Archive for the ‘recipes’ Category

yummy yummy blueberry muffins

July 28, 2011

{photo by me}

These blueberry muffins have quickly become a favourite in our house. They are so wonderful that we made 3 batches and froze the extras so that we could have blueberry yummy-ness for longer! We found the recipe HERE, and made a few small changes by swapping out the oil for apple sauce (it totally works, and adds a nice apple flavour!) and sprinkling a bit of coconut on top. YUM!

xo denj

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beach bowl

July 22, 2011

{photo by me}

I have been obsessed with FRESH, a (very) small Toronto vegan/vegetarian restaurant chain for years now. We finally took home the restaurant’s cookbook recently, and decided to make one of my favourite menu items, the Beach Bowl. SO good people! If you are in Toronto, I definitely recommend stopping by, but if you’re not, you can buy the book here!

have a wonderful weekend!

xo denj

black bean wrap

July 19, 2011

{photo by me}

you will need:
1 large whole wheat wrap
1/2 avocado
3(ish) slices of tomato
4 slices of cucumber (cut lengthwise)
2(ish) tbsp black beans
2(ish) tbsp hummus
a bunch of sprouts
a little bit of fresh cilantro
a squeeze of lime juice
salt and pepper to taste

I think we all know how to assemble items into a wrap… so I won’t get into it. I used the homemade hummus that Kari and I had made the day before, but of course any hummus will do just fine! We got the idea from this picture on Pinterest – it looked SO yummy that we decided to create our own version, and it definitely was as delicious as we had hoped!

xo denj

veggie hummus

July 14, 2011

 

Kari and I have been rather obsessed with making our own hummus for ages. After a few failed attempts, and several trips to the grocery store – we finally found the key ingredient – tahineh!

INGREDIENTS:

1 can of chickpeas (796ml)
1.5 tbsp Tahineh
1/2 lemon, squeezed
3-4 leaves of fresh basil
1 tbsp fresh chives
and a few slices of any veggies you have in the fridge
(we used a bit of zucchini, red pepper, and broccoli)

salt and pepper to taste

TO MAKE:

Blend the chickpeas, tahineh, basil, chives, and lemon juice together in a food processor until smooth. Transfer into a bowl. Grill/cook veggies until soft and chop finely in the food processor. Combine with the chickpea mixture and season with salt and pepper. and done!

It’s so easy and SOOO yummy – you just need the right ingredients and you’re set!

xo denj

pistachio strawberry cheesecake

June 30, 2011

{photography by me, recipe idea borrowed from here}

I know! So many recipes lately. Kari has been baking up a storm, and this cheesecake was WAY too pretty not to share. Plus, this time I can claim a teeny bit of responsibility for its beauty because I helped put the strawberries on top! hehe
To all you Canadians, Happy Canada Day tomorrow!

xo denj

portobello burger

June 23, 2011


{photo by me}

My little sister and I have recently decided to go veggie, for various reasons that I won’t get into, but I will say that we are having so much fun trying out new recipes and options! This is a recipe for a portobello mushroom burger – it was our first attempt and we were so pleased with the results! They were substantial, filling, and flavourful, and I would definitely make them again! (they were SO SO much better than the frozen veggie burgers from the grocery store… which I guess should be obvious because homemade things always are…haha)

Anyways! The recipe below is basically from THIS website. We made a few changes along the way by adding more fresh spices, using portobello mushrooms, and adding a few almonds along with the walnuts.  Enjoy!

3/4 cup (185 mL) chopped walnuts
1 Tbsp. (15 mL) olive or canola oil
3 cups (750 mL) sliced mushrooms
1 onion, peeled and chopped
2 cloves garlic, crushed
1 19 oz. (540 mL) can lentils, rinsed and drained
1 tsp. (5 mL) Worcestershire sauce
1/2 tsp. (2.5 mL) thyme
Salt and pepper
1/2 cup (125 mL) fresh bread crumbs
1/4 cup (60 mL) chopped fresh parsley, basil, and chives

In a large dry skillet, toast the nuts over medium heat for 5-7 minutes, until golden and fragrant. Set them aside. Add the oil to the skillet and sauté the mushrooms and onion for about 5 minutes, until soft. Add the garlic and cook for a few more minutes, until all the moisture has evaporated.

Put the mushrooms and onion in the bowl of a food processor along with the lentils, Worcestershire, thyme, and salt and pepper to taste. Pulse until the mixture is well blended. Transfer it to a bowl and stir in the bread crumbs and parsley (if using).

Shape the mixture into patties and fry them in a little oil in the same skillet set over medium heat. Cook until they’re golden and crusty on both sides, flipping them as you need to.

xo denj

recipe found on itsjustfood.net

avocado quinoa salad

June 21, 2011

{photos by Kari}

One upon a time, my  old roommate Robin (aka. thehungrybirdie) introduced me to Quinoa (said Keen-wa) salad and I’ve been rather obsessed ever since. It’s so easy to make, extremely good for you, but mostly just so delicious! AND there are countless ways to serve it.  Anywho, my little sister made this particular batch with a recipe from HonestFare.com. I’ve been slightly obsessed with this website lately: it is absolutely packed with amazing yummy and healthy ideas like avocado smoothies, sounds crazy but it was so so good! You can find this quinoa recipe HERE

xo denj

cream cheese and carrot dream

March 23, 2011

photography by kari

 

My little sister Kari is back home from university for the week, which always means an abundance of yummy baked treats! These carrot cake cupcakes are a favourite of ours – they never disappoint!

recipe:

1 cup granulated sugar
1 cup cooking oil
3 eggs
1/2 teaspoon vanilla

1 1/3 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon

2 cups grated carrots

Beat sugar and cooking oil in a bowl. Next, beat in eggs 1 at a time. Add vanilla. Measure in next 5 ingredients and stir to mix. Stir in grated carrots.
Line a muffin pan with muffin papers and fill 3/4 full. Bake at 350 for 20-25min until golden brown, and a toothpick comes out clean.

icing:

125 grams cream cheese
1/4 cup butter
1 teaspoon vanilla
2 cups icing sugar

Beat cream cheese, butter and vanilla well. add sugar gradually beating until fluffy. Spread generously (cause it’s so yummy!) over cupcakes, sprinkle with coconut shavings.

 

{basic recipe compliments of “Company’s Coming” by Jean Pare, 1986}

 

a “grand” cake

February 1, 2011

Recipe from The Best of the Best and More, 2000 . Photography by moi

Don’t you wish this yummy cake was on your kitchen counter right now?
Just another day in the life of my-sister-than-can-bake-up-the-most-complicated-recipes.
That’s what I call TA-LENT!

 

CAKE:

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup cocoa powder
1/2 cup butter, room temperature
1 2/3 cups sugar
3 eggs
1 tsp. vanilla
1 1/3 cups water
1/4 cup Grand Marnier

FILLING:

3/4 cup frozen orange juice concentrate
3/4 cup sugar
1 tbsp. gelatin
coarsely grated peel of 2 oranges
1/4 cup Grand Marnier
2 cups whipping cream
3/4 cups icing sugar

MAKE:

Preheat the oven to 350 F. Grease 2, 8″ round cake pans. Line with waxed paper and grease again. Measure flour, baking soda, baking powder, salt and cocoa into a bowl and sift together. Cream butter using electric beater, gradually add sugar, beating until light and fluffy. Beat in eggs 1 at a time. Add vanilla. At low-speed, beat in 1/3 of flour mixture, then 1/2 of the water, beating only until mixed after each addition. Beat in another 1/3 flour, remaining water and rest of flour. Pour into pans and bake for 30-35mins. Let cakes cool for 5 minutes, then remove from pan. Remove waxed paper and cool completely. 1-2 hours before assembling, slice each cake in half horizontally to make 4 layers. Place layers cut side up and sprinkle each with 1 tbsp. of Grand Marnier.

Combine juice, sugar, and gelatin in a saucepan, cook over medium heat, stirring constantly until sugar and gelatin are dissolved, about 5 minutes. Remove from heat and stir in orange peel and Grand Marnier. Press a sheet of waxed paper on the surface and refrigerate until cool, about 20 minutes. Whip  cream until soft peaks form, gradually beat in icing sugar, then fold in Grand Marnier mixture.

ASSEMBLE:

Place 1 layer of cake, cut side up, on a serving plate. spoon on 1/4 of the filling. Top with another layer and continue until all layers are used, ending with filling. Refrigerate for 4 hours.

 

whew! – sounds complicated right? …that’s maybe cause it is… but if you are feeling adventurous, do it! Its sooo delicious and everyone will be super impressed with your skills – cause obviously a multi-layer cake with fluffy filling means serious baking SKILLS.

 

xo denj

in the kitchen with Kari!

November 28, 2010

Kari is the baker in the family; she’s always making yummy things, trying out fun new recipes, and making giant messes in the kitchen. Whenever we have special family dinners, Kari is automatically requested to make dessert and never fails to deliver something mouth-watering and delicious (aside from a few hilarious disasters of course!) Between Kari’s baking and my mom’s cooking, they’ve pretty much got all the bases covered, and my skills in the kitchen seriously pale in comparison. This weekend was American Thanksgiving, and since my sisters were both away for Canadian Thanksgiving,  we had our family dinner this weekend instead. We requested one of our all time faves – Tiramisu! The recipe is from “The Best of the Best, and More”. Every time Kari tries a new recipe she marks it off. This recipe has a check mark, five stars, AND the page is covered in ingredients from frequent use –  that’s how deliciously amazing it is.

 

tiramisu

4 eggs, separated
3/4 cup of sugar
2  – 8 oz. packages of cream cheese, room temperature
1/2 cup strong coffee
1/4 cup kahlua or rum
8 oz. package lady fingers or vanilla wafers
2  – 1 oz. squares semi-sweet chocolate, finely grated.

Beat egg yolks in a medium-sized bowl, then add the sugar gradually until it is well mixed. Add  the cream cheese and mix thoroughly. In a deep bowl beat egg whites until soft peaks form then fold into cheese mixture. Next, spread 1/4th of the cheese mixture into a large glass serving bowl. In a third bowl, combine the coffee and kahlua or rum(this time we used rum), dip lady fingers or vanilla wafers (we used the vanilla wafers!) into the mixture  and cover the cheese layer. Next sprinkle a light layer of grated chocolate. Repeat 2 times, ending with a cheese layer of cheese and chocolate. Refrigerate for 6 hours or overnight. serves 8-10.

 

mmmmmm.

xo denj


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