Red Velvet White Chocolate Chip Cookies

Honestly love red velvet cake more then anything. Its the perfect mix of vanilla with a touch of chocolate, and a creamy icing that just melts in your mouth. These cookies taste just like the cake but with a crispy touch to it, and filled with white chocolate chips.

Ingredients:
2 1/4 cups all-purpose flour
2 1/2 tbs cocoa powder
1 1/2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
8 tbs butter, at room temperature
6 tbs all vegetable shortening, at room temperature
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp white vinegar
1 1/2 tsp vanilla extract
1 tbs red food coloring
1 1/3 cups white chocolate chips

Preheat oven to 375 degrees.

In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside.

Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine.

Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1 cup white chocolate chips. 

Scoop dough out by the heaping tablespoonfuls and roll into balls and place lined cookie sheets. Gently press about desired amount of white chocolate chips into the top of each cookie, being careful not to flatten the cookies. 

Bake for 8 - 9 minutes. Allow to cool about 5 minutes on baking sheet before transferring to a wire rack to cool. 

Pesto Spinach Pasta Bake with Asiago Cheese

Ingredients:
12 ounces pasta
5 cups fresh baby spinach, roughly chopped
2 large shallots, peeled and chopped
4 cloves garlic, minced
1/2 cup Asiago cheese, grated
1/2 cup low-fat Greek yogurt
1/2 cup heavy cream
1/2 cup basil pesto, homemade or jarred
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
2 large eggs


Heat the oven to 350 degrees and lightly grease an 8x8 or 9x9-inch square baking dish with baking spray. 

Bring a large pot of salted water to boil over high heat and add the pasta. Cook according to package instructions, drain, and set aside.

While the pasta is cooking, in a large bowl toss together the chopped spinach, shallots, garlic, and cheese.

In a separate bowl whisk together the yogurt, cream, pesto and eggs. Taste and add salt as desired, depending on the saltiness of the pesto. Stir in a generous quantity black pepper.

Stir the cooked pasta together with the spinach and shallot, then pour in the sauce and toss to coat. Spread in the prepared baking dish and top with extra cheese if desired.

Bake for 30 minutes or until golden-brown on top and lightly bubbling.

Let cool for 5 to 10 minutes then serve.

Peanut Butter Chocolate Swirl Cookies

Two cookies in one... perfection. 

Ingredients
Chocolate Cookie Dough
1/2 cup butter, softened to room temperature
1/2 cup sugar
1/2 cup light brown sugar (or dark brown)
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup + 2 tbs unsweetened cocoa powder
1 tsp baking soda
1/2 teaspoon salt
2 tbs milk

1 cup semi-sweet chocolate chips

Peanut Butter Cookie Dough
1/2 cup butter, softened to room temperature
1/2 cup brown sugar
1/4 cup sugar
1 large egg
3/4 cup creamy peanut butter
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all-purpose flour
1/4 tsp salt
1 cup semi-sweet chocolate chips

Make the chocolate dough:

In a bowl combine the flour, cocoa powder, baking soda, and salt. Set aside.

With a stand mixer, cream the butter and sugars on medium speed until light and fluffy. 

Beat in the egg and vanilla until combined, scraping down the sides as needed. Slowly add dry ingredients.

Mix in the milk and then fold in the chocolate chips.

Make the peanut butter dough: 

In a bowl combine flour, baking soda, and salt.

With a stand mixer, cream the butter and sugars together on medium speed until light and fluffy. 

Mix in the peanut butter, egg, and vanilla. Scrape down the sides as needed. 

Slowly add dry ingredients. Fold in the chocolate chips.

Chill both doughs for at least 1-2 hours. 2 hours is preferred.

Preheat oven to 350 degrees. 

Scoop about a tablespoon of each dough and roll into two separate balls. 

Smoosh the two balls together and roll them into 1 large ball. Repeat for each cookie.

Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. 

Let cookies cool on pan for about 5 minutes then transfer to wire rack to cool completely. 

Thai Green Curry

Oh how I love all curry... first time trying green curry and found it super tasty. One of my favourite vegetarian meals so far. This recipe makes a whole lot so dividing it could be helpful if your only making it for 2 - 3 people. 

Ingredients: 
2 – 13 ounce cans light coconut milk
3 tablespoons green curry paste
1 cup chicken stock
2 tbs fish sauce
approximately 1/2 pound yukon or red potatoes, quartered
approximately 1/2 head cauliflower
1/2 to one can garbanzo beans, drained
1 cup frozen green peas
lime juice
peanuts
fresh basil to taste
fresh cilantro to taste
salt and pepper to taste

Add the curry paste and coconut milk to a soup pot. Heat to a boil and lower the heat so the mixture is at a simmer.

Add the broth, fish sauce, and potatoes. Let that cook for 15 - 20 minutes to allow flavors to meld and potatoes to soften.

