sauce

Orange Mocha (or Hot Chocolate)

By in Beverages, Warm 1 Comment Tags: , , , , ,

Orange Mocha (or Hot Chocolate)

I”m obsessed with drinks. Cold in the summer, hot in the winter. I can”t help myself, they”re just too much fun to make and sip. And, there are so many different flavours to come up with depending on the season. We”ve been nabbing up oranges every time we go to the grocery store – they are soooo good right now! I was feeling the need to break away from the typical fall flavours for a little bit and enjoy something wintery and bright. Wintery = Hot Drinks and Chocolate. Bright = Citrus. Together = Orange Mocha.

If you like the combination of chocolate and oranges together, you will love this. It is a great change of pace from all those spiced drinks we”ve all been enjoying so much. For myself and my hubby, I like to make it into a mocha by stirring the chocolate orange sauce into coffee. For the kiddos, I heat up a glass of milk and stir some in, to make Orange Hot Chocolate. They love it. And, I love that it”s not coming out of a package filled with sugar and artificial flavourings. Win. Win. ;)

Orange Mocha

For extra decadence top with Cinnamon-Honey Marshmallows or Orange Whipped Cream.

  • 1/2 cup cocoa powder

  • 1/2 cup milk (or dairy-free alternative)

  • 1/4 cup maple syrup

  • 1 orange

  • 1/4 teaspoon ground cinnamon

In a small saucepan whisk together cocoa powder, milk and maple syrup. Remove the rind from the orange with a vegetable peeler or pairing knife, being careful to avoid the white pith. Stir into cocoa mixture. Set the saucepan over medium heat and bring to a simmer, stirring occasionally. Turn off heat and let sit for 5 minutes. Cut the orange in half and squeeze the juice into the chocolate mixture. Stir in cinnamon. Remove the orange rind, if desired (if it”s cut into nice strips I don”t bother). Use immediately or cover and refrigerate until ready to use.

To make a mocha, stir 2-3 tablespoons of the chocolate orange mixture into 1 cup of hot coffee. Add additional sweetener or milk, if desired. (For hot chocolate stir into 1 cup of warm milk.)

Makes: 1 cup sauce (6-8 servings)

Asparagus with Easy Hollandaise Sauce

By in Easter, GF Sides, Gluten Free, Sides 6 Comments Tags: , , , ,

asparagus with easy hollandaise

Anytime I’m making a ham or turkey dinner I try to have as many sides as possible that do not take up residence in the oven. In the past, my oven was barely large enough to fit a whole turkey or ham, never mind sides. Asparagus season is in full swing so it seems like the perfect accompaniment to Easter dinner. Here I’ve dressed it up a bit with a quick and easy hollandaise sauce.

I have to be completely honest, I’ve never tried a true hollandaise sauce before. Crazy, I know. So, I can’t really comment on how this compares to the original but, from what I’ve read, this method of making hollandaise, although less traditional, is just as delicious. It may be slightly less luxurious, as most “easy” recipes are, but the end result is a tangy and silky sauce that’s quick to prepare and is pretty much fool-proof.

I used my food processor because my blender broke last week, but I noticed that quite a bit of egg yolk got stuck to the bottom so I don’t think my sauce got quite as thick as it could have. My advice would definitely be to use a handheld or regular blender to get the best results.

Unlike a more tradition hollandaise you don’t cook the egg yolks before adding the butter in this recipe, but there’s no need to worry, the heat of the butter should cook the egg yolks. If you’re still nervous about it feel free to use pasteurized eggs.

Asparagus with Easy Hollandaise Sauce

  • 2 pounds asparagus, trimmed
  • 2 large egg yolks
  • 1 tablespoon warm water
  • 1 tablespoon lemon juice
  • 3/4 teaspoon coarse salt
  • 1/2 cup unsalted butter

Steam or boil asparagus until crisp tender. Season with salt and pepper.

Meanwhile make hollandaise: Blend egg yolks, water, lemon juice and salt in a blender until frothy. Melt butter in a small saucepan until bubbly; do not brown. With the blender running, gradually drizzle in hot butter. Blend until mixture is thickened and emulsified.

Plate asparagus and top with hollandaise.

Serves: 6

Adapted from Martha Stewart.

Homemade: Nacho Cheese Sauce

By in Appetizers, Homemade 67 Comments Tags: , , ,

nacho cheese sauce

When I was a teen (I feel old just for saying that) I was addicted to tortilla chips and cheese salsa. Addicted. Me and one of my friends would get together on the weekends and we’d eat the same thing every time – poutines, dill pickle chips (can you tell we’re Canadian?) and tortilla chips with cheese salsa. I’m not quite sure how any of us survived the eating patterns of our teenage years. I still love those same things but there’s no way I’d get away with that now without a huge belly ache.

