Author: Andrea Villneff

Fun Holiday Drinks

Champagne served up with “frozen cranberry” skewers. Fresh cranberries were soaked in sugar water then sprinkled with white sugar to give the frosty look. In this image I was experimenting with bokeh to create a festive holiday spirit.   Eggnog served with a touch of brandy. In this photograph I was also experimenting with bokeh to create a festive holiday spirit.   Hot chocolate will always be a winter time classic. Jazz up this deliciously rich drink however you wish. In this image I wanted to play around with natural textures to really bring out the feeling of a true northern winter.

Recipe Video: Carrot Cake Pumpkin Patch

Carrot Cake Pumpkin Patch  Prep time: 15 minutes Cooking time: 20 minutes Yield: 12 mini pumpkin cupcakes  Ingredients Batter 1 cup (250 mL) flour 1 tsp (5 mL) allspice 1/2 tsp (3 mL) baking powder 1/2 tsp (3 mL) baking soda 1/4 tsp (1 mL) salt 1/2 cup (125 mL) white sugar 1/2 cup (125 mL) packed brown sugar 2 eggs 1 cup (250 mL) grated carrot 1/2 cup crushed pineapple, drained 1/4 cup (60 mL) vegetable oil 1/4 cup (60 mL) walnut pieces Icing 1- 8 oz package of cream cheese, softened 1/4 cup (60 mL) salted butter, softened 3 cups (750 mL) icing sugar 1/2 tsp (3 mL) vanilla extract professional grade orange food colouring 12 rosebud chocolates 1/3 cup (80 mL) coarse orange sugar Cooking directions Preheat oven to 350°F (177°C). Batter: in a large mixing bowl, sift together flour, allspice, baking powder, baking soda and salt. In a medium sized mixing bowl, whisk together white sugar, brown sugar and eggs. Mix in carrot, pineapple, oil and walnuts. Stir liquid ingredients into …

Recipe Video: Jalapeño Popper Mac N’ Cheese

Jalapeño Popper Mac N’ Cheese Prep time: 20 minutes Cooking time: 15 minutes Yield: Serves 6 sides  Ingredients 3 tbsp (45 mL) butter 2 tbsp (30 mL) vegetable oil 1 onion, diced 3-4 jalapeños, seeded and diced 1/4 cup (60 mL) flour 2 cups (500 mL) milk 1/2 tsp (3 mL) ground black pepper 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) ground nutmeg 2 cups (500 mL) Tex-Mex shredded cheese blend, divided 1/2 cup (125 mL) cream cheese 6 cups (1.5 L) cooked macaroni noodles 1/2 cup (125 mL) panko breadcrumbs Cooking directions Preheat the oven to 375°F (190°C). Heat butter and oil in a medium pot over high heat. Add onions and jalapenos and cook for 2 minutes. Add flour and cook for 30 seconds. Lower heat and slowly start adding milk into the flour mixture while continuously whisking. Turn heat back to medium and allow mixture to thicken for 3 minutes, stirring every 30 seconds. Stir in pepper, salt, nutmeg and  1 ½ cups of the shredded cheese, reserve 1/2 cup for later. …