Tag Archives: baking


31 May


I was going to type out the recipe for last nights cookies but then I made another batch tonight – then I realized “oh deary, me! It’s almost midnight!”. So, in a nutshell, last nights and tonight’s recipes will be posted tomorrow. Trust me, the photos alone will make you drool ;).

Sweet dreams,



A little teaser..

30 May


Here’s a little teaser of what’s to come – tomorrow :)

Chocolate Peanut Butter Cookies

29 May

I was sitting downstairs working on math homeworking, throwing my financial calculator at the wall behind my laptop…when I realized that I was HARSH craving chocolate.  Low and behold, this household never has chocolate.  Or anything sweet for that matter.  SIGH.

Luckily, I love baking.  I figured, why not take a break from this brutal homework and indulge in sweets.  Win/Win situation, don’t ya think?  (Although, I would have preferred something ready and made).

Anyhow, here’s the recipe – they turned out super moist and delicious.

The Ingredients:

1 cup chunky peanut butter

1/4 sunflower oil

3/4 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1 tablespoon vanilla extract

1 cup all-purpose flour

1/3 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup miniature chocolate chips (this part is optional, I didn’t have any chocolate chips so I cut it out)

The Preparation:

1.  In a large mixing bowl combine peanut butter and oil, add brown sugar and sugar – mix well.

2.  Add eggs and vanilla – mix well.

3.  Combine the rest of the ingredients – again, mix well.

4.  Preheat oven to 350° and slightly grease baking sheet.

5.  Round teaspoonfuls of dough (should be slightly sticky) and add to baking sheet (you can flatten the balls if you choose to, I did for some).

6.  Bake for 8-12 minutes.

7.  ENJOY!

Hope you give them a shot, I know next time I will DEFINITELY add the chocolate chips or chocolate chunks.  That’s only because I want moooooore chocolate.


A little scatterbrained.

23 May

Is scatterbrained a word?  I was typing it out, put a space between “scatter” and “brained” but even that didn’t look right.  Although, what I have written out doesn’t look all that right either.  (Note: this is how I’ve been all day).  When I decided I wanted to write something out tonight I couldn’t figure out what I’d start with or where I’d go.  So here goes.

First!  Can I just tell you how honestly heartbroken I am that House is over?  Obviously, you clued in by my last post House, Hugh Laurie & heartbreak.  I feel, though, that I should explain to you why.  Well, reiterate why.  Besides that it was a show unlike any other, sarcastic asshole being the main character, a show that played for eight long years and questioned every viewers ideals for even remotely liking a sarcastic asshole.  Gregory House wasn’t all that bad.  If you haven’t seen the final episode of the series then you might want to stop reading here.  When, I thought he was dead, when that building exploded, I was frantic.  How could they end eight years just like that!  Luckily, they didn’t.  When House sent Wilson that text saying “shut up you fool”, I knew he wasn’t really dead.  House did the nicest, kindest most genuine thing he could have done.  He let everyone believe he really did die in that inferno in order to spend Wilson’s last few months together.  So, people, this is why we love him.  Deep down, EVERYONE, believed that there was some good in House.  At least, I know I did.  I will admit this, I cried like a seven year old girl who has lost her favourite Barbie.  Not at the end of the show, but the beginning.  WAH!

Second!  I was going to do a chevron bracelet tutorial, like I said I would, but honestly I just don’t have the time to take the pictures and explain how to.  This will have to wait a little while longer.  If you can’t wait, I am really sorry :(,but our dear friend Google can help.

Third!  I was on Pinterest again last night, as usual, and came by an absolutely easy and delicious recipe for pistachio and rose water ice cream.  Yep, the picture above.  Doesn’t that just look and sound dreamy?  I literally went “oh..my…god” as I saw the picture for it and almost died when I read the recipe.  S-I-M-P-L-E.   Rather than typing the recipe and preparation out, here’s the link – Javane’s Kitchen.  Check out her other recipes, if you like (or as I do, love) Persian cuisine, you’ll fall for her recipes.

NEXXXXT…..I came by this app called Inkflow a few days ago.  I’m one of those people who LOVES to doodle and actually write out notes.  I’ve tried a bunch of different apps in the last few years of owning an iPhone and nothing has quite compared to this.  It’s not entire too sensitive and very very easy to control.  There is a free version and a paid version.  Give it a shot if you’re like me.  Click the photo or the link below for more info :).



Why do you build me up (build me up) Buttercup, baby

17 May

Today’s anthem of the day is ….Yeah, you guessed it – Build me up buttercup.  You’re probably wondering why.  Well, first of all, I’d like to say, what a terrible song.  Terrible for two reasons.  One, it’s TERRIBLY catchy.  Two, it’s so so so so sad.  I’m not going to sing out (type out) the lyrics.  GOOGLE is amazing.  So, my advice to you – Google it!  You’ll understand what I mean.

It’s today’s anthem due to the mere fact that I’ve just realized that I haven’t written something in months.  I built you all up only to bring you down (see what I did there?;)).  I was on a roll for a while and then this blog was interrupted by the daily happenings of what ismy life.  HOWEVER, once I realized that I haven’t written in years, upon years, I thought to myself “I should probably start again, it was an amazing way to get rid of stress”.  I mean sure I’ve got friends to rant to.  And I do.  But there’s just something about writing to a group of people who don’t know me.  It’s my, not-so-secret, diary.

So from today on, I will, once again, try to write as much as possible.  Besides, you’ve all missed out on eons of photos, recipes and daily happenings.  I should probably update you :)

Stay tuned for tomorrows entry – Strawberry & Chocolate oat bars.  They’resoooooooooo good!


Lemon Poppy Seed Muffins

2 Mar

I am mad, crazy, insane about the lemon & poppy-seed combination.  I think they go together just as peanut butter and jam do.  Match made in heaven:).  So, it was to my complete amazement that I had yet to bake anything that was lemon/poppy-seed.  I couldn’t believe it.  I’m a huge fan of tiny cups of deliciousness, as I’ve said in previous posts – I didn’t want to make a loaf or a cake or anything ridiculously large.  Muffins it would have to be!  Turns out, just like most recipes, there’s over a million, billion “the best” or “to die for” recipes out there.  BAH!  I decided to just go with one of my favourite sites JoCooks.  

I’m glad I did.  These muffins were to die forstupidly delicious and, if you can believe it, remotely healthy.  PERFECT (considering I’m on a healthy food and gym kick :)).  But seriously, just look at it, don’t those look amazing?  I’m sure you don’t truly care about the picture, so I’ll get on with giving you the recipe.

The Recipe

3/4 cup sugar

1 egg

2 tablespoons cream cheese

1/4 cup butter, softened (I used a teensy bit less)

1/2 cup milk

1 1/2 cup flour

1 teaspoon baking powder

zest from one lemon

lemon juice from 1/2 lemon (I used almost the full lemon)

1/2 teaspoon salt (okay, so for the salt…I ran out of normal salt and all I had on hand was sea salt, I didn’t crush it up, I just through it in as is, the little kick of salt once in a while is GOOD)

1 tablespoon poppy seeds

The Preparation

1.  Preheat oven to 350°

2.  Add butter and sugar into bowl and mix until light and fluffy

3.  Add the egg and cream cheese and continue mixing until everything is thoroughly mixed

4.  Add the milk, lemon juice and lemon zest and continue to mix

5.  In a seperate bowl, mix the flour, salt, baking powder and poppy seeds

6.  Add the dry ingredients to the mixer bowl and mix till everything is incorporated but do not over mix

7.  Butter cupcake tin (if you’re not using paper liners) and fill 2/3s full

8.  Bake for approximately 25 minutes

There ya have it, super simple recipe to follow and an amazing breakfast, brunch, dessert or snack!

Happy baking.


Ginger Orange Cupcakes

28 Feb

Here’s the recipe for the “to die for” Ginger Orange Cupcakes I made a couple of days ago.  Like I said in my post from yesterday, Mad love for Mad Men, they did turn out a little more muffin-y than I thought they would.  Perfect for breakfast ;).  Anywho…..

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