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Oatmeal Raisin Cookies

Oatmeal Raisin Cookie

I was hit this weekend with the desire to bake!  It is likely because the weather forecast showed me low temperatures and a chance of rain for Sunday.  Sounds like perfect cookie baking weather!  I was so proud of myself too, because I remembered to take the butter out of the fridge the night before 🙂 It really is the small things!

As you know, when I think of baking cookies, my go-to recipe book is Mrs. Fields.  She never disappoints!  The cookies always turn out perfect.  When I am reading through all the options, I know exactly when I am going to get, as there is a picture with each recipe.  It should be mandatory that every recipe comes with a picture.  Hasn’t it been said that we eat with our eyes…

I originally thought about making a chocolate chip cookie, but to my shock, I didn’t have any chocolate chips in the pantry.  I was +1 with the butter but now I am -1 for the chocolate chips 😦   but I am not the type of person to let the lack chocolate prohibit me from baking.  With flour, butter, white and brown sugar in my pantry, I can still have cookie baking success!

So, as I was flipping through my faithful cookbook, I came across a recipe for Applesauce Oaties.  Now, the original recipe called for chocolate chips, but when I was reading the rest of the ingredients, I felt I could easily omit the chocolate and the cookies wouldn’t be lacking.  In fact, when I reviewed the ingredient list again, I thought that these would be a great breakfast cookie!

Key items in this cookie are: granola, applesauce, raisins and walnuts.  See, you don’t really need the chocolate chips.  Although, I am sure I would have enjoyed snacking on them while the cookies were baking 😉

So, I whipped up all the ingredients, had a sample (or two) of the cookie dough and baked up these cookies.  The scent of cinnamon and nutmeg was in every room of our apartment while these were baking.  Yum!

A quick sample of these cookies and I realized that I had a new go-to recipe for an Oatmeal Raisin cookie.  Now, the question is whether or not I will have enough to bring into work tomorrow so I can share 😉

Adapted from:
Mrs. Fields Best Cookie Book Ever! – Applesauce Oaties

Ingredients:

  • 1 1/4 cups quick oats
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1/2 cup softened butter
  • 1 egg
  • 3/4 cup applesauce
  • 1 cup raisins
  • 1 cup chopped walnuts

Directions:

  1. Preheat oven to 375°F.
  2. In a medium bowl, combine oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. Mix well and set aside.
  4. In a large bowl, combine sugars.  Add in butter and beat together to form a grainy paste.  Add in egg and applesauce and blend until smooth.
  5. Add in the flour mixture and mix until combined.  Stir in raisins and walnuts.
  6. Drop dough onto parchment lined baking sheets, about 2 inches apart.
  7. Bake in preheated oven for 12 – 14 minutes.
  8. Transfer to a wire cooling rack.
  9. Wait at least 5 minutes before sampling, if you can 🙂
 
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Posted by on June 1, 2015 in Baking, Cookies

 

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Quinoa Black Bean Burgers

Quinao Black Bean Burger

Spring is in the air!  Many parts of Canada are still buried under a lot of snow, but it is April and Easter is behind us, so I can’t help thinking of days spent outside and the deliciousness of BBQ’d burgers.

As you know, Jamie and I live in an apartment so we don’t have the luxury of firing up a BBQ whenever the mood strikes us, but that has never stopped us from using our indoor cast iron grill to cook up a burger or two.  The only downside of this is the amount of smoke that is created by using the indoor grill.

This weekend I wanted to try a vegetarian burger, so see if we could get the same burger satisfaction using black beans and quinoa.  My sister, Cherie, shared this recipe with me.  She swears by it, so I thought that we could give it a try.

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Posted by on April 7, 2015 in Curry, Entrée, Hamburgers

 

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Chocolate Chip Banana Cookies*

Cookies cooling on a cookie rack

*and Peanut Butter

I cannot be the only one that has more than a few bananas in their freezer.  You know what happens; you buy bananas with the best of intentions, and then, by the end of the week, you find you have a couple of bananas that are definitely over ripe sitting on your counter.  Maybe you have even encountered a fruit fly or two.  Seriously, where do these things come from!  So, you do what everyone else does, and throw the bananas in the freezer with thoughts of banana bread and muffins as you shut the freezer door.

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Roasted Beet and Quinoa Salad

Beet and quinoa salad with wilted spinach

This is another recipe from Thug Kitchen.  I told you I was intrigued by the recipes that I found in this cookbook.  Now don’t just assume that the entire collection of recipes from Thug Kitchen only uses quinoa.  I just happen to have a lot of quinoa in our pantry, so when I see a recipe that calls for it, I know that is one thing I don’t have to go to the grocery store for.

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Posted by on January 13, 2015 in Entrée, Salads, Side Dishes, Vegetables

 

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Candy Cane Sugar Cookies

Cookies on a present

With the holiday season in full swing, it is time to think about Christmas baking. I know a lot of people have already started….but the problem I have with starting early, is that Jamie and I raid the freezer of our sweet treats, and we end up having to bake twice as much!

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Posted by on December 2, 2014 in Baking, Candy, Cookies, Desserts

 

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Vegetarian Three Bean Chili

Vegetarian Three Bean Chili

This is my variation on the recipe that my mom always made (and still makes today).  There is nothing better on a cold winter’s day to have a piping hot bowl of chili.  So, you may be asking, why are you sharing this recipe now, in April. Well, as you know, we live in Ottawa, and they are calling for snow this week, so I thought that sharing my recipe for chili made perfect sense! 🙂

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Posted by on April 13, 2014 in Entrée, In a Pinch, Leftovers, Vegetables

 

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Doughnut Pudding

Bread Pudding made with Doughnuts

This is a title that grabs you and makes you want to read more 😉

We have been making numerous trips to Havelock and Campbellford this summer to deal with Dad’s Estate.  Not exactly how we had planned to spend our summer, but it has allowed us to see Cherie, Dwayne and Sam more than we normally do over the summer.  So that is a definite plus!

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Posted by on August 14, 2013 in Baking, Breads, Desserts, Leftovers

 

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I’m taking a BB*

*Blog Break

After a bit of an inner struggle, I have decided to take a few weeks off from blogging.  I need to take some time to find new recipes and re-charge my batteries.  I have been busy training for a 5km Spartan Sprint in mid-June, and because of this, I haven’t been spending a lot of time experimenting with new recipes.  My diet has consisted of salads and eggs, and that really isn’t exciting enough to share.

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Posted by on May 27, 2013 in Memories, Running

 

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Fennel and Apple Coleslaw

Coleslaw in glass bowl on bamboo mat

With spring finally here I want to dive into salads. There is something about the warm weather that makes us want to eat cold, crisp foods. Last year I used fennel for the first time in a fennel, apple and chicken salad. Fennel wasn’t the star of that salad; it was more of a complimentary character. So, since a year has passed, I figured it was time I gave fennel a staring role in one of our meals. Since I enjoyed the combination of fennel and apple so much before, I searched out a recipe with those two ingredients. Here is the result of that search.

Jamie and I actually went searching for fennel recipes at different times, but we both thought this one would be the perfect starting point. It is nice to think that we are in sync 🙂

This recipe is from the Epicurious site. I have used recipes from this site before. I still rave about how great the coconut cream pie turned out, and I found the recipe on Epicurious. Now that I have jumped into the world of the Smartphone, their app was one of the first that I downloaded.

This recipe appealed to me, because it is coleslaw. I am a huge fan of coleslaw. My favourite (and don’t judge me on this) is Dixie coleslaw. You know the one, it is fluorescent green and you can buy it by the gallon at the deli counter. I don’t know why, but there is something about that coleslaw that I find mildly addicting. Hmmm, I wonder if I can make that at home? I have never tried, but now I think I have found a summer project.

Another reason I wanted to make this was because it was a great excuse to bust out the mandoline that we received as a wedding gift. I haven’t used it as much as I thought I would, but with the ingredient list calling for thinly sliced fennel, celery and julienned apples, it was the perfect opportunity.

The difficult part about making this dish is the waiting. Oh, and making sure that all the thinly sliced ingredients make it into the bowl! 😉 Is there anything more appetizing that thinly sliced fruits and vegetables that provide a satisfactory crunch? If you can wait 24 hours, this coleslaw is the perfect marriage of summer flavours. Jamie and I served it with some homemade sausage patties and devilled eggs. A little taste of summer in the middle of spring. Awesome!

Do you have a favourite coleslaw recipe? Or a summer-time guilty pleasure that compares to my Dixie coleslaw addiction?

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Adapted from:
Epicurious – Celery, Apple and Fennel Slaw

Ingredients:

  • 3 tbsp extra-virgin olive oil
  • 2 1/2 tbsp apple cider vinegar
  • 2 tsp fresh lemon juice
  • 1/4 tsp white sugar
  • 3 celery stalks, thinly sliced using mandoline
  • 2 small fennel bulbs, thinly sliced using mandoline
  • 1 tbsp chopped fennel fronds
  • 1 firm, crisp apple (I used Fuji), julienned
  • Kosher salt and freshly ground black pepper

Directions:

  1. Whisk first 5 ingredients in a medium bowl to make your coleslaw dressing.
  2. Add sliced celery, thinly sliced fennel, chopped fennel fronds, and julienned apple; toss to coat.
  3. Season to taste with salt and pepper.
  4. Let sit in fridge overnight to allow flavours to combine.
  5. Enjoy!
 
 

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Coconut Lentil Muffins

Coconut Lentil Muffin with Whipped Cream Icing on a black plate

When I was at the Food Bloggers of Canada Conference in April, not only did I meet Canadian bloggers, but I also met a lot of Canadian Sponsors.  One connection I made was with Rachel, a representative from Lentils Canada.

Are you surprised that Canada grows lentils?  I was a bit surprised to learn this too.  During my conversation with Rachel I learned that lentils can be used in a whole variety of ways, not just soups or chili (which is how I was used to seeing them).

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Posted by on May 3, 2013 in Baking, Breakfast, Desserts

 

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