Azoresgal~Life on an Island

These cookies are just the right texture, nice and soft on the inside and the blend of spices and molasses makes them extra delicious. The taste of ginger is very subtle, and not over powering, as ginger sometimes can be. They bake up really quickly, about 10 minutes in the oven. The dough does have to be chilled, the longer the better, it will keep it from being sticky when you roll it out. I had a great time making these, with my kids, they were very hand´s on, rolling out and cutting the cookies, the dough held up really well ! It was fun to watch them decorate them, all in their own style. There were lots of laughs, you can only imagine some of the nonsense they came up with ! I hope you all had a beautiful Christmas Day ! 1/2 cup butter, softened 3/4 cup packed dark brown sugar 1/3 cup molasses 1 egg 2 tablespoons water 2-2/3 cups all-purpose flour 2 teaspoons ground ginger 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon each ground cinnamon, nutmeg and ...

Wishing you and your family health, happiness, peace and prosperity this holiday season and in the coming New Year. May the magic of Christmas fill your heart all year long.

I have been feeling under the weather this week,  a battle with the flu. On Monday right after I baked and packaged cookies for Simon´s school, I went straight to bed. I have been a bit of a sleeping beauty this week, my husband is amazed at how much I have slept. I am not surprised, my body tends to shut down, when it has had enough, it just requires me to sleep. While I do have the flu, I have been worrying about some things lately, and just wore myself out I suppose. As most of you know, I live far away from my family, factor in that Christmas is upon us, I become an emotional mess. This year is different, my mom, has been having some health issues, to many frequent  ambulance rides to the ER, because of her heart. My baby sister just gave birth to a beautiful healthy baby girl, but there were some complications, and my sister is weak, but on the mend. I worry about my father, and what it´s been like for him to see my mom, in and out of the hospital. I just feel helpless, I...

My family and I were invited to a friend's house for brunch today. When she made the invitation, I knew right away what I wanted to make, to take to her house, Granola Parfaits. I love the layers you get in parfaits – nice creamy yogurt, crunchy granola, along with fresh fruit. They just always look delish, and somehow it feels like your eating dessert for breakfast. My intial plan was to make   individual parfaits, but I had no idea how many other guests would be there. So I actually only made the one in the picture, that I promise you did not go to waste. I went ahead and assembled everything in my trifle bowl, a much better way to feed a crowd. I have a great recipe for granola, but went with a store bought one, only because it had chocolate in it, don´t judge me ! I also nixed the fruit this time around, because did I mention there was chocolate in the granola? Parfaits or Trifle, both  are so incredibly easy to make and so delicious! 1 tub greek...

Tis' the season for peppermint bark!  It’s super easy to make, 3 ingredients, and a little bit of time. Layers of smooth, white chocolate and dark chocolate  topped with  crunchy minty candy cane pieces.  Perfect for gift giving, packed into little cello bags, or tins. I think because it's homemade, just makes it extra special. 16 ounces dark chocolate, finely chopped + 1 teaspoon vegetable oil 16 ounces white chocolate, finely chopped + 2 teaspoons vegetable oil 1 (6-ounce package) candy canes, or peppermints unwrapped and crushed 1. Line a cookie sheet with parchment paper; set aside. 2. Place the dark chocolate and oil in a medium heatproof bowl and set it over a small saucepan of barely simmering water over low heat. Melt the chocolate, stirring occasionally, until completely smooth. Using an offset spatula, spread the melted chocolate in an even layer on the prepared cookie sheet. The melted chocolate should cover an area ...

I don’t know what it is about pecan pie, that just might make it one of my favorite desserts. It could be the  scrumptious sweet syrupy filling, or the buttery crunchy pecans, or the fact that both are married to a delicate, flaky crust. Indeed it could be all of these things, add in some chocolate, and how could anyone resist this pie. It's a homemade pie, that's sweet, simple and made for sharing ! 1 (9") pie shell , deep dish 3 eggs, slightly beaten 1 c. light corn syrup 1/2 c. sugar 2 tbsp. butter, melted 1 tsp. vanilla 1 c. chocolate chips 1 1/2 c. pecans In medium bowl stir eggs, syrup, sugar, butter and vanilla until well blended. Stir in chocolate chips and pecans. Pour into unbaked pie shell. Bake at  180//350 degrees for 40 to 50 minutes or until knife inserted half way between center and edge comes out clean. Cool on wire rack. Makes 1 (9") pie. *** for the longest time, pecans and corn syrup, could not be found in any of the grocery...

