Monday, 17 November 2014

Caramel Apple Dumpling

Caramel Apple Dumpling

This elegant dessert can be made so quick and easy, frozen ahead of time and popped into a hot oven!
This will be one quick dessert that is a show stopper for your busy Holiday Season.
Use your imagination and add nuts and other fresh or dried fruits to make this personal and special.
You'll Need

1 pkg defrosted puff pastry (454g)
4 gala apples
1/4 cup caramel sauce
1/2 tsp pumpkin spice each per apple
4 tbsp chopped walnuts
3 tbsp milk
flour for rolling
coarse sugar for decoration
 

Roll puff pastry between 2 floured sheets of wax paper. Peel back paper every few rolls and flip peeling again and re-rolling.
 Roll out to an approx. 8"x12" size.
Cut into 4 equal squares.

Core apples, peel on for extra fiber.

Place pumpkin spice in center of square.

Center the apple onto a square.
Divide the caramel between the apples, spooning down the center. Add nuts
Wrap the corners up over the apple, shaping with your hands. Twist the top to close.
Freeze, wrapped tightly for 1-2hrs or up to 1 week ahead.
When ready brush with milk and sprinkle with coarse sugar.
Bake in a preheated 400F for 30-40min.
or until golden brown.
 
 Enjoy with Love!
 
 

Thursday, 6 November 2014

Roasted Cream of Vegetable Soup
Roasted Cream of Vegetable Soup

When the cooler weather hits it is soooo
nice to warm your tummy & toes with a hot steaming bowl of delish soup!
This is my harvest soup because it incorporates whatever I have in the fridge at the time!.
This one is so choc full of flavour I hope you try it

 Roasted Cream of Vegetable Soup

You'll need:
1 head of cauliflower, leaves removed & florets separated
1 red pepper, seeded
1 carrot, peeled
1 celery rib
1 large onion, quartered
1 jalapeno, cut in half (remove seeds if it is too hot)
1/2 squash, cooked or not!
2-3 stems of broccoli
4 cup chicken or vegetable broth
EVOO
salt & pepper
 
 Place the onion and florets on a parchment lined baking sheet.
Drizzle with approx. 3 tbsp EVOO and sprinkle lightly with salt & pepper.
Roast turning in a 400F for approx 20-30 min until golden brown.
Place broth and all remaining veggies into a large pot. Bring to a boil, skim if needed.

Cook for approx. 30-40 min until all veggies are tender.
Puree~
It's that fast!
Enjoy with love!

Wednesday, 22 October 2014



 Coconana Fritters

Mini donut holes are a delight, easy to make and show stopping!
There are soooo many combos that the list is endless
I used store bought whole wheat pizza dough.
and
had dessert in minutes!
The kids can even help you make these and if their little fingers get dirty? they can lick them clean!
Here's what you'll need:
1/4 pizza dough, approx. 12-16 torn 2" pieces
flour for dusting
1 banana cut into coins then halved
nutella
1/2 cup each icing sugar and coconut flakes
oil for frying

Roll out the pizza dough to 3" 
on a lightly floured surface
 Place a piece of banana in the center of the dough.
Add 1/2 tsp nutella
Roll up the dough, pinching to close


Fry in 2" of hot oil.
Test to see if the oil is hot enough by pinching a tiny piece off and dropping into oil. 
If it immediately sizzles it is ready.
Fry to a golden brown on both sides.
Immediately roll into icing sugar and coconut mixture.
Serve with extra nutella that is melted 
in the microwave.
Enjoy with love!

Thursday, 16 October 2014






Blueberry Cheesecake
Strudel



We are in full fledge 
Fall!
Nothing fills the home like warm baked treats.
I have many friends of different nationalities that don't necessarily share the same Holidays with me.
But, I was lucky enough to be invited to several friends homes over the Thanksgiving Holiday.
This Blueberry Cheesecake was one easy dessert I came up with in the last minute.
I always try to keep my pantry and freezer well stocked so I don't have to rush out to purchase plain flavoured baked goods that are loaded with empty calories and this dessert was for a small dinner party and look how wonderful it looks.
It took very few ingredients too!
 You can make this ahead and freeze it so it's ready to go!
 Here's What You'll need:
1 pkg. defrosted puff pastry
flour for rolling
Filling:
1/2 pkg cream cheese, room temp.
1 cup ricotta cheese
1/4 cup sugar
1/2 container fresh washed blueberries
Topping:
1 tbsp coarse sugar
 1 egg + 1 tbsp water 
Roll out the puff pastry to a 
12" x 16" rectangle, approx.
Use 2 sheets of wax paper sprinkled lightly with flour.
 As you roll peel back the sheet and flip and peel the underside. This allows the dough to spread quickly. Refrigerate until needed.

Add cheese and sugar to a bowl and whip, 
using elbow grease or a mixer.

Gently fold in the berries, set aside.
Cut 1 1/2" W x 2"L slits all along the dough.
Make sure they match on the other side.

Place filling neatly down the center.



Brush the edges with the beaten egg and water.
Fold over the ends to cover filling. 

Begin to braid the slits covering the filling.
Brush with egg wash and sprinkle with coarse sugar.

Wrap with one sheet of the used wax paper.

 Refrigerate to allow the pastry to harden so it puffs well in the oven. 
A minimum of 1hr or freeze it.

Bake in a preheated hot 375F oven for 
30-45 min until golden brown on top.

Enjoy with love!

Thursday, 2 October 2014

Stuffed Ham & Cheese
French Toast


Fall for me, besides bright beautiful colourful leaves brings to mind retreating inside to the comfort of my cocoon as the weather cools.

This Sammy has comfort written all over it!
I made this for a hearty lunch item but,
it really can cover any meal any time.

Breakfast, let it warm your toes
Brunch, make a head then serve warm or room temp.
Dinner? Quick and easy



Here's what you'll need;

2 slices crusty Italian bread
 1 egg
 1/4 cup 5% cream
 1 pinch of salt and pepper
 4 slices Smoked Black Forest Ham
 2 slices processed Cheddar Cheese
 1 tbsp yellow mustard
 1 tbsp butter

  Whisk the egg, cream, salt and pepper together. Set aside.
Fold the ham slices in half and place slightly over lapping on one piece of bread. 
Top with cheese slices. 
Spread mustard over the remaining slice. Sandwich the pieces together.
Cut in half.
Dip each half into the egg mixture,
pressing to absorb the liquid.
Place in a preheated skillet with the butter. 
Brown on both sides. 
Repeat other sandwich.

Enjoy with love~

Tuesday, 16 September 2014

Summer Fresh
Summer Fresh

A company which has a fresh line of tasty
Hummus
&
Salads
Has packaged convenient 1, 3oz. serving size
Hummus's with Crackers
or a
4, 3oz  pack of Hummus that you can pop into 
your child's lunch bag or your lunch!
There are a variety of flavours
Classic, Garlic and my fave
Roasted Red Pepper!
So easy to handle

Vegetarian/Vegan
Gluten and Dairy free
and Kosher

These small snacks or small meal pack a punch of:
3 g of fibre
4g of protein
only 120 calories!
0 g trans fats!

Tasty, creamy and nutritious

You can feel secure tucking these packs into your kids lunch.
Guilt free if you are packing it into your lunch!
If you don't want the crackers,
add your own flair
 of crispy veggies!

I have been given these as samples to test and blog about them.
I left them on the kitchen table after I photographed them and thank goodness I took the pictures!
They disappeared with my adult children on their way out to University! 
Each picking their favourite flavour.
My husband finished the remaining ones!

I love Hummus soooo much,
I spread it on bread as a nutritious alternative to mayonnaise.
I hope you try these as they are in grocery stores in the packaged Salad section.

Tuesday, 2 September 2014

                                                                                   


     Harvest Peaches

It is always sad for me to see summer go...
I love the hot weather and the freedom of being out all day relaxing or entertaining.
This summer here in Toronto
was definitely short and had many mixed weather days~
Not enough hot ones for me!

One of the pleasures of fall weather for me is
Harvest time.
This year I have started the season with
taking a great trip to the Niagara region with my hubby and good friends.
We were lucky enough to hit peach season so....
I bought 2 bushels of peaches.
These are Baby Golds
a large firm peach perfect for canning.
Although this type of harvesting is not for everyone, every few years I don't mind taking a few hours and canning something my family loves to enjoy. 
When this fresh fruit is no longer available in the cold winter months, we can pop open a jar and enjoy the sweet scented fruit straight or over ice cream!
This is an arduous task and did take me 5 hrs. by myself to make! But, I recommend gathering the family to help make this task simpler and faster. 

Lets Begin:
 Wash the peaches with cold water.
Allow to drain.

 Bring to a boil a large pot of water 3/4 filled.
Drop in some peaches.
Enough to bring the water to the top.
Cook for 2 min.
Drain to a large bowl.
Cut or peel off the skin.



Cut into sections, neatly and place in sterilized mason jars.
Fill and pack the jars.
 Place desired sugar into jar.
I used 1/4 cup for a light syrup.
Fill with cooled boiled water.
Wipe top rim and place sterilized lid on.
Screw tightly.
 Place jars in a large pot.
Fill with 3/4 full of water.
Bring to a boil, cover with a cloth.
Boil for 20min.
Cool in hot water.
Allow to sit for 1 week to combine flavours.
Enjoy with love!