Wednesday, December 30, 2015

Top 10 Most Viewed Recipes of 2015

I hope you all had a wonderful Christmas! We sure did, it was quiet and relaxing and I loved it!

As usual I thought it would be fun to look back at the most viewed recipes this year. It is funny how like 5 recipes make the list every single year. I guess they are just that good!

There are a couple new ones on the list this year, so that is fun!

This is a new recipe to the list this year, but a classic in my house. We make it pretty often. It is awesome! So creamy and dreamy and rich. It is fantastic as a breakfast or a dinner. Great with ham or sausage or just about anything you can think of.

I am not normally a huge fan of ginger cookies but these are the exception. They are crisp on the outside and super soft and chewy on the inside and packed with all the Christmas flavors. These are a must have on my holiday baking tray every year.

This is a super awesome meal not only because it tastes awesome but it goes together in 5 minutes and it is all baked and served on the same tray! Definitely my kinda dinner.

I don’t even have the words to tell you how much I love these squares. I can’t make them unless other people are around because I could literally eat a whole pan by myself!

This recipe always gets lots of views around the holidays. It is a wonderful version of sangria, plus it is easy and quick and yummy!

This recipe always makes the list, and it should. It is fantastic. Such a classic appetizer.  The filling, I can’t even, I just want to make it and eat it with a spoon.

This recipe topped the list multiple years in a row. It is a good one, a really good one. It is a great side dish for just about anything, but toss in some grilled chicken or shrimp and you have a great full meal!

If you like cookie butter and you don’t like to bake, well then this is the recipe for you. So simple and way too good!

When I go to Boston Pizza, which isn’t all that often considering there is one right across the street from my house, I always always always get the cactus cut potatoes, it is mandatory!
This version is pretty gosh darn good!

This is my all-time favourite cocktail. I try to reserve it for the holidays but every once in a while I break down and make one in July. It is so tangy and refreshing. Truly the perfect cocktail!

So there it is the most popular recipes this year!
All really good ones! I think I might have to go make a few of these right away. First up those mushroom roll ups, New Year’s Eve is coming up!

I want to thank you all again for taking time out of your crazy lives to visit my little blog. I can’t tell you how much it means to me! After all these years I still love making food and sharing it because of you guys. So thank you!


Thursday, December 24, 2015

Merry Christmas!

I want to wish all of you a VERY Merry Christmas!
Thank you all so much for taking the time this year to read my little old blog! You guys rock!


Sunday, December 20, 2015

Sweet & Spicy Mixed Nuts

Can you believe that is only 5 more sleeps till Christmas?? How is that possible?
I thought I would make one last holiday treat for you, Sweet & Spicy Mixed Nuts.

It is always nice to have something a little savory to nibble on when there is so much sweet stuff happening around the holidays.

These nuts are so good, just a hint of sweetness and a touch of heat, with a nice mix of sweet and savory flavor.

What you need,

3 cups mixed nuts; I used almonds, cashews, pecans, pumpkin seeds
(You want to use unsalted nuts because you are going to add all the flavor you need.)
2 tbsp. butter
2 tbsp. granulated sugar
1½ tbsp. brown sugar
1 tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground cloves
½ tsp. chili powder
½ tsp. ground cumin
3 tsp. flaky sea salt, divided
½ tsp. cracked black pepper

In a large cast iron skillet melt the butter and sugars together over medium heat.  Add the cinnamon, ginger, cloves, chili powder, cumin, 1½ tsp. salt and pepper to the melted butter mixture.

Cook for 1 minute until the spices are fragrant.

Add the nuts to the pan and stir well to coat all the nuts with the butter and spices.  Cook the nuts, stirring often for 10-13 minutes until the nuts get lightly golden brown.

Transfer the nuts to a wax paper lined baking sheet and spread into a single layer to cool.

Break apart the nuts and store in an airtight container for up to 2 weeks.  They won’t last that long, I assure you!

All I want to say is grab a glass of your favourite holiday beverage and a little bowl of these delicious nuts and enjoy!