  A friend shared  this recipe with me, the first year I was married, almost 18 years ago. I was amazed by it's simplicity, and how  the ingredients were measured with the little yogurt pot! It's a lovely cake to have after school, for when the kids come home. I usually make it on weekends, for breakfast , it's great with a cup of tea or coffee. Cakes don’t get easier than this! 1 pot (125g) of natural yogurt or flavored (1/2 cup) 1 pot of vegetable oil 2 pots of sugar 3 pots of flour 3 eggs 1/2 teaspoon salt 2 teaspoons of baking powder 2 teaspoons of vanilla extract or almond Preheat your oven at 180°C //350 In a bowl, empty the natural yogurt pot or  a fruit yogurt it will flavor your cake! Then add all the ingredients measuring them with the empty yogurt pot and mix everything with a whisk until you get a lump free mixture. Pour the mixture into a prepared  small cake pan (sprayed or greased and floured). Bake for 30-35 mi...

It’s SO simple to make homemade cranberry sauce, and it makes such a beautiful, festive addition to any holiday dinner table.  Fresh cranberry sauce is delicious, AND it can be made it in advance! Fresh orange juice and zest  compliment the cranberries really well. Trust me skip the can stuff this year and make fresh cranberry orange sauce instead. 2 cups granulated sugar 1 cup water 1 cup orange juice 4 cups fresh or frozen cranberries zest of 1 orange directions: 1. Rinse cranberries with cold water. In a medium saucepan, add sugar, water, and orange juice. Stir until sugar dissolves. Bring to a boil and add cranberries and orange zest. Return to a boil and then reduce heat to medium low. Cranberries will start to burst, cook about ten 15 minutes, to thicken. 2. Remove from heat and let cool to room temperature. It will continue to thicken as it cools. Pour sauce into a serving bowl and chill in the refrigerator. Serve chilled.

These little tarts, with their sweet gooey filling, in a flaky pastry are a wonderful Canadian dessert. I haven’t made them in the longest time, shame on me , but I know why, it's because they are addictive!  I ate two, straight out of the oven, for me the best way to eat them, and washed down with a nice tall glass of cold milk. For my American friends, the butter tart filling is similar to pecan pie, and like pecan pie, they sometimes have nuts. Some recipes call for raisins, I however am not a raisin girl, and I never add them, I like them plain, no nuts, no raisins. If you’ve never tried a butter tart before you have got to try them.  I promise you that you won’t be disappointed! Pastry 2 ¼ cups flour 1 tbsp  sugar ½ tsp salt 1/2 cup shortening (Very cold and cut in cubes) 1/2 cup butter (Very cold and cut in cubes) 6 tbsp ice water (approximately, enough to bring the dough together) For the Filling 1 cup lightly packed brown s...

These  easy-to-hold baked brie bites, are delicious and they just might be the world’s easiest appetizer. I love using puff pastry, it's incredibly easy to use and I always have some in my fridge. With the holidays coming up, I wanted to share one of my favorite recipes. All you need is  Puff Pastry Sheets, some Brie cheese, and cranberry sauce! 1 sheet frozen puff pastry, thawed ½ cup cranberry sauce, 100g (3.5 oz) brie, cut into cubes Instructions Preheat oven to 200//400F. Lightly spray the cups of a muffin tin/ or mini muffin tin with cooking spray, and set aside. Unroll the puff pastry sheet onto a clean work surface, and cut into  12 or 24 equally-sized squares. Gently press the pastry into the cups of the prepared muffin tin. Nestle a cube of brie into each pastry cup. Then drop a spoonful of cranberry sauce on top of the brie. Bake in preheated oven for 10-12 minutes, or until the pastry is puffed and golden-brown on the edges.  Le...

Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.~~ Julia Child

 This Onion Dip is creamy and decadent, and oh so easy to make. The best part is that it is made with greek yogurt, it's a fabulous substitute for so many recipes made with mayo or sour cream. So consider this a “lighter” version of the classic Onion Dip. I  recommend making a double batch if you’re making it for a party, because it will disappear in a snap!   In a bowl mix one packet of  Onion soup mix into 2 cups Greek yogurt. Thats it ! **I like to grind up the soup mix into a powder, in my food processor.

These cupcakes are so moist and delicious, like eating a slice of carrot cake. I like to pretend the two cups of shredded carrots make them healthy.  Maybe if I called them muffins they would be healthier? I think if you omit the frosting, they are muffins ! The recipe only makes a dozen, so they are great for breakfast or an after school snack or a snack for you...while the kid's are at school ! In honor of Remembrance Day.....Lest We Forget For the muffins:  1 cup pecans 1 1/2 cups all-purpose flour, spooned and leveled 1 teaspoon ground cinnamon 1/2 teaspoon table salt or fine sea salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg 1 cup packed dark brown sugar 1/2 cup canola oil ( I used butter) 1 large egg  2 cups  coarsely grated carrot For the frosting: 8 ounces bar cream cheese, at room temperature 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extr...

