Wednesday, 29 April 2015

Lemon Drop Cookies

The weather in Winnipeg this week has been beautiful and is really starting to feel like spring. I have flavours that I like to eat and bake with during the different seasons and lemon is one of my go to spring flavours, along with coconut!

My grandma had her birthday a couple of weeks ago and she is a lover of anything lemon so I usually make her a lemony treat for her birthday. This year I decided to make this Lemon Drop Cookies. This recipe was interesting because it called for Truvia baking blend which I have not used before. I can't honestly say I noticed much of a difference when tasting these cookies.



I do have to say that when making the filling even having the temperature on a low heat my eggs started to scramble a bit. I ended up cooking it until it thickened enough and then having to strain the filling to get all the lumps out. The filling turned out great but it was definitely a bit of a challenge to cook it and then strain it!

I definitely recommend these cookies, they are very pretty and very tasty!



I got my recipe from http://hoosierhomemade.com/lemon-drop-cookies/

Ingredients

Cookies
  • ½ cup Butter, softened (real butter, not margarine)
  • 2 tablespoons Truvia Baking Blend
  • 1 Egg Yolk
  • 1 teaspoon Vanilla
  • 1¼ cup Flour
  • ¼ teaspoon Salt
Lemon Filling
  • Juice & grated rind of 2 large lemons
  • ½ cup Truvia Spoonable Natural Sweetener
  • 2 eggs, beaten
  • 2 Tablespoons Butter, melted

Instructions

Cookies
 
Preheat oven to 325 degrees.
 
Combine butter, Truvia Baking Blend, egg yolk and vanilla in large bowl, beat until well mixed.
 
Add flour and salt, beat well.
 
Shape dough into 1 inch balls.
 
Place on greased or parchment paper lined cookie sheet.
 
Make indentation in center of each cookie with thumb or back of spoon.
 
Bake for 10 – 12 minutes or until lightly golden.
 
 
 
Remove from cookie sheets and let cool.
 
Lemon Filling
 
When grating lemon, be careful not to get any white part, it’s bitter.
 
Combine all ingredients in a small saucepan on stove
 
Simmer until thickened, about 10 minutes or until mixture sticks to the back of a spoon, chill.
 
Spoon a small amount of filling onto the cookie and sprinkle with a dusting of powdered sugar if desired
 
 
 
You may have some filling leftover over

Monday, 27 April 2015

Breakfast Pizza

We had such a beautiful weekend here in the Peg, I just love springtime! My husband and I ate dinner outside on Sunday and I also ate breakfast outside with my parents on Sunday. I wanted to share with you the breakfast recipe that I made for Sunday because it was so easy to make and super delicious!



I made a breakfast pizza. This recipe starts with using hashbrowns as the crust. Then you build the pizza with some fried up bacon, some scrambled eggs, diced onions and peppers and then top it off with cheese! This recipe is super delicious and it's great because you can adept it for whatever toppings you want.



I highly recommend this recipe and you can easily make two or three pizza's and I got 6 large pieces out of each one.

I got my recipe from http://www.thegunnysack.com/2014/10/breakfast-pizza-hash-brown-crust.html

Ingredients
  • 1 package Simply Potatoes Shredded Hash Browns
  • 2 tablespoons butter, melted
  • 3 eggs
  • 8 slices bacon
  • ½ cup diced peppers and onions
  • 2 cups shredded cheddar cheese
  • Salt and pepper, for seasoning
Instructions
 
Spread the Simply Potatoes Shredded Hash Browns out on a stoneware pizza pan and press into a crust shape.
 
Drizzle with 2 tablespoons of melted butter, sprinkle with salt and pepper.
 
Bake at 425 degrees for 20-25 minutes.
 
While the crust is baking, fry 8 slices of bacon and scramble the 3 eggs.
 
Remove the crust from the oven and sprinkle with the scrambled eggs.
 
Next, crumble the bacon and sprinkle it over the eggs.
 
Follow the bacon with the diced onion and peppers and any other toppings.
 
Top it all with shredded cheese.
 
 
 
Return the breakfast pizza to the oven and bake for an additional 20-25 minutes.

