In a few days is my best friend’s birthday but she is having her party this weekend. I wanted to make something but didn’t have much time so I resorted to my favourite cupcakes. Betty Crocker’s red velvet cupcake mix
.I feel badly putting this on here but these are my favourite cupcakes and they are soooo fluffy. Although I haven’t given homemade cupcakes much of a go because the last time it took me 2 hours to make them. Although I now have lots of experience using a piping bag and making homemade chocolate decorations.
There isn’t much of a recipe for this but it’s still really good. We start off with about four tomatoes cut into small cubes, add a bit of olive oil and 2 table spoons of the Epicure Bruschetta spices. Adding crumbled feta is optional but our family likes it better with it. and with that it’s ready to eat on crackers or toast or whatever you want.
I spent a whole class trying to figure out what to make for supper last night when I finally remembered about a recipe i wanted to try. It was previously mentioned on the blog but it was something that sounded good, was easy and that we had most of the ingredients for already. I’ll repost the recipe because I left the salt out when i made it and it was good (or at least i didn’t think it needed more salt).
1 lb lean hamburger meat
1 pkg taco seasoning
1 can tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 cup elbow macaroni
Brown and drain hamburger meat. Stir in taco seasoning, tomatoes, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.
Meanwhile, make the cheese sauce….
2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp pepper
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in colour. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.
I really liked it! and to make it better I added some pre-cooked bacon to it. Mmmm.
You know those really good cheddar bay biscuits from red lobster? Yeah those, that’s what I made. The only reason I really made these was because my sister and her best friend were craving them the night before at 11p.m. They were a lot easier to make than i thought they would be.
2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp granulated sugar
1 Tbsp garlic powder
¾ teaspoon kosher salt, divided
1 ½ sticks (¾ cup) unsalted butter (divided)
1 cup whole milk (I didn’t have whole milk so i used regular milk and they worked fine)
1 (8 oz) package shredded mild cheddar cheese
½ teaspoon dried parsley
Preheat oven to 450°F. Line a baking sheet with parchment paper. Add 1 stick of butter to a small microwave safe mixing bowl. Microwave for 30 seconds or until butter is melted. Set aside.
In a large mixing bowl combine flour, baking powder, sugar, garlic and ½ tsp salt. Whisk until well combined. Add butter and milk and whisk just until flour is all wet, do not over mix. Add cheese and fold in with a spoon.
Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
Meanwhile melt remaining ½ stick of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted. Add ¼ teaspoon salt and parsley. Stir with pastry brush.
Remove biscuits from oven, brush with melted butter mixture and enjoy!
So we made these things that in french my teacher called “des pavés aux fraises” which to me kind of translate to strawberry sidewalks. Asides from having a strange name and being kind of messy they were delicious!
We started of by making “crème pâtissière” or custard then putting it on puff pastry sidewalks. We got a little crazy and also put Nutella on ours. Then strawberries on top.
for the puff pastry we cut a wider slice and poked lots of holes in it with a fork then we cut two smaller slices and placed them on each side so that there is a space in between still. We didn’t put holes in the smaller side slices because we want the edges to puff up lots so our custard will stay. we then cooked them according to the instructions.
1/2 litre of milk
100g of sugar
5 egg yolks
60g of flour
1/2 a tea spoon of vanilla
a little chunk of butter
In a pot, pour in the milk and vanilla and bring to a boil. In a bowl separate the eggs and keep the yolks. Add the sugar to the egg yolks and beat until the sugar is mostly dissolved. Slowly, while mixing, add the flour. Once it is all mixed in add half of the milk slowly while mixing. Then put all the mix into the rest of the milk in the pot. Put the pot back on the stove and mix continuously until the mix thickens. Once it is thick enough put it in a bowl so it doesn’t continue to cook and put your little chunk of butter in and mix. The butter will give it a nice shine.
Once your puff pastry is finished baking and you’ve finished your custard and let it all cool, you can start filling your sidewalk. We thought it was really good with a layer of Nutella,then custard and then strawberries on top.
