So, I haven’t been as good at recording my experiments, but I HAVE been experimenting.
Here are some highlights:
Cake Pops
Inspired by Starbucks, I found out how to make this easy treat. The gist is that you make the cake as usual, and then crumble it and mix it with frosting, then form it into balls. Place sticks in the cake balls and put in fridge to chill. Coat with melted chocolate and return to fridge for chocolate to harden, and serve. The recipes I’ve found for this process have been using box cake and canned frosting; but I imagine you could do this easily with cake and frosting from scratch. I often get sent home with boxed cake mix and have found this a helpful way to use up the packages so I can free up pantry space. Also canned frosting is often cheaper than buying the icing sugar needed to make the frosting. The cake pops photographed are Cherry Chip Cake with Cream Cheese Frosting covered in a dark and milk chocolate topping. I also experimented using a Butter Pecan Cake with Vanilla Frosting covered with Melted Butterscotch and SemiSweet Chocolate Chips.
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Perogy Stir Fry
I found Cheemo Perogies on sale! On the box was a recipe for Perogy Stir Fry. I was intrigued, and a bit concerned about how that would taste, but decided to try it. I made the stir fry with peppers, snap peas, mushrooms, broccoli, carrots and perogies. I cooked all the ingredients individually, then combined them with a combination of soy sauce and sweet chili sauce and fried them for roughly 5 minutes. It was a little odd to navigate, but the meal turned out great! Unfortunately, the perogies don’t keep well, so the leftovers were a little soggy, but still delicious.
Perogy Stir Fry
Entree Salads
If you ask me, I am not a Salad person. I usually hate having Salad as a meal, but I was inspired by Wendy’s fancy new salad options, and rather than spending $10 for one meal at Wendy’s, I got the ingredients and made a salad that lasted for a few days.
I used a bag salad mix as a base, then added red and green peppers, pecans, gala apples and honey infused goat cheese. I topped the salad with some breaded chicken strips. I ate the salad as is, without any dressing, as the components had enough rich flavours.
I made another entree salad with another bag salad base. I added orange peppers, almonds, and dried cranberries. I topped it with hand-breaded chicken (I learned how to bread chicken, which is SUPER easy!) and used Kraft’s new Creamy Masala Dressing.
Both Salads were delicious and so filling!
