Making Merry Irish Cream

Years ago I got this recipe from a friend and it has become part of our Ladybug traditional pre-holiday baking tradition. I started sharing it at family gatherings and now it's just expected that this homemade yummy version of Irish Cream will make an appearance if I'm there. You'll find some of this in my fridge at Thanksgiving, Christmas, New Years and  St.Patrick's Day. It's easy to make and so yummy! 

I get asked a lot of this recipe, so here it is...

Making Merry Irish Cream

1 cup Whipping Cream (or Creamo if you want a lighter option)

1 can Sweetened Condensed Milk

1-2 cup(s) Whisky (I generally do 1 cup, whatever kind you like, I have been happy with Forty Creek, but it tastes amazing with Single Malt Scotch...daddy ladybug wasn't so happy with me!)

1 tsp Coconut Extract (other flavourings like vanilla and peppermint are good)

1Tbsp Chocolate Syrup

Combine all the ingredients in a jug or jar and mix well to incorporate the sweetened condensed milk well. Chill. Enjoy straight, in your coffee, add to eggnog, or over ice with chocolate shavings.

I make a few batches at a time in canning jars (easy to shake to mix) and use the empty whisky bottle to share with others.

Enjoy.

~Adel~

Turkey Rice Soup

Happy Canadian Thanksgiving from the Ladybug house!

Turkey day is over in our house, and there is so much left over! What to do with all that food in the fridge?? I'm slowly gathering a collection of Turkey dishes to use up leftovers, but this is one of those family favourites. 

This is a classic after Turkey day meal, great for a rainy day, whether you're relaxing or busy doing those projects, entertaining casual style, have weekend guests you need to feed after a heavy holiday meal, sharing a home-made meal with someone else, or hanging out with the family.

I've been wanting to share this recipe for years, but I just haven't been able to sit down and write it out or take a picture, but we got it done this year.

Turkey Soup

1 onion, diced

1 cup carrots, diced

1 cup celery, diced

2 cups Shredded Turkey Meat

1 cup leftover gravy if you have it

8 cups Turkey Stock

2 Bay Leaves

1/4 tsp Poultry Seasoning

Salt and Pepper to taste

Chicken Bullion (optional)

2 cups Rice

1 cup frozen peas

Dice onion, carrots and celery and cook in a large soup pot for a few minutes until soft and browned. Add turkey meat, gravy, and stock. Season with bay leaves, poultry seasoning, and salt and pepper to taste, depending on the flavour of your turkey, stock, and gravy, you may need to add chicken bullion or chicken stock/flavouring. Bring to a boil, then simmer for 20-30 minutes. Taste your soup base and adjust seasonings if needed.

30 minutes before serving, add rice and simmer for 20 minutes, then add peas. Add additional stock to adjust to your desired consistency, the rice really makes it thick, so add more stock if needed.

Serve hot with fresh buns or bread for a tasty, comfort meal.

Don't forget to use those old canning jars to share the love it's an easy way to bring joy to others.

with gratitude,

~Adel~

Need More Turkey Recipes?

Turkey Tetrazzini

Sweet Potato Turkey Shepherd's Pie

Turkey Soup Broth

Every time I make a turkey, I get excited about the thought of delicious broth to make soup with, why would I waste all that delicious flavour still in that mangled pile of meat and bones.

So I make broth.

It's pretty simple.

Turkey Soup Broth

In a large slow cooker

1 Turkey carcass (I had to squish mine in there)

2 carrots, whole

2 stalks of celery, whole

1 onion, quartered with skin on

2 bay leaves

4 peeled cloves of garlic

Cover with water and let cook on low for up to 8 hours.

This is actually the second round for these bones, earlier in the morning I boiled this same mixture on the stove in my huge dutch oven for an hour and got the first batch of delicious broth to make Turkey Soup with.

Strain the broth to get rid of bits of bones and meat and store in your favourite containers, I love old canning jars.

Now to make Turkey Soup!

~Adel~

Cheesy Hashbrown Potatoes

This deliciously easy side is a staple for family gatherings! 

I can't tell you how many casserole dishes of these I've made in the past couple years, but I know I bring one to every Easter, Thanksgiving, and Christmas gathering, plus the many times I bring it to other family gatherings or other communal meals with friends. I've started making mine in the slow cooker so I can have them without heating the kitchen in the summer or a great way to make more room in the oven for busy holiday meals, but it works great in the oven too! 

