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Vanilla Magic Custard Cake

by Sheryl September 17, 2021

written by Sheryl

Prep Time: 15 mins | Cook Time: 45 mins | Yield: 10 slices

This soft and creamy, melt-in-your-mouth Vanilla Magic Custard Cake is a heavenly, triple-layered dessert that I promise you’ll love! This is the ultimate vanilla cake with an impressive custard-like vanilla filling and a light and fluffy top. A dense cake that will steal your heart!

I have been reading about magic cakes but never had a chance to try them. I started working from home a few weeks ago, and I thought it’s time to try the most talk about dessert. It’s true what people said about this dessert – it magically creates a luscious three-layered cake! The gorgeous golden crust, custard-like vanilla filling, and dense but a bit gooey bottom!

Ingredients

4 Eggs, separated
1/2 c. unsalted butter, melted and slightly cooled
1 and 1/4 c. (150 grams) powdered sugar
1 c. (115 grams) flour
2 tsp vanilla extract
powdered sugar for dusting
1 tbsp water
2 c. milk-lukewarm

How to make Vanilla Magic Custard Cake

Step 1: Prepare the oven. Preheat it to 325 degrees F. Then, lightly grease an 8 x 8-inch baking dish. Set aside.

Step 2: Beat the egg whites until stiff peaks form. Set aside.

Step 3: Beat the egg yolks with powdered sugar until pale yellow.

Step 4: Whisk the melted butter with tbsp water for approximately 2 minutes until evenly mixed. Add in the flour, mixing until evenly combined. Then, gradually beat in the egg whites about 1/3 at a time until all the egg whites are incorporated.

Step 5: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 40 to 60 minutes until the cake is hardly jiggly in the middle. Remember that the baking time varies depending on the oven used. I suggest beginning checking after 40 minutes. Tent the cake with aluminium foil, if the top of the cake browns rather pretty quickly before the minimum baking time (40 minutes).

Step 6: Remove the cake from the oven when done and let it cool completely. Once cooled, dust the cake with powdered sugar. Enjoy!

Nutrition Facts:

Serving Size: 1 slice, Serves: 10
Amount Per Serving: Calories 224, Total Fat 11.8g 15%, Cholesterol 98.8mg 33%, Sodium 67.5mg 3%, Total Carbohydrate 25.1g 9%, Sugars 14.9g , Protein 4.2g 8%, Vitamin A15%, Vitamin C0%

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September 17, 2021 0 comment

All Recipes Appetizers

JALAPENO POPPER TAQUITOS

by Sheryl September 17, 2021

written by Sheryl

PREP TIME: 15 MINS | COOK TIME: 25 MINS | TOTAL TIME: 40 MINS | YIELD: 24 to 48

This is an easy and quick recipe that will blow your brains! Taquitos filled with jalapenos, bacon, and melty cheese. You can even make this ahead and freeze until ready to serve. It’s a must-game day food and absolutely for keeps!

INGREDIENTS

cooking spray
24-48 6-inches small flour tortilla or corn tortillas
3-6 jalapeños, diced (more for spicy, less for mild)
16 oz. lean ground beef (about 88%)
1 c. bacon crumbles (1 pound cooked and diced)
1 tsp onion powder
1 tsp ground cumin
1 tsp kosher salt, plus more for sprinkling
1 tbsp New Mexico chilli powder
1/2 tsp garlic powder
4 c. shredded Colby Jack cheese
8 oz. cream cheese, softened

HOW TO MAKE JALAPENO POPPER TAQUITOS

Step 1: Prepare the oven. Preheat it to 425 degrees F. Using aluminium foil, line 2 baking sheets, then lightly grease with cooking spray. Set aside.

Step 2: Cook the ground beef and jalapenos in a large 10-inch skillet over medium-high heat until completely cooked, breaking the meat up using a spatula as it cooks. Now, add the All seasonings along with a cup of water. Stir, then put the lid on. Set to cook for 10 minutes. Uncover and continue to cook until the water has evaporated. When done, remove from the heat, then stir the bacon.

Step 3: In the meantime, add the cream cheese to a large bowl and set it aside. Then, add the cooked beef mixture and mix well until combined. Now, add the cheese and stir until well combined.

Step 4: Lay 4 tortillas at a time. To the lower 1/3 of the tortilla, add 1 to 2 tbsp of the mixture, then tightly roll each tortilla without tearing it. On the prepared baking sheet, place the taquitos seam-side down. Do the same until the baking sheet is full. Remember to be very careful and not let the taquitos touch.

Step 5: With cooking spray, spray the taquitos, then sprinkle with salt. Place in the preheated oven and bake for about 15 to 20 minutes until the tortillas are crisp and the ends start to brown.

