Thursday, December 26, 2013


I’ve been wanting to make a panettone forever.  But I wanted something easy enough that I could make a few of them without too much trouble.  Since I have a bread machine, I thought the easiest thing would be to make the dough in the machine.
This recipe is for making the dough in your bread machine, then baking in the oven.
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To make your panettone even more authentic, bake it in a panettone paper mold. They bake up perfectly and are perfect for giving as gifts.  If you can’t find any at your local baking supply store you can get some on amazon.
panettone paper mold
With my first attempt I waited to put the raisins in, but I discovered that my bread machine didn’t have a fruit/nut cycle so all my raisins sat on top. 
So, despite what I’ve read about adding fruit or nuts in a bread machine, I just added mine at the beginning and it turned out perfect.
Panettone 1a
(In the order that I put them in the bread machine)
1/2 cup milk (room temperature)
2 eggs (room temperature)
2 egg yolks (room temperature)
4 tablespoons soft butter
1 teaspoon vanilla
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup raisins
1/4 cup candied peel
2 3/4 cups of bread flour
2 teaspoons bread machine yeast
Follow your bread machine manufacturer’s directions if it differs from mine.  Check to see if you have a fruit/nut cycle on your machine.
Once all your ingredients are in set your machine to the dough cycle.

When your dough is done, transfer to a paper mold.   At this point you can use the left over egg whites and brush some on the top of your dough to make the top a nice shiny brown when it’s baked.

Bake for 35-45 minutes at 350. 

Insert a long skewer into the center and make sure it comes out clean to ensure it is completely done in the center.

I let my panettone cool on a wire rack for about 15 mintues.  While it’s still warm, I wrap it loosely in a plastic bag to keep the moisture in.

When completely cool, wrap it up, give as a gift and impress your friends!

Enjoy !

Sunday, November 17, 2013

Berry Trifle

We all know trifle can be done a million and one ways.  There really is no right and wrong.
Here is a simple version of fruit trifle.
Mmmmm… soo good.
Strawberries, raspberries, blueberries
Angel Food cake ( we used about 1-1/2 ready made cakes)
1 pkg ( 135 g) Vanilla Cook and Serve Pudding
Light Cool Whip
Prepare your cook and serve vanilla pudding as per package instructions.   You’ll need to do this ahead of time as the pudding needs to cool completely before assembling in the trifle.  As it cools place a piece of wax paper or parchment paper over the pot or bowl to make a creamier pudding as well as prevent the top from getting hard. Stir periodically to allow steam to escape.
Wash all your berries and allow to dry.
You can cut your angel food cake or just rip into bite sized pieces.
Start with cake on the bottom of your dish, layer with some pudding then cool whip and berries.  Layer in that order so that the pudding can soak into the cake.  Keep layering and arranging. 
Arrange the top any way you like.  Be creative!

Coconut Macaroons & Treat Skewers

My daughters love to be in the kitchen.  They’ve become amazing cooks.  I believe their interest might branch out to baking very soon.  My youngest, Nadia, loves coconut macaroons, so today we made them together.
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Personally I’m a fan of a simple macaroon recipe, no eggs, no fancy stuff.  Lightly browned on the outside and moist and chewy on the inside.
You just can’t get any simpler than this.  This makes about 48 macaroons.
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6 cups flaked coconut
1 can (300 gr) Eagle Brand Condensed Milk
2 tsp pure vanilla extract
Preheat oven to 325 degrees.  Line baking sheet with parchment paper.
Combine coconut, condensed milk and vanilla in a large bowl.  Mix until all coconut is moist with condensed milk.
Using a teaspoon, place rounded spoonful onto baking sheet.
Bake for 12- 15 minutes or until browned around the edges.
Do not remove from baking sheet for at least 5 minutes.  Then place on wire rack for cooling.
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Since she was taking these for an occasion, she paired them with some sweet skewers that she saw on Pinterest.  They were fun to make and totally delicious.
Sweet strawberries, marshmallows, 2 bite brownies and some drizzled chocolate. 
Easy to make, fun to eat.
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Enjoy !

Tuesday, September 25, 2012

Pumpkin Muffins

There’s no doubt about it, I am a Fall person through and through. As soon as September hits, I’m on the lookout for Pumpkin recipes.  If you’re anything like me, these pumpkin muffins are sure to hit the spot.  Just the smell of these as they bake, make your mouth water.

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Makes 12 muffins

1- 1/2 cups all purpose flour

1 tsp baking powder

1 cup canned solid-pack pumpkin

1/3 cup vegetable oil

2 large eggs

1 tsp pumpkin-pie spice

1-1/2 cup sugar

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

For Topping

1 tbsp sugar

1 tsp cinnamon

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Preheat oven to 350 and put rack in middle position.  Line muffin tin with paper cups.

