So cute right? I just thought I'd share this fun pizza with you.
Tuesday, 30 October 2012
Sunday, 28 October 2012
Red Velvet Cupcakes
- 2 eggs
- 1 1/2 cups of sugar (375 ml)
- 1 1/2 cups canola oil (375 ml)
- 1 cup of plain yogurt (250 ml)
- 2 tablespoons red food coloring (30 ml)
- 1 teaspoon vinegar (5 ml)
- 1 teaspoon vanilla extract (5 ml)
- 2 1/2 cups of flour (625 ml)
- 1 tablespoon cocoa (15 ml)
- 1 teaspoon baking soda (5 ml)
- 1 teaspoon salt (5 ml)
- 8 ounces cream cheese, cold
- 5 tablespoons softened butter
- 2 tablespoons vanilla extract
- (scant) two cups powdered sugar
- 2 tablespoons fresh strawberry purée
- In a food processor, mix the eggs with the
sugar, oil, yoghurt, food coloring, vinegar and vanilla. Add flour,
cocoa, baking soda and salt.
- Blend until just incorporated.
- Place cupcake papers into a muffin pan, divide
the batter in the cupcake papers, pour only halfway so batter doesn’t
overflow, and bake, rotating half way through, for 25 to 30 minutes.
- Remove and let cool.
Strawberry Cream Cheese Frosting
3/4 cup sugar
3/4 cup butter
1 tsp vanilla
1 egg yolk
1 1/2 cup flour
1/2 tsp cinnamon
1/4 tsp salt
2 cup coconut
1/2 cup icing sugar
1 egg white
1 tbsp water
1/2 tsp vanilla
1/2 cup chopped nuts
3 oz. chocolate
1 tsp shortening
Combine sugar, butter and vanilla; beat until light and fluffy. Add yolk and beat well. Add flour, cinnamon and salt; mix well. Cover with plastic wrap and refrigerate for an hour or until firm.
Heat oven to 375. Lightly dust a large cookie sheet with flour. On the cookie sheet spread out the dough. Score dough crosswise in 1 1/2 inch wide strips and then do it in the other direction as well to make diamond shapes.
Mix all topping ingredients. Scope 1 teaspoon onto each diamond.
Bake for 8-11 minutes or until golden brown. Cut cookies along scorch marks and remove diamonds from cookie sheet to cool.
In a saucepan, over low heat, melt chocolate and shortening, stirring constantly. Drizzle over cookies.
Thursday, 25 October 2012
I love this zucchini bread. It's so moist, and rich, and you can't even tell there's any zucchini in it. This recipe is taking the place of my usual chocolate cake recipe, it's that much better! I know it's just a zucchini bread recipe but it makes amazing cupcakes, cake, and you could change it up a little bit to make it even healthier.
- 4 cups grated zucchini (from about a pound and a half of zucchini)
- 2 1/2 cups all purpose flour
- 1 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups granulated white sugar
- 2 eggs
- 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
- 1/2 teaspoon instant coffee granules
- 1/2 teaspoon almond extract
Method1 Place the freshly grated zucchini in a sieve over a bowl to catch any excess moisture as it drains, while you work on prepping the other ingredients and preparing the recipe. If for some reason your zucchini is on the dry side, hydrate the shredded zucchini by soaking it in water first, and then place in sieve.
2 Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.
3 Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there are no more clumps and the ingredients are well combined.
4 In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
5 Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
6 Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun.) Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.
Adapted from here
As usual when I have bananas that I just didn’t get to in time I make banana chocolate chip muffins. I know, it’s one of the simplest things to make but for some reason I often have trouble with them being too flat. I’ll be honest I’ve resorted to the package cakes mix from time to time to get the muffins the way I want...I know, shame on me. BUT this recipe has worked well for me every time! No more cake mix for my muffins, which of course is way healthier, and I’m all about that!
1 ½ cup Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 cup Chocolate Chips
2/3 cup Brown Sugar
1/3 cup Butter (soft)
Preheat oven to 375 degrees. Line muffin tips, set aside.
In a medium bowl, combine flours, baking powder, baking soda and chocolate chips; mix well.
In a large bowl, beat eggs lightly. Stir in brown sugar, butter and bananas. Blend well. Add flour mixture and gently fold together until dry ingredients are moistened.
Fill muffin cups 3/4 full. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Tip: I like to use the big chocolate chips; put a little less in but use the large ones. It makes it more like a cookie, and you can taste the difference between the banana and chocolate then.
1 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
3 tablespoons butter
1/2 cup packed brown sugar
1/4 cup milk
2 cups confectioners' sugar
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.
