Snowman Macarons

Dec 12, 2023

These snowman macarons are as delicious as they are adorable!

Prep Time: 40 mins  •  Cook Time: 15 mins •  Total Time: 1 hr 15 mins •  Makes: 18 macarons

INGREDIENTS

For the ganache filling:

• 1/2 cup heavy cream
• 3/4 cup dark chocolate chips

For the macaron shells

• 3 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• 1/3 cup granulated sugar
• 1 ⅔ cups powdered sugar, sifted
• 1 cup almond flour, sifted
• 2 drops white gel food coloring, optional

Royal Icing

• ½ cup powdered sugar
• 1 teaspoon meringue powder
• 2 teaspoons water, as needed
• black decorating gel
• orange decorating gel
• red food colouring

DIRECTIONS

To make the shells:

1. Sift together the almond flour and powdered sugar into a large bowl and set aside.
2. In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
3. Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
4. Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
5. Use a rubber spatula to scrape the batter against and around the sides of the bowl to knock some of the air out of the batter. Do this 5 or 6 times. This step is important because too much air will cause the shells to crack while they bake. Draw a figure 8 over the batter with the rubber spatula. Figure eight should start to sink back into the batter after 10 to 20 seconds, but not disappear. If the batter does not pass the figure 8 test, fold the batter with a rubber spatula twice then check it again, and repeat until the batter is correct.
6. Line two large baking sheets with a silicone mat or parchment paper.
7. Scoop the batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat, then pipe a large circle for the body and a small circle for the head.
8. Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
9. Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
10. Place the oven rack in the center of the oven and preheat it to 300°F.
11. Bake one sheet at a time on the center rack of the oven for 13 minutes. When the timer goes off, carefully open the oven door, and gently touch the top of a shell. The top of the shell should not move from the feet where it touches the pan. If it moves slightly, bake it for 1 minute more.
12. Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

To make the ganache:

1. In a small pot, add the heavy cream. Heat it over medium-high heat for about 5 minutes. As soon as it comes up to a gentle boil, remove it from the heat.
2. In a medium heatproof bowl, add the chocolate chips. Carefully pour the hot cream over the chocolate and allow it to sit for 1 minute. Whisk it until fully combined and smooth. Set aside to cool. Do refrigerate.
3. Fit a small piping bag with a round tip. Using a rubber spatula, scrape the chocolate ganache into the pastry bag.
4. Match up your shells before filling, and then turn one side over. Pipe a little less than a tablespoon-sized dollop of the ganache onto one of the snowman shells. Top it with the matching snowman shell. Repeat with all other macarons.

Royal Icing

1. In a small bowl, mix together the powdered sugar meringue powder. Slowly drizzle in the water a little bit at a time until the icing flows slightly but still holds its shape.
2. Then separate the royal icing into small bowls if adding different colored food coloring.
3. Use the black decorating gel to pipe on small black dots for the eyes, mouth, and buttons. Using the orange gel for the nose, make one orange dot in the center, then with a toothpick gently drag the icing to make a point for the carrot nose.
4. If you want to add a scarf, fill a piping bag with red icing, and pipe a scarf on each snowman.

Transfer the macarons into an airtight container and place them in the fridge overnight, or for at least 12 hours, to soften for the best texture. This step is called maturing.

Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating!

Autumn Squash Casserole

Nov 13, 2023

This casserole recipe is loaded with the flavours of Autumn! You’ll love this mixture of squash, cranberries, leeks, kale, and bacon, topped with Parmesan cheese

Prep time: 15 mins • Cook time: 1 hour • Makes 8 servings

INGREDIENTS

• 2 1/2-3 lbs. butternut squash
• 1 tbsp avocado oil or olive oil
• pinch sea salt
• 1/2  lb. bacon, cut into 1/2-inch pieces
• 2 tbsp butter
• 2 cups sliced leeks
• 1 cup fresh or frozen cranberries, rinsed (don’t thaw if frozen)
• 2 1/2 cups kale, chopped
• 3 large cloves garlic (minced)
• 2 tbsp fresh chopped sage
• 3/4 cup heavy cream or half & half
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups shredded Parmesan cheese

