Wednesday, November 27, 2013

this will be one dessert i make for tomorrow: pumpkin spice latte mug cakes




    • 2 tablespoons butter, melted and cooled
    • 1 egg
    • 3 tablespoons brewed espresso coffee or very strong coffee, room temperature
    • 1 tablespoon canned pumpkin (not pumpkin pie mix)
    • 1/4 cup sugar
    • 1/3 cup Original Bisquick® mix
    • 1/2 teaspoon pumpkin pie spice
    • Pinch of salt
    • Whipped cream, for serving
    • Ground cinnamon, for serving
  • In a small bowl, whisk together the melted butter, egg, espresso or coffee, and pumpkin puree. Add the sugar, Bisquick baking mix, pumpkin pie spice, and salt. Mix until incorporated, batter may be lumpy.
    Divide the batter between two microwave-safe mugs. Place in the microwave and bake on high (100 percent power) for 2 minutes. Remove from microwave and let cool a few minutes before serving.
    If you’ve never made a mug cake before, you are in for a treat. You can satisfy your cake craving in 5 minutes. Simply whisk together a few simple ingredients, pop it in the microwave for a few minutes and you’re done! Top this easy pumpkin- and coffee-scented cake with a swirl of whipped cream and sprinkling of cinnamon to complete the latte look.

Cook’s Country Ultimate Cinnamon Buns

this is another recipe I will be making for breakfast tomorrow...

3/4 cup warm whole milk (about 110 F) Check temperature with a thermometer
1 packet (2 1/4 teaspoons) rapid rise or instant yeast
3 large eggs, at room temperature
4 1/4 cups all-purpose flour
1/2 cup cornstarch
1/2 cup sugar
1 1/2 teaspoons salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
1 1/2 cups packed light brown sugar
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, very soft
4 oz cream cheese, softened
1 tablespoon whole milk
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
Put rack in middle position and preheat oven to 200F. When the oven reaches 200 F, turn it off. Line a 13×9-inch baking pan with foil, allowing excess to hang over edges. Grease or spray the foil with cooking spray

Combine the warm milk and yeast in a 2 cup liquid measuring cup and whisk until the yeast dissolves. Whisk in the eggs. In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornstarch, sugar and salt. Mix briefly to combine. With the mixer on low, slowly add the warm milk mixture in a steady stream and continue mixing until the dough comes together, about 1 minute. Increase the speed to medium and add the butter, one piece at a time, until incorporated. Continue to mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes. (If the dough is still wet and sticky after mixing 10 minutes, add flour, 1 T at a time (up to 1/4 cup), until the dough releases from the bowl.) Turn the dough out onto a clean work surface and knead to form a smooth ball. Transfer the dough to a large greased/sprayed bowl. Cover with plastic wrap and place in the warm oven. Let the dough rise until doubled in size, about 2 hours.
To make the filling: Whisk the brown sugar, cinnamon and salt together in a small bowl. Turn the dough onto a lightly floured work surface and roll into an 18-inch square and spread it evenly with the softened butter. Sprinkle the filling evenly over the dough and press gently. Starting with the edge nearest you. roll the dough into a tight cylinder and pinch lightly to seal. Cut the cylinder into 8 equal pieces (or 12 if you want smaller rolls) and transfer the pieces, cut side up, to the prepared pan. Cover the pan with plastic wrap and let rise in warm spot until doubled in size, about 1 hour. Make ahead: After transferring the cut rolls to the greased pan, the buns can be covered with plastic wrap and refrigerated for up to 24 hours. When you are ready to bake the rolls, let them sit at room temperature for 1 hour before baking as below.
Preheat oven to 350 F. Bake the rolls (minus the wrap) for 35-40 minutes, or until they are deep golden brown, the filling is melted, and they are cooked through. While the buns bake, make the glaze by whisking the soft cream cheese, milk, vanilla and confectioner’s sugar in a medium bowl and set aside. Transfer the pan to a wire rack and top the rolls with 1/2 cup of the glaze. Let cool for 30 minutes then top with remaining glaze and serve. No way we could wait this long, so we ate them after about 15 minutes. I think they are best warm anyways…
Source: Cook’s Country Dec/Jan 2009

breakfast/brunch : the rebel within...

This is one of the recipes I will be making for breakfast tomorrow...this is food porn at its is the website:


The Rebel Within Resurrected

1 C all purpose flour
1 t sugar
1/2 t baking powder
1/2 t salt
1/2 t pepper
1 C cottage cheese
1/4 C sour cream
4 T unsalted butter, melted and cool
1 large eggs
4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil)
1 scallion, minced
1/4 C diced ham
1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin. We used a tin that makes larger than usual muffins.
2. Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl whisk cottage cheese, sour cream, melted butter, eggs, scallions and ham together. Gently fold wet mixture into dry until just combined (do not overmix).
3. Fill muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter to cover. Bake until golden brown, about 25 to 35 minutes, rotating the tin halfway through.
4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve

Birthday Pork Roast

This is one of the recipes I am going to make tomorrow, but not as a roll, and i will do an injection instead of a brine..I will post my version after I test it tomorrow.

