Pucker Up

I made these for my sisters birthday - she loves lemon too!

My fav vanilla cupcake recipe studded with lemon zest filled with fresh lemon curd.
Followed by raspberry butter cream, lemon zest butter cream, topped with fresh raspberry puree.

Lemon Velvet

I will take lemon over chocolate any day.  I love lemon anything... ice cream, home made of course, squares, cookies.....mmmmm, yummy!

This is such a an easy recipe.  I like my lemon curd thick, as I like to swirl it in ice cream, add it to butter cream or squish it in cupcakes.

There is a little trick to making thick curd instead of using cornstarch.
Cornstarch does not belong in curd!!
The trick is to add a little bit of extra butter.

Recipe for Velvety Lemon Curd

4 large eggs
1 cup of white sugar
1/3 cup of freshly squeezed lemon juice
1/2 cup butter plus 2 tablespoons (or more) if you want a thicker curd

zest of 2 to 3 lemons

Whisk eggs, sugar and lemon juice in small, heavy saucepan.
Add small chunks of butter.  Stir over medium heat until the liquid starts to thicken.

Do not let egg mixture come to a bubble.  Continue to stir with wooden spoon.
Stir on medium heat until mixture coats the back of the spoon and is thick.

Strain curd into a medium size bowl.  Stir in zest.  Press plastic wrap on top of curd from the centre out, pushing any air bubbles to the sides.  This will prevent a skin forming over the curd.

Chill for at least two hours if using for cupcakes or ice cream.

Sweetheart Sugar Cookes

My absolute favourite sugar cookie dough is so easy to use and requires no chilling if you don't have time.  I like to chill all my cookies in the freezer for a few minutes just to make sure they don't lose their shape while baking.

I cannot wait to try this cookie recipe with different flavours.

By the way, this is a great dough for making cookie pops.  Just make sure the dough is rolled out thicker.

Maple Teriyaki Glazed Chicken Stir Fry

Teriyaki salmon was one of the most popular items on the menu at the restaurant I worked at a long time ago.
I have never liked salmon, so we stick with chicken.  This recipe can be made with beef too.  A nice marinating cut is best, I prefer strip-loin as my steak of choice.

2 chicken breasts, cut into strips
3 cups of mixed stir fry veggies
I like to use mushrooms, peppers, broccoli, snow peas and carrots
2 tablespoons sesame oil, divided

1/2 package of medium width rice noodle

1/3 cup of teriyaki sauce
1/3 cup of soy sauce
1/3 cup of oyster sauce
1/4 of amber maple syrup
2 teaspoons of sesame oil

Mix all the sauces, syrup and oil together with a whisk.  Reserve 3 tablespoons for basting and marinate the chicken (or salmon or steak) for at least 2 hours.

Cook and prepare rice noodle according to package.  Set aside.

In medium pan sauté veggies in 1 tablespoon of sesame oil over high heat for 2 minutes, cover and turn off heat.
In another medium sauté pan, heat remaining sesame oil and sauté rice noodles for 1 minute then add to veggies and toss together.

Broil chicken on a rack for about 4 minutes, depending on how thick the cut of meat is.  Turn over and baste, cooking for another 4 minutes.  Turn over once more and baste.

Place noodles and veggies on serving platter and top with glazed chicken.

Baked Cheesy Noodles w/ Chicken, Broccoli & Cauliflower

With winter finally starting to make an appearance, a good hearty casserole is needed to take the chill away.

(adapted from SkinnyTaste.com)

3 cups of egg noodles ( I use the No-Yolk brand)
1 tablespoon of butter
1 tablespoon of light olive oil
1/2 a small onion, finely diced
1 clove of garlic, minced with press
1/4 cup of spelt flour
2 cups 1% milk, warmed up
1 cup chicken stock, warmed up (I make my own)
1 1/2 cups of shredded partly skimmed pizza mozzarella
1/2 cup of shredded old cheddar
salt and pepper to taste
1/2 head each of broccoli and cauliflower or you can use frozen
2 roasted chicken breasts, cut into bite size chunks
1/4 cup of finely grated parmesan cheese
1/2 cup of seasoned breadcrumbs (I like to make my own with day old bread and dried herbs and lots of garlic!)
cooking spray

Cook pasta in large pot of salted water for about 2 minutes.  Throw in your veggies turn off heat.
Spray a casserole dish with cooking spray; preheat oven to 350C.
Add pasta, chicken and veggies to casserole dish.

In a large sauté pan, melt butter and oil.  Add onion and cook over low heat for 2 minutes, add garlic, making sure not to brown.  Add flour and cook for 1 minute or until flour starts to turn a light golden colour.  Add milk and chicken stock whisking slowly.  Turn up your heat to med-high and cook until it comes to a boil, stirring out any lumps you might have.  Season with salt and pepper.

When the sauce is thick enough, take off heat and add shredded cheese, stir well with a spatula until all the cheese has melted.  Taste for seasoning, adjust if needed.

Pour cheese sauce over cooked noodles and stir gently.  Sprinkle with bread crumbs and parmesan.

Bake for 20-25 minutes until the top is golden brown and the sauce has started to bubble.
Broil for 5 minutes if needed.

Enjoy!

Happy February

An easy and healthy lunch time snack.  Fun stuff!

Someone should be surprised today.

Bite size yummy on a stick

Cake crumbs, icing and melted chocolate on a stick..... come on, what kid doesn't want one??!!

After a disappointing bite of a pink cake pop from Starbucks, I knew I had to make them.

I had to make them BETTER!!!