Chef Mom

Green Velvet St. Patrick's Day Cupcakes 

Prep Time: 30 minutes

Cook Time: 16 minutes

Total Time: 46 minutes

Servings: 24

Author Garnish & Glaze

Ingredients: 

For the Cupcakes:

2 cups + 2 tablespoons all-purpose flour

4 1/2 tablespoons corn starch

2 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter room temperature

1 1/2 cups sugar

3 eggs room temperature

1 1/4 cup sour cream

1 tablespoon vanilla

1 1/2 tablespoons green liquid food coloring 

 

For the Frosting:

12 ounces cream cheese

6 tablespoons butter

4 cups powdered sugar

2-3 tablespoons heavy whipping cream or milk

1/2 teaspoon vanilla

Sprinkles

Chocolate gold coins

Directions: 

For the Cupcakes
Preparation

    Preheat oven to 350 degrees F and line 24 muffin tins with paper liners. In a mixing bowl, combine flour, corn starch, cocoa powder, baking powder, baking soda, and salt.
    
    In the bowl of a standing electric mixer, beat butter and sugar until light and creamy. Add in the eggs one at a time, beating to incorporate each. Mix in the sour cream, vanilla, and food coloring. Mix in the flour until just combined, scraping the sides of the bowl as needed.
    
    Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean. Cool completely before adding frosting.
    

For the Frosting

    Cream the butter and cream cheese together until smooth. Mix in the sugar and then the cream and vanilla. Place frosting in a piping bag fitted with a star tip (1M) and pipe onto cupcakes. Add sprinkles and top with a chocolate coin.

Strawberry Heart Mini Cheescake Bites


Sweet mini cheesecakes with a strawberry heart garnish

Author: The Happier Homemaker
Prep Time: 15 mins Cook Time: 14 mins
Total Time: 29 mins
Yield: 18

 

Ingredients: 
  •     1 8 oz Package of Low Fat Cream Cheese   
  •     1/3 cup sugar
  •     1/2 tsp lemon juice
  •     1 egg
  •     2 graham crackers
  •     1 tbsp softened butter or margarine
Directions: 
  1. Preheat oven to 375 degrees. Line mini-muffin pan with cupcake liners.

  2. In a mixer cream together cream cheese and sugar. Add lemon juice and egg. Mix until well-blended.

  3. In a sandwich bag, crush graham crackers. Add butter in small increments until mixture is sticky. Spoon graham cracker mixture into the bottom of muffin tins.

  4. Top with cheese mixture. Bake for 11-14 minutes.

  5. While cheesecakes are baking slice strawberries in half and cut a “v” in the top to create heart shape. Immediately after removing cheesecakes from oven press strawberry hearts into the top of each cake. Refrigerate and serve chilled.

Recipe from:
Best of Bridge

Christmas Morning Wife Saver 

 

Ingredients: 
  •     16 slices white bread, crusts removed
  •     16 slices Canadian back bacon or ham
  •     16 slices sharp cheddar cheese
  •     6 eggs
  •     1/2 tsp. pepper 2 mL
  •     1/2-1 tsp. dry mustard 2-5 mL
  •     1/4 cup minced onion 60 mL
  •     1/4 cup finely chopped green pepper 60mL
  •     1-2 tsp. Worcestershire sauce 5-10 mL
  •     3 cups milk 750 mL
  •     dash Tabasco
  •     1/2 cup butter 125 mL
  •     Special K or crushed Corn Flakes
Directions: 

 

  1.     Set 8 pieces of bread into a 9 x 13 inches (23 x 33 cm) buttered, glass baking dish.

  2.     Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich.

  3.     In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight.

  4.     In the morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes.

  5.     Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving.


Notes

    Serve this with fresh fruit and hot cinnamon rolls.


Recipe from: Kraft Canada
 
Remembrance Day "Poppy" Cookies 
Ingredients: 

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
3/4 cup ready-to-spread vanilla frosting
1 cup red coloured sugar
56 Baker's Semi-Sweet Chocolate Chips (about 3 Tbsp.)

Directions: 
  1.     Beat first 4 ingredients in large bowl with mixer until well blended. Mix flour and soda; gradually beat into cream cheese mixture. Refrigerate 30 min.

  2.     Heat oven to 350°F. Roll dough to 1/4-inch thickness on lightly floured surface. Cut into 56 circles with 2-inch cookie cutter, rerolling trimmings as necessary.

  3.     Place cutouts, 2 inches apart, on baking sheets sprayed with cooking spray. Use tip of teaspoon to make 1 indentation in centre and 4 indentations around edge of each to resemble flower. Bake 14 to 16 min. or until edges are lightly browned.

  4.     Cool on baking sheets 2 min. Remove to wire racks; cool completely. Spread cookies with frosting; dip in coloured sugar. Place 1 chocolate chip, upside-down, in centre of each.

 

Poppy Cookies 

Recipe from: Kraft Canada

 

Ingredients: 

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp. vanilla
2-1/4 cups flour
1/2 tsp. baking soda
3/4 cup ready-to-spread vanilla frosting
1 cup red coloured sugar
56 Baker's Semi-Sweet Chocolate Chips (about 3 Tbsp.)

Directions: 
  1. Beat first 4 ingredients in large bowl with mixer until well blended. Mix flour and soda; gradually beat into cream cheese mixture. Refrigerate 30 min.

