Pumpkin Cheesecake

I used to make this in college in the dorm kitchen regularly. I often used 3 pre-baked pie crusts in the little 9" tins, which require much less baking time than a full size cheesecake. I forgot to account for that this time around and overbaked them, but they're still edible.

• pre-made crust(s)
• 1.5 c sugar
• 1/4 c brown sugar
• 4-8oz pkg cream cheese (900 g = 9 mon chou pkgs)
• 3 T flour
• 2 t cinnamon
• 1.25 t ginger
• 1/4 t cloves
• 4 eggs
• 1 can pumpkin puree
• 1 T vanilla

1. Beat sugars with cream cheese until smooth.
2. Add flour and spices and beat.
3. Add eggs, one at a time, beating until smooth.
4. Add in pumpkin and vanilla and mix until incorporated.
5. Pour into crisped crust (1 9" springform or 3 8" tins). Bake at 325F for 1 hour (springform) or 25-35 min for short tins. 
6. Cool gradually to prevent cracking - let heat out of oven slowly, then slowly cool on counter before refrigerating for hours to set. If cracked, cover with whipped cream.

Notes

- European crust (instead of graham cracker crust)

Mini Brownie Cheesecakes

These were easy small servings for a party. Big hit with everyone, but I'd rather just a brownie or just a cheesecake. Would still try again to be sure. Makes 12 muffin size treats. Used Mon Chou cream cheese blocks, 100 g each.

• 
  BROWNIE LAYER
  
• 1/4 c butter (56 g)
• 1/4 c bittersweet chocolate chips (I used semi-sweet and reduced sugar) (1.5 oz)
• 1/2 c sugar (100 g)
• 1 egg
• 1/2 t vanilla
• pinch of salt
• 1/3 c flour
• CHEESECAKE LAYER
• 16 oz/455 g cream cheese, softened to room temp
• 1 egg
• 1/3 c sugar
• 1 t vanilla

1. Melt chocolate and butter in small saucepan, stirring until smooth.
2. Remove from heat and add 1/2 c sugar.
3. Add egg and 1/2 t vanilla. Stir until smooth.
4. Fold in salt and flour.
5. Line muffin tin with paper liners. Divide brownie batter evenly between cups.
6. Bake 350F until brownies are just about set, about 10 min.
7. Beat cream cheese, egg, 1/3 c sugar, and 1 t vanilla until smooth.
8. Spoon over brownie bottoms.
9. Bake 350F until tops appear dry and centers barely jiggle when shaken, about 12-15 min.
10. Let cups cool slowly and completely, about 1 hour at room temp. Chill in fridge to firm up.

Nanaimo Bars

I needed a Canadian recipe that I could make ahead of time to feed lots of people. I cut these into 25 squares instead of the recommended 16 and it worked out all right since they're so sweet. Tried 2 different recipes and didn't get to taste them, so made the 1st recipe again the next week but with extra custard powder and less sugar. BDs a fan and potluck attendees gave high praise.

• 1 c butter, softened, divided
• 5 T cocoa powder
• 1/4 sugar (or less if not using graham crackers...compensate for sweetness of Lu Bastogne crackers which are extra sugary)
• 1 egg, beaten 
• 1 3/4 c graham cracker crumbs (couldn't get these so processed Lu Bastogne crackers - almost full box)
• 1 c shredded coconut
• 1/2 c chopped walnuts (or almonds or pecans)
• 3 T heavy cream
• 2 T Bird's custard powder
• 2 c confectioner sugar (used icing sugar, which is not pure)
• 4 squares semisweet baking chocolate (1 full bar of Baker's)
• 2 t butter

1. In double boiler (metal bowl above steaming water), combine 1/2 c butter, cocoa and sugar. Stir occasionally until melted and smooth.
2. Beat in eggs and stir until thick, 2-3 min.
3. Remove from heat and mix in graham cracker crumbs, coconut and nuts. 
4. Press into bottom of parchment lined 8x8" pan.
5. Refrigerate.
6. Beat 1/2 c butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners sugar until smooth. Spread over bottom layer. Refrigerate to set, ideally for a couple hours.
7. Melt chocolate and 2 t butter in double boiler. Spread over chilled custard layer and spread evenly. Refrigerate to set.
8. Score chocolate before cutting all the way through.

Nanaimo Bars II

This recipe tries to improve the good bits and keep the right ratio of layers. A thicker base layer and a more custardy middle layer. Meant for a 9x9" pan.

