Got food on the brain? Check out some simple, tasty recipes and try one tonight.
Eating out. See the dishes I've tried in various cities, including my fav, Kingston!
I’ve made this salad twice in one week to serve with friends and family. It is packed with flavour and colour and is so tasty. It has a sweet tang and the ingredients seem to combine together just right. Just when I think I’m done, I find my fork back in the bowl for just one more bite.
Start with a bed of mixed greens (could use baby spinach as well) and top with the fruit, nuts and cheese. The amount of each will depend on how large you want your salad to be. Play around it until you’ve found the amounts that are just right for you!
Here are my approximate measures:
The dressing is a key component to any salad. It turns out I had the perfect dressing on hand, but I’m sure there are a variety of sweet berry dressings that would be delicious on this loaded salad. I used Stonewall Kitchen – Cranberry Ginger Dressing.
Yum Yum Yum is a good way to sum up this dessert. It takes a little time to prepare, but it is worth it! This dessert deserved to be double and that is exactly what I did – even at that, it will be gone too soon.
The ingredients are simple but the taste is gooey goodness!
The recipe below is ALREADY doubled. First you need to find a decent show, start a good convo or better yet, find a helper and unwrap caramels. I tried to find them unwrapped in bulk, but no luck. However, my husband unwrap the goods while I got the other ingredients together. Preheat the oven to 350 then begin the baking.
In a pot, melt and stir together:
While you’re working on that (melting takes a while), in a big bowl combine:
Pack half this down in your baking pan 9×13 and bake for 10 mins. Remove from oven and sprinkle chocolate chips evenly.
I like a lot of chocolate so I used an extra half a bag. I used a spatula to spread the melting chocolate . Pour the caramel sauce over the chocolate then crumble/plunk down the remaining oat mixture evenly over top.
Bake the entire thing for 15 minutes or until golden. Don’t get too eager for a taste test, the caramel takes a long time to cool – lesson learned! Store at room temperature so you get the gooey effect when its served. Cut into squares and enjoy…with ice cream =)
*original recipe from pinterest
This is a recipe I whip up a couple times a week. You can always find a stock of these little treats in our freezer. They are perfect for a quick chocolate fix of melt-in-your-mouth richness. Warning, have one and wait 10 mins. I’ve devoured several within minutes and ended up with a sore tummy.
on the stove melt together:
pour into mini muffin cups (I love silicone) and cool to let harden – can do so in the fridge, or keep a stock in the freezer
Well, I wish I had measured my ingredients so I could give you an accurate play by play of this recipe, by truthfully, it is very forgiving so a dash here or there will only make it more personally yours!
I started by washing then slicing my eggplant into (about) 1/2 inch disks. I generously sprinkled them with salt and left to tend to other things. The salt extracts the water so when I finally got back to the eggplant – over an hour later, I patted them dry with a cloth.
I made a paste/batter for the eggplant then tossed them in Italian seasoned bread crumbs
Paste (measurements are approximate – go with your gut). In a bowl, combine:
coat each slice of egg plant in the paste and transfer into another bowl with bread crumbs. Place in a single layer on a cookie sheet (I lined mine with tin foil for easy cleaning) and bake on 350 for about 30 minutes (or until the breadcrumbs are toasty). No need to flip.
These are great on their own, but I particular enjoyed them this morning when I topped them with a slice of cheddar, tomato and a friend egg – yum!
I LOVE cookies and I have been on a major cookie kick lately. They make for easy finger food and can satisfy a sweet tooth in seconds. With a new baby at home (8 weeks today), I like that I can chill the dough in an air tight container and make cookies as needed (when guests come over) – also I can munch on raw dough for breakfast. Have I mentioned that I my sweet tooth consumes my taste buds?
The trick to making great cookies is to ensure you have a delicious cookie base. The key is not to get bored between chocolate chips and therefore you need a very tasty batter. I have totally accomplished this and I am pumped. Here it goes:
First pre-heat oven to 350. I have a hot oven so when baking cookies, I often use two cookie sheets on top of each other to prevent the bottoms from burning.
Beat until fluffy:
In a separate bowl, whisk together:
I use an ice cream scoop to place my cookie dough balls on the cookie sheet. This ensures your cookies are the same size and bake consistently. Bake at 350 for 8-10 minutes. Eat a couple while warm and if possibly, wait for a few minutes so you don’t burn your tongue =)
It’s getting to be Hot Coffee season and who doesn’t love a latte. Last week I fused some flavors in a crock pot to make spiced milk. You can simply pour some of this in your coffee flat or heat it up and froth it first. Of course if you do not drink coffee, you can certainly enjoy a glass of warm spiced milk on its own or add it to your hot chocolate.
