The Foodie Blogroll

My weekend at a glance.

Happy Monday everyone!
...okay maybe not happy, but hello. Monday's always seem to be the toughest days of the week to get out of bed. This weekend, I stayed up the latest I had in a long time... yes, I've actually been sleeping the past week and a bit. Last night I didn't get to sleep until about 10:30 pm, and the night before it was about 11:30 pm, gasp! This weekend was certainly very productive however. I did the groceries, laundry, hung out with people, bought a new yoga video, lounged in bed, and baked. When I say baked, I more or less mean... I had a one-person party with myself in the kitchen and it was some well-deserved therapy.

I started off my journey with homemade chocolate chips. Okay, okay, all us foodies were certainly at a loss for words when the Nutella chocolate chips hit the blogosphere (can't link since Tastespotting is currently down), then all of our jaws dropped and stomach's cried out when Une-Deux Senses showed us her matcha chocolate chips, well immediately my wheels started turning. That's one thing I absolutely love about being a foody, we always seem to have a huge abundance of supplies available, so if ever we get a craving, an idea, inspiration or anything we can immediately go into the kitchen.

Well, I began with the matcha chip cookies. Oh wow, look at me mom I'm making my own chocolate chips! Yes, I seriously may have shouted that out as she walked by in curiosity as to what I was swirling around onto tinfoil at seven o'clock Saturday morning. These were so fun to make, and the feeling of satisfaction you get from making your own chocolate chips, uh hellloooooo!

I changed the recipe, just by adding some coconut oil, to make the melting process a little quicker, and I have to say, you can never go wrong with anything coconut, so hey I went for it.

Matcha Chocolate Chips

Recipe adapted from here

  • 1 cup white chocolate chips
  • 1 1/2 tbsp matcha powder (I wanted it to be very in your face matcha!)
  • 1 tsp coconut oil

Carefully melt the white chocolate chips and coconut oil over a double boiler, make sure not to burn it. Once smooth, whisk in the matcha powder until a smooth consistency forms. Transfer to a piping bag (or Ziploc like I did) and pipe into "chips" onto a piece of foil/wax paper/parchment. Allow to harden completely, about 1 hour or you can speed this up in the freezer.

Chewy Banana Matcha Chocolate Chip Cookies

Recipe thoroughly adapted from here

Before Jordan left for Korea I had wanted to make him Chocolate Chip Cookies since those are his all time favourite cookies, but instead I made him the Peanut Butter Pillows and the Pumpkin Oatmeal Cookies. I had however put a recipe aside that I had wanted to make for vegan chocolate chip cookies, so the other day I had adapted it to fit what I had been craving, and I definitely have to say they were a winner. Yes, they quickly went. This batch made three dozen cookies, and I was left with six at the end of the day. After sitting for a bit the flavours definitely took their course and truly showcased their stuff!

  • 1/4 brown sugar
  • 1/2 white sugar
  • 2/3 cup canola oil
  • 1/4 cup vanilla soy milk
  • 2 tsp pure vanilla extract
  • 1/2 cups whole wheat flour
  • 1/2 cup kamut flour
  • 1/2 cup spelt flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cups matcha chips (see above)
  • 1/2 cup plantain chips - coarsely chopped


Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

Mix together sugars, oil, and milk in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it’s important that you don’t get lazy about that step. Mix in the vanilla.

Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the plantain chips and chocolate chips. The dough will be a little stuff so use your hands to really work them in.

For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. They will spread just a bit. Place on a baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.

For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.

White Chocolate Blueberry Lavender Oatmeal Cookies

With half a bag of white chocolate chips left my wheels were still turning. What kind did I end up making? Well it was between making Rolo or lavender chips, and I had decided on lavender. I remembered one of my favourite cookies from last summer: White Chocolate Blueberry Oatmeal Cookies and I also remembered how much lavender, white chocolate and blueberries go together, so I figured hey, white chocolate + lavender = good chocolate combination. So that is what I did. For this I used Angela's recipe for The Ultimate Oatmeal Raisin Cookie and adapted it quite thoroughly to meet my desires. I have to say considering one of my friends pretty much ate half the batch himself, that they were a success, even my mom's boyfriends eight year old grandson (holy tongue-twister) thoroughly enjoyed them... I have to say I was quite impressed that he liked the lavender. So here is what I did:

For the Lavender Chocolate Chips (same recipe as the matcha chips except...)

