tag:blogger.com,1999:blog-40221062219444761392024-03-13T09:11:46.294-07:00The Golden TeaUnknownnoreply@blogger.comBlogger64125tag:blogger.com,1999:blog-4022106221944476139.post-48598139140263534552012-04-04T19:00:00.000-07:002012-04-04T19:00:14.971-07:00Spring Themed Cake<div class="separator" style="clear: both; text-align: center;">
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First cake we decorated in my cake decorating class at school. Spring themed, I chose a simple saying and forget-me-not flowers.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-14055502387773796982012-03-30T19:14:00.002-07:002012-03-30T19:14:45.153-07:00Candied Orange Peel<div class="separator" style="clear: both; text-align: center;">
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This made not only the orange rind, but some orange sugar, and orange syrup.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-57014029435179503382012-03-27T20:26:00.001-07:002012-03-27T20:26:43.381-07:00Spicy Cocoa Roasted Almonds<div class="separator" style="clear: both; text-align: center;">
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I didn't have a recipe for this, I just threw in some cocoa, and spices until it seemed like the right blend. These were absolutely delicious, so I'm hoping to make them again and get a recipe written up for them.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-74195851198120526342012-03-25T13:12:00.001-07:002012-03-25T13:14:42.069-07:00Roasted Chickpeas<div class="separator" style="clear: both; text-align: center;">
I've made this recipe twice now, and oh my gosh they are so good, and were gone in 2-3 days. They seem to shrink, so it doesn't make as much as I would like. I may start making larger batches, but who knows.</div>
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<a href="http://www.pastryaffair.com/blog/2011/11/5/honey-cinnamon-roasted-chickpeas.html" target="_blank">[Original recipe here]</a></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-9059119932291842992012-03-23T11:31:00.000-07:002012-03-23T11:32:00.182-07:00Cupcakes by Heather & Lori<a href="http://originalcupcakes.com/cupcakes.php" target="_blank">http://originalcupcakes.com/cupcakes.php</a> <~~ This is their website. They have a few stores located across Canada, and I am lucky enough to have one where I live. I bought a six pack of day olds, and a fresh Red Velvet.<br />
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Caramella</div>
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Irish Cream</div>
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Blue Hawaii</div>
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Mint Condition (the icing is more green then pictured here)</div>
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Red Velvet</div>
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Sweet Sixteen and Chocolate</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-52386194662505664982012-03-22T19:00:00.000-07:002012-03-22T19:00:02.554-07:00Miracle Noodles<div class="separator" style="clear: both; text-align: center;">
I am loving these photos, I really enjoy the contrasting colours. These are miracle noodles with pumpkin, chickpeas, fennel, poppy and sesame seeds. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-85542091845168653622012-03-21T18:54:00.000-07:002012-03-21T18:54:00.314-07:00Chocolate Lava Cakes (2 Versions)<div class="separator" style="clear: both; text-align: center;">
Both two different versions, derived from <a href="http://www.healthyfoodforliving.com/?p=19211" target="_blank">this recipe here</a>.</div>
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I'd say out of the two the top was the best. They're actually quite low in calories, considering. Pretty filling two, although I made so many of these trying to get the best recipe that I'm sick of them, and can hardly look at these photos.</div>
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The above recipe used amaranth flour, and no yogurt.<br />
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The above used whole wheat flour, and pumpkin puree in place of yogurt.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-28447856383185348272012-03-20T18:46:00.002-07:002012-03-20T18:56:41.992-07:00Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
And she's back! Wow, it's been more then a month since my last post, and for that I apologize. My laptop broke and we had to order a new part which took a few weeks, so I was without photoshop, which meant no editing pictures, which <i>then</i> meant no blog posts. But here we are, with some cookies. </div>
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While I cannot remember the changes that I made to this recipe, <a href="http://ohsheglows.com/2011/09/08/vegan-chocolate-chip-cookies/" target="_blank">the original is here. </a>I do remember them being pretty good, but too cinnamon-y. </div>
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I will be posting every day for a few days until I've finished posting all the recipes I'd made while on blogger hiatus. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-49941592982979753442012-02-01T11:37:00.000-08:002012-02-01T11:37:00.139-08:003-Seed Crackers + Rosemary Sea Salt Crackers (V)<div class="separator" style="clear: both; text-align: center;">
Three Seed Crackers are poppy seed, sesame seed, and fennel seed. These crackers are from the magazine The Best of Cooking: Breads.</div>
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For the seed crackers I used 1 cup whole wheat and 1 cup white, which needed about and extra 2-4 tbsp water.</div>
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THREE-SEED CRACKERS<br />
Ingredients:<br />
Topping:<br />
1 tbsp sesame seeds<br />
2 tsp poppy seeds<br />
2 tsp fennel seeds<br />
pinch of salt<br />
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Dough:<br />
1 1/2 cups all purpose flour<br />
1/2 cup whole wheat flour<br />
1 tsp salt<br />
3 tbsp extra virgin olive oil<br />
1/2 cup water<br />
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Preheat oven to 450 degrees F<br />
1. In a small bowl mix toppings.<br />
2. Whisk flour and salt together. Add olive oil and water.<br />
3. Portion dough into thirds. Set aside 2, and roll out one into a rectangle (this failed for me, I got weird circle/square shapes)Roll 1/16" thin.<br />
4. Brush water on top, and sprinkle seeds and some salt evenly.<br />
5. Cut into 2" x 4" rectangles. Spread out on ungreased baking sheet, and cook for 10 minutes. Let cool before eating.<br />
6. While one portion is cooking, roll out remaining dough, etc.<br />
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<b>For the Rosemary and Sea Salt Crackers, add 2 tbsp chopped fresh rosemary the the dry ingredients, and once rolled, sprinkle sea salt on top. </b><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-32599301417284262972012-01-27T11:20:00.000-08:002012-01-27T11:20:00.960-08:00Lemon-Cardamom Oat Bars (Vegan)I have been baking so much lately, and my mood has improved greatly because of it. I find it so peaceful in the kitchen, with the heat of the oven, the lovely smell of whatever I am making drifting out, mmmm. And of course we can't forget my Supernatural playlist.... Best. Show. Ever.<br />
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Anyways, back to these bars. They are a bit sweet and not very lemony enough, so I'd probably lessen the agave and add maybe 2-3 tsp of lemon juice instead of only one.<br />
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Lemon- Cardamom Oat Bars (<a href="http://www.neverhomemaker.com/2012/01/lemon-cardamom-oat-bars.html" target="_blank">Original recipe here</a>)<br />
Ingredients:<br />
1 cup quick oats<br />
1 cup whole wheat flour<br />
1/2 tsp baking soda<br />
pinch salt<br />
1/2 cup agave nectar (I'd use 1/3 next time)<br />
1 flax egg<br />
juice of half a lemon<br />
3/4 tsp ground cardamom<br />
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<i>Preheat oven to 350 degrees F</i><br />
1. Whisk dry ingredients in a large bowl (oats, flour, b soda, salt).<br />
2. Mix wet in a small liquid measure (agave, flax egg, lemon juice, cardamom). Add to dry and mix well.<br />
3. Spread into an 8" x 8" baking pan lined with parchment paper (I only had an 8" x 12", but I only used about 2/3 of the pan, since the batter is pretty thick it was easy.<br />
4. Pour the batter into the pan, spread and flatten, bake for 20 minutes. Enjoy!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-54774072801691720492012-01-24T12:57:00.000-08:002012-01-24T12:57:00.636-08:00Vegan SnickerdoodlesI made these the same day as the peanut butter cookies, hence the same looking photos.<br />
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Vegan Snickerdoodles (<a href="http://ohsheglows.com/2010/11/24/my-favourite-snickerdoodles/" target="_blank">Original here</a>)<br />
1 cup whole wheat flour<br />
1/3 cup granulated sugar<br />
1/4 tsp cream of tarter<br />
1/2 tsp baking soda<br />
pinch cinnamon<br />
pinch nutmeg<br />
splash vanilla extract<br />
1/2 flax egg (1/2 tbsp ground flax seed + 1/5 tbsp water)<br />
1/4 cup Earth balance<br />
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For sprinkling over top: 2 tsp sugar + 1 tsp cinnamon, mixed<br />
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Instructions can be viewed on the original recipe.<br />
Changes I made:<br />
- Refrigerated for only 40 minutes<br />
- used a small cookie scoop which made smaller cookies<br />
Changes I should have made:<br />
- Baked for only 8 minutes, 10 was too long, they got quite crunchy.
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-28397180882079557562012-01-21T12:49:00.000-08:002012-01-21T12:49:00.768-08:00Vegan Peanut Butter CookiesSNOW DAYY!!<div>
Can you tell I'm excited? No, it's not that exciting actually. It's freezing cold, and quite boring to be honest. Buuuut I did bake some more things! We're running out of ingredients, and no one seems to be buying them, so I've been left with remnants. </div>
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This is another one of Katie's lovely recipes that I've tweaked a tiny bit. I didn't have any apple sauce so I just added the same amount in extra peanut butter, and it worked fine! </div>
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These cookies are so incredibly mouth waterly (not a word?) scrumptious, ugh. Seriously, they melt in your mouth, they are super soft, and will fall apart really easily. </div>
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Vegan Peanut Butter Cookies (<a href="http://chocolatecoveredkatie.com/2011/12/11/secret-peanut-butter-cookies/" target="_blank">original here</a>) Makes approx. 20 small cookies, at around 50 calories each.</div>
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1/2 cup + 2 tbsp organic peanut butter</div>
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1/4 cup granulated sugar</div>
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2 tablespoons brown sugar
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splash vanilla extract
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3/4 tsp baking soda</div>
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3 tablespoons whole wheat flour</div>
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1. Mix all ingredients together. </div>
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2. Form into a ball, and wrap with plastic wrap. (put in freezer while preheating oven)</div>
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3. Preheat oven to 350 degrees F. While oven is preheating, stick dough ball in the freezer.</div>
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4. Cook for 8 minutes. Once 8 minutes has passed, turn off oven, but keep cookies inside for another 3-5 minutes, then take out.</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-57478801573439986662012-01-18T16:33:00.000-08:002012-01-18T16:33:00.378-08:00Sweet Oat BreadFinally, it's here! The long awaited post about bread. I made this for my grandma for Christmas, but couldn't take pictures because who would want bread that's been cut into already. So I finally got around to making the vegan version for myself, and I can't wait to try it! It got great reviews from my grandma and aunts, they ate it very quickly!<br />
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I admit my instructions may not be very clear, so I would go to the original recipe for photos and better directions.<br />
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<i><b>Sweet Oat Bread (original recipe <a href="http://bakingdom.com/2011/09/homemade-honey-oat-bread.html" target="_blank">here</a>)</b></i></div>
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<i>Ingredients:</i></div>
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215g (2c) whole wheat flour</div>
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122g (1c) all purpose flour</div>
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2 1/4 tsp instant yeast</div>
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1/2 tsp salt</div>
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1c almond milk</div>
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1/4c lukewarm water</div>
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2 tbsp earth balance</div>
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1/4c agave nectar</div>
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2tbsp agave (warm)</div>
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2 tbsp oats</div>
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<i>Directions:</i></div>
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1. In a bowl (of a stand mixer) combine flour, oats, salt and yeast.</div>
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2. In a large liquid measure, heat milk for approx. one minute. Add earth balance, and stir until melted. Add water and agave.</div>
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3. Pour the wet mixture into the stand mixer, and mix for around 10 minutes, until the dough is smooth and elastic. If it's wet and sticky still, then gradually add in extra flour until it's not.</div>
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4. Place dough ball in a lightly oiled bowl, lightly oil the top of the dough, and let rise in a warm place for around 1- 1 1/2 hours.</div>
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5. Once doubled, place dough on a clean dry, lightly flour area. Flatten dough into a 9 by 12-inch rectangle, and tightly roll, tucking in ends as needed. Place loaf into a 9x5-inch loaf pan, cover, and allow to double for another 1- 1 1/2 hours.</div>
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6. Preheat oven to 350 degrees F. Place an empty loaf pan on the bottom rack and bring two cups of water to a boil. Add to empty loaf pan.</div>
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7. When loaf has doubled, brush with warm agave, and sprinkle with oats.</div>
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8. Place pan with loaf directly over the pan with water (should be on two separate racks). bake for 40-50 minutes, covering with tin foil in needed to not brown top too much. (internal temperature should be about 190 degrees. </div>
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9. Transfer to a cooling rack, and enjoy!<br />
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Excuse the fact that these aren't really in focus, I was running on a cup of fresh juice and 5 cups of coffee.<br />
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-75575640084131742992012-01-14T15:26:00.000-08:002012-01-14T15:27:47.889-08:00Vegan Pumpkin Oatmeal CookiesFirst time baking in the new year, and I'm making cookies (and bread, but that recipe will come in a few days)! Going 100% Vegan this year, or trying at least. Last year I went back and forth between vegetarian and vegan. I'm curious how these cookies will turn out, because I used <i>a lot </i>less sugar then it called for.<br />
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I got a food scale for Christmas, and I've been excited to use it in my baking. But guess what happened. IT STOPPED WORKING. I got about two things measured before it died. Annoying much?<br />
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<i><b>Vegan Pumpkin Oatmeal Cookies (made 31 small cookies)</b></i><br />
<i>Ingredients: (original recipe <a href="http://www.lovefoodeat.com/vegan-pumpkin-oatmeal-cookies/" target="_blank">here</a>)</i><br />
176g quick oats<br />
1/2c pumpkin puree<br />
1/8c agave nectar<br />
2 tbsp ground flax seed + 6 tbsp water (2 flax eggs)<br />
1 1/2 tbsp olive oil<br />
pinch salt<br />
1 tsp baking soda<br />
1/2 tsp baking powder<br />
1/4c semi ground almonds (chopped finely, not completely ground)<br />
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<i>Directions:</i><br />
1. Dry roast oats in a frying pan until fragrant and crisp, cool, then grind into a course powder.<br />
2. Combine the Flax seed and water and let rest for 5-10 minutes.<br />
3. Combine pumpking, agave, olive oil, flax egg, and mix.<br />
4. Combine dry ingredients, and add to wet. Mix well.<br />
5. Pat dough into a ball, cover in cling wrap, and refrigerate for around 2 hours.<br />
6. Remove dough from fridge and make small balls, then flatten with palm.<br />
7. Cook at 302 degrees F for 10-15 minutes, or until golden.<br />
8. Enjoy!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-49310114530716701372012-01-07T11:16:00.000-08:002012-01-07T11:16:14.634-08:00Au Revoir 2011Hello 2012! I hope everyone had a wonderful new years, honestly I didn't do anything, I don't think it's that big of a deal. It didn't feel like Christmas, and it certainly doesn't feel like a new year. I guess it's because the weather has been really mild this entire year. Even though it hardly snows here, the past few years it has snowed around the holidays, for when it was on average 8 degrees C all winter break, with no snow, it didn't really feel like Christmas was really happening.<br />
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This might be why when I finally got around to decorating a gingerbread house, it was a week <i>after</i> the holidays had ended. And of course, I'm posting it <i>two</i> weeks after. Forgive me? This was the first gingerbread house where I didn't just decorate it like the usual. I spent about and hour and a half decorating my half of the house, while my dad decorated the other half. I quite enjoy my side, I think we did an awesome job on it.<br />
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Those pictured above are mine. The photos below are my dad's.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-86823816963155385412011-12-29T12:00:00.000-08:002012-01-07T11:16:57.268-08:00Christmas Cake Pops<div class="separator" style="clear: both; text-align: center;">
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Trees dipped in crystals and topped with a flower candy or a chocolate chip.<br />
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Trees with sprinkles and crystals, topped with a flower.<br />
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Snowmen with dried apricot and raisin hats, chocolate chip eyes, and candy noses.<br />
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Trees coated in green coconut.<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4022106221944476139.post-56407392551725457142011-12-26T15:43:00.000-08:002011-12-26T15:43:07.354-08:00Merry Christmas!<div class="separator" style="clear: both; text-align: center;">
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Happy holidays everyone, I hope you all had a great christmas! I don't have the recipe for these chocolate cookies because they were on the back of a dark chocolate chip package, but mmmm yum, they are so good!<br />
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I made them for my dad for one of his christmas presents, because they are his favourite.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-21693799942789505212011-12-20T12:35:00.000-08:002011-12-20T12:35:47.422-08:00Mum's Whipped ShortbreadI've been trying out different shortbreads, trying to find one that absolutely just <i>melts</i> in your mouth. I still haven't found one quite right, but so far this recipe wins. It's an old one of my mother's that she has had for some time now, you can tell by the crinkles and smudges of the aged paper.<br />
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These can be vegan by substituting butter for margarine or any other vegan butter, just make sure the icing sugar is vegan, because some aren't.<br />
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Mum's Whipped Shortbread (makes about 70 miniature cookies)<br />
Ingredients:<br />
1 lb butter, softened<br />
1/2 cup cornstarch<br />
1 cup icing sugar, sifted<br />
3 cups all-purpose flour, sifted<br />
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Directions:<br />
1. With an electric beater, beat butter until fluffy and pale (around 5ish minutes).<br />
2. Sift all dry ingredients together. Mix well.<br />
3. Drop by teaspoonful onto <i>ungreased</i> cookie sheet.<br />
4. (Optional) If desired, decorate cookies. I used dark chocolate hazelnut bark chopped, sprinkles, and cinnamon.<br />
5. Bake at 325 degrees F for about 20 minutes or until light golden brown on the bottom, creamy white on top.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-16293567465124012122011-12-11T15:54:00.001-08:002011-12-11T16:03:28.964-08:00Fruity Quinoa + Basil Garlic Bread<div class="separator" style="clear: both; text-align: center;">
Our fridge shut down and decided to break, so we had to take everything out, and put it in coolers, and bring some stuff to our neighbours house. Annoying right? So I haven't had that many options for supper, and I've had to cook everything myself. </div>
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So I saw quinoa in the pantry, and decided to make it, and promptly went to the fridge to get some sauce. Well, imagine my chagrin when I realized that it was empty. Having to forgo a dressing, I thought I'd make a fruity quinoa supper, so I went outside (in the freezing cold) and brought in some pineapple and an apple. </div>
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I figured I'd make some garlic bread while I was at it, and threw in some basil.</div>
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<i>Fruity Quinoa + Basil Garlic Bread (serves 2)</i></div>
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<b>Ingredients: </b></div>
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1/2 cup quinoa</div>
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1 cup water</div>
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1 tsp poppy seeds</div>
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1 apple</div>
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1/2 cup pineapple</div>
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french baguette, sliced</div>
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1-2 tbsp earth balance (or butter)</div>
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dash of dried basil</div>
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3 garlic cloves</div>
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<b>Directions:</b></div>
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1. Boil quinoa and water. Reduce heat to low and cook for approximately 15 minutes.</div>
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2. Once quinoa has absorbed water, remove from heat, add poppy seeds, apple, and pineapple. Cool.</div>
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3. Slice appropriate amount of baguette.</div>
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4. Grate garlic, and mix with butter and basil.</div>
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5. Spread on bread, and toast.</div>
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6. Enjoy your meal!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-15778392156815239412011-12-08T18:34:00.001-08:002011-12-08T18:59:09.817-08:00Quinoa Green Bean Salad<div class="separator" style="clear: both; text-align: center;">
Original Recipe here:<i> <a href="http://sproutedkitchen.com/?p=3152">Green Bean + Black Quinoa Salad</a></i></div>
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Nothing special. I was browsing some food blogs and I came across this recipe, and decided to make it for dinner for my mum and I. I changed some things. White quinoa instead of black, less green beans because that's all we had, added some cucumber for more veggies, almonds instead of hazelnuts.<br />
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It tasted pretty good, but probably could have been better.</div>
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Sorry for the terrible photos, it's winter now so it gets dark earlier, which means no natural light.. I'm hoping to make a lightbox soon though, so better photos soon!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-41206799195719343202011-11-21T14:09:00.000-08:002011-11-21T14:09:00.493-08:00Sweet Rolls(w/o recipe)My millionth attempt at using quick acting yeast. guess how that worked out...<br />
...Yeah.<br />
Not so well.<br />
Didn't rise. Then when I was leaving it for about 20 more minutes to see if it would do anything, I left the towel off the top, so when I went to remove it from the warming drawer, the top had hardened slightly.<br />
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So I though, oh well, I'll cook it and see what happens. So I put the glaze on, and 10 minutes later opened the oven to find them still looking very glazy. Not nice and browned, no. It looks like there was liquid on the top still.<br />
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Why must I continue to do this to myself.<br />
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Yes I realize the photo below is not a roll...<br />
...Shhhh<br />
But I recently bought a large bag of steel cut oats for only 4$, and this was the second meal I made with it I think? Anyways, it was delicious, and I think steel cut oats are my absolute favourite now.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-20357165899755055972011-11-19T14:31:00.001-08:002011-11-19T14:40:46.797-08:00Purple Ombre CakeI think my favourite type of cake is the one you make for no reason other then wanting to make a cake. This looks like it would be for a special occasion, but nope! I was just in the mood to make a cake, and I thought this one looked absolutely stunning!<br />
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The recipe is <a href="http://www.raspberricupcakes.com/2011/11/purple-ombre-sprinkle-cake.html">here</a>, I didn't change much.<br />
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For the icing I added half a vanilla bean, and with the leftover icing I made two toned flowers.<br />
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I have no idea how she got her layers so thick, mine were tiny!<br />
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Oh and I used Wildberry jam for between the layers.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-89902585171059511632011-11-04T18:23:00.000-07:002011-11-04T18:24:04.958-07:00Lemon Sugar CookiesI've made these a few times last year, they are my mums favourite cookie of all time. She asked me if I could make them again today, and I wanted to try a healthy vegan version. So I used whole wheat flour, half the amount of sugar it called for, and I used agave instead of white sugar, and a few other tweaks.<br />
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Oh my gosh they were horrid! There was too much baking powder, so it had that tart taste that baking powder has. They just were not good at all.<br />
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Guess where they went?<br />
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Yes, straight into the garbage.<br />
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I hate wasting food, so it took a bit of thinking before I actually threw them away.<br />
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What got me was, that every baker makes mistakes. Every baking has to throw away a batch of baking sometime. You know why? Because sometimes it takes practice to get it right. You put too much of one ingredient it, and BOOM. Terrible, icky, disgusting.<br />
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So I threw them away, and made the same recipe that I used last year.<br />
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Here is the recipe I used, an old recipe way back on my blog, with sad photographs.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-31569897317395037032011-11-01T16:33:00.000-07:002011-11-01T16:33:55.045-07:00Apple Raspberry Pie<div class="separator" style="clear: both; text-align: center;">
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I made pie. I've never made pie before. Well technically my mum made it, but I rolled out the dough and did the lattice pattern on the top. So we both made it. It was quite fun, and i think it turned out beautifully!<br />
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I've been playing around with photoshop when editing my photos, and I think I've finally found some <i>actions</i> that work well together.<br />
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<b>Apple Raspberry Pie Recipe</b><br />
<u>Crust:</u><br />
1 1/2 cups flour<br />
dash salt<br />
1/2 tsp baking powder<br />
1/2 cup butter<br />
1/3 cup ice cold water<br />
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<u>Filling:</u><br />
6 cups thinly sliced apple<br />
1/4 - 1/3 cup frozen raspberries<br />
4 tbsp white sugar<br />
4 tbsp brown sugar<br />
1/3 cup flour<br />
1 tsp cinnamon<br />
dash salt<br />
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1. Mix flour, salt, and baking soda together. Cut in butter with a pastry blender. Add water slowly.<br />
2. Form 2/3 of dough into a round disc and roll into a 1/8" thick circle. Place in pie plate.<br />
3. Mix filling together and pour into pie shell.<br />
4. Roll out remaining dough and weave on top of pie.<br />
5. Bake in oven at 450 degrees F for 10 minutes. Lower heat to 350 degrees F and continue baking for 30 minutes.<br />
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<u><br /></u>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4022106221944476139.post-31785612364324471052011-10-28T18:37:00.000-07:002011-10-28T18:39:04.921-07:00Chocolate Spice Baked Oatmeal & Cinnamon Apple DishI'm been playing around in the kitchen trying to create a baked oatmeal dish, but I've been having trouble. I finally got the texture right today, it wasn't mushy at all! Sort of muffin-like, but a bit more solid. It wasn't quite right yet, I would only use one tablespoon of cocoa powder next time. This weekend I plan on perfecting a pumpkin bake with the leftover pumpkin puree that has been in my fridge for a couple weeks.. I wonder how long it can last in there?<br />
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<u>Chocolate Spice Baked Oatmeal</u><br />
2 tbsp oat bran<br />
4 tbsp (1/4cup) quick oats<br />
1/4 cup almond milk<br />
1 tbsp ground chia<br />
1/4 tsp nutmeg<br />
1/4 tsp allspice<br />
1/4 tsp ground cloves<br />
1 tbsp blackstrap molasses<br />
2 tbsp cocoa powder (I'd change that to 1 if you don't want it super bitter)<br />
1/2 tbsp light agave nectar<br />
1/2 tbsp coconut flakes<br />
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1. Preheat oven to 380 degrees F.<br />
2. Mix all ingredients (except coconut) together.<br />
3. Sprinkle coconut over top, and cook for 25 minutes in a ramekin.<br />
4. Let cool for 5 minutes and pop out onto a plate.<br />
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I topped mine with some almond butter.<br />
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<b><u>Baked Cinnamon Apple</u></b><br />
1 peeled and thinly sliced apple<br />
1 tsp cinnamon<br />
3/4 tbsp butter<br />
1 tbsp water<br />
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1. Cook for 5 minutes on medium heat, then lower to low and cover with lid for 10-15 minutes or until soft, stirring occasionally.<br />
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<br />Unknownnoreply@blogger.com0