Tag Archives: food

S’mores Sandwiches

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This is a super easy snack if you are in a hurry

Makes 4 sandwiches

  • 8 graham crackers
  • 1/4 cup mini marshmallows
  • 1/4 cup chocolate chips
  1. Preheat oven to 350°F, turn to broil setting
  2. Put 4 graham crackers on cook sheet or oven tray
  3. Put marshmallows and chocolate chips on top of crackers
  4. Heat in oven for about 2-3 minutes until marshmallows start to brown
  5. Press with remaining graham crackers on top to make sandwiches
  6. Cool for a few minutes before eating, the fillings can be very hot.

If you only making a small number of sandwiches, you can use the toaster oven. 

 

 

 

 

Vanilla Frosting

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This frosting can be used to decorate cupcakes. Add a few drops of food coloring if desired.

Makes about 2 cups

  • 3/4 unsalted butter at room temperature
  • 2 cups icing sugar, sifted
  • 1 teaspoon pure vanilla extract
  1. Using an electric mixer, fitted with paddle attachment, cream butter at medium speed until creamy
  2. Add icing sugar in 3-4 portions,  beat well after each addition, continue to cream until light and fluffy
  3. Add vanilla and mix until smooth

Scrape down the sides and bottom of mixing bowl to make sure frosting is well blended. Frosting can be stored in airtight container in the fridge for up to 1 week.

 

Vanilla Cupcake

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Cupcakes make good treats for birthday parties and the kids just love them !

Makes about 12 regular or 30 mini cupcakes

  • 1 and 1/3 cups self-rising flour, sifted
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter,softened
  • 90 mL milk 
  • 2 eggs 
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350ºF
  2. Using an electric mixer, fitted with paddle attachment, cream butter and sugar until light and fluffy
  3. Add eggs and vanilla, mix well
  4. Add half of the flour, then half of the milk, mix well, then add the other halves and mix until well blended
  5. Pour batter into slightly greased cupcake paper cups and bake in cupcake or muffin tins for 23-25 minutes for regular, and 13-14 minutes for minis
  6. Decorate with vanilla frosting and colored sprinkles as desired

See recipe for Vanilla Frosting

 

 

Cinnamon Apples with Vanilla Ice Cream

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Cinnamon apples and vanilla ice cream is a perfect match and it’s a great treat after dinner in the fall

Makes 2 servings

2 apples
1 tablespoon butter
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup oat and honey granola
2 scoops of vanilla ice cream

1. Wash, peel, core and cut apples into wedges or chunks as desired
2. Coat apple pieces with brown sugar and cinnamon
3. Melt butter in non stick pan over medium heat
4. Add coated apples
5. Cook for about 6-8 minutes until apples are tender but not too soft
6. Place warm apples on top of granola and serve with vanilla ice cream

Granny Smith, Golden Delicious, MacIntosh or Gala apples would work fine. Granola is available at most grocery stores, or just crush a granola bar of your choice.

Chocolate Chip Cookie

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The chocolate chip cookie is probably the most popular cookie in the world. It’s been around for over 75 years!  WOW!  It is so yummy and easy to make.  You can dip it in a glass of milk or use it to make an ice-cream sandwich. You can also add nuts like pecans and walnuts (but beware of nut allergies! ) or dried fruits like raisins and cranberries.

Makes about 3 dozens

  • 2 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 cups milk chocolate chips
  1. Preheat oven to 350°F
  2. Sift together flour, baking soda and salt, set aside
  3. Using an electric mixer, fitted with paddle attachment, cream together butter and both sugars at medium speed until fluffy
  4. Reduce speed to low, add eggs and vanilla, mix well
  5. Mix in flour mixture in 2-3 portions until well blended
  6. Stir in chocolate chips
  7. Place rounded tablespoons of dough on baking sheets lined with parchment paper, spacing 2 inches apart
  8. Bake for 10-12 minutes, rotating sheets halfway through, until edges turn golden but centres should still be soft
  9. Let cool on baking sheets for 5 minutes, then transfer them on wire racks until completely cooled

Cookies can be kept in dry, airtight containers for up to 5 days. When mixing dough, scrape sides and bottom of mixing bowl to make sure it is well blended. When baking, set timer to 10 minutes, check if cookies are ready before adding more time.