The best things come from the oven.

Have I mentioned to you that I am making a wedding...

Sat, 23 Mar 2013 12:11:00 -0700

Have I mentioned to you that I am making a wedding cake?

It’s for my two beautiful friends pictured above. If you’re wondering where I’ve been it’s been doing tests and prep and all the research on it. Their wedding isn’t till May, but I’ll be making lots of cakes now, making lots of excuses to make and use fondant and buttercreams and generally all the delicious things that aren’t exactly good for you.

But they’re good for the heart, so who cares.

My other two boxes of cookies came! I was so excited to come...

Fri, 14 Dec 2012 14:08:22 -0800

My other two boxes of cookies came!

I was so excited to come home from work on Tuesday and to see them sitting in the foyer waiting for me.

My final two matches.

I was lucky enough to receive some some absolutely lovely Holiday Biscotti from Bailey at Sugar Haven, and they were so perfect with my tea. My mom actually snagged about half of them so I’ll be more than happy to be able to make them again for the both of us as they were so delicious!

I also got a box of Vanilla Chai Shortbread from Laura at I Heart Fresh Food. When I opened them I instantly knew that there was some serious vanilla bean action, but the chai addition was such a lovely surprise. They also disappeared quite quickly!

I can’t wait till next year to do another swap!

Another cookie exchange has come and gone and it was so much...

Tue, 11 Dec 2012 17:38:44 -0800

Another cookie exchange has come and gone and it was so much fun! I hope everyone loved it as much as I did. I tried to think about a twist on a holiday standard that I could make and spices and eggnog came to mind and couldn’t leave it, even after people were like, are you sure about that? I don’t think I’ve ever been more sure about them in my life. They are delicious!

Spiced Eggnog Sugar Cookies

Ingredients:

Sugar Cookies:

3 cups of all-purpose flour
1 cup of salted butter
1 large egg
1 cup sugar
1 tablespoon vanilla extract
1 tablespoons spiced rum
2/3 teaspoon nutmeg
1/4 teaspoon cinnamon

Eggnog Icing:

3 cups icing sugar
2 tablespoons corn syrup
4 tablespoons eggnog (might need more or less)
1 teaspoon vanilla
1 tablespoon spiced rum
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

Directions:

Cookies:

Cream together butter and sugar together till light and fluffy.
Add the egg, vanilla and the rum to the butter and sugar mixture and thoroughly incorporate.
Sift together the flour, nutmeg, and cinnamon and slowly mix in a cup at a time.
Form dough into three even bricks and roll out between two pieces of wax paper. Refrigerate rolled dough for 15 to 20 minutes.
Preheat oven to 350 degrees.
Cut out your cookie shapes and place on an ungreased cookie sheet.
Bake for 14 minutes or until the edges of cookies begin to turn golden.
Repeat steps 4 and 6 with dough scraps.
When cookies are fully cooled they’re ready for decorating!

Icing:

Mix all dry ingredients together.
Mix in vanilla, rum and corn syrup.
Slowly add eggnog a spoonful at a time till desired consistency is reached.

Notes:

When you refrigerate the dough and use the cookie cutters on it it makes it considerably easier to pick up and move the cut dough without it ripping or warping.

This morning I set out to clean the kitchen and finish the blog...

Thu, 29 Nov 2012 13:38:40 -0800

This morning I set out to clean the kitchen and finish the blog post I was working on. But of course first thing first, gotta feed the dog and get the mail.

You have no idea how crazy excited I was when I saw a medium sized square parcel sticking out of the mailbox. I knew exactly what it was. Cookies.

Inside of the package was a lovely tin with a note on top, and I learned that they were from Stacy at Not Crocker. She made Hot Chocolate Sandwiches with Pink Peppercorn and Cardamom Marshmallows. Totally a mouthfull, right? But OH MAN, are they ever delicious. Homemade marshmallows are something I’ve not attempted yet, but I love them.

I was telling a friend that I received my first match and that they were like heaven in my mouth.