Sunday, December 13, 2015

Orange Cranberry Thumbprint Cookies

I cut way back on the Christmas baking this year. It is just the two of us so I figured we didn’t need quite as many goodies.

So far I have made butter tarts and mincemeat tarts and last week’s gingerbread squares. All of them are very good but I really felt like I needed a cookie!
I decided on these cute little orange cranberry thumbprint cookies.

These cookies are perfectly crisp on the outside and soft in the center. They are perfectly flavored with a hint of orange and the tart cranberry sauce on top is fabulous.

These cookies are the perfect addition to any holiday goodie plate

What you need,

1 cup butter, at room temperature
½ cup granulated sugar
2 large egg yolks
1 tbsp. orange zest
1 tbsp. orange juice
2½ cups all-purpose flour
½ tsp. salt (I used salted butter so I left the salt out as usual!)
1 cup cranberry sauce, I used this recipe

Heat the oven to 350 degrees. Line a baking sheet with a silpat mat or some parchment paper and set aside.

In a large bowl cream together the butter and sugar until light and fluffy. Add the egg yolks in one at a time and beat until well incorporated.  Stir in the orange zest and juice. Add the flour and salt (if you are using it) gradually until it is just incorporated.

Shape the dough into 1 inch balls and place on the baking sheet.  Press and indent into the middle of each ball with your thumb.

Bake the cookies for about 15 minutes until the cookies are set and light golden brown.
Remove the cookies from the oven and fill the indents with about ½ teaspoon of cranberry sauce.  Put the filled cookies back into the oven for 2 minutes. Remove the cookies from the oven and then transfer them to a wire rack to cool completely.

After the cookies have cooled you can sprinkle them with a little bit of powdered sugar.

Store the cookies in an airtight container for a week or in the freezer for a month.

These cookies are just delightful! They are going to make it into my regular holiday baking rotation for sure!

I hope you enjoy them as much as I do.
Absolutely fabulous!


Recipe adapted from Taste and Tell

Sunday, December 6, 2015

Gingerbread Bars with Eggnog Frosting

I always have to make at least one or two new recipes every holiday season. A lot of the “new” recipes I have made over the years have become yearly favorites.

I wanted to make something gingerbready so I decided on these amazing bars. The bars are soft and chewy and so full of gingerbread flavor. The cream cheese icing has a hint of eggnog and it is creamy and tangy and it pairs so well with the spicy gingerbread bars.

What you need,

½ cup butter, at room temperature
½ cup granulated sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla extract
3 tbsp. good molasses
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground all spice
½ tsp. salt

For the frosting,
4 oz. cream cheese, at room temperature
2 tbsp. butter, at room temperature
1¼ cups icing sugar
1 tbsp. full fat Egg Nog

Christmas sprinkles for topping

Heat the oven to 350 degrees. Line a 9x9 pan with parchment paper and spray it liberally with non-stick spray.

With an electric hand mixer in a large bowl cream butter and both sugars together.  Add in the egg and beat until fully incorporated. Next add the vanilla and molasses, mix to combine.
In a separate bowl whisk together the flour, baking soda, cinnamon, ginger, nutmeg, all spice and salt.
Add the dry ingredients to the wet and mix until just combined.
Spread the batter into the prepared pan.
Bake the bars for 15-20 minutes until golden brown and a tooth pick comes out clean.

Let the bars cool completely on a wire rack.

Meanwhile mix up the icing. In a bowl beat together the cream cheese, butter and icing sugar and egg nog until smooth.

When the bars are cooled completely spread the icing over the top of the bars and sprinkle on the decorations of your choice.

I put my bars into the fridge for about an hour to let the icing set up before I cut the bars.

Slice the bars into whatever sized pieces you like. I cut mine pretty little, just a little tasty treat.

Freeze on a sheet pan in a single layer before placing the frozen bars into an airtight container. You can store them in the freezer for up to a month.

Take the bars out of the freezer for a few minutes before serving.

I love these pretty little bars. They are so easy and so tasty.
They are the perfect little bite of gingerbread you crave over the holidays.

Make them, you will love them too!



Recipe from A Kitchen Addiction