Saturday, May 12, 2012

Random Photos Of Friends


I just looked through all of my food photos and figured out that I have well over 600 photos of food. While I was sorting, I stumbled upon some photos of me and my friends. I just though I'd post a couple...





My Little Cousin

My best friend and I by the Mississippi

At the Guthrie

In the Yellow Room


Geocaching


My Sister

Springrolls

These can be a quick and delicious dinner when you have everything in your fridge. If you don't, I think it's definitely worth a trip to a thai market or just your grocery store! There isn't really a recipe because it depends on your taste, how many you want to make and what you can purchase easily. Here's a rough layout of what you'll need: rice paper, a bowl of hot water, rice, broccoli slaw, mint, mixed greens, peanuts, chicken or shrimp, and peanut sauce for dipping. Put the rice paper in the bowl of hot water for a minute to soften, and remove. Then you just put all the toppings on and roll it up! I love them because they are so easy, relatively inexpensive, and healthy! I use Trader Joe's Asian Style Spicy Peanut Vinaigrette. I have tried countless peanut sauces but this is by far my favourite. It has a really different flavor. Here are some pics!



The sauce I use









Peanuts

Mixed Greens

Mint

Chicken

Rice

Hot Water

Friday, May 4, 2012

Mini Butterscotch Tarts


I got this recipe from one of my favorite blogs by the name of Lauren's Latest. I love how simple but delicious this recipe is! I will post pictures as soon as I can as well as photos from the last post.
Ingredients:
1 whole Pie Crust Recipe, Enough For 1 9-inch Shell
24 whole Butterscotch Chips, For Optional Garnish
FOR THE FILLING:
⅓ cups Butterscotch Chips
3 ounces, weight Softened Cream Cheese
¼ teaspoons Vanilla Extract
1 Tablespoon Granulated Sugar
FOR THE CREAM:
½ cups Heavy Whipping Cream
½ Tablespoons Granulated Sugar
¼ teaspoons Vanilla Extract
½ teaspoons Cornstarch (Optional)
24 whole Butterscotch Chips, For Garnish
Directions:
Preheat oven to 375 degrees F. Roll out chilled pie crust and using a small round cookie cutter, cut out 24 – 2 1/2-3 inch circles. I used a flower shaped cookie cutter so I’d have fluted edges. Press the dough circles into mini muffin tins and bake in the preheated oven for about 8 minutes or until edges are lightly golden. Set aside to cool.
Place butterscotch chips into a heat-proof bowl and microwave using the melt chocolate function until melted (or if you don’t have this function, just heat for 30 second intervals, stirring in between each interval and stopping once it’s smooth).
Using a hand mixer, blend cream cheese into the melted butterscotch chips until smooth. Scrape sides of bowl and mix again so there are no lumps. Stir in vanilla and sugar. Spoon about 1 teaspoon of filling into each shell and refrigerate.
Whip together all ingredients for the cream until stiff peaks form. Spoon cream into a piping bag with a Wilton 1M tip. Swirl the cream over top of the filling and place a butterscotch chip on top for garnish. Refrigerate until ready to serve.

Wednesday, May 2, 2012

London 2012

We visited London over Christmas break and had a blast! We encountered tons of great restaurants, cafes, and cute boutiques. We also had a great time walking through countless museums and watching plays. Two of my favourite's were the royal observatory and the maritime museum. I also really enjoyed the Royal Kew Gardens with a treetop walkway!


Hot Fudge Sauce

I found this delicious recipe at my baking addiction a little while ago. It has turned out great every time i've made it and is great on ice cream!


INGREDIENTS:
2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup packed dark brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
6 oz quality bittersweet chocolate
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

DIRECTIONS: In a medium, heavy saucepan over medium heat, combine cream, corn syrup, brown sugar, cocoa, salt, and half of the chocolate. Bring the mixture to a boil. stirring until the chocolate pieces are completely melted. Reduce heat and cook at a low boil, stirring occasionally, for about five minutes. Remove the pan from the heat and add in butter, vanilla, and remaining chocolate and stirring until smooth. Allow the sauce to cool down before serving.

Makes 2 cups

I'll be posting pictures soon! I'm on a laptop that doesn't have these photos!