January 11, 2017

Chef Luke makes Cream Cheese Cake Dip

dsc_0178-copy

This week Luke is making Cream Cheesecake Dip. Luke and I brainstormed to come up with a recipe for the Football Sunday which is always a big eating day in our house. Since he’s not the biggest fan of spinach, we went with a dip that falls in the cake family. Curious to see how this recipe goes over with the men on Football Sunday…though I know the boys will be throwing back this fruit while they yell HUT!

dsc_0184-copy

We felt the best thing to dip into our cheesecake dip was fruit. So Luke chose his faves and then thread them onto skewers to make kabobs.

dsc_0188-copy

Luke’s favorite part of this recipe was smashing up the biscuits which were the perfect, crunchy, topping to the sweet dip.

dsc_0193-copy

Wanna join in on the fun here?  Here’s how:

Chef Luke’s Cheesecake Dip:

Ingredients –
1 brick of cream cheese
¼ cup brown sugar
Squish the juice from 1 lemon
3/4 cup cream
6 Butter Snap biscuits

The How to –

Let the cream cheese come to room temperature to soften before you start the recipe.

Place the softened cream cheese in a large bowl and whisk in the brown sugar, lemon juice and cream until combined.
Place the biscuits in a re-sealable bag and crush using a rolling pin.
Pour the cheesecake mix into a serving bowl and sprinkle with crushed biscuit.
Serve with fresh fruit for dipping.

ENJOY!

dsc_0202-copy

dsc_0201-copy

dsc_0204-copy

Don’t miss Luke in action. Find him on the Little Miss Party YouTube channel cooking away!

Photos by Abigail Copleston

Video by Maggie Antalek

xx, Seri
0 comments
Post your comment

*Required

December 23, 2016

Ready, Set, Weekend with Simply Beautiful Eating

photo-2016-11-23-4-42-15-pm

Here’s a little pop quiz. Ready?

What has one bowl.

A few ingredients.

Lot’s of deliciousness.

And looks like this ↓

photo-2016-11-23-4-34-36-pm-1

If you guessed this recipe …..YOU’RE RIGHT!

photo-2016-11-23-2-53-00-pm

I wanted to share this with you for like ever but I had to wait for my future daughter-in-law to be available to help me with my “video filming day” (plus she’s my “C.O.D.” CHIEF OF DRIZZLING *see her skills below).

photo-2016-11-23-4-40-52-pm

If you saw my post on Instagram or Facebook you’ve already had the heads up on this recipe….ANNNNDDD…if you’re lucky enough to work with me (namely the “office gals”) you have taste tested this yummy apple pecan cake.

photo-2016-11-23-4-31-34-pm

Speaking of which, I always get mixed reviews on my samples when I bring them to work.

Some give me the thumbs up.

Some ask me for the recipe.

Some are too shy to admit they have had two pieces (or three).

Some just walk by my office, plaster their face up against my window and glare at me (because …..well…..these treats are irresistible but totally not small tush friendly)

photo-2016-11-23-4-36-41-pm-1

Oh good God. Who doesn’t love a baker!!!???

photo-2016-11-23-4-31-55-pm

K.

Back to the cake and the fact that technically, notwithstanding the topping and drizzle, this thing is made in ONE BOWL.

YES!

photo-2016-11-23-4-37-57-pm

Throw it all in. Mix it up. Top it. Drizzle it and that’s it.

It absolutely cannot get better than this one bowl cake. Oh wait. Yes it can.

You can make two bowls….and two cakes.

photo-2016-11-23-4-36-51-pm

One Bowl Apple Pecan Cake

For the Cake:
-2 cups all-purpose flour
-1 cup granulated sugar
-½ cup plain Greek yogurt
-½ cup butter, room temp
-¼ cup milk (I used coconut)
-2 large eggs
-1 tsp cinnamon
-1 tsp baking powder
-1 tsp baking soda
-1 tsp vanilla
-¼ tsp salt
-3 – 4 granny smith apples, peeled and diced (I used 4 medium size apples)

Topping:
-¼ cup butter – cold and diced in small pieces
-1 cup chopped pecans
-½ cup flour
-⅓ cup sugar
-¼ cup brown sugar
-1 ½ teaspoons cinnamon
-¼ teaspoon salt

photo-2016-11-23-3-02-07-pm

Optional Drizzle but really GOOD
Vanilla Drizzle
-½ cup powder sugar
-1 tablespoon milk (more or less, depending on thickness desired)

Caramel Drizzle
-1 cup Kraft caramels
-1 – 2 tablespoons milk

1) Make your topping in advance by combing all topping ingredients in a bowl. Use your fingers to work mixture into the texture of small clumps. Cover and keep chilled in the fridge.
2) Butter a 13×9 in baking dish and preheat oven to 350F.
3) Combine all cake ingredients except the diced apples in the bowl of a stand mixer. Using the paddle attachment, mix at medium speed just until mixture is combined. *Don’t over mix.
4) Use a rubber spatula to fold in apples. Batter will be super thick but don’t worry, this is a very dense cake.
5) Spread batter into prepared baking dish, evenly to the corners.
6) Sprinkle topping over the batter and pat it down with your hand.
7) Bake 40-43 minutes. Check for doneness with toothpick. Remove cake from oven and let cool completely.
8) If desired (and it’s crazy not to, make the two drizzles, you won’t be sorry).
9) For the vanilla, combine the powdered sugar with milk until you have reached your desired consistency for the drizzling.
10) For the caramel, melt candies over low to medium heat with milk, keep stirring constantly and try not to scorch the mixture. Once the mixture is melted see if it runs off a spoon with the same consistency as the vanilla drizzle. You don’t want it too thick, add more milk if needed.
11) Drizzle both the vanilla and caramel over the cooled cake. Enjoy!

photo-2016-11-23-4-39-44-pm

photo-2016-11-23-4-33-08-pm

xx, Debi
0 comments
Post your comment

*Required

December 20, 2016

Salted Caramel White Russians

dsc_0168-copy

It’s the most wonderful time of the year, and we are so excited to celebrate Christmas AND Hanukkah next week! I hope that you will be able to relax and enjoy some time with your family and friends with delicious food and of course… cocktails! This weeks cocktail is ideal for sipping after opening presents on Christmas morning, or lighting the Menorah.

dsc_0117-copy

Here’s what you need:

-Kahlúa
-caramel vodka
-half and half
-salted caramel topping
-kosher salt
-ice

dsc_0011-copy

Here’s what to do:

1) Take each of your glasses and line the rim with your salted caramel sauce.  Line a flat plate with kosher salt, and place freshly coated rim in plate of salt to line the rim.

dsc_0031-copy

dsc_0036-copy
2) Once your rim has been salted, take your caramel sauce and sprinkle on the inside and bottom of your glass, using a spoon or a squeeze bottle.

dsc_0041-copy
3) Measure 1 oz Kahlúa, 2 oz. cream and 1.5 oz. vodka into each glass.  Stir gently with a straw to combine ingredients.

dsc_0066-copy
4) Add ice to each glass, almost filling.

dsc_0112-copy

Add a straw, and maybe some cinnamon or peppermint stick for a little extra flavor, and you are good to go! YUM. I styled these beauties in cocktail glasses that Maggie gifted to Seri for her birthday, which are beyond festive. Also, how perfect are those snowflake straws?

dsc_0151-copy

dsc_0173-copy

Happy Holidays… Until next week!

xx, Abby
0 comments
Post your comment

*Required

December 16, 2016

Ready, Set, Weekend with Simply Beautiful Eating

photo-2016-12-12-12-40-54-pm

It seems that for the past couple of years I’ve been out of town when the cookie exchange is going on at my office. I REALLY REALLY REALLY HATE MISSING THAT.

Oh how I long for those trays and trays of home baked goodies and going around in circles around the table filling up my large tupperware container. This is my idea of a good time and UGH…I MISSED IT AGAIN!

photo-2016-12-12-12-46-13-pm

As you might have guessed, I love to bake. I love it even more when someone else is the baker and I get to be the TAKER.

This year, one of my fellow food bloggers who I follow on Instagram decided it would be great to host a cookie party right here in Toronto.

Um.

BRILLIANT IDEA.

photo-2016-12-12-12-41-59-pm

We each received the name and address of a “secret recipient” and the premise was to bake at least a dozen or more cookies, package them and mail or deliver them in person. I didn’t live that close to my secret recipient, so I let good ol’ Canada Post do my delivering right to her doorstep.

