Gluten Free Gingerbread Cookies

Today, while volunteering in my son's class, I found out that his teach is celiac.  So is my daughter's teacher.....well how the heck do I bake for them for Christmas?!  So tonight I wrote this recipe for gluten free gingerbread cookies, I am not going to lie, they are pretty good.  Well worth it for my kids amazing teachers!

Gluten Free Gingerbread Cookies

1 cup (salted) butter, softened
1 1/2 cups brown sugar, packed
2 eggs
2 tsp vanilla
1/2 cup molasses
1 tsp ground ginger
1 tsp cinnamon
1 tsp cloves
1/2 tsp baking soda
2 1/4 tsp xanthan gum (find it at your local health food store)
2 1/2 cups brown rice flour
Decorative sugar

Pre heat oven to 350 degrees.

Mix the soda, xanthan gum, and flour in a separate bowl.

In my Kitchen Aid, I cream the butter and sugar.  Add the eggs one at a time.  Mix in the vanilla, spices, and molasses.

Add in your dry ingredients.  Your dough will not be quite as stiff as a regular cookie dough.

Using a medium sized cookie scoop (drop by the teaspoon), scoop cookie dough onto a parchment lined cookie sheet, about 2 inches apart.  Sprinkle with decorative sugar.

Bake for 8-11 minutes or until the bottoms are golden brown.  I leave my "gluten free" cookies on the cookie sheet for about 5 mins to let them set before moving them to a wire rack to cool.

Rhubarb Cake

I made this recipe on the weekend to bring to an end of summer BBQ....so sad that summer is coming to an end.

Rhubarb Cake

1/2 cup butter
1 1/2 cups white sugar
1 egg
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 cups rhubarb (chopped)
1 tbs all purpose flour

1/4 cup butter
2 tsp cinnamon
1 cup brown sugar

In a large bowl, cream together butter and sugar, beat in egg and vanilla.

In another bowl, sift together 2 cups flour, soda, and salt.  Add sifted ingredients alternately with buttermilk to creamed mixture.

Toss rhubarb with 1 tbs flour, and stir into batter.  Spoon butter in to a greased and floured 9x13 pan, and smooth the surface.

Blend together 1/4 cup butter, cinnamon, and brown sugar.  Sprinkle evenly over the batter.

Bake at 350 degrees for 45 minutes or until a toothpick inserted into the centre comes out clean.

*source Yummly

"Project AmeniT's" partners with "Three Crazy Ladies on a Misson"

Over 18 months ago I started "Project AmeniT's".  I collect hotel amenities like shampoo, conditioner, soap, ECT.  With your help we have be able to supply amenities to the Slave Lake Fire, over 350 stocking full of amenities to people in need this past Christmas, and now to "Three Crazy Ladies on a Mission".

I had a meeting with my friend from "Three Crazy Ladies on a Mission" yesterday and the stories I heard broke my heart.  My friend, and founder, of TCLOAM works for a community outreach program.  She works with families who struggle EVERYDAY to feed and provide for their families, but are unable to do so.  The thought of children going without food, is unfathomable to me and I won't stand for it.

I have decided to partner with them and help out these families.  With the amazing group of friends and family I have, I know we can make a difference.

I will be collecting amenities, (shampoo, conditioner, soap, tooth brushes, tooth paste, tampons, pads, razors, diapers, ECT) as per usual.  I am now adding to the list non perishable food items.  I will be collecting all of the above items year round.

There is a desperate need for food right now, so the more, the better.  Even if you see a box of granola bars on sale and donate it, that will make a world of a difference to family who has nothing.  You can leave any items on my front door step or message me and I will pick them up.

Thank you everyone!

Tania

Chocolate Chip Cookies (Gluten Free)

As most of you know, I have been experimenting with gluten free recipes.  We now have many friends with Celiac disease and/or allergies to gluten and it is nice to offer them alternatives when they come over or we go to their house.  I also enjoy exposing my family to new and sometimes healthier options.

