I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!



Thursday, April 19, 2018

Hot Cross Bun Bread Pudding for 2

Yes, I admit it. I still had some hot cross buns in the freezer from Easter. Lucky for me, because I was able to make this classic dessert for 2. 



The original recipe used 6-8 buns which could still be considered a dessert for 2, but I digress ; ) 

Ingredients:

2 hot cross buns
6 tbsps milk
2 tbsps coconut milk (or heavy cream)
1 egg
1 tbsp sugar
1/2 tsp vanilla
4 tsps mini chocolate chips
2 tbsps Nutella (optional)

Grease 2 ramekins large enough to hold the buns.

Cut the buns in half and dollop a heaping tablespoon of nutella on each bottom, then sit them in the ramekins.  Sprinkle 1 teaspoon of chocolate chips on each and place the tops on. My ramekins were just the right size for the hot cross buns to sit snugly.

Whisk milk, coconut milk, egg, sugar and vanilla together. Pour slowly over each bun. Add another teaspoon of chocolate chips on top.



Bake at 350 F for 30-35 minutes then dig in!







Adapted from:
http://www.janespatisserie.com/2018/03/30/hot-cross-bun-pudding/

Peanut Butter Blondies

A bit like cake, a bit like brownie, alot like yummy!


Ingredients:
2/3 cup margarine or butter at room temperature
2/3 cup peanut butter
1 cup white sugar
1 cup brown sugar
4 eggs
2 tsps vanilla
1 cup flour
1 cup whole wheat flour
2 tsps baking powder
1/2 tsp salt
1  1/3 cups chocolate chips

Cream together the marg, pb and sugars. Then add eggs one at a time, beating after each addition. Add the vanilla.

Combine the flours, baking powder and salt and gradually mix with the wet ingredients.

Lastly fold in the chocolate chips. I used striped chocolate/white chocolate chips.

Grease a 9 X 13" baking pan and line with parchment paper. Leave enough to be able to lift them out of the pan later.

Bake at 350 F for 45-50 minutes.  Cool in pan about 10 minutes then lift out and remove to a rack to cool.


Cut into squares and try to eat just one!



Adapted from:
https://www.tasteofhome.com/recipes/peanut-butter-cake-bars

Wednesday, April 18, 2018

Old Bay Pork

I thought I wouldn't be able to find Old Bay seasoning in Canada, but one day in Walmart there it was. I scooped it up right away!



Then I picked up this lovely boneless pork loin.
Cut a couple of small roasts and these slices, 1 - 1  1/4" thick. I froze the roasts for later use.



Ingredients:
3 pork loin slices, cut thick
1 tsp lemon pepper
1 tsp Old Bay seasoning
1 tbsp butter
1 tbsp lemon juice
1 tbsp worcestershire sauce
1 tsp mild deli mustard (or dry mustard if you want less zing)
1 tbsp water
1 tbsp fresh chopped parsley

Sprinkle lemon pepper and Old Bay on both sides of the meat and let them come to room temperature on the counter, not more than 1 hour...30 minutes should do it.




Heat a heavy bottomed skillet and add butter. Brown meat 3-4 minutes on each side, then remove from pan and keep warm.

Add lemon juice, worcestershire, mustard and water to the skillet and stir up the brown bits. Heat through and serve this au jus over the awaiting pork.



Garnish with parsley and oh my God this was good!




Tuesday, April 17, 2018

Sea Salt Caramel and Nut Cookies

Mooooove over chocolate chips! These Sea Salt Caramel chips are the best of both worlds, salty and sweet and are "udderly" fantastic! 

Apparently they've been on the market for more than a year. How is it I'm only discovering them now?

Ingredients:
1 cup flour
1/2 cup whole wheat flour
1/2 cup oat flour (or oats whirled in blender)
1/2 tsp salt
1/2 tsp baking soda
1/4 cup cocoa powder

3/4 cup butter, melted
1 cup brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1 egg

1 cup sea salt caramel chips
1/2 cup coconut
1/4 cup chopped nuts (I used pistachio and pecan)

Mix all flours, salt, baking soda and cocoa powder together and set aside.
Mix melted butter, the sugars, vanilla extract and egg together in a large mixer bowl. Add the dry ingredients to the wet and mix just until combined, then fold in the chips, coconut and chopped nuts.

Using a 1/4 cup scoop  place mounds of batter on a lined baking sheet, only 5 to a sheet. Do NOT press down.
Top if desired with coconut and a whole nut.


