Recipes

Mega Chocolate Chip Cookies

I am redeemed!  A few months ago I decided to make welcome back to the country cookies for my sister.  I was visiting family in Chilliwack, my mom went to pick up said sister from the airport, and I made the worst chocolate chip cookies ever.  I even used my never-fail, best-ever recipe.  Except I didn’t have a scale, and I always bake with a scale.  That failure has haunted my reputation as family baker (not really, but lets go with it).  These chocolate chip cookies are not my classic, best ever, but they are insane.  They’re freakin’ huge and super soft and delicious.  I was wowed, enough to post them here.  You are welcome.

Mega Chocolate Chip Cookies

Ingredients

  • 1/2 cup Cold Butter, cut into small cubes
  • 1/2 cup Brown Sugar
  • 1/4 cup Sugar
  • 1 Eggs
  • 3/4 cups Cake Flour (can use regular)
  • 3/4 cups Flour
  • 1/2 teaspoon Cornstarch
  • 1/4+1/8 teaspoon Baking Soda
  • 1/4+1/8 teaspoon Salt
  • 1 cup Chocolate Chips

Instructions

  1. Preheat the oven to 410 F. Weird, but trust me.
  2. In a large bowl mix together butter and both sugars. Can I get a high five for using cold butter? I love it. Mix on medium speed until fully creamy, 4 minutes.
  3. Add in egg and mix it in really well.
  4. Stir in flours, cornstarch,baking soda and salt. Be gentle and avoid over mixing.
  5. Stir in chocolate chips.
  6. Separate into 6 large balls and place on cookie sheet.
  7. Bake for 10-12 minutes, or until the tops are lightly golden.
  8. Let them rest at least 10 minutes before diving in.

Umami Burgers

I think I’ve mentioned this Umami burger three times in as many posts!  It is so delicious we ate it twice in a week!  It takes only a few minutes to put together and it hits all the right notes to make a really flavourful burger.   (more…)

Nasi Goreng

It’s been far too long since I’ve had a plate of nasi in front of me.  Nasi goreng was in childhood staple growing up.  It’s one of those funny Dutch-Indonesian dishes that catches you from left field.  It’s normal to me, but it’s not what you’d imagine when you think about Dutch food.  I fondly remember eating it with my Dad after my parents has divorced.  My sister Natasha and I had a special affinity to it, and on our weekends at his place we cook a big pot of it.  I remember distinctly the smell of the pork frying, the colour of the nasi mix as I poured the water over top and the slight burn of the sambal on my tongue.  It’s amazing to me it’s been as long as it has!  It was high time to make some.  Because it’s me, I can’t make a meal without vegetables, it just doesn’t feel right, so I added a few things like cabbage and peppers but I’d say it’s even better!  Nutritious and delicious!

I remember popping into an Indonesian restaurant in Amsterdam when Shane and I were there.  We sat down at a tiny table in front of a large deli case.  We asked for a plate of nasi.  What came was totally different then anything I’d eaten at Dad’s table.  Nasi goreng literally translates to fried rice, and isn’t often served with pork.  We did get fried rice, but there were no similarities beyond that.  The meal was good, I remember that, but it didn’t satisfy any cravings!  The best way to heat up leftover nasi is by frying it until the rice gets crispy in the frying pan.  Leftover nasi was a real treat, and was my favourite way to eat it growing up.  Please, make sure there is enough leftover to make a delicious lunch the next day.  You’ll thank me later.  (more…)

Chocolate Cream Filled Vanilla Sugar Doughnuts

Hey guys! I claim I made doughnuts to celebrate October, or autumn, or sunshine.  But who am I kidding? I wanted a doughnut, I made them because they’re awesome!  Because I cooked them up on a day off, I had time to take pictures and share the recipe with you.  And it’s a good recipe, I can say with full authority. Seven people tried them and seven people enjoyed them, that’s a winner for me.  Like all doughnuts they’re better when they’re fresh, so I recommend having friends or family to share them with.  You could try to eat them all, but that might just be too much of a good thing.

IMG_1927 (more…)

Heidi’s Millet Muffins


I hadn’t meant to share these, heck I hadn’t even meant to bake!  But they are too perfect to pass up, not to share.  You need to know about these, I know for sure I will be making them again, they were delicious!

The muffins are light, with a very delicate crumb.  They are sweet but not sugar-y, in fact they are made with only honey.  The recipe called for whole-wheat pastry flour, I used white pastry flour because that is what I had on hand.  But if you used honey and whole wheat flour you might be able to get away with eating these for breakfast.  Okay, who am I kidding? I ate them for breakfast anyway.  The raw millet in the muffins was a crunchy little surprise.  Not crunchy-break-your-tooth, but crunchy like a little pop!  I found millet in the bulk food section of a local store, so if our little town has it, it shouldn’t be a problem to find.

As with all muffins the add-ins are very versatile, put in whatever you want.  I had apples and dried strawberries from last summer.  Along with a little lemon zest I had a spring-ified muffin which on these beautiful sunny days was very very welcome.  You could swap out the apple for any fruit you wanted.  You could add other dried fruits; nuts and spices could make these a dramatically different muffin.  What are you going to add to yours?

Millet Muffins

Source: adapted from Heidi Swanson’s Super Natural Every Day (you can find an online recipe here)
Serves: 12

280g (2 1/4 cups) whole wheat pastry flour
60g (1/3 cup) raw millet
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
225 g (1 cup) plain yogurt
2 large eggs, beaten
1/2 cup barely melted butter
1/2 cup honey
zest of one lemon
2 small apples, peeled, cored and diced
1/2 cup dried strawberries

Preheat the oven to 400 degrees and line a muffin tin with cupcake liners.  Whisk together the flour, millet, baking powder, baking soda and salt in a large bowl.  In another bowl whisk together the yogurt, eggs, butter, honey and lemon zest.  Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated.  Fold in the diced apple and strawberries.  Divide the batter among the muffin cups, portioning evenly. Bake for 16 minutes, until the tops are browned and just beginning to crack.  Cool in the pan for 5 minutes before placing on a rack to cool down completely.  

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