Valentine Rice Krispie Treats

by , on
Jan 18, 2016

I was lucky enough to win a Rice Krispies prize pack in the #treatsfortoys twitter party in December. I’m a big fan of the program where Rice Krispies donates money for toys for every toy shaped Rice Krispie Treat posted with #treatsfortoys. This year, the campaign raised $40,000.

I thought I’d say Thank You for the amazing prize (which included a whole bunch of Rice Krispies AND a Visa gift card) by making a video of the first thing we made with the delivery. The whole family enjoyed these and I loved making my first food video.

[wpvideo IFfmuHKg]

 

Heart Shaped Valentine Rice Krispie Treats

We prepared the recipe from the box. You can find it here:

INGREDIENTS

  • 50 ml or 1/4 cup margarine or butter
  • 250 ml or 1 pkg (about 40) regular marshmallows or 5 cups miniature
  • 1.5 L or 6 cups RICE KRISPIES* Vanilla cereal

DIRECTIONS

1.Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. OR Microwave on high for 45 sec.

2.Stir in KELLOGG’S* RICE KRISPIES* Vanilla Flavour cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13×9″) pan.

3.Allow mixture to cool.

4. Use cookie cutter to cut Rice Krispie treats into heart shapes. You can squish leftover treats into the cookie cutter to shape.

5. Melt candy wafers in the microwave. Time will differ between microwaves. Use 30 sec intervals until soft. Stir to melt the rest of the way.

6. Dip the tops in melted candy coating.

7. Sprinkle with Valentines Day sprinkles before the candy sets.

8. Hide some before everyone eats them on you because you’re going to want to keep some for yourself.

 

5 Faves Friday: Kitchen Gadget Edition

by , on
Nov 6, 2015

5favesfriday_kitchen gadget5 Faves Friday Kitchen Gadgets KitchenAid, OXO, JosephJoseph, Chef'n and dreamfarm

We’re heading into holiday season! Which means a LOT of time in the kitchen. I truly love all the baking and cooking, but it’s so much more enjoyable with the right tools.

Four of five of these are my go-to fav’s at home  – so much so that a few are starting to show some wear.

If you’re looking for the right gadgets to get set for the holidays, these might be just what the head chef ordered.

  1. If you make meat, go into your gadget drawer. Throw out your meat thermometer. Get one of these. It’s the OXO Good Grips Chef’s Digital Leave-In Meat Thermometer. Love the OXO tools but this one is my fav. It really is awesome.
  2. It’s embarrassing to admit that I have a bit of a measuring cup/spoon problem. I have a number of sets. These ones are my go-to. They are the Chef’n® SleekStor™ 8-Piece Collapsible Measuring Cups and Spoons Set. The spoons are particularly awesome. And I love how the cups collapse to take up less space in my messy, messy kitchen drawer. You can order them in Canada from Bed, Bath and Beyond.
  3. This one is an icon. The KitchenAid Stand Mixer. If you bake and don’t have one, you should put it on your wish list. I know, it’s pricey. But it really is the gold standard. I can’t imagine making it through holiday baking, birthday parties, fundraiser cupcakes, waffle mornings and life in general without mine.
  4. I love these tools that sit up on their own and keep the goopy end off the counter. They are from JosephJoseph but I get mine at IQliving. I have a few and would love the rest of the set. I love the grips, I love how easy they are to care for and I love that they have one for every task. Excellent stocking stuffer.
  5. This last one is the product I haven’t tried but is def on my Wishlist. These Dreamfarm Clongs look awesome. This brand out of Australia has all kinds of neat stuff. I picked these because I use tongs A LOT and these look comfy to hold, seem to be the right length for tons of different kinds of dishes and they are also make to keep the goop off the counter. I hope to find them somewhere soon. Can’t wait to try them.

Sunday. Morning. Must Eat. Apple Fritter Bread

by , on
Apr 12, 2015

I found this little treat on Pinterest and went out and bought the ingredients ASAP. I’ve been on a donut kick lately but making them at home seems like so. much. work. But then this glorious recipe came along…donut taste. Loaf work. Genius.

APPLE FRITTER BREAD. Stop reading. Start baking now.

AF_bread

This recipe was originally posted here at Rumbly Tumbly back in 2013. I COULD HAVE BEEN EATING THIS SINCE 2013?

Here’s the recipe: (I used lactose free milk but couldn’t find a way around the butter and added an extra 1/2 apple)

Ingredients:

  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1.5 medium apples, peeled and chopped (any kind is fine), mixed with 1 T granulated sugar and 1/2 tsp cinnamon
Glaze:
1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency)

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan. (I followed Rumbly Tumbly’s advice and greased and then lined with parchment paper for easy removal)
  2. Mix brown sugar and cinnamon together in a bowl.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  4. Combine flour and baking powder together in a bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
  5. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. (mine took longer to bake but I think there’s something wrong with my oven)
  6. Let cool for about 15 minutes before drizzling with glaze.