I have been searching high and low on the internet for great recipes.  I found a great one on Pintrest, put my two cents into it, and made these.  No word of a lie, Ivan (my husband) couldn't tell the difference between these and my regular chocolate chip cookies....if fact, there are very similar.

Chocolate Chip Cookies (Gluten Free)

1 cup salted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla
2 1/4 cups brown rice flour
1 tsp baking soda
2 tsp xanthan gum (found at your local health food store)
2 cups chocolate chips

Pre heat your oven to 350 degrees.

In a medium bowl mix together rice flour, soda, and xanthan gum and set aside.

With a Kitchen Aid, beat the softened butter.  Add in the brown and granulated sugar and beat on medium speed for one minute.  Add in the eggs, one at a time, and then the vanilla.  Beat for another minute on medium speed.

Place the mixer on low and add in your dry ingredients about a half a cup at a time.  Mix just until combined.  Stir in your chocolate chips.

Place dough by the rounded spoonful onto a parchment lined cookie sheet.

Bake until just golden brown (between 8-12 minutes depending on your oven).

Cool completely on a wire rack.

Enjoy.

Recipe adapted by Make it and Love it.

Feel Better Strawberry Pops

I had two sick little monkeys this week who didn't feel good and didn't want to eat.  As a mom, it really bugs me when my kids don't eat.  Good thing I know their weakness, frozen fruit pops.  I made this recipe up for them and they ate them up.  These pops have honey for energy, strawberries for vitamin C, plus greek  yogurt and milk for protein.

Feel Better Strawberry Pops

8 large strawberries
1/2 cup plain greek yogurt
1/2 skim milk
2 tbs honey (raw, unpasteurized)

Place all ingredients in the blender and blend until smooth.
Poor into popsicle mould and freeze.
Makes 4 popsicles.

Chocolate Caramel Bars

I made these today, and OMG, they are amazing.  This is another recipe out of the Better Homes and Gardens Book.  DELICIOUSNESS!

Chocolate Caramel Bars

1 cup flour

1/2 cup brown sugar

1/2 cup butter

2 cups coarsely chopped pecans

1 cup flaked coconut

1 14oz can of sweetened condensed milk

2 tsp vanilla

20 vanilla caramels, unwrapped

2 table spoons milk

1 cup chocolate chips

Pre heat oven to 350 degrees.

For the crust, place the flour, brown sugar, and butter into a food processor and pulse until it resembles small crumbs.  I just slightly soften my butter and mix it in my Kitchen Aid.

Press the crumb mixture into a 13x9x2 inch ungreased pan.  Bake at 350 for15 minutes.  Sprinkle pecans and coconut over the warm crust.

For filling, condensed milk and vanilla;  poor over the pecans and coconut.  Bake for 25 to 30 minutes or until the filling is set.  Cool on a wire rack for 10 minutes.

Meanwhile, in a small sauce pan combine the caramels and milk.  Cook and stir over medium - low heat until the caramels melt.  Drizzle caramel mixture over the filling.  Sprinkle with chocolate chips.  Cool completely.  Cut into bars.

Whitewater Granola Bars

Yet another recipe from the Whitewater Cooks at Home book.  These are great!!!

Whitewater Granola Bars

1 cup butter
1 1/2 cups peanut butter
1 1/2 tsp vanilla
2 cups brown sugar
1 cup corn syrup
6 cups oats
1 cup coconut, toasted
1 cup sunflower seeds, toasted
1 cup sesame seeds, toasted
2 cups chocolate chips (or 1 cup chocolate chips and 1 cup raisins)

In a skillet, toast the coconut, sunflower seeds, and sesame seeds.  Set aside to cool..

In a large mixing bowl, cream together butter, peanut butter, vanilla, and brown sugar.

Add corn syrup and then mix in remaining ingredients.  Press into a greased 12 x 18 cookie sheet (with higher sides).

Bake in a 350 degree oven for approximately 20 minutes or until golden brown.  Let cool slightly and cut while still warm.

Vietnamese Steak Sandwiches

This is one of our family favorites.  I found it in the Everyday Food cook book by Martha Stewart.  We eat this on a regular basis as it is so good and quick.

Vietnamese Steak Sandwiches

1 large garlic clove, minced
1 tsp sugar
1/4 tsp red pepper flakes
1 tbs rice vinegar
2 carrots, grated
2 scallions, sliced thin (I like plain white onion too)
1/2 cup cilantro leaves
4 hero rolls (I use a baguette too)
1 pound sliced flank steak with lime marinade....see below

In a small bowl, stir together the garlic, sugar, red pepper flakes, rice vinegar, and 1 tbs water.

In another bowl, toss together the carrots, scallions, an  cilantro leaves.  Toss with half the vinegar mixture.

Split and lightly toast the hero rolls:  dividing evenly, layer with the carrot mixture and steak.  Drizzle with the remaining vinegar mixture, if desired.

Flank Steak with Lime Marinade

1/3 cup fresh lime juice
2 tbs soy sauce
2 scallions, thinly sliced
2 tbs minced peeled fresh ginger
1/2 tsp red pepper flakes
1 1/2 pounds flank steak
Salt and Pepper

In a resealable plastic bag, combine the lime juice, soy sauce, scallions, ginger, and red pepper flakes.  Add the steak and seal the bag.  Marinate in the the fridge for at least 30 mins.

Heat the grill to high; lightly oil the grates.  Remove the steak from the bag, letting excess drip off and season the steak with salt and pepper.  Place on the grill; cover.  Cook turning once, until the meat has reached the desired doneness, 6-8 mins.  Let the steak rest for 1 mins.  Slice thin.

Energy Balls

I am always on the look out for healthy "make and take" food.  I found this recipe in the Whitewater Cooks at Home Cookbook and tired it.  I love them.  I keep them in the fridge, they freeze too, and eat one either on the go or after a workout.  I made a big batch to day to take to my Crossfit Class tomorrow.

Energy Balls

1 cup sunflower seeds, toasted
1 cup sesame seeds, toasted
1 cup rolled oats
1 cup chocolate chips
1 cup raisins
1 cup dried cranberries
1/2 cup cocoa powder
2 cups peanut butter
1/2 cup honey
1 1/2 cups coconut, toasted

Place all ingredients, except for the coconut, into a  large bowl.  Mix with your hands.

Add more honey if needed.

Roll into balls using a 1/4 cup of the mixture (I used my large cookie scoop for even balls).

Roll balls in coconut.

Store in the fridge for up to one week or in the freezer for up to two months.

Black Bean Brownies

This Easter we had someone attending brunch who can't have gluten and wanted them to have a dessert item too.  I had heard of this recipe of gluten free brownies made with black beans.  I decided to tweek a recipe I found, and give them a go.  They were amazing!!  This is also good news for picky eaters like my son who will not eat meat.  Really, give them a try...they are really good.

Black Bean Brownies

1 can black beans
3 eggs
3 tbs oil
1/4 cup cocoa
2/3 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla
1 tsp instant instant coffee
1/2 cup chocolate chips

Rinse beans.

Place all ingredients in a blender, except chocolate chips.


Blend until smooth.

Pour into an 8 inch greased pan (I also put parchment paper on the bottom of the pan), sprinkle chocolate chips on top and bake at 350 for 30-32 min.


Note: Even though there doesn't look like there is very much batter, they will rise.


Allow to cool on a wire rack before cutting and serving.

Coconut Thumbprint Cookies with Salted Caramel

As soon as I saw this recipe in my Martha Stewart magazine, I ripped it out and tried them right away.  They are amazing.  I brought this recipe back out today as I am hosting a brunch on Easter Sunday and they were not only requested, but fit the Easter theme perfect.  If you like little bites of heaven, this recipe is for you!

