Recipe | Sweet Potato & Kale Wraps

Originally these were going to be burritos. Having never wrapped burritos before, they turned out a little flat. I was hoping no one would notice, but as soon as I gave my husband his, he was all, “This doesn’t look like a burrito at all! B…

Originally these were going to be burritos. Having never wrapped burritos before, they turned out a little flat. I was hoping no one would notice, but as soon as I gave my husband his, he was all, “This doesn’t look like a burrito at all! Burritos are round!” So I decided rather than making them again, I’d just call them Sweet Potato & Kale Wraps. I’m lazy like that. These wraps were inspired by a recipe for Portuguese Burritos by MomFoodie. She had mentioned that she felt they were lacking something, so I decided to add a crapload of stuff to the burritos to add flavor. I didn’t want to add cheese, but I needed something to help bind the burrito together, hence the mashed sweet potatoes. I added black beans too and to replicate that smoky flavor the beans have at Mexican restaurants, I added a little smoked Spanish paprika to them. Caramelized onions clearly make everything better, so those went in too. I guess I kind of used a “throw enough things at the wall and eventually something will stick” approach to these burritos wraps. Luckily everything did stick, and although they might sound a little bit weird, […]

Easy Green Goddess Dressing

This green goddess dressing is exactly what we need right now. It’s creamy, tangy, and fully loaded with fresh, herbal flavor. I’ve savored it by the spoonful…

The post Easy Green Goddess Dressing appeared first on Cookie and Kate.

easy green goddess dressing recipe

This green goddess dressing is exactly what we need right now. It’s creamy, tangy, and fully loaded with fresh, herbal flavor. I’ve savored it by the spoonful while imagining sunny days ahead.

The Green Goddess is going to carry us through to spring. We’re going to make it. I can feel it.

herbs for green goddess dressing

I put some soup recipe development on hold when I finalized this dressing. I’ll figure it out soon enough (hint: it’s also green). I’m too busy drizzling this versatile dressing over anything and everything.

The funny thing about this green goddess dressing recipe is that it’s so very simple. I tried adding lemon juice and olive oil, and they only distracted from the beautiful combination of good Greek yogurt and fresh herbs.

In fact, you can use any combination of fresh herbs for this recipe. That leftover parsley and cilantro in the fridge? Let’s use ’em up.

Continue to the recipe...

The post Easy Green Goddess Dressing appeared first on Cookie and Kate.

3-Ingredient Applesauce (No Sugar Added)

If you’ve never made your own applesauce, you’re missing out! It’s one of those foods that tastes better homemade than store-bought.
Plus, it’s super simple to make! Our 3-ingredient applesauce requires just 25 minutes and 1 pa…

3-Ingredient Applesauce (No Sugar Added)

If you’ve never made your own applesauce, you’re missing out! It’s one of those foods that tastes better homemade than store-bought.

Plus, it’s super simple to make! Our 3-ingredient applesauce requires just 25 minutes and 1 pan to prepare. And it’s made without any added sugar. Just apples, lemon, and cinnamon. Let’s do this!

How to Make Applesauce

We told you it’s easy, but “How easy?” you might ask!

3-Ingredient Applesauce (No Sugar Added) from Minimalist Baker →

Coconut Peanut Rocky Road

This post was sponsored by Tropical Sun – thank you for supporting this blog! What better way to use up odds and ends of Easter chocolate than to make rocky road!? Such a delicious combo of textures and flavours for an indulgent yet easy dessert. This rocky road has an epic upgrade, though! I mixed in some of Tropical Sun’s coconut peanuts (which are roasted peanuts encased in a crunchy, coconutty shell) for that crispy, crunchy texture and delicious flavour – chocolate-peanut, and chocolate-coconut are ALWAYS winning combos. I love the pop of colour from using coloured chocolates on top, like M&Ms and I also like having a good amount of biscuit mixed in – something plain-ish like a digestive or hobnob as they’re mainly there for the texture. The chocolate gets melted down with a bit of butter and agave syrup to make a softer, slightly fudgy texture. Because of this, I keep the rocky road cubes in the fridge as otherwise they get too soft and melty (although I’m sure they’d be okay in a lunchbox for a few hours).

The post Coconut Peanut Rocky Road appeared first on Izy Hossack – Top With Cinnamon.

a tray of Tropical Sun coconut peanut rocky road

This post was sponsored by Tropical Sun – thank you for supporting this blog!

