Golden Pillows

Hello Sweets,

I cannot wait until spring is finally here, because my health is just on a roller coaster ride and it is not fun.  I've been having really bad migraines, which then causes dizziness and nausea.  Naturally that means I haven't been in the kitchen much, but I'm changing that tonight!  I'm making my grandfather a special little surprise for his birthday, and I'll share it with y'all tomorrow.

Tonight I am bringing you a sweet and unique treat :)  It's my favorite dessert at El Fenix when I'm in Texas, so much that we'll order extra to bring home for later lol.  Obviously it is a Mexican dessert, and it also very traditional for them.  I'm going to get right in to the recipe tonight, that way I can hopefully beat the migraine before it flares back up.

Sopapillas

Ingredients

1 egg

2/3C milk

1Tbs sugar

1tsp salt

1Tbs baking powder

2C flour

fat for deep frying (I used olive oil)

Directions:
1)  Beat egg with milk.

2)  Add sugar and salt.

3)  Add baking powder to flour.

4)  Add to egg mixture; knead well.  Add additional flour as needed by tablespoonfuls.  Knead until smooth and non sticky; place in bowl.

5)  Cover; let stand for about 10 minutes.

6)  Roll out very thin; cut into 2"-3" strips.

7)  Drop into very hot fat.  Dough puffs quickly into little pillows.

8)  Drain on paper towel. 

9)  Serve hot; plain or with honey or cinnamon sugar.

 

So yummy!!  They turned out exactly as I've had them in restaurants many times before.  Since I made them here, Nathan missed out, but I promised him I would make them when I come home to Texas ;)

Well I was right, the migraine has regrouped and started to intensify :(  Until next time....

Stay sweet,

Jennifer xoxoxo

Breakfast, Si Vous Plait

Hello Sweets,

As you may or may not have noticed, I was not around yesterday :(  I woke up with a sore throat again, and was just so wiped out that I didn't create anything until late last night.  I didn't even realize it was pancake Tuesday, and I love pancake Tuesday :'(  However, I wasn't really in a pancake mood so it didn't bug me as much.  I also don't need a specific day to have pancakes any other time than breakfast, come on I love breakfast for dinner lol.  So tonight's post is going to be short and sweet, but that's because I'm making something cool and super yummy tonight.

Even though I didn't feel like pancakes, it did make me crave some breakfast food.  I started thinking about things I hadn't had in quite a while.  Then it dawned on me, french toast!!  I haven't had it in a really long time, and I felt like being creative.  French toast is one of those breakfast foods that you can make all your own.  Whether it's what you put in the batter, maybe you want to stuff it, or maybe you want to present it completely different.  This recipe is just plain old fashion french toast, with no bells and whistles.

Canuckette's French Toast

Ingredients

2pcs toast

2 eggs

1/3C milk

1Tbs butter, melted *mines cinnamon and delicious!*

1tsp cinnamon

1/2tsp nutmeg

splash of vanilla

 

Directions:
1)  Place all ingredients, minus the bread, into a small mixing bowl.  Beat until completely mixed.

 

 

2)  Place bread into the bowl one slice at a time.  Gently press down for a few seconds, then flip over and repeat on the other side.

 

3)  Preheat a frying pan, once hot place the soaked bread in to it.  Browning on each side.  Serve with your choice of toppings.

 

 

I choose to top mine with syrup only as the butter had been placed in the batter.  Then I garnished with some fresh strawberries, because they are delicious lol.  You can also top it with fresh fruit, icing sugar, or even something crazy like nutella.  I'm old fashion, so normally I will choose syrup.  What can I say, it makes me reminisce of times when I was little :)

Now I hate to cut things short, but the kitchen is calling my name and I know y'all will really like this one.  Not too sweet, but not savory either.  And yes it is a dessert, just not from this side of the border ;)  Yup, that's the only hint I will give y'all.  Until next time....

