Cooking in Pajamas

Adapted from Healthy Delicious . 6 links European sausages 4 c. Fresh vegetable mix, chopped (2 onions, 1/2 red pepper, 1/4 cauliflower head, 6-8 mushrooms) 1 1/2 c. Arborio Rice 1 c. White Wine 5 c. Chicken stock, low sodium 1/2 c. Parmesan cheese, grated 3 c. Spinach, chopped Preheat the oven to 425 ° F. Remove the casing from 3 sausages and cook the meat on a large frying pan.  Break up any large pieces and continue to cook until the sausages start to brown. Add the vegetables and cook for a few more minutes. Stir in the rice and cook until the grains start to become translucent and white in the center, about 1-2 minute. Pour in the white wine, stir and cook until the wine evaporates.  Stirring often to ensure even cooking. Meanwhile, bring the chicken stock to a boil. Once the wine has evaporated, add the chicken stock and bring to a boil again. Preheat a large casserole dish by placing it in the oven 5 minute before using it. Carefully transfer the risot

Adapted from Food.com . 1/2 c. White sugar 1 c. Brown sugar 3/4 c. Unsalted butter 2 Eggs, room temperature 1 tsp Vanilla 2 c. All purpose flour 1/2 tsp Salt 1 tsp Baking soda 3 c. Rolled oats 1 c. (250mL) Sweetened condensed milk 2 c. Semi-sweet chocolate chips 1/4 c. Unsalted butter 1 tsp Vanilla Preheat oven to 350°F. Heat 1/2 cup of butter in the microwave until mostly melted.  Check butter every 20 seconds; this could take a few minute if your butter is cold.  Add the last 1/4 cup of butter in the mostly melted butter.  Whisk until the butter are fully incorporated. Whisk in sugars, eggs and vanilla. In a separate bowl, combine flour, baking soda, salt and oats.  Stir with a fork until well mixed. Slowly add the dry ingredients into the butter mixture.  Mix well. Spread 3/4 of this mixture onto a lightly greased 9/13" pan.  (I lined the pan with parchment paper.) Melt the butter in a saucepan.  Add the chocolate chips into the melted butter, stir

Adapted from Two Peas and Their Pod . 2/3 cup Sweetened condensed milk (about 1/2 can) 1 Egg white 1 1/2 tsp Vanilla 1/8 tsp Salt 1 1/2 c. Sweetened coconut flakes 2 c. Unsweetened coconut flakes 1/2 c. Dulce de leche Cadbury Mini Chocolate eggs (or other Easter eggs) Preheat the oven to 325°F.  Line a baking sheet with parchment paper or a silicone mat. In a large bowl, whisk the egg white with vanilla and salt for about 30 seconds.  Then stir in the condensed milk until well combined. Mix in the coconut flakes. Using a cookie dough scoop, take about 1 tbsp of dough, slightly packed, and place onto the baking sheet.  Gently flatten the top with your hand. Bake for 15-17 min, until the bottom edges are golden brown.  Remove the nest from the oven and immediately press down the center with your thumb to make an indentation.  Allow the cookies to cool for about 10 min and transfer them onto a cooling rack. Add about 1/2 tsp of dulce de leche in the center of each

Adapted from Two Peas and their Pod . 1 3/4 c. All-purpose flour 1/2 tsp Salt 1 tsp Baking soda 1/2 c. Unsalted butter, room temperature 1/3 c. Brown sugar 1/3 c. White sugar 1 large egg 1 tsp Vanilla 1/2 c. Mini chocolate chips 1/2 c. Skor bits Preheat the oven to 350°F.  Prepare baking sheet with a silicone mat. Whisk the flour, salt, and baking soda together.  Set aside. Cream the butter and sugars together until smooth.  Beat in the egg and vanilla. Mix in the flour until well incorporated.  Stir in mini chocolate chips and Skor bits. Roll dough into 1" balls and place them on the baking sheet.  Flatten the balls slightly with the palm of your hand. Bake for 7-8 minutes; the bottom should be light golden brown but the middle is still soft to touch. Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely. My comments: I've had a lot of baking disasters since Christmas. I don't know wh

Adapted from My Recession Kitchen . 1 c. Whole wheat flour 1 c. Rolled oats 1/2 c. Brown sugar 1/4 tsp Baking soda 1/4 tsp Salt 1/2 c. Unsalted butter, cut into small pieces 3/4 c. Chocolate chips 3/4 c. Pecans, chopped small 1 c. Dulce de leche Preheat the oven to 350°F.  Line your muffin pan with paper liners. Stir together the flour, oats, brown sugar, salt and baking soda. Add the butter pieces to the oat mixture.  Mix until the butter is well incorporated but the mixture should still be crumbly. Reserve about 1/2 of the oat-butter mixture for the topping. Transfer about 2 tbsp of this mixture to each prepare muffin cups and press the mixture evenly to fill the bottom. Bake for 8 minutes and remove the muffin pan from the oven. Add 1-2 tsp of dulce de leche to each baked crust.  Sprinkle with chocolate chips and pecan. Top with the remaining oat-butter mixture Bake for another 20 minutes. [Makes about 18 carmelitas.] My comments: It's Pi Da

Inspired by Joy of Baking . Muffins 1 c. All-purpose flour 1 c. Whole wheat flour 1/4 c. Ground flax seeds (optional) 1/4 tsp Salt 3/4 tsp Baking soda 1/2 tsp Cinnamon 1/2 c. Vegetable oil 1/2 c. White sugar 1 large egg 1/2 c. Milk (3.5%) 1 can (14 fl. oz) Crushed pineapple Zest from one large navel orange 1/2 c. Almonds Pineapple Glaze 1/4 c. White sugar 1/4 c. Pineapple juice Preheat the oven to 350°F. Toast the almonds until lightly browned, about 8 min.  Cool and chop into small pieces.  Set aside. Line muffin pan with paper liners or grease with nonstick spray. Whisk together the flour, ground flax seed, cinnamon, salt, and baking soda. Strain the pineapple and collect the juice. Transfer about 2/3 cup of the pineapple juice to a measuring cup and top up to 3/4 cup with milk.  Stir to mix.  The milk may start to curdle a little but it's ok. In another bowl, beat the oil and sugar together. Add the egg and beat until incorporated. Beat in the pi

1/4 c. Vegetable oil 1/4 c. Brown sugar 1/4 c. White sugar 2 tsp Vanilla extract 2 Eggs 1 c. All purpose flour 3/4 c. Whole wheat flour 1/4 c. Ground flax seeds (optional) 1/4 tsp Salt 1 tsp Baking powder 1/2 c. Dried cherries, chopped 1/2 c. 70% Dark chocolate, chopped Preheat oven to 300°F. Line the cookie sheet with parchment paper or silicone baking mat. Mix oil and sugars together until well combined. Beat in vanilla and the eggs and mix well. Combine flour, salt and baking powder. Slowly stir into the egg mixture. The dough will be soft and sticky. Fold in the cherries and chocolate using a silicone stirring spoon. Divide the dough in half and form two long skinny logs using your hands.  (Lightly wet your hands if the dough sticks to your fingers.) Bake for 30-35 min; the logs should be lightly golden brown. Remove from the oven and allow to cool for 15-20 min. Meanwhile, reduce the oven heat to 275°F. Using a non-serrated knife, slice the logs dia