What better way to use up odds and ends of Easter chocolate than to make rocky road!? Such a delicious combo of textures and flavours for an indulgent yet easy dessert.

coconut peanut rocky road cut up on a board with marshmallows

This rocky road has an epic upgrade, though! I mixed in some of Tropical Sun’s coconut peanuts (which are roasted peanuts encased in a crunchy, coconutty shell) for that crispy, crunchy texture and delicious flavour – chocolate-peanut, and chocolate-coconut are ALWAYS winning combos. I love the pop of colour from using coloured chocolates on top, like M&Ms and I also like having a good amount of biscuit mixed in – something plain-ish like a digestive or hobnob as they’re mainly there for the texture.

The chocolate gets melted down with a bit of butter and agave syrup to make a softer, slightly fudgy texture. Because of this, I keep the rocky road cubes in the fridge as otherwise they get too soft and melty (although I’m sure they’d be okay in a lunchbox for a few hours).

Coconut Peanut Rocky Road

Coconut Peanut Rocky Road

Yield: Serves 30
Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes

Ingredients

  • 300g dark chocolate
  • 100g unsalted butter
  • 2 tbsp Tropical Sun agave syrup
  • 150g digestive biscuits
  • 100g Tropical Sun coconut peanuts
  • 100g mini marshmallows
  • 50g chocolate caramels (such as Rolos)

Topping ingredients:

  • Coconut peanuts
  • M&Ms
  • Marshmallows
  • Wafer biscuits

Instructions

  1. Line a 27 x 20 cm (or 20-cm square) baking tin with baking paper. Set aside.
  2. Break the chocolate into chunks and add to a medium pot along with the butter and agave syrup. Melt over a low heat, stirring constantly, until completely smooth. Remove from the heat and allow to cool so that it’s not so hot that it’ll melt the marshmallows.
  3. Roughly break the biscuits onto bite-sized chunks and add to a large bowl along with the coconut peanuts and marshmallows. Pour over the cooled chocolate-butter mixture and stir together until well coated. Add the chocolate caramels and stir through briefly being careful so as not to break the caramels.
  4. Tip the contents of the bowl into the baking tin you prepared earlier. Spread the mixture out with a spatula so that it’s as even as possible. Quickly sprinkle the top of the mixture with a few handfuls of topping ingredients, pressing them down to make sure they adhere to the surface.
  5. Chill for at least 2 hours to make sure the chocolate sets before cutting into 24-30 cubes. Store in a sealed container in the fridge for up to 1 week.

Notes

- This is ideal for using up leftover Christmas and Easter chocolates!

Make it vegan:

  • use vegan dark chocolate and vegan stick butter (/margarine).
  • use vegan marshmallows (buy or make your own)
  • make sure any biscuits/mix ins are vegan friendly (e.g. use oreos instead of digestive biscuits).


Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Coconut Peanut Rocky Road appeared first on Izy Hossack - Top With Cinnamon.

Perfect Hard Boiled Eggs Every Time (3 Ways!)

Ever made hard boiled eggs and couldn’t get them to peel, undercooked the yolks, or overcooked the yolks? This guide is for you!
We tested all the tricks we’ve heard about making perfect hard boiled eggs to see what works and what doesn&#82…

Perfect Hard Boiled Eggs Every Time (3 Ways!)

Ever made hard boiled eggs and couldn’t get them to peel, undercooked the yolks, or overcooked the yolks? This guide is for you!

We tested all the tricks we’ve heard about making perfect hard boiled eggs to see what works and what doesn’t. The result: perfect hard boiled eggs every time! Let us show you how.

The Methods

We found three methods that worked well for making perfect hard boiled eggs every time.

Perfect Hard Boiled Eggs Every Time (3 Ways!) from Minimalist Baker →

Seed Cycling Energy Bites

This simple Seed Cycling Energy Bites recipe is a delicious way to eat the daily serving of seeds recommended to help naturally balance women’s hormones. Today’s post goes out to all of you beautiful women out there. ♡ Have many of you tried seed cycling yet?  I first started hearing the buzz about this naturopathic […]

This simple Seed Cycling Energy Bites recipe is a delicious way to eat the daily serving of seeds recommended to help naturally balance women’s hormones.

Seed Cycling Energy Bites

Today’s post goes out to all of you beautiful women out there. ♡

Have many of you tried seed cycling yet?  I first started hearing the buzz about this naturopathic practice a little over a year ago.  And as someone who already loves to snack on various kinds of seeds, I was officially intrigued and wanted to learn more.

Basically, seed cycling is the practice of eating different kinds of seeds during the two phases of your menstrual cycle, in order to more naturally balance your hormones.  During the first half of your cycle (the follicular phase, approximately days 1-14), it’s recommended that women eat 1 tablespoon each of flax and pumpkin seeds per day.  Then during the second half of your cycle (the luteal phase, approximately days 15-28), it’s recommended to eat 1 tablespoon each of sunflower and sesame seeds per day.  It’s said that these specific seed cycling mixes can naturally help to balance estrogen and progesterone in the body, and many women believe the practice can help with everything from regulating periods to reducing acne and cramps and fatigue, easing symptoms of menopause, helping with infertility, and much more.

