Three nights a week, Trevor has night classes. This means that three nights a week, I do supper for just myself. Most of the time, I get my cheese fix and make myself pizza or lasagna, but tonight I had to make one of my favourite restaurant knock-offs – cheese and garlic “Red Lobster” biscuits.
As a kid, going to Red Lobster was always a treat. My family is really big on seafood and I’m always shocked when I meet someone who doesn’t like fish or shrimp. (FYI: we usually eat fish or shrimp at least 2x a week). The highlight for me was always the basket of biscuits you get before your meal. Since we can’t always afford to eat at Red Lobster when my craving hits, I tend to make my own.
Most of the recipes I’ve read online call for Bisquick, which works and is wonderful if you’re in a rush. However, I find nothing more relaxing at the end of a work day than rolling up my sleeves and dipping a measuring cup into my bag of flour and making something from scratch.
Trevor is lactose-intolerant, so I frequently try to find milk-free recipes for him to enjoy. When I first started collecting cookbooks, my mom gave me one from the grade 8 trip fundraiser at my sister’s elementary school. This was where I found the perfect milk-free banana muffin recipe for Trevor. I’ve gone through many failed banana muffin recipes, but I think I’ve found the perfect one. Milk tends to add moisture to muffins, but these muffins are soft, moist and super delicious.
These molasses cookies are amazing and one of my family’s favourite. The recipe (below) was in an old high school cookbook at my parents’ place, dated 1984 and I had to email it to myself to make when I got back to Toronto.
These cookies are soft, moist, delicious and super easy to make. My hand-mixer recently broke, but these are just as easy to make with a bowl and wooden spoon.
Be sure to beat the egg before adding it to the sugar/margarine/molasses mixture, as previous experience has taught me that this makes a huge difference in the texture of the cookies.
My arm was pretty tired, so I think I need a new mixer.
I rediscovered this photo when I was flipping through old photos on my facebook and I had to post it. Sorry for the quality.
A couple years ago, I made sugar cookies for Nathan’s high school graduation. (To put this in time perspective, Nathan went back to school for grade 13 – an Ontario thing – and now he’s in the middle of his first year of university for Mechanical Engineering). I found the graduation cap cookie cutter at Bulk Barn and the teddy bear and boy cutter is part of my Mom’s Christmas set.
Since Nathan’s school colours are yellow and green, I decided to make the icing match his graduation robes. This was my first real venture into making some sort of decorative cookies and it definitely hooked me.
Nathan and I made these during my last few days at my parents’ during the holidays. I think we were all “chocolated” out from Christmas, so these were a nice change of pace for dessert.
I got the recipe from Melissa at Mel’s Sweet Treats and she piped the meringue like one would icing on a cupcake. I tried to do the same but the batter was a little runny. According to Nathan, I didn’t beat the egg whites long enough. Oh well, live and learn!
Nathan used my Mom’s Pampered Chef Easy Accent Decorator, which has a pump to squeeze out the icing in perfect little swirled circles. He thought he was so clever, but what fun is baking if you can’t get elbow deep in sticky meringue batter? (I’m still at the learning stages with grasping with the icing piping bag).
My tray was on top and Nathan’s on the bottom. Despite looking different, they were very delicious and my family gobbled them up. Only five remained the following morning.