Candied Ginger Brownies

Adapted from the classic Anna Olsen "Triple Chocolate Brownies Recipe" - My hero!

2 Cups of semi-sweet chocolate chips
2/3 Cup butter
1 Tsp vanilla
1/2 Cup sugar
1/2 Flour
3 Eggs
1/2 Candied ginger chopped to chip pit size
1/2 Cup white chocolate chips

Directions:
In a double boiler melt chocolate and butter over medium heat. Take off heat and add vanilla, sugar then flour and then eggs (hopefully it's not so hot now). Then add the additional cup of ingredients as you chose to flavour your brownies: White chocolate and Candied ginger

Bake at 325 in a rectangle cake dish on parchment paper for 35 - 40 mins.

Rice Krispie Christmas Balls

Tastes like childhood in your mouth and fun for all ages!

4 Cups of marshmallows
6 Cups of rice kris pies
3 Tbsp of butter

Do I need to explain? Melt marshmallow and butter together then combine with rice krispies. I didn't have an oven available to me at the time so I did it in the microwave (45 seconds at a time and mix for three rounds).

Fill bowls with different colour sprinkles and have at'er!

Ho ho ho….

Apple Cinnamon Oatmeal Muffins

Perfect breakfast muffin!







































Ingredients:

2 Cups of oats
1 1/4 Cups flour
1/4 Cup butter/Margarine
1/2 Cup brown sugar
1 Cup 2% plain yogurt
2 Eggs
1 Tsp vanilla
3/4 Tsp cinnamon
1 Tbsp fresh finely grated ginger
2 Tsp baking powder
1 3/4 Tsp baking soda
1 Cup grated apple (golden)
Pinch of Salt





Directions: Cream sugar and butter, add wet and mix. Combine to all dry ingredients then mix apple at the end. Bake at 325 for 22-25 minutes. Makes 18 muffins, or 18 friends!

Enjoy!

Buckwheat Thai Noodle Salad

Disclaimer: Gluten free if the packaging says 100% buckwheat friends.

I was so happy to be able to share this experiment with a good friend and at a classmate potluck today. It really made all the chopping and dishes worth it! Although Buckwheat soba noodles cook fast there is a process to preparing them (rinse thoroughly after - recommend googling how to cook soba noodles).
Let's get into it!






Dressing:
1/2 Cup tahini paste
1/2 Cup water
1 Tsp minced fresh ginger
1 Clove minced garlic
2 Tbsp tamari
2 Tbsp sesame oil
1 Tbsp honey
1 Tbsp natural peanut butter
2 Tbsp rice wine vinegar
1 Small lemon juiced
Blend + refrigerate!










Salad Ingredients:
3 bundles of Buckwheat soba Noodles (hard to find but WORTH IT!
1/2 Bunch of green onions diced
1 Red pepper finely sliced
1 Carrot julienned
1 Stalk celery finely sliced
1/2 English cucumber cored and julienned
3/4 Cup of roasted sunflower seeds
1 Handful of fresh cilantro finely chopped


Another Disclaimer: Use how much you want of what you want and add how much dressing you want! Rules smules. Serve cold though and mix dressing with salad before serving.

Beef n' Sweet Potato Chili with Fresh Cilantro

How many versions of chili can this blog have? Lots apparently! It's a square meal in a pot and freezes wonderfully so why not keep 'em coming?!

I had it in my head to add roasted sweet potato to my chill and since I just bought a bunch of fresh cilantro from the store I thought I should toss that in too - since I don't think I've ever cooked with it!



1 Package of ground beef
2 x 19oz of diced tomatoes
1 19oz crushed tomato
1 Can of kidney beans
1/2 Cup frozen  corn cernels
1 Yellow onion diced
3 Cloves of garlic minced
2 Stalks of celery diced
1 Yellow pepper diced
1 Small zucchini diced
1 Medium sweet potato diced
1 Cup of fresh mushrooms
2 Tbsp of chill powder
1.5 Tbsp of cumin
1 Tbsp of italian seasoning blend
1/4 Cup of brown sugar
1/2 Tsp of red pepper flakes
Salt and pepper as you go!
1 Handful of fresh cilantro minced

Directions:
Roast the diced sweet potato on parchment pepper tossed lightly with oil and all of the italian seasoning blend for 22 minutes at 400 degrees.

