This weekend was absolutely beautiful! The sun was shining and we had summer like temperatures even though the weather channel told us otherwise. It was supposed to pour rain for two days straight but we only saw a couple short showers. Since it was so nice I wanted to fully embrace the warm weekend with a summer inspired baked dessert and decided to make bright yellow lemon bars.

These are really delicious and may be the tastiest thing I have ever made. My guy told me this treat was the best thing he ever tasted and almost ate the entire pan before I could take any pictures. The nice thing about this recipe is that is requires very few ingredients and is relatively easy. I found this deliciousness at Shop Girl

Lemon Bar Recipe

Bottom Crust Layer

  • 1/2 cup of room temperature butter
  • 1/4 cup of sugar
  • 1 cup of all purpose flour
  • 1/4 teaspoon of salt (omit if using salted butter)

Top Custard Layer

  • 3 eggs
  • 1-1/2 cup of sugar
  • Grated zest from one lemon
  • 1/2 cup of freshly squeezed lemon juice (approximately 4 lemons)
  • 1/2 cup of all purpose flour
  • Powdered sugar for dusting (optional)

Procedure

Set the oven at 350 degrees Fahrenheit and line a 9x9 pane with parchment paper. It is absolutely essential that you use parchment paper as it will not come out of the pan otherwise.

 Start by making the crust.

  1. Cream butter, sugar and salt together using the back of a spoon or beaters until fluffy.
  2. Thoroughly mix flour into butter mixture until a soft dough forms. Mine looked a lot like wet sand.
  3. Press into an even layer at the bottom of your parchment lined pan and place into the fridge until your oven is fully preheated.
  4. Bake the crust for 15-20 minutes until the edges are lightly browned.
  5. Pull out of the oven and let air cool.

Make top custard layer

  1. Beat together eggs, sugar, lemon juice, flour and lemon zest until well combined and then pour on top of the cooled crust.
  2. Pop back into the oven and bake for another 35-40 minutes until the center is set.
  3. Let cool for a bit before cutting.
  4. Serve dusted with powdered sugar.

These are amazing warm straight from the oven or chilled overnight. Mmm delicious!

Happy Baking!

 

 

Posted
AuthorCamille Pacori

I had one of those cravings today that just do not go away. Delicious, meaty, salty pot stickers were a constant thought for the last couple days and I was feeling adventurous so I thought it was the perfect recipe to attempt. Oh man these were so tasty that my family could not stop eating them. I probably ate something like 20 by my self! They seem hard and time consuming but if you by store bought dumpling wrappers these are a breeze.

I found a recipe at Damn Delicious that I wanted to try and adapt to my liking.

Recipe

  • 1 pound of pork
  • 1 cup of shredded green cabbage
  • 3 oz of shiitake mushrooms ( I omitted these as my guy is not a fan of mushrooms )
  • 2 cloves or garlic finely chopped
  • 2 green onions chopped
  • 1 table spoon of hoisin
  • 1 tablespoon of fresh chopped ginger
  • 2 teaspoons of sesame oil
  • 1 teaspoon of Sriracha (I am a huge fan of this yummy hot sauce so I added triple )
  • 1/4 teaspoon of pepper ( the original recipe called for white pepper but I wasn't too concerned so I added black pepper )
  • Won ton or dumpling wrappers, the original recipe called for 36 but I found ended up needing approximately 50. I don't know if I was under stuffing or my wrappers were smaller.
  • Oil for frying

What to do

  1. Mix all ingredients together in a large bowl. I ended up ditching the spoon and using my hands to achieve a very thorough mix.
  2.  Lay out won ton wrappers on a clean surface, tray or plate. Spoon 1 tablespoon into the center of each wrapper. For this step I used my hands again as I found it to be less tedious.
  3. Use your finger to rub the edge of the wrapper with water. Fold the dough over and pinch the edges together to create a seal.
  4. Heat a couple tablespoons of oil in a frying pan over medium heat and fry pot stickers until golden and crisp approximately 4-5 minutes. I cooked my longer probably because I'm slightly OCD.
  5. Serve with your favourite dipping sauce.  I found a easy, fast and amazing dipping sauce recipe at Food.com which I could drink straight.
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I wanted to make a meal out of this so I paired these pot stickers with some fried rice which tasted exactly like take out. I was amazed how authentic this fried rice tasted. Not authentic like traditional but more like North American fried rice authentic. You can find this Chicken Broccoli Fried Rice recipe at Melanie Cooks. So good!!!

Happy Cooking!

