would probably make 18 to 24 regular sized cupcakes. I made half of the frosting from Bakerella's recipe and it was perfect for 12 cupcakes. If you were making more cupcakes or were making a cake you would want to double the quantities for the frosting below.
Ingredients
1 box Devil’s Food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 bags (210 g each) Mini Reese's Peanut Butter Cups
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1/4 cup peanut butter
Directions
Preheat oven to 350 F. Line muffin pans with paper liners.
In the bowl of a stand mixer, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium and beat for an additional 2 minutes. Scrape down sides as needed. Fold in one bag of the peanut butter cups.
Pour the batter into the prepared paper liners. Make sure each cupcake gets at least one peanut butter cup.
Bake for 18 to 23 minutes or until a toothpick inserted in the centre comes out clean.
Cool the cupcakes completely.
Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream just to a boil. Pour the hot cream over the chocolate. Whisk until the chocolate melts. Add the peanut butter and whisk until smooth.
Allow the frosting to cool and set for a couple minutes. Using an offset spatula, spread the frosting over the tops of the cupcakes. Roughly chop the remaining peanut butter cups. Gently press the chopped peanut butter cup pieces all over the top of the cupcakes. Place in refrigerator for about an hour to set before serving.
♥ Amy
Friday, August 9, 2013
Nutella Filled Chocolate Chip Cookies
These cookies are good. Whether they are stuffed with Nutella or not.
The original recipe used muffin tins to bake the cookies, follow the link for instructions if you prefer to try that method. I found that they worked just fine on a cookie sheet.
Adapted from Two Peas and Their Pod, makes 12 to 18 cookies
Ingredients
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
12 to 18 tablespoons Nutella
Directions
Preheat the oven to 350 F. Line cookie sheets with Silpat or parchment paper.
In a bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer, cream together the butter and sugars until creamy and smooth, about 3 minutes. Add the egg and vanilla extract, beating until combined.
Add the dry ingredients and mix just until combined. Stir in the chocolate chips.
Take a large tablespoon of dough and flatten in the palm of your hand. Repeat with a second scoop of dough. Place a tablespoon of Nutella in the middle of one of the flattened dough. Place the second flattened dough over top and gently press together to seal in the Nutella. Don't stress about completely sealing in the Nutella, it does not leak excessively.
Bake cookies until lightly browned around the edges, about 12 to 14 minutes. Let the cookies cool for 10 minutes in the pan before transferring to cooling rack.
And then watch them disappear.
♥ Amy
The original recipe used muffin tins to bake the cookies, follow the link for instructions if you prefer to try that method. I found that they worked just fine on a cookie sheet.
Adapted from Two Peas and Their Pod, makes 12 to 18 cookies
Ingredients
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
12 to 18 tablespoons Nutella
Directions
Preheat the oven to 350 F. Line cookie sheets with Silpat or parchment paper.
In a bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer, cream together the butter and sugars until creamy and smooth, about 3 minutes. Add the egg and vanilla extract, beating until combined.
Add the dry ingredients and mix just until combined. Stir in the chocolate chips.
Take a large tablespoon of dough and flatten in the palm of your hand. Repeat with a second scoop of dough. Place a tablespoon of Nutella in the middle of one of the flattened dough. Place the second flattened dough over top and gently press together to seal in the Nutella. Don't stress about completely sealing in the Nutella, it does not leak excessively.
Bake cookies until lightly browned around the edges, about 12 to 14 minutes. Let the cookies cool for 10 minutes in the pan before transferring to cooling rack.
And then watch them disappear.
♥ Amy
Monday, August 5, 2013
Swiss Chard or Kale Pesto
When our garden and CSA baskets hit full swing we are always overwhelmed by kale and swiss chard. Now that I have found this recipe, we will no longer have a problem using up our leafy greens! It even works well with the ones that have been forgotten in the back of the fridge and started to wilt.
The pesto tastes fantastic tossed over pasta with sun dried tomatoes or in a simple pasta salad with cherry tomatoes and feta. I find it tastes even better cold which makes it a staple for lunches in our house right now.
It could also be served over grilled chicken, shrimp or vegetables.
Adapted from Kitchenaid, makes approximately 2 cups
Ingredients
1 medium bunch (about 8 stalks) swiss chard or kale
1/4 cup pine nuts, toasted
1/3 cup shredded Parmesan cheese
1/4 cup fresh basil
3 cloves garlic, roughly chopped
1 tablespoon lemon juice
Salt
Pepper
1/2 cup olive oil
Directions
Bring a large pot of water to a boil.
Remove the leaves from the stems of the kale or swiss chard. Discard the stems. Blanch the leaves in the boiling water for 15 seconds and then transfer immediately to a sieve. Rinse with cold water and allow to drain. Once the leaves have cooled, squeeze out as much water as possible. Don't be afraid to squeeze the leaves into a tight ball to do so.
Add the drained leaves, toasted pine nuts, Parmesan cheese, chopped garlic, lemon juice, basil, salt and pepper to a blender. Blend the ingredients for 10 to 15 seconds.With the blender still running, slowly drizzle in the olive oil. Continue blending until the mixture is well combined and even consistency.
Store in the fridge for up to a week.
♥ Amy
The pesto tastes fantastic tossed over pasta with sun dried tomatoes or in a simple pasta salad with cherry tomatoes and feta. I find it tastes even better cold which makes it a staple for lunches in our house right now.
It could also be served over grilled chicken, shrimp or vegetables.
Adapted from Kitchenaid, makes approximately 2 cups
Ingredients
1 medium bunch (about 8 stalks) swiss chard or kale
1/4 cup pine nuts, toasted
1/3 cup shredded Parmesan cheese
1/4 cup fresh basil
3 cloves garlic, roughly chopped
1 tablespoon lemon juice
Salt
Pepper
1/2 cup olive oil
Directions
Bring a large pot of water to a boil.
Remove the leaves from the stems of the kale or swiss chard. Discard the stems. Blanch the leaves in the boiling water for 15 seconds and then transfer immediately to a sieve. Rinse with cold water and allow to drain. Once the leaves have cooled, squeeze out as much water as possible. Don't be afraid to squeeze the leaves into a tight ball to do so.
Add the drained leaves, toasted pine nuts, Parmesan cheese, chopped garlic, lemon juice, basil, salt and pepper to a blender. Blend the ingredients for 10 to 15 seconds.With the blender still running, slowly drizzle in the olive oil. Continue blending until the mixture is well combined and even consistency.
Store in the fridge for up to a week.
♥ Amy
Friday, August 2, 2013
Kale Salad with Warm Bacon Vinaigrette
I have been trying to branch out and find new recipes for the vegetables we get in our CSA basket so we are not eating sautéed kale and swiss chard every night of the week. This recipe is one of the better ones we have found. Plus since it is made with raw kale it will hold up for a day or two in the fridge. I love recipes that make good leftovers for lunches.
Adapted from Just A Taste, serves 4
Ingredients
2 pounds kale, washed and dried
1/3 cup toasted nuts, such as walnuts, pecans or pine nuts
6 slices bacon
2 tablespoons onion, finely minced
1 clove garlic, finely minced
1/2 cup apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon dijon mustard
Salt
Pepper
Dried cranberries, optional
Blue cheese, crumbled, optional
Directions
Remove the stems of the kale. Roughly chop the leaves into bite size pieces. Place the kale in a large bowl and top with the toasted nuts.
Cook the bacon in a large pan over medium heat. Transfer the bacon to a paper towel-lined plate to cool. Reserve approximately 3 tablespoons of the bacon drippings in the pan.
Return the pan with the bacon drippings to stove. Add the onion and garlic, saute for about 1 minute, until soft. Whisk in the vinegar, mustard and brown sugar, make sure to scrape up any brown bits on the bottom of the pan.
Remove the vinaigrette from the heat and season with salt and pepper.
Chop up the bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing. Top with the cranberries and cheese, if desired. Serve immediately.
♥ Amy
Adapted from Just A Taste, serves 4
Ingredients
2 pounds kale, washed and dried
1/3 cup toasted nuts, such as walnuts, pecans or pine nuts
6 slices bacon
2 tablespoons onion, finely minced
1 clove garlic, finely minced
1/2 cup apple cider vinegar
2 tablespoons packed brown sugar
1 tablespoon dijon mustard
Salt
Pepper
Dried cranberries, optional
Blue cheese, crumbled, optional
Directions
Remove the stems of the kale. Roughly chop the leaves into bite size pieces. Place the kale in a large bowl and top with the toasted nuts.
Cook the bacon in a large pan over medium heat. Transfer the bacon to a paper towel-lined plate to cool. Reserve approximately 3 tablespoons of the bacon drippings in the pan.
Return the pan with the bacon drippings to stove. Add the onion and garlic, saute for about 1 minute, until soft. Whisk in the vinegar, mustard and brown sugar, make sure to scrape up any brown bits on the bottom of the pan.
Remove the vinaigrette from the heat and season with salt and pepper.
Chop up the bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing. Top with the cranberries and cheese, if desired. Serve immediately.
♥ Amy
Wednesday, July 31, 2013
Basic Marinara Sauce
Another recipe from our Friday Night Pasta Parties... I really need to get better at taking photos at these events!
This time we got adventurous and made ravioli so we needed a good basic marinara to compliment it. I was surprised how the little bit of balsamic vinegar in this recipe seemed to provide the sweetness that is needed to over come the acidity in the tomatoes. No more adding sugar to tomato sauce for me!
Adapted from Style Me Pretty, serves 6 to 8
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 28 ounce cans crushed tomatoes
Salt
Pepper
2 tablespoons balsamic vinegar
Directions
In a large saucepan over medium heat, sauté the onion and garlic in the oil until the onions are soft, about 5 to 8 minutes. Add the basil and oregano and sauté for another couple minutes until fragrant. Add the tomatoes. Season with salt and pepper. Bring to a gentle boil, reduce the heat to low and simmer for at least 20 minutes. Longer is better.
Finish the sauce by adding the balsamic vinegar and stirring to combine. Serve hot over fresh pasta.
♥ Amy
This time we got adventurous and made ravioli so we needed a good basic marinara to compliment it. I was surprised how the little bit of balsamic vinegar in this recipe seemed to provide the sweetness that is needed to over come the acidity in the tomatoes. No more adding sugar to tomato sauce for me!
Adapted from Style Me Pretty, serves 6 to 8
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 28 ounce cans crushed tomatoes
Salt
Pepper
2 tablespoons balsamic vinegar
Directions
In a large saucepan over medium heat, sauté the onion and garlic in the oil until the onions are soft, about 5 to 8 minutes. Add the basil and oregano and sauté for another couple minutes until fragrant. Add the tomatoes. Season with salt and pepper. Bring to a gentle boil, reduce the heat to low and simmer for at least 20 minutes. Longer is better.
Finish the sauce by adding the balsamic vinegar and stirring to combine. Serve hot over fresh pasta.
♥ Amy
Grandma's Green Bean Casserole
This is one of my all time favourite foods. A family recipe passed down from my Grandma to my mom to me. Now it is also one of Dave's favourites as well.
Serves 6 to 10
Ingredients
2 tablespoons butter, melted
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 small onion, finely diced
1 cup sour cream
1 16 ounce bag frozen green beans, defrosted, or fresh beans, cut and blanched
2 cups cheddar cheese, grated
1 cup bread crumbs or panko
1 tablespoon butter, melted
Directions
Preheat the oven to 350 F.
In a large bowl, stir the flour into the melted butter. Add in the salt, sugar and sour cream. Stir to combine.
Add the onion and green beans. Toss until well coated. Transfer to a casserole dish, a shallow rectangular dish works best.
Spread the cheese over top of the bean mixture.
In a small bowl, toss the bread crumbs in the remaining tablespoon of melted butter. Sprinkle the bread crumbs over the cheese.
Bake for 30 minutes or until bubbly and golden brown.
Serve hot.
♥ Amy
Serves 6 to 10
Ingredients
2 tablespoons butter, melted
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 small onion, finely diced
1 cup sour cream
1 16 ounce bag frozen green beans, defrosted, or fresh beans, cut and blanched
2 cups cheddar cheese, grated
1 cup bread crumbs or panko
1 tablespoon butter, melted
Directions
Preheat the oven to 350 F.
In a large bowl, stir the flour into the melted butter. Add in the salt, sugar and sour cream. Stir to combine.
Add the onion and green beans. Toss until well coated. Transfer to a casserole dish, a shallow rectangular dish works best.
Spread the cheese over top of the bean mixture.
In a small bowl, toss the bread crumbs in the remaining tablespoon of melted butter. Sprinkle the bread crumbs over the cheese.
Bake for 30 minutes or until bubbly and golden brown.
Serve hot.
♥ Amy
Wednesday, July 3, 2013
Bloglovin
For those who follow my blog on the now extinct Google Reader, you can now follow my blog with Bloglovin.
♥ Amy
♥ Amy
Tiramisu
Tiramisu is one of my favourite desserts - and so easy to make!
