Snacks

Cheddar Drop Biscuits

July 1, 2020 by Danielle Leave a Comment

This post was originally published on September 6th, 2018.

On Sunday’s I like to go all out an make a really delicious dinner. I make lots of sides and sometimes I even make dessert, all from scratch. We have a nice glass of wine and linger at the table a little longer then normal. This is one of our favourite weekend traditions. These biscuits are a highly requested Sunday night side. They go well with just about everything.

These biscuits are so savoury and delicious. They’re rich yet light and so easy to make. The chives in these biscuits add a delicious light onion flavour to these biscuits that pairs really well with cheese in these biscuits. Plus the chives cut the richness in the biscuits and add a freshness.

I love to serve these at a bbq, but I’ve brought these to thanksgiving before and they were a big hit. They’re also super delicious with chicken soup. And if there are leftovers they go great with eggs and bacon for breakfast! I’ve even make these in a large size and used them for egg sandwiches (so yummy!).

These biscuits are also super easy to make. They only use one bowl and since they are drop biscuits there’s not rolling and cutting. Just scoop them out, and drop them on the tray! So dang easy and such a crowd pleaser. Let me know if you try these, I’m sure you’ll love them!

Danielle xo

Cheddar Drop Biscuits

Cheesy, buttery drop biscuits. The perfect side year round.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 biscuits

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

2 cups all purpose flour
2 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 cup salted butter, cubed
1 cup cheddar cheese, shredded
1 cup milk
2 tbsp salted butter, melted
2 tbasp chives, chopped

Method

Preheat oven to 425 degrees. Line a baking sheet with parchment paper, set aside.
In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, pepper and garlic powder. Add butter and cut into mixture using a pastry cutter or fork until butter is coated in flour and is the size of peas. Add in cheddar cheese, chives and stir to combine. Pour in milk and stir until mixture comes together.
Scoop dough out a heaping 1/4 cup of dough per biscuit. Space evenly on baking tray. Bake for 12 minutes. Brush with melted butter and return to the oven for 3 minutes or until tops are golden brown. Serve warm.

Notes

Adapted from Cooking Classy

Detoxifying Green Smoothie

January 26, 2020 by admin Leave a Comment

Today I’m sharing my favourite go to smoothie of the moment. I love to make smoothies for breakfast because they’re filling yet lights and I can pack them with vegetables. I like to get a good amount of nutrition in for breakfast. Then if I have to grab something quick for lunch that inst very healthy it’s not as important.

This smoothie is packed with vegetables. Spinach, cucumber and even some riced cauliflower. You can’t taste the spinach or the cauliflower and the fresh flavour the cucumber adds pairs really nicely with the fruit.

I like fresh oranges in this smoothie, it pairs so nicely with the cucumber. Plus the citrus really brightens your morning. This smoothie also has fresh ginger. I promise it won’t taste like ginger but it adds just a tiny zing that enhances the citrus flavour. If you like your smoothies sweet add a pitted date or two. I love to use them as a natural sweetener.

Ingredients

Oranges – Vitamin C
Spinach – Iron & Calcium
Cauliflower – Vitamin K
Ginger – Reduces Inflammation
Dates – Potassium
Chia Seeds – Omega 3 & Fibre
Almond Milk – Low Glycemic

If you are lucky enough to have a high speed blender (this one is on my wish list!) you should be able to get all these ingredients nice and smooth. Just blend on a medium to low speed for a few minutes. If you are like me and have a standard blender I’d recommend peeling your cucumbers before you blend. Just like a high powered blender blend the smoothie on a low to medium speed for a few minutes. The hardest item to blend is the chia seeds. Personally there so tiny that I don’t mind if they don’t fully blend into the smoothie, but I have a few tips if they bother you. My first tip is to hydrate your chia seeds with some water over night. About 1 cup of water to 2 tbsp of chia seeds. Then when you’re ready to make your smoothie blend the chia seeds on a very low speed before adding other ingredients. Then continue to make the smoothie as usual.

More Smoothies: Peach Mango Green Smoothie / Superfood Smoothie

I hope you enjoy this smoothie as much as I do.

Danielle xo

Detoxifying Green Smoothie

A delicious citrus flavoured green smoothie packed with nutritious vegetables. Perfect for breakfast.

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Total Time 5

Servings: 2 smoothies

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

2 oranges, peeled and quartered
1/2 cucumber, roughly chopped
1/2 cup riced cauliflower
2 cups spinach
1 inch piece of ginger, peeled
1 cup water
1 cup almond milk, unsweetened
2 tbsp chia seeds
1 date, pitted

Method

Add all ingredients to the blender and run on low to medium low speed until smooth (about 2 minutes).