Brown the beef with half of the chill powder and cumin.

In the pot soften the onion in olive oil, salt and pepper. Add celery and garlic then the yellow pepper. Salt and pepper as you go! Add the canned tomato then the diced zucchini, mushrooms, corn, kidney beans and the rest of the seasoning. Bring to a boil then add the sweet potato and browned beef. Put the temp to low and let it all hang out. Finish with minced cilantro and serve!

Banana-Coconut and Pear Cake

Adapted from the bestesties Banana-chocolate chip cake recipe I've made more combinations of this cake over the years then I can remember and they always turn out! You can pretty much substitute the 1 cup of chippits (in this cake shredded coconut/ diced pear) for anything. I've done strawberry rhubarb, blueberry and white chocolate, apples and who knows what else!






2 Cups of flour
2 Tsps of baking powder
1 Tsp of vanilla
2 Eggs
3/4 Cup of butter
1/2 cup of brown sugar
3 Medium bananas (frozen/thawed)
1 Tsp cinnamon
1/2 Cup shredded unsweetened coconut
1/2 Cup of diced pear (chippit size)
Pinch of salt

Bake on Parchment paper at 350 for 22 - 27 minutes

Gourmet Grilled Cheese

You'll go GAGA over this grown-up grilled cheese! It's Pearfect… alright I'll stop with the wordplay.

2 Slices of wholewheat bread (or choice)
Enough cheddar to cover one side
Thinly slice pear and also cover the slice
Butter the outside of both slices PROPERLY

Tips: Make sure the pear is a bit soft
Grill over medium heat and cover pan with a lid to help melt the cheese.

No Pickels and No Ketchup… it's a revelation personally.

10 Minute Chicken Marinara

I know you can't even cook chicken in 10 minutes - this is a bit of a cheat recipe. Food Network people do it all the time so let's let it slide - deal?



Ingredients:
2 19oz can of crushed tomato
1 medium yellow onion
3 cloves of garlic
4 Tbsp of italian seasoning blend
1 Tbsp heaping with brown sugar
Olive oil
Salt and pepper
Roasted Chicken Meat


Directions:
Soften the diced onion in olive oil with salt and pepper. Add minced garlic then crushed tomatoes. Combing with seasoning and brown sugar and let heat through then add chopped or pulled chicken meat.


I had a roast chicken that I used the chicken breasts for other meals but not a fan of the rest of the meat. It's just so convienient when you're busy! I normally like to make chicken stock with the bones (you get your moneys worth from this $9 purchase!) but again no time…

Ya, so super simple and quick meal ideas that are pure comfort and healthy.

Flour-less Fall Cookies

Are you ready? Ok…

Living proof that you don't need a recipe to bake - so these cookies consist of some variation of the recipe listed below!

Ingredients:

1 Can of pumpkin puree (not pie filling)
1/4 Peanut butter (all natural)
1/4 Butter or margarine
2 Inches of finely grated ginger
2 Eggs
1Tsp vanilla
3/4 Packed brown sugar
1 Tsp of cinnamon
1/8 Tsp of ground clove
1/8 Tsp of ground nutmeg
1/8 Tsp of ground ginger
1 1/2 Tsp of baking soda
4 Cups of oats
3/4 Cup of slivered almonds
pinch of salt

Directions:
Mix, scoop, plop and press with a fork onto parchment paper. Bake at 350 for 10-12 minutes depending on how big your plops are. I find that flour less cookies take longer then regular ones would to hold their shape.

Served with my homemade  ginger latte you can also find on my blog!

Roasted Fall Vegetable & Lentil Soup

AKA Cooking Therapy: This soup making process was very therapeutic for a full-time student like myself to take the time to make something like this. Healthy and creative - this soup is pure Fall comfort for the body and soul in a bowl.




Ingredients:

• 1 Cup of dried green lentils (cooked separately)
• 2 Chicken stock cubes (or veg)
• 1 Yellow medium yellow
• 3 Stalks of celery
• 3 Carrots
• 1 Medium Butternut squash
• 1 Sweet potato
• 3 Cloves of garlic
• 1 Tbsp of italian seasoning blend
• Canola oil
• Salt and pepper

Directions:
Roast the sweet potato and carrot cubes together (as they take longer (about 45 minutes at 350 - toss halfway through). I tossed these ingredients with oil and italian seasoning blend.
Roast the butternut squash and garlic together as they both take 25 minutes at 350. I tossed the squash with oil salt and pepper. I cut the tips off the garlic and wrap in tin foil with a drop of oil.
Cook green lentils in a pot 1:2 cups of water. Rinse before cooking and I added 1/2 a chicken stock cube to add flavour. Bring to a boil then lightly simmer - takes about 25 minutes.
In the pot: slowly soften the diced onion in oil, salt and pepper - add celery and toss. Then add all the roasted veg and lentils and cover with water - add remaining chicken stock and bring to a boil. Let cool then blend it up!

Yes this soup is pretty labour intensive but it's so enjoyable! Great for fall - hearty and flavourful.

Thanksgiving Quinoa Feast Salad

This is a delicious seasonal quinoa salad recipe! It's been brewing in my head for a couple days then I kept adding today when I made it and that ain't bad!

1 Cup of uncooked quinoa (then cooked)
1 Small butternut squash roasted with S&P and hint of cinnamon
Celery
Carrots slivered and diced
Yellow pepper
Dried cranberries
Roasted sunflower seeds

If you want dressing…
It totally doesn't need it but….
Lemon juiced
Dijon mustard
Honey
Balsamic
Olive Oil

Creamy Cauliflower Parsley Sauce

Jack pot - this does not taste healthy but it must be based on the ingredients it is!

1 Medium yellow onion diced

2 Large cloves of garlic (roasted)

1/2 Cauliflower head

1 Stalk of celery chopped

1 Cup of vegetable broth

(or 1 Cube and water)

1/2 Cup 2% Milk

1 Tbsp butter

2 Tsp dried parsley

(fresh if you have!)

Salt and pepper

Directions: Brown the onion over medium heat with salt and pepper, (think half way to french onion soup browned) add 1 stalk of celery chopped. Add chopped cauliflower and vegetable broth. Simmer until cauliflower is fork-tender. Add roasted garlic and parsley then let cool a bit. Season with some more pepper and mix in a blender with milk and butter until smooth.


I would have substituted the butter for 1/2 an avocado but there was none to be found - oops!


Bye-bye fatty alfredo this is de-light-ful. Garnish with parsley. I served mine over brown rice spaghetti.

Meatless Monday Mexican Salad

I know it's Tuesday but Monday just sounds better here…

This is a delicious quick meal that is perfect for week nights!

Ingreedients:

Leafy salad mix
Bell pepper
Tomato
Cucumber
Celery
Corn
Black beans
Avocado
Cheddar cheese

Dressing:

Half 2% plain yogurt
Half salsa

PB&J Granola Bars

Natural peanut butter and home made raspberry jam granola bars with dried apricots, sunflower seeds, and roasted slivered almonds = Oh yes I did!!! MmmmHmmmm. They are really good.

They are no-bake and keep in your freezer until enjoyed. 

1 Cup of rolled oats

1 Cup of diced dried apricots 

(rehydrate in boiling water if too dry)

1/4 Cup roasted sunflower seeds

3/4 Cup roasted slivered almonds

2/3 Cup peanut butter

1/4 Cup of jam

Directions: Roast seeds & nuts at 350 for about five minutes on parchment paper. Add to oats and dried fruit in a bowl.

Heat up PB&J in a saucepan and mix dry and wet ingredients. Press down tightly in a square baking dish lined with parchment paper. Cover with tin foil and chill in the freezer at least 15 minutes before enjoying.

Best bars for back to school! I'm sure almond butter would do the trick here too :) 

Cheeky Monkey Cookies

The name came from my granny. To her, there was no such thing as a baby - they were a cheeky monkey and that title got carried through all the life stages right to adulthood. If she liked you, you were a cheeky monkey - if she didn't… well let's keep this entry PG.

