| Bakersbeans (Wanda Baker) logo

Recipes (Main)

Jerk Chicken

· 7 Comments

Jamaican jerk seasoning is a combination of ingredients that typically includes green onion, garlic, allspice, thyme, spicy peppers and a few other ingredients resulting in a phenomenal tasting marinade.

The marinade is poured over a bag of bone-in thighs creating this flavourful Jerk Chicken recipe served with fluffy coconut rice.

jerk chicken

Jerk Chicken

Several years ago one of my girlfriends brought me back a jar of jerk marinade from her honeymoon trip to Jamaica. We tried it on chicken and noted it was hot, spicy and quite pleasing on the palate. The sauce didn’t last long and this is the inspiration for creating our own jerk marinade recipe.

jerk chicken

Jerk Marinade

This is a marinade that can easily be used on other parts of the chicken. Think whole spatchcocked chicken, chicken legs, boneless thighs, breasts, even wings. Kick it up a notch and try it on shrimp, pork tenderloin, even pork chops.

Important to note, this is not a spicy jerk marinade. Authentic jerk seasoning is traditionally spicy, however I use one whole jalapeno (seeds and ribs removed) and half a jalapeno with seeds and ribs intact. You can add more chili’s if you like it spicy.

jerk chicken

What to serve with grilled chicken thighs

Glad you asked! We love to serve this chicken with Coconut Rice, a hearty salad that can hold up to the jerk chicken like Simple Herb Potato Salad or Greek Pasta Salad, rice and beans, grilled pineapple or baked potatoes.

jerk chicken with rice

PRO TIPS

  • When working with any kind of hot, spicy pepper, wear gloves.
  • Use as many (spicy) or as little (not spicy) chili peppers as you prefer.
  • The longer it can marinade, the more intense flavour.
  • If you don’t feel like making a jerk marinade, buy a bottle. No judging here!

Chicken is a favourite around here and these are some of our favourite recipes!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

St. Patrick’s Day Oreo Cookie Snacks

· 7 Comments

You hear the strangest things while shopping for oreo cookies. Two men having a discussion about the best oreo cookies to buy. And how they eat them. And on and on. I love people watching and observing.

These cookies are a quick and easy snack for St. Patrick’s Day. Sneak them into lunches or save for afternoon treats.

Orange Pecan Scones

· 7 Comments

Orange Pecan Scones are made with buttermilk, currants and a hint of orange zest ensuring they are buttery, flaky and delicious. Serve with clotted cream or your favourite preserve!

Orange Pecan Scones

Scones always taste best when fresh, don’t they?! These Orange Pecan Scones are made with butter, currants, orange zest and juice and are so good with an afternoon tea, brunch or served with your favourite cup of coffee!

Sweetness comes from the currants with a pop of flavour from the orange zest. They are finished with chopped pecans adding a little texture to every bite!

pecan scones

A Basic Recipe

This is a basic formula and recipe featuring six simple ingredients. The currants, orange juice and zest are added in to amp up the flavour profile but taste equally scrumptious without these added in. You can shape the dough into a pie shape and cut into wedges, or use a round cookie cutter and create a more traditional shape of circles.

Using two separate bowls, mix together dry ingredients in one and in the second wet ingredients. The two bowls are combined and the dough formed into wedges or round scones. Brush with a liquid like milk, buttermilk, egg yolk or a combination and sprinkle on some chopped nuts or course sugar. Bake about 15-20 minutes until golden and serve.

orange pecan scones

If there are scones in your immediate future, here are a few tips and tricks to get you started.

Tips and Tricks

  • Swap currants for raisins, chopped dried apricots or cranberries.
  • Don’t overwork the dough. Think of the muffin method and stir as little as possible.
  • Use whatever chopped nuts or seeds (pumpkin, sunflower) you have on hand.
  • It never hurts to add in a tablespoon or two of chocolate chips.
  • Replace the orange juice with extra buttermilk, cream or coconut milk.

pecan scones

What are Scones anyways?

These British afternoon tea staples are an afternoon delight when served with jam, your favourite curd or clotted cream.

More often then not when you attend an afternoon tea at a restaurant, scones will be served as part of the offering. Scones are not a biscuit, yet traditionally made with flour, butter, sugar and milk.

currant scones

Not just for breakfast

Scones might be the perfect quick breakfast, brunch accompaniment or afternoon tea star, however have you tried them cut open and filled with roast ham or turkey breast and cheese?! Served with a green salad, they make a lovely light dinner!