Healthy Breakfast Cookies

November 13, 2019 by admin Leave a Comment

Today we’re talking breakfast! I love breakfast, but during the week I need to keep things fast and simple. I’m sure you can all relate, leaving early to commute to the office doesn’t leave much time for breakfast. And that brings us to todays recipe, breakfast cookies. Sounds good right?

So these cookies are super tasty, but I refuse to eat un healthy food for breakfast, so I knew I had to make these taste good while still being full of nutrients. These cookies have oats, whole wheat flour, sunflower seeds, pumpkin seeds, cranberries and raisins. All of those tasty ingredients get mixed with mashed banana, almond butter, maple syrup and almond milk to create a delicious dough. Oh and theres a few chocolate chips thrown in there for good measure! Mix all of the ingredients together to create a dough and bake for 12-14 minutes!

These turned out so much better then I ever expected! Believe me I was skeptical, but they were so yummy! They’re filling, nutrient dense, full of fibre and protein. Grab one or two on your way out the door for a great on the go breakfast!

Healthy Breakfast Cookies

Delicious and nutritious cookies packed with oats, chia, nut butters and dried fruit.

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Prep Time 10

Cook Time 14

Total Time 24

Servings: 12 cookies

Course: Breakfast

Cuisine: American

Ingredients Method

Ingredients

1 1/2 cup rolled oats
1/2 cup whole wheat flour
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
2 tbsp chia seeds
1/3 cup dried cranberries
1/3 cup rasins
1/3 cup dark chocolate chips
1 banana, mashed
1/4 cup almond butter
1/3 cup maple syrup
1/4 cup almond milk
1/4 tsp cinnamon
pinch salt

Method

Preheat the oven to 350 °F. Line a baking sheet with parchment and set aside.
In a medium sized bowl mix together oats, flour, pumpkin seeds, sunflower seeds, chia seeds, cranberries, raisins, chocolate chips, cinnamon and salt.
In a small bowl whisk banana, almond butter, maple syrup and almond milk together.
Pour wet ingredients into the dry, stir to combine.
Form into 12 cookies and bake for 12-14 minutes. Cool and enjoy!

Queso Dip

May 3, 2019 by Danielle Leave a Comment

Want to really kick your next Mexican feast up a notch? Make homemade queso. It’s actually really easy!

Ok guys today I am sharing what might be the best recipe I’ve ever shared! Seriously this queso dip is bomb! And it’s insanely easy to make for any party or even for Cinco De Mayo! Which check your calendars is coming up on Sunday!

I love queso whether its from the best tex-mex restaurant or out of a jar from the grocery store I will eat it. I do prefer to eat real food though, not necessarily health food but really food with ingredients I actually recognize. Most commercially prepared queso has processed cheese, some how it’s gross and delicious at the same time. I won’t judge you for having either opinion! Also please note although I will eat processed queso from a jar I won’t eat Cheese Wiz or Velveeta… go figure!

This queso recipe has jalapeños, onions, cumin, cream cheese, chipotle, jack cheese and sharp cheddar! Defiantly the kind of ingredients I want in my queso. This recipe has just enough spice to warm your mouth but isn’t over the top. Personally I like my salsa hot, my queso medium and my guacamole mild. Anyone else?

Essentially you cook the jalapeños and onions together then add the rest of the ingredients and heat together slowly. Seriously simple. Serve it warm with lots of chips! Or pour it over chips and your favourite nacho fixings for the ultimate and most delicious nachos you’ve ever tasted.

Ok guys this recipe is a must make for Cinco De Mayo!

Queso Dip

Yields: 4 servings

Ingredients:

1 tbsp Butter
1/4 cup Onion, diced
1 Jalapeños, chopped with seeds and ribs removed (keep the seeds if you like it spicy)
2 Garlic Cloves, minced
1 tsp Cumin
2 ounces Cream Cheese
1 1/4 cup Whole Milk
8 ounces Sharp Cheddar Cheese, grated
8 ounces Monterey Jack Cheese, shredded
1 tbsp All Purpose Flour
1 Chipotle Pepper in Adobo, finely minced
Salt to taste

Directions:

In a fry pan over medium low heat sauté onions, garlic and jalapeños until loft and onions are translucent. Season with cumin and continue to cook for another minute or two. Add cream cheese to the pan. Melt and combine with vegetables. Add milk to the pan and warm through.

Combine shredded cheese with flour. Add cheese and flour to the pan. Heat and stir until the cheese fully melts. Stir chopped chipotle peppers to the mixture. Taste and adjust salt and seasonings accordingly.