  2. Heat oven to 350°F. Roll dough to 1/4-inch thickness on lightly floured surface. Cut into 56 circles with 2-inch cookie cutter, rerolling trimmings as necessary.

  3. Place cutouts, 2 inches apart, on baking sheets sprayed with cooking spray. Use tip of teaspoon to make 1 indentation in centre and 4 indentations around edge of each to resemble flower. Bake 14 to 16 min. or until edges are lightly browned.

  4. Cool on baking sheets 2 min. Remove to wire racks; cool completely. Spread cookies with frosting; dip in coloured sugar. Place 1 chocolate chip, upside-down, in centre of each.

http://www.kraftcanada.com/recipes/remembrance-day-poppy-cookies-128338

Monster Cookie Bar

Recipe from: Babble

 

 

Ingredients: 

3-Ingredient Shortbread Cookie Pops

Makes: 24 cookies

Prep Time: 10 minutes
Total Time: 25 minutes


Ingredients:

    2 sticks butter, softened
    2 cups flour
    1/2 cup powdered sugar
    1 tablespoon water
    Special Equipment: wooden craft sticks

 

Best Ever Buttercream

Makes: 4 cups

Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:

    2 sticks butter, softened
    1 (2-pound) bag powdered sugar
    1/4 cup milk
    1 tablespoon vanilla
    1/4 teaspoon almond extract
    Special Equipment: gel food coloring (orange, green, and purple)

Directions: 

Shortbread Cookie:

Preheat oven to 350 F. In a large stand mixer, cream together butter, flour, powdered sugar, and water until a soft dough forms. Use a medium cookie scoop to drop rounds of dough onto a parchment-lined baking sheet. Press wooden cookie sticks into the center of each cookie, then use a spoon to gently press the dough rounds down, until about 3/4″ thick. (The cookie dough doesn’t spread much while baking, so the shape you press the dough into will remain the shape of the final cookies.)
    Bake for 12-17 minutes, or until the cookies set and turn golden around the edges. Remove and cool completely before frosting.


Buttercream Frosting:

    In a stand mixer, beat all ingredients together until light and fluffy. Separate frosting into three bowls and tint with gel food coloring. Spread on top of cooled shortbread cookie pops and decorate as desired.

Banana Bread Bites 

Time: 5 minutes
Makes 20 bites

Recipe from: She Well

Ingredients: 
  • 1 ripe banana, mashed well
  • 2 tablespoons of honey
  • 1 teaspoon cinnamon
  • 2 cups old fashioned oats
  • 1/2 cup almond butter (I used Barney Honey Flax!)
  • 1 tablespoon of chia seeds


Substitutions
* To make gluten-free use gluten-free oats
** To make vegan use agave
*** To make nut-free try using Sunbutter or peanut butter for those who are not peanut-free

Directions: 

1. In a medium size bowl mash the banana with a fork until the banana has an apple sauce like consistency.

2. Add in all the other ingredients and stir well.

3. Wet your hands lightly with water and roll the batter into balls (should make about 20). Place the balls in a tupperware container and freeze for at least 30 minutes before enjoying!

Storage: These store best if kept in the freezer!

Nutritional Information (per bite)
84 calories, 4g fat, 10g carbs, 2g fiber, 3g sugar, 2g protein

Strawberry Coconut Pops 

Simple dairy-free, sugar-free pops that are absolutely delicious.

Prep Time 4 hours Total Time 4 hours

Author Gina Kleinworth

Ingredients: 
  • 4 cups frozen strawberries
       
  • 1 13oz can coconut milk
       
  • 1/3 cup raw honey
Directions: 
  1. Combine all ingredients in a high powered blender
       
  2. Blend on high for several minutes or until completely smooth
       
  3. Pour mixture into pop mold & tap down to fill any air pockets
       
  4. Add top & popsicle sticks & freeze at least 4 hours but overnight is best before serving
       
  5. To remove, run the sides of the pop mold under water until the pops release


Recipe from: Capturing Joy with Kirsten Duke 

BBQ Rub Recipe 

 

Ingredients: 
  • 2 tablespoons paprika
  • 1 tablespoon sea salt
  • 1 tablespoon fresh ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon cayenne
  • 3 tablespoons brown sugar - packed
Directions: 
  1. Put all of your ingredients in a bowl and mix well with a whisk or fork.

  2. Sprinkle your desired amount on your meat before grilling or cooking to add a spicy, sweet punch to your meal. Transfer any remaining rub to an air tight container to store until your next use.

    Recipe Notes: It's recommended to start out with a small amount, about a teaspoon of the rub per piece of meat, and work your way up until you find the amount you like to use as it can have some serious kick if you add too much!

 From: View These Healthy Recipes

Healthy & Quick Veggie Fritters 

Ingredients: 
  • 2 cups shredded zucchini
  • 2 cups shredded carrots
  • 2 cloves garlic, minced
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/3 cup sliced scallions (green and white parts)
  • Vegetable Oil Sour cream or yogurt, for serving
Directions: 
  1. Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.

  2. Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper.

  3. Stir the mixture until it is combined. Line a plate with paper towels. Place a large sauté pan over medium-high heat and liberally coat the bottom with vegetable oil.

  4. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart. Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they're golden brown and crispy.

  5. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture. Serve the fritters immediately topped with sour cream or yogurt.