Birthday Pork Roast

Recipe courtesy Guy Fieri


  • 3 cups water
  • 1/4 cup smashed garlic
  • 1/4 cup amber agave syrup
  • 1/2 teaspoon crushed red chile flakes
  • 1 tablespoon peppercorns
  • 1/3 cup kosher salt
  • 6 cups ice, or enough to yield 10 cups total liquid
  • 1 (4-pound) bone-in pork loin with 8 bones

Pesto Filling:

  • 1/2 cup pesto, homemade or your favorite store-bought brand
  • 2 teaspoons crushed red chile flakes
  • 1/4 cup minced garlic
  • 1 teaspoon kosher salt
  • 1 tablespoon freshly cracked black pepper

Roasting Vegetables Base:

  • 2 onions, peeled and roughly chopped
  • 2 cups roughly chopped carrots
  • 2 cups roughly chopped parsnips
  • 2 cups halved Brussels sprouts
  • 1/ 4 to 1/2 cup garlic, peeled and smashed
  • 1 1/2 to 2 cups chicken stock

Finish Sauce:

  • 2 tablespoons unsalted butter


For the brine: To a large pot, add the water and bring to a boil. Once at a boil, add the garlic, agave syrup, red chile flakes, peppercorns, and salt and turn off the heat. Once slightly cooled, add the mixture to a large container and add 6 cups ice to yield about 10 cups liquid. Add the pork and submerge. Place into the refrigerator for about 2 to 3 hours. Remove and rinse under cool water; pat dry with paper towels.
Preheat the oven to 350 degrees F.
On a steady cutting board (place a couple of damp paper towels under it to keep it from moving around), stand the roast up with the bones up and the loin down. With a sharp, thin knife, slice carefully along the bones, separating the eye of the loin from the bones, but leaving the loin still attached on the bottom. Continue butterflying and slowly roll out, creating a large flat surface for the pesto to easily spread on.
For the pesto filling: In a small bowl, combine the pesto, chile flakes, garlic, salt and pepper. Mix well and spread this mixture evenly on the inside of the rolled out loin. Carefully roll back up. Cut a 2 to 3-inch slit in between the bones. Truss the roast with kitchen string in between the bones and around the roast. This will help the roast cook evenly.
For the roasting vegetables base: In a heavy, large roasting pan, add the onions, carrots, parsnips, Brussels sprouts, and smashed garlic and toss to combine. Place the tied pork roast on a v-rack over the vegetables, tent with heavy duty aluminum foil, and roast in the oven until the internal temperature reads 145 to 150 degrees F, 2 1/2 to 3 hours. About 3/4 of the way through the cooking process remove the foil, this will help the pork brown up a bit. Remove from the oven, tent with foil, and let sit for 15 to 20 minutes to rest and carry over cooking for another 5 to 10 degrees F. Place the roasting pan over medium-high heat and add 1 1/2 to 2 cups chicken stock and bring to a boil. Allow to boil and reduce for 5 minutes.
To finish: Strain the vegetables and place onto a serving platter. Finish the sauce with about 2 tablespoons butter and remove from the heat.
Remove the kitchen string and slice the pork into 1 1/2-inch thick pieces. Serve immediately with the vegetables and pan sauce.

here is a favourite fall drink...

I am going to post two recipes back to back, a dry version and a "wet" version:

Pumpkin Cappuccino

3 Tbsp pumpkin puree
1 tsp pumpkin pie spice
2 cups milk (I use 1%)
3 cups fairly strong coffee
1 tbsp vanilla
4 tbsp brown sugar(or however sweet you like it)

Heat all ingredients in a sauce pan till steam and froth appear on the surface of the mix.

Dry Pumpkin Cappuccino mix

1 cup non dairy vanilla creamer
1/2 cup instant coffee
1/4 cup chocolate drink mix (like nesquik)
2 tbsp pumpkin pie spice

Stir 2 tbsp of the mix with 1tsp pumpkin puree in 1 cup hot water till blended.

Sunday, November 24, 2013

Another great bbq sauce recipe...


1 C Ketchup
1/2 C beer
1 tbsp liquid smoke
1/2 C brown sugar
1/2 c chopped onion
1/4 c red wine vinegar
1/4 c worchestershire sauce
1tbsp steak seasoning
2 tsp garlic powder
1 tsp cajun seasoning

Combine in a sauce pain, bring to a boil. Simmer for ten minutes.  Store in an airtight container in the refrigerator.