Tuesday, 23 October 2012
These are a great camp fire or hiking cookie! Lots of tasty (semi) healthy stuff in there and good energy with the honey and molasses in them. They would also make a good granola bar substitute.
1/2 cup firmly packed brown sugar
1 cup margarine or butter, softened
1/2 cup honey
2 tablespoons milk
1 tablespoon molasses
2 1/2 cups All Purpose or Unbleached Flour
1/2 teaspoon salt
1 1/2 cups rolled oats
1 cup coconut
1 cup raisins
1/2 cup chopped nuts
Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, combine brown sugar, margarine, honey, milk, molasses and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt; mix well. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 350°F. for 12 to 14 minutes or until light golden brown. Immediately remove from cookie sheets.
Monday, 22 October 2012
Sunday, 21 October 2012
I made this ice cream for my man. He's a huge Nutella lover so I thought he'd love this ice cream and I was right! Also adding the almond extract gives it just a little bit more of a nutty taste.
1/3 cup nutella
1/3 cup sugar
1/4 cup brown sugar (for a little extra flavor)
1/2 cup heavy cream
1 cup milk
1 tbsp vodka
1 tsp almond extract
Beat together the nutella, sugar, heavy cream, milk and vodka until blended evenly. Churn into ice cream according to your ice cream machine’s directions, and then freeze for four hours before serving. The ice cream lasts about a week in the freezer.
This recipe is so simple to make something so tasty!! Check it out, make it, put it on pasta, and use it for pizza sauce instead of tomato, it will blow your mind!
2 cups basil leaves
2 large gloves of garlic
2/3 cup shredded Parmesan cheese
1/2 cup walnuts (or pine nuts)
1/2 cup virgin olive oil (may need to add a little more after blended)
1. In a food processor, blend the walnuts. Add the garlic.
2. Add the cheese and basil leaves. Blend well.
3. Add the olive oil. Blend very well.
4. Top with a little more olive oil. Serve on sandwiches, pasta or get creative!
Posted by The Sweet Details at 5:43 pm
Tuesday, 16 October 2012
Monday, 15 October 2012
Marshall told me after trying these that they taste just like a cookie he used to always get when he went down to Mexico, so I took that as a very good thing! They are similar to a home make Oreo but a lot fluffier. They're a pretty messy cookie so I suggest eating them fresh out of the freezer! (because they're such a fluffy cookie they don't freeze very hard)
1 cup Sugar
1⁄2 cup Butter, softened
1 teaspoon Vanilla
1 large Eggs
1 cup Milk
2 cup Flour
1⁄2 cup Unsweetened Cocoa Powder
1 1⁄2 teaspoon Baking Soda
1⁄2 teaspoon Baking Powder
1⁄2 teaspoon Salt
2 cup Powdered Sugar;
1 cup Marshmallow Cream
1⁄4 cup Butter
1⁄4 cup Shortening
3 to 4 teaspoons Milk
1 teaspoon vanilla
1. In large bowl, combine sugar, 1/2 cup butter, 1 teaspoon vanilla and egg; blend well.
2. Stir in 1 cup milk.
3. Lightly spoon flour into measuring cup; level off. Add flour and all remaining ingredients, mixing well.
4. Drop dough by rounded teaspoonfuls 2 inches apart on prepared cookie sheets.
5. Bake at 375 for 7 to 9 minutes or until edges appear set. Cool 1 minute; remove from cooking sheets.
6. Cool. In large bowl, combine all filling ingredients, beat until light and fluffy, about 2 minutes.
7. Place flat slice of 2 cookies together with 1 tablespoon filling in between
Saturday, 13 October 2012
this one (I changed it a little of course), and decided to make it in pie form, because, well I love graham crust and whip cream! And it was Thanksgiving so it seemed right. Seriously, make this pie! It's so good, and even if you're not a huge pumpkin pie person (like me) you will like this ice cream version.
- 2 cups whipping cream (35%)
- 1 cup whole milk
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/8 tsp salt
- 1/2 tsp vanilla
- 1 cup pumpkin puree
- Gently heat the cream, milk, sugar, spices and salt over medium heat until the sugar has dissolved and bubbles form around the edge of the pan.
- Stir warm cream into the pumpkin along with the vanilla.
- Chill the mixture in the refrigerator until cold.
- Freeze in an ice cream maker according to manufacturer’s instructions.
- Spread ice cream over graham crust (I used a pre-made one)
- Spread whip cream (I used Cool Whip) over the top, and stick it in the freezer to set
This ice cream is amazing. I wasn't too sure on the peanut and jelly part but I thought I'd give it a try. I used a triple berry and concord grape jelly I made and I recommend a dark not as sweet jelly but either way, so yummy!!