Friday, 24 April 2015

Lemon Yogurt Loaf

TGIF everyone! The last recipe I am going to post this week is the last recipe from my mom's high tea birthday party last weekend. I have already posted Scottish scones, homemade lemon curd and coconut sandwich cookies, so my last post for this week will be the lemon yogurt loaf.



I made this loaf a day before the party and it turned out really great. I was a little worried at first because I let it cook longer then the recipe said and it had really browned on the top but it was perfect on the inside. My suggestion would be that after the hour mark that you tent some foil over the top of the loaf to keep it from browning too much while the insides finish cooking.



I love how moist and fresh this loaf tasted, the lemon flavour was very present but not overpowering! This is easily one of my more favourite loaves that I have made.

I got this recipe from http://downtonabbeycooks.com/2013/06/11/tea-tuesday-lovely-light-lemon-loaf/#more-6544

Ingredients


1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup plain non fat yogurt
1 cup sugar
1 egg
3 egg whites
2 tbsp grated lemon rind (about 2 lemons)
1/2 tsp vanilla extract
1/2 cup unsweetened applesauce


Directions


Preheat the oven to 350 degrees and grease a loaf pan.

Combine flour, baking powder and salt into a small bowl and whisk until combines. In a large bowl mix together, yogurt, sugar, eggs, lemon zest, vanilla and applesauce.



Make a well in the dry ingredients and mix in the wet ingredients until combined. Pour the batter into the prepared loaf pan and bake for about 60 minutes or until a toothpick comes out of the centre clean. Really make sure the loaf has finished baking or it may collapse when it cools.

Let cool on a wire rack, then remove from the pan and serve.

 

Wednesday, 22 April 2015

Coconut Sandwich Cookies

Remember how I said in my last post that I did a little high tea birthday party for my mom last weekend? Well here is another recipe for Coconut Sandwich Cookies that I made for her high tea birthday party.

I found this dough really tough to work with. It was really sticky and I needed a lot of flour to make it roll out well, but these cookies sure did taste good and I got so many compliments on them, so I guess it was worth it!



When I started to plan this birthday party I googled how to throw a high tea birthday party and of course lots of sites came up, but the one main site I used to get a few recipes from was http://downtonabbeycooks.com/recipe-index/

I found these sandwich cookies on there as well as a lemon yogurt loaf which I will post Friday, it was also absolutely too die for!



I do recommend giving these cookies a try but do remember that I mentioned the dough is really sticky, so have some extra flour on hand so make your life a little easier!

Ingredients

makes 14 sandwiches
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 tsp. pure vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 2/3 cup sweetened shredded coconut
  • 1/4 tsp. freshly grated nutmeg
  • 1 egg white, beaten
Filling
  • 1 tbsp. shortening
  • 1 tbsp. butter
  • 3/4 cup icing sugar
  • 1 tbsp. sweetened shredded coconut
  • Dash pure vanilla extract

Directions

Using electric mixer, beat butter until light; add sugar and continue beating at medium-high for 5 minutes or until light and fluffy.

Add vanilla and egg, beating until well combined. On low speed, mix in flour, coconut, and nutmeg just until well blended.

Shape dough into ball, wrap tightly, and refrigerate for 1 to 2 hours or until chilled through.



On lightly floured surface, roll out dough, one-quarter at a time, to 1/8 inch thickness. Using floured 2-inch round fluted cutter, cut out rounds.

Using floured palate knife or metal spatula, place on greased baking sheet.

Lightly brush each cookie with beaten egg white.

Bake in 350 F oven for 8 to 10 minutes or until golden brown on bottoms.

Remove to rack; cool completely.
Prepare Filling
Meanwhile, cream together shortening and butter, adding icing sugar gradually until mixture is creamy. Stir in coconut and vanilla.

Spread equal amounts of filling evenly over half the wafers and top with remaining wafers to make sandwiches.

Store in tightly covered container for up to 1 week.

Monday, 20 April 2015

Scottish Scones and Lemon Curd

My mom's birthday is April 7th and I decided that this year since I am in my new home and have the space that I wanted to have everyone over for a high tea birthday party for my mom. My mom was born in Scotland and while she lives in Canada she has always stayed true to her Scottish roots so I knew a birthday party like this would be special for her.