1 can coconut milk
1 can of water or 1 1/2 cups of chicken stock
2 heaping table spoons of curry paste
cilantro stems and save the leaves for decoration
1/2 a chicken breast cut REALLY thin.
1 shredded carrot
a piece of lemongrass
juice from a lime
2 table spoons of fish sauce
a quarter size piece of ginger, chopped
habanero peppers and mushrooms are optional but recommended (depending on how spicy you like it put more or less habaneros, we put about 4 but the recipe says 2 or 3 would be enough).
1. Cook your cilantro stems, ginger, mushrooms and curry paste in a soup pot.
2. Add your coconut milk and water or chicken stock.
3. Then add your carrot, piece of lemongrass, habanero, lime juice and fish sauce.
4. Add the chicken and the shrimp and Bring it to a boil.
5. Once it has boiled put the rice noodles in and take it off the heat. let it sit for about 5 minutes then serve it with a lime wedge on the side and the cilantro leaves on top.
At school we sometimes do cafeteria and we will serve dessert with it. One time we served chocolate cake but our teacher wanted them iced nicely because the cake didn’t look very nice because they were falling apart. So he gave me this butter cream icing recipe and I iced about 180 individual pieces of cake. It’s a really good icing recipe and it is soft/thin enough to come out of a piping bag.
1/2 cup of butter, softened
2 cups icing sugar
1 cup cocoa powder
1/4 cup of milk
1 teaspoon of vanilla
mix it all together with a beater until there are no lumps.
One of my favourite salads that my mom and I started making recently really reminds me of a summer-y salad.
we used spinach with cut up strawberries and sliced almonds. Then for a dressing we mix a tiny bit of olive oil with some cherry vinegar and pour it over top the salad. That’s all there is to it! Super easy!
We got our cherry vinegar from Dutch Growers and they have several other flavours, and flavoured olive oils. They even suggest the vinegars on ice-cream, and I tried it the other day and it wasn’t too bad, it was pretty good actually.
1 1/2 pounds potatoes (about 8 small), sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 cup sour cream
1/2 cup grated parmesan
1/4 cup butter
Place potatoes in a large pot with enough water to cover them and add one teaspoon of the salt. Bring to a boil, then reduce heat, cover and simmer for about 20-25 minutes. Meanwhile place the remaining salt, pepper, garlic powder sour cream, parmesan cheese and butter in the bowl of an electric mixer. When the potatoes pierce easily remove from heat and drain. Add the potatoes to the other bowl and mix on medium speed until smooth.
These potatoes were so good that I forgot to get a picture of them until after everybody ate.
I have recently found a website of award winning recipes and found a few i want to try. including this chicken with Chinese broccoli, thai basil and cashews.
* 3/4 pound boneless chicken, cubed or cut into strips
* 1 Tablespoon gluten-free oyster sauce
* 1 Tablespoon palm sugar (can also substitute regular or brown sugar)
* 3 cloves garlic, minced
* 1 Tablespoon minced ginger
* 3 Thai chiles, minced
* 3 Tablespoons vegetable oil, divided
* 1 small to medium red onion, thinly sliced
* 2 cups roughly chopped baby Chinese broccoli, both stems and leaves
* 1 Tablespoon tamarind pulp
* 1 Tablespoon fish sauce
* 1 cup roughly chopped Thai basil leaves
* 1/2 cup toasted, unsalted cashews
Combine the chicken, oyster sauce, palm sugar, garlic, ginger, Thai chiles and 1 Tablespoon of the oil in a large bowl. Set aside to marinate for 30 minutes.
Heat the remaining oil in a large skillet or wok, add the onions, and cook, stirring frequently, until the onion begins to soften. Add the chicken and all of the marinade and cook, stirring frequently, until the outside of the chicken is no longer pink (it shouldn’t be cooked through at this point). Add the Chinese broccoli, tamarind pulp and fish sauce and continue to cook until the chicken is cooked through and the Chinese broccoli leaves have wilted and the stems are tender crisp. Add the Thai basil and the toasted cashews. Continue to cook for another minute or so, until the Thai basil has just begun to wilt. Serve immediately.