Thursday, December 8, 2011

Chloe's Caramels

Dairy-free Caramel

1 cup Earth Balance margarine
2 cups sugar
1 can (14.5 ounce) coconut milk plus enough almond milk to make a total of 2 cups (coconut milk and almond milk combined)
1 cup light corn syrup replacement (see below) or light corn syrup
1 1/2 teaspoon gluten free vanilla
Prepare your pan/s:  Line an 8 inch x 8 inch pan with parchment or, if dipping apples, cover a baking sheet with parchment and poke the sticks into the apples.  I do this by  very lightly oiling my pan, then laying in the parchment so the parchment does not slide around. If you will be coating apples, you can cover a few apples and then place the remaining caramel in a smaller parchment lined container such as a bread loaf pan for the caramel you will have leftover.  If making caramel sauce, have a canning jar and lid ready.  I use a canning jar, pouring the sauce into a clean canning jar, letting the sauce cool before capping and storing in the refrigerator.  Heat caramel sauce by putting uncovered jar in a sauce pan with water and heating to desired temperature.  
Place the margarine, sugar, coconut/almond milk mixture and corn syrup replacement in a large saucepan.  Clip candy thermometer to saucepan.  Slowly bring ingredients to a low boil stirring very, very often.  Keeping things at a low boil prevents the caramel sugars from forming grainy crystals, prevents boil over and hot sugar spatters.  
Cook over medium-high heat while continuing to stir often until candy reaches 248 degrees F. For softer caramels cook to 243 for softer caramels.  If you are making caramel sauce for dairy-free ice cream or for less sticky caramel (like I did for my daughter with braces) cook the caramel to 230 degrees.  This takes quite a while generally 1 ½ to 2 hours with my stove, so I will do this while I have other things I am puttering around with in the kitchen.  Trust me it is worth it!  You could cook it at a little higher temp than I do so it goes faster, but then you need to stir continuously.  It starts out very milky looking, but will become a nice caramel color when cooked.  Mmmmm…
Remove saucepan from heat and stir in vanilla. 
If making caramels:  Pour into the prepared lined baking pan.  Cool the caramel completely.  Us the parchment to lift out the caramel.  Snip with an oiled kitchen scissors or sharp knife .  Wrap in waxed paper.

via: Angela's Kitchen

Saturday, December 3, 2011

Super Moist Pumpkin Spice Bread

1/2 stick unsalted butter
1/2 cup sugar
1 large egg
1/2 cup canned pumpkin
1/4 cup nonfat, plain yogurt
1/4 cup honey
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

1. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray.
2. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth.
3. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth.
4. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.

Friday, November 18, 2011

White Hot Chocolate

White Hot Chocolate

From Paula's Home Cooking
5 stars based on 10 Reviews
Servings: 2-4 servings
Prep Time: 10 min
Cook Time:
Difficulty: Easy


1 cup white chocolate chips
1 cup heavy cream
4 cup half-and-half
1 teaspoon vanilla extract
Vanilla whipped topping, for garnish
Mint leaf, for garnish


In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.
Note: We like it with MORE white chocolate!

Thursday, November 10, 2011


The Party Punch
1 can frozen piƱa colada concentrate, thawed (Bacardi makes a good one)
1 can frozen orange pineapple juice concentrate, thawed
4 liters of diet lemon-lime soda (That’s two 2-liters for the mathematically challenged.)
1 bag of pebble ice (You can buy it at Sonic Drive-In or at most grocery stores in the deli or meat departments.)
1 bag of frozen raspberries
Pour the thawed concentrates into your punchbowl and stir.
Use one of the empty cans and fill it with water four times and add it to the mixture. Stir.
Add your diet soda to the mixture. (You can use regular sugar-filled soda if you want, but I think it gets too sweet and you will also feel guilty when you fill your glass for the sixteenth time. Which you WILL.)
Next, add about half your bag of pebble ice.
(NOTE: Please do not insult The Punch by using crappy ice cubes from your freezer. The Punch will hate you forever.)
(ANOTHER NOTE: Please do not screw up the order and add the ice before the soda. You will get an ugly foam at the top of your punch bowl.)
(ONE MORE NOTE: I’m sorry if it seems like I’m micro-managing this recipe. It’s just that I have already suffered bad punch experiences so that you won’t have to. I micro-manage because I care.)
Let’s see….where were we? Oh, yes. We’re ready for the crowning ingredient…
Add your frozen raspberries to the top.
Congratulations! You have just created the Mona Lisa of Punch!
Your punch should be a lovely dark yellow at the bottom of your punch bowl, light lemony yellow in middle, almost white on the top, and then bright magenta on the very, very top! So pretty!
And then, when you start serving the punch with a ladle, it all mixes together and becomes this dreamy pink color.

