And the next breakfast
http://www.jocuri-gatit.info/hash-brown-waffles/
Sunday, 2 September 2012
Waffles, coconut waffles
Oh, what a dream these will be! I'm making coconut waffles in the morning with a fresh fruit salad (pineapple, grapes, bananas, strawberries, kiwi and peaches). Miam miam.
I'm going to double the recipe and I will report back.
The next morning...
These were good! I really liked them. A couple people did not love the texture of having shredded coconut in the waffles, but I did and a couple others did too.
I did not double the recipe as I only had one can of coconut milk in my pantry. There were plenty to feed this family of six (may have made 20 waffles - 5 rounds of 4 in the waffle iron).
When I opened up my can of coconut milk, it was a beautiful thick creamy texture usually highly coveted. But this meant there wasn't much actual liquid in the can so I ended up adding almost a cup of milk (cow's) to get it the right consistency.
I used butter as the recipe called for but you could definitely use melted coconut oil; I'm all out.
These were sweet and crispy in the "wells" of the waffle. I had to let my waffle iron go past the first warning beep that they were cooked to the second warning so they wouldn't be wet inside. Go with your gut and watch the steam and when the steam stops pouring out, they're done.
Miam miam
I'm going to double the recipe and I will report back.
The next morning...
These were good! I really liked them. A couple people did not love the texture of having shredded coconut in the waffles, but I did and a couple others did too.
I did not double the recipe as I only had one can of coconut milk in my pantry. There were plenty to feed this family of six (may have made 20 waffles - 5 rounds of 4 in the waffle iron).
When I opened up my can of coconut milk, it was a beautiful thick creamy texture usually highly coveted. But this meant there wasn't much actual liquid in the can so I ended up adding almost a cup of milk (cow's) to get it the right consistency.
I used butter as the recipe called for but you could definitely use melted coconut oil; I'm all out.
These were sweet and crispy in the "wells" of the waffle. I had to let my waffle iron go past the first warning beep that they were cooked to the second warning so they wouldn't be wet inside. Go with your gut and watch the steam and when the steam stops pouring out, they're done.
Miam miam
Saturday, 1 September 2012
Peanut Butter Ginger Cookies
From Janet & Greta Podleski's Eat, Shrink and Be Merry come Girl-Guy Cookies, a peanutty gingersnap (though mine never snap).
So good, make a double batch and freeze some.
Ingredients
3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup brown sugar
1/3 cup peanut butter
3 tablespoons butter, softened
2 tablespoons molasses
1 egg
1 teaspoon vanilla
small bowl cinnamon sugar (1 tsp cinnamon, 2 Tbsp granulated sugar)
Directions
1. In a medium bowl, stir together both flours, baking soda, cinnamon, ginger, allspice and salt. Set aside.
2. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
3. Preheat oven to 350°F. Spray a large cookie sheet with cooking spray and set aside.
4. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
5. Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
http://countingmycalories.com/?p=323
So good, make a double batch and freeze some.
Ingredients
3/4 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
1 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup brown sugar
1/3 cup peanut butter
3 tablespoons butter, softened
2 tablespoons molasses
1 egg
1 teaspoon vanilla
small bowl cinnamon sugar (1 tsp cinnamon, 2 Tbsp granulated sugar)
Directions
1. In a medium bowl, stir together both flours, baking soda, cinnamon, ginger, allspice and salt. Set aside.
2. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
3. Preheat oven to 350°F. Spray a large cookie sheet with cooking spray and set aside.
4. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
5. Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
http://countingmycalories.com/?p=323
Sunday, 5 August 2012
Crazy summer food ideas
Well, this has most certainly been one craaaaazy summer of stress and fun.
There's honestly not a lot of home cooking going on and I especially miss baking (and eating it). I had a hankering for a chocolate chip cookie for weeks! Thought I found what I was looking for at an Irving (Circle K) but the very next day I wanted more, so I guess those cookies didn't scratch my itch. I don't often walk through the bakery section of my local grocery stores, but I did a couple of days ago and there was a pack of Gourmet Chocolate Chunk cookies from Sobeys. The ingredients were not listed. They were baked in-store. They were good! They were good enough to satisfy.
We're eating a lot of our meals out of the grocery stores these days when we need to get out for showings of the house (it's for sale), work to be done on it and general summer fun. I got the usual down pat. I'm practicing for our long journey across the country in a few weeks.
I'm talking healthy choices that don't require cooking and maybe minimal heating or fiddling. There are various breads and condiments (from PB&J to greek pita and hummus), a rotisserie chicken, bagged salads and pre-washed veggies to munch on and more (that I can't bring to mind right now, it's been a long day / week / month and it's going to be a long seven weeks ahead). Fruit and cheeses. Yogurt.
I'm looking for more of your ideas! I'm often soliciting ideas from you and I do love your feedback.
I would like to know what you grab from the grocery store to eat as is or creatively throw together for a yummy meal. What are your shortcuts? Whether you're on a long drive and eating most of your meals picnic-style or rushing home after a long day of work, what do you turn to? What are your fall-back meals? Tell me everything!
There's honestly not a lot of home cooking going on and I especially miss baking (and eating it). I had a hankering for a chocolate chip cookie for weeks! Thought I found what I was looking for at an Irving (Circle K) but the very next day I wanted more, so I guess those cookies didn't scratch my itch. I don't often walk through the bakery section of my local grocery stores, but I did a couple of days ago and there was a pack of Gourmet Chocolate Chunk cookies from Sobeys. The ingredients were not listed. They were baked in-store. They were good! They were good enough to satisfy.
We're eating a lot of our meals out of the grocery stores these days when we need to get out for showings of the house (it's for sale), work to be done on it and general summer fun. I got the usual down pat. I'm practicing for our long journey across the country in a few weeks.
 |
| Not my picture, but I love it! source |
I'm talking healthy choices that don't require cooking and maybe minimal heating or fiddling. There are various breads and condiments (from PB&J to greek pita and hummus), a rotisserie chicken, bagged salads and pre-washed veggies to munch on and more (that I can't bring to mind right now, it's been a long day / week / month and it's going to be a long seven weeks ahead). Fruit and cheeses. Yogurt.
I'm looking for more of your ideas! I'm often soliciting ideas from you and I do love your feedback.
I would like to know what you grab from the grocery store to eat as is or creatively throw together for a yummy meal. What are your shortcuts? Whether you're on a long drive and eating most of your meals picnic-style or rushing home after a long day of work, what do you turn to? What are your fall-back meals? Tell me everything!
Monday, 23 July 2012
Away
I've been away. I've missed you muchly though I confessed in the beginning that my blog fell low on the priority list.
We are relocating to the other side of the country and I'm certain I'll pick it up again once things settle.
Feel free to write to me if you have suggestions for road trip food, music, games, hotel tips and anything else you can think of pertinent to a 6122km journey with four kids, three under 3.5!!!!
I'd love to keep hearing from you.
We are relocating to the other side of the country and I'm certain I'll pick it up again once things settle.
Feel free to write to me if you have suggestions for road trip food, music, games, hotel tips and anything else you can think of pertinent to a 6122km journey with four kids, three under 3.5!!!!
Saturday, 16 June 2012
PB cups - my new "fix"
I'll wait while you find something else to read...
This is your last chance to change the page...
Too late now, welcome to my world, you're still reading.
.jpg) |
| Crack |
My new crack. Flavour combination is addictive, texture is fabulous, I almost always have these ingredients on-hand, this is quick to make therefor a good quick "fix", ALL red flags.
You may still stop reading if you so choose, but you'll never know what you're missing.
PB Cups That Rival Reese's
adapted from CheekyKitchen
3/4 cup peanut butter (or almond butter, or sunbutter)
1/4 cup shredded coconut (toasted or not)
1/4 cup icing sugar
1/2 tsp vanilla
1 1/4 cup chocolate chips
3 Tbsp coconut oil or butter
1 cup Rice Krispies (or O's or Corn Flakes)
- mix PB, coconut, icing sugar and vanilla in a small bowl
- melt coconut oil and chocolate chips in a medium bowl in the microwave, add cereal and stir to coat.
- spread about half chocolate cereal mixture onto plastic wrap covered plate, let harden in fridge (or if you're really in a rush pop into the freezer to harden, it's waaaaay faster)
- shape PB mix to cover chocolate cereal bottom and lay on top. Cover with remaining chocolate cereal and let harden again (freezer?)
- when not frozen but yet hard, cut into pieces to share ideally, or store in the fridge or freezer to eat later tonight, but not all at once.
They can also be made in individual mini cupcake papers for easier sharing and portion control.
These melt very quickly on your fingers, be aware and have a wipe nearby.
.jpg) |
| Oh, it's good. |
Remember the microwave brownie? I would consider that my first discovery of crack.
You're welcome.
Table syrup - the best one so far
I love maple syrup. The real kind that comes from maple trees that gets boiled down to a thick, molten heaven.
But here's the catch, it's pricey like liquid gold.
My family has a few breakfast items on rotation that they love to put syrup on so I just can't keep maple syrup in stock. Instead, I make our syrup. I know there's no corn syrup in it; today's news says corn syrup is just way bad for us and should be avoided like trans fats - any amount is bad, BAD. No artificial colours or flavours, just sugar, water, cinnamon and homemade vanilla. You can add some maple extract if you want, that's up to you; frankly, this recipe does not need maple extract, it's great without.
I have found the perfect syrup for our French Toast, which is what I served it on this morning. The Middle Girl was licking her plate, like you'd imagine a cat licking a bowl of milk in the cartoons! Maybe that's not good manners, but it speaks volumes for the product.
Homemade Table Syrupmakes about 2 ½ cups of syrup
3 cups brown sugar
1 ½ cups water
2 tsp cinnamon
1 tbsp vanilla
- combine all ingredients in a small sauce pan and bring to a boil. Once boiling starts, turn heat to low, and simmer for a few minutes. Remove from heat. Can be stored in fridge.
But here's the catch, it's pricey like liquid gold.
My family has a few breakfast items on rotation that they love to put syrup on so I just can't keep maple syrup in stock. Instead, I make our syrup. I know there's no corn syrup in it; today's news says corn syrup is just way bad for us and should be avoided like trans fats - any amount is bad, BAD. No artificial colours or flavours, just sugar, water, cinnamon and homemade vanilla. You can add some maple extract if you want, that's up to you; frankly, this recipe does not need maple extract, it's great without.
I have found the perfect syrup for our French Toast, which is what I served it on this morning. The Middle Girl was licking her plate, like you'd imagine a cat licking a bowl of milk in the cartoons! Maybe that's not good manners, but it speaks volumes for the product.
Homemade Table Syrupmakes about 2 ½ cups of syrup
3 cups brown sugar
1 ½ cups water
2 tsp cinnamon
1 tbsp vanilla
- combine all ingredients in a small sauce pan and bring to a boil. Once boiling starts, turn heat to low, and simmer for a few minutes. Remove from heat. Can be stored in fridge.
Subscribe to:
Posts (Atom)