Copycat Chick-fil-A Sandwich recipe. This recipe was spot on!! Totally saves money and helps if a craving hits on Sunday!! The hubs was raving about this! Definitely making it again...

Copycat Chick-fil-A Sandwich recipe. This recipe was spot on!! Totally saves money and helps if a craving hits on Sunday!! The hubs was raving about this! Definitely making it again...http://pinterest.com/pin/285556432597413355/

A hammock and a pond.

A hammock and a pond.http://pinterest.com/pin/460704236853605202/

Potato Chip Cookies with Chocolate and Sea Salt Recipe

Potato Chip Cookies with Chocolate and Sea Salt Recipehttp://pinterest.com/pin/547328160936079074/

Tiramisu Cake

Tiramisu Cakehttp://pinterest.com/pin/528398968752214380/

lobster salad

lobster saladhttp://pinterest.com/pin/145593000426350484/

Soft and Fluffy Milk Toast (with a secret ingredient to keep it soft)

Ingredients:

2½ cups bread flour
3tbsp+2tsp sugar
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (about half of the tangzhong made)
2 tsp instant yeast (instant!! not active dry yeast!)
3 tbsp butter (cut into small pieces, softened at room temperature)

Directions
1. Combine the flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until your dough comes together and then add in the butter and continue kneading. If you own a breadmaker or a food processor powerful enough to knead dough, I HIGHLY recommend using it. The dough takes a long time to knead. About half an hour by hand. The dough will start out to be extremely sticky.  Keep kneading until the dough is no longer sticky and is elastic. You should be able to stretch the dough without it breaking right away.
2. Knead the dough into a ball shape. Take a large bowl and grease with oil.  Place dough into  greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
3. Transfer to a clean surface. Divide the dough into four equal portions. Knead into balls.  Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape.  (Christine took great step by step photos. Mine are a bit rushed and in bad lighting) Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.

5. Flip dough over with the folds facing down,and flatten dough with rolling pin.

6. Flip dough over so the folds face up. Now roll the dough up. (I actually messed up here. I forgot to flip the dough before rolling up, so you see that the dough is broken into two half on top instead of a smooth, uniform top.) Place each of the rolls into the bread pan. Let them rise for another 40 minutes.

7. Beat an egg and brush egg mixture on top to create shiny eggwash finish.
8. Bake at 350 degrees F for approximately 30 minutes.

Slow Cooker Bacon Wrapped Apple BBQ Chicken

Ingredients

• 2 small boneless skinless chicken breasts


• 4 slices bacon


• 1/2 cup BBQ sauce (homemade or store bought)


• 2 large apples, peeled and cur into small pieces


• 2 tablespoons lemon juice

Directions

1. Wrap each chicken breast in 2 slices of bacon and place in a slow cooker.


2. Mix the BBQ sauce, apples and lemon juice and pour it over the chicken.


3. Cook on low for 8 hours.

Lemon-Thyme Bruschetta.

Serves 10 as an appetizer

Ingredients:

1 baguette; thinly sliced
8 ounces ricotta cheese
1 lemon; zested
Salt
Freshly cracked black pepper
Honey
8 springs fresh thyme
Black Hawaiian sea salt; optional

Instructions:

Preheat the oven to 425 degrees F.

Mix together ricotta and lemon zest. Season with salt and pepper to taste. Set aside.

Toast baguette slices in the oven for 5-7 minutes until slightly browned and warm. Spread liberally with seasoned ricotta. Drizzle with honey, sprinkle with thyme. Serve warm.

Healthy Chicken Breast and Broccoli Stir Fry Recipe

YIELD: SERVES 3-4

TOTAL TIME: 10 MIN

Read post for more recipe details and information. This can also be served with rice or noodles.

ingredients:

• 1 pound boneless skinless chicken breast, cut into bite sized pieces


• 1 Tablespoon olive oil or grapeseed oil


• 1/2 medium onion, minced


• 2 large cloves garlic, minced


• 1 Tablespoon fresh minced ginger


• 1 Tablespoon low sodium soy sauce, or to taste (use Tamari for Gluten Free)


• 1 teaspoon sesame oil


• 2 teaspoons rice wine vinegar (use distilled white vinegar for Gluten Free)


• 2 teaspoons hot sauce (optional)


• 1/4 pound broccoli, cut into small florets

directions:

1. Heat large pan, then add oil.


2. Add onions and garlic. Cook till translucent. Add chicken and minced ginger. Cook for about 1 minutes till slightly brown.


