Happy Vegetarian Easter!

Four Cheese Mini Rigatoni Pasta Skillet

Holidays can be hard when your a vegetarian. Most holiday traditions include cooking ham or turkey and preparing cold cuts of meat and cheese as an appetizer. For this easter I tried to think of the perfect comforting dish that would satisfy everyone in my family. Mac and cheese has always been a favourite of mine. Its so rich and comforting. This recipe includes four types of cheese, a bit of nutmeg, lots of butter and lots of milk. The mini rigatonis add a nice look and texture to the dish. A perfect holiday side or main!

Ingredients:
1 pound mini rigatoni pasta
1 shallot, sliced
2 garlic cloves, minced
1/2 teaspoon olive oil
5 tablespoons unsalted butter
1/4 cup flour
2 cups milk
1/3 cup mascarpone cheese
8 ounces freshly grated gruyere cheese
8 ounces freshly grated sharp cheddar cheese
8 ounces freshly grated fontina cheese
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/3 cup panko bread crumbs

Preheat oven to 375 degrees. Grate cheeses, placing them together in a large bowl. 

Boil water and prepare pasta according to directions.

Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft.

Add in garlic and cook for 30 seconds. 

Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. 

Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes.

Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.

Sprinkle the top of the mixture with remaining cheeses and breadcrumbs.

Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

Crispy Parmesan Asparagus

Easter side dish!

Ingredients:
1 bunch of asparagus
2 egg whites
1/4 cup flour
1 cup seasoned panko breadcrumbs
1/4 cup parmesan cheese
salt and pepper

Preheat oven to 425 degrees. Spray a pan with cooking spray. Set aside.

Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) and the panko + flour + cheese. Season the panko mixture with salt and pepper if desires.

Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg whites and roll in panko once again. Lay each spear on pan.

Bake at 425 for 15 minutes, or until golden brown and crispy.

Mushroom Melts with Mustard Aioli

mmmm love love love appetizers... from my fav food blog how sweet it is

Ingredients:
3 cups sliced cremini mushrooms

3 tablespoon unsalted butter
3 tablespoon olive oil
3 garlic cloves, minced or pressed
a pinch of salt + pepper
12 slices whole grain bread
12 - 14 ounces fontina cheese, freshly grated

3 tablespoons dijon mustard
2 large egg yolk
1 tablespoon fresh lemon juice
1 cup olive oil
4 tablespoons whole grain mustard
2 tablespoon horseradish
a pinch of salt + pepper


Heat a large skillet over medium-low heat. Add olive oil and butter, then add mushrooms and toss well to coat. Cover and cook for 8-10 minutes, until soft and juicy, stirring once or twice during cooking time.

While mushrooms are cooking, whisk together dijon mustard, egg yolk and lemon juice in a large bowl until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in whole grain mustard and horseradish, then taste and season with salt and pepper as desired.

Heat the broiler on your oven to the highest setting, placing an over rack directly underneath. Lay slices of whole grain bread on a baking sheet and pop under the broiler for 1-2 minutes, until golden. Remove and spread a layer of mustard aioli on top.

Remove the cover from the mushrooms and stir in the garlic, salt and pepper, cooking for one minute. Turn off heat, then distribute mushrooms evenly among the four slices of toast. Cover with grated cheese. Place back under the broiler for 1-2 minutes, until cheese is bubbly and slightly golden. Remove and serve immediately with extra mustard aioli on top.

Honey Bunny Dinner Buns

 I love making homemade bread, especially for the holidays. Nothing beats having a hot, fresh dinner roll right out of the oven and onto your plate. When I cam across this recipe I just had to make them. There so adorable I almost didn't want to eat them. The honey glaze added a nice sweetness and shine, while the bread was dense and moist. The perfect side for your easter meal.

Ingredients:
1 cup plus 2 tbsp warm water (about 100F)
1/3 cup oil
2 Tbsp instant yeast
1/4 Cup sugar
1 tsp salt
1 egg
3 1/2 cups bread flour
1/3 cup of honey, warmed

In your stand mixer, combine the water, oil, yeast and sugar and allow it to rest for 15 minutes.

Using your dough hook, mix in the salt, egg and flour and knead the dough for six minutes on medium to high speed.

Preheat oven to 400 degrees. Form dough into 20 - 24 balls and place on cookie sheets lined with parchment paper.

Shape each ball into an oval shape, with one end (where face will be) thinner than the other end. Allow to rest for 15 minutes, until dough has risen at least 1 1/2 times original size.

Take sharp kitchen scissors, and cut ears from the more narrow/thinner end. Make sure you make the ears very deep cuts, almost to the bottom of the dough, otherwise the ears will lose their shape during baking. Poke holes for eyes, make sure its deep enough so it doesn't loose its shape.

Bake for about 13 minutes turn golden brown.

