Hey everyone!, count down to turkey day is on and I can't wait!
The house will be filled with smells of fresh baked bread, pies, cranberry sauce boiling away and maybe something new :).
In the next few weeks I'll be posting about "how to cook a turkey", a pumpkin pie cheese cake, homemade cranberry sauce, an apple with spiced rum pie recipe (if i haven't already done one for an apple pie), pumpkin muffins with a sweetened cream cheese filling and a praline topping, and maybe some other new things I come up with!
Keep your eyes pealed!
Monday, 23 September 2013
Friday, 13 September 2013
Chocolate chip cookies
*FUN FACT.
so before I start writing out my recipe for the cookies Id like to say that when a cookie recipes calls for "creaming" always make sure you do cream it not whip it.. whipping adds air which makes the cookies turn out more like a cake when cooked not a chewy morsel that we all know and love.
COOKIE RECIPE:
1 cup softened butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla
3 cups A.P flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
2 cups milk chocolate chips (I add more cause i love extra chocolaty cookies :) )
Instructions:
Pre-heat your oven to 350.
Cream your butter & sugars together and stir in your eggs, and vanilla.
Add in your flour, baking soda, salt and hot water. Make sure you stir everything until just incorporated then add your chocolate chips.
**If you over mix your cookies then like I said they will turn out more like cake then anything.. still tasty I may add but cake like.
Cream your butter & sugars together and stir in your eggs, and vanilla.
Add in your flour, baking soda, salt and hot water. Make sure you stir everything until just incorporated then add your chocolate chips.
**If you over mix your cookies then like I said they will turn out more like cake then anything.. still tasty I may add but cake like.
use a small ice cream scoop or a spoon (size depending on the size of cookie you want) and place mounds onto a greased or non stick cookie sheet and bake for 10 minutes.
Remember that these cookies do spread out so unless you want one GIANT cookie make sure theres plenty of space between them :).
Enjoy!
Remember that these cookies do spread out so unless you want one GIANT cookie make sure theres plenty of space between them :).
Enjoy!
Long time no see!
Well long time no see! forgot I had this blog for a while, thinking its time I start re-posting stuff again.
Follow up:
Since February 2012 I've gone back to school and re-did my first year of college, & now I'm getting my career & life on track and i dunno yet.. Going with the flow I guess..
ANYWAYS Its a new time and i have LOTS of new recipes, so be prepared :)
Follow up:
Since February 2012 I've gone back to school and re-did my first year of college, & now I'm getting my career & life on track and i dunno yet.. Going with the flow I guess..
ANYWAYS Its a new time and i have LOTS of new recipes, so be prepared :)
Saturday, 4 February 2012
Mixed berry pie with oatmeal rolled dough and Lemon flavored meringue
So my creative self strikes again and this time it's with a pie.
I made some mixed berry empinadas for a girl friends class and i had some berries alone with some frozen strawberries left over so i decided to take it to the next level.
I was on facebook earlier tonight and my friends aunt was making some Lemon meringue pie and it got myself craving it lol, so insted of making the custard with the lemon and milk and sugar and eggs i thought "why not just flavor the egg whites?". You get the best of both worlds.. the sweet juicyness of the berries the perfect flakiness of the oat rolled crust and the sweet but tart kick of the lemon :)
So heres my recipe and a recap of the pie crust :) <3
Crust recipe recap:
2 cups all purpose flour
Pinch of salt
Splash of vinegar
1 tbsp sugar
1 tsp baking powder
1/4 cup cold butter, lard, or shortening.
enough ice water to make the dough come together. (eye ball it. not so much to make it sticky, and not so little to make it dry.)
And my new trick (and healthier) is to roll the dough out into oats, it gives it a different texture and is so much better for you rather then rolling it out in a whole mess of flour.
Let sit in the fridge for 24 hrs so it is nice and cold.
Filling:
1/2 bag of frozen mixed berries
2 heaping tbsp of flour
palm full of sugar
and a 1/4 cup of water
Bring to boil until desired thickness, let cool ( will thicken after it cools)
Meringue:
Juice of 1 whole lemon
2 palm fulls of sugar
4 egg whites (no yolks or it will split)
Beat on high until stiff peaks form and when you rub the mixture between your fingers you cannot feel the grains of sugar.
Set your oven to 370. Roll out your dough and place it into your pie plate, add your cooled berry mixture and trim the sides but not so much so that if there is shrinkage from your dough it wont just be on the bottom of the plate.
Cook for 47 mins watching carefully that your edges don't burn. Take out of the oven and let cool to room temp.
Whip up your meringue and place on top of your pie making which ever design you wish. Heat your oven to 375 and let brown for 10 mins or until the meringue is golden brown.
Cool until room temp again and serve! . Enjoy
I made some mixed berry empinadas for a girl friends class and i had some berries alone with some frozen strawberries left over so i decided to take it to the next level.
I was on facebook earlier tonight and my friends aunt was making some Lemon meringue pie and it got myself craving it lol, so insted of making the custard with the lemon and milk and sugar and eggs i thought "why not just flavor the egg whites?". You get the best of both worlds.. the sweet juicyness of the berries the perfect flakiness of the oat rolled crust and the sweet but tart kick of the lemon :)
So heres my recipe and a recap of the pie crust :) <3
Crust recipe recap:
2 cups all purpose flour
Pinch of salt
Splash of vinegar
1 tbsp sugar
1 tsp baking powder
1/4 cup cold butter, lard, or shortening.
enough ice water to make the dough come together. (eye ball it. not so much to make it sticky, and not so little to make it dry.)
