valentines

Puff Pastry Pudding Hearts

By in Kids, Pastries, Sweets, Valentine's 9 Comments Tags: , , , , , ,

Puff Pastry Pudding Hearts

I couldn”t resist throwing in one last Valentine”s Day treat. This is a great last-minute dessert if you haven”t nailed anything down for tonight yet. Or, it would even be a fun after school project with the kids.

Reminiscent of éclairs, these puff pastry pillows are filled with homemade vanilla pudding and drizzled with chocolate. Don”t let the thought of homemade vanilla pudding scare you. It”s so simple to make. With this type of dessert I like to serve the pudding warm but if you want to make it ahead and serve it cold that”s possible too.

These puff pastry hearts are super simple to make, whether you have a heart-shaped cutter or not. I currently don”t have one so I just used a paring knife to cut out the shapes – this way you can get a little variances in the designs, which I think is kind of fun too.

Happy Valentine”s Day! I hope you have a fabulous day celebrating with the ones you love. xox

Puff Pastry Pudding Hearts

  • 1 sheet puff pastry (from a 17.3 oz. box), thawed

  • 1 recipe vanilla pudding (below)

  • 2 oz. semi-sweet chocolate, melted

Unfold pastry onto a baking sheet lined with parchment paper. Cut out hearts using a heart shaped cookie cutter or a paring knife*. Remove excess dough (you can bake the scraps on a separate baking sheet if you like). If you feel that the pastry has warmed up too much place back in the fridge for a couple of minutes. Bake at 400ºF for 10-12 minutes or until golden. Remove to wire wracks to cool.

Once ready to serve, split puff pastry hearts in half, top bottom half with a couple spoonfuls of pudding, replace top and drizzle with chocolate. Serve immediately.

*If using a paring knife try to avoid dragging the knife through the dough as this can cause the layers to seal closed and you won”t get as much puff.

Makes approximately 9 hearts (depending on size).

Vanilla Pudding

  • 1 1/4 cups milk, divided

  • 2 tablespoons flour

  • 1/4 cup sugar

  • pinch salt

  • 1 egg yolk

  • 1/2 teaspoon vanilla extract

Bring 1 cup milk to a boil in a small saucepan set over medium-high heat, stirring often.

Meanwhile mix together flour, sugar and salt. Slowly whisk in 1/4 cup milk, making sure there are no lumps. Whisk in egg yolk.

Slowly whisk flour mixture into hot milk. Bring back to a boil, stirring constantly. Remove from heat and stir in vanilla. Allow to cool slightly, serve warm.

To serve cold: place plastic wrap directly on the surface of the pudding, to avoid a skin from forming, and refrigerate.

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.

Quick Chicken Parmigiana

By in Fall, Main Dish, Pasta, Poultry, Valentine's 12 Comments Tags: , , , , , , , ,

Quick Chicken Parmigiana

I used to not be a fan of chicken and tomatoes together. There was something about it that just seemed off to me. Give me cream with my chicken and tomatoes with my beef! That”s what I used to think. I”m not sure what changed my mind.  I guess a part of growing up is that your palate begins to change and things you didn”t like before suddenly become appealing.

I”ve been making this dish for quite a few months now. It”s one of my absolute favourite things to eat. Every time I eat it, it tastes even better than I remember and I wonder why I don”t make it more often (because I”m too busy trying new recipes, that”s why!).

This Chicken Parmigiana is not authentic and to be honest I haven”t found an authentic recipe that I”ve liked… yet. But the pictures always look so tasty that I had to give it a go on my own. This version is faster, through the use of homemade shake”n bake, and healthier, since we”re baking it in the oven rather than shallow-frying it in oil.

Basil is my must-have fresh herb. If you”re going to find one potted herb hanging in my kitchen, it will be basil. The flavour is so completely different then the dried variety and you can use it in so many different dishes, that it won”t have to go to waste. We use it most often in this dish, BLT Chicken Burgers, Spaghetti Bolognese, Sun-dried Tomato, Feta and Basil Bruschetta and Basil and Prosciutto Chicken Cordon Bleu. Definitely a worthy purchase.

This meal comes together in under 30 minutes. It may be a step away from the original but what it lacks in fat it more then makes up for in flavour. It has become one of our favourite weeknight meals and I”m hoping it”s a hit with your family as well.

Quick Chicken Parmigiana

  • 2 boneless, skinless chicken breasts

  • 1/4 cup homemade shake”n bake

  • 2 tablespoons grated parmesan

  • 1 (500g) jar pasta sauce (or 1 2/3 cups)

  • 2 garlic cloves, minced

  • 2 tablespoons chopped fresh basil

  • 250g spaghetti

  • sliced cheese, extra parmesan and basil

Cut chicken breasts in half widthwise to create 4 thin chicken breasts. Flatten with the heel of your hand until approximately even thickness. Mix together shake”n bake and parmesan. Coat chicken in shake”n bake mixture. Place on an ungreased baking sheet and bake at 400ºF for 10 minutes, or until cooked through.

