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fettucine

Butternut Squash Fettucine with Pan Seared Salmon and Mushrooms

lunch + dinner

Butternut Squash Fettucine with Pan Seared Salmon and Mushrooms

My biggest fear of it just being “the two of us” is that I may stop cooking. Ya. Like that’s…

Read More Butternut Squash Fettucine with Pan Seared Salmon and Mushrooms

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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

For the last 5 years I have made the decision to g

For the last 5 years I have made the decision to gift myself with the most simply beautiful cakes, cookies and flowers for my birthday. This was an extra special year and I had a team of angels create these for me. Thank you to @bakedwithjoy @torontofloristshop @marshmallowsandsmore and my amazing cake lady Shiromi who made my sweet dreams come true.

Yes. It’s still my birthday and yes the celebration continues ….🧡🩷🧡

#birthday #birthdaycake #birthdaygirl #letsparty #simplybeautifuleating

So this is 65. It’s a number that I always assoc

So this is 65. It’s a number that I always associated with old people. I guess according to my drivers licence I am old but I’m definitely not ready to feel it. Age is only a number and I’m grateful to be here and to celebrate this birthday with my loved ones. I’m also blessed to have all of you here. Because without you life would not be simply beautiful. Thank you for sticking with me for the last 10 years on this feed. There have definitely been ups and downs in my life and your love and support has been the light in the darkness. For this I thank you from my heart. 🩵

#itsmybirthdaybitches #lfg #simplybeautifuleating #party

Chocolate+ Brownies + Sprinkles = One happy birthd

Chocolate+ Brownies + Sprinkles = One happy birthday boy!

Recipe:

1/2 cup (1 stick / 115g) unsalted butter
1/2 cup (100g) dark brown sugar, packed
1/2 cup (100g) granulated sugar
2 extra large eggs, at room temperature
1 teaspoon vanilla extract
1 tablespoon instant coffee mixed with a splash of boiling water. Just to dissolve the granules
1/2 cup (60g) all-purpose flour
1/2 cup (40g) unsweetened cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup (4 ounces) semisweet or dark chocolate chips or chocolate chunks
Optional - Sprinkles

1. Preheat oven to 350°F. Line the bottom and sides of an 8x8 inch baking pan with parchment paper leaving some overhanging on the sides so you can lift out the brownies easily.
2. Place butter in a large bowl and heat in your microwave until melted. Add the brown sugar and granulated sugar to the butter while it’s still hot. Whisk well.
3. Add the eggs, vanilla extract and coffee to the butter / sugar mix. Whisk until everything is nicely incorporated.
4. Add flour, cocoa powder, salt, and baking soda and chocolate chips or chunks to the wet ingredients. Fold the ingredients together until you no longer see any dry ingredients.
5. Pour your batter into your prepared baking dish. Top with sprinkles if desired. Place your baking dish into the center of a preheated 350°F oven. Bake for 25 - 27 minutes, or until a toothpick inserted into the center comes with a few wet crumbs.
6. Allow the brownie to cool in the baking dish for 10 to 15 minutes. Transfer to a wire rack to finish cooling. Slice your brownies and enjoy!

#simplybeautifuleating #chocolate #brownies #birthday #realsimple #whatibakedtoday

Let’s make healthy cheese crackers with Livi tod

Let’s make healthy cheese crackers with Livi today !

Recipe
2 cups (8 oz) shredded cheddar cheese 1 cup all purpose flour 4 tbsp unsalted butter, cold
pinch of sea salt  2 tbsp ice water, as needed
Preheat the oven to 350F Add the shredded cheese (we did it first in the food processor) flour, pinch of salt and butter to the processor and pulse it in increments until it forms into a sand-like texture. Add 2 tablespoons of iced cold water to the food processor and pulse just until it starts to form into a dough. Place the dough mixture onto a surface and lightly knead it to come together. Form a disc with the dough, wrap it in plastic, and refrigerate the dough for 30 minutes 
Roll out the dough onto a lightly floured surface ⅛ to ¼ of an inch thick. Use a small cookie cutters and cut out small shapes from the dough.
Gather the scraps, re-roll the dough, and cut out more cracker shapes. Repeat this process until all of the dough is used up. Place the shapes on a parchment paper lined pan 
Bake the crackers at 350 F for 10 minutes or until the edges are slightly brown. The total cook time will depend on the thickness of your crackers. Keep a very close eye on the crackers as they can burn quickly. Let them cool completely before serving. 
#cheese #crackers #simplybeautifuleating #kidchef #realsimple #kidssnacks #easysnacks #goldfishcracker #foodblogger #healthyfood #healthysnacks

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