Black and White Butter Cookies

Cakes and Cookies

We had such a relaxing weekend. We actually didn’t do anything! We just ate, watched TV, had a movie night and basically just chilled. Of course, our lack of motivation to do something else was a direct result of the wintery weather outside. It was way too cold and way too wet to think about an outdoor activity or about any activity as a matter of fact; so what do you think I did? Yup! Baked; Come on…when the winds are blowing it’s time for cookies and milk isn’t it? And so, I did just that. Took me maybe 5 minutes to prepare the batter, gave it another 30 minutes in the fridge and about 20 minutes after I had freshly baked cookies. The best kind of cookies – Simple!

 

Black and White Butter Cookies
Author: 
Recipe type: Dessert, Cookies
Serves: 60 Cookies
 
Great butter cookies with minimum work and maximum results.
Ingredients
  • 200 grams butter – melted
  • 2½ Cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • ¾ Cup White Sugar
  • 2 Eggs
  • 1 tsp Unsweetened Cocoa Powder
Instructions
  1. Place all ingredients in a mixer bowl and mix well until combined.
  2. Divide dough in 2. Place one half aside and to the other half add 1 tsp unsweetened cocoa powder and mix well until combined.
  3. Place both dough halves in the fridge for about 20 minutes.
  4. To shape the cookies, take ½ tsp from the light dough and ½ from the dark dough and create a small ball.
  5. Place on baking sheet lined with baking paper and flatten with your fingers.
  6. Place in pre-heated oven for 15 minutes until edges are starting to become brown.
  7. Remove from oven, let cool and keep in sealed container for freshness.

 

We had such a relaxing weekend. We actually didn’t do anything! We just ate, watched TV, had a movie night and basically just chilled. Of course, our lack of motivation to do something else was a direct result of the wintery weather outside. It was way too cold and way too wet to think about […]

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Vegetarian Cannelloni in Tomato Sauce

Home Made Cooking

I wanted to make some lasagna, really! So I went to the local store and guess what? They had every single kind of noodle and pasta, except for of course, lasagna. So I look at the shelves and start brainstorming with my own self when I saw these Cannelloni I knew exactly what I’m going o make. It is only after I got home that I remembered I never actually made Cannelloni before. After I whipped up a vegetarian filling I started struggling with physically filling the pasta tubes, until I figured out that if I roll the filling into a thin tube I can easily stuff the Cannelloni. Finally, everything was ready, and really the more messy part is the stuffing because the sauce is so simple. The end result was yummy and comforting, just like pasta dishes should be. So I’m telling you all that you should not be afraid of hard work and mess embrace it and then…eat it.

Vegetarian Cannelloni in Tomato Sauce
Author: 
Recipe type: Main
Serves: 12 Pieces
 
These Vegetarian Cannelloni may look complicated but they're really not, and the taste of them melting in your mouth is worth every second.
Ingredients
  • 12 Cannelloni Tubes
  • ½ Cup grated Cheese (Parmesan or any other cheese you like)
For the Filling:
  • 1 Cup Granulated TVP (Textured Vegetable Protein – Like crushed and soaked soy chunks)
  • 1½ Carrot – Grated
  • ½ Onion – Chopped
  • 10 Dried Tomatoes – Chopped
  • 2 tbsp Parsley – Chopped
  • 2 Tbsp Olive Oil
  • ½ tsp Garlic Powder
  • 2 tsp Tomato Paste
  • 1 tsp Oregano
  • 1 tsp Chicken Spice (the spice mix you get in the store)
  • Salt and Pepper to taste
For the Sauce:
  • 1½ Cans Tomato Paste (150ml each)
  • 1 tsp Garlic Powder
  • 2 tsp Dry Basil
  • 1 pinch Sugar
  • ½ Cup Whipping Cream (Heavy Cream)
  • 2½ Cups Hot Boiling Water
Instructions
  1. Preheat oven to 370F (180C)
  2. Prepare the TVP by adding 1 cup of water and let stand for 5 minutes until TVP is soft and absorbed the water.
  3. Mix all the filling ingredients together until they are evenly mixed
  4. Stuff each tube and place in a Pyrex pan or deep baking pan. Organize in one layer.
  5. In a saucepan, mix all the sauce ingredients really well and let boil over medium heat. Remove from heat after about 3 minutes boiling.
  6. Pour the sauce over the stuffed Cannelloni tubes and sprinkle with grated cheese
  7. Cover with foil and place in preheated oven for 35-45 minutes