NOTES:

1. You can make about 48 taquitos with this recipe, filling each tortilla with a tbsp of the mixture. If using corn tortillas, more than a tbsp will cause it to separate. But if using flour tortillas, you can add 2 tbsp of the mixture.

2. For best results, use fresh tortillas. You can microwave it a couple at a time for approximately 20 seconds with a wet paper towel on top to make the tortillas pliable.

3. To the inside end of the taquitos, add a dab of jalapeno popper mixture, then gently press down to seal the unrolling taquitos.

4. You can freeze these taquitos for later, just prep this as instructed. DO NOT BAKE juts put the baking pan in the freezer. Let the taquitos freeze solid before transferring them into a resealable freezer bag. Now, store the taquitos in the freezer until ready to use (up to 6 months).

5. When ready to serve, bake the frozen taquitos in a preheated 425 degrees F oven for about 20 minutes or until crisp and the ends are starting to brown.

6. I suggest using New Mexico Chile Powder. You’ll find it in the international aisle in bulk bags or on Amazon. This powder has a deep dark reddish-brown colour with an earthy, sweet flavour and subtle spicy heat. If not available, you can use Ancho Chili Powder instead.

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September 17, 2021 0 comment

All Recipes Dinner

Twice Baked Potatoes

by Sheryl September 17, 2021

written by Sheryl

Prep Time: 15 mins | Cook Time: 1 hr | Rest Time: 10 mins | Total Time: 1 hr 15 mins | Servings: 8

This Twice Baked Potato is one of the best potato recipes you can lay your hands on. It’s simple to pull off with impressive, creamy texture-loaded potatoes. Incredibly flavorful and one of the most loved potato side dishes at home!

Ingredients

3 tbsp canola oil
4 large Russet baking potatoes
4 oz. cream cheese
½ c. milk
½ c. sour cream (or more for extra texture creamy)
¼ c. salted butter
1 ½ c. shredded cheddar cheese (divided)
¾ c. crumbled bacon (cooked and crumbled, divided)
2 green onions (chopped)
salt and pepper

How to make Twice Baked Potatoes

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: Wash the potatoes, then dry them. Using a fork, pierce the potato at least 2 to 3 times and rub them with oil, salt, and pepper on all sides.

Step 3: On a baking sheet, place the potatoes, Put in the preheated oven, and bake for approximately 45 minutes. Remember the baking time varies depending on the size of the potatoes. Once poke with a fork, the inside of the potato should be tender.

Step 4: When done, remove the potatoes from the oven and let them cool for at least 10 minutes. Decrease the oven temperature to 350 degrees F.

Step 5: In half lengthwise, slice the potatoes. Scoop the flesh using a spoon and place it into a large bowl, making sure to leave about 1/4-inch of flesh on the skin to hold the filling.

Step 6: Add the sour cream to the potato flesh along with cream cheese, milk, butter, bacon, chopped onions, and a cup of cheese.

Step 7: mash the mixture using a potato masher until well blended and smooth. I like to leave the potato with a bit of chunk. Now, into the potato skin, spoon the mixture and top each with the rest of the cheese and bacon. Place in the oven and resume baking for another 10 to 15 minutes or until the cheese has melted.

Nutrition Facts:

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September 17, 2021 0 comment

All Recipes Appetizers

Oven Baked Potatoes

by Sheryl September 17, 2021

written by Sheryl

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 6

Oven-baked potato is a simple dish with crispy potatoes that’s tender and fluffy inside. To make this easy recipe, all you need are potatoes, olive oil, and sea salt. For the toppings and dressings, you can use any of your favourites like cheddar cheese, bacon bits (my fave, yum!), sour cream, or green onion. Serve these impressive oven-baked potatoes with chicken or beef meals. Do not be shy and pile these potatoes high with any toppings you preferred!

If you still have trouble making the perfect potatoes, this recipe is a must and for keeps! You will not be able to resist the crispy perfection of this potato and its fluffiness.

Ingredients

5-6 large Russet potatoes
1/3 c. olive oil
1 1/2 tbsp sea salt or kosher salt
black pepper (to taste)

Topping:

1/3 c. Shredded cheddar cheese
1 tablespoon bacon bits
1 tablespoon Sour cream
Fresh green onion

How to make Oven Baked Potatoes

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: Wash, then dry the potatoes. Using a fork, pierce the potatoes a couple of times (about 4 to 6 times) depending on the size of the potato. On the entire potatoes, rub the olive oil. Alternately, you can use a brush to do this. Now, sprinkle the potatoes with some sea salt.

