Saturday, June 19, 2010

Lemon Sugar Cookies

Lemon Sugar Cookies | #Peanutbuttercookies #Cookiesrecipeseasy #Lemonwhitechocolatechipcookies #Lemoncookiesrecipes #Lemonsugarcookies #Sweettreatseasytomake #Softchocolatechipcookierecipe #Softchewychocolatechipcookies #Softgooeychocolatechipcookies #Ooeygooeychocolatechipcookies #Cookiedesserts #Yummycookies

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons lemon extract
  • 2 Tablespoons light corn syrup
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup white chocolate chips
  • 1/4 cup granulated sugar, for rolling cookies in
  • yellow food coloring, optional

Instructions

  1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup, and a few drops of yellow food coloring (if using) and beat until combined.
  2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the white chocolate chips. Cover dough and chill in the fridge for one hour.
  3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about 1/8 cup each) and roll in the remaining 1/4 cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.

Recipe has been adapted from>>>>>  here

Monday, June 14, 2010

Rhubarb Streusel Cake Recipe

Very tasty, my boyfriend was more than delighted as he's a big fun of rhubarb:)I have promised him to bake another one soon:)

Ingredients

  • For the cake:
  • 1/2 cup unsalted butter at room temperature
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/2 cup sour cream full fat is best
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp unsalted butter for greasing the cake pan
  • 2 1/2 cups chopped fresh rhubarb
  • For the streusel topping:
  • 2/3 cup all purpose flour
  • 2/3 cup white sugar
  • 4 tbsp melted butter
  • 1/2 tsp cinnamon

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Wash 3-4 stalks of rhubarb and chop them into bite sized pieces (you'll need about 2 and a half cups of chopped rhubarb to cover the cake.). Set them aside in a bowl while you prepare the cake batter.
  3. Add the butter and the sugar to the bowl of your stand mixer and beat them together until the mixture is fluffy and becomes a pale colour (about 4-5 minutes). It's important that the butter is at room temperature before you begin. This will allow it to integrate properly with the other wet ingredients.
  4. Feel free to use a hand mixer if you prefer.
  5. Add the eggs and the vanilla and beat them in on medium speed until the mixture is smooth. It's a good idea to scrape down the bowl periodically to make sure everything is incorporated evenly.
  6. Add the milk and sour cream and beat in these ingredients on low speed until they're combined.
  7. To a separate bowl add the flour, the baking powder and the salt and mix these ingredients together with a fork or a wire whisk. Once they're all incorporated, dump the flour mixture into the bowl of the stand mixer with the wet ingredients. Turn the mixer on low and watch the batter come together. As soon as you see the batter form with streaks of flour throughout, turn off the mixer and remove the bowl.
  8. Over-mixing at this stage can cause an overly dense and dry cake with large air bubbles, which you definitely don't want. Using a rubber spatula, scrape down the sides of the bowl by hand and gently fold in the remaining flour. Be sure to stop folding as soon as everything is combined.
  9. Grease a 9x13 rectangular glass cake pan with some butter and pour the batter into the pan, using the spatula to push the batter into the corners and even out the surface. Don't worry, the batter will seem thick but it's supposed to be like that.
  10. Spread the rhubarb over the top of the batter.
  11. In a clean bowl mix together the flour, sugar and cinnamon for the streusel topping. Add in the melted butter and mix everything together with a fork until the mixture becomes crumbly.
  12. Sprinkle the streusel mixture over the cake and the rhubarb, making sure to spread it at evenly as possible and into all the corners.
  13. Bake the cake at 350 degrees Fahrenheit for 47-50 minutes. When it's finished baking the topping will be slightly browned on top, the rhubarb will be bubbly, and when you insert a toothpick into the centre of the cake it will come out clean.
  14. Try to let the cake cool in the pan for at least 20 minutes before cutting into it...if you can wait that long!