Breakfasts are big around here and we’ve got a few ideas for you to try the next time you want a tasty brunch. Dive into this Roasted Garlic and Sausage Casserole, go sweet or savoury when you make these Simple Crepes. Take a walk on the sweet side with this French Toast Casserole or wrap and roll your leftover ham into these Ham and Cheese Breakfast Strudels.

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Heart Mosaic Craft

· Leave a Comment

Today we made Heart Mosaic Crafts. Since I always end up with bits and pieces of leftover construction paper this is a great idea for using some of it up.

Gather up your supplies: scissors, glue, a variety of coloured construction paper and a thicker (more durable) white construction paper for the heart.

Cut out your hearts.  Older kids can do their own.  Cut up leftover bits and pieces of construction paper, any colour you want.  We used green, blue, purple and pink.

Give the kids some glue and let the fun begin. Once they are happy with their masterpiece let the glue dry completely before displaying.

Simple Lasagna

· Leave a Comment

Simple Lasagna with 4 cheeses (provolone, ricotta, parmesan, mozzarella) is easier to make then you think.  Do not be intimidated.  Get your ingredients ready and put aside a little time (love) to make the lasagna and you will be so happy you did….there’s nothing like a home made lasagna.  Right now my dd does not like lasagna but that is ok. I still make it a couple times a year because the rest of us love it.

This is one of those recipes you make without thinking about measurements and such.  Today I took the time to measure out the ingredients so I could post this recipe.  And here we go….

Here is my mini chef H adding the sauce on the noodles.
Here is my mini chef H adding the sauce on the noodles.

 

Lasagna all assembled with slices of provolone on top.
Lasagna all assembled with slices of provolone on top.

 

Lasagna resting and ready for eating.
Lasagna resting and ready for eating.

Carrot Cupcakes

· 2 Comments

These Carrot Cupcakes are moist, light tasting, loaded with fresh carrots, and topped with a luscious cream cheese frosting. They are sure to become your family’s new favourite!

Carrot cupcakes with cream cheese frosting

I have to admit the carrot cupcakes made in the 90’s didn’t compare to this variation. In these tasty bites you’ll find the addition of apple sauce and pureed carrot that really does take them to a new level rendering them incredibly most and oh so yummy.

Carrot Cupcake Ingredients

  • Flour: All-purpose white is my flour of choice for these cupcakes.
  • Sugar: We prefer white sugar as there are no added flavours like in brown sugar.
  • Baking Soda: Your leavening agent!
  • Spices: I add cinnamon to almost everything for it’s flavour and antioxidant properties.
  • Oil: any mild flavoured oil will work in this recipe. I added canola but you could certainly use vegetable, avocado, olive oil.
  • Wet Ingredients: eggs, vanilla.
  • Secret Ingredients: pureed carrots – baby food, apple sauce.
  • Coconut: We love coconut in these muffins.
  • Salt: Sea salt or kosher salt.
  • Carrots: Freshly grate carrots using a box grater or food processor.
  • Add-ins: Toasted nuts, dried fruit, raisins

carrot cupcakes

The Frosting

It has to be a cream cheese frosting, there is no other way to frost carrot cupcakes!

Our Cream Cheese Frosting is not overly sweet, yet simple, rich and hard to resist.

carrot cupcakes

Cupcake Storage

Cupcakes made using butter or cream cheese should be stored in a cool place like your refrigerator. About an hour before serving remove them from the refrigerator so they can warm to room temperature.

We make these cupcakes throughout the year as they are a family favourite. For birthdays, Easter, sometimes even Thanksgiving!

I should add my tweens and teenagers make these cupcakes so if they can do it, so can you!

Looking for dessert recipe inspiration? Here’s a few to bookmark.

Did you make this recipe?! Tag Wanda Baker on Instagram and hashtag it #Bakersbeans

Tex Mex Burgers

· Leave a Comment

These juicy Tex Mex Burgers are infused with chipotle in adobo and topped with a pepper jack cheese offering up a flavourful winning burger combination.

tex mex burgers

Tex Mex Burgers

Homemade burgers are one of our favourite meals to make. You can change up the flavours, change up the protein, the buns, the toppings and essentially create a new burger every day of the week.

For these burgers we added chopped chipotle in adobo to the beef, offering a hint of spice in the burger patty. If you like spice you may want to add more chipotle to your beef. The amount we use is perfect for the kids.

tex mex burgers

Cooking Burgers

Cooking burgers are fairly simple and something you should never be afraid to do.

As far as how long to cook your burger, well that comes down to personal preference. I’ve eaten burgers well cooked and burgers slightly under cooked in my opinion (but not the opinion of the restaurant). People consume beef tartar regularly as it’s on many restaurant menu’s, so as long as the burger has been refrigerated until it’s time to cook, you have nothing to worry about.

For me, I like my burger cooked and not mooing. Cook them on the grill or in a hot pan, whatever you have available to you.

PRO TIPS:

  • If you don’t love spicy use less chipotle
  • Leftover chipotle in adobe sauce can be frozen, or kept in a sealed container in your refrigerator

tex mex burgers

Additional Topping Ideas

Burgers are pretty much a blank canvas in which you can add many toppings to. But not all toppings go with all burgers. For example I absolutely adore mustard on my burgers, but I wouldn’t put mustard on these burgers.

Here’s a few toppings I have added to these burgers over the years that work.

  • Guacamole, find the recipe here
  • Salsa or Pico de Gallo, recipe here
  • Chipotle in adobo mixed with lime juice and mayo for a burger sauce
  • Spicy peppers like jalapenos or banana peppers
  • Pickled onions or radishes
  • Crunchy corn chips or Doritos. Seriously add a layer under in the burger.
  • Queso Cheese Sauce. Need I say more.

Tex Mex Burgers

Popular burger recipes to try:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Pork Chop & Cauliflower Casserole

· 1 Comment

It was 1970’s Casserole night in our house tonight…or so it felt when we made this Pork Chop & Cauliflower Casserole.

I went back to work when my oldest was 11 months old…until my youngest was born and then everything changed.  Going back to work with a little one is hard, as any mom can relate and thinking about healthy meals is even harder.  I tried to get organized and meal plan.  I went to the Kraft website and scanned through a lot of their meals as they were quick, simple and my kind of cooking as I tried to figure out life with a toddler.

Pork Chops Casserole is one we tried and enjoyed.  Easy Peasy Ron Weasly…or something like that.  Husband really liked it so it went in the keep file.  In my quest to rid the paper pile clutter it resurfaced last week and went into rotation.

The first time I made it, the recipe told me to use rosemary as “the spice”.  That’s it.  It worked at the time but was rather bland.  Never being one to “follow the rules” I decided I needed more.  More flavour.  More Zing. More something.   So this time I searched through the pantry craving flavour and pulled out what called to me.  Epicure Fajita seasoning and Epicure Cheese, Chives & Bacon Dip.  It was a long shot but why not?  In the end it worked.  Flavour was mild yet noticeable.  Grown up’s loved it, kids ate the pork chops sans anything else.  In my books that’s called keeper.  If you make it find the spices that work for you, BBQ, 5 spice blend, chili, paprika – try it, you never know unless you do.

Blueberry, Cinnamon & Strawberry Yogurt Muffins

· 2 Comments

The original title was Banana, Blueberry, Cinnamon & Strawberry Yogurt Muffins, a mouthful by any means.  So I shortened the title a little to make it fit better!

My kids have been participating in the President’s Choice Cooking School (Superstore/Loblaws) since they were both 3 years old.  Inexpensive and fun with food.  Sometimes they find new foods they enjoy, other times not so much.  In the end it’s always about the FUN.  This recipe comes from one of those cooking classes (another paper recipe now officially recycled).

When it comes to muffins I like to make the mini muffin version…easier for little hands to hold and eat.  I found there was too much oil in the original version of the recipe so I’ve cut it back to 1/2 cup.  It’s still too much in my opinion and so next time I may substitute apple sauce for some of the oil.

The photo below is my “Leaning Tower of Muffins”! I chose the flat ones for this shot. Taking food photos is fun, let’s just hope I get better at it!

 

Honey Chicken Teriyaki Bites

· 2 Comments

After a busy Family Day Long Weekend here in Calgary I wanted a relatively simple supper for Monday night since it was weekend wind down night.

