Monthly Archives: January 2012

Pink Chocolate Dipped Pretzels

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These little gems are so easy to make and have that salty sweet thing going on. Love them. They are also in the shape of a heart! Melt white chocolate drops in the microwave slowly on half power stirring every 30 sec. until melted. Tint chocolate with red food colouring until desired pink tone. Dip pretzels in the chocolate and using a fork lift them out letting excess chocolate drip off. You can tap the fork gently on the side of the bowl to remove the excess chocolate also. Place on wax paper lined cookie sheets. Let dry in the refrigerator until set. Melt milk chocolate in the same manner and pour into a small sandwich bag. Cut a small opening at one of the corners and drizzle the chocolate over the pretzels. Again let cool in the refrigerator. Keep chilled.

Sugar Cookies

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Here is another very versatile recipe but I especially love doing these for Valentines’ Day. The cookies can be made well in advance and frozen for up to a month in the freezer, to then later be decorated. The dough can be easily doubled but does make alot, so beware.

1/2 cup brown sugar
1/2 cup white sugar
1 cup butter, softenend
2 eggs
1 tsp. vanilla
1/2 cup white corn syrup
pinch of salt
2 tsp. baking powder
3 1/4 cups flour

In a stand up mixer cream butter and sugars together and then beat in eggs until well mixed. Add vanilla and syrup. Whisk together dry ingredients and add slowly, mixing well until all is incorporated. Chill the dough well, best if done overnight. Roll out dough onto a well floured surface and cut into your favourite shape. Bake at 325F for 8-10 min.

Chicken Fried Rice

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The girls had fun making this one. They started off making a pomegranate sparkler and then went about chopping up the veggies.

3 eggs, beaten
1 tsp. butter
2 Tbsp. canola oil
1 tsp. sesame oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
1/2 red onion, diced
1/2 red pepper, diced
2 celery stalks, sliced thinly
3-4 asparagus, chopped into small chunks
2 cups diced cooked chicken
4 cups cooked cold rice, make the rice the night before
1 cup snow peas, cut in half
3 green onions, cut on the diagonal
2 Tbsp. chopped cilantro
Large pinch of crushed red peppers
1 Tbsp. sesame seeds
3 Tbsp. low sodium soy sauce
1 Tbsp. lime juice
1 cup bean sprouts

Heat butter in wok over medium heat and scramble eggs. Remove and set aside. Heat canola and sesame oils in wok over med/high heat, add garlic, ginger, red onion, red pepper, celery and asparagus and cook for 2 min. stirring constantly.

Add the chicken and cooked rice, mixing well and heating through. Add snow peas, green onions, cilantro, crushed red peppers and sesame seeds. Combine the soy sauce and lime juice in a bowl and add mixture to wok stirring constantly.Add the scrambled egg and heat through. Serve in individual bowls garnished with the bean sprouts. Serve immediately.