• 3/4 c butter = 170g
• 1/3 c sugar (or less if using substitute crackers)
• 8 T cocoa = 1/2 c
• 2 eggs, beaten
• 2 1/4 c graham cracker crumbs
• 1/2 c walnuts
• 3/4 c coconut
• 2 1/4 c icing sugar
• 1/2 c custard powder
• 2/3 c butter, room temp
• 1 t vanilla
• 2 T whipping cream
• 1 c chocolate chips
• 2 T butter

Pierogi

I could easily buy White Cheddar and Potato pierogies in the freezer section at my local grocery store in Toronto, but Cheddar is not really a thing in the land of Gouda. So I thought I'd try making this from scratch, but with orange cheddar. DBD liked them a lot. I thought the cheese was overpowering and would reduce the ratio next time.

1/16/25 made 42 pierogi, freezing immediately. Boiled then sauteed with buttered yellow onion. Both kids ate it (along with chicken noodle soup), xbd preferred extra crispy. Had too much filling leftover.

July 2025 - stuffed more aggressively so not as much leftover filling. ~46 pierogi

Dough

• 5 c flour
• 1 t sea salt
• 2 eggs
• 1 T butter, softened
• 1 c lukewarm potato water* (may not use all of it)
• 1/2 c milk

Filling

• 2 lb potatoes, Yukon gold (about 5)
• 3 c shredded sharp cheddar (would use less next time)
• optional: 1/2 c milk
• 1 t sea salt
• 1/2 t pepper

1. Leave the peel on the potatoes. Roughly quarter them so they cook faster. Add to pot with enough cold water to cover them. Salt the water. Bring to boil, and cook until fork tender.
2. *Reserve 1 cup of the cooking water (for the dough). Drain and peel the potatoes (they should come right off). Add the cheese, salt and pepper and mash with a fork or potato masher. Add the optional milk to make it creamier. Season to taste.
3. Dough
1. Sift the flour and salt in a large bowl. Make a well in the middle or use a dough hook.
2. Add eggs, then butter and milk, and mix.
3. Gradually add the potato water and mix until dough starts to form. Add enough water until a ball forms and the dough is not sticky.
4. Wrap the ball in plastic wrap and refrigerate for 20 min to rest.
5. Divide dough into 4 pieces, keeping covered to prevent drying out.
6. Divide one piece into 10-12 pieces. Roll to about 1/8-1/6" thick circular shape, about 3" in diameter.
7. Place a heaping tablespoon full of filling in center. Optional: Dab edge with water. Fold in half to seal into half moon shape.
8. Place on lightly greased cookie sheet, keeping covered until ready to boil.
9. Optional: Freeze the uncooked batch to cook later
10. Boil pierogi until they float.
11. Optional: Freeze the boiled batch to reheat later.
12. Optional: Saute chopped onion with butter over medium heat until golden brown. Then add the boiled pierogi until onions are caramelized and pierogi are crispy. Add more butter as needed.
    
    
    

Meat Sauce

I made this the first time and ran out of canned tomato so dumped in a jar of pasta sauce. Second time I used the proper tomatoes. Kids really like the sauce. I would like to make extra to freeze but haven't done it yet. Source.

• 1.5 T olive oil
• 2 cl garlic, minced
• 1 onion, finely chopped (yellow, brown or white)
• 500 g ground beef (or half pork)
• 1/2 c dry red wine (125 ml)
• 2 beef bouillon cubes
• 28 oz can crushed tomato or tomato passata (800 g)
• 2 T tomato paste
• 2 t sugar
• 2 t Worcestershire sauce
• 2 bay leaves
• 1/2 t thyme or oregano
• variations: 1 carrot+celery sauteed with onion; bacon; 1 T soy; chili
• salt + pepper
• serve with: pasta, parmesan, finely chopped parsley, mozzarella

1. Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, ~3 min or until light golden and softened.
2. Turn up to high heat and cook meat, until browned.
3. Add red wine. Simmer and cook for 1 min, scraping bottom of the pot until smell of alcohol is gone.
4. Add remaining ingredients except salt and pepper. Stir, bring to a simmer and then turn down to medium so it bubbles gently.
1. Fast: Cook for 20-30 min without a lid, stirring occasionally. Add water if sauce gets too thick.
2. Slow: Add 3/4 c water, cover with lid and simmer on very low for 2-2.5 hours, stirring every 30 min or so. Uncover and simmer for 20 min to thicken sauce.
5. Add salt and pepper to taste. 
6. Optional: reserve 1 c pasta cooking liquid, combine undercooked pasta with sauce and 1/2 c of the reserved cooking water. Toss gently for 2 min on medium heat until the spaghettit turns red and the sauce thickens.

Aussie Meat Pie

I found the recipe and MM cooked the meat both times. I just assembled them the first time. Second time he did it for the international festival. He used way more black pepper the second time and it gave it a really nice kick. We still want to try a mushroom version, but this was a good start. First time we used rib steak, second time chuck steak with less broth. First time made 6 muffins, 2 texas muffins and 6-5" pies. Second batch made 24 muffin size pies. Recipe adjusted below (original in parens).
6/6/23 Made this on my own with soup meat, using just under 1 kg all in 1 day. Made exactly 6-5" pies. I thought they were fine but MM said not as good.