So, so good.

When the going gets busy, the busy get slow-cookin’

by , on
Apr 30, 2014
mommydo.com | Melt-in-your-mouth slow cooker ribs | quick and easy and delicious ribs you make in your crockpot

I’ve been crazy busy these past few *gulp* months. I even broke my own smug ‘takeout only once every 2 weeks rule’ last week and had takeout (or takeout leftovers) EVERY NIGHT.

So yesterday I hauled out the slow cooker to help pull me out of my ‘too busy to cook, to smug to eat any more takeout’ blues and try the recipe that produced these succulent beauties…

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Ribs? In a slow cooker? Oh yes I did.

The meat was from our local shop Rowe Farms (so good) and the recipe from Food Network magazine.

Easy. Seen here with oven fries and my sisters “secret” (bag of coleslaw stuff and Kraft Coleslaw dressing). WAAAAAYYYY better than sad leftovers.

The only hard part is hanging around waiting 6 hours while your house smells like a BBQ joint.

Enjoy!

Hoisin Baby Back Ribs

Ingredients1 cup hoisin sauce
1/3 cup rice vinegar (not seasoned)
1/4 cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons Sriracha (Asian chile sauce)
1 2 -inch piece ginger, peeled and finely grated
3 cloves garlic, finely grated
3 2 -pound racks baby back pork ribs
1/2 cup ketchup
2 scallions (white and light green parts only), chopped
Coleslaw, for servingDirections

Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.

Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.

Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.

© 2014 Television Food Network, G.P. All Rights Reserved.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/hoisin-baby-back-ribs.print.html?oc=linkback

 

Drunken Italian Noodles and a Green Thumb

by , on
Feb 18, 2014
Mommydo.com | Drunken Italian Noodles |Easy pasta recipe that's perfect for entertaining | uses fresh ingredients | 30 min or less

I just realized I haven’t posted about these noodles.

MommyDo Drunken Italian Noodles

Wha? I can’t believe you could have been eating these for months and instead I’ve been keeping this AMAZING recipe to myself. I feel like a bit of a jerk about that.

How good are they?

DSC_0890

I now have a plant – AN ACTUAL PLANT – so I always have fresh basil to make this specific recipe.

So, so good.

I’m pulling the recipe from here at The Cozy Apron. If you try them and like them as much as I do – (you know, ‘go out and get the only plant you have AND keep it alive just so you can make the noodles.’ like them) – pop over and let Ingrid know.

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil
(Serves 4)

Ingredients:

• Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Preparation:

-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.

-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.

-To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.Enjoy!

Meal Plan Follow-Up: Slow Cooker Pulled Chicken Tacos

by , on
Jan 28, 2014

On Sunday, I talked about my new commitment to meal planning.

I mentioned this weeks plan had me making Slow Cooker Pulled Chicken Tacos from this recipe from Dinner With Julie.

Let me tell you, it is both easy and delicious.

Pulled Chicken Tacos

The meat is so tender and so tasty. Husband couldn’t believe it was a 5-ingredient dish! Took me maybe 10 minutes to get it ready – and that includes pulling the recipe up online and digging out the slow cooker.

We made soft-shelled tacos with avocado, cheese (lactose-free for me), salsa and fresh tomato. It’s only as I type this that I remember that we had fresh lettuce too and I forgot all about it. It could have used a little cilantro but was still super yummy.

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Here is the recipe in case you’re too lazy to click the link. I think this one will be making it’s way into regular rotation.

From Dinner with Julie

Pulled Chicken Tacos

Adapted from Sweet Potato Chronicles

8 boneless, skinless chicken thighs – * I used boneless chicken breasts
5-6 garlic cloves, crushed or chopped *I pressed. I’m lazy like that.
1 – 1 1/2 cups salsa
1 Tbsp. chili powder (this sounds hotter than it actually is)
a pinch of salt

soft flour tortillas or hard taco shells
grated cheese, diced tomatoes, shredded lettuce, cilantro, guacamole, sour cream – whatever you like

Put the chicken, garlic, salsa, chili powder and salt in the bowl of a slow cooker and toss with tongs to combine everything; set it on low for 6-8 hours.

Pull the chicken apart with two forks and serve with flour tortillas or taco shells and your choice of additions. Serves 6.

A fan of the plan. The meal plan that is…

by , on
Jan 26, 2014

Do you plan your meals for the week? There was a time when I shopped almost daily, made what I felt like, ate out on a whim and watched groceries wither and die in the fridge.

