Mom’s Fudgy Brownies

I LOVE my mom’s brownie recipe. It’s so soft and chewy with a nice thick layer of icing on it. They are super easy to make! This recipe is for all you chocoholics out there 😉

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 30 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 8 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Measuring cups/spoons
  • Mixing bowl
  • Saucepan
  • Knife
  • Hand mixer or stand mixer
  • 8 x 8 in. pan

Time: 30 min. prep + 30 min. bake time = 1 hour total

Servings: 25 squares

Calories/serving: ~ 123

Ingredients:

  • 1/2 cup butter
  • 1/4 cup cocoa
  • 2 eggs
  • 1 cup sugar
  • 3/4 cup flour
  • 1/8 tsp salt

ICING:

  • 1 1/3 cup icing sugar
  • 1/3 cup cocoa
  • 3 tablespoons margarine or butter melted
  • 2 tablespoons hot water (approx.)

Directions:

  1. In a small saucepan melt butter and cocoa.
  2. In a mixing bowl beat eggs until frothy, then add sugar, flour and salt. Then pour cocoa mixture over top and mix.
  3. Spread batter into greased 8 x 8 in. square pan. Bake @ 350F for 30 min. or until edges pull away. Cool before icing.
  4. Beat icing sugar, cocoa, margarine, and hot water until thick and blended.
  5. Ice brownies and cut into squares.

Chicken Tikka Masala

So my cousin had this great idea where we could cook a dish from a different country each week. A few weeks ago it was India and I chose Chicken Tikka Masala. This recipe comes from Half Baked Harvest, which if you haven’t been able to tell by now I just love her stuff. This recipe is so easy and delicious. The only tip I will give is to definitely add 1/2 cup curry paste not 1/4 cup. I did 1/4 cup and the flavour was a little too mild in my opinion. Otherwise a great easy weeknight recipe! Enjoy 🙂

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 30 minutes of prep
    • Rating: Easy
  • Ingredients & availability
    • 15 ingredients
    • All ingredients you can find at your local grocery store
    • Rating: Moderate

Equipment Required:

  • Blender or food processor
  • Knife
  • Cutting board
  • Measuring spoons/cups
  • Spoon (for peeling ginger)
  • Can opener
  • Rice cooker or sauce pot
  • Cheese grater (for lemon)
  • Bowl or gallon-size zip-top bag (for marinating chicken)
  • Large high-sided skillet with lid
  • Mixing spoon

Time: 30 min. prep + 30 min. cook = 1 hour total

Yield: 6 servings

Calories/Serving: ~ 314 (not including rice)

Ingredients:

CURRY PASTE

  • 1 medium yellow onion, quartered
  • 1 shallot, halved (1)
  • 6 garlic cloves
  • 2 (1-inch) pieces of fresh ginger, peeled (2)
  • 3 tablespoons garam masala
  • 2 teaspoons ground turmeric
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper flakes
  • Zest of 1 lemon

CHICKEN

  • 2 pounds boneless, skinless chicken breast, cubed
  • 1/2 cup full-fat plain Greek yogurt
  • 1 (403 ml) can full-fat unsweetened coconut milk
  • 1 (156ml) can tomato paste
  • 1/4 cup cilantro, chopped
  • 3 cups cooked rice, for serving

Directions:

  1. Make the curry paste. In a blender or food processor, combine the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest and pulse until a smooth paste forms, about 1 minute.
  2. Make the chicken. In a gallon-size zip-top bag, combine 2 tablespoons of the curry paste, the chicken, and the yogurt. Seal the bag and massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes or refrigerate up to overnight.
  3. Heat a large, high-sided skillet over medium heat. Add 1/4 cup to 1/2 cup (use to your taste) of the curry paste and cook until fragrant, about 1 minute. Stir in the marinated chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through, 15 to 20 minutes. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more.
  4. Stir in the cilantro and serve the chicken over rice.

Notes:

(1) I just used extra onion because usually I can only find shallots for purchase in a bag and I only ever want one.

(2) I learned you can peel ginger with a spoon! It actually works pretty well! You can also freeze fresh ginger once peeled and then use it later in recipes. If you don’t want to use fresh you can use 1/4 tsp of ground.

I got this recipe from Half Baked Harvest. You can find the original HERE.


Mini Egg Cookie Bars

These squares are to die for! But I mean hey…who doesn’t love Cadbury Mini Eggs 😉 You will not be able to eat just one! These are soft, chewy, chocolatey goodness. You’ll definitely want to make these for your next Easter gathering or just to enjoy for yourself 😉 If you don’t want to use Mini Eggs you could use M&M’s or another small chocolate of your choice!

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 15 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 10-11 ingredients
    • Most ingredients you can find at your grocery store. You may not be able to find Mini Eggs unless it’s Easter but you can substitute it for another small chocolate.
    • Rating: Easy

Equipment Required:

  • Measuring spoons/cups
  • Parchment paper
  • Whisk and/or Electric beaters
  • Mixing bowls
  • Spatula or mixing spoon
  • Knife

Time: 15 min. prep & ~ 20 min bake = ~ 35 min. total

Servings: 16 – 25 pieces

Calories/serving: ~ 188 – 293

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cornstarch*
  • 1/2 cup unsalted butter
  • 1/4 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 300 g (~1 3/4 cups) Mini Eggs
  • 100 g (~1/2 – 2/3 cup) milk chocolate chips

Directions:

  1. Preheat your oven to 375F and line a 9x9inch square pan with parchment paper, and leave to the side for now.
  2. Whisk/Mix the flour, baking soda, salt and cornstarch together so its evenly distributed – leave to the side.
  3. In a larger bowl, melt the butter. Add in the two sugars, and whisk for about 2 minutes so the sugar starts to dissolve and the mixture is smooth. Add in the egg and the vanilla, and whisk again briefly till smooth. (I used an electric beater)
  4. Add in the dry ingredients, the Mini Eggs (apart from a handful), and the chocolate chips and mix with a spatula till a thick cookie dough is formed.
  5. Press the mixture into the bottom of the tin and press in the handful of Mini Eggs into the top for decoration. Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’!
  6. Leave the cookie bake to cool for about 10 minutes, then leave to cool fully on a wire rack. Cut the bake into 4×4 for decent sizes, or 5×5 for smaller ones! Enjoy!

Notes:

*If you don’t have cornstarch – use 3 tbsp more flour, but the texture may change. 

I got this recipe from Jane’s Patisserie – you can find the original recipe HERE.


15-Minute Garlic Butter Ramen

This recipe is so easy and soo delicious! Garlic, butter, ramen? What’s not to love? For anyone who doesn’t love cooking and wants a fast easy meal to prepare this is for you! The only comment I have is that it was a bit salty but you could probably cut down on the soy sauce and adjust to taste. Otherwise, definitely going to be one of my go-to recipes in the future!

Time: It actually took me 20 minutes to prep but maybe now that I know how to make it I can shorten it to 15 minutes 😉

Servings: 4

Calories/serving: ~ 413

I got this recipe from Half Baked Harvest Super Simple Cookbook which you can get HERE. However, I found recipe on her website that is very similar. See below or HERE.

Ingredients:

  • 2 ramen noodle packs, seasoning packet discarded*
  • 6 tablespoons butter
  • 4 cloves garlic, minced or grated
  • 1 inch piece fresh ginger peeled + grated**
  • 1 tablespoon white miso paste***
  • 2 small or 1 medium zucchini spiralized or grated****
  • 1/4 cup low sodium soy sauce
  • 1/4 cup fresh basil chopped
  • 4 soft boiled or fried eggs
  • toasted sesame seeds for serving

Directions:

  1. Bring a large pot of water to a boil. Cook ramen noodles according to package directions. Drain.
  2. Meanwhile heat a large skillet over medium heat. Add the butter and garlic and cook for 3-5 minutes, stirring often to ensure the garlic is not burning. You want to slowly caramelize the garlic in the butter.
  3. Add the ginger and miso paste and cook another minute.
  4. Add the zucchini and cook 2-3 minutes.
  5. Toss in the cooked ramen noodles and remove from heat.
  6. Add soy sauce and basil. Toss to combine.
  7. Divide the noodles among bowls and top with eggs and sesame seeds.

Notes:

*I just used Mr. Noodles.

**I used 1 teaspoon dried ground ginger

***I have never been able to find this in grocery stores. I’ve read you can substitute soy sauce but there is already enough in this recipe so you could just omit the miso paste.