Very easy recipe and next to no prep time
In a crock pot add:
let simmer on low for 3-4 hours (be sure it doesn’t boil and spill everywhere). You can use it right away or store it in a tupperware in the fridge with a tight lid. We used our milk everyday until it was gone – about a week. Today I am making another big batch – hello fall =)
My sisters mother-in-law made this fantastic salad a few weekends back and I knew I had to make another batch. Her recipe was awesome, but I made a few adjustments based on my preferences and what I had on hand.
In a small sauce pan, bring all of the following ingredients to a boil:
Once this reaches a boil for one minute, let it sit until cooled (about half an hour)
In the meantime, Rinse and Drain 1 can of each:
While those are drying, chop 1 of each:
Add veg and beans together then pour cooled dressing on top. Cover and chill for a couple hours (or overnight) to let the dressing marinate. Serve it your fave guests!
Note: I chopped my veggies a little larger so I could stick a fork in them (also big chunks = less prep time). However, the original version was used as a salsa with toastidos so the chunks were much smaller. It was great as both a salsa and salad. Enjoy =)
This was a great Sunday morning. I made my best muffins I’ve made to date, but as a result I don’t have enough left to last the week. I’ve been trying to make a muffin that rises with a crispy top and I was pleased how this fast-to-throw-together recipe turned out.
This morning I watched a video on the chemistry of baking and did some research on muffin making which I think helped. I took a very basic recipe and added my own flair to make these very flavorful.
I absolutely love my silicone muffin liners and will never go back, but they produce a fairly small muffin. This recipe would be great in a giant muffin tin.
Start by preheating your over to 400 degrees. Ensure it is fully pre-heated before inserting your batter.
In a bowl whisk together:
In another bowl whisk together:
Add the wet to the dry (these are kinda runny) and mix only until big chunks are combines (10-15 stirs). Divide into muffin liners and bake at 400 for 15 mins (longer if needed).
Yum, yum, yum!
Okay, so it’s not exactly the season for pumpkin, but I’ve been thinking about pumpkin muffins a lot so I had to follow through with a recipe. I recently purchased a pumpkin muffin and just loved it! It got me thinking that my muffins are never so light and fluffy so I was on a mission to try again. I read lots of recipes and reviews then went for it. The results were yummy and in fact I am loving a warm muffin now =) However, these were not like the fluffy, puffy muffins I’d purchased so my attempts will continue. In the meantime, this is a tasty treat you should definitely try.
In a bowl, whisk together:
In a separate bowl combine:
Add the wet to the dry and mix until just combined – don’t overmix or they will get tough. Fold in walnuts if you’d like – I like.
Bake at 350 for 25 mns
For Katelyn’s Bday, I told her to pick any dessert. To my delight, she combined our faves and choose Brownies topped with Cookie Dough – a treat that is sure to please anyone!
Lately I have been strapped for time, but cannot give up my baked goods. For this recipe I cheated, but the results were great. I started by baking a batch a brownies from a box – don’t judge. Some people get freaked out by raw eggs so I skipped them for the cookie dough. Side note – my fav treat is brownie batter and licking the bowl of everything I bake, so I cannot let raw eggs bother me if I want to maintain my quality of life
For the dough – cream together:
In another bowl, combine:
Mix everything together and spread over cooked brownies. Drizzle with chocolate sauce, cut into squares and watch your guests eyes light up =)
In another bowl, combine:
Mix the wet to the dry and bake at 350 for about 10 minutes or until cooked. The dough is loose but will firm up as they bake. Enjoy!
Okay, I admit this doesn’t look too pretty, but for a pregnant lady in need of a home made chocolate treat now, this totally did the trick.
In a small sauce pan over low heat, stir together:
Truthfully, I did not measure in any precise way as my recipe may lead you to believe. Instead, in my “I want chocolate now” mindset, I simply spooned out 2 big tbs of coconut oil, poured 2 overflowing tbs of syrup, scooped in almond butter and rounded 2 tbs of cocoa powder plus a dash of salt. Feel free to adjust as you see fit
Mix it until well combined and everything is melted. This mixture is HOT! I blew on it and ate it from the pot anyway. You could use this as a sauce, but eventually I tested my (proven very short) patience and poured the remainder onto a plate lined with wax paper and let it set in the fridge for about 10 mins. The result is a gooey, not yet chilled chocolate pudding like sauce. Very Yummy!!
