About Cheri Neufeld

http://kitchensimplicity.com

Posts by Cheri Neufeld:

Dulce De Leche Coffee Creamer

By in Beverages, Cold, Warm No Comments Tags: , , ,

dulce de leche coffee creamer

In my craving for spring I’ve also been having a huge craving for iced coffee. Unbelievably, we’ve been having very mild weather the last couple of weeks and it has increased my cravings that much more.

There’s something so satisfying and refreshing about an iced coffee, especially with such a delicious flavour as dulce de leche. It’s a nice treat to have in the middle of the day when my little girl’s napping and my son’s quietly coloring at the table. A moment of blissful reprieve from the business of the day.

This recipe is really complicated so prepare yourself. JK! It’s two ingredients warmed together until they become one. It doesn’t get much easier then that. Although, If you wanted to get really crazy you could add a bit of sea salt for a salted dulce de leche coffee creamer or some cocoa powder for a caramel mocha type creamer. Oh dear, I think I’ve just talked myself into it. Time to make another batch of dulce de leche so I can experiment.

Dulce De Leche Coffee Creamer

You can make this as low-fat as you like, keeping in mind that it won’t be as creamy. You can also use non-dairy substitutes such as almond milk in place of the half and half.

  • 2 cups half and half cream (milk, or milk substitute)
  • 1/2 cup dulce de leche

Place cream and dulce de leche in a small saucepan set over medium heat. Whisk until mixture is steaming and smooth. Allow to cool before storing, covered, in the fridge.

To serve, stir desired amount into hot or iced coffee.

Makes: 2.5 cups

Spicy Oatmeal Snaps

By in Cookies & Bars, Sweets 6 Comments Tags: , , , , , ,

spicy oatmeal snaps

Cookies are my friend. If I had to choose one dessert to eat for the rest of my life it would be cookies. I love their endless adaptability in shape, size and flavour, their perfectly proportioned serving size, and the fact that they freeze so well, meaning you can have them on hand at all times. They are the perfect individual dessert, in my mind – move over cupcakes! Give me a cup of chai tea and a cookie and I’m a happy camper.

These particular cookies have one of my favourite textures. Crispy on the outside, chewy on the inside. They’re basically a chewy oatmeal cookie and a peppery gingersnap all in one. What’s not to love?

On a cold winter night with a cup of hot tea in hand, I can’t imagine a better accompaniment.

Spicy Oatmeal Snaps

  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon baking soda
  • 5 tablespoons butter, room temperature
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup rolled oats

Combine flour, spices and baking soda in a small bowl. Set aside

Cream together butter and sugar. Beat in vanilla and egg. Stir in flour and oats; mix until everything is evenly distributed.

Roll, or scoop out 1 tablespoon balls of dough and place 2-3 inches apart on an ungreased cookie sheet. Bake at 350ºF for 12 minutes or until crisp on the edges. Cool 2-3 minutes before removing to wire racks to cool completely.

Makes approximately: 2 dozen

Adapted from My Recipes.

Slow Cooker Dulce De Leche

By in Sweets 10 Comments Tags: , , ,

slow cooker dulce de leche

Dulce de leche is one of those things that always seemed super simple to make but for one reason or another I kept putting off actually making it. For those who are unfamiliar with dulce de leche (don’t ask me to pronounce it, I get it wrong every time), it is basically a cheat’s caramel – sweetened milk is heated slowly until the sugars in the milk caramelize and the milk thickens.

There are slightly different ways to make it, but the most common in North America is to use a can of sweetened condensed milk for a more hands off approach. And, the most dangerous (yes, dangerous! Oooo) way to make it, is to boil an unopened can of sweetened condensed milk in a pot of water. The reason this is potentially unsafe is because if the water boils down too low the can may overheat and explode. Lovely.

I don’t particularly like the thought of boiling something in a metal can anyways, which is probably the biggest reason it took me so long to take the plunge. But, when I saw a slow cooker version that used canning jars instead, I did a happy dance. It all seemed so simple and safe, and I just love finding new ways to use my canning jars (and slow cooker!).