I’ve had this recipe filed for a quite some time and while flipping through piles of recipes I came across it. It’s from one of my Sister In Laws.  When she made it for me it was so good I immediately requested the recipe…and then filed it (yikes). Paper piles of recipes….yes it’s true. Back in the day when I lived in Vancouver (early 90’s and slightly before the explosion of online recipes/websites) I used to photocopy or cut out recipes from the Vancouver Province Newspaper. What can I say..the Foodie in me was already emerging.

The photo I took of the chicken is pretty simple. As it was the last day of a long weekend I only had leftovers in the fridge (noodles, potatoes) as accompanients and as such didn’t feel anything looked appetizing enough to be photographed next to my delicious chicken. At least I got the photo before they were devoured!  This recipe has been modified slightly.

 

Peppermint Popcorn Crunch

· 2 Comments

I’ve had my eye on this recipe for a while (like years).  I specifically bought white chocolate wafers before Christmas so I could make this recipe.  However hosting my first ever Christmas Cookie Exchange and making the usual suspects (Christmas Baking) overloaded us with Christmas goodies and as such…it didn’t happen.

With four days until Valentine’s Day, white chocolate wafers & leftover candy canes to use up, I decided today was the day to try out this recipe.  And what a great Valentine’s Day treat it turned out to be (with a peppermint twist).

In fact next year I may crush cinnamon hearts instead of candy canes and make it as a class treat for Valentine’s Day!

Moo Shu Pork in Wraps

· 1 Comment

Moo Shu Pork in Wraps is a dish from Northern China that can be served with rice or as we like it – in wraps making it another quick, easy and flavourful meal!

Moo Shu Pork in wraps

What is Moo Shu Pork?

Moo Shu Pork, also spelled as Mu Shu Pork, is a traditional Chinese dish that originated in northern China, particularly in the Shandong province. Its exact origins are somewhat unclear, but it is believed to have been a popular dish among the imperial court during the Qing Dynasty.

The name “Moo Shu” is derived from the Mandarin Chinese words “mó shù” (木须), which translates to “wood shavings.” This name is thought to refer to the thin, shredded ingredients used in the dish, resembling wood shavings.

Originally, Moo Shu Pork was made with thinly sliced pork, wood ear mushrooms, day lily buds, and scrambled eggs. The mixture was served with thin, crepe-like pancakes made from flour and water. They would be assembled by spreading Hoisin sauce on a pancake, adding a spoonful of the pork mixture, and then rolling it up like a burrito.

We’ve changed up the traditional recipe slightly and roll them in flour wraps. They are a huge hit in our family and the recipe comes together quickly as long as you have all your ingredients prepped.

Moo Shu Pork

Cabbage Swap

Napa cabbage is the traditional choice for this dish due to its milder flavour and softer texture, however, you can use green cabbage to substitute if Napa is not available. It will be firmer and have a slightly stronger flavour, therefore we recommend it’s sliced thin to ensure it cooks through.

How to eat it

Serve Moo Shu Pork in Wraps with Hoisin sauce (a Chinese BBQ sauce) or even plum sauce but taste the Hoisin sauce first! Our Vietnamese student didn’t taste it before adding and found the Hoisin really really sweet. We do not find it that sweet but her palate is quite interesting and intrigues me.

Flour tortillas are the wrap of choice for us instead of the traditional pancakes or crepes. I use both whole wheat wraps and plain white. Rice paper with vermicelli noodles would be equally delicious.

Eat in a bowl with rice or in wraps

Here’s some pro tips we’ve learned along the way while making this recipe, to help you get started.

PRO TIPS:

  • Prep all your ingredients in advance so they are ready when you start to stir fry.
  • Sprinkle the cooked egg on top just before serving so it doesn’t soak up the sauce and you can still taste the egg.
  • If you do not eat pork, substitute chicken making it Moo Shu Chicken!
  • Avoiding carbs? Go crazy and serve it in lettuce wraps!
  • To kick it up a notch I love to add some sriracha sauce. I will dish out half for the kids and toss a few good drops of hot sauce into whats left, for the adults. Or who am I kidding, just drizzle the sauce all over the Moo Shu Pork.

Pork

Love pork? Here are some of our most popular pork recipes!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Couscous with Carrots, Cilantro & Green Onions

· Leave a Comment

Miles behind on my recipes, yikes. January was a blur as we were sick most of the month.  Bouncing back in February and trying to get caught up on life in general has made life challenging at best. Plus I am trying to make more time for myself (exercising) and not feel guilty about it.

And so I have yet another variation of couscous to share.  Bound and determined to get the family eating more grains I keep trying different ways to eat it. I used to try and sell couscous, barley and bulgur wheat as little wee noodles to the kids…ya they caught on.

With couscous you can add or delete whatever you like (ie: substitute flat leaf parsley for cilantro). 

Classic Swiss Fondue

· 9 Comments

The first time I had an authentic Classic Swiss Fondue was in Lucerne, Switzerland at the Stadtkeller Restaurant during our European vacation back in the 90s.

Swiss Fondue

Classic Swiss Fondue

One could say I quite enjoyed the taste of a classic swiss fondue. We also took in a folklore show while enjoying our fondue in Switzerland, and did some yodeling which I failed at miserably.

In Switzerland I learned the components of a Swiss Fondue are simple; wine, garlic, cheese, (Gruyere and Michaël Tell Alp cheese or an Emmentaler cheese) and sometimes before serving they add a touch of kirsch. Since kirsch is an acquired taste, I tend to leave it out.

When fondue became big back in the 70s, people put their own spin on a Swiss Fondue still using these the same ingredients. Some prefer to rub the fondue pot with garlic, I see no point in this. In Lucerne they put the garlic in the fondue and leave it. I prefer not to have garlic swimming in my cheese.

Swiss Fondue with dippers
Swiss Fondue with dippers

Branch out

I slice the garlic into a few pieces and add it to the wine to simmer for a 1-2 minutes. The garlic is then removed from the wine before the cheese is added. The flavour of the garlic is left in the fondue without any bits.

Besides cheese and chocolate, there are two other fondues I learned about in Switzerland; chinoise fondue (a Chinese meat turned soup) or bourguignonne fondue (a Swiss meat in oil). Due to splatter, residue and other reasons, we stay away from oil and prefer broth (chinoise style).

Swiss Cheese Fondue

Switzerland

As in other fondues we do, cheese fondues come in many varieties. If you love to fondue and want to expand your fondue horizons, check out our Old Cheddar Cheese & Bacon Fondue.

Did you know that vendors in Switzerland sell a pre-made shredded blend of cheese ready to go? This is due to the popularity of fondue in Switzerland.

Favourite Swiss Fondue Dippers

We tend to stick with traditional:

  • par-boiled baby potatoes
  • blanched broccoli
  • cauliflower
  • pepperoni
  • crusty day old bread
  • sliced apples

Other fondues you may want to try:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans

 

Oatmeal Cranberry Double Chocolate Cookies

· Leave a Comment

These were the second batch of cookies we made on Sunday.  I’ve had my eye on a cranberry/chocolate combo cookie for a while.  After scouring the internet in search of the perfect cookie…I ended up utilizing a couple different recipes for the basics and adding/making changes to suit my needs.  So here it is, our version of an Oatmeal Cranberry Double Chocolate Cookie. Not too sweet, but enough chocolate to keep you happy!

Tip: You can use both kinds of chocolate as we did or use straight semi-sweet chocolate chips or just chopped white chocolate chunks. Choice is yours!

 

Chicken Satay with Peanut Sauce

· Leave a Comment

We all have chefs or home cooks that we follow because we like their style of cooking. It speaks to us, it inspires us and it makes us hungry.

My love affair with Jamie Oliver began when his first shows as the Naked Chef came on TV. His whimsy, easy peasy style of cooking simple meals with so much flavour really inspired. I received one of his cook books, Meals in Minutes one year for Christmas. After book marking nearly every page, I made one of his chicken recipes. Notably the chicken skewers with a peanut sauce recipe. After making it a few times, it quickly became one of our favourites. So much so we change it up every time we make it and it’s known in our family as chicken satay with sassy noodles & peanut sauce. We serve it in lettuce wraps with this Sassy Noodle Salad and everyone devours it.

Chicken Satay in Lettuce Wraps
Chicken Satay in Lettuce Wraps

The first time I made this recipe I used too much red chile and it was spicy!! So spicy the kids had a hard time with it. I’ve toned down the amount of red chile used since then. Even 1/2 a red chile can be too spicy so you may want to start with just a simple thin slice or two of the red chile for just that hint of heat.

