Well, I finally am sharing with you my ultimate chocolate chip cookie recipe. This is my tried and true recipe that I have been using for years. It is the perfect combination of chocolate, pecans and, of course, rolled oats. Cookie perfection! 🙂
I have been pretty good with my food consumption lately. I have been trying to stick to a mostly Paleo diet, however, the urge to bake struck me like a ton of bricks. I could no longer ignore the desire inside of me to whip up a batch of muffins. There were two ways that this could have ended up, I could have looked for a healthy muffin, loaded with fruit and whole grains, but instead, I opted to make a decadent treat full of peanut butter and chocolaty goodness.
I went to the internet and typed in chocolate peanut butter muffin. The first one that appeared was the one that I decided to make. I was definitely on a mission. I wanted to bake, I wanted it to be chocolate and peanut butter and I wanted it now! 🙂
Last week I shared with you a Sweet Potato Stuffing recipe that included ground sausage. That recipe inspired me. Could I make my own sausage? I don’t have a sausage making attachment for my KitchenAid Stand Mixer, but I know that sausage can sometimes be served as a patty. So, off to my cookbook collection I went.
Of course, I first went to my Paleo cookbooks. I thought that a sausage patty could be considered Paleo – I mean, a sausage patty is just meat. I was fortunate that within a couple of minutes, I found the basis for the recipe that I am sharing with you today.
When Jamie first shared this recipe with me, I was curious how it could be classed as Paleo when it is called stuffing. Isn’t most traditional stuffing made with bread, bread and more bread? However, once I read over the ingredients and tasted the finished product, I realized that you don’t need to have bread to make a perfect ‘stuffing’. Some sweet potatoes, sausage, apples and spices are all you need!
We go through a lot of almond milk. I use it in all of my baking. I drink it in my flavoured coffee. We use it to make turmeric tea. But the one thing I don’t do is drink it on its own. I find that the store bought almond milk has a bit of a chalky taste, so I use it in place of milk, but don’t drink it like milk. I had read that you could make your own almond milk, so I wanted to give it a try.
Cherry tomatoes have to be one of my favourite snack foods. I just love the sweetness of the tomato and they really are adorable. Just little bites of summer.
When I was looking through one of my cookbooks for a new side dish, this recipe appealed to me. Confit Cherry Tomatoes. Now, I am not familiar with confit, in fact, the only time I see this term is when it refers to duck. Since I am not a huge fan of duck, the idea of confit has never really struck me as something I needed to try. But cherry tomatoes, well, I never pass up an opportunity to eat more tomatoes, so I figured it was time the confit made an appearance in our kitchen.
I have been spending a lot of my free time watching the Food Network. Specifically, I have been watching a lot of episodes of Diners, Drive-Ins and Dives. I don’t know what it is that draws me to this program, but I just can’t get enough of it. It is like I have an un-natural attraction to burgers 🙂
So, in watching an abundant amount of this program, I have come to realize that anyone with an oven and a few hours to spare can make delicious pulled pork. I always thought that I had to have a smoker in order to make a proper pulled pork, but a lot of the restaurants on this program dry rub their pork shoulder and roast it in the oven for hours. It looks like it comes out tender, juicy and fully shred-able. Based on my viewing, I decided to give this a try.