S0, I give you a super simple dulce de leche that is as hands off as it gets and gives you a thick caramel that is just waiting to be swirled into ice cream, sandwiched between cookies, stirred into hot drinks, spread into tart shells, or spooned onto whatever your little heart desires! If you’ve never made it before, I am here to say, do not make the same mistake as me. What are you waiting for?

P.S. If you need one more reason to make this, I’ll be sharing a special treat that uses dulce de leche next week. Better be prepared!

Slow Cooker Dulce De Leche

  • 1 can sweetened condensed milk

Pour the contents of the sweetened condensed milk into a 1.5- 2 cup canning jar; tighten the lid securely. Place in the bottom of a slow cooker, fill with hot water until the water level is at least an inch above the milk. Cover and cook on low for 6-8 hours, or until caramelized and thickened to your liking.

Adapted from A Beautiful Mess

Three Easy Valentine’s Day Breakfasts

By in Breakfast, Valentine's 4 Comments Tags: , , , , , , , ,

valentine's day breakfasts

I know some people king of have a thing against Valentine’s Day – that it’s a hallmark holiday. But, I think February would be awfully dreary without it. A day set aside to celebrate love? Why not? Count me in! Besides, I don’t go out and buy stuff for Valentine’s Day, I make it myself (it being FOOD). Which, in my opinion, is one of the best ways to show that you love someone – make something.

And what better way to kick off a day of love then with an extra special breakfast. Even if the rest of the day, you all head off in different directions, a special breakfast brings you together at the start of the day, guaranteeing some time well spent enjoying each others company.

In light of that, I’ve got three delicious recipes for you today. They’re all uber simple and easy to make. And, they’re all different enough that hopefully you’ll find one here that brings a smile to someone you love.

P.S. For more Valentine’s Day recipes head here.

Egg in a Heart

egg in a heart

For a savory treat take a favourite – egg in a hole – and switch it up with a fun heart shape. It’s so easy to make and should satisfy any toast and egg lover.

If you don’t have a heart shaped cutter you can use a sharp knife to cut the shape. It’s probably obvious that, that’s what I did in the photo above, because for some strange reason I still have yet to buy a heart shaped cookie cutter. But, I personally like it when things look a bit rustic (and homemade) so I’m fine with it. Plus they still made my kids happy and that’s all the matters, right? :)

Egg in a Heart

  • 1 slice bread
  • butter
  • 1 egg
  • salt and pepper, to taste
  • dried parsley, optional

Cut a heart shape out of a slice of bread. Place a nob of butter into a skillet that has been preheated over medium heat. Once melted add bread, along with heart shaped cut out. Break egg into the centre of the hole, season with salt and pepper. Once the bottom is toasted and browned flip the bread, egg, and cutout. Cook until bread is toasted and egg is cooked as desired. Sprinkle with a bit of parsley, to serve.

Serves: 1

Sweetheart Smoothies

sweetheart smoothies

This two-layer smoothie is so luscious, it just tastes like a special treat. It’s starts with a layer of creamy strawberry smoothie and is topped with another layer of raspberry. It doesn’t make perfect layers but when you swirl them together with a straw it creates an ombre effect – so gorgeous! The taste is so decadent, the mouth-feel so smooth, it kind of feels like dessert for breakfast.

Sweetheart Smoothies

Strawberry Layer
  • 1 cup frozen strawberries
  • 1/2 cup Greek yogurt
  • 1/2 cup unsweetened apple juice
  • 1 tablespoon liquid honey
  • 1/2 teaspoon vanilla
Raspberry Layer
  • 1 cup frozen raspberries
  • 1/4 cup Greek yogurt
  • 3/4 cup unsweetened apple juice
  • 1 tablespoon liquid honey
  • 1/2 teaspoon vanilla

Place all ingredients for strawberry layer in a blender. Blend until smooth. Pour into 2 large, or 4 small, serving glasses. Immediately fill blender with raspberry layer ingredients and blend until smooth. Pour over strawberry layer. Swirl with a straw, if desired, to make an ombre effect. Serve immediately.

