Thursday, April 17, 2008

Stir Fry

The other night, my Fiancé and I decided to make shrimp stir fry for dinner. It came out really good, full of flavour, colour and was a lot of fun to cook together. Funny thing, just as we're about to eat, he asks me "I thought you were going to take pictures?” of course I was having so much fun I forgot to take out the camera and shoot a few shots. Oh well, I guess I’ll get to take more photos the next time around. Do you enjoy cooking or eating stir fry and if so what kind?

Naho @ Scrumptious Foods

Scrumptious Foods @ Flickr

If you haven't checked out our Flickr group, now is the time. We've had lots of new members and photo additions to the group. You can find us at or if you are a flickr member, you can log in and use the group search bar and type in "scrumptious". Don't forget to check out our flickr flash badge on the right hand side of our blog page, with all the wonderful photos located in our Scrumptious Foods Group. Hope you give our flickr group a visit and feel free to join as well, the more the merrier!

Naho @ Scrumptious Foods

Monday, April 14, 2008

Feelin' a little French...

Reading the usual blogs and cookbooks as well as looking through the market these days, I've been put into a French (food) mood. I would like to make macaroons and crepes, now I'm thinking of French style breads. Hopefully will get to make a few of these items this week and post up the photos and recipes, which is rather fitting as it's National Bake Week (April 14-21). Speaking of French I really need to brush up on my language skills lol.

Naho @ Scrumptious Foods

Breakfast @ The Village

This morning (My Fiancé) Justin stopped by a bit earlier on our way to work so we went off to have breakfast. We went to a local place in Stoney Creek called The Village which is a sweet and cozy family-style restaurant that always welcomes you to visit time and time again. I had a side of toast with jam and crispy bacon with coffee while Justin opted for a coffee and French toast, they have great French toast there; light, fluffy and quite the generous order at that.

If you are a breakfast lover, check out this blog of breakfast photos posted daily, called Simply Breakfast, you never know where you'll pick up an idea or two to try something new. So what do you enjoy eating for breakfast? Are you a salty or sweet breakfast person? I think I would like to make crepes for breakfast the next chance I get.

Naho @ Scrumptious Foods

Thursday, April 10, 2008

The Infamous Ladurée Macaroons

This year I started reading many food blogs and learning lots of fascinating tips, ideas and facts about the foodie world. I have always loved food so when I started seeing these gorgeous treats all over the net, known as the Ladurée Macaroons, I had to check out the Ladurée website to learn more.

Ladurée is located in Paris, France and has many locations throughout Europe. The Ladurée macaroons are a small and round, cake like pastry that is crisp on the outside and soft in the middle. Many others have adapted their own version of this macaroon recipe and now can be found all over. I have been looking for recipes online and I would like to try to make this marvellous sweet out for myself.

Keep an eye out in the next couple weeks as I update our flickr Scrumptious Foods Group photostream with new food photos as well as my first attempt with these infamous macaroons, I hear they can be quite tricky.

Naho @ Scrumptious Foods

Wednesday, April 9, 2008

Welcome to Scrumptious Foods

Hello Friends,

Welcome to Scrumptious Foods! This is just the beginning but there will be more food posts coming your way. To start off, we will post a few requested recipes from our Facebook Group and we will move on from there.

Naho @ Scrumptious Foods

Scroll down for the full recipe or click the following links to go to their online location and website:
Pumpkin Mousse Tarts


Graham cracker Crumb Crust:
  • 1-1/2 cups Graham Cracker Crumbs
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 tbls. Sugar
  • 3 tbls. Margarine (melted)
  • 1/4 cup slivered almonds (toasted)
  • Caramel topping for Drizzle
Pumpkin Mousse:
  • 1/2 cup pumpkin puree (up to preference, you may add more by a tbls. at a time)
  • 1/2 tsp. pumpkin pie spice(up to preference, you may add more by a pinch at a time)
  • 1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup icing sugar
  • 3 cups thawed COOL WHIP Whipped Topping (I used a tub but it may need more, I improvised)

Pumpkin Mousse:
  1. Beat cream cheese in small bowl with electric mixer on medium speed until creamy.
  2. Add sugar, pumpkin and 1/2 tsp. pumpkin pie spice; mix well.
  3. *Stir in the whipped topping.
*If you fold in the whipped topping, it will be a fluffier mousse, also put in the fridge for about an hour to be a bit more solid and easier to handle :)!

Graham Cracker Crumb Crust:

  1. In a bowl add graham cracker crumbs, cinnamon, nutmeg, sugar and mix well.
  2. Add in melted margarine and with a fork, incorporate so that the mixture is slightly moist.
  3. In a greased mini cupcake pan, press down and pack in about 2 teaspoons of the mixture or more according to your preference.
  4. Place in a 350 degree oven for 5 minutes, remove and check. If they are hard and delicate to pick up, place in the oven for a 2 more minutes.
  1. Once the graham cracker crusts are complete and the mousse has been chilling, time to assemble.
  2. Place a teaspoon (or more to preference) of the pumpkin mousse onto the crust.
  3. Top with a few lightly toasted slivered almonds and drizzle with caramel topping.
Note: These are delicate desserts that may require a spoon.

