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Friday, March 31, 2017

Apple Fritter Rings With Caramel Sauce

Apple Fritter Rings with Caramel Sauce
You won't be able to resist a serving of these Apple Fritter Rings with Caramel Sauce and the whole family will love them! This is such a popular and delicious treat. You absolutely need to make them!

  • PREP:
  • COOK:
  • YIELD: 6 to 8 servings
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 4 large apples, such as Fuji or Gala
  • Vegetable oil, for frying
  • Homemade or store-bought caramel sauce, for serving

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In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, sugar and salt. In a separate large bowl, whisk together the egg and buttermilk and then whisk the egg mixture into the flour mixture just until combined.
Slice the apples into 1/4-inch-thick rounds. Using the cookie cutters, cut each apple slice into rings, discarding the center core.
Add 3 inches of oil to a large heavy-bottomed pot set over medium heat. Line a sheet tray with paper towels.
When the oil reaches 350°F on your deep-fry thermometer, begin by dipping each apple slice in the batter, shaking off any excess then carefully lowering it into the oil. Add several apple slices to the oil but do not overcrowd the pot. Flip the apple slices occasionally so that they brown on all sides then using tongs, transfer them onto the paper towel-lined baking sheet. Repeat the battering and frying process with the remaining apple rings.
Serve the apple rings immediately with caramel sauce for dipping.
Kelly’s Notes:
You can coat the fried apple rings in cinnamon and sugar rather than serve them with caramel sauce.
It's important to shake off as much excess batter as possible to ensure the apple rings fry quickly.
The moisture in the apples results in the apple rings having a soft, pancake-like texture rather than a crunch.

For a tutorial of this recipe go to the website listed below. Also check out many other delicious recipes of hers while you are there.


Birds Nest Cake

Birds Nest Cake Tutorial

We have found you the ultimate Easter Cake and it looks great and is very easy to make.


Carrot Cake Recipe:

2 cups of unbleached flour
2 teaspoons of baking powder
1 teaspoon of baking soda
3/4 teaspoon of salt
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
3/4 cup of white sugar
3/4 cup of packed brown sugar
3 eggs
1 1/2 cups of vegetable oil
2 teaspoons of pure vanilla extract
2 cups of grated carrots
1 cup of crushed pineapple
1/2 cup of chopped pecans (optional)


Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl and whisk together well. Set aside.
In your mixing bowl beat together sugars, eggs, oil and vanilla until smooth. Gradually add flour and spice mixture until well combined. With mixer set on low, add carrots, pineapple and pecans.
Pour into prepared cake pans or cupcake pans.
Bake cakes at 350° for 40 minutes until cake tester comes out clean. For X-large cupcakes bake for approximately 28 minutes at 350° until cake tester comes out clean. Let cool in baking pans before removing to cooling racks.

For the tutorial go the the website shown below. Also check out their website for more wonderful recipes.


Bunny Butt Coconut Cake

Hop to it and make this sweet and silly bunny butt cake for your spring party. Learn to make this recipe with our how-to.

1        box Betty Crocker™ SuperMoist™ yellow or white cake mix
         Water, vegetable oil and eggs called for on cake mix box
         Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1       container Betty Crocker™ Rich & Creamy vanilla frosting
         Red food color
1      large marshmallow, cut in half
3      cups shredded coconut
        Green food color
2      strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
1     roll Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box) Save $
3     green-colored sour candies, separated into strips
      Construction paper


  • 1
    Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan. 
  • 2
    Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl. 
  • 3
    Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes. 
  • 4
    Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
  • 5
    Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed. 
  • 6
    Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Chocolate Buttermilk Easter Cake

I found this recipe on and it looked so delicious and hard to make. So I went to the website that it requested   

I got the direction  and made it. It was easy once I followed the recipe but I did have some trouble when I was icing the cake. It looked somewhat like the picture, but the cake was delicious.

Go to their website listed above and see this recipe and follow other recipes that they have.


For cakes:

Recipe from Donna Hay

1 cup water
120 gms butter, chopped
4 tablespoons cocoa, sifted
2 cups plain flour, sifted
1 tsp bicarbonate of (baking) soda, sifted
2 cups caster sugar
2 eggs
1/2 cup buttermilk
1/2 tsp ground vanilla bean

For filling:

50 gms butter, at room temperature
250 gms cream cheese
1 cup icing sugar, sifted
1/4 cup cocoa, sifted

For chocolate buttercream:
500 gms butter, at room temperature
1/2 cup cocoa
2 cups icing sugar

To decorate:
350 gms fondant
Desired food colourings and sugar decorations

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Preheat oven to 150C.

For your decorations, form two-thirds of the fondant into a large ball to form your rabbit's bottom, then make a small ball for it's tail. Create two rabbit feet, using a scalpel or small knife to create his toes. Colour a small amount of remaining fondant grey - form shapes for your rabbit's feet pads. Colour remaining fondant green and slice into grass blades or various lengths and widths. Allow to dry on a sheet of baking paper. 

For the cakes, place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the eggs, buttermilk and vanilla and whisk to combine.

Divide mixture between 4 lightly greased 20cm round cake tins lined with non-stick baking paper. Bake for 40 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely. Stack two cooled cakes on top of eachother (with baking paper in between each layer to prevent sticking) and with a small, sharp knife, cut a semi-circular hole (about 3 cms deep and 7cm wide) into the cakes - this will form the burrow for your Easter bunny. Refrigerate until needed.

For the cream cheese filling, place the butter and cheese in the bowl of an electric mixer and beat for 6 - 8 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 6 - 8 minutes or until light and fluffy. To assemble, place bottom layer (the layer that has the base of the already cut burrow) on a serving plate and thinly spread with one quarter of the frosting. Repeat with remaining layers, then use any left over frosting to fill in gaps between layers. Refrigerate for an hour.

For chocolate buttercream, beat butter in the bowl of an electric mixer until smooth and pale. Add cocoa and beat until combined. With motor running on a low speed, gradually add icing sugar, increasing speed to high between additions. Stop when mixture is light and fluffy, but holds it's shape - you may not need all of the icing sugar. 

Remove cake from fridge and very cover very thinly in a layer of buttercream. Chill for 30 minutes. 

Once crumb coat of buttercream has cooled, coat cake and burrow liberally with buttercream - you can be messy with this part. Vertical strokes will make it look more tree-like, and remember to add rings to the top of the tree stump. Add roots around the base of tree. Insert bunny into the burrow, adding his tail and feet, using a paintbrush dipped in water to secure. Decorate tree with grass, flowers and Easter eggs as you like. 

Standing over twenty centimeters tall, this proud, four-tiered chocolate cake means business, was incredibly heavy and could serve twenty, quite honestly. But the cake itself is lovely and moist, not overly sweet, and stores incredibly well. I made my cakes a few days in advance and kept them in the fridge for three days before decorating: you would never have known. 

The original cake recipe called for two 12cm split cakes, resulting in a much smaller four tiered cake, but I have doubled all quantities. 

Curry Brown Rice and Coconut Salad

curry brown rice and coconut

Coconut milk, peanut butter and lime make this rice salad a powerhouse of flavor!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes

  • In a saucepan, combine the rice, coconut milk and water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 to 20 minutes, or until the rice has absorbed all of the liquid. Set aside to cool down.
  • In a small bowl, stir together the lime juice, peanut butter, sesame oil, curry powder and garlic. Taste, and adjust the flavor of the dressing to your liking.
  • When the rice has cooled, stir in dressing, coconut, raisins and almonds. Refrigerate for 1 hour.

Cucumbers With Spicy Peanut Dressing

Cucumbers with Spicy Peanut Dressing

This cool cucumber salad is addictive with crushed red pepper and sesame oil!
Prep: 15 minutes
Total: 15 minutes

  • Peel alternating strips of cucumber the skin away, leaving some green. Cut the cucumber on the diagonal into thin slices.
    Mix the peanut butter with the broth, salt, sesame oil, and red pepper flakes into a smooth, thin paste.
  • Just before serving, mix the peanut dressing with the cucumber slices. Serve cold.

Corn Off The Cob Salsa

Corn Off the Cob Salsa

Fresh corn makes this beautiful salsa perfect to top fish or seafood.

  • Heat a nonstick skillet over heat. Place the corn in the skillet and cook corn until toasted but still crunchy. Remove immediately.
  • Place the corn in a mixing bowl, add remaining ingredients and toss to combine. Delicious served with shrimp or chicken.

Cantaloupe Cucumber Salsa

cantaloupe cucumber salsa

Basil and jalapeno pair with sweet cantaloupe for a refreshing salsa.

  • Directions:
Place the cantaloupe in a mixing bowl. Add remaining ingredients and gently toss to combine. Season with salt and pepper. Chill until ready to serve.


Balsamic Brussels Sprouts

Balsamic Brussels Sprouts

The balsamic vinegar and toasted pine nuts really make this dish tasty!

  • In a skillet, sauté the diced bacon over moderately high heat until crispy. Drain most of liquid from skillet.
  • Toss in shallots, sauté 2 minutes, until softened. Turn heat to medium-high; add olive oil. Stir in Brussels sprouts and sear on sliced side. Add water and cook the mixture, stirring occasionally, for 6-8 minutes, until the sprouts are tender.
  • Add vinegar; then sprinkle with salt and pepper to taste. Sprinkle pine nuts on top just before serving.


Authentic Guacamole


A well-balanced, tried-and-true recipe that lets you decide the heat.
Prep: 15 minutes
Total: 15 minutes

Cut avocados in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently -- leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.


Asian Inspired Cabbage Rolla


1        head cabbage
1        Tbsp. olive oil, plus more for baking dish
1        tsp. minced garlic
1        tsp. minced ginger
1        large carrot, shredded
4        fried eggs, chopped
1        zucchini, finely chopped
¼       cup chopped green onion
         Soy sauce, for dipping

Preheat oven to 400°F. Rinse 8 cabbage leaves and boil for 3 minutes. Transfer leaves to bowl of ice water. Then remove and dry with paper towel. Set aside. Heat 1 tablespoon olive oil, garlic and ginger in a skillet until garlic has browned. Add carrot, egg and zucchini; fry over medium heat for 2 minutes. Remove from heat and stir in green onion.
Lay leaves flat on clean work surface. Divide mixture among leaves. Slowly roll cabbage up, while also folding the ends inward. Repeat for all leaves. Place rolls in an oiled baking dish. Lightly brush tops with more olive oil. Bake for 20–25 minutes. Serve warm with soy sauce, refrigerating any leftovers.


Wednesday, March 8, 2017

Nutty Banana Sheet Cake

Recipe - Nutty- Banana - Sheet Cake

Not only is this cake delicious, but it's also very easy to make. Just like banana bread, it's a one-bowl wonder, thanks to the fact that oil is used. Even with the oil, this is still a light cake, which means that it's ideal for eating at any time of the day. The fluffy layer of banana cake goes along perfectly with the mixture of crunchy nuts and seeds. To add a bit of sweetness to the cake, a drizzle of chocolate can be added.


• 2 medium, overripe bananas (about 7 ounces peeled banana)
• 1/2 cup loosely packed light brown sugar
• 1/3 cup vegetable oil or melted unsalted butter
• 2 large eggs
• 1/2 cup ground almonds
• 1/3 cup applesauce
• 1/4 cup milk
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 cups whole-wheat pastry flour
• 1 tablespoon poppy seeds
• 3 tablespoons sunflower seeds
• 1/2 cup walnut pieces
•  2 ounces dark chocolate (70% cocoa), melted


1. Heat the oven to 350°F. Coat a 9x13" rimmed baking sheet with oil or butter and set aside.
2. Peel the bananas, place on a plate and mash them using the back of a fork until smooth. Add the mashed bananas to a large bowl and add the sugar, oil, eggs, butter, almonds, applesauce, and milk. Stir until it has mixed well, then add the baking powder, baking soda, salt, flour, and poppy seeds. Fold the mixture together until no floury patches remain.
3. Pour the batter into the already prepared baking sheet and sprinkle with the sunflower seeds and walnut pieces. Place in the oven, and bake until well-risen and golden brown - this should take around 35-40 minutes.
4. Drizzle melted chocolate on top of the cake and set aside to cool. Once cooled, cut into 9-12 pieces.

Check out their website below to see other great recipes.

Source: thekitchn 

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Here’s an easy recipe and you only need 15 minutes prep time! There’s plenty to love about this Chicken Cordon Bleu Casserole ..

When we think of comfort food, Chicken Cordon Bleu must surely make the list. This Casserole version is so easy to put together and will make you look like a rock star in the kitchen. It’s perfect for those busy nights when you want a filling meal to satisfy the hunger pangs ..  it’s literally fail proof!
This Chicken Cordon Bleu Casserole is made with layers of Chicken, Ham, Cheese and a super simple sauce.  This recipe comes with a happy ever after guarantee!

You can then top it off with a generous sprinkle of bread crumbs which gives it that crunchy top that just adds the perfect touch! The best part about this recipe is it takes only 15 minutes to prepare and it’s on the table in no time at all. 

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For the casserole:
  •     1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
  •     1/2 pound very thinly sliced deli-style honey ham, rough chopped
  •     1/4  pound thin sliced baby Swiss cheese

For the sauce:
  •     4 tablespoons butter
  •     4 tablespoons flour
  •     3 1/4 cups milk
  •     2 tablespoons fresh squeezed lemon juice
  •     1 tablespoon dijon mustard
  •     1/2 teaspoon smoked paprika
  •     1/4 teaspoon pepper
  •     salt, to taste

For the topping:
  •     6 tablespoons unsalted butter
  •     1 1/2 cups panko bread crumbs
  •     1 1/2 teaspoons crushed dried parsley
  •     salt and pepper to taste

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.

Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Things you can do ahead:

1. Shred your chicken a day ahead if you want to.

2. Make the casserole up to the step where you pour on the sauce, cover and refrigerate till the next day. The next day take it out of the fridge for a little while to allow it to take some of the chill off, make up the breadcrumb topping and bake as instructed above.

3. Make the casserole completely the morning of the day you want to serve it. Let it cool completely, cover and refrigerate. That night, take it out of the fridge about an hour before baking to allow the chill to come off a little. Bake again, covered loosely with foil to prevent further browning, at 350 for about thirty minutes to reheat. (I only suggest this last idea because this is what I did the day we made this for the blog; it was a delish dinner for the hubby and I that night and it reheated great.)

The rotisserie chickens at my store tend to be on the smaller side, so I got two that day – they were on sale yaaaay. Good thing I did. One would not have been 5 cups of chicken. 

Check out the blog below to see other great recipes that they have.


Carrot Cake Cheesecake

Carrot Cake Cheesecake - copycat version from the Cheesecake Factory

It doesn’t get much better than Carrot Cake and Cheesecake and this version is the epitome of a show stopping dessert.

This Carrot Cake Cheesecake is a delicious copycat recipe from ‘The Cheesecake Factory’. You’ll love the sensational combination of carrot and cheesecake and it’s a dessert that will be much requested.

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Carrot Cake:
Sour Cream Topping:


Watch how to make this recipe.
For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.