Bake at 325 F for 15-18 minutes, wait a few minutes then remove to a rack to cool.


Makes 15 large cookies



Sunday, April 15, 2018

Pink Strawberry Cake

We're expecting snow and freezing rain today...ugh.
But strawberry season is just around the corner right?
And you'll want to try this super moist and super PINK strawberry cake!



1 double-layer white cake mix
1 - 4 serving size strawberry jello powder
3 tbsps sugar
3 tbsps flour
1 cup water 
1/2 cup vegetable oil
2 eggs
1 cup finely chopped strawberries

Combine the cake mix, jello powder, sugar and flour in a large mixer bowl. On low speed add the water, vegetable oil and eggs. Increase speed and beat 2 minutes. Then fold in the chopped strawberries.

Isn't the pink awesome? 



Pour into 2 - 8" round pans. Grease and line the bottom with parchment, unless you have quick release pans like these then all you need is to grease them. They're old ones that my Mom had and still work great.

Bake at 350F for 40-45 minutes or until a cake tester comes out clean. Cool 10 minutes then remove from pans and cool completely on rack. 



I love this strawberry cake, but unfortunately I won't share the icing recipe with you because that turned out horribly sweet. The first clue should have been that it called for 7 cups of icing sugar !?!  So use your favourite buttercream frosting recipe to top this yummy cake.

Ham and Asparagus Breakfast Taco

Pancakes, cereal, toast, leftover cake.....all good choices for a quick breakfast right? Especially leftover cake! But sometimes it's nice to sit down and enjoy a good savory breakfast meal. 



12 asparagus spears, cut in thirds
2 green onions + 1 to garnish, sliced
3 tbsps butter
salt and pepper
4 eggs
1/4 cup milk
4 slices of dinner ham
4 cheese slices (swiss, mozzarella, cheddar, your choice)

1 tbsp butter
1 tbsp flour
3/4 cup milk
1/2 cup shredded cheese (again whatever you like)
1/2 tsp dry mustard
salt and pepper
paprika (optional)



Heat a skillet with 3 tbsps butter and toss in the asparagus. Cook 4-5 minutes or until tender crisp and bright green. Reserve a few tips for garnish later. Add 2 green onions, salt and pepper to taste. Cook until the asparagus is to your liking.

Beat the eggs and milk together and pour into the pan. Stir on medium low heat until the eggs are cooked through.

Prepare a 7 X 11" loaf pan by lining it with parchment...makes for easier clean-up!

Hold a ham slice as you would a taco shell. Place a slice of cheese in the fold then fill with egg and asparagus mixture. Sit in the prepared pan. (Hint: sit a mug or small bowl beside the "taco" so it doesn't open up until you build the next one and sit it beside the first)


Once they are all snug in the pan make the sauce.

Melt 1 tbsp butter and whisk in 1 tbsp flour. Cook 1 minute. Add milk and cook until slightly thickened. Stir in shredded cheese, dry mustard, salt and pepper.

Pour over the tacos, sprinkle with paprika if using.


Bake at 400F for 10-15 minutes then serve garnished with sliced green onion and reserved asparagus tips.


Tuesday, April 10, 2018

Breaded Artichokes

These breaded artichokes were delicious, but they didn't start out that way : (


The original recipe was for a baked artichoke au gratin using the same ingredients as below, except the egg. Just sprinkling the breading and cheese over top of the artichokes then broiling. Ugh, they don't even look cooked here!


Meh...disappointing and dry.
So I had to try them again only this time I fried them.
Everything is good fried right?

2 - 14 oz/398 ml cans artichokes, halved
1/4 cup panko
1 tbsp dry parsley
1 garlic clove, minced
1/3 cup parmesan cheese
salt and pepper to taste

1 egg, beaten
vegetable oil for frying
lemon to serve

First off drain the canned artichokes and let them sit on a paper towel for a while to dry. I left mine in a container on the towel in the fridge overnight.


Now you could leave the artichokes whole, but I wanted them more bite-size so I halved them.

Mix the panko, parsley, garlic, parmesan, salt and pepper together in one bowl.  Beat the egg in another. 

Roll artichokes in dry mixture then dip in egg and roll again in the dry.  Fry a few at a time in a 1/2" of oil, turning to brown on all sides until golden.


Drain on a paper towel and serve with lemon wedges.


Way better than baked in my opinion. 
Serve warm or at room temperature as an appetizer or side dish.