Tuesday, 28 February 2012

Baking Goal: BLT Strudel

Yum! I'm still working my way into making breads but this is some serious motivation right here!
Check out the recipe at  Taking on Magazines

Monday, 27 February 2012

Baking My Way: Anise Honey Bites

I wasn't too sure that I would like this recipe but wow, so go! I'm going to make this one again for sure! The cookies are soft, chewy, and just have a really fresh taste. 

1/2 C. Sugar
1/2 C. Honey
1 Egg          
1 3/4 to 2 1/4 C. Flour
1 1/2 teaspoon Anise seed      
1 teaspoon Baking Soda
1/8 teaspoon Salt                        
2 Tablespoons Powdered Sugar

Heat oven to 350.  Grease cookie sheet.  In large bowl combine sugar, honey, and egg; blend well.  Lightly spoon flour into measuring cup: level off.  Add remaining ingredients except powdered sugar, stirring in enough flour to form a soft dough; mix well.  With floured hands shape dough into 1" balls.  Place 2" apart on cookie sheets. 

Bake at 350 for 4-8 mins or until bottom of cookies are light golden brown. 

Immediately remove from cookie sheets. 

Cool completely, sprinkle with powdered sugar.  

Makes 3 1/2 doz. 

Friday, 24 February 2012

Baking Goal: Cookie Dough Truffles

Oh my gosh I'm in cookie dough heaven! This looks like the best of both worlds: my love for cookie dough, but still being classy! 

Check out the recipe at Cupcakes with Sprinkles

Wednesday, 22 February 2012

Baking My Way: Basic Refrigerator Cookies

Not my favorite of this challenge but they would make a good base recipe for adding any sort of goodies you want.

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup finely chopped nuts

In large bowl, beat granulated sugar, brown sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended, scraping bowl occasionally. On low speed, beat in flour, baking powder and salt until well combined, scraping bowl occasionally. Stir in nuts.

Divide dough into 3 equal parts; shape each into roll 1 1/2 inches in diameter. Wrap each roll in plastic wrap; refrigerate until firm, about 2 hours.

Heat oven to 425°F. Cut dough into 1/4-inch slices; place 1 inch apart on ungreased cookie sheets.

Bake 5 to 7 minutes or until light golden brown. Immediately remove from cookie sheets.

Make your own-do-ahead dough. Cookie dough can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 weeks. When you want, slice and bake the frozen dough as directed in the recipe.

Tuesday, 21 February 2012

Chicken Curry

 I wanted to try a different recipe for chicken curry and I came across this one.  Don't get overwhelmed with how many ingredients there are, it really adds to the floavor and I think you'll really love this one. Beware though, it's really spicy!

3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Heat olive oil in a skillet over medium heat.

Saute onion until lightly browned.

Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.

Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk.

Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper.

Simmer 5 more minutes.

Note: I put mine in a slow cooker with raw chicken drum sticks (after mixing it all together) and cooked it in there for 5 hours. It gets spicier the longer you cook it so keep that in mind. In the end I had to add a lot of plain yogurt to tame it down. 

Monday, 20 February 2012

Baking My Way: Jan Hagel Bars

This is the second bar I made for the anniversary celebration. It's dutch so I thought that was fitting seeing as a lot of the family is dutch.  This bar is a nice change from all the American recipes in this book and you can tell it's European and I love that. It's soft and I love the sugar and nuts on top; for some reason it makes me feel like a kid.


  • 1/2  cup sugar
  • 1  cup margarine or butter, softened
  • 1/4  teaspoon almond extract
  • 1  egg, separated
  • 2  cups All Purpose or Unbleached Flour
  • 1/2  teaspoon cinnamon
  • 1  tablespoon water
  • 1/2  cup sliced almonds
  • 1/4  cup sugar


  1. Heat oven to 350°F. Grease 15x10x1-inch baking pan. In large bowl, combine 1/2 cup sugar, margarine, almond extract and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Add flour and cinnamon; mix well. Press evenly in greased pan.
  2. In small bowl, beat water and egg white until frothy; brush over dough. Sprinkle evenly with almonds and 1/4 cup sugar.
  3. Bake at 350°F. for 17 to 22 minutes or until light golden brown. Immediately cut into 3x1-inch bars. Cool completely in pan.

Sunday, 19 February 2012

Savory Sunday is over at Green Girly

Hey all!

I'm hosting Savory Sunday over at Green Girly this week! Come on over, link up, and become a follower there! You'll love it, I promise :)

Saturday, 18 February 2012

My Next Birthday Cake

I know my birthday is far away but I'm already dreaming about my next birthday cake :)

Thursday, 16 February 2012

Baking My Way: Whole Wheat Sugar Cookies

These cookies would be great with frosting! They're a little dull and dry as they are. I think I would make them again if I could frost them but I was just following what the recipe said. Next time icing it up! (They are a good alternative to white flour sugar cookies!)

1 cup sugar
1/2 cup butter, softened
2 tablespoons milk
1 teaspoon grated lemon peel
1 teaspoon vanilla
1 egg
1 3/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 tablespoons sugar
1/2 teaspoon cinnamon

In large bowl, combine 1 cup sugar and margarine; beat until light and fluffy. Add milk, lemon peel, vanilla and egg; blend well. Add flour, baking powder, baking soda, salt and nutmeg; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.

Heat oven to 375°F. In small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.

Bake at 375°F. for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

Health Tip of the Week: Omega Oils, How to Get What You Need

Omega-3 fatty acids are not one single nutrient, but a collection of several, including eicosapentaenic acid (EPA) and docosahexanoic acid (DHA). Both are found in greatest abundance in coldwater fish -- and that, say experts, is one reason so many of us are deficient.

Over the past several years, the FDA and other groups have issued warnings about mercury and other harmful chemicals found in fish. This has led many people to stop eating fish.

Even if you obey the FDA warnings in the strictest sense, the latest advisory says that up to 12 ounces of a variety of fish each week is safe for everyone.

According to the American Heart Association, those looking to protect their hearts should eat a variety of types of fatty fish (such as salmon, tuna, and mackerel) at least twice a week. Those with heart disease should get 1 gram of omega-3s (containing both EPA and DHA) per day, preferably from fatty fish.

But even if you don't like fish (or choose not to eat it), you can still get what you need from dietary sources such as flaxseed.

“It's safe to say this (flaxseed) is the most potent plant source of omega-3," says Magee, author of The Flax Cookbook. While flaxseed contains no EPA or DHA, Magee says, it's a rich source of another omega-3 known as alpha-linolenic acid (ALA), which the body can use to make EPA and DHA.

Other sources of omega-3s include broccoli, cantaloupe, kidney beans, spinach, grape leaves, Chinese cabbage, cauliflower, and walnuts.

About an ounce -- or one handful -- of walnuts has about 2.5 grams of omega-3s which is equal to about 3.5 ounces of salmon.Factors found in olive oil can also help boost the good cholesterol, which can also help your heart.

Tuesday, 14 February 2012

I have a google ad!!

That's me, at the bottom! It's a local ad so if you're not in Winnipeg or Manitoba it won't come up for you but I thought I'd let you all know because I'm super excited!!

I spent an hour and half on the phone with google which was like pulling teeth but now I'm sort of feeling like it was worth it!!

Check out my wedding planning site:

Guest Writer: Snickerdoodles: A Part of Every New England Childhood

Growing up in a small fishing village in Maine, meant growing up with four distinct seasons, pristine air, and the sort easy friendliness that comes with knowing that your nearest neighbor may be the only person who can find you in a snowstorm, so you better be nice to them. There were also certain
rituals that were carried in my household and that were truly unique to a New England upbringing. One such ritual was the batch of Snickerdoodles my mother made the day before the start of each school year throughout my elementary school years. I have lived all over the world since leaving Maine in my teens, and there are few things more fun than bringing a batch of Snickerdoodles to a party in Argentina or Korea, and having another foreigner exclaim, “Hey! You made Snickerdoodles! I LOVE these! Are you from New England?” It has happened at least once in every country, and it has led me to believe that this recipe, for whatever reason, is synonymous with a childhood spent in the northeast United States for many people.

Snickerdoodles are rather ridiculously easy to prepare, and though I always attempt to adhere to the recipe that was in the big dog-eared “Better Homes and Gardens” cookbook my mother kept next to the spice jars, I have had to deviate from the recipe on occasion, simply out of necessity. Somehow these cookies are fabulous no matter how experimental I had to get. Make them, relax
on the sofa
, and then munch away on a little bit of New England.



3 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 cup of butter, softened
2 cups sugar
2 eggs
1/4 cup milk
2 tsp. vanilla
3 tbl. sugar
1 tbl. cinnamon

1. Preheat oven to 375 degrees.

2. In a small bowl mix 3 tbl. of sugar and 1 tbl. of cinnamon. Set aside.

3. Cream butter and sugar until fluffy.

4. Add vanilla, milk, and eggs and beat well.

5. Add baking soda, cream of tartar, and flour until the dough is well mixed.

6. Make balls with the dough, approximately one inch (2.54 cm) big.

7. Roll the balls in the sugar/cinnamon mixture you set aside earlier.

8. Put cookies on a greased cookie sheet or parchment paper. Flatten the balls a little with your hand before putting the sheet in the oven.

9. Back for 8-10 minutes, or until they are golden brown, with slightly darker edges.

After cooling, they will be a little crispy around the edges and soft and chewy in the middle. This recipe will make approximately 66 cookies, but that depends largely on the amount of dough you use for each ball. Enjoy!

Monday, 13 February 2012

Baking My Way: Peanut & Candy Jumbles

I'm not really too sure I have to say too much about these cookies, I mean look at the picture, doesn't it just make you drool? I don't love chunks of peanuts in cookies but they were still great cookies. 

1 cup firmly packed brown sugar
1/2 cup butter- softened
1/2 cup creamy peanut butter
1 tablespoon vanilla
1 egg
1 cup flour
1/2 cup whole wheat flour
1 teaspoon baking soda
3/4 cup salted peanuts
3/4 cup candy-coated chocolate pieces

- Heat oven to 375 degrees.

- In large bowl, combine brown sugar, margarine and peanut butter. Beat
until light and fluffy.

- Add vanilla and egg. Blend well.

- Add flour, whole wheat flour and baking soda. Mix well. Stir in
peanuts and candy.

- Drop by rounded tablespoonfuls 2" apart onto ungreased cookie sheets.

- Bake for 6-10 minutes or until light golden brown. Immediately remove
from cookie sheets.

Sunday, 12 February 2012

Savory Sunday- Calling all V-day Recipes!

If you weren't already in the mood or spirit of love and Valentine's Day you better be now! I just wanted to temp you with a couple of photos I found on the web. I'd love for you to post your sweet and savory v-day favs, and of course any recipe you want but I'd love some more love over here!! 

Now to the tastes of this week!

An Amazing Stir Fry Sauce from Little Mommy, Big Appetite

. IMG_3146e 
Double Chocolate Meyer Lemon Mousse Cake from Cook Lisa Cook

 Sloppy Joes from Like Mother, Like Daughter

Green Rice

  Green Rice from Galley Kitchen

Here's how it will work:

1) Link up to the link below (link as many as you want but try to link something savory if you can)
2) Grab the Savory Sunday button and put it in the post you are sharing
3) Leave a comment after you post
4) I'd love for you to become a follower if you're not but it's not a requirement :)

Thursday, 9 February 2012

Health Tip: The Benefits of Blackstrap Molasses

I am really low in iron. Not sure what's wrong with my body (I could try to explain the process of how I got low in iron but it's complicated and long!) but I know what I can do to start making positive changes! My holistic doctor told me to start taking blackstrap molasses, 2 tablespoons a day. I did, and wow, what a difference! More energy, and just all around more alert which I was so lacking! I'm not the best at explaining certain health tips so I thought I would being you part of an article from Zen to Fitness! If you're not convinced after this well, you've got a problem!

Blackstrap Molasses is a syrupy sweetener that can be bought pretty cheaply these days. Thankfully it is very different to other sweeteners which are highly refined, processed and stripped of all their nutrients (Glucose Syrup, White Sugar, High Fructose Corn Syrup etc….). I am a big believer in getting our vitamins and minerals from real food – For me a small amount of real food nutrients are far better utilised by the body than any synthetic vitamin could ever be.
Now I know a lot of people will think this post is basically touting sugar, but that couldn’t be further from the truth. As blackstrap molasses is totally different from other types of sweet foods or sugars and works as a very healthy sweetener for tea, coffee, oatmeal and many other dishes.

Our society is so chemical laden that we are leeching the minerals that we need from our systems. Blackstrap puts back some of those minerals naturally.

This is because Blackstrap Molasses is one of the most nutrient dense foods around – full of vitamins and minerals containing the following:

- Iron
- Calcium (more calcium than dairy)
- Magnesium
- Mangenese, Chromium, Molybdenum, and many other trace minerals.
- B Vitamins
- Vitamin E

The high and bio-available source of Iron makes it a great addition to females diets as well as growing children – To put it in perspective Molasses has more iron than red meat. It is also rich in calcium which makes people think of dairy or green vegetables as the only source. We forget how important calcium is for metabolism, muscle contractions and correct cell function. 2 TSP’s of blackstrap molasses will provide you with a large proportion of your daily needs of many of these vitamins and minerals, most importantly though they come in a form that our bodies are familiar with and can make use of.

Wednesday, 8 February 2012

Baking My Way: Crisp & Chewy Molasses Cookies

These cookies are a lot like ginger snaps. I love ginger snaps but if I wanted to make them I would just make them,  I don't think I would make these.  I find it silly they don't just call them ginger snaps, but I guess there are a few different ingredients.  I just don't get why someone would create a recipe so similar. Well another recipe tried, moving on to more in the book!

3/4 cup sugar
1/2 cup butter, softened
1/2 cup molasses
1 egg
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger

In large bowl, combine sugar and margarine; beat until light and fluffy. Add molasses and egg; blend well. Add all remaining ingredients; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.

On waxed paper, shape dough into roll 9 inches long. Wrap roll in waxed paper or plastic wrap; refrigerate 6 hours or until firm.

Heat oven to 375°F. Cut dough into 1/2-inch slices; cut each slice into quarters. Place slices 2 inches apart on ungreased cookie sheets.

Bake at 375°F. for 6 to 10 minutes or until set. Immediately remove from cookie sheets.

Monday, 6 February 2012

Whole Wheat Cinnamon Buns

Remember I posted this recipe a while ago? Well I thought I would post about the Cinnamon Buns I made with it!

1 3/4 cup warm water
1/4 cup oil
1 egg
4 tsp sugar
1 tsp salt
4 cups flour (reg flour)
2 tsp bread machine yeast (found next to the regular yeasts)

Add ingredients in the order they are listed. Turn on machine for dough cycle or use a mixer with dough mixers. Put aside to rise for 30-50 minutes (if you didn't use a dough machine)

Preheat oven to 375. 

3/4 cup butter
3/4 cup brown sugar
1 tsp nutmeg
2-3 tsp cinnamon

1/2 cup chopped pecans
1/2 cup raisins

Mix filling ingredients. Spread over rolled out dough. Optional: Sprinkle raisins and pecans over dough. Roll up and cut in 3/4'' slices. Place in baking dish (2- 9x13 is what I used). Bake for 20-25 minutes.

Baking My Way: So-Easy Sugar Cookie Bar

I think this recipe has become one of my go to recipe. It's so easy and so tasty, and you don't have to spend all that time rolling out and cutting shapes to get that great sugar cookie taste. And it's almost a guarantee they'll be soft because it's in a bar, almost like a blonde brownie. If you love sugar cookies you will love this recipe! 

3/4 cup sugar
1/3 cup butter, softened
1/3 cup oil
1 Tablespoon milk
1 to 2 teaspoons almond extract
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon colored sugar crystals

Heat oven to 375 F. In a large bowl, beat 3/4 cup sugar, butter, oil, milk, almond extract, and egg until light and fluffy.

Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder, and salt; blend well.

Spread evenly in an ungreased 15x10x1-inch baking pan; sprinkle with 1 Tablespoon sugar crystals.

Bake at 375 F for 10 to 12 minutes or until light golden brown. Watch carefully -- they burn quickly. Cool 5 minutes; cut into bars.

Sunday, 5 February 2012

Savory Sunday

Hi Lovlies!

Not sure if you saw this yet or not but I just wanted to let you know that I started a new blog! I'd love to have you come over and support me over there!

Here's what it's about:

Here at Green Girly I'm going to share with you everything I find in my journey to become a better planet keeper, person, lover, friend, sister, wife, daughter, and all around lover of the earth.

Please come on over and show your love!
Now to Savory Sundays and all the yummy food! 

Mashed Potato Pie from Making Memories with your Kids

Mexican Guacamole from Gluten Free A-Z

 Slow Cooker Kielbasa with Greens from Let's Talk Dollars & Cents

Chocolate Eclair Cake from Let's Talk Dollars & Cents

Pink Chocolate-filled Kisses from Simply Sweet n' Savory

Here's how it will work:

1) Link up to the link below (link as many as you want but try to link something savory if you can)
2) Grab the Savory Sunday button and put it in the post you are sharing
3) Leave a comment after you post
4) I'd love for you to become a follower if you're not but it's not a requirement :)

Friday, 3 February 2012

I started another blog!!

Hi Lovlies!

I just wanted to let you know that I started a new blog! I'd love to have you come over and support me over there!

Here's what it's about:

Here at Green Girly I'm going to share with you everything I find in my journey to become a better planet keeper, person, lover, friend, sister, wife, daughter, and all around lover of the earth.

Please come on over and show your love!

Lemon Sherbet

The best recipe I found for this had no sugar in it and I just thought that would be so lemon intense so I made a few changes. I think the next time I make this I'm going to add even more sugar and maybe a little vanilla too because this recipe so seriously lemonlisious!  If you love lemons you are going to love this recipe! It pairs really well with the strawberry sherbet I made (I'll be posting that one soon!)

3/4 cup sugar
2 cups water
The zest of a half a lemon
The juice of three lemons (around 1 cup)
An ice cream machine

Bring the sugar, water and lemon zest to a boil and let simmer for 10 minutes. Let the mixture cool, stir in the lemon juice, and make the sherbet, following the instructions given by the manufacturer of your ice cream machine.

Thursday, 2 February 2012

Health Tip of the Week: What you Need to Know about Omega Oils

If you ask folks what food group they should avoid, most will probably answer "fats." While it's true that, in large amounts, some types of fat are bad for your health (not to mention your waistline), there are some we simply can't live without.
Among them are the omega-3 fatty acids, found in foods including walnuts, some fruits and vegetables, and coldwater fish such as herring, mackerel, sturgeon, and anchovies.
The benefits of omega-3s include reducing the risk of heart disease and stroke while helping to reduce symptoms of hypertension, depression, attention deficit hyperactivity disorder (ADHD), joint pain and other rheumatoid problems, as well as certain skin ailments. Some research has even shown that omega-3s can boost the immune system and help protect us from an array of illnesses including Alzheimer's disease.
Just how do omega-3s perform so many health "miracles" in people? One way, experts say, is by encouraging the production of body chemicals that help control inflammation -- in the joints, the bloodstream, and the tissues.
But even as important is their ability to reduce the negative impact of yet another essential type of fatty acid known as omega-6s. Found in foods such as eggs, poultry, cereals, vegetable oils, baked goods, and margarine, omega-6s are also considered essential. They support skin health, lower cholesterol, and help make our blood "sticky" so it is able to clot. But when omega-6s aren't balanced with sufficient amounts of omega-3s, problems can ensue.
"When blood is too 'sticky,' it promotes clot formation, and this can increase the risk of heart attack and stroke," says nutritionist Lona Sandon, RD, a spokeswoman for the American Dietetic Association. But once you add omega-3s to the mix, the risk of heart problems goes down, she tells WebMD.
The latest research shows that the most promising health effects of essential fatty acids are achieved through a proper balance between omega-3s and omega-6s. The ratio to shoot for, experts say, is roughly 4 parts omega-3s to 1 part omega-6s.
Most of us, they say, come up dangerously short.
"The typical American diet has a ratio of around 20 to 1 -- 20 omega-6's to 1 omega-3 -- and that spells trouble," says Sandon, an assistant professor of nutrition at University of Texas Southwestern Medical Center in Dallas. While reducing your intake of omega-6s can help, getting more omega-3s from food is an even better way to go.

Wednesday, 1 February 2012

Baking My Way: Lemon Poppy Seed Shortbread

This shortbread is tasty. Nice and crisp, and perfect for dipping in tea!

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 tablespoon poppy seeds
1 tablespoon lemon peel
1 1/2 cups all-purpose flour
2 teaspoons sugar

In a mixing bowl, cream butter and confectioners' sugar. Stir in poppy seeds and lemon peel. Gradually add flour; mix well. Divide dough into four portions. On a lightly floured surface, roll out each portion into a 4-in. circle. Transfer to ungreased baking sheets. Cut each circle into six wedges. Prick dough with a fork. Sprinkle with sugar.

Bake at 325 degrees F for 20-25 minutes or until golden. Cool for 4 minutes before removing to wire racks. Break into wedges when cool.
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