Cheesy Hashbrown Potatoes (Slow Cooker or Oven)

1/2 cup Butter (melted)

1 Onion, diced

2 cloves Garlic, minced or your favourite garlicky seasoning (like Johnny's from Costco...yum)

1 can cCondensed Mushroom Soup

1 cup Sour Cream (substitute Greek Yogurt for some or all)

250ml container of Herb & Garlic Cream Cheese

7 cups Frozen Hashbrowns (one of the smaller sized bags)

2 cups Shredded Cheddar Cheese

1/2 cup Corn Flakes

Slow Cooker: I like to brown my onions before tossing them in the slow cooker, but it's not necessary, just adds more flavour to the dish. Combine the melted butter, diced onion, garlic, soup, sour cream, cream cheese together in a saucepan and heat until all the cheese melts and everything mixes together in a gooey sauce. Add Hashbrowns to the slow coker and pour cheesy sauce over. Mix well and cook until potatoes are heated through, about 2-3 hours on high. Top with corn flakes before serving (you can put them under the broiler for a few minutes if you want the top to be golden brown.

Oven: Melt butter in a saucepan, add onions and cook until slightly browned. Add garlic, soup, sour cream, cream cheese together in a sauce pan and heat until all the cheese melts and everything mixes together in a gooey sauce. Mix with hashbrowns and pour into an oven safe dish. Top with corn flakes. Bake at 350 F for 30-40 minutes until sauce starts bubbling and the top is golden brown.

This recipe freezes really well, perfect for a big cook/freezer meal and makes a great alternative to Mashed Potatoes!

~Adel~

Peppermint Cookies

Peppermint cookies are a Christmas classic in our house, the first of the holiday baking and usually several batches later January 1st rolls around and we finally stop stuffing our faces!

My first introduction to these wonderful cookies was the special mommy care-package that would arrive frequently to one of my college roommates - a bucket of beautiful pink, soft, pepperminty cookies that I'm sure were a significant contributing factor to my "freshman 40". They were so good that it was one of the first recipes I sought out when I had my own kitchen and they've stuck with me since. They're a traditional Mennonite cookie, made by many an Oma - usually made with baking ammonia, but I've tried to update the recipe to use baking powder & baking soda instead.

Peppermint Cookies

Makes about 48 cookies

1/2 cup Butter

2 cups Sugar

2 Eggs

2 cups Heavy Cream (Whipping Cream)

2 tsp. Peppermint Extract or 2 drops Pure Peppermint Essential Oil

5 & 1/2 cups All Purpose Flour

2 Tbsp. Baking Powder

1 tsp. Baking Soda

2 Tbsp. Cornstarch

Peppermint Butter Icing

Long Shredded Sweetened Coconut

Cream the butter. Add sugar and eggs, beat well. Add remaining wet ingredients. Mix dry ingredients and add to wet. Refrigerate in plastic wrap for 2 hours - overnight. Roll dough about 1 cm -1/2 inch thick for a soft fluffy cookie, thinner if you like a crisper one. Cut in circles and bake at 375 for 6-7 minutes or until the bottoms start to brown.

Cool on a wire rack then ice with Peppermint Butter Icing. Sprinkle tops with coconut and serve.

These cookies can be adapted to any holiday, just change the colour of the icing or the shape of the cookie. I make mine round, but shapes work well too. These cookies freeze really well (I actually prefer them frozen).

Happy Baking!

~Adel~

Cheggnog (Chai Eggnog Latte)

This week we remembered and honoured those who are and have served their country. An emotional day for many especially with the death of 2 soldiers at home in the past few weeks. Although I have never served, many people around me have - both of my grandfathers, several friends from Canada & around the world, and my neighbours (I live near Canadian Armed Forces base) have served their country in peace and in war. 

I am grateful and I remember.

It seems like the day after Remembrance Day I get in the Christmas Spirit! I love Christmas. I start thinking about gifts and decorating. I feel free to get the eggnog rolling and the Christmas tunes pumping (Daddy Ladybug is not so happy about this). Holiday Joy is steaming out of my diffuser making it smell amazing and with the beautiful weather we've had this week the outdoor lights are even up (I promised to make the tree wait a few more weeks).

I thought I'd start the celebrations by sharing one of my favourite cozy curl-up-in-front-of-the-fire drinks. 

I worked at Starbucks last year and at Christmas my co-worker introduced me to my new favourite holiday drink - the Eggnog Chai Latte. I loved it so much I had to make it at home (of course!). So here's my homemade version of their Eggnog Chai Latte (aka cheggnog).

Cheggnog (Chai Eggnog Latte)

Per mug:

1 1/2-2 cups Eggnog

1 oz (2 Tbsp) Vanilla Syrup

1-2 Chai Tea Bags

Nutmeg and Sugar (optional)

For each mug, add vanilla syrup and tea bag(s) to the mug. Heat Eggnog using a steam wand, microwave, or stovetop to desired temperature. Pour in the mug and let sit for 2-3 minutes to allow the chai time to steep.

Sip & enjoy (add a little rum if you want!). 

~Adel~

Eggnog French Toast (Holiday Breakfast)

I found my first container of Eggnog in the store this week (it's mid-October), so I couldn't resist a nice glass of Eggnog and rum before bed. Yum, it just sends me to a happy place instantly. I know...a little early for holiday cheer to be starting...

This morning we were all feeling a little under the weather with the lovely cold that is making it's rounds and when we're sick we get to eat comfort food (this SO doesn't fit into my clean eating program). Lady & Bug love French Toast (but we have to call it square pancakes because they're  4 and crazy) and I thought I'd spice my usual recipe up with some nog - it was yummy, so I'm sharing it!

Eggnog French Toast

4 Eggs, beaten

1 cup Eggnog (or milk for regular French Toast)

2 Tbsp Sugar

2 tsp Vanilla

1/2 tsp ground Cinnamon

1/4 tsp ground Nutmeg

8 slices Bread

Confectioner's (Icing) Sugar (optional)

Butter (optional)

Maple Syrup (optional)

Combine eggs, eggnog, sugar, vanilla, cinnamon and nutmeg in a bowl wide enough to fit a piece of bread in the bottom (I use an 8" x 8" casserole dish). 

Preheat a griddle or frying pan to medium heat. Coat each side of the bread with the egg mixture and place on the hot pan to cook until it browns (about 2 minutes per side) then flip.

Serve with a dusting of confectioner's sugar, butter or maple syrup.

A great Christmas morning or New Year's Day breakfast.

~Adel~ 

Pepper Jelly

Sometimes a random act of kindness develops an addiction and inspires you to make something.

One day when Lady and Bug were about 1, we took a trip across the bridge to IKEA. As I was putting the kids in the car, I noticed the two ladies in the tiny little car beside me trying to stuff very large items in...unsuccessfully. Their frustration was evident and I could hear them 

talking about what to do. Here's me in my huge vehicle with my 2 little ones and lots of space, so I approached them and offered to help if they were going anywhere east (Ikea is about an hour's drive west of my house). Turns out they lived in the same town, just a few blocks from me and we traded information and I packed their excess home for them. The stroke of luck was the woman driving was the owner of a local condiment company, Marilyn's, and I had no idea. After delivering the goods, she brought me to her garage (which turned out to be a huge kitchen...DREAM!) and gave me one of each of her products. One of those was her red pepper jelly, for which I quickly developed an addiction.

Auntie Ladybug and I have been consuming large quantities of this red pepper jelly with our cheese platters and wine, so I thought I would try my hand at some of my own. Now I'll admit, it's not Marilyn's but it's pretty great!

Red Pepper Jelly

3 & 3/4 cups Red Peppers

1/4 cup Jalapeno Peppers (red ones if you can find them)

1 cup Apple Cider Vinegar

1 Package of Pectin

5 cups Sugar

Chop Peppers in a very fine dice. Add peppers, apple cider vinegar and pectin to a large pot. Bring to a full rolling boil, constantly stirring. Add all sugar at once and return to a rolling boil. Boil for 1 more minute, stirring constantly. Remove from heat and pour into hot, sterilized jars, leaving 1/2" of headspace. Clean rims, add lids and rings and can in a water bath canner for 5 minutes. Let cool for 24 hours. Refrigerate or reprocess any unsealed jars. Note: Jelly will take at least a day to become firm, turn upside down after the jar seals to prevent chunks of peppers from settling.

Try this with crackers, cheese, and wine for a great night with friends! Beautiful on baked brie and a lovely Christmas hostess gift.

~Adel~

Make-Ahead Herb & Garlic Mashed Potatoes

At family gatherings, I often get asked to bring mashed potatoes, a staple with holiday dinners. It's hard to whip up mashed potatoes while getting two toddlers ready (not to mention trying to get ready myself), so I've been making my mashed potatoes the night before and baking them either right before I leave or where we're eating. It's so much easier! Plus this way I get to add some fun flavour to a pretty standard dish.

Make-Ahead Herb & Garlic Mashed Potatoes

8 medium Potatoes
1/4 cup Butter
1/2 cup Sour Cream
1/2 cup Herb & Garlic Cream Cheese
Salt & Pepper to taste
Paprika to taste or sprinkle on top

Cut the potatoes into 1" pieces and boil until a fork goes through easily (but not mushy). Strain the water and return to the pot. Add butter, sour cream & cream cheese and cover for 2 minutes while everything gets melty. Add seasonings to taste. Mash with a potato masher or use a mixer/hand blender if you like them whipped (I like mine with potato chunks and some skin as you can see in the picture!). Spread evenly in a 9 x 13 oven safe dish and bake for 20-30 minutes until golden on top.

The perfect companion to Easy Slow Cooker Roast Beef smothered in gravy - one of my ultimate favourite meals. Serves about 6 people.

Yum, second's please!

~Adel~

Bunny Snack

Bunny Snack

12 oz (about 2 cups) White Melting Chocolate

8 cup Air-Popped Popcorn

1bag (357g) Spring M&Ms or mini eggs

2 cups pretzel sticks (broken in half)

Melt chocolate in microwaveable container for 30 seconds at a time until melted. Combine popcorn, pretzel sticks and m&m's in a large bowl. Pour melted chocolate over other ingredients slowly, stopping to mix in occasionally until all the popcorn, pretzels & candy are coated.

Pour on a cookie sheet lined with waxed paper to cool and harden before serving.

Great sweet & salty snack - we call it Bunny Crack in our house so beware!

Happy Easter.

~Adel~

Strawberry Paska & Strawberry Glaze

It's Easter time again and that means Paska!

After a conversation with my sister-in-law last night, I was inspired to experiment with Paska and come up with something fun instead of my usual citrus version. It's so yummy, but I was up for some fun! Try this sweet bread for your Easter breakfast.

If you want to see the Paska making process from last year's Paska fun, check out my Easter Bread post!

Strawberry Paska

1 Tbsp Traditional Yeast

1/2 cup Warm Water

1 tsp Sugar

1 cup Strawberry Puree

2/3 cup Warm Milk

1/4 Melted Butter

1 egg

1/3 cup Sugar

1/2 tsp Salt

4 cups Flour

Combine yeast, warm water and 1 tsp sugar into a bowl and let sit until frothy (about 5 minutes).

Combine strawberry puree, warm milk, melted butter, egg, sugar, and salt together in a mixer. Mix well. Add in yeast mixture. Mix in flour slowly; 1 cup at a time, switching to a dough hook at about 3 cups. You may have to add more or less flour to make a soft dough that pulls away from the sides of the bowl when it is mixing. Knead for about 8 minutes. 

Let rise in a warm place for 1-1 &1/2 hour until doubled. Punch down and let rise another 10 minutes. Grease pans. Make 2 loaves or buns and let rise for 1 more hour.

Preheat oven to 350F.

Bake for 20 minutes or until golden on top. Cool before serving or icing.

Strawberry Glaze
1/4 cup Butter
1/2 cup Cream Cheese
1 & 3/4 cup Icing Sugar
1/4 cup Mashed Strawberries

Combine all ingredients in a mixer until all ingredients are smooth. Dip strawberry paska to glaze.

Delicious and sweet. Perfect for spring.

~Adel~

Coconut Paska

Trying something new - a coconutty twist on the traditional Paska recipe! Makes a great dessert after your Easter meal. 

If you want to see the Paska making process from last year's Paska fun, check out my Easter Bread post!

Coconut Paska

1 Tbsp Traditional Yeast

1/2 cup Warm Water

1 tsp Sugar

1/2 cup Shredded Coconut

1 Tbsp Coconut Extract

1 cup Warm Milk

1/4 Melted Butter

1 egg

1/3 cup Sugar

1/2 tsp Salt

4 cups Flour

Icing:
1/4 cup butter
1/2 cup Cream Cheese
1 3/4 cup Icing Sugar
1 tsp coconut extract
1/4 cup shredded coconut

Combine yeast, warm water and 1 tsp sugar into a bowl and let sit until frothy (about 5 minutes).

Combine coconut, coconut extract, warm milk, melted butter, egg, sugar, and salt together in a mixer. Mix well. Add in yeast mixture. Mix in flour slowly - 1 cup at a time, switching to a dough hook at about 3 cups. You may have to add a little more or less flour to make a soft dough that pulls away from the sides of the bowl when it is mixing. Knead for about 8 minutes. 

Let rise in a warm place for 1 to 1&1/2 hours until doubled. Punch down and let rise another 10 minutes. Grease pans. Make 2 loaves or buns and let rise for 1 more hour.

Preheat oven to 350F.

Bake for 20 minutes or until golden on top. Cool before icing or serving.

Icing:
Combine butter, cream cheese, icing sugar and cocount extract until smooth. Spread on top of coconut paska and top with shredded coconut. Use remaining icing to spread on individual slices as desired.

Enjoy something new!

~Adel~

Leftover Lamb Pie

We had Roasted Lamb and I made WAY too much so here's a fabulous recipe for using up the leftovers.

4 Potatoes (I use yellow potatoes), cut into 1" chunks

3 Carrots, cut into 1" chunks

1 Yam (the orange one), cut into 1 " chunks

1 Sweet Potato (the white one), cut into 1 " chunks

4 cups Lamb, cooked & diced (use left over from Roasted Lamb)

1 Tbsp Butter

2 Tbsp Olive Oil

1/2 cup Flour

1 Onions, diced

4 Cloves Garlic, minced

1/2 bottle (about 1 & 1/2 cups) Red Wine

2 Tbsp Tomato Paste

 1 Tbsp Lemon Juice

1 tsp. Onion Powder

1/2 Tbsp Rosemary (dried or fresh)

1/2 tsp Thyme (dried or fresh)

 1 package pie pastry (with two shells, defrosted) or make your own or 1/2 pkg puff pastry

Preheat oven to 350 F. Boil cut potatoes and carrots for 10 minutes, strain. Toss potatoes, carrots, yams & sweet potatoes together with 2 Tbsp Olive Oil and 1/2 tsp salt and spread on a baking sheet. Bake uncovered for 20-30 minutes until everything is tender.

While the veggies are roasting, toss cubed lamb with flour. Heat butter and olive oil in a skillet. Brown lamb until it has a nice golden crust on all the pieces. Set aside in a separate dish.

In the skillet (used for browning the meat), cook onions until slightly browned. Return lamb to skillet and add garlic, wine, tomato paste, onion powder, rosemary, and thyme. Simmer for 30 minutes, stirring occasionally. Add roasted veggies once they are done.

Prepare pie plate. If using pie pastry, line the bottom of the plate with one and save one for the top. If you are using puff pastry for the top, just grease the pan.

Add the lamb filling to the prepared pie shell or plate. Cover with 2nd pastry or puff pastry. Cut a few holes for steam to escape. 

Bake for 25-30 minutes until pastry is golden brown. Cool for 5 minutes then cut and serve.

This recipe easily doubles and freezes well.

mmmm....lamb pie! 

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.

~Adel~

Home Made Irish Cream

I know...I know, I've been MIA. Trying to balance work, life and everything in between has made finding a little inspiration to blog difficult. It really didn't help that I was without a computer for almost 2 months! Nothing like the new year and a new computer to bring on a little blogging inspiration.

So in honour of 2014, here's something special for you!

Years ago, I got this amazing recipe for home made "irish" cream from a friend (cheers to Harry T). I tinkered with it a bit and started bringing it to family gatherings and it's become one of my signature contributions to holiday parties.
Take a bottle (make that 2 or 3...trust me!) with you and you'll be a hit, even with those who don't really drink or like alcohol!

Grab a cup and some ice and get ready for a treat!

Home Made Irish Cream

1 cup Whiskey* (add more/less to taste) 

1 can Sweetened Condensed Milk

1 cup Cream (I used 33%. To make a lighter version, substitute coffee cream (18%) or half & half (12%))

2 tsp Coconut Extract**

1 Tbsp Chocolate Sauce (I used Nesquick)

*The better the whiskey, the better the Irish Cream (I used Forty Creek Whiskey (Canadian) to make mine, but a good 18 yr old single malt scotch makes the best EVER...sorry Daddy Ladybug!!)

**Alternatives: Peppermint, Almond, Coffee, Vanilla

Combine all ingredients, mix well with a whisk, and pour into a serving container. Keep refrigerated. Fits nicely into a 750ml bottle.
Pour over ice or cut with eggnog for a delicious creamy holiday drink.

Happy New Year!

~Adel~