DIRECTIONS

1. Preheat the oven to 400°F.
2. Peel and remove the seeds from the squash. Dice into 1-inch cubes. Lightly toss with oil, sprinkle with salt, and layer on a large baking sheet. Transfer to the oven and roast for about 25 – 30 minutes, or until softened. Remove from oven and set aside.
3. In a large skillet, cook bacon over medium-high heat until crisp, stirring often, about 5 minutes; drain on paper towels.
4. Heat a large saute pan to medium heat. Add the butter, sliced leeks, kale, cranberries, garlic, and sage. Saute until softened and golden brown, stirring occasionally; about 10-12 minutes. Stir in the chopped bacon.
5. In a 13×9 casserole dish, layer half of the leek mixture, sprinkle with salt and pepper, then layer half of the butternut squash on top. Add another layer of leeks, sprinkle with salt and pepper, and top with another layer of butternut squash. Add the cream, then sprinkle the Parmesan cheese evenly over the top.
6. Bake uncovered at 375°F for 27-30 minutes, or until bubbly and golden. Remove from heat. Sprinkle with salt and pepper to taste. Garnish with fresh sage leaves, if desired.

Loaded Twice-Baked Stuffed Potatoes

Nov 13, 2023

These mushroom and cheese twice-baked potatoes can be served as an appetizer, or side dish.

Prep Time: 15 mins • Cook Time: 50 mins • Makes about 18-24 servings

INGREDIENTS

• 2 lb red or white potatoes
• 1 tbsp + 2 tsp extra-virgin olive oil, divided
• 16 oz baby bella mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 cup finely chopped red bell pepper
• 1 cup shredded parmesan
• 2 tbsp butter, melted
• 2 tbsp whole milk
• 1/2 tsp coarse salt
• 1/4 tsp black pepper
• 1 cup shredded parmesan
• chopped parsley

DIRECTIONS

1. Preheat the oven to 425°F.
2. Place the potatoes on a sheet pan that’s been lined with aluminum foil. Drizzle the potatoes with 1 tbsp of olive oil, and toss with your hands to coat them evenly.
3. Bake for about 35-45 minutes, or until easily pierced with a fork.
4. Meanwhile, heat a large skillet over high heat. Add the remaining olive oil and, when it’s heated and shimmering, add the mushrooms and red bell pepper. Cook until the mushrooms have released their liquid and are starting to brown. Reduce the heat to medium and add the garlic. Cook for about 1 minute, stirring frequently. Remove from the heat. Remove half of the sliced mushrooms, and set aside for topping potatoes. Chop the remaining mushrooms and return to the skillet (these will be added to the potato stuffing mixture).
5. Reduce the oven temperature to 375°F.
6. When the potatoes are cool enough to handle, cut each potato in half. Using a small spoon, gently scoop out the inside pulp.
7. Place the pulp into a medium-sized mixing bowl. Stir in the melted butter, milk, salt and pepper.
8. Stir the chopped mushroom and red bell pepper mixture into the potato mixture along with the cheese. Scoop the mixture back into the potato halves. Top each potato half with the remaining reserved sliced mushrooms.
9. Return the potatoes to the oven and bake for 10 minutes or until the potatoes are hot throughout. Remove from oven. Sprinkle with the chopped parsley and more shredded parmesan cheese, if desired.

Homemade Candy Googly Eyes

Oct 23, 2023

With just three ingredients you can make cute googly eyes with royal icing.

Use them to decorate cookies, cupcakes, cakes, and more! They’re perfect for Halloween monster treats!

Ingredients

• 2 cups confectioners’ sugar
• 1 large egg white
• ½ teaspoon water

Instructions

1. Line a few cookie sheets with parchment paper.
2. In a large bowl, combine the sugar, egg white, and water. Mix the ingredients together with a wooden spoon, until the icing is thickened and smooth, about 2 minutes. Note: Royal icing can be thinned by adding water, or thickened by adding confectioners’ sugar. Add the water or confectioners’ sugar in small increments, such as 1/2 teaspoon at a time, and mix thoroughly before deciding whether to add more. Thinner royal icing is perfect for cookie background work, and thicker royal icing is ideal for “piping” lines and making candy eyes.
3. Transfer 1 1/2 cups of the frosting to a medium bowl. Add approx. 5-10 drops of black food coloring and mix until the desired color is reached.
4. Using two pastry piping bags, fill one with white icing and the other with black icing.
5. With the white icing, make a variety of eye sizes.
6. Using the black icing, pipe the pupils on the white eyes. You can add the pupils in the center or offset for a more creative look.
7. Leave the eyes on the parchment paper and allow to dry for 24 hours before using.
8. Store in an airtight container.

Krispie Monster Eyeball Treats

Oct 23, 2023

These cute marshmallow Krispie Monsters are a fun treat for Halloween.

Serve them on a platter, or pop them on a stick for easy snacking. Dip them in chocolate, or add sprinkles, or candy for fun variations.

INGREDIENTS

• 6 cups Kellogg’s Rice Krispies Cereal
• 6 tablespoons Salted Butter
• 6 cups Mini Marshmallows
• Food Coloring – green, purple, and black (or orange)
• Googly Candy Eyes – Large – get the recipe here.

DIRECTIONS

NOTE: You will have to make three batches of the Krispie Treats – one for each colour.

1. Melt 1 tablespoon of the butter in the microwave in a microwave-safe bowl.
2. Add the 2 cups of the marshmallows and microwave in 30-second increments (stirring in between each) until they are completely melted.
3. Add 4 drops of the green food coloring. Stir until the marshmallow mixture is the green color that you desire.
4. Gradually add in 2 cups of the Rice Krispies cereal. Mix until completely coated.
5. Spread evenly into a large pan to cool slightly.
6. Follow steps 1-5 two more times to make the black (or orange) and purple rice krispies.
7. Allow the mixtures to cool at room temperature for about 30 minutes.
8. Once cool enough to handle, using your hands, form the marshmallow Rice Krispies into small balls that are approximately 2 inches in diameter.
9. Gently press the candy googly eyes into the side of the balls.
10. Allow the monster treats to cool completely and then enjoy!

Bacon Wrapped Stuffed Pork Cutlets

Sep 5, 2023

If you love cheese and bacon, you’ll definitely enjoy these Bacon Wrapped Pork Cutlets stuffed with cream cheese, sundried tomatoes, and spinach.

Prep time: 10 mins • Cook Time: 35 mins • Makes: 4 servings

INGREDIENTS

• 12 oz. bacon, center cut
• 2 lbs. boneless pork cutlets, or chops
• 8 oz. pkg. cream cheese, room temperature
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sundried tomatoes (packed in oil), cut into strips
• 1/2 cup baby spinach leaves
• toothpicks

DIRECTIONS

1. Mix together the garlic powder, onion powder, salt, and pepper in a small bowl. Season pork cutlets with the mixture, on both sides. If you are using pork chops instead of cutlets, pound to about 1/4-inch thickness.
2. Put cream cheese (1-2 tablespoons) onto the center of each flattened pork chop. Then layer strips of sundried tomato and baby spinach leaves over the cream cheese on each pork cutlet.
3. Roll the pork cutlets closed.
4. Wrap each pork cutlet win one or two pieces of bacon. Secure with a toothpick.
5. Place pork cutlets seam-side down on a lightly greased baking dish. Bake for 30 minutes at 400°F.
6. Broil for 5 minutes to crisp the bacon.
7. Serve and enjoy!