George Chang’s Cannoli Dip…

A good friend, Mr. George Chang, gave my a tub of his fabulous Cannoli Dip to see how I could incorporate it into my baking.

After a few days of pondering I settled on the following:

Sugar Cookie Bowls filled with cannoli dip, fresh strawberries and a drizzle of chocolate to finish them off! Don’t tell me that doesn’t sound good?

I have to confess I did not make my own cookies this time round, just used a pack of Betty Crocker Sugar cookies. Only change I made was I added 2/3 of a cup of flour to ensure that the dough was more manageable.

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I grabbed one of my muffin/cupcake pans, turned it upside down and sprayed all the bottoms with non stick cooking spray.

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I divided the dough into 12 kind of equal sized balls, flattened them with my hands and then lightly pressed them around each cupcake holder.

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Instructions say to bake for 9-10 minutes, I left them in for about 15-18 minutes as I needed them to hold their shape. I removed them from the oven and let them cool down before I popped them off the pan.

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And there we have them, some lovely sugar cookie bowls ready to be filled with this light, fluffy, tasty cannoli dip!

I piped some dip into each cookie bowl, topped them off with some chopped strawberries, a little drizzle of chocolate and they are now ready to be tested….. 🙂

Mr George Chang, hope you approve of the use of your fabulous cannoli dip ❤

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Arugula Summer Salad with a garlic sesame dressing…

Nothing better after a very hot South Florida day than a nice refreshing salad for dinner!

After 2 days on a road trip visiting my not so favorite lunch and dinner establishments, its really nice to be able to enjoy something really tasty, fresh and nutritional 🙂

So here is today’s dinner salad:

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For the dressing mix all the below ingredients:

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  • 2 tablespoons of lime juice
  • 1 tablespoon of light brown sugar
  • 2 teaspoons of fish sauce
  • 2 teaspoons of sesame oil
  • 1 teaspoon of sesame seeds
  • 1 teaspoon of black sesame seeds
  • 2 teaspoons of chopped jalapeños
  • 2 teaspoons of chopped garlic

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For the salad:

  • 4 cups of arugula
  • 3 hard boiled eggs
  • 2 avocados
  • 4 nice big strawberries
  • green onions
  • 3 radishes thinly sliced

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I quartered the boiled eggs, slice the avocados ( I sliced them earlier and drizzled some lemon juice to stop them from going black).

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Sliced the strawberries, green onions and radishes and layered them all nice and pretty on the arugula.

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Finally drizzled the yummy dressing onto it and gave it a nice toss before serving.

Talk about a bite with a kick! That was one tasty and refreshing salad 🙂

Cozy Saturday Dinner – Pasta Primavera con Salsa Rosa

Its a lovely chilly night in South Florida, which calls for a nice cozy meal. Windows are open , house smells nice and fresh and Pumpkin scented candles are burning.

Had nothing planned for dinner, so I dove into the refrigerator to hunt for hidden treasures that might need to be discovered.

Out I came with 2 courgettes, lots of garlic and some sad looking tomatoes.

I immediately thought of pasta tossed in some sautĂ©ed courgettes with garlic and tomatoes and maybe a light Alfredo sauce, so that’s what I aimed for.

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I saved some of the tomatoes and after sautéing them with some onions and garlic, they got pureed and added them to a light Alfredo sauce turning it into a lovely Cheesy Rosa Sauce.

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Tossed some No yolk noodles with the veggies and then added some Rosa sauce and topped them off with some grated cheese and freshly chopped basil that I picked from the yard.

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To wrap up our Saturday dinner, I had some lovely strawberries that had been macerating with some sugar and lemon in the fridge, all they needed was a squirt of fat free whipping cream!

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