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Nutella Love Letter Pancakes

By in Breakfast, Kids, Valentine's 8 Comments Tags: , , , , , , , ,

Nutella Love Letter Pancakes

Growing up my mom always did something special for us kids on Valentine”s Day. Usually a little goodie basket and a cute valentine. We knew the evening would be my parents time together but she always made sure to do something special for us during the day. My own kids don”t really know much about Valentine”s Day yet but I know they will soon and I”d like to continue that tradition.

These pancakes are a fun way to make your family (or just someone you love) feel special on Valentine”s Day. I think kids would have a blast making their own designs too. Everyone can decorate one for someone else. The nutella designs are baked right in, so there”s no smudging before they get to the table.

This time I used a new favourite – Vanilla Soy Pancakes. They”re light and fluffy and help me use up the soy milk before it goes bad in my fridge. You could use milk + vanilla in place of the soy milk if you like, or try my other favourite pancakes made with homemade baking mix. They”re eggy, rich and buttery. It all depends on what you”re in the mood for.

Now get out there and write love letters on pancakes!

Nutella Love Letter Pancakes

Vanilla Soy Pancakes
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vanilla soy milk
  • 2 tablespoons canola oil
  • 1 large egg

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

Whisk together soy milk, oil and egg. Stir in dry ingredients just until evenly moistened (lumps are fine).

Pre-heat 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 in an oven turned to the lowest setting. Continue with remaining batter.

Nutella Piping Syrup
  • 1/4 cup nutella
  • 3 teaspoons milk

Whisk milk into nutella one teaspoon at a time until smooth and pourable. Pour into a squeeze bottle or resealable plastic bag with one corner snipped off.

How-to Make Love Letter Pancakes

Cook pancakes according to directions but before flipping, once they are slightly set, pipe words or designs onto the pancake. Once the pancake is ready to flip, flip it over and cook until browned on the other side. Serve nutella-side up.

Use any extra nutella to pipe messages on plates or drizzle over pancakes along with syrup.

Makes: 9 pancakes

Pancake recipe adapted from Martha Stewart.

Perfect Party Cake and Frosting

By in Cakes, Chocolate, Sweets 29 Comments Tags: , , , , , , , , ,

cake and frosting

I know it may seem a bit presumptuous of me to put the word “perfect” in the title of this blog post but there are a couple of reasons why it’s there.

  1. The chocolate cake is light while still remaining moist and sturdy.
  2. Because the cake is sturdy it makes for easy decorating, trimming, etc.
  3. The frosting is smooth, creamy, light and not overly sweet.
  4. The frosting is easy to make smooth and holds up well for long periods of time without refrigeration.
  5. Both the cake and the frosting are absolutely delicious.

To me all those things add up to a perfect party cake. I used the recipes in my Cars themed birthday cake and the Timmy Time themed birthday cake below.

While I’m still on the search for the perfect vanilla cake I’ll be sticking with this chocolate cake and not bothering to look for any others. It really is just perfect. And, although I do think it’s possible to have more than one perfect recipe for the same thing, why look for another when I already have this one?

As far as frostings go, you really can’t beat this recipe for its ease and flavour. It is my favourite frosting to date. I’m sure I’ll try a more complicated recipe, like Swiss Meringue, for some adult cakes here and there but this will definitely be my go to. Especially for decorated party cakes.

Need some tips on stacking cakes? Check out the Cars Themed Birthday Cake post.

Chocolate Party Cake

For 6 inch cakes fill each cake tin with 1.5-2 cups batter and check for doneness earlier then the suggested time. For 10 inch cakes fill with 5 3/4-6 cups batter and bake for longer then the suggested time. 

  • 3 cups packed brown sugar
  • 1 cup butter, softened
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 2/3 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups sour cream
  • 1 1/3 cups boiling water

Cream together brown sugar and butter until fluffy. Beat in eggs, one at a time, until fully incorporated. Add vanilla; turn beaters to medium-high; beat until light and fluffy. Sift together flour, cocoa powder, baking soda and salt. Add in three additions, alternating with sour cream, starting and ending with flour mixture. Mix just until combined. Stir in water until evenly blended. Pour into 3, 8-inch round cake pans, sprayed with cooking spray and lined with parchment paper.  Bake at 350ºF for 35 minutes or until a toothpick inserted in the centre comes out clean. Let cool 10 minutes before removing from pans and peeling off parchment paper. Allow to cool completely before frosting.

Makes: 3, 8-inch cakes (9 cups of batter)

Whipped Vanilla Frosting

This recipe can be easily doubled or halved to suite the amount of frosting needed for your cake. I would do 1.5 recipes to frost and fill a 3 layer 8-inch cake (as above).

  • 1 cup (250g) butter, softened
  • 2 cups icing sugar, sifted
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

In a stand mixer, beat butter for 6 minutes, until pale and creamy. Add remaining ingredients and beat for an additional 6 minutes, until light and creamy.

If not using all of it right away beat by hand with a spatula, to remove any air bubbles, before using.

Cake adapted from Taste of Home. Frosting adapted from Donna Hay.

Pumpkin Snickerdoodles

By in Cookies & Bars, Sweets 7 Comments Tags: , , , ,

Pumpkin Snickerdoodles

Have you noticed that changes that have taken place on the blog recently? It”s looking, decidedly, a lot more blog-like. I think it”s going to take a bit of getting used to but it”s a good change for me. Having the photos the way they were before severely limited the type of photos I could take.  I feel like this will free me up to post more often, with a little less pressure and with maybe an occasional iPhone posts (like this one) thrown in.

So, I hope you don”t mind the more simplified look. I think it”s going to mean more yummy recipes headed your way. And no ones going to object to that right? :)

Speaking of yummy recipes, let me introduce you to today”s post. Pumpkin Snickerdoodles. Get ready because these cookies are addictive.

I”m not usually drawn to snickerdoodle recipes but when I saw these on Annie”s Eats I had to make them right away because 1) I”m addicted to cookies and tea 2) I hadn”t made anything with pumpkin yet this fall and 3) I wanted to step out of my chocolate-chip-cookie-comfort-zone.

I was surprised just how addicting these cookies were. They”re not overly sweet, which means it”s a lot easier to find yourself reaching for more until the tea is emptied from your cup… and then wishing you had used a bigger cup. The cakey-ness of the cookie also lends well to munching between sips of your favourite fall beverage. It just brings comfort.

I didn”t bake the whole batch at once. I got the cookies ready right up the point of baking and them popped them into freezer bags so that I can bake as many as I want, when I want. The cookies are firm enough (and coated in cinnamon sugar) that they don”t stick together. To bake them from frozen simply add 5-8 minutes to the baking time.

Pumpkin Snickerdoodles

For the cookies:

  • 3 3/4 cups all-purpose flour

  • 1.5 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 cup butter, softened

  • 1 cup white sugar

  • 1/2 cup light brown sugar

  • 3/4 cup pumpkin puree

  • 1 large egg

  • 2 teaspoons vanilla extract

For the coating:

  • 1/2 cup white sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

Mix together flour, baking powder, salt, cinnamon and nutmeg. Set aside.

Beat together butter and sugars until light and fluffy. Mix in pumpkin puree. Beat in egg and vanilla. Add flour mixture and stir until incorporated. Chill, covered, for one hour.

Mix together coating ingredients. Roll cooking dough into balls (I used an 1/8 cup [or 2 tablespoons] measuring cup to scoop). Coat dough balls in coating mixture. Place on a parchment-lined (or greased) baking sheet 2-3 inches apart. Flatten slightly with the bottom of a flat-bottomed cup.

Bake at 350º F for 10-12 minutes or until just set and bottoms are lightly browned. Let cool 5 minutes before removing from pan. Place on paper towel or wire racks to cool completely.

Makes: 3 dozen

Adapted from Annies Eats originally from dlyn.

Perfect Burger Buns

By in Breads 16 Comments Tags: , , , , , ,

Perfect Burger Buns

If you follow many food blogs you may have seen this recipe before. And, for good reason. I first saw it on Smitten Kitchen and was very intrigued, but it sounded like too much work at the time. Then I saw it on Annie”s Eats and her take sounded much more do-able with the same end result.

Both of these ladies were right. These are the perfect burger buns and my search is over. I”ve been making them for probably a year now (I”ve even photographed them before - here and here) and absolutely cannot get myself to buy them from the store anymore. I”d rather go burger-less then have a burger with a bad bun.

These light brioche-style buns are easy to make and have just the right amount of fluff and firmness that you look for in a burger bun. The bun actually accents the burger instead of distracting from it. So many times when I”ve eaten burgers I just notice that the bun is too doughy, too thick or too heavy. That has never happened with these buns. Really, they are perfect.

I make mine a little smaller than the original recipe because, although it”s the perfect size for a 1/4 pounder, I just can”t eat that big of a burger so I make them a little smaller and serve them with my 1/6 pounders. :) I also find this a much more appropriate size for my three year old. Feel free to make how ever many, and whatever size, you want.

I know that summer is almost over but we”re going to be grilling until the snow flies. Besides, I thought these would be perfect for the Labour Day weekend coming up.

New to making dough? Read my tips here.

Will you be cooking up anything for Labour Day?

Perfect Burger Buns

You will need a stand mixer for the instructions below. If you don”t have one, see the original for mixing instructions.

  • 1 cup warm water

  • 2 teaspoons instant yeast

  • 3 tablespoons warm milk

  • 2.5 tablespoons sugar

  • 1 large egg

  • 3-4 cups bread flour

  • 1/3 cup all-purpose flour

  • 1.5 teaspoons salt

  • 2.5 tablespoons butter, softened

Topping

  • 1 egg

  • 1 tablespoon water

  • sesame seeds

Dissolve yeast in warm water in the bowl of your mixer. Add milk, sugar and egg. Beat with paddle attachment to combine. Add 3 cups bread flour, all of the all-purpose flour and salt. Beat with mixer until well blended. Beat in butter.

Switch to dough hook; add enough remaining bread flour until the dough comes together but is still a quite tacky. Knead for 6-8 minutes, until smooth. Transfer dough to a large greased bowl. Cover and let rise in a warm place until doubled (approximately 1 hour).

Line a baking sheet (or 2) with parchment paper. Divide dough into 8-12 buns (8 for large, restaurant-style buns, 12 for medium-sized buns). Place the buns 3 inches apart on prepared baking sheets. Spray lightly with cooking spray and cover lightly with plastic wrap (the spray is so the plastic wrap won”t stick to the buns). Let rise until nearly double (about 1 hour).

Pour water into a large pan and place on the lowest rack of the oven. Preheat oven to 400ºF.

For the topping: Whisk together egg and water. Brush lightly onto risen buns. Sprinkle with sesame seeds.

Bake for 15 minutes, rotating pan halfway through baking time, until golden brown. Allow to cool slightly and then remove to paper towels or wire racks to cool.

Makes: 8-12 buns

Note: You cannot substitute all-purpose flour for the bread flour, you will simply not get the same stunning results.

Adapted from Annie”s Eats and The New York Times (original).

Greek Chicken Kabobs and Salad

By in Main Dish, Meat, Poultry 6 Comments Tags: , , , , , , , ,

Greek Chicken Kabob Salad

I always seem to make salad for supper on the night my husband is most hungry and a hearty meal when he comes home without an appetite. I could be a good wife and let him know ahead of time what we’re eating, so he could prepare his stomach accordingly, but why ruin the surprise? Besides, if I make salad for dinner you better believe there’s going to be dessert. It’s all about balance. :)

The first night I made this we gobbled it down in no time flat and I was craving it for days afterwards. So much so, that I put it on the menu again for the next week.

It uses my favourite Greek Dressing, which is tangy and packed with flavour - it’s a breeze to throw together and stores well at room temperature for quite a while. The chicken is marinated in the dressing, soaking up all that flavour, then threaded onto skewers and cooked on the grill. Throw together a simple salad, with the same dressing, while the meat cooks and you have dinner on the table in no time.

On super-hot days, when appetites are practically non-existent, it makes a light and tasty dinner. But just to make sure, I like to serve it with a side of Foccacia. That way, if James comes home extra hungry he doesn’t have to starve (or eat a double portion of dessert). :)

Greek Chicken Kabobs and Salad

Greek Dressing
  • 1 cup red wine vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1.5 teaspoons pepper
  • 1.5 teaspoons salt
  • 1.5 teaspoons onion powder
  • 1.5 teaspoons dijon
  • 3/4 cup olive oil

Place vinegar, seasonings and dijon in a blender or food processor (or use a handheld blender); pulse to combine. With the blender running, slowly pour in oil and process until creamy (emulsified). Store, covered, at room temperature.

Makes: 1.5 cups

Greek Chicken Kabobs
  • 1 pound chicken breasts, cut into chunks
  • 1/4 cup greek dressing

Place chicken in a large resealable plastic bag or tupperware; coat with dressing. Cover and refrigerate for at least 2 hours to marinate (or leave at room temperature for 30 minutes).

Thread onto metal or soaked-wooden skewers. Grill over medium heat until cooked through.

Salad
  • 130g baby spinach (8 cups)
  • 1 cucumber, halved lengthwise and chopped
  • 200g cherry tomatoes, halved
  • 1 cup cubed feta
  • 1/2 cup olives, cut in half lengthwise
  • 1/2 red onion, sliced thinly
  • salt and pepper, to taste
  • greek dressing, to taste

Place spinach, cucumbers, tomatoes, feta, olives and onion in a large bowl. Season with salt and pepper; toss to coat. Add dressing and toss again. Serve immediately.

Serves: 4

Greek Dressing adapted from Allrecipes.

Easy Almond Granola

By in Breakfast 19 Comments Tags: , , , , , , ,

almond granola

I know this might sound a bit strange but I’ve created a schedule for our breakfasts during the week. Not because I’m anal, but because my son has become a food snob and if we eat the same thing too many times he simply won’t eat it. I’m not even a food snob but somehow I have turned both my husband and son into one. How does this work?

I do like variety though, so I thought I’d give in and create a system where I knew what was coming the next day. That way we don’t end up eating the dreaded peanut butter and jam on toast every day of the week.

I’ve tried a couple of granola recipes over the last couple months but all of them tasted like… homemade granola. Not that, that’s a bad thing, they just didn’t have me jumping up and down with excitement. This is the first recipe that tastes like I didn’t make it. Like there was a team of scientists behind it tweaking it to perfection. Except, it is homemade and I know every ingredient that’s in it.

It’s light. Not tough and crunchy like so many granola recipes are. And, yet it’s crisp. There is a very distinct almond flavour thanks to the almond extract. It’s not too strong just a nice undertone that enhances the granola and gives it that something special.

It’s such a simple recipe too. Hardly any babysitting and stirring. You might think it’s strange that there is both rolled and quick-cooking oats but the quick-cooking oats are there to help with the clumping. A great tip I picked up from Sylvie at gourmande in the kitchen.

I almost called this Perfect Almond Granola. But, I’m always a little hesitant to label anything “perfect” because what’s perfect for me may not be perfect for you. My family considers this granola to be “The Best” so that’s perfect enough for me. :)

I can’t wait to vary this recipe for different seasons. I think this one, with its light flavours, is perfect for summer and I plan on making big batches of it on rainy days (we get plenty of those here) all summer long.

What qualities are a must for your perfect granola?

Easy Almond Granola

  • 4 cups rolled oats
  • 1 cup quick cooking oats
  • 1/2 teaspoon salt
  • 2/3 cup sliced almonds
  • 2/3 cup shredded coconut
  • 1/4 cup warm water
  • 6 tablespoons canola oil
  • 1/2 cup maple syrup
  • 1.5 teaspoons almond extract
  • 2/3 cup dried cranberries

Mix together oats, salt, almonds and coconut in a large bowl.

In a small saucepan combine water, oil, syrup and extract. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.

Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet.

Bake at 275ºF for 30 minutes. Stir in cranberries and cook an additional 20-25 minutes, until lightly browned.

Allow to cool completely before storing. Granola will crisp up as it cools. Store in a sealed container for up to one month.

Makes: 8 cups

Adapted from Three Many Cooks.