Category Archives: Recipes

Sep21

ButterCream Frosting

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ButterCream Frosting

There’s definitely one major component in a cupcake or cake that can easily transform a cake or cupcake from good to fabulously amazing and that’s the frosting!!!

I debated posting my recipe as it is one of my trade secrets….but I love to share!!!

This by far is the best recipe EVER!!! So versatile and easy to work with and most important TASTY!

The challenge is not to cringe when you read what goes in it!

Worlds best ButterCream Frosting

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (also known as powdered sugar)
2 tablespoons milk
2 tablespoons light corn syrup.

Directions:
In large bowl, cream shortening and butter with electric mixer. Add vanilla.

Add sugar one cup at a time, beating well on medium speed.

After all the sugar has been mixed add milk and beat at medium speed until light and fluffy.

Finally add the light corn syrup.

(if you want a thinner consistency to spread the frosting add 2/3 more tablespoons of corn Syrup)

Making Life Memorable with the best Frosting EVER!!!

Sep11

Vegetable Soup

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Vegetable Soup

Since school started i noticed the girls have been coming home real hungry and want a big meal, this resulted in a 3pm meal.

In order to keep on schedule of 5pm dinner and 6 bedtime I had to make alterations to eating schedule.

After eating at 3 I knew there was no way they would be hungry enough at 5. I experimented a few times by giving them breakfast foods like cereal and porridge.

I didn’t feel it was nutritious enough so we’ve switched to more side dish-like meals, soups and salads.

One of our favorites is a vegetable soup that I hope you and your family would enjoy…

It’s quick and hearty soup that’s simple to make.

Ingredients
1 can diced tomato with liquid or 5 fresh tomatoes diced and 1/2 cup water
2 carrots peeled and cubed
4 Squash peeled and cubed
1 onion chopped.
1 juiced lemon
2 tsp Cumin
3 1/2 cups water
Salt & pepper to taste.
 

Directions:
Place all the ingredients in a pot and boil for 20 minutes or until the carrots are soft.
Remove from heat and blend all the vegetables and liquid until smooth.
Return to pot and boil for another 10 minutes.

Another favorite is curried pumpkin soup soon to be posted!

Aug29

Quick Breakfast

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Quick Breakfast

The first week getting back to the routine of school can get very hectic.

You might have a morning or several when you are so rushed and breakfast might end up on the go.

You definitely want to get a healthy start for your kids.

Don’t worry I got you covered with my delicious Peanut Butter and Banana Smoothie!!

smoothie

Ingredients:
1 Banana
1 cup Soya Milk (You can use regular)
1 Tablespoon Peanut Butter
1 Tablespoon Maple Syrup (or honey)
4/5 cubes of Ice
Directions:
Blend all ingredients until smooth and serve immediately.

Makes 2 servings (1 cup each)

The best part is your kids will enjoy making them giving you some breathing space too!

Aug16

Lemon Chiffon Cake

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Lemon Chiffon Cake

This is about the fluffiest and tastiest cakes that I enjoy making. One that many have asked for the recipe….so happy baking and Enjoy!!

INGREDIENTS
ingr-edit7 eggs
2 1/4 cups sifted all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cooking oil
3 teaspoon finely shredded lemon peel
1 teaspoon vanilla
1/2 teaspoon cream of tartar

DIRECTIONS

Preheat oven to a 325 degree F ( 175 degrees C)

well-edit

In a large mixing bowl combine flour, sugar, baking powder, and salt.

Make a well in the center of flour mixture. Add oil, egg yolks, lemon peels, vanilla, and 3/4 cup cold water.

 

 Beat with an electric mixer on low speed until combined. Beat on high speed for about 5 minutes or until smooth.

You’ll find that it’s thick….I have the best helpers that will demonstrate the thickness of the batter in this video.

 

  

 
Thoroughly wash the beaters.

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In a very large mixing bowl beat egg whites and cream of tartar on medium speed.

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Keep beating the egg whites until stiff peaks form (tips stand straight). 

  

 

 

 
 

 
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Pour batter in a thin stream over beaten egg whites; fold in gently.

 

 
 

 
 

 
 

 

Pour into an ungreased 10-inch tube pan. I use the nordic Ware star bunt pan.
 

  

 
Bake in oven for 65 minutes until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
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Makes 12-16 servings.