Culinary Events for Calgarian Foodies
Strawberry Perogy
Sweet pierogi for dessert are common. They’re usually served with melted butter and a dusting of granulated or confectioners’ sugar.
Posted in Dessert
Sweet Plum Perogy
Sweet pierogi for dessert are common. They’re usually served with melted butter and a dusting of granulated or confectioners’ sugar.
Posted in Dessert
Angel Hair Pasta with Chicken
“Bake chicken in a delectably rich sauce made of butter, wine, golden mushroom soup and cream cheese with chives. Serve over angel hair pasta for a dish that is fit for your most elegant dinner parties.” revised from All-Recipes K: Delicately flavor easy to make sauce, paired nicely with angel hair pasta. This could be adapted for a Steak Diane sauce with the addition of worcestershire and sour cream.
Posted in Entree
Coconut Cream Cheese Frosting
Slight variation on GloriousTreatsblog’s Cream Cheese Frosting recipe
KTL: If this is too sweet add extra cream cheese, or butter. So you don’t ruin your whole batch try “the fixes” on a small amount. OR try the Joy recipe, which is 6 oz cream cheese to 1 1/2 cup confectioner’s sugar, vanilla [rum or coconut extract] and coconut milk.
Posted in Dessert
Pina Colada Cupcakes
Crushed Pineapple in a white cupcake base. Topped with a creamy coconut flavored icing, sprinkled with toasted coconut, a fresh wedge of pineapple and finished with a maraschino cherry.
Posted in Dessert
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About Me
I am Anneke Scholten, wife, mother and food-lover. In 2004 I immigrated from The Netherlands with my husband and kids. Calgary is my hometown and I love this great cities food scene.Calgary Blog