  • 1 cup white chocolate chips
  • 1 1/2 tbsp lavender - pressed into a fine dust with your pestle and mortar
  • 1 tsp coconut oil
  • Purple food colouring - optional
For the White Chocolate Blueberry Lavender Oatmeal Cookies

  • 2 cups regular oats, divided
  • 1/2 cup whole wheat flour
  • 1/4 cup spelt flour
  • 1 tsp baking soda
  • 1/2 cup pure maple syrup
  • 2 tbsp soy milk
  • 3 1/2 tbsp coconut oil
  • 1 cup coconut flakes
  • 1 1/2 cups frozen blueberries
  • 2 tsp pure vanilla extract
  • 1 cup lavender chips

In a medium sized bowl, mix together the flour, baking soda, coconut flakes and oats. In a small bowl add the coconut oil and microwave for 20 seconds to soften (if necessary). In the same bowl, stir in the maple syrup, soy milk, and vanilla. Mix until the mixture is thoroughly combined. Fold in the lavender chocolate chips and blueberries. Take about 2 tbsp of dough, make a ball, and then flatten with fingers. Place on cookie sheet. Repeat. Bake for 10 minutes at 350F and no longer. Remove from oven and let sit on baking sheet for 2 minutes before placing onto a cooling rack for 10-15 minutes. Makes about 16 large cookies.

Chinese Chews

Recipe taken/adapted from my aunt's church recipe book?

Next on my list was something that I had at my aunts house over the Christmas break and devoured many, many pieces in one sitting. I've made these a couple of times since but they never last long enough to take a picture, no I'm serious. These are so, so, so, soooooooooo good. Honestly, that doesn't even begin to describe just how tasty these actually are. I love them, and if I could without any consequences I would eat these all day everyday, but realistically I cannot... for the sake of my pants, and my health, but I really do wish I could.

I decided to try making them vegan, and I have to say I certainly succeeded. I will post the vegan version with the non-vegan ingredients in brackets. These are definitely something you should try, because trust me you will not regret it... unless, you decide to eat them all day and your pants... suddenly shrink, oops. If that does happen, don't come knocking on my door, blame my aunt!

  • 1 cup brown sugar
  • 1 cup flour
  • 1/2 cup dates
  • 1/2 cup walnuts (or any other nuts)
  • 1/4 cup apple sauce + 1/4 Earth Balance butter (melted) - (1/2 cup non-vegan butter)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp flax seed + 3 tbsp water - (1 egg)

In a small bowl mix together your flax egg and let sit until it thickens a few minutes. When your flax egg is ready cream all ingredients together with your hands. Bake 20 to 30 minutes at 350 degrees F. Let cool about 3/4 hour and cut into squares. May be sprinkled with icing sugar (these are already sweet enough for me from the dates/brown sugar that I omit this).

Vegan Blackstrap Molasses Cookies - do not have pictures uploaded yet

Recipe taken from here

Next was a batch of molasses cookies. Oh man, I've quickly realized that no matter what time of year it is, regardless if it's Christmas or not, it is always time for molasses cookies. The smell for one simply invites you in for a bite of a cookie with a big warm glass of tea. Secondly, the flavours wrap you up in their warmth. Third, well, their molasses cookies, they remind you of Christmas, therefore no matter how grumpy or sad you are you can't help but feel a bit better when you bite into one of these bad boys. Loved, loved, loved... although I really don't think you can go wrong with molasses cookies now can you?

  • 3/4 cup sugar - more for rolling
  • 1/3 cup blackstrap molasses
  • 1/2 cup canola oil
  • 3 tbsp vanilla soy milk
  • 1/2 tsp vanilla extract
  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Preheat oven to 350˚F

In a bowl mix sugar, molasses, oil, milk, and vanilla extract. Mix in flours, ginger, cinnamon, nutmeg, baking soda, and salt. Place rounded tbsp of cookie dough in sugar until well coated then place 3 inches apart on a cookie sheet. Flatten slightly and bake for 12 minutes.

