Schmoo Torte

Happy leap day! Too bad having an extra day on the calendar doesn't actually mean having extra time.

To celebrate this special day :), indulge in this yummy dessert... one of our favourites, the Schmoo Torte.

This is a light concoction of angel food cake, whipped cream, caramel, & pecans. It's like a caramel cloud.

Schmoo Torte

sauce:

1 cup whipping cream

1/4 cup butter

1 cup brown sugar

 In medium saucepan, over medium-low heat, mix together all sauce ingredients. Bring to a boil, stirring frequently. Boil 1-2 minutes, stirring constantly. Remove from heat. Cool. Refrigerate until cold.

cake:

1 box Angel food cake mix

1 cup cold water or amount that cake mix says

1 cup finely chopped pecans

 Mix according to package directions. Gently fold in pecans. Bake according to package directions or at 350º for 40-50 minutes, until top is lightly browned & cracks feel very dry & not sticky. Turn upside down. Cool completely, at least 2 hours.

filling:

3 cups whipping cream

1/3 cup icing sugar

2 tsp. vanilla

 Whip cream. Add icing sugar & vanilla. Continue beating until soft peaks form. 

Putting it all together:

  Cut cake into 3 equal layers. 

Spread 1/4 of caramel sauce on bottom layer.

Top with 1 cup of whipped cream. 

Repeat the layers - cake, sauce, cream. Top & ice cake with remaining cream. Drizzle remaining caramel over the top. Decorate with pecans, if desired.

Refrigerate until ready to serve.

And here's the recipe again all together...

Schmoo Torte

sauce:

1 cup whipping cream

1/4 cup butter

1 cup brown sugar

 In medium saucepan, over medium-low heat, mix together all sauce ingredients. Bring to a boil, stirring frequently. Boil 1-2 minutes, stirring constantly. Remove from heat. Cool. Refrigerate until cold.

cake:

1 box Angel food cake mix

1 cup cold water or amount that cake mix says

1 cup finely chopped pecans

 Mix according to package directions. Gently fold in pecans. Bake according to package directions or at 350º for 40-50 minutes, until top is lightly browned & cracks feel very dry & not sticky. Turn upside down. Cool completely, at least 2 hours.

filling:

3 cups whipping cream

1/3 cup icing sugar

2 tsp. vanilla

 Whip cream. Add icing sugar & vanilla. Continue beating until soft peaks form. 

Putting it all together:

 Cut cake into 3 equal layers. Spread 1/4 of caramel sauce on bottom layer. Top with 1 cup of whipped cream. Repeat the layers - cake, sauce, cream. Top & ice cake with remaining cream. Drizzle remaining caramel over the top. Decorate with pecans, if desired.