Makes: 2 large or 4 small servings

Strawberry Heart Pancakes

strawberry heart pancakes

Strawberry pancakes in the shape of hearts may sound like a lot of work, but I promise, it’s not. To make the hearts you simply put the batter into a ziploc bag, snip the end and pipe heart shapes onto a preheated skillet. And, these light and tender pancakes have only one extra step to regular ones – pureeing the strawberries to put in the batter. See? What’d I say? Easy peasy.

I chose to use frozen berries since the fresh ones at the store are so expensive and bland this time of year. I also chose to puree them because I find that chunks of strawberry tend to give pancakes a still-raw texture wherever the strawberries are. Definitely not the case here. The strawberry flavour is quite subtle but they do lend the pancakes such a pretty shade of pink, and when served with a spoonful of warm strawberries on top, it tastes like strawberry pancake heaven.

Strawberry Heart Pancakes

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 heaping cup frozen strawberries, thawed
  • 1/2 cup milk (approximately)
  • 1 teaspoon vanilla
  • 2 tablespoons canola oil
  • 1 large egg
  • thawed strawberries (warmed) and maple syrup, to serve

Mix together flour, sugar, baking powder and salt. Set aside.

Place thawed strawberries into a blender. Blend until smooth. Pour strawberry puree into a liquid measuring cup, add milk to equal 1 cup total. Whisk in oil, egg and vanilla. Stir into dry ingredients just until evenly moistened (lumps are fine).

Preheat a non-stick skillet over medium heat. Spoon in 1/4 cup batter. Allow to cook until edges have set and bubbles pop on top. Flip over and cook until browned on other side. Place cooked pancakes on a plate and put in an oven turned to the lowest setting, to keep warm. Continue with remaining batter.

Serve with additional thawed strawberries and maple syrup, if desired.

To make heart shaped pancakes: Pour batter into a zip top bag, push out excess air and seal the top, snip of a corner of the bag (alternately you could use a pastry bag with a round tip). Squeeze the batter into heart shapes, filling in the centres as you go. The batter will be quite runny so you will need to turn the bag upside down to stop the flow (I put mine upside down in a cup while I wasn’t using it). Cook as instructed above.

Makes approximately: 9 pancakes

Hazelnut Milk Chocolate Ice Cream

By in Cool, Creamy, Sweets 10 Comments Tags: , , , , ,

Chocolate Hazelnut Ice Cream

I know some people say ice cream is only for summer, I am not one of those people. I will take it any time, any place. In fact, I churned this up on a -30ºC day when I didn’t dare step outside for fear of freezing my toes off. Of course the thought of stirring it into a cup of coffee helped me press on through the chills.

Let me tell you, this is absolutely delicious stirred into a cup of joe. It turns it into a cool and creamy Hazelnut Mocha. Of if you want it warm, simply pop it in the microwave or warm it on the stove top. It is divine.

This ice cream is composed of so many yummy things. Milk chocolate. Hazelnuts. The usual suspects like cream and sugar. But it’s not a chunky ice cream like you might expect. The hazelnuts are finely chopped and then steeped in the cream to infuse it with all their hazelnut-y flavour, then they’re strained out, so the end result is smooth and creamy.

For a dairy-free version simply substitute the cream and milk with coconut milk, although be forewarned it will impart a coconut-y flavour (shocker!).

Make this now and enjoy it as a delectable sundae with chocolate sauce and roasted hazelnuts, stir it into coffee for a  comforting splurge of a drink, or enjoy it straight up, in a cone or a bowl. Any way you scoop it, it is delish and not to be missed!

Hazelnut Milk Chocolate Ice Cream

To make dairy-free, substitute 3 cups (2 cans) coconut milk for the milk and cream. 

  • 1.5 cups hazelnuts
  • 1 cup milk
  • 2 cups heavy creamy
  • 3/4 cup sugar
  • 1/4 teaspoon coarse salt
  • 4 oz (115g) milk chocolate, finely chopped
  • 5 large egg yolks
  • 1/8 teaspoon vanilla extract

Spread hazelnuts evenly on a baking sheet. Bake at 350ºF oven for 10 minutes, or until they release a nutty aroma. Allow to cool completely. Once cool, use a clean kitchen towel to rub off as much of the papery skin as possible. Pour the hazelnuts into a food processor fitted with the blade attachment and process until finely chopped.

Put milk, 1 cup cream, sugar, and salt  into a medium saucepan. Heat through just until steaming. Remove from heat, stir in hazelnuts. Cover and let steep for 1 hour.

Pour the remaining 1 cup cream into a small saucepan, heat until it just begins to boil. Put chocolate into a large bowl and pour the hot cream over top. Stir until chocolate is melted.  Set aside.

Line a fine mesh sieve with cheesecloth and set it over a medium-sized bowl. Pour hazelnut mixture over the cheesecloth. Once all of the milk has been poured though, gather the cheesecloth, twisting the top, and squeeze the hazelnuts to release all of their flavour. Discard the hazelnuts. Pour the hazelnut infused milk back into the saucepan and heat until steaming.

In a medium-sized bowl (I re-use the one that the hazelnut milk was strained into) whisk together egg yolks. Slowly pour the warm hazelnut infused milk into the eggs, whisking constantly, until smooth. Pour mixture back into the saucepan. Set over medium heat, cook the mixture, stirring constantly, until it coats the back of the spatula (you should be able to draw a visible line with your finger). Remove from heat.

Set a fine mesh sieve over the chocolate-cream mixture and pour the hazelnut milk over, to ensure a smooth end result. Stir to combine. Allow to cool, stirring often. Once cooled, stir in the vanilla extract. Cover and refrigerate 8 hours or overnight. Freeze in your ice cream maker according to manufacturers instructions.

Makes approximately: 1 quart

Adapted from The Perfect Scoop.

Vegetable Chowder

By in Lunch, Main Dish, Soup 3 Comments Tags: , , ,

vegetable chowder

It’s February. We’ve had snow since October 3rd. We have another 2 months of snow to go. If I wanted to, I could get quite depressed about that fact. The winter doldrums are fighting hard for our attention. But we’re fighting back by taking swimming lessons, building snowmen, sitting on the front porch when the sun is shining to soak up every bit of vitamin D we can, and of course making soup. I don’t really make soup in the summer, so I console myself by saying that all this cold and snowy weather means I can have soup for that much longer!

This chowder is choc-full of veggies giving it the lightness of springtime but the comforting warmth of winter. Just the thing to lift the spirits and look forward to warmer days.

The next time I make this soup I’ll probably try it with some diced ham thrown in, in place of the bacon, only for the fact that I think it would go beautifully with this soup and it’s always nice to change things up a bit. I’ve learned one thing in making soup, if the recipe calls for chicken stock don’t try and substitute it with chicken broth, it won’t be nearly so flavourful. So go for the dark, rich stuff here.

Vegetable Chowder

Cut up the remainder of the veggies for easy snacking the rest of the week. For a meatless soup omit the bacon and use veggie stock in place of chicken stock.

  • 4 strips bacon, diced
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 1 cup diced zucchini
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1/2 cup diced red bell pepper
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 cups milk
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup peeled and diced Yukon Gold potatoes
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 1 bay leaf
  • salt and pepper, to taste

Cook bacon, in a medium-sized saucepot  set over medium heat, until crispy. Remove the bacon to paper towels to drain. Add onion, celery and carrots to the fat in the pot, cook until softened. Add zucchini, broccoli, cauliflower, and red bell pepper; cook just until starting to soften. Scrape vegetables into a medium sized bowl and set aside.

Add the butter to the pot. Once melted, stir in flour. Cook until you can smell a slightly nutty aroma. Slowly whisk in chicken stock, in small additions, until well incorporated and mixture is smooth. Slowly whisk in milk. Return the vegetables you had set aside to the pot, along with corn, potatoes, thyme, oregano, and bay leaf. Bring to a simmer, cover the pot and continue to simmer until the potatoes are tender. Season with salt and pepper.

Remove bay leaf and stir in in bacon, to serve.

Serves: 6

Adapted from Fresh with Anna Olson.

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