HOLIDAY DANISH WITH CREAM CHEESE DRIZZLE

With the holidays just around the corner I thought I would get a head start on trying some festive recipes, and since sweets go hand in hand with festive celebrations I thought I’d kick things off with this candy cane shaped danish! It’s the perfect dessert to bring to a friends for dinner and totally enhance any dessert table! I used store bought puff pastry and the left over cream cheese filling to create a icing drizzle which cut down on the time needed to whip this dessert up significantly. Also, feel free to switch up the jam and put your own unique twist on it! Happy Holidays!

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INGREDIENTS:

Serves 4-5 People

1 Sheet of Puff Pastry - leave out 2 hours in advance so it has time to de-thaw or place overnight in the fridge
2-3 TBSP of Flour - to sprinkle
2 TBSP of Unsalted Butter - melted as a wash

- Filling -

4 Oz of Cream Cheese
1 TSP of Vanilla
1/4 CUP of Sugar
Jam of Choice - I went with Raspberry

- Cream Cheese Icing -
Remaining Cream Cheese Filling
1 TBSP of Milk

- Tools -
Ruler
Knife

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DIRECTIONS:

Preheat oven to 375 degrees

Roll out puff pastry leaving the parchment paper on the backside. Using a ruler, measure and cut the pastry dough in half. Starting with one half, create isosceles triangles by notching every two inches down the longest side and finding the halfway point on the opposite side.

Next, overlap the triangles one by one in the shape of a candy cane. Press overlapping sides together to bind them.

In a bowl combine your cream cheese, sugar, and vanilla. Beat with a hand mixer until well combined.

Spoonful cream cheese mixture onto the thickest part of the dough leaving a 1/2 inch border along the outer edge followed by your choice of jam.

Fold triangle points over and pinch along the 1/2 inch border to secure in place.

Brush dough with melted butter. You can also use to it seal the triangle points into place.

Bake for 16-20 minutes or until golden brown and allow to cool for 5 -10 minutes before adding icing.

Combine the remaining cream cheese mixture with 1 TBSP of milk and beat with a fork. Depending on how much cream cheese you used for filling you may need to add a little bit more milk to the mixture to make it more liquid. You will know you have the right consistency when you hold the fork above the mixture and have a pretty steady stream. Drizzle cream cheese icing over the danish and serve.

Alternatively, you can also sprinkle with powdered sugar.

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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DECADENTLY DELICIOUS MUSHROOM BRUSCHETTA WITH GOAT CHEESE AND TRUFFLE OIL

If you love truffle anything as much as I do, you are going to love this mushroom bruschetta with goat cheese recipe!! My boyfriend Adam originally created this easy mushroom bruschetta recipe with some leftover mushrooms we had and it was so decadently delicious, I had to steal it for the blog! I have always been a fan of tomato bruschetta and first learned how to make bruschetta when I was in Italy a few years back and it’s honestly one of my favourite appetizers. Although I do love a good classic bruschetta, I enjoyed trying different bruschetta toppings this time around. So here you guys go! An Adam original -Mushroom Bruschetta with Goat Cheese and Truffle Oil - bound to make your mouth water, just like it did mine! Enjoy!

INGREDIENTS:

Serves 4- 5 people or makes 15 -18 pieces

18 oz Cremini Mushrooms - Chopped
1/4 Cup of Butter - divided into two portions
Salt and Pepper to Taste
1/4 TSP of Dried Thyme
1/4 TSP of Dried Oregano
1/4 TSP of Chilli Flakes
French Baguette - cut into crostinis
2-3 TBSP of Olive Oil
1 Small Pack of Goat Cheese
Truffle Oil - as desired

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DIRECTIONS:

Before we get started with making the bruschetta with mushrooms, preheat the oven to 375 so we can toast the bread.

Heat up a skillet on medium heat and once hot, add in one portion of the butter.

Once completed melted, add in mushrooms and turn up to high heat. You will notice after a few minutes a lot of water will start to release out of the mushroom. Continue to cook on high heat, making sure all mushrooms are coated in butter and allow the water to evaporate.

Once evaporated turn heat down to medium, salt, and pepper as desired, and add in your herbs and spices. Mix until well incorporated.

Next, add in your second portion of butter and coat mushrooms thoroughly. Allow to cook for another 10 or so minutes, stirring every few minutes to avoid burning.

While that cooks, place slices of bread on a baking tray and coat each piece with some olive oil before placing it in the oven for 5 minutes or until toasted. When ready remove, allow to cool for a few minutes before coating with goat cheese.

When mushrooms are ready, add them on top of the goat cheese covered crostini’s and garnish with truffle oil before serving.