Refrigerate until ready to serve.

~~~~~

So, what are you doing with your extra day? I'm planning for my husband's birthday tomorrow. 

Happy early birthday to him!!

Enjoy your day!

Check out these great parties I link up to!

This recipe featured on:

Greek Pasta Salad

Let's see a show of hands... Who likes Greek salad? 

Me!

Another show of hands... Who likes pasta salad?

Me! (Again.)

Last one... Who likes them mixed together?

Definitely me!

A little history...

When I was a teenager (many moons ago), my parents tried a salad like this at a deli & it was delicious! My mom, being the great cook that she is, decided to see if she could replicate it. She did, to our delight, with great success! So, thank you to my mom, for passing this recipe on to me when I got married & learned to cook. :) 

And now, I pass it on to you to enjoy.

Greek Pasta Salad
serves 6-8

1 small package tri-coloured pasta spirals (about 3 cups dry)

1 small container (about a cup) solid feta cheese (or crumbles, if you prefer)
1 small container (about a cup) whole Kalamata olives (or sliced & pitted if you prefer)
1 package grape tomatoes
1 cucumber, sliced
1 green or red bell pepper, chopped

Dressing:
1/2 cup olive oil
1/8 cup red wine vinegar
1/8 cup lemon juice
1/4 cup chopped fresh parsley or 2 Tbsp. dried
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. garlic powder

Cook pasta according to package directions. Drain & rinse in cool water. Set aside to cool completely.

In a large salad bowl, combine the cheese, olives, tomatoes, cucumber, & bell pepper.

Mix together all dressing ingredients.

Add the cooled pasta & dressing to the veggies, cheese, & olives. Toss to mix. Refrigerate until ready to serve.

  This Greek Pasta Salad a perfect, easy supper dish - especially because it's served cold. You can also (as I do, sometimes) add a skewer of Greek souvlaki to "beef it up" a bit. Summer or winter - I make this all year round!

Enjoy your day!

Check out the great parties I link up to!

Mexican Limeade

   Mexico is one of my favourite places on earth. The glorious weather, the kind people, & don't forget the amazing food! After having the real deal in Mexico, I've wanted to learn how to make all the authentic Mexican dishes. One of my absolute favourite parts about Mexican cooking is the use of limes. I've come to believe that limes can make just about anything taste better.

  On our first visit to Mexico, I asked for lemonade at our first meal. Woah, baby! Amazingness! Our waiter said that they made it with limes instead of lemons. As soon as we got home, I started to search for a recipe that tasted like the limeade we discovered in Mexico. This one is close. Next time we go, I may just ask for the recipe at our favourite restaurant. :) But for now, when we get an urge for a taste of sunshine, this is the recipe I make.

Mexican Limeade

makes 1/2 a gallon

1 cup of freshly squeezed lime juice 

add enough water to equal 1/2 a gallon (8 cups)

2 cups white sugar

1 cup water

Combine sugar & water in a saucepan. Heat over medium heat until it barely begins to boil. Cool. 

Combine lime mixture & syrup. Stir well, refrigerate until cold. It really is better after "marinating" for several hours, so just leave it alone until it's cold. 

~~~

Me enjoying a massive glass of limeade on our first trip to Mexico in 2007.

And because it's a very cold February day here in Saskatchewan, Canada, 

I will leave you with a warm beach scene from a beautiful Mexican beach.

Stay warm & enjoy your weekend!

Mocha Torte

Hello, friends! It's February & love is in the air! 

Are you planning a special meal with your sweetheart on Valentine's Day? 

Or are you making a delicious dessert for your family?

Yes...but you don't know what?

Then say hello to my little friend, The Mocha Torte...

Seriously, what says Valentine's Day dessert more than chocolate & red berries? Um... nothing comes to mind. :)

This cake is a chocolately, creamy, coffee concoction of yumminess.

Mocha Torte

cake:

1 - 6 oz. package semi-sweet chocolate chips

1/4 cup water

1/2 cup margarine or butter

2/3 cup sugar

2 eggs

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

3/4 cup buttermilk or sour milk

1) Preheat oven to 350º F.

2) Combine chocolate chips & water in a microwave safe bowl. Heat for 45 seconds. Remove from microwave & stir until smooth. 

3) Cream margarine & sugar until light & fluffy. Beat in eggs one at a time. Beat in vanilla & melted chocolate. 

4) Sift flour, baking soda, & salt. Add to the chocolate mixture alternately with milk. 

5) Turn batter into 2 - 8 inch round cake pans greased & lined with a circle of waxed paper. Bake at 350º F for 25-30 minutes. Cool 5 minutes & turn out on wire racks. Cool completely. With serrated knife, split each layer in half to make 4 layers. 

mocha cream:

1/2 cup semi-sweet chocolate chips

2 Tbsp. hot water

2 tsp. instant coffee powder

1/4 cup sugar

250 ml. whipping cream

Combine first 4 ingredients in a microwave safe bowl. Heat for 30 seconds. Remove from microwave & stir until smooth; cool. 

Whip cream until it starts to thicken; add chocolate mixture & whip until stiff. Spread between layers & on top of torte. Chill at least one hour. Sprinkle shaved chocolate over top.

tip: I threw a handful of chocolate chips into my mini food processor & pulsed several times to make the shaved chocolate.

another tip: Before placing the cake on your serving dish, place some strips of waxed paper around the edges. They will catch the crumbs or cream while you're assembling your cake. When you're done, simply pull out the strips gently. 

