Saturday, 12 January 2013

Spicy Crock Pot Jambalaya

I haven't tried making Jambalaya before but I really want to. This recipe looks simple enough and so tasty! I'll be sure to post when I give it a go!! Check out the recipe here.

Sweet Potato Gnocchi

Seriously? How much better does it get then these?! Can't wait to try them! Check out the recipe here!

Apple Pancake

Doesn't this look tasty?! I would totally be ok waking up to this. Check out the recipe here.

Wednesday, 2 January 2013

Nanaimo Bars

 I love this recipe! I tried a long time ago to make Nanaimo Bars and it did not go well. It's one of my favorite desserts so I just needed to figure it out. I'm excited because it turned out perfect. Marshall said it was amazing, just like the store bought one but more "real tasting". It makes me happy because my baking skills have gotten to a point where I wonder why this was ever a challenge for me before.  I think it's time to move up to some more complicated things!


1 cup  graham cracker crumbs
1/2 cup  sweetned flaked coconut or shredded coconut
1/3 cup finely chopped walnut halves
 1/3 cup  cocoa powder
1/4 cup granulated sugar
1/3 cup butter, melted
1 egg, lightly beaten

 1/4 cup butter
 2 tbsp vanilla pudding powder
1/2 tsp (2 mL) vanilla
 2 cups icing sugar
 2 tbsp milk, (approx.)

4 oz semisweet chocolate, chopped
1 tbsp butter

In bowl, stir together graham crumbs, coconut, walnuts, cocoa powder and sugar. Drizzle with butter and egg; stir until combined. Press crumb mixture into parchment paper–lined 9-inch (2.5 L) square metal cake pan.

Bake in 350°F (180°C) oven until firm, about 10 minutes.

Let cool in pan on rack.

In bowl, beat together butter, custard powder and vanilla. Beat in icing sugar alternately with milk until smooth, adding up to 1 tsp (5 mL) more milk if too thick to spread. Spread over cooled base; refrigerate until firm, about 1 hour.

 In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter. Spread over filling; refrigerate until almost set, about 30 minutes. With tip of knife, score into bars; refrigerate until chocolate is set, about 1 hour.

(Make-ahead: Wrap and refrigerate for up to 4 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into bars.

Adapted from here 

Baking My Way: Easy Cherry Rum Balls

 Can't say I love these rum balls. I like my rum with chocolate, and there's not chocolate in there you go. 

  • 2 cups finely crushed vanilla wafers ( 40 to 50)
  • 1 cup powdered sugar
  • 1/2 cup finely chopped red candied cherries
  • 1 cup chopped pecans
  • 1/4 cup rum
  • 3 tablespoons corn syrup
  • 2 tablespoons butter melted
  • 1/4 cup powdered sugar


In medium bowl, combine crushed wafers , 1 cup powdered sugar, cherries, and pecans. Add rum, syrup and butter. Blend well. Shape into 1 inch balls. Roll in the 1/4 cup powdered sugar. Cover tightly; let sit 24 hours for flavors to blend. Makes 3 dozen.

Baking My Way: Cherry Chocolate Kisses

These are some tasty cookies! As you can see, they went quickly! I highly suggest them and they're pretty easy to make too!

1 cup powdered sugar
1 cup butter
2 teasp. maraschino cherry juice
1/2 teasp. almond extract
few drops red food coloring
2 1/4 cups flour
1/2 teasp salt
1/2 cup maraschino cherries, drained and chopped
approx 48 extra large chocolate chips or 48 chocolate kisses
  •  combine sugar, butter, cherry juice, almond extract, and the food coloring. blend well
  • lightly spoon flour into measuring cup. mix in the salt
  • mix flour mixture with the butter mixture
  • add cherries
  • shape into 1'' balls. place 2'' apart on a lightly greased cookie sheet
  • bake at 350' for 8-10 mins
  • immediately after baking top each cookie with a kiss. press down firmly.. remove from cookie sheets
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