Sun, 26 May 2013 12:09:59 GMT Sun, 26 May 2013 12:09:59 GMT
This past year I made Grandma's infamous meatloaf into cute little cupcakes topped with some mashed potato icing and some fancy ketchup drizzle.

Needless to say the birthday boy was super excited.

Now on to planning next year's dessert I'm running out of crafty ideas:)

I love how all my old school recipes passed down from Grandma's and Great Aunt's never say how long to cook a recipe. Just put in the oven and bake ... so I baked this recipe at 350 degrees for about 40-45 minutes until the meat was cooked thoroughly. Use a meat thermometer to further guide you as every oven is different! If you are making a meatloaf I would bake it for one hour.



Top with some yummy mashed potatoes. I kept it simple by using some from a box. I waited until the potatoes were cool and then filled my piping bag. Use whatever icing tip you would like. Be crafty!



MMMMMmmmmmm .... and don't forget to top with a ketchup drizzle just before serving! i served these bad boys cool and they were a huge hit.



]]> Tue, 06 Nov 2012 08:47:18 GMT LINK for contact info.



]]> Wed, 28 Mar 2012 06:44:20 GMT
Hope to see everyone there! For more information about the event at The Convention Centre please visit WOMENS LIFESTYLE SHOW WEBSITE





]]> Tue, 20 Mar 2012 04:44:36 GMT
"ERIN GO BRAGH"

May flowers always line your path and sunshine light your day.
May songbirds serenade you every step along the way.
May a rainbow run beside you in a sky that's always blue.
And may happiness fill your heart each day your whole life through.
~Irish Blessing~

CUPCAKE:

½ cup butter, softened

1 cup sugar


2 eggs
1 tsp. vanilla extract


1 ½ cups flour

1 ½ tsp. baking powder


¼ tsp. salt


3/4 cup Irish Cream Liqueur

Preheat oven to 350*F . Line cupcake tins. Makes 16-18.

Sift or whisk together flour, salt and baking powder.

In another bowl cream together butter and sugars until light and fluffy. Add eggs and vanilla; mix well.

Add a little flour mixture to butter alternating with Irish cream mixing well after each addition. Beat until smooth.

Fill muffin tins about ¾ full and bake for 18-20 minutes. Let cool before icing.

IRISH CREAM ICING

½ cup butter, softened
2 tbsp. Irish Cream Liqueur
App. 2 cups icing sugar

Add a little Irish cream and then a little icing sugar to the butter; mixing thoroughly after each edition. Continue until you achieve a smooth and creamy texture. Ice cupcakes and enjoy. Store covered in a cool dry place.



]]> Thu, 15 Mar 2012 07:29:28 GMT
Preheat the oven to 350 degrees.

1 cup butter, softened
1 ¾ cups sugar

2 eggs
4 tbsp. of fresh squeezed lemon juice

2 ½ cups flour
½ tsp. salt
½ tsp. baking soda

You may also add a few drops of red or fuchsia food colouring to colour the cookies if so desired.

Cream together the butter and sugar until light & fluffy. Add the eggs and lemon juice; mix until combined. Gradually stir in the flour, salt and baking soda until just combined.

Roll into 3/4 inch balls and flatten slightly on a cookie sheet lined with parchment paper. You may need to put the dough in the fridge for easier handling.

Bake in the preheated oven for 10-12 minutes until edges are lightly golden brown. Let cool on cooling racks.

PINK LEMONADE ICING:

½ cup butter, softened
3 tbsp. fresh squeezed lemon juice
4 tbsp. super concentrated cranberry juice
2 ½ - 3 cups icing sugar

Cream the butter and lemon juice together. Add 1/2 cup of icing sugar ... add 1 tbsp. cranberry juice. Alternate the 4 tbsp of cranberry juice & icing sugar until you get a creamy texture.

Place a heaping table spoon of icing in between 2 cookies gently press together and enjoy! Store in a cool dry place or the fridge.



]]> Thu, 15 Mar 2012 06:36:27 GMT
5 1oz. squares of semi-sweet chocolate, finely chopped
1 cup milk
3 tbsp. light corn syrup

¼ cup butter
2 tsp. cinnamon
¾ tsp. cayenne pepper

Grease an 8-inch square dish.

In a heavy bottom saucepan that has high sides place the chopped chocolate, milk, and corn syrup. Over medium heat bring to a boil; stirring often.

Clip a candy thermometer on to the side of the saucepan making sure the tip doesn’t touch the bottom. Continue to boil without stirring until the mixture reaches 240 degrees F.

Gently remove from heat and gently place the butter on top. Let the mixture get to room temperature app. 110-120 degrees F.

Stir in the cayenne pepper and cinnamon.

Using a hand mixer mix until it thickens up and loses its gleam (about 3 min)

Pour into the prepared pan and smooth down top. Let set in the fridge. Once it is set you can cut into 1-inch squares. Store fudge in an airtight container for up to one week in the fridge.





]]> Wed, 08 Feb 2012 06:13:54 GMT 1 cup sugar
1 cup brown sugar, packed

2 eggs
2 tsp. vanilla extract

2 ½ cups flour
1 tsp. baking soda
½ tsp. baking powder

2 cups pretzels, broken into small & medium pieces
150 g. milk chocolate bar, cut into small chunks
1 cup beer nuts aka candied peanuts
110 g of plain potato chips, crushed into small & medium pieces

Preheat the oven to 350 degrees

In a large mixing bowl cream together the sugars and butter until light and fluffy. Add the vanilla and eggs; mix well. In a separate bowl whisk together the flour, baking powder & baking soda.

Gradually add the flour mixture to the butter mixture; stir until combined.

Stir in the pretzels, milk chocolate chunks, chips & nuts until evenly combined.

Roll the dough into 1 ½ inch balls place at least 2 inches apart on a cookie sheet and flatten slightly with your fingers. Bake in the preheated oven for 12-14 minutes until the edges are lightly golden brown. Cool on cooling racks and store in an air-tight container. Enjoy!!



]]> Sun, 05 Feb 2012 01:12:07 GMT
CAKE INGREDIENTS:

2 cups all-purpose flour
1/2 cup cake flour
1 2/3 cups sugar
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder

2 eggs
1 cup vegetable oil
2 tsp. vanilla extract
1 cup Masala Chai Concentrate (I used Teopia it's a pre-mixed liquid)
1/2 cup milk (I used 1%)



Preheat the oven to 350 degrees. Makes 22-24 cupcakes.

Whisk the dry ingredients together. Add the oil, eggs and vanilla;mix together. Using a hand mixer gradually add the chai;mix until smooth. Stir in the milk and then spoon the batter into cupcake tins. Bake for 20-22 minutes or until the edges are lightly golden brown. Let cool on cooling racks.

VANILLA CHAI CREAM CHEESE ICING:

1 8oz. package of cream cheese, softened
1 tsp. vanilla extract
about 4 tbsp. Masala Chai Concentrate
about 3 cups of icing sugar.

Using a hand mixer mix together the cream cheese and vanilla. Gradually add the icing sugar and liquid chai; alternating. Until you have a creamy and thick consistency. Frost cupcakes and sprinkle with a little cinnamon
I store the cupcakes in the fridge and just bring them out to soften for a few minutes before I serve them.



]]> Tue, 31 Jan 2012 06:13:37 GMT
You will need:

3 pounds of sweet apples I used a mix of McIntosh (my fav) and Golden Delicious.

Wash the apples and then cut them into medium-small pieces including the core and skin. There is a lot of pectin in the core and skin this will help thicken up the apple butter. Place the cut apples into a large stock pot and add about a cup of water bring to a boil and let simmer until the apples are soft.



We are making applesauce first and then on to the apple butter.



Once the apples are soft push them through a fine mesh sieve. Trust me this takes a while I watched an episode of Bones while I was doing it. I'm sure there are many easier ways to do it but my arms didn't mind the work out. Once you push it through the sieve you will have a thick apple liquid aka apple sauce. You can also skip this step and just use store bought applesauce but since I make this about once a year I'm going to do it from scratch!



In a crock pot add:

Apple sauce
2 tsp. cinnamon, pinch of nutmeg
1 tsp. cloves
to sweeten it I added agave nectar about 1/2 cup (I had a container of it that I have been meaning to try out). You can also sweeten it with sugar or honey whatever you prefer add more or less of the sweetener depending on your taste buds.

Cook it in the crockpot on low heat for hours I mean for hours until it thickens up (6-8 hrs). I stirred it occasionally.When it is the consistency you like you can then carefully puree the apple butter until it is smooth. Careful not to splatter the mixture will be HOT! You can either can the apple butter which is a whole other process quite frankly I was exhausted from making it so I let it cool and then I froze portions in ziplock baggies.



I love to spread my apple butter on some yummy toasted banana bread ... mmmmmmmmmm]]> Tue, 31 Jan 2012 05:10:07 GMT
Makes 2 cups.



1 heaping tbsp.of cocoa
1/2 tsp. cinnamon
4 tsp. sugar



2 cups milk (I used 1%)
marshmallows

Place all ingredients in a saucepan. Over medium heat whisk and heat the mixture until thoroughly combined and heated all the way through. Do not boil.



Pour into a mug and top it off with a yummy marshmallow.

]]> Wed, 11 Jan 2012 08:14:25 GMT