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SIMPLY BEAUTIFUL EATING

Easy dinners

  • Patak’s 3 Step Chicken Korma Medley with Almonds & Golden Raisins
    lunch + dinner

    Patak’s 3 Step Chicken Korma Medley with Almonds & Golden Raisins

    I’m so excited right now I can hardly wait to share this recipe and post with you. I’ve been a…

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Please meet one of my favourite humans, Dylan. She Please meet one of my favourite humans, Dylan. She is my great-niece, a great learner and a great baker ! Sprinkle Cookies: 1 ½ cups all purpose flour 1 ½ teaspoons baking powder ¼ teaspoon salt ½ cup unsalted butter softened ¾ cup granulated sugar 1 extra large egg 1 ½ teaspoons pure vanilla extract 3-4 tablespoons of sprinkles Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder and salt. Set aside.
Using a hand mixer or stand mixer, beat butter until smooth. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla & extract. mixing until combined. Add in flour mixture and mix until just combined. Add in sprinkles and stir by hand until combined - this is optional if you want sprinkles in the cookie dough. 
Using a small cookie scoop (1.5 tablespoons) of dough and roll into a ball. Place ¼ cup sprinkles on a plate and press the tops of the dough balls in sprinkles. Place dough balls onto prepared baking sheet with parchment leaving about a couple inches for spreading. 
Chill for 20-30 minutes in the fridge. Bake for 8-10 minutes. Cool completely. #simplybeautifuleating #cookies #sprinkles #whatibakedtoday #instafood #easyrecipe #kids ##kidsrecipe
Crunchy Maple Pecan Granola * 1/3 cup maple syrup Crunchy Maple Pecan Granola * 1/3 cup maple syrup (or honey, but use maple if you are making it vegan) * 1/3 cup packed dark brown sugar * 2 teaspoons vanilla extract * 2 teaspoons ground cinnamon * 1/2 teaspoon ground ginger * ½ teaspoon sea salt * ½ cup neutral oil ( I used melted coconut oil but you can substitute grape-seed, avocado or vegetable oil * 5 cup old-fashioned rolled oats (do NOT use quick oats) I used gluten free oats * 2 cups raw pecan halves, chopped coarsely - leave them bigger so you get a nice crunchy texture * 2 cups mixed dried fruit, seeds and nuts, you can use a trail mix here. Preheat oven to 325°F. Line a rimmed baking pan with parchment paper. Whisk the maple syrup, brown sugar, vanilla, cinnamon, ginger and salt in a large bowl. Whisk in the oil. Fold the oats, nuts and dried fruit mixture together. Transfer the oat mixture to the baking sheet and spread into an even layer. Using your hands or the bottom of a measuring compress the mixture until its’s compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Try not to move the granola around in the pan, this is will ensure big chunks of deliciousness. Remove pan from oven and cool on a wire rack to room temperature, about an hour or two. Break apart the cooled granola into pieces of desired size. Granola can be stored in an airtight container up to 4 weeks. Yields 8-9 cups. Enjoy! #simplybeautifuleating #granola #healthyfood #easyrecipe #breakfast #oats #maple #pecan #simplerecipe
UPSIDE DOWN APPLE CAKE 2 large apples (I used Hon UPSIDE DOWN APPLE CAKE 2 large apples (I used Honey Crisp) sliced 1/4 inch thick For the Cake Batter: 4 x- large eggs (room temperature) 3/4 cup granulated sugar 1 tsp vanilla 1 cup neutral oil (such as vegetable, canola or grapeseed) 1 cup unsweetened apple sauce 2 cups (280 g) all-purpose flour 3/4 tablespoon (10 g) baking powder 1 tsp cinnamon Caramel Sauce 1/4 cup water 1/2 cup sugar 1/2 teaspoon cinnamon Preheat oven to 350F. Spray and line a 9 inch cake pan with parchment paper and arrange the apple slices in a concentric design. Set aside. Mix the Batter: Crack the eggs into a mixing bowl and whisk until smooth. Gradually add the sugar, whisking continuously, then mix in the oil, vanilla and applesauce. Sift the flour, cinnamon and baking powder into the wet mixture and stir until you have a smooth, lump-free batter. Set aside. Make the caramel sauce; In a small saucepan, combine the water, sugar, and cinnamon. Bring to a boil over medium heat, swirling the pan occasionally until the mixture turns a light caramel colour. *Note* Do not stir with a utensil just gently swirl it. Pour the caramel over the arranged apple slices and set aside to cool a bit. Pour the batter evenly over the apples and caramel in the pan. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 to 10 minutes, then invert onto cake plate. Serve warm or cool. Store in cool place for 3 days or freeze slices of the cake. 🍏 🍏 🍏 #apple #upsidedownapplecake #applecake #cake #instafood #whatibakedtoday #cooking #baking #dessert #simplybeautifuleating
I had the pleasure and great honour to make this r I had the pleasure and great honour to make this recipe with the one and only gracious and lovely @rosereisman today! Thank you for inviting me over! Stay tuned for the full experience on her page soon! Strawberry Shortcake #nochurnicecream 3 ingredient No churn ice cream * 1 (300ml) can sweetened condensed milk * 2 teaspoons vanilla extract * 2 cups cold heavy cream 1. In a bowl, whisk together the sweetened condensed milk, vanilla extract until combined. 2. Place the cold cream in the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Fold the whipped cream into the condensed milk/vanilla mixture constantly folding over and over until everything is well combined. Mix in a 1/2 box crushed shortcake cookies Place mixture into freezer safe container and drizzle with strawberry couli. Cover with plastic wrap and seal with lid. Freeze for at least 4 hours. Strawberry Couli 1 lb strawberries quartered ½ cup sugar 1 ½ tablespoon lemon juice Combine all the ingredients in a saucepan and simmer for 10 minutes,The strawberries should be broken down and the pan should have a lot of liquid. Place the cooked berries and all the liquid in the saucepan in a blender and puree until totally smooth. Pour the coulis through a strainer to make sure it is totally smooth. #foodphotography #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #icecream #realsimple #huffposttaste #easyrecipeideas #eatingfortheinsta #foodblogger #summer
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

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