In Main Dish on 2009-06-15 at 4:28 pm
Likely the first recipe I ever learned, Macaroni and Cheese is one of my favourite comfort foods. My parents insisted that from a fairly early age both my sister and I had to cook dinner some of the time. By high school, we contributed at least one meal a week each.. sometimes more since we were home much earlier than they were (and whoever made dinner didn’t have to do dishes. Big motivation.). However, for many years my parents had to “suffer” through meals of mac & cheese or tomato-soup-from-a-can and grilled cheese sandwiches.
I can still remember a time when I didn’t know how to make even this. I somehow read the recipe wrong and thought I had to cook just the butter and flour for 5 minutes (Don’t do this!! It ruins pots!!). Despite that, this is a really easy recipe to make - almost as easy as kraft dinner and tastes much better. This is a variation on Basic White Sauce.
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In Main Dish on 2009-06-15 at 4:28 pm
Basic White Sauce, is the starting point for countless sauces, gravies and even soups. I couldn’t list them all, but I will link back to this recipe whenever it comes up. By itself, it’s fairly tasteless. Add a little spice, onion, cheese.. or switch out the milk for broth or wine and suddenly you have a delicious sauce.
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In Bread on 2009-05-10 at 8:54 pm
Challah is the Jewish name for this braided egg bread. I’ve always loved bread, but this is my favourite home-made bread. This is the first time I made it by myself, though I remember helping my mother with it when I was young. It’s a lot easier than I would have thought, and although it takes hours to rise there is little work involved.
The result is well worth even twice the work.
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In Dessert on 2009-05-05 at 10:23 pm
Brownies are one of the simplest desserts to make, especially if you’re making them for a party or potluck as they can be quickly cut into appropriate portions and they transport well. They also have the added bonus of making my apartment smell heavenly. If you like to make your brownies stretch, or you’re picky about appearances, I highly recommend acquiring a mini cupcake baking pan or silicone cups.
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In Dessert on 2009-04-18 at 5:30 pm
When I found egg-shaped molds at the local Bulk Barn a couple weeks ago, I just had to make peanut butter cups for Easter. I altered the recipe a little from my usual mix, and they turned out very well. Chocolate fillings are one of my favourite things to experiment with, and it’s been a hobby for more than 10 years now. I’m sure you will see other filling recipes here later on.
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In Dessert on 2009-04-06 at 10:32 am
It’s not really true, but carrot cupcakes sound so much healthier than your average cupcake. They do at least taste a lot less sweet, especially due to the cream cheese frosting. I prefer this recipe over many other variations because it uses pineapple to increase moisture, instead of the more popular raisins (I’m not a fan of dried fruit). I’ve also used this opportunity to practice what I learned in my cake decorating course again.
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In Dessert on 2009-03-17 at 11:44 pm
In honour of St. Patrick’s day, I wanted to make something green. In my mind, the most obvious green is mint, and so I created this combination. Happily, President Choice brand imitation after-eights were on sale too, which added a classy look to otherwise plain cupcakes.
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In Dessert on 2009-03-02 at 1:16 am
This cake has to be the richest chocolate cake I have ever tasted. The recipe is a little complicated, but it’s worth the effort if you enjoy chocolate. I also used this opportunity to practice what I learned recently at a cake design course. My roses didn’t turn out as well as the ones I made in the course, mostly due to the fact that I experimented with using all butter in the coloured frosting, instead of shortening.
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