Blog

Originally from: http://feedproxy.google.com/~r/pwcooks/~3/Q2M2kd72ugA/

We found something neat to do with yummy food so we wanted to repost it for you! Enjoy!

I made all sorts of sweet and delightful treats over the weekend, and boy are my arms tired! And actually, they’re not tired from actually making all the sweet and delightful treats. They’re tired from washing all the dang dishes associated with making all the sweet and delightful treats.

Can I hear from my friends out there who DO NOT LIKE DOING DISHES? Well, hello. I am your soulmate.

Anyway, one of the treats I made was from a recipe I found on the Land O’ Lakes website, and they turned out to be so amazing, they didn’t even last half a day. So if you’re hoping to make these for neighbors or friends or Christmas cookie platters, I’d suggest you quadruple the amount OR put a little (decorative) duct tape over your and your family’s mouths. The fact that they’re small make them exceedingly pop-in-your-mouthable (mouthable?) and before you know it…you’ve eaten five! Or ten. Or…never mind.

As I’m wont to do, I snapped photos of the step-by-step process. They were a total cinch and again…so delightful!

 
Start with half a cup of brown sugar…

 
 
And 6 tablespoons beautiful, glorious butter. That there Land O’ Lakes variety. Of course!

 
 
Then add an egg yolk…

 
 
Half a teaspoon of vanilla…

 
 
Then cream it together until it’s all mixed, scraping the sides along the way.

 
 
Next comes a cup of flour…

 
 
(Plus 2 tablespoons flour, to be precise!)…

 
 
1/2 teaspoon baking powder…

 
 
And salt.

This is such a simple recipe!

 
 
Mix it on low speed until it all comes together. Now, I did wind up adding an additional tablespoon of butter, because my egg yolk was on the small side…and everything wound up just fine.

 
 
When the dough is ready, scoop up small portions…

 
 
Put it in mini muffin cups…

 
 
Then use your fingers to press the dough into the bottom of each cup.

 
 
Use your thumb to press a little impression in the middle.

 
 
The cups are ready! Next comes the filling, which is where the real craziness comes in.

 
 
It starts with a cup of chopped pecans, which is different from a cup of pecans, chopped. In this case, I threw some pecans into the food processor, chopped them, then measured a cup of them.

 
 
Add a half a cup of brown sugar to the pecans…

 
 
Stir it together…

 
 
Then…get ready…

 
 
Add some heavy cream.

Wow.

 
 
Last thing is a little vanilla…

 
 
Then stir it until it all comes together!

 
 
Now, add a teaspoon of the mixture on top of each muffin cup.

 
 
That’s all there is to it!

 
 
Then bake them at 350 for about 13 to 15 minutes.

 
 
Let them sit in the pan for about 5 minutes to set up…

 
 
Then carefully remove them from the pan. Oh my goodness!

 
 
These are utterly divine. They taste exactly like a pecan pie, but in little bite form. And I’ll repeat: Make at least a double batch! They disappear super fast.

Also, I monumentally apologize for my hand in this photo. My camera does not bring out the best in it. It’s better in real life! I promise. (I think.)

 
Here’s the printable recipe over at Land O’ Lakes! (There are also a bunch of beautiful Christmas cookie recipes on their home page if you’re looking for some new ideas. Yay for cookies!)

Pecan Pie Bites at Land O’ Lakes

If you love what you’ve viewed in this page then check out other articles on our blog.

And if you love fine food… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://youtu.be/b8bx56etxkE

Here’s something neat to do with tasty food and we wanted to show it for you! Eat well!

If you love what you’ve read in this article then check out other stuff on our blog.

And if you love fine food… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://www.thegoodiegirl.ca/best-oatmeal-raisin-cookies/

Here’s something neat to do with yummy food and we wanted to post it for you! Eat well!

Every week I share with you a favourite or new found recipe of mine that I hope you’ll like. This week, I’m sharing my husband’s favourite cookie recipe – one he’s been asking me to make for a long time now.

They’re simple and easy but truly earn their name – Best Oatmeal Raisin Cookies.

Before I tell you about them, let me start by saying this: I’ve never before made an oatmeal raisin cookie. They just never topped my list, you know? For John though, every time I would say, “What should I make this week?” or, “What could I make that you’d really like?” he would always say Oatmeal Raisin Cookies. I would then proceed to find the ingredients but never actually make the cookies because something else came along that seemed more of a crowd pleaser or more elaborate for serving.

So finally, one snowy night, I decided to make traditional, no chocolate chips or extras added, simple Oatmeal Raisin Cookies for John. (I did add in the notes for the extras to the recipe, just in case you’re feeling adventurous).

Let me just say – I’m surprised I saved enough cookies to even get a picture of them! That’s how fast these flew off the cookie sheets – before they even cooled!

If you like Oatmeal Raisin Cookies, you’ll love these. If you think you don’t like Oatmeal Raisin Cookies, believe me, you’ll still like these cookies – they really are amazingly good. They’re the perfect combination of chewy, crispy, soft and sweet.

Make them and find out for yourself!

Best Oatmeal Raisin Cookies

Adapted from Sally’s Baking Addiction

Ingredients:

    1 cup butter, softened to room temperature

    1 cup light or dark brown sugar

    1/4 cup granulated sugar

    2 large eggs

    1 Tablespoon vanilla extract

    1 Tablespoon molasses (optional)

    1 and 1/2 cups all-purpose flour

    1 teaspoon baking soda

    1 and 1/2 teaspoons ground cinnamon

    1/2 teaspoon salt

    3 cups old-fashioned rolled oats or large flake

    1 cup raisins (see notes below recipe)

    1/2 cup chopped toasted walnuts (optional)

Directions:

Using a stand mixer with a paddle attachment, cream the butter and sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Cover cookies and store at room temperature for up to 1 week. Baked cookies and rolled cookie dough freeze well, up to 3 months.

*Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.

The post Best Oatmeal Raisin Cookies appeared first on The Goodie Girl.

If you like what you’ve read in this article then check out other posts on our blog.

And if you love fine food… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://feedproxy.google.com/~r/seriouseats/recipes/~3/DZVTLV0erQk/polish-potato-kielbasa-cabbage-soup-kapusniak-recipe.html

Here’s something fun to do with delicious food and we wanted to post it for you! Bon Appétit!

There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). My version lays no claims to authenticity, but it is simple, delicious, and deeply nourishing. Sauerkraut and fresh cabbage come together for extra flavor in the broth.
Get Recipe!

If you like what you’ve seen in this page then check out other articles on our blog.

And did you know?… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://youtu.be/2kl3Liy5jcQ

We found something awesome to do with yummy food and we wanted to share it for you! Enjoy!

If you like what you’ve read in this article then check out other articles on our blog.

And if you’re interested… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://feedproxy.google.com/~r/pwcooks/~3/6fXY2ebqdTo/

We found something neat to do with good food so we wanted to share it for you! Eat well!

I posted this delightful little recipe in 2012, and I’ve made it several times since. It’s a perfect little treat for Christmastime, and because of the glaze over the top, they last several days if you keep ’em in a container!

Here’s the step-by-step post from my archives if you’d like to browse: Chocolate Mint Brownie Bites

The printable recipe is below!

And here’s the video of me making the bites on my Food Network show if you prefer to see it in action. Hope you’re all having a beautiful Christmas week!

( function() {
var func = function() {
var iframe_form = document.getElementById(‘wpcom-iframe-form-df891c132d799bced82d2e899757bc16-5693b906d58bd’);
var iframe = document.getElementById(‘wpcom-iframe-df891c132d799bced82d2e899757bc16-5693b906d58bd’);
if ( iframe_form && iframe ) {
iframe_form.submit();
iframe.onload = function() {
iframe.contentWindow.postMessage( {
‘msg_type’: ‘poll_size’,
‘frame_id’: ‘wpcom-iframe-df891c132d799bced82d2e899757bc16-5693b906d58bd’
}, window.location.protocol + ‘//wpcomwidgets.com’ );
}
}

// Autosize iframe
var funcSizeResponse = function( e ) {
var origin = document.createElement( ‘a’ );
origin.href = e.origin;

// Verify message origin
if ( ‘wpcomwidgets.com’ !== origin.host )
return;

// Verify message is in a format we expect
if ( ‘object’ !== typeof e.data || undefined === e.data.msg_type )
return;

switch ( e.data.msg_type ) {
case ‘poll_size:response’:
var iframe = document.getElementById( e.data._request.frame_id );

if ( iframe && ” === iframe.width )
iframe.width = ‘100%’;
if ( iframe && ” === iframe.height )
iframe.height = parseInt( e.data.height );

return;
default:
return;
}
}

if ( ‘function’ === typeof window.addEventListener ) {
window.addEventListener( ‘message’, funcSizeResponse, false );
} else if ( ‘function’ === typeof window.attachEvent ) {
window.attachEvent( ‘onmessage’, funcSizeResponse );
}
}
if (document.readyState === ‘complete’) { func.apply(); /* compat for infinite scroll */ }
else if ( document.addEventListener ) { document.addEventListener( ‘DOMContentLoaded’, func, false ); }
else if ( document.attachEvent ) { document.attachEvent( ‘onreadystatechange’, func ); }
} )();

(Note: If you’re having issues with viewing the video, please let me know your browser and operating system information! [Unfortunately, the video is not viewable outside the U.S.])