Make sure to share some with your Valentine! ;)

Thank you for reading & a HUGE WELCOME to all my new readers & friends!!!

Enjoy your day!

Crab Salad in Endive Leaves

Have you ever invited friends over & needed something quick to whip together for a snack or an appetizer?

 Something other than a bag of chips?

Pretty much everyone has, right?  

This recipe is so fast, easy, & delicious that I think it has officially become my favourite appetizer. 

Crab Salad in Endive Leaves

serves 8

dressing:

1/4 cup white vinegar 

2 Tbsp. Dijon-style mustard

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 lb. (450g) fresh lump crabmeat

1/3 cup finely chopped red bell pepper

3 heads Belgian endive, trimmed & leaves separated 

Fresh chives

1) Whisk together dressing ingredients. Add crabmeat & bell peppers, tossing gently to combine. 

2) Stuff endive leaves with crab leaves. Arrange on a platter. Garnish with fresh chives.

Could it get any easier?? :)

What are your weekend plans? Are you having friends over? I hope you enjoy this if you try it!

Enjoy your weekend!

Pad Thai

  Lately, I've been trying to cook a bit more vegetarian. Not cutting out meat entirely, but just trying to cut down on the amount of meat our family consumes. Not only is it easier on the pocketbook, it's easier on the waistline as well. I've noticed I've already dropped a few pounds since the beginning of January. Ya-hoo! :)  

  This Pad Thai recipe is one of our family's favourites. It's packed with flavour as well as lots of healthy veggies! It's a win-win!

Pad Thai

makes 4 servings

8 oz. rice vermicelli noodles, uncooked

sauce:

1/4 cup ketchup

2 Tbsp. soy sauce

2 Tbsp. lime juice

2 Tbsp. brown sugar

1 Tbsp. seasoned rice vinegar

1 tsp. sesame oil

1/4 - 1/2 tsp. crushed red pepper flakes (Depending on how spicy you want it. 1/2 tsp. is a bit too spicy for our kids, but my husband & I like it.)

1 tsp. canola oil

1/2 cup diced red onions

2 cloves garlic, minced

1 cup bean sprouts

1/2 cup grated carrots

1/4 cup chopped green onions

1/4 cup chopped, fresh cilantro

1/4 cup chopped peanuts

Cook noodles in boiling water for 3 minutes, or until tender. Drain. Set aside.

Mix sauce ingredients together in a small bowl. Set aside.

Heat oil in a large, non-stick wok or skillet over medium heat. Add onions & garlic. Cook & stir until onions are tender, about 3 minutes. Add sauce & bring to a boil. Add cooked noodles, bean sprouts, carrots, green onions, & cilantro. Mix well. Cook until noodles are heated through, about 2 minutes. 

Sprinkle individual servings with chopped peanuts. 

Mix it up: Add some stir fried shrimp, chicken, or steak to make this dish heartier. 

Have you made any healthy changes this new year?  I'd love to know about them - please leave a comment!

Here's to getting healthier in 2012!

Enjoy your day!

Thanks so much for reading!


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Banana Bran Muffins with Apricot Butter

    Even though I haven't done it much, I love the idea of having company over for brunch instead of always for dinner. It definitely shakes up the menu options! These muffins would be a perfect addition to a yummy brunch menu. The Apricot Butter makes it a bit more special.

Banana Bran Muffins with Apricot Butter

makes 12 muffins

1  2/3 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 cup butter, softened

2/3 cup natural bran

1 egg

2/3 cup mashed banana

1/2 cup plain yogurt

1/2 cup packed brown sugar

1 Tbsp. molasses

1) Preheat oven to 375º.

2) In a large bowl, mix together flour, baking powder, & baking soda. Cut in butter until mixture is crumbly. Stir in bran.

3) In small bowl combine all remaining ingredients. 

