Fresh Shrimp Spring Rolls with Peanut Sauce

When I heard my sister was coming home this weekend from Guelph I wanted to make her a special home cooked meal. I created an asian inspired menu for the night including these fresh rolls, chicken fried wontons and veggie fried rice. Out of all three the fresh rolls had to be the most challenging. The rice paper wrappers are very sticky and thin. Many broke or stuck together before I even but it down. Although it was tough I always enjoy a challenge in the kitchen. To anyone who wants to try and make these, be prepared for a couple mess ups. Takes patience and time to get the hang of it.

Homemade Peanut Butter Cups

Who doesn't love a peanut butter cup. When I think of these treats I think of scavenging through my halloween candies trying to find all the reese's before anyone else can take them. The great part about making homemade peanut butter cups is that you get to use your favourite chocolate and peanut butter. They come out so fresh and creamy.

Ingredients: 
4 cups semi-sweet chocolate chopped or chocolate chips
1 cup creamy natural peanut butter
4 tbs butter at room temperature
1/2 cup + 4 tbs confectioners sugar

Line 2 muffin pan with cupcake liners (makes 24)

Melt half the chocolate in double boiler.
Distribute a spoonful of chocolate into each cupcake liner. Flatten with back of spoon or drop pan on counter a couple times.
Place in freezer for 15 minutes.

In an electric mixer whip peanut butter and butter until smooth. Slowly add confectioners sugar until combined. Place a large spoonful of peanut butter mixture into each cup. Flatten. Place in freezer for 15 minutes.

Melt the other half of the chocolate in the double boiler.
Distribute a spoonful into cups. Flatten. Place in freezer for 15 minutes.

You can either refrigerate or leave at room temperature.


Yummy!

Tomato Spinach Tortellini Soup

This soup was really easy to make and super delicious. My family was never a huge fan of tortellini until I made this. It was filling enough to be a great dinner for someone in a hurry or just isn't in the mood to spend a long time in the kitchen.

Ingredients:

1 tbs olive oil

1/2 onion chopped

2 cloves garlic minced

1/2 tsp dried oregano

1/2 tsp dried basil

1 can diced tomatoes with juice

4 cups low sodium vegetable broth 

2 1/4 cup tortellini 

3 cups fresh spinach 

salt and pepper (season to taste) 

parmesan cheese for serving 

In a large pot heat oil over medium heat. Add onions and cook until beginning to soften. Add garlic and cook stirring frequently for about a minute. Mix in oregano, basil and diced tomatoes. Add broth and bring mixture to a boil. Add tortellini to pot and cook according to package directions. A minute before tortellini are fully cooked add spinach. Season with salt and pepper.

Remove from heat. Serve with parmesan cheese.

Surprise Cupcakes

Lindor chocolates + cupcakes + marshmallow fluff icing = Surprise Cupcakes!

Ingredients: 
1 3/4 cups cake flour
2 tsp baking powder
2/3 cup whole milk
1tsp vanilla extract
4 egg whites at room temperature
6 tbs butter at room temperature
1/2 cup sugar
1/4 cup sour cream
12 - 14 round white or dark chocolate truffles, unwrapped

Frosting

1/2 cup butter at room temperature

1 cup marshmallow fluff

2 cups confectioners sugar

2 tbs milk 

Preheat oven to 325 degrees. Place cupcake liners in cupcake pan.

In a medium bowl whisk together flour and baking powder.

In a small bowl combine milk and vanilla.

In electric mixer beat egg whites on high speed until soft peeks form, about 5 minutes. Set aside

In electric mixer beat butter and sugar until light and fluffy. Add sour cream and beat until smooth. 

Add flour mixture and milk in four additions. Fold in eggs whites until fully incorporated.

Divide evenly into cupcake liners. Bake for 17 - 20 minutes until fork or toothpick comes out clean.

Once taken out of oven immediately cut a 1/2 inch deep x into the top of each cupcake. Push lindor chocolate into the x until flush with top of cupcake. Remove cupcakes from pan and let cool for about 30 minutes on wire racks.

Mix butter and marshmallow fluff until light and fluffy, about 2 minutes. Slowly add confectioners sugar on low until incorporated. Add milk one tbs at a time until smooth. 

