Dunk these home made Oreos generously in a large glass of milk for a delicious late night snack (or really any time of the day!).
Home Made Oreos
For the chocolate wafers:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter (plus 2 tbsp) at room temperature
- 1 large egg
For the filling:
- 1/2 cup unsalted butter at room temperature
- 2 cups sifted confectioners’ sugar
- 2 teaspoons vanilla extract
Preheat to 375°F.
In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the centre of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.
Continue this process until all the cookies have been sandwiched with cream.
You have to try this Mexican Street Corn recipe! From the creaminess of the cheese, to the tang of the lime and a little spice from the Taco Tuesday Seasoning – we promise, you won’t be disappointed! Recipe courtesy of our friends at Premiere Gift.
Mexican Street Corn
- 6 ears corn unhusked
- 6 tablespoons unsalted butter
- ¼ cup crumbled Cotija cheese
- ¼ cup chopped fresh cilantro
- 2 teaspoons Taco Seasoning
- 2 limes juiced
Preheat the oven to 350 degrees F (175 degrees C).
Place corn, in husks, directly on the oven rack.
Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, Taco Seasoning, and lime juice. Serve.
Mudpie Lemon/Lime Juicer – $29.99
David’s Mexican Taco Seasoning 140g – $9.50
Start your day with a refreshing & healthy Acai Bowl ~ this bowl will make your day!
Acai berries have one of the highest concentrations of antioxidants of any fruit, and are highly renowned for their plethora of health benefits. High in vitamin B and C, calcium, amino acids, fibre and Omega 6 & 9. Check out Dinavedic Acai Powder for use in your next Acai bowl, available at Posh Pantry (shop here)!
Acai Smoothie Bowl
- 1/4 cup water
- 1 cup frozen blueberries
- 1/2 avocado
- 6 pitted dates optional for extra awesomeness
- 1 scoop Vega vanilla protein powder
- 1 tsp acai powder
- 2 tablespoons fresh raspberries
- 2 tablespoons granola
- 2 teaspoons toasted unsweetened coconut flakes
- 1 tbsp chia seeds
Combine all ingredients in a blender and puree until smooth.
Pour into your favourite breakfast bowl and top with raspberries, granola, coconut and chia seeds.
Dinavedic Acai Powder 60g – $14.99
Spice up your next brunch with Huevos Rancheros, a traditional Mexican breakfast dish incorporating hearty black beans, fried eggs and salsa, all nestled in a warm tortilla bowl. Add an extra kick with Sriracha Revolver Premium Hot Sauces!
- 1 cup red bell pepper diced
- 1 tsp butter
- 1 cup cooked, rinsed and drained black beans
- 1 cup store-bought mild or medium salsa
- 2 green onions minced
- Fresh cilantro to taste
- 1 tsp butter
- 4 eggs
- 1/2 cup aged cheddar grated
- 1 peeled and pitted avocado diced
- 3 tbsp sour cream
- 4 6 inch corn tortillas
Preheat oven to 350°F (180°C).
Place the tortillas inside lightly sprayed tortilla bakers. Press to mould. Bake about 5-8 minutes or until golden. Let cool before unmolding.
In a non-stick fry pan, sweat the bell pepper in the butter for 5 minutes over medium heat. Add the black beans and salsa and continue cooking for 5 minutes. Add the green onions and cilantro.
In another non-stick fry pan, melt the butter on medium heat and add the eggs. Cook for about 4 minutes, until the whites are set and the eggs are sunny-side up.
Divide the salsa into the tortilla bowls and sprinkle with some of the cheese. Place the eggs on top and serve immediately with the diced avocado, sour cream and the rest of the grated cheese.
Norpro Nonstick Petite Mexican Tortilla Bakers – $29.99
Sriracha Revolver Premium Hot Sauces – $8.49
Combining five simple salad ingredients and a tangy with a bit of spice dressing, this Thai Mango Salad is packed with flavour. Serve in gorgeous BIA Trellis Bowls to add even more colour to your table!
Thai Mango Salad
- 2 Mangoes sliced, julienne
- 1/2 cup Red Onion sliced
- 1/2 Red Bell Pepper sliced
- 1/2 cup Cilantro chopped
- 1/4 cup Peanuts crushed, toasted
- 1 1/2 tbsp Tamari
- 1 tbsp Rice Wine Vinegar
- 1/2 tsp Chilli Sambal Oelek
- 1/2 tbsp Maple Syrup
- 2 1/2 cup Lime juice
Thinly slice mangoes, onions and red bell pepper and toss together in a salad bowl.
In a small bowl, combine, lime juice, tamari, maple syrup, vinegar and chili sambal oelek. Whisk until fully combined.
Pour dressing in the mango salad and toss.
Garnish with cilantro and toasted peanuts.
BIA Trellis Bowls – $19.99
This cool and refreshing Watermelon Gazpacho can be garnished with the Basil Food Crayon for a perfect kick of freshness!
- 3 cups watermelon cut into cubes
- 1 1/2 cup tomato
- 1 cucumber cut
- 1/2 red pepper cut
- 2 tablespoons of red onions
- 1 minced garlic clove
- 2 tablespoons olive oil
- 1 teaspoon red wine vinegar
- 2 tablespoons lemon juice
- Salt and pepper
- Basil Food Crayon for garnish
Mix all ingredients in a food processor until well blended.
Season with salt and pepper to taste.
Once served, garnish with sharpened Basil Crayon
Food Crayon – Basil – $12.99
Check out more Food Crayon flavours including Lemon, Ginger, Fig & Basalmic and Hot Pepper & Garlic (click here)
This twist on the ordinary waffle is perfect for your next family brunch! Flavoured with vanilla bean and the tang of buttermilk, these waffles are sure to impress.
Vanilla Bean and Buttermilk Waffles
- 1 1/3 cup all purpose flour
- 1/4 cup icing sugar plus 2 Tbsp
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 vanilla bean split and scraped, or 1Tbsp vanilla paste
- 1 3/4 cup cultured lowfat buttermilk
- 3 Tbsp unsalted butter melted
- 2 large egg whites
- 1 tsp vanilla extract
- Maple syrup for serving
For the Batter:
In a large bowl, combine flour, powdered sugar, salt, baking soda, baking powder, and the scrapings of one large vanilla bean, mixing by hand until the seeds are well dispersed.
1 1/3 cup all purpose flour, 1/4 cup icing sugar, 1/2 tsp kosher salt, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 vanilla bean
Add buttermilk, melted butter, egg whites, and vanilla extract and whisk until smooth.
1 3/4 cup cultured lowfat buttermilk, 3 Tbsp unsalted butter, 2 large egg whites, 1 tsp vanilla extract
For the Waffles:
Set waffle iron to medium and preheat until the indicator is ready.
For an 8-inch square machine, scrape in roughly half the batter. For a 7-inch Belgian machine, scrape in about one-third.
Close lid and cook until waffle is golden brown but still steaming, 4 1/2 to 6 minutes depending on the depth and heat of your machine.
Serve immediately, with copious amounts of maple syrup, and griddle remaining batter as before.
Aust & Hachmann Natural Bourbon Vanilla Beans – $12.99
Escuminac Maple Syrup 500ml – $22.99
Try this Roasted Cheese Alpine Raclette for your next dinner party, the perfect way to catch up with friends over nibbles and bubbles!
Roasted Cheese Alpine Raclette
- 150-200 g raclette cheese per person, sliced into 8mm slices (5-7 oz per person)
- 4-6 new potatoes per person, boiled until soft
- 2 slices of bacon per person
- 3 small pork sausages per person
- beef fillet sliced thickly
- zucchini sliced thickly
- red bell pepper sliced thickly
- pickled gherkins (cornichons)
- pickled baby corn
- mustard, ketchup, barbecue sauce for the sausages and meat
Cut the raclette cheese to fit the small Raclette trays under the grill.
Turn the raclette grill on to medium-high heat.
If you are using bacon, place onto the grill plate and cook until your liking.
Use the bacon fat to cook the other ingredients.
If you are not using bacon, simply brush the grill plate with some oil.
Place some meat and vegetables on the hot grill plate.
Transfer a serving of meat and vegetables to trays, cover with sliced raclette cheese. Place under broiler until melted.
Once melted transfer to plate and enjoy immediately!
While enjoying the food, be careful to not overcook the meat on the grill plate. Transfer to trays and then reheat with cheese when ready for another serving.
Swissmar 8-Person Stelvio Raclette Party Grill with Granite Stone Grill Top – $189.99
Plus, receive a FREE Swissmar Stainless Steel Spatula with all Raclette Purchases! ($14.99 value)
Try these yummy baked mini donuts tossed in cinnamon sugar or topped with a sweet chocolate glaze for the ultimate classic baked cake donuts.
Baked Mini Donuts
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp ground nutmeg or more to taste
- 1/8 tsp salt
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 5 tbsp softened butter
- 1/3 cup white sugar
- 1 egg
- 1/3 cup white sugar
- 1 tsp ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini donut pans with spray.
Whisk flour, baking powder, nutmeg, and salt together in a bowl.
2/3 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp ground nutmeg or more to taste, 1/8 tsp salt
Stir milk and vanilla extract together in a separate bowl.
1/4 cup milk, 1/2 tsp vanilla extract
Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
5 tbsp softened butter, 1/3 cup white sugar, 1 egg
Alternate adding flour mixture and milk mixture into butter mixture about 1/3 at a time and mix with wooden spoon until batter is smooth.
Spoon batter into a piping bag and pipe into a mini donut pan about 2/3-full.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 8-10 minutes.
Mix sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.
1/3 cup white sugar, 1 tsp ground cinnamon
Wilton Mini Doughnut Pan – $17.99
Adhoc Nutmeg Mill Grinder – $31.99
The heat gets turned up when you add David’s Peri Peri Rub to this sauce made with charcoal-grilled vegetables. The flavours pair perfectly with roast chicken or grilled meat.
David’s Peri Peri Spicy Marinade
- 2 large red bell peppers halved, seeded and char-grilled
- 1 large red onion quartered and char-grilled
- 4 cloves garlic finely chopped
- 1/2 cup lemon juice
- 4 Tbsp red wine vinegar
- Zest of 2 lemons
- 1 1/2 tsp dried oregano
- 1 tsp black pepper
- 2 Tbsp David’s Peri Peri Rub
- 1 bay leaf
- 1/2 cup extra virgin olive oil
Put peppers and onion in a food processor and puree.
2 large red bell peppers, 1 large red onion
Add garlic, half of the lemon juice, half of the red wine vinegar, zest of 1 lemon, oregano, pepper and David’s Peri Peri Rub and process.
4 cloves garlic, 1/2 cup lemon juice, 4 Tbsp red wine vinegar, 1 1/2 tsp dried oregano, 1 tsp black pepper, 2 Tbsp David’s Peri Peri Rub
Transfer the sauce to a medium saucepan and add the bay leaf.
1 bay leaf
Simmer, over medium-low heat for 20 minutes.
Remove the bay leaf and cool the sauce.
Return to the food processor and add 1/4 cup lemon juice, 2 Tbsp red wine vinegar, and zest of 1 lemon and puree.
Slowly add the olive oil to emulsify.
1/2 cup extra virgin olive oil
Serve with roast chicken, firm seared tofu, kebabs, grilled meat or fish.
David’s No Salt Peri Peri Rub – $9.50
All-Clad Large Stainless Steel Roasting Pan – $225.00