Yes, you read the title right, it’s a pizza made of cauliflower…well the crust at least and it’s pretty tasty.
There is nothing more satisfying than making your own almond butter and saving yourself a few extra dollars, am I right? Plus it’s so easy and the only ingredient you need are the almonds. That’s it! You don’t need to add sugar, or oil, or anything else unless you want to of course. It makes a healthy snack and if you’re doing any Whole 30 or Paleo diet, it’s a total win. [Read more…]
So I have a sweet tooth and a pretty bad one at that. So whenever treats are involved I try to only allow myself small servings, you know mini cupcakes, regular cupcakes, cake pops, and now mini cinnamon buns! [Read more…]
Anyone that knows me knows I love breakfast food. I can eat breakfast any time of the day, not just in the morning. But my favourite time to eat breakfast is for brunch. There is no better brunch meal than eggs benedict. A perfectly poached egg, covered with a rich eggy, buttery, creamy sauce, pure heaven. It also makes the perfect brunch item for Mother’s day, which is just around the corner. So either you could make this for yourself or you can make this to impress your mama. Show her that you have mad skills in the kitchen.
For poached eggs:
pot of water
3 Tbsp vinegar
1 egg yolk
2 tsp lemon juice
1 tsp Worcestershire sauce
1 1/2 tsp water
4 oz butter, melted
4 asparagus stalks, cooked
2 slices of deli ham
small bunch of spinach
1 English muffin, halved and toasted
Directions for the Hollandaise Sauce
- In a glass bowl (heatproof) or metal bowl whisk the egg yolk, lemon juice, Worcestershire sauce, and water together until foamy.
- Bring a pot of water to a boil, and place the bowl on top of the pot and bring the mixture to a warm temperature.
- Whisk in the melted butter. Keep whisking until the sauce thickens.
- Remove from heat and set aside.
Directions for Poached Eggs
- Boil a pot of water with 3 Tbsp of vinegar.
- Break each egg into a separate bowl.
- Once the water boils, pour an egg into the water. Use a slotted spoon to gently move the egg whites over the yolk.
- If you want a runny yolk, cook for 1-2 mins. If you want a harder yolk, cook for 3-4 mins. When the time is up, remove from the water with a slotted spoon and place on a paper towel to dry. Repeat for second egg.
- Split the English muffin in half, toast it.
- Cook the asparagus any way you prefer. I pan grilled mine before I poached the eggs or made the hollandaise sauce.
- Construct your glorious brunch!
This dish would pair very well with a smokey caesar or a cup of freshly squeezed orange juice. Yummy! What are you serving your Mom for Mother’s Day?
Our house is slowly getting ready for Easter. I say slowly because we are all getting over one heck of a cold…and sinus infection….not fun. Lots of antibiotics and hot water with lemon and honey. I should have bought stocks in lemons and honey….Anyways today I wanted to share a recipe that has been a family favorite for years. Portuguese Sweet Bread, or as we say in our household, Massa. This bread is sweet, and tastes amazing with a little bit of butter, not to mention it smells amazing.
For years, my mother and my grandmother have each made this bread. I remember Good Fridays spent kneading a dough, letting it rise for hours, and then anxiously awaiting as it baked in the oven. Those were good memories, which made me think, those are the kind of memories I want to pass on to Wendy. However, in order to do so I had to learn how to made this magical bread. SO that’s what I did this year, I watched, I listened, and I learned. I spent an entire Saturday with my mom watching and taking notes as she made the bread. It wasn’t difficult, well, the letting it rise for hours was difficult. I’m a girl of little patience but I survived and I’m sharing my family recipe with you!
- 4½ tsp of yeast
- ½ cup of warm water
- 2 tsp sugar
- 2 cups of milk, warm
- 1 stick of butter
- 1 tbsp salt
- 1.5 cup of sugar
- 8 eggs
- Rinds of a lemon
- 2 tbsp shortening
- 7½ cups of flour
- *Dissolve the yeast in ½ cup of warm water with 2 tsp of sugar. Do not over mix the mixture, you'll run the risk of killing the yeast....I know this from experience. Let this mixture sit and rise for 10mins.
- In the meantime, heat the milk to just before a boil. 180F. Add the butter, then the sugar and salt. Set the mixture aside.
- Beat the eggs in a mixer, add 1 cup of the milk mixture.
- Once combined, add the yeast starter mixture.
- Now add flour, 2 cups at a time, alternating between flour and the rest of the milk mixture.
- Once mixed (the dough will still be a little sticky) transfer the dough to a bigger floured bowl.
- Cover with saran wrap and a warm damp towel.
- Let rise for 3 to 4 hours (I left mine overnight)
- Preheat the oven to 325F
- Once the dough has doubled in size, separate the dough into two or three and place in a greased and floured round pan.
- Cover the round pans, and let the dough rise again for 30mins.
- Brush the dough with an egg wash and bake for 30 - 40 mins, or until the loaves are golden brown.
Now go grab some butter and a cup of tea and enjoy your Easter bread with friends!
About once a year my husband does something that stinks up the kitchen, he pickles eggs. This week he did it again, he’s pickling eggs for St Patricks Day. Yes, I realize it’s still December but this is a three-month process…that stinks…at least in my opinion. The end result is tasty but my nose can’t do the pickling spice/vinegar smell. Chris loves it, as does most of his army buddies, so I guess it might just be me. Either way, the end result is a delicious egg that pairs well with beer. So yes, it’s the perfect snack for St. Patty’s Day.
Ingredients you’ll need:
Hard boil the eggs then peel them and place them into a jar that seals.
Boil the water, vinegar, spice and bay leaves.
Pour the brine into the jars so that all the eggs are submerged.
Let sit for at least 3 months.
Chris likes to eat his with Franks Red Hot Sauce and a sprinkling of Caesar Rimmer. I prefer my egg plain right out of the jar. However you chose to eat yours, I hope you enjoy them!
Happy day before Christmas, everyone!!! I can’t believe it’s already here. I don’t know about you, but my day is busy with preparations for tonight and tomorrow. It’s such an exciting and busy time. But it’s never too busy to make a few treats for Santa’s plate. One of my favorite recipes to make this time of year is my gingerbread cookie recipe. I have changed and perfected this recipe over the years. This is a favourite among my friends and family, it’s even requested. Although the cookies turn out really tasty, my favorite part is actually using the cool cookie cutters that I have. I mean common, look at some of the shapes I made above, Star Wars cutters, ninjabread cutters, funny gingerbread cookies etc. It’s a lot of fun. You can ever get your kids to help out. I know growing up, I helping out with the Christmas baking, especially the cookies. Rolling out the dough, cutting shapes, decorating them, and then the best part, EATING THEM. So if you are looking for something to bake today with your family, and need some cookies to set out for Santa, this is the recipe for you.
If you ask a Portuguese person what dessert says Christmas, you’ll be hard pressed to find someone who doesn’t say it’s the Kings Cake or in Portuguese the Bolo Rei. Kings Cake is a traditional Portuguese cake that is only eaten between December 25th and January 6th. In many Portuguese homes, Christmas isn’t over on December 26th, it’s over on January 6th or Epiphany (Three Kings’ Day). For anyone who wasn’t raised in a Christian home, Kings’ Day is the day that the Three Wise Men or Three Kings visited baby Jesus with gifts. The cake itself, which is actually more of a sweet bread, is shaped like a wreath or a crown with a hole in the centre and decorated with candied fruit and nuts. It is absolutely delicious. This cake isn’t difficult to make but it’s so time-consuming but the end result is totally worth it.