Meanwhile, combine pasta sauce, garlic and basil in a small saucepan. Bring to a simmer and keep warm. Cook spaghetti according to package directions.

Once chicken is cooked through, remove and set the oven to broil. Top each chicken breast with a large spoonful of pasta sauce, a slice of cheese, some grated parmesan and a sprinkling of basil. Place under broiler until cheese is bubbly.

Serve spaghetti topped with pasta sauce and a chicken breast.

Makes: 4 servings

Mocha Chip Banana Bread

By in Breads, Chocolate, Christmas, Fall, Sweets, Valentine's 11 Comments Tags: , , , , , , , ,

Mocha Chip Banana Bread

This banana bread is much more reminiscent of a cake – with its rich chocolate flavour and deep undertones from the coffee. It”s almost guaranteed to win over even the harshest banana bread critic.

The deep chocolate look of this bread speaks romance to me. Although, the most romantic we got was to sit huddled up to the coffee table sipping milky chai tea and eating this moist, dark, chocolate, banana bread while watching Bones (admittedly not the best show to watch while you”re eating). That”s what romance is when you have a 7 month old and a 3-year-old at home. Any quiet moment to yourselves without being needed by someone else is considered a date! And, a good night sleep makes for marital bliss. :)

This is not the type of banana bread that you eat for breakfast. It”s much more reminiscent of a cake – with its rich chocolate flavour and deep undertones from the coffee. It doesn”t taste anything like a classic banana bread, which makes it a perfect way to use up those old bananas and serve them to people who are otherwise adverse towards baked bananas. I almost guarantee that if you call this Mocha Chocolate Chip Bread (or loaf cake) they will never guess. Not that you want to be sneaky… but sometimes it doesn”t hurt. :)

One note of advice: It”s important to sift cocoa powder, when using it in recipes, because there are always chunks in it that never quite mix into the batter. I don”t own a sifter, but a fine mesh sieve works just as well. Simply place it over your mixing bowl, add the dry ingredients and stir to push through. Discard any hard pieces that don”t want to break up.

Do you make banana bread? What”s your favourite way to use up bananas before they go bad?

Mocha Chip Banana Bread

The key to a moist loaf is to not overbake. Ovens vary in temperature so start checking for doneness earlier then the suggested time.

  • 1.5 cups flour

  • 1/4 cup cocoa powder

  • 1.5 cups sugar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 2 eggs

  • 2 medium bananas, mashed (1 cup)

  • 1/2 cup canola oil

  • 1/4 cup sour cream

  • 1 teaspoon vanilla

  • 1 tablespoon hot milk

  • 2 tablespoons instant coffee

  • 1 cup semi-sweet chocolate chips

Sift together flour, cocoa, sugar, baking soda, salt and cinnamon into a large bowl.

In a separate bowl whisk together eggs, bananas, oil,sour cream and vanilla. Dissolve instant coffee in hot milk. Stir into banana mixture.

Stir wet ingredients into flour mixture, just until combined. Fold in chocolate chips.

Pour into a greased 9×5 loaf pan. Bake at 325ºF for 1 hour 15 minutes, or until a toothpick inserted in the centre comes out clean. Let cool completely before slicing.

Quick Waffles with Vanilla Pudding and Blueberry Syrup

By in Breakfast, Mothers Day, Valentine's 11 Comments Tags: , , , , , , ,

quick waffles

I bought a waffle maker for my birthday a couple of months ago. We used to make them all the time in Canada but I had to leave my waffle iron behind in the move and I’ve been waiting to get one every since. I think we had forgotten just how much we loved waffles and now we can’t seem to get enough. In fact, we have now started a new Sunday morning tradition. Waffles. With vanilla pudding and blueberry syrup.

My husband’s family has a tradition of eating their waffles with homemade vanilla pudding. It’s a common thing to do in the community that he grew up. And, I accepted it readily because who doesn’t want their waffles covered in warm vanilla pudding? We’ve since added the blueberry syrup because it’s such a great compliment and adds a punch a flavour and color.

I’ve tried numerous waffle recipes on my husband but this one is always his favourite. And who am I to complain? It’s the most simple to make! The vanilla pudding is my mother(or sister)-in-law’s recipe and the blueberry syrup is my mom’s. I’m in love with every aspect of this dish and each of us waits eagerly for Sunday morning to arrive so we can have it again.