Stacy will have the recipe up on her blog in a week or two and I can’t wait till then, cause these are honestly so delicious I am definitely going to make them all the time.

Guess what time it is? I am SO excited to once again be able to...

Thu, 08 Nov 2012 14:08:00 -0800

Guess what time it is?

I am SO excited to once again be able to participate in The Great Food Blogger Cookie Swap! This is the second annual year, and it is put together by Lindsay from Love and Olive Oil, and Julie From The Little Kitchen.

I’ve been dreaming up this years recipe since mailing off my cookies last December, so I’m very excited to being testing various versions of it and force feeding my friends my exchange beta version.

To the kitchen!

Snickerdoodle Cake You know what is the best? Snickerdoodles....

Mon, 22 Oct 2012 11:59:04 -0700

Snickerdoodle Cake

You know what is the best? Snickerdoodles. The warm sweet vanilla and cinnamon, and comforting and over the moon goodness? Yep. Those. You know what else is good? Cake. The two together? Heaven.

I brought this cake to a friends house and it went over better than expected. The entire thing got DEMOLISHED. This cake will win people over.

Adapted from Foodie With Family

Ingredients:

Cake:

3 cups sifted four
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons ground cinnamon
1 cup room temperature butter
1 3/4 cups sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cups milk at room temperature

Buttercream:

2 1/4 cups butter at room temperature
1 cup packed brown sugar
1 tablespoon ground cinnamon
8-9 cups icing sugar
1 tablespoon vanilla extract
1/2 cup of half and half, plus more if needed

Directions:

Cake:

Preheat oven to 325 and butter and flour your cake pans.
Cream together your butter and sugar till fluffy, and in a separate bowl whisk together your remaining dry ingredients.
Beat the eggs into the butter and sugar one at a time and also add vanilla.
Alternate adding the milk and flour until both are fully incorporated.
Divide the batter evenly between your pans and bake for 35 minutes, rotating half way through, or until toothpicks inserted in the center come out clean.

Buttercream:

Cream together your butter, brown sugar, and cinnamon.
Add six cups of icing sugar and vanilla, starting on low and gradually moving up to high until it’s evenly mixed together.
Scrape down the bowl and add the half and half, beat until evenly mixed.
Add the last two cups of icing sugar and beat until light and fluffy (more or less sugar or half and half can be added depending on your desired consistency).

Notes:

Let cake cool in the pans for five minutes before removing it to the rack.
Only frost cake once it is completely cooled.
I opted to trim my layers to make the cake more flat and uniform.
Leftovers can be stored covered in the fridge!

Spicy Potato and Chicken Quesadilla You need to know that in...

Sun, 11 Mar 2012 09:46:08 -0700

Spicy Potato and Chicken Quesadilla

You need to know that in Vancouver my favourite slice of pizza that you can get is a veggie one called Spicy Potato. It is DELICIOUS. So so crazy good. If you’ve never had pizza in Van City I’ll give you a quick run-down. The crust is on the thinner side and it’s a little bready, not very greasy. Always has sesame seeds baked on the edged of the crust. There’s tons of toppings and not an exuberant amount of sauce and cheese and almost always is best served with the mystery garlic ranch sauce made at the pizzerias. Definitely the best joints for this are Uncle Fatihs, Pizza Garden, and Mega Bite.

Last week the pizza angels blessed me with the friends, money, and transportation to be able to go downtown for a GIANT co-birthday in East Van. I had to duck out early cause I had to make my way back home, but I budgeted in time to be able to grab an inebriated slice or two before I got on my train.

Since then I’ll I’ve been dreaming about is the delicious slice of Spicy Potato and Spicy Chicken that I had, and how could I remake these beauties in my home in a non-pizza format.

You need to know that my go-to when I’m cooking for one is a weird Mexican food variation. So many veggie, and bean quesadillas, and not always time for cooking a little meat to make them more substantial, and today it hit me.

Boom.

Spicy. Potato. Quesadilla.