Coconut Thumbprint Cookies with Salted Caramel

1 1/2 cups butter softened
1 cup granulated sugar
1 1/2 tsp vanilla
pinch salt
3 1/2 cups flour
1 to 2 tbs spoons cream (the original recipe didn't call for it, but I found just the little extra moisture makes these cookies less crumbly and easier to work with)
2 large eggs, lightly beaten
1 package unsweetened coconut
44 small soft caramel candies
6 tbs whipping cream
Large Flaky sea salt

Pre heat oven to 350 degrees.

Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla.  With the mixer on slow, slowly beat in flour.  Add in cream.

I use my medium cookie scoop and from the dough into balls, about  11/4 inch.  Dip each ball into the beaten egg and then roll in the coconut.  Place on a parchment lined cookie sheet and make a thumb indentation in each cookie.  Bake for 10 minutes, then remove sheet form oven and re-press indentations.  Bake until golden, about 9-10 mins and cool on wire rack.

Place unwrapped caramels and heavy cream in a small sauce pan over low heat.  Cook, stirring constantly until the caramels are melted and mixture is smooth, 4-6 minutes.  Spoon into indentations in cookies and sprinkle with sea salt.  Rewarm caramel if it hardens before all cookies are filled.

Store in an airtight container for up to 2 days.

My new favourite thing....Pandora Bracelet

I recently went home to visit my mom.  As an early Easter present she bought me this beautiful bracelet.  It is made by Pandora.  I had seen a Pandora store that had just opened up in Market Mall, but I really don't like jewellery, so I never went in.  What a mistake, I LOVE this bracelet and the charms that you can get.  Are they pricey, yes, but so beautiful and something that you can keep adding on to.  With that in mind, being at the age I am at, I am a little hard to buy for and this is such a great gift.  I have the two initials of my beautiful kids and can't wait to add more!  Thanks mama, I love you!

Double Chocolate Scones with Toffee Bits and Almonds

I was messing around in the kitchen today, trying to make some yummy baking for Easter Brunch.  I looked in my pantry and found just enough left over toffee bits to, well, not really make anything.  I racked my brain, knowing that I wanted some from of scone and come up with this recipe.  By far my favourite scones I have made thus far.

Double Chocolate Scones with Toffee Bits and Almonds

2 1/2 cups all purpose flour
1/4 cup granulated sugar
4 tsp baking powder
1/4 tsp salt
1/2 cup cocoa (use high quality, really makes a difference)
1/3 cup butter, cut into small pieces

1/3 cup chocolate chips
1/3 cup toffee bits (Skor) plus more for the top of scones
1/3 cup crushed raw almonds

2 eggs, beaten
3/4 cup half and half cream


In a medium bowl combine flour, sugar, powder, salt, and cocoa.  Using a pastry blender, cut the butter into the flour mixture until it resembles small crumbs.  Stir in chocolate chips, toffee bits, and almonds.  Make a well in the centre of your dry ingredients.

In a small bowl or liquid measure, mix together your eggs and cream.  Add your liquids to the well in your dry ingredients all at once.  Using a fork, stir until just combined.  Hint:  If you find your dough a little too dry, stir in little more cream a tsp at a time.

Turn dough onto a lightly floured surface and knead softly until the dough feels smooth.  Hint:  If your dough feels too sticky, knead in a little flour a tbs at a time.

Pat dough lightly into an 8 inch round circle.  Sprinkle some extra toffee bits on top and light pat them down.  Cut your circle into 8 equal wedges.

Place your wedges 1 inch apart on a parchment lined cookie sheet.  Bake in a 375 degree oven for 14-18 mins or until slightly firm to the touch.

Cranberry White Chocolate Coconut Oat Cookies

This recipe is based on a recipe from the Whitewater Cooks From Home cookbook....the book and the cookies are amazing!  I did make one change, I used whole wheat flour instead of all purpose....totally up to you how you want to make them.