I invented these cookies for two cheeky monkeys in my life - my nephews. One being allergic to peanuts I had to x the peanut butter in my favourite flour less cookie recipe. This recipe felt like a science experiment from the porportions to the cooking time - trial and no error these have a rich, deep flavour and a crunchy outside with a chewy middle. All things you would want in a cookie in your mouth.

You ready for this?

                                                                                  Ingredients:

                                                                                   1/2 Cup brown sugar

                                                                                   1/2 Cup butter (or margarine)

2 Eggs

1 Medium rype banana

1 1/2 Tsp vanilla

1 1/2 Tsp baking soda

1 Tsp fresh graded ginger

1/4 Tsp cinnamon

3 Cups of rolled oats

1/4 Cup of cocoa (I used nesquik)

1/2 Cup white chip pits

1/3 Cup unsweetened shredded coconut

A pinch of salt

Directions:
Preheat oven to 350. Bake 1/2 small spoonful on parchment paper, gently press down with a fork, and bake for 10 minutes. It seems like a lot for such small cookies but they really need the extra time to cook through - and none of mine burnt with the parchment paper. The sugar seemed to have crystallized a bit on the outer edges of the oats and was magical.

Summer nights and cookie delights!

Baked Vegan Zucchini Boats

My dad brought me a lovely medium sized zucchini from their garden last weekend so I started brainstorming! I came across stuffed baked zucchini's and used it for cooking guidelines.

Measurements are pretty much non-existent this time so read with a grain of salt. I don't actually understand that analogy…










1 Medium sized zucchini
i
1 Small yam finely diced (corn sized)
1/4 Cup corn
3/4 Cup black beans
1/2 Celery stalk diced
1/2 Diced zucchini flesh
1/4 Avocado diced

1 Tsp chill powder
1/4 Tsp of cumin
Salt and pepper
Olive oil


Direction:
Preheat oven to 400. Mix yams with a couple pinches of spice and olive oil (4:1 ratio of chill powder to cumin). Bake in oven for 10 minutes then add corn for 10 minutes. Take out the inside of the halved zucchini and bake inside face-down on parchment paper with a little olive oil for 11 minutes.

In a frying pan heat up chopped zucchini, celery, yam, corn with a little olive oil and pinches of powder. Add black beans to heat.

Spoon filling into the zucchini and bake cut side up for 10 minutes at 350. Garnish with fresh avocado cubes and salsa.

Actually a very simple and quick recipe. The zucchini was not mushy at all and the flavours were really comforting for health food! I would consider using a chunky marinara instead of salsa too.

Fresh Ginger and Dried Blueberry Cookies

…and peanut butter, and oatmeal, and cinnamon, and… you get the idea! Tough coming up with a name that sounds good and highlights the ingredients I tell ya! Especially on a Friday morning but baking these after a long hard week was a great escape. Just in time for family gatherings over the weekend too! Everyone benefits.



1/4 cup of butter (or margarine)
1 Cup of peanut butter (natural)
1/2 Cup brown sugar
1 Tsp vanilla
1 Inch finely graded ginger
1/2 Tsp of cinnamon
1 1/2 Tsp baking soda
2 Eggs (free range)
3 Cups rolled oats
3/4 Cup dried blueberries
A pinch of salt!





Dairy & Gluten free (because there's at least one in every family) and could easily be made vegan.

Bake at 350 degrees for 7 - 10 minutes on parchment paper depending on the size. I lean towards smaller sizes because these are pretty dense (and delicious) cookies.

Fresh Fruit Salad

Who doesn't like fruit salad, especially in the summer? It's so simple and easy to forget about but it's really refreshing and tasty! Sweet tooth be-gone!

















There's no limits and I could have kept buying more and more, like pineapple and strawberries today at the market but this is what ended up in my fruit cups!