Ingredients:

1 medium sized Baked Potato, cooled
1 baked Chicken Breast, cooled
1/4 cup chopped Green Onions
Juice of 1 Lime
1 tablespoon of Chili Powder
1 teaspoon of Cayenne Pepper
1 teaspoon of Cumin
2 tablespoons Sriracha hot sauce
2 tortillas
1/2 cup shredded Cheddar Cheese

Directions

Chop Chicken, Baked Potato, and Green Onions in to small pieces and place in a medium sized bowl.
In a small bowl mix together Chili Powder, Cayenne Pepper, Cumin, Sriracha and lime juice.
Pour the mixture over the medium sized bowl and mix ingredients till evenly incorporated.
Cover and refrigerate for an hour.
On one half of the tortilla place your marinated meat and veggies with about a 2 centimeter border around the edges. Cover with half of you cheese and fold in half. Repeat.
Heat large cast iron pan to medium, and when hot place Quesadillas inside, with the cheese side on the top.
After about three and a half minutes (or when top cheese starts to become melted) flip Quesadillas over for another three minutes or so.
Cut Quesadillas into quarters and serve while hot.

Notes:

These would make a GREAT veggie option with the exclusion of chicken, but I like chicken. Other veggies that would substitute in well include: Avocados, Peppers, and Onions.
Refrigerating isn’t necessary if you’re pressed for time, but I find that it lets the hot marinade have time to mingle with your meat and potatoes!
Warning; Cayenne Pepper when in a sauce tends to get a hotter over time. However, if you’re making these you probably like spicy things.
If you don’t have fresh lime juice, but only bottled one lime has ~ 2-3 tablespoons of juice in it.
Enjoy with additional hot sauce, sour cream, salsa, or guacamole.

Vanilla Amaretto Sugar Cookies When I was growing up I...

Sun, 19 Feb 2012 15:05:00 -0800

Vanilla Amaretto Sugar Cookies

When I was growing up I wasn’t a big fan of sugar cookies. I liked the whole aspect of making them once a year before Christmas, putting too many sprinkles and way too much icing on them, but that was it. I always found that they were just lacking a little bit. Without icing on them I found that the sometimes the taste reminded me of egg. So weird, but it was all I could think of. In the fall I started playing around with Sugar Cookie recipes because I bought a set of Halloween Cookie cutters. I’m really glad that I did.

Where some have multiple eggs this recipe only has one. Additional moisture (and flavour!) is provided through a full tablespoon of Vanilla and of Amaretto. The combination of the two mixed in with a rather simple dough is perfection. With just subtle hints of the latter it definitely makes a delicious cookie that stands out.

Also, I don’t understand buying sugar cookie mix. Sugar cookies are flour and sugar and butter and egg. That’s all. You still have to mix ingredients and roll and cut when you buy mix and it just doesn’t taste the same. I guess I fail to see where the convenience is.

I’ve talked for long enough.

Ingredients:

3 cups of all-purpose flour
1 cup of salted butter
1 large egg
1 cup sugar
1 tablespoon vanilla extract
1 tablespoon amaretto

Directions:

Cream together butter and sugar together till light and fluffy.
Add the egg, vanilla and the amaretto to the butter and sugar mixture and thoroughly incorporate.
Slowly add in flour a cup at a time.
Preheat oven to 350 degrees.
Form dough into three even bricks and roll out between two pieces of wax paper. Refrigerate rolled dough for 15 to 20 minutes.
Cut out your cookie shapes and place on an ungreased cookie sheet.
Bake for 14 minutes or until the edges of cookies begin to turn golden.
Repeat steps 5 and 6 with dough scraps.
When cookies are fully cooled they’re ready for decorating!

Notes:

When you refrigerate the dough and use the cookie cutters on it it makes it considerably easier to pick up and move the cut dough without it ripping or warping.

Cloved Oranges, also known as Orange Pomanders I know that this...

Thu, 15 Dec 2011 18:34:00 -0800

Cloved Oranges, also known as Orange Pomanders

I know that this isn’t a recipe, but I feel like seeing as it involved cloves and oranges that it is close enough. I never knew that these were called Orange Pomanders until this year. I’ve been doing these every year at Christmas for as long as I can remember. They smell absolutely fantastic and look lovely in a bowl or on a table. The oil from the orange comes out through the clove and you get a fantastic fragrant mix of orange and spice wafting through your house.

What you need:

Whole Cloves
Navel Oranges
A Thimble
Christmas Music of your choice for listening

Directions:

Push cloves into the rind of the orange in any pattern which you would like.
Put in a bowl for display purposes.

Brown Sugar Cinnamon Coconut Cookies You know what was...

Mon, 12 Dec 2011 20:06:57 -0800

Brown Sugar Cinnamon Coconut Cookies

You know what was absolutely fantastic? The cookie swap. I had SO much fun making, packing, sending and receiving cookies from all over the place! I’ve posted twice about the matches I received, and I’m still hoping to get my third in the next couple of days.

I packed my cookies in vintage tea and sugar tins with matching cards. I thought they looked really cute. I’m already day dreaming about what kind I should make next year. Shipping cookies was way easier than I thought it would be. You just have to pack them snugly and in an air tight container and you’re set. The ladies at the Fed Ex Store were so into the idea of the swap.

These cookies were originally born out of the fact that my house had a surplus of coconut last May. I first made them for a friend who was moving into a new apartment as a housewarming and I’ve not stopped making them. They’re lovely with tea or warm with a BIG glass of milk. The cinnamon, brown sugar, and coconut are a perfect warm sweet and comforting combination. Perfect for the fall and chilly winter months.

Ingredients:

    •    1 1/4 cups flour
    •    1/2 teaspoon baking soda
    •    1/4 teaspoon salt
    •    1 tablespoon cinnamon
    •    1/2 cup butter
    •    3/4 cup packed brown sugar
    •    1/4 cup white sugar
    •    1 egg
    •    1 teaspoon vanilla extract
    •    1 cup unsweetened shredded coconut
    •    1/3 cup sweetened flaked coconut

Directions:

Preheat oven to 350 degrees.
Whisk together the flour, baking soda, and salt in a bowl.
In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually mix in the flour and then the coconut.
Drop dough by spoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
Bake for 8 to 11 minutes, or until lightly toasted.
Cool on a wire rack.

Notes:

In my pictures I doubled the recipe, so the measurements displayed aren’t the same ones as are listed above
These cookies are really soft when they first come out of the oven, but once they cool they’re a fantastic chewy cookie.

Pumpkin Cream Pie This is a suuuuper late Thanksgiving post, or...

Sat, 10 Dec 2011 23:11:18 -0800

Pumpkin Cream Pie

This is a suuuuper late Thanksgiving post, or an alternate Christmas dessert post, but it’s fabulous easy way to do a non-traditional pumpkin pie.

Ingredients:

2 cups milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 cup whipped cream
1 (9 inch) graham cracker pie crust
Pecans (optional)

Instructions:

Combine milk, pudding mix, pumpkin, spices, and whipped cream in a bowl. Beat with a mixer till equally combined, about a minute. Pour filling into pie crust.
Place in refrigerator until set, about 3 hours.

Notes:

I placed a little extra whipped cream on the top of mine with a sprinkle of pumpkin pie spice.
Pecans go wonderfully with this and make a nice decorative addition.

My second box of Cookies got here today! I was reading when my...

Fri, 09 Dec 2011 12:26:00 -0800

My second box of Cookies got here today! I was reading when my mom said, “The postman is on his way to the door with a cookie shaped package, Aimee.” I almost squealed. This box came to me from Amanda at thevanillabeanery.wordpress.com They’re wonderful White Chocolate Oatmeal Cookies. I have to admit I had them with my coffee today as breakfast. They are so sweet and filling and just all around lovely.

First off, I am sorry I have been so absent lately. I have...

Wed, 07 Dec 2011 13:08:31 -0800

First off, I am sorry I have been so absent lately. I have recipes and lots of other lovely things to post that I am in the process of sorting out and queuing up right now!

Second off, look! I got my first box of cookies today from the Food Blogger Cookie Exchange! Holy moley are they ever wonderful. Peppermint Hot Chocolate cookies from Christine @ wannafoodie.ca They’re wonderful cakey chocolate cookies with a hidden layer of homemade peppermint marshmallow inside! Next Monday all the recpies are getting posted and I think you should DEFINITELY make these. So fantastic. I put mine in the microwave like she suggested for a couple of seconds to melt the mallow and they were devine!

I mailed out all of my cookies on Monday, so hopefully they make it to my recipients soon!

The Great Food Blogger Cookie Swap!

Tue, 25 Oct 2011 22:24:00 -0700

I am really excited to announce that I am going to be a part of The Great Food Blogger Cookie Swap! The Swap is open to food bloggers of the USA and Canada.

To find out more, or register to participate, you can see This Post by Love and Olive Oil.

The Snickerdoodles Snickerdoodles are a staple in the cookie...

Tue, 25 Oct 2011 21:56:12 -0700

Beautiful little snickerdoodles.

Dry ingredients whisked together.

Creamed butter, eggs, sugar and vanilla.

Sugar and cinnamon!

So much cookie dough.

Pressing the cookies.

The Snickerdoodles

Snickerdoodles are a staple in the cookie world. I appear, however, to have been the only person to have grown up without them in my life. After listening to my friends rave about them for a couple months I decided that I need to see what all of the hoopla was about, and ventured out to find how delicious these are.
Long story short, these are perfect cookies. Nice sweet little sugar cookies with a light cinnamon and sugar coating. They’re fantastic with tea, or coffee, or lunches, or to sneak a handful of them with a glass of warm milk while you watch a movie. It’s easy to see why these are so popular.

Ingredients:

2 3/4 cup of flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup butter, at room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 tablespoon pure vanilla extract
1/2 cup white sugar
3 tablespoons cinnamon

Directions:

Whisk together flour, sugar, salt and baking powder.
Cream together sugar and butter till light and fluffy, scrape down.
Add vanilla and eggs to butter mixture and beat till fluffy.
Slowly add the whisked dry ingredients to mixer till thoroughly incorporated.
Mix sugar and cinnamon together in a bowl and set aside.
Shape dough into one inch balls and roll them in the cinnamon sugar mixture.
Set on an ungreased cookie sheet two inches apart and gently press down with the bottom of a glass.
Bake in a 400 degree oven for 8 - 10 minutes, or till outside of the cookies are a golden brown and the center is still soft.
Let cool on a wire rack.

Notes:

Cookies will keep in a sealed container from up to two weeks.
This makes around 4-5 dozen cookies.

Vanilla Bean Surprise Cupcakes with hidden Dark Chocolate...

Mon, 12 Sep 2011 14:40:00 -0700

Vanilla Bean Surprise Cupcakes with hidden Dark Chocolate Ganache and Swiss Meringue Buttercream

Cupcakes Adapted from Joy The Baker

Sometimes I really like to cook. A lot. Other times I can go for a week or two without cooking anything noteworthy. That, coupled with my new job explains my lack of posts lately. Also, it’s really hard to cook giant delicious baked things for only myself and my mom. Luckily I have friends. Sometimes we all hang out and I like to bring them things. I like to bring them cupcakes. Mostly because they’re the perfect serving size almost everyone likes cupcakes.

These are nice cause you look at them and go, Oh, what a lovely Vanilla cupcake! Then you take a bite and the hidden dark chocolate ganache touches your taste buds and all the flavours melt together and yo go. “Ohhh.”

Also, have you ever had a Swiss Meringue Buttercream? They are lovely. It’s not overly sweet, there’s no icing sugar. It’s not like frosting. It is light and delicious. I have won over people who HATE icing by topping cakes with this. This is my go-to, and you should try it and you’ll never go back to canned frosting.