    recipe adapted >>>>>  here

    Friday, June 11, 2010

    Chicken and Broccoli Alfredo Stuffed Shells

    Chicken and Broccoli Alfredo Stuffed Shells | #Healthydinnerrecipes #Chickenbroccolialfredostuffedshells #Chickenandbroccolialfredostuffedshells #Easydinnerrecipes #Cookingrecipes #Pastadishes #Quickandeasydinnerrecipes #Cajunshrimppasta #Casserolerecipesfordinner #Easydinnerrecipesforfamily #Healthydinnerrecipes #Stuffedshells

    Ingredients

    • 12 ounce box Jumbo pasta shells
    • 2 1/2 cups cooked chicken , shredded (I use rotisserie)
    • 1 1/2 cups fresh broccoli , steamed and chopped
    • Alfredo sauce:
    • 3 Tablespoons unsalted butter
    • 3 cloves garlic , minced
    • 1 cup heavy whipping cream
    • 1 1/4 cups whole milk
    • 2/3 cup freshly grated parmesan cheese
    • 3/4 cup shredded mozzarella cheese , divided
    • 2 large egg yolks , beaten
    • salt and freshly ground black pepper , to taste

    Instructions

    1. Cook pasta according to package instructions, just until al dente. Drain from water and lay out on a large dish to cool, so that they don't stick together.
    2. Make alfredo sauce:
    3. Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer.
    4. Beat egg yolks in a small bowl. Add a spoonful of the hot milk mixture to the eggs, stirring to temper the eggs. Repeat with several more spoonfuls.
    5. Slowly add the egg mixture to the saucepan and stir to combine. Remove from heat.
    6. Stir in Parmesan cheese and mozzarella. Season with salt and pepper, to taste.
    7. In a large mixing bowl, add chicken, broccoli, and 1/2 cup alfredo sauce. Toss to combine.
    8. Add a spoonful of alfredo sauce to the bottom of a 9x13'' pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
    9. Pour remaining alfredo sauce evenly over the shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
    10. Bake at 350 degrees F. for about 25 minutes or until warm and bubbly.
    11. Next time try lasagna stuffed shells or pizza stuffed shells!

    recipe adapted >>>>>  here

    Saturday, June 5, 2010

    CREAMY CUCUMBER SALAD

    CREAMY CUCUMBER SALAD | #Broccoliandcauliflowersalad #Easycucumbersalad #Delicioussalads #Cucumberrecipeseasy #Cucumbersnackideas #Ketocucumberrecipes #Creamycucumbersaladwithgreekyogurt #Cucumbersaladvinegar #Crunchypeasalad #Creamedcucumbers #Bestcucumbersalad #Creamycucumbersaladwithmayonnaise

    Ingredients

    • 2 long English cucumbers
    • Optional: 1/3 cup sliced white onion
    • Dressing
    • 1/2 cup sour cream or plain greek yogurt
    • 3 tablespoons mayonnaise
    • 1/4 cup fresh dill chopped
    • 3 tablespoons white vinegar
    • 1/2 teaspoon white sugar
    • salt to taste

    Instructions

    1. Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and slice into 1/4″ slices.
    2. Combine all dressing ingredients and toss with cucumbers.
    3. Refrigerate 1 hour before serving.

    Recipe adapted >>>>>  here

    Thursday, June 3, 2010

    LOW CARB CROCK POT CHICKEN FAJITA SOUP

    LOW CARB CROCK POT CHICKEN FAJITA SOUP | #LOWCARB #CROCKPOT #CHICKENFAJITA #SOUP #Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes #Ketogenicdiet #Lowcarbketo #Ketosoup #Nocarbdiets #Ketodietrecipes #Chickenfajitasoup #Fajitasouprecipe #Ketogenicrecipes


    Ingredients

    • 2 lbs boneless skinless chicken breasts mine were frozen
    • 2 cans of diced tomatoes 10 oz
    • 2 cups of chicken broth
    • 2 tablespoons of taco seasoning I used homemade
    • 2 teaspoons of minced garlic
    • 1/2 cup of onion chopped
    • 1 green bell pepper chopped
    • 1 red bell pepper chopped

    Instructions

    1. Combine all the ingredients in the crockpot.
    2. Cook on low for 6-8 hours.
    3. Shred and chop the chicken.
    4. Stir to combine the flavors.

    recipe adapted >>>>>  here