Step 3: On a baking sheet, place the potatoes. Bake them in the preheated oven for approximately 45 to 50 minutes. Take note that the cooking time varies depending on the size of the potatoes. Adjust the cooking time accordingly (additional 5 to 10 minutes if using extra-large potatoes). Once the potato is poked with a fork the inside should be tender. Turn the potatoes once or twice while baking.

Step 4: When done, remove the potatoes from the oven and serve right away with your preferred toppings and dressings like ranch, blue cheese, or sour cream. Enjoy!

Nutrition Facts:

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September 17, 2021 0 comment

All Recipes Appetizers

Slow Cooker Pulled Pork

by Sheryl September 17, 2021

written by Sheryl

Prep Time: 5 mins | Cook Time: 8 hrs | Total Time: 8 hrs 5 mins | Servings: 10 – 12

This is one of my go-to family meals. Melt-in-your-mouth Slow Cooker Pulled Pork with a tangy, sweet, and a bit spicy homemade barbecue sauce. Always a hit and super irresistible!

Ingredients

1 onion diced
3-4 pounds boneless pork shoulder roast (pork butt) or pork loin
1 tablespoon chilli powder
2 teaspoons garlic powder
2 tablespoons paprika
1 tablespoon onion powder
¼ c. honey or brown sugar
1 8-oz. can tomato sauce
1 c. apple juice or chicken stock or beer
¼ c. apple cider vinegar or red wine vinegar
2 teaspoons salt
2 teaspoons pepper

How to make Slow Cooker Pulled Pork

Step 1: Place the salt, paprika, garlic powder, onion powder, pepper, and chilli powder in a small bowl. Mix until well combined.

Step 2: Take the pork roast from the packaging, then at them dry using a paper towel and rub with the spice mixture on all sides.

Step 3: On the bottom of the slow cooker, lay the diced onion out. On top, place the seasoned pork. Pour the combined juice, vinegar, honey, and tomato sauce over the pork loin. Put the lid on and set to cook for 8 to 10 hours on low.

Step 4: Once the time is up, remove the pork roast from the slow cooker and transfer it into a large bowl. Using 2 forks or a kitchen mixer, shred the pork loin.

Step 5: Over a large bowl, strain the cooking sauce to remove the onions. To strain the accumulated fat off before pouring the liquid over the pork, freeze the liquid first for at least 5 to 10 minutes. Remove from the freezer, then simply scoop the solidified grease off the liquid before thickening.

Step 6: To thicken the barbecue sauce, set the slow cooker to high for at least 30 minutes. Then, place the meat back to the slow cooker and stir to coat with the juices. When ready to serve, enjoy on a bun with or without coleslaw or in a lettuce wrap or pizza.

Notes:

1. For this recipe, it is best to use pork butt (or the others refer to it as pork shoulder roast or a pork loin). It guarantees a tender, packed with flavour pulled pork. If desired, you can substitute pork butt with pork loin but take note that it won’t be as tender, but it is less greasy and still tasty.

2. I prefer to use apple juice as it adds just the right amount of sweetness to the pulled pork. But you can use beer or stock instead.

3. You can replace the apple cider vinegar with red wine vinegar.

4. For any leftovers, store them in the fridge for up to 4 days or freezer for up to 3 months.

Nutrition Facts:

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September 17, 2021 0 comment

All Recipes Dinner

Chicken Broccoli Alfredo Stuffed Shells

by Sheryl September 17, 2021

written by Sheryl

Prep time: 20 mins | Cook time: 35 mins | Total time: 55 mins | Serves: 4-6

This recipe is super amazing, and you can easily make it in advance. Made with only a few simple ingredients and ready in less than an hour, this scrumptious Chicken Broccoli Alfredo Stuffed Shells is a nice way to impress everyone around the table! I have read so many reviews that you can even make this recipe with shrimp instead of chicken, and it turned out always incredible!

Ingredients

21 jumbo pasta shells, cooked
1 jar (16 ounces) Alfredo sauce
2 c. cooked chicken, shredded
2 c. cooked broccoli, chopped
¼ c. shredded Parmesan
1 c. shredded cheddar (or mozzarella) cheese
Salt/Pepper to season, if needed
1½ – 2 cups spaghetti sauce (optional, but a combination of Alfredo with tomato sauce is the best!)

How to make Chicken Broccoli Alfredo Stuffed Shells

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Place the Alfredo, chicken, broccoli, and cheeses in a large bowl. Mix well until combined. Then, spoon the mixture into the pasta shells.

Step 3: using butter or cooking spray, grease a 13 x 9-inch baking dish.

