A classic. The humble snickerdoodle is a very basic cookie, but like any basic, execution is everything. This recipe is from a friend who claims to hate cooking and baking because she is terrible at it. I know she isn’t terrible at it. This recipe is great and the most important ingredients are the fat, the vanilla and the cinnamon. Since there isn’t any “flavourings” like chocolate and there’s no texture, like oatmeal, these cookies need the best fat, vanilla and cinnamon. Continue reading “Snickerdoodles”
Continue reading “Dark Chocolate Chunk Oatmeal Cookie Bars”
I found this recipe on Martha’s website and I liked it right away because it has no sugar. The original recipe is sweetened with prune juice and molasses, and I made it that way the first time. I don’t always appreciate the bitterness of molasses (maybe I need to try a different kind) so the second time I used pomegranate molasses (which you can find where ever you find middle eastern groceries) . The muffins had a sweet tanginess to them that I enjoy. Continue reading “Best Bran Muffins Ever”
I’ve looked for a strawberry cake before and been disappointed. Last year this time I made one that called for a packet of jelly powder. I’m not thrilled with using that as an ingredient but the cake got some rave reviews. Rave reviews or not, I didn’t want to make it again, so I went searching again. Continue reading “Strawberry Cake”
I came upon this recipe through one of my culinary heroes. I was drawn to it because she promoted it, but the flavour combination didn’t really appeal to me. I’ve made chocolate brownies with cayenne and cinnamon before, I’ve eaten chocolate ice cream with those flavours too and quite enjoyed it. But ginger? And 3 tablespoons? That’s a lot of ginger. I made them for the first time today and I didn’t use 3 full tablespoons. I used 2 rounded teaspoons of freshly grated ginger.
- 2½ pounds chicken wings
- ½ cup soy sauce
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- ½ teaspoon pepper
Mix together the marinade ingredients in a sealable plastic bag and add the chicken wings.
Seal and place in the refrigerator to marinate overnight.
- 2 tablespoons butter
- 2 cloves garlic, minced
- ¼ cup Sriracha sauce
- ¼ cup honey
- 2 tablespoon soy sauce
- 1 Tbsp ginger, minced
- 1 tablespoon rice wine vinegar
Toss it all into a pot over medium heat. Once it simmers, turn it down to low and stir it every now and then so it doesn’t burn. When it’s thick, it’s done.
- toasted sesame seeds
- green onions
- Lime sections
- Crushed Red Pepper Flakes
Years ago I worked with Shelagh. I think she was the first person I ever met who loved food and cooking as much as I. We spent our breaks talking about new recipes and techniques. We were foodies before the word foodie was even a word. Continue reading “Enchiladas”
I have some pumpkin in my freezer. And it keeps calling my name. The other day I wondered if anyone has ever made pumpkin scones. Well, of course someone has. Starbucks make them. Continue reading “Pumpkin Scones”
I love me a no bake cheesecake with a cherry topping. A quick search gives numerous recipes that call for Cool Whip and a can of cherry pie filling. Um, no thanks. I prefer real cream and it’s so easy to make cherry pie filling, there’s no reason to buy the canned stuff. Continue reading “Cherry Cheesecake”
You know how I love brownies. I have a few different brownie recipes on this blog. I also love bananas. A few recipes for muffins, cake and loaf reside on this blog too. What you may not know is that I love Chef Michael Smith. The other day, while watching a rerun of one of his tv shows, he featured banana brownies. Continue reading “Banana Brownies”