Since moving to the east coast, I can without hesitation say that my favourite dessert to eat out is from a little restaurant within walking distance of our house, The Homestead. They have the most delicious tasting peanut butter pie and of course it's homemade, as with all their pies! I decided there was no better time then Sunday dinner at my in-laws to make a similar slice of deliciousness! This recipe makes 2 pies and the filling is so rich. Easily, my favourite thing in the whole world!
**Pictures will be up soon**
Ingredients
1 - 8 ounce package of cream cheese
1-1/2 cups of confectioners' sugar
1 cup of peanut butter
1 cup of milk
1/2 of a tub of Cool whip, thawed
2 - 9 inch prepared graham cracker crusts
Beat together the cream cheese and the confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in the whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Quite possibly the best thing going... Delicious!!
Sunday, June 3, 2012
Tuesday, May 29, 2012
Easy Cornbread
Can you make cornbread? I love cornbread? Can you please make cornbread? Can we go to Montana's? They have cornbread. This is the echo of my husband's voice and what I've been hearing for the past little while... So tonight with our BBQ pork chops, I decided to make some corn bread. It turned out perfect... I think the key is in the buttermilk.
Ingredients
1 cup of yellow cornmeal
1 cup of flour
2 tbsp. of sugar
1/2 tsp of baking soda
1/2 tsp of salt
6 Tbsp of butter (I used Becel)
1 cup of buttermilk
2 eggs
Preheat the oven to 400 degrees. Butter an 8x8 inch baking pan. Mix together the dry ingredients into a large mixing bowl and using a pastry blender or two knives, cut in the butter until particles are fine.
In a medium bowl, beat the buttermilk and the eggs together until the mixture is blended. Pour this mixture into the dry ingredients until just blended and you can't see the flour or cornmeal. This doesn't take long and don't overbeat the batter.
Pour the batter into the prepared baking pan. Bake at 400 degrees for 23-30 minutes or until a toothpick inserted into the middle comes out clean. Serve hot.
Cornbread love!
Ingredients
1 cup of yellow cornmeal
1 cup of flour
2 tbsp. of sugar
1/2 tsp of baking soda
1/2 tsp of salt
6 Tbsp of butter (I used Becel)
1 cup of buttermilk
2 eggs
Preheat the oven to 400 degrees. Butter an 8x8 inch baking pan. Mix together the dry ingredients into a large mixing bowl and using a pastry blender or two knives, cut in the butter until particles are fine.
In a medium bowl, beat the buttermilk and the eggs together until the mixture is blended. Pour this mixture into the dry ingredients until just blended and you can't see the flour or cornmeal. This doesn't take long and don't overbeat the batter.
Pour the batter into the prepared baking pan. Bake at 400 degrees for 23-30 minutes or until a toothpick inserted into the middle comes out clean. Serve hot.
Cornbread love!
Monday, May 21, 2012
Mediterranean Barley Rice Salad
My lovely father-in-law purchased the latest and greatest Canadian Living, Special Cookbook Edition for me the other day... Lucky me! I must say there are quite a few good recipes in it and worth the buy!
This salad is delicious... The texture is fantastic and the ingredients are so fresh. This is a great salad to pack for lunches, serve at a BBQ or just have around the house during the summer. Delicious!!
Ingredients
1 cup pearl barley, rinsed
1 cup brown basmati rice, rinsed
3 cups cherry tomatoes
Half of a large red onion
1 sweet red pepper
1 english cucumber
4 cups of baby spinach, chopped
1 pkg of feta cheese (200g), crumbled
Dressing
1/2 cup of extra-virgin olive oil
1/2 cup of lemon juice
1 tsp each of dried oregano and salt
1/2 tsp of pepper
In a saucepan of boiling salted water, cook barley until tender for about 20 minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutes. Transfer to a large bowl.
Meanwhile, in separate saucepan, bring 1-1/2 cups of salted water to a boil. Add rice; cover, reduce heat and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.
Cut tomatoes in half; add to barley mixture. Cut onion, red pepper and cucumber into 1-inch chunks; add to barley mixture, tossing to combine.
Dressing: Whisk together oil, lemon juice, oregano, salt and pepper; pour over salad and toss to coat. Refrigerate for 30 minutes or up to 24 hours. To serve, stir in the spinach and feta cheese.
Delicious!!! Summer Fresh!
This salad is delicious... The texture is fantastic and the ingredients are so fresh. This is a great salad to pack for lunches, serve at a BBQ or just have around the house during the summer. Delicious!!
