Wednesday, February 10, 2016

nutella pot de creme

Valentine's Day is this weekend, and as fun as it is to go out, sometimes it's nice to have a quiet meal at home...or, a loud and crazy if you have the kids at home with you.

Nutella Pot De Creme is the perfect dessert to celebrate the day of love. It takes minutes to prepare, so you can spend the day with your loved one, and is super easy. The fancy sounding chocolate pudding is mousse-like in texture and is creamy and chocolatey. The fact that it has Nutella makes me love it even more.

These luscious desserts take a couple hours to set so they can easily be made in advance.You can make this in large bowl or make individual desserts by placing them in glasses. Makes it look a little more fancy. Top it with a dollop of whipped cream and you've got yourself something to spoil your Valentine.

I'm excited to be participating in a Valentine's Day Blog Hop with some of my favourite foodies. Check out posts by: Merry About Town, Bakerbeans, Dish N The Kitchen and Edible Life in YYC.

Nutella Pot de Creme

1 cup chocolate chips
1/4 cup Nutella
2 egg yolks
1 1/2 cup whipping cream

1 cup whipping cream
1 TB icing sugar

In a blender, combine the chocolate chips, Nutella and egg yolks and blend together. Meanwhile, heat up the whipping cream until bubbles start to form but not boiling. Add the whipping cream slowly through the lid of the blender while blending on low. Once combined, pour into some bowls or glasses and place in the fridge to set, approximately 2-3 hours.

Blend the cream and the sugar until whipped. Place a dollop on top of each pot de creme.

Friday, February 5, 2016

nutella ricotta braided pastry

It's World Nutella Day so I felt I needed to make you something with Nutella. Okay, fine, I made it for me, but I'm happy to share. This dessert is super simple, takes a couple minutes to put together and bakes for around 15 minutes.

I love the versatility of puff pastry so it's something I usually have around. I took the pastry and made cuts on two sides so that it could be braided.  I spread about 2TB of Nutella in the middle and topped with about 4 TB of ricotta on top. Braid the pastry, brush with egg whites and top with nuts. Easy peasy. Just put the prepared pastry in a 350 degree oven for about 15 minutes. Voila - you have something delicious to celebrate Nutella!

Friday, January 29, 2016

french toast waffles

What do you do when you send hubby out for bread and he comes back with Texas Toast? Make french toast! I still had the waffle machine out so decided to put the eggy bread in the machine. Turned out to be a great idea, it was so delicious!  Perfect for a lazy weekend breakfast.

French Toast Waffles

2 eggs
1/2 tsp cinnamon
2 TB sugar
1/4 cup milk
6 slices Texas Toast

Combine the eggs, cinnamon, sugar and milk. Dip the bread into the egg mixture and place into a waffle machine. Sprinkle with icing sugar and enjoy!

Thursday, January 28, 2016

a spicy touch and chana wagharia

I was very excited about the release of another "A Spicy Touch" cookbook. This is the food that I grew up with - Indian food with East African influences. Noorbanu Nimji's books have been a staple in my house and of most people that I know. They are a great reference for even the most experienced home cook. I was especially excited for this new book since it was co-authored by my friend, Karen Anderson.

This book is beautiful with pictures of mouth-watering food. I especially like the pictures of the different spices and the step-by-step instructions. The pictures help make it easy to know what to look for in the grocery store. The book is hard cover and would make an excellent gift for any foodie!

I love how this fourth book incorporates stories and tips - it is definitely my favourite of the series! Check out the website for more info.

This recipe for Chana Wagharia was super easy to make and was a hit with all the boys. I was happy that I had most of the items in the pantry and took less than 30 minutes to make.

Chana Wagharia
From A Spicy Touch

1 TB olive oil
5 - 6 curry leaves
1/2 tsp mustard seeds
1 cup canned crushed tomatoes
1 Chinese eggplant, cut into bite-size cubes
1/2 tsp salt
1/2 cup water
1 1/2 tsp ground cumin
1/4 tsp turmeric
1 tsp coriander
1/2 tsp sugar
1/2 tsp Indian chili powder
1 19oz can chick peas
1 TB Ambli Ni Chutney or 1 TB lemon juice
1 TB finely cut coriander leaves

Heat the olive oil in a saucepan on medium heat and add the curry leaves and mustard seeds. Cook covered until the seeds pop - about 1 minute.

Stir in the tomato, eggplant and salt and cook on medium-low heat - adding a little water if necessary - until eggplant is almost cooked, about 10 minutes.

Stir in the cumin, turmeric, coriander, sugar and chili powder and cook for 4 to 5 minutes more or until the eggplant cubes are cooked and tender when pierced with a fork.

Stir in the chickpeas, Ambli Ni Chutney or lemon juice and simmer for another 5 minutes. The gravy should cover the chickpeas and eggplant.

Stir in the coriander leaves just before serving.

Monday, January 25, 2016

bubble wrap® day

What's a fun thing to do on Bubble Wrap® Day? Have a dance party!

Saturday, January 23, 2016

jalapeno popper dip

One of everyone's favourite appetizers is a jalapeno popper. Jalapenos filled with cream cheese, coated in a bread crumb mixture and deep fried. Yummy! I thought that this combo would be great for a Superbowl party, but in dip form.  Every sports party has to have a great dip and this one fits the bill!

This warm dip is creamy and cheesy with the perfect amount of crunch from the panko topping and heat from the jalapenos. It is perfect for serving with crackers or crostini.

Jalapeno Popper Dip

1 block cream cheese, softened
1/2 cup mozzarella
1/2 cup parmesan cheese
125mL can jalapenos
1 cup panko
1/2 cup parmesan cheese
2 TB olive oil

In a bowl, combine the cream cheese, mozzarella and parmesan cheese until well combined. Add the jalapenos and mix well. Put into an oven safe dish. In a separate bowl, combine the panko, parmesan cheese and olive oil. Sprinkle the breadcrumb mixture on top of the cheese. Bake at 375 degrees for 15 - 20 minutes. Enjoy with crackers or bread.
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