Saturday, December 24, 2011
We also give some to our "kid's friends" and no of them can resist this treat, see for yourself, I got a few testimony:
2 jars baby food meat (chicken, lamb, beef, etc.. - you decide, make sure there is no onion)
1/2 cup non-fat powder milk
1-2cups wheat germ
Pre-heat the oven at 350C.
Mix all the ingredients. Spoon small balls on a cookie sheet and bake for 20 minutes.
Make sure to store those in the fridge.
Hope your dogs enjoy!
Sunday, December 4, 2011
as you already know I have been a good girl, mostly... So here's my wish list:
My Little Cupcake Mould
A bunch of candy melts
Food Color pen sets
and if you won the lottery, a kitchenaid mixer.
That list is mostly to share some goodies Santa. So you see, I am being a good girl. Any Kcup coffee/tea/hot chocolate is also accepted!
I will leave cookies for you on Christmas Eve. If there is none left, I am sorry but I blame hubby. Or Karine... Or Scott....
It's pure torture to see all those cool cakes/cupcakes/cakepops and not be able to make some due to lack of material in Quebec stores. Just the Candy melts, I can't find anything so my choices are different variations of chocolate color coating: white, milk or dark. Even adding food coloring doesn't really help. I can't find gel coloring anywhere, I am stuck with the liquid one. Trying to make a red velvet cake with red liquid food coloring does NOT work well.
I'd love to take an afternoon of decorating cake pops with a friend or two and a glass of wine or two... and more...
Just look at those cuties from My Little Cupcake's blog
Wednesday, November 30, 2011
You want to warm up with things like this:
and like this:
A week ago today, we had our first snow fall in Montreal. Hubby spent the morning shoveling so I knew a warm soup would make him happy. I planned to make a big pot so that I could freeze left over but I forgot to include one thing in my plan. The husband factor. So no left overs...
1 chopped onion
3 tablespoon soup of butter
2 tablespoon of flour
5 cups of vegetable or chicken broth
1 Cauliflower, cut
1/2 cup of 35% cream
salt and pepper
In a big pot, put butter and tenderize the onion bring close to caramelized. Add flour and mix well. Incorporate the broth and Cauliflower and bring it to a boil. Let it simmer for about 20-25 minutes, until the cauliflower is cooked. Either with a blender or a hand blender bring the mix down to a purée. Add the cream, salt and pepper.
I made my own garlic croutons and served the soup with sauté portobello mushroom.
Monday, November 28, 2011
No I didn't! I saw the recipe on Ricardo and it seemed so good I had to try it. But as always, I changed the recipe to adapt it to my need, well... my husband's needs for meat. I have to say that is one of the best thing I ate in a long time and much easier then expected. However, next time I will make it I will prepare a lot in advance and make sure to let it sit longer then 5 minutes. That way I may avoid the mess it did on my kitchen floor.
Oh yeah, and I won't make that for a weekday diner either, too fancy!
10-15 leaves from a Savoie cabbage
1 1/2 cups of leek, finely sliced (I used celery)
2 tablespoons of butter
1/4 cup of white wine
1/4 pound of Brie cheese
1/4 pound of Le Fin Renard cheese (both cheese rind removed and cut in cubes)
3 potatoes sliced in the mandolin
1 sweet potato sliced in the mandolin
1/2 pound to a pound of grounded veal
1 onion, chopped
3 cups of milk
1/2 cup of cheddar, grated
salt and pepper
I started by blanching the cabbage leaves for about 4-5 minutes. Once cooked I drained and set aside.
In a pan I cooked my onions until they were tender, put my veal in and cooked it. Then set aside.
In a skillet I cooked the celery with butter until it was tender then added the wine and let it reduce until it was almost dry. I put salt and pepper then added the Brie and Fin Renard. I stirred until it was all melted and yes, you guest it, set aside.
At this point, husband was asking what was smelling so good in the kitchen and his puzzled look was priceless when I said: a cake...