Friday, October 7, 2011

Spiced Coconut Spinach

1 shallot
1 large clove of garlic
1/4 teaspoon fine-grain sea salt
1/4 cup salad/olive oil (or a little of both)
1/4 teaspoon yellow mustard seeds
1/4 teaspoon whole cumin seeds
1/4 teaspoon red pepper flakes
1 bunch asparagus sliced thinly lengthwise
1 large package baby spinach
1 1/2 tablespoons unsweetened coconut, lightly toasted
Place the shallot and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.
Heat the oil in your largest skillet over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the red pepper flakes and let cook for a minute. Stir in the asparagus, let cook several minutes, then stir in the garlic-shallot paste and all of the spinach. Keep stirring until the spinach starts collapsing a bit, and brightens up - barely any time at all - perhaps a minute. Finish with the coconut.

Adapted from 101 Cookbooks.

Sunday, October 2, 2011

Grilled Pork Tenderloin with Chimichurri

Recipe by via Amy Scott

2-3lb pork tenderloin (2 small-med pork loins)
1 1/2 C chopped parsley
1 1/2 C chopped cilantro
1/2 C loosely packed oregano leaves*
2 T fresh lime juice
1 T red wine vinegar
3 T chopped garlic (6-7 cloves)
1 t kosher salt
1/4 t black pepper
1/4 t red pepper flakes
1/2 C extra virgin olive oil

*Fresh is best, but if you don't have access to fresh oregano, you could use fresh cilantro and parsley and add in 1 Tbs plus 1 tea  dried oregano leaves.

Place pork tenderloins in a ziplock bag and set aside.

Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor.  Pulse several times until finely chopped.  Remove mixture and place in a bowl.  Add red pepper flakes and then stir in olive oil by hand.

Remove 1/2-3/4 C chimichurri (the herb mixture you just made) and place in bag with pork tenderloins.  You just need enough to coat them well.  Be careful to not cross-contaminate since you will be serving the remaining chimichurri over the top of the finished meat.  Seal bag and set aside to marinade for about an hour or longer if you need to.  Place plastic wrap over the remaining chimichurri and set aside until ready to serve.

When ready to cook, preheat grill.  Remove tenderloins from bag and let excess marinade drip off.  Place on grill and cook for about 5-8 minutes before flipping to the other side.  You want the internal temp to be about 160 degrees, so check with a thermometer and take it off the grill when it reaches 155-158 since it will continue to cook a bit as it sits.  Remove from grill and let stand 5 minutes before cutting.  Slice, and serve with remaining chimichurri drizzled on top.  

Saturday, September 24, 2011

Eatmore Bars:

1/2 cup smooth peanut butter 
1 cup beehive golden syrup 
1 3/4 cups semi-sweet chocolate chips 
1 1/4 cups small flake 20 minutes oats pureed in a food processor, but not to pulverized
2 cups chopped dry roasted peanuts
1 T ground flax seed
1 scoop protein powder

Combine peanut butter and golden syrup over heat till bubbling. Remove from heat, stir in chocolate chips. Mix in other ingredients. Pour into 4 greased bread pans. Cool. cut each pan into 3 long bars. Wrap in parchment, tie ends with baker's string, store in fridge.

(The protein powder probably takes away from the stretchiness of the Eatmore Bars - omit if this matters to you.)

Sunday, September 18, 2011

Jaclyn's Awesome Peanut Butter Bars

which she awesomely invented all by her awesome self. Inspired by some random treat at a ward thing.

2 c peanut butter
1.5 c sugar
2 eggs
1 c oats
½ c margarine
1 t vanilla
Make sure the margarine is like half melted. Spread on a greased sheetcake pan.
350 for 20??? minutes
1/3 c butter
1/3 c cocoa
2 T corn syrup
1 t vanilla
2 c icing sugar
3 T milk

Friday, September 9, 2011


  1. In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually.
  2. Transfer the muhammara to a bowl and chill in the refrigerator until it thickens.
  3. Serve at room temperature with the pita triangles.
Thanks Janine!!!

Read more:

Wednesday, September 7, 2011


When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft.

Saturday, July 30, 2011

Tania's easy pasta

1 jar pesto
1 250 ml container cream cheese
1 basket grape tomatoes

combine pesto and cream cheese over heat, cook pasta till tender, toss pasta with halved grape tomatoes, combine with sauce

Saturday, July 23, 2011

Cracked Wheat Pancakes

1 c. whole wheat kernels
1 1/2 c. milk

Blend in blender for 4 minutes.

Then add:

1 egg
1 tsp. baking powder
2 T. sugar
1/2 tsp. salt
1/3 c. oil

Blend again. Cook on hot griddle.

(from 71 Toes)

Sunday, July 10, 2011

Mustard Sauce

1/3 cup sugar
1/4 cup dry mustard

blend together, then add:

2 eggs slightly beaten
1/2 cup vinegar

Cook slowly, stirring constantly. When hot, add:

1/4 cup butter

Continue to stir and cook until thick.
Serve with ham.

Friday, May 20, 2011

Lactose-free Caramel Corn

12 C popped popcorn (about 1/2 - 2/3 c kernels)
2 C brown sugar
1/2 C white Karo syrup
1 t salt (if you are using salted microwave popcorn then omit salt here)
1 cup margarine
1 t baking soda
2 t vanilla
Pop popcorn and set aside. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. Cut up the butter into chunks so it melts better.
Microwave for 30 seconds. That should be enough to melt the butter at least half way. Stir it all to combine. Now microwave on high for 2 minutes. Take it out and stir. Microwave for 2 more minutes.
While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you’ll need. Also, try to get any un-popped kernels out so you don’t break a tooth.
When the caramel is done cooking, take out of microwave and add baking soda and vanilla. Sit back and watch it do cool things like bubble and foam. 

Stir it well and then pour it over the popcorn.

Mix it up well with a big spoon. I usually spread it all out on a piece of foil and let it cool for a minute so it doesn’t get stuck in one big clump. The longer it sits out, the firmer it will get, but it won’t ever get crunchy-hard unless you bake it.
adapted from:

Mom's Enchiladas

(Yes, I now refer to myself as 'Mom' in 3rd person.)

4 chicken breasts, poached and shredded

3 c salsa
2 c sour cream
blend together for sauce

Add 3/4 of the sauce to the shredded chicken, roll into tortillas, place in greased 9x12 pan.

Top with the remaining sauce, and sprinkle with 1 1/2 cups of shredded cheddar cheese.

Bake 45 minutes at 350.

(optional ingredients: jalepenos, chiles, black olives, cilantro)

Monday, May 9, 2011

Mascarpone Meringue Cake

Yield: One 9" round dessert

Meringue Layers


12 egg whites (360 g), room temperature

2 1/2 cups granulated sugar

pinch salt


Preheat oven to 250 degrees F (120 C) and line 3 baking sheets with parchment paper. Using an 8" round cake pan, trace the 8" circle onto each piece of parchment so you have 3 circles. Wipe 5 Qt KitchenAid mixer bowl with paper towel and some vinegar or lemon juice, to eliminate grease. Using whisk attachment, beat egg whites and salt until foamy. Add sugar, slowly, and continue beating until it reaches glossy, stiff peaks. Using a small offset palette knife, spread an even layer (apprx 1.5" thick) of meringue over your each of the circle outlines. Bake for approximately 2.5 hours, or until dry and crisp, rotating pans every 20 minutes, and then leave in turned-off oven for another 60 minutes. *Depending on humidity in your kitchen and variance in ovens, this may take up to an additional 30 minutes to bake the meringue. You want to ensure that they are dry all the way through, so as long as they are not browning, you can keep baking them.. Once dry and crisp, remove from oven and leave on tray in cool, dry area, until you are ready to use. Layers will likely have expanded slightly when baked. You can bake 2 trays at a time, and the third layer afterwards.
*I've updated the baking time to ensure the meringue is nice and biscuit-like.
Chocolate Ganache


18 oz bittersweet chocolate, chopped

2 cups heavy cream


Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Allow it to cool until thick enough to spread, but loose enough that it will spread easily. To thicken, cover and place in refrigerator. To loosen chilled ganache, you can microwave in 15 second intervals, stirring after each one, or place in double boiler for a few moments.

Ganache recipe adapted from

Mascarpone Cream Filling


1 cup (250 ml) whipping cream (35%)

2 tablespoons granulated sugar

1/2 cup (125 ml) Creme de Cacao (or other chocolate flavoured clear liqueur)

2 cups softened mascarpone cheese


In cold stainless steel mixing bowl and using the whisk attachment, whip the whipping cream with the sugar until thick. Add Creme de Cacao and whip again until it holds its shape. Place mascarpone cheese in a medium bowl, and fold in the whipped cream mixture.

Assembly of Mascarpone Meringue Cake

1. Place 1st meringue layer on doily or cake round. With a small offset palette knife, spread 1/3 of mascarpone cream filling over layer. With a clean small offset palette knife, spread 1/3 of your ganache over cream.

2. Repeat using remaning layers, finishing with ganache.

Notes: Store cake in refrigerator. Cut using a sharp, non-serrated knife in a gentle sliding motion.

Recipe adapted from Lucy Waverman, LCBO Food & Drink Magazine

Wednesday, March 16, 2011

Cake from a box

1 cake mix
1 6-serving instant pudding
1 c water
1/2 c oil
4 eggs

Mix together, pour into a well greased pan, bake according to cake mix directions.

Hey, or:

1 box chocolate cake
1 can cherry pie filling
3 eggs

blend and bake 350 x 1hour in a bundt pan

Sunday, March 6, 2011


Recipe courtesy Anne Burrell

Prep Time:
20 min
Inactive Prep Time:
2 hr 15 min
Cook Time:
30 min
8 to 10 servings


  • 1 3/4 cups warm water
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • 5 cups all-purpose flour, plus additional for kneading
  • 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
  • 1 cup extra-virgin olive oil, divided


Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it withplastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy lookingfocaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
Oh baby!

Via Kelly - something that Keith makes