Adapted from Simple Food by Antonio Carluccio, serves four to six
Ingredients
2 egg yolks
100 grams sugar
1/2 teaspoon vanilla extract
400 grams mascarpone cheese
80 ml heavy cream
400 ml espresso
4 tablespoons Kahlua
8 to 18 ladyfingers biscuits, depending on size
Cocoa powder, to dust
Directions
In a small bowl, whisk together the egg yolk, 80 grams of sugar and vanilla extract. Add the mascarpone and cream. Stir until combined.
In a second bowl, mix together the remaining sugar, espresso and liqueur. Dip the biscuits quickly into the liquid mixture and place them into individual bowls or glasses.
Spoon or pipe the cheese mixture over the biscuits. Dust with cocoa powder.
Keep in the refrigerator until ready to serve.
♥ Amy
Adapted from Simple Food by Antonio Carluccio, serves four to six
Ingredients
2 egg yolks
100 grams sugar
1/2 teaspoon vanilla extract
400 grams mascarpone cheese
80 ml heavy cream
400 ml espresso
4 tablespoons Kahlua
8 to 18 ladyfingers biscuits, depending on size
Cocoa powder, to dust
Directions
In a small bowl, whisk together the egg yolk, 80 grams of sugar and vanilla extract. Add the mascarpone and cream. Stir until combined.
In a second bowl, mix together the remaining sugar, espresso and liqueur. Dip the biscuits quickly into the liquid mixture and place them into individual bowls or glasses.
Spoon or pipe the cheese mixture over the biscuits. Dust with cocoa powder.
Keep in the refrigerator until ready to serve.
♥ Amy
Friday, June 28, 2013
Panna Cotta with Berry Coulis
This is an amazingly easy dessert, perfect for entertaining because it can be prepared in advance.
It is fantastic with blackberries but any berry or a mixture or berries would work. Mango would also be a great option.
Adapted from Spoon Fork Bacon, serves four to six
Ingredients
3 cups heavy cream
1 cup whole milk
2 vanilla beans or 2 1/2 teaspoons vanilla extract
2/3 cup sugar
6 sheets gelatin or 2 envelopes powdered gelatin or 4 1/2 teaspoons
2 cups berries of choice, blackberries, strawberries or blueberries
Directions
Place the gelatin in a small bowl with 5 1/2 tablespoons cold water. Set aside.
If using vanilla beans, split the pods and scrape out the contents.
In a medium pot over medium heat, stir together the cream, milk, sugar and vanilla, both bean pods and contents. Bring to a simmer, stirring occasionally to dissolve the sugar. Once the sugar dissolves fully, about 7 to 10 minutes, remove from heat. Remove the vanilla bean pods.
Transfer the mixture into a large bowl. Stir the softened gelatine into the mixture and stir to incorporate.
once gelatin has completely dissolved, ladle mixture into small jars or cups.
Chill in the refrigerator until set, about 4 to 6 hours.
For the berry coulis, place all ingredients into a food processor or blender and blend until smooth. Add sugar or honey as necessary if the berries are too tart.
Once the panna cottas have set, spoon the coulis over the top of each cup.
Store in the refrigerator until ready to serve. Garnish with berries, lemon rind or mint leaves.
♥ Amy
It is fantastic with blackberries but any berry or a mixture or berries would work. Mango would also be a great option.
Adapted from Spoon Fork Bacon, serves four to six
Ingredients
3 cups heavy cream
1 cup whole milk
2 vanilla beans or 2 1/2 teaspoons vanilla extract
2/3 cup sugar
6 sheets gelatin or 2 envelopes powdered gelatin or 4 1/2 teaspoons
2 cups berries of choice, blackberries, strawberries or blueberries
Directions
Place the gelatin in a small bowl with 5 1/2 tablespoons cold water. Set aside.
If using vanilla beans, split the pods and scrape out the contents.
In a medium pot over medium heat, stir together the cream, milk, sugar and vanilla, both bean pods and contents. Bring to a simmer, stirring occasionally to dissolve the sugar. Once the sugar dissolves fully, about 7 to 10 minutes, remove from heat. Remove the vanilla bean pods.
Transfer the mixture into a large bowl. Stir the softened gelatine into the mixture and stir to incorporate.
once gelatin has completely dissolved, ladle mixture into small jars or cups.
Chill in the refrigerator until set, about 4 to 6 hours.
For the berry coulis, place all ingredients into a food processor or blender and blend until smooth. Add sugar or honey as necessary if the berries are too tart.
Once the panna cottas have set, spoon the coulis over the top of each cup.
Store in the refrigerator until ready to serve. Garnish with berries, lemon rind or mint leaves.
♥ Amy
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