Whisk together flour and baking powder in a small bowl, put aside.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together 1 teaspoon cinnamon and remaining 1 tablespoon sugar in another bowl for topping.

Divide batter among muffin cups (each should be almost full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick  inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

They’re GREAT warm!

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Enjoy !

lisa blissful

Sunday, September 16, 2012

Cookie in a Cup

Also called,  The Quick Fix, PMS Cure in a Cup, Comfort in a Cup…you get the idea.
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When you need a little something, but don’t want to bake 24 cupcakes or a whole cake… this is for you.
I was looking for just such a recipe and this one fit the bill.  Why?  Chocolate Chips.
I’m not sure who originated this recipe but whoever you were, thank you.
Makes 1 comforting cookie in a cup.
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2 tbsp melted butter
2 tbsp milk
1/2 tsp vanilla extract
3 tbsp brown sugar
4 tbsp all purpose flour
2 tbsp chocolate chips
pinch of salt
Ice cream  or Light Cool Whip (optional)
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Mix together all the ingredients in a cup until combined.  I like to combine everything in separate bowl and scoop it into a cup when mixed.
Microwave for about 1 minute and 40 seconds.  Allow to cool 5 minutes before serving.

You can choose to eat it like this, warm and plain..
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But it’s MUCH better with a little comfort topping ~
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THIS is truly Blissful.
Enjoy !
lisa blissful

Tuesday, July 3, 2012

Black Rice Salad

A friend first made this recipe when she invited us up to her cottage. Thanks Rose, I’m addicted now.

Black rice, also known as purple rice or forbidden rice, is a kind of sticky rice which is one of several black colored heirloom plants producing rice variants such as Indonesian black rice and Thai jasmine black rice. Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, anthocyanin and several important vitamins.  **Wikipedia**

This black rice salad is really so simple to make there was no recipe for it.  I’m sure you can add whatever you like but because I enjoyed it the way she made it, I put mine together the same way.

This salad can be served at room temperature or cold. ( I like it cold)
I made this salad for a big group and doubled this recipe to serve about 10 people. Adjust as you like.

Black Rice 006a 
(as is, serves 4-6 people)
2 cups black rice
4 cups chicken stock
2 tbsp butter
1/2 cup toasted pecans
1/2 cup dried cranberries
Fresh basil
1/2 cup Balsamic Glaze (the thick syrup kind)
**With the exception of the stock to rice ratio, all other ingredients can be done to taste**
Black Rice 005a
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Cook rice according to package instructions using water or chicken stock and butter.   When cool, stir in equal amounts of toasted pecans and cranberries.  Add finely chopped chives and basil.  Add enough balsamic glaze to give flavour.  If you have any left the next day, you may want to add more as the rice will absorb some.   Each bite should include all the ingredients so don’t be afraid to add more.
SO Easy!
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Enjoy !
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Monday, May 14, 2012

Caramelized Onion Flatbread

On a recent trip to Florida we stopped into a restaurant to have a bite to eat.  The flatbread on the menu was too good to pass up.  Caramelized onions, figs and chicken – a delicious combination.
The recipe is basic and wasn’t hard to duplicate.  I also made another and added my own ingredients. To make it even easier I used a ready made Naan.  You can certainly opt to use a bread dough, which I intend to do next time I make these.
These are not so much recipes as they are just ideas.
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Ingredients  for Caramelized Onion & Fig Flatbread
Naan bread (or pizza dough)
2 Seasoned chicken breasts
6 or 7 large onions (enough for about 3 or 4 flat breads)
1/4 to 1/2 cup brown sugar
Fig spread
8 Dried figs
Flatbread (2)a
Preheat oven to 350.  Peel and slice onions.  In a hot pan heat 3 tablespoons of butter and less than a tablespoon of oil. Cook onions over medium heat for the first 10 minutes.  Add a pinch of salt.  Cook over medium low heat for the remainder of the cooking time and add brown sugar to cook with the onions.  While your onions are cooking slice chicken breast into small strips and fry or grill chicken breast with salt, pepper, garlic (whatever seasoning you like). I actually like steak seasoning on my chicken.
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Cut dried figs into quarters and add to a saucepan with one cup of water and let boil.  Stir and add small amounts of water as it evaporates.  Cook for about 20 minutes and eventually let all the water absorb, then remove from heat.
Place the Naan directly on your oven racks of the preheated oven and toast for about  5 minutes.
Once the Naan is toasted assemble your flatbreads starting with some fig spread.  Spread a thin layer all over the Naan, then add a few cooked figs,  caramelized onions and then your chicken.  Garnish with any greens you like.  Pop them back in the oven for 5 minutes if you like.

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One of the flatbreads below had caramelized onions, goat cheese, bocconcini cheese and shaved parmesan cheese.
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These were fabulous and there are endless combinations. Give them a try!
Enjoy !