Ingredients
1 cup pearl barley, rinsed
1 cup brown basmati rice, rinsed
3 cups cherry tomatoes
Half of a large red onion
1 sweet red pepper
1 english cucumber
4 cups of baby spinach, chopped
1 pkg of feta cheese (200g), crumbled
Dressing
1/2 cup of extra-virgin olive oil
1/2 cup of lemon juice
1 tsp each of dried oregano and salt
1/2 tsp of pepper
In a saucepan of boiling salted water, cook barley until tender for about 20 minutes. Drain and rinse under cold water; drain well. Let stand for 10 minutes. Transfer to a large bowl.
Meanwhile, in separate saucepan, bring 1-1/2 cups of salted water to a boil. Add rice; cover, reduce heat and simmer until tender and no liquid remains, about 15 minutes. Let stand for 5 minutes. Add to barley mixture; let cool.
Cut tomatoes in half; add to barley mixture. Cut onion, red pepper and cucumber into 1-inch chunks; add to barley mixture, tossing to combine.
Dressing: Whisk together oil, lemon juice, oregano, salt and pepper; pour over salad and toss to coat. Refrigerate for 30 minutes or up to 24 hours. To serve, stir in the spinach and feta cheese.
Delicious!!! Summer Fresh!
Saturday, February 18, 2012
White Chocolate Pumpkin Oatmeal Cookies
I've been leisurely perusing the web and some of my favourite blogs for my next recipe... It's was a difficult final decision and a toss up between these lovely cookies or cream-cheese filled pumpkin cupcakes... I absolutely love every since ingredient in these cookies, especially the cranberries and white chocolate! YUM! I found this recipe from Annie's Eats, which is a lovely little blog that I follow. Check it out.
Ingredients
2 cups of all-purpose flour
1 tsp of baking soda
2 tsp of ground cinnamon
3/4 tsp of ground ginger
1/4 tsp of ground cloves
1/4 tsp of ground nutmeg
Dash of all-spice
1/2 tsp of salt
1 cup of unsalted butter, at room temperature
1 cup of light brown sugar
1 cup of granulated sugar
1 large egg
1 tsp of vanilla extract
1 cup of pumpkin puree (not pumpkin pie filling)
1-1/2 cup of old-fashioned oats
1 cup of white chocolate chips
1 cup of dried cranberries
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper.
In a medium bowl, combine the flour, baking soda, spices and salt. Whisk to blend.
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Blend in the egg and vanilla. Beat in the pumpkin puree until well incorporated. With the mixer on low speed, mix in the dry ingredients just until incorporated. Beat in the oats until combined. With a rubber spatula, fold in the white chocolate chips and dried cranberries until evenly mixed.
Drop in small scoops (about 1½-2 tablespoons) onto prepared baking sheets, spaced 2-3 inches apart.
Bake 12-14 minutes, or until the cookies are lightly browned, rotating the sheets halfway through baking. Allow to cool on the sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Chunky-Soft-Goodness!
Ingredients
2 cups of all-purpose flour
1 tsp of baking soda
2 tsp of ground cinnamon
3/4 tsp of ground ginger
1/4 tsp of ground cloves
1/4 tsp of ground nutmeg
Dash of all-spice
1/2 tsp of salt
1 cup of unsalted butter, at room temperature
1 cup of light brown sugar
1 cup of granulated sugar
1 large egg
1 tsp of vanilla extract
1 cup of pumpkin puree (not pumpkin pie filling)
1-1/2 cup of old-fashioned oats
1 cup of white chocolate chips
1 cup of dried cranberries
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper.
In a medium bowl, combine the flour, baking soda, spices and salt. Whisk to blend.
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Blend in the egg and vanilla. Beat in the pumpkin puree until well incorporated. With the mixer on low speed, mix in the dry ingredients just until incorporated. Beat in the oats until combined. With a rubber spatula, fold in the white chocolate chips and dried cranberries until evenly mixed.
Drop in small scoops (about 1½-2 tablespoons) onto prepared baking sheets, spaced 2-3 inches apart.
Bake 12-14 minutes, or until the cookies are lightly browned, rotating the sheets halfway through baking. Allow to cool on the sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Chunky-Soft-Goodness!
Thursday, February 16, 2012
Keeping it Simple: Vanilla Rice Krispy Squares
So I know this isn't the usual elaborate dessert but "keeping it simple" is the new motto. Everyone loves Rice Krispy Treats! The secret to these babies are to use Vanilla Rice Krispies as well as pure vanilla extract... I went to a cottage a few summers ago and the hostess made these babies... What a hit!