3. Add soy sauce, sesame oil, rice wine vinegar and hot sauce. Continue cooking till chicken is completely cooked.


4. Add broccoli and stir in about 1-2 additional Tablespoons of water.


5. Cover pan and allow broccoli to steam in pot till tender. About 1 minute.


6. Serve warm.

Flourless Dark Chocolate Souffle with Earl Grey Cream

Makes around 8 souffles

INGREDIENTS

- 1 pound of chopped dark chocolate
- 1/2 cup of butter
- 8 eggs
- 1/3 cup of granulated sugar plus 4 tablespoons
- 1/2 teaspoon vanilla extract
- 1/2 cup of whipping cream
- 2 earl grey tea bags (about 1 tablespoon if using loose leaf tea)
- 1 small piece of lemon peel




1. Preheat the oven at 350F. Butter yo ramekins.
2. Melt chocolate and butter in a double boiler – make sure the bowl doesn’t touch the water.
3. Separate the eggs; put the eggs whites in a large bowl, and the yolks in smaller one.
4. Add the 1/3 cup of sugar and vanilla to the yolks and beat until nice and fluffy (they’ll get pale like your thighs after winter).
5. Add yolks to the butter and chocolate mixture – fold them in.
6. Add 2 tablespoons of sugar to the eggs whites and whip until they form soft peaks. Carefully fold whipped egg whites into the chocolate mix.
7. Pour batter into the ramekins and bake for 25 minutes.

While your souffle/cakes are baking, make the earl grey cream:

- Heat up the cream, 2 tablespoons of sugar, earl grey tea, and lemon peel until the cream starts to simmer. Remove from heat and let it steep for about 10 minutes, then let it cool down in the fridge.
- Once it’s cold, remove all the stuff and give it a quick whip (no need to go all the way).

DING- DING -DING souffles are ready! Take them out of the oven and pour the earl grey cream right in the centre where the souffles collapse, sprinkle some icing sugar and bada-bing, you are done.

You can serve them pipping hot or at room temp. Either way you’ll be seeing stars!

BBQ Chicken Avocado Quesadillas

Cheese quesadillas filled with barbecue chicken and avocado chunks...great appetizer.

Ingredients

2 whole flour tortillas

1/2 c. mozzarella cheese

4 Tbsp. shredded chicken

2 Tbsp. BBQ sauce

1/2 c. avocado chunks

Instructions

1. Heat a skillet up on medium heat. Lay 1 tortilla shell in the bottom and sprinkle half of the shell with 2 Tbsp. cheese. Combine the chicken and sauce. Top with 2 Tbsp. chicken. Sprinkle with 1/4 c. avocado chunks on top. Sprinkle with another 2 Tbsp. cheese. Fold the shell over and heat for about a minute or two. Flip the shell over carefully and heat the opposite side for another minute or two. Repeat with the remaining shell and ingredients. Makes 8 wedges.

Homemade Butterfinger Eggs (Only 3-Ingredients)

Ingredients:

• 16 oz candy corn


• 16 oz peanut butter


• 16 oz Milk Chocolate chips

Directions:

1. Melt candy corn in microwave by heating for 30 seconds stirring and repeating until completely melted.


2. Add in peanut butter and mix until thoroughly combined. If mixture gets too hard to work with, microwave for another 30 seconds and then stir to mix.


3. Mixture will be warm to touch, but you need to form into egg shapes and place on parchment paper.


4. Place in freezer for to set. Ideally leave in freezer for several hours to make chocolate set up quickly in next step.


5. Melt chocolate  in microwave by heating for 30 seconds stirring and repeating until completely melted.


6. Dip eggs in melted chocolate. Make sure to coat completely. Then return to parchment paper.


7. Place eggs back in freezer to set

Homemade Mayonaise no chemicals no preservatives

I love the  note about  ingredients not normally found in mayonnaise.  You think?!?!?!

There are all of FOUR ingredients in real mayonnaise.

1 Egg (room temperature...this is important)
1/2 tsp Lemon Juice (could use vinegar instead)
1/4 tsp Sea Salt
3/4 c. Oil  (Choose organic.  Could use olive oil, coconut oil or palm oil)

Yields ~ 1 cup mayo

Instructions:

Note:  This recipe becomes no work if you have a food processor.  The Cuisinart brand has a small hole in the bottom of the "pusher" (that is the piece that goes into the top of the processor to plug the tubular hole you use to add ingredients).  It works perfect to deliver a slow drip of oil into the emulsified egg.  You will just need a little patience if you don't have a this piece of equipment.