"The woods are lovely, dark and deep. But I have promises to keep, and miles to go before I sleep." - Robert Frost

This is so  fast and easy, I made it in under 10 minutes. Throw everything in a blender then cook for a few minutes on the stove until thickened. Seriously, you can make it, and within the hour use it as a dipping sauce for chicken fingers, egg rolls or drink it with a straw... .trust me it's that good !   3 large garlic cloves, peeled 2 red Jalapeño or Serrano peppers, (deseeded if you want less heat) ¼ cup white distilled vinegar ½ cup sugar ¾ cup water ½ tablespoon salt 1 tablespoon cornstarch 2 tablespoons water In the blender, purée together all the ingredients, except for the last two. Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes. Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sau...

These little morsels, are some of my favorite to make for my family. Very simple to put together, with very few ingredients, Alheira sausage, some Panko, eggs and flour. Alheira is a wonderful portuguese smoked sausage, with a very soft interior, almost like a bread stuffing. It is traditionally made with poultry or wild game, bread filling and spices. It is a historical food, as it " was invented by the Jews of Portugal, who were forced to convert to Christianity, as a way to deceive the Portuguese Inquisition. As the Jews weren't allowed by their religion to eat pork meat, they were very easily identifiable by the fact that they didn't prepare and smoke the common pork sausages in the smokehouses (fumeiros in Portuguese). They, therefore, replaced pork with a large variety of other meats, such as poultry and game, which would then be mixed with a bread dough for consistency ."    They are one of our favorites, and I always have them in my fridge. These croquettes...

This is a such a quick recipe to make, there’s nothing complicated about it. Just simple ingredients combined, to result in an amazing dish. The shrimp sits in a garlicky, buttery sauce that is perfect for mopping up with bread, or served over pasta instead. It´s a great week night meal, but would also be great as an appetizer at a party. Its easily doubled, and the shrimp size can also vary. If you prefer to leave the shrimp with the shell on,  that's not a problem, what I do suggest, is using fresh parsley and garlic. I hope you give it a try !  500g//1 pound shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced 1/2 cup white wine 2 tablespoons butter 2 tablespoons  parsley, chopped salt and pepper to taste Heat the oil in a large skillet over medium-high heat. Add the shrimp and sauté until light pink, about two minutes. Add the garlic, butter and parsley and cook until fragrant, another minute or two. Stir in the wine, s...

So today I needed a little kitchen therapy, I decided I would make a pumpkin pie. I have said it before, I find that making a pie from scratch is calming, I am wierd like that . I don't have a fancy shmancy mixer to make the crust, so I use my hand's for this. While mixing, adding more water, or a bit more flour, you tend to forget anything else that might be on your mind. And then, once you start making the pie filling, adding the sugar, eggs, cinnamon and pumpkin, it's hard not to smile, after all who doesn't love pie. I was going to use my old and tested recipe , but in the cupboard there was no condensed milk to be found. My lovely neighbour only had a can of evaporated milk instead of condensed milk, but she still saved the day. I got to use another recipe, one that is just as easy and also delicious. 1 (9 inch) unbaked deep dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon nut...

One little flame burning bright, for our little one not with us tonight...Love you forever xoxo October 15th is Pregnancy & Infant Loss Remembrance Day. A day where families across the globe are asked to light a candle in remembrance of their baby whose life was too short. If everyone was to light a candle at 7pm in their local time and leave it burning for an hour there will be a continuous wave of light across the world for 24hrs.

Canja is my favorite soup in the whole entire world! I know that sounds childlike, but that's exactly how I feel when I eat this beautiful rice and chicken soup. It just takes me back to being a little girl, sitting at my grandfather's kitchen table, eating a bowl of my grandmother's canja and drinking a bottle of  fizzy orange pirolito. When ever we arrived here on the island for our holiday's, canja was one of the many dishes, that was part of the big family lunch at my maternal grandparent's home. I make it for my family because they enjoy it, but I tend to make it for myself when I am a little under the weather, or just feeling saudades. Canja is love in a bowl, like a great big warm hug, comfort at it's best. Like any portuguese dish, there are a million and one ways to make this. Some call for the use of cumin, others the addition of potatoes. This is how I make it, these simple flavors, are the closest to what my grandmother's  and my mom's Ca...