Zucchini Fries

With Christmas parties wrapping up, I needed something lighter to eat for supper. After searching I came across the idea of Zucchini fries here. 

Unsure of my new recipe, I tentatively ate one fry when they came out of the oven. While trying to make up my mind... I ate 6 more .. then I started dipping them in Italian sauce. I determined I was addicted after consuming 1/4 of the tray without thinking. They are lovely little crunchy morsels that cure your "salt cravings" and are guilt free! A must try if you are on a diet or even if you aren't!

Ingredients

• 1 Cup Whole Wheat flour
• 1/4 Cup Cornmeal
• 1 Teaspoon Salt 
• 1 Teaspoon Granulated Garlic
• 1/2 Teaspoon Pepper
• 1/4-1/2 Teaspoon Cayenne Pepper
• 4 Zucchinis
• 2 Egg Whites
• Olive Oil Spray

Directions

Preheat oven to 475ºF, line baking sheet with parchment paper and spray with olive oil.

Wash, and cut zucchinis into small strips. 

 

In a large bowl beat egg whites until foamy, mix zucchini in bowl until evenly coated. 

Mix flours, cornmeal, and spices in a large plastic bag. Put zucchini in bag of flour, shake to coat. Arrange on baking sheet without any overlapping. 

 

Bake for 7-9 minutes, flip zucchini and continue baking for 7-9 minutes, or until tender and golden. Enjoy guilt free with your favorite dipping sauce.

When zucchini looks this good, its hard to believe that it is healthy for you.

Bailey's crazy antics while I prepared the recipe... I will never look at that boot the same way again. 

Pumpkin Oatmeal Cookies with Dried Cranberries & Chocolate Chips (Cup of Everything Cookies)

A few weeks ago our work was having a Bake Sale to support Feed Nova Scotia. Brian and I wanted to make cookies to help a great cause. When we got home, we both dived into our favorite foodblogs searching for inspiration. It only took Brian 5 minutes to find this recipe, and we went off the to grocery store. We absolutely freaked out when we tried the first batch out of the oven.

I couldn't believe this recipe packed in so much flavour. But its more than just a single flavour, it reminded me of tasting a good wine. These cookies has low notes, middle tones and a beautiful finish. The cranberries and chocolate balance each other, the pumpkin and spice compliments the combination.  

Now back to the bake sale, the next day the cookies sold like hot cakes. The rest of the afternoon I was hunted down around the office and threatened asked for the recipe. I've been so frequently asked "omg what is in these cookies?!?!?". I coined the name "A cup of everything", because explaining all the ingredients can quite a mouthful :).

I highly recommend making these wonderful cookies ... but be warned that you may create a cult following for your baking. The original recipe can be found here. 

Ingredients:

• 2 Cups all-purpose flour
• 1 Teaspoon baking soda
• 1 Tablespoon pumpkin pie spice
• 1/2 Teaspoon salt
• 1 Cup butter, room temperature
• 1 Cup packed light brown sugar
• 1 Cup granulated sugar1 Cup pumpkin puree
• 1 Large egg
• 1 Teaspoon vanilla extract
• 1 Cup old-fashioned rolled oats
• 1 Cup semi-sweet chocolate chips
• 1 Cup dried cranberries

Directions:

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside. In a large mixer bowl, beat together the butter and sugars. Add in the pumpkin, egg, and vanilla extract and blend together until well combined. Gradually add in the dry ingredients and mix until all is combined in a thick batter. Fold in the oats, chocolate chips, and dried cranberries. 

Drop cookies onto baking sheet in rounded tablespoons, 2 inches apart. Bake for 6-7 minutes, rotate and cook an additional 6-7 minutes. 

Also, the secret ingredient is kitty love 

Kissies!

Bailey pretending to clean himself while  he watches the kitten.

The kitties provide morale support while Im baking.

Oreo Cupcakes

This week I had the pleasure of hosting my best friend's birthday celebration. To prepare a suiting birthday dessert for Lisa, I thought about what her favorite dessert was. I recalled the pints of ice cream we devoured together, all the chocolate bars we spilt in two, the restaurants where we shared many desserts. After much (food) soul searching I figured Lisa's favorite dessert had to be tiramisu.

Lisa and I about to enjoy tiramisu - Vegas 2007

Though I know some people would argue that tiramisu could be a birthday cake. Lisa basically lived with an Italian family for two years, in comparision Im sure any tiramisu I attempted would be an epic failure. Clearly overwhelmed, I collaborated with the lovely Lindsay to find the perfect recipe. Together we came up with the idea of Cookies and Cream Oreo Cupcakes! Lindsay arrived the night before with an amazing recipe in tow. As soon as the first batch was out of the oven.... we HAD to try them.... hello heaven!

With Lindsay's recommendation we decided on a whip cream based icing. We waited until just before the party to make the icing. I grabbed a few cupcakes and was able to sneak in a few pictures before the first guests arrived. 

Now for the recipe :)

Cookies & Cream Oreo Cupcakes (yields 18-20)

• 1 1/2 cup all purpose flour
• 1/2 cup cocoa
• 1 1/4 cup white sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 vegetable oil 
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 3/4 hot water
• 18 -20 Oreos for crumbs, 18-20 Oreos for garnish

Oreo Frosting

• 2 cups whip cream
• 3 tablespoons icinging sugar
• 1/2 teaspoon vanilla extract
• 6 Oreos

Cupcakes

Preheat the oven to 350F degrees and line your favorite muffin tin with baking cups. Break Oreos into smaller pieces and disperse in the bottom of each liner. With a whisk, mix all the dry ingredients together in large bowl. Add the eggs, oil, vanilla, milk, and mix well. Then add the hot water and mix well again. At this point you will have super soupy batter, this means its perfect! Go you! Transfer batter into a large vessel with a spout for pouring. Fill each liner 3/4 full. Bake the cupcakes for 16-18 minutes (rotate in oven at midpoint to ensure even baking)

Frosting

In a food processor crush Oreos into a fine powder. In a bowl, with the whisk attachment on an electric mixer combine the whip cream, powered sugar and vanilla. Beat until whip cream forms peaks. Fold in cookie crumbs. 

Garnish as you see fit!