So Natrel just released Lactose-Free Butter. LACTOSE-FREE BUTTER!
I stuffed my daughter in the car (buckled her up tight) and proceeded to buy 5 packages.
I also brought the ingredients for these shortbread cookies and a baguette.
First I ate few hunks of baguette spread with glorious butter. Then I whipped up these whipped shortbread cookies.
They are one of the first Christmas Cookies I made on my own as a little girl. And they’re still my favourite today. The recipe hails from The Harrowsmith Cookbook, and credit is given to Shirley Hill of Picton Ontario.
They are very delicious, very easy and always a huge hit.
The key to these is to really beat them between ingredients. Don’t stop when the ingredients are mixed, give them a minute or more to beat at each step.
Today I finished the cookies with chunks of Purdy’s dark chocolate and makde a few with a little candied cherry on tip.
I know I mentioned beating after every ingredient…I’m repeating myself so you take me seriously. THIS IS THE SECRET TO THE BEST WHIPPED SHORTBREAD EVER.
1/2 lb. Butter
1/2 cup cornstarch
1/2 cup icing sugar
1 cup flour
First, beat butter until light.
Then add the remaining ingredients one at a time, beating well after each addition.
Next, roll into small balls and flatten with a fork (or just drop them – that’s what I do).
Bake at 300
F for 30 min. Keep an eye on the cookies because they look the best when they come out before they brown.
Makes about 3 dozen cookies.
I’m so excited to be sharing recipes from fellow Canadian bloggers under the hashtag #CANRecipe. Food that will give you a flavour of the season – Christmas Classics straight from our kitchens.
From the top left the dishes are:
Nanaimo Truffles @ Dish’n’ the Kitchen
Dipped Oreos @ The Inspired Home
Mulled Wine @ Maple and Marigold
Bacon Fried Rice @ Allergy Girl Eats
Coles Pudding @ Off The Porch
Chocolate covered Whiskey-Soaked Figs @ Everday Allergen Free
Shortbread Cookies @ Mommydo
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.
Heart Shaped Valentine Rice Krispie Treats
We prepared the recipe from the box. You can find it here:
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.
I just realized I haven’t posted about these 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?
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
• 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
-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!
That’s what happened to me last week. Just wanted to eat simple homemade cookies.
So, I grabbed my go-to recipe that I’ve been making since I first learned how to make cookies (which isn’t hard ’cause I use the one on the back of the Chippits bag).
Then I baked them. Then we ate them. Now I’m craving more classic chocolate chip cookies. Sigh.
Makes about 4 dozen cookies.
My boy is THE pickiest eater. I’m sure it’s our own fault for about a million reasons but I’m working very hard at fixing the situation. One thing I’m trying is getting him to participate in making his own food when I can. It seems to work when we can pull it off.
Last weekend I had him make is own pizza for lunch. We used the Kraft Pizza Kit which I have mentioned before that we love for a quick, homemade-ish crust in 5 min flat.
Apparently he pays more attention to what’s going on around him than I thought, because part way through he insisted he needed to take a picture. Hmmm, wonder where he got that from?
This particular undertaking was a success. He ate almost half of that little pizza. Of course, only for this meal, the leftovers were passed over until his daddy helped him out and finished them off.
I’m very much hoping I can change his eating a least a little for the better. I’ll keep you posted.
Who know? Maybe he’ll end up a famous food blogger one day!
If you’ve ever said this…and what you meant was “I’d give almost $20 to have someone else to all the work so I could just brown some pork, plunk it in my slow cooker, pour some of the most delicious pulled pork sauce $15.99 plus tax can buy over top and have delicious pulled-pork-without-the-work for dinner, this is your post. Next time you’re at the mall, go to Williams Sonoma. Buy this sauce for $15.99.
Bring it home.
Brown a 2kg pork butt/shoulder.
Put it in your slow cooker.
Pour the sauce on.
Wait what seems like a really long time – 6-8 hours.
Pull the pork.
Yes, I know it costs $15.99 but it’s EASY and it’s DELICIOUS. And sometimes I’m willing to pay that much for those two things.
I puréed meat.
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.
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.
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.
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!
These things need a shorter name. They’re quick to make and don’t hang around long at all. The length of their name is kind of misleading. Though, it does spell out pretty clearly what these guys are. They could also simply call them ‘delicious squares’ and have the same end result.
They remind me of my friend Marilyn’s mom, who used to bake these and keep them in the downstairs freezer… the perfect spot for sneaking from.
1 Cup creamy peanut butter
1/2 Cup butter
2 (6 oz) packages butterscotch chips
1 large package miniature coloured marshmallows
Put the peanut butter, butter and butterscotch chips in a heavy-bottomed saucepan and cook over low heat until melted and well combined.
Add marshmallows and press into buttered 8-inch square pan.Store in refrigerator.
Chocolate. Peanut butter. These are my favourite brownies in the world. They don’t have any candy bars in them, but taste very much like a frosted candy bar filling. I had other photos, but this one pretty much sums up my feeling on these.
Recipe – I’d love to give credit for these, but my recipe photocopy has been hanging around since about 1999 and has no indication of where it’s from.
1 1/4 Cups finely crushed graham crackers (about 18 crackers)
1/4 Cup sugar
1/4 Cup finely chopped dry-roasted peanuts
1/2 Cup butter (no substitutes) melted
1/4 Cup butter or margarine
2 Oz unsweetened chocolate (cut up)
1 Cup sugar
1 tsp vanilla
2/3 Cup all-purpose flour
1/2 Cup chopped peanuts
Peanut Butter Frosting
1/4 Cup butter
2 Tbsp peanut butter
2 Cups sifted powdered sugar
1 Tbsp milk
1/2 Tsp Vanilla
Combine graham crackers, 1/4 cup sugar and 1/4 finely chopped peanuts in a medium mixing bowl. Stir in the 1/2 Cup melted butter. Press mixture evenly into the bottom of an ungreased 11x7x1 and 1/2 inch baking pan. Bake in 350 degree oven for 5 minutes. Cool.
Melt the 1/2 Cup butter or margarine and the chocolate in a heavy large saucepan over low heat, stirring occasionally remove from heat; stir in the 1 Cup sugar, eggs and vanilla. Stir until just combined. Stir in flour and the 1.2 cup chopped peanuts. Spread evenly over crust.
Bake: 20 minutes more. cool completely in pan on a wire rack. Spread with Peanut butter frosting. Cut brownie into small squares. (Or cut into 24 larger bars). Place a few honey roasted peanuts on each square. IF desired, pace each brownie in a small candy cup. Makes 50 to 70 small squares.
Peanut butter Frosting:
Beat 1/4 Cup butter and 2 tbsp peanut butter in a bowl with an electric mixer on low speed for 30 sec. Gradually add 1 Cup sifted powdered sugar, beating well. Beat in 1 Tbsp milk and 1/2 Tsp vanilla. Gradually beat in 1 Cup additional sifted powdered sugar and enough milt to make a frosting of spreading consistency. Carefully spread over the brownies. Refrigerate before cutting.