Tag Archives: food

Butterscotch Coconut Cookies

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I was cleaning up my pantry today. I found many bags and containers of leftover, soon expired ingredients. So I threw most of them together and made some granola bars. Still left with some butterscotch chips and shredded coconut, I decided to put the two together. I was never a big fan of butterscotch, but these cookies came out soft, sweet and chewy, they are super yummy ! So if you have some leftover ingredients in your pantry, don’t feel shy to experiment, you never know what you can come up with.

Makes about 40 cookies
Total time = 30 minutes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup canned coconut milk
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup butterscotch chips
  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder and salt, set aside
  3. Using an electric mixer with the paddle attachment, cream butter and sugar until fluffy
  4. Add eggs, vanilla and coconut milk, mix until blended, scraping sides and bottom of mixing bowl
  5. Stir in shredded coconut and butterscotch chips
  6. Drop about 1 tablespoon each of dough onto cookie sheets lined with parchment paper, spacing 2 inches apart
  7. Bake for about 12 minutes until edges are golden

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Earl Grey Orange Truffles

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I am mostly a coffee drinker, but I love tea too, especially after meals. Tea contains antioxidants and has many health benefits. Studies have shown that some teas may help with cancer and heart disease. Besides drinking, tea can be used in many recipes, both savory and sweet. These Earl Grey truffles are infused with a subtle tea flavour.  They taste scrumptious and are so easy to make!

Makes about 24 

  • 2 Earl Grey tea bags
  • 3/4 cup heavy or whipping cream
  • Zest of one medium orange (about 1 teaspoon)
  • 12 ounces semi-sweet chocolate or dark chocolate
  • 1 teaspoon pure vanilla extract
  • Unsweetened cocoa powder for coating
  1. Heat cream in a non-stick pot over medium heat until just starting to bubble
  2. Remove from heat, put in tea bags and orange zest, let steep for about 1 hour (You can cover the pot with a dry tea towel but not the lid of the pot, otherwise condensations will drip into mixture)
  3. Finely chop chocolate, set aside in a large mixing bowl
  4. After 1 hour, remove tea bags, squeezing the tea out into the cream
  5. Strain out orange zest with a mesher
  6. Reheat cream mixture in a non-stick pot over medium heat until just starting to bubble
  7. Pour over chopped chocolate, let sit for 1 minute
  8. Add vanilla, stir until smooth
  9. Cool, then put in fridge for about 3 hours
  10. With the help of a melon scooper or a teaspoon, roll 2 teaspoons each into balls
  11. Roll in unsweetened cocoa powder
  12. Keep in fridge

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Dates Bars

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Dates are sweet, delicious and nutritious. They are a good source of fibre, vitamin B, iron and many more. Medjool dates are of better quality but I just used regular dried dates from the bulk section of a grocery store, and it came out fine. I actually prefer eating medjool dates on their own to fully enjoy the goodness. I got a box of Trader Joe’s medjool dates for X’mas from my friend and I munched them all within a week!

Makes about 16 squares
Total time = 75 minutes

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup demerara or brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 120 g unsalted butter, chilled and cut into small pieces
  • 400 g pitted dates, diced
  • 1 cup water
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350ºF
  2. In a mixing bowl, mix together oats, flour, sugar, baking soda and salt 
  3. Rub in butter with hands until resembles coarse crumbs
  4. Place half of crust in a 8 inch x 10 inch baking pan (or pan of choice) lined with greased parchment paper
  5. Press firmly and evenly
  6. Bake for about 15 minutes, let cool
  7. Meanwhile, cook dates and water in a non-stick pot over medium heat about 15 minutes until thickened
  8. Turn heat off, stir in vanilla and let cool slightly
  9. Spread dates paste evenly on top of baked crust
  10. Sprinkle remaining crust mixture (just a thin and even layer)
  11. Bake for about 25 minutes until golden
  12. Cool completely before cutting into squares

Homemade Granola

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Granola is so easy to make, even my eight year old daughter can almost do it all by herself (except using the oven) ! You can make it as simple as ours, or you can add more of your favourites. Eat it with milk, yoghurt and fresh fruits as a healthy breakfast or snack.

Makes about 2 cups
Total time = 30 minutes

  • 1 cup quick oats
  • 2 tablespoons demerara or brown sugar
  • 1/4 cup raisins
  • 1/4 cup blanched almond slices
  • 1 tablespoon vegetable oil
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 300°F
  2. Mix together oats, sugar, raisins and almonds
  3. Add oil, maple syrup and vanilla, mix well
  4. Place a thin and even layer on cookie sheet lined with parchment paper
  5. Bake for about 20 minutes until golden, stirring once
  6. Cool and store in air-tight container for up to 2 weeks

Peach Frozen Yoghurt

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I finally got an ice cream machine! Now there are so many more recipes I can do! This is my first one using my new toy. My friend and her kids taste tested it for me and they all like it!

Makes about 1 L
Total time: 30 minutes (for soft serve )

  • 250 g frozen peaches
  • 600 g full fat plain Greek yoghurt
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon pure extract
  1. Blend peaches,100 g of yoghurt and lemon juice into a puree
  2. Whisk remaining yoghurt, sugar and vanilla extract until smooth
  3. Add puree to yoghurt mixture, mix well 
  4. Mixture should be cold, if not, you can put it in the fridge for 2-3 hours before churning
  5. Put into an ice cream machine according to manufacturer’s instructions
  6. Serve right away as a soft yoghurt or put in air tight container and keep in freezer for up to 1 month

Tools I used and you may like 

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Cuisinart ICE-21C Frozen Yogurt, Ice Cream and Sorbet Maker

You can get this ice cream machine through the Amazon website by clicking the above link.  I will receive a small compensation if you purchase the item.

 

Maple Bacon Waffles

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I love waffles, especially the Belgian type. They are so soft, light and fluffy! The trick is whisking the egg whites separately first, then folding them back into the batter. The combination of bacon and maple syrup is both sweet and savory. I can’t find a word to describe these waffles other than yummy !

Makes about 5-6 waffles
Total time = 30 minutes

  • 4 strips of bacon (about 4 ounces)
  • 5 tablespoons maple syrup
  • 3/4 cup cake and pastry flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs, separated
  • 2/3 cup whole milk
  • 3 tablespoons warm melted butter
  • 1/2 teaspoon pure vanilla extract
  1. Preheat oven to 350ºF
  2. Brush both sides of bacon strips with 1 tablespoon of maple syrup
  3. Place on baking sheet lined with parchment paper and bake for about 20 minutes until crispy, flipping over once
  4. Place on paper towel to dry and cool
  5. Cut into small pieces, set aside
  6. Sift together flour, baking powder and salt in a large mixing bowl, set aside
  7. Using an electric mixer, at medium then high speed, whisk egg whites until stiff peak is formed
  8. Meanwhile, whisk egg yolks, milk, melted butter, vanilla and remaining maple syrup into flour mixture
  9. Fold in egg whites and bacon, do not overmix
  10. Cook in waffle maker according to manufacturer’s instructions
  11. Serve warm with butter, more bacon and maple syrup or desired toppings

Easy Raspberry Trifle

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Trifle is a dessert that usually consists of pound cake, fruits, jam, custard and whipped cream.  I changed it to a healthier and easier version by using yoghurt. For the cake base, I used a microwaved mug cake. You can bake your own cake or use a store-bought one.

Makes 3-4 servings
Total time: 30 minutes

For the mug cake

  • 3 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 60 mL milk
  • 1 egg
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup self-rising flour
  • 1/8 teaspoon salt
  1. Coat inside of  mugs with 1 tablespoon melted butter
  2. In a mixing bowl, whisk together sugar, milk, 2 tablespoons melted butter, vanilla extract and egg until blended (butter may still be warm, add egg at the end to prevent curdling)
  3. Add flour and salt, whisk until smooth
  4. Pour into mugs, no more than half full
  5. Microwave for about 90 seconds

For the trifle

  • 300-400 g mug cake or store-bought cake
  • 100 g fresh raspberries
  • 1/4 cup pure raspberry jam
  • 200 g vanilla flavoured Greek yoghurt
  1. Coarsely mash raspberries with fork, add jam, mix until blended
  2. Layer cake, raspberry mixture, yoghurt in desired container…..Dig in!