In the same skillet where you melted the cheese, pour the milk, rosemary, garlic and potatoes. Bring it to a boil and simmer for about 5 minutes, or until the potatoes are cooked. Drain the potatoes but keep the milk, you will cook the sweet potatoes the same way.
When all of this is done, you are ready to assemble.
First, preheat the oven to 375 F and position the rack in the center of the oven.
Line the bottom of a 9 in hinged cake mold with parchment paper. Put one large cabbage leaf in the bottom and line the sides of the mold with 6 leaves. making sure they stick out. Put another leave in the bottom. Put the veal mix in the bottom, add the potato mix, the cheese mix, the sweet potato mix and the shredded cheese. Press between each layer. Put a cabbage leaf on top, fold the leaves toward the middle and put more leaves till you see it's formed properly.
Wrap the mold in 2 sheets of aluminium foil, one at the bottom and one on top, covering the mold. Put the mold in a cookie sheet and bake in the oven for 1 hour and 15 minutes.
Now this is where I went wrong. When you remove from the oven, put a plate on top (once you remove the top foil) and let it stand for 15-20 minutes. Not 5 minutes like the impatient person that I am.
Turn the mold so it is in the plate. (if you waited 15-20 minutes you shouldn't have any trouble with that step. If you did like me and only waited 5 minutes, your kitchen floor is probably covered in hot liquid, so are your hands and arms. Told you so!)
Remove the mold and cut in pieces, just like a cake. Serve it with a salad.
Tuesday, November 22, 2011
This will become a favourite at home, my husband is still asking for more!
2 Cups of Milk
4 eggs, separated
1 cup of brown sugar
1/2 teaspoon of Vanilla extract
5 1/2 cups of white bread, cut in small cubes (I used Italian bread)
1/2 cup of chocolate chips (I used dark, as always)
Preheat the oven at 350 F or 180 C
Butter a soufflé mold and sprinkle with sugar
In a bowl, mix the milk, egg yolks, brown sugar and vanilla. Add the bread and the chocolate chips and set aside.
In another bowl, beat the egg whites until you get firms peaks. Incorporate that in the bread mixture by folding gently.
Bake in the center of the oven for about an hour.
I served mine warm, with a berry coulis. Enjoy!
Thursday, November 10, 2011
I purchased an Acorn squash not knowing what to do with it and after a bit of research on how to cook it I came up with my own recipe. I know my husband enjoyed it and so did my upstairs neighbors!
1 Acorn squash
half a pound of ground beef (you can use any kind of meat)
2 garlic cloves
1/4 teaspoon of cayenne pepper flakes
1/4 teaspoon of green onion flakes
1 small onion
1 can of red kidney beans, rinced
1 small can of tomato paste
1 cup of cooked white rice
half a cup of red wine
a cup of shredded cheese
salt and pepper
I started with asking my husband to cut the squash since my arms didn't have the strength to do it... After emptying it I poured olive oil on it generously and sprinkle cinnamon on it. I place both half on a cooking sheet and baked it at 350 for about an hour.
It tasted great just like that but I had a plan!
In a pot, I put Olive Oil, about one tablespoon, the garlic and onion until it was tender. I added the meat and once it was brown I then added the beans, rice, tomato paste, onion and cayenne pepper flakes and stir till blended. I poured the wine and stir until it reduced.
I emptied the acorn squash and mixed my cut pieces in the meat mix. I stuffed my squash halves with the mix and added cheese on the top. I put it back in the oven at 350 for another 20 minutes... or until the cheese melted.
Of course I had too much stuffing for the squash, but that is why my neighbors are so greatful ;)
Tuesday, March 8, 2011
1 box of strawberry Jell-o
1 Cup of boiling water
1 Cup of plain yogurt
Empty the Jell-o box in a bowl, pour the boiling water on it and mix until the powder completely dissolved. Add 1 cup of plain Yogurt and whisk until blend. Pour in small cups and refrigerate.
Seriously, how easier can it get?
