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hot spinach and artichoke dip

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One of my favourite things to order when out with friends is spinach and artichoke dip.  The warm dip and the ooey gooey cheese just begging to be picked up with a tortilla chip.  Mmmm.  What better opportunity to try making this dip than for our appetizer party.  I searched for a recipe online and was drawn to this one since it was a lighter version.  With all that cheese, one would never know that it was a healthier option.  The dip was a hit, even with the kids.  Also turned out to be a great late night snack!

Hot Spinach and Artichoke Dip
Adapted from Gina’s Skinny Taste 

1 can artichokes, drained
1 pkg frozen spinach, thawed and squeezed
1 small onion, chopped
1 heaping TB minced garlic
1/2 cup greek yogurt
1/2 cup mayo
2/3 cup parmesan
1 cup mozzarella
salt
pepper

Preheat oven to 375°.

In a small food processor, coarsely chop the artichoke hearts with the garlic and onions.

Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve hot.

happy birthday dad!

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Happy Birthday to my dad!!

We celebrated my dad’s birthday this past weekend with a surprise party.  We had it at a local indian restaurant and, although they forgot about our party, we managed to get sorted and seated before my dad showed up.  Knowing that my dad hates surprises or any sort of attention, he didn’t expect us to celebrate the big 4-9 (wink wink).  He had absolutely no clue but was happy to celebrate with his family.

The coconut cake with nutella was such a hit a few days back, I had to make the same for my dad.  Two layers of coconut cake with a generous layer of nutella holding the layers together.  This was topped with a cream cheese frosting and chocolate.  I got the idea of the maltesers from Alison who had made cupcakes topped with maltesers for the Food Blogger Bake Sale.  The idea of the chocolate fingers came from Pinterest.  It was a fun and easy cake to decorate and everyone enjoyed it.

an appetizer party – take two

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As much as getting older is not fun, I am one of those people that celebrate their birthdays for days.  Celebrations started early with an appetizer party with a few of my favourite people.

Dessert first!  Any good party has to have cake!  I made my favourite coconut cupcakes.  Each cupcake was filled with nutella and topped with buttercream.  It was really fun making the swirl with two colors – easy by placing a purple icing bag and a white icing bag into another icing bag.

The addictive chocolate chip cookies were made on request and were a huge hit.

Appetizers were a joint effort with each couple bringing a couple dishes.  I made kale chips and tested a new recipe, hot spinach and artichoke dip (recipe to come).

Hubby made delicious ribs, lots to keep everyone satisfied.

The L’s made delicious stuffed mushrooms which were cheesy with a hint of spice.

They also brought over some chicken and chicken wings which were tossed on the bbq.

The T’s made some juicy beef kabobs which were tasty and spicy!  They also brought some sweet corn on the cob, which once bbq’d were smothered in butter and spice.

It was a wonderful evening with great friends.  What else could a girl ask for.

the best chocolate chip cookies

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There is nothing more satisfying than a really good chocolate chip cookie and a tall glass of milk.  There are so many great cookie recipes out there but the one I found that was featured both on Patent and the Pantry and Dinner with Julie has become my new favourite cookie. 

With the help of Q, I made this today with the addition of 1/2 cup of pecans.  It was probably a bad idea because the combination of the nuts with the chocolate was too irresistible!

The recipes can be found on Gwendolyn’s site here and on Julie’s site here.  Definitely give this recipe a try.  Or maybe don’t – it’s hard to just eat one!

coconut jam tarts

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I was looking for a quick sweet treat to make the other day for a gathering when I remembered my mom’s coconut jam tarts.  She’s been making these for years and, if you love coconut, these are the perfect indulgence.  It’s a great way to use up some of the jam you may have made over the summer and by using premade tart shells, this dessert takes only minutes to prepare.  The combination of the sweet jam with the flaky pastry and the buttery coconut topping is delicious! 

Coconut Jam Tarts

1/2 cup butter
1 cup sugar
3 eggs
3 cups shredded coconut
35 mini tart shells
jam

Cream together the butter and sugar.  Add the eggs.  Mix in the coconut.
Place 1/2 tsp of jam at the bottom of each tart shell.  Cover the jam with a spoonful of the coconut mixture.
Bake at 350 degrees for 25 – 30 minutes.

tres leches cake

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I am still thinking about our trip last month to Mexico.  Apparently Q is too, since every couple days, he asks to go back.  One of our earlier nights there, I tried the most amazing cakes – tres leches cake. It was so moist and delicious.  My friend S encouraged me to get the recipe.  On our last nights, Chef Fernando and Chef Ivan, with the aid of a translator, shared the recipe.

This is a picture of us with the chefs.  They were super helpful and happily obliged with this foodie’s request.

I wish that I had come home and made this cake right away.  Instead I waited, and in the waiting, some of the translation was lost.  The measurements were also for 100 pieces so I didn’t think it was a good idea to even attempt it.

It was definitely a cake that I wanted to make though, for my mother-in-laws birthday.  There were so many variations on google but I finally settled on one that I had seen on the Food Network show, Mexican Made Easy by Marcela Valladolid.

After I pulled it out of the oven, it fell in the middle but I covered it up with whipping cream.  No one was the wiser.  This cake was quite different from the firm cake we had in Mexico but the taste was delicious.  The sweetness of the milk that was absorbed into the cake and then oozed out when it was cut into was amazing.  This cake was light and rich all at the same time.  The best part – my father-in-law requested the same for his birthday next month!

Tres Leches Cake
Adapted From Marcela Valedolid, Mexican Made Easy

Nonstick cooking spray, for the cake pan
1 1/2 cups all-purpose flour, plus more for dusting the cake pan
1 tablespoon baking powder
4 large eggs, separated
1 1/2 cups sugar
1/2 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
2 cups heavy cream, divided
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon cocoa

Preheat the oven to 350 degrees F. Spray and flour a 10-inch cake pan with 2-inch high sides and then line with parchment paper. Grease the parchment paper.

Mix the flour and baking powder in a medium bowl. Set aside.

In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.

Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides.

Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, and 1 cup heavy cream in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight.

Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon and cocoa.