Carrot Cupcakes with Marshmallow Frosting

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These cupcakes are a delightful treat for kids at Easter ! The carrot cupcakes are soft and moist. The marshmallow frosting is fluffy and shiny but actually contains no real marshmallows ! Overall, they contain less fat and are lighter than a regular carrot cake with cream cheese frosting.  Hey ! I think I just saw an Easter Bunny taking one of my cupcakes !

Makes about 15 cupcakes
Total time = 90 minutes

For the cupcakes

  • 200 g grated carrots
  • 1+1/2 cups cake and pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 3/4 granulated sugar
  • 2 eggs
  • 6 tablespoons milk
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350ºF
  2. Sift together flour, baking powder, baking soda, salt and cinnamon, set aside
  3. Using an electric mixer with the paddle attachment, cream butter and sugar until light and fluffy
  4. Mix in eggs,milk, lemon juice and vanilla
  5. Add flour mixture in 2 portions, mix until blended
  6. Add grated carrots
  7. Pour batter into lightly greased paper muffin cups
  8. Bake in muffin tins for about 20 minutes
  9. Cool in tins for about 5 minutes, then completely on rack before frosting

For the marshmallow frosting

  • 4 egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  1. Put egg whites, sugar and cream of tartar in a heat-proof mixing bowl, and place on top of a pan of simmering water
  2. Whisk constantly until sugar is dissolved and egg whites are warm (3-4 minutes)
  3. Remove bowl from heat, continue whisking with an electric mixer until stiff peak is formed (start slow, then increase speed to high)
  4. Add in vanilla
  5. Best to use immediately, may refrigerate for 2 days

Original marshmallow frosting recipe is by Martha Stewart at marthastewart.com

Matcha Green Tea Pudding

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Matcha green tea is one of my favourites !  It is served as a tea and is found in many sweets, like ice cream, cakes, cookies, candies, etc. This pudding is another tasty dessert using matcha. As the pudding cools, some matcha powder settles at the bottom which gives the pudding two layers of flavour and texture.  I like mine with sweetened red bean paste, but you can also top it with whipped cream.

Makes about 6 servings
Total time = 3 hours

  • 1 + 1/2 tablespoons matcha green tea powder
  • 2 cups whole milk
  • 1/4 cup granulated sugar
  • 1 envelope or tablespoon unflavoured gelatin powder
  • 1 teaspoon pure vanilla extract
  • 1/4 cup sweetened red bean paste or whipped cream
  1. Sprinkle gelatin over 1/4 cup of milk, let sit for a few minutes
  2. In a non-stick pot, heat remaining milk and sugar over medium heat until just starting to boil, remove from heat
  3. In a separate bowl, whisk green tea powder in about 1/2 cup of hot milk until no more lumps
  4. Add gelatin mixture, green tea mixture and vanilla into pot, stir until all dissolved
  5. Strain through a fine mesh twice and pour into bowls
  6. Cool, then wrap with plastic wrap and refrigerate for about 2-3 hours or overnight until set
  7. Top with red bean paste or whipped cream

Banana Maple Pancakes

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Who doesn’t like warm fluffy pancakes in the morning ? Sweetened with just banana and maple syrup, they contain no refined sugar. Serve them warm with fresh fruits, butter, or more maple syrup. We just had them for breakfast this morning, yum !

Makes about 4-6 pancakes
Total time: 20 minutes

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 egg
  • 1 banana, mashed
  • 3/4 cup milk
  • 1-2 tablespoons maple syrup
  • 1 tablespoon vegetable oil
  1. Mix all dry ingredients in a mixing bowl
  2. Whisk in egg, banana, milk, maple syrup and oil
  3. Pour about 1/4 cup of batter onto a lightly oiled non stick pan or griddle over low to medium heat
  4. Cook about 1-2 minutes until bubbles begin to form on top
  5. Flip pancake over and cook for about 1-2 more minutes until lightly brown