Chocolate Peanut Butter Mousse Pie

Good morning! I hope you all had a lovely holiday season. We certainly did, full of great company and incredible food. We were very lucky that we got to spend the week with Justin’s extended family in Canmore. Too much fun. Anna was incredibly spoiled and had a blast too!

I made this desert on our last day (like we needed any more calories by then). But it was just too good to pass up.

dsc_0503Start by melting butter and mixing it with chocolate baking crumbs.

dsc_0504Spread evenly at the bottom of a pie tin and bake for 5 mins. Let cool.

dsc_0506Next, make the brownie layer.

dsc_0507Add to the pie tin on top of the crust and bake for 20 mins.

dsc_0508Cool completely.

dsc_0509Next, make the mousse. This amazing mixture contained cream cheese, peanut butter, whip cream and icing sugar.

dsc_0511Add to the top of the pie and freeze to set.

dsc_0513Enjoy!

Chocolate Peanut Butter Mousse Pie (Modified from Flapper Pie and the Blue Prairie Sky by Karlynjn Johnston)

You will need:

For the crust:

1 1/2 cup chocolate baking crumbs

1/4 cup salted butter, melted

1/4 cup sugar

For the brownie:

1/2 cup butter

1/2 cup sugar

1/4 cup cocoa powder

1 egg

1/3 cup flour

Peanut butter mousse:

1 package  (226 g) cream cheese, softened

3/4 cup peanut butter

3/4 cup whip cream

3 tablespoons icing sugar

1 tsp vanilla

Preheat oven to 350. Combine all ingredients for the crust and line the bottom of a pie tin. Bake for 5 mins and let cool. For the brownie layer, melt butter and combine all other ingredients in a bowl, leaving the flour for last. Incorporate the flour gently, and do not over-mix. Add to crust and bake for 20 mins, until set. While the brownie is baking, make the mousse. In a bowl with a stand mixer fitted with the paddle attachment, beat the cream cheese until soft and fluffy. Add the peanut butter and beat again until fluffy. Add whip cream, sugar and vanilla, and beat until soft peaks form. Once the brownie is set, cool completely (I put it outside for about 15 mins. Perfect!). Add mousse layer and freeze pie to set. Serve thawed. Enjoy!

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Deliciously Addictive Potatoes

Tis the season to be busy. I swear, I haven’t had a weekend day where I haven’t been running around for a while. It been a little exhausting. I took some time to cook some super delicious food this weekend, though. For a nice pre-Christmas lunch at my parents, I made deliciously addictive potatoes.

dsc_0454Start with bacon. Slice into thin slices and cook until crispy and the fat has been rendered.dsc_0456Like this.

dsc_0455Next, dice up the potatoes in cubes. Dice up an onion too.

dsc_0457Add to a casserole dish.

dsc_0458Pour the crispy bacon and fat all over the potatoes. Then bake at 425 until potatoes are tender and crispy.

dsc_0461When the potatoes are ready, cover with cheese and let melt.

Deliciously Addictive Potatoes

You will need:

1/2 pack of reduced salt bacon

8 red skinned potatoes

1 white onion

1 cup shredded double smoked cheese

Begin by slicing the bacon into small pieces and cooking until crispy and the fat has rendered. Dice potatoes and onions and add to a casserole dish. Bake at 425 for about 20-25 minutes, until potatoes are soft and crispy. Add cheese and melt. Serve immediately.


Coconut Blueberry Baked Oatmeal

I’m happy to report that Anna loves oatmeal, or “Gruau” as we all it in our Franco household. She also loves pretty much anything I put in front of her so I am an incredibly fortunate mom. dsc_0393This was a really simple dish to throw together in the morning when you’re up before your baby for no good reason.

dsc_0394Add oats, coconut, and cinnamon to a bowl.

dsc_0396Then add coconut milk and blueberries.

dsc_0397Pop it in a greased baking dish.

dsc_0398And bake at 375 until the oatmeal is set.

dsc_0402It came out nice and tender with a beautiful coconut flavour shinning through.

dsc_0411Anna loved it!

Coconut Blueberry Baked Oatmeal

You will need:

two cups rolled oats

1/3 cup shredded coconut

1 tbsp cinnamon

2 cans coconut milk

1/2 cup frozen blueberries

Begin by preheating your oven to 375. Combine oats, cinnamon and shredded coconut. Ad coconut milk and blueberries and mix well to combine. Add to a greased baking dish and bake at 375 for 45 mins, until all of the liquid has been absorbed and the oats are set. Enjoy!


Sweet Potato Chicken Noodle Soup

Anna’s been into feeding herself with a spoon lately. It’s messy as anything, but it’s so cute to watch. She also loves soup! This mommy loves to make anything her baby will devour, and she had two bowls of this when I served it up for lunch.

dsc_0366-1I wanted to make sure this dish was chock full of veggies.

dsc_0368-1I also used homemade bone broth. It’s so easy to make after you’ve cooked a whole chicken in the crockpot. Simply take off all the meat, put the bones back in the crockpot, and fill with water. Let it boil all night and you have delicious broth in the morning.

dsc_0370First things first is to cook up the veggies in a skillet.

dsc_0372In a large pot, boil the sweet potatoes with the broth until tender.

dsc_0375When the potato is nice and tender, use an immersion blender to blend until smooth.

dsc_0376Here’s the base, beautifully blended.

dsc_0377I used classic egg noodles for the soup.

dsc_0379Add the cooked chicken to the skillet.

dsc_0380Mix it all together.

dsc_0381And serve warm. Enjoy!

Sweet potato chicken noodle soup

You will need:

1 large sweet potato

2 onions

2 sweet bell peppers

2 celery stalks

1 cup diced mushrooms

1 cup noodles

2 cups shredded cooked chicken

8 cups bone broth

Begin by placing broth and diced sweet potato in a large pot, and bring to a boil. Dice up all other veggies and saute in a skillet. Once potatoes are tender, use and immersion blender to puree until smooth. Add noodles to sweet potatoes and broth and cook until done. Add chicken to skillet. Add veggies and chicken to soup. Enjoy!


Taco Pasta

I’m realizing more and more lately that my culinary adventures are shifting because I want to now make dishes that my Anna love. As someone who shows their love through food, nothing makes me feel more accomplished in the kitchen then when the people I love enjoy the food I make.

Pre-mommy Jacquie wouldn’t have considered to create a cheesy taco pasta, but because Anna hasn’t been feeling great lately, I wanted to make her something she would devour, and a tomato-y, cheesy, taco pasta was just the ticket on a sick day for her. dsc_0373

If you’re a fan of my Taco Pie, than this dish is for you. It uses the same base of ingredients for the sauce, and is such a comforting dish that you will definitely be going back for seconds.

dsc_0375Justin got me a super cool immersion blender for my birthday this year. It also has a whisk and cheese grating attachment. I think I’m in love!

dsc_0376I added cream cheese and some cumin, garlic and chili powder to make the taco seasoning base for this pasta. It elevated the dish to another level!

dsc_0377Once the noodles were cooked through, I added the sauce to the pasta and mixed thoroughly to combine.

dsc_0381Top with cheese and voila!

dsc_0385You have a happy girl who messily enjoyed her pasta.

Taco Pasta

You will need:

For the sauce:

  • 2 cups salsa
  • 1 can sweet corn
  • 1 can black beans
  • 1 cup cream cheese
  • 2 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp chili powder

Everything else:

  • Pasta (I used rotini)
  • 1 cup grated cheddar cheese, to serve

Begin by filling a large pot of water to cook your pasta. Prepare sauce while waiting for it to boil. In a medium saucepan, combine salsa, corn, beans and cream cheese. Heat until cream cheese is melted. Add cumin, garlic and chili powder to the sauce and mix thoroughly to combine. Once the water is boiling in the large pot, cook pasta according to package instructions. When pasta is cooked, combine sauce and noodles. Serve topped with cheddar cheese. Enjoy!