Crack egg into food processor or mixing bowl.  Beat the egg using food processor or hand mixer.  When egg begins to fluff and turn a lighter yellow color, add lemon juice and salt.  Once salt and juice are whisked in well, slowly drizzle a thin, continuous stream of oil into the mixer while beating.  This is where the hole in the pusher comes in handy.  If you have one, just fill the pusher with oil and let it do the work for you.  Beat until oil is gone and tada...mayonnaise!

Store in the refrigerator in a sealed container (another great use for saved glass jars).  It will last for as long as your egg would have, so usually two weeks.  Ours never makes it any longer than that :)  Also, if your mayo does end up hanging out of a few, it is possible that it may "break" (the ingredients will separate).  This doesn't happen to store-bought mayo, because they add chemical emulsifiers to hold everything together.  If your mayo breaks, it's easy...just whip it up again.

Happy Mayo Making!!

Chipotle Grilled Salmon with Pineapple Avocado Salsa

Ingredients;

Pineapple Avocado Salsa
1 pineapple, cut into a small dice
1/2 small red onion, finely diced
1 medium to large jalapeño, finely diced (remove the seeds and ribs if you don’t like heat)
1 avocado, cut into a small dice
1 – 2 T. fresh cilantro, finely chopped (use parsley if you don’t care for cilantro)
zest and juice of 2 large limes
1 packet stevia or about 2 – 3 t. honey
1/2 t. sea salt

Salmon
4 portions of salmon
3/4 – 1 t. chipotle powder (depending on how spicy you like it)
3 T. dark brown sugar
1/4 t. sea salt
1/4 t. black pepper

Instructions:

Combine all of the salsa ingredients in a medium bowl. Refrigerate until ready to use, or go ahead break out the chips.

Preheat your grill on high heat.

On a baking sheet without sides, create a “tray” large enough for your salmon pieces out of heavy duty aluminum foil. Place the salmon on the tray.

In a small bowl, combine the chipotle powder, sugar, salt and pepper. Divide the mixture between the four pieces of salmon, making sure to cover them well.

Slide the “tray” onto the grill and close the lid of the grill. Reduce the heat to medium and allow to cook for about 15 to 20 minutes, depending on how hot your grill gets.

When done, (be careful!) and slide the tray back onto your baking sheet.

Serve as is, or with the salsa on top!

 Notes:

• Try serving with a side salad and rice. I used Trader Joe’s Harvest Grains Blend and made a simple pilaf with it.


• Cilantro has a strong flavor, so go easy on it if you’re not sure you like it. You can always add more if you do. Parsley works just as well.


• The salsa will keep in the fridge. I can’t tell you for how long…we polished it off in a day!

No Bake Nutella Cheesecake

Ingredients

For Oreo crust:

• 3 tablespoon melted butter


• 12 Oreo (crushed)

For cheesecake filling:

• 1 lbs cream cheese


• 1½ cups powdered sugar


• ⅔ cup Nutella


• 1 cup heavy cream


• 3 teaspoon gelatin melted in 2 tablespoon water

For chocolate ganache:

• 3oz chopped chocolate


• ½ cup whipped cream

 Instructions

1. First make the crust. Mix crushed Oreo with butter, then press the mixture in the bottom of a 8” springform pan, and set it in the fridge.


2. Melt the gelatin in the water


3. Beat the heavy cream until soft peaks are formed


4. In separate bowl beat together cream cheese and powdered sugar until its smooth.


5. Add Nutella in the cream cheese and sugar mixture and mix it well, then add melted gelatin and whipped heavy cream and mix it all until it’s evenly combine


6. Spread the cheesecake filling over the crust and set it in the fridge for a few hour


7. Make the chocolate ganache. Melt the chocolate and stir in the whipped cream until it’s evenly combine.


8. Spoon the chocolate ganache over the cake, cover the top of the pan with a plate and set it in the fridge overnight

Bouillie Cake (Booyea Cake)

Ingredients

1 box	butter cake mix
2 can(s)	condensed milk 12oz cans
2 can(s)	water
6 Tbsp	cornstarch
4 tsp	vanilla extract
1 c	butter
1 c	sugar
2	eggs

Directions

1 Heat Oven to 350 and grease 9x13 pan. You will need another bowl for left over custard.

2 In a large pot on medium low heat melt butter, add your milk and water. As that is melting, mix butter cake batter as directed on box and pour into cake pan.

3  Mix sugar, eggs and cornstarch and set to the side. When butter is completely melted add your egg mixture and whisk until pudding like consistency, making sure to stir bottom of pot. DO NOT BOIL, the custard will burn very easily. Turn off heat stir in vanilla. Remove from heat.

