Sunday, February 12, 2017

My latest favourite single girl dinner...

My in house taste tester has been working a lot of evenings lately.
This means I have been eating a lot of toast and popcorn for dinner.

I figured I should try to eat something a bit more substantial so one day I whipped up this simple egg sandwich. It was delightful plus it was super easy, super quick and tasted SO good!


Here is what you need do so you can one of your very own yummy egg sandwiches,

1. Toast and English muffin
2. Slather the toasted English muffin with butter
3. Lay on a slice of cheese on the bottom of the English muffin. I used a cheese slice cause that is the way I roll, but you go ahead and use what you like
4. Pile on a slice of 2 of bacon
5. Top with a perfect fried egg, I like my drippy but cook your egg to your preference
6. Sprinkle with a little salt and pepper
7. Place the top of the English muffin on the sandwich
8. Stuff it in your face

Now I like to saute up some sliced tiny tomatoes for about 5 minutes to serve them along side. It is kinda like having ketchup to dip your sandwich in but only WAY better!


So there you have it, a perfect dinner. Well really it is the perfect breakfast, lunch or dinner!

I probably eat this sandwich once a week now, maybe twice... It really is my favorite!

Anyway I hope you have a great week.

Enjoy!



Jen


Sunday, February 5, 2017

Mini Blueberry Muffin Loaves



I had a pint of fresh blueberries in the fridge that I had totally forgotten about, Oops!  A few of them were getting pretty soft so I decided I better make something ASAP!



These cute mini blueberry muffins loaves were the perfect thing. They taste like a tender sweet muffin but in loaf form.

It takes less than 10 minutes to prepare the batter and all the ingredients are things you normally have in your pantry.


What you need,

1 cup of granulated sugar
½ cup butter
2 large eggs
1 tbsp. vanilla
1 cup milk (I used 1%, it is what I had)
2 cup all-purpose flour
2 tsp. baking powder
2 cups fresh blueberries

Heat the oven to 350 degrees. Spray 3 mini loaf pans with non-stick spray.

In a bowl cream together the sugar and butter. Add the eggs one a time until well incorporated.  Stir in the vanilla and milk.
Gently fold in the flour and baking powder just until they are fully combined, don’t over mix the batter!
Add the blueberries and fold in gently.

Scoop about 1¼ cups of the batter into each mini loaf pan.

Sprinkle the tops of the loaves with coarse sugar.
Bake for 35-40 minutes until the edges are brown a toothpick comes out clean.

Let the loaves cool in the pans for 5 minutes and then turn them out onto a wire rack to cool completely.


These little loaves are so good! They make a great breakfast, snack or dessert. They also freeze really well for later. Just wrap them up tightly in saran wrap, then in tin foil.

I hope you like them as much as I did!
Enjoy.


Jen


Sunday, January 29, 2017

Tomato & Cheese Tortellini Soup


Is it cold and wintery where you live? If it is I have the perfect soup for you. 



It takes 15 minutes to prepare and only has 6 simple ingredients!
Oh, and it tastes amazing‼


What you need,
 
4 cups of low sodium chicken stock + 2 cups water
1 pkg. fresh cheese tortellini
2 cups tiny tomatoes, halved
1/3 cup sundried tomato pesto
¼ cup heavy cream
½ cup basil, thinly sliced
Salt & Pepper to taste
Parmesan cheese for topping, optional

In a large pot bring the chicken stock and water to a boil Add the tortellini and cook for 5 minutes. Add the tomatoes and cook for 3 minutes more. Stir in the pest and cream and cook for another 3 minutes until everything is hot and the tortellini is tender.

Remove the soup from the heat and stir in the basil. Season the soup to taste with salt and pepper.

Ladle the warm comforting soup into a bowl, and then top with parmesan cheese if you want, and stuff it in your face.


This soup will warm you up and fill you up!
It makes a great lunch for work the next day too‼

Enjoy!

Jen





Sunday, January 22, 2017

Tiny Chocolate Cake with Chocolate Sour Cream Frosting



I know it is January and I should be eating cauliflower and kale…
I just really needed a slice of Chocolate Cake! I did, really I did!


I didn’t want to make a huge cake for just the two of us so I went to my favourite source for small recipes, Dessert For Two.
I have no doubt that you are all familiar with Christina’s amazing recipes but if not, GO LOOK AT HER SITE! NOW!
She makes all the best sweet treats, but she has tons of savory recipes too.


Anyway this cake, what can I say about this cake? Really just look at it, it is beautiful! It is moist and light and chocolaty. It is everything I want in a cake.

I don’t love super sweet icing so I found this sour cream based icing and it was perfect on this cake.
Nothing was too sweet it was just perfection!

What you need,

For the Cake,
½ cup all-purpose flour
5 tbsp. cocoa powder
½ tsp. baking soda
½ cup granulated sugar
1/3 cup vegetable oil
1/3 cup sour cream
1 large egg, lightly beaten
½ tsp. vanilla
1 tbsp. warm coffee

For the Icing,
6 tbsp. butter
6 tbsp. sour cream
1 tsp. vanilla
½ cup cocoa powder
2 cups icing sugar


Heat the oven to 350 degrees. Line a 6 inch cake pan with parchment paper and spray liberally with non-stick cooking spray. I really like the PAM with Flour for any baked items!

In a medium sized bowl whisk together the flour, cocoa powder, baking soda and sugar.  Add the oil, sour cream, egg, vanilla and coffee. Whisk all the ingredients until totally combined.

Pour the batter into the prepared pan and tap it on the counter a couple times to make sure the batter is even and there are no air bubbles.

Bake the cake on the middle rack for 30-35 minutes, until the edges come away from the pan and a toothpick comes out with just moist crumbs.

Let the cake cook in the pan for 10 minutes. Then tip it out carefully onto a wire rack to cool completely.

Meanwhile you can make the icing. In a medium bowl combine the butter, sour cream and vanilla.  Sift in the cocoa powder and icing sugar. Using an electric hand mixer beat for 4-5 minutes until the icing is light and fluffy.

Once the cake is cool, slice the cake in half, if you want to make a layer cake, if not that is fine too.

Spread some icing onto the bottom layer then top with the second half and cover the whole thing in that creamy dreaming icing.

Stash the cake in the fridge until you are ready to stuff it in your face!


This cake is heaven. It perfectly satisfied my need for a slice of chocolate cake.
Plus it only has 4 pieces so you don’t have to feel too guilty about it‼

This would be the perfect little dessert for your Valentine’s Day sweet heart. Just toss some red or heart shaped sprinkles on top and voila! Valentine’s Day dessert!

Enjoy!

Jen



Cake recipe from Dessert For Two