4) Add all at once to flour mixture. Stir just until combined.

5) Divide batter evenly among 12 medium greased muffin cups. Bake for 20-25 minutes. 

    Serve warm with Apricot Butter. 

Apricot Butter

makes 1 cup

Cream together 1/2 cup softened butter & 1/2 cup apricot jam. 

What are some of your favourite brunch recipes? Don't be shy, let me know! :)

Enjoy your day!

My Not-Yet-Famous Guacamole

  I don't know about you, but our family enjoys Mexican food year-round. Guacamole is one of our all-time favourite things to eat. My husband loves it so much that he keeps telling me I need to package & sell it! Well, instead, I'm going to share my not-yet-famous recipe with you. This is totally my own creation.

Steph's Not-Yet-Famous Guacamole

3 peeled, mashed ripe avocados 

2 Tbsp. chopped fresh cilantro (or 1 tbsp dried parsley)

2 Tbsp. fresh lime juice (juice of 2 small limes)

1 1/2 tsp. hot sauce

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

Mix it all together. It's best if you can let it sit for a couple of hours to let the flavours mingle, but you can serve immediately too. 

Serve with chips, veggies, or nachos.

We like our guacamole chunky so I don't over mash the avocados, but if like yours smooth, you could puree it. 

Tip: If you buy hard avocados & need them to ripen quickly, put them in a paper bag on your kitchen counter & they will ripen in half the time!

~~~

What kind of food do you eat year-round? Any family favourites that never get old? Please share!

Enjoy your day!

Check out these great parties I link up to.

Egg Nog Tarts

  Christmas is almost here! What happened to the month of December? I really would like to know. Are you ready for the big day? Here's my list: Shopping (check!), wrapping (check!), decorating (um, almost), cooking (nope), baking... I can at last check off the baking from my list. This was the last recipe I made for this year's sweet collection.

Eggnog Tarts

makes approx. 2 dozen

1 package (6 serving size) vanilla pudding mix

1 envelope unflavoured gelatin

1/8 tsp. ground nutmeg

3 cups purchased eggnog

1/2 cup whipping cream, whipped

24 tart shells (I used purchased)

nutmeg for garnish

1) Bake tart shells according to package directions. Cool.

2) Combine pudding mix, gelatin, & nutmeg in a saucepan. Slowly stir in eggnog. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Chill 1 hour or until almost set.

3) Beat pudding mixture until fluffy. Fold in whipped cream. 

4) Spoon into tart shells & refrigerate until completely set, about 2 hours.

5) Sprinkle with nutmeg.

6) Store in the refrigerator. 

I ran out of tart shells & had some leftover pudding. And let me tell you that it's very good on it's own too! :)

Have a wonderful day!

Check out the great parties I'm linkin' up to!

Cajun-Spiced Party Mix

  You know those go-to recipes you have that are the best you've ever tasted, no matter how many you try? This is one of those recipes for me. My mom started making this party mix when I was in high school & when I got married & left home, this was one of the recipes I copied out from my mom's recipe collection.

Cajun-Spiced Party Mix
makes approx. 20 cups

1 1/2 cups butter
3 Tbsp. worcestershire sauce
2 1/4 tsp. garlic salt
3/4 tsp. white pepper
3/4 tsp. cayenne pepper
3/4 tsp. black pepper
3/4 tsp. hot pepper sauce, such as Tabasco

5 cups small pretzels
4 cups crispix cereal
4 cups shreddies cereal
4 cups cheerios cereal
3 cups pecan halves

Preheat oven to 300º.

Mix butter, worcestershire, hot sauce, & spices in a saucepan. Over medium heat, stir until butter melts.

In a large roaster, mix remaining ingredients.

Drizzle butter mixture over cereal mixture. Toss.

Bake for 30 minutes stirring after 15 minutes.



Spread on foil to cool.

Pack in airtight containers.

~~~

This makes a great teacher, hostess, neighbour gift as well! A nice jar or tin makes the perfect container. 

