Chocolate Chip Waffles

So I have been a little behind on some recipes that I’ve wanted to post as I have been going to job interviews like CRAZY! In the past two months I have been to many, many interviews, been offered MANY positions, and finally went to a second interview and signed a contract with a Real Estate company this morning. So now I am an Administrative Assistant on the weekends (providing over 30 hours) and am free to pick up a part time job to fill in the blanks during the weekdays Mon-Thurs. I am very excited! I have been looking for an opportunity like this ever since I moved to Mississauga and I have finally secured it. The only issue is that I now have to terminate my employment at the other Real Estate Office I work at due to a conflict of interest 😦 This is upsetting for me because I am very fond of the girls in that office and it was my first real connection to the Real Estate world. But, c’est la vie…when opportunities arise they must be seized. I’m not one to accept change readily but am doing my best to go with the flow these days! 😀 I feel GREAT.  Who wants to be stuck in the same position FOREVER and NOT learn new skills anyways? NOT ME! Chris also interviewed for and snagged a really great job on Friday too! Things have been so great recently.

I have really come to embrace the “less-is-more” attitude lately. I don’t want to dye my hair or change who I am anymore. I am happy with what I have and vow to live simply from now on. Life is about more than acquiring material possessions, life is about living. That is also why this blog will always come second to anything else I am doing in my life. Maybe third or fourth sometimes. My internet identity is only a very small fraction of who and what I am. There is more to life than being behind the computer although I cherish having a place to share the delicious foods that I enjoy in my life from day to day.

*SIGH* Well, now that I have that off my mind I have a sinfully delicious chocolate chip waffles recipe that is nowhere near healthy! I made these when Chris’s brother and girlfriend were down for the week (last week?) and they LOVED them, and were filled for hours! I had to pull out and dust off the waffle iron for this batch of waffles as it hasn’t been used in probably 6 or 7 months (for some reason..) and it was so worth it!

Yummy Chocolate Chip waffles

Yummy Chocolate Chip waffles

  • 2 cup unbleached flour
  • 2 tablespoon sugar
  • 3 egg whites
  • 4 tablespoons oil
  • 2 cup skim milk
  • Dash of pure vanilla extract
  • Ground cinnamon and fresh nutmeg to taste
  • 1 teaspoon salt.
  • Milk chocolate chips to taste
  1. Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg. In separate bowl mix together egg whites, milk. oil and extract.
  2. Stir flour mixture into egg mixture, batter should remain slightly lumpy and bumpy. Fold in chocolate chips.
  3. Heat and lightly grease waffle BOTH SIDES of iron and spoon 1/4 cup of mixture onto each area in waffle iron (or however much you need for waffle iron).
  4. Cook for 5-7 minutes or until when top side of waffle iron lifted separates from waffles.
  5. Enjoy with a great big glass of skim milk.
Yummy Chocolate Chip waffles

Yummy Chocolate Chip waffles

Heavenly Meringue Cookies

These cookies were so light, fluffy and delicious…and my dad was quite shocked when he picked one up and it was as light as air. I haven’t had these delicious cookies in such a long time that I decided to whip up a batch to enjoy with EASTER DINNER. They were so extremely easy to make and disappeared just as quickly as I put them out!

I absolutely love meringue even though it’s primarily sugar and stiffly beaten egg whites. I’m not a huge fan of waste though so I saved my two egg yolks and used them for Phyllo Eclairs, which Chris went on and on about (recipe to come).

Portion your batter and add a few drops of different food coloring and create a festive treat. Pinks, blues and purples for spring, red and green for Christmas, or just red for Valentines day.

Delicious meringue cookies

Delicious meringue cookies

  • 2 egg whites
  • 1 teaspoon white vinegar
  • Dash of salt
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon pure vanilla extract (the recipe called for clear vanilla extract but c’mon, I’m not going to search for and buy it for this ONE recipe)
  • 1/2 cup granulated white sugar, or superfine sugar
  1. Preheat oven to 250 degrees. Line baking sheet with parchment paper.
  2. Separate egg whites into a bowl and reserve yolks for use in a different recipe.
  3. Pour in vinegar and salt and using a hand held mixer on high speed beat until mixture is foamy and doubled in size.
  4. Add extracts and sugar 1 tbsp at a time until stiff peaks form when you lift beaters from bowl.
  5. Bake for 50 minutes or until they become crisp and golden brown.
  6. Store in an airtight container.
Pipe cookies onto baking sheet lined with parchment

Pipe cookies onto baking sheet lined with parchment

Meringue cookie before it hits the oven

Meringue cookie before it hits the oven

These cookies remind me of Christmas during a simpler time, a time when I didn’t have trays and trays of baked goods to bake and prepare, but rather to enjoy!

