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A visit to the @cheese_boutique today! #simplybeau

A visit to the @cheese_boutique today! #simplybeautifuleating #cheese #charcuterie @afrimpristine #toronto #torontolife #torontoeats

For those who celebrate. Wishing you and your love

For those who celebrate. Wishing you and your loved ones a joyful and meaningful Passover, filled with peace, freedom, and cherished moments together. #ChagPesachSameach #happypassover

#sinplybeautifuleating #passover #tablescape #jewishholidays #letmypeoplego

Can’t have a birthday without a little Funfetti.

Can’t have a birthday without a little Funfetti. Wishing my youngest son a very special day and year ahead. Love you !🩵🩵🩵

Easy #Funfetti #Sugar #Cookies

3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) granulated white sugar
1/2 cup (100 g) brown sugar, packed
1 extra large egg, room temperature
1 tsp pure vanilla extract
2 1/4 cups (280 g) all-purpose flour, spooned and leveled
3/4 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp sea salt
1/3 cup rainbow sprinkles

Line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium high speed until light and fluffy, about 3 minutes.
Stop the mixer to scrape down the sides of the bowl.
Add the egg and vanilla. Mix on low speed until fully incorporated.
Scrape down the sides of the bowl again to make sure everything is well mixed.
In a separate bowl, whisk together the dry ingredients: flour, baking soda, cream of tartar, and salt.
Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Do not over mix
Remove the bowl from the stand mixer and stir in the rainbow sprinkles by hand with wooden spoon or fork mindful of not to over mixing the dough.
Using a medium sized cookie scoop (1.5 or 2 tablespoons) scoop out the dough and place onto one of the prepared baking sheets. Refrigerate uncovered for one hour. You must chill this dough.
Once dough is well chilled, preheat oven to 350F
Place cookie dough onto lined cookie sheet, spacing 2 to 3 inches apart. I did 6 per sheet. Bake for 5 minutes then rotate the pan and bake for another 6 minutes. The cookies are done when the edges just begin to turn golden brown m. The centres will look slightly under baked. The my cookies will continue to bake as they cool.
Remove the pan from the oven and allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.

#simplybeautifuleating #whatibakedtoday #sprinkles #sprinklecookies #bakedwithlove #happybirthday

Vanilla & Chocolate Shortbread Flowers * 1 cup (2

Vanilla & Chocolate Shortbread Flowers
* 1 cup (226g) unsalted butter , room temperature
* 1 cup (120g) powdered sugar
* 2 large egg yolks
* 1 tsp (5g) vanilla extract
* 1/2 tsp (2g) salt
For the vanilla dough
* 1 ¼ cup (160g) all-purpose flour
For the chocolate dough
* 1 cup (125g) all-purpose flour
* 1/4 cup (30g) unsweetened cocoa powder
Instructions
* In a large bowl, cream together the butter and powdered sugar for about 3-5 minutes until creamy. Add egg yolks, salt and vanilla extract. 
* Divide the butter mixture into two equal parts.  
* For the vanilla dough, incorporate flour using a spatula or wooden spoon. Then use your hands to knead together.  
* For the chocolate dough, incorporate flour and cocoa powder using a spatula or wooden spoon. Then use your hands to knead together.  
* shape the cookies.
* Take about ¼ teaspoons of white dough and roll them into small balls.  
* Repeat with the chocolate dough. 
* Take five balls of one flavour, and one ball of the opposite flavour for the centre of the flower. Arrange in a circle as shown.  
* Press them slightly to close the gap in the middle.  
* Press slightly to flatten.  
* Transfer the cookies onto a parchment paper-lined baking sheet.  
* Refrigerate for 15-30 minutes before baking.  
* Meanwhile, preheat the oven to 325F (160C). 
* Bake the cookies for 13-15 minutes until golden at the edges.  
* Let them cool slightly and transfer them to a cooling rack to cool completely. #simplybeautifuleating #whatibakedtoday #shortbread #cookies #cookieflower #chocolate #vanilla #instagood

Copycat Starbucks Cinnamon Coffee Cake The Cake

Copycat Starbucks Cinnamon
Coffee Cake

The Cake
* ½ cup unsalted butter, room temperature
* ¾ cup granulated white sugar
* 2 extra large eggs
* 2 teaspoons vanilla extract
* 1 ¾ cups cake flour
* 1 tsp baking powder
* ¼ teaspoon baking soda
* ½ teaspoon salt
* ¾ cup plain greek yogurt
* Streusel
* ¾ cup brown sugar
* 2 teaspoon cinnamon
* ¼ teaspoon salt
* 1 cup cake flour
* ½ cup butter, cold

Preheat the oven to 350F and line it with parchment paper or use non stick spray or coat with butter.

Streusel

In a medium bowl, mix together the flour, cinnamon salt, and brown sugar to combine. Now add in the cold cubed butter and mix it in using your hands or a pastry cutter until it resembles coarse crumbs. Place in fridge while you make the batter.

Cake:
Whisk the flour, baking soda, baking powder, and salt in a medium bowl and set aside.

In a large bowl, cream the butter and granulated sugar together. Add in the eggs one at a time and mix to combine again. Mix in the vanilla extract. Add half of the dry ingredients and half of the greek yogurt and mix to combine. Repeat the process with the rest of the dry ingredients and the Greek yogurt just until the flour mixture disappears. Don’t over mix.

Pour half of the cake mixture into the prepared pan, amd sprinkle half of the streusel on top making sure every area is covered. Pour the rest of the cake batter on top and gently spread over with a spatula. Sprinkle the rest of the streusel on top.
Bake in the preheated oven for 48 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes before pulling it out and placing onto a baking rack to cool completely. Enjoy!
#simplybeautifuleating #copycatstarbucks #copycatrecipe ##cinnamoncoffeecake #copycatstarbuckscinnanomcoffeecake

Can’t celebrate #hanukkah without a little latke

Can’t celebrate #hanukkah without a little latke love. Here’s my mom’s recipe (with my own twist) enjoy!

Frieda’s Latkes

8 medium size red potatoes, peeled and placed in a large bowl of cold water to prevent them from browning)
1/2 large sweet Vidalia onion
1/2 tsp white pepper
1 tsp sea salt
4 tsps oil (my mom only used mazola corn oil)
3 heaping tablespoons matzo meal
2 tsps baking powder
Starch from potatoes (water drained off first)
1/4 cup oil for frying
1 carrot, peeled and cut into chunks for frying pan

How to:
Grate the potatoes with the onions (my mom ALWAYS grated this by hand)
*I cut my potatoes and onions into cubes and placed them directly into a food processor reserving 1 whole potato to grate by hand separately*
Process potatoes until smooth then add in that hand grated potato.
Place potato mixture into either a clean towel, cheesecloth or believe it or not I use a piece of tulle. Then wrap and squeeze the life outta them over a medium sized bowl to make sure they are as dry as possible. Set aside the remaining starchy liquid that’s in the bowl Leave the mixture wrapped up in a clean bowl until you’re ready to mix it with the balance of your ingredients / it will NOT brown because of the onion being incorporated into the potatoes.

Whisk your eggs, salt, white pepper, oil in a small bowl. Dump your potatoes into a clean bowl and add the wet mixture as well as the matzo meal and baking powder. Pour off the liquid from the starchy mixture that’s been sitting and scrape the white starch from the bottom of the bowl into your latke mixture. Blend well with a fork until everything is evenly coated.
Heat a heavy cast iron pan with 1/4 cup oil and a few pieces of carrots.
Note: my mom made hers in an electric frying pan and they came out perfect every time. The oil has to be hot before you drop in the potato mixture. Use about two tablespoons of the mixture for each latke. Fry for 3 minutes on each side (checking that they are browned and crispy before flipping. Drain on paper towels and serve immediately with applesauce or sour cream #happyhanukkah !

#simplybeautifuleating #latkes #jewishfood #happychanukah #potatolatkes #potato

Challah workshop with Livi today. She nailed it!

Challah workshop with Livi today. She nailed it!

#challah #simplybeautifuleating #kidchef #whatibakedtoday #challahbread #instagood

It’s cookie season ! Today I made my mandelbread

It’s cookie season ! Today I made my mandelbread with a twist. I took my go to recipe and combined it with my gingerbread cookie recipe. 10/10 👍🏻

Wet
* 2 x- large eggs
* 2 tsps vanilla
* 1 cup brown sugar, packed
* 1/2 cup neutral oil
* 2 tablespoons molasses
Dry
* 2 1/2 cups flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1½ tsp cinnamon
* 1½ tsp ginger
* 1 tsp salt
* ½ tsp allspice
* Pinch of ground nutmeg

Add ins:
* 1 cup mini semi-sweet chocolate chips
* Optional Dunk - 1 cup each dark & white chocolate chips, melted separately (I add in 1/2 tsp coconut oil to each type of chocolate keep it smooth and shiny)

Instructions
1. Mix eggs, vanilla, sugar and oil together. Add in the molasses and mix well. Gradually add flour that has been sifted with all the dry ingredients and the chocolate chips, Form into a large ball and cut the ball in quarters.
2. You will have 4 pieces of dough which you need to form into rectangular logs.
3. Place on baking sheet lined with parchment paper (I use a silicone baking mat) and bake at 350F for 20 minutes. Remove from oven and slice into ½ inch cookies.
4. Place them back on the cookie sheet and bake for another 5 minutes. As soon as they are cooled dip into both your melted chocolates and lay them on a parchment lined baking sheet to harden.
#simplybeautifuleating #mandelbread #gingerbread #cookies #holidayrecipes #whatibakedtoday #foodblogger #hannukah #christmas

This is #italy 2024 #sbetravels #travelphotograph

This is #italy 2024

#sbetravels #travelphotography #italianfood #ciao #italyhotels @grandhotelambasciatorisorrento @hotelspadai_firenze @singerpalacehotel @fullbellytours @ristorantetorrenormanna @eurolimo @chezbarone_cookingschool @grapetours #italo

If you’re travelling to #italy with a stop in #R

If you’re travelling to #italy with a stop in #Rome this is a must do tour. Nesim from @fullbellytours will take you to his local eateries for 4.5 hours of sheer food bliss. He is a wealth of knowledge and a total sweetheart! We loved every delicious moment of this #foodtour and I highly recommend that you add this to your list of #thingstodo when in Rome. #brava Nesim! We love you!!

#italianchefs #italianfood #romanfood #testaccio #italytravel #foodie #simplybeautifuleating #sbetravels #sommelier #fullbellytours

I have dreamt of coming to #italy my entire life.

I have dreamt of coming to #italy my entire life. It took 25 years to book this trip and here we are celebrating two milestones this year in Sorrento at a master cooking class offered by @chezbarone_cookingschool with our chef/instructor @annagalano88

As a #homechef #foodblogger and #foodphotographer this cooking class in this specific location was my ultimate #dreamcometrue

I dedicate this incredible day in memory of the ONLY top chef I loved and cherished with every bit of my heart. The woman who taught me how to “measure with my eyes and cook from my heart”. And the woman who supported every single thing in life that I have accomplished. The strongest woman I have even known … my Mama 😇

I know you’re watching and I know you’re saying “keep dreaming …your wishes will always come true” Love you & miss you everyday. 🩷👩‍🍳

#simplybeautifuleating #italy #sbetravels #sorrento #cookingschool #masterclass #chezbaronecookingschool

#Copycat #deepanddelicious #chocolatecake by @ros

#Copycat #deepanddelicious #chocolatecake by @rosereisman

So good!

INGREDIENTS
½ cup oil (any variety)
1 egg
1 cup white sugar
¼ cup milk (any variety)
1/3 cup light sour cream or plain yogurt
½ tsp vanilla extract
½ cup cocoa powder
1 cup all purpose flour
1 tsp baking soda
½ tsp baking powder
1/8th tsp salt
Icing
6 oz light cream cheese
¼ cup butter, margarine or coconut oil 1¼ cup icing sugar
¼ cup cocoa powder
INSTRUCTIONS
1. ��Add oil, egg, sugar to bowl mix well. Add milk, sour cream, mix well and add vanilla, and cocoa and mix well.
2. ��Add flour, baking powder, baking soda and salt and mix until combined, pour into 9” x 9” square pan sprayed with vegetable oil.
3. ��Bake at 350 F for 20 minutes or until toothpick comes out clean. I had to do an extra 10 minutes at 325F.
When cake is completely cooled. Combine in icing ingredients in a bowl and beat with hand mixer until light and fluffy. You can also do this in a small food processor

Ice cake or pipe on small rosettes. Enjoy!

#chocolate #cake #simplybeautifuleating #desserts #heslthyfood #healthyversion

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