Recipe: Chocolate-Coffee Spirals
Perfectly accompanied by a huge mug of coffee or a tall glass of cold milk, these cookies are subtle but delicious…and extremely simple to make.
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Recipe: Turkey Meatballs
Everyone always thinks that turkey meatballs are bland and boring. Not the way I make them!
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Recipe: Vanilla Cookies with a Cinnamon Kiss
These are a gorgeous, not-too-sweet cookie. Sparkly with sanding sugar, subtly hot with candy hearts, sweet with vanilla icing. They are like that perfect kiss.
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Recipe: Blueberry and Rosemary Focaccia
It might not sound appealing at first but think rich, fluffy focaccia with roasted rosemary leaves and fresh bursts of almost savoury blueberries. TRUST ME. TRY IT.
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Recipe: Spiced Up Shortbread
Shortbread is my favourite cookie. Citrus-scented, chocolate-dipped or plain, I love every rendition I’ve ever had. These are slightly spiced up with cinnamon, but perfect to decorate with sprinkles and share with a 3 ½ year old boy.
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Recipe: Profiteroles with Peppermint-Vanilla Ice Cream
Even though they are surprisingly simple to make, these delicacies will always impress. You can make just the profiteroles in advance, or make and fill them with ice cream, ready to pull from the freezer for last minute guests.
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Recipe: Cheese Bread
This bread is pretty delicious just out of the oven, but if you can, wait a day and toast it. It is to-die-for. Trust me. It will change your life.
Ingredients:
- 2 teaspoons granulated sugar ½ cup warm water 1 tablespoon active dry yeast 1 cup warm milk 2 tablespoons melted butter 4 tablespoons granulated sugar 1 ½ teaspoons salt 3 ½ – 4 ½ cups all-purpose flour4 cups thinly sliced or grated GranQueso or Manchego cheese1 egg, beaten
Directions:
1. In a large bowl, dissolve the 2 teaspoons sugar in the warm water. Stir in the yeast and allow the mixture to bubble up for about 10 minutes. Stir in the milk, butter, 4 tablespoons sugar and salt. Add the flour, a cupful at a time, stirring well after each addition to make a soft dough.
2. Turn dough out onto a floured work surface and knead until it is smooth and elastic, about 5 minutes. Turn the dough in an oiled bowl and cover it with plastic wrap and a towel. Let it rise in a warm, draft-free place until doubled in bulk (about an hour).
3. Punch the dough down and turn it out again onto the floured work surface. Cut it into two equal parts and roll out to 12" x 14". Spread ¼ of the cheese on each and roll up, beginning at the long side. Pinch to seal the seam. Place, seam side down, in well-greased loaf pans. Brush tops with egg wash and sprinkle remaining ¼ of cheese on each.
4. Cover the pans with a loose towel and allow to rise a second time. Bake in a preheated 375 F oven for 30-40 minutes or until both the top and bottom are browned and crisp to the touch.
Makes 2 loaves.
Recipe Origin:
A Domestic Goddess original.
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Recipe: Spicy Adobo Mac n’ Cheese
A delicious and slightly spicy, comforting macaroni and cheese recipe that will tantalize your taste buds and make your toes curl.
Ingredients:
- 5 cups al dente Orecchiette pasta 2 whole red peppersolive oil2 whole chipotle chilies in adobo + 1 teaspoon of adobo sauce, divided1 ½ cups finely minced leek (white and light green parts)2 garlic cloves, minced6 cured spicy beef sausages, sliced2 tablespoons all-purpose flour½ cup chicken or vegetable stock1 cup 10% cream2 ½ cups shredded GranQueso*1 cup grated fresh Pleasant Ridge Reserve*
Directions:
1. Bring a large pot of water to a boil, add pasta and cook to al dente according to the directions on the package. Drain and set aside.
2. Turn on the broiler in oven. Cut peppers in half and remove the stem, veins, and seeds. Coat lightly with oil and place face down on a pan. Broil 7 to 10 minutes, removing when it has blackened and collapsed. Place in a bowl and cover with plastic wrap. After 20 minutes, scrape off and discard the blackened skin. Slice into 1" long, ¼" thick strips and reserve.
3. Finely chop the chilies. Heat 1 tablespoon of oil in a large, heavy pan over medium-high heat. Add chopped chilies, leeks, garlic and sliced sausage and cook 3 minutes or until onion is beginning to get tender and sausages are browning. Sprinkle with flour; cook 2 minutes, stirring constantly.
4. Preheat oven to 350 F. Reduce heat to medium-low and add stock, cooking for about 3 minutes, or until thickened. Add 1 teaspoon reserved adobo sauce and cream. Stir to combine.
5. Add the GranQueso and stir to melt. Fold in Orecchiette and roasted red pepper slices. Spoon pasta mixture into a 2-quart baking dish coated with butter; top with Pleasant Ridge Reserve. Bake for 30 minutes or until bubbly.
*GranQueso Cheese is similar in taste and texture to Manchego.
**You may substitute Gruyere or Swiss Cheese for Pleasant Ridge Reserve.
Recipe Origin:
A Domestic Goddess original.
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Recipe: Cranberry Bliss Bars (Starbucks)
These Holiday treats are only available in November and December at Starbucks, but now I can make them all year round. A delicious treat for Christmas I think they would also be perfect for Valentine’s Day, Mother’s Day or even a Canada Day party.
Ingredients:
- Cake (Base):1 cup softened butter1 ¼ cups packed light brown sugar3 eggs1 ½ teaspoons vanilla1 tablespoon fresh, grated ginger¼ teaspoon salt1 ½ cups all-purpose flour¾ cup minced dried cranberries6 ounces white chocolate, cut into chunks Frosting:4 ounces cream cheese, softened3 cups powdered sugar4 teaspoons lemon juice½ teaspoon vanilla¼ cup minced dried cranberries Drizzled Icing:½ cup powdered sugar1 tablespoon milk2 teaspoons softened butter
Directions:
1. Preheat oven to 350 degrees. Beat butter and brown sugar with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla, ginger, and salt and beat well.
2. Gradually mix in flour until smooth.
3. Add ¾ cup minced dried cranberries and 6 ounces chopped white chocolate into the batter and mix by hand.
4. Pour batter into a well-greased 9 x 13" baking pan and spread evenly. Bake for 30 to 35 minutes or until cake is light brown on the top. Allow to cool.
5. Make the frosting: combine cream cheese, powdered sugar, lemon juice and vanilla and beat with an electric mixer until smooth.
6. Spread frosting over top of cooled of cake and sprinkle top with diced cranberries.
7. Make icing: with a fork, mix together powdered sugar, milk, and butter. Using a pastry bag or plastic bag with a fine tip cut at the end, drizzle icing over cranberries in a sweeping or zig-zag motion.
8. Refrigerate for several hours, then slice the cake into small triangles.
Recipe Origin:
Based on a Todd Wilbur Top Secret” recipe.
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Recipe: Best Grilled Cheese Ever
I love grilled cheese sandwiches – they are my go-to comfort food. The variations are endless, as long as you master the basics: good bread, good cheese and a good pan. The rest is up to you.
Ingredients:
- Shredded Manchego cheeseShredded Provalone cheeseTomato, sliced thinlyThinly sliced turkey breastMayonaise (I mix roasted garlic into mine)Sliced fresh sourdough or crusty white bread, about ½” thickSpicy (or regular extra virgin) olive oil Unsalted butter
Directions:
1. Spread mayonaise (or preferred spread or puree) on two slices of bread. Place ¼ of each cheese on one slice of bread )on top of spread). Pile as much tomato and turkey as you want on top. Add more of each cheese and then top with other slice of bread. Brush each side of sandwich with spicy olive oil and place on pre-heated pan and cook until cheese is melted and crust is gorgeous and brown.
2. Repeat with remaining ingredients, as many times as you can/need to.
After-Thoughts:
I don’t give exact measurements here as you can make one or you can make a dozen…depending on how hungry YOU are!
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Recipe: Coffe-Infused Bundt Cake
You can never have enough coffee and this cake is one answer to that craving.
Ingredients:
- 3 cups cake flour1 ½ teaspoons baking soda½ teaspoon salt1 ½ cups sugar½ cup unsalted butter, melted and cooled2 large eggs, at room temperature1 teaspoon vanilla1 ¼ cups buttermilk1 cup demarerra (dark brown) sugar1 tablespoon ground cinnamon1 tablespoon finely ground coffee groundsFor topping:confectioner’s sugar strongly brewed coffeeturbanado sugar
Directions:
1. Position rack in middle of the oven and preheat to 350 F. Butter a 10" nonstick bundt pan.
2. In a medium bowl, sift together the flour, baking soda and salt. In the bowl of a mixer, whisk together the sugar, melted butter, eggs and vanilla until well blended. Whisk in the flour mixture alternating with the buttermilk (in three batches), beginning and ending with the flour mixture. Transfer � of batter to pan.
3. Mix brown sugar, cinnamon and coffee grounds together and sprinkle on top of the batter in the pan. Swirl with a knife and then pour the remaining batter on top.
4. Bake until a toothpick inserted near center comes out clean, about 50 – 60 minutes. Meanwhile, make icing by mixing enough icing sugar with enough coffee to form a thick (but not paste-like!) icing.
5. Transfer to a rack and let cool in pan for 10 minutes. Invert onto the rack and let cool completely. Transfer to a plate and drizzle the icing evenly over the cooled cake, allowing it to run over the sides slightly. Sprinkle turbanado sugar on top and let stand until icing sets, about 1 hour.
6. Serve or store at room temperature, covered, for up to 2 days.
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Recipe: Cranberry Chutney
On chicken sandwiches, with roast turkey, even just dolloped on top of some goats cheese on a chunk of french bread, this chutney both melds with the other flavours and stands out from them …it really is amazing.
Ingredients:
- 2 shallots, finely chopped2 small red onions, finely chopped3 cloves garlic, minced1 ½ tablespoons olive oil2 (12-oz) bags fresh or frozen cranberries2/3 cup brown sugar¼ cup apple cider vinegar1 teaspoon salt1 teaspoon black pepper1 teaspoon cumin1 teaspoon paprika½ teaspoon cayenne pepper
Directions:
1. Cook shallots, red onion and garlic in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened.
2. Stir in remaining ingredients. Simmer, stirring occasionally, until berries pop and soften, 15 to 20 minutes. Cool and store.
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