• 
  3 T olive oil
  
• 1.5 kg chuck steak, cut into 1 cm cubes
• 1 onion, diced - brown, yellow, white or shallots (2)
• 3 garlic cloves, minced
• 2 T tomato paste
• 3 c beef broth (4 c)
• 1 c red wine (dry and dark, not light like pinot noir)
• 2 bay leaves
• 1.5 t salt
• 2 t black pepper*
• 3 T cornstarch*
• 4 T water
• 1 egg yolk, lightly beaten (or whole egg for lighter finish)
• puff pastry
• quiche pastry/shortcrust pastry (1 jumbo circle has 4 5" pies worth)

Day Ahead: Beef filling

1. Heat 1 T olive oil in large pot over high heat. Add layers of beef to sear outside until lightly browned. Remove to bowl and repeat.
2. Lower heat to medium high and add the remaining olive oil. Cook onion and garlic until translucent (~5 min).
3. Return beef to pot and all other filling ingredients EXCEPT cornstarch and water. Mix to combine. 
4. Simmer then lower heat to low/med-low so bubbling super gently. Leave to cook for 2 hours, stirring occasionally. Beef should be very tender.
5. Mix cornstarch with water to make slurry. Pour into pot and mix. Cook for 5 min until sauce thickens.
6. Remove from heat to cool. Season with additional salt and pepper.

Assembly

1. Preheat oven to 180C/350F.
2. Grease muffin tins, silicone cups or 5" pie plates.
3. Cut quiche pastry ~1" bigger than tin/cup. Press into pan leaving overhang/thick edge. Fill to brim with filling.
4. Cut puff pastry to size. Place lid on top of filling and gently press to join the doughs.
5. Slice 3-5 times from center, widening the slits to ensure they stay open.
6. Brush with egg wash.
7. Bake for 20-25 min until dark/deep golden brown.
8. Allow to rest for a few min before turning out to wire rack.
9. Serve warm with tomato sauce (aka Australian for ketchup).

Blueberry Almond Muffins

The hint of almond and the sheer number of blueberries are what make these muffins special. Best warm out of the oven.

• 
  2 c flour
  
• 2 t baking powder
• 3/4 t salt
• 1/2 c butter, softened (113 g, or less if using Dutch butter)
• 1 c sugar
• 2 eggs
• 1.5 t vanilla
• 1/4 t almond extract
• 1/2 c milk
• 2.25 c fresh blueberries, washed and dried

1. In a medium bowl, combine the flour, powder and salt.
2. In a large bowl, beat the butter and sugar for 2 min.
3. Add eggs one at a time.
4. Stir in the extracts.
5. Alternate adding the flour mixture and milk to make a thick batter.
6. Gently fold in the blueberries. Do not overmix.
7. Scoop into paper liners in muffin tin.
8. Bake at 375/190 for 30 min until lightly golden.
9. Cool in pan 10 min.
10. Run knife around edge to remove from muffin tin and cool on wire rack.

Soft Coconut Cookies

It's impossible to find semisweet chocolate here so instead of making chocolate chip cookies, I tried a new recipe for soft coconut cookies. I used to make macaroons when I was younger but find them too sweet now. This one was a nice touch of coconut without being overwhelmingly sweet nor chewy. I baked them 3 trays for different lengths and lightly browned looks the best. Made 39 cookies.
To try: One reviewer suggested using just 1 c sugar (instead of both sugars) and juice+zest of one lime.

• 
  2.5 c coconut (2 c for toasting, 1/2 c plain)
  
• 2.5 c flour (used 2 c Dutch bread flour, 1/2 c German flour)
• 1 t baking soda
• 3/4 t salt
• 185 g butter, room temp (original was 225 g/1 c, but Dutch butter is weird, so reduced it)
• scant 3/4 c brown sugar (mostly donkere, but with a touch of light)
• 3/4 c sugar (Dutch fine)
• 2 eggs
• 1.5-2 t vanilla

1. Spread 2 cups of coconut in pan over induction heat 5, stirring constantly until golden brown. Be careful not to burn. Immediately transfer to bowl to cool.
2. In a medium bowl, combine flour, soda and salt.
3. In large bowl, beat the butter and sugars for 3 minutes.
4. Beat in eggs, one at a time.
5. Stir in vanilla.
6. Add flour mixture until just combined.
7. Add toasted coconut and mix until just combined. Do not overmix.
8. Place plain coconut in bowl (can be chopped up further). Roll dough into small balls and dip one side in coconut.
9. Place on parchment lined cookie sheet. 
10. Press down cookies since they will not spread very much in oven (thus, there is no need to refrigerate the dough either). 
11. Bake for 9-12 min at 175-180C until just beginning to brown at edges (or slightly less). 
12. Cool on wire rack.
13. Store in airtight container.