Vanilla Bean Cupcakes:

Ingredients:

1 cup unsalted butter, room temperature.
1 3/4 cup granulated sugar
4 large eggs
1 cup milk
1 tablespoon pure vanilla extract
1/2 vanilla bean, seeds scraped out
2 3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees, line two cupcake pans with paper cups.
In a small bowl mix together milk, vanilla extract and vanilla bean seeds. Let sit.
In a medium sized bowl whisk together all dry ingredients excluding sugar.
In a mixer cream together your butter and sugar till it is light and fluffy. Be sure to scrape down the sides in order to incorporate everything evenly.
Slowly add eggs one at a time into the butter and sugar.
On a low speed, starting and ending with the flour mix in the flour mixture and the milk mixture. Make sure all dry ingredients are well combined.
Divide cupcake batter in among the paper cups. Generally I put in just under a 1/3 cup of batter in each liner.
Bake for 25 minutes till golden, or till a toothpick comes out clean.
Let cool for ten minutes in pan before transferring to a wire rack, and let cool completely before frosting.

Notes:

Makes 24 cupcakes
If you don’t let your cupcakes cool all the way, when you do go to ice/frost them your topping will melt and slide off of them.

Dark Chocolate Ganache:

Ingredients:

5, 1 ounce squares of dark baking chocolate
1 tablespoon of corn syrup ( if you use semi sweet chocolate omit this step )
2 tablespoons of heavy cream

Directions:

Place ingredients into a microwave safe bowl.
Microwave for 30 seconds.
Stir.
Microwave again and stir till smooth.
Place a generous spoonful on the center of a fully cooled cupcake.

Notes:

Chocolate can be melted and retain it’s form. It’s important not to over microwave it or it will burn, which is why you heat it in 30 seconds increments.
This isn’t a lot, just a nice amount. If you decide to double this recipe you can whisk the ingredients over a double broiler.

Swiss Meringue Vanilla Buttercream:

Ingredients:

5 large egg whites
1 cup and two tablespoons of granulated sugar
1/4 teaspoon salt
2 cups of butter
1 tablespoon pure vanilla extract

Directions:

Place egg white, sugar, and salt in a double broiler ( or heatproof bowl over a pot of simmering water ) and whisk until the sugar has melted and the temperature has reached 160 degrees.
Transfer the egg and sugar mixture to a stand mixer with a whisk attachment. Beat till cool and stiff peaks form, about 8 minutes on medium-high setting.
On medium speed add butter a tablespoon at a time waiting till each one is incorporated.
When all the butter is added, mix in your vanilla.

Notes:

You really have to whisk your egg whites when they’re heating and mixing with your sugar or else you will have chunks of cooked egg. Not what anyone wants.
This buttercream will keep for about a month in the freezer or in the fridge for 3 days.
If your buttercream curdles keep whisking it back on medium-high for 3-5 minutes.
This makes about 5 cups.

I’m sorry. I’ve been working so much I haven’t even had a chance to listen to the...

Tue, 06 Sep 2011 23:34:27 -0700

I’m sorry. I’ve been working so much I haven’t even had a chance to listen to the Joy The Baker podcast. (That’s a lot)

A new post is on the way soon!

Strawberry Freezer Jam Today I made Strawberry Freezer Jam....

Thu, 04 Aug 2011 17:25:00 -0700

Strawberry Freezer Jam

Today I made Strawberry Freezer Jam. It’s delicious and SO easy. Definitely a fanatic way to enjoy your summer berries all year long. I didn’t initially plan for this to be a post, but I had to share it!

Ingredients:

5 cups of crushed fresh Strawberries
5 cups of Sugar
1 tablespoon of Lemon Juice
1 cup of Water
4 packets of Knox Gelatin Powder

Directions:

Mix crushed Strawberries with Sugar and Lemon Juice, and let stand for 10 minutes.
Bring your cup of water to a boil and mix in the Gelatin.
Stir in the hot Gelatin water into the Strawberries and Sugar. Allow to stand for 3 minutes.
Pour jam into containers, seal, and place in the freezer.

Notes:

Jam will stay in the freezer for up to a year, and is good in the fridge for up to a month.
Other than toast, this would be excellent on Pancakes, Ice Cream, and in Milkshakes.
Recipe makes approximately nine cups of jam.

Chocolate Chocolate Chip Pancakes Pancakes are so fantastic....

Thu, 04 Aug 2011 00:40:26 -0700

Chocolate Chocolate Chip Pancakes

Pancakes are so fantastic. Sometimes they even make a fantastic dinner. I don’t think I would have these for dinner though. These are a real treat. Sadly I am the only person I know who enjoys Chocolate Pancakes. Whenever I go to IHOP this is generally what I get. Why should I have to go there to enjoy them though? Can’t I just make them at home? Yep.

Ingredients:

1 1/2 cups Flour
2 tablespoons Sugar
1 tablespoon Fry’s Cocoa Powder
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 1/2 cups Milk
1 Egg, beaten
2 tablespoons Vegetable Oil
1 tablespoon Pure Vanilla Extract
1/2 cup Chocolate Chips
Butter, for your pan

Directions:

Heat your pan or skillet to just below medium heat, or 380 degrees. Let butter melt evenly on pan.
Sift and then stir together all dry ingredients
In a smaller bowl, whisk Egg, Oil, and Vanilla together. Add Milk and mix again.
Pour wet ingredients into the flour mixture and mix together till just thoroughly incorporated.
Mix in your Chocolate Chips and scoop a 1/3 cup of batter into the hot pan.
When edges of each pancake are nearly cooked, and bubbles stop breaking through the center of you pancake it is ready to be flipped.
Cook for an additional minute on the other side and serve right away, or place in moderate oven till finished cooking the batch.

Notes:

Makes about fourteen 4” pancakes.
Make sure that your chips are evenly spaced out in your pancake or the dough in between them will not cook thoroughly.
When the bubbles stop filling in after they pop in the center of your pancake they’re ready to be flipped.
These pancakes are very sweet and filling, I didn’t need syrup at all.
Because of the Cocoa Powder in the batter, these guys look like the burn very quickly, but they are really just darker in colour. Don’t flip them too soon or they will be raw in the middle.
If your pancakes are burning on the outside before they cook through, try turning down the heat.

Oven Roasted Garlic There is a large amount of garlic in my...

Tue, 02 Aug 2011 21:07:00 -0700

Oven Roasted Garlic

There is a large amount of garlic in my house. Very large. Easily 30 heads. I love garlic and use it in a lot of my cooking, and Garlic is SO good for you. But at a certain point, if you don’t use it, it dehydrates and shrivels and gets pretty gross. You can only use so much of it. I haven’t been in much of a make-a-big-meal kind of mood, so roasted garlic on veggie crackers made a great meal. I can’t lie, I ate 4 heads. My breath is fabulous.

Ingredients:

12 heads of Garlic
2 tablespoons of Olive Oil
Salt and Pepper to taste
1/2 teaspoon of dehydrated minced Basil

Directions:

Preheat oven to 400 degrees.
Peel all the outside layers off the garlic except the layer that self contains the cloves.
Slice off the top sixth of the clove. Depending on how it grows you may be able to cut directly across the head. If not, cutting at an angle will minimize the amount wasted.
Mix together the Oil, Salt, Pepper, and Basil in a small bowl and brush generoutly across the tops of the exposed cloves.
Wrap each head in tinfoil so it looks like a Hersheys Kiss, and place it in a muffin tin. I find that the tin keeps helps to keep them upright.
Bake for 30-35 minutes.

Notes:

When you’re cutting the tops off you’ll be left with nearly perfect tips of garlic cloves. A lot of them. It’s always nice to save them for later for cooking instead of wasting them.
I like putting the leftover into the fridge in a container and saving it for use later.
The garlic is great on Breads, Crackers, or Canapes, and the flavour is much less strong.
The olive oil helps to caramelize the onions. A big mistake that many people make is not to put any on and they burn and dry out very easily.
Getting the garlic out of the cloves is super simple. Just slip a knife down the side of the casing and it should slide out smooth as butter.