4 Ladle booyee over cake batter evenly to cover do not overfill cake pan. You will have a good bit left over. Bake cake as directed.(I like my cake a little gooey so I do not bake quite as long as directed. Taking it out 2 or 3 minutes before done)

5  After cake is removed from oven and cooled for about 20 Minutes cut into squares, place on plate then ladle one booyea-custard over baked cake.

Apricot tea cakes.

Ingredients:

1 stick unsalted butter, room temperature
2 Tbs light brown sugar
½ cup granulated sugar
2 large eggs
1 tsp minced lemon zest
½ tsp pure vanilla extract
¾ cup all purpose flour
¼ cup almond meal
¾ tsp baking soda
¼ cup buttermilk
3 ripe apricots, halved and pitted

Ingredients:

Sanding or sparkling sugar (for dusting the tops)

Pre-heat oven to 350 degrees.

makes approximately six cakes

Gluten Free Pancakes

INGREDIENTS

½ cup gluten free plain flour
½ cup dry polenta
2 tbsp caster sugar
1 tsp baking powder
2 eggs
1 cup buttermilk
2 tbsp unsalted butter, melted
1 cup blueberries (optional)
Maple syrup and other toppings, to serve

METHOD

1.  Heat a non-stick frying pan to medium heat, and spray with oil spray or drizzle with your oil of choice.

2.  Mix together all dry ingredients in a bowl.

3.  In another bowl, beat the eggs then add in the melted butter and buttermilk.

4.  Add the dry ingredients to the wet ingredients, and mix until just blended.

5.  Add blueberries (or other berries) and mix through the batter.

6.  Spoon a quarter of the batter into the heated pan and cook until bubbles appear on the surface, then flip and cook for a couple more minutes.  Repeat until you have made four fluffy, golden pancakes.

7.  Sprinkle generously with your favourite toppings and enjoy!

Kiss of Death Chocolate Cupcakes

Prep time:  30 mins

Cook time:  18 mins

Total time:  48 mins

Serves: 18

 Chocolate lovers, unite! These intensely chocolate cupcakes will hit the spot and then some.

Ingredients

• 1 box dark chocolate cake mix, plus ingredients on back of box


• 2 small boxes instant chocolate pudding mix


• 1 cup fat free milk


• FOR FROSTING:


• 2 sticks butter, room temperature


• 1 tsp vanilla extract


• ¼ cup dark chocolate cocoa powder


• 1 Tbsp heavy cream


• About 4 cups powdered sugar


• Chocolate sprinkles


• Hershey’s Kisses, unwrapped

Instructions

1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Set aside.


2. In a large bowl, prepare the batter according to package directions. Stir in ONE of the boxes of pudding mix to combine. Portion the batter evenly among the muffin tins, filling about ¾” full. Bake cupcakes for approx. 15-18 minutes, or until a toothpick inserted near the center comes out clean. Cool the cupcakes completely.


3. Once cupcakes have cooled, core the centers out with a paring knife. Discard or snack on the cupcake guts! Meanwhile, in a medium bowl, combine the remaining box of pudding with the cup of milk and whisk to combine. Once it starts to set, begin filling the cupcakes with the pudding as full as you can without them overflowing. Pop the cupcakes in the fridge.


4. In the bowl of a stand mixer, beat together the butter, vanilla extract and cocoa with the paddle attachment until creamy and combined, about 2 minutes. Gradually add the powdered sugar, about one cup at a time, until the frosting is light and fluffy. Add the cream only if the mixture becomes too thick.


5. Place the frosting into a piping bag attached with your desired tip and pipe frosting high onto the filled cupcakes, making sure you cover the filled spot. Sprinkle with chocolate jimmies and top with a Hershey’s Kiss. Store leftovers in the fridge.

Honey Cloud Pancakes

Instructions:

• 1 large egg and 1 egg white


• 1/4 cup of warmed milk


• 1/4 cup of flour (plain will do, I used 00, or you can use GF)


• 1 pinch of salt


• 2 teaspoons of honey


• 1 dash of vanilla extract


• 1 tablespoon of butter


• Soft fruits


• Honey

Instructions:

1. Heat the oven to 200°C (which I gather is around 392°F)


2. Heat a small 6″ oven proof frying pan


3. In one bowl whisk one egg white until it is white and peaky


4. To make the main batter, in another bowl, mix the the other whole egg with flour, salt, honey, and vanilla then whisk in the warm milk


5. Gently fold the egg white into the batter with a metal spoon


6. Melt one tablespoon of butter in the hot pan


7. Pour the batter in and cook on the hob (stove top) for a few minutes until starting to set at the very edge


8. Sprinkle some fruit on top


9. Bake the whole lot in the hot oven for 7 minutes until puffed up and golden


10. Drizzle with honey