Add frozen peas, cauliflower, and garbanzo beans. Let simmer 10 minutes until cauliflower is cooked. 

Add the lime juice and chopped basil to curry. Remove from heat.

Serve over rice. Top with chopped peanuts and additional basil and cilantro.

Lightened Tagliatelle Alfredo

Alfredo has become one of my favourite pasta sauces. However, it is also one of the worst for you. It's loaded with cream, butter, and cheeses that are just not good for you. When I came across this lighter version with low fat milk, cream cheese and less then a cup of cheese I just had to try it out. This turned out better then I ever could of expected. Something I am definitely going to continue to make if I ever have a craving for that comfort food.

Ingredients:
1 tbs butter
2 garlic cloves, minced
1 tbs all-purpose flour
1 1/3 cups 1% low-fat milk
3/4 cup Parmesan cheese, finely shredded
1/2 cup low fat cream cheese
1/4 tsp salt
8 oz Tagliatelle (or Fettuccine, Spaghetti)
1 tbs basil, chopped
Freshly ground black pepper, to taste


Boil water in a large pot. Add Tagliatelle and cool until al dente.

Meanwhile, melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about 30 seconds, stirring frequently.

Whisk in flour, then gradually whisk in milk, stirring constantly till mixture thickens, about 3-4 minutes. Add the Parmesan, cream cheese, and salt, stirring till cheese melts. Stir in basil.

Add hot, drained pasta and toss to distribute. 

Funfetti Cake Batter Blondies

Honestly the most amazing blondies i've ever seen/made. They taste like a funfetti cake and chocolate chip cookie put together with the texture of a brownie...

Ingredients:
1/2 cup unsalted butter, melted
1 egg
3/4 cup light brown sugar
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/4 cup rainbow-colored sprinkles, for batter
1 tbs rainbow-colored sprinkles, for sprinkling top surface

Preheat oven to 350 degrees. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray, set aside. 

In a medium microwave-safe bowl, melt the butter, about 90 seconds. Whisk together butter, egg, sugars, and vanilla in a medium bowl. 

Add the flour, salt, and stir until just combined. Fold in white and semi-sweet chocolate chips and 1/4 cup sprinkles. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. 

Sprinkle with about 1 tablespoon additional sprinkles on top.

Bake for 20 - 24 minutes, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour. 

Mini Glazed Donuts

I got this mini donut pan for my birthday and just couldn't wait to try them out. These mini donuts are so cute and fun to make. I love donuts and these little ones are the perfect size to have and not feel too guilty.. You can purchase these pans at any baking supply store. I got mine from William Sonoma.

Ingredients: 

1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 tsp freshly grated nutmeg
1/4 cup buttermilk
1/4 cup whole milk
6 tbs butter, at room temperature
1/2 cup granulated sugar
1 egg

For Glaze:

1 cup powdered sugar

1 1/2 tbs whole milk

In a large bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg. In a measuring cup, stir together the buttermilk and whole milk. Set aside.

In the bowl of an electric mixer, beat together the butter and granulated sugar on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and beat on medium speed until combined, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk mixture and beginning and ending with the flour. Beat each addition until just blended.

Pour a scant 1 Tbs. batter into each prepared well. Bake until a toothpick inserted into the donuts comes out clean, about 8 minutes, rotating the pan halfway through baking. Transfer the pan to a wire rack and let cool for 5 minutes, then invert the pan onto the rack and lift off the pan.

Wash and dry the pan and repeat with the remaining batter.

If making the cinnamon-sugar mixture, place the granulated sugar and cinnamon in a small bowl and whisk until combined. While the donuts are still warm, toss them in the mixture and transfer to a wire rack.

If making the glaze, place the confectioners’ sugar and milk in a small bowl and whisk until combined. Let the donuts cool completely, then dip them, top side down, into the glaze. Transfer the donuts, glazed size up, to a parchment-lined baking sheet. Makes 24 donuts.

Cajun Shrimp Tacos

Ingredients:
1 tbs dried oregano
1 tbs dried thyme
1 tbs dried basil
1/2 tbs cayenne
2 tbs cajun seasoning
1 tbs black pepper
1 tbs salt
8 corn tortillas
2 tbs olive oil, divided
1 yellow onion, diced
2 cloves garlic, minced
2 pounds uncooked shrimp, peeled, deveined (preferably wild caught)
1 small red bell pepper, sliced very thin
1 small orange bell pepper, sliced very thin
2 tomatoes diced
1 avocado, diced for serving
shredded cheddar cheese, for serving

Preheat oven to 450 degrees.

In a small bowl combine the oregano, thyme, basil, cayenne, cajun seasoning, pepper and salt. Whisk to combine.