While buns are cooling, brush tops with warm honey.

Cadbury Creme Egg Surprise Cupcakes

These cupcakes are seriously the sweetest cupcakes you will ever eat... I was afraid to make these because I wasn't sure if the chocolate would for sure hold its shape inside but it worked out and was well worth it. For the icing I added a mix of vanilla and almond extract which gave it a nice contrast from the sweetness of the actual cupcake.

Ingredients:
2 1/2 cups cake flour
1 2/3 cups sugar
3/4 cup butter, softened
2/3 cup cocoa powder
1 package Jell-O instant pudding in Chocolate Fuge
1 1/4 cup water
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
24 Cadbury Eggs

For the Frosting:
1 1/2 cups unsalted butter, room temperature
5-6 cups powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
2-3 tablespoons milk


Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners. Set aside.

Combine flour, cocoa powder, chocolate fudge mix, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a stand mixer, beat butter and sugar on medium speed till light and fluffy. Add eggs one at a time until combined. Add vanilla.

Slowly add flour mixture and water in 3 additions, beginning and ending with flour mixture.

Fill cupcake liners 1/4-1/3 full and place in a Cadbury Egg down inside batter. Top eggs with another 1-2 teaspoons batter.

Bake for 18-20 minutes (test for doneness by inserting a toothpick on the side of the cupcake, since the Cadbury Eggs are in the center).

Let cool in pan for 5 minutes then move to a wire rack to cool completely. 

For The Frosting:

Beat butter until creamy. Add in powdered sugar 1 cup at a time.

Beat in extracts, salt, and milk.

 Add more powdered sugar or milk until desired consistency.

Top cupcakes with frosting and enjoy!

Sesame Ginger Sweet Teriyaki Salmon with Quinoa Stir Fry

I can find teriyaki to be overly salty sometimes, especially when you buy it pre made from the grocery store. However, adding the brown sugar, honey, and ginger adds a nice taste to this marinade. The salmon turned out very tender and moist. The quinoa stir fry was a great alternative to the usual white rice. This recipe is healthy and so delicious. A perfect start to the easter weekend!

Ingredients:
1 cup teriyaki sauce
1 teaspoon freshly grated ginger
2-4 cloves of garlic, minced
3 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup olive oil
1 pound salmon

3/4 cup quinoa, rinsed
1/2 teaspoon garlic salt
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 clove garlic, minced
1 teaspoon fresh grated ginger
2 -3 tablespoons low sodium soy sauce
1 1/2 cups sugar snap peas or snow peas
salt and black pepper to taste
1/4 teaspoon red pepper flakes, if desired


1 tablespoon sesame seeds
1/4 cup fresh cilantro, chopped

In a large bowl whisk together the marinade ingredients: teriyaki sauce, olive oil, garlic, ginger, brown sugar, and honey. Place salmon in large ziploc bag and add marinade. Place in refrigerator for 1 hour or more.

Preheat oven to 400 degrees. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork. 

While salmon is cooking, bring 1 1/2 cups of water with garlic salt to a boil in a medium saucepan. 

Reduce heat to low, add quinoa and cover; simmering until all liquid is absorbed. 

While quinoa is cooking, heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add minced garlic, ginger, and sliced bell peppers; cook for 1-2 minutes. Add sugar snap peas and cook for 2 minutes more. Add quinoa to vegetables, then add soy sauce, salt and pepper to taste and red pepper flakes if desired.

Plate salmon and quinoa evenly and top with sesame seeds and cilantro!

Vanilla Cupcakes with Vanilla Whipped Cream Frosting

Ingredients:
2-1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large egg whites
1 whole egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups sugar
1/2 cup unsalted butter, at room temperature
1/2 cup whipping cream

3 cups whipping cream
6 tablespoons sugar
1 teaspoon vanilla extract


Preheat the oven to 350 degrees. Line 2 muffin pans with cupcake liners.

Sift the flour, baking powder and salt into a medium-sized bowl. 

Whisk together the milk, eggs, vanilla extract and almond extract in a medium bowl or large glass measuring cup.

In an electric mixer fitted with paddle attachment, cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.

With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture, beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.

Beat whipping cream until soft peaks form Fold whipped cream into cake batter.

Divide batter evenly among your cupcake liners--about 2/3 full--and bake until a toothpick comes out with a few crumbs only, about 16 minutes.

Carefully remove the cupcakes from the pan and let cool on wire racks. Repeat with second tray.

For the Frosting:

Pour the cream into the bowl and whisk on medium-high until the cream begins to thicken. Gradually add the sugar, one tablespoon at a time, and continue whisking until soft peaks form. Add the vanilla extract and whisk until the frosting becomes stiff, but be careful to not over-beat.

Add a drop of turquoise gel colour, if desired and gently mix in with a spatula.

Best used right away.