1 cup milk
1 cup sugar
1/2 brown sugar
2 tsp. vanilla
5 egg yolks
1 1/3 cup heavy cream
1 1/2 cup peanut butter
1/2 cup of your favorite jelly
Scald milk and cream.
Lightly whisk eggs in a stand mixer along with the sugar, and then add the scalded mixture in a slow stream running down the side of the bowl on a low speed. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon add 1 cup of peanut butter. Pour custard through a fine-mesh sieve into a large bowl. If you’re making chunky reserve the peanut pieces to add in later.
Adapted from here
I'm always trying new recipes for my favorite desserts and here's another one! I am yet to find the perfect recipe for run balls (perfect to me) and so I'm giving it another go! Let me know what you think of it!
- 1 cup (250 mL) icing sugar
- 1 cup (250 mL) ground almonds
- 3 oz (85 g) bittersweet chocolate, grated
- 1/3 cup (75 mL) dark rum
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) chocolate sprinkles
PreparationLine trays with waxed paper; set aside.
In large bowl, whisk icing sugar, almonds and bittersweet chocolate. Stir in 1/4 cup (50 mL) of the rum and vanilla until solid moist mass; press together. Chill until firm enough to roll, about 15 minutes.
Roll by rounded teaspoonfuls (5 mL) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.
Pour remaining rum into shallow bowl. Pour chocolate shot (the sprinkles) into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly to adhere. Let dry on tray, 1 hour. Refrigerate until firm. (Make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month.)
Posted by The Sweet Details at 11:55 am
Thursday, 11 October 2012
I was making a crazy wonderful birthday cake for myself and I ran out of heavy cream for the chocolate ganache. Of course there's a substitute for everything right?
So take 3/4 milk, and 1/2 butter:
1. Melt the butter.
2. Pour it into the milk, and stir.
3. Use in place of one cup of heavy cream.
(This substitute will not whip FYI)
There are many interesting facts that are related to nails. Some of these facts are pure superstition but most of them are scientific. So, here are some interesting facts about nails:
- Nails are actually the same as hair. Both hair and nails are made of the same protein, called keratin.
- The nail plates are dead cells and contrary to the popular belief, they don't breathe. So they don't require oxygen. However, the nail beds and the cuticles are live cells and they do need oxygen, vitamins and minerals.
- Nails don't sweat. The nail bed does not have sweat glands, so it can't perspire. It is the skin around the nails that gets sweaty.
- Nails grow at the rate of 0.1 mm daily (or 1 cm in every 100 days). So, for a finger nail to regrow completely, it takes between 4 and 6 months. For toe nails, the period of complete regrow is 12 to 18 months.
- Men's nails grow faster than women's nails.
- Finger nails for both genders grow faster than toe nails.
- Toe nails are about twice thicker than finger nails.
- The fastest growing nail is on the middle finger. The slowest – on the thumbnail.
- When nails are freshly cut, they grow faster than nails that are not cut often. That is why it takes so much time to grow nails longer than an inch (breaking nails is excluded).
- Seasons and weather also affect nail growth. Nails grow faster in warm climates and during daytime, than in cold climates and at night.
- Nails grow faster on young people than on old people. Also nails grow much faster during pregnancy.
- Nails grow at different speeds on both hands. If you are right-handed, the nails on your right hand will grow faster than the nails on your left hand and vice versa.
- Light trauma, like typing on a computer stimulates nail growth.
- It is a myth that hair and nails will continue to grow for several days after death. This is an optical illusion and is due to the fact that the skin shrinks, thus making it look as if the hair and nails are growing.
- Not drinking enough water leads to dry nails as well.
Wednesday, 10 October 2012
I love love love kettle corn. It's one of my all time favorite snacks but I hadn't made it just the way I like it yet. When I want something I just keep trying recipes until I get there and finally I got it almost perfect (I've made this recipe twice already so it's just getting better). Anyways, now I'm sharing it with you! So tasty!!
You will need:
yellow popcorn kernels
Make 8 cups of popcorn according to the kernel bag directions. Make it in whichever way you like (I use an air popper)
Put 2 tbsp vegetable oil, 2 tbsp water, and 2/3 cup light brown sugar into a small pot. Stir and bring to a boil.
As soon as it boils, reduce the heat to medium and simmer for 3 minutes.
Remove from heat and pour all over the popcorn. Add the amount of salt that you normally would to popcorn. (This is important, as kettle corn is salty AND sweet) Toss with a wooden spoon, making sure to get the sugar mixture that fell to the bottom. Let it cool a few minutes and eat
Tip: If you don't use all the syrup put it in the fridge and reheat it for next time!
Adapted from here