Copycat Coffee Shop-Style Pumpkin Spice Muffins

During PSL season you can find versions of these amazing muffins everywhere. Can you call them healthy because they have vegetables in them??? Mmmmm …. maybe not! For a health-ier version you can substitute the vegetable oil with plain greek yogurt. Just pour yourself a cup of double-double dark roast and enjoy.

Ingredients:

Muffins:

  • 1 3/4 c all purpose flour
  • 3/4 c packed brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 c + 6 Tbsp pumpkin seeds
  • 2 eggs
  • 3/4 c canned pumpkin puree (NOT pumpkin pie filling)
  • 1/4 c vegetable oil or plain greek yogurt
  • 1 tsp vanilla
  • 1/4 c milk

Frosting:

  • 1/2 package cream cheese, softened to room temperature
  • 4 Tbsp icing sugar
  • 1/2 tsp vanilla
  • 1/2 tsp lemon juice

Directions:

  1. Preheat oven to 375 degrees. Grease 12 regular-sized muffin cups or 6 large with butter, or line with paper muffin cups.
  2. In a large bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, ground cloves and nutmeg. Stir in 1/4 c pumpkin seeds.
  3. In a small bowl, whisk together eggs, pumpkin puree, vegetable oil (or yogurt), vanilla and milk.
  4. Combine dry and wet ingredients, careful not to over-mix.
  5. Spoon into prepared muffin cups, sprinkle with remaining pumpkin seeds. Bake for 20-25 minutes.
  6. Allow to cool completely.
  7. Whisk the frosting ingredients together well, then load into a piping bag with a large open tip.
  8. Inject the frosting into each muffin by pushing a hole in the top with the piping tip.
Copycat Coffee Shop-Style Pumpkin Spice Muffins

Nutritional Information*

  • Servings: 12
  • Calories per serving: 340
  • Total Fat: 13.7 g
  • Saturated Fat: 4 g
  • Total Carbohydrates: 49.4 g
  • Dietary Fiber: 1.6 g
  • Sugar: 20.2 g
  • Protein: 6.5 g

*Nutritional Information estimated using MyFitnessPal

Ham & Corn Chowder

What to do with leftover ham? This hearty chowder is just the thing.

The ham should contribute enough salt to the recipe, so taste it before you decide to add any more.

Ingredients:

  • 2 Tbsp butter
  • 1/2 c chopped onion
  • 1/2 c chopped carrots
  • 2 garlic cloves, minced
  • 3 Tbsp white flour
  • 2 tsp fresh thyme
  • 5 c chicken stock
  • 2 large potatoes, peeled & chopped into bite-sized pieces
  • 1/2 lb cooked ham, chopped into bite-sized pieces
  • 1/4 c half-and-half cream
  • 1/2 tsp ground black pepper

Directions:

  1. Heat butter in a large pot. Add onion, carrots and garlic. Cook 2-3 min. until soft.
  2. Add flour and fresh thyme, stir for 30 seconds. Add the chicken stock, stir.
  3. Add potatoes and ham, and cook for about 20 minutes or until the potatoes are soft.
  4. Add the cream and black pepper. Serve hot.
Ham and Corn Chowder

Nutritional Information*

  • Servings: 6
  • Calories per serving: 310
  • Total Fat: 13.3 g
  • Saturated Fat: 5.8 g
  • Total Carbohydrates: 24.4 g
  • Dietary Fiber: 1.6 g
  • Sugar: 7.3 g
  • Protein: 21.8 g

*Nutritional Information estimated using MyFitnessPal

Roasted Brussel Sprouts with Bacon

We first tried these brussel sprouts at a steak restaurant near us and I immediately went home to recreate them. The restaurant made them with maple syrup, but you can omit for the low-carb version.

Ingredients:

  • 5 slices bacon
  • 1 lb brussel sprouts, halved
  • 1 Tbsp olive oil
  • 2 Tbsp maple syrup (optional)
  • salt & pepper

Directions:

  1. Preheat the oven to 400 degrees.
  2. Cook the bacon in a frying pan until about 1/2way cooked. Remove to a plate lined with paper towel to cool slightly. Reserve the bacon fat.
  3. Combine brussel sprouts, olive oil, maple syrup (if using), salt and pepper in a large bowl.
  4. Cut the bacon into bite-sized pieces and toss in with the other ingredients, along with the bacon fat still in the pan.
  5. Spread out in a single layer on a sheet pan and roast approximately 45 minutes, until browned and tender.
Roasted Brussel Sprouts with Bacon

Nutritional Information (No Maple Syrup)*

  • Servings: 6
  • Calories per serving: 132
  • Total Fat: 10.1 g
  • Saturated Fat: 3 g
  • Total Carbohydrates: 3.2 g
  • Dietary Fiber: 3.1 g
  • Sugar: 2.3 g
  • Protein: 5.2 g

*Nutritional Information estimated using MyFitnessPal

Garlic Parmesan Mashed Potatoes

It’s important not to over-mash the potatoes or you will end up with the dreaded ‘mashed paste’. Use a hand masher and stop as soon as the majority of the chunks have been broken up.

Ingredients:

  • 10 russet potatoes, peeled and quartered
  • 1/2 c sour cream
  • 1/2 c grated parmesan cheese
  • 1/4 c butter
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Boil the potatoes until soft. Drain and set back in the pot.
  2. Add the sour cream, parmesan cheese, butter, garlic powder, salt and pepper. Mash by hand just until light and fluffy.
Garlic Parmesan Mashed Potatoes

Nutritional Information*

  • Servings: 10
  • Calories per serving: 192
  • Total Fat: 8.1 g
  • Saturated Fat: 5.7 g
  • Total Carbohydrates: 27 g
  • Dietary Fiber: 2 g
  • Sugar: 1.8 g
  • Protein: 5 g

*Nutritional Information estimated using MyFitnessPal

Keto Chicken Cutlets

These moist chicken cutlets use parmesan cheese instead of bread crumbs so make them very low carb. Serve with a side of green beans sautéed in garlic and olive oil.

Ingredients:

Directions:

  1. Pound the chicken breast out thin.
  2. Heat the olive oil in a large frying pan.
  3. Place the grated parmesan in a shallow bowl. Press the chicken into the cheese on both sides and place aside on a plate.
  4. Salt & pepper the chicken, then cook in the frying pan until brown on both sides and cooked through.
  5. Remove to a plate covered with paper towels.
Keto Chicken Cutlets

Nutritional Information*

  • Servings: 4
  • Calories per serving: 409
  • Total fat: 18.8 g
  • Saturated fat: 4.5 g
  • Total Carbohydrates: 0 g
  • Fiber: 0 g
  • Sugar: 0 g
  • Protein: 74.3 g

*Nutritional information estimated using MyFitnessPal

Strawberry Almond Cake

I made this beautiful cake for my daughter’s 12th birthday. I buy these fantastic highly-concentrated LorAnn flavour oils from my local Bulk Barn, they are perfect for creating intense baking flavours.

Ingredients:

Cake:

  • 1 c egg whites
  • 3 c all purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 c butter, softened
  • 1 1/2 c white sugar
  • 1 c milk
  • 1 tsp almond extract

Frosting:

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease and flour 2 9-inch round cake pans.
  3. Beat the egg whites until stiff peaks form. Place in the fridge to keep cold.
  4. Combine flour, salt and baking powder in a small bowl and set aside.
  5. Beat the butter in a large bowl for 2-3 minutes. Add sugar and continue to beat for another 2 minutes. Add the almond extract.
  6. Fold together the butter mixture and the flour mixture, alternating with the milk.
  7. Fold in the beaten egg whites.
  8. Pour the batter into the prepared cake pans and bake for 25 to 27 minutes.
  9. Allow to cool completely before icing.
  10. In a separate bowl, combine the icing with the strawberry flavour and food colouring. Ice-en the cake and serve with fresh strawberries.
Strawberry Almond Cake

Simple Buttercream Icing

For cakes or cupcakes, this icing is very quick and easy to make.

Ingredients:

  • 1 c vegetable shortening
  • 1/2 tsp clear vanilla extract
  • 1/2 tsp almond extract
  • 2 Tbsp water
  • 3/4 c cocoa powder (optional, if making a chocolate buttercream)
  • 4 c icing sugar

Directions:

  1. Beat together the vegetable shortening, clear vanilla extract, almond extract and water.
  2. Add the icing sugar, one cup at a time, beating well in between.
  3. To make a chocolate buttercream icing, add in the cocoa powder and an additional 2 Tbsp of water.
  4. Add more water, 1 tsp at a time, beating well in between, until the icing reaches the desired consistency.

Sunday Dinner Meatloaf

Serve with mashed or sweet potatoes and green beans to make a comforting Sunday dinner.

Ingredients:

  • 3/4 c breadcrumbs
  • 2 eggs
  • 1 tsp dried thyme
  • 1/3 c milk
  • 2 tsp dried parsley
  • 1 tbsp olive oil
  • 1/2 large onion, finely diced
  • 4 garlic cloves, minced
  • 2 lbs ground beef
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 c ketchup
  • 2 Tbsp brown sugar
  • 1/4 tsp black pepper

Directions:

  1. Preheat oven to350 degrees.
  2. Combine the breadcrumbs, eggs, milk, dried thyme and dried parsley in a bowl.
  3. Heat the olive oil in a frying pan and ‘sweat’ the onions and garlic. To ‘sweat’ means to cook over low heat until they are translucent, not browned. Once done, transfer them to a plate and place in the fridge to cool a little.
  4. Combine the ketchup, brown sugar and 1/4 tsp black pepper in a small bowl.
  5. Combine the ground beef, breadcrumb mixture and cooked onions and garlic in a large bowl. Combine with your hands, just until mixed (do not over-mix or your meatloaf will turn out tough).
  6. Place the meat in a greased loaf pan. Pour 3/4 of the ketchup mixture on top. Place in oven for approximately 60 minutes or until it reaches an internal temperature of 165 degrees using a meat thermometer.
  7. Place the remaining ketchup mixture on top and serve with mashed or sweet potatoes and green beans.
Sunday Dinner Meatloaf

Nutritional Information*

  • Servings: 8
  • Calories per serving: 450
  • Total Fat: 21.3 g
  • Saturated Fat: 7.8 g
  • Total Carbohydrates: 36 g
  • Dietary Fiber: 2.6 g
  • Sugar: 5.6 g
  • Protein: 30.1 g

*Nutritional Information estimated using MyFitnessPal

Sweet & Salty Toffee Popcorn

Sugar is funny stuff. You have to work with it for many years before you learn what you can and can’t get away with.

Tip #1: Once you bring the sugar and water to a boil, DO NOT stir or whisk, and DO NOT walk away. I’ve made both of these mistakes many times making this recipe. Stirring the sugar water will make it crystallize, not caramelize. And you have to be patient and watch it. It will seem to take forever, minutes will go by and nothing with happen, you will get bored, you will be tempted to walk away – DON’T! The sugar will go from clear to caramel to burnt in a matter of seconds. As you can see below, mine caramelized at around 13 minutes and 45 seconds. At 12 minutes, it still looked as clear as can be. As it gets close it turns foamy and you start to smell the caramelized sugar.

Tip #2: Washing up cooled, hardened sugar is the worst, it’s harder than glue. To clean a pot filled with hardened sugar, just fill it with water and bring it to a boil on the stove, using the whisk to scrape down the sides. Once the sugar is dissolved, just pour out the water and wipe down the pot.

Sweet & Salty Toffee Popcorn

Ingredients:

  • 6 c air-popped popcorn, or 2 bags of microwave popcorn
  • 2 c salted nuts
  • 3/4 c butter, cold
  • 1 c white sugar
  • 1/2 c water

Directions:

  1. Pick all of the unpopped kernels and place the popcorn in a large pot or bowl with the nuts.
  2. Cut the butter into cubes then place back in the fridge to keep cold until the last second.
  3. Place the sugar and water in a medium pot, stir once and place over medium-high heat on the stove.
  4. Watch the sugar water as it bubbles, until it turns the perfect caramel colour. Immediately remove from the heat.
  5. Add the cold butter and whisk well until completely combined. * Be careful placing the cold butter in the hot sugar. Boiling sugar sticks to the skin and BURNS!
  6. Stir the caramel into the popcorn, coating all the kernels. Allow the mixture to cool for about 1 hour, stirring every 10 minutes or so to break up the bunches.

Nutritional Information*

  • Servings: 6
  • Calories: 365
  • Total Fat: 24.8 g
  • Saturated Fat: 15.2 g
  • Total Carbohydrates: 37 g
  • Dietary Fiber: 0.8 g
  • Sugar: 33.3 g
  • Protein: 0.7 g

*Nutritional Information estimated using MyFitnessPal

3 Best Hacks for Preserving Fresh Herbs

Fresh herbs can take a dish from meh .. to .. omg this tastes like it came from a 5-star restaurant. Right now, all the herbs in my garden are at their peak and so here are 3 hacks for preserving them so you can enjoy using them in your cooking all year around! Of course, you can also buy fresh herbs from the grocery store and do the same thing.

1 – Freeze Them

For herbs such as thyme, oregano and rosemary, the best way to preserve them is in the freezer. I will remove them from their stem and place them in individually-labeled freezer bags. When a recipe calls for 1/2 tsp of thyme I simply grab a pinch out of the bag and throw it in.

Frozen Fresh Herbs

2 – Preserve Them in Oil

For herbs used in cooking, such as basil and cilantro, I preserve them in oil to keep their green freshness. To do this, I remove the leaves from their stems and pack them in a Magic Bullet or blender. Then, I add olive oil and blend into a paste. I then place the mixture in labeled Mason jars and top with more olive oil to prevent mold from growing. When needed, I scoop out the amount I need and put a little olive oil back on top. Like this, herbs can last about 6 months refrigerated.

Preserved ‘leaf-like’ herbs

3 – Dry Them

To dry herbs, like basil, pick the leaves off the stems and wash them well. Then, place them in a single layer on a paper towel & plate. Microwave at 20 second intervals until they are completely dried, turning them over at each interval (I did mine 9 times, for a total cooking time of 3 minutes). Crumble, and store in a sealed container. Dried like this, these herbs will last indefinitely.