Pages Menu
TwitterFacebook
Categories Menu

Posted by on Jan 27, 2016 | 1 comment

Rainbow Waffles

Rainbow Waffles

My 12-year-old daughter Ana and a few of her friends took over our kitchen on a recent snow day to make rainbow waffles. They agreed wholeheartedly to document the process. Today, we welcome Ana, Bea, Gigi and Lucy as our guest bloggers. The tools you will need are: 8 small bowls 3 large bowls 6 spoons A whisk A spatula 6 zip-loc bags or 6 piping bags 1 waffle iron The ingredients you will need are: (Recipe source: True Belgian Waffles Recipe) 2 cups all purpose flour 3/4 cup sugar 3-1/2 teaspoons baking powder 2 large eggs, separated 1-1/2 cups milk 1 cup butter, melted 1 teaspoon vanilla extract Red, Green, Yellow, and Blue food coloring Cooking spray Note: In our picture it shows sea salt, but we will not be using that. Directions 1. In a bowl, combine flour, sugar and baking powder. 2. In two small bowls, separate the 2 eggs and mix the yolk well. 3. In the other large bowl, add egg yolks, and then...

Read More

Posted by on Jan 20, 2016 | 5 comments

Sweet Potato Muffin Bliss

Sweet Potato Muffin Bliss

I absolutely love sweet potatoes. Although I avoided them as a child, as an adult, I’m making up for lost time. On this cold January day, I had a craving for sweet potato muffins. Lacking a recipe, I emailed my friend Sara for a healthy and delicious sweet potato muffin recipe. Within minutes she sent me a link to her blog. I immediately put two sweet potatoes in the oven to bake while I gathered the ingredients and set up the mixer. The sweet potatoes took about 20 minutes to bake. If you have a large sweet potato it will take 30-45 minutes to soften. I wanted to make them without sugar, so I just used honey instead. Below is the recipe I used: 1/2 cup almond milk (use any kind you prefer) 1/2 cup coconut oil 2 Tbs. unsulphered molasses (plain molasses will do) 2 eggs 2 Tbs. vanilla extract 1 1/2-2 cups sweet potatoes (cooked) 2 cups brown rice flour (use regular flour if you prefer) 2/3...

Read More

Posted by on Dec 21, 2015 | 2 comments

Delicious Snowball Cookies

Delicious Snowball Cookies

Making snowball cookies is always a happy event in my house. I only make them during the last two weeks of December so they continue to be special every holiday season. When I told my kids this weekend that we were making snowballs this was their reaction. They are very easy to make and don’t require a lot of ingredients. I will walk you through my mom’s no fail snowball cookie recipe. 2 cups of flour 1/2 teaspoon of salt 3/4 cup butter (softened) 1/2 cup of sugar 2 teaspoons vanilla 1 egg 6 oz. chocolate chips 1 cup powdered sugar (for after baking) Begin by preheating the oven to 350 degrees. I use a mixer for ease, but you can hand mix this recipe. Cream the butter and add the sugar and vanilla, mix well. Then, add an egg. Slowly add the dry ingredients while mixing. When the dry ingredients are fully incorporated mix the chocolate chips in with a mixing spoon or spatula. Roll each cookie into...

Read More

Posted by on Dec 7, 2015 | 0 comments

Easy Hanukkah Latkes

Easy Hanukkah Latkes

One of our favorite Hanukkah traditions is making latkes. Food made with excessive amounts of oil is common in Hanukkah –the cooking oil symbolizes how the one vial of oil that was only supposed to last one night lasted eight. Making latkes is so easy. You only need: Potatoes- 3 to 4 (don’t worry about peeling them) Half an onion Oil- enough to cover the pan each time you make a new batch 2 tablespoons or more of flour 2 Eggs Salt and pepper to taste Toppings: Apple sauce Jam Sour cream 1. Start heating the frying pan. 2. Grate the potatoes and onion. 3. Squeeze all the excess liquid from the potatoes and onion. 4. Mix in 2 eggs and 2 tablespoons of flour. 5. Check your frying pan to be sure that it is nice and hot and fill it full of about a quarter inch of oil. Hanukkah is all about oil – the whole point is to remember the Hanukkah miracle. I use olive oil,...

Read More

Posted by on Oct 29, 2015 | 3 comments

Homemade Roasted Vegetable Stock

Homemade Roasted Vegetable Stock

Once you taste homemade vegetable stock compared to the store-bought version, you’ll understand why making it yourself – while also super easy and inexpensive – is the way to go. 1. Roast the vegetables.¬†Doubling this recipe from the Kitchn, I started with onions cut into quarters and pierced with whole cloves. I left the onion skins on to give the stock a warm color – it’s okay to leave the skin on, since you’ll be straining the liquid in the end. I used two pans so I wouldn’t crowd the vegetables while roasting. After preheating the oven to 400 degrees, I tossed the onions into two pans along with sliced mushrooms… Roma tomatoes from my garden… As well as whole garlic cloves, carrots cut in big chunks, and leeks. I then drizzled canola oil over the vegetables. I normally roast vegetables in olive oil, but the Kitchn recipe recommends using a neutral oil. I roasted the vegetables for 45 minutes, giving them a stir a few times, while checking...

Read More