The moose (cake) that looks like an owl with rabbit ears

Given how much I had to do to get this cake figured out on behalf of little Miss Slime-Maker (aka too busy to bake), the cake turned out looking a little… Continue reading

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Uninspired in the kitchen: flourless peanut butter cookies

Lately I have not felt very creative in the kitchen. Cooking has been more of a ‘they gotta eat before activity’ than ‘let’s try this out, it looks fun to make’. Baking is on the back-burner anyway what with all the sweets in the house from Easter still. Beside, I have a kid who likes to bake, so usually I pawn that off on her…

However. Continue reading

Healthy baking with chia seeds

I think some of my family is dabbling in vegan recipes.

My sister for example is a great cook and very nutritiously aware. Her daughter, my niece, has a serious egg allergy so there had to be a lot of inventive cooking right from the get go. Today, as a teen, my niece is managing nicely and that’s a credit to her mom’s adventurous abilities in the kitchen. Sometimes I see photos of interesting recipes she creates and posts on social media, and I make a mental note to try some of them. She likes using sweet potatoes or coconut or chia seeds…

Did you know that chia seeds can be used as an egg substitute? Continue reading

12 minutes

Depending on your point of view, 12 minutes can be a long time, or a short time.

For instance, if you’re cooking and following a recipe and it tells you that the food should cook/steam/boil/roast for 12 minutes, you can probably adjust this a little. Spaghetti sauce, soup or stew has never tasted worse when cooked for longer than 12 minutes, is what I’m saying (and no, I don’t recall a recipe actually saying you should cook sauce for 12 minutes….but just bear with me here for a sec). Continue reading