Mango
Blueberries (fresh/local)
Green Grapes
Gala Apple











Slice! Dice! Done!
Perfect for summer picnic's :)

Sweet and Smokey Beef Chilli

Tis the season for chilli? Yes - if you're me and crazy-busy and meal planning to have good food handy so you don't grab the convient crappy alternative. It freezes nicely for a rainy day - whenever one of those comes around again!

I must start by stating that I used a LOT of spices and didn't measure. I just kept adding until it tasted good.

1 Package of lean ground beef
($7 - to give you a size to go by)
2 19oz cans of diced tomatoes (no salt added and drained)
1 19oz can of crushed tomato
1 Yellow onion diced
1 Large garlic clove minced
1 Green pepper diced
3 Stalks of celery diced
1/2 Red pepper diced
1 Smallish zucchinni
5 White mushrooms
1 Cup frozen corn
1 Can kidney beans
1 Can black beans
2-3 Tbsp italian seasoning blend
2-3 Tbsp chilli powder
1-2 Tbsp cumin
1/4 Cup brown sugar
Salt and pepper
Canola Oil


Directions:

Cook the meat separately - once it is really browned add in cumin and chilli powder with a little salt and pepper.

In a pot soften onion in olive oil with salt and pepper. Add garlic then the rest of the veg. Soften a bit and season as you go. Add in more oil if necessary. Once the tomato's are added then add the italian seasoning blend and the other softer vegetables like mushrooms and zucchini. Add meat and beans last.

Let the ingredients hang out at a light simmer for 30 mins or so. I added about 2 tbsp of brown sugar to balance the acidity. It gives it a sweet and smokey taste. I also added a little extra chilli powder to the pot at the end to richen the flavour.

Berry Banana Fruitscicles

Okay - the title might be a bit misleading that but that was my intention for the recipe! It turned into a batch of frozen yogurt because I couldn't get them out of the popscicle container and am wondering if there's a trick to it? I thought you just twisted and pulled but it has been a while, admit tingly.

Anyways - who cares it is delicious! I just blended fruit with yogurt and a bit of milk and froze it. Portions - smortions. Whatever tastes good.

Blend raspberries, blueberries, strawberries, banana with plain yogurt and a splash of milk. I dropped in some whole fresh blueberries too.

And… ta-daa!

Breakfast Nacho-Egg Muffin

Nach-yo regular breakfast! Ha? You know those staples you forget about? This is one. Tastes so delicious it can't possibly be healthy - but it is!


Ingredients:
2 Eggs scrambled
1 Whole wheat english muffin
1 Tbsp of shredded cheddar
1/4 Avocado
1/4 Cup of Salsa


Directions:
Toast the muffin then put cheese on it. Top with eggs, avocado and desired salsa. Simple!

Ginger Beef Stir-fry with Spicy Peanut Sauce

Throw out the bottle and make your own stir-fry sauce from fresh ingredients - taste the love :)

Sauce:
2 Cups of water

1 Cube of chicken stock (veg or beef)
1 1/2 Tsp corn starch
2 Inches of finely graded ginger root
1 Clove finely graded garlic
1/2 Tsp red pepper flakes
1/3 Cup of peanut butter
1 Tbsp of Tamari (or soya sauce)
Wisk and add veg to cook

Beef marinade:
1 Tbsp tamari
1 Tbsp balsamic vinegar
1 Finely graded garlic clove
1 Inch finely graded ginger root
Leave in fridge for a couple hours then thinly slice and cook in a little oil.

Veg:
1/3 Head of cauliflower
1 Carrot
2 Stalks of celery
3 Branches of kale
6 Mushrooms

Serve on rice with peas! I aded a chicken stock cube when cooking rice to add flavour. Add desired amount of peas after the rice is cooked.

Avocado Kale Hummus

This recipe is from an old blog I wrote "Live wheat free" but it'll fit in nicely here too! Plus, the presentation is so simple and attractive I thought the readers of this blog would enjoy the idea.

1 Can of chick peas
1 Ripe avocado
2 Cloves of roasted garlic
1 Tbsp tahini
1 Lemon juiced
1 Handful of kale
Salt and pepper to taste
1/4 - 1/3 Cup of olive oil

Blend to a smooth consistency!
Add some warm water until it's smooth.

