I normally make a baked cheesecake that you can also read about here, but since it was summer I wanted to do something that was a little cooler and felt almost like ice cream. This is super easy and if you're making it for a group you can double the recipe and make it ahead of time.
* I used two 5 inch dishes for ours, but you could easily double the recipe and use a spring form pan*
To remove from a non-springform pan: warm a butter knife under hot water and slowly work your way around the edges. Then put a plate on the top and flip it over, give the bottom of your dish a good pat so that the cake falls out, then remove the dish and place another plate on the bottom on your cake. Flip right side over and voila!
How'd you meet your special someone? Do you have a go-to dessert? Leave a reply in the comments below.
So - I have to apologize for the delay - I got so wrapped up in Spring and cooking yummy food that I forgot to actually write about the food I've been making.
One of my favourites in the past week or so has been creamy pesto chicken pasta. One of the best things about this meal is it comes together in under 25 minutes. The key is to start chopping veggies while you preheat the oven and start boiling water once the chicken is in the oven.
Tip: don't forget the Parmesan cheese - you can't have pasta without it!
This meal is so easy and you can do a big batch and freeze it!! I've taken to preparing our meals on Sunday for the week (aka I am lazy in the week). I made this while making another chicken dish and it was fast food made at home.
With a chill in the air, I have been attempting to find recipes that warm you up from the inside out. In addition, for years I have battled a sensitivity to tomatoes, but now seem to be able to eat them (something about your body chaining every 7 years...), so I am looking forward to trying new recipes.
I used to make this chili with just beer, but was happy to try it out with crushed tomatoes this time. My husband said it was the best chili I ever made, so I take that as a win and thought I would share it with you. I also like that there are hidden veggies in this recipe - so I feel like I can enjoy more!
What are some of your favorite tomato based recipes?
First off, I'm sorry that it has been a while since I posted. We've had a few exciting things happen on our house in the past few weeks and then I had technical difficulties so there was a delay.
In one week, my very dear friend welcomed a baby girl to the world and in the same week I became an Auntie for the second time when my sister-in-law welcomed my nephew to the world. I also ran my first 5 km, a goal I set after deciding that I would learn to run this summer, when I had never really run before.
During this time I was cooking a lot, but my attention was else where - so I apologize for the delay but the good news is that there will be lots of yummy posts coming soon!
But onto my Warm Jewel Salad. I chose that name because these delicious seasonal veggies are in season and when roasted look like beautiful gems.
This salad is super easy and you can add it to different meals throughout the week (quinoa to make a different salad, use the squash in a pasta or create a breakfast hash). Tip: If you are going to use the salad in multiple ways I would dress as you go so that you can choose your flavours.