I love the idea of having a side dish where each person gets their own piece. Why should side dishes always be communal bowls of something? These Easy Cheesy Cauliflower Corn Cakes are delicious and a great way to use up cauliflower and corn if you have some lying around. Broccoli can be substituted for the cauliflower.
Ingredients:
Combine ingredients together in a medium size bowl, mix well.
On a parchment lined baking sheet, place 1 Tbsp mounds of corn cauliflower mixture piled high as possible. Bake 10 minutes, flatten cakes, flip and bake another 10 minutes.
Makes 20 Easy Cheesy Cauliflower Corn Cakes
Looking for more vegetable side dishes? Try delicious Roasted Tomato Soup and Keep It Simple Salad.
What is it about summer time, fruit and pie? When thinking about what to make for dessert in the summer my mind goes straight to a fruit pie. Blueberry, strawberry rhubarb, peach, they are all my favourites.
Here are my top ten reasons why individual pies are better than one big one:
Presentation — there is no cutting a slice to each guest, trying to make each one equal and nice looking.
Pie filling does not leak out while cutting, or from the leftover pie.
Each person gets their own equal amount of crust to fruit ratio.
These pies are easy to make, and no-fail in my opinion. You will know when the pie crust is done, no guesswork like with a regular size pie. "Is the bottom baked?"
Individual pies are so much more easily transportable if you are baking them at home and then taking to a cottage or someone else’s house.
Individual pies are easily reheatable, no guessing if the middle of the pie is warm, these pies heat up quickly and evenly.
Great dessert to take on a picnic.
You can put different fillings in some, no need to commit to one fruit for the entire pie.
Leftovers can be easily frozen and taken out for another time. No one will ever know you served them before.
Who doesn’t like getting his or her own individual dessert? It’s all about the little details!
Feel free to use any fruit for the filling. I find myself frequently buying containers of blueberries only to be putting them in the freezer untouched a week later. This is a perfect way to use up those forgotten blueberries, or any fruit you have lying around that you had high hopes of eating at one time or another.
Ingredients:
In a food processor or stand mixer, combine flour with sugar and salt. Add in pieces of butter until the mixture is crumbly. Add in 1/4 cup ice water and mix until just combined. Add more water if dough is not coming together. Mold dough into a square, wrap in plastic wrap and refrigerate for at least 2 hours. This step can be done 1 week in advance. Preheat oven to 375. Roll dough out onto a floured surface into a 15x12" rectangle. Divide into 6 rectangles. Mix filling ingredients, except for egg and raw sugar together in a medium size bowl. Divide equally among 6 rectangles of dough. Brush edges of each rectangle with egg wash. Fold each rectangle in half, covering the fruit filling. See edges of dough with finger tips or a fork. Brush each rectangle with egg wash and sprinkle generously with raw sugar. Place on a parchment lined baking sheet. Make slits in the tops of each rectangle pie to allow steam to escape. Bake 35-40 minutes, rotating pans half way through baking time to allow for even baking. Serve warm, or underbake by 5 minutes, cool, and freeze. Rewarm in 350 oven for 10 minutes. Serve with vanilla ice cream.
My children love to help me in the kitchen but they usually ask to help during very inconvenient times like when I am about to put something on the bbq or use a sharp knife. When my three year old son Sam asked to help me make these strawberry cakes I thought I would have to come up with something simple for him to do. Surprisingly, the recipe turned out to be very child-friendly and I was happy to have Sam help me. I have divided the recipe into adult steps and children steps to make it an easy and fun activity. Thankfully this recipe does not call for a bbq or a sharp knife.
Ingredients:
Child: Place strawberries and sugar in a medium saucepan. Adult: Place saucepan over medium-high heat for 12-15 minutes, stirring occasionally until mixture becomes thick. Pour into a shallow bowl and allow to cool.
Adult: Preheat oven to 400. If using a food processor, which I recommend, place the following ingredients in processor bowl with steel blade. If not using a food processor place ingredients in a large bowl: sugar, baking powder, salt, 2 1/4 cups flour. Pulse on and off 3 times, or mix by hand with a wooden spoon, to allow ingredients to become well mixed. Add butter and lime zest, pulse ingredients or mix by hand until coarse crumbs form. Add buttermilk and pulse or mix until dough just comes together. Transfer dough to a lightly floured surface. Child: Knead dough approximately 5 times. Adult: Roll out dough until it is about 1/2" thick. Using a 2 1/2" cookie cutter or inverted glass, cut out circles. Gather scraps of dough and keep re-rolling dough until you have almost no dough left. Place circles of dough on parchment paper lined cookie sheets. Child: Using your thumb make an indentation in the middle of each little cake. Using a pastry brush, brush egg over all of the cakes. Sprinkle lots of raw sugar over egg washed cakes. Spoon approximately 1 tsp of strawberry jam in each indentation made with your thumb. It doesn't matter if the jam runs over or is messy. I didn't think my son would be able to do this step but he did it quite well! Adult: Bake little cakes 15 minutes or until edges start to brown. Take out of oven and allow to cool. Adult & Child: Enjoy together!
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