Reasons why these cookies are fun: They are healthy They actually taste delicious There’s no mandatory recipe – only the contents of your pantry
Ingredients: 2 C flour 1/2 tsp b. soda 1/2 tap salt 3/4 C butter, melted 1 C brown sugar 1/2 C white sugar 1 tbsp vanilla extract 1 egg + 1 egg yolk 2 C mini eggs (Cadbury 100%) Directions: Preheat oven to 350F Grease 8×8 glass baking dish. And line base with a piece of parchment paper. Mix flower, baking soda and salt in a bowl. Using an electric mixer, cream melted butter and sugars. Add in vanilla and eggs whip until light and fluffy. Slowly add the flour mixture to the egg mixture until mixed. Fold in mini eggs. Spread batter into greased dish and bake at 325F for 40 min. Don’t over bake! Let cool completely before slicing.
Eleven months of the year, I milk my half Arabic background (even though I can count how many words I can say and understand on two hands, and know how to cook only a few key traditional dishes). The other month, that being December, I milk my other half which is Scottish. Why you ask? Shortbread of course! Maybe tartan blanket scarves and plaid in general, but that’s a different story.
So I’m 23 and I’ve never roasted pumpkin seeds before. Better late than never right? Instead of roasting any old seeds from a pumpkin at your grocery store, we went all out and picked our own pumpkin. We spent the day at a family farm and spent an hour wandering the pumpkin patches searching for the best looking pumpkins. We spent three hours carving the monsters, but at the end were left with a massive bowl of slimey pumpkin seeds. Once washed and roasted with a tad of salt these quickly became my favourite afternoon snack. Such a satisfying crunch and saltiness. Having so many seeds I sought to find a way to use them… That naturally included dark chocolate. My weakness! If you like Turtles than these will be your jam. Dark chocolate goodness, flaked sea salt, and chewy caramel, mmmm what could be better? Let us know how you like these ! Ingredients: 2 C pumpkin seeds, rinsed and patted dry 1 tbsp EVOO sea salt, for sprinkling 2x 100g bars of Lindt …
Yes I have a sweet tooth. I’ve been trying to fight it for years, but it’s here to stay. I think it’s my Dutch heritage…is that a thing? Anyways cookies are part of my weekend arsenal-quick, easy, and oh-so-satisfying. The dough is super easy to freeze and defrosts quickly to satisfy any post-dinner cravings. Not only do these bad boys photograph well, they are dangerously addicting. I left a cookie sheet of these on the counter one and my aunt stopped by our house while I was at work for the day. Little be known, she gobbled them all up and I sent her the recipe that night. I’m making her a batch of these as we speak as a little Thank-You gift!
Just in time for Thanksgiving! This year, we decided to stray a little from the norm of pumpkin and sweet potato pies and try our hand at adding a little something modern to the traditional. I’ve had a craving for cheesecake ever since the Japanese style cheesecake revolution has hit Toronto. Anyone else seen those line for Uncle Tetsu’s!? So why not try making our own!
Pumpkin season is HERE and I couldn’t be more excited! It signifies the arrival of fall, the appearance of flannel plaid shirts and little black leather jackets, the biting feeling of a cool morning breeze, and the smell of cranberries, apple cider, and cinnamon. Most importantly, it opens the door for so many creative culinary creations (did you see that alliteration?).
Coconut is one of my favorite summer time (ahem..year round) flavors. I’m instantly transported to that pool side pina colada that is synonymous with Caribbean vacations. Why not bring that feeling to every day living? Tri-layer bars are a great weapon to have in your dessert arsenal. Without straying too far away from a standard bar, you can create so many different desserts that you’ll be a
“Almost Good For You Cookies”….kind of an oxymoron right? These started as a kitchen experiment at my parent’s house when I was looking for something sweet. My mom and dad are two of the healthiest eaters I know and never have any of the good stuff in their pantry! So, I threw together what seemed like a whole lot of random ingredients – maple syrup, cashews, chia seeds? – and hoped for the best.
First things first, these arn’t really shortbread. I really just liked the name. They are softer, more of a blondie. They are so simple to make, yet look gorgeous. They are easy to transport and make the perfect dinner party treat. Ingredients: 1C unsalted butter, room temperature 1C light brown sugar 1 egg yolk 1tsp vanilla 2C flour 1 1/4C skor toffee bits 2C milk chocolate (good quality) Method: In a stand mixer, beat butter and sugar until creamy and smooth. Add egg and vanilla and beat until light and fluffy. Stir in flour. Stir in 1cup of skor toffee bits. Press into 9″x15″ glass pan. Bake at 350F for 18 minutes, until golden. While baking, chop chocolate into fine pieces. (Chocolate chip size or smaller) Remove pan from oven and IMMEDIATELY sprinkle with chocolate. Wait five minutes for chocolate to melt and then spread evenly with a knife or offset spatula. Pour remaining skor toffee bits on top and let cool for a few hours, until chocolate is completely solid. The trick to …