Stay sweet,

Jennifer xoxoxo

A Little Bananas

Hello Sweets,

So as I promised yesterday I have the full flavor review of the S'more or Less muffins :), and they are even better than I could have imagined!!  What would have been just ordinary vanilla cake is anything but.  It takes on the flavor of the graham cookies all while staying soft and moist.  The chocolate cake is the perfect flavor, not too sweet but not dry either.  The marshmallow gives the muffin a touch of sweetness, but it also has the flavor of a roasted marshmallow too.  All in all these are a great muffin, and have officially made it in to my personal recipe book :)  Many a nights have been spent jotting down recipes to keep or try, and my hand can attest to that lol.

I am definitely paying for doing all the tax returns yesterday, my shoulders and neck are killing me.  The sad part was I didn't even notice how much time had gone by, because I was so engrossed in the task.  But how many people can say they have their taxes complete by March 2nd?  If I had to guess, not very many at all :D  Now I can sit back and relax while everyone else is stressing, lol yea that sounds perfect.

Today I am bringing something completely different and new.  Something that is sweet, but healthy at the same time.  Yup sweet and healthy, consider your mind blown *boom*.  I haven't been feeling well all day :(, so naturally I didn't feel like making anything for y'all today.  However I had some bananas that were starting to become too ripe, so I had to figure out a way to use them.  Normally I would just make my grandmas banana bread, but then I remembered something I love but haven't had in quite some time ;)

Banana Chips

Ingredients

3 ripe bananas (green ones make crisper chips faster, and ripe ones make sweeter ones)

1tsp nutmeg

pinch of salt

honey, to drizzle

 

Directions:

1)  Preheat oven to 250F.  Line a baking sheet with parchment paper (to prevent sticking and easy clean up), set aside.

2)  Slice your bananas into thin slices, not too thin or they become limp.

 

3)  Line bananas in a single layer on the prepared baking sheets.

 

4)  Sprinkle with salt and nutmeg.  Place into preheated oven for 2 hours, flipping (as much as possible) after about 90 minutes.

 

not as pretty as store bought, but I know everything that goes into them ;)

5)  Remove from oven and cool on wire rack.  Store in an airtight container and enjoy! 

What a great and healthy option when you feel like a sweet snack.  Kids and adults alike would love these little chips, and you can even use them as a decorative final touch on a banana cupcake.  I would think that even picky eaters would love these little chips.  It never ceases to amaze me when I haven't tried to make something I actually enjoy eating.  I'm just a silly girl I guess, who is a little spacy at times in the kitchen :p

As I am finishing up this post my stomach is starting to really hurt, which means I need to lay down and relax for a little while.  Don't worry I'll make sure to be back with something yummy tomorrow, unless this doesn't stop.  But I'm not going to think like that, I'm going to try and stay positive :)  Until next time....

Stay sweet,

Jennifer xoxoxo

The Pumpkin Shortbread Baby

Hello Sweets,

I have had a terrible weekend :(  As if it wasn't bad enough that I felt sick, but Nathan sent me a beautiful bouquet of flowers for valentines day.  No that is not the bad part, the bad part is Canpar gave a fake phone number to call the driver to ensure I get them in time O_o  Yup, a fake number!!!!!  It's a holiday Monday here in Canadia and they don't deliver on weekends, so my beautiful flowers will sit in a cold warehouse for five days.  It's hard enough to be in a long distance relationship on valentines day, but finding out that he sent me a stand in gift until we're together to celebrate and the company screwed it all up is heartbreaking.  I'll be sure to share with y'all what the bouquet looks like when it finally gets to me, at least I know the card and vase will still be intact.  I'm very fortunate that I have a thoughtful boyfriend, it just makes things harder when we're in different countries.  Well it could always be worse, he could be in Japan lol.

Since valentines day was on Friday, I did make a sweet treat but I won't be sharing that will y'all today lol.  I know I'm cruel, but I had one more recipe to get caught up so I decided to write about this one instead.  Lately I've been making a lot of pumpkin themed food, but that's only because the can is big and there are always leftovers.  When I found a recipe that included my favorite cookie, shortbread, I didn't have to look any further for what to do with the leftovers.