And my new trick (and healthier) is to roll the dough out into oats, it gives it a different texture and is so much better for you rather then rolling it out in a whole mess of flour.
Let sit in the fridge for 24 hrs so it is nice and cold.
Filling:
1/2 bag of frozen mixed berries
2 heaping tbsp of flour
palm full of sugar
and a 1/4 cup of water
Bring to boil until desired thickness, let cool ( will thicken after it cools)
Meringue:
Juice of 1 whole lemon
2 palm fulls of sugar
4 egg whites (no yolks or it will split)
Beat on high until stiff peaks form and when you rub the mixture between your fingers you cannot feel the grains of sugar.
Set your oven to 370. Roll out your dough and place it into your pie plate, add your cooled berry mixture and trim the sides but not so much so that if there is shrinkage from your dough it wont just be on the bottom of the plate.
Cook for 47 mins watching carefully that your edges don't burn. Take out of the oven and let cool to room temp.
Whip up your meringue and place on top of your pie making which ever design you wish. Heat your oven to 375 and let brown for 10 mins or until the meringue is golden brown.
Cool until room temp again and serve! . Enjoy
Monday, 30 January 2012
Honey garlic sauce.
I know I havent written on here for a while so It's time I start again!.
I created this sauce by acident one day when i was trying to make a terriaki sauce for chicken. so i thought id share this one with you :).
1/2 cup Maple syrup
4 tbsp soya sauce (add more if you want it a bit more saltier)
3 cloves garlic smashed
2 heaping tbsp brown sugar
touch of steak spice.
Add everything into a pot and turn on medium so its not so hot to burn the sugars but hot enough to dissolve the sugars. let simmer until its a syrupy consistency then cool. (will thicken slightly when cooled) :)
I created this sauce by acident one day when i was trying to make a terriaki sauce for chicken. so i thought id share this one with you :).
1/2 cup Maple syrup
4 tbsp soya sauce (add more if you want it a bit more saltier)
3 cloves garlic smashed
2 heaping tbsp brown sugar
touch of steak spice.
Add everything into a pot and turn on medium so its not so hot to burn the sugars but hot enough to dissolve the sugars. let simmer until its a syrupy consistency then cool. (will thicken slightly when cooled) :)
Thursday, 5 January 2012
Turkey stock & Creamy turkey soup.
One yummy soup you can make from turkey left overs :)
Turkey stock
Left over turkey bones
3 carrots broken up
1/4 onion chopped with skin
3 stocks of celery broken
3 bay leafs
cold water
Simmer for a couple of hours, taking off the white foam that forms on the top.
Strain and its ready to use :).
Creamy turkey soup.
2 tbsp flour
2 tbsp butter
1 small onion diced
2 carrots diced
1/4 cup peas
1/4 cup corn
sprinkling of sage
3 potatoes diced
1 clove of garlic
As much turkey stock to make it as thick or thin as you'd like
Salt and pepper
Satee your onions & garlic in the butter until onions are soft then add your flour and cook for 2 mins just to get the flour taste out of the mixture. Add your stock a little at a time and whisk so there are no lumps. Always remember that its not at the full thickness until it boils. One it comes to a boil add more stock if you wish and add your veggies, sage, and salt an pepper to taste.
Cook until veggies are tender.
Turkey stock
Left over turkey bones
3 carrots broken up
1/4 onion chopped with skin
3 stocks of celery broken
3 bay leafs
cold water
Simmer for a couple of hours, taking off the white foam that forms on the top.
Strain and its ready to use :).
Creamy turkey soup.
2 tbsp flour
2 tbsp butter
1 small onion diced
2 carrots diced
1/4 cup peas
1/4 cup corn
sprinkling of sage
3 potatoes diced
1 clove of garlic
As much turkey stock to make it as thick or thin as you'd like
Salt and pepper
Satee your onions & garlic in the butter until onions are soft then add your flour and cook for 2 mins just to get the flour taste out of the mixture. Add your stock a little at a time and whisk so there are no lumps. Always remember that its not at the full thickness until it boils. One it comes to a boil add more stock if you wish and add your veggies, sage, and salt an pepper to taste.
Cook until veggies are tender.
Thursday, 29 December 2011
Chicken burgers
Hey everyone! hope your christmas was awesome, and that you all got spoiled rotten ;-). I know I sure did :).
Now its time for myself to start eating healthier. More chicken, fish, turkey... less hamburger, bacon, sausages and pork chops.
So when I come up with a new recipe for healthy food ill post em :-D.
First up is Chicken burgers.
Chicken burgers.
2 lbs extra lean ground chicken
1/2 red pepper finely diced
2 eggs
1 clove of garlic
1 green onion.
1/2 table spoon of honey mustard
enough seasoned bread crumbs to combine everything.
salt and pepper
Form into patties and let sit for a couple of hours to let the flavors penetrate the meat. Cook in the oven at 450 for 30 mins or until cooked.
I like to top mine with sliced avacado, lettus, and tomato.
Now its time for myself to start eating healthier. More chicken, fish, turkey... less hamburger, bacon, sausages and pork chops.
So when I come up with a new recipe for healthy food ill post em :-D.
First up is Chicken burgers.
Chicken burgers.
2 lbs extra lean ground chicken
1/2 red pepper finely diced
2 eggs
1 clove of garlic
1 green onion.
1/2 table spoon of honey mustard
enough seasoned bread crumbs to combine everything.
salt and pepper
Form into patties and let sit for a couple of hours to let the flavors penetrate the meat. Cook in the oven at 450 for 30 mins or until cooked.
I like to top mine with sliced avacado, lettus, and tomato.
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