Chocolate Chip and Chunk Cookies

Seriously one of the best chocolate chip cookie recipes I've made. There super moist, chewy and chocolaty. The cornstarch keeps these cookies soft and tender and the chips and chunks of chocolate gives them some character.

Ingredients:
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
1 cup all-purpose flour
1 cup bread flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet chocolate chips
4 - 6 ounces bittersweet or dark baking chocolate, chopped

Combine both flours, cornstarch, baking soda, and salt in a bowl, set aside.

To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. 

Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.

Add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.

Slowly add flour mixture until combined.

Add the chocolate chips and chunks.

Transfer dough to an airtight container and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees, spray a baking pan with cooking spray. 

Using a 2-ounce cookie scoop, form heaping mounds and place them on the baking sheet, spaced at least 2 inches apart.

Bake for 8 to 10 minutes, until barely golden brown around the edges.

Let cool on pan for 5 minutes before transferring to a wire rack. 

Peanut Butter Smoreo's Bars

Oreo crust, peanut butter layer, chocolate chip layer, marshmallows and recese pieces....

Ingredients:
24 oreos, crushed
2 tbsp butter, melted
2 tbsp milk (any kind)
1/2 cup peanut butter, warmed
1/2 cup milk / semisweet chocolate chips or chopped chocolate
24 large marshmallows, halved
6 peanut butter cups, chopped


Preheat your oven to 350 degrees . Line a 8" square pan with foil or baking paper. Spray with oil, set aside.

Combine the crushed oreos with the melted butter and milk.
Scatter the mixture evenly into the lined pan and press down. Bake for 6 minutes.

Once baked, immediately spread the warmed peanut butter over the oreo base. Evenly scatter the chocolate chips over the peanut butter. 

Completely cover with the halved marshmallows, placing them cut side down.

Place under a broiler for under 1 minute to toast the marshmallows.

Immediately scatter the chopped peanut butter cups over the marshmallow layer.

Let slightly cool. Cut into pieces (mine made 8 large squares) 

Banana Nutella Granola

Ingredients:
3 and 3/4 cups old-fashioned rolled oats
1/2 cup ground flax
1 cup sliced almonds
1 tsp ground cinnamon
1/2 cup mashed banana (1 very large banana)
1/4 cup Nutella
1/4 cup maple syrup
1 tsp vanilla extract
1/4 tsp salt
1 cup banana chips
1/2 cup semi-sweet chocolate chips


Preheat oven to 350 degrees. Line baking sheet with parchment paper, Set aside.

In a large bowl, mix together oats, flax, almonds, and cinnamon. Set aside.

In a small saucepan over medium-low heat, melt the mashed banana, Nutella, maple syrup, vanilla extract, and salt together. Allow to bubble for about 1 minute. Remove from heat and pour over the dry ingredients. Stir it all together until all of the oats are moistened.

Spread the oats on the baking sheet in a thin even layer. Bake for 15 minutes, remove from the oven and stir. Bake for another 15-20 minutes until lightly browned. 

Top the granola with chocolate chips and banana chips. Gently stir. The chocolate will melt, creating larger chunks of granola.

Allow granola to cool completely; it will harden and crunch up as it is exposed to air. Store in an airtight container for up to 3 weeks.

General Tso's Chicken (Light Version)

Ingredients:
1lb boneless skinless chicken breast, cut into 1″ chunks
2 tbsp + 1 tsp cornstarch, divided
1 tbsp minced garlic
1 tbsp minced ginger
¼ cup low sodium soy sauce
¼ cup low sodium chicken broth (or veggie broth)
1 tbsp hoisin sauce
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp honey
2 tbsp tomato paste
scallions, sliced
2 tbsp white sesame seeds

Preheat oven to 375 degrees.

Toss chunks of chicken with 2 tbsp corn starch. On a baking sheet,  spray with oil and spread chicken chunks into a single layer.
Bake chicken for 12-15 minutes, until cooked through.

While chicken is cooking, in a medium saucepan combine garlic, ginger and sesame oil, saute for 2 minutes
. 

Add soy sauce, broth, vinegar, honey, tomato paste and hoisin sauce, Simmer mixture on medium heat for 4-5 minutes

Dissolve 1 tsp of cornstarch in ¼ cup of cold water. Add cornstarch to sauce mixture, stirring until combined.

Continue to simmer sauce for another 3-4 minutes, until it begins to thicken. 

Toss cooked chicken with sauce, coating thoroughly.

Serve chicken with 1 tbsp sesame seeds and scallions.

Mini Layered Vanilla Blackberry Mascarpone Cake

 Happy birthday mommy :)

Blueberry Coconut Muffins

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup coconut oil
1/3 cup buttermilk
2 large eggs
1 tsp vanilla
2 cups blueberries
2 tsp brown sugar, for topping
2 tsp sweetened flaked coconut, for topping


Preheat oven to 375 degrees. Line 12 standard muffin cups with paper liners.

