It’s been a while since my last post! I’ve been very busy with work and of course Instagram. I post a lot more frequently there but I’ve decided to get back to blogging starting this month.
I don’t know about you but I’ve been doing a lot of quarantine baking. I recently made some white chocolate macadamia nut cookies, they’re one of Sash’s favourites. I had a lot of questions about them on Instagram so I thought I’d share my recipe 🙂
Here’s what you need:
2and ¾ cups all-purpose flour 1teaspoonbaking soda 1teaspoonsalt 1cupunsalted butter at room temperature (make sure it’s soft) 1cup brown sugar ½cup granulated sugar 2large eggs at room temperature 2teaspoonspure vanilla extract 1and 1/2 cups white chocolate chips 1and 1/2 cups chopped macadamia nuts
1. Mix the flour, baking soda, and salt in a large bowl and set aside.
2. Using a stand mixer or a hand mixer and a large bowl cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the eggs and vanilla extract one at a time and mix until fully combined.
3.Slowly mix in the dry ingredients and continue mixing until just combined.
4. Mix in the white chocolate chips and chopped macadamia nuts do this slowly and scrape down the sides of the bowl as needed.
5.Cover the cookie dough (I used Saran wrap) and transfer to the refrigerator to chill for 2 hours. I left mine in the fridge overnight.
6. When you’re ready to bake, take the dough out of the refrigerator and let it sit for about 15 mins. Preheat the oven to 350°F.
7. Spray cookie sheets with Pam or line with parchment paper.
8. Using a tablespoon scoop out the cookie dough and drop onto the prepared baking sheets. Leave a little room between each ball of cookie dough as they will spread a little while they bake.
9.Bake at 350°F for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5-10 minutes you can then transfer them on to a dish.
So I guess it’s back to Winter again in Ottawa, even though it is technically Spring. Easter is one of my favourite times of the year. I love cooking a big Easter dinner for everyone. This year I was invited out to dinner so I decided to bring dessert. I wanted to try a new recipe so I opted for some southern comfort food and chose a Hummingbird Cake. This cake is full of flavour and excellent for a Spring picnic or Summer BBQ. I was really pleased with how it turned out and everyone at the dinner loved it!
Here’s how to make it
1.5 cups all purpose flour
1 cup sugar
A few pinches of salt
1/2 teaspoon baking power
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (if you want more of a cinnamon flavour add a full teaspoon)
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs lightly beaten
1 cup of chopped pecans (divided)
1 cup of ripe banana (mashed)
1/2 can crushed pineapple (undrained)
1/2 cup butter
3 cups powered sugar
1 teaspoon vanilla extract
1 package of Philadelphia Cream cheese
Heat it up and prep the pans
Preheat your oven to 350 degrees and grease and flour 2 9-inche round cake pans
Mix the dry ingredients
In a large bowl combine the flour, 1 cup of sugar, salt, baking powder, baking soda and cinnamon
Add the wet ingredients
Add in vegetable oil, vanila extract and eggs. Stir until the dry ingredients are moist
Bring in the tropics
Stir in the banana, pineapple and 1/2 cup of pecans until evenly mixed
Divide the batter between the 2 cake pans and place in the oven for 25 minutes or until wooden toothpick inserted in centre comes out clean. Let the cakes cool in the pans for 10 mins and them move them to wire racks to cool.
Ice ice baby
To make the cream cheese frosting: beat the butter with an electric mixer until softened and add powdered sugar gradually.
Add vanilla extract and salt and mix until smooth
Turn your mixer setting to Medium and add the cream cheese in 1 piece at a time. Mix until all the cream cheese has been incorporated.
Once the cakes have cooled spread the frosting between the layers of cake and cover the top and sides of the cake. Sprinkle the other half of the chopped pecans over the top of the cake
Mulled wine is a drink that’s synonymous with Christmas. I like to think of it as Christmas in a cup. It’s a great warmer on a cold winter day. The thing I like the most about this drink is the way it makes your house smell when you’re making it. The blend of spices along with the wine gives off the best aroma and makes your home smell inviting and festive 🙂
Here’s my recipe for Christmas in a Cup -Mulled Wine
1 (750 ml) bottle of dry red wine – I usually use a Cabernet Sauvignon
1 orange, sliced into rounds.
1/4 cup brandy – this is optional but it does add a bit more flavour to the drink
1/4 cup honey or brown sugar – I used brown sugar
8 whole cloves.
2 cinnamon sticks.
2 star anise
To make Mulled Wine combine the wine, orange slices, brandy, sugar and spices in a large sauce pan and simmer on a low heat for at least 15 minutes. Makes sure the heat is set on low as you don’t want the mixture to boil and the alcohol to evaporate. I like to let it simmer for about half an hour but you can allow it to set for up to 3 hours, if you’re that patient.
Once you get the aroma of the wine and the spices use a ladel and strainer to pour the wine in to glasses (you can also use mason jars for a more rustic look) and enjoy with a piece piece of Christmas Cake.
One of the things I love most about Christmas are the parties and entertaining. I enjoy hosting friends and family. In the coming days I’ll be sharing a few of my favourite Christmas cocktails.
If you love chocolate, coffee and mint together then Peppermint Chill is the drink for you. It’s very easy to make and a nice treat to indulge in during the holidays 😉
To make the Peppermint Chill you’ll need: Peppermint Mocha Kahlua (it’s a limited edition flavour that’s usually available around Christmas time), Bailey’s, Chocolate Ice Cream, Martini Glasses and Candy Canes.
Prep the glasses:
Place the candy canes in a plastic bag and crush them to form small chunks
Mix equal parts sugar and water in a pan and bring it to a simmer
Dip the rim of the Martini glass in the sugar and water mixture and then in the crushed candy canes. Ideally the candy cane dust should coat the rim of the glass.
Before making the drink take the ice cream of out the freezer and let it sit for 5 mins so it softens.
Mix the drink:
In a shaker place one and a half scoops of ice cream