Pumpkin Shortbread

Ingredients

cookie

1 1/4C flour

1/2C cornstarch

1 1/2tsp pumpkin spice (I made my own as usual ;) cinnamon, nutmeg, allspice, ginger)

1/2tsp salt

3/4C butter, room temperature

3/4C powdered sugar

glaze (I opted not to use this)

2C powdered sugar

2-3Tbs milk

 

Directions:

1)  Preheat oven to 350F.  Spray 9" tart pan with nonstick cooking spray.

2)  In a bowl; whisk together flour, pumpkin spice, cornstarch, and salt.  Set aside.

 

3)  With a mixer beat the butter and powdered sugar until smooth.

 

4)  Add in pumpkin and beat until combined.

 

5)  Turn mixer to low and add in dry ingredients until just incorporated.

 

6)  Spread dough into the prepared pan, smoothing with a rubber spatula.  Bake 60-70 minutes until formed and golden brown.

 

7)  Cool in pan for 5-10 minutes, then transfer to wire rack.

 

 

8)  Mix up glaze in a bowl, stirring until there are no more lumps.  Pour on top of shortbread.  Let glaze set, slice and serve immediately.

so yummy!

 The pumpkin flavor is so very subtle and not over powering, anyone that is unsure of pumpkin will warm up to this little cookie.  My grandparents thoroughly enjoyed it, and that makes me very happy.  Since I didn't use the glaze, it's best eaten with a glass of milk because shortbread isn't a very moist type of cookie.  This is definitely a keeper for me, I love shortbread so when I find a variation of the treat, I'm sold.

So I finally finished Nathans valentine gift, but cannot share it with y'all until after I see him because as you know he is the editor of my little baby.  I want to share it with y'all so bad, but I can't so I won't lol.  All I'll say is, I think it's the perfect gift to give someone who is in a long distance relationship.  I've also have the itch to start a new painting, I do have a painting currently in progress but I really have an idea I need to get on canvas.  First I'm going to make myself some dinner, and the perfect dinner is......breakfast!!  Yup, I'm really looking forward to it lol.  Until next time....

Stay sweet,

Jennifer xoxoxo

Your Morning Oatmeal, Jacked Up

Hello Sweets,

Jeez I can't seem to catch a break lately lol.  I am clearly coming off of another sick day :/, just when you think I'm in the clear.  I really think this move stressed my system right out, and I am still adjusting.  Just to add a little salt to the wound that is my  pride, Nathan and I won't be spending valentines day together :(.  With all these doctor appointments and moving, it has made our normal travel plans come to a screeching halt.  No girl wants to spend valentines day apart from her man, especially this girl :'(  But it's not the date that matters, it's when we finally can recreate our day :)  However, that does not mean I don't have something sweet planned for my man.  Annnd I'm spending tonight piecing it all together, even if we won't get to see each other for another month (uggghhhh this is going to be the longest stretch we've done in quite some time).

Tonight I thought I would completely veer away from sweet desserts.  I'm not evening going to be sharing a dinner post, instead I am bringing you the greatest meal of the entire day.  Yea you know I'm talking about breakfast!!  I don't know anyone who doesn't like breakfast, and if there is someone out there who doesn't I am sure if you'd let me make you breakfast you'd love it :D  Yea I am a pretty confident breakfast maker lol, but when you know what you're doing it's pretty simple.  Normally I don't eat oatmeal for breakfast lol, yea normally it's a snack or lunch.  But this time I made it for breakfast, and it is unlike any oatmeal I've ever eaten before.

Baked Pumpkin Spice Oatmeal

Ingredients

2C rolled oats

1tsp vanilla

2tsp pumpkin spice (I made mine with cinnamon, ginger, nutmeg, and allspice)

6Tbs brown sugar

1C pumpkin puree

1C milk

1/2tsp salt

 

Directions:

1)  Preheat oven to 375F.  In a bowl combine oats, vanilla, pumpkin spice, brown sugar, pumpkin, and milk.

 

 

2)  Pour into a casserole dish.