Carrot Cake with Cream Cheese frosting and toasted almonds

I spent a while gathering ideas for Easter dinner dessert and was originally thinking cute lil’ bunny themed cupcakes. But after seeing countless recipes for carrot cake I decided to go for it even though I’ve never made one before. I paired it with the delicious cream cheese frosting I made in an earlier post, but added less powdered sugar so it had more of a cream cheese taste! It was a big hit, everyone loved it, my mum especially took a liking to the cream cheese frosting 😛

You can either bake this in two standard cake tins and layer your cake, or just use a glass pie dish and invert your cake onto your serving platter like I did.

With a few adjustments this was easily made into a much healthier version of the original.

Healthy Carrot Cake with Delicious Cream Cheese frosting and toasted almonds

Healthy Carrot Cake with Delicious Cream Cheese frosting and toasted almonds

Carrot Cake with Cream Cheese frosting and toasted almonds

  • 2 cups finely grated carrots
  • 1/2 – 1 cup toasted almond slices
  • 1 1/2 cups unbleached flour 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons fresh grated nutmeg
  • 4 eggs
  • 1 cup brown sugar
  • 1/2 white sugar
  • 3/4 cup apple sauce 1/4 cup oil
  • 2 teaspoons pure vanilla extract
  1. Preheat oven to 350 degrees and place rack in center of oven. Grease a 9x13x2 pie pan and line bottom with parchment paper.
  2. Toast the almonds for about 8 minutes or until lightly browned and they smell delicious. Let cool.
  3. Peel and finely grate the carrots and set aside.
  4. In a separate bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg and set aside.
  5. With hand mixer beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light coloured (about 3-4 mins). Add apple sauce and oil in a thin steady stream, and then beat in the vanilla extract.
  6. Add the flour mixture and beat until just incorporated. With a large rubber spatula fold in the grated carrots.
  7. Fill pie pan until 3/4 of the way full and bake in preheated oven for around 40-50 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from oven and let cool on a wire rack.
  9. After completely cooled invert cake onto serving platter and frost with cream cheese frosting. Press toasted almonds around sides of cake, or chop and sprinkle over entire cake. Refrigerate any leftovers!
Healthy Carrot Cake with Delicious Cream Cheese frosting and toasted almonds

Healthy Carrot Cake with Delicious Cream Cheese frosting and toasted almonds

Cream Cheese Frosting

  • one 8 oz. bar cream cheese, cold
  • 1/2 cup butter, softened to room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest OR extract (optional)
  • 2 1/2 cups powdered sugar, measure then sifted
  1. With the mixer on a low speed, beat the cream cheese and butter till blended.
  2. Mix in vanilla and lemon extract.
  3. Slowly add the powdered sugar a cup at a time.
  4. Once all the powdered sugar is added, increase to a higher speed to whip up the frosting till light and fluffy.

Broccoli, cheese, onion & red pepper whole wheat mini quiche

Yummy whole wheat mini quiche with sauteed onion, cheese, slightly softened broccoli and chunks of red pepper. Very tasty, and not *too* bad for you either 🙂 Makes approximately 16 minis!

Broccoli, cheese, onion & red pepper whole wheat mini quiche

Whole wheat dough

  • 1 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water
  1. In a large bowl, combine flours and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, one tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate at least half an hour or overnight.
  2. On a floured surface and starting with half of refrigerated dough, roll out to around 1/6 inch and using a pastry cutter the same size as your tinfoil cups begin cutting dough. I am without pastry cutting instruments so I used different sized cups to get the perfect size for my tinfoil cups! Once you have cut as many circles as you can from the dough, roll dough into a ball again and repeat process until all cups are filled. Repeat process with remaining dough.
  3. OPTIONAL: I like to use a fork and pattern the edges of my dough. Just press fork around whole diameter of each cup.

WHILE DOUGH IS CHILLING IN THE FRIDGE YOU WILL HAVE PLENTY OF TIME TO PREPARE YOUR EGG MIXTURE.