All this week I am going to post the recipes and pictures from her party. I am going to start with probably one of my most favourite things I made, Scottish Scones. These are really super easy to make and they tasted so wonderful. I wanted to make plain scones because I had strawberry jam and I made some homemade lemon curd to go with them. I wanted to make sure that no additional flavours in the scones took away from the sweetness of the jam and the tartness of the lemon curd!

I was really happy with how this party ended up and I thought everyone seemed to really enjoy themselves so I call it a success!

I got the recipes for the scones from http://allrecipes.com/Recipe/Worlds-Best-Scones-From-Scotland-to-the-Savoy-to-the-US/Detail.aspx?event8=1&prop24=SR_Title&e11=worlds%20best%20scones&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Ingredients  

 
                 

Friday, 17 April 2015

Grilled Potatoes with Paprika and Rosemary

It's going to be pretty nice this weekend so I'm thinking of BBQing. With that in mind I wanted to share this easy and delicious recipe to do potatoes on the BBQ. I have a few different recipes on my blog about grilling potatoes and they are all good.



This is a new one I tried last weekend and these potatoes turned out really well so I wanted to share this with you guys. You start by peeling and slicing up your potatoes, then you toss them in a bowl with some olive oil, garlic and spices. Then once coated you dump them on a sheet of foil, wrap the pack up good and add another piece of foil over it to keep it good and sealed up.



This is easy to make and you can prepare in advance. I did and simply placed the foil packs back in the fridge until I was ready to start grilling them. The potatoes always take a longer time to grill so make sure you start with them and then finish with your meat.

I got this recipe idea from http://www.cookincanuck.com/2014/05/grilled-potatoes-recipe-with-rosemary-smoked-paprika/

Ingredients

  • 1 lb. russet potatoes, cut into 1-inch pieces
  • 1 medium onion, cut into small chunks
  • 6 garlic cloves, peeled & cut into third
  • 1 tbsp + 1 tsp olive oil
  • 1 ½ tsp crushed dried rosemary
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp ground pepper

Instructions

 
Preheat the grill to medium heat.
 
In a large bowl, combine the potatoes, onion, garlic and olive oil. Toss to coat the vegetables.
 
Add in the rosemary, smoked paprika, salt and pepper, and toss to coat again.
 
Using 2 pieces of foil (each 24 inches long), form an X by overlapping the foil.
 
Place the potato mixture in the middle of the X, arranging so that it is an even height. Wrap the pieces of foil over the potato mixture, pinching the foil to seal.
 
Use a third piece of foil to wrap around the package.
 
 
 
Place the foil package on the grill and cook for 20 minutes. Flip the package over and cook for an additional 15 to 20 minutes, or until the potatoes are tender and starting to brown. Be careful when opening the package to test the vegetables, as hot steam will be released.
 
The vegetables will stay warm in the package for 10 to 15 minutes. Serve.

Wednesday, 15 April 2015

Balsamic Bruschetta

Do you ever find it hard to come up with appetizer ideas? I sometimes do, I think it depends on my mood. It also doesn't help that my husband is dairy intolerant and I am trying to find appetizers that don't have dairy or where it can be substituted for something else.

A couple of week ago I had my parents and my brother and his wife over to watch the Jets play hockey and I wanted to do an appetizer for the game. Anything with lots of cheese was out so I decided on this balsamic bruschetta. It turned out really good and the best part was I could eliminate the parmesan cheese from my husband's pieces completely.



I was able to whip the topping up before hand and leave it covered in the fridge. So it was only toasting the bread and outing it together that I had to do once company arrived. This didn't take me long at all.

I have don other bruschetta recipes before and they are all good, so I thought I would just post this one as a variation to my other recipes.

I got this recipe idea from http://www.pipandebby.com/pip-ebby/2010/11/3/balsamic-bruschetta.html

Ingredients


In a small bowl, add:
8 Roma tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded or grated Parmesan cheese
2 cloves garlic, minced
1 Tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Mix together and place in the refrigerator



Directions


Cut a loaf of French bread into 1/2-inch slices. Place bread slices onto a baking sheet.
Toast the bread by itself in a 425-degree oven for 3-4 minutes and then add the chilled tomato mixture to the top.
Top with a sprinkling of Parmesan cheese and serve!