Serve warm with tortilla chips.

Adapted from Half Baked Harvest.

Salted Caramel Brownies

March 22, 2019 by Danielle 1 Comment

Super fudgy brownies with pockets of delicious salted caramel!

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Brownies are probably one of my favourite desserts, and you already know about my love of salted caramel (here, here and here!). I love brownies because I can whip them up in one bowl. Fast easy and impressive… totally my jam! Now of course salted caramel is a wee bit more involved than a one bowl brownie, but I promise it is worth it! For this recipe we will be using my favourite Homemade Salted Caramel Sauce! It’s straightforward, delicious and there might be leftovers for your ice cream.

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Before we get into this mouth watering recipe I have a few tips.

Freeze your caramel, this helps prevent over spreading when the brownies bake
Don’t over bake, I life a gooey brownie so stick to the cook time below
If cutting them is a challenge pot them in the fridge
Sprinkle with sea salt at the end

These are seriously delicious and I defiantly need to make another batch very soon!

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Salted Caramel Brownies

Yields: 9-12 brownies (I recommend cutting these small since they are super rich!)

Ingredients:

Homemade Salted Caramel Sauce (we will use 2/3 of the recipe in the brownies the rest can be saved for another use – ps. it freezes great!)
4 oz Unsweetened Chocolate
1/2 cup Butter, melted
1 1/4 cup Sugar
2 Eggs
1 Tsp Vanilla
1 cup All Purpose Flour
Pinch of Salt
1/2 cup Chocolate Chips
Optional: Flaked Seas Salt for finishing

Directions:

Make my Homemade Salted Caramel Sauce recipe. Pour 2/3 of the recipe into a square baking dish lined with parchment paper. Place in your freezer. Store the rest in an air tight container in your fridge or freezer.

Preheat the over to 350°F. Line an 8×8 inch baking dish with parchment paper, spray with baking spray. Set aside.

In a large microwave safe bowl place butter and chocolate. Microwave in 30 second intervals, stir in between until the chocolate and butter have just melted. Add sugar, eggs, vanilla and salt. Stir well until smooth and combined. Add flour, fold into batter until combined. Once combined stir in chocolate chips.

Pour brownie batter into prepared baking sheet. Remove caramel from the freezer. Break or cut into small squares. Place the caramels on to the brownie batter. Space evenly and press slightly into batter.

Bake the brownies for 20-30 minutes until set. Sprinkle with flakey sea salt if desired. Cool before serving. Enjoy!

Adapted from Pinch of Yum.

Mango Coconut Overnight Oats

March 3, 2019 by Danielle 4 Comments

A healthy, but decadent make ahead breakfast.

Ok guys this recipe is a real winner. It is decadent, sweet, filling and healthy. Whole grains, unsweetened coconut milk, high protein greek yogurt, a touch of honey and fresh mango make this breakfast fast filling and delicious. I was shocked how good this tasted. How had I never though to add coconut before? I love overnight oats for the ease and convenience. You can even prep a few days worth and have breakfast to go all week.

If you’ve been reading my blog for a while now you know I love a fast recipe, especially for breakfast. it brings me so much joy to experiment and make delicious recipes that take a little extra effort. But that isn’t always realistic. Life is just busy. And I just cant bring myself to make some elaborate breakfast during the week. Honestly I rarely do it on a regular weekend. These kind of delicious make ahead breakfasts are perfect. They feel special but are really simple. And just freakin delicious!

Mango Coconut Overnight Oats

Yields: 2-3 servings

Ingredients:

1 cup Rolled Oats
1 cup Canned Coconut Milk
1 cup Coconut Greek Yogurt (I used 2%)
1 tbsp Honey
1 tsp Vanilla
4 tbsp Unsweetened Coconut Chips, toasted preferred
1/2 Mango, chopped

Directions:

In a bowl combine rolled oats, coconut milk, greek yogurt, honey and vanilla in a medium bowl. Transfer to an air tight storage container and place in the fridge overnight.

If you can’t find pre toasted coconut chips (or flakes) you can make your own by baking then on a sheet pan for 5-10 minutes at 325°F. Once bake cool and store in an air tight container for up to a week.

When ready to eat, place oats in a serving bowl. Top with toasted coconut and chopped mango. Enjoy!

Adapted from Eat Drink Love.

Snacks

Cheddar Drop Biscuits

Ingredients

Method

Notes

Detoxifying Green Smoothie

Ingredients

Method

Healthy Breakfast Cookies

Ingredients

Method

Queso Dip

Salted Caramel Brownies

Mango Coconut Overnight Oats

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