Roasting garlic: Chop the tips off, drizzle a drop of oil over open part and scrunch in tin foil. Bake at 350 for 25 minutes. This will make your whole house smell lovely.

Chicken No-Noodle Stew

Aka "Sunday in a bowl!"

I've always wanted to make my own chicken stock but  found the idea of the task overwhelming so haven't until now! I bought one of those whole roasted chickens  from the grocery store for an easy protein addition to meals during my busy week. I googled how to make a simple stock - then did what I wanted.

Stock:
Chicken carcass that has with the meat picked off (mostly)
Canola Oil
1 carrot peeled
1 celery stalk
1/2 yellow onion
Salt & pepper to taste
1/2 tsp italian seasoning blend

Directions: browned the carcass in oil for a bit, added the veg chopped in big chunks, add seasoning and topped with enough water to just cover the ingredients. Bring to a boil then leave at a slight simmer for a half hour, check and let simmer for another half hour. Strain the liquid into a pot and throw away the rest. It should taste decent, I was nervous it was a bit light tasting but it all came together when I made the soup so trust the process!

Soup:
1 Small yellow onion finely diced
2 Peeled carrots thicker dice
2 Celery stalks thicker dice
1 Tbsp dried parsley
Salt & Pepper to taste
1/3 Cup of green lentils cooked separately
Chicken - I added all the remaining chicken which ended up not really including the breast (because it's so good on salad)! Truth be told, grocery chicken darker meat can be a bit greasy so I guess it's good for soup!

Directions: Soften the diced onion in oil, salt and pepper until translucent and sweet. Add carrot and celery then cover with the homemade stock. Bring to a boil with seasoning but not for too long. Let the veg keep its integrity, it'll soften anyways but you're not making baby food! Add the lentils and desired amount of chicken. This ends up being not a huge pot but it's a hearty portion. You want to work with the amount of stock you made and don't try to stretch it out.

Happy Sunday!

The Good Chocolate Milkshake

OMG! That is how I have to start this entry because I just tried this. I've been daydreaming about it for two weeks now and finally got some chocolate almond milk from the store to make it. You're welcome!

1 Banana

1 Tbsp of slivered almonds

1 Tbsp natural peanut butter

1 Cup of chocolate almond milk

Blend!

Maybe use your frozen bananas to give this shake more of a chilled temp. 

There goes your muffin supplies!

Peanut Butter Banana Snack Wrap

 It's not one of those meals that you eat with your eyes first - but if you give this ugly duckling a go I guarantee it'll be a staple!

It's the quickest breakfast or packed lunch that'll keep you going. AND THERE"S PEANUT BUTTER IN IT so who cares what it looks like!

Ingredients:
1 Banana
1 Small whole wheat tortilla
However much peanut butter you want!

I took this tasty treat hiking last week - so it travels well :)

Try throwing in some nuts, seeds, shredded coconut or chopped dates! I never have but maybe you're not as lazy/rushed as I am when this item comes into my meal planning.

The Simple Smoothie

Refuel post work-out or or between meals and feel satisfied (with slivered almonds slipped in).


1/2 Banana
1/3 Cup frozen raspberries
3/4 Cup strawberries
1 Tsp honey
1 Tbsp slivered almonds
3 Dried dates
1/2 Cup milk (or almond milk)


Blend! The frozen raspberries chill the drink and the almonds add nice texture with the banana.

Garnish like a fancy restaurant bartender and impress yourself. Cheers to you!

Apple Craisin Coleslaw

So satisfying! It's got crunch, sweet and acid components.


1 Bag of chopped cabbage
1 Carrot julienned
1 Apple julienned
4 Stalks of celery thinly sliced
1 Cup of craisins
1/2 Cup sunflower seeds (roasted)
1/3 Pumpkin seeds



Really you can put how much of whatever you want. I was using half a bag of cabbage at a time for myself at home. This would be great for summer BBQ's or potlucks. Different then the typical heavy creamy slaw that is delicious but expected and not really that good for you.

This recipe can be tweaked and modified. As a side dish I would put the seeds in. If this is a light meal serve with a simple quinoa salad on top (diced orange pepper, cucumber, celery) or with your choice of protein.