Step 4: On the bottom of the prepared baking dish, evenly spread the spaghetti sauce. Then, in the baking pan, arrange the shells. Tent the dish with foil and place it in the preheated oven. Bake for about 35 minutes or until heated through.

Notes:

Before stuffing, remember to cook the noodles. Cook it for about a minute or two following the package directions.

This recipe is pretty versatile. Change it according to your preference like adding in some chopped bacon.

Make this dish in advance until to the point of baking. Tent the dish and store it in the fridge until ready to bake.

To easily stuff the shells, use a cookie scoop if available.

To freeze, pre-assemble the noodles with the filling. Store in the freezer without the red sauce. Make sure to thaw first before baking.

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September 17, 2021 0 comment

All Recipes Breakfast

Eggs Benedict Quiche with Hollandaise Sauce

by Sheryl September 17, 2021

written by Sheryl

Prep Time: 10 mins | Cook Time: 50 mins | Yield: 8 servings

Enjoy a luxury breakfast without leaving your home and without any fuss with this amazing breakfast hack! This wonderful Eggs Benedict Quiche with chunks of Canadian bacon with lusciously creamy Hollandaise Sauce is a brilliant breakfast menu for the kings and queens.

Ingredients

6 large eggs
1 deep dish style frozen 9” pie crust (I use Marie Callendar’s)
1/2 c. half & half (you can also use milk or a combination of milk and cream)
3 tablespoons shredded Parmesan cheese
1 c. shredded sharp white cheddar
3 tablespoons onions, thinly sliced
3 tbsp snipped chives
5 oz. ham or Canadian bacon, cut in small dice
1/4 teaspoon salt
fresh cracked black pepper to taste

Hollandaise sauce:

1/2 c. unsalted butter, melted
3 large egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste

How to make Eggs Benedict Quiche with Hollandaise Sauce

Step 1: Prepare the oven. Preheat it to 350 degrees F and lightly grease a pie plate.

Step 2: Blend the eggs and half-and-half until fully mixed. You can do this in the food processor, using a whisk, or handheld beaters. Then, stir in the cheeses along with the onions, chives, ham or bacon, salt, and pepper.

Step 3: From the tin, gently take the frozen crust and put it on the pie plate. This step is optional as you can also use the frozen crust without removing it from the original tin. On a baking sheet, set the crust. Into the frozen crust, pour the egg mixture, then evenly arrange everything, making sure you have a couple of meat showing up on top. Place the dish in the preheated oven and bake for approximately 50 minutes or until the quiche has puffed up a little and turned golden brown. If desired, use a toothpick to check if the quiche is done. When done, allow the quiche to cool for a few minutes before cutting.

Step 4: For the hollandaise sauce: Into a blender, place the egg yolks, lemon juice, and mustard. Blend until mixed, then slowly drizzle the hot melted butter through the top (while the blender is on) until you have a thickened sauce. You can add some warm water if the sauce ends up too thick. To taste, season with salt.

Step 5: To reheat the hollandaise sauce, gently warm in the microwave beginning with seconds, proceeding with caution, and stirring well in between bursts.

Notes:

1. If you want to lighten up this eggs Benedict quiche you can use whole milk instead of half-and-half.

2. Or use heavy cream for a more decadent quiche.

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September 17, 2021 0 comment

All Recipes Appetizers

Hot Turkey and Cheese Party Rolls!

by Sheryl September 17, 2021

written by Sheryl

If you are looking for a simple yet impressive bite-sized snack to serve on your next tailgating or party, this Hot Turkey and Cheese Party Rolls recipe is going to be your new best buddy! Made with only seven simple ingredients and ready in no time, this crazy delicious, protein-packed appetizer is always a hit!

These party rolls are not only a perfect appetizer but also an excellent easy family dinner that is kid-friendly and family-approved. This is one of my favourite and go-to whenever I need something fast, easy, and tasty. Pretty simple anyone can pull this together!

The holiday season is fast approaching, and I am excited to list my menu for this year. But first, Halloween! Halloween is not complete without candies, good food, good company, and these party rolls!

INGREDIENTS

12-16 Slices of Turkey (Deli Sliced)
1 8-ounces Tube of Crescent Roll Dough
1 Stick of Butter Melted (½ c.)
12 Slices of Colby Jack Cheese
1 teaspoon Poppy Seed
¼ teaspoon Garlic Powder
2 tablespoons Chopped Parsley

How to make Hot Turkey and Cheese Party Rolls

Step 1: Into 4 rectangle shapes, roll out the crescent dough, then press the diagonal seam together.

Step 2: Put 3 to 4 slices of turkey and cheese on each rectangle.