Just tie on a bow & add a tag with the recipe name printed on it. Done!

Enjoy your day!

Linkin' Up:

Crafty, Scrappy, Happy

One Artsy Mama

Tatertots & Jello

Create & Inspire

Craft-O-Maniac

Everything Under The Moon

The Girl Creative

Sumo's Sweet Stuff

Made By You Monday

Chef In Training

Turkey & Black Bean Chili

  These colder days call out for cozy recipes. Chillis, soups, & stews are all regulars on our meal plans for the next several months. Imagine coming home from a day out Christmas shopping & preparing a warm, comforting meal for your family. This is just such a meal.

  Today I have a chili recipe that uses ground turkey or perhaps you could even use shredded leftover Christmas turkey! It's something a bit different from the common beef chili. And this is chock full of veggies too! Very healthy but amazingly good!

Turkey & Black Bean Chili

makes 6 servings

1 pound skinless ground turkey

1 cup chopped onion

1 clove garlic, minced

1 cup chopped green pepper

1 cup diced carrots

1 1/2 cups tomato sauce

1 1/2 cups salsa

1 can black beans, drained & rinsed 

1 1/2 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. dried oregano

Dried pasta of your choice

Optional toppings:

Sour cream

Cheddar cheese, shredded

Chopped green onion

1) Spray a large skillet with non-stick spray. Add ground turkey & cook over medium-high heat until no longer pink. Break up any large chunks. 

2) Add onions, garlic, green pepper, & carrots. Cook & stir for 4-5 minutes, until veggies have softened.

3) Stir in tomato sauce, salsa, beans, chili powder, cumin, & oregano. Bring mixture to a boil, then lower heat & simmer for 10 minutes, stirring occasionally.

4) Meanwhile, cook pasta according to package directions. Drain well. 

5) Serve chili over pasta & serve with optional toppings.

~~~

The perfect meal for a cold, winter night. 

I hope you're keeping warm & enjoying your Christmas season.

Enjoy your day!

Linkin' Up:

Sumo's Sweet Stuff

Made By You Monday

Chef In Training

Almost Instant Buckeyes

I'm excited to share this super simple candy recipe with you today! 

Almost-Instant Buckeyes

makes about 5 dozen candies

1 (10-oz.) pkg. peanut butter chips

1 (16-oz.) can vanilla ready-to-spread frosting

1 1/2 cups semi-sweet chocolate chips

1 Tbsp. butter or margarine

1. Line cookie sheets with waxed paper or parchment paper. 

2. Melt peanut butter chips in medium saucepan over low heat, stirring constantly. OR you can melt them in the microwave for about 2 minutes, stopping it after 1 minute to stir. Remove from heat or microwave. Stir in frosting. Let stand about 10 minutes or until cool enough to handle.

3. Roll mixture into 1-inch balls; place on cookie sheet. Refrigerate for 15 minutes.

4. Meanwhile, melt chocolate chips & buter in a small saucepan over low heat, stirring constantly. OR melt in the microwave as directed above.

5. Pierce each ball with a toothpick; dip into melted chocolate, leaving a small area around the toothpick uncoated. Place dipped ball on cookie sheet, pushing candy off of toothpick with tines of fork (or a clean finger). :)

6. To smooth out the toothpick mark, first make sure your hands are clean. Then, give each hole a little pinch...

...and a little push.

There!

7. Let stand for 5 minutes or until set.

So easy & yummy! These also make a great gift. Maybe a teacher, neighbour, or party hostess you know would enjoy receiving a sampling of these tasty morsels? Just make sure there are no peanut allergies to contend with!

  If you're curious, as I was, where the name Buckeye comes from, these candies are called that because they look similar to the nut that comes from the chestnut or buckeye tree. There you go, you learn something new everyday! :)

Enjoy your weekend!

Linkin" Up:

Shine On Fridays

The Creative Paige
Home For The Holidays
Crafty, Scrappy, Happy
Tatertots & Jello
Young & Crafty
A Well-Seasoned Life
A Little Inspiration