Whole Wheat Blueberry Oat Muffins

Right now, it's all about the muffins. They are portable and quick, and because of all the flavour options, they never really get boring. They can be made super healthy and could function as a "vessel" for all those veggies you want your children to eat!

Today, whole wheat, oats and blueberries were on the menu. Sometimes I also add nuts to this recipe for some extra crunch.

These muffins freeze beautifully and I often take one straight out of the freezer and into my bag as a snack. It thaws quickly and tastes just as good as the day it was made.

Banana Rye Nut Muffins

Do you every have a whole bunch of rye flour kicking around? I do. Usually because I buy it for one inspired recipe, use a couple of cups, and then the rest sits in my pantry until I figure out what else I can do with it.

I usually end up mixing it with wheat flour to make bread; that is, until I started making these muffins! They are so delicious and are made with 100% rye flour. They could also be made with whole wheat flour, in case you are reading this recipe and thinking "do I have to buy a bag of rye just to make these muffins?" Oh, and you can make them with some rye and some whole wheat, in case you are just trying to use up that last little bit of rye you have left!

Nutella Pinwheel Cookies

'Tis the season for cookies and cookie swapping! Every year, my sister and I host a cookie swap. Each of the attendees bakes enough of one kind of cookie to give half a dozen to each person. That means, if there are 10 other people, you arrive with 5 dozen of the cookies you baked and leave with 5 dozen cookies that are 10 different varieties! 

I love this event, especially this year when I am crunched for time with a newborn. Essentially, I can make 1 type of cookie and end up with 10 kinds, many of which I have never tried before! 

This year, I wanted to make a simple cookie and one that I could make ahead. That way, I could make the dough at any point in the month leading up to the cookie swap, and bake them fresh the day before. I though the perfect choice would be a sliced icebox cookie. 

The tough decision was the filling. I was toying with making a cranberry orange compote for the inside or using my favorite jam, and then it hit me. Nutella. Who doesn't love Nutella? So, the nutella pinwheel cookie was born.

Peanut Butter Dark Chocolate Chip Cookies

As I have mentioned time and again, I am more of a savory than a sweet person. When given the choice between a piece of cake and a roasted chicken, I would go for the chicken every time (and wouldn't mind eating the cake afterwards if it's still around!).

However, in the last days of my pregnancy, I found myself wanting more sweets. And by sweets, I don't mean sickeningly sweet pastries and candy, but good, homemade sweets using the ingredients I already love, like dark chocolate.

One such homemade goodie that I found I could not get enough of was my peanut butter dark chocolate chip cookies. Perhaps it's because they balance savory (with the peanut butter) and sweet. Or perhaps it is just because they are so darn good!

Whole Wheat Chocolate Chip Oatmeal Cookies

So, I am officially 3 days overdue and taking this opportunity to continue this whole "nesting" thing.  I have moved on from savory dishes like the Pulled Pork and Chicken Enchiladas, lasagnas, and chili to cookies. Lots and lots of cookies. I've been enjoying every moment--- baking, sharing, eating and freezing for later.

I have made lots of my favorites, like these surprisingly delicious Lentil Cookies, packed with protein from the lentils, nuts and seeds; Nutella, Cranberry & Chocolate Cookies, a yummy blend of gooey nutella with chewy dried cranberries; and of course, Triple Chocolate Cookies-- need I say more?

But today, I felt like making a classic-- oatmeal chocolate chip cookies. I thought since I am making tons of cookies these days that I would make them with completely whole wheat flour which makes them nuttier, heartier, and a little bit healthier, but of course, you can stick with white all purpose flour or a blend if you like.

I kept them simple with just oatmeal and chocolate chips, but if you are feeling like a little extra something, feel free to add walnuts or dried cranberries to the mix.

Whole Wheat Zucchini Muffins with Chocolate Chips and Walnuts

Yes, the gardens are still spilling over with squash!! And trust me, I am not complaining! Squash is one of the most versatile veggies. You can stuff them, saute them, fry them, grate them, add them to soups and stews... the possibilities really are endless!

In this case, I decided to turn them into one of my favorites-- Zucchini Muffins (or Bread). Great for eating now or freezing and eating later.  Also, the use of whole wheat flour in addition to the squash makes them a healthier muffin alternative. What a great way to get some veggies into your loved ones!

Wild Rice Salad

I love summer. Sunshine, music, farmers markets, bbqs....What could be better than that?

In Vancouver, this weather lasts just a few months, but it's these few months that propel us through the rainy and grey days during the rest of the year. Then, when the warmth and sunshine returns, we somehow quickly forget about those cold, wet days and become happy and social again!

So, to take advantage of the sunshine, I am spending as much time outside as I possibly can, trolling farmers markets, working in the garden, and of course, enjoying summertime meals. For this summer evening meal, I combined some farm fresh ingredients with some hearty wild rice, feta and dried cranberries to create this amazing salad that I really think I could eat all year long!

Linzertorte- Austrian Jam Tart

Most of my recipes for the holidays have some sort of family history. Either it's something my mom made when I was a child, or something that a relative would bring to the table every year.

The Linzertorte, however, is an exception. I have no idea when and why I started to make it, but I absolutely adore this dessert.

A Linzertorte is actually an Austrian dessert named after a city in Austria. It's a super easy tart to make because the pastry is pressed into the tart pan instead of rolled and the filling is jam. It's not too sweet but just sweet enough because of the jam, and the subtle spices, hint of lemon and nuttiness make it a perfect holiday dessert (or if you are my husband, you eat it for breakfast too!).

Nanaimo Bars

Nothing says the holidays like Nanaimo bars. They are rich, creamy, nutty and the perfect after dinner treat. 

Nanaimo bars originated when a housewife submitted the recipe to a cookbook in the early 1950's. The bar was made in Nanaimo at many of the coffee shops and became very popular with tourists, who called it the Nanaimo bar.

How it became a Christmas tradition? I have no idea, but in our household, they always seem to appear around the holidays, when all of our favorite sweet treats find their way to the table. 

Nutella, Cranberry & Chocolate Cookies

With less than 1 month to go before Christmas, it is time to get baking!

I am usually a cookie traditionalist. I like my Christmas shortbread, thumbprint cookies and other classic Christmas cookies that my mom used to make at Christmas time. 

However, I always like to try something new as well and make new traditions. In this case, I was also looking for an easy drop cookie that could become a staple year round.

These fudgey, delicious Nutella cookies combine everything I like about Christmas (cranberries and nuts), with the creamy yummy spread we love.... Nutella. They are super simple to make and since they are drop cookies, you can put away the rolling pins, cookie presses and the like and easily make these cookies in an hour.

When they are warm, they are fudgey and delicious, and when they are room temperature, they are equally decadent. (oh, and they are delicious frozen too for those of you who LOVE frozen cookies like me!).

Dan Dan Noodles (Noodles in Spicy Peanut Sauce)

One night, I went for dinner at a place in Vancouver that makes handmade noodles called Peaceful Restaurant. Let me tell you, the food was fantastic. So tasty and exactly what I wanted. 

However, there was one small issue. It was packed. And I mean packed, line up out the door kind of packed. So packed in fact, that when we were ordering, the waitress asked us if we would want anything else because they only allow you to order once. Basically what she was saying is to order, eat and leave because there were other people to feed.

Despite the rushed experience, the food was delicious. Especially one of the dishes called Dan Dan Noodles. It was basically ground beef in a spicy peanut sauce tossed with homemade noodles. After finishing the noodles, we practically lifted up the bowl and drank and sauce it was so good. So, from that moment, I decided I had to recreate it.

Chocolate Oatmeal Cookies (and a slight mini peanut butter cup variation)

I love peanut butter and oatmeal. And oatmeal and chocolate chips. So I guess that means I would like peanut butter chips and oatmeal?

Okay, where this is really coming from is... I have this random bag of mini peanut butter cup chips in my pantry. I actually think it was an accident. I certainly don't remember buying them so perhaps I picked them up by accident instead of chocolate chips? Anyhow, regardless of how they got into my kitchen, I've got to use them. And to my surprise, they look and taste exactly like peanut butter cups. Hmmmm....

Chocolate Oatmeal Cookies 

(and a slight mini peanut butter cup variation)

Makes 24 cookies

1/2 cup Butter, room temp

1/4 cup Sugar

1/3 cup Brown Sugar

1 Large Egg

2 tbsp Vanilla Extract

2/3 cup Whole Wheat Flour

1/4 tsp Baking Soda

1/2 tsp Salt

1 1/2 cups Quick Oats

1/2 cup Walnuts, chopped

1/2 cup Chocolate Chips (or mini peanut butter cup chips or mixed!)

Preheat the oven to 325 degrees Fahrenheit.

Cream together the butter and sugars until fluffy. Beat in eggs and vanilla.

Stir together flour, baking soda and salt and then add to butter mixture and mix until just combined.  Stir in oats, walnuts and chocolate chips.

Roll into 3/4 inch balls and flatten slightly with your fingers. Place onto silpat or parchment lined baking sheets and bake for 12-14 minutes. Transfer to a wire rack to cool.

Peanut Butter Banana Muffins

Ripe, frozen bananas and buttermilk are always two items that I have in my freezer. Why? Well, the bananas are pretty much self explanatory. I buy way too many, they get ripe really fast, and I through them in the freezer. As for the buttermilk, it seems that anytime I need buttermilk, I only need 1/2 a cup or so. And it just so happens that I can usually only find buttermilk by the litre. So, I use what I need, then freeze the rest in 1/2 cup portions for later use.

So, what to do with bananas and buttermilk (other than make my kick butt Banana Walnut Bread)? I was in the mood for peanut butter and what better combination than peanut butter and bananas? So, I decided to make peanut butter and banana muffins with an additional kick of peanut butter spread on top.

Blue Cheese, Walnut & Quinoa Chopped Salad

You know when you go through eating phases? Where you seem to eat a derivative of the same ingredients over and over for a while til you somehow switch to something new?

For example, I recently had a chicken phase. I had to eat chicken everyday. My favorite was a whole roasted chicken. I would eat the wings, my husband would eat the legs, and then we would use the breast meat in sandwiches, salads, and pastas. And when we were almost out of chicken (usually within a couple of days), I would get chicken anxiety, and I would run to the store and buy more chicken. Perhaps chicken legs or chicken breasts, but it had to be chicken. Nothing else was acceptable.

Now, I am in a salad phase. But not just any salad. Nope, that would be far to easy. It's got to be a salad with blue cheese and walnuts. Somehow, the richness of the cheese and the crunch of walnuts has made salads irresistible. And even though my pantry and fridge are stocked with tons of great ingredients, I have to run to the store to buy more stuff to make some kind of blue cheese and walnut salad. Go figure.

Endive Salad with Walnuts

Endives. I am really not use to using these slightly bitter greens at all. But every time I go back to France, I find them in abundance in the fall, winter, and spring markets. It is especially noticeable in the winter, when there are few other "leafy" greens available... just cases upon cases of endives.

So, these become a winter staple. Cooked with bechamel and ham, sauteed with a little oil, salt and pepper, or as the basis of a fresh, wintery salad.

One of my favorites is this Endive Salad with Walnuts. It is light and flavorful, but the crunch of the walnuts and the slight bitterness of the greens remind you that it is still winter. Best of all, it is incredibly easy to make and apart from the endives, everything else is a pantry ingredient.

Maple Walnut Fudge

Nothing says Christmas like fudge! And thanks to the Cookin' Canuck, her Nutella Fudge with Sea Salt has become a holiday staple and favorite.

But this year being our first year in Vancouver for Christmas, it was time to combine the old Christmas favorites with some new recipes. So, I decided to make a new fudge. After all, fudge is easy to make in batches and then enjoy all holiday season long, it's easy to transport, and great as a gift.

This fudge combines Canadian Maple Syrup with walnuts and white chocolate to make a delicious Christmas treat!

Maple Walnut Fudge

Makes 1 pan 9" by 13"

2 tablespoons butter

2/3 cup 2% Evaporated Milk

1 1/3 cups Sugar

1/4 tsp Salt

2 cups Mini Marshmallows

300 grams White Chocolate Buttons or Chips

1/2 cup Walnuts, chopped

1/4 cup Maple Syrup

50 Walnut Halves

Butter the bottom and sides of the pan and line with parchment paper. Set aside.

In a large saucepan over medium heat, combine the butter, evaporated milk, sugar and salt. Bring to a boil and cook, stirring constantly for about 5 minutes. Add the marshmallows and stir rapidly to melt the marshmallows. Remove from heat and stir in the white chocolate, chopped nuts and maple syrup.

Pour into prepared baking pan. Press the walnut halves into the top of the fudge in rows. Cover and refrigerate until the fudge is firm. Cut into squares.

Kale Salad with Dried Cranberry, Walnut and Boursin

This is a super easy and incredibly flavorful salad. I made this as a Thanksgiving side dish, to complement my mom's massive turkey, stuffing, mashed sweet potato, and apple pie. It was a nice and fresh addition to the traditional but heavy, dishes included in Thanksgiving dinner. And as a bonus, it is chalk full of lots of healthy ingredients.

This would also make a great lunch, summer picnic dish, or dinner side.

Kale Salad with Dried Cranberry, Walnut and Boursin

Serves 2 (4 as a side dish)

1/3 cup Dried Cranberries

1/2 Sweet White Onion or Red Onion, sliced

1/2 pkg Cranberry and Black Pepper Boursin Cheese

1/2 cup Walnuts, toasted

Bunch of Kale, chopped (or Spinach)

For Dressing:

2 tbsp Dijon Mustard

1 tbsp Balsamic Vinegar

1 tbsp Extra Virgin Olive Oil

Salt and Pepper

In a large bowl, toss all the salad ingredients together.

For the dressing, place all ingredients into a jar and shake. Drizzle over salad.

Rocky Road Cookies

I saw this recipe on cooking.com the other day, and I just had to try it! Rocky Road cookies?? I mean, COME ON! All of the best stuff (chocolate, marshmallows and nuts) mixed together in a cookie? It just had to be good!

I did face a few challenges with the recipe and made a few changes. The biggest thing was that the "dough" was extremely sticky and liquidy. I actually doubled the amount of flour to combat this.

The other thing... don't overbake them! Even if you feel the cookies aren't quite done yet, pull them out anyway after a maximum of 14 minutes. They are supposed to be a little bit oozy.

I made this recipe a little healthier by using whole wheat flour, and cutting both the sugar and chocolate chips. Even with those changes, these cookies were still super sweet and rich, yet surprisingly light! I know it sounds strange that a cookie could be both rich and light, but it really was! It was the most amazing cookie.

They make a fantastic dessert... I would suggest turning them into a rocky road ice cream sandwich with a scoop of vanilla ice cream between 2 cookies! Yum!

Rocky Road Cookies

Adapted from Recipe for Rocky Road Whoppers at Cooking.com

Makes 12 large cookies

2/3 cup Whole Wheat Flour

1/2 tsp Baking Powder

1/8 tsp Salt

1 1/2 cups Semi Sweet Chocolate Chips

2 tbsp Unsalted Butter

1/3 cup Sugar

1 Large Egg

1 1/2 tbsp Brewed Espresso, cooled

1/2 tsp Vanilla Extract

1/2 cup Walnuts, chopped

60 (about 2/3 cup) Mini Marshmallows

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Stir flour, baking powder and salt in small bowl to blend. Set aside.

Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Set aside.

Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into melted chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1/2 cup chocolate chips.

For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 12-14 minutes.

Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.

Peanut Butter Flax Nut Oat Bars

I love Starbucks. I know there are tons of other coffee companies out there, but I still favour this one. Why?

I like the consistency. I like to know what I am getting. And I love those damn Oat Bars!!!

Yes, the famous Oat Bar. I started this relationship with the Oat Bar and the Flax Oat Bar when I worked for Starbucks in Victoria, BC. At that time (and I think still now), the baked goods were supplied by Cakes Etc, a local bakery.

And they made that "to die for" huge, square Oat Bar and the less famous, but just as good if not better, Flax Oat Bar. I remember putting these yummy bars in little brown paper bags for endless numbers of customers. Then, during my break, I would line up with everyone else to enjoy one with my coffee.

That was more than 10 years ago. And today, I still fondly think about those Oat Bars. Unfortunately, the oat bars here in Vancouver have been reduced to a smaller, rectangle sort, although still delicious, but the flax oat bar is never to be found.

So, I decided to start making my own oat bars. I started with neither a traditional oat bar nor a flax oat bar. This one is a peanut butter, flax and nut oat bar.

It ended up being less oat-y than the traditional, with the peanut butter taking centre stage followed by the almonds. Absolutely delicious, but not really an Oat Bar. This one was also a little more of a crumbly texture than chewy like the real thing.  Perhaps next time I will try to replicate the real thing!

Peanut Butter Flax Nut Oat Bars

Makes 1 - 9" by 13" pan of bars (cut into 20 squares)

1/4 cup Butter, melted

1/2 cup Honey

1/2 cup Natural Peanut Butter

1/3 cup Whole Milk

1 Egg

1/2 tsp Vanilla Extract

3 cups Quick Cooking Oats

1/3 cup Slivered Almonds

1/3 cup Unsalted Sunflower Seeds

1/3 cup Flax Seeds

1/2 tsp Salt

1/2 tsp Ground Cinnamon

Preheat the oven to 350 degrees. Grease a 9" by 13" pan and set aside.

In a large bowl, mix together melted butter, honey, peanut butter, milk, egg and vanilla.

Stir in the rest of the ingredients and mix thoroughly.

Push the mixture into the pre-greased pan so that it is tightly packed.

Bake for 25-30 minutes until brown on the edges.

Chocolate Zucchini Walnut Bread

I am a savory person. Some people love sweets, but I love salt. So when it comes time for dessert, I usually prefer to have things that aren't too sugary sweet. I err on the side of fresh fruits and dark chocolate.

However, to appease those around me who thrive on more sweetness, I usually make some kind of "bread".... banana bread, carrot cake, or zucchini loaf. Somehow, these choices seem to satisfy both ends of the salty- sweet spectrum.  Plus as a bonus, they are full of fruit and veg.

And just in case there is any left over, no one will feel guilty snacking on the leftovers!

Chocolate Zucchini Walnut Bread

Makes 1 loaf

1/4 cup Butter

1/3 cup Sugar

2 Eggs

1/4 cup Unsweetened Apple Sauce

1/2 cup Buttermilk

1 cup Zucchini, shredded

1 1/4 cups Flour

1 cup Whole Wheat Flour

2 1/2 tsp Baking Powder

1 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg

1/2 tsp Baking Soda

1/2 tsp Salt

Zest of 1/2 Lemon

1/3 cup Chopped Walnuts

1/3 cup Chocolate Chips

Preheat the oven to 350 degrees. Grease a loaf tin and set aside.

Cream together butter and sugar until light and fluffy. Then beat in the eggs.

Stir in the apple sauce, buttermilk and the zucchini.

Sift together the dry ingredients. Stir into wet ingredients until just combined. Stir in the walnuts and the chocolate chips.

Bake for about 45 minutes, or until done. Cool on a wire rack.