Tea and Chocolate Ganache
1 Cup of 35% 2cream
1/4 cup of tea leaves (I used bakeapple tea but unless you are in Newfoundland or had some brought back to you use another one. Orange Pekoe works well with this.)
400g (14 oz) of dark chocolate, in smalls pieces
Put the chocolate in a bowl. In a small pot bring the cream and the tea to a shimmer on low to medium heat. Put a stainer over the bowl of chocolate and pour the cream in, keeping the tea out of the chocolate. Let it sit for about 5 minute. Mix well until the chocolate is completely melted and well blended with the cream. Refrigerate until cooled down and pour on top of the Strawberry cream. I poured mine in a pastry bag before putting it on top of the Strawberry cream so I could have a cleaner look.
I then added whipped cream and a strawberry for decoration.
Tuesday, February 22, 2011
I didn't think it would be that easy. I simply melted chocolate in a Ziploc bag in the microwave, 30 seconds at a time, cut the tip and started drawing on a parchment paper.
For Valentine's day, I made chocolate rings by making full hearts, putting silver candy balls in it and half circle on a parchment paper. I put those in the freezer for about an hour and with more melted chocolate assembled the rings.
Hubby said he would marry all over again for a chocolate ring.
But he keeps eating it...
1 1/2 cup of Oreo cookie crumbs
1/3 cup of melted butter
2 tablespoon of maple sugar
375g of cream cheese at room temperature
1 cup of Maple syrup
1/2 cup of 35% cream
Preheat the oven at 350
In a bowl mix all the crust ingredient and lighy press in your cupcake liners
Bake for 15 minutes and then put aside.
In another bowl beat the cheese and maple syrup. Add the eggs and cream and mix everything together. Pour the mixture in your cupcake lines and bake in the middle of the oven for about 1 hour. Let it cool down then refregirate for about 4 to 8 hours before serving.
I made a special one for hubby :)
Thursday, February 17, 2011
4-5 Cups of bread (I used Purity hard bread, hard to find outside Newfoundland but any bread will do) cut in pieces of about 1 inches each
4 cups of milk
1/4 cup of butter
1/2 cup of sugar
1 teaspoon of Vanilla
1/2 cup of strawberries
1/2 of peanut butter chips
Preheat the oven to 350
Butter a 8x10 dish and put the bread in it. Add the strawberries and bananas
Beat the eggs and add the sugar while beating.
In a medium pot, heat milk, butter and vanilla, don't boil.
Pour milk mixture on the bread and fruits and add peanut butter chips.
Bake until the center is bake, about 45-60 minutes.
Monday, February 14, 2011
Well since hubby doesn't like couscous, this is something I made Friday for our "make your own dinner" night.
1 cup of small shrimps
1/4 cup of shredded carrots
1/4 cup of chopped onions
1 tablespoon of ginger (less if you don't like it the way I do)
1/2 clove of garlic, minced
pepper and salt
Prepare the instant couscous following the instruction on the box.
In a pan, heat olive oil with the garlic. Add the onions and carrots and sauté together. Add Shrimps and ginger, pepper and salt. Sauté until the Shrimps are pink.
Put on couscous and eat!
When my good buddy Scott came back from a visit to Newfoundland, he had in his luggage a jar of bakeapple jam for me. Commonly known as cloudberry, before living in Newfoundland, I never heard of such berries but I was hooked. I wanted to bake with it for a while but never took the opportunity when I was back there. Scott changed that :)
3/4 cup of powder sugar
3 egg whites
1/2 teaspoon of vanilla extract
1/2 cup of sugar
1/3 cup of bakeapple jam (or any other preserve you like)
Put parchement paper on a baking sheet.
Mix together the alomd powder and powder sugar, set aside.
Beat the egg whites with the vanilla extract until they are foamy. Gradualy add the sugar until you have a meringue. Fold in the almond/sugar mixture until smooth. Be careful not to fold too much, you don't want the mixture to fall. Put the batter in a pastry bag and make 1 inches dots on the parchement paper.
Let it dry at room temperature for about an hour.
Preheat the oven at 350.
Place in the middle of the oven. Bake for about 12-15 minutes with the oven door open a litte bit. I used a wooden spoon to open the door (oh and put curious pets out of the kitchen).
Let it cool down completely. Spread the jam on the flat side of the cookie and close it with another one.
My nephews did not complain on the amount of sugar they put in their mouth eating this however, my brother was ready to shoot me. Be careful with the size you serve, bite size is more then enough!!!
1 cup of butter, softened
1 cup packed light brown sugar
4 Tablespoon of milk
2 teaspoon of vanilla extract
2 cup of flour
1/2 cup of chocolate chips
Cream butter, sugar, milk and vanilla extract together. Add flower and mix until smooth then add the chips and stir together. Spread the mix over your cooled down brownies and refrigerate for an hour or 2.
1 cup of chocolate chips (I used dark)
1 table spoon of shortening
Melt the chocolate slowly with the shortening, stir constantly. Spread over the cookie dough layer and refrigerate again for a few hours.
Friday, February 11, 2011
1 cup of warm water
1 sachet of yeast
1 teaspoon salt
1 teaspoon of sugar
2 teaspoon of green onion flakes
1/4 cup of Parmesan
1 clove of garlic, chopped
In a bowl mix the water, yeast and sugar. Let it sit for about 5 minutes. In a separate bowl mix flour and salt. Add the water/yeast/sugar mix and green onion flakes and Parmesan. Mix together until you have a smooth dough.
Add flour to the bowl so the dough won't stick once it rise. Cover with a clean cloth and let it sit, for about 30 minutes in a warm and dark place. (I put my bowl in the micro-wave)
Put flour on your work area and roll the dough until you obtain a good 1/2 inch thick circle.
Cut in 2-3 inches slices. Put oil and garlic in a pan and heat it. Put slices in the pan, cook on medium-high for about 2 minutes each side.
I added more Parmesan while cooking it, cause I am cheese-crazy like that!
It can be served with pretty much anything but I find it goes best with stew and soups.
You can use the spices and herbs you want instead of onion flakes. I made a rosemary version for a stew and again, hubby stuffed his face!
I should try a sweet version of these eventually!
Well on these cupcakes, I didn't leave anything behind! (Even the leftover pudding didn't last long!)
1 cup of softened butter
1 cup of sugar
1/2 cup of milk
1 1/2 cup of flour
1 1/2 teaspoon baking powder
1 teaspoon vanilla extract
Preheat the oven at 325.
In a bowl, beat the eggs, add the butter and sugar then mix until a light and smooth texture. Add the milk, flour, baking powder and the vanilla. Mix for about 2 minutes until it's creamy.
Bake for about 18 to 20 minutes.
Let it cool down completely.
In the meantime, prepare filling and icing.
For the filling I used Jell-o chocolate pudding. After following the instruction on the box, I poured it in a pastry bag and put it in the fridge to cool.
1 Cup of softened butter
1 Cup of powder sugar
1 Shirriff Strawberry Mousse
Cream everything together.
Cut a a hole in the middle of the cupcake and fill it with Pudding and then cover with icing and decorate as you wish.
As my hubby said, mine looks like boobies...
I also melted a bit of chocolate in a small plastic bag, cut a tiny hole and drew hearts on a wax paper. Once the chocolate was hard I was able to remove it from the paper and put it on the cupcakes.
Wednesday, February 9, 2011
We have a monthly poker tournament at our place and while we took a few months off, we celebrated the return and the first tournament of 2011 with Champagne cupcakes! Not only did my guest loved it, they also left with some for their spouses (so they said...).
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne
While preparing the cupcakes, preheat oven at 350 degrees.
In the bowl cream together butter and sugar until fluffy. Add eggs one at a time beating between each eggs. Add vanilla. Mix together flour, baking powder, baking soda and salt. Set this mix aside. In another bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream until smooth. Add flour and champagne mixture alternately, beginning and ending with flour.
Now as it was indicated by Sparkle Bakes, it will be very thick. I used a ice cream scooper to fill my cupcake papers halfway and it works wonders! I usually makes a mess but this technique helped a lot!
I baked the cupcakes for about 20 minutes. Once it cooled down, I cut a hole in the middle and filled it with a custard/party filling:
1/2 cup heavy cream
1/2 cup champagne
2 tbsp cornstarch
5 tbsp granulated sugar
1 whole egg
2 egg yolks
2 tbsp unsalted butter
1 tsp vanilla
In a bowl I whisked the cornstarch in 1/4 cup of heavy cream. Then beat the egg and yolks in.
I then used the remaining heavy cream with sugar and 1/2 cup champagne in a small saucepan and brought to a boil. Once it boil, I removed from the heat.
Slowly pour 1/3 of boiling champagne mixture into the egg/cream mixture, whisking non stop so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from heat and beat in the butter and vanilla.
This was quite the workout lol
I let it cool down before putting the mix in a pastry bag and filling in the cupcakes. I am eating the leftover custard as we speak... I mean write this...YUM!
1 cup plus 1 tbsp. champagne
1/2 cup of soft butter
2 cups powder sugar
Pour 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 3 tablespoons. Let it cool down. I put mine in a glass bowl so it would cool down faster.
I creamed the butter and powdered sugar together and then added the reduced champagne while beating it until smooth.
I separated the frosting in 2 equal parts (or at least tried) and colored one in pink with 2 drops of red food coloring. I placed a big scoop of the white frosting in a pastry bag then a pink one. When you frost the cakes, it gives a pink and white frosting. (not shown in the picture because I took a picture once all the good one were gone but do have a few friends that can testified I did such an exploit lol)
Monday, January 31, 2011
Sorry about the bad picture, I decided at the last minute to take one and as you see, I keep the best for last, I ate the steak THEN the fries. YUM!
I had some leftover homemade bread that was a little too dry to eat so I put those 2 slices in my wonderful Magic Bullet (unfortunately, this product placement was not sponsored.But since I use it so much, and talk to my friends about it so much, I should mention it.) Along with Oregano, Sage and onion flakes.
2 Slices of bread
1/4 teaspoon of Sage
1/4 teaspoon of Oregano
1/4 teaspoon of green onion flakes
1 tablespoon of Parmesan
2 eggs, beaten
3 or 4 zucchinis cut in sticks
I did a little chain work thing. I had my Zucchinis sticks in one bowl, my beaten eggs in another bowl next to that one, my bread crumbs in a plate and finally my baking sheet.
Preheat the Oven at 425 F and coat your baking sheet with Pam.
I took one stick, dipped in the eggs, then in the bread mix and put it on the baking sheet and so on until they were all done. I sprinkled a little bit more Parmesan on top of all the sticks and placed my baking sheet in the oven for about 20 minutes, until they became crispy brown.
I served mine with Ranch dressing to dip in. It was to die for!
Monday, January 24, 2011
I went out of my path and made another healthy recipe...
But it was sooooo good!
For the salad I used mixed spring lettuce, cherry tomatoes, dried cranberries, red onions and walnuts.
For the marinate:
- 1 garlic clove, fine chopped
- 30 ml (2 tablespoon) of butter
- 250 ml (1 cup) balsamic vinegar
- 30 ml (2 tablespoon) of honey
In a pot, softened the garlic in the butter. Add the vinegar and honey. Bring to a boil and let it reduce at medium temperature until it is in a light syrup texture, about 15 minutes.Let it cool down.
Put the chicken breasts in a plastic bag and pour the cold marinate on top of the chicken and let it sit in the fridge for a few hours. The longer it marinates, the more the balsamic taste will be strong.
I grilled the chicken and put it on top of my salad. It was delicious!
Thursday, January 20, 2011
I didn't believe him.