****You could use any vegetable here such as spinach.

Equipment Required:

  • Stove pot
  • Large skillet
  • Mixing spoon
  • Measuring spoons/cups

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 7
    • Rating: Moderate
  • Involvement
    • 15-20 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 10 ingredients
    • Most ingredients are normal but I am unable to find miso paste
    • Rating: Easy

Slow-Cooker Chili Chicken Tacos

This meal is soo good and soo EASY to make! It has so much flavour. This is the perfect workday meal because you throw everything into the slow cooker and in 8 hours its done when you are home from work! This is a go-to recipe in our house!

Time: 13 min prep & 4 – 8 hours cooking time in slow cooker

Servings: 6

Calories/Serving: ~ 193

Ingredients:

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 4 cloves garlic, thinly sliced (I use minced)
  • 1/2 cup tomato salsa, plus more for serving (optional)
  • 1 – 2 tbsp. chopped canned chipotle peppers in adobo
  • 1 tbsp. chili powder
  • 1 tsp salt and 1 tsp ground pepper
  • 12 hard corn taco shells
  • cilantro, shredded cheese, lime wedges, guacamole, and sour cream, for serving (optional)

Directions:

  1. In slow cooker, combine chicken, garlic, salsa, chipotle peppers, chili powder, 1 tsp salt, and 1 tsp pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
  2. Transfer chicken to serving bowl, and shred, using 2 forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Equipment Required:

  • Slow cooker
  • Mixing cups/spoons
  • Forks
  • Knife
  • Cutting board

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 13 min. of prep
    • Rating: Easy
  • Ingredients & availability
    • 8 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Curried Chicken Turnovers

This recipe is great if you have leftover chicken or shredded turkey in your freezer! The sweet and savoury filling inside pie pastry is so delicious! Pair with your favourite salad and you have yourself a meal! You can also freeze leftover turnovers and then just pop them in the oven or microwave to eat later.

Time: 45 min prep + Bake 20 min. = 1 hour 5 min.

Yield: 8 turnovers

Calories/Turnover: ~512

Ingredients:

  • 1 cup finely chopped cooked chicken (or turkey)
  • 1 medium apple, peeled and finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup chopped cashews or peanuts
  • 1 green onion, finely chopped
  • 1 to 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (I used Pillsbury)
  • 1 large egg, lightly beaten

Directions:

  1. Preheat oven to 425F. In a small bowl, combine the first eight ingredients. Divide dough into eight portions.
  2. On a lightly floured surface, roll each portion into a 5-in. circle. Place about 1/4 cup filling on one side. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal.
  3. Place on greased baking sheets. Brush with egg. Cut 1/2-in. slits in top of each. Bake 15-20 minutes or until golden brown.

Equipment Required:

  • Bowl
  • Slap chop
  • Mixing spoons/cups
  • Knife
  • Cutting board
  • Rolling pin
  • Brush

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 45 min prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Butter Tart Muffins

These muffins are quite the treat! More like a dessert really rather than a breakfast. But who says you can’t have dessert for breakfast? 😉 This muffin is soo good! These muffins in a way do remind me of spring because of the maple syrup in them. As I’m writing this post it is March and right around the time we used to go up north to my families sugar bush to collect sap and make maple syrup. One of my fondest childhood memories… This is a very dense and moist muffin with maple syrup soaked throughout. It really does taste like a butter tart!

Time: 30 min prep + 15 min bake

Servings: 12 muffins

Calories/muffin: ~263

Ingredients:

  • ¾ cup (175 mL) granulated sugar
  • ½ cup (125 mL) butter, cut into pieces
  • 2 eggs, slightly beaten
  • ½ cup (125 mL) milk
  • 1 tsp (5 mL) vanilla
  • 1½ cups (375 mL) raisins
  • 1½ cups (375 mL) flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 2 tbsp (25 mL) maple syrup

This recipe review comes from Food & Drink. You can see the original recipe HERE or below.

Directions:

  1. Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary. Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
  2. Preheat oven to 350°F (180°C).
  3. Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
  4. Fill into lightly greased muffin tin. Bake for 15 minutes or until golden and a cake tester comes out clean.
  5. Remove from oven and brush tops of muffins with maple syrup.

