SHAMROCK MATCHA FUDGE

With spring now on the horizon I am looking forward to good weather and celebrating Easter and St. Patrick’s Day in March. To help me get in the festive spirit I decided to whip up some white chocolate fudge with a matcha dessert twist to help it not only turn green but become a perfect St. Patrick’s Day dessert. Although they are as delicious and can easily be cut into matcha squares, I decided to take the theme a little further using my little shamrock cookie cutter to achieve these adorable shamrock match fudge morsels. If you are a matcha lover or looking for new ways to use Matcha powder, you are going to love this St. Patrick’s Day Recipe. But don’t take my word for it, try for yourself. Enjoy!

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INGREDIENTS:

Apx 16 Shamrocks

3/4 CUP of Condensed Milk
1.5-2 TBSP of Powdered Matcha - depending on how strong you want the matcha flavour
14 oz White Chocolate
1/2 TSP of Salt
1 TSP of Vanilla Extract
1 TBSP of Matcha for decorative dusting at the end

You will also need:
1.5 Inch Shamrock Cookie Cutter
8x8 Baking Pan
Parchment Paper
A Fine Sifter
Spatula

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DIRECTIONS:

Pour condensed milk into a bowl and sift in your matcha.

Using a double boiling method, stir the matcha into the condensed milk until it is well incorporated on a medium low heat.

Next, add in the white chocolate and continue to double boil until it has melted completely and is well mixed.

Next, add in your salt and vanilla, stir.

Pour mixture into lined baking pan and store at room temperature for 15 minutes before moving to the fridge for an additional 3 hours.

When fully cooled, cut out shamrock shapes using your cookie cutter and place on a non stick surface.

Sprinkle with more sifted matcha.

Store in fridge until you are ready to eat.

Enjoy!

These can be packaged and left in the freezer for a month.

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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SPAGHETTI AGLIO E OLIO - A SIMPLE ITALIAN CLASSIC

Leave it to the Italians to create an incredibly flavourful pasta dish using only a few inexpensive ingredients! This absolute classic is one of my all-time favs and takes less than 10 minutes to whip up. In my household, we like to serve it alongside meat dishes like my mom’s coveted rack of lamb recipe or occasionally by itself with a few added shrimp on top! If you are looking for a quick, student-friendly pasta dish to whip up or something to add to a protein as a side, you can’t go wrong with a simple yet flavorful dish like this one!

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INGREDIENTS:

Serves 4 People

2 TBSP of Olive Oil
4 Cloves of Garlic - Minced
1 Pack of Spaghetti - cooked al dente
Italian Parsley - Roughly Chopped
Parmesan Cheese - Grated
Salt and Pepper

You can also add chilli flakes to make it a little spicy or a few shrimp!

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DIRECTIONS:

Bring water to a boil on the stove, salt, and cook your pasta.

When pasta is almost ready, heat up your olive oil on medium heat in a large skillet. When hot, add in your garlic and cook for 2-3 minutes. If you like a little spice, feel free to add in some chili peppers too.

Once garlic is fragrant, add in your cooked pasta, sprinkle on some grated parmesan, and some roughly chopped parsley.

Salt and pepper to taste and serve with more parmesan on the side.

Enjoy!

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MOM'S OVEN ROASTED ROSEMARY GARLIC RACK OF LAMB

An oven roasted rack of lamb recipe!

One thing I love about coming home is eating my mom’s cooking! This week, my mom taught me some of her specialties including her coveted oven-roasted rosemary garlic rack of lamb! Best served alongside her Aglio e olio pasta, this dish is on repeat weekly in our household. If you are looking for a super easy recipe to make this weekend that you can prepare ahead of time, you have to try this oven roasted rack of lamb! It is soooo good and always a crowd pleaser!

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INGREDIENTS:

COOKING TIME: 25 Minutes

Serves 4

Rack of Lamb (8-9 ribs) - trimmed
1/4 CUP of Olive Oil
2 TBSP of Fresh Rosemary
2 TSP of Fresh Thyme Leaves
8 Garlic Cloves
Zest of 1 Lemon
Salt and Fresh Cracked Pepper

Kitchen Tools:
Food Processor
Baking Sheet
Meat Thermometer

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HOW TO COOK RACK OF LAMB:

In a food processor, add in your olive oil, rosemary, thyme and lemons zest, pulse until finely chopped.

Salt and Pepper rack of lamb on both sides before covering in marinade and setting aside for 1 hour at room temperature on a baking sheet.

When ready, set oven to 450 and cook lamb for 15 minutes before rotating the baking sheet and continuing to cook for 10 minutes to ensure it cooks evenly and to medium rare. If you have a meat thermometer, for medium rare lamb the internal temperature should be at 130-140 degrees.

When meat is ready, remove from oven and let rest for 10 minutes before chopping it up into individual portions. This will allow the juice to redistribute.

Plate and serve.

Enjoy!

Oven roasted rack of lamb with rosemary and garlic

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I hope you enjoyed this oven roasted rack of lamb recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CHOCOLATE RICE KRISPIE TREATS FOR VALENTINE'S DAY

If you are looking for a fun Valentine’s Day recipe that is not only adorable but easy and fun to make, I highly recommend trying this chocolate rice krispie treats recipe!

When it comes to the best rice krispie treats recipe this one takes the cake because they are so incredibly soft and chewy! Of course, the steps for this recipe are the same for regular rice krispie squares but I thought using a heart cookie cutter would be a great fit for Valentine’s Day. This recipe for chocolate rice krispies will have you reminiscing about childhood bake sales and exchanging Valentine’s day cards with friends. Speaking of exchanging, they are also super fun to decorate and make a great gift so my advice is to double the recipe and giving a few away! Enjoy!

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INGREDIENTS:

Makes Apx 12 Hearts

1/2 CUP of Unsalted Butter
5 Cups of Marshmallows - separated into two portions - 1 of 4 Cups and 1 of 1 Cup.
6 Cups of Rice Krispies Cereal
1.5 TSP of Vanilla Extract
2.5 CUPS of White Chocolate Wafers
Pink Food Colouring

You Will Also Need:
Heart-Shaped Cookie Cutter
Baking Tray
Wax Paper

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DIRECTIONS:

In a large sauce pan melt the butter on medium heat.

Once melted add in 4 cups of marshmallows and reduce heat to low. Continue stirring until completely melted.

Next, remove melted marshmallow and butter mixture from heat and add to large bowl with the Rice Krispie cereal, remaining marshmallows and vanilla extract. Mix until well incorporated.

Using wax paper, line a baking tray and press the rice crispy into the baking tray creating an even thickness all round. Place the baking tray in the fridge for 20 min to cool before removing and cutting out heart shapes using a heart shaped cookie cutter. Place the hearts on a wax paper lined baking sheet. NOTE: You can take the remainder of the mixture that you were not able to use and press it into the heart shaped cookie cutter to create 1 or 2 more heart shapes so you don’t have to waste any of the precious mixture.

Using the ‘double boil’ method, melt the white chocolate wafers. Set 1/2 aside and add a ladybug size amount of pink food colouring to it. Stir well to turn the chocolate pink.

Dip each heart into either the white or pink chocolate until half the heart is submerged before placing it back on the baking sheet to dry. You can also use a fork or piping bag to create decorative patterns on top using alternating chocolate colours.

Store hearts in cool place until you are you are ready to enjoy.

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I hope you enjoyed this chocolate rice krispie treats recipe as much as I do. If you have any comments or suggestions about how to make rice krispy treats please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

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THC RED VELVET 'TRUFFLES' FOR VALENTINE'S DAY

Since it has been almost a year since I have had the chance to hang out with all my girlfriends, I thought it would be nice to send them something for Valentine’s Day that will not only spark joy in their life but also let them know that I am thinking of them.

I have never made THC edibles or THC candy or recipes with cannabis before, but after learning how easy it can be to incorporate them into desserts without having to worry about measuring out dosages and making them myself, it got a whole lot easier to imagine ways to use them when baking.

Since Valentine’s Day is the holiday in question, I thought a Red Velvet Cake was fitting, and much like making cake pops, coating the ‘truffle’ with chocolate also became a great way to seal in freshness, add decorative designs, and play well into my Valentine’s Day theme.

If you are looking for a fun little surprise to leave a friend or loved one this Valentine’s Day, I highly recommend this easy to make THC Red Velvet ‘Truffle‘ recipe!

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INGREDIENTS:

Makes 12 Truffles

1 Box of Red Velvet Cake Mix (I used Duncan Hines)
1 Cup of Cream Cheese (Softened)
12 THC Chocolates (Any kind that’s small enough to fit inside your desired truffle size - I used Fireside Milk Chocolate 5MG chocolates)
3 Cup of Semi-Sweet Chocolate Baking Chips
2 Cups of Melted White Chocolate (Preferably Melting Wafers)

- Optional Garnish -
Any Heart Shaped Candy

- Cooking Instruments -
Cake Tray
Baking Sheet
Wax Paper
Electric Hand Mixer
Food Processor - optional

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DIRECTIONS:

Make a Red Velvet Cake according to the instruction on the box.

Using a bowl, beat your cream cheese until it becomes soft and easily spreadable.

Next, deconstruct the cake until it’s just crumbs either using your hands or a food processor, adding it to the bowl with the cream cheese afterwards.

Mix the cream cheese in with the cake so that it becomes doughy once again.

Flatten about 1 TBSP of the cake mixture into your hand, place the THC chocolate in the middle, and roll the sides up around the chocolate (I recommend not going too thick with the mix if you don’t want them to be huge. I thought the size of my palm was plenty big). Place the rolled balls on a baking sheet covered with wax paper.

Next, using the double boiling method, melt the semi-sweet chocolate and drizzle it over each THC cake mix ball until fully coated. You may want to use a spatula to help you. Do the same with the white chocolate wafers. You can use both chocolates together to create designs as well. Don’t forget to add the garnish before the chocolate completely hardens!

Allow chocolate coating to harden on the wax paper before using a knife to trim and remove the bottom of the truffle from the wax paper and store in the fridge. If you are giving them away to a friend remember to tell them to also store them in the fridge until they are ready to be enjoyed.

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I hope you enjoyed this THC edibles recipe as much as I do. If you have any comments or want me to post more cannabis recipes please let me know below and I'll be happy to answer them as soon as I can! Happy baking!!!

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