Wednesday, September 26, 2012

Lemon Bars

What a great alternative to the go to chocolaty desserts. Lemon Bars!! Always a hit with people and oh-so good!! Most of the time these are ingredients that you just have laying around so it's just great to whip up when you want a yummy dessert.


  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1/4 cup all-purpose flour
  • lemons, juiced


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
  3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
  4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.


Monday, September 24, 2012

Bourbon Chicken

I love going to a mall and eating from a chinese's always my go to quick food especially when at a mall. I made this one night and it turned out quite good! I didn't make it as spicy as the original recipe called for and it was just the way I liked it.

Bourbon Chicken
Slightly adapted from: Lin Marie
  • 2 lbs boneless chicken breasts, cut into bite-size pieces
  • 1 -2 tablespoon olive oil
  • garlic cloves, crushed
  • 1/4 teaspoon ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1/2 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice with a side of veggies

Enjoy !!

Wednesday, September 19, 2012

Banana Oatmeal Chocolate Chip Pancakes

My new favourite pancake recipe, hands down (vegan link below). We even ate them as a snack the next day and OMG, so good. Next time I may even go as far as adding some shredded zucchini since it's growing out of my ears and zucchini just adds to the "healthy" factor. I label this as healthy because it uses whole wheat, flax, bananas, and compared to other pancake recipes, this one is a little healthier, ok? Yes it has chocolate chips, but moderation in all things is my thing :)

Makes 12 pancakes

  • 2 ripe medium bananas, mashed
  • 2 eggs
  • 2 Tbs flaxseeds
  • 1/4 cup water
  • 1 tsp vanilla
  • 2 Tbs butter, melted
  • 2 Tbs canola oil
  • 1/4 cup + 3 Tbs milk
  • 2 tsp baking powder
  • 1 cup rolled or quick oats
  • 1/2 cup whole wheat flour
  • 1/4 tsp salt
  • 1/3 cup semi sweet chocolate chips
  1. Heat up your skillet to medium high heat.
  2. Combine bananas, eggs, flaxseeds, water, vanilla, butter, oil, and milk.
  3. In a separate bowl, combine baking powder, oats, flour, and salt.
  4. Add the wet ingredients to the flour mixture and mix until just combined. Gently fold in the chocolate chips.
  5. Scoop about 1/4 cup of batter onto hot buttered skillet. Cook until it starts to bubble, then flip to the other side for 2-4 minutes.
  6. Serve with maple syrup goodness and enjoy!!!
Bon Appetit!

If you want a vegan version of this from where I got this recipe, go here (

Monday, September 17, 2012

Moroccan Quinoa Salad

My aunt made this at a family gathering and I was hooked!! It's easy, healthy, and the ingredients are things I usually have on hand. It's got your protein, fibbers, and it can even be VEGAN if you use vegetable broth instead of chicken. A huge thank you to the Looneyspoon sisters!

Still growing a baby over here, 5 days late (not too bad)!

  • 1 cup uncooked quinoa
  • 2 cups chicken broth (or vegetable to make this vegan) (reduced sodium)
  • 1/2 cup dried raisins, apricots (chopped), or currants
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp honey (or sugar)
  • 1/2 tsp salt

  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped cucumber
  • 1/2 cup packed grated carrots
  • 1/3 cup green onions
  • 2 Tbs olive oil
  • 2 Tbs lemon juice
  • 1/2 tsp fresh ground pepper
  • 2 Tbs minced mint leaves (optional)
  1. In a medium pot, combine quinoa, broth, raisins, curry, cumin, coriander, honey, and salt. Bring to a boil, then cover and reduce heat to low for 15 minutes or until the liquid is absorbed. Remove from heat, let it sit covered for 10 minute, the uncovered until it cools completely.
  2. Meanwhile, chop up and combine the rest of the ingredients in a large bowl.
  3. Combine the quinoa and the vegetables, and refrigerate for 1-2 hours.

Slightly adapted from the Looneyspoons Collection


Friday, September 14, 2012

Chocolate Chip Zucchini Bread

It's zucchini season and what better way to use up that zucchini in your garden then with zucchini bread! This recipe is so easy to follow and is super good!


Slightly adapted from: V Monte
Picture Credit
  1. 3 cups all-purpose flour
  2. 1 teaspoon salt
  3. 1 teaspoon baking soda
  4. 1 teaspoon baking powder
  5. 2 teaspoons ground cinnamon
  6. 1/2 teaspoon nutmeg
  7. 3 eggs
  8. 1 cup vegetable oil
  9. 1 cup white sugar
  10. 1 cup brown sugar
  11. 3 teaspoons vanilla extract
  12. 3 cups grated zucchini
  13. 1 cup chocolate chips
  14. 1/2 cup chopped walnuts (optional)


  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, chocolate chips and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Enjoy !!

Wednesday, September 12, 2012

Double Chocolate Rolo Cookies

When I rated this recipe in my cookbook, I rated it a 1000 out of 10. My husband thought I was the most amazing woman on earth.  They are simply delicious and because they're tiny little cookies, you eat way too many!!

And in case you care, I'm sure you all do, I am due today. Yep, today. I need a plate of these right now. They induce labor, right? I'm sure they do...

  • 2 1/2 cups flour
  • 3/4 cup cocoa
  • 1 tsp baking soda
  • 1 cup white sugar
  • 1 cup firmly packed brown sugar
  • 1 cup softened butter
  • 2 tsp vanilla
  • 2 eggs
  • 75 Rolo chocolates
  1. Mix the flour, cocoa, and baking soda.
  2. In a separate bowl, beat the sugar and butter. Add the vanilla and eggs and combine well.
  3. Add the flour mixture to the sugar mixture, and combine well. Chill cookie dough for 1 hour.
  4. Shape dough in small (about 1 1/2 tsp) around a Rolo. Make sure the Rolo is completely covered.
  5. Place on ungreased cookie sheet, and chill again for 1 hour more.
  6. Bake at 375 degrees for 7-8 minutes, then cool on wire rack.

You will LOVE these!!!

Source: Canadian Bible Society Celebration Cookbook, Wilma King and Gwen Louiselle

Tuesday, September 4, 2012

Bacon, Mushrooms, and Herbs Spaghetti

I adapted this recipe from  a recipe I found in the Food Network Magazine (bday present from Christy!!). It's so good, and it's the spot. Bacon...oh we love bacon in this house.

  • 6 (or more) slices of thick cut bacon, cut into 1/2 inch pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/4-1/2 tsp red pepper flakes
  • Salt and pepper
  • 3 Tbs tomato paste
  • 12 ounces mixed mushrooms, sliced
  • 12 ounces spaghetti
  • 2 Tbs butter
  • 2 Tbs chopped fresh parsley
  • 2 Tbs chopped fresh basil
  • Couple handfuls of baby spinach (optional)
  • Grated parmesan cheese, for topping
  1. Bring large pot of salted water to a boil.
  2. In the meantime, cook the bacon on medium high heat, until bacon begins to brown--about 5 minutes. Add onion, garlic, red pepper flakes, and 1 tsp salt, until onion is just translucent--about 5 minutes. Add the tomato paste, and cook while stirring until it turns into a brick red colour--about 3 minutes. Add the mushrooms, and cook until just tender--about 4 minutes.
  3. Add the pasta to the boiling water, and cook until al-dente. In the meantime, add 1 cup of the pasta water to the bacon skillet, and bring to a low simmer over medium heat.
  4. Reserve 1/4 cup of pasta water. Drain the pasta, and add it to the bacon skillet. Add the butter, herbs, and handfuls of spinach until spinach wilts slightly. Cook and toss so that the pasta absorbs the sauce--2-3 minutes. If needed, add the reserved pasta water to loosen it up. Top with parmesan cheese.