Ingredients
1/4 cup of margarine (I used Becel, Yum)
1 - 250g bag of marshmallows
1/2 tsp of pure vanilla extract
6 cups of Vanilla Rice Krispies
First, butter your dish that you will be putting the finished product in. This keeps everything from sticking... Best way to do this is by using a sandwich bag or plastic wrap to cover your hand and butter up your pan.
In a large pot, melt butter and marshmallows together. Once melted, add pure vanilla extract.
Add rice krispies to pot and stir well. Once blended, spread in prepared pan and let cool.
Serve up.
Simply Delicious!
Ingredients
1/4 cup of margarine (I used Becel, Yum)
1 - 250g bag of marshmallows
1/2 tsp of pure vanilla extract
6 cups of Vanilla Rice Krispies
First, butter your dish that you will be putting the finished product in. This keeps everything from sticking... Best way to do this is by using a sandwich bag or plastic wrap to cover your hand and butter up your pan.
In a large pot, melt butter and marshmallows together. Once melted, add pure vanilla extract.
Add rice krispies to pot and stir well. Once blended, spread in prepared pan and let cool.
Serve up.
Friday, February 10, 2012
Updates!! Updates!! Updates!!
New recipes coming soon!!
We've officially moved into our new house and have somewhat settled in... So back to blogging...Stay tuned!
Monday, October 3, 2011
Pumpkin Praline Cheesecake
Well it's that time of year again... It seems that once Fall rolls around... I just crave anything pumpkin. My boyfriend and I recently took a trip to Toronto and on the way home stopped for supper. I had the most delicious pumpkin cheesecake in the WORLD! I decided that for my mom and cousin's birthday, I'd try a pumpkin cheesecake version of my own... Delish!
Ingredients
Cheesecake
3/4 cup Honey Maid Graham Crumbs
1/2 cup finely chopped pecans
3/4 cup packed brown sugar, divided
3/4 cup granulated sugar, divided
1/4 cup butter, melted
1-1/2 cups canned pumpkin
3 eggs
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3 packages (250g each) Philadelphia cream cheese, softened
1 tbsp cornstarch
Praline
1/2 cup granulated sugar
2 tbsp water
1/2 cup chopped pecans
1/2 cup thawed Cool Whip Whipping topping
Mix graham crumbs, nuts, 1/4 cup each of brown sugar and granulated sugar, and butter. Press onto bottom of a 9-inch springform pan. Refrigerate for 1 hour.
Heat oven to 350F. Whisk pumpkin, remaining brown sugar, eggs and spices until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with the mixer until well blended. Add pumpkin mixture; mix just until blended. Pour over crust.
Bake 45 to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate for 4 hours. Meanwhile, prepare praline.
Bring sugar and water to a boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 - 7 minutes or until syrup is thickened and begins to turn golden brown. Remove from heat. Stir in nuts.
Spread onto parchment covered baking sheet. Cool. Break into bite size pieces. Top cheesecake with cool whip and praline just before serving.
Cheesecake
3/4 cup Honey Maid Graham Crumbs
1/2 cup finely chopped pecans
3/4 cup packed brown sugar, divided
3/4 cup granulated sugar, divided
1/4 cup butter, melted
1-1/2 cups canned pumpkin
3 eggs
1-1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3 packages (250g each) Philadelphia cream cheese, softened
1 tbsp cornstarch
Praline
1/2 cup granulated sugar
2 tbsp water
1/2 cup chopped pecans
1/2 cup thawed Cool Whip Whipping topping
Mix graham crumbs, nuts, 1/4 cup each of brown sugar and granulated sugar, and butter. Press onto bottom of a 9-inch springform pan. Refrigerate for 1 hour.
Heat oven to 350F. Whisk pumpkin, remaining brown sugar, eggs and spices until well blended. Beat cream cheese, remaining granulated sugar and cornstarch in large bowl with the mixer until well blended. Add pumpkin mixture; mix just until blended. Pour over crust.
Bake 45 to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate for 4 hours. Meanwhile, prepare praline.
Bring sugar and water to a boil in small saucepan on medium-high heat, stirring constantly. Continue boiling, without stirring, 5 - 7 minutes or until syrup is thickened and begins to turn golden brown. Remove from heat. Stir in nuts.
Spread onto parchment covered baking sheet. Cool. Break into bite size pieces. Top cheesecake with cool whip and praline just before serving.
Subscribe to:
Posts (Atom)