Blissful Berry Cereal Bowl

Of course I didn't spend my whole weekend in the kitchen only baking. No, no, of course not. For starters... I kept my breakfasts' incredibly simple. The past few days along with my smoothies I've been eating this delicious cereal... I seriously think I may have converted to the dark side of cereal eating (that is if gobbled down before ANY sign of soggy-ness comes into play). I am in absolute lust at the moment with this seriously quick and simple meal. This takes no time at all (... well other than letting your sugar sit on the fruit, but if you do this early right before starting to get ready in the morning by the time you go eat your breakfast it's ready!). What I like about this is that yes, your milk changes colours, but you know it's not from artificial sugars and dyes, no it's natural sugars and colours seeping from the fruits, so you can feel like a little kid in all glory staring at the milk change colours and feel good about it at the same time.

  • 1 cup of frozen fruit (or fresh if you have an abundance on hand)
  • 3/4 cup strawberry soy milk (or vanilla, chocolate, etc...)
  • 1 cup of kamut puffs
  • Handful of almonds
  • 1 tsp sugar
  • Agave or anything else to sweeten if you'd like (my bowl was sweet enough from the flavoured milk + sugar.

In a bowl allow mix together your fruit and sugar, allow to sit for 15-3o minutes. In your cereal bowl, add your kamut puffs, top with cold milk. Add your berries on top, then sprinkle your almonds or other desired nuts. Munch away!

Fieldberry Yoghurt Parfait

I'm really on a berry thing lately... so for my snacks I've been eating this delicious concoction:
1 cup of frozen berries + 3/4 cup Greek yoghurt + 1/8 tsp cardamom + 1/2 tsp cinnamon + 1 tsp good quality maple syrup ... allow to sit for a while in your fridge for the berries to defrost and allow their juices to release... once done, mix until you have a gorgeous purple colour and enjoy. Also nice, to top it with Bran Bar's, yummy!

Coconut Lime Rice

Recipe taken from here

Yesterday for lunch I decided to treat myself to something... that was simply full of empty, empty carbs but full of crazy, delicious, satisfying goodness. I had planned on making this last week, then had sushi, or salads or other things. I figured, being a weekend and all ... I can treat myself to something full of... nothing, so that is what I did. I loved this. It was seriously sinful. The flavours of the coconut, lime and cinnamon are definitely a match made in heaven and lead me to want to make cookies with those ingredients! This would be perfect with some steamed veggies, or even a pina colada ;) especially on a warm summer day, deeeee-lish.

  • 1 tbsp Earth Balance butter
  • 1 tbsp brown sugar
  • 1/2 teaspoon salt
  • 2 cups Basmati rice, washed and drained well
  • 1 1/2 cups coconut milk
  • 1 1/2 cups water
  • 1 cinnamon stick
  • 2 limes, juice from 1 lime and grated zest of the other lime
  • 1/4 cup sweetened coconut flakes

In a heavy saucepan over medium heat, melt butter. Add brown sugar and salt, stirring until dissolved. Increase heat to high, add rice and stir until rice is evenly coated. Add coconut milk and water, stirring until combined. Squeeze one of the limes into the mixture then throw the squeezed lime into the rice. Add cinnamon stick. Bring to a boil and cover pot. Reduce heat to medium-low and simmer covered for 20 minutes. Remove pot from heat but do not open lid. Let sit for 10 minutes.

While rice is cooking, toast the coconut by spreading onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until the coconut is an even brown color, about 10 minutes.

Remove lime and cinnamon stick before serving. To serve, sprinkle rice with lime zest and toasted coconut.

*Note: all of this was done in my rice cooker, but I figured I would put the real directions down.

Holy moly, what did you whip up this weekend?

1 comment:

Karla said...

Hey there! I found your blog off of CCK...I love it. :-)

Reading through the one thing I want to make RIGHT NOW is the coconut rice. Sounds amaaaaazing!