Dressing: Dijon Balsamic
1 Lemon juiced
2/3 Cup balsamic vinegar
1/3 Cup olive oil
1 Tbsp dijon mustard
1 Tsp honey

I'm no expert but I hear that dressings should be two parts acid and one part olive oil - the rest is really at your discretion.

Double Chocolate Peanut Butter Cookies

Soft, rich and chewy. All the things one would want in a cookie that accompanies chocolate x2 and peanut butter!

1/4 Cup butter

3/4 Cup peanut butter

1/3 Cup of cocoa powder

1 Cup of flour

1/2 Cup brown sugar

1 Tsp baking soda

1/8 Tsp salt

1 Cup semi-sweet chocolate chips

1/2 Tsp cinnamon, nutmeg and ground cloves

1 Tsp vanilla

1-2 Eggs

I know people say you can't bake without proper measurements but I do it all the time. My grandpa requested I bake chocolate chip cookies so I though okay, double chocolate. And throw some peanut butter in there! From other recipes I do stay semi-true to consistencies of okay, this needs that much of  a buttery substance and that much of a dry ingredient. I almost always cut the sugar in half and sometimes the batter is too dry so I need to add in an extra egg to make it mix. I have yet to hear complaints.

Cream butter and sugar. Add vanilla and eggs then dry ingredients. This batch does have a tone of spices (1/2 tsp in total of all combined) just because I though I could go without spices but it's so nice in baking, right? Your call.

I like making cookies in quite small balls, flatten a bit then they only seem to take 7 minutes to bake on parchment paper at 350.

Also, the light coloured cookies in the picture are from a much earlier blog entry: White Chocolate and Oatmeal Spice cookies. (May be my favourite kind… and The Good Cookie… okay they're all good)! 

Feel free to pin some posts, as I just learned how to use pinterest over the weekend so most recipes are on a board there! 

Roasted Jalapeño and Cumin Hummus

Red pepper, avocado, kale… I'm finding you can really put anything with tahini, chickpeas, garlic and lemon and it'll taste fab on veg or other dip vehicles.

This batch is a little spicy! Not too much, don't be scared.

1 Can of chickpeas
 (or equal portions cooked)
3 Cloves of garlic
1 Large jalapeño
1 Tbsp tahini
1/2 Tsp cumin
1 Lemon juiced
Salt and pepper
Olive oil
Warm water

Roast garlic and halved jalapeño (seeds and stem out) in a bit of olive oil at 350 for 25 minutes. I wrap the garlic cloves in tin foil with the tips cut off and a little olive oil.

In a blender add the lemon juice, tahini, chick peas, garlic, jalameno (chopped), cumin, s&p and about a 1/3 cup of olive oil. I add 2-3 tbsp of warm water just to help it blend nicer. Don't get me wrong, there's a lot of stopping the blender and mixing by hand, then blending, then mixing by hand and repeat. Always taste before you put in a bowl then you can make adjustments. This was a big hit at my end of school-year party so it's tried and true.

Chunky Southwest Yam and Celery Soup

This recipe needs something, I'm thinking cilantro but it's still pretty darn satisfying! If you don't blend this soup then don't roast the garlic. Otherwise give it a couple pulses in the blender and keep it chunky. Completely pureed has a unpleasant texture.

3 Yams
3 Cloves of Garlic
3 Veg stock cubes
1 1/2 Cups of corn
1 Can black beans
1 Can chick peas
1 Yellow onion
1/2 Bunch of celery (8 stalks)
1 Large carrot
2-3 tbsp of cumin
1 Tsp red pepper flakes
1/8 tsp of cinnamon
2 Tbsp of tomato paste
Salt and pepper
12 Cups of water

Roasted the yam in cumin and oil. In the pot I first softened the onion then added the other veg, water and rest of the ingredients. Partially blended. Next time I feel like I should add an extra yam, take out the chick peas and less water. Hope this inspires and let me know if you have any suggestions! Don't get me wrong, it is tasty, I just can't put my finger on what's missing… maybe cilantro,
like I said.