Homemade Hoisin Sauce


1/4 c soy sauce
2 tbsp tomato paste
1 tsp grated ginger
1 tsp chopped garlic
1 tsp hot sauce (preferably sriracha)
1/4 cup brown sugar
2 tbsp cider vinegar
1/8 teaspoon black pepper

Mix all ingredients together and keep tightly sealed in the refrigerator.  This is good for asian dishes, or as a glaze for meat. 

cake mix cookies (another version)


1 box any flavour cake mix
1/2 cup butter, softened
1 egg

Preheat oven to 350 degrees. In a large bowl, combine all ingredients at low speed until fry ingredients are moistened and dough is thoroughly mixed. Drop dough by rounded tablespoonfulls, 2 inches apart onto ungreased cookie sheet.  Bake for 9-12 minutes.  Cool a few minutes on cookie sheets then move to wire racks to cool completely. 

You can also experiment with various additions such as m and m's, coconut, chocolate chips, oatmeal, chopped nuts, etc.

If using chocolate cake mix, add 2tbsp water.

Magic crust custard pie

As I promised, here come the recipes...

1/4 cup margarine
4 eggs
3/4 cup white sugar
pinch salt
2 cups lowfat or nonfat milk
2tsp vanilla flavouring (preferably pure extract)
1/2 cup all purpose flour

Put all ingredients into a blender (or whisk all in a bowl), blend for 30 seconds.  Pour into buttered nine inch pie pan. Sprinke with nutmeg.  Bake at 350 degrees for 45 minutes. 

The flour will settle to make its own crust. 

You can also experiment with this pie, adding other spices such as cinnamon, apple pie spice, pumpkin pie spice, clove, allspice, etc.

You can also experiment with adding small diced apples, two or three tablespoons of pumpkin puree, apple sauce, etc 

You can top with your favourite toppings once the pie is cool, such as cherrie, apple, peach pie filling, pumpkin pie filling, etc.

The possibilities are endless.

Friday, November 22, 2013


Well I thought the woes of this site were fixed, but I just now finally got back on here to post, after getting the bugs worked out.  So I AM BACK.  I have loads of recipes and reviews to post for you, but i think i will be posting holiday recipes before, these are all tried and true recipes.  Let me get them together and I will post them for you....

Tuesday, November 12, 2013

Here again!

Have been having problems with Blogspot...but I am back online!  I will be posting more reviews and recipes tomorrow...and that is a promise as long as blogspot cooperates!


Wednesday, November 6, 2013

Review: Beanilla

As you all know, saying I love to cook and bake would probably be the understatement of the century.  I am always trying new things, and then passing on the recipes to you.  I didnt learn to cook and bake the conventional way, being as my mom mainly made everything from a box instead of from scratch, and if she ever used vanilla, it was that crappy stuff you get for 99cents at your local mega mart grocery store. 

I never knew about REAL vanilla extracts and vanilla beans until Food Network came along, and i got to learn how to cook and bake from the stars on that station...It was there that I learned about the joys of REAL vanilla and vanilla beans.  The bad thing was, after going to the store, I found that the real stuff was really cost prohibitive, so i never got to try the  products, and had to continue using the artificial stuff.  I thought that the fake stuff was awesome in, was I ever wrong!!

I had read some blogs and heard from friends, about Beanilla , and I hopped over to their facebook page and their website.  I couldn't believe how many great things they carried...I am going to tell you about some of their fantastic products...and away we go!

I tried a generous 4 oz bottle of their Madagascar vanilla extract let me tell you, it smelled like heaven in a bottle!! (and tasted divine in all my desserts and even in savory dishes!) Yes, I will post the  recipes I tried, using this fantastic product, at a later time.  It is a unique, robust, full flavoured extract that works fantastic in everything from a delicate vanilla souffle or a decadent creme brulee right down to a rustic chocolate chip cookie!

I had the ultimate pleasure of trying their fresh vanilla bean pods .  I never imagined I would ever get to try such a luxury product such as these, nor did I ever imagine that there were different kinds of vanilla beans, and that they were so very different!  I tried their Madagascar vanilla beans and also their Ugandan vanilla be honest it is so very hard to pick which one i like better! I tried both of them, and to be honest I think I like the Ugandan just a slight bit more than the Madagascar.  It has a fuller bolder more aromatic scent and flavour, so I used this in a rich savory dish that I made, it was truly fantastic.  I took one of the Madagascar beans, and split it in half and then cut them in half again, crosswise, and put it in a container of white granulated sugar, and you have not had luxury until you make your own vanilla sugar.  And from this vanilla sugar, I created a vanilla scented facial scrub and it is fantastic in tea, coffee, on top of creme brulee, you name it, the possibilities are endless!

I cant wait to try more of their products! And this company is not just limited to vanilla, they have so very much more than may take me a lifetime to try every one of their products but it would be worth the wait!

There are more products than I could ever even imagine on this site!  Everything from extracts to saffron and everything in between.  And not only are the products fantastic, so are the people!  I have had the ultimate pleasure of contacting and dealing with a wonderful customer rep by the name of Natalie Winquist, she has made my Beanilla experience into a real dream come true!  I cannot say enough fantastic things about this site, the people and the products ....I hope I can do more reviews on their products. My family and friends are definitely reaping the rewards of me trying out these products lol!