I couldn’t figure out a way to take a photo of this without it looking messy. But to me it looks like a tasty mess. One that I would happily clean up with my fork and mouth. :) Full disclosure: I do not actually put that much pudding or syrup on my waffles. It was for the sake of the picture because it looks so much prettier messier this way.

This is also wonderful topped with sliced strawberries in place of the blueberry syrup. Just toss them in a little bit of sugar and let sit for a couple of minutes and you’ll have softened strawberries in a syrupy sauce. Yum!

I’d love to know, what’s your favourite topping for waffles?

Quick Waffles

  • 2 eggs
  • 3/4 cup milk
  • 2 tablespoons oil
  • 1 cup flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons sugar
  • 1/2 teaspoon salt
  1. Beat eggs until thick. Whisk in milk and oil. Add dry ingredients, mix until smooth. Cook in waffle iron according to manufacturers instructions.

Makes approximately: 6 waffles

Vanilla Pudding

  • 1 1/4 cups milk, divided
  • 2 tablespoons flour
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  1. Bring 1 cup milk to a boil in a small saucepan set over medium-high heat.
  2. Meanwhile mix together flour, sugar and salt. Slowly whisk in 1/4 cup milk, making sure there are no lumps. Whisk in egg yolk.
  3. Slowly whisk flour mixture into boiled milk. Bring back to a boil, stirring constantly. Remove from heat and stir in vanilla. Serve warm.

*If doubling you can use one whole egg instead of two egg yolks.

Blueberry Syrup

  • 1 cup fresh or frozen (not thawed) blueberries
  • 2.5 tablespoons sugar
  • 1/2 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla
  1. Place blueberries, sugar, lemon juice and salt in a small saucepan. Bring to a boil, crushing berries as they cook. Let boil 1 minute. Remove from heat and stir in vanilla. Serve warm or cold.

 

Sun-dried Tomato, Feta and Basil Bruschetta

By in Appetizers, Sides, Valentine's 17 Comments Tags: , , , , , ,

Sun-dried Tomato Bruschetta

Last week I put the call out on Facebook for some trusted company-worthy eats. There were many delicious suggestions but this one from Natasha (a fellow Canadian ex-pat living in Switzerland) really stuck out to me because a) there was a link to the recipe and b) it contained sun-dried tomatoes, which I love and James hates.

Being the bad wife that I am, I like to make at least one dish that James doesn’t like when company comes over because I know that I’ll have someone to help me finish it. After all, I’m cooking for them not him, right? (Although it sounds more like I’m cooking for me.)

James, being the good husband that he is, usually tries a piece anyways, and I couldn’t believe when he reached for seconds, thirds and fourths of this dish.

I wouldn’t have needed to make anything else, because this was really all we wanted to eat. Even Max was unhappy with his bowl of usually pre-occupying spaghetti and kept reaching for the plate full of bruschetta.

Who could blame him? A crusty slice of baguette topped with a pungent and robust Sun-dried Tomato Tapenade. Such simple ingredients melding together to make one mouthwatering bite.

This would be a great appetizer or side dish to serve alongside a summer barbecue. You could even keep the house cool by popping it on the grill once the meat is done and resting. I have some leftover tapenade in my freezer and I have a feeling it’s going to make it’s way onto some homemade pizza very soon.

I know we’ll be having this often, to the disdain of all those within a five mile radius of our breath. Goodbye friends, it’s been nice knowing you.

Sun-dried Tomato, Feta and Basil Bruschetta

inspired by Natasha Kay

  • 1-9 inch baguette
  • olive oil, to drizzle
  • sun-dried tomato tapenade (1/3 of recipe below)
  1. Slice the baguette into 1 inch pieces at a diagonal. Brush or drizzle lightly with olive oil. Top with tapenade.
  2. Bake at 350ºF for 6 minutes. Serve immediately.

Serves: 4

Sun-dried Tomato Tapenade

adapted from allrecipes

  • 1 cup sun-dried tomatoes (packed in oil)
  • 3 tablespoons finely chopped red bell pepper
  • 5 cloves garlic, finely chopped
  • 6 ounces feta cheese
  • 2 tablespoons dried basil (or 6 tablespoons fresh)
  • 1/2 teaspoon pepper
  • 2 teaspoons balsamic vinegar
  1. Remove the tomatoes from oil (reserving 1/3 cup oil) and chop finely.
  2. Stir together tomatoes, 1/3 cup reserved oil, red pepper, and garlic. Crumble feta over top and add remaining ingredients. Stir to combine.
  3. Cover and refrigerate at least 4 hours before serving. Can be made a couple of days in advance. Stir before using.

Makes enough for 3- 9 inch baguettes

Print Recipe

Make sure to check out Natasha’s blog Domestica. She did a disturbing yet intriguing “McMold” experiment with a McDonalds Cheeseburger and Fries. You may be surprised by the results.. or not.

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