 

 

3)  Bake for 40 minutes, or until oatmeal is set.

 

4)  Serve immediately.  I chose to add a little splash of milk, it was delicious!

 

 

Who would've thought, that pumpkin in oatmeal would be this dang good!!  The spiciness has this wonderful warmth to it, and it's very hearty so you won't be getting hungry anytime soon.  I don't think I'll ever make oatmeal on the stove top again, baking it clearly is the way to go.  Now to think about an apple, cinnamon, brown sugar medley mmmmm sounds yummy ;)

I know this was a short post y'all, but my little project is anything but little lol.  And we all know how much of a perfectionist I am, so I better get my butt in gear!  I'm also making a sweet treat for this sweet holiday, of course!  But y'all will have to come back tomorrow and see what that will be.  Until next time....

Stay sweet,

Jennifer xoxoxo  

A Little Bit of Everything

Hello Sweets,

Saturday is coming up super fast :D, thankfully Nathan will be here tomorrow to take all my last minute stress away.  I've been making daily trips to my new place, bringing over any small items that I can manage.  I even picked up a step ladder today, that way I can reach everything in my apartment without hurting myself more.  I am super excited and cannot contain it anymore!!!  The only thing that would make it better is going to be here tomorrow, until then I will just keep doing busy work.

Even though most of my groceries are now at my new place, I was smart enough to leave the basics behind.  Of course that means, baking supplies!  I cannot have people helping me move without supplying some treats, but I can't just do what I've done before lol.  Y'all know me, I've just got to try something new :)  Tonight's treat is something really unique, and something that would be perfect in the fall during harvest season.  The main ingredient is something I love working with and have done a few different recipes, can you guess what the main ingredient is?  It's pumpkin!!  I love pumpkin so much, but as you may or may not recall I do not care for pumpkin pie >_<  But what if I turned to whole pumpkin pie upside down and inside out?  That is almost what this recipe is like, but at the same time it's not lol.  How about I let y'all judge it for yourself.

Pumpkin Pie Bars

Ingredients

1 1/3C flour

3/4C sugar, divided

1/2C brown sugar

3/4C butter, cold

1C quick cooking oats, uncooked

1/2C pecans, chopped

1 pkg brick cream cheese, softened

3 eggs

1 can (19oz) pumpkin

1Tbs pumpkin pie spice (I mix my own)

 

Directions:

 1)  Preheat oven to 350F.  Line a 13"x9" pan with foil, with ends of foil extending over the sides; spray foil with cooking spray.  Mix flour, 1/4C sugar, and brown sugar in medium bowl until blended.

 

2)  Cut in butter with pasty blender or with 2 knives until mixture resembles coarse crumbs.

 

3)  Stir in oats and nuts.

 

4)  Reserve 1C oat mixture and set aside.  Press the remaining mixture into the bottom of the  prepared pan.  Bake for 15 minutes

5)  Beat cream cheese, remaining sugar, eggs, pumpkin, and spices with mixer until blended.

 

 

6)  Pour over crust; sprinkle with reserved crumb mixture.

 

 

7)  Bake for 25 minutes, cool for 10 minutes.  Use foil handles to remove dessert from the pan.  Transfer to wire rack, all to cool completely before cutting.

  

Although the name says pie in it, the only real pie part about it is the pumpkin layer.  The top is like a steussel, but the bottom taste closer to a shortbread cookie.  My nephew even gobbled it down, so it's kid approved.  If you're getting sick of having traditional pumpkin pie year in and year out, try this out for a change.  It's definitely a crowd pleaser, not to mention it's easy on the pocket book.  I want to thank Philadelphia cream cheese for the amazing recipe.

Well I am down to the final box and I couldn't be more thankful.  The worst part about this whole moving thing, like I've been saying for the last few weeks, packing is the worst!  At least Nathan will be here tomorrow, eeekkkkk I can't wait.  All I have to do is get through the next 18 hours, *tick tock* *tick tock*Until next time...

Stay sweet,

Jennifer xoxoxo