Apparently it’s cold season, and I’ve been lucky enough to get one…! I’ve spent the last couple of days sniffling, sneezing, and with one ear being completely blocked. In times like these, there’s nothing better than some warm homemade chicken noodle soup and fresh dinner rolls.
Thankfully, this soup is quite easy to make. It has simple ingredients and doesn’t take too long to throw together. I add in a couple teaspoons of ginger and turmeric to make it extra punchy. Does it actually help fight off colds? Who knows. But it certainly feels like I’m taking care of myself when I eat it!
Ok, so the name is a mouthful, but it’s necessary that you understand what is in these delicious cookies! These are no ordinary chocolate chip cookies, although the base starts off the same. What makes these different? Instead of just creaming butter and sugar, you add a (healthy) spoonful of cookie butter to the dough. To kick it up another notch, instead of just using flour, you add a (healthy) 1/2 cup of crushed biscoff cookies to the dry ingredients. Instead of regular chocolate chips, a handful of white chocolate chips will do. The result? A spectacular twist on the chocolate chip cookie! Cinnamon-y sweet and slightly crunchy – these taste especially good with a tall glass of milk!
My bookclub was having a potluck brunch, and usually what that means is carbscarbscarbs! Typically what happens at these gatherings is someone brings croissants, someone else makes muffins, someone might bring scones, and (of course) there will be mimosas. I really wanted to bake something, but knowing that there would likely be a bevy of carb options, I thought it would be a good idea to bring in something with vegetables. Hence: Vegetable Quiche.
I briefly considered going entirely low-carb and making this quiche crustless or with a sweet potato crust, but in the end, I took the easy way out and used a store-bought pie crust. I’ve never made a quiche before but it turned out pretty well!
1 store bought pie crust
1/2 white onion, chopped
1/2 red pepper, chopped
Generous handful of spinach
A handful of cherry tomatoes, halved
Feta cheese, crumbled
4 eggs, beaten
1/4 cup of half and half or milk
Salt, pepper, nutmeg (to taste)
Blind bake the pie crust according to directions. Set aside to cool.
Sautee the onions on medium heat for 2-3 minutes. Add peppers and cook until done. Set aside.
Sautee the spinach on medium heat for 1-2 minutes. Set aside.
Beat the eggs and half and half. Season with salt, pepper, and a pinch of nutmeg.
Add spinach, onions, and pepper to the baked pie crust. Pour in egg mixture. Top with tomato halves (cut-side down) and crumbled feta.
I love maple! And I have a giant jug of Quebec maple syrup in my fridge that was gifted to me. What’s a girl to do with 2L of maple syrup? There are only so many pancakes I can eat… So I did some searching and came across this recipe for Maple Blondies – the recipe was simple enough and I had all the ingredients on hand, so I decided to give it a go.
These made my apartment smell absolutely amazing! The texture of these is perfect – chewy but crumbly and leaving you wanting more. I think next time I will add a handful of white chocolate chips and some chopped walnuts just to make them a bit more interesting.
It’s my birthday! And I’m the kind of person who loves to make their own birthday cake because then I know I will get *exactly * what I want. This year, I made some chocolate cupcakes with peanut butter buttercream frosting. The result was this beauty:
And they tasted oh so good! They were a perfect birthday treat.
I was so excited about this recipe, but these cookies were a true exercise in patience… For one thing, it’s summer, and temperatures are hanging out in the high 20s and 30s (plus humidity). This means that most days I am completely unwilling to turn my oven on to bake. So the first block of waiting was waiting for a cool enough day to turn the oven on. The second block of waiting came because the dough needs to chill out in the fridge for at least an hour before baking (did I sneak some raw dough? Maybe…). And then the third block of waiting came because I wanted to photograph them before eating the best looking ones (did I taste test a less-than-perfect one? Perhaps…).
So were they worth the wait?! Yes, and no… These cookies require both espresso and espresso powder (or instant coffee) in the dough, and the dough smelled amazing. As they were baking, my apartment smelled fantastically coffee-y and chocolate-y. But the finished product just doesn’t have that coffee punch. As a chocolate chip cookie, these are awesome! As an *espresso* chocolate chip cookie, I’m left scratching my head. I can’t taste it (or see it) at all, which is kind of disappointing because I was looking for something a little different. Perhaps next time I will try upping the espresso and putting in chopped chocolate covered espresso beans?