The chicken goes onto the skewers in fairly large chunks so I slice them into thinner slices after they are cooked and before I serve them allowing this meal to easily feed six of us. The peanut sauce packs a flavourful punch and is a must try. It’s not for everyone, but do drizzle it on and see what you think.

Here’s how we did it:

Cinnamon Chocolate Thumbprint Cookies

· Leave a Comment

Nothing screams family time like spending an afternoon making cookies and memories in the kitchen with the kids or loved ones. Technology is limited in our house. Social interactions of all kinds are what’s encouraged. Sometimes impromptu cooking making sessions are just what the doctor ordered if someone is feeling blue or under the weather. Baking really does bring people together.

Keep simple ingredients in the pantry and you will be able to whip up a basic batch of cookies any time. Add-in’s to a basic recipe allow the baker to put their own spin on the cookies. Like adding m&m’s, nuts or leftover cut up holiday chocolate.

The first time we made these cookies the kids asked if they could dump in some cinnamon. Always up for a little experimenting I said why not. This idea worked and we changed up the recipe to include cinnamon. Having fun cooking in the kitchen, talking about life, laughing and creating lasting memories is what baking is all about.

Note: since originally posting this recipe, Bakers Chocolate Squares has changed their individual chocolate bar sizing. Where as 1 Bakers chocolate bar used to = 1 ounce, now it’s 4 bars = 1 ounce.

We hope you enjoy these cookies as much as we do.

cinnamon chocolate thumbprint cookies

 

 

Sassy Noodle Salad

· Leave a Comment

A sassy noodle salad, made whizzing together fresh ingredients including red onion, cilantro and lime, becomes the perfect accompaniment to any grilled meat or seafood.

We first tried this noodle salad piled high in a lettuce wrap with this chicken satay with peanut sauce. A Jamie Oliver recipe, it was a delicious explosion of flavours as the chicken itself is quite flavourful. It was however very spicy as the original recipe calls for one entire red chile – and they are smokin hot! So we’ve paired down the heat and would even suggest just one or two thin slices of red chile until you are sure you can take the heat.

With so many varieties available, I have had my share of chow mein noodles. I like this brand of instant noodles as inside the package are 8 individual groups of noodles which works perfectly when you want either a small portion or need to portion the noodles out. We used 4 of the groups for this recipe leaving 4 for soup or whatever else we want to add noodles to.

A delicious salad you will want to make again.

Chow Mein Noodles
Chow Mein Noodles

Slow Cooker Chicken with Dumplings

· 2 Comments

When you need some comfort food, or having a busy evening planned and need a quick meal, you don’t like to cook, or want a special meal for the family, this Slow Cooker Chicken with Dumplings is it. You will be amazed how easy it is to pull together this meal. The dumplings go in and cook for the last 30 minutes.

When you are ready to eat, bring entire slowcooker to the table and serve. Rice, mashed potatoes, even egg noodles pair nicely with this comfort dish.

 

Bolognese Sauce

· 11 Comments

Bolognese Sauce is an Italian ragu sauce that gets its name from Bologna, Italy. This meat based sauce is cooked low and slow resulting in a rich, luxurious sauce full of flavour.

bolognese

Bolognese Sauce

Typically a dish we prefer to consume during the cooler months of winter, a good hearty bolognese sauce can hit the spot anytime of the year.

The process of cooking the sauce low and slow, even an hour or two at times is what makes this dish so delicious. We’ve lightened up the dish to suit our busy lifestyle and let it cook for about an hour. This sauce would be great made in a slow cooker.

bolognese

Meat Sauces

Spaghetti sauce is a meal requested regularly in this house. It’s a quick, easy North American meat sauce made using using ground beef or sausage simmered with tomato sauce, a few herbs and other seasonings. It’s not traditionally Italian.

A true bolognese sauce should be cooked low and slow made with beef and pork, milk and wine. Traditionally Italian.

Ragu is another meat sauce common in Italy and often made with one of these proteins; veal, beef, lamb, pork or poultry.

bolognese sauce

The Pasta

My Italian friends tell me this sauce should be served with a thick, long broad noodle like a tagliatelle or papperdelle. This ensures the sauce can stick to the noodles offering flavour in every bite.

The rule of thumb is for thicker sauces, you use thicker pasta. For example, thinner sauces, use thinner pasta shapes. Makes sense right?