Cranberry White Chocolate Coconut Oat Cookies

1 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
1 1/2 cups flour (I used whole wheat)
1/2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 1/2 cups rolled oats
3/4 cup coconut
1 cup white chocolate chips
1 cup dried cranberries (or any other dried fruit you like)

In your mixer combine butter, brown sugar, white sugar, egg, and vanilla.

In a separate bowl combine flour, cinnamon, soda, powder, rolled oats, and coconut.

Slowly add in your dry ingredients to your butter mixture until combined.  Stir in your chocolate and fruit.

Place by the spoonful onto a parchment lined cookie sheet.  Bake at 350 degrees for 12 minutes.

Do not over bake these cookies, they are meant to be a little soft.

Whitewater Cooks At Home

Tonight my mom made this incredible soup, Chicken and Wild Rice Soup with Pineapple Currant Chutney.  This soup was so full of flavour...hints of coconut milk, cumin, and curry...divine.

I asked where she got the recipe from and she said the Whitewater Cooks At Home cookbook.  I went and got it and started looking through it, what an amazing cookbook full of yummy recipes.  Being up at Whitewater Ski Hill (a ski hill just outside of Nelson, BC), I can vouch for how amazing their food really is.

Here are just a few recipes in the book:

Ahi Tuna Tartare with Crispy Wontons
Goat Cheese and Sun-Dried Tomato Terrine
Curried Lamb and Lentil Soup
Sheri's Sole Gratin with Tomatoes, Capers and Olives
Filo Cups with Sauteed Bananas and Caramel Sauce
Mango Coconut Bread Pudding

If you are looking for a recipe book that is full of out of this world food, this is the one for you!

Sugar Cookie Cutouts

No matter what occasion, these cookies are the best if you are looking to make sugar cookie Cutouts.

Sugar Cook Cutouts

2/3 cup butter softened
3/4 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 tbs milk
1 tsp vanilla
2 cups all purpose flour


In your Kitchen Aid, beat butter, sugar, baking powder, and salt.  Beat in egg, milk, and vanilla.  On lowest speed, beat in your flour.

If necessary, cover and chill dough for 30 minutes or until easy to handle.

On a lightly floured surface, roll half the dough at a time until 1/8 inch think.  Cut our desired shapes and place 1 inch apart on a parchment lined cookie sheet.

Bake at 375 for 7-8 minutes or until the edges are firm and the bottoms are lightly browned.

*Better Homes and Gardens

Pineapple Upside-Down Cake

This recipe is from my favourite go to cook book, Better Homes and Gardens.  Hands down the best book for all the basics.

The cake itself takes no time and looks rather impressive for such a minimal amount of work.  Enjoy this quick, easy, and delicious recipe.

Pineapple Upside-Down Cake

2 tbs butter
1/3 packed brown sugar

1 8-oz can pineapple slices
8 maraschino cherries, halved

1 1/3 cup all purpose flour
2/3 cup granulated sugar
2 tsp baking powder
2/3 cup milk or 1 cup 1% buttermilk (I ALWAYS use buttermilk)
1/4 cup butter, room temperature
1 egg
1 tsp vanilla

Preheat your oven to 350 degrees.

Prepare a 9" round pan, I always spray first with Pam or rub with butter and line the bottom of the pan with parchment paper.

In a small bowl, melt the 2 tbs of butter in the microwave.  Stir in brown sugar and pour into the bottom of your prepared pan.  Then arrange your pineapple and cherries on top of the butter/sugar mixture.  Below is an example, but do whatever you want.

In a my Kitchen Aid Mixer, I cream the butter and granulated butter.  I add in my egg, vanilla, and milk until fully combined.

I stop my mixer and put the flour and baking powder in.  Turn the mixer back on low speed for 30 seconds, then medium speed for 30 more seconds.