I wanted to make some lasagna, really! So I went to the local store and guess what? They had every single kind of noodle and pasta, except for of course, lasagna. So I look at the shelves and start brainstorming with my own self when I saw these Cannelloni I knew exactly what I’m going o make. […]

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Tabbouleh Salad – A Mediterranean Classic

Salads

Most of you are probably familiar with some version of this wonderful salad but for those of you who are not familiar, the salad below is Tabouli salad. You may know it as Couscous Salad as well. It is the perfect combination of couscous and fresh vegetables. The great thing about this salad is not only that it has such a wonderful fresh taste, it only gets better with time. The couscous is basically wheat and as such, it absorbs flavors and fluids so you can only imagine how it will taste like after you mix it with tomatoes, mint and lemon. It goes well with almost everything an if you’re on a diet, I’m no expert but I can safely say that this can be a great side dish for your fish, chicken or even steak. The variety of colors, textures and flavors in this salad makes my belly and mouth so happy 🙂

Tabbouleh Salad - A Mediterranean Classic
Author: 
Recipe type: Salad, Side Dish
 
A wonderful, refreshing salad. The combination of mint and lemon is the ultimate combination for a salad that goes with anything. A salad that's as nutritious as it is tasty.
Ingredients
  • ½ Cup Couscous
  • ½ Fresh Tomato – Finely chopped into small cubes
  • 2 Fresh Cucumbers – Finely chopped into small cubes
  • ½ Carrot – Grated
  • 5 Tbsp Olive Oil
  • 3 Tbsp Fresh Squeezed Lemon Juice
  • 2 Tbsp Parsley – Finely Chopped
  • 1 Tbsp Fresh Mint Leaves- Finely Chopped
Instructions
  1. Before you mix the salad, place the couscous in a small bowl and pour 1 Cup warm water on it. Let stand covered for 5 minutes, mix with fork and place in salad bowl.
  2. Mix the vegetables, the greens, the lemon juice and olive oil with the couscous and serve.

Most of you are probably familiar with some version of this wonderful salad but for those of you who are not familiar, the salad below is Tabouli salad. You may know it as Couscous Salad as well. It is the perfect combination of couscous and fresh vegetables. The great thing about this salad is not […]

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Apple Spice Muffins

Cakes and Cookies

Whether you like it or not it is the apple season. Apples are everywhere and it’s not only beautiful and tasty, it’s healthy too. I know, I know, it’s not as healthy when you put it in a muffin, but let’s just pretend 🙂 and anyways, there is no doubt that the sweet smell of apples and cinnamon and allspice in the house is definitely healthy for the soul. I made these muffins last week (sorry for the delay, have no time to breathe these days) and they were gone after 1 hour, now what does that mean?

Apple Spice Muffins
Author: 
Recipe type: Dessert. Muffins
Serves: 12 Muffins
 
Wonderful muffins with fall flavors and just how I like it, with ingredients you most definitely have in your kitchen. the smell in the house will be amazing.
Ingredients
  • ½ Cup Butter
  • ⅔ Cup White Sugar
  • 2 Eggs
  • 1½ Cup All Purpose Flour
  • 1 tsp Cinnamon
  • ¾ tsp Allspice
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 Cup Apple Sauce (I just put fresh apples in a food processor)
  • 1 tsp Vanilla Extract
Instructions
  1. Preheat oven to 350F (175C)
  2. Prepare a cupcake pan layered with 12 muffin cups
  3. Whisk the butter and sugar together until white and soft.
  4. Add the eggs and mix well until even and fluffy.
  5. Add the other ingredients and mix well until fully combined.
  6. Pour into muffin paper cups until they are ¾ full and place in the preheated oven for 20 minutes until golden brown.

Whether you like it or not it is the apple season. Apples are everywhere and it’s not only beautiful and tasty, it’s healthy too. I know, I know, it’s not as healthy when you put it in a muffin, but let’s just pretend 🙂 and anyways, there is no doubt that the sweet smell of […]

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Feta and Olive Turnovers

Baked Goodies

I don’t always feel like having a big meal. In fact, some days I can live on dinner alone, I just don’t feel hungry, I’m weird like that. So on those days when I don’t feel like having a big meal, I make sure I do make something but smaller. Something I can have with a piece of vegetable and call it food, something I can put in the fridge and eat later or the next day. Normally I’d say that a turnover kind of food is the ideal food because I can stuff it with anything and have it for lunch, dinner or a snack but I didn’t have any puff pastry handy, so close yet so far. I decided to try and make something anyway. I mean, what can go wrong if I combine my favorite food ingredients, what’s the worst case scenario? Nothing 🙂 so I gave it a shot and ended up with pretty good turnovers; and although they were not made of puff pastry, they were just as good.

Feta and Olive Turnovers
Author: 
Recipe type: Entree, Appetiser
Serves: 16-20 pieces
 
Turnovers that are crisp, salty and flavorful. Made with no puff pastry for once.You can change the filling and play with its ingredients. A keeper for sure.
Ingredients
For the Dough:
  • 2½ Cups All Purpose Flour
  • 1 tbsp Dry Yeast
  • ½ Cup Vegetable Oil
  • 2 tbsp White Sugar
  • ½ Cup warm Water
For the Filling:
  • ½ Cup Olives – Pitted and halved
  • 1½ Cup crumbled Feta Cheese
  • ¾ Cup Whipping Cream (Heavy Cream)
  • ¾ Cup Grated Cheese
  • ½ tsp Dry Oregano
For the Topping:
  • 1 Egg – beaten
  • Sesame Seeds
Instructions
  1. Preheat oven to 350F (180C)
  2. Mix the dough ingredients all together until they form a nice flexible dough. Set aside in a warm place and cover. Let the dough rest for about 30 minutes (it will not rise so don’t worry).
  3. In a separate bowl, mix all filling ingredients.
  4. After 30 minutes, flatten the dough using a dough roller into a square sized about 14 ½ Inch X 14 ½ Inch (36cm X 36cm).
  5. Cut the dough into squares in the desired size. Normally toy will have 16-20 squares.
  6. Place 1 tsp of filling on the center of each square and fold in two into a triangle.
  7. Tighten the edges with your fingers to avoid the spilling and leaking of the filling while baking.
  8. Place the ready triangles on a baking pan lined with parchment paper.
  9. Brush each turnover with egg and sprinkle with sesame seeds.
  10. Place in the preheated oven for 35 minutes until light brown.

I don’t always feel like having a big meal. In fact, some days I can live on dinner alone, I just don’t feel hungry, I’m weird like that. So on those days when I don’t feel like having a big meal, I make sure I do make something but smaller. Something I can have with […]

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Chicken Pot Roast – The food of the lazy

Home Made Cooking

Some people think I’m always cooking and always loving it, well here’s a news flash, I’m not always in the mood 🙂 Yup! There you have it, I’m a normal person. Sometimes I wish my family can just dine on omelets all week long :)so when I feel like I have no mood for cooking, that’s when I come up with the easiest and laziest recipes. This one is one of them. Chicken and potatoes in one pot – A Pot Roast Chicken with literally almost no work at all.

 

Chicken Pot Roast - The food of the lazy
Author: 
Recipe type: Main, Entree
 
Simple! Chicken and potatoes in a pot with the added flavor of spices. Could it be any more simle or tasty?
Ingredients
  • ½ Onion - Chopped
  • 2 tbsp Vegetable Oil
  • 5 Potatoes – Peeled and cubed
  • 10 Chicken Thighs (skinless and boneless)
  • 2 Garlic Cloves – Halved
  • ½ tbsp Paprika
  • ½ tbsp Cumin
  • Slat and Pepper
  • Hot Boiling Water
Instructions
  1. In a cooking pot, heat the oil over medium heat ad add the chopped onion. Sauté until softens.
  2. Add the garlic and the chicken and stir for about 3 minutes.
  3. Add the potatoes and the spices and stir for another 3 minutes.
  4. Cover with hot water until the whole content is covered (up until the top of the potatoes and chicken ONLY – do not use too much water)
  5. Cover the pot and cook over medium- low heat for about 45 minutes.
  6. Pot roast in ready when the potatoes are ready and you can put a fork through them.

Some people think I’m always cooking and always loving it, well here’s a news flash, I’m not always in the mood 🙂 Yup! There you have it, I’m a normal person. Sometimes I wish my family can just dine on omelets all week long :)so when I feel like I have no mood for cooking, that’s […]

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Almond Chocolate Cupcakes – With or without a Halloween theme

Cakes and Cookies

I have a few websites I like to follow, cooking websites obviously, and everywhere I look all I see is pumpkin. Pumpkin cakes and cookies, pumpkin donuts and breads, pumpkin pies and pastries, and I know it is the season and that orange goes so well will the fall and the upcoming Halloween but to be honest, I’m not sure I like pumpkin 🙂 and I’m not even going to discuss the fact that most of the recipes are from canned pumpkins, not a can fan here. So I was trying to think what I can make that’s tasty, will go well with my morning coffee and of course, will make the kids happy. I went online, copied and printed a bat image. I made a stencil and decided to decorate my almond chocolate cupcakes with it. The kids were thrilled because they were t honed who made the cupcakes and because they got to eat the cupcakes the next morning. Needless to mention that my mission was accomplished and I didn’t even need to use pumpkin.

 

Almond Chocolate Cupcakes - With or without a Halloween theme
Author: 
Recipe type: Dessert, Holiday
 
A great cupcake recipe and an even greater decoration idea 🙂 You'll taste the chocolate and feel the almond flavor. Just wonderful.
Ingredients
  • 1⅓ Cups All purpose Flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 4 tbsp Vegetable Oil
  • ¾ Cup Unsweetened Cocoa Powder
  • 1½ Cups White Sugar
  • 2 Eggs
  • 1 tsp Almond Extract
  • 1 Cup Milk
Instructions
  1. Preheat oven to 350F (175C)
  2. Prepare muffin pan lined with muffin cups
  3. Combine dry ingredients and add the wet ingredients. Mix well using a mixer until well combined and you get a smooth batter.
  4. Fill each muffin cup ¾ full and place in preheated oven for 15-20 minutes until a toothpick inserted into the cupcakes comes out clean.
Notes
To create the decoration simply sift confection sugar over your stencil.

 

 

I have a few websites I like to follow, cooking websites obviously, and everywhere I look all I see is pumpkin. Pumpkin cakes and cookies, pumpkin donuts and breads, pumpkin pies and pastries, and I know it is the season and that orange goes so well will the fall and the upcoming Halloween but to […]

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Sweet Potato, Feta and Sage Butter Salad

Salads

If you’ve been reading through this blog you probably know by now that I don’t like shopping especially for a specific dish. I like cooking with what I have. I actually find it more interesting and challenging to figure out how to combine what I have into something new we’re all going to like; not to mention that it is far more cost effective to use whatever you already have in the fridge rather than go and buy stuff just to make something special. I’m not saying that on special occasions I won’t go out and buy that special ingredient, but on a regular basis I prefer to use what I already have. And on that note, I wanted to make a salad but didn’t have lettuce 🙂 so I started thinking about what I DO have in the house. A few moments of brainstorming and I had it! Sweet potato salad. It’s healthy, it’s new and I can save leftovers in a container and even eat it the next day as opposed to fresh vegetable salad. What seemed revolutionary at the time is now our new favorite salad.

Sweet Potato, Feta and Sage Butter Salad
Author: 
Recipe type: Salad, Appetiser
 
A wonderful refreshing salad that is not made of the traditional fresh vegetables. Eat it and keep the leftovers in the fridge. It'll still be good.
Ingredients
  • 2 tbsp Butter
  • 5 Fresh Sage Leaves
  • 3 Sweet Potatoes
  • 1 tbsp Chopped Fresh Parsley
  • 2 tbsp Olive Oil
  • ⅔ Cup Feta Cheese – Cubed
Instructions
  1. Preheat oven to 400F (200C)
  2. Peel and cut the sweet potatoes into small cubes.
  3. In a pan, melt the butter along with the sage leaves in it and stir
  4. In a big bowl, mix the sweet potatoes with the melted sage butter.
  5. Place the butter covered sweet potatoes on a baking sheet lined with parchment paper and place in the preheated oven for about 20 minutes until the sweet potatoes soften.
  6. Once soften, broil for 3 minutes to add color.
  7. Set the sweet potatoes aside and let cool.
  8. Once cool, place in a salad bowl and add the chopped parsley, olive oil and feta cheese. Mix gently and serve.
Notes
Sage leaves can be left out if needed.

 

If you’ve been reading through this blog you probably know by now that I don’t like shopping especially for a specific dish. I like cooking with what I have. I actually find it more interesting and challenging to figure out how to combine what I have into something new we’re all going to like; not […]

Read More
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