Spread onto cooled cupcakes.

Enjoy!

Chocolate Fudge Pomegranate Cookies

These cookies are so moist and any chocolate lovers dream. My healthy version of these cookies won't make you regret one bite! I brought these and cupcakes to my saturday class and I swear more people ate these then the cupcakes...

Ingredients: 

1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cups flour
1 cup whole wheat flour
2 tablespoons grounded flax seeds (optional)
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons pomegranate juice
1 cup chocolate chips
1/2 cup pomegranate arils

In a mixing bowl whisk together flours, flax seeds, cocoa powder, baking powder, baking soda and salt.

With an electric mixer cream butter until light and fluffy. Then add suger until well combined. Add eggs one at a time until combined and then add vanilla. Add flour mixture in segments, then pomegranate juice and mix until combined.

Mix in chocolate chips and arils. Refrigerate dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet (put on parchment paper for a flat cookies, spray pam on pan for a puffy cookie).

Bake at 350 for 13 - 15 minutes. 

Once taken out let sit on pan for 5 minutes then transfer to wire rack. Let cool completely.

Frosted Sugar Cookies

sugar sugar cookies with yummy frosting and sprinkles! Just like the store bought but better ;)

Ingredients:
6 cups flour
1 tsp baking soda
1tsp baking powder
1 cup butter at room temperature
2 1/2 cups sugar
3 eggs
2 tsp vanilla extract
1/4 tsp salt
1 1/2 cup sour cream (light or regular)

Frosting
2 cup butter at room temperature
2 tsp vanilla
6 cups confectioners sugar
12 tbs heavy cream
food colouring
sprinkles

In a medium sized bowl mix together flour, baking soda, baking powder and salt.

In an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time until each is incorporated. Add vanilla and sour cream on low speed until combined.
Add dry ingredients slowly until all is combined. The dough should be sticky.
Divide dough into sections and wrap with plastic wrap. Let chill in fridge for about an hour or more.

Preheat oven to 425 degrees. Line baking sheets with parchment paper or spray with cooking spray(this recipe makes a lot of cookies)

Unwrap dough and place of floured surface. Dust the top of dough and rolling pin with flour. Roll the dough to a 1/4 inch thickness. Cut large circles out with a cookie cutter or cup. Place on parchment and bake for 10 - 15 minutes until tops are golden brown.
Transfer cookies to wire rack when done. Let cool.

In an electric mixer cream butter and vanilla. Add confectioners sugar and beat until incorporated. Add cream 1 tablespoon at a time until desired consistency. Add food colouring.

Spread onto cookies and then sprinkle.

mmmm!

Butternut Squash Pasta Skillet

So I love homemade mac n cheese and this is a great light alternative for it. Its made with butternut squash and fontina cheese. Instead of using multiple cups of cheese only 2 cups are used in the whole recipe! I must say you will not only get seconds but thirds...

Ingredients: 

3 cups pasta shells (whole wheat or regular)

4 1/2 cups cubed butternut squash

2 tbs olive oil

1/2 tsp salt and pepper

1/4 tsp nutmeg

3/4 cup low sodium chicken or vegetable broth

1 1/2 cup skim milk

1 1/2 cups grated fontina cheese

1/2 cup grated parmesan cheese

2 tbs butter

1/8 tsp hot sauce (optional)

2 tbs panko bread crumbs

fresh herbs such as basil (optional)

Preheat oven to 375 degrees. Prepare pasta according to box directions.

Heat a large cast-iron skillet over medium heat. Add oil, then toss squash with salt, pepper and nutmeg. Add stock and cover for 15 - 20 minutes until squash is soft. Remove cover and reduce heat to low. Mash squash with fork or potato masher until all chunks are removed.

Add milk and 1 cup of fontina cheese. Add parmesan and stir until melted and smooth, about 5 minutes. Stir in butter until incorporated. 

Fold in pasta until all is coated. 

Top with remaining fontina cheese and panko bread crumbs. Bake for 15 minutes until cheese has melted and crumbs have turned golden brown. 

Serve with herbs.

Eat!