Spoon batter fruit in the prepared pan.  The batter is pretty thick so spoon as evenly as possible over the fruit.  I then try to spread it lightly with the top of a spatula.

Bake for 30-35 minutes or until a tooth pick inserted into the centre comes out clean.

Cool on a wire rack for 5 mins.  Loosen cake from the pan; invert onto plate.  Best served warm.

Best Kids Playdough Recipe

Simone really wanted to play playdough today.  All of her Play-Doh was old, so I decided to make a fresh batch.  I always forget how fun and easy this recipe is to make with kids.

Kool-Aid Playdough

1 cup flour
1/2 cup table salt
1 package Kool-Aid
1 cup boiling water
1 1/4 tbs vegetable oil

Mix all the dry ingredients in a medium bowl.  Add boiling water and oil to dry ingredients, stir until combined.  Once mixed, knead the playdough to incorporate all ingredients.  If you find the playdough too sticky, knead in more flour, a tablespoon at a time.

Store in an air tight container or ziplock bag.

Whole Wheat and Oat Blueberry Breakfast Bundt Cake

As always, I am continuously looking for yummy healthy snacks for when we are on the go or even chilling at home on a weekend.  I found a recipe on a website, added and took away some ingredients, and came up with this.

Whole Wheat and Oat Blueberry Breakfast Bundt Cake

2 eggs
2 cups buttermilk
1 cup brown sugar
1/2 cup vegetable oil
2 tsp vanilla
2 cups quick cooking oats
1 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 cups fresh or frozen blueberries

Pre heat over to 375 degrees.  Grease and flour a bundt cake pan and set aside.

In my Kitchen Aid I mixed together eggs, buttermilk, brown sugar, oil, and vanilla until well combined.  I then mix in the oats.  Allow the oats to soften while you mix the dry ingredients (whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, and salt).

On the lowest speed, slowly add your dry ingredients into the oat mixture.  Stir just until combined.  Remove bowl from mixer and gently fold in the blueberries.

Transfer cake mixture to your prepared pan.  Bake for 45-55 mins or until a toothpick inserted near centre comes out clean.  Remove from oven and cool 10 mins.  Remove from pan onto a wire rack and cool until room temperature.  Dust with powdered sugar if desired.

Red Wine Infused, Cream of Mushroom Soup

I always get so excited when I see lots of something for so cheap at Costco, sad, but true.  Last week I bought the "Costco" size package of mushrooms.  Now I am the only one who even eats mushrooms in this house, but how could I not buy that huge package for just $3.99!  I quickly had to come up with a way to use up those mushrooms and came up with this soup recipe.  It was amazing.  I am not just saying that because I made it, but even my husband who can not comprehend eating something that was grown in poop, loved it.

Red Wine Infused, Cream of Mushroom Soup

1/4 cup of butter

1 240 gram package (Costco pack) of white or button mushrooms, stems trimmed and mushrooms quartered

1 med onion, chopped

2 shallots, chopped

3 gloves garlic, chopped

2 tbs red wine

3 tbs all purpose flour

3 cups chicken stock

3/4 cup half and half cream (oh yeah baby!)

Salt and Pepper

Dollop of sour cream (optional garnish)

Grated cheddar cheese (optional garnish)

In a large sauce pan, melt your butter over medium heat.  Add in your mushrooms, onion, shallots, and garlic. Cook and stir until mushrooms are soft about 8-10 minutes.  You may notice some liquid at the bottom of your pan, it is just flavour baby, so don't worry.  Stir in the wine.  Sprinkle flour on top of mushroom mixture and continue stirring for one full minute.

Remove from heat and add in your chicken stock, stirring constantly.  Return back to heat and bring to a soft boil.  Continue boiling and stirring for two minutes.  Stir in your cream and remove from heat.  Using a hand blender, blend soup until smooth.  Add salt and pepper to taste.  Gently reheat the soup, but DO NOT bring soup to a boil.

