Danielle

Cheddar Drop Biscuits

July 1, 2020 by Danielle Leave a Comment

This post was originally published on September 6th, 2018.

On Sunday’s I like to go all out an make a really delicious dinner. I make lots of sides and sometimes I even make dessert, all from scratch. We have a nice glass of wine and linger at the table a little longer then normal. This is one of our favourite weekend traditions. These biscuits are a highly requested Sunday night side. They go well with just about everything.

These biscuits are so savoury and delicious. They’re rich yet light and so easy to make. The chives in these biscuits add a delicious light onion flavour to these biscuits that pairs really well with cheese in these biscuits. Plus the chives cut the richness in the biscuits and add a freshness.

I love to serve these at a bbq, but I’ve brought these to thanksgiving before and they were a big hit. They’re also super delicious with chicken soup. And if there are leftovers they go great with eggs and bacon for breakfast! I’ve even make these in a large size and used them for egg sandwiches (so yummy!).

These biscuits are also super easy to make. They only use one bowl and since they are drop biscuits there’s not rolling and cutting. Just scoop them out, and drop them on the tray! So dang easy and such a crowd pleaser. Let me know if you try these, I’m sure you’ll love them!

Danielle xo

Cheddar Drop Biscuits

Cheesy, buttery drop biscuits. The perfect side year round.

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Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine American

Servings 12 biscuits

Ingredients

2 cups all purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 cup salted butter, cubed
1 cup cheddar cheese, shredded
1 cup milk
2 tbsp salted butter, melted
2 tbasp chives, chopped

Instructions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper, set aside.
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder. Add butter and cut into mixture using a pastry cutter or fork until butter is coated in flour and is the size of peas. Add in cheddar cheese, chives and stir to combine. Pour in milk and stir until mixture comes together.
Scoop dough out a heaping 1/4 cup of dough per biscuit. Space evenly on baking tray. Bake for 12 minutes. Brush with melted butter and return to the oven for 3 minutes or until tops are golden brown. Serve warm.

Notes

Adapted from Cooking Classy

Keyword Biscuits, Bread

Lemon Ricotta Blueberry Pancakes

May 16, 2019 by Danielle 2 Comments

Light airy and delicious pancakes…

Breakfast is my favourite meal of the day. Now of course most mornings I’m gulping down a smoothie on my way to work, but on the weekends it’s a whole other story. I always try to make a special breakfast at least one morning of the weekend. We flip back and forth between sweet and savoury. Sometimes it’s eggs, bacon and hash browns and other days it’s waffles or pancakes.

Today’s pancake recipe is for those who like things on the sweeter side. This recipe is inspired by my dad. He loves lemons, he is even trying to grow lemons in his backyard. His next crop is expected to be a big one and I’m really hoping he will share. Anyway he loves all things lemon, citrus and tart flavours. He actually made similar recipe to this on for me once and it was pretty tasty.

These pancakes have ricotta, lemon, vanilla and lots of blueberries. The ricotta adds a really nice fluffy texture to the pancakes. Lemon juice flavours the pancakes with just enough tart and sweet flavour. Now of course these pancakes have all the delicious components of a classic pancake recipe, and by that I mean butter and vanilla. In my opinion all pancakes require vanilla and copious amounts of butter. Once the batter is prepared (be sure not to over mix) fold in those juicy blueberries. So yummy!

Serve these pancakes with butter, real maple syrup an a squeeze of lemon juice! Such a delicious combo and the perfect weekend breakfast. Give them a try!!

Lemon Ricotta Blueberry Pancakes

Yields: 18 pancakes

Ingredients:

1 1/2 cups All Purpose Flour
3 tbsp Sugar
2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 cup Milk (I used 2% but any dairy or non dairy works)
3/4 cup Ricotta Cheese (I had whole milk ricotta on hand but you could use any)
3 large Eggs
1 tsp Vanilla Extract
1/4 cup Lemon Juice
Zest of One Lemon
2 tbsp Butter, melted
3/4 cup Blueberries (I prefer fresh but frozen works in a pinch)

Directions:

In a large bowl whisk flour, sugar, baking powder, baking soda and salt together, set aside. In a medium bowl whisk milk, ricotta, eggs and vanilla. Once combined add lemon juice, lemon zest and butter to the wet ingredients, the wet ingredients will curdle. Don’t be alarmed the curdling is normal and it won’t affect your batter.

Pour the wet ingredients into the dry. Fold until just combined. Make sure to keep some lumps, a lump batter makes a better pancake. Fold blueberries into batter.

Heat a fry pan or electric griddle over medium/medium high heat. Pout 1/3 cup batter onto the skillet and cook on one side until golden brown and bubbles begin to form on the top. Flip and cook on the other side until golden brown and cooked though.

Serve with butter, maple syrup and a squeeze of lemon.

Recipe adapted from Cooking Classy.

Strawberries and Cream Naked Cake

May 8, 2019 by Danielle Leave a Comment

Packed full of berry flavour and perfect for spring.

Today I am sharing my new favourite cake recipe. It’s pretty fitting to share a cake on your birthday right! Yep it’s my 26th birthday today! This year has gone so fast and I can’t believe I’m turing another year older. Twenty five was a huge year for me, I got married, was in a wedding, attended weddings, saw friends and family become Mamas for the first time, lost my Grandma, changed jobs twice, got asked to be a bridesmaid (again!), made the biggest purchase of my life (more to come on that!) and started this BLOG! This year was big! I’m heading into 26 more confident, wiser, more patient and ready to tackle anything life throws my way. I though it would be hard to say goodbye to this age since 25 was so great, but I’m actually ok with turning another year older. I’m grateful for my life and ready to see what the second half of my twenties has in store.

Now enough about me let’s talk cake! I made this cake with Mother’s day in mind, fun fact we always celebrate my birthday, my grandmas birthday (we’re birthday twins!) and mother’s day all at once. So cake is always the dessert of choice. My grandma was what inspired this pink cake! She loves pink and since mother’s day and her birthday get rolled into one I think she deserves a pink cake. She’s also turning 90 this year, so believe me when I say we are celebrating hard this weekend.

I made this cake a naked cake because I don’t like too much frosting. Plus the actual cake is quite sweet. Between the cake layers and strawberries you really dont need too much buttercream. So let’s break this thing down!

Cake Layers: The cake layers are strawberry flavoured. I use a strawberry purée to flavour the classic vanilla cake layer. This also tints the cake a slight pink colour which is a perfect compliment to the bright white frosting!

Filling: Fresh strawberries! Pretty self explanatory, but you can’t have a strawberry cake without it if you ask me!

Frosting: A classic vanilla frosting! This is always my go to frosting, it’s highly requested in my house! It goes well on just about everything including this cake.

Ok guys no excuses, this cake is almost as easy as a boxed one, but so much better! Make it for your Momma this Sunday or heck make it in honour of my birthday!! xo

Strawberry and Cream Naked Cake

Yields: 2 layer cake

Ingredients:

Cake Layers:

2 1/2 cups All Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
3/4 cup Unsalted Butter, softened
1 3/4 cups White Sugar
5 Egg Whites
1/3 cup Sour Cream
2 tsp Vanilla Extract
1/2 cup Whole Milk
1 pound Strawberries

Filling:

10-12 Strawberries, sliced

Frosting:

1 cup Salted Butter
4 – 5 cups Confectioner’s Sugar
1/4 cup Half & Half (or whole milk)
2 tsp Vanilla Extract

Directions:

Cake Layers:

In a blender or food processor blend 1 pound of strawberries until smooth. Add blended strawberries to a small sauce pan over medium heat. Cook until the mixture reduces and starts to thicken slightly about 10-15 minutes. Allow to cool fully in the fridge for at least an hour, or overnight.

Pre heat the oven to 350°F. Grease and flour two 9 inch cake pans, set aside.

In a bowl whisk together flour, baking powder, baking soda and salt. Set aside. Add butter to the bowl of a stand mixer. Beat on high for 2-5 minutes until the butter is pale yellow or white in colour. Add sugar to the whipped butter. Mix on medium until fully combined. Add egg whites and whip on high until combined and fluffy. Add sour cream and vanilla mix on medium low until well combined.

Add half of the dry ingredients on low until just combined. Keeping the mixer on low slowly drizzle in half of the milk until combined. Repeat with the remaining flour and milk mixtures. Add strawberry purée to batter and mix on low until combined.

Pour batter into cake pans. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool in pans for 5 minutes before transferring to a cooling rack. Cool completely before assembling and icing.