Cheesy Tater Tots

For last weekend’s Thanksgiving dinner, I prepared the mashed potatoes. I went all out and made roasted garlic red skinned mashed potatoes, and they were a huge hit. With a decent amount of leftovers, I decided to make some homemade tater tots for Anna (who is quite the potato fiend). These are so very simple and quite delicious.

dsc_0360First thing’s first is to grate some cheese into the potatoes.

dsc_0361Next, crack in an egg and add breadcrumbs.

dsc_0362Mix it all together.

dsc_0363Then form into tater tots and place on a greased baking dish.

dsc_0365Bake until the tots are golden brown and crispy on the outside.

Cheesy Tater Tots

You will need:

2 cups leftover mashed potatoes

1/2 cup shredded cheddar cheese

1 egg

1 cup whole wheat breadcrumbs

2 tsp garlic powder

1 tsp seasoning salt

Preheat oven to 375 and spray a baking dish with nonstick cooking spray. Begin by mixing the cheese into the potatoes. Add egg, breadcrumbs and seasoning and mix thoroughly to combine. Form into tater tot shapes and place on dish. Bake, turning once for 30 mins. They are ready when the tots are crispy and golden. Enjoy!


Freezer Breakfast Sandwiches

Once you have a busy little munchkin in your life, you realize that you can no longer take the luxury of spending multiple hours in the kitchen on Sunday morning making brunch, or making an elaborate meal on a Saturday evening. Between the laundry, dishes and (multiple) house-reconstruction sessions per week, you really start to value the times when you can prep meals for the freezer. I am so lucky to have incredible supports and hubby gives me ample time to meal prep (thank goodness).

Remember the freezer burritos I made? Well, these breakfast sandwiches are very similar in concept. Convenience and easy to heat at a moment’s notice, these breakfast sandwiches have become a coveted item in our freezer. Justin and I have always been breakfast sandwich fanatics – they’ve always been our go-to fast food option, when we unfortunately have to go there… But as a home chef, I’d much rather make our own!

DSC_0462

The first step is to make the homemade breakfast sausages. (See why they are so popular around here?) Combine ground pork with maple syrup, sage, dried marjoram leaf, and salt and pepper to taste.

DSC_0463

Form into patties and bake at 400 for about 20 minutes, flipping once.

DSC_0464Once cooked through, drain on a paper towel.

DSC_0465To make the breakfast sandwiches, fry eggs, cut buns in half (I used whole wheat pitas from Costco), and add cheese.

DSC_0466I wrapped the sandwiches individually in aluminum foil to make it easy to pop them on our panini press in the morning, after letting them thaw in the fridge overnight. As a quick and easy, grab-and-go breakfast, this one knocks any fast food breakfast sandwich out of the park!

 

Freezer Breakfast Sandwiches

You will need:

For the sausages (makes 12 sausage patties):

2 lbs ground pork

3 Tbsp maple syrup

1 tsp dried sage

1 tsp dried marjoram leaf

1 tsp each salt and pepper

 

For the sandwiches:

12 eggs

12 whole grain buns or pitas

12 breakfast sausages

12 cheese slices (I used smoked cheddar from Costco – *drool*)

 

Begin by preheating your oven to 400. Combine ground pork, seasoning and spices in a large bowl. Mix with hands until just combined (do not over mix). Shape into 12 patties and transfer to a baking sheet lined with foil (for easy clean-up). Bake at 400 for 10 minutes, flip patties and then bake for another 10 minutes until thoroughly cooked.

To make the sandwiches, begin by frying 12 eggs in butter and then set them aside on a plate to cool. Cut buns or pitas, slice cheese and begin assembling by layering sausages, eggs and cheese on buns or pitas. Wrap in aluminum foil and freezer in a large Ziploc bag.

Thaw in fridge overnight. To serve, place foil-wrapped sandwich in panini grill. Cook for 2-3 mins, until the cheese is melted and the bun is crispy. Alternatively, unwrap from foil and microwave for 2 mins. Enjoy immediately!