Chocolate Easter Nests

How cute are these???

My mom used to make chocolate clusters for the holidays every year. They were a huge hit with friends and family. So when I saw these cute Easter nests on Pinterest last year, I decided that I would make them for this Easter. This recipe is super easy and incredibly fast. I think the whole process took me about 20 minutes.

You can buy most of the ingredients at a bulk food store, which makes it very inexpensive.

Ingredients:

• Dark chocolate chips and/or wafers
• Butterscotch chips
• Chow mein noodles
• Mini Eggs or Eggies

Directions:

1. Melt the dark chocolate chips with the butterscotch chips (either in microwave or double broiler) Use about 2:1 dark chocolate:butterscotch.
2. Remove from heat
3. Mix in chow mein noodles until covered
4. Drop onto metal non stick baking sheet in small clusters
5. Add 3 Mini Eggs to middle of each cluster
6. Put baking sheet in fridge for 10-15 minutes
7. Remove from fridge and they should pop off baking sheet easily
8. Keep in fridge to maintain shape

Enjoy!!!

Butternut Squash, Pecan, Spinach & Quinoa Bowl

So this is going to be my first post in a long seven months. I took a bit of a hiatus as Nathan was kindly 'asked to leave' Canada for a few months. He headed back to Australia and I joined him for an awesome vacation over the Holidays in December. He is now back here in Canada and I thought it was time to try a few fun new recipes.... So things turned out alright in the end (as I've heard they always do) and now it's time to move on and start some more food bloggin!

I found this recipe on Pinterest and decided right then and there that I had to try it ASAP. It is a pretty simple salad using roasted butternut squash, pecans, hummus and any veggies you have around. We added tofu since I had some in the house and thought it would be a nice addition. Not necessary though. Hope you enjoy!

Ingredients:

• 1 cup quinoa
• 1 tablespoon curry powder
• 2 cups peeled, cubed butternut squash
• 2 teaspoons olive oil
• 1 teaspoon white sugar
• 1/4 teaspoon cinnamon 
• 1 bunch fresh cilantro
• 1 cup cubed tofu (grilled)
• 1 cup steamed spinach (or swiss chard or kale)
• 1/4 cup roasted pecans
• 1 cup hummus (homemade or store bought)

Directions

1. Cook quinoa according to directions, using vegetable stock for half the water (optional) and adding 2 teaspoons curry and brown sugar to the pot before cooking
2. Coat squash with olive oil, white sugar, cinnamon, 1 teaspoon curry and salt to taste. Roast in 400F oven for 30 min or until tender.
3. Add squash, cilantro, tofu and spinach to the cooked quinoa and toss gently to combine. Top each bowl with pecans and hummus.

Enjoy!!

Adapted from: http://pinchofyum.com/spicy-sweet-squash-bowl 

Pecan & Banana Pancakes with Cinnamon and Vanilla

So when I met Nathan back in 2004 in Australia, he would always make amazing banana pancakes for me. This was a year before the song came out by Jack Johnson called Banana Pancakes. The song talks about making banana pancakes when it raining outside and pretending that it's the weekend. This is very appropriate since we are having the coldest, rainiest June (nicknamed Junuary) in Vancouver in years! Feel free to play in the background while reading this post - click here. We also got to experience amazing Indonesian banana pancakes on our trip to Bali last year. They are much thinner over there, more like what we call crepes. Here is a photo of the ones we had in Bali at the cafe next to our apartment in Legian.

I decided to take the recipe a little further and add some special ingredients to make these pancakes more unique and delicious. I had some pecans laying around and I always have cinnamon and pure vanilla on hand for baking. They turned out amazing! 

• 1 cup flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 teaspoon pure vanilla
• 1/2 teaspoon cinnamon
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed (I saved one of them to go on top)
• 1 cup of crushed pecans (I also saved some for the top)

1. Combine flour, white sugar, baking powder, cinnamon and salt. In a separate bowl, mix together egg, milk, vanilla, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Click here to original recipe that I adapted

Roasted Butternut Squash & Kale Lasagna

So I'm not usually one to eat vegetarian meals on regular occasions. In fact, I can't remember a lot of meals (lunch/dinner) where I didn't include meat or fish of some kind. Last week, we watched the documentary Forks Over Knives which talks about eating plant-based meals to increase health benefits. There are definitely a bunch of different things to consider but we going to make an effort to eat more veggies and less meat at some of our meals. I came across some fun recipes for veggie lasagna's on Pinterest and decided to give one a try.


I found this recipe for Butternut Squash and Kale lasagna and thought I would try it but with a few changes. We had recently had a great Zucchini Lasagna in Tofino with some friends and wanted to add that into it too. What ended up happening was a bunch of veggies thrown in with the squash, kale and yummy ricotta. This made us enough to eat for a week! (although we are only two people so it doesn't take much). Enjoy!

• Ingredients

• 4 tablespoons olive oil, divided

• 1 medium red onion, peeled and sliced

• 3 peeled garlic cloves (1 minced, 2 left whole)

• 2 cans (14 oz. each) crushed tomatoes

• 1 teaspoon dried oregano

• About 1 tsp. each salt and freshly ground black pepper, divided

• 6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes

• 1/2 tsp. dried thyme

• 1 pound Lacinato kale (often sold as dinosaur or Tuscan kale)

• 9 whole-wheat lasagna noodles (I used about 12)

• 1 container (15 oz.) part-skim-milk ricotta cheese
• 1/8 teaspoon ground nutmeg
• 2 cups shredded mozzarella cheese, divided

• 
  

Preparation:


1. Preheat oven to 400°. Heat 2 tbsp. olive oil in a 2- to 3-qt. pot over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is soft and translucent, 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer until thick and flavors are combined, about 30 minutes. Set aside.


2. While sauce is cooking, in a 12- by 15-in. baking pan, sprinkle squash with thyme, remaining olive oil, and salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Bake until soft, 10 to 15 minutes. Meanwhile, bring 3 qts. salted water to a boil in a large pot.



3. Reduce oven temperature to 350°. Transfer squash and garlic to a food processor and purée until smooth.(I just mashed with a fork and it turned out ok!)


4. Tear kale leaves from center ribs and discard ribs. Boil leaves until soft, 5 to 8 minutes. Drain; let cool. Squeeze out as much water as possible and chop finely. (I steamed kale leaves instead of boiling)


5. In the same pot, bring another 3 qts. salted water to a boil. Add noodles and cook until tender to the bite, about 10 minutes. Drain; rinse with cold water.


6. In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining 1/2 tsp. each salt and pepper.


7. Coat the bottom of a 9- by 13-in. pan with 1/3 of tomato sauce (about 1 1/2 cups). Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle 1/2 of kale evenly over squash. Arrange 3 more noodles on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining 1 cup mozzarella. (I added a layer of zucchini and it was really yummy!)


8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.


Here is the original link from My Recipes

Pina Colada Muffins

So last year this time, Nathan and I were sitting on the beach in Bali sipping Pina Colada's, eating fresh fish and bronzing in the sun. Now,  a year later, we are living in beautiful Vancouver... but not on vacation. We have had a fortunate winter with tons of snow at Whistler and the opportunity to snowboard on some unbelievable powder days. But... nothing beats vacation in Bali. So I decided to make some muffins that brought us back to those memories.

   

I had fresh pineapple in the house and I always seem to have coconut on hand. I found this recipe for Pineapple Coconut Muffins online and decided to adjust it a bit and give it a try. They turned out better than I thought they would! We even took a few the next day on our hike to the top of Mt Seymour in North Vancouver as a snack after reaching the peak! Later that afternoon we went to Jericho Beach by our house to do some reading and relaxing and gobbled down a few more of these treats.

Ingredients:

1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup + 2 tablespoons shredded coconut
3 egg whites
3 tablespoons unsalted butter, melted
2/3 cup sour cream (I used low fat Greek Vanilla Yogurt)
1 cup pineapple, diced into small pieces
2 teaspoons dark rum (I used white rum - but i'm sure Malibu Rum would be good too!)
1 teaspoon Vanilla

Directions
1. Preheat oven to 375 degrees F. Spray muffin tin with cooking spray.
2. In a medium bowl, combine the flour, baking soda, salt, 6 tablespoons of the sugar, and 1/4 cup of the coconut. 3. In another bowl, whisk the sour cream, butter, egg whites, run and vanilla together until smooth. Stir in the diced pineapple. 4. Stir the dry ingredients into the sour cream mixture and stir with a spoon until just combined, do not overmix.5. Spoon the batter into the prepared muffin pan, filling each cup to about 3/4 of the way full. 6. In a small bowl, combine the remaining 2 tablespoons of the coconut and 2 tablespoons of the brown sugar. Sprinkle over the muffin batter.7. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Cool on a wire rack.

Cookie Monster Cupcakes

I was invited to a 3 year olds birthday party this week. I wanted to bring a treat for the kids that would be something fun and something they hadn't seen before. I had seen these Cookie Monster Cupcakes online before and always thought they were super cute.

I decided to go the extra step and make homemade cookies as well. (the cookie monster is supposed to look like he is eating the cookie - not everyone got that one, haha). I used the recipe from my last cookies but used chocolate chips instead of the Nutella, bacon and pecans. The trick is to make the cookies really small and flat so they fit in the mouth (I had to cut them off).

1. I used a simple vanilla cupcake recipe and added blue food colouring at the end. You need to get the blue food colouring gel from a baking shop (or Michaels).

2. When the cupcake had cooled down, I cut a slit in the top and added in the half cookie and make it stick with some icing (Nathan's idea)

3. Then I frosted it with blue frosting (used store bought cream cheese frosting and added the blue food colouring gel)

4.  I then took blue coconut (dyed blue with the gel also) and sprinkled it all over.

5. Then for the eyes... I wanted to use the big white choc chips but we couldn't find them nearby. So I just used the white icing and tried to make an eye. I don't like how they turned out but better than nothing. Then I  used a chocolate chip for the middle of the eye. Cookie Monster usually has googly eyes, so try to make them looking googly. (is that a word??).

Vanilla Cupcake Recipe:

• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup milk
• 2 eggs
• 1 teaspoon vanilla

1. In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
2. Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.) Variation: Chocolate Cupcakes - Reduce flour to 1 cup and baking powder to 1/2 tsp. Add 1/2 cup cocoa powder and 1 tsp baking soda to dry ingredients. Sift before adding butter and wet ingredients.

Here is a link to one with better eyes and frosting as fur... http://completedeelite.blogspot.ca/2009/03/who-stole-cookies-from-cookie-rack-who.html

Nutella, Pecan and Candied Bacon Cookies

Well, this is it. All the things you love wrapped up in one cookie. Nutella is one of those things that I can't get enough of. I have been eating it since I was little and still can't stop. I found it challenging to actually get the Nutella into the cookie dough... but then I found a special trick! All you need to do is freeze little bits of Nutella on a cookie sheet before you make the cookies. Voila! Nutella chocolate chips.

I was going to just use normal bacon pieces in the cookies, but then my friend Ethan (tastesbetterwithfriends.com) suggested I make candied bacon. Wow, it tasted amazing... thanks for the tip!

Ingredients:
1 cup butter (softened)
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups four
1 tsp baking soda
1/2 tsp salt
2 cups Nutella chips
1 package of bacon
1 cup pecans

1. Drop small amounts of Nutella onto baking sheet and freeze for a few hours
2. Preheat oven to 325F. Cover each piece of bacon with brown sugar. Lay bacon on baking sheet in oven and bake for approx 20 minutes or until it is cooked through. Set aside to cool.
3. Preheat over to 350F
4. Cream together the butter, white sugar, brown sugar until smooth.
5. Beat in the eggs one at a time and then stir in the vanilla
6. Dissolve baking soda into hot water
7. Add to batter along with a dash of salt
8. Stir in flour, bacon and pecans (keep some out to add on top of each cookie if desired)
9. Stir in Nutella at end as it will melt quickly
10. Drop in large spoonfuls onto ungreased cookie sheet and bake for 10 minutes or until lightly browned.