Of course, I am totally not a doctor and am not here today to give medical advice.  (I will also be the first to note that the research behind seed cycling is incredibly new, and doctors currently have conflicting thoughts about whether or not the practice is effective.)  But as various friend circles of mine have been talking and reading more these past few years about how to better care for our hormones, we’ve all been intrigued by how many women have loved this practice and how many symptoms they believe it has helped.

So since seed cycling is so simple — and I’m always looking for ways to add healthy seeds and protein to my diet anyway — I figured I would give it a try myself this year and see how it goes.  Initially I just started by sprinkling the seeds into my smoothie or on top of yogurt or granola.  But over time, I’ve found that my favorite option (by far) is to roll the seeds into these tasty little energy bites.  It’s easy to just prep a batch at the beginning of the month, then you can just pop the energy bites as an easy breakfast or snack each day.  They’re naturally gluten-free, full of feel-good ingredients, and best of all, delicious.

So for any of you who have also been intrigued by all of the talk about seed cycling lately and would like to give it a try — or hey, if you’re just interested in a new super-seedy energy bites recipe to add some extra protein to your life (my husband loves to eat these too!) — here are the two variations of the seed cycling energy bites recipe that I have been loving lately.

(more…)

How to Roast Garlic

Roasted garlic is a revelation. Have you tried it? When you roast garlic long enough, it transforms from pungent and crisp to mellow and soft. It’s irresistibly…

The post How to Roast Garlic appeared first on Cookie and Kate.

best roasted garlic recipe

Roasted garlic is a revelation. Have you tried it? When you roast garlic long enough, it transforms from pungent and crisp to mellow and soft. It’s irresistibly caramelized and spreads over bread like butter.

Roasted garlic seems indulgent, but it’s really just garlic with a little bit of olive oil. Like I said, it’s a revelation.

how to prepare garlic for roasting

I’ve loved roasted garlic since my friend introduced me to it in college. We developed a funny routine of roasting tons of garlic, which we enjoyed with crusty bread, too much red wine, and episode after episode of Arrested Development.

Back then, we wrapped our garlic in foil, which is what most roasted garlic recipes will tell you to do. These days, I try to minimize our aluminum exposure and cooking waste whenever possible. So, I came up with a foil-free method using basic cooking tools! Let’s roast some garlic.

Continue to the recipe...

The post How to Roast Garlic appeared first on Cookie and Kate.

Creamy Vegan Milk Chocolate (Low Sugar)

We’ve mastered Vegan Dark Chocolate, but after so many reader requests for a milk chocolate recipe, we knew it was time to experiment further. After many (many) rounds of testing, we cracked the code!
Our friends helped select the winning versio…

Creamy Vegan Milk Chocolate (Low Sugar)

We’ve mastered Vegan Dark Chocolate, but after so many reader requests for a milk chocolate recipe, we knew it was time to experiment further. After many (many) rounds of testing, we cracked the code!

Our friends helped select the winning version with a blind taste test, so you know it’s good when pure taste is the deciding factor. Let us show you how it’s done!

Creamy Vegan Milk Chocolate (Low Sugar) from Minimalist Baker →

Recipe | Whole Wheat Chocolate Cherry Muffins

When I was little, I had a thing for chocolate-covered cherries. I’m not really sure how it started—no one in my family likes chocolate cherries, so I don’t know where I first had them. But man, did I love them. While my brothers would get …

When I was little, I had a thing for chocolate-covered cherries. I’m not really sure how it started—no one in my family likes chocolate cherries, so I don’t know where I first had them. But man, did I love them. While my brothers would get Sour Patch Kids or Razzles (remember Razzles?!) from the candy store, I’d go to the fancypants chocolate counter and get two or three chocolate cherries. Now that I’m older, I can’t stand those chocolate cherry cordials. They are waaaay too sweet for my tastes. But I still love that combination of chocolate and cherries—just not all the added sugar. Since I’m on a bit of a muffin kick lately, I thought I’d try making chocolate cherry muffins. I’ve had half a bag of dried cherries sitting in the pantry since October, so it was time to use them up! And I had all of the other ingredients on hand too, so these muffins were just meant to be. Unfortunately, I’m still learning when it comes to baking, and I burnt them. They weren’t so burnt that they were inedible, but they did end up being a little bit dry, especially on the bottom. I’ve adjusted […]