Original recipe from ohsheglows.com
Add and mix:
Add the wet to the dry and mix until combined. Form into balls and roll in maple sugar (optional). Place on cookie sheet and lightly flatten with a fork. Bake at 350 for for about 10 mins. Once cooled, ice with maple butter – or you can make a glaze with maple syrup and icing sugar. Happy Spring!
It’s Easter Sunday which is reason enough to make muffins.
Heat the over to 375 while you prep.
Mix the dry ingredients in one bowl:
In another bowl, whisk together
Add the wet to the dry and add:
Mix until just combined – I always use a wooden spoon. Over-mixing will result in dense tough muffins – I did some reading
Being that it’s Easter, aka another chocolate holiday, I divided the batter in half and used 1 cup of blueberries and 1 cup (or so – just measuring by dumping in) of dark chocolate chips.
It smells great in here and my husband and I have tried them both. He gave an impressive reaction considering I bake muffins a lot! He said they are on the favorite list. I attribute this to the lots of cinnamon, extra flavor or whole wheat and sweetness from honey and bananas – not to mention that you cannot break off a piece without loads of blueberries or chocolatey goodness. Enjoy!
Mango Morning smoothie for two is my new alternative to my typical and beloved strawberry smoothie. Lately, strawberries have been hurting my tummy so here is my new concoction which I’m loving!
In your blender add:
Turn that baby on and you’ve got yourself a tasty treat for breakfast. This makes two big servings. My husband and I bring our smoothies in peanut butter containers each day because they are big, have a screw on lid so we can throw them in our back packs and bike, and they are super easy to clean with a huge opening.
You could half this recipe for a single serving.
I was hungry for something healthy but not sure what I should whip up. I’d already had eggs this day and no meat on hand. My husband suggested quinoa and it was a perfect satisfaction! I already had roasted red peppers I’d done up earlier in the week and I tend to slice cherry tomatoes in half and start roasted whenever I’m cooking in the kitchen. Both added a great sweetness to this meal.
My roasted red pepper was in a tupperware in the fridge. I mixed my dressing in the same container so I could get all the sweet drippings of roasted red peppers. I added:
I plan to make this again soon as is. I love Greek salad is all varieties =)
While I am never hung over theses days, it was too be expected from my husband after an awesome night at my sisters Buck & Doe. The morning after I switched up our smoothie for a little pep.
In a blender (we use the ninja which we love), add:
My mom stopped over later that day so I whipped her one up – she also gave it two thumbs up =)
A cold Sunday is the perfect day for hot chocolate. Add some decadence with a little mint.
In a little pot on the stove, add and stir into a paste:
Once that is combined, add 2 tbs mint chocolate chips (reg choc chips would be yummy as well). Mix until melted and add 1-2 cups of milk. Keep on eye on this mixture since it will boil over if you are not careful.
Pour into a mug, add a splash of cream and top with mini marshmallows – enjoy.
Last night was my friends Big THREE O Birthday Party so I knew I wanted to make her a decadent cake. Since nearly all our friends are chocolate lovers, I opted for a fluffy, very chocolatey cake with chocolate icing . This recipe is actually a little quicker than your typical cake or cookies since you don’t have to cream butter and sugar which is my least favorite (by often entirely necessary) step in baking.
Start by preheating the oven to 350 and grease two cake pans. I used 2 square 8×8 pans because I think square cake is easier to cut at a party.
Here is what I did:
Whisk together dry ingredients:
In a separate bowl, mix:
Add the wet to the dry and use an electric mixer to beat for about 2 minutes – until smooth. Pour into greased pans, give them a shake to make sure the batter is spread evenly. Lick the bowl and beater and bake the cakes for about 30 mins or until toothpick comes out clean. Let cool in pans for 10mins than move to a wire rack (this may not be entirely necessary, but it is what the pros suggest).
After the cake cooked, Owen iced it all over and it was a big hit at the party! The inside looked even better than the picture I have. The cake was tall, fluffy and scrumptious with more icing in between the layers. I was happy with this recipe and will definitely make it again and again. It works great for cupcakes too which I also made so we could sample it before serving. The original recipe came from http://www.mybakingaddiction.com/the-best-chocolate-cake-recipe/
While the cake was baking, I whipped up some chocolate icing. Beat together: