Sunday, February 11, 2018

Apricot Cheesecake

What You Need 
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

 1 cup plus 2 tablespoons of apricot preserve

 Preheat oven to 325F Line the bottom of a 9-inch springform pan with a parchment round.

 Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
Pour into crust
Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

 Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.

Saturday, November 11, 2017

Bite-sized pecan pie


2 1/2 c Fisher pecans, toasted and chopped

1 c Keebler graham crackers, crushed (vanilla wafers, Oreos can be subbed if you do not like graham crackers)

1 c Domino brown sugar, firmly packed

1/2 tsp Morton salt (if you can not handle the sodium, don’t use it!)

2 Tbsp maple syrup

1/4 c bourbon, brandy or spiced rum. Non-alcoholic version: use almond extract, rum extract, or any other that may suit your taste. add a little water/juice to equal the liquid amount.

1 tsp McCormick vanilla

7 oz dark chocolate bark. if you prefer white chocolate…go for it!

1 tsp coarse Morton sea salt (optional)


Combine first four ingredients in large bowl. Add maple syrup, bourbon, and vanilla. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non alcohol version…add water to equal liquid amount. You can also try non alcohol rum flavoring.

Form balls by scooping a tablespoon size amount of mixture and rolling in hands to form balls. Place balls on cookie sheet lined with parchment paper.
Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.
Place balls on cookie sheet in freezer for 2 hrs.

Melt chocolate bark in a double boiler or microwave per directions on package.
Dip frozen balls into chocolate, then place on the parchment paper lined cookie sheet.

Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.

These freeze well. Take out of freezer and let sit for 15 minutes. They are also good frozen!

From Tastee Recipes

Sunday, October 01, 2017


  • 2 1/2 cups  whipping cream (I changed this from 10%)
  • egg yolks
  • 2 tablespoons cornstarch
  • 1/3 cup sweetened condensed milk
  • 1 tablespoon maple syrup
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1/2 cup dulce de leche
  • 1/2 cup finely chopped maple-flavoured shortbread cookies

In large saucepan, whisk together cream, egg yolks and cornstarch until smooth. Cook, stirring, over medium-high heat until mixture begins to thicken, 5 to 10 minutes. Remove from heat; whisk in condensed milk, maple syrup, vanilla and salt. Strain through fine-mesh sieve into large liquid measure. Refrigerate until completely cool, about 1 1/2 hours.
Meanwhile, in small bowl, gently stir dulce de leche with shortbread. Fill 10 ice pop moulds halfway with cream mixture. Add 1 heaping tsp of the dulce de leche mixture to each; fill with remaining custard, leaving 1/2-inch headspace. (Pour leftover cream mixture into ice cube trays and freeze for iced coffee.) Freeze for 2 hours. Insert pop sticks into centres, gently swirling mixture. Cover and freeze until firm, 6 to 12 hours.

Monday, August 14, 2017

Peach and Raisin Bread Pudding

8 teaspoons butter softened 
3 peaches peeled and sliced
8 slices raisin bread crusts removed
3 cups whipping cream

1/2 cup granulated sugar
4 eggs
2 teaspoon vanilla
pinch nutmeg
1 teaspoon granulated sugar Grease a 4-cup baking dish; set aside.

Butter bread; cut into 3/4-inch (2 cm) cubes. In bowl, whisk cream, peaches, sugar, eggs, vanilla and nutmeg; add bread and toss to coat..
Topping: Sprinkle sugar over top. Bake in 350°F (180°C) oven until knife inserted in centre comes out clean, 1 hour-ish.

Saturday, May 13, 2017

The Best Chicken Francaise Recipe

  • 2 chicken breasts
  • Half cup plain flour
  • 2 eggs
  • 1 handful of fresh parsley
  • 50g - 2oz Parmesan cheese
  • 1 cup white wine (click for wine alternatives)
  • 1 cup chicken stock
  • 1 garlic clove
  • 4 tbsp olive oil
  • 4 tbsp butter
  • Half lemon
  • Salt and pepper
  • Step 1
    Remove chicken skin, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book. Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten using the flat side of a meat mallet or the underside of a saucepan.
  • Step 2
    Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.
  • Step 3
    Chop the parsley (keep a few sprigs for garnish) and add half to egg wash.
  • Step 4
    Grate all the Parmesan cheese and add to egg-wash, mix well.
  • Step 5
    Get your wine and chicken stock portions ready.
  • Step 6
    Add the plain flour to a plate.
  • Step 7
    Peel the garlic and place in garlic press (or chop finely).
  • Step 8
    To a frying pan on moderate heat, add the olive oil and half the butter.
  • Step 9
    Coat the chicken in the flour, shake off any excess flour.
  • Step 10
    Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.
  • Step 11
    Cook chicken for approx 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.
  • Step 12
    To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the crushed garlic. Add the squeeze of half a lemon. Add the chicken stock. Add the remainder of chopped parsley. Add the remainder of butter and reduce for 2 minutes on full heat.
  • Step 13
    Return the chicken to the sauce and continue heating chicken on medium heat.
  • Step 14
    Serve the chicken, and reduce the sauce until it looks a little thicker (not too thick)

Little Tips

Pat the breast dry with paper towel to help eggwash stick.

You can use a sweeter wine or sherry for that sweeter taste.

If wine is not for you, just double the amount of stock and leave out the wine. Add one quarter tsp of sugar.

Wednesday, February 01, 2017

Brazilian Coconut Flan

  • 1 can of condensed milk
  • 1 cup of coconut milk
  • 6 eggs
  • a touch of nutmeg
  • 1 cup of grated coconut
  • 1 cup of sugar to make the candy

  • Method:
    1. In a bowl, mix the beaten eggs with the coconut milk, condensed milk and the grated coconut.
    2. Pour the sugar into a mold of cheese and melt over medium heat to make it a caramel. Let it cover bottom of the mold and cool.
    3. Pour the mixture into the mold with the caramel, cover it and cook it in a water bath for one hour until it curdles.
    4. Let it cool, unmold and decorate with coconut strips.

From Tastemade.

Saturday, November 19, 2016


  • lamb shanks (about 1.7 kg total)
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • onions, thinly sliced
  • cloves garlic , minced
  • 2 tablespoons tomato paste
  • sprigs fresh thyme
  • 1/4 cup balsamic vinegar
  • 1/4 cup cooking molasses
  • 2 teaspoons brown sugar

Sprinkle lamb all over with 1/4 tsp of the salt and pinch of the pepper.
In large Dutch oven, heat 2 tsp of the oil over medium-high heat; cook lamb, turning occasionally, until browned all over, about 5 minutes. Transfer to plate. Set aside.
In same pan, heat remaining oil over medium-high heat; cook onions, garlic and remaining salt and pepper, stirring, until softened, about 5 minutes. Stir in tomato paste and thyme; cook, stirring, until fragrant, about 1 minute. 
Stir in vinegar, molasses, brown sugar and 1 1/3 cups water. Return lamb to pan; bring to boil. Cover and braise in 350°F oven until lamb is fork-tender, about 1 1/2 hours. Transfer lamb to a plate; keep warm. Discard thyme.
Skim from surface of cooking liquid. Bring cooking liquid to simmer and cook until reduced by half, about 10 minutes. Return lamb to pan; cook for 2 minutes.
Makes 4 to 6 servings.
From Canadian Living