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Archive for the ‘Cooking/Baking’ Category

Homemade Pita Pockets

I went to the grocery store and when I got home, I realized I forgot to buy pita pockets.  What to do?  Hmm. Oh yes, my friend google!

I found a recipe online for ‘Easy Pita Pockets’.  And so I decided to give it a try.

Ready to go in the oven!

All done!  Oops!  One stuck to the pan and ended up with a hole in it.  This caused it to not puff up like the others.  Make sure your pan is well oiled!

The good batch!  Yum!

These are probably one of the most fun things I have made!

You can find the recipe here.

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Just because it is a cloudy, rainy day…

And just because I thought it would be nice…

I am surprising my daughters with some homemade cupcakes after school.

Oddly, it’s my first time making cupcakes from scratch.  I usually just buy the packaged mixes when I make them.

These cupcakes are wonderful, simple cupcakes.  No fancy swirls.  No pretty fondant creations.  Just homemade (and lumpy) frosting that tastes like fudge.

The kids will love it!

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Vegetables.  They can be hard to get into our kids and often, we ourselves do not eat as much as we should.  So, what do you do?  I have two ‘tricks’.

The first is to put out a plate of raw veggies when you are making dinner.  My kids smell dinner cooking and end up wandering into the kitchen to ask what is for dinner.  I tell them, they walk past the plate, and grab a few veggies on the way.  Sometimes, they will even sit and munch on fresh veggies for a while.

The other thing I do is grab some big containers and fill them with a bunch of fresh-cut veggies.  I started by doing just one container, but what I thought would last a week only ended up lasting 1 or 2 days!  It really makes us eat that much more!  Prep enough for a few days (to a week) and pull them out at lunch, at dinner, at snack.  It makes it easy when packing kids lunches too.

Here’s a picture of one of our containers.  This one didn’t even last a day.

We have greatly increased our vegetable consumption by doing this.

Now if only I could get rid of my sugar addiction……

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Over the past year, my web surfing adventures have found recipes for things I wouldn’t have ever considered making myself.

 

Homemade Cotton Candy!

(picture via Cooking Books)

Homemade marshmallows!

(Picture via The Kitchen)

Homemade Pop Tarts!

(picture via Smitten Kitchen)

Homemade gumdrops!

(picture via The Gourmet Mama)

How cool is that?!?!  I have never made any of these recipes, but they certainly have me wanting to try them!

Have you come across any really interesting recipes recently?

I might have to look for healthy recipes to try out with the kids this summer.  Do you think I will find any that they will eat?!?!!

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There is nothing quite like the classic chocolate chip cookie.  They are a favourite in our home.

Years ago, my Mom passed along a cookie cookbook to me.  It is filled with the most amazing cookie recipes!  I have used the cookbook so often that the pages all began to fall out.  I eventually punched holes in the pages and put them into a binder.  I didn’t want to take any chances of losing any of these great recipes!  It also happens to have the best chocolate chip cookie recipe in it.

Favourite Chocolate Chip Cookies

Ingredients:

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp salt (I omit this)

1/2 cup butter or margarine, softened

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

1 tsp vanilla extract

1 pkg (60z) semi-sweet chocolate chips

1/2 cup chopped walnuts (optional – but I always opt out!)

Instructions:

1.  In a bowl, stir together flour, baking soda, and salt to combine thoroughly; set aside.

2.  Preheat oven to 375.  In a mixer, combine butter and sugars; beat until fluffy and well blended.  Beat in egg.  Add vanilla and mix well.

3.  Gradually add flour mixture until just blended. Stir in chocolate chips and walnuts, if used.

4. Drop by rounded tablespoons, placed well apart, onto lightly greased baking sheets.  Bake until cookies are well browned (12 – 14 minutes).  Cool on wire racks.

** My personal notes on this recipe**

I don’t use salt.  In fact, there are very few things I cook or bake that I add salt to.

I reduce the sugar in this recipe.  They taste fantastic with all that sugar, but I most often use 1/2 of what the recipe calls for.

This recipe does not make a lot of cookies.  I always, always double it.

I bake my cookies somewhere between 300 and 325.  I like my cookies chewy!

I do own a mixer, but I never use it.  I always make everything by hand.

These cookies are fantastic.  They really are.  You should make some.  Maybe right now.

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Is there anyone out there who loves the combination of raspberries and white chocolate as much as me?  I came across this recipe recently and with the 5 star rating it got, I had to give it a try!

Elegant White Chocolate Raspberry Muffins

Ingredients:

Muffins

  • 1 cup milk
  • 1/2 cup butter, melted
  • 1egg, slightly beaten
  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup fresh raspberries (do not thaw) or 1 cup frozen raspberries (do not thaw)
  • 1/2 cup vanilla chip

Muffin topping

    • 1/4 cup butter, melted
    • 1/4 cup sugar

Directions:

Prep Time: 10 mins
Total Time: 35 mins
  1. Grease 12 muffin tin cups.
  2. Heat oven to 400°.
  3.  In a large bowl mix the milk, butter and egg.
  4. Stir in all remaining muffin ingredients except raspberries & vanilla chips.
  5. Stir only until flour is moistened,then gently stir in the berries & vanilla chips.
  6. Spoon the batter into the greased muffin tins.
  7. Bake for 24-28 minutes or until golden brown.
  8. Let muffins cool a little, then remove from pan.
  9. Dip top of each muffin top in melted butter, then in sugar.
Unlike my usual self, I followed the ingredients and directions exactly (well, except I didn’t have any butter so I used margarine).
These muffins really were worth the 5 stars they got.  They were moist and full of flavour.  They are a definite keeper!
(This recipe was found here.)


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Cranberry Banana Cookies

Preheat oven to 350 F (180 C)
1/2 cup dried cranberries, finely chopped
1 ripe medium banana, mashed
1/3 cup butter or margarine
1/4 cup apple juice
1 egg
1/2 tsp  vanilla extract
1 cup old-fashioned rolled oats
1/2 cup whole wheat flour
1/4 cup packed brown sugar
1 tsp baking soda
1. In a bowl, stir together cranberries, banana, butter, apple juice, egg, and vanilla; mix until smooth. Stir in rolled oats, flour, brown sugar, and baking soda; blend well.
2. Drop by spoonfuls onto prepared baking sheets. Bake in preheated oven for 10 minutes or until lightly browned. Let cool on a wire rack before storing in a tightly closed container.
This recipe comes from the book Better Baby Food.  These cookies are not just for babies though!  They are low in sugar and taste delicious!
Two of my three girls do not like cranberries, so next time I will leave those out.  I might substitute chocolate chips, although that would make them less healthy.  The recipe actually calls for all-purpose flour, but I use whole wheat and changed the recipe to reflect that.  They are moist and taste more like a muffin than a cookie.  My kids call them cookies though and gobble them up as if they were.  I think these cookies would also be good with flax seed added.

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