RECIPE: BABY COOKIES

"B" is for Baby cookies! Our tot school letter of the week is B, our colour focus in BLUE, and our theme is TEXTURES (more on week two of tot school coming at the end of the week). Making baby cookies was one way I thought to combine all 3! Thaddeus helped pour the ingredients, mix the batter, and of course, eat them up. He was so excited when I surprised him with some "B" themed/shaped cookies!!

However, only the big B survived the scrape off the pan.

But thankfully so did the boat!

Big B, little b, what begins with B? ... Baby cookies!

Check out that excitement!

Big B baby cookie

Both of my kids love these cookies, they are super healthy, super easy and only have 5 ingredients! I hope you enjoy this recipe!

BABY COOKIES

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INGREDIENTS

1 1/2 C oats 2 ripe mashed bananas 1 C applesauce

1 tsp vanilla extract 1 (heaping) tsp cinnamon

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DIRECTIONS Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Mix all ingredients together in a medium bowl, and arrange on prepared sheet. Bake 20-30 minutes. ❥ I usually only bake them for 20 minutes, because then they stay really soft and chewy, which is better for Juliet as she's only 8-months-old right now.

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  EAT & ENJOY!

RECIPE: WESTMAN FAVOURITE OATMEAL CHOCOLATE CHIP COOKIES

This recipe is hands down our favourite cookie recipe of all time. We have tried several oatmeal cookie recipes, and none even come close to matching this one. In fact, I've honestly not had any cookie that can beat these! They are the thickest and chewiest golden cookies, not too sweet, and loaded with chocolate chips (of course, you can leave them out or substitute them with raisins if you like that sort of thing...). 

Our recipe has been formed by combining a few good recipes (originally based off of the standard Quaker oats recipe), tweaked and perfected into what we are calling our Westman Favourite Oatmeal Chocolate Chip Cookies!

Over the past 3 weeks I think I made 4 double batches... and there are no leftovers. I'll definitely be needing to pick up a big bag of chocolate chips at Costco the next time we go! They were gobbled up by us (of course), friends, co-workers, and even Thaddeus was allowed to have a taste! For a boy who rarely ever EVER gets to eat anything with sugar, he LOVED them. He had no time to smile in these pictures though. Eating cookies is a very serious matter, of course.

We have been asked by a few friends to share our recipe, so here it is! We hope you like them as much as we do!

Let me know how they turn out for you! Hope they help kick of a great start to a new week!

WESTMAN FAVOURITE

OATMEAL CHOCOLATE CHIP

COOKIES

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INGREDIENTS

½ C butter, softened ⅔ C brown sugar 1 egg ½ tsp vanilla extract ¾ C all-purpose flour

½ tsp baking soda ½ tsp cinnamon ¼ tsp salt 1 ½ C rolled oats 1 bag chocolate chips

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DIRECTIONS Preheat oven to 350°F, and prepare a cookie sheet by lining with parchment paper. In a large bowl, cream together the butter, brown sugar, egg & vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon & salt together. Stir this into the butter/sugar mixture. Add the oats and chocolate chips. Allow the dough to chill in the fridge for a short while. Make some small balls of dough and place on a lined cookie sheet, about 2 inches apart. Do NOT press the dough flat! Bake 10-12 minutes (I only do 10 minutes in my oven), taking them out when golden at the edges and still a little undercooked-looking on top. REBECCA’S TIPS: ♥ Most cookie recipes advise you to let the cookies cool for a few minutes on the hot cookie sheet before transferring, but I recommend carefully transferring the cookies while still hot onto a fresh sheet of parchment paper or a rack to cool. This keeps the bottoms perfectly golden! ♥ Call me a perfectionist, but I always place some chocolate chips on the tops of each ball of dough. They look magazine-worthy every time! ♥ The key to getting the most thickness and chewiness out of your cookies is the chilling time. If I'm in a rush, I'll make my first batch straight away and throw the remaining dough that is sitting in my mixing bowl into the freezer while the first batch is baking. ♥ One of my favourite tips when making cookies is to make up a bunch of dough balls and freeze them in a large Ziploc bag. Then when you have company over, you can bake them right from frozen in a jiffy! Just add a little extra baking time, or let them defrost a bit on the cookie sheet first. ♥ These taste great with either semi-sweet chocolate chips (as seen in the pictures above), semi-sweet chocolate chunks (best for amazing gooey chocolatey heaven cookies), and milk chocolate chips. All delicious... I'm really not sure what my favourite choice would be!

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EAT & ENJOY!

RECIPE: CURRIED SWEET POTATO SOUP

I finally bought curry powder and I can't get enough!

Our lovely next door neighbour (who has some real talent in the kitchen!) put me onto the idea of making a sweet potato soup. She has made some pretty delicious soups herself, and I always look forward to the nights they invite us over for dinner. I have her to thank for recommending I buy and coconut milk (and coconut oil too!) which are two ingredients I now also can't get enough of! I have been meaning to make a pureed soup for ages, so after browsing through a few recipes that I found online, as always I combined my favourite aspects of multiple soups to create this curious curried concoction.

Soups are such a lovely and healthy way to be creative in the kitchen! Throw in whatever you think might taste good, and it probably will. Just remember to start with a little teeny bit. You can always add more, but you can't take out what you've put in! I've learned the hard way. Multiple times. Luckily, this soup turned out great the first time.

And for the record, Mark LOVED it too!

This all said and done, I almost ran into some problems. At first I thought I had way too many potatoes. Then I thought I added too much liquid. In the end, it turned out to be the perfect consistency, thick, but not too thick. So when you make it, don't worry. Just keep going! 

And the final product? Well you'll just have to try it out yourself to believe me! Delicious! It felt like all the best things about Autumn were in my mouth. I don't know if it's just the pregnancy cravings kicking in, but looking at these photos and trying to describe it's deliciousness is making me really want to make this again. And soon. Like really soon.

Here is the recipe! Also, be sure to check out our RECIPE INDEX page for a list of all of our recipes!

CURRIED SWEET POTATO SOUP

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 INGREDIENTS

3 lbs sweet potatoes, peeled, diced 4 C vegetable broth (or broth of your choice) 1 (15oz) can coconut milk 1 sm apple, peeled, diced 1 tsp nutmeg

1 tsp ground cinnamon 1/2 tsp pepper 1/2 tsp sea salt 1 Tbsp curry powder

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DIRECTIONS Place all ingredients in a large soup pot & bring to a boil over medium heat. Cook at medium boil until apple & sweet potatoes are soft. Carefully pour all contents into a blender a bit at a time. Blend.

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  EAT & ENJOY!

RECIPE: CLEAN EATING PANCAKES & TOPPING

I posted this picture of what I made for lunch yesterday on instagram, and had some requests to share the recipe, so she is!

Greek Yogurt Blueberry Pancakes

1 C flour

1 tsp baking powder

1 1/4 tsp baking soda

1 C Greek yogurt

1 Tbsp honey

1 tsp vanilla

2 eggs

3 Tbsp milk (+)

1 C blueberries

coconut oil

1. Mix flour, baking powder & baking soda in a large bowl and set aside. In a med. bowl, beat yogurt, eggs, honey, vanilla & milk.  Add wet ingredients to dry ingredients & mix well. Fold in berries.

2. In a large skillet over med. heat, melt a small amount of coconut oil. Drop 1/4 C sized scoops of batter on skillet (you may need to use a spoon to spread the batter, as it will be very thick. I ended up adding quite a bit more milk to the mixture as I found it was too thick). Cook evenly until browned.

3. Wipe skillet clean, add more coconut oil and repeat!

TOPPINGS:

Peanut Butter / Greek Yogurt Spread

1/2 C peanut butter

1 C Greek yogurt

1. Mix!

2. I added some honey and cinnamon and it was so delicious! Next time I may add some cocoa powder as well. There will be loads extra! Use as a healthy fruit dip!

Blueberry Compote

10oz frozen blueberries

1 tsp lemon juice

1 tsp lemon zest

dash cinnamon

*add honey if desired

1. Combine all ingredients in a small pot over med. heat. Stir about 3-4 minutes.

Note: It will not thicken like regular compote due to the lack of refined sugar. Still DELICIOUS!

And that's all folks! Hope you enjoy!

RECIPE: HOMEMADE PEANUT BUTTER CUPS

These are probably my favourite no-bake treats to make. They are so fast and so delicious. I try not to make them more than once or twice a year, or else I am pretty sure I would be obese.

Peanut Butter Cups

1. Melt one bag of milk chocolate chips in a pot over med. heat, stirring constantly.

2. Pour half the melted chocolate into cupcake wrappers and freeze (about 45 mins).

3. Mix 1/2 C of peanut butter with a handful of powdered sugar to taste.

4. Once chocolate is frozen, spoon peanut butter mixture on top.

5. Reheat leftover chocolate and pour on top of peanut butter.

6. Freeze about one hour.

Makes about 8. Melt another bag of chocolate chips for more - you will have leftover peanut butter mixture!

BEST KEPT SECRET

Check out my very favourite oatmeal recipe on my friend Danielle's blog! Mark requests this meal at least 2 times a week. Click on the picture for the whole recipe!

RECIPE: NUTELLA HOT CHOCOLATE

So I caved, and bought Nutella. With all these World Nutella Day recipes floating around, I mean really, how could I not? So I made some Nutella hot chocolate for me and little J and it was amaaaazing. Especially because I frothed it up real good with my handy dandy little milk frother from IKEA. (Speaking of IKEA, I can't get off the website. Again. Mainly because I want everything from children's IKEA to go in the nursery.) Anyway, back to Nutella. I'm planning on making some kind of Nutella brownies soon. And I'm thinking mini-eggs. Can't wait. Road trip snacks for the weekend of course. (Yay Edmonton!) So if you have 0% will power like me, you will love this super easy Nutella hot chocolate recipe. Enjoy! I know you will.

Nutella Hot Chocolate

1 Cup skim milk

2 Tbsp Nutella

Saucepan.

Medium heat.

Whisk frothy.

Black out.

RECIPE: STRAWBERRY BANANA LOAF

 So I finally made this strawberry banana loaf! (you can find the link to the recipe on #2). And let me tell you, it is delicious. I was pretty suspicious at first looking at the batter... and then when it didn't rise as much as I thought it would have... but it turned out amazing. I did have to cook it for an extra 15 minutes though, which the recipe does warn you about depending on how moist your batter turns out.

 This is by no means a healthy recipe though you may be fooled by all the bananas and strawberries. There's a good amount of sugar. However, I definitely plan on making something like this again that is a more healthy version. Maybe using honey rather than sugar and applesauce and oats as well. I'll figure something out! I think I have some healthy banana bread recipes laying around somewhere. But if you're looking for a little treat with some added healthy pieces to make you feel better... this is the loaf for you (and me)!

 Seriously though, it's amazing. 

Enjoy!

RECIPE: CREPE SCRAMBLED EGGS

There is nothing more fun than creating in the kitchen. Yes you get ideas from here and there, but in the end, it's your own creations that are always the best. You can tweak or combine recipes (along with using whatever ingredients you may have in your house) to create something that isn't just good, but something great that you love. And that's where these babies come from. Crepe scrambled eggs with spinach and cheese, topped with marinara sauce. That was the original title for this post, but it was kind of ridiculous. Anyway, this recipe has earned itself a spot on our list of regular meals.

Enjoy!

RECIPE: HOT GREEK PASTA

Today I bring you... hot-served Greek Pasta.

{ click post for more photos and the recipe }

Lately I've had huge cravings for Greek salad. Well... pretty much just feta cheese. But Greek salad makes it a little healthier with some veggies and whatever. I've been making a lot of salads and Greek wraps and such, but I was playing around with the idea of a hot-served Greek style pasta, and came up with this recipe! It is delicious, and I am definitely adding this to our list of regular meals.
I suggest serving it with some pita bread brushed with olive oil, sprinkled with minced garlic and parmesan cheese. Throw them in the oven at 200°F for ten minutes, and voila. A super duper delicious side dish.

Enjoy!

RECIPE: BROWNIE MIX

Never buy brownie mix again.

Bake at 350° for 20-25 minutes.

Not only does this homemade mix save you money, it's also delicious!!

Enjoy!

RECIPE: CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Honestly... delicious. 

I think these are way better than the NY Times Best Chocolate Chip Cookies. Last week Jamie (the little girl I babysit) and I made these scrumptious cookies on an extra cold day. There's nothing like baking to warm up a house! She was an awesome little helper and we had a great time. Of course we were playing Michael Buble's Christmas album in the background too!

So as for the recipe, it can be found here on howsweeteats.com, one of my new favourite food blogs. 

Enjoy!

RECIPE: CHILI-STUFFED PEPPERS

This weekend Mark and I are heading to LeRoy, SK to visit Mark’s grandparents at their farm for Thanksgiving. Yeehaw! From there we are driving straight to Prince Albert for a 3-day teachers conference. We come home Thursday night, and head right back out on Friday morning to Edmonton for an IKEA trip and to hit up the West Edmonton Mall (for the second time this year!).

I am trying to use up our perishables before we leave, so for lunch today I made some more stuffed peppers. I had made some chili yesterday (in our new dutch oven from Mom & Dad! Holla!) and along with some rice and cheese, I stuffed those peppers full of deliciousness. Let me tell you I had one very happy husband at lunch time!

 Chili – Stuffed Peppers

1. Make some chili.

2. Cut, scoop out, and wash some peppers.

3. Cook some rice.

4. Grate some mozza cheese.

4. Combine chili, rice and cheese.

5. Stuff your peppers!

6. Grate some more mozza cheese, and sprinkle on top.

7. Line a 9x12 casserole dish with parchment paper.

8. Bake at 400F for 40 minutes et voila!

As I’ve said before, these are such an awesome, easy, and fast meal to make – especially if you are using leftovers like me! In fact, both times that I’ve made them, I’ve stuffed peppers with leftovers. Awesome solution to clean out your fridge! We also love these because they are so versatile. You can stuff them with anything!

If you like this idea, check out my stuffed sweet potato recipe!

RECIPE: NY TIMES BEST CHOCOLATE CHIP COOKIES

You better believe these are good.

Nothing is more relaxing than baking cookies. The smell, the warmth, the chocolate… you know how it is. Well I’ve been meaning to make some cookies to eat and to share, and also to freeze and keep on hand for unexpected company. So I of course did some Pinterest research, and found way way down on my treats board a recipe for NY Times Best chocolate chip cookies. With such a prestigious title, I was sold and not disappointed. They are everything you would want in a chocolate chip cookie. Very chewy, but yet still just a subtle crunch as you take that first bite. Sometimes I can’t believe these recipes are given out for free! And, I didn’t even have to double the recipe in order to have tons of leftovers to freeze. Perfect.

See recipe below.

 NY Times Best Chocolate Chip Cookies

2 C minus 2 Tbsp cake flour*

1 2/3 C bread flour*

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

1 1/4 C unsalted butter

1 1/4 C light brown sugar

1 C plus 2 Tbsp granulated sugar

2 large eggs

2 tsp natural vanilla extract

1 bag semi-sweet chocolate chips

Sea salt.

*I just used all-purpose flour

 

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Cream butter and sugars together until very light. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Add dry ingredients and mix until just combined. Fold in chocolate. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop dough onto baking sheet, sprinkle lightly with sea salt and bake until golden brown but still soft, 10-12 minutes. Cool, and enjoy!

{ original recipe }

RECIPE: STUFFED SWEET POTATOES

This is another one of those recipes that you could pretty much make any which way you would like. Simply stuff, bake, and then stuff your face (as elegantly or not as you please).

Stuffed Sweet Potatoes

1. Wrap sweet potatoes in tin foil (shiny side in) and bake at 350 degrees F. for 60 minutes, or until tender.

2. Chop up your favourite veggies, and marinade (marinade recipe below).  I used whatever veggies I had on hand: Green pepper, onion, celery, cucumber, & garlic. I also washed up a can of mixed beans to add to the stuffing.

3. About 10 minutes before potatoes are ready, remove your vegetables from the marinade and grill them (I used a George Forman and this works wonderfully!).

4. When potatoes are tender, scoop the sweet potato out of the peel, leaving a thin layer inside the peel so that it can stand up on it’s own. Mash the sweet potato and add some butter and orange juice to taste. Then combine the sweet potato with the grilled veggies and mixed beans.

5. Fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10 minutes, or until cheese is melted and filling is heated through. Enjoy!

Grilled Vegetable Marinade

2 Tbsp olive oil

1 Tbsp orange juice

1 Tbsp dried oregano

1 tsp  red pepper flakes

1. Place all ingredients in a large Ziploc bag. Add your vegetables and shake shake shake! Let sit in the fridge for 45 mins – 1 hour.

2. Remove veggies and grill!