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I hope you enjoyed this easy recipe for mushroom bruschetta with goat cheese and truffle oil 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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CRISPY KOREAN BIBIMBAP CAULIFLOWER RICE BOWL WITH BBQ CHICKEN & SPRING VEGGIES

Traditionally cooked in a stone bowl, Bibimbap is a Korean rice dish that literally translates to ‘mixed rice with meat and assorted vegetables. Ever since I first discovered Korean rice bows I’ve been a huge fan and the hot Bibimbap sauce dressing really pulls the pickled veggies in perfectly with the crispy rice and fresh veggies. In the effort to make this recipe more low carb, I substituted the traditional use of sticky rice for cauliflower rice and although it didn’t crisp up quite the same way as normal sticky rice, it was still a beautiful substitute that maintained the integrity of the dish and still held the flavors together. To add a little extra protein Adam also cooked up these wonderful juicy chicken thighs on the BBQ which made for the perfect addition to this otherwise largely veggie based dish. If you are looking for something new, spicy, and wonderful to try, I highly recommend this Bibimbap recipe!

BIBIMBAP INGREDIENTS:

- Serves 4 People -

- BBQ Chicken Thighs and Marinade -
16 Chicken Thighs Boneless and Skinless (3-4 Per Person)
1 CUP of Low Sodium Soya Sauce
1 TBSP of Grated Ginger
4-6 Sprigs of Green Onion
4-6 cloves of Garlic - chopped or grated
Cracked Black Pepper
1-2 TSP of Cayenne Pepper - as per your spice level

- Crispy Cauliflower Rice Bowl -
Frozen Cauliflower Rice (you will want about 200grams per Person)
1.5 CUPS of Snow Peas - Chopped
6 Sprigs of Green Onion
3-4- slices of Ginger
3 Persian Cucumbers
1 TSP of Kosher Salt
3 TBSP of Rice Vinegar
4 TBSP of Vegetable Oil - split into 2 parts
2 TSP of Sesame Seed Oil
1 CUP of Frozen Peas
1 TBSP of Butter
4 Eggs
Bean Sprouts

- Korean Style Hot Bibimbap Sauce Recipe -
2 TBSP of Siracha
2.5 TBSP of Low Sodium Soya Sauce
2 TSP of Honey
4 TSP of Sesame Seed Oil
2 TSP of Rice Vinegar

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DIRECTIONS:

Throw the chicken along with all the marinade ingredients into a bowl and make sure the thighs are coated nicely. Allow chicken to marinate for min 30 minutes while chopping your veggies or overnight in the fridge.

Chop Persian cucumber in thin slices and place in a bowl. Add Kosher salt and massage into the cucumber. Dress with rice vinegar (make sure they are well coated and soaking in a little bath, and set aside allowing them to pickle while we move on to the other veggies.

Chop the snow peas on a diagonal in 1/4 inch pieces.

Chop the top (furthest from the stem) of the green onion on the diagonal until you have 1/4 CUP (set aside for garnish) and cut the remaining amount width-wise in thin slices as per normal.

In a large skillet, add in 3 TBSP of vegetable oil and 2 TSP of sesame oil and allow to heat up on medium. Once ready, add in your green onions (remember to save some for garnish) and ginger stirring constantly, and allow to fry for 3-4 minutes.

Once green onion and ginger are ready, add cauliflower rice into the skillet and mix until well incorporated before pressing the cauliflower down into the bottom of the skillet evenly and allowing it to cook on medium for the next 15 minutes.

During this time you can BBQ the chicken on medium-high heat, 10 minutes each side or until cooked through.

While the chicken and cauliflower are cooking make your Korean hot sauce by combining all the ingredients in a bowl and mixing thoroughly.

When cauliflower gets close to the 15-minute mark, give it a toss to allow crispy brown bits to mix and pat down again to form an even layer, allow to cook for an additional 5 -10 minutes until it is crispy. *Cauliflower rice will never get fully crispy because it holds a lot of water but it will get a little crispy

During these last few minutes fry up 4 eggs in a skillet using butter to coat the pan.

In a separate skillet, add 2 TBSP of vegetable oil and allow to heat up on medium heat. Add in the snow peas and frozen peas and allow them to fry ever so slightly before adding in 1/4 Cup of water, covering, and allowing to steam for 3-4 minutes.

When ready to plate, start with your cauliflower rice, add one friend egg to the middle, arrange bbq Chicken, bean sprouts, pickled Persian cucumber, and snow pea/pea mixture around the edge. Drizzle Korean hot sauce on top, garnish with extra green onion and serve!

Enjoy!

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If you like this Korean bibimbap recipe or have any comments/questions about how to make bibimbap, feel free to leave them in the comment section below!

