Tuesday, February 24, 2015

Peach Scones


We all love to eat peaches but I rarely buy them because I find them so difficult to cut and take the pit out.  I've watched several YouTube videos and still haven't had any luck.  Today I'm sharing a Peach Scone recipe that uses canned California Cling Peaches.  I love the convenience of having good quality peaches all year long and the best part is they are ready to use...no peeling or pitting involved!

Monday, February 23, 2015

Smashed Potatoes {SRC}



Today I am posting for The Secret Recipe Club.  This month I was assigned Karen's Kitchen Stories.  Karen lives in Southern California and works in HR.  Karen's blog is her way of documenting her recipes which is the exact reason why I started blogging!  She has tons of bread recipes so I immediately knew I was going to love her blog!  I love to bake bread and love the way the house smells after baking a loaf of bread.  But this month has been really busy and I knew I wasn't going to have time to bake bread.  So I decided to make Karen's recipe for Smashed Potatoes.

Wednesday, February 11, 2015

Falooda


Today I am sharing a recipe which is made extra decadent with Gay Lea Whipped Cream.  Falooda is an Indian/Pakistani chilled dessert beverage.  It is one of my husband's favourite desserts although it had always been something I had avoided because of the black seeds at the bottom.  I was a very picky eater growing up and I couldn't get past those black seeds.  I had never even tried Falooda before I got married.  One year I decided I would give a try at making Falooda for my husband since he enjoyed it so much.  It turned out very well!  The seeds are the bottom are tukmalanga or basil seeds.  They are similar to chia seeds.  When they are soaked they expand and become jelly-like.  They can easily be found at an Indian grocery store.  The dominant flavour in Falooda is from Rooh Afza which is a sweet rose syrup that can also be found in Indian grocery stores.

Sunday, February 1, 2015

Coconut Flour Chocolate Chip Cookies


In the box I received from Grace Kennedy for my review was a bag of coconut flour.  I had to do a bit of googling to figure out how to use coconut flour.  It is very absorbent and cannot be substituted on a 1:1 basis with regular flour.  It is a gluten free flour and when baking you'll notice recipes using a lot more eggs to make up for the lack of gluten.

Thursday, January 29, 2015

Healthy Gingerbread Muffins


In my last post, I shared with you my review of Grace Kennedy's line of coconut products.  I used the organic coconut oil to make these Healthy Gingerbread Muffins.  I like to bake muffins for Hasan's breakfast but I wasn't sure if these were going to fly with him since there was no chocolate.  I took them for an after school snack when I went to pick the boys up from school and they loved them.  I'm glad that they are moving away from wanting everything to have chocolate in it.

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