Vietnamese Style Bun (Noodles) with Pork

There aren't many Asian options here so I need to start exploring home cooking some favorite dishes. Starting with Vietnamese bun. I meant to buy pre-made spring rolls but I forgot. I didn't have any pickled daikon so used Chinese pickled radishes instead. Both BDs liked the meat.
2/2/22 Used the frozen marinated pork leftovers to make this again. This time with carrots, cucumber, lettuce, sprouts, mint and basil over pad thai noodles. Broiled the pork at 240C for 3-4 min each side.
1/8/24 Only had 1.5 cloves for marinade and omitted garlic from dipping sauce. Shredded old carrots and they went brown quickly. BDs devoured.
3/24 Doubled recipe for meat and froze more than half for ease of preparation next time. But forgot to cook the frozen spring rolls!

• 
  Marinade
  
• 3 T shallots, minced
• 1.5 T garlic, minced
• 1/4 c sugar (or scant)
• 1 T fish sauce
• 1/2 T thick soy sauce (used regular)
• 1/2 T pepper
• 3 T neutral cooking oil
• Pork Shoulder (1.5-2 lbs), sliced in 1/8" pieces
• bun noodles (~200 g for 4 people, or double for hungry adults)
• Dipping Sauce
• 6 T water
• 2 T sugar
• ~1.5 T fresh lime juice
• ~2 T fish sauce
• 1 cl garlic, minced
• optional: chili flakes
• Garnish: carrots, cucumber, crushed peanuts, pickled daikon, chopped lettuce, mint, coriander, basil, spring roll, bean sprouts

1. Mix marinade ingredients until sugar dissolves. Add pork. Leave in fridge overnight for best results, otherwise at minimum 1 hour. (If making a double batch, transfer half to freezer for use another day.)
2. Preheat the oven to 375F/190C.
3. Make the dipping sauce.
1. Put water in small bowl. Add sugar and stir until dissolved.
2. Add lime juice to desired taste (aim for limeade).
3. Add fish sauce - taste - it should be strong since it will be muted by noodles.
4. Stir in optional garlic and chili if using.
4. Lay pork on foil lined tray and bake for 10 minutes until pork is about 80% cooked.
5. Set to broiler, at least 200C until browned, flip and brown other side. Watch closely to prevent burning!
6. Cook the noodles according to the instructions (ie boil for 8 minutes). Distribute to bowls.
7. Prepare the garnish.
8. Serve: Spoon desired amount of dipping sauce over noodles, stir. Top with garnish. Enjoy!

Cinnamon Raisin Bagels

We haven't been able to buy cinnamon raisin bagels from Metro grocery store in weeks. Tried making it from scratch using the bread machine. This came out ok - a bit blander than I would have liked, and I should have let it rise more. Could make this again OR try another recipe. BDs want plain bagels next.

1/28/22 Tried the other recipe. Folding the raisins and cinnamon to get the swirls was a nice touch, but otherwise they did not rise enough. Would experiment with the first recipe again.

• 1/2 c raisins, soaked in warm water for 10 min
• 1 T cinnamon
• 1 T sugar
• 1.25 c warm water
• 3 c flour (recipe called for bread but I only had AP)
• 3 1/3 T brown sugar
• 1 t salt
• 2 1/2 t yeast
• EGG WASH: 1 egg + 1 T water

1. Pat the raisins dry and combine with cinnamon and sugar. Dump into bread machine pan followed by remaining main ingredients. Set to dough cycle. Check dough and add water or flour to get right consistency. Remove after the first knead - about 20 min.
2. Place dough on floured surface and divide into 8 pieces.
3. Shape into bagels with very large holes (to account for increase in size during rising and baking time) and place on parchment paper on baking sheets.
4. Let rise for 30 min, until doubled.
5. Boil large pot of water with 1 T sugar. Boil bagels in batches for 1.5 min per side.
6. Cool on wire rack for a minute. Then brush with egg wash.
7. Bake 400F for 20 min.

Recipe #2

1/28/22 These came out rather flat. I forgot to put cornmeal on the parchment paper so when it was time to boil I couldn't get them off the sheet! Remember to butter or cornmeal the sheet next time!

