Monday, May 28, 2012
Sunday, May 27, 2012
A few weeks ago our local grocery store had a huge sale on strawberries. After we spent a few days snacking on them fresh, I was still left with quite a bit. I decided to peruse one of my favourite recipe blogs for strawberry recipes, and I found this one. To say they were a hit would be an understatement. I brought some to the market and they sold out within the first hour. I was expecially impressed with the icing... I never would have thought to use melted chocolate! It's great if you're not a huge fan of super sweet icing - the cream cheese cuts the chocolate and icing sugar quite nicely.
For last week's market, strawberries were back up to regular price, but I still had some Oreo's left over from the Oreo Truffles I made the week before. Because, who doesn't love Oreo cheesecake, I figured they would make a great cookie as well. These bad boys didn't last very long either - I didn't have any left at the end of the day. I think it's safe to say that this recipe will be a market regular, and I can't wait to try them with different types of fruit and mix-ins. Thanks to Macaroni & Cheesecake for this amazing versatile recipe! Here's my spin on it below:
Sunday, May 20, 2012
Friday, May 18, 2012
Monday, May 14, 2012
Sunday, May 13, 2012
I am a huge fan of Costco muffins. Those huge delicious fluffy muffins that you can always only eat half of because they are so large! I have never found a chocolate, chocolate chip muffin that is as moist and delicious as they are... that is until a recent "Girl's Night" with my best friend Heather.
We hadn't set out to make muffins that night - in fact, she had already brought a package of mini Reese cups to satisfy our sweet tooth later on (one of the unspoken rules of Girl's Night is that whoever comes to the other's house brings chocolate and Dr. Pepper's or Tim Horton's, depending on the time of day). I had mentioned that I wanted to try making a chocolate-chocolate chip muffin one of these days, and Heather determined that one of these days was in fact, today. She pulled up a recipe App on her phone and we frankensteined one up until we figured out what we though would be the perfect recipe. Heather further made the recipe awesome by placing a mini Reese in the centre of each muffin... just when you think "how could a muffin be any more delicious than this" you are wowed with a peanut butter surprise in the centre. I hope you enjoy making these as much as we did!
Recipe makes 24 muffins.
- 2 2/3 cup all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs, beaten
- 1 cup greek yogurt
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup semi sweet chocolate chips
- 24 mini Reese cups (optional)
In a large bowl, sift the dry ingredients together.
In a separate bowl, combine yogurt, water, milk, vegetable oil, and vanilla extract. Stir into dry ingredients until just moistened. Fold chocolate chips into batter.
Fill greased or lined muffin cups 2/3 full.
Bake in oven (preheated to 400 degrees) for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Sunday, May 6, 2012
This marks my fourth recipe featured in the Hinton Voice. I am really excited to share this recipe with you all - and I can't wait to make it for the seafood lovers in my life!
[It was while dining in Jasper last summer that I first fell in love with coconut shrimp. As a huge fan of coconut, I’ve always been intrigued whenever I see it on a menu, but never quite adventurous enough to try it. For some reason I had it in my head that coconut shrimp would be overwhelmingly sweet, but that is not the case at all. The buttery breadcrumbs paired with the delicate sweetness of the coconut and juicy shrimp creates a flavor combination like no other.
I knew immediately after trying this dish (and paying a ridiculous amount of money for it) that I would have to try re-creating at home… am I ever glad I did! At less than $2 per serving, this recipe works out to be a mere fraction of what you pay in a restaurant or even in the frozen section of your grocery store.
I was surprised at how easy it was to make from start to finish – and other than the shrimp, I already had all of the ingredients at home. I used a basic chicken finger recipe substituting coconut in place of ½ the breadcrumbs. I found that panko (a coarse, Japanese style breadcrumb) works best for this recipe.]
- 12 raw shrimp, deveined (I used 30-41/lb)
- 1/4 cup panko
- 1/4 cup coconut, unsweetened
- 2 tbsp all purpose flour
- 1 egg, whisked
- 2 tbsp butter
- 2 tbsp olive oil
- ½ cup apricot jam
- 1 tbsp rice wine vinegar
- 1/2 - 3/4 tsp crushed red pepper flakes
Combine ingredients for dipping sauce and set aside.
Get three small bowls and line then up in a row. Place flour in the first bowl, egg in the second bowl, and panko and coconut in the third bowl.
Peel the shrimp leaving the tail intact. This is surprisingly simple to do - I found it easier to lightly squeeze the base of the tail with one hand, while peeling the rest of the shrimp with the other. This helps keep the tail securely in place.
Dip the shrimp in the flour, then in the egg, and then finally into the panko/coconut mixture. Dipping the shrimp in flour first better enables the batter to stick to the shrimp.
Pre-heat a frying pan over medium heat – melt 1 tbsp butter and then add 1 tbsp olive oil. Once the butter and oil is heated, place half the shrimp in the pan and cook 2-3 minutes on each side, until lightly golden brown. It is important not place too many shrimp in the pan so you don’t overcrowd it – this will help ensure that all of the pieces cook evenly.
Place cooked shrimp on a plate lined with paper-towel. Take an additional piece of paper towel and wipe out your pan and start with fresh butter and oil. Repeat this process until all of your shrimp are cooked.
Tip: to save on calories and fat try baking the shrimp instead of frying. Simply place shrimp on a lightly greased baking sheet and cook in a pre-heated 425-degree oven for 10-12 minutes (be sure to flip shrimp over halfway through).
- Nutritional Info (6 shrimp - baked) -
Calories - 225 Fat - 12 Carbs – 17 Protein - 16 Fibre – 3
- Nutritional Info (6 shrimp - fried) -
Calories - 345 Fat - 26 Carbs - 17 Protein - 16 Fibre – 3
- Nutritional Info (1 tbsp sauce) -
Calories - 44 Fat - 0 Carbs - 12 Protein - 0 Fibre – 0