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ROASTED BRUSSELS SPROUTS WITH CRISPY FRIED SHALLOTS

Made this simple brussel sprout recipe with crispy fried shallots and it was amazing. Loved the saltiness of the shallots against the dense Brussel sprouts drizzled in lemon. Delicious, salty, and perfect as a low carb veggie side for any meat dish you are cooking, I would also recommend making a little bit of extra fried shallots so you can have them with your meat as well. Further, Cassava flour is a keto-friendly flour making this a perfect side for any low carb diets but if you don’t have access to that flour, normal white flour makes a great substitute.

Enjoy!

INGREDIENTS:

- Serves 2-3 people

1.5 LBS of Brussels Sprouts - washed, remove steam and top layers, and cut into halves
6 TBSP of Olive Oil - Split into 2 portions, one 2.5 TBSP and 3.5 TBSP
Sea Salt and Pepper
3-4 Shallots - sliced Into onion rounds
1/4 Cup of Cassava Flour
Sea Salt
Freshly Squeezed Lemon

DIRECTIONS:

Set oven to 400 degrees.

Toss brussels sprouts in 2.5 TBSP of olive oil until evenly coated and sprinkle with salt and pepper.

Place brussels sprouts on a baking tray lined with aluminum foil and allow to bake in the oven for 30 or so minutes until tender.

While brussels sprouts are in the oven chop up shallots and place in a bowl. Add 1/4 Cup of Cassava flour and 1/4 TSP of salt, mix until the shallots are evenly coated.

Heat up 3.5 TBSP of olive oil in a skillet on medium-high. Once ready, reduce heat to low - medium and sprinkle in your floured shallots. Toss them every 3-5 minutes to make sure they don’t burn. Once nicely golden and crispy, set aside.

When the brussels sprouts are getting close to finished you can broil them for the last two minutes if you want them extra crispy.

When ready, plate brussels sprouts, add crispy shallots on top and drizzle with fresh lemon juice.

Serve while hot and enjoy!

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TRADITIONAL ITALIAN HOMEMADE FOCACCIA (SO EASY)

Is there anything better than the smell of fresh bread?

Especially when it’s covered in all your favorite focaccia toppings?

My Achilles heel, sun dried tomato focaccia is one of those traditional Italian appetizers that I can never turn down. As soon as I spot it (usually across the room), you know I’m right there, having a slice - okay 2, maybe 3….

While in self-isolation I had time to perfect this amazing homemade focaccia dough recipe I learned while in Italy and I must say, it stands the test of time! The dough always turns out perfect - fluffy and doughy with a crisp bottom and golden crust. Oh, and did I mention it’s also a vegan focaccia!

I can’t wait for you to enjoy it too!

FOCACCIA BREAD INGREDIENTS:

Serving: 8-10 Servings

-Focaccia Dough-
1 3/4 Warm water
1 Package of Yeast
1 TBSP of Sugar
5 CUPS of All-Purpose Flour
1 TBSP of Kosher Salt
1 CUP of Olive Oil - Spilt in two halves

-Optional Focaccia Toppings-
Coarse Sea Salt
Cherry Tomatoes
Kalamata Olives
Basil
Capers
Rosemary
Garlic

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FOCACCIA RECIPE DIRECTIONS:

The first thing you need to do is activate the yeast so you will need to combine the warm water, yeast and sugar in a bowl. Stir and let it sit for 10-15 minutes until it starts bubbling and becomes very aromatic.

When ready, in a mixer using the hook attachment, combine the flour, salt, half a cup of the olive oil, and the yeast mixture on the lowest speed. After it is well mixed, increase the speed to three (low/medium) until it becomes smooth.

Once smooth, remove the dough from the mixer and place on a floured surface. Kneed the dough by hand until the dough stops being sticky. If you need to sprinkle more flour to help it along, do so.

When ready, form a ball with the dough. Using the mixing bowl you used before, coat the sides of the bowl with some oil and place the dough once again inside. Coat the dough with a little bit of oil as well before covering it with a cloth or plastic wrap, and place somewhere warm for about an hour until it doubled in size.

Take your cooking sheet or jelly roll pan (pan with lip) and cover with parchment paper (including the sides). Put a heavy coat of olive oil on the parchment paper before putting the dough on top. Focaccia is a heavily oiled bread so be generous with the olive oil.

Place the dough on the pan and stretch out with your fingers, flipping the dough over to allow the olive oil on the tray to coat both sides. Use your fingers to stretch the dough the full length of the pan and create finger holes so as to give it an uneven texture. Place the stretched dough in a warm place until it once again doubles in size (approximately one hour).

When dough is close to ready, preheat oven to 450.

If you want to add toppings to your focaccia you can do so at this point. If you want it plain you should still liberally sprinkle it with coarse sea salt.

When ready, bake until the top is golden brown, about 25-30 minutes. Remove from the oven and allow to cool before serving to your guest.

Buon Appetito!

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If you like this vegan focaccia dough recipe or have any comments/questions, feel free to leave them in the comment section below!

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