• 1.25 c warm water
• 1 T honey
• 1/2 T sugar
• 1.5 t yeast
• 3.5-4 c flour
• 1.5 t salt
• 2 t cinnamon
• 1/2 c raisins

1. In a small bowl, combine the honey, sugar and warm water.  Sprinkle on the yeast. Stir to dissolve and let sit for 5 min until foamy.
2. In a large bowl combine 2 cups of flour and the salt. Add the frothy yeast and stir until evenly mixed. Add 1/2 cup of flour at a time until it's too hard to stir by hand (about 1 cup). Turn onto floured surface and continue adding flour until the dough is fairly stiff but still kneadable. Knead for a total of 8 minutes.
3. Flatten the dough. Add the cinnamon and raisins down the center. Fold the dough over and knead until the raisins are dispersed and there are swirls of cinnamon in the dough. Knead over raisins that have escaped.
4. Form dough into ball, cover and let rise until doubled (about 45 min).
5. Punch the dough down and form it into a log. Cut into 10 equal pieces.
6. Form each piece into a smooth ball. Pinch the center to make a hole 3x bigger than final size.
7. Place on GREASED baking sheet/parchment paper, or sheet lined with cornmeal. Let rise until doubled for another 45 minutes.
8. Preheat broiler.
9. Boil wide pan of water.
10. [Broil the bagels for 1 min on each side. They should not brown, only become dull on each side and poof up.] - This is when I discovered I'd forgotten to grease the parchment paper so I couldn't flip them. I only broiled on one side and then had to deal with the disaster. The second tray I didn't broil at all. The first tray came out much smoother than the second tray.
11. Boil rapidly for 1 min on each side, flipping with chopstick. Let drip on wire rack.
12. Place back on baking tray and bake at 375/190 for 20-30 min until the surface is golden brown.

Cinnamon Swirl Cookies

Made this a few times. First time dough was too dry and hard to roll. Next time reduced the flour and the dough was moist, easy to roll and cookie did not fall apart.

12/24/20 This is still a family favorite - it is a nice texture and flavor, especially once you've stuffed yourself with chocolate chip cookies all year long.
Dec '22: Yum
12/20/23: Made for class party. Leftovers enjoyed by AO. Accidentally combined sugar-cinnamon with the melted butter which made it harder to spread.

• 
  2 c flour, plus extra as needed
  
• 1/2 t baking powder
• 1/4 t salt
• 3/4 c butter, softened
• 2/3 c sugar
• 1 egg
• 2 t vanilla
• 2 T butter, melted
• 1/4 c sugar + 1 T cinnamon

1. Combine flour to salt in bowl.
2. Beat butter for 1 min until creamy. Beat in sugar until creamed and smooth (2 min).
3. Add the egg and vainlla and beat another 1 min.
4. Add dry ingredients to bowl. If dough is too soft, add 1 T of flour until better consistency for rolling.
5. Divide the dough in half. Roll each into 9x7" rectangle, to about 1/4" thick. Spread 1 T butter. Spread half sugar-cinnamon mixture.
6. Roll into 9" log. Smooth out any cracks.
7. Chill for 2 hours, covered loosely in plastic wrap. (Chill up to 2 days, or freeze up to 3 months)
8. Slice into 1/2" slices and place on parchment lined cookie sheets.
9. Bake at 350F for 10-11 min until lightly browned on the sides.
10. Remove from oven and cool on sheet for 5 min, then remove to finish cooling.

Chocolate Cake

This is a super moist chocolate cake that is easy to throw together. Made for DBD's bday.
2/28/19 Made for VT trip in 9x13 pan.
12/8/23 Made for dinner party with whipped chocolate ganache (not as sweet as frosting).

• 2 c flour
• 1.5 c sugar
• 3/4 c cocoa
• 2 t baking powder
• 1.5 t baking soda
• 1 t salt
• 2 eggs
• 1 c coconut milk (or lactose-free milk)
• 1/2 c canola or coconut oil (melted)
• 2 t vanilla
• 1 c hot water

1. Mix dry ingredients in large bowl.
2. Add eggs-vanilla.
3. Pour in hot water. Mixture will be thin.
4. Bake in 2 greased 9" pans at 350F for 30-35 min.
5. Cool for 10 min. Remove from pans.
6. Prepare chocolate buttercream frosting OR sprinkle with confectioner's sugar and decorate with raspberries.

Chocolate Ganache

12/8/23 Only had 1 bar of Baker's semi-sweet chocolate so did half the recipe, which was just enough to barely put a layer between the 2 cakes and a topping.

• 1 c whipping cream
• 8 oz/2 bars semi-sweet chocolate

1. Finely chop the chocolate, to increase surface area for quick melting. Place in small bowl.
2. Heat cream in small saucepan until lightly bubbly but not boiling.
3. Pour over chocolate and let sit for 2 min.
4. Stir until chocolate is dissolved and thoroughly mixed, looking silky smooth.
5. Use...
1. immediately as drizzly dark topping
2. cooled (3-4 hours at room temp or 1 hour in fridge [stirring regularly]) as pipeable, spreadable topping
3. cooled and then whipped 2-3 min as pipeable, spreadable topping (with more volume)

Calzones

These freeze well. The juice from the tomato steams the raw broccoli.
9/18/16 Made these again. Half the dough into 6, the other half into 8 small ones. Dipped in pasta sauce for a meal.