If you love what you’ve read in this article then check out other blog entries on our blog.

And if you love fine food… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://feedproxy.google.com/~r/pwcooks/~3/8_ONuIoT5dA/

This is something cool to do with tasty food so we wanted to show it for you! Bon Appétit!

Once upon a time, I wanted to make fried goat cheese. I’ve made it a few times before as an appetizer, as a treat to put on salads (you heard me!), and as a tasty snack. I simply love the stuff.

And then I went to the pantry to fetch my breadcrumbs—an essential component of the crispy outer coating—and found I didn’t have any.

I cried.

And then I cried again.

And then…I glanced at another shelf in the pantry and saw a bag of pretzels. And my day got a whole lot brighter.

 
Throw the pretzels into the food processor…

 
 
And grind them up until they’re supah fine.

 
 
Pour the crumbs into a bowl and set ’em aside. Vow never to buy breadcrumbs again because pretzel crumbs are the cat’s meow.

 
 
In a separate bowl, mix a couple of eggs (also known as aigs) with a couple of tablespoons of water.

 
 
Then line up the pretzel crumbs and egg mixture with a bowl of all-purpose flour. This is your assembly line!

 
 
Now you need some goat cheese. Fortunately, I had a few packages in my fridge from when my sister Betsy visited, because she and I like to sit around and eat goat cheese together. It makes our sister bond stronger. And just a little tip: this works a little better if you throw the cheese into the freezer for about 20 minutes or so! Firms it up just enough to make slicing neater.

 
 
And speaking of slicing, you need to do just that! First, slice it in half…

 
 
Then slice each half in half to create four nice, thick slices. These result in pretty darn substantial goat cheese pieces, so if you want to go a little thinner, you can do five evenly spaced slices instead.

 
 
Drop a piece into the flour…

 
 
Turn it over to coat it…

 
 
Then shake off the excess and ignore whatever is going on with my hand in this highly unfortunate photo.

 
 
Quickly dip it in the egg mixture (you’ll need to turn it over a couple of times)…

(You can go ahead and ignore my hand in this photo as well. Thank you for your cooperation.)

 
 
Then drop it in the pretzel crumbs…

 
 
And turn it over to coat it completely!

 
 
Keep going until they’re all breaded.

I mean pretzeled.

 
 
Heat about half an inch of olive oil in a skillet over medium heat (you don’t want it too hot!) and place four of the goat cheese slices in the pan using a slotted spatula. See that gentle sizzle around each piece? That’s what you want. If it violently sizzles when you put it in the pan, it will brown too quickly!

Fry the slices on the first side for only about 45 seconds to 1 minute, until it gets light golden brown and crisp. Then use the spatula to carefully turn them to the other side, and fry for another 30 to 45 seconds (a little more if need be.)

 
 
Remove them to a paper towel, then fry the remaining four slices! I like to do them in small batches just to maintain control over how brown they get; if you see they’re getting brown, you can turn four a lot more quickly than you can turn eight.

It only took me 47 years to figure out these things out.

 
 
Serve the slices relatively soon, so the cheese is nice and warm and soft inside. I love them with a side of warmed marinara…or, of course, you can put them on top of a gorgeous arugula or spinach salad! (I have a recipe for this coming on a future Food Network episode. Great for guests. Yum!)

 
 
And the pretzel crust was perfect!

 
 
Fried Goat Cheese. I don’t know what to say, except if you haven’t ever tried it…well, you must.

Unless you hate goat cheese. And then it might not be your cup of tea.

I myself hate tea! But oh, do I love goat cheese.

 
 
And what’s not to love?

Here’s the handy dandy printable.

If you love what you’ve seen in this blog then check out other blog entries on our blog.

And if you love fine food… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://youtu.be/idOKFJN9wtQ

This is something cool to do with delicious food and we wanted to share it for you! Enjoy!

If you love what you’ve read in this blog then check out other stuff on our blog.

And did you know?… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://youtu.be/Ow9pGXT3KwY

Here’s something awesome to do with tasty food and we wanted to share it for you! Bon Appétit!

If you love what you’ve viewed in this blog then check out other posts on our blog.

And if you’re interested… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://feedproxy.google.com/~r/seriouseats/recipes/~3/oOC08otVguM/potato-leek-cabbage-sauerkraut-soup-recipe.html

Here’s something fun to do with yummy food and we wanted to give it for you! Cheers!

This recipe takes ideas from traditional Polish kapusniak (sauerkraut soup) and combines them with the creamy texture of potato-leek soup for a bowl that’s satisfyingly rich and filling, but with a tangy, bright flavor.
Get Recipe!

If you love what you’ve seen in this post then check out other articles on our blog.

And if you love fine food… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.