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.