Serve garnished with a small dollop of sour cream and grated cheddar cheese.

March HipKids Project

Bag a Lunch! (March)

This month we are going to help families who do not have a home with a bagged lunch. The shelter carries basic supplies that a family needs and you can help by collecting these food items for their shelves. Think about what you might like in a bagged lunch; granola bars, juice boxes, crackers or chips. Don’t forget the fun things too like cookies and chocolates! Make sure your items are non-perishable and nut free. If you like, you can decorate brown paper lunch bags or include a personal note describing your favorite sandwich or snack.
Inn from the Cold provides emergency shelter, support and programs to homeless children, their families and others in need, with the goal of building healthy, stable families and ending homelessness.
www.innfromthecold.org

Cadbury Mini Egg Cookies

I came up with this recipe last year when I was trying to get rid of all the kids Easter Candy.  These cookies are thin, crispy, and so freaking delish!!

Cadbury Mini Egg Cookies

1 cup butter, softened
1 cup brown sugar
3/4 granulated sugar
2 eggs
2 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (only if using unsalted butter)
2 1/2 cups all purpose flour
1 400 gram bag (2 cups) Cadbury Mini Eggs* crushed (I put them in a ziplock and hit them a couple of times with the flat side of my meat tenderiser.  Just break them up, don't make them into dust.)

In my Kitchen Aid, I creamed together the butter and sugar.  I then added my eggs, vanilla, baking powder, baking soda and salt.  Add in the flour until combined then add the mini eggs.

These cookies tend to spread out a little bit, so I only put 9 cookies on each parchment lined sheet using my med sized scoop.

Bake at 350 until golden brown (about 10-12 mins) and transfer to a wire rack to cool.

Buffalo Chicken Salad

I ripped this yummy recipe out of a Chatelaine magazine, did some tweaking, and now it is one of our favourite "quick" dinners!

Buffalo Chicken Salad

1 carrot
mixed greens
3/4 cup milk
1/3 light sour cream (even plain greek yogurt will work or light mayo...yuck!)
2 tbs chopped fresh dill (use dried if that is all you have)
2 tbs apple-cider vinegar
3 garlic crushed
3 tbs Louisiana style hot sauce
1 tbs melted butter
1 1/2 tsp honey
4 boneless, skinless chicken breasts
1/3 cup crumbled blue cheese

Pre heat BBQ to med.  Peel long ribbons from carrot into a large bowl, turning as you go.  Add greens and toss.

Whisk milk with sour cream, dill, vinegar,and garlic in a small bowl.

Stir hot sauce with butter and honey in a large bowl.  Set both aside.

Grill your chicken until fully cooked.  Transfer to a cutting board and slice into 1/2 inch think strips.  Add to hot sauce mixture and turn to coat.  Drizzle dressing over salad and toss until coated.  top with chicken and cheese.

Whole Wheat Banana Oatmeal muffins with Buttermilk

Now that hockey is in full swing, I needed a healthy snack to grab on our way out the door.  I played with a recipe today and came up with this.  They must be good, as I made 18 and there are only half left two hours later.

Whole Wheat Banana Oatmeal muffins with Buttermilk

• 1 1/2 cups whole wheat flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 egg
• 1 cup buttermilk (or 3/4 cup regular milk)
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 cup mashed bananas (about 4 medium sized, ripened)
• 1 cup chocolate chips (optional)

In my kitchen Aid, I mixed the sugar, egg, oil, vanilla, and bananas until combined.  On the slowest setting: add in the oats, powder, soda, salt, cinnamon, and nutmeg.  Mix just until combined.  Add in (alternating) the flour and buttermilk just until combined.  DO NOT OVER MIX.

Fill lined muffin tins, 3/4's of the way full.

Bake in a pre heated 350 degree oven for 18-20 minutes.  Allow to completely cool on a wire rack.

Note:  I usually freeze them the same day I bake them and take them out when I need them.  They do not take long to defrost.