About Cheri

Cheri is a mother of two and a Canadian expat living in Norway. With a passion for quick and simple food, Cheri shares recipes, tips and tricks on her food blog, KitchenSimplicity.com.

Snow Day Hacks – Emergency Substitutions for Pantry Ingredients

The following is a guest post from Cheri of Kitchen Simplicity. Welcome, Cheri!

This winter has been a harsh one for so many people. We’re being bitten by the baking bug on a regular basis, almost out of necessity – our homes need warmth, our bodies need nourishment and our souls need comforting.

The problem with being snowed in, is that when the desire for baking strikes you can’t get to the store to pick up all the items you need, and that always seems to be the time that, that basic ingredient, that you always have on hand just happens to run out.

I present to you your snow day saving grace – kitchen hacks for pantry staples. These are not meant to be used on a regular basis but are great in a pinch. You can substitute the basics and still get delicious results without having to run to the grocery store in a blizzard. [Read more…]

Sour Cherry Jam

Sour cherries have a relatively short season. I’ve never found them in a grocery store but we visited a u-pick to pick raspberries and, to my delight, discovered three rows of sour cherry trees.

Sour cherries are gems to find because although they aren’t necessarily for snacking, they make some of the best jams and baked goods around. So, even if you can’t find them at your grocers or farmers market make sure to check out some u-picks nearby. They are worth every ounce of trouble to get them.

If you don’t have a cherry pitter, no worries, I don’t either. Depending on what I’m using the cherries for I will either cut the cherry in half and remove the pit with my fingers or, if I want to use the cherries whole, I use the wavy end of a clean bobby pin to loosen the pit from the stem end and then insert the bobby pin through the other end and push the pit through. At first it may take a bit to catch on to the technique but once you’ve got it down it’s easy peasy.

[Read more…]

A last-minute Fourth of July dessert: Berries & Cream Pastry Stars

Written by Cheri of Kitchen Simplicity.

Happy Fourth of July! For those of you who may be looking for a last-minute Independence Day dessert or just something fun and summery to make on a whim, this dessert is for you. Puff pastry stars stuffed with a whipped lemon cream cheese filling and summery berries of blue and red.

Puff pastry is my go-to for last-minute desserts because no matter what you do to them, you’re guaranteed the end product is going to be delicious. Plus, you can bake them into any shape and size you want, making them a perfect compliment to any occasion.

Today I chose to roll out the puff pastry, cut out star shapes with a cookie cutter and bake until golden. Once cooled, they get stuffed with a light and fluffy lemon cream cheese filling and slices of summery sweet, fresh fruit.

They make a perfect one- or two-bite dessert for a Fourth of July barbecue, or any summer day that just needs a sweet little pick me up.

[Read more…]

Ten, 10-Minute Meals

We all have those days when life is hectic and tiring, or maybe the weather is just so gorgeous, that the last thing we want to do is spend time in the kitchen at the end of the day. It can get us dialing takeout or making unhealthy dinner choices as soon as we walk in the door, because the last thing we want to think about is what to make for dinner.

The meal ideas I’m sharing today are for those kinds of days. They’re quicker then takeout and tasty to boot, so everyone can be excited about dinner and you’ll find yourself lounging outside, or on the couch, in no time.

If you keep some of these ideas on hand at all times  you will always have a filling and satisfying dinner, no matter the day.

[Read more…]

Easter Pavlovas with Lemon Whipped Cream and Vanilla-Rhubarb Compote

Written by Cheri of Kitchen Simplicity.

Pavlovas are a perfect Easter dessert for so many reasons. 1) The majority of the work can be done a couple of days before serving. 2) You can make individual servings or one large dessert. 3) You can top it with whatever variety of toppings you like – or even serve it buffet style with a variety of toppings and everyone can customize their own.

For these Easter pavlovas I decided to embrace spring head on. I spread the mini pavlovas into egg shapes and topped them with a bright lemon whipped cream and a tart vanilla-rhubarb compote. If you prefer something more traditional you can form these into a round shape to resemble an Easter basket instead.

Pavlovas might look and sound intimidating but they’re really quite simple to make. Follow the tips below for extra assurance of success.

[Read more…]