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Pumpkin Peanut Butter

Have you had enough of pumpkin yet?

We certainly hope not, because we have one last recipe to add to the onslaught of pumpkin-themed-everything that you have probably been being hit with for the past month-and-a-half.  If you are tired of it though, perhaps we could change your mind… with a cookie?

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Oh sorry, that’s just the dough- you were expecting the baked stuff, weren’t you?

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*Disclaimer: there may or may not have been a certain amount of dough that did not quite make it into cookies…

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But isn’t it kind of a rule that you always have to taste-test the batter before you bake the cookie?  It is in our house, anyways 😉

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In all seriousness though- these cookies are fantastic.  Who knew that peanut butter and pumpkin could be such a winning combination?  Of course, the chocolate chips just add that extra bit of decadence 🙂

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It’s difficult to describe the texture of these cookies.  They’re soft but dense, sort of cake-like but not quite as light as cake- you know what? Maybe you guys should just try them and decide for yourselves what the texture is instead of letting us ramble on forever, sound like a plan?

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And after all that we completely forgot to mention that these are gluten free!  How silly of us!  We used our trusty‘ol new gluten-free flour blend, of course :).

If you think the peanut butter-pumkin combo is strange, we urge you to give it a shot- we think you’ll be pleasantly surprised.  We know we were!

And after you’ve made these cookies, we give you full permission to start into all things ginger bread, peppermint, cranberry, chocolate and Christmas-filled wonderfulness!

Gluten-Free Peanut Butter Pumpkin Chocolate Chip Cookies

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Prep Time: 10 minutes
Bake Time: 15-20 minutes
Makes: 12 cookies

Ingredients:

2 c. Gluten-Free flour blend
1
/4 tsp xantham gum
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 c. pumpkin puree (not pumpkin pie filling)
1/2 c. peanut butter
1/2 c. liquid honey
1 tsp vanilla extract
1/4 c. – 1/2 c. chocolate chips

Directions:

Preheat the oven to 350F

Combine the flour, xantham gum, baking powder salt and cinnamon in a medium-sized bowl.
In a separate smaller bowl, combine the remaining ingredients except the chocolate chips.
Add the wet ingredients to the dry ingredients and stir just to combine.  Stir in the chocolate chips.
Cover a baking sheet with parchement paper and spray with non-stick cooking spray.  Drop the dough onto the sheet, about 2 tbsp for each cookie.
Using a floured fork, press the cookie so that it’s flat, shaping them to make them round.
Bake for 15-20 minutes, or until they are firm enough to be picked up and the bottoms are slightly brown.

~twosaucysisters

What was your favourite pumpkin recipe from this Fall?  Are you looking forward to Christmas baking?  What are you planning to make?

1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

Holiday Recap

Over the Christmas holidays, we pretty much dropped the ball with the whole blogging thing. Originally, we thought we’d have plenty of time once exams were over to give you guys some quality recipes, but we couldn’t have been more wrong! Our holidays were jam-packed from start to finish! We didn’t even have time to do too much baking or cooking let alone blog about it. At first, we were a little worried about it, we didn’t want to let down our readers or be forgotten in the blog world. We quickly realized, however, that there was no point in worrying about it. The holidays are a time to relax, rejuvenate and spend time with family and friends – and spend that we did! We will start at the beginning:

After our last exam, our Mom came to London, where we order pizza from Panago. They make seriously good pizza! Their multigrain crust is delicious, no too thin and not too thick. They have 6 categories to choose from: Frugal Favourites, Vegetariano, Carne, Pollo, Oceano, and Create your own. They have 5 crust options (including gluten-free), really cool sauce ideas (hello sweet+smoky tropical, chipotle cilantro, coconut curry and BBQ!), plenty of cheese options and tons of toppings! Needless to say, it was delicious!

After coming home for a couple of days, we actually headed back to London because a couple friends who have been in British Colombia and England were going to be in town, so we went to see them. It’s always fun seeing friends you haven’t seen in a long time! 🙂

Once we got back from London for the second time, we had a lot of work to do – last-minute Christmas shopping and holiday bread baking type work! We are always in charge of baking the rolls for our Dad’s family’s Christmas lunch/dinner.

DSCN4345Multigrain and white! (Gotta please everybody.)

Christmas day in our house always starts with a light breakfast of homemade bread, fruit salad and yogurt. We like to save room for all the food that’s coming! Once we open gifts with just our parents and brothers, we head over to my Aunt’s house for Christmas lunch.

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Hot Apple Cider, Egg Nog, punch and grapes before lunch, followed by a HUGE lunch – turkey, ham, mashed potatoes, stuffing, squash, brussel sprouts, bean salad, corn and peas, rolls, orange-glazed sweet potatoes (definitely remaking this gem!), cranberry sauce, pickles, turnip (not a fan), cole slaw…. it goes on and on! Unfortunately, this is when our camera died, so the rest of the day went un-pictured. But don’t worry – there were LOTS of desserts! 🙂 Mince pie, cheesecake, chocolate pudding cake, key lime pie, candy cane ice cream, some sort of chocolate square and more. We always like to go for a walk with our Dad after (get those digestive juices going!) and then later on we had a “dinner” of cheese and crackers, leftover turkey, fruit and cookies. Lots and lots of cookies! Our Aunt is kind of a master baker – nothing she ever makes is short of amazing!

Boxing day is our Christmas dinner with our Mom’s side of the family. This year it was particularly special, because for the first time in probably 18 years, all three of our mom’s brothers were here at the same time. We have an uncle in New York, one on Victoria Island, B.C., and another in Golden B.C. It was so special to have all of them here, including two of our cousins from B.C., and of course my mom’s sister and her family who still leave here in Ontario.

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Grandma and all of her children! :)

Grandma and all of her children! 🙂

And of course, we ate lots of food, too! We had regular and bacon mashed-potatoes, candied yams, biscuits and rolls, two kinds of cranberry sauce, our cheesy brussel sprouts, turkey, stuffing, our Christmas Salad… food food food!

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And wine. 🙂

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Fielding Estates Fireside White – a blend of several of their best whites, it is so good! And also Angles Gate Cab-Merlot. Huge fans of Angles Gate, also!
To finish it off, dessert!

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Kawartha Dairy ice cream – I don’t know where my Aunt got it, but it’s seriously some of the best ice cream ever! We always get it at training camp every year, we didn’t know it was available in Southern Ontario! No Christmas dinner would be complete without our traditional eggnog trifle, and these pink squares are a requirement every year. We don’t actually know what they are called, we just know that they are pink and they are delicious! We made our own peppermint chocolate version of these brownies (unreal!), lots of cookies and Misty Mints. Because who doesn’t love misty mints?

The rest of our holiday was family family family… and running. We went shopping, ran, watched movies, ran, went to cousin’s hockey games, ran, ate dinners, ran… you get the picture! On one of our cousin’s last night, we went to John and Son’s Oyster House in Toronto where we tried oysters and Lobster for the first time! The Oysters were good, however we think we’ll have to have them a few more times before we’re used to the texture. The lobster, however, was divine! We were a little squeemish about the little claws sticking out, but the actual meat was so tasty! We are fans of the lobster.

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Before we knew it, it was New Years Eve! Us, our brothers and cousin decided this year to join a few friends of ours down in London to celebrate. We had a potluck to which we brought turkey chili, gluten free corn bread, hummus and veggies, and gluten free sugar cookies. We promise we will re-make the sugar cookies and take pictures for you, because they were awesome! 🙂

After New Years, things were pretty low-key, still lots of running and hanging with the family that was still in Ontario. On our cousin Geoff’s last night, a group of us headed to Pepperwood Bistro in Burlington for a farewell dinner. We are 100% going back to this restaurant. It. Was. Unreal! It was so good, in fact, that we are not going to say much about it in this post, because it deserves it’s own! Another restaurant review is coming right up!

We came back to London on Sunday evening, and second semester started the next day. The first dinner back is always a little sad, because we’re missing our dad and brothers dinner conversation and our special girls-night dinners with our mom. One of our teammates had a brilliant idea, however, that saved us from this heartache! She suggested a team dinner at our favourite restaurant – The Works! This time we ordered the Stockyard burger and the Olive Oyl, both elk patties and on whole wheat buns. The Olive Oyl had warm spinach, fresh tomato, garlic, feta and black olives. It was very tasty and we’d recommend it to any olive lover! The Stockyard, however, was on an entirely different level. Crusted with peppercorns, with a dijon-haze sauce and melted swiss cheese, it was heaven in a burger! It was so peppery – almost spicy! It was definitely right up there with the Sweet Ride and Hunka Hunka Burnin Love.

So that’s the long and, well, long of our Christmas holidays! While we miss our family, we do love it here in London and are really excited about out classes this term, as well as the Track season ahead. We have our first track meet this weekend, wish us luck! 🙂

~twosaucysisters

A Quick Hello

Hi everybody!

We wanted to say a quick hello to everyone as we scarf down breakfast at 6 am before we leave for Montreal!

This weekend is the McGill Open for cross country, and is our first official race as a team! 🙂

We had every intention of leaving you with a recipe before the weekend, but between 9 hours of class yesterday, and having to get up at 5:30 am today, we ran out of time- sorry!

So Given the circumstances, we will not be posting all weekend, but we’ll hopefully have a nice recap of the weekends events when we get back!

Go Mustangs! 🙂

And since we have a long bus ride ahead, we thought we’d post a link to an old recipe that makes a great travel snack, for anyone else who’s travelling this weekend. Enjoy!

Tofu Trail Mix Cookies

~twosaucysisters

Not Your Average Cookie…

Do you like cookies?

Wait, that’s a silly question- of course you do!  Really, who DOESN”T love cookies? In fact, I can sit here confidently and say that if someone were to tell me that they didn’t like cookies, I would not believe them.

Cookies are great because they can have the decadence of a dessert served at a high-end restaurant, while at the same time having that casual, comforting, just-like-grandma-used-to-make feeling about them.  They are also the ultimate crowd-pleaser: they can be crunchy, crispy, chewy, or soft, flat or puffy.  They can be your classic round cookie, or they can be cut into any number of shapes, or can be spread with icing and stuck together to make a sandwich cookie!  And of course, when it comes to cookie flavours, well, the possibilities are endless!  They are also quick and easy to make, and can be packed up and taken with you- no plates or utensils required!

And you know what else?

They can be healthy, too!  Ok, ok, I know what you’re thinking- why bother make a healthy cookie?  I mean, cookies aren’t meant to be healthy- they’re supposed to be a decadent yet comforting dessert, like you just said!  I know, but the thing is, I just love cookies too much, and I just would not be able to satisfy my cookie-craving on a good conscious if I ate cookies like that every day.

So what do I do?  Come up with a healthy cookie recipe, of course!  However, this is much easier said than done.  It is next to impossible to achieve the same consistency and texture of a cookie made with butter or shortening and sugar, without the butter, shortening or sugar!  You can see the odds were against me on this one.

But you know what?  I think I’ve done it!  No, my cