½ lb unsalted butter, room temperature
1/3 cup icing sugar
2 tbsp cornstarch
2 cups all purpose flour
1 tsp pure vanilla extract
¼ tsp salt
Directions:
1.
Pre-heat your oven at 350 degrees. Sift together
the icing sugar and cornstarch, set aside
2.
Using a hand mixer or knives, cream the butter
until light and fluffy, then add the icing sugar and cornstarch and beat until
blended. Add the flour, vanilla and salt, mixing again until a crumbly dough
forms. If necessary, add 1 tbsp (15 mL) ice cold water to help the dough come
together.
3.
Roll out the dough on a lightly floured surface
and cut into desired shapes, or roll into small balls and press into
thumbprint-style cookies. Transfer cookies to a parchment paper-lined baking
tray and bake in the centre of the over for 10-12 minutes depending on
thickness, until barely browned. Let cool completely before decorating.
4.
Transfer to an airtight container and store at
room temperature.
2 ½ cups cake flour (not self-rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 ½ cups sugar
1 ½ cups vegetable oil
2 large eggs, room temperature
½ teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 ½ teaspoons baking soda
2 teaspoons distilled white vinegar
Directions:
1.
Preheat oven to 350 degrees. Line standard
muffin tins with paper liners. Whisk together cake flour , cocoa and salt.
2.
With an electric mixer on medium-high speed,
whisk together sugar and oil until combined. Add eggs, one at time, beating
until each in incorporated, scraping down sides of bowl as needed. Mix in food
color and vanilla.
3.
Reduce speed to low. Add flour mixture in three
batches, alternating with two additions of buttermilk, and whisking well after
each. Stir together the baking soda and
vinegar in a small bowl (it will foam); add mixture to the batter and mix on
medium speed 10 seconds.
4.
Divide batter evenly among lined cups, filling
each three-quarter full. Bake, rotating tins halfway through, until a cake
tester inserted in centers comes out clean, about 20 minutes. Transfer tins to
wire racks to cool completely before removing cupcakes. Cupcakes can be stored
overnight at room temperature or frozen up to 2 months in airtight containers.
5.
To finish, use a small offset spatula to spread
the cupcakes with frosting.
Spin Dip:
1/3-1/2 large english cucumber, coarsely grated
1/2 large zucchini squash, also grated
9 oz frozen chopped spinach
1 packet of dried vegetable recipe mix
1 cup of plain Greek yogurt [whatever kind you prefer]
1 cup of regular mayo or a second cup of yogurt
Instructions:
1. Thaw spinach, strain, grate veggies and then combine ingredients.
2. And chill for 2 hours to lock in flavour.
1/3-1/2 large english cucumber, coarsely grated
1/2 large zucchini squash, also grated
9 oz frozen chopped spinach
1 packet of dried vegetable recipe mix
1 cup of plain Greek yogurt [whatever kind you prefer]
1 cup of regular mayo or a second cup of yogurt
Instructions:
1. Thaw spinach, strain, grate veggies and then combine ingredients.
2. And chill for 2 hours to lock in flavour.
1 cup of unsweetened original almond milk [or a milk you like]
1 ripe frozen banana
1 chai tea bag
1/4 cup of hot water
1/4 tsp of vanilla
1/2 cup of ice [maybe more, depending on your preferred consistency]
1/8 cup of cane sugar
Instructions:
1. Pour boiling water over tea bag and let sit until cool.
2. When you remove tea bag from water gently press all the water out the tea bag for full flavour.
3. In the blend, blend ingredients to your desired consistency
4. Pour and enjoy!
Nutritional Facts:
Calories: 241.6
Total Fat: 3.6 g
Carbohydrates: 53.8 g
Sugar: 38.7 g
Protein: 2.2 g
Homemade Orange Creamsicles:
1 cup of orange juice
1 cup of coconut milk
3 tsp of honey
1/4 tsp of orange extract
1/2 tsp of vanilla extract
Instructions:
Freeze and enjoy!
1 cup almond butter (walnut or pecan, but more expensive)
3/4 cup pumpkin puree
1/3 cup honey or maple syrup
1 teaspoon baking soda
1 teaspoon pumpkin pie spice (may substitute cinnamon here)
1/2 cup chopped walnuts or pecans (your preference)
4 ounces cream cheese, softened
2 tablespoons butter, softened
2 tablespoons maple syrup
whole walnuts or pecans, for topping.
Instructions:
1. Preheat the oven to 350 degrees. Prepare an 8x8 baking pan with butter, oil or cooking spray.
2. In a large bowl, whisk almond butter, pumpkin, egg, honey/maple syrup, baking soda and pumpkin pie spice until well combined. Fold in the chopped nuts, if using.
3. Pour the mixture into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
4. While the squares cooling, combine the cream cheese and butter in a stand mixer and mix until smooth. Scrape down the sides and add the maple syrup. When the squares are completely cooled, spread on the frosting. Cut into 2-inch squares and add a nut on the top for garnish. Store in the refrigerator for up to a week or at room temperature for 2-3 days.
> 16 cupcakes.
1 3/4 cups (175 grams) cake flour, not self-rising
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup (225 grams) granulated sugar
1/4 cups (57 grams) unsalted butter, room temperature
2 large eggs, room temperature
1/3 cups (75 grams) full-fat sour cream
1/4 cup canola oil or vegetable oil (60 ml)
1 tablespoon pure vanilla extract
1 teaspoon make extract
2/3 cup (160 ml) whole milk
Instructions:
1. Preheat oven to 350 degrees
2. In a medium sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, salt, and cinnamon.
3. Add the sugar and mix until well combined
4. Add butter and mix on medium low speed for three minutes. Because there is little butter, you'll end up with a very fine crumb texture.
5. In a small mixing bowl, whisk together eggs, sour cream, oil, vanilla extract and maple extract until smooth.
6. Add the egg mixture to the flour mixture and beat on medium speed until just combined
7. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (don't worry, it's suppose to be that way.)
8. Fill cupcake liners just 1/2 full.
9. Bake for 14 minutes and then test to see if they are done. They are done when a tooth pick comes out without wet batter stuck to it. If they are not done, test again in two minutes.
10. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool.
For the filling:
8 oz cream cheese, softened
6-8 strawberries, diced
3 tablespoons strawberry or raspberry jam
1. In a small bowl, mix together cream cheese diced strawberries and jam, to fill the cupcakes, cut a circle in the center of the cupcake to make a hole and remove the excess cake with a spoon. Spoon the filling into the hole.
For the frosting:
12 oz cream cheese, softened
8 tablespoons butter, softened
3 teaspoons pure vanilla extract
3 cups powdered sugar, sifted
1-2 tablespoons strawberry or raspberry jam
1. In a stand mixer, mix cream cheese until smooth- no lumps. Scrape down the sides of the bowl and add the butter, mixing again until smooth. Add the vanilla and powdered sugar and mix until smooth. If the mixture is too soft, add additional powdered sugar or chill in the refrigerator before piping.
2. To frost the cupcakes using the swirl effect, prepare a pastry bag with a large round tip. Using a spoon, smear a few lines of jam up the sides of the pastry bag. Fill the bag with the cream cheese mixture. Pipe onto the cupcakes in a circular motion.
For the toppings:
1 tablespoon butter
1 egg
1/3 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 thick slices french bread
4 strawberries, sliced
1. Heat a small frying pan over medium heat. Meanwhile, whisk together the egg, milk, vanilla and cinnamon in a shallow bowl. Dip the slices of bread into the mixture until soaked through. Add the butter to the pan and fry the slices until golden brown. Let cool, cut into cubes and top each cupcake with a french toast cube and a strawberry slice. (Tip: slice the strawberries first and let them sit out a bit on a paper towel so their juices evaporate and you don’t have a soggy mess on your cupcake.)
Ham and Egg Crepe Squares:
> for crepes: 1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups milk
4 eggs
3 tablespoons butter, plus more for cooking
> for filling: 9 thin slices ham
9 eggs
chopped parsley
Prep time: 25 minutes
Cook Time: 12 minutes
Total Time 37 minutes
Serves: 8
Instructions:
1. Combine flours, salt, milk, four eggs and melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 10-12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minute and then slide out the skillet onto a plate. Repeat until all crepes are done. You should have about 8-9 when you are done.
4. Preheat over to 350 degrees. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place each slice in the center of the crepe and carefully crack egg onto ham. Fold edges of the crepe towards center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.
Salmon and Wild Rice Cakes:
1/4 large or 1/2 small onion, roughly chopped
1 rib celery, roughly chopped
1/4 cup fresh parsley
1 garlic clove, peeled
2 cups pre-cooked wild rice (any rice you prefer can be substituted - mine is brown rice)
12 oz wild salmon, pre-cooked (canned works)
2 tablespoons Greek Yogurt (preferably full-fat)
1 egg
1-2 tablespoons lemon juice
sea salt and pepper to taste
Prep Time: 45 minutes
Cook Time: 15 minutes
Total time: 1 hour
Instructions:
1. In a food processor, add onion celery, parsley and garlic. Process until finely chopped. Scrape down the sides of the bowl and add the rice. Pulse just a few times until the ingredients are combined - the rice should keep most of it's shape (you aren't making pureed rice).
2. In a large bowl, combine the rice mixture, salmon, yogurt, egg and 1 tablespoon of the lemon juice. Mix well. If the mixture does not seem wet enough, add more lemon juice or yogurt. Season the mixture with salt and pepper
3. Using a 1/3 cup measure, scoop out the mixture and form into patties. Place formed patties on a parchment or oil foil lined cookie sheet and freeze them until they firm up a bit, about 30 minutes.
4. When the salmon cakes have firmed up, preheat the broiler on high. Place the oven rack about 10 inches below the element. Broil for 10-15 minutes, or until golden brown and cooked through. Serve hot.
Indian Butter Chicken
2 boneless, skinless chicken breast
1 bottle of Pataka's Indian Butter Chicken Sauce (other brands avaliable!)
1 cup of white instant rice
1 cup of water
1 tsp of salt
Prep Time: 25-30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour
Instructions:
1. In a large frying pan, place the fresh two boneless, skinless chicken breast in on medium heat. Cook in the pan until lightly brown on the outside, and cooked completely through.
2. In a a medium sauce pan, fill it with 1 cup of water, add a tsp of salt, and bring to a boil. When it boils, pour in one full cup of white instant rice, and cover the sauce pan.
3. Once the chicken is completely, you will need a cutter board to cut the chicken into small-medium size chunks. When finished place them back into the pan at medium heat. Add entire contents of Indian Butter Chicken Sauce. Let cook for 10-15 minutes.
4. When all that is completely. On the bed of white rice pour chicken and sauce over top. And, enjoy! Serve hot.
> for crepes: 1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups milk
4 eggs
3 tablespoons butter, plus more for cooking
> for filling: 9 thin slices ham
9 eggs
chopped parsley
Prep time: 25 minutes
Cook Time: 12 minutes
Total Time 37 minutes
Serves: 8
Instructions:
1. Combine flours, salt, milk, four eggs and melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 10-12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minute and then slide out the skillet onto a plate. Repeat until all crepes are done. You should have about 8-9 when you are done.
4. Preheat over to 350 degrees. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place each slice in the center of the crepe and carefully crack egg onto ham. Fold edges of the crepe towards center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.
1/4 large or 1/2 small onion, roughly chopped
1 rib celery, roughly chopped
1/4 cup fresh parsley
1 garlic clove, peeled
2 cups pre-cooked wild rice (any rice you prefer can be substituted - mine is brown rice)
12 oz wild salmon, pre-cooked (canned works)
2 tablespoons Greek Yogurt (preferably full-fat)
1 egg
1-2 tablespoons lemon juice
sea salt and pepper to taste
Prep Time: 45 minutes
Cook Time: 15 minutes
Total time: 1 hour
Instructions:
1. In a food processor, add onion celery, parsley and garlic. Process until finely chopped. Scrape down the sides of the bowl and add the rice. Pulse just a few times until the ingredients are combined - the rice should keep most of it's shape (you aren't making pureed rice).
2. In a large bowl, combine the rice mixture, salmon, yogurt, egg and 1 tablespoon of the lemon juice. Mix well. If the mixture does not seem wet enough, add more lemon juice or yogurt. Season the mixture with salt and pepper
3. Using a 1/3 cup measure, scoop out the mixture and form into patties. Place formed patties on a parchment or oil foil lined cookie sheet and freeze them until they firm up a bit, about 30 minutes.
4. When the salmon cakes have firmed up, preheat the broiler on high. Place the oven rack about 10 inches below the element. Broil for 10-15 minutes, or until golden brown and cooked through. Serve hot.
Indian Butter Chicken
1 bottle of Pataka's Indian Butter Chicken Sauce (other brands avaliable!)
1 cup of white instant rice
1 cup of water
1 tsp of salt
Prep Time: 25-30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour
Instructions:
1. In a large frying pan, place the fresh two boneless, skinless chicken breast in on medium heat. Cook in the pan until lightly brown on the outside, and cooked completely through.
2. In a a medium sauce pan, fill it with 1 cup of water, add a tsp of salt, and bring to a boil. When it boils, pour in one full cup of white instant rice, and cover the sauce pan.
3. Once the chicken is completely, you will need a cutter board to cut the chicken into small-medium size chunks. When finished place them back into the pan at medium heat. Add entire contents of Indian Butter Chicken Sauce. Let cook for 10-15 minutes.
4. When all that is completely. On the bed of white rice pour chicken and sauce over top. And, enjoy! Serve hot.
