Easy Buttery Garlic Bread Spread (Garlic Butter), Vegan or Not

My kiddies adore garlic bread!  I had to write this recipe down for them, as I know that they will want to make it just "like mom's".  

Garlic toast hot dog buns 

At my local Canadian grocery store, a loaf of garlic bread (French bread spread with garlic buttery spread) costs $4.  Their garlic spread has a very long (and unnatural) ingredient list.    

A loaf of plain French bread costs $2.  I make my own garlic bread at a fraction of the cost.  No French bread?  I toasted hot dog and hamburger buns (leftover from Baby's birthday party) with this garlic spread and my family loved it!

My kiddies loved this so much, they even had it spread on their morning toast!  

With only 3 simple ingredients, we were able to enjoy "restaurant-style" garlic bread at a fraction of the cost.  I always have dried parsley and garlic powder in my collection of spices.  

With soft non-hydrogenated margarine (I used Becel vegan) or softened butter, this mixes up super fast!  The dried parsley makes the garlic spread look like the ones in the restaurants.  

A great way to use up leftover hot dog buns!  Ready to be toasted in the oven.  

Easy Buttery Garlic Bread Spread (Garlic Butter), Vegan or Not

makes 1/2 cup garlic butter

1/2 cup softened butter or vegan non-hydrogenated margarine (I used Becel vegan)
1 1/2 Tbsp garlic powder* (I tone it down to 1 Tbsp)
1 Tbsp dried parsley
optional:  your favourite shredded cheese

Mix softened butter or margarine, garlic powder and dried parsley together in a bowl.

Spread on your favourite bread (and add shredded cheese, if desired) and bake in hot 375F oven for about 3 minutes or broil until golden brown.  

*I think grated or finely minced fresh garlic would be great.  Just add to taste.  

- Adapted from Allrecipes.com: Great Garlic Bread

Leftover hamburger buns?  Make garlic toast hamburger buns!

Enjoy!

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Fluffy Reduced Sugar Whipped Vanilla Frosting, Gluten-free, Vegan or Not

It was officially my youngest's 4th birthday yesterday.  I thought it would be nice to bring some cupcakes to celebrate her special day at preschool.

This reduced sugar frosting on top of some simple white cupcakes turned out great! Just found out that all but one little preschooler ate the whole thing!  The little one just licked all the frosting.  I consider that a success!  I strive to make our goodies less sweet, which is a good thing for the kiddies.  My son often complains that the commercial bakeries make their frostings too sweet and he loves this "less sweet" frosting.  

I had already posted this recipe earlier this week with my gluten-free vegan vanilla cupcakes, but thought it would be easier to locate in a separate entry.  I reduced the sugar content of this fluffy whipped vanilla buttercream frosting.  Next time, I think I could try decrease a little more sugar and less liquid.  

Fluffy Reduced Sugar Whipped Vanilla Frosting 

generously frosts 12 cupcakes

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine or butter

1 1/4 cup powdered sugar, sifted if clumpy

3/4 teaspoon vanilla extract

1 Tbsp milk of your choice, dairy or not

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and milk and whip for another 5 to 7 minutes until fluffy.  (I have a KitchenAid stand mixer and I like to change from the paddle attachment to the wire whip attachment for a lighter, fluffier frosting).  

Using a piping bag and 1M Wilton tip, I was able to generously frost 12 cupcakes with leftovers.  The key to this frosting is to whip it so full of air that becomes fluffy and not so sweet.

Since I decreased the sugar, the liquids should be adjusted accordingly to maintain some stiffness for piping.  I think you could even omit the milk for a stiffer frosting.  It will firm up in the refrigerator, as the non-hydrogenated fats are heat sensitive.  

- Adapted from Fluffy Whipped Vanilla Buttercream Frosting

Gluten-Free Vegan Vanilla Cupcakes

The last 3 cupcakes before the kiddies inhaled them!

Enjoy!

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Easy Pan Fried Frozen Chicken Breasts with Your Favourite Seasonings

When I am feeling lazy, this is my favourite way to cook chicken breasts.  Sometimes, I buy chicken breasts on sale and freeze them individually for easy cooking.  Usually, boxes of frozen chicken breasts are on sale, so I get those instead.  

At first, I didn't plan on blogging this recipe as everyone has their own method to pan-fry chicken breasts.  Then I thought this would be good for my kiddies to see how "mommy cooks chicken breasts".   Maybe when they are older, they can make these for dinner!  

I packed McDreamy's lunch today:  seasoned herb chicken breast, red & white quinoa and spring mix/spinach salad greens topped with light marble cheddar, chopped cucumbers and red & yellow bell peppers.  Dressing:  extra virgin olive oil and balsamic vinegar.  

This is not really a recipe, mainly a method that I have created for those "quick and easy" dinners and lunches.  I usually pack these leftover chicken breasts for hubby's lunch.  (And yes, my man eats salad!).  

Individually frozen chicken breasts are easy to grab and cook.

Preheat frying pan to medium-high heat.  Lightly coat the bottom of pan with your favourite cooking oil.  I use extra virgin olive oil and drizzle lightly.  It doesn't have to fully coat the pan since some water will be added later to steam/poach the chicken. 

Place frozen chicken breasts on lightly oiled, preheated frying pan.  

Sprinkle your favourite seasonings onto the frozen chicken breasts.  I used dried Italian Seasoning (I think it is a blend of oregano, basil, rosemary and other herbs).  You can use whatever like.  Herbs de Provence would be yummy too!  No amounts here, I just sprinkled until it looked good!  

Since the chicken breasts I am using are previously frozen and pre-seasoned (already has salt in it), I added a "no-salt seasoning" (a blend of dried onions, garlic, red bell pepper and other spices) and paprika.  

  

Again, no amounts, just sprinkled the herbs and spices! 

Add 1/2 cup water around the chicken breasts.  The excess salt from the chicken will go into the water as it cooks.  When adding water, make sure the water does not wash away the herbs and spices. 

Cover the frying pan with a lid and cook on medium heat (simmer) for 20 minutes.

After 20 minutes, flip over the chicken breasts.  I use a fork to loosen the chicken off the pan.  

I make 2-3 slits halfway down the chicken breast to speed up the cooking time.  Cover and cook for another 15 minutes. 

After 15 minutes, flip the chicken breasts over.   Note that most of the seasonings have stuck onto the chicken, even when immersed in water while cooking.  Ready to serve!

Pan Fried Frozen Chicken Breasts with Your Favourite Seasonings

• Frozen chicken breasts (enough to fill your frying pan)
• Cooking oil (I use extra virgin olive oil)
• 1/2 cup water (adjust, depending on your frying pan.  I use 1/2 cup for 10" frying pan)
• Herb and spices of your choice: (here are some ideas... the possibilities are endless!)
• Italian seasoning
• no-salt seasoning
• Herbs de Provence
• basil, oregano
• garlic powder
• onion powder
• paprika
• Montreal steak spice (Note:  contains salt, use if your chicken breasts are unseasoned)

Preheat frying pan on medium-high heat.  Lightly coat pan with olive oil.  Place frozen chicken breasts on the pan and sprinkle with the herbs and seasonings of your choice.  Add 1/2 cup water, cover and let simmer on medium for 20 minutes. 

After 20 minutes, flip chicken breasts over and cut 2-3 slits across the chicken breast half-way.  Cover and cook another 15 minutes or until done.  Serve hot or cold.  

I reused a McDonald's salad entree container.  I'm so glad I kept it so hubby can bring a nice salad for lunch.  This will be my lunch with dried cranberries instead of cheese!  And yes, I make 4 lunches every morning for the kiddies and hubby.  I guess my mornings can get pretty hectic.  

Enjoy!

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Simple White (or Pink) "Easy as Cake Mix" Cupcakes

Last week, my husband took our children out for an evening at "Dads & Tots".  It is a free local program that gives fathers (uncles, or grandfathers) a chance to take their children for a fun playdate evening with pizza and snacks for dinner.  While they were gone, I missed them horribly.  So much, I made a batch of really easy and simple cupcakes as a surprise when they got home.  

This is a variation of my Easy Vanilla Cupcake and whips up very quick, much like a cake mix.  I think real buttermilk helps give the cupcake its soft and fluffy texture.  Regular milk can be used too.  If desired, white vanilla cupcakes be easily changed to a different flavor with a different extract and food colouring.   I only had enough batter to fill 12 muffin cups half full but they still rose nicely!  

For fun, I tried strawberry extract and made them pink with a few drops of red food colouring.  Oops... I guess I was a little too heavy handed and they turned out "too pink" with a very artificial strawberry flavour...but it was so much fun to experiment!! 

Out of curiosity, I tried regular non-hydrogenated soft margarine (pink cupcake) instead of softened butter with great results (e.g. .Fleischmann's, Becel).  Results using "light" soft tub margarine (vanilla cupcake) turned out slightly gummy but still OK, if that is all you have on hand.  Regardless, the cupcakes did not last very long!   

I topped them with a fluffy, cooked flour frosting, flavoured with strawberry extract.  

Simple White "Easy as Cake Mix" Cupcakes

makes 12 large cupcakes or 1- 9" round single layer cake

2/3 cup sugar

1/4 cup butter, softened, (or non-hydrogenated soft margarine, regular or light)

1 egg

1 1/2 tsp vanilla (I used 2 tsp strawberry extract, I will use less next time)

1 cup all-purpose flour

1/8 tsp salt

1 1/2 tsp baking powder

1/2 cup milk or buttermilk (or 1/2 cup milk, mixed with 1 1/2 tsp vinegar or lemon juice)

few drops food colouring, optional

Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners or grease and flour a 9-inch cake pan.  

Pour buttermilk in a measuring cup and add vanilla (or other flavour extract) and salt.  

In a medium bowl, cream together the sugar and butter. Beat in the egg. Combine flour and baking powder.  Add alternating amounts of the flour mixture and the buttermilk-vanilla.  Mix until well combined and batter is smooth.

Add a few drops of food colouring, if desired.

For cupcakes, bake 13 to 15 minutes.  For 9-inch pan, bake about 20-25 minutes.  Cake is done when it springs back to the touch or when cake tester (toothpick) comes out clean. 

- Adapted from Easy Vanilla Cupcakes

Enjoy!

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