Working with four tortillas at a time, microwave them for 1-2 minutes. Quickly rub with olive oil and sprinkle one side with the spice mixture. Place tortillas on a taco mold if you have one. If not, invert a regular-sized muffin tin. Fold the tortillas gently and prop up between the bottom of 4 muffin cups. 

Bake at 450ºF for 5-7 minutes or until crisp and lightly browned. Repeat with remaining tortillas.

Heat oil in large skillet over medium high heat. Add onion and saute for 5 - 7 minutes, add garlic and sauté until fragrant, about 1 minute. 

Add shrimp and about 2 tablespoons of the spice mix. Sauté until just beginning to turn opaque in center, about 4 minutes. Transfer to a small bowl.

To the same skillet add the bell pepper and saute about 5 minutes until slightly soft, but still crisp. Add the tomatoes and simmer for 3 to 5 minutes.  Add the shrimp back and toss well. Simmer one more minute and then remove from heat. 

Taste and add a teaspoon or so more of the spice mixture if desired.

Fill the taco shells with the shrimp and peppers and top with cheddar cheese and avocado if desired.

Creamed Feta

A simple appetizer for any occasion. The feta becomes surprisingly smooth and creamy. Its perfect with crackers, on toast, and as a veggie dip.

Ingredients: 

1 cup feta

1 cup whipped cream cheese

Combine feta and cream cheese in food processor. Pulse for 5 - 8 minutes until feta has become smooth. 

Place on toasted bread and top with roasted tomatoes and parsley.

Chicken Curry Noodle Soup

This soup is perfect for a could snowy day like today. It's creamy with a kick of spice. Cilantro has become one of my favourite herbs to use on dishes so I highly recommend it as a garnish. It adds a freshness to the soup that you wouldn't normally achieve. 

Ingredients: 

1 pound fresh thin or regular Chinese egg noodles
Peanut or corn oil for deep-frying
3 cloves garlic, finely chopped
2 cans coconut milk, unshaken
2 - 3 tablespoons red curry paste, or to taste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
3/4 pound chopped chicken meat
4 cups chicken stock
3 tablespoons Thai fish sauce
1 teaspoon palm sugar or brown sugar
1/4 cup shredded green cabbage
Juice of 1 lemon

green onions

cilantro

Preheat oven to 400 degrees. Sprinkle salt and pepper on chicken. Rub a tablespoon of curry paste onto chicken. Cook for 20 - 25 minutes. Shred and set aside.

Cook noodles according to package instructions. Set aside.

Pour oil to a depth of 2 inches in a small saucepan and heat until ready for frying. Meanwhile, pat dry 1 cup of the cooked noodles with paper towels. When the oil is hot, add the noodles. tongs, stir gently to separate the strands and lightly fry, about 30 seconds. Lift out the noodles and place on paper towels to drain. Remove the pan from the heat. Set noodles aside.

Measure out 2 tablespoons of the oil used to fry the noodles and place in a large saucepan over medium heat. Add the garlic and sauté until browned, about 1 minute. 

Do not shake the cans of coconut milk before opening. There should be a thick layer of cream on top of each. Spoon off 1/2 cup of the thick cream from the top of each can and add it to the garlic. 

Raise the heat to medium-high and cook, stirring frequently, until the cream boils gently. Add the red curry paste, curry powder and turmeric and stir until smooth. Reduce the heat to medium and simmer until the mixture is thick and the oil begins to separate around the edges and rises to the surface, about 5 minutes.

Add the chicken. Cook until the chicken becomes white, about 2 minutes. Raise the heat to high. Add the remaining coconut milk, the chicken stock, fish sauce, palm or brown sugar and cabbage and stir well. When the mixture begins to boil, adjust the heat to maintain a gentle boil and continue cooking for 8 minutes longer.

Add the lemon juice and noodle and serve with green onions and cilantro.

5 hours later... Happy Valentines Day!

Coconut Oil White Chocolate Chip Cookies

I'm obsessed with white chocolate so when I came across these I just had to try them. Using coconut oil instead of butter gives these cookies an aroma that is indescribable. Usually white chocolate cookies can be overly sweet and leave you feeling a little sick... however these are just right! Check out this amazing blog for the recipe to these cookies. 

Chocolate Macadamia Nut Sandwich Cookies

Snow day today so why not bake some cookies?

Ingredients:
1 3/4 cup macadamia nuts
3 tbs all purpose flour
3/4 cup sugar
2 tbs heavy cream
2 tbs light corn syrup
5 tbs butter
1 tsp pure vanilla extract
1 cup chocolate chips

In a food processor, pulse the nuts until finely chopped but not pasty. If you don't chop them fine enough, it may be difficult for the dough to form into a ball so make sure to chop them pretty fine. Transfer nuts to a large heatproof bowl and add the flour. Mix together and set aside.

In a small saucepan over medium heat, add sugar, cream, corn syrup, and butter. Stir occasionally and cook until mixture comes to a rolling boil and the sugar is dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla extract.