Not because he is known to lie, not at all. But at that point in my life, I have been living in English for so long, someone would have corrected me by now.
So I did a little survey and asked around and of course, he was not messing with me.
Thinking about this, I made myself some nice Smoked Salmon triangles for lunch. He is not too crazy of smoked salmon but I was happy to keep it all for moi!
Sorry for the blurry picture.
I used a package of Pillsbury croissant
1/4 to 1/3 cup of cream cheese
Preheat the oven at 350.
I softened the cream cheese and add everything but the Pillsbury Croissant and the Smoked Salmon.
On a cooking sheet I sprayed some Pam and unfolded the croissant dough.You are supposed to have 8 triangles. I put a spoon full of the mixtures in 4 different triangles and added a slice of smoked salmon on top of each cream cheese mixture. I topped it with an empty triangle, pinching the side shut.
I put that in the oven for 20 minutes.
Wednesday, January 19, 2011
1 1/2 cup of icing sugar
1 cup of powder milk
2 Table spoon of instant coffee
1/2 cup of butter
1/4 cup of milk
1/2 teaspoon of Vanilla extract
Mix everything together.
This recipe has been adapt to use in the cake balls, if you want to use for icing you will need to add 1 1/2 of Sugar and maybe add a little bit more milk.
Tuesday, January 18, 2011
Here comes the sweets!
Very simple to make.
Bake a cake, any cake, made from scratch, box cakes... I used a boxed Dunkin Hynes chocolate cake. Once it is baked and cooled down just break it into pieces and put it in the food processor and gave it a go. I added my coffee icing (recipe to follow) and blended it until it made a dough.
Easy enough so far?
I let it sit in the fridge over night.
Then it's fun time, make balls! Just roll the dough and put each balls on parchment or wax paper.
I melted dark chocolate and coated each one individually. Put them back on parchment paper and let it sit a bit, then put them in the fridge for a few hours. Decorate the way you want :)
Serve a big glass of milk and enjoy!
Monday, January 17, 2011
1 lb. extra lean ground beef
1 onion, chopped (I used red onion)
4-5 cloves garlic, minced
1 packet taco seasoning
2 c. chicken broth
1 big. can diced tomatoes
1 small can tomato sauce
1 can of kidney beans (drained and rinsed)
A handful of fresh cilantro
4 big spoon of medium salsa
Simply cook the beef and onions in a skillet. Add half the package of Taco seasoning and stir until it's blended. Add the can of tomato paste and stir. Put everything in the slow cooker and let it cook for 6-8 hours. It cooked 8 hours in my house and it smelled great the entire day, quite a torture.
As topping I used Pico de Gallo (our best bite recipe), sour cream, shredded mozzarela and cheddar and tortilla chips.
I had one bowl and was full! I just saw hubby go for a second serving and my friend Scott left with a portion of it.
Cilantro, Parsley, Olive oil, garlic and Parmesan does not make a good pesto regardless of how many other things you add to ameliorate the taste. Grass is NOT an ameliorate taste at all.
Not worth taking a picture, it looked like the inside of a poopy diaper.
Sunday, January 16, 2011
I will start this blog with a healthy recipe, perfect for summer.
Avocado soup :
o 2 avocados
o 1/2 small onion
o handful of fresh cilantro
o Lime juice
o Cayenne pepper
o About 1 cup of chicken or vegetable broth
· Shrimp and avocado salad :
o Lime juice
o Fine chopped onion
o Cayenne pepper
o Fresh Cilantro or parsley
o Extra virgin olive oil
o Cooked Shrimps
Mix everything in the blender until smooth consistence. Add Salt and Cayenne pepper.
Mix everything together.
Put portion of the salad in the middle of the bowl and pour the soup around it, serve cold.
This made my night, I served that as appetizers and had leftovers, of course, that made my next day lunch so much better. When I mixed the soup, I did everything in a big juice jar with a hand blender, it made it easier to pour around the salads without making a mess.