Nowadays, I find having one less thing to worry about each day is really worth the time spent on Sundays making a plan for the week and shopping all at once. It very much helps to ensure have healthy, hot food on the table each night.

I generally plan for each meal to last two nights – either as the same meal or using the same base – so I’m only doing a ‘full cook’ every second night.

Like this delicious soup I made tonight. Mommydo’s Made Up Hamburger Tortellini Soup.

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It was delicious and easy. Take a look down below to see how to make some of your own.

We’ll have more tomorrow. Then Tuesday, I’m planning to make Chicken Tacos using this recipe except I’m gonna use boneless chicken breasts. Thursday, I’m making this shepherd’s pie. Saturday, I’m gunning for takeout!

The next step in my meal planning for me is to post the list and make the recipes available for my DH who claims he would cook more if he knew what to make and how to make it. I’m doubtful, but hey, it’s worth a shot.

What’s on the menu at your house this week?

RECIPE: Mommydo’s Made Up Hamburger Tortellini Soup.

Ground beef

Canned Tomato

Tomato Paste

Beef Broth

Celery

Onion

Carrot

Basil

Oregano

Chili Powder

Crushed Chilis

Salt

Pepper

Water

Tortellini (I use beef because of the lactose intolerant thing, but cheese would be delicious)

Very easy.

Brown the meat with about 1/2 an onion. Put it in the pot with a large can of diced tomatoes, a small tin of tomato paste, about 3 cups of beef broth, 1 chopped celery stalk and 1 chopped carrot. Include about 1/4 teaspoon of all the dried herbs and spices listed.

Simmer for about an hour. Add extra water as needed to ensure it stays soupy and not like spagetti sauce.

Toss in a couple of handfuls of Tortellini (I used the ‘fresh’ kind)

Increase the heat so the soup is boiling gently and cook until the Tortellini is nice and soft.

Is delicious served with parmesan cheese on top.

The things we do for love + Random Act

by , on
Jan 5, 2014

I puréed meat.

Enough said.

Puréed Chicken with Apple and Carrot

Last go round, I, like most baby food makers I know, waited to introduce meat until the boy could eat little chunks on his own. This time around, she needs the iron and she can’t handle the little chunks yet so I had two choices, buy jarred baby meat or make my own. And as grossed out as I was by making meat mush, for reasons I can’t explain, the jars grossed me out more.

I commented on the gross-out factor at Obi’s developmental play group before the holidays and got some tips from a mom with an older child with global delays. Her son can’t eat anything that isn’t puréed and she talked about all the things she blends up without batting an eye. This woman is a role model for anyone who is caring for a special needs child. Her positivity and ability to take everything in stride is quite inspiring to me – who still has quite a few why-oh-why days.

Anyway, with her encouragement in my head I set about making my first meat based baby food. I loosely followed a recipe by Annabel Karmel found here. I def got a little queasy in the process – I’m no supermom and I find blender meat to be one of the grossest things around, but I got it done, portioned and into the freezer.

Though she’s slow to take to it on it’s own, she’ll eat it mixed in with other things. I’ve now also done a beef with carrots and celery and that one wasn’t so bad.

I’m chalk this one up to you-gotta-do-what-you-gotta-do.

You’ll find the recipe I based it on below but before you go, I just wanted see if you’re interested in joining me in a random act of kindness. I stumbled upon a blog post this morning from mom of a former micro-preemie with delays who’s entered a photo in a contest and needs votes. I don’t know her at all but felt compelled to not only vote, but encourage others to vote too. It’s a small contest, with a rather tasty prize and she has a chance of winning with a little support from afar. You can read the post here and vote for her photo here. It’s entitled Woodland Creature. I’m sure she’s wondering where the sudden surge in votes has come from – she’s probably not expecting them from a random reader spreading the word from 1000km away but hell, if the internet wasn’t made for random acts of kindness, just what was it made for. You can vote from all your devices and I’m pretty sure she’ll be super grateful if you do.

Chicken with Carrots and Apple Purée

Ingredients

  • 1/2 tbsp olive oil
  • 1/2 small onion, peeled and chopped
  • 350g/12oz carrots, peeled and sliced
  • 250ml/8 fl oz unsalted chicken stock or use water with a bay leaf
  • 1 chicken breast (approx. 125g/4oz)
  • 1 small apple, cored, peeled and chopped

Conversion chart

Method

  1. Heat the olive oil in a saucepan and sauté the onion until softened.
  2. Add the sliced carrots, pour over the chicken stock or water and bay leaf and bring to the boil.
  3. Reduce the heat, then cover and cook for 10 minutes.
  4. Cut the chicken into pieces and add to the carrots together with the chopped apple, and continue to cook for 10 minutes.
  5. Remove the bay leaf if necessary.
  6. Puree in a blender and then spoon some of the puree into your baby’s bowl and serve lukewarm.
  7. Freeze the remainder in individual portions.

The 12 Treats of Christmas: #11 Classic Sugar Cookies

by , on
Dec 19, 2013

I’ve got my binder open, and this recipe comes from a photocopy of a page from Chatelaine Magazine circa 1998. 15 years later, this is still my go-to sugar cookie recipe. As I said yesterday, I don’t have a photo yet, as we’re going to bake these over the weekend. But I find I like it when the dough chills for a good long while (overnight if possible), so I thought I’d post now so you too can get the batter together tomorrow and have a good old-fashioned cookie bake with the kids this weekend now that school is out.

You can find this recipe here on the Chatelaine site.

Roberto Caruso  Photo: Roberto Caruso

Classic Sugar Cookies

Preparation time: 15 minutes
Refrigeration Time: 60 minutes
Baking Time: 8 minutes
Makes: 96 cookies

Ingredients

  • 5 – 5½ cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp salt
  • 1¼ cups unsalted butter, at room temperature
  • 2½ cups granulated sugar
  • 4 eggs
  • 4 tsp vanilla

Instructions

  • In a large bowl, using a fork, stir 5 cups flour with baking powder and salt. In another large bowl, using an electric mixer, beat butter with sugar on medium-high for 2 min. Beat in eggs, 1 at a time, scraping down side of bowl as necessary. Then beat in vanilla. Using a wooden spoon, gradually stir in flour mixture just until evenly blended. (Over-mixing toughens cookies.)
  • If dough is too sticky to form into a ball, stir in remaining ½ cup flour, 2 tbsp at a time, until dough is no longer sticky and easy to roll. (You may not need all the flour.) Divide dough into 4 portions. Shape each into a ball, then flatten slightly into a disc . Wrap separately with plastic wrap and refrigerate until firm, at least 1 hour or up to 1 week. Or overwrap with heavy foil and freeze up to 1 month.
  • When ready to bake, preheat oven to 375F. Lightly spray or oil 2 baking sheets or line with parchment paper. On a lightly floured surface, roll dough no thicker than ¼ in. (0.5 cm). Cut out shapes with a cookie cutter. Place on baking sheets, about 2 in. apart. Bake in centre of preheated oven until cookies are pale golden, 8 to 10 min, depending on thickness. Place cookie sheet on a rack for 5 min. Then remove cookies to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.

The 12 Treats of Christmas: #10 Gingerbread

by , on
Dec 18, 2013

I realize I totally left you hanging but I had good reason. My father-in-law has been ill, which meant husband was out of town for a few days. And I had a First Birthday Party to execute. Husband did return in time for the party. Thankfully, I had premade the dough for this delightful gingerbread recipe. So I was able to quickly make a batch for kids to decorate at the party. It is a ‘fancy’ gingerbread recipe – in that there are a number of ingredients. But it also a delicious, and I mean REALLY delicious one, so it’s worth the trouble to track everything down. Credit goes to Canadian Living magazine – (circa 1999). I found a link to the recipe, but it’s for their house, so the baking is slightly different that the one I have.

MommyDo Gingerbread decorating

Ingredients

  • 1 cup (250 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 2 eggs
  • 3/4 cup (175 mL) fancy molasses
  • 1/2 cup (125 mL) cooking molasses
  • 6 cups (1.5 L) all purpose flour
  • 2 tsp (10 mL) ground ginger
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) ground cloves
  • 1 tsp (5 mL) cinnamon

In large bowl and using electric mixer, beat shortening with sugar until light; beat in eggs and fancy and blackstrap molasses.

Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture. Mix well, working with hands if necessary.

Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to 1 week.

Roll out one disc a time to 1/4 inch thickness.

Cut with cutters and transfer to cookie sheet.

Bake at 350 degrees for 10-15 min (depending on the size of the cookies you’re making. If you use tiny cutters, thee cookies will be done sooner.

If you’re using candies that need to bake into the cookie to be secure – little silver balls for eyes for instance. If you’re using frosting, make sure the cookies are cool.

Of course, you can get a merry bunch of elves to decorate your cookies at your babies 1st Birthday Party like I did. I’ll post more about the party later, but for now, here’s a sneak peek of the cookie decorating station at the party.

MommyDo Gingerbread decorating 5MommyDo Gingerbread decorating 7 MommyDo Gingerbread decorating 1

There are only 2 treats to go!

Christmas is nearly here! Tomorrow’s treat is just going to be the recipe. I’ll post pics on the weekend. We’re gonna make sugar cookies and you need to refrigerate the dough at least overnight. I want to bake these with the boy on the weekend but I want you to have the recipe so you can do the same!

Happy baking!

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