Monday, October 31, 2011

Celebrate Halloween With Cupcakes and Pumpkin Seeds!

Happy Halloween!! I hope all of you have some amazing costumes and have gotten lots of trick-or-treaters!

Today is a special day for Mr. Sweets and me! It is our 1st Engagementiversary! Woo!

So I made these cupcakes for Mr. Sweets' classmates. 

I made a ghost, a tombstone (I tried to cut RIP out of fondant but it wasn't happening!), a witch hat, a skeleton, and devil horns! 

Yes, I know, they aren't that great at all. But I loved making them and they were way better than the brownies with marshmallow mummies and monsters I made back in 2006! I won't share those pictures with you because I know you'll laugh at me...

Mr. Sweets and I carved pumpkins for the very first time on Sunday! Mine is on the left, his is on the right. How cool are they?! I'm so proud of us!

What do you do with your pumpkin seeds? 

I roasted mine in the oven! I had about 1.5 cups of seeds, added butter and salt, and baked them for 45 minutes on 150 C / 300 F! And now I'm chowing down on these delish seeds!

Happy Halloween, everyone! Smooches! xoxo

Thursday, October 20, 2011

Guest Post: Vegetarian-Friendly Cooking Tools for Easy Dinner Recipes

Hey everyone! Sean from Blog Content Guild emailed me with a great idea for a post on easy vegetarian meals since we don't always have the time to cook a big meal! Here's what he has to say:

Many vegetarians have a tough time balancing their diets and their busy schedules. Without many of the tried and true meat-centric dishes to fall back on when preparing dinner, vegetarians have to come up with inventive ways to cook quick and easy meals with the right amount of protein and B vitamins. Fortunately, improvements in culinary technology have made cooking vegetarian meals a lot easier. If you are still depending on the stove and oven as your primary means of making food, it’s time to explore your other cooking appliance options. The number of easy dinner recipes you can cook with the fun, user-friendly kitchen gadgets below will astonish you.

·         The crock-pot: This can be a fabulous asset in any vegetarian’s kitchen. With a crock-pot you can make all kinds of delicious and nutritious stews. To make a standard stew, you can add some of the following ingredients and other ingredients of your choice into your slow cooker: vegetable broth, sliced zucchini, corn, garbanzo beans, chopped sweet potatoes, mushrooms, some onion, and a little tomato sauce.  Add a splash of wine, soy sauce, or beer for a bolder taste. You can spice it up with parsley and garlic for a classic taste or cumin and curry for something more exotic tasting. You can put all of these food products in your crock-pot in the morning, and your stew will be ready to eat when you get home from work in the late afternoon. On days you use your crock-pot, you can forgo the stress of having to cook dinner when you get home from a long day at work.

·          The panini grill: This is a very useful appliance for when you need to make a vegetarian dinner on a time crunch. All you have to do is get some Italian bread and brush it with olive oil. Place your favorite protein, vegetables, condiments, mushrooms, etc. in between your two bread slices. Toss your sandwich on the panini grill and cook it for ten minutes. You read that right. Ten minutes! A panini grill allows you to make a delicious, hot meal for yourself in a matter of minutes. And it’s super easy to use. If you’re able to use a toaster, you’ll be able to use a panini grill.

·         The wok: Spacious woks enable you to cook scrumptious stir-fries in large quantities. So, you can have days of delectable Asian inspired leftovers. If you’re going to cook in a wok, you should be aware that there is a right way to do so. For example, you should only prepare meals with oils that can withstand very high temperatures. Soybean oil, corn oil, and peanut oil are ideal. If you are making a tofu stir-fry, start cooking it in the wok first and then throw in your healthy veggies and mushrooms. They cook a lot faster than tofu, and you don’t want to overcook them. Remember to stir your ingredients frequently!

As a vegetarian, your meal options definitely don’t have to be limited. Start cooking with appliances that make your life easier, and you’ll discover what seems like millions of meals that are super quick and simple to prepare and good for your body!

Thanks Sean!!
Smooches! xoxo

Tuesday, October 18, 2011

Review: Quorn Light Bites-Spicy & Roast

Welcome to a new segment of my blog: Reviews! There are plenty of products out there that many people don't know about or reluctant to try. So! I'm going to start finding products and reviewing them for you! 

So, to start, I bought these Quorn Light Bites in both Spice and Roast flavors.