Egg & Veggie mixture

  • 4 eggs
  • 3/4 – 1 cup skim milk
  • 1/2 – 1 cup shredded cheese, your choice
  • 2 tablespoons unbleached flour
  • 1/2 medium onion diced & sauteed
  • When onion is almost done cooking, add 1-2 minced cloves of garlic (squish garlic with flat side of knife and chop very fine)
  • 3/4 – 1 cup broccoli slightly softened broccoli (cook in double boiler 3-4 minutes)
  • 1/4 – 1/2 cup diced red pepper
  • Salt, pepper and other spices to taste: Oregano, basil, dill etc.
  1. Preheat oven to 375 degrees.
  2. Saute onions (put butter or oil in a fry pan over low-med heat, once heated add onions until soft and delicious smelling :P)
  3. Soften broccoli (cook in double boiler 3-4 minutes)
  4. Mix together eggs and milk. ADD flour cheese and spices.
  5. In a separate bowl combine sauteed onion, softened broccoli and diced red pepper.
  6. Scoop 1/2 tablespoon vegetable mixture in each cup and then fill until 1/2 – 3/4 full.
  7. Bake for 30-40 minutes or until mixture has set. Test with toothpick or fork.

Delicious mini quiche
Delicious mini quiche

You can freeze these by wrapping in tin foil and then placing into a freezer bag. Re-heat in the oven. If you plan to do this cook quiche until set, but dough is not too brown. It will brown MORE when you re-heat them.


Homemade Caesar Salad Dressing with a twist!

We recently had a friend over for the night before she was off to Germany [LUCKY ;)] and we spent a little time in the kitchen cooking up a storm 🙂

I decided I would like to make a Caesar Salad and instantly started gathering different recipes for the dressing!

Much to my surprise many of the recipes called for ANCHOVIES [yuck!] or ANCHOVY paste, which I’m just not down with, and neither was Chris. I did a little research and the original Caesar Salad by Chef Cardini Caesar http://www.kitchenproject.com/history/CaesarSalad/index.htm apparently had no anchovies in it, just Worcestershire Sauce [made from fermented anchovies, vinegar etc.] which gave it that distinctive taste.

A lot of recipes also either called for raw egg, or coddled egg [an egg which has been cooked in it’s shell in boiling water for only 45 seconds and then removed] http://whatscookingamerica.net/Eggs/CoddledEgg.htm.

I finally found a suitable looking recipe that called for neither Anchovies or Raw [or nearly raw] Egg and it turned out great! We modified it quite a bit and used a honey Dijon mustard instead of regular Dijon, as well as less garlic and it turned out wonderfully! Tangy and delicious and a little bit different than most I’ve tasted, and even better the next day [and day after ;)]


Homemade Caesar Salad Dressing Recipe

Homemade Caesar Dressing with a twist!

Homemade Caesar Dressing with a twist!

2 garlic cloves

3/4 – 1 cup Mayonnaise

1+ tsp honey Dijon mustard

1/2 tsp English Mustard (the dry powder)

2 1/2 – 3 tbs red wine vinegar

2 tsp Worcestershire sauce

1/2 – 3/4 cup freshly grated Parmesan cheese

Salt and pepper to taste

All of these ingredients are to taste, so have some fun with it!!!

  1. Combine and process all above ingredients in food processor until thoroughly blended.

  2. Then add to the mixture in a thin stream 1/4 cup light olive oil, while continuing to process.  Process until mixture is emulsified.

  3. Toss [Chopped & Washed] Romaine Lettuce with delicious mixture and serve with a lemon slice.  You can also top your salad with cooked Bacon, Cooked Seasoned Chicken, Croutons, Tomatoes, Onions or whatever else you like! ENJOY!

Stores for about two weeks in the fridge!

Caesar Salad and Sangria

Caesar Salad and Sangria

Close up of the delicious Chicken and Bacon Caesar Salad with our homemade Dressing

Close up of the delicious Chicken and Bacon Caesar Salad with our homemade Dressing

Easy & Delicious 8 Minute Breakfast Egg Sandwich!

If you are looking for a really tasty breakfast recipe than try this open face cheesy egg sandwich!

It’s delicious and very easy to make!

Yummy open face sandwich :)

Yummy open face sandwich 🙂

Open Face Cheesy Egg Sandwich

1 Egg

Teaspoon Butter

Diced Onion, Tomato and Shredded Cheese to taste

OPTIONAL: Diced Veggies [Green and Red peppers, Zucchini] Cooked Ham or Bacon

Salt, Pepper and spices to taste [I use Oregano, I LOVE EGGS & OREGANO!]

Couple slices your choice of Bread, toasted

  1. Saute Onion in butter for 3-4 minutes on low-med heat [If you are using any optional items add now as well]

  2. While Onions are sauteing whisk together Egg, Tomato, Cheese, Salt, Pepper and Spices. TOAST BREAD NOW

  3. Add Egg mixture to Onion, Butter mixture and cook until egg is done

  4. Spread on top of toast and ENJOY!!!

Cheesy Egg Sandwich with Red&Green Peppers and Tomato!

Cheesy Egg Sandwich with Red&Green Peppers and Tomato!