Mile-High Coconut Cake (Recipe from

16 servings
Prep: 20 minutes
Bake: 30 minutes at 350 degrees F

  • 3-1/2 cups all-purpose flour
  • 3-1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 6 egg whites
  • 1 to 2 teaspoons coconut extract
  • 1 cup light coconut milk or regular milk
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 box (16 ounces) confectioners' sugar
  • 1 teaspoon coconut extract
  • 1 teaspoon lemon juice
  • 1/2 cup prepared lemon curd
  • 1-3/4 cups shredded coconut
  • Raspberries, to garnish (optional)
  1. Heat oven to 350 degrees F. Coat three 8-inch regular or disposable round cake pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray; dust pans with flour (you can also use flour-and-oil baking spray).
  2. In medium-size bowl, mix flour, baking powder and salt. Set aside.
  3. With mixer on medium speed, beat butter and granulated sugar in large bowl until light and fluffy. Add egg whites one at a time, beating after each. Beat in 1 teaspoon coconut extract if you are using coconut milk; if using regular milk, use 2 teaspoons extract. On low speed, beat flour mixture alternately with coconut milk (or regular milk) into butter mixture, beating after each addition. Spread into prepared pans; batter is fairly thick.
  4. Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted in center of layers comes out clean and cakes begin to pull away from side of pan. Cool layers in pans on rack 10 minutes. Remove cakes from pans; cool completely.
  5. Frosting: In large bowl, beat cream cheese and butter until smooth. On low speed, beat in confectioners' sugar, coconut extract and lemon juice until smooth and good (but thick) spreading consistency. Add a few drops of water, if needed, for easier spreading.
  6. Place one layer on pedestal. Spread with 1/4 cup of the lemon curd. Top with a second layer. Spread with remaining 1/4 cup lemon curd. Top with last layer. Secure with skewers. Spread frosting on side and top of cake. Remove skewers before adding coconut.
  7. Press a handful of coconut gently into side of cake. If your pedestal does not have a lip, keep a bowl underneath area where you are working to catch excess. Continue around side of cake, then sprinkle over top. Garnish with raspberries, if desired.
Chocolate Truffles (Recipe from Eagle Brand Foods)

Servings: Makes about 6 dozen truffles
Serving Size: 1/72 of a recipe
Nutrition: See Below
Prep Time: 10 minutes
Cook Time: 5 minutes

  • 3 cups (18 ounces) semi-sweet chocolate chips
  • 1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
  • 1 tablespoon vanilla extract
  • Coatings (Optional): Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, confectioners' sugar or colored sugars
  1. In large saucepan, over low heat, melt chocolate chips with EAGLE BRAND®. Remove from heat; stir in vanilla.
  2. Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.
  3. Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm. Store leftovers covered in refrigerator.

Perfect Pecan Pie (Recipe from Kraft Kitchens)

Prep: 20 min
Ready In: 1 hr 5 min
Serves: 8

  • 3 eggs
  • 1 cup light corn syrup
  • 1 cup sugar
  • 2 Tbsp. butter, melted
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 1 cup pecan halves
  • 1 unbaked 9-inch pastry shell
  1. PREHEAT oven to 400°F. Beat eggs lightly in medium bowl. Add corn syrup, sugar, butter, vanilla and salt; stir until well blended. Stir in pecan halves.
  2. POUR into pastry shell.
  3. BAKE 15 min. Reduce oven temperature to 350°F. Continue baking 25 to 30 min. or until pie is lightly browned and completely puffed across the top. Cool completely.
Luscious Four-Layer Pumpkin Cake (Recipe from Kraft Kitchens)

Prep: 20 min
Ready In: 1 hr 50 min
Serves: 14

  • 1 pkg. (2-layer size) yellow cake mix
  • 1 can (14 fl oz/398 mL) pumpkin, divided
  • 1/2 cup milk
  • 1/3 cup oil
  • 4 large eggs
  • 1-1/2 tsp. pumpkin pie spice, divided
  • 1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup icing sugar
  • 3 cups thawed COOL WHIP Whipped Topping
  • 1/2 cup caramel ice cream topping
  • 1/2 cup chopped toasted pecans
  1. PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
  2. BAKE 28 to 30 min. or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
  3. CUT each cake layer horizontally in half with serrated knife. Stack the layers on serving plate, spreading the cream cheese filling between layers. ( Do not frost top of cake.) Drizzle with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.

If you don't have pumpkin pie spice, you can easily make your own by combining 3/4 tsp. ground cinnamon, 1/4 tsp. each ground ginger and ground nutmeg and 1/8 tsp. each ground allspice and ground cloves.