They are healthy snacks to eat anytime, so they looked appealing!

I thought they would be more like their Roast Style Sliced Fillets, but they didn't live up. They were a bit too dry and bland for my liking, and I won't be buying them again.

But if you ever see the Roast Style Sliced Fillets, eat those instead! They are amazing and I can eat a whole pack in one sitting.

Smooches! xoxo

Thursday, October 13, 2011

Rainbow Cookies

I found this recipe from my favorite blogger, How Sweet It Is. If you haven't checked her blog out yet, please do! And get ready to laugh and drool, all at the same time!

Jessica, the author of How Sweet It Is, kept saying how amazing these cookies are and that everyone needs to try them.

And she was right. I made these and they were scarfed down by some guests we had! And me. I admit it. Cookie-rehab is in the future for me!

So yes, make these cookies, but you don't *have* to add the m&m's. The next time I make these, I won't be adding them because I think they took away from the amazing flavor of the cookie itself!

Tuesday, October 11, 2011

Rice Krispies Treats

Rice Krispies Treats always remind me of my aunt/Godmother. I remember when I was a kid, we would make them and eat them right out of a bowl. Yum!

I have never met anyone who doesn't love these delicious little treats.

Until I met Mr. Sweets. 

Yeah. I know. So I guess I *have* to eat these treats alllll by myself. Darn you, Mr. Sweets!

Rice Krispies Treats taken from the side of the box!
  • 45g Butter or Margarine
  • 300g Marshmallows
  • 180g Rice Krispies

♥ Melt the butter in large saucepan

♥ Add the marshmallows and stir until melted

♥ Take off the heat and add the Rice Krispies, then mix!

♥ Pour into a greased pan. I used a square brownie pan! 

♥ Let it cool, then cut into squares!

I hope you all make this recipe at home with your children. They will remember it forever! Especially the mess! ;)

Smooches! xoxo     

Thursday, October 6, 2011

Open Ravioli with Pepperonata from Goodtoknow

I went through a phase of not wanting to cook or bake for weeks.

And I felt bad about it. I mean, Mr. Sweets was getting frozen pizza and fresh pasta all the time instead of a home cooked meal!

But let me tell you. When those onions started sizzling in that olive oil, I was in my element.

I sound lame, I know. But if you love cooking as much as I do, you know what I mean!

This is a dish I found on the goodtoknow Recipes website, the same magazine who is publishing my Peanut Butter Cups today! Go check it out!!

On a scale of 1-10, I give this dish a 5. The pepperonata didn't have as much flavor as I though it would, but I loved mixing in the goats cheese and pesto for the extra flavor!

Recipe from here! For 2 people

  • 1 Onion, sliced
  • 2 Tablespoons Olive Oil
  • 2 Red Peppers cut into strips
  • 2 Cloves of Garlic
  • 400g Tin of Chopped Tomatoes
  • 2 Teaspoons Tomato Puree
  • Salt and Pepper
  • 3 Sheets of Lasagne, cut in half
  • 60g Goats' Cheese
  • Green Pesto
♥ Fry the onion in olive oil on a low heat until soft and translucent

♥ Add the red peppers and garlic and cook for 1 minute

♥ Cover the pan and let it simmer for 5 minutes

♥ Add the tin of chopped tomatoes, tomato puree, salt, pepper, and a small glass of water to the red pepper mixture

♥ Bring up to a boil and let it simmer, uncovered, for 30 minutes, stirring occasionally. If the mixture gets too dry, add a little more water    

♥ While the pepperonata is cooking, cook the lasagne in a pot of salted water and drain

♥ Spoon a little of the pepperonata into a dish, place a sheet of lasagne on top, add more pepperonata, and continue doing that for 3 sheets of lasagne per plate

♥ Place the goats' cheese on top and drizzle some pesto sauce on it!

Voila! All done!!

Smooches! xoxo 

Tuesday, October 4, 2011

Asparagus Risotto

Risotto is a dish that I am most proud of when I make it. I just love how the rice gets soft and sticky, and the end product is absolutely delicious! 

It's when I feel most like a proper chef...without any training, of course!

People say it's hard to make but to be honest, since the first day I made it, it has been a success! It takes ages, but it's well worth it! 

What is your favorite Risotto recipe?? This particular one I made was asparagus, and it was deeeelish! 

Smooches! xoxo