Hi everyone! It certainly has been a while… I have moved! Both physically across the country as well as to a new blog on the internet. After a lot of thought and procrastination, I decided that this blog was not going in the direction that I wanted it to go and I needed something different. I finally took the leap and started my One More Cookie blog. I am currently moving some of my old content over to the new blog so you will initially see some repeat recipes – but don’t worry I have many more recipes to share, both savoury and sweet (and ALL delicious!). Please check out my new website www.onemorecookieblog.com.
Anyone who knows me well knows that I love cheese. When placed in front of me I just cannot stop eating it. I love making recipes that include cheese as one of the ingredients so I can secretly sneak some while I’m cooking🙂 Because of my inability to control myself around cheese, I try and limit the amount of cheesy dishes that I make however one must indulge sometime right?
I bought this baked brie dish on sale a long time ago and have used it to serve many different dips – however never had used it for what it was originally intended for. I finally decided that it was time to make this wonderful cheesy dish and turns out, it was much simpler than I thought!
I made this for Thanksgiving and Christmas however it can be served before any special meal as it is a great way to elevate a standard cheese and crackers appetizer. Look out for cheese-a-holics like myself though, they tend to sneakily devour large portions of cheese when nobody is looking🙂
- 1 wheel of brie (approx 200 – 250 g)
- 1 sheet frozen puff pastry, thawed
- 1/3 cup dried cranberries, coarsely chopped
- 2 tsp fresh thyme, chopped
- 1 Tbsp butter, melted
- Preheat oven to 425 F.
- Carefully slice off top rind of brie and discard. Cut two 6 inch squares out of puff pastry sheet. Lay one of the sheets on a small rimmed baking dish and sprinkle half the cranberries and thyme – press down gently so they stick to the pastry.
- Place the wheel of brie, rind down, on top of the pastry. Sprinkle with remaining cranberries and thyme. Cover with other pastry sheet and crimp edges so the cheese is sealed inside. Brush the top with melted butter.
- Bake for 20 minutes or until the pastry is golden brown. Allow to cool for 10-15 minutes before serving. Serve with crackers or bread. Enjoy!!
So it certainly has been a while…
All this time between posts doesn’t mean I have stopped cooking, baking or eating of course! If anything I’ve been trying out new recipes more than ever – it’s lots of fun and delicious at the same time🙂 This post may be coming a little late as Valentine’s Day was last week however don’t let the pink, red and heart shaped sprinkles fool you, these truffles are great for any occasion.
These were part of the homemade box of chocolates that I made for my Head Dishwasher. I think it was more a gift to myself though because I can’t stop eating them!
I am not usually one to buy pre-made cookies or candy however this recipe made it totally worth it. I’ve seen this recipe posted many times on different sites and most are the same with a list of just 3-4 ingredients, I chose to leave out the shortening which was included in some recipes and used light cream cheese as I always do – I never notice a difference! I made these with both golden oreos and reduced-fat regular oreos – I covered the golden oreos in white chocolate and the regular in semi-sweet chocolate. They certainly are decadent! I have to say I like the ones made with golden oreos a bit better but then again I am a sucker for white chocolate.
These truffles are seriously addicting and so incredibly easy – no bake and just 3 ingredients! I will definitely be making these again but maybe next time I’ll make sure I have more people to share with so I don’t eat them all🙂
- 1 package Oreos (your choice of flavour)
- 1 8-oz package of reduced-fat cream cheese
- 2 cups chocolate chips (your choice of chocolate)
- Line baking sheet with parchment paper.
- Finely chop up oreos in a food processor. Add cream cheese and puree until smooth. Refrigerate for 30 mins.
- Using a small cookie scoop, shape into balls about 2 tsp in size. Place on baking sheet, making sure that the balls don’t touch. Freeze for about 30 minutes until firm.
- Just before removing the sheet from the freezer, melt chocolate chips in microwave – stirring every 20-30 seconds careful not to burn the chocolate.
- Dip the cheesecake balls in the chocolate and return to baking sheet. Top with sprinkles immediately. Repeat with remaining truffles. Refrigerate for 20 mins until chocolate sets. Store in fridge. Enjoy!!
My pumpkin obsession continues….
This dish, is one of the best things I have ever made! I know, I know, I may say this about a lot of different things that I’ve made, but seriously this pumpkin ravioli is pretty awesome!! Cheese ravioli with my mom’s homemade tomato sauce was my absolute favourite meal as a kid so I figured that I would enjoy this meal as well🙂 The sweetness of the pumpkin filling pairs well with the more savoury rosemary and thyme browned butter sauce. I could literally eat this every single day. This recipe is a winner.
The filling is simply made up of pumpkin, some spices and some pecorino romano – one of my favourite cheeses! I added more cheese than I had originally intended because I love it so much and it worked out perfectly.
This recipe is so easy because there are so few ingredients and other than filling the raviolis, there is so little prep needed. I obviously didn’t make my own pasta but I’d definitely like to try next time. For now wonton wrappers work really well. Additionally, I used canned pumpkin but if you have an actual pumpkin on hand, I’m sure roasting it and using it in the filling would make this recipe even that much more delicious!!
Serve this ravioli with some freshly grated parmesan cheese and ground black pepper.
Makes 20-25 large raviolis
- 40-50 wonton wrappers
- 1 cup pumpkin puree
- 2 cups pecorino romano, freshly grated
- 2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1 egg white
- 1/4 cup butter
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Combine pumpkin, pecorino romano, nutmeg and cinnamon.
- Whisk together egg white and 1 tsp water.
- To assemble raviolis, place 1 Tbsp of the filling in the middle of a wonton wrapper. Lightly brush the edges with the egg wash and top with another wonton wrapper. Press down the edges making sure to eliminate all air bubbles from the ravioli. Repeat until all the filling has been used up.
- Bring large pot of water to a boil. Carefully add ravioli and boil for about 3 minutes, until all pasta floats and is slightly transparent. Drain but reserve 1/2 cup of pasta water.
- While ravioli are cooking, melt butter in large saucepan. Slowly add bits of rosemary and thyme. Too much rosemary can be overpowering so add both spices until you’re happy with the aroma and flavours. Cook for about 7 minutes, stirring often until butter begins to brown. Add in ravioli and add enough reserved pasta water to create a sauce.
- Serve with freshly grated parmesan cheese and ground black pepper. Enjoy!!
As I mentioned in my last post, my parents came to visit this past weekend! Whenever they come to visit, I have to make them something special. Like me, they appreciate good food so I love to try new and more unusual recipes. While that can backfire sometimes, the majority of the time we discover delicious new things to eat! I have to confess though, I have made pineapple fried rice once before for my Head Dishwasher but it wasn’t stellar so I made a few modifications this time to make it to a top notch dish!! This was certainly a hit, my mom practically begged for the recipe!
I ate the leftovers for dinner tonight and I was so sad when it was all gone😦 I definitely will be making this meal again soon. While this dish is relatively easy, it is somewhat time consuming because of all the steps – 100 percent worth it though!
I can’t wait to travel to Thailand someday and try some authentic pineapple fried rice🙂
- 1 cup brown rice
- 1 cup + 1/4 cup light coconut milk
- 1/2 cup + 2 Tbsp fresh pineapple juice
- 1/2 cup water
- 2 cups firm tofu, cubed
- 4 tsp olive oil
- 1 red bell pepper, chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 tsp fresh ginger, minced
- 2 1/4 cups pineapple, cubed
- 3 large eggs, lightly beaten
- 1 1/2 Tbsp low-sodium soy sauce
- 5 green onions, thinly sliced
- 1/3 cup cashews
- Combine rice, 1 cup coconut milk, 1/2 cup pineapple juice and water in pot. Bring to boil and then reduce heat and cover. Cook as per instructions on rice package until liquid is absorbed. Fluff with fork and set aside.
- In non-stick pan over medium heat, combine remaining coconut milk and pineapple juice with tofu. Cook, stirring often until liquid is absorbed and tofu is nice and firm. Remove tofu from pan and set aside.
- In same pan, add 1 tsp oil, red pepper and onion. Saute for 3-4 minutes until softened. Add garlic and ginger and cook until fragrant, about 30 seconds. Remove from pan and set aside.
- Increase heat to medium high and add another 1 tsp of oil. Add pineapple and saute for 5-6 minutes until slightly browned. Remove from pan and add to onion mixture.
- Reduce heat to medium and add 1 tsp of oil and scramble eggs. Once cooked through, coarsely chop up egg with spatula and then remove from pan and set aside.
- Add final tsp of oil to pan and add rice. Allow to cook for a minute or two at a time without stirring until underside is browned. Flip and repeat 4-5 more times until most of rice is browned.
- Reduce heat and stir in soy sauce. Stir in veggies and pineapple mixture. Carefully fold in tofu and eggs. Stir in green onions and cashews before serving. Top with any remaining cashews. Enjoy!!!
Unfortunately I think summer has ended up here😦 I always say that summer is my favourite season, but I think fall is pretty awesome too. I love the changing of the leaves, the crisp air in the morning, my birthday in November, and of course all the delicious foods that come with the season. As it neared the end of August, I began to crave fall foods, especially pumpkin, squash and hearty seasonal soups! I managed to hold off until September and this weekend I baked this pumpkin ginger bundt cake for my parents who came to visit!
This is a great snacking cake, the pumpkin and ginger flavours blend wonderfully together. The texture is dense yet oh so silky which comes from folding in whipped egg whites right before popping the cake into the oven. This cake goes wonderfully with vanilla ice cream or even whipped cream (for all you whipped cream lovers out there like myself)!
Thanks to the cooler weather this past week and some pumpkin cake I am happy that summer is over and I am ready for fall!! Look out for many fall-like recipes in the future!!!
- 1 cup butter, softened to room temperature
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 large eggs, separated at room temperature
- 2 tsp vanilla extract
- 2 cups brown sugar
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 2 tsp fresh ginger, minced
- Icing sugar for dusting
- Preheat oven to 350 F. Butter and flour bundt pan.
- Sift together flour, baking powder, cinnamon, ginger, nutmeg and cloves. Set aside.
- Cream butter until smooth, about 1 minute. Add vanilla and then brown sugar 1/2 cup at a time, continuously mixing on low. Beat until light and fluffy 3-4 minutes.
- Lightly mix together egg yolk and beat into mixture on medium speed, about 1 minute. Add pumpkin, oil and ginger. Beat until smooth.
- Stir in flour mixture, one third at a time until just combined, do not overmix.
- Add a pinch of salt to egg whites and beat on high until they hold soft peaks. Carefully fold into batter until just combined. Spoon batter into prepared pan and spread evenly with spatula.
- Bake for 45-50 minutes until toothpick inserted in centre comes out with just a few crumbs attached. Allow to cool for 10 minutes then invert onto cooling rack. Before serving, dust with icing sugar. Enjoy!!
So, it’s been a longggg time since my last post…. I took a break from blogging this summer because I just had too much to do! This weekend is my first one since mid-June where I wasn’t going anywhere or having any visitors, it was a busy summer!!!
I didn’t try out very many new recipes in the past few months, however I did discover this wonderful muffin recipe. These are possibly the best healthy muffins that I’ve ever had. Most healthy muffins are very rubber-y but these ones are nice and moist and oh so tasty! They are high in fibre (but they don’t taste like ‘bran muffins’), oil free and low in sugar content so the mini chocolate chips are a must for a touch of sweetness.
I have made over a hundred of these muffins this summer, in regular and mini form, and eat them everyday for breakfast and somedays even for dessert!
Makes 12 regular sized muffins
- 1/4 cup unsweetened applesauce
- 1/4 brown sugar
- 3 bananas, very ripe and mashed
- 1/4 cup skim milk
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 cup wheat bran
- 1 tsp baking powder
- 1 tsp baking soda
- 6 Tbsp mini semi-sweet chocolate chips
- Preheat oven to 375 F and grease muffin pan.
- Blend together applesauce and brown sugar. Beat in bananas, milk, vanilla extract and egg.
- Combine flours, wheat bran, baking powder and baking soda.
- Mix dry ingredients into wet ingredients until combined.
- Fold in chocolate chips and distribute batter into muffin pan.
- Bake for 15-20 minutes (8-12 minutes for mini muffins) until toothpick inserted into centre comes out clean. Allow to cool a bit before transferring to cooling racks. Enjoy!!