However I’ve never been one to strictly follow tradition. We’ve tried a variety of noodles with this dish and while we agree, a broader noodle works well, I’m going out on a ledge here to say penne, calamarata, rigatoni, and ziti also capture the sauce in every bite.

bolognese

Looking for more pasta recipes to try, check these out!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

 

Whipped Shortbread

· 2 Comments

Childhood memories of Whipped Shortbread always dance in my head around the holidays. These cookies are simple to make, and they melt in your mouth.

Whipped Shortbread
Whipped Shortbread

Whipped Shortbread

This year for my annual Christmas cookie exchange I am doing a Trio of Shortbread cookies. This one, Orange Nutmeg Shortbread Cookies and Cherry Walnut Shortbread Cookies. I decided to change things up this year and get creative in the kitchen!

I’ve actually made quite a few of the cookies in this blog for our annual cookie exchange. It’s nice to have friends who are willing to taste test your creations!

whipped shortbread

A Time honoured tradition

As a child whipped shortbread was a special part of every December and a favourite cookie I always looked forward to making. It was my job to carefully place the cherries in the centre of the cookies. This job was assumed by my own children when they were younger.

Memories of cooking with loved ones is sometimes all we have left to hang on to once they are gone. Find something you love to cook and create your own memories in the kitchen!

whipped shrotbread

PRO TIPS:

  • The key to this recipe is turning it from dough into whipped dough. This takes time so put on some music and have fun while making these cookies!
  • It’s a fragile cookie so give the dough lots of TLC.
  • It really is only 3 ingredients.
  • Do not cut corners when whipping. 6 minutes is always how my mom made these cookies and that’s how I do it to.
  • 300 F is the perfect temperature to bake these cookies to perfection without drying them out.
  • Margarine is pure evil and incredibly bad for you. Always use butter.

Holiday treats to add to your baking list:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker.

Orange Nutmeg Shortbread Cookies

· 13 Comments

Buttery, teeny and crumbly melt-in-your- mouth Orange Nutmeg Shortbread Cookies are a festive addition to your treat platter this holiday season!

nutmeg shortbread cookies v6

Orange Nutmeg Shortbread Cookies

I made these perfect little one-bite stars for a cookie exchange one year. They were such a huge hit they have gone into rotation ever since! Since they were so small however, I made a shortbread trio. Read on to see what that was all about!

Our Orange Nutmeg Shortbread Cookies are a delicious one-bite cookie that literally melts in your mouth making it hard to stop at just one!

orange nutmeg stars

Christmas Cookie Exchange

I’ve talked about cookie exchanges a few times in this blog. When time is not on our side and December insanely busy (talking from experience here) joining a cookie exchange really helps so much with your holiday baking!

We also love to prepare cookie platters for friends and these dazzling little treats are always the star of the platter!

cookie tin

Cookie Shapes oh my!

While we love to cut out stars,  you can use any cookie cutter you wish! The whole point of these dainty little sparkly stars is that they are small and can easily be popped into your mouth. So if you are going to choose another shape we recommend you stick with something smaller.

You will notice in my pictures the photo of two cool cats taking a selfie! I admit to being obsessed with Christmas cards and can never have too many! In some of my holiday photos you will see other cards I have loved over the years.

nutmeg shortbread cookies

Shortbread Trio for the Cookie Exchange

One year I made a trio of shortbread cookies for our annual cookie exchange. They included these magnificent stars, Cherry Walnut Shortbread Cookies and our Whipped Shortbread Cookies. Since we are only supposed to give a dozen cookies to each person, I ended up giving six of each and maybe a few extra stars since this recipe makes a ton!

nutmeg shortbread cookies

This is a fun one to make. The only tip I have is to let the cookie dough firm up in the refrigerator before you cut the cookies and after. They just bake better.

Other must try cookie recipes!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Cherry Walnut Shortbread Cookies

· 4 Comments

I started making this Cherry Walnut Shortbread Cookie recipe a couple years ago when my Mother-In-Law came for Christmas.  She really liked the shortbread recipes I made and I was thrilled. For our first every Mom’s Who Need Wine Cookie Exchange I made a trio of shortbread and this was one of them. I swear it gets tasty and easier to make every year!

Shortbread is Christmas and it’s a favourite here.