Posted
AuthorCamille Pacori

For the last couple weeks I have been trying to eat healthier options and avoid unnecessary calories. It can be quite hard for me as I seem to constantly crave super greasy deep fried foods or squishy and doughy baked goods. There are not many vices in my life but deliciously bad food is my weakness and there is no way that I could turn down a nice cheesy and meaty pizza. Speaking of pizza I was mad craving it today but didn't want to give in to my temptations so I decided to attempt a cauliflower pizza.

Cauliflower pizza crust! What, have you gone mad? This may be your first reaction to hearing of this crazy idea but let me tell you it does not disappoint. With the right combination of ingredients you can barely tell its not real dough.

Cauliflower Pizza Crust Ingredients

  • Medium to large head of cauliflower
  • 1 egg
  • 3/4 cup of mozzarella cheese ( use skim for a lower calorie and reduced fat pizza )
  • Salt and pepper
  • Other herbs and spices to your liking
  • 1-3 cloves of garlic ( depends how garlicky you like food )

The base ingredients are the cauliflower, egg and cheese. From there you can add any sort of fresh or dried herb or spice. Red pepper flakes, garlic salt, onion soup mix, oregano or anything that appeals to you.

Procedure

Baking temperature 400 degrees

  1. Thoroughly wash head of cauliflower and cut out stem. Divide florets and cut into smaller pieces then finely grind in a food processor or blender. You may need to add water if you are using a blender. The texture should be very fine.
  2. Dump the ground cauliflower into a pan and cook over medium high head until cooked. I had mine on the stove for approximately 10 minutes. Let cool until safe to handle with your hands.
  3. Dump contents onto a clean dish towel. Gather up the corners of the towel and wring the water out. Wring it until you can wring it no more. The less water left in the cauliflower the better the pizza will turn out.
  4. Transfer dry cauliflower to a bowl and stir in cheese, salt, pepper, garlic and spices. I didn't give exact measurements of the spices because it depends how much flavour you want. Start with 1/4 teaspoon, stir and taste and add more if you need to. Add egg after you are happy with the flavour so that you don't get sick from raw egg.
  5. Preheat a pizza stone in the oven at 400 degrees. If you don't have a stone just use a regular baking sheet.
  6. On a piece of parchment paper divide your dough into 4 individual round crusts. Squish it down with your fingers until the crust is approximately 1/4 inch thick and fairly even.
  7. Pull the pizza stone out of the oven and very carefully place the parchment paper with the dough onto the stone.
  8. Throw back in the oven and bake 20-30 minutes. Start checking the bottoms at about 20 minutes to make sure that it does not burn. The longer you bake it for the crispier it will be. Once you are happy with how crisp the bottom looks take the stone out of the oven. Prep your toppings while the crust bakes.
  9. Flip the crust over so that the bottom is now the top. Its crispier which means it will stand up to the pizza sauce much better.
  10. Cover each crust in pizza sauce, cheese and topping of your choice. I chose tomato, pepperoni and cheese. Two had mozzarella and two had medium aged cheddar. The cheddar was by far the best as it added another dimension of flavour.
  11. Pop back in the oven for another 10-15 minutes. I used the broiler for the last five to brown the cheese. And that is all there is to it.

While I do like experimenting with different kinds of food this did have me leery at first. I was afraid it would just fall apart or taste terrible but both me and my guy were pleasantly surprised. The pizza crust almost tasted like traditional dough with a slight undertone of cauliflower with a softer and tender texture. Not only did it taste amazing but it was quite filling as well. We scarfed down our pizza at 12:30 lunch and was satiated until dinner at 5:45pm. Normally I would require a snack to make it all the way to dinner.

Happy Baking!

I woke up this morning with a mean craving for cabbage rolls. They are a saucy and meaty comfort food that is hard to pass up...I just had to whip up a batch. Never having made these before I thought what better time than now to learn a new recipe. It was a little intimidating at first but I love trying new and different techniques so I am glad I did.

 Yummy Outside

Yummy Outside

 Yummy Inside

Yummy Inside

The original recipe can be found at Kitchme. I adjusted it slightly by adding a pound and a half of ground beef and slightly more of everything else. A good and meaty cabbage roll is my kind of cabbage roll!  The entire recipe was really easy to follow but the hardest part was removing the cabbage leaves from the head in one piece. No matter how carefully I peeled each layer off they all ended up a little wonky or ripped. It wasn't a big deal though because they rolled just fine and tasted amazing. Next time I will be adding some chili flakes or Sriracha sauce to the meat. I feel like a little bit of spice would have brought these cabbage rolls to the next level.

This is what they looked like before heading into the oven. As you can tell I miscalculated the number of rolls I could fit in my baking dish and was left with an empty corner. No worries though, they cooked up just fine.

Happy Cooking!

Posted
AuthorCamille Pacori