Step 3: From the short side, roll each triangle to the next short side, then gently press the seam.

Step 4: Into 3 pieces, slice each roll to make 12 rolls.

Step 5: Using cooking spray, grease a 9 x13-inch baking dish. Put the rolls into the pan.

Step 6: Add the butter, garlic powder, and parsley to a small bowl. Over the crescent roll, brush the mixture and sprinkle with poppy seed. Place in a 350 degrees oven and bake for about 12 to 15 minutes until the rolls are just beginning to brown.

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September 17, 2021 0 comment

All Recipes Dessert

Apple Crumble and Custard Tart

by Sheryl September 17, 2021

written by Sheryl

This is a fantastic dessert that is perfect all year round. Impressive apple crumbles tart with a delicate taste of custard filling. This Apple Crumble and Custard Tart has been one of my favourite go-to desserts for any occasion!

Ingredients

Pastry:

140 grams butter, chilled
200 grams plain flour
50 grams rolled oats
50 grams caster sugar
50 grams demerara sugar
1 Egg, beaten

Filling:

250ml milk
250ml double cream
1 teaspoon vanilla extract
100 grams caster sugar
8 Egg yolks
3 pink apples

How to make Apple Crumble and Custard Tart

Step 1: Prepare the oven. Preheat it to 160 degrees C.

Step 2: Combine the butter and flour until it resembles breadcrumbs. Add the oats along with the sugars and egg, then mix until you have formed a dough. Now, roll out the pastry on a lightly floured surface. Then, line a 20 cm tart tin and prick the base. Let the base chill for at least 30 minutes.

Step 3: Using greaseproof paper, line the case, then fill it with baking beans. Place in the preheated oven and bake for about 15 minutes. Take the beans and paper after and continue to cook for another 15 minutes. When done, take out of the oven, then adjust the oven temperature to 120 degrees C.

Step 4: Heat the milk and cream in a saucepan until scalding point before adding the vanilla.

Step 5: Place the egg yolks and sugar in a large bowl and whisk until pale. Gradually add the hot milk mixture, beating endlessly. Then, through a sieve, strain the mixture into a large jug, skimming off any froth. Now, into the pastry case, very carefully put the skimmed mixture. Bake in the oven for about 45 minutes. When done, remove from the oven and allow the tart to cool for at least 10 minutes. Do not forget to adjust the oven temperature to 180 degrees C.

Step 6: In the meantime, divide the apples into quarters, then finely slice the pieces using a mandolin. Drop the slices of apples right into the water with a juice of 1 lemon squeezed into it.

Step 7: Dry each apple slice once the tart has slightly cooled, then arrange the slice on top of the tart. Brush the top with melted butter and sprinkle with some demerara sugar. Put back in the oven and bake for 10 minutes more. When done, take the tart out and leave it to cool.

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September 17, 2021 0 comment

All Recipes Appetizers

Cranberry Orange Bread

by Sheryl September 17, 2021

written by Sheryl

Servings: one 9×5-inch loaf

This is a beautiful bread that you can make using simple ingredients and ready in no time. Moist orange bread filled with cranberries. I suggest making this the night before serving for best results. Simply allow the bread to cool completely, then wrap it and store.

This Cranberry Orange Bread is a classic recipe minus the nuts. The combination of cranberry and orange is a fabulous duo – tangy, zesty, with loads of freshness! This sweet and gorgeous dessert is one of my fave DIY gift-giving gifts. I make this always during holidays as this bread is a must, and holidays will never be complete without this impressive cranberry orange bread. The truth is, I make this all year round, whenever I want!

Ingredients

1 Egg, well beaten
1 c. sugar
3/4 c. orange juice
1 tbsp grated orange peel
2 c. flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp shortening
1 tsp salt
1/2 c. chopped nuts (optional)
2 c. fresh or frozen cranberries, coarsely chopped

How to make Cranberry Orange Bread

Step 1: Prepare the oven. Preheat it to 350 degrees F and butter a 9 x 5-inch loaf pan.

Step 2: In a medium mixing bowl, place the flour, sugar, baking powder, salt, and baking soda. Mix well until combined, then stir in the orange juice along with the orange peel, shortening, and egg. Mix again. Once blended, fold in the cranberries and nuts if using. Into the prepared loaf pan, evenly spread the batter.

Step 3: Place in the preheated oven and bake for about 55 minutes or until a toothpick inserted in the middle of the bread comes out clean. Remove from the oven when done and allow the bread to cool for at least 15 minutes on a rack.

Step 4: After 15 minutes, take the bread from the pan and let it cool completely. Wrap the bread and keep it overnight.

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September 17, 2021 0 comment

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