Buttercream Frosting:

Add butter to the bowl of stand mixer. Whip on high for at least 5 minutes until pale in colour and light and fluffy. Add confectioners sugar on low until well mixed. Add vanilla and half and half to the bowl. Continue to whip on high until frosting is fluffy and is you desired consistency.

Filling & Assembly:

Trim tops of cake layers to level if necessary. Place cake layer on your cake plate or cake stand. Place about a cup of frosting on first cake layer. Spread slightly to cover. Cover frosting with layers of sliced strawberries. Place second cake layer on top. Cover the cake with the remaining frosting. Keeping most of the frosting on the top of the cake. Decorate with whole strawberries. Place in the fridge for an hour to set before serving.

Adapted from Sally’s Baking Addiction strawberry cake and buttercream frosting.

Queso Dip

May 3, 2019 by Danielle Leave a Comment

Want to really kick your next Mexican feast up a notch? Make homemade queso. It’s actually really easy!

Ok guys today I am sharing what might be the best recipe I’ve ever shared! Seriously this queso dip is bomb! And it’s insanely easy to make for any party or even for Cinco De Mayo! Which check your calendars is coming up on Sunday!

I love queso whether its from the best tex-mex restaurant or out of a jar from the grocery store I will eat it. I do prefer to eat real food though, not necessarily health food but really food with ingredients I actually recognize. Most commercially prepared queso has processed cheese, some how it’s gross and delicious at the same time. I won’t judge you for having either opinion! Also please note although I will eat processed queso from a jar I won’t eat Cheese Wiz or Velveeta… go figure!

This queso recipe has jalapeños, onions, cumin, cream cheese, chipotle, jack cheese and sharp cheddar! Defiantly the kind of ingredients I want in my queso. This recipe has just enough spice to warm your mouth but isn’t over the top. Personally I like my salsa hot, my queso medium and my guacamole mild. Anyone else?

Essentially you cook the jalapeños and onions together then add the rest of the ingredients and heat together slowly. Seriously simple. Serve it warm with lots of chips! Or pour it over chips and your favourite nacho fixings for the ultimate and most delicious nachos you’ve ever tasted.

Ok guys this recipe is a must make for Cinco De Mayo!

Queso Dip

Yields: 4 servings

Ingredients:

1 tbsp Butter
1/4 cup Onion, diced
1 Jalapeños, chopped with seeds and ribs removed (keep the seeds if you like it spicy)
2 Garlic Cloves, minced
1 tsp Cumin
2 ounces Cream Cheese
1 1/4 cup Whole Milk
8 ounces Sharp Cheddar Cheese, grated
8 ounces Monterey Jack Cheese, shredded
1 tbsp All Purpose Flour
1 Chipotle Pepper in Adobo, finely minced
Salt to taste

Directions:

In a fry pan over medium low heat sauté onions, garlic and jalapeños until loft and onions are translucent. Season with cumin and continue to cook for another minute or two. Add cream cheese to the pan. Melt and combine with vegetables. Add milk to the pan and warm through.

Combine shredded cheese with flour. Add cheese and flour to the pan. Heat and stir until the cheese fully melts. Stir chopped chipotle peppers to the mixture. Taste and adjust salt and seasonings accordingly.

Serve warm with tortilla chips.

Adapted from Half Baked Harvest.

Mother’s Day Gift Guide

April 30, 2019 by Danielle Leave a Comment

Mother’s day is in less then 2 weeks people! Are you ready? Have you bought a gift for your momma? I haven’t… sorry mom I promise I’m working on it. Here’s the run down of what I think any mom would love to receive this year.

Mother's Day

Jewelry Dish – This adorable jewelry dish would be perfect for any mom especially if paired with one of the jewelry pieces I’ve picked out in this post. I love keeping jewelry dishes on my nightstand and bathroom. Perfect for wedding rings (although I never take mine off), necklaces and earrings you forget to take off before bed.

Let Me Feed You – Doesn’t this title just scream mom (or grandma!). Kidding aside this cookbook is amazing and a must buy for anyone who likes to cook, your momma included.

Dyson Blow Dryer – If you’re planning on really spoiling your mom this year get her the Dyson blow dryer. Now I don’t own on but I’ve used one and I’m here to tell you it’s amazing! It’s on my wish list and it would be a serious treat for mom.

Ugg Slippers – I love these slippers they are so cozy and perfect for the house. They are a bit of an investment though. Well worth it but we all know mom’s don’t spend money on themselves so we have to treat them and these slippers are a well deserved treat.

Rose 31 Perfume – Have you smelt this perfume. I feel like it’s a universally enjoyed scent. I love it and I know you momma will love it too. I love being spoiled with a new perfume and again mom’s just wont buy these things for themselves!

Kendra Scott Necklace – These necklaces are popular for a reason, they never go out pf style. They are so cute and such high quality. And sooo many gem colours to choose from. And perfect on that jewelry dish!

Tea Press – This little tea press is the sweetest thing! I’m obsessed, and rose gold! Perfect for the tea loving momma.

Mama Ring – This ring is so sweet and cute. I think it would be the perfect gift from kiddos to their mama! So cute and sweet and totally on trend.

Ok friends I hope this helps you finish your shopping for your Mamma!

Spring Vegetable Pasta with Ricotta Cream Sauce

April 27, 2019 by Danielle Leave a Comment

Fresh pasta and spring vegetables tossed in a creamy and cheesy sauce…

I’m a serious pasta lover and I’m really surprised I haven’t shared more pasta recipes on the blog yet. I have shared a few, lasagna and spaghetti and meatballs, but that’s just not enough carbs! We’re going to change that. Today’s recipe contains tender and delicious spring vegetables, a ricotta cream sauce and fresh linguini. It’s perfect for spring.

The vegetables in this pasta are the true star. Asparagus, snap peas and english green peas. The asparagus and snap peas are sautéed in olive oil with minced garlic and shallots. This gives the vegetables a delicious flavour. Toss the frozen english peas in at the end to warm through and infused with delicious flavour.

IMG_0279_1 IMG_0319_1 IMG_0312_1

Now the sauce is super simple. It’s just a few ingredients warmed together and reduced slightly. The sauce is just milk and ricotta cheese that is liberally seasoned with salt and pepper. Once the sauce vegetables and pasta are combined that’s when the magic happens…. and the magic is parmesan cheese and pasta water. It is the ONLY way to pull a pasta dish together. Toss a bit of pasta water in with your pasta and sauce to loosen and have all the components combine. The parmesan cheese melted into the pasta takes the flavour over the top! It takes things from delicious pasta to NEXT LEVEL delicious pasta!

Ok now run to the store get your ingredients and get cooking. I promise this recipe will deliver!

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Spring Vegetable Pasta with Ricotta Cream Sauce

Yields: 4 servings

Ingredients:

4 ounces Snap Peas
8 ounces Asparagus, trimmed and sliced in half
2 tbsp Olive oil
1 cup English Green Peas (fresh or frozen)
Shallot, finely chopped
2 Garlic Cloves, minced
12 ounces Linguini (I used fresh but dry also works great)
3/4 cup Ricotta Cheese
1/2 cup Milk (I used whole but 2% would also work)
2/3 cup Parmesan Cheese, grated
Salt & Pepper to taste

Directions:

In a sauté pan over medium low heat sauté shallots, garlic, snap peas and asparagus for 5 minutes or until tender. Season with salt and pepper. Toss peas with the other vegetables until heated though, about 1-2 minutes. Remove from the pan and set aside.

Bring a large pot of salted water to a boil, cook pasta according to package instructions. Before draining remove one cup of pasta water and set aside.

Meanwhile add ricotta and milk to the pan. Heat for 10-15 minutes until warmed though, simmering and slightly reduced. Season with salt and pepper.

Add vegetables and cooked pasta to the sauce. Toss until combined. Depending on how dry your pasta is you will need to add pasta water. I always add at least a 1/4 cup but typically add about 1/2 cup. In addition to the pasta water add the parmesan cheese. Toss the pasta until the water in combined with the sauce and the cheese has melted. Taste and adjust seasoning if needed.

Serve immediately and top with additional parmesan cheese if desired.

Adapted from Pasta Primavera with Asparagus and Peas.

Danielle

Cheddar Drop Biscuits

Ingredients

Instructions

Notes

Lemon Ricotta Blueberry Pancakes

Strawberry and Cream Naked Cake

Queso Dip

Spring Vegetable Pasta with Ricotta Cream Sauce

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