Man, I have been in a funk lately! I have re-read my last few posts and I was being someone special, wasn't I? And not a good special either! Well, no more of that negativity! I'm trying to get my positive attitude back. I hope that if I keep telling myself to look on the … Continue reading My Favourite Kind Of Recipe! – No Churn Ice Cream!
It's been awhile has it not? I mean for me to post a Random Thoughts post. Well, I have some thoughts to share! I always have something I want to say but I am silent because of my ALS. I really wish that I could talk to my visitors but I do love to listen … Continue reading Random Thoughts And Other Things – 7
Hi guys and gals! I thought that I would reblog this post because they look delicious AND you do not have to feel guilty for eating a brownie. When is that a real possibility? If you look at the ingredients, you’re eating a chocolate brownie full of fibre – good for your gut – vitamin A – hello eye sight and immunity – and a plethora of other great stuff that would take me hours to type. Hey, you try typing with your eyes! Lol
I have a nephew with nut allergies but I really want him to give these brownies a try. That being said, I imagine you could easily sub Wowbutter or an alternative seed or brown pea butter – there are a few that my nephew loves – for the coconut almond butter and for the almond milk any alternative milk would work.
I have some exciting news. I’m typing this on the new computer! It’s not mine yet. There are a few bugs to work out but at least I have a hope of maybe getting it before I die! For a while there I wasn’t so sure… Lol
Sweet Potato & Coconut Brownies with a Chocolate Date Caramel Frosting.
Sounds good right?
The latest of my vegetable based bakes is probably my favourite. Don’t get me wrong, my chickpea blondies and my butternut squash pancakes were nice, but there’s something special about eating a chocolatey cake without it being too bad for you!
The chocolate date caramel frosting takes this bake to a whole new level. The sweet ‘caramelly’ taste of the dates and the contrasting texture really makes these brownies feel like (without being) a naughty treat!
I went for the Coconut and Almond Butter from Meridian Foods for this recipe. If you’re not a coconut fan, you could easily use normal almond butter instead.
I’ve also used 50g of flour in these (I went for spelt flour). This is purely because I’m not a massive fan of an overly oaty bake! You can easily substitute this…
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I had to reblog this recipe. I’m a carrot cake lover! My Aunt Paul’s carrot cake recipe with cream cheese icing is THE BEST! You could use her recipe found here on my blog but you would have a tonne of them, that would be fine for me but then you wouldn’t be able to try them with maple icing.
M-A-P-L-E-I-C-I-N-G! Come on! Amazing!
Happy baking! xo
Tess had just finished feeding her cat when a familiar face appeared in the window of the old wooden door that had kept her safe inside her home and the world safely outside for so many decades. The face was framed by the molding on the door her father installed when she was a child, and backlit by the sun, making it hard for Tess to discern who was outside looking in. Dark eyes, thick, unkempt eyebrows, long, messy hair pulled away from a woman’s face was all she could make out.
The face watched her. Tess hated being observed by anyone, especially by someone she couldn’t place in time, though certainly, this familiar face had existed in one moment or more, in one place or many, together they had gazed at each other briefly or for many hours. Tess now forgot. She hated the forgetting that came with age…
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I always loved Swedish Meatballs when I could eat solid food! I don’t know what Ikea is like outside of Canada but here they have a little restaurant in the middle of their maze, a food cart like area after the cashiers and a place where you can buy frozen foods or pantry items.
If you can resist the quick and cheap hotdogs and drink – come on, you know you love them – try their Swedish Meatballs. I was surprised by how good they were! I even bought them from their frozen section.
That was me being lazy! I think that this recipe looks really easy and delicious.
It’s the best one I’ve tried yet- to date. I normally wouldn’t try this with pork, because I’m not a huge pork fan…but I decided to give it a go. I was so shocked at how good it is! I’ll definitely be keeping this recipe.
I’ve been sitting here waiting for the kid to get home. He’s really not going to be happy with me. The reason why is because he has to clean his bedroom and the game room. In addition he has to pick his clothes up out of the floor in the bathroom. It makes me laugh because he gets all cranky and whinny. He asks every single week, multiple times to get paid for chores, but we keep telling him no. First off, there are things he’s required to do, because it’s his space. I wont pay him to clean his…
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I love a good Irish Soda Bread! I’ve had it with raisins – yum!, callaway seeds – A-mazing and sunflower seeds – delicious! The best part about Irish Soda Bread is…wait for it…NO YEAST! I suppose that could a con if you’ve saved up all of your pent up frustration for punching down the dough after it has proofed.
I have read that you can add different seeds or dried fruits if you prefer.
My mom’s maiden name is O’Donnell, and she’s quite proud of her Irish heritage. I, however, identify much more with the Eastern European cultural traditions I learned from my Hungarian grandma and Slovak grandpap, who lived just five doors down from my childhood home. So while I’ve got fair skin and freckles, my Irishness has always been much more in theory than it has ever been in practice.
Until today, I’d never made Irish soda bread, and I have to admit that I felt like a total amateur. This recipe comes from my friend Ciara, a woman whose knowledge of Irish culture could certainly put mine to shame. She was Miss Smiling Irish Eyes Pittsburgh a few years back, and this recipe is one she and her mom make each year. You could add raisins if you like, but I chose to leave mine plain.
- 3 cups bread flour*
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Here is great post written by my wonderful friend Carol! It not only teaches us some culinary terms starting with the letter B but she includes a recipe for Brown Sugar Bacon Wrapped Chicken Drumsticks. Yummy!
Yesterday my computer almost bit the dust AND the person this hospital hired to cover the 2 people who normally work with patients who use computers to communicate – so basically their lifeline – KNOWS NOTHING ABOUT COMPUTERS! Wuhaaaaa?! Thankfully, I was able to get my lifeline working with the help of a very patient nurse!
Oh well, life continues at St. Vincent’s Hospital…
I decided to try and sneak onto the Reader so I could see what the blogs that I follow were up to. After one computer crash and several looooooooong moments hoping that my computer wouldn’t crash again, I found this delicious looking soup recipe! Woohoo!
I think that I would use chicken thighs – because HELLO cheaper! – and add 1 can of chickpeas, drained and rinsed of course. What do you think?
Happy cooking! xo
- 1-2 tablespoons oil
- 1 onion- diced
- 4 garlic cloves- rough shredded
- 1 – 1 1/4 lbs. chicken breast diced into cubes (or 2 cans chickpeas, drained)
- 1 teaspoon coriander
- 1 teaspoon dried Mexican oregano (or some bay leaves)
- 1 teaspoon salt
- 2 teaspoon chili powder
- 2 teaspoon cumin
- ⅛ – ¼ teaspoons chipotle powder or cayenne, or to style
- 1 tomato – diced
- 1 tiny can diced green chilies (optional)
- 4 cups chicken stock
- 4 cups water
- 4 ounces dry linguini noodles (or pasta, or gluten-free or rice noodles)
- Juice of 1 lime
- Garnish with avocado slices, recent cilantro, scallions and lime
Read More: Gluten Free Instant Noodle Cups
- In a very massive heavy bottom pot or dutch oven, saute onion in 1-2 T oil over med-high heat for 2 minutes.
- Add chicken and garlic. Saute 5-6 minutes till it begins to brown, stirring usually.
- Add salt and…
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This frittata looks delicious! It would be great for brunch or just a nice breakfast with the kiddos.
About my computer…the two people who are supposed to be working on setting it up for me (first they have to LEARN about the new programs, set it up for me specifically and then trouble shoot ALL of the problems that I find and try to figure out how to fix the problems) are going on vacation for 2 weeks! Soooooooo my new computer that was supposed to be ready for February is hopefully going to be ready in…April? Maybe?!
Oh well, happy cooking!
This apple pie looks super easy to throw together and no crust to fuss with! I think that I would use Greek yogurt to add extra protein so I didn’t feel guilty when I ate the whole thing! hahahaha
Seriously, I think that if I woke up tomorrow morning completely healed from ALS I would go from a 5’8″ skeleton to a 5’8″ 600lbs person! lol
I will admit that apple pies are one of those baked goods that I like to bake the most. Although what not to like about apple pie? Preparation is always super fast, just have apples, flour, eggs, sugar, extra sour cream or yogurt, and voila – a pie is already on the table. Plus, apple pies are always delicious both hot and cold. And if you are lucky and have some remaining ice cream in your freezer, then you can get a fabulous dessert, without much effort and waiting time…
This cake will be loved especially by those who don’t like dry pies, but adore moist and juicy baked goods. You can always use Greek yogurt instead of natural yogurt, or if you want to use sweet yogurt, then add less sugar in a dough.
Enjoy your pie! 😉
Easy Apple Yogurt Pie / Obuolių pyragas su natūraliu jogurtu
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