I’ve tried many times to recreate both my favourite cheese salsa and the nacho cheese sauce you get poured over your chips at the theatre, but nothing ever came close. I’m proud to say I have finally conquered it! Well technically Kenji conquered it and I’m just reaping the benefits. Every cheese sauce I tried to make ended up grainy, gloopy and not even close to silky. And, the ones that promised to be smooth always had velveeta or some other processed cheese. This is the first one I’ve seen that doesn’t! And, just look at how silky smooth it is. The taste is so close to my favourite cheese salsa, just more real (woot!). And bonus, you can adjust the thickness according to your needs. Thicker for dipping and thinner for drizzling. I’m excited to make cheese fries and cheesesteaks, my mind is reeling with the possibilities of what I can pour this all over.

You can control the heat in many ways. As it is, it’s nice and spicy. For a mild sauce use only cheddar cheese. For super hot sauce add jalapeño peppers. For medium sauce substitute half of the pepper jack for more cheddar.

To be honest, I probably won’t be watching the Super Bowl on Sunday. But if you are, and are in need of a good dip, this is your meal ticket. ;)

Nacho Cheese Sauce

  • 4 oz. pepper jack cheese,shredded
  • 4 oz. cheddar cheese, shredded
  • 1 tablespoon cornstarch
  • 1 (12 oz.) can evaporated milk, divided
  • 2 teaspoons hot sauce
  • pinch salt

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Adapted from Serious Eats.

Thin Crust Pizza Dough and a Simple Sauce

By in Breads, Main Dish, Meatless 61 Comments Tags: , , , ,

Thin Crust Pizza Dough and a Simple Sauce

Thank you everyone for your well wishes last week! We are feeling much better after a very restful weekend.

I try and make a point of making as many things from scratch as possible. Not only is it healthier and cheaper then eating out, but it”s darn satisfying when you are able to make something that is better then store-bought or is restaurant quality.

Pizza was always one of those things that I didn”t make at home very often because my husband simply preferred the frozen or pizza shop variety. In large part, it was because most homemade pizzas are doughy and heavy. But, I”m happy to say that I finally perfected the perfect pizza crust for my husband and he now prefers my pizza over all others. Woot!

This dough is perfect because it draws all the attention to the toppings rather then the crust, which is just the way we like it. The dough is so pliable (due to the amount of vinegar) that it can be easily stretched to the thickness desired. It also freezes like a dream with no adverse affects. When I make it for us I always throw one ball of dough in the freezer immediately, along with half the sauce, and then I have it on hand for a busy day.

I”m still on search for the perfect pizza sauce, but this is so far the favorite and my go to for now. I will share my findings if that perfect pizza sauce ever smacks me in the face.

Are you a pizza topping or thick and crusty dough person? I think for me it depends on my mood and if the crust is done right. Feel free to share any yummy pizza sauces or perfect crusty dough”s in the comment section below.


Thin Crust Pizza Dough

Step by step photos at bottom of post.

  • 1 cup warm water

  • 1 Tbsp. sugar

  • 1.5 tsp. yeast

  • 2 tsp. olive oil

  • 1 tsp. salt

  • 3 tablespoons apple cider vinegar

  • 3-4 cups flour

  1. Stir together water and sugar. Sprinkle yeast over top. Let proof for 10 min.

  2. Stir in oil, salt, vinegar and 2 cups flour until well incorporated.

  3. Add additional flour and knead until pliable and  barely sticky.

  4. Place in a greased bowl, cover and let rise for 1 hour or until doubled in bulk.

  5. Once doubled. Punch down and divide into two portions.

  6. Roll and stretch each piece of dough to cover a large un-greased baking sheet. Cover with pizza sauce and toppings of choice.

  7. Bake at 500ºF for 10-12 min. until browned and bubbly.

1 pizza serves: 4

* You can either bake this on a large cookie sheet or an 12×15 inch jelly roll pan.

* If you are only making one pizza now you can freeze the other dough for later use. Grease the inside of a ziploc bag with cooking spray, drop the dough ball in and seal. To use later: take the dough out in the morning or at lunch time and allow to thaw at room temperature (it needs approximately 5-6 hours). Remove from bag and proceed as usual.

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Simple Pizza Sauce

  • 2 Tbsp. olive oil

  • 1/2 onion, chopped

  • 3 cloves garlic, minced

  • 1 small can tomato paste

  • 1 can diced italian seasoned tomatoes

  • 1 Tbsp. oregano

  1. Cook onions in oil until soft. Add garlic and allow to cook until softened. Do not brown. Add the rest of the ingredients and simmer for 30 min.

Makes enough sauce for 2 pizza”s

* For a smooth sauce, puree once cooked.

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Strawberry Cheesecake Mousse Towers

By in Creamy, Featured, Fruit, Sweets, Valentine's 22 Comments Tags: , , , , , , , ,

Strawberry Cheesecake Mousse Towers

About a month ago I received an email that got me very excited. It was from Aimee, asking me to consider becoming a contributor for a new site called Simple Bites. I headed over to check it out and knew that I just had to be a part of it.

Simple Bites is a collaboration of mommy food bloggers who are passionate about simple, real food and are dedicated to “real food for the family table”. Although I”m ecstatic and extremely honoured to have been asked to be a contributor, I”m even more excited about what the others have to offer and learning tips and tricks to simplify family mealtimes.

Everyone has a different take on what works for them and the more inspiration you get, the more you can find what works for you. That”s why I”m so pumped about this site. It”s not just one person giving their viewpoint, but seven!

Another point of excitement is that Aimee, our lovely editor who was once a professional chef, will be sharing tips from her culinary training that we can apply at home through her posts on cooking school. A few other categories that may pique your interest are: quick bites, preserving, menu planning & batch cooking, kids in the kitchen, and what”s for dinner? Recipes and knowledgeable tips and tricks will abound.

The site is officially launching on Monday. I hope you will join me over there and show your support. Every new site needs a little loven”. If you wish, you can become a fan on Facebook or follow Simple Bites on Twitter. And, make sure to familiarize yourself with the other lovely contributors. There will be a huge giveaway that first week so please come and show your shining faces. I will be happy to see you there.

Now on to these valentine treats! Although this recipe may appear complicated, it”s not. The only way it could be made simpler is to purchase the wafers, cool whip, and chocolate sauce from the store and only make the mousse from scratch. There is no single mousse recipe that is simpler than this. You throw all the ingredients in a bowl and whip away. Done.

The taste and texture of these wafer cookies are identical to the ones you buy in the store. But, they really are not difficult to make from scratch. You beat it all together in one bowl, refrigerate, roll out the silky smooth dough and cut it into any shape and size you want. That is why you should make these at home. They are a lot more versatile but still have a long shelf life.

A simple recipe with super cute results.

Strawberry Cheesecake Mousse Towers

  • 12 round chocolate wafer cookies

  • 4 heart chocolate wafer cookies

  • strawberry cheesecake mousse

  • 1/2 cup chantilly cream

  • dark chocolate sauce

  1. Place one wafer on serving plate. Pipe strawberry mousse  on top leaving half an inch gap from the edge of the wafer. Place another wafer on top and repeat process until there are 3 cookies and 3 layers of mousse. Repeat with remaining wafers and mousse to make 4 servings. Refrigerate until serving.

  2. To serve: garnish with a dollop of chantilly cream and a heart wafer. Decorate plate with dark chocolate sauce.

Serves: 4

* You can serve these right away but then you will have to pick up the cookies to eat them because they will be too firm. If you refrigerate them for a couple of hours first the mousse will soften up the cookie just enough to stick a fork through without it becoming a sloppy mess.

*To amp up the chocolate factor you could always add a layer of chocolate sauce to the cookie before topping it with mousse.

Chocolate Wafer Cookies

adapted from Sugar

  • 3/4 cup unsalted butter, room temp.

  • 1 cup icing sugar

  • 6 Tbsp. cocoa powder

  • 1 tsp. vanilla

  • 1 egg yolk

  • 1 Tbsp. milk

  • 1.5 cups flour

  • dash salt

  • dash baking powder

  • additional icing sugar, for rolling out

  1. Beat butter until creamy. Sift in icing sugar and cocoa powder. Beat until incorporated.

  2. Add vanilla, egg yolk and milk. Stir well.

  3. Mix in flour, salt and baking powder. Beat until mixture is very well incorporated.

  4. Form dough into a disk, wrap in plastic wrap and refrigerate for 20 min.

  5. Dust work surface with icing sugar. Roll out dough until 1/8 inch thick. Cut out circles with 2.5 inch round cutters (or a cup) and hearts with 1.5 inch heart cutters.

  6. Transfer with a large spatula to a parchment paper lined baking sheet. Gather scraps into a ball and repeat the process.

  7. Bake for 12-15 min at 325ºF until cookies lift easily off of the parchment paper. Remove parchment from baking sheet and allow cookies to cool on the parchment.

*It”s important to roll the dough out in icing sugar as flour will absorb into the dough and dry it out.

*Cookies will store for 2-3 weeks in an airtight container at room temp.

Strawberry Cheesecake Mousse

  • 1/2 cup (4oz) cream cheese, room temp.

  • 1/4 cup sugar

  • 1/4 strawberry puree

  • 3/4 cup heavy cream

  1. Beat cream cheese to soften. Add sugar and beat until smooth. Add strawberry puree and heavy cream. Beat until peaks just hold their shape when beaters are lifted.

  2. Place in a resealable plastic bag and refrigerate until using.

*When ready to use simply cut off one corner and use as a piping bag.

Dark Chocolate Sauce

  • 2 oz. dark chocolate

  • 3 Tbsp. heavy cream

  • 1 Tbsp. sugar

  • 1 Tbsp. cornstarch

  • 1/2 tsp. vanilla

  1. Place all ingredients in a bowl set over simmering water (but not touching the water), making sure to stir the cornstarch with the cream first to ensure that there will be no lumps. Stir occasionally until chocolate has melted. Remove from pot and allow to cool. The cooler it gets the thicker it will be.

*This thick chocolate sauce is perfect for decorating because it stays put with no spreading.

*Once refrigerated this becomes firm like ganache, so it will need to be reheated to become a pourable consistency.

*You could also do this in the microwave but keep a close eye or the chocolate may burn.

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