OH! And the good folks at Ghirardelli Chocolate sent me an amazing gift basket filled with everything I needed to make one of my all time favourite cookie recipes. Chocolate Cranberry Biscotti (or in Jewish terms – Mandelbread). With the selection of chocolate I received, I wanted to kick them up with a black and white ganache drizzle to add some glitz for this cookie party.

photo-2016-12-12-12-43-37-pm

BRING IT ON.

Now, listen. They are perfectly fine without the drizzle shnizzle but really? They look pretty darn nice with the chocolate dripping all over them don’t they?

I literally whipped them out of the oven, dipped them in a cinnamon sugar coating then let them cool. And man oh man I went to town with that drizzle. So much so that I think I ended up wearing half and the floor ended up wearing the other half.

I packed them up in a cookie tin, added a little baking gift inside, addressed the package and ran to the post office.

Thank you Sara @thekitchensinkblog for organizing this great cookie exchange!

I received mine from @hautesucre and let me tell you, they were nothing short of spectacular. Take a look at these gold dusted chocolate Christmas trees. I mean. Stop.

photo-2016-12-12-8-50-01-am

THEY ARE PERFECT!

And speaking of gifts, I also received the most wonderful package from my niece @littlemissparty. She sent a wonderful photo book filled with beautiful memories from 2016 PLUS two dish towels from Target which I’m totally obsessed with and used immediately for this shoot. She certainly knows how to make her Auntie D. happy.

Cheers to the holiday season and to lots and lots of cookies!

photo-2016-12-12-12-42-09-pm

CHOCOLATE CRANBERRY BISCOTTI (MANDELBREAD)
-3 eggs
-1 tsp vanilla
-1 cup sugar
-1 cup oil
-4 cups flour
-1 tsp baking powder
-1 8 oz pkg semi-sweet chocolate chips
-Optional – ½ cup each dried cranberries & sliced almonds
-Cinnamon Sugar ( ½ cup sugar to 1 tsp cinnamon mixed together on a plate)
-Optional Drizzle – 1 cup each dark & white chocolate chips, melted

photo-2014-10-24-12-08-57-pm

1) Mix eggs, vanilla, sugar and oil together. Gradually add flour that has been sifted with baking powder. Just before it is totally incorporated add in your chocolate chips, dried cranberries and sliced almonds. Form into a large ball and cut the ball in quarters.

photo-2014-10-24-11-49-07-am
2) You will have 4 pieces of dough which you need to form into rectangular logs.
Place on baking sheet lined with parchment paper (I use a silicone baking mat) and bake at 350F for 25 minutes. Remove from oven and slice into ½ inch cookies.

photo-2014-10-24-12-00-17-pm

photo-2014-10-24-12-27-36-pm
3) Place them back on the cookie sheet and bake for another 10-15 minutes. As soon as they are easy to handle and not super hot, dip in cinnamon sugar mixture and place onto baking rack to cool. Optional drizzle. White and dark chocolate chips. (melt in a heat proof bowl over simmering water)

photo-2014-10-24-12-28-39-pm

photo-2016-12-12-12-42-20-pm

See you next week!

photo-2016-12-12-12-41-27-pm

debi @simplybeautifuleating
simplybeautifuleating.com

xx, Debi
0 comments
Post your comment

*Required

November 30, 2016

Chef Luke & Kathleen Make Holiday Popcorn Mix

img_9764-copy

Here’s something you might now know about Chef Luke… he absolutely LOVES popcorn.  We got him an air popper last year and he asks for freshly popped popcorn as a snack pretty much everyday.

dsc_0026-copy

img_8762-copy

img_8755-copy

It was an absolute no-brainer to make a fun and festive Holiday Popcorn Mix for one of Luke’s cooking shows! Enjoy the full video below:

We also decided to serve the mix in this adorable Reindeer Bag Craft, which is included in our Limited Edition Kids Holiday Bash in a Box.  Get yours today, and mix up some of Luke’s Holiday Popcorn Mix for the Ultimate Kid’s Holiday Party!

img_8779-copy

img_8791-copy

img_8765-copy

We hope you enjoy, and Happy Popping!

xx, Abby
Post your comment

*Required