Crispy balls of fried goat cheese drizzled with sriracha honey makes the perfect little appetizer.…
Search Results for: cheese
This roasted cauliflower is incredible. Served with some cheese sauce, it makes the perfect side for any dinner.
It’s amazing what a hot oven can do with boring vegetables. Roasting them brings out so much flavour and it’s definitely my favourite way to eat them. Roasted cauliflower is no exception.…
These cheese stuffed meatballs are a new family fave. Made in minutes in the instant pot, they are perfect with pasta or a hunk of bread.
This pumpkin cake with all it’s spices is warming and comforting, topped with a luscious cream cheese frosting. Perfect for Fall.
Snow. Loads of snow. This is what we dealt with yesterday. Fall was enjoyed for just a minute before the snow bombarded us. I couldn’t believe the pile of snow that greeted us in the morning. When the white stuff started coming down again, I closed my blinds, ignoring what was going on outside.
It was definitely a day to bake and this pumpkin cake has become a favourite. Q has already requested it for his birthday which is over a month away.
If I had to choose a dessert that was simple but looked like it had taken work, it would be a no-bake cheesecake. It’s surprising how easy they are to whip together but the minute you say cheesecake, people think that you put a lot of effort into making it. This no-bake lavender cheesecake is no exception.
This past weekend, we went out for dinner with our friends to Pampa Brazilian Steakhouse. We always enjoy a good meal there and I was not just looking forward to all the delicious meat but the cheese bread.
Brazilian cheese bread, also known as Pão de Queijo, is a small little cheese puff. It’s made with tapioca flour so so perfect for those who are looking for something gluten-free. It bakes up a little crisp on the outside and hollow on the inside. It is a cheesy, chewy delight.
How did this Nutella lover almost miss World Nutella Day? It’s no secret that it’s one of my favourite things. Just a spoonful makes the perfect dessert, don’t you think?
I have the perfect dessert to celebrate today – Nutella No-Bake Cheesecake. This is the perfect dessert when you’re having people over. It only takes minutes to make, so you can focus on the other courses.
A couple months ago, hubby and I escaped to Spain for a few days. It was a whirlwind trip that I still need to share with you. Soon. Of course we had lots of tapas, loving the little bites.
One item that we loved was from Ultramarinos where we had gone for dinner our last night. We had the eggplant fritters with honey and lime and were surprised by how great the flavours worked together.
There’s not many people that I know who don’t like cheesecake. These Cheesecake Stuffed Strawberries are perfect when you feel like cheesecake but don’t feel like all the work. They are great for entertaining because they take minutes to make, leaving you with lots of time to focus on other things. The sweetened cream cheese mixture is piped into the centre of a strawberry and topped with graham cracker crumbs. All the components of a cheesecake in one bite!
I prefer the idea of turning the strawberry upside down and just make a couple cuts to fill the luscious cheese mixture in. You could make a hole and scoop out the inside but why waste the delicious fruit?
I’m excited to participate in the Canadian Food Creatives Strawberry Collaboration. Thanks so much to Amanda for hosting! Check out all the fabulous recipes and see this recipe below.
Cheesecake Stuffed Strawberries by Food Mamma
Chocolate Cupcakes with Chocolate Covered Strawberries by 365 Days of Easy Recipes
Dark Chocolate Strawberry Oatmeal Pancakes by She Bakes Here
Rituals + Strawberry, Rhubarb, Ginger Shrub by Eating Niagara
Simple Macerated Strawberries by She Loves Biscotti
Strawberry Cheesecake Popsicles by Homemade & Yummy
Strawberry Ice Cream with Drunken Rhubarb by Sugarlovespices
Strawberry Rhubarb Crumble with Toasted Almonds by Crumb Kitchen
Strawberry-Rhubarb Streusel Buns by Crumb: A Food Blog
Strawberry Rolls with Basil Cream by The Cinnamon Scrolls
Strawberry Shortcake with Lavender Lemon Cream by My Kitchen Love
Strawberry Streusel Shortbread Bars by The Bluenose Baker
Strawberry Vanilla Cream Tart by Tiny Sweet Tooth
Yogurt Cake with Roasted Strawberries and Rhubarb by Making Healthy Choices
Cheesecake Stuffed Strawberries
1 block cream cheese
1/4 cup icing sugar
1 tsp vanilla
2 TB graham cracker crumbs
Cream the cheese, icing sugar and vanilla until combined. Put the mixture into an icing bag.
Wash and dry the strawberries. From the bottom of the strawberry, make two cuts but not all the way down. Pipe the cheese mixture into the cut, letting it fill to the top. Sprinkle the filled strawberries with the graham cracker crumbs.
When I stayed at the Banff Springs Hotel a couple months ago, I indulged one day with their Grown-Up Mac and Cheese – a pasta dish made with Boursin and lobster. It was a comforting meal and was so delicious. I’ve been thinking about it ever since I ate it.
I decided to give it a go, and make some Mac and Cheese tonight. I’m hoping Q will love it and that it will be a hit for school lunch.
Using this recipe as a reference, I made the pasta dish with lots of mushrooms. I ended up not putting the pasta in the oven with breadcrumbs because I wanted the dish to be creamy through and through. The addition of three different cheeses – Boursin, Cheddar and Parmesan – made the dish ooey and gooey.
This pasta dish was definitely a splurge but oh so worth every single bite!
Three Cheese Pasta
Slightly adapted from here.
1 pound pasta
4 TB butter
1 cup mushrooms, sliced
2 TB flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
2 stalks of thyme
1 package Boursin cheese with garlic and herbs
2 cups cheddar cheese, shredded
1/2 cup parmesan cheese, shredded
Cook the pasta in boiling salted water, following package directions. Drain and set aside. In a large saucepan, melt 2 tablespoons of butter over medium-low heat. Add the mushrooms until they are cooked. Add 2 TB butter and add the flour and stir until well blended and bubbly. Add salt and pepper, and the milk. Cook, stirring, until thickened. Add the herbs, Boursin cheese, and Cheddar and Parmesan cheeses.
Cook, stirring, until cheeses have melted. Stir in the drained pasta. Indulge!