Tag: made from scratch

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Simply Classic Chocolate Chip Cookies

I recently had a request from my younger son for some good ‘ole chocolate chip cookies. His favourite, he says. I can recall many months ago when I didn’t know a thing about baking, or didn’t really bother learning because my oldest son always did the baking. I called him the midnight baker because many a times, after dinner, or watching his favourite game(s) on TV, he would go to the pantry in the garage then come back in with flour and sugar. The remaining ingredients would always be a nice surprise for us to figure out…especially by smell. We all knew in the house that it was going to be something awfully good! The most requested of the cookies he made were chocolate chip cookies…So here’s an ode to some of the best late-night snacks we’ve ever had.

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Rum Banana Bread Pudding with Sauce

This recipe came as an inspiration from a fellow food blogger, Instagram follower and foremost an avid foodie, like myself!  Anna (aka Bambi) of Adobo Down Under posted a photo of her delicious “Really Moist Banana Bread/Cake” recipe on Instagram one day, and I thought to myself…I’ve got bananas sitting on our kitchen counter doing nothing!  So out of her recipe came an idea for banana bread pudding–which, coincidently, I have never tackled ‘bread pudding‘.  So, also with a little tip from hubby, and an ode to Bambi’s inspiration…off for some baking I went 😉

(By the way…check out Bambi’s recipe for Really Moist Banana Bread/Cake on her blog site!)

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Simply, French Onion Soup

Simple said.  Simply made…

Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century,[1] made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and Gruyère melted on top. The croutons on top is reminiscent of ancient soups

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Exploring the Basics of Mexico with Home-made Tortillas!

Mexico‘s rich gastronomical heritage is far more diverse than Mexican restaurant fare popular in the United States.  When I think of Mexico I think of my favourite street foods…tacos, taquitos, quesadillas and more!  What better way to hone in on the flavours of Mexico by learning the basics.  Take tortillas, for example.  It’s a staple in most Mexican dishes and I never realized how easy it was to make at home.  There is nothing quite like home-made tortillas.  Once you have mastered it, you’ll never go back to store-bought…

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Quick and Easy Pistachio Meringue Cookies…

Here’s another great recipe adapted from the art of real food Seasonal Recipes for Every Week of the Year.  I really love meringues as you may have read from my past posts and/or those of you who are following @thecookingapprentice on Instagram!  It’s been a favorite of mine since I was a little girl.  Here’s an easy recipe you will love if you also enjoy pistachios–which is also big in our household!

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Buttermilk Scones, Honey Butter…and Cookbooks!

I have grown to love the many cookbook collections that surround my home.  One in particular is A Country Cook’s Kitchen by Alison Walker.   From the simple pleasures of making artisanal hearty breads, experiencing the delights of churning butter, making the most of seasonal fruits, enjoying the aroma of freshly baked pastries, biscuits and so much more I have yet to discover…this maybe a great addition to your cookbook collection, as well!

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Egg-less Pistachio Ice Cream!

So in the back of my mind I’ve had this pending goal that one day I will make pistachio ice cream from scratch.  Two weeks ago I got around to buying the pistachio nuts from the grocer and placing it at the usual spot in the pantry for later use.  But of course, my hubby and the ‘lil guy kept munching on them i.e., for a TV snack.  So much for THAT bag of nuts.

Again, this week, another attempt to buy a bag of pistachio nuts–this time I had the ‘lil guy with me, so I specifically told him that I would make some ice cream with those nuts–hint, hint.  In an effort to end my endless plea of please don’t eat the pistachios, I finally decided to make some yesterday!  Yesiree…Egg-less Pistachio Ice Cream, made especially for my hubby. It is his favorite after all.