In a large bowl, stir flour, sugar and baking powder.

In a medium bowl, whisk together oil, buttermilk, eggs and vanilla until well blended.

Add wet ingredients to flour mixture, stirring gently until just combined.

Gently fold in blueberries.

Divide batter evenly among 12 muffin cups. Top each muffin with a sprinkle of brown sugar and a sprinkle of coconut.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes and then move to wire rack to cool completely.

Garlic Chicken and Herb White Pizza

I made this pizza at my sisters apartment in guelph. Lets just say the cooking supplies were limited... but I someone managed to get this recipe together and it turned out more then amazing. We split it between 3 people and the whole thing was gone.

Ingredients:
1 pound pizza dough
1 tbs butter
6 cloves garlic, minced
2 tbs all-purpose flour
½ tsp black pepper
½ cup skim milk
½ cup half and half
¼ cup Parmesan cheese
1½ cup boneless skinless chicken breast, cooked and shredded
¼ cup red onion, diced
¾ cup Mozzarella cheese
1 tsp fresh thyme, chopped
½ tsp dried oregano
1 tbs fresh parsley, chopped

(To cook and shred chicken, cook for 20 - 25 minutes in a 400 degree oven.)

Preheat oven to 450 degrees. Prepare a baking sheet with a siplat liner, or grease and sprinkle with cornmeal.

Melt butter in a small saucepan. Saute roasted garlic for 1 minute.

Add flour, and mix until well blended. Cook for 1 minute.

Slowly whisk in the milk and half and half. Mix in the pepper.

Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in Parmesan cheese.

Spread dough into roughly a 12 inch circle on prepared baking sheet or large rectangle. Spread white sauce over the dough. Top with chicken, red onions and cheese.

Bake for 17 minutes, or until the crust is golden, and the cheese is melted.

Remove from the oven, sprinkle with herbs. Cut and serve immediately.

Triple Chocolate Granola

This granola is perfect for breakfast and a healthier dessert. It's crunchy and sweet. I used cocoa powder, chocolate chips and chocolate covered raisins to make this the perfect chocolate treat.

Ingredients:
3 cups old-fashioned whole rolled oats
1/4 cup coconut oil, melted (or canola oil)
1/2 cup cocoa powder
1/4 cup brown sugar
1/3 cup honey
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 - 3/4 cup chocolate covered raisins
optional additional add-ins like nuts, seeds, or dried fruit


Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Set aside.

Pour oats into a large bowl, set aside.

In a smaller bowl, mix melted coconut oil, cocoa powder, and dark brown sugar until combined. Add honey and salt and mix until a liguid-y paste forms. 

Pour over oats and mix until all oats are moistened. Add more honey if needed.

Bake for 20 to 30 minutes, stirring + flipping every 10 minutes.

Remove from oven and sprinkle with chocolate chips while the granola is still warm. Stir. The chocolate chips will melt, creating larger clusters of granola. 

Once cooled, add in chocolate covered raisins and any additional add-ins you prefer. Store covered at room temperature for up to three weeks.

Rose Spritz Cookies with Marshmallow Buttercream

Vegan Sugar Cookies

My first ever vegan recipe and it turned out perfectly! These vegan sugar cookies are as delicious as the real thing. They taste buttery even without any butter. I used coconut oil and almond milk instead of dairy products.

Ingredients:

1 1/2 cups powdered sugar
1/8 tsp salt
1 cup soft but not melted coconut oil
1/4 cup unsweetened coconut milk, soymilk, or almond milk
1 tsp vanilla
2 1/2 unbleached all-purpose flour
2 tbs cornstarch
1 tap baking soda
1 tsp cream of tartar

2 cups powdered sugar
2 tbs coconut, soy, or almond milk (or more)
sprinkles or sanding sugar (optional)

Combine flour, cornstarch, baking soda and cream of tartar in a bowl.

In an electric mixer combine powdered sugar, salt, coconut oil, coconut milk, and vanilla. 

Slowly add flour mixture until combined. If dough is too crumbly, add a little more milk until it comes together. 

Cover and refrigerate at least 2 hours.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper or lightly grease with cooking spray. 

Divide dough in half. Roll each dough half to 1/4 inch thickness on a floured surface cut out with cookie cutters. Dough may need to warm up a little before it's easy to roll out. 

Place shapes on the cookie sheet 2 inches apart and bake 7-8 until edges just begin to turn golden brown. 

Let sit for 5 minutes on pan then transfer a wire rack. Let cool completely.

To make icing, place powdered sugar and milk in a small bowl. Whisk until smooth. Spread on cooled cookies or use a piping bag to make designs. Use sprinkles or sanding sugar to decorate.