Pour hot mixture into the nut mixture and stir just to combine. Let cool for about 25-30 minutes until it's cool enough to handle. 

While the dough is cooling, preheat oven to 350 degrees and line a baking sheets with parchment paper.

Once the dough is cool enough to handle, scoop the dough using a 1 teaspoon measurement and roll into balls.

Place balls onto prepared baking sheet, leaving about 3-4 inches of space between each cookie. Bake for 9 to 11 minutes until corners are brown. 

Let cookies cool on pan for 5 minutes, then transfer to wire rack to cool completely. 

Melt chocolate chips in a double boiler. Using a knife or spoon, spread desired amount of chocolate onto the bottom of a cookie. Place another cookie (bottom to bottom) on top. Let dry on wire rack.

Black and White Banana Loaf (with Lemon and Cognac)

Ingredients: 

1 1/3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp freshly grated nutmeg
1½ ripe bananas, peeled
Squirt of fresh lemon juice
Grated zest of ½ a lemon
1 tbs cognac or dark rum
3 ounces bittersweet chocolate, finely chopped
1/2 cup + 2 tablespoons butter, at room temperature
2/3 cup brown sugar
1/3 cup sugar
4 eggs
1 tsp vanilla extract
½ cup whole milk

Center a rack in the oven and preheat the oven to 325 degrees. Butter and loaf pan and dust the inside with flour. 

Whisk together the flour, baking powder, salt and nutmeg. Set aside.

In a small bowl, mash the bananas with the lemon juice and zest, then stir in the rum. Set aside. 

Melt the chocolate and 2 tablespoons of the butter together in a double boiler. Set aside. 

In a stand mixer, beat the remaining butter at medium speed until creamy, about 3 minutes. Add the sugars and beat for another 2 to 3 minutes, until light and smooth.

Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and add half the flour mixture, then milk, then other half of flour mixture. Mix in banana mixture.

Pour a little less than half the batter into the bowl with the melted chocolate and stir to blend. Drop alternating spoonfuls of both batters into the prepared pan, then, using a table knife, swirl the batters together, taking care not to overdo it.

 Bake for 1 hour and 20 to 30 minutes, or until a knife inserted deep into the center of the cake comes out clean. Let cool in pan for about 15 minutes. Then transfer to a wire rack right side up and let cool completely.

 

Creamy Cauliflower Garlic Rice

This is way too good... seriously had 3 helpings of it. Its a healthier version of risotto, very creamy and cheesy. A must try for anyone with a comfort food craving. 

Ingredients:

1 cauliflower (6 - 8 cups)
4 cups vegetable broth + 2 cups water
½ cup milk (or more)
1½ cups brown rice
1 teaspoon salt
2 tablespoons butter
6-8 cloves minced garlic (I used 6)
½ cup part-skim Mozzarella cheese (more for topping)

Parsley

Cook the rice according to package directions. Set aside.

Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. 

Transfer cauliflower pieces to a blender or food processor. Puree the cauliflower, adding milk to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.

In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 2-3 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheese and stir to combine.

Season with salt and pepper if desired and top with Mozzarella and parsley.

Creamy Chicken Curry Sauce with Rice Noodles (Khao Soi)

I'm currently obsessed with curry now. I came across this creamy chicken curry sauce and just had to try it. It was so simple and fast to make yet so packed with flavor. The rice noodles are a nice change from just rice.

Ingredients: 
2 tbs vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
3 tbs Thai red curry paste
2 tbs curry powder

2 green onions, chopped
1 cup coconut milk
1/2 cup low-sodium chicken broth
2 boneless skinless chicken thighs (about 8 oz), cut into bite-size pieces
1 tsp fish sauce
1 1/2 teaspoons sugar
8 ounces rice noodles
Cilantro
Roasted chopped peanuts

Heat the oil in a medium saucepan over medium heat. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste, curry powder, and green onions and cook for another 30 seconds, stirring constantly.

Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.

Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering.

Drain and divide between two bowls. Top with curry, cilantro and peanuts.

Enjoy!

Chocolate Chip Cupcakes

Chocolate cupcakes filled with chocolate chips and topped with Nutella buttercream frosting and more chocolate chips...

Ingredients:

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup greek yogurt
3/4 cup semi sweet chocolate chips

For Buttercream recipe see Cookies n Creme Cupcakes

Preheat oven to 350 degrees. Line one 12 cup muffin pan with paper liners.

In a medium bowl, sift together cocoa, flour, baking powder, and salt. Set aside. 

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. 

With mixer on low speed, add flour mixture in two batches, alternating with greek yogurt and beginning and ending with flour. Gently fold in chocolate chips.

Pour batter into cups. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.

Cool in pan 5 minutes then transfer to a wire rack to cool completely.

Top with Buttercream and chocolate chips.