HOMEMADE FORTUNE COOKIES

Thinking of making a customizable treat for someone in your life? Perhaps Valentine’s Day is coming up, maybe you want to cheer a friend up or you need the perfect gift for your anniversary. Look no further than this easy to personalize fortune cookies recipe! Not only can you leave super cute handwritten notes for someone inside or notes of encouragement but the cookies themselves are pretty addictive! When creating my fortune cookies I noticed that it is important to work quick which is why I recommend making your notes or messages ahead of time and having them already prepared. Additionally, when creating customized fortune cookies, you want to make sure you don’t make the batter too thick so that they dont turn into mini pancakes. Instead, spoon out as much as you need and spread it out in a circular motion so you can almost see the parchment paper underneath. Lastly, I would also recommend creating only making two fortune cookies at a time as you need to work fast and it can get harder the more you make at one time. Enjoy!

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS:

Makes about 20 Fortune Cookies

4 Egg Whites
1 Cup of Flour
1 Cup of Sugar
4 TBSP of Water
2TSP of Almond Extract

You will also need:
Hand Mixer
Whisk
Medium Size Bowl
Baking Tray
Parchment Paper
Muffin Tray

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DIRECTIONS:

Write out your ‘fortunes’ on strips of paper 4.5-5 inches in length.

Preheat oven to 400 degrees.

In a medium size bowl, beat egg whites with a hand mixer until stiff peaks form .

Add in your flour, sugar and almond extract, and mix with a whisk until it turns into a paste.

Add in your water and continue to combine with a whisk.

Line a baking tray with parchment paper and make circles with the mixture about 4.5 inches in diameter. You don’t want to do more than three at a time (I found my sweet spot to be 2) and don’t make them too thick or else they will come out like pancakes. So make sure they are thin!

Bake for 4 minutes or until edges brown slightly.

Remove from oven allowing to cool for 5 seconds before quickly but carefully pealing the pancake off the parchment and folding it in half with one of the notes inside. Pinch the sides together before folding it in half again using a cup or a lip of a bowl (see below photo for demo).

Place in muffin tray to cool and harden.

Flip parchment paper over and repeat. NOTE: You don’t want to use a piece of parchment paper more than twice otherwise the cookies start to stick to the paper.

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I hope you enjoyed this homemade fortune cookies recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

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PIRI PIRI CHICKEN WITH ROASTED VEGGIES - A PORTUGESE CHICKEN RECIPE

If you’re looking for something healthy and easy to make for dinner tonight that will transport you to the beautiful country of Portugal, may I suggest trying this easy Piri Piri chicken with roasted veggies? Best marinated a day in advance, this Portuguese chicken recipe doesn’t take long to make and always comes out super juicy. I love how the vegetable roast alongside the Piri Piri chicken in the excess fat to perfection until their exterior is crunchy and their insides are soft. Since Piri Piri sauce can be a little spicy and very juicy make sure to pair the chicken and veggies with a simple side like a helping of rice for a well-rounded authentic Portuguese chicken dinner.

Want to try making your own Piri Piri Mix at home? Check out Chef Mireille’s Piri Piri Spice Blend Recipe!

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS:

Serves 2 people

- Piri Piri Chicken Glaze -
4 TBSP of Olive Oil
3 Garlic Cloves - pressed
2 TBSP of Piri Piri Spice Mix - For premade I like the clubhouse Piri Piri spice mix or the Farm Boy Mix however you can also check out Chef Mireille’s Piri Piri Spice Blend Recipe and make it at home!
2 TBSP of Lemon Juice
1 TSP of Lime Zest
Salt and Pepper
Whole Chicken - butterflied (mine was about 3.5 lbs) or you can use chicken thighs or quarters

- Roasted Veggies -
2-3 Yukon Potatoes - washed and cut in large pieces. I like to put my cut potato pieces in water while I prep all my ingredients so they don’t oxidize and turn colour. Drain water before use.
2 TBSP of Olive Oil
2 TSP of Piri Piri Spice Mix
Salt and Pepper
1 Large Carrot - chopped roughly
2-3 Shallots - chopped roughly
3 Lemon Slices or Wedges

- Garnish -
Parsley

- Fun Tools -
Meat thermometer

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DIRECTIONS:

The first thing to do is marinate the chicken, preferably for a minimum of 4 hours or better yet overnight. In order to do so you must create the glaze.

Heat up the olive oil for your chicken glaze in a sauce pan and add in pressed garlic. Once they become fragrant (about 2 minutes) add in your Piri Piri spice mix, lemon juice, lemon zest, salt and pepper. Stir and set aside to cool.

Wash and dry your chicken before coating it with the glaze. Make sure to coat both sides of the chicken well before covering with plastic wrap and storing in the fridge. Alternatively, you can also do this in a zip lock bag if you can find one big enough.

When you are ready to start cooking, preheat oven to 375F on convection roast (if you don’t have the setting, roast or bake is fine) and remove your chicken from the fridge. Place chicken and all the glaze in the middle of a sheet or roasting pan.

Next, toss your potatoes in olive oil, Piri Piri mix, and salt and pepper until evenly coated. Place potatoes in the sheet pan surrounding the chicken along with roughly chopped carrots and shallots. Garnish with lemon slices before roasting in the oven for 45-55 minutes on the middle rack or until tender.

If you have a meat thermometer the minimum for chicken is 165. You can use it to check if the chicken is done or you can check manually by cutting into it to see if it’s pink inside. If the chicken is done and the potatoes are not, feel free to take the chicken out of the sheet pan and cover it with aluminum foil to keep warm before placing the veggies back in the oven until they become tender.

When potatoes are ready, add chicken back in and serve!

Enjoy!

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I hope you enjoyed this Piri Piri Chicken Portugues chicken recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CAULIFLOWER HASH BROWN EGG BITES

Always on the look out for a keto friendly recipe, these cauliflower hash brown egg bites are the perfect addition to your weekly breakfast line up. If you are looking for something to batch make that is not only low carb but also gluten free, you have to try this recipe. Not only are they delicious but you can add a variety of toppings to them like smoke salmon and chives or ham and tomato. Plus, they are packed full of protein so you can feel good about starting your day off on the right foot. Enjoy!

INGREDIENTS:

Makes 9 Cups

500 Grams of Frozen Riced Cauliflower - defrosted
1 Large Egg - whisked
1/2 CUP of Cheddar Cheese
1/2 Cup of Parmesan
1 TSP of Salt
1/2 TSP of Garlic Powder
Pepper to Taste
9 Eggs

Additional Toppings - Optional
Chili Pepper Flakes
Green Onion
Chives

DIRECTIONS:

Preheat oven to 350 and butter your muffin tray really well! If you don’t it will be hard to remove the cauliflower cups later.

In a large bowl, microwave your cauliflower for 8 minutes. Remove and let rest of 5 minutes before putting it a cheesecloth or tea towel to squeeze out as much liquid as possible. There is a lot of excess water in cauliflower so you will need to squeeze it really hard!

Next, in a large bowl, add in your whisked egg, cauliflower, cheddar cheese, parmesan, salt, and garlic powder and mix well using your hands.

Take your cauliflower mixture and press it into your muffin tray to form your ‘cups’.

When ready, place muffin tray in the oven and bake for 15-20 until the cups are golden and edges are brown.

Remove from oven, add in one egg to each cup, sprinkle salt and pepper to taste on top before placing back into the oven for another 10-15 minutes or until whites are set.

When done, remove from oven and allow egg bites to sit for 5 minutes before taking a knife and sliding it around the edge of each muffin mold to help remove the egg bites from the tray.

Add your desired garnishes and serve.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CHOCOLATE ZUCCHINI BREAD

If you are trying to sneak more veggies into your diet, I highly recommend giving this zucchini bread a go. If you are looking to be a little healthier feel free to omit the chocolate, it still tastes great without it. Not only is this recipe nutritious but the bread is also so moist but it freezes well. My boyfriend and I love to enjoy a slice with some earl grey tea as the combo is simply divine.

Enjoy!

INGREDIENTS:

Makes 1 Loaf of Chocolate Zucchini Bread

Unsalted Butter - for greasing the loaf pan
4 OZ Bittersweet Chocolate - Chopped
1 CUP of All-Purpose Flour
1/2 CUP of Whole Wheat Flour
1/3 CUP Instant Oats
1 TSP of Baking Soda
1/2 CUP of Unsalted Butter
1/2 CUP of Sugar
2 Eggs
2 TBSP of Plain Yogurt
1 TSP of Vanilla
1/2 a TSP of Lemon Zest
2 CUPS of Zucchini - Shredded

You will also need:
Loaf Pan
Parchment Paper

DIRECTIONS:

Preheat oven to 350 degrees

Greece loaf pan and line with a piece of parchment paper.

Melt your chocolate on medium-low heat in a small saucepan on the stove.

In a bowl, combine flour (both - all-purpose and whole wheat), oats, and baking soda. Give it a whisk until well incorporated.

In a separate large bowl, combine sugar and butter and using a hand mixer, cream together until light and fluffy.

Next add eggs, yogurt, vanilla, lemon rind, and melted chocolate to your sugar and butter bowl, and beat until well incorporated.

Next, stir in your shredded zucchini before adding the flour mixture in a cup at a time and beating until nicely mixed. Make sure to scrape the sides and get all the flour built up there.

Lastly, spread your batter in the loaf pan and bake for 45 minutes or until a toothpick comes out clean.

Allow the zucchini loaf to cool in the pan for 20 minutes before removing it and letting it continue to cool on a cooling rack.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

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LEMON BLUEBERRY POUND CAKE WITH ICING

It’s August, which means blueberry season is upon us here in Canada and since the price of one of my favorite berries has become insanely affordable, I thought it would be fun to create a few recipes using them. One such recipe that I decided to make was this lemon, blueberry pound cake which, even without icing is still sweet, light, and amazing. The best part about pound cake is that you can always make it ahead of time and freeze it to enjoy at a later date as an after-dinner dessert or alongside your morning coffee. Further, since it stores so well, you can even make it in batches as a back up for when that unexpected guest drops by and you need something quick to offer them. Either way, I know you will enjoy it!

INGREDIENTS:

- Lemon Blueberry Pound Cake -

1.5 CUPS of All-Purpose Flour
1/8 TSP Baking Soda
1/4 TSP Salt
2 TBSP of Lemon Juice
Zest from 1 Lemon (try not to get to much of the white layer under the top layer as it is bitter)
1/2 a CUP of Unsalted Butter (bring to room temperature)
1.5 CUPS of Sugar
3 Eggs
1 TSP of Vanilla Extract
1/2 a CUP of Buttermilk
1/2 - 3/4 CUP of Blueberries (depending on how much blueberries you want)

- Lemon Icing Glaze -
2 TBSP of Lemon Juice
1.5TBSP of Buttermilk
1.25 CUPS of Icing Sugar

DIRECTIONS:

Preheat oven to 325 degrees.

Butter and flour your loaf pan - mine was 9x5 inches.

Next, in a bowl, sift in your flour, baking soda, and salt before mixing in your lemon zest and stiring until well incorporated.

In a separate bowl, add in your butter and 1/2 cup of sugar and using a hand mixer cream the sugar on medium speed. Continue to add sugar 1/2 cup at a time until fully incorporated.

Next add the eggs, one at a time until well incorporated. Once all eggs are in turn the speed up to high and beat the mixture till it becomes fluffy.

Once fluffy, reduce speed back to medium and add in lemon juice and vanilla.

Once well incorporated and fluffy you can now start to add in the flour mixture and buttermilk. Start with 1/3 of a CUP of flour followed by 1/4 Cup of Buttermilk and repeat until all the flour and buttermilk is incorporated.

Next, fold in blueberries using a spatula before moving the entire mixture to your loaf pan and baking for 85-95 minutes or until a toothpick comes out clean.

Allow the pound cake to cool in the pan before moving it to a cooling rack.

At this point, you can make the icing (optional) by combining the lemon juice and buttermilk together in a bowl before slowly incorporating the icing sugar.

One loaf has cooled, drizzle the lemon icing glaze on top of the loaf. Store in the fridge to help it harden before cutting and serving or wrap and move to the freezer for storage.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

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