Equipment Required:

  • Knife
  • Saucepan
  • Muffin tin
  • Measuring cups/spoons
  • Basting brush

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 30 prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Spinach, Apple & Pecan Salad

This salad is delightful! Hands down one of my top 5 favourite salads I consistently make. It is a great salad to make for guests or for bringing to a potluck. It is filled with so much flavour! You’ll definitely want to add this salad to your recipe repertoire.

Salad3

Time: 15 min.

Yield: 16 servings

Calories/Cup: 109

Ingredients:

  • 2 packages (6 ounces each) fresh baby spinach
  • 1 medium apple, chopped
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 cup glazed pecans*
  • 1/2 cup chopped red onion
  • 1/3 cup dried cranberries
  • 5 bacon strips, cooked and crumbled**

Dressing

  • 2 tbsps cider vinegar
  • 1 tbsp sugar
  • 1/2 tsp Dijon mustard
  • 1/8 tsp pepper
  • 1/4 cup canola oil

* I had glazed pecans on hand. If you end up making them this will add time to the recipe. I don’t like making them on the stovetop because I find they stick together too much. I like making them in the oven. Just mix together 1 egg white with a bit of water and toss 1 lb pecan halves in it. Then mix 1 cup sugar, 1 tsp cinnamon, & 1 tsp salt. Toss over pecans and spread onto a baking sheet. Bake at 350F for 30 min or until evenly browned.

** Normally I use Hormel Real Bacon Bits in salads. It is a bit costly but it definitely saves on time! You can buy it at Walmart or most grocery stores.

Link to recipe directions can be found HERE.

Salad1

Equipment Required:

  • Bowl
  • Salad tongs or spoons
  • Cutting board
  • Knife
  • Small bowl
  • Whisk

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement: 15 minutes
    • Rating: Easy
  • Ingredients & availability
    • 12 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Slow-Roasted Moroccan Salmon

I’m not going to lie I didn’t love this Half Baked Harvest recipe. It was just way to spicy. The Harissa seasoning overpowers the delicate salmon in my opinion. The sweet acorn squash is a good accompaniment to the spicy salmon but to me the harissa salmon still overpowers the dish too much. However, love it or not I’m going to review this recipe. To get the recipe grab a copy of Tieghan’s cookbook here.

Time: 20 min. prep + 40 min cooking

Yield: 6 servings

Calories/Serving: ~ 392

salmon 2

Equipment Required:

  • Baking sheet
  • Parchment Paper
  • Measuring spoons/cups
  • Cutting board
  • Knife

Recipe Review:

LEVEL OF DIFFICULTY – EASY to MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 20 minutes of prep
    • Rating: Easy
  • Ingredients & availability
    • 11 ingredients
    • Not all ingredients were easy to find at the local grocery store
    • Rating: Moderate
salmon 3

Irish Soda Bread

I made an Irish Soda Bread to go with the Irish French Onion Soup I tried. All I have to say is I’ve finally realized that I DON’T like soda bread. It is sooo bland and so boring. Thank goodness this soup called for melted cheese on it because I just don’t think I could stomach anymore. This recipe is decent if making Irish soda bread interests you but after trying a few recipes I’m totally convinced soda bread is just not flavourful all around. If you have a stellar Irish Soda Bread recipe please let me know! But for now that’s my review of it. I’m sharing this recipe if you need one for the Irish French Onion Soup Recipe because it does the trick. Simple as that!

Time: 25 min prep + 1 hour baking

Yield: 1 loaf

Calories/Loaf: ~2,784

Ingredients:

  • 1 and 3/4 cups buttermilk
  • 1 large egg
  • 4 and 1/4 cups all-purpose flour (plus more for your hands and counter)
  • 3 Tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 Tablespoons unsalted butter, cold and cubed
  • optional: 1 cup raisins (I didn’t use raisins)

Link to recipe directions can be found HERE.

Note: It may be different for everyone but it took me longer than 45 minutes to cook. It took me about an hour.

Equipment Required:

  • Options: Baking sheet w/ parchment paper, seasoned 10-12 inch cast iron skillet, or greased a 9-10 inch cake pan or pie dish
  • Mixing bowl
  • Whisk
  • Knife
  • Tinfoil

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 25 minutes prep
    • Rating: Easy
  • Ingredients & availability
    • 7-8 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy