Lil Rings of Sprinkly Heaven

Donuts are so hot right now! And really who doesn’t love donuts..This girl loves donuts, but one shouldn’t eat too many of those deep fried rings of heaven..So I’ve found a fix! Baked, cute lil baked donuts!! 006

Chocolate Donuts:

Ingredients:

1 ¼ cups all purpose flour

½ cup cocoa

½ cup sugar

1 tbsp baking powder

1 egg

¾ cup buttermilk

¼ vegetable oil

1 tsp vanilla

Method:

Stir dry ingredients together in a mixing bowl.  Add egg, buttermilk, vegetable oil and vanilla, on medium speed whiz that up with a hand mixer and blend until smooth.

Fill each cooking reservoir with about 2 tbsp of batter020

Bake about 4 to 5 minutes or poke it with a toothpick and if it comes out clean you are good to go

Let cool and glaze or dust with powdered sugar.  I glazed and dipped in cutie lil sprinkles.

021

Chocolate Glaze:

¾ cup powdered sugar

2 tbsp cocoa

1 tbsp half and half cream (I used skim milk)

1 tsp vanilla

Method:

Whisk all ingredients together; add more milk until it is a nice glaze consistency022

Dip those lil guys into the glaze about half way up and then dip in your sprinkles, place on wire rack allow glaze to set up.

017

Enjoy with a nice cold glass of milk or piping hot cup of tea.

018

Classic Peanut Butter Cookies

It’s a glorious day outside, sun shining birds singing, but I’m feeling a little bit blue today, just missing my Mum.

I remember coming home after school on a day clear and bright such as today, opening the door and the glorious smell of my Mum’s baking permeating the air, it was the best smell ever, the smell of a happy childhood.060

 

Classic Peanut butter Cookies

Ingredients:

½ cup Butter

½ cup White Sugar

½ cup Brown Sugar

1 Egg

1 ½ cup Sifted all purpose flour

½ tsp baking soda

¼ tsp salt

½ tsp vanilla

½ cup Peanut Butter

 

047

Method:

Pre-heat your oven to 350

Mix as a drop cookie

052

Roll into balls

053

 

Smoosh those balls down with a fork that you’ve dipped in white sugar and make a criss cross pattern, you know like a Mum would make.

Bake about 8-10 mins

057

As you enjoy them, think about your childhood and the people who helped you become who you are today. Thanks Mum

Brioche

The other evening we had the pleasure of dining at Brioche Urban Eatery, a super cute romantic lil spot.  I think that Restaurants in Gastown, feel  like no other, with the exposed brick and candle light I usually feel  like we are on vacation in another city when we dine in Gastown.

004We had the Cioppino for two, wildly romantic, in my opinion.  With this entrée we were served a light fresh starter.

007

Green bean, snap pea and asparagus salad, it had a refreshing vinaigrette, that included bits of feta and some cute little black grapes, it was a delightful start to the meal.

008

Next came the Cioppino, a giant bowl of rich tomatoe-y broth chock full of nature’s Bounty, I have expected King Neptune to pop out and serve us! Some fresh homemade bread was served on the side.  The soup was amazing, such depth of flavour and the fresh seafood, tender and delicious, a perfect meal for a chilly night.

009

Even tho’ we were stuffed to the gills “no pun intended, ok may a lil intended”, we finished off our meal with their Tiramisu, with two forks. 005

The Tiramisu was as light as a cloud. 010

If you are out and about in Gastown, stop in at Brioche Urban Eatery and enjoy a wonderful meal! Do it!

Comfort Food Oh Yeah

A couple of years ago I was lucky enough to meet a hero of mine, Tracy from www.shutterbean.com , she’s truly inspirational, wife, mom, blogger, and maker of delicious recipes.  Below is one of her my faves from her blog:

Sriracha Mac n Cheese:

Slightly adapted from www.shutterbean.com

039

Ingredients:

The Sauce:

3 cups skim milk

½ cup unsalted butter

½ cup all purpose flour

2 tsp salt

The Noodles:

¾ pound dried elbow pasta (I used whole wheat)

1 tbsp minced fresh ginger

2 ½ tbsp unsalted butter, at room temperature

2 cups grated Havarti (I used a mozza/cheddar blend)

2-3 tbsp Sriracha

1 cup chopped green onions (I used 2 green onions; my hubby is not a huge onion fan)

¾ cup panko

To make the sauce:

Heat the milk in a pot over medium heat until it just starts to bubble, remove from heat

In a large-ish pot heat butter, when butter has melted add your flour and whisk like the wind until mixture is lightly brown.  Add your warm milk, about a cup at a time to your roux, it will be thick at first, but thins out once you add the whole amount. Continue to whisk, in the next couple of mins the sauce should become silky and think.

Preheat your oven to 400 degrees.

058

To make the Mac:

Cook your pasta as directed until just el dente, drain, rinse with cold water and then drain once more.

042

Mash together your fresh ginger and room temp butter – yummy!

044

To the pot of your silky white sauce, add the cheese and gingery butter and stir until the cheese is just melty, add your Sriracha and the cooked noodles and continue cooking until dish is nice and hot, add your green onions, stir and pour into a 14 inch casserole dish and sprinkle with your panko crumbs.  Pop into your hot oven and bake for about 20 mins until hot and bubble and the topping is golden brown.

048

To serve, spoon into bowls and drizzle with a lil more sriracha and enjoy!

056

It’s delish !!

Brunching – Fable

003

Brunch is a totally thing..I think that a lot of people enjoy brunch more than any other meal of the day.  Vancouver is a total brunch Mecca, there is always somewhere new to try in our beautiful city.  I had only recently heard of Fable, it’s the brain child of Trevor Bird, who according to their website www.fablekitchen.ca touts that he was on Top Chef Canada.

041The food was delightful brunch fare, I’ll get to that in a moment.  The service was good, our server Alana was great and attentive, I wish I could say the same about the young lady that brought us our meal, when I enquired about our side dish of Rosti, I was met with “Ya Ya, it will be here in a moment”..To “ya ya” a customer is not acceptable, it left a bad taste in my mouth that I’m sad to say stayed with me for all of my meal, and overshadowed my over all enjoyment, however I’ll try to get back to my usual positive track.

013My husband ordered the Halibut Brandade with the Olive Oil Hollandaise and the halibut cake was light, crispy and delish underneath the perfectly poached egg and silky hollandaise. 042

I ordered the Seasonal French toast; it was an enormous piece of Brioche that had a delicate crust, lovely creamy mascarpone cheese and a topping of two types of apples, Gala and Granny smith floating on a river of fruity coulis.

010

I’ve never had a Rosti that I can think of…but I’ve never met a breakfast potato that I didn’t like, and this didn’t disappoint, and the chive crème fraiche on top was amazing, so simply in its execution..But sooo tasty.

018

They have a delightful touch when bringing you your bill at the end of your meal; it’s presented to you with homemade cookies, super cute!

Give Fable a try.

Trick Or Treat – Halloween Apples

 

Every year (with the exception of when She’s off climbing mountains) my very dear friend and I always do something super fun for Halloween, it’s a time for just the two of us and it’s an event that we look forward to all the year long..It usually involves food, occasionally it’s been about costume making..This year it’s about Caramel apples!

042

Easy Peasy Caramel Apples:

 

Makes 6 -8

Ingredients:

50 square Caramels, you know the ones (un-wrapped)

6-8 Apples (obviously)

6 – 8 Sticks (how else are ya gonna eat em)

3 tbps evaporated milk

Garnishes if you will – we’ve found that the tried and true most delicious adornment is Reese’s Pieces (in past we’ve tried, Smarties, ground Oreos, nuts, but there’s something about the peanut butter with the caramel apple that is totally win win)

Method:

Un-Wrap all those lil sweet Squares

022

Wash your apples, to remove the wax from apples, boil some water and and dunk those babies in there for a about 30 seconds and then give them a good rub with a kitchen towel and insert your sticks.

031

Melt your caramels with the evaporated milk, in the microwave until it’s liquidy goodness

033

Plunge your apples into that silky golden amber pool

043

Roll or place your chosen adornment (rolling works the best we think)

Pop them onto wax paper to set up in a cool place (today we are trying my deck, for about 2 hours if you can wait that long!

040

 

Enjoy with your friend with a nice cup of tea and maybe a fun Halloweeny Movie !

041

 

 

 

Eating in Autumn

We eat differently in the Autumn and Winter, than we do in the Spring Summer..I guess in a way we are like lil Bears..Gathering up fuel to get cozy in the cooler months ahead..While Bears gather fish and berries, we gather comfort foods like this tasty dish.

Sweet Potato Gnocchi w/Chestnut, Sage and Brown Butter:

067    Ingredients:

½ a stick of butter (I always use un-salted)

½ lb Sweet Potato Gnocchi (find a fantastic Italian grocer and buy them!)

¼ cup Chestnuts (roasted, shelled & coarsely chopped)

½   of a white onion

Good pinch of powdered sage

Bit of Parmesan Cheese grated

071

Brown your Butter, this is easy to do, but keep an eye on it so it doesn’t burn..Cook your butter until it stops foaming and turns a nice amber color, pour into a heat proof dish to cool down.

073

Caramelize your onions with the sage in the same pan that you just browned your butter in, it’s all flavour town guys..This caramelizing of your onions should be low and slow and take about 20 minutes.

078

Cook your Gnocchi while the onions are doing their thing.  Once these lil orange beauties float to the top, they are done, drain them and your sauce should just about be ready.. Add the Chestnuts and the Brown butter back into your onion pan and incorporate.

Toss the Gnocchi with your delish sauce and enjoy, I served mine with a few pinches of goat cheese and some garlic toast.

082

This dish would make any of the bears in the forest jealous J

 

 

 

 

Spiders ! to die for

I love Halloween, It’s my absolute fave holiday.  I love the creepy imagery and all the macabre tricks and treats..I love it!!   032Spider Cookies:

From :The Miracle Beach Cook Book

2 cups Chocolate Chips (I used semi sweet)

2 cups Butterscotch Chips

2 Cups Chow Mein Noodles (you know the orangey dry pokey ones)

I also used m & m’s for eyes (I’m clever like that )031

These cookies were so quick and easy to make the most difficult part is the clean up!

033

 

Combine both your chips and melt them, until they are a shiny river of deliciousness!

041

Pop your noodles in a bowl, and pour that melty chocolate goodness all over them and stir until they are all covered.

044

Drop by tablespoon onto waxed paper, kind of making them spidey shaped,  if you will, put your eyes on and pop into the fridge to set. 046

Great way to kick off this spooktakcular season!! I think that Renfield would even approve.

Jerk Tofu Burger – It’s like a vacation for your tastebuds

Sorry that this post is late, I had an out of town guest, from the Caribbean as a matter of fact, no lie…So this post is very fitting . As a new Vegetarian (since January) or Pescatarian if you are being technical, I am always on the lookout for new and innovative Tofu recipes or menu options..You see I can’t seem to wrap my head around “fake meat”, I can’t stomach any veggie ground round situation or something that looks like meat, yet isn’t..I am a clearly not a fan of the meat imposter…Anyway there’s a fantastic Caribbean restaurant in my neighborhood called The Reef and they’ve got an extensive vegetarian menu and this is my take on their Jerk Tofu Burger. We did this Glamping and it was UH-Mazing!

089    Jerk Tofu Burger:

Inspired by www.thereef.com

Serves 4:

1 block extra firm organic Tofu

1 bottle of your fave Jerk sauce

1 can pineapple rings

Method:

1. Slice your Tofu about an inch thick, and then marinate Tofu in jerk sauce for as long as you can, I’d say a couple hours are perfect.

090

2. Drain your pineapple rings, spray and heat up your grill, pop those rings on (I liked two per burger) and grill em until they are nice and caramelized, remove from grill.

092

3. Now pop your tofu on the grill and grill until it’s nice and brown with great grill marks.

093

094

4. Assemble your bun, mayo or veganaise is nice and simple, pop the tofu on there, top with your grilled pineapple and you’ve got a killer veggie burger Mon (sorry couldn’t resist).

095

Brown Sugar Oatmeal Cookies – Thanks Pioneer Woman

 

I love Pintrest, I’ll probably say it over and over again, I’ve got countless boards from baby animals to faraway places, but of course my cooking boards have the most pins.  I stumbled across these cookies and they looked like coming home after school to me.

001

Brown Sugar Oatmeal Cookies

 

www.thepioneerwoman.com  – Thanks Pioneer woman, you are inspiring to me

 

Ingredients

 

  • 1 cup Salted Butter, Softened (I used un salted butter, I always do)
  • 2 cups Packed Dark Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 2 whole Eggs
  • 1-1/2 cup All-purpose Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 3 cups Old Fashioned Oats

 

 

Preheat the oven to 350 F.

002

 

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

003

 

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

 

I have this awesome cookie scoop, I always use it  to drop portions of dough onto a lightly greased cookie sheet ( I used cooking spray all time !), spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you’d like a crispier cookie, just cook a little longer!

004

 

The smell of them baking reminded me of coming home after school and seeing that my Mum had been a busy bee baking cookies so they’d be ready just about the time I’d be arriving home

 

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

012

 

Well my husband and I are past school age, I did bake these and time them so he’d have cookies fresh outta the oven when he got home from work.

 

« Previous posts Back to top
Bitnami