Chocolate Crackle Cookies

Chocolate Crackle Cookies

Yield: 4 dozen cookies

INGREDIENTS:

• 6 ounces bittersweet chocolate, chopped or 1 cup chocolate chips. (I used Callebaut bittersweet)
• 1 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup AP flour

Optional: ½ cup nuts of your choice, chopped

1/2 cup of powdered sugar in a bowl for rolling

DIRECTIONS:

1. Preheat oven to 350 degrees F. Prepare 4 sheets of parchment and place one sheet on doubled pans.

2. Place the chocolate in a large stainless steel bowl and set on a sauce pan containing 1 inch of simmering water. Do not let bottom of bowl touch the water. Stir occasionally until completely melted. Remove from heat and let cool to barely warm.

3. Add the brown sugar, oil, eggs and vanilla to the melted chocolate. Mix with a fork until homogenous.

4. Sprinkle baking powder and salt over mixture and incorporate. Add flour and mix thoroughly to form a dough. Add nuts, if using. It may resemble a thick batter. Let sit for 15 minutes to firm up, as chocolate cools.

5. With two teaspoons, form walnut-sized portions of dough into balls or use a 1-tablespoon-sized ice cream scoop. Place balls in bowl with powdered sugar and coat completely. Shake off any thick excess of powered sugar.

6. Place sugared balls on parchment on doubled cookie sheet 2 inches apart and bake for 10-12 minutes. Cool on parchment on flat surface. Remove cookies from parchment with a small sharp knife. Store in air-tight container.

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Carrot Cake

Carrot Cake

INGREDIENTS:

FOR THE CAKE:

• 1/4 cup canola oil
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1/4 cup packed grated carrot (from 1 small carrot)
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/4 cup chopped walnuts

FOR THE FROSTING:

• 3 ounce block of cream cheese, softened
• 2 tablespoons butter, softened
• 6 tablespoons powdered sugar
• 1/4 teaspoon vanilla

DIRECTIONS:

1. Grease a 6” round cake pan with shortening or cooking spray. Preheat the oven to 350°.
2. In a medium bowl, beat together with an electric mixer the canola oil and sugar. Beat very well, about 1 minute.
3. Add the egg, cinnamon and vanilla and beat another 30 seconds. Beat in the carrot for about 15 seconds–you want it to break up a bit so it stains the batter orange. Sprinkle the flour and baking powder on top and beat until just combined. Do not overmix. You may stir in the walnuts at this point or save them for the frosting, your choice.
4. Pour the batter into the pan, place it on a baking sheet, and bake for 24-26 minutes. Test for doneness with a toothpick before removing from the oven–moist crumbs clinging to the toothpick is ideal.
5. Allow the cake to cool completely on a wire rack before attempting to frost it.
6. To make the frosting, ensure all ingredients are room temperature or you will end up with lumps. Beat together everything with an electric mixer until light and fluffy. Tip the cake out of the pan, place it on a serving plate upside down (so that you have a flat surface on top) and spread the frosting on the cake. Garnish with walnuts. This cake tastes even better if allowed to sit one day (in the fridge) before serving.

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All-American Protein Powder toast

All-American Protein Powder toast

INGREDIENTS:

• 1 scoop vanilla protein powder,
• 2 slices of bread,
• ½ cup egg whites,
• ¼ cup milk
• cinnamon

DIRECTIONS: 
Mix egg whites, milk and protein powder together in a small bowl. Add cinnamon to taste. Dip the slices of bread into the mixture. Place the batter-covered bread on a non-stick skillet and cook for 2-3 minutes on each side, then remove from heat.

**You can also add strawberries and honey instead of banana and syrup.

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(Earl Grey) Shortbread Cookies

(Earl Grey) Shortbread Cookies

INGREDIENTS:

• 2 cups flour
• 3 Tbsp Earl Grey Tea
• ½ Tsp Salt
• ¾ Cup Confections Sugar
• 1 Tsp Vanilla Extract
• 1 Cup Butter, room temp

DIRECTIONS:

1. In a food processor blend together flour, tea, salt and sugar until tea is evenly distributed.
2. Add vanilla and butter, blending until dough forms. Dough should be in either one or two large clumps, if not, blend longer.
3. Remove dough onto a sheet of plastic wrap and roll into a log. Depending on how big you want your cookies to be adjust diameter accordingly.
4. Wrap log in the plastic wrap, twisting or rubber banning the ends tightly, and refrigerate for 30-45 minutes.
5. Preheat over to 375 F.
6. On a cookie sheet lined with parchment paper, cut the logs into slices about ⅓ of an inch thick. If you have left over dough wrap it back up and put back into the fridge to cool.
7. Bake cookies for 10-12 minutes, or just until bottom edges of the cookie are golden brown.
8. Remove from over and cool on a wire rack.
9. Enjoy!

Cooks Notes:

— For the tea I used about 4 packs of bagged tea and the rest was loose leaf. This worked well because you were able to get the small pieces of the bagged throughout the cookie so the taste was there and the larger pieces of the loose leaf for that tiny bit of crunch.

— Next time I make these I will probably try it out with a different tea, maybe assam! This is a really good base for shortbread cookies, just leave out the tea or replace with something else.

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Red Potato Soup

Red Potato Soup

INGREDIENTS:

• 2 1/2 pounds unpeeled small red tators, cut into 1 inch cubes
• 1 large onion
• 3 celery ribs, diced
• 3-4 bacon strips, diced
• 2 quarts milk
• 4 cups water
• 3 TBSP chicken bouillon granules
• 1 tsp. salt
• 1/2 tsp. pepper
• 3/4 cup butter or marg.
• 3/4 cup flour
• 1 cup whipping cream
• 1/2 cup minced fresh parsley
• shredded cheddar and chopped green onions

DIRECTIONS:

Cook potatoes in saucepan till tender. Drain and set aside. In soup kettle or dutch oven, saute onion, celery and bacon till veggies are tender; drain well. Add milk, water, bouillon, salt and pepper; heat through (do not boil). In saucepan, melt butter; stir in flour till smooth. Cook and stir over meduim heat for 1 min. Gradually add cream. Bring to boil; cook and stir for 1-2 mins. or till thickened. Stir into soup. Add parsley and potatoes; heat through. Garnish with cheese and green onions.

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Scottish Fudge

Scottish Fudge

INGREDIENTS:
Serves: 20

• 2 1/2 cups (450g) caster sugar
• 50g dark brown sugar
• 2 tablespoons golden syrup
• 1/2 cup (125ml) sweetened condensed milk
• 1 1/2 tablespoons (30g) unsalted butter or margarine
• 6 tablespoons water
• 1 1/2 teaspoons vanilla essence

DIRECTIONS:

Prep: 5 minutes | Cook: 30 minutes | Extra time: 4 hours, setting


1. Place all of the ingredients in a large saucepan and bring to the boil over medium heat, stirring constantly to stop the mixture sticking to the saucepan.


2. Lower the temperature and allow the mixture to not simmer but boil at a lower temperature; continue stirring in a circular motion.


3. Keep stirring for 20 minutes and eventually the mixture should turn a dark caramel colour and about double its original thickness. Do not be alarmed at the brown streaks, that is just the brown sugar doing its magic!


4. Remove from the heat and mix with an electric hand mixer for about 7 minutes or so until it has thickened a fair bit and is beginning to set on the sides of the saucepan, but don’t mix it so much that it gets very tough.


5. Pour into a cake tin or small baking tray, smooth out, and after 10 minutes score into squares with a small knife so it is easy to break when it has fully set after about 4 hours.

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Almond Protein Pancakes

Almond Protein Pancakes

INGREDIENTS:

• 1/4 c egg whites
• 1 scoop of vanilla protein powder
• 3 tbsp 0% plain greek yogurt
• 1 tbsp almond milk
• 1 tsp sweetener (I used stevia)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp almond extract (more or less to taste- it’s strong)
• 1 tbsp almond butter, for topping

DIRECTIONS:
1. Mix all ingredients together in a bowl, except for chopped almonds
2. Spray skillet with cooking spray and heat at medium
3. Pour batter into center of skillet- you can make a few small pancakes or one large one
4. Cook until the bottom of the pancake is firm (bubbles form on the outside)
5. Flip pancake and allow it to cook through- until brown
6. Top with 1 tbsp of almond butter, honey, real maple syrup, or agave

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Red Pepper Sauce with Chickpeas and Pasta

Red Pepper Sauce with Chickpeas and Pasta

INGREDIENTS:

• 1 Red Pepper
• 2 - 4 Garlic Cloves
• Olive Oil
• 1/4 cup Tomato Paste
• 1/4 cup Water or Milk
• 2 Carrots
• 1/3 cup Whole Grain Pasta
• 1/2 cup Chickpeas
• 1/4 cup Mozzarella Cheese (grated)
• Salt, Pepper & Seasonings to Taste

Serves 1.
DIRECTIONS: 

1. Preheat oven to 450 Degrees.

2. Cut bell pepper in half, remove the seeds and pith and wash. Skin the garlic cloves. Lightly coat pepper and garlic with olive oil and place in a glass baking dish, with pepper halves skin up. If you choose, you can grind a bit of pepper over top.

3. Roast pepper and garlic in the oven for 20 minutes.

4. Meanwhile, peel and grate the carrots, grate the cheese, and set aside. Boil a pot of water for the pasta and cook your choice of pasta according to its instructions. Once cooked, drain and rinse, set aside.

5. Once the pepper and garlic is out of the oven, cut the pepper into medium - small sized cubes (the pepper will be extremely soft, so all you’ll need is a fork to cut it). Transfer the pepper and garlic to a small pot and add the tomato paste and milk. Using a hand-blender, blend the ingredients to a smooth consistency (you can also do this in an actual blender if you have one). Add your choice of spices - I used salt, ground pepper, garlic powder and a bit of chili powder, but you can use whatever works for you. Cook the sauce over low - medium heat until it starts to bubble, stirring occassionally.

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Zucchini ‘Crab’ Cakes

Zucchini ‘Crab’ Cakes

Prep Time: 20 min.
Cook Time: 10 min.
INGREDIENTS:

• 2 1/2 cups grated zucchini
• 1 egg, beaten
• 2 tablespoons butter, melted
• 1 cup bread crumbs
• 1/4 cup minced onion
• 1 teaspoon Old Bay Seasoning
• 1/4 cup all-purpose flour
• 1/2 cup vegetable oil for frying

DIRECTIONS:

1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
2. Shape mixture into patties. Dredge in flour.
3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

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Filled Maple Syrup Apple Muffins!

INGREDIENTS:

• 1 1/3 cup Flour
• 1 cup quick cooking oats
• 1 Tbsp baking powder
• few dashes of cinnamon
• 1/2 cup Milk
• 1/4 cup maple syrup
• 1/3 cup butter, melted
• 2 egg whites
• 1 apple, chopped
• Jam or Marmalade (I used orange marmalade, but strawberry, blueberry, apple and about any other flavor would taste just as good. If your looking for an even sweeter muffin try a chocolate chips!)

DIRECTIONS:
Mix all dry ingredients together, in another bowl mix all wet ingredients together. Combine the two different mixtures together, then fold in chopped apple. Grease or line a muffin sheet. Fill each muffin tin so the dough is half full and competely coating the bottom. Place a spoonful of the jam or marmalade in the center of each. Use the rest of the dough to finish filling each muffin tin. Lightly coat each muffin top with a small thin layer of jam or marmalade. Bake in a 400 degree oven for 25 minutes

Notes:
* These are not vegan, but it shouldn’t be hard to convert it!
**These are breakfast muffins, so they are not very sweet!

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Cranberry Sweet Potato Breakfast Cakes

Cranberry Sweet Potato Breakfast Cakes

INGREDIENTS

• 2 sweet potatoes
• 1/2 cup dried cranberries
• 2 tablespoons fresh or dried parsley
• 1/2 red onion, diced
• 1/2 red onion, sliced thin
• 3 egg whites, beaten
• 6 eggs (or more if needed)
• Salt and pepper, to taste
• 2 tablespoon oil

DIRECTIONS

1. Preheat your oven to 425 degrees.
2. Use a fork to poke holes all around each one of your sweet potatoes.
3. Throw the sweet potatoes on a baking sheet, throw in the oven, and bake for 25-35 minutes or until soft to the touch.
4. In a large bowl, add your sweet potatoes and use a fork or masher to mash the sweet potatoes until smooth. Add your dried cranberries, parsley, onion, and salt and pepper.
5. Mix thoroughly then taste to see if you want to add any more spices.
6. Now add 3 egg whites that were beaten to your sweet potatoes and mix well.
7. Make 6 or more patties from your sweet potato mixture.
8. Heat up a large skillet under medium heat with 2 tablespoons of oil in it, then add your patties. Cook on each side for 3-5 minutes or until they have a nice outside crisp to them.
9. Now grease a 8×8 glass baking dish or whatever works for you then add your cooked patties to baking dish.
10. Use a spoon to push down in the middle of each patty just enough that when you crack an egg on top, it will stay on your patty.
11. Crack eggs directly on top of sweet potato cakes.
12. Bake for 10-15 minutes or until yolk is cooked to preference.
13. While the eggs are baking, add your sliced onions directly to your hot greased skillet and let those caramelize in the meantime.
14. Top caramelized onions on top of baked eggs on sweet potato cakes. Hot sauce it if you want (this always means yes for me). Eat!

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Cauliflower-Crust Pizza

Cauliflower-Crust Pizza

Serves 2

INGREDIENTS

• 1 cup cooked, riced cauliflower
• 1 cup shredded mozzarella cheese
• 1 egg, beaten
• 1 tsp dried oregano
• 1/2 tsp crushed garlic
• 1/2 tsp garlic salt
• olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

DIRECTIONS:

**To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

**To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9” round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

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Applesauce Oatmeal Banana Muffins

Applesauce Oatmeal Banana Muffins

INGREDIENTS

• 1 cup flour
• 1 cup rolled oats
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 1 teaspoon cinnamon
• 1 egg
• 1 ripe banana, mashed
• 3/4 cup packed brown sugar
• 1/2 cup applesauce (I used homemade)
• 1 teaspoon vanilla
• Topping:
• 2 tablespoons rolled oats

DIRECTIONS
1. Preheat oven to 350°F and grease muffin pan.
2. In a large bowl mix together flour, rolled oats, baking soda, baking powder, salt, and cinnamon. In another bowl whisk together egg, banana, brown sugar, applesauce, and vanilla.
3. Add wet ingredients to dry ingredients and stir just until combined. Divide batter among muffin cups filling two-thirds full. Sprinkle rolled oats over top. Bake 15-20 minutes until golden brown and toothpick comes out clean.
4. Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve & enjoy!

**Makes 1 dozen.

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Red Kidney Bean Curry [Rajmah]

Red Kidney Bean Curry [Rajmah]

Adapted from an Arora spice blend
This is an Indian cousin of your favorite spicy red bean chili.
Serves 6

INGREDIENTS:

• 1/3 cup extra virgin olive oil
• 1/4 cup chopped fresh ginger (I use half this; I’m tepid in the fresh ginger department)
• 1 medium onion, finely chopped
• 1 plum tomato, diced
• 3 cloves garlic, chopped
• 1 large green chili, chopped (optional)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon ground tumeric
• 1/4 teaspoon cayenne
• 8 ounce can of tomato sauce or 8 ounces of one of your choice
• 3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
• 1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)

DIRECTIONS

1. Heat oil in a deep sauce pan over medium heat for one minute.
2. Add ginger, garlic, onion, green chili, and let sizzle for one minute.
3. Add the tomato sauce, salt and remaining spices and cook for an additional five minutes, stirring frequently.
4. Add the kidney beans with water or canned red kidney beans (undrained) plus one additional cup of water, and tomatoes.
5. Bring it to a boil, then reduce to medium heat and let cook uncovered for 10 minutes.
6. Remove from heat.
7. Garnish with cilantro.

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Mini Pizzas

 Ingredients:

• 4 whole wheat deli flats
• 1 hot house tomato, chopped
• 1 cup of shredded mozzarella
• 4 tbsp olive oil
• 1 clove of garlic, chopped
  
• Italian seasoning

Procedures
Separate the deli flats and place them face up. In a small chopper or food processor, mix the garlic, olive oil and 10-12 shakes of Italian seasoning. Pulse until a paste forms.
Spread the paste on the flats. Sprinkle cheese and top generously with tomato. Pop in the toaster oven at 400 for 8-10 minutes.

Drizzle olive oil over the top and ENJOY!

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Orange Cheesecake

Orange Cheesecake

 Ingredients:

• 85g packet orange jelly
• ¾ cup boiling water
• 250g chocolate chip biscuits
• 125g melted butter
• 250g traditional cream cheese, at room temperature
• ½ cup caster sugar
• 1 teaspoon vanilla extract
• ¼ cup orange juice
• Zest of 1 orange
• 1 cup cream
• 1 x 216g bag of crunchie bars
• Optional - handful of dark chocolate chips

Instructions:
1. Make a jelly with the boiling water and cool for 10 minutes while you prepare the base and cream cheese mix.
2. Crush the biscuits in a food processor and combine with the melted butter.
3. Press the mixture into the bottom and halfway up the sides of a loose based 21cm tin. CHILL
Into a large mixing bowl, put room temperature cream cheese, sugar, vanilla, juice and orange zest.
4. Mash or using a stick blender, process until smooth.
5. Add cooling jelly and some dark chocolate chips if you want.
6. Beat cream until light and fluffy and add this to the cream cheese mixture.
7. Fold everything together and pour half the mixture onto the crumb base.
8. Crumble half the crunchie bars over the cheese cake then pour remaining mixture on top.
9. Chill overnight.
10. Crumble the rest of the crunchie bars over the top of the cheesecake just before serving.

Notes:
This can be stored in the fridge for days, when covered with ling film, and it freezes beautifully.
If planning this as a dessert for a party, make ahead of time, wrap well again in cling film and freeze.
Place in fridge the morning of the party to defrost gently.
If you forget, fear not the cheesecake is quite delicious semi-frozen.

Variation:- you can make a lemon cheesecake you use round wine biscuits for the base and lemon jelly and fresh lemon instead of orange


**Originally from Woman's Weekly 

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Mentaiko (Fish Roes) Spaghetti Japanese Style Pasta

INGREDIENTS

• 120 grams mentaiko sacs aka spicy pollock roe (明太子)

• 60 grams butter melted

• 4 tsp sake

• 1 tsp Japanese shoyu or light soy sauce

• 4 tbsp Japanese mayonnaise

• 2 serving favourite pasta (I am using 140g spaghetti)
• shredded nori (roasted seaweed) for topping
• 1 carrot

INSTRUCTIONS

1. Make a slit on each mentaiko sac and scrap out the roe with a spoon. Discard the membrane. Set aside 1 tsp of roe for garnishing.

1. Add the remaining roe along with mayonnaise, sake, shoyu and butter in a small bowl bowl; Stir well to combine.
2. Cook pasta in salted water according to the timing indicated on the package instructions. Drain pasta and reserve a small cup of pasta water.
3. Cut carrots into smaller pieces
4. Add the mentaiko sauce prepared in step 2 to the drained pasta while it is still hot. Toss until well-mixed. If the pasta is too dry, add a bit of reserved pasta water to help bind the ingredients. Season to taste with salt if needed.
5. Add the carrots to the pasta
6. Dish the pasta to a serving plate and top with shredded nori (Seaweed) and roe.

Cooking Notes
1. How to melt butter. Cut butter to small cubes. Leave the butter cubes to soften in a bowl at room temperature or use the microwave. Microwave method: Place butter cubes in a microwave-safe bowl, and microwave for about 30 seconds on low. Take the bowl out, and stir continuously until the butter melts.
2. For a richer taste, you may add a few tablespoons of cream to the sauce.
3. You can use either spicy mentaiko (karashi mentaiko/(辛子明太子) (my preferred type; used in this recipe) or non-spicy version for this recipe.
4. I am using the non-coloured type of mentaiko (hence the pale colour) but if you prefer a more orange hue (see photo), be sure to buy the right type of mentaiko.

*Follows the Pescetarian Diet. *

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Hummus & black bean toast

 What you'll need:

• 1/2 can black beans
• small handful chopped onion
• chopped cilantro
• “Pita Pal” plain hummus
• whole grain flat bread
• garlic powder
• black pepper
• sea salt

DIRECTIONS

1. In pan, heat up the black beans, onions, and garlic powder.
2. Toast flat bread until crispy, then spread hummus on each slice. Sprinkle with pepper, garlic powder, and sea salt.
3. When bean mix is ready, top it on the hummus toast.
4. Top with the cilantro.

Enjoy!

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Coconut Cake

Coconut cake!

For a round cake you’ll need:

• Batter:
• 2 dl (200 ml) sugar
• 2 eggs
• 2 dl (200 ml) flower
• 2 teaspoon baking powder
• 1 dl (100 ml) boiling water

Method:

Stir eggs and sugar until it’s fluffy. Mix flower and baking powder. Mix all of it together with the boiling water.
Cover the inside of a cake form with butter and then coconutflakes and pour the batter in it.
Put in the oven for 175 degrees Celcius for about 30 minutes.

Topping:

You need:
50 g melted butter
1 egg yolk (the yeallow of the egg)
1/2 dl sugar
2 tablespoon vanilla sugar
coconut flakes

Melt the butter and stir in the eggyolk, sugar and vanilla sugar.
Use a toothpick and make as many holes in the cake as you can.
Pour the mix pover over and spread it out over the cake’s surface.
Put lots of coconut flakes over it.

Let the cake cool off before you cut in it.

Can also be done as muffins.

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