Dough

• 1.5 c milk, warm
• 1.5 t salt
• 2 T sugar
• 3 T olive oil
• 3 2/3 c bread flour (or all purpose)
• 1 t yeast

1. Place ingredients in bread machine and set to Dough cycle.
2. Prepare filling (see below).
3. Divide dough into 10 pieces. Roll dough to 6" circles. 
4. Place filling in middle and fold over.
5. Bake on cookie sheet at 375F for 20-25 minutes (or until done - when it sounds hollow when tapped on the bottom). (If making 3" size, bake for 15-20 min.)
6. Serve with marinara sauce.

Filling

• broccoli florets, tomato, feta, parmesan, fresh basil
• mushroom, zucchini, mozzarella, sausage
• apple, ricotta, walnuts, almonds
• spinach, ricotta, peas, garlic
• ham, cheese

Savoury Empanadas

I've cut out onions from my diet for years and have benefited. But it means there are a lot of foods I have to avoid or suffer the consequences. My friend makes a wonderfully delicious empanada, but I was suffering more and more each time I ate them. So I decided to try my own hand at them - but onion free. I made them too spicy for XT to eat, but I think it is a great starting point. They were lots of fun to make, so I look forward to perfecting the filling. I also bought the olives ahead of time and forgot I was going to slice them for this recipe - I had used them all to make an olive pesto. So I just spread the pesto on the empanadas instead. Still worked out!
Dec 2015: Made a double batch of dough and separated into balls and then rolled into circles (instead of rolling and cutting out circles). Worked out faster. Put them in fridge overnight and then filled the next day. 
1/31/23: Bought puff pastry at grocery store and used it instead of homemade dough. Was less time consuming but I don't think tasted anywhere near as good. But XBD said it was really good.
2/27/24 Made double batch of dough with new Bosch food processor: one with regular blade and one with dough blade. Kids version. Froze half unbaked.
3/8/24 Made single batch of dough into 16 mini sized regular filling (but kalamata instead of black olives) for potluck lunch. Microwaved leftovers for lunch, which come out a bit soggy. Better to have freshly baked, but still a good reheat lunch.

Dough

• 3 c flour
• 1/2 t salt
• 1/2 c butter (one stick), chilled or frozen
• 1 egg yolk
• 1 c milk (warm or not)

Beef Filling

• 1 lb beef
• 2 T butter
• 3 heaping t minced garlic
• 2 T hot spanish paprika (reduce for less spicy)
• 1 T hot mexican chili (or less)
• 1/2 T cumin
• 1 t oregano
• 3 eggs
• olives or olive pesto
• salt + pepper (to taste)

Assembly

• 1 egg white
• 1 egg yolk

1. Combine the flour and salt in a large bowl. 
2. Coarsely grate in the butter (or cut into slices). Stir.
3. Add the egg yolk and milk in small amounts. Mix until clumpy and combined.
4. Make 2 balls. Flatten slightly and chill for 30 minutes.
5. Hard boil the eggs (Place in pot, cover with cold water, bring to boil, cover and turn off heat - leave to sit for 12 minutes. Remove from pot and run under cold water to stop cooking.)
6. Mix the beef with the paprika, chili and cumin. Set aside.
7. Saute the garlic in the butter.
8. Add the beef mixture, until cooked through.
9. Remove from heat and stir in oregano. Let cool.
10. Peel and slice the eggs. Slice the olives (if using whole).
11. UPDATED: Cut each dough ball into 5 pieces (or more for smaller empanadas: 6-8). Roll each piece into a ball, and then into a circle. [This way is much faster and cleaner]
    ORIGINAL: Roll one dough ball very thin. Cut out circular shapes (use 4" for small, 5-6" for large).
12. Optional: Dough circles may be refrigerated or frozen until ready to use.
13. Fill each circle with a spoonful of meat, slice of egg and slices/spread of olive.
14. Fold in half, sealing edges with egg white. Optional: Press down with decorative fork imprints.
15. Brush with egg yolk (this will give a nice golden brown color during baking).
16. Refrigerate for 30 minutes.
17. Bake at 400F for about 25 minutes, until golden brown.
18. Cool on rack. Eat fresh or chill for later.

Spinach Cheese Filling
6/2/15 Used the dough recipe above but made a vegetarian filling. Baked for 35 min, plus another 5 for the bigger ones. XP enjoyed one warm as snack (I had 2). Delicious!
Feb 2016 Used fresh spinach and added ham.
6/10/20 Filled 12 out of 14 empanadas in dough batch.

• 1 pkg frozen spinach (10 oz)
• 2-3 t minced garlic
• olive oil/safflower oil/butter
• 1 c ricotta
• salt + pepper
• nutmeg
• thyme

1. Defrost spinach in pan over low heat. Press liquid out to make as dry as possible.
2. Push spinach to the side and heat oil in pan. Add garlic and saute.
3. Stir garlic with spinach until thoroughly combined.
4. Stir in ricotta. 
5. Season with salt+pepper, a dash of nutmeg and a sprinkling of thyme, to taste.

Beef Potato Filling
4/21/20 BDs really liked this filling. The cinnamon adds a nice touch. Half made with this, and the other half supplemented with egg and olives.
6/9/20 BDs both ate this. XBD really liked it. Enough filling leftover to fill 4-5 more.
7/16/20 Made this with 1 lb of ground turkey, 2 carrots and vege broth.

• 1 potato, diced
• 1 package beef (3/4-1 lb)
• 1-2 carrot, diced (or shredded)
• 2 t minced garlic
• 1 t cumin
• 1/2 t cinnamon
• 1/2 t chili powder
• 3/4 c beef broth (to keep the meat moist)
• 1/2 c peas

1. Boil the potatoes for 3-10 min.
2. Meanwhile, saute the beef and carrots.
3. Add the drained potatoes, garlic, cumin, cinnamon, chili and beef broth. Cook until beef is done.
4. Add the peas and cook 2 more minutes.
5. Let cool before using as filling. 

Notes

- Egg White Crepes - use up leftover egg whites

Mini Meatloaves

Put together the mixture, topped with sauce and baked. While it was baking, prepped and boiled 2 yukon gold potatoes for mashed potatoes. While meatloaf was cooling cooked some peas. XB had 2 mini loaves and actually attempted the mashed potatoes (but still doesn't like them). Reduced sauce from original recipe but would still reduce more. I had more than half a kilo of ground beef so made 12 muffins and one in a ramekin. Also didn't have cheddar so used 1/2 c mozzarella and 2 slices swiss. *** for now, but with adjustments next time (reducing sugar and sauce), could be upped, given ease of preparation.

• 3/4 c milk
• 1/2 c quick oats
• 1 egg
• 1 t salt
• 3/4 c grated cheese (cheddar or mozzarella+swiss)
• ~1 lb ground beef
• 1/3 c ketchup (reduced from 1/2 c, original = 3/4 c)
• 1 T brown sugar (reduced from 1/8 c)
• 2 T mustard (I used dijon, increased from 1 t)

1. Combine milk and oats in bowl. Let soak for 5 minutes.
2. Add egg, cheese and salt.
3. Stir in beef.
4. Lightly grease 12 cup muffin tin.
5. Spoon beef into muffin cups.
6. Prepare sauce: combine ketchup, sugar and mustard.
7. Spread sauce on top of mini loaves.
8. Bake for 30 min at 350F.

April 2015 - made this again but ran out of ketchup - had about 1/8 c. Added lots of mustard but still couldn't detect a kick. Could use more mustard and less sugar next time. Also ran out of quick oats and used about 2 T of flaked oats. Used frozen mozzrella as well.

Tuna Croquettes

Made these in the morning while M looked after D. Rolling them and dipping them in bread crumbs takes quite a bit of time. Would love a faster recipe (like spreading it in a pan and baking, then cutting up). They didn't really go brown on the top, after 27 minutes, but took them out and they were firmed up. Could use some additional seasoning next time (herbs).

• 2 large potatoes (or for quick prep, leftover mashed potatoes)
• 1 can low-sodium tuna (5 oz), in oil or water
• 1/2 lime's juice (or to taste)
• 2 T butter
• optional: dried herbs
• 1/4 c breadcrumbs (original called for 1/2-1 c, but they barely stuck)

1. If using fresh potatoes, peel and cut them and steam or boil them.
2. Drain tuna and break it up.
3. Drain and mash potatoes. Add tuna and lime juice.
4. Stir in the butter.
5. Shape mixture into small sausages and roll each in breadcrumbs, putting on a greased cookie sheet.
6. Bake at 400F for 20-30 min, until browned* and cooked through.
7. Serve warm with vegetables.
8. Keep leftovers in fridge or freezer and reheat in microwave or oven.

Slow Cooker Whole Chicken

This was my first time cooking a whole chicken. Worked out surprisingly well - very easy to put together. Spiced it in the morning, put it in the fridge, then put it in the slow cooker before leaving in the afternoon. Most chickens will fit well in a 6 qt slow cooker, but I have a 4.5 qt size one so got a on-the-smaller side chicken and it worked out well.

• 1 whole chicken, small enough to fit in your slow cooker (~4 lb)
• 4-5 carrots, chopped in half or thirds
• optional: celery sticks, cut in thirds
• 1 onion, roughly chopped

• 2 t paprika
• 1 t salt
• 1 t thyme
• 1/2 t garlic powder
• 1/4 t cayenne
• 1/4 t pepper

1. Combine rub spices in bowl.
2. Put onions, carrots and celery on bottom of slow cooker.
3. Remove giblets from chicken. Rub spice mixture all over chicken, and optionally inside and under the breast skin.
4. Place chicken on top of veggies and cover. Cook on HIGH for 4-5 hours, or until meat is falling off the bone.
5. Serve hot (with rice and greens).
6. Use carcass to make chicken stock.

Chicken Stock

• 1 rib celery
• 1 carrot
• 1 bay leaf
• parsley
• thyme
• onion
• salt

1. Pick meat off bone and store as leftovers. Leave in bones, onion and juices.
2. Roughly chop celery, carrot and onion. Add to crockpot along with spices.
3. Fill with water up to 1/2" from top.
4. Cook on low overnight (or 8-10 hours).
5. Run through sieve to separate bone and other bits from the stock. Refrigerate or freeze.
6. Use in split pea soup, hedgehog meatballs, wonton soup, risotto, etc.

Slow Cooker Burrito Beans

This recipe is supposed to mimic refried beans, without having to use the stove. They take quite a long time on high heat, so need to be started very early, or done on low the night before.

• 3 c dry pinto beans, rinsed
• 1 small onion, cut in half
• 5 cl garlic, chopped
• 1 small jalapeno, seeded and chopped
• 3 t salt
• 1 t fresh ground pepper
• 1 t cumin
• 9 c water

1. Place onion, jalapeno, beans, garlic, salt, pepper and cumin in slow cooker. Pour in water and stir to combine.
2. Cook on high for 8 hours (or start night before on low).
3. Pull out beans by strainer to serving bowl, leaving liquid in slow cooker. Mash with potato masher, adding liquid as needed for desired consistency.
4. Serve as filler for burritos. Freeze leftovers.

Turkey Cranberry Apple Cheese Meatballs

I could only find sweetened dried cranberries (Craisins) so went with that instead of the unsweetened called for in the original recipe. They definitely came out with a sweet kick - which was ok, though if using Craisins again I'd probably reduce the amount so it wouldn't be so sweet. The cheese disappears in the final result so can be left out altogether if needed.

• 0.6 kg extra lean ground turkey
• 1 egg
• 1 t salt
• 1/2 t freshly ground black pepper
• 1 t rosemary
• 1 green apple, peeled and grated
• 1/2 c grated extra sharp cheddar
• 1/2 c dried unsweetened cranberries (or 1/4 c sweetened)
• ~1/2 c dried breadcrumbs

1. In a large bowl, mix all the ingredients. It will be very wet.
2. Make golf-ball sized meatballs and drop into 4.5 qt crockpot, layering up as needed.
3. Cover and cook on low for 5-7 hours or high for half the time. (Mine started lightly browning after 2.5 hours and the ones close to the sides starting getting very dark brown after 5 hours.)
4. Serve with rice/quinoa and green beans.
5. Leftovers may be frozen.

Note

Can be baked in oven instead of cooked in slow cooker. 375F for 25 min

Easy Slow Cooker Meatballs and Sauce

Made this today in a rush - sauce came out tasty but meatballs needed more spices. Served with spaghetti. Could use leftovers to make meatball sandwiches. Worth trying again and adjusting the spices and flavorings. Definitely was easy as it was. Most other recipes require cooking meatballs separately. This is done all in the slow cooker. The risk is a greasier sauce. There was minimal grease in mine - I was able to spoon off some extra liquid/grease from the top.

• 1.5 lb (extra) lean ground beef
• 1/4 c parmesan (increase to 1/3)
• spices: parsley, basil, oregano, thyme, garlic powder, rosemary, coriander, red pepper flakes, salt, pepper, etc
• 2-4 cloves garlic, minced
• 1/2 c - 2/3 c breadcrumbs
• 1 egg, beaten
• 1 can (28 oz) crushed tomato
• 1 jar spaghetti sauce
• 1 T sugar
• 1 T parmesan* (or more?)
• more spices* (same as above, generous pinches of everything)
• optional: diced carrot
• optional: 1/3 c red wine

1. Mix beef with parmesan, generous amount of spices, garlic and egg. Add in breadcrumbs until desired consistency.
2. Pour crushed tomatoes and sauce in 4.5 quart slow cooker. Add in sugar, parmesan and pinches of spices (and optional carrot). Stir.
3. Divide beef mixture into 16-20 pieces and roll into balls. Place in slow cooker and stir to cover with sauce.
4. Cook on low 6-8 hours.

Variations

- add in tomato puree to thicken sauce

- add minced onion to meatball mixture

- use homemade sauce instead of store bought

- use mixture of beef, sausage, turkey, etc

- use fattier meat, at the risk of greasier sauce. To counter it, you could prebake the meatballs at 350 F...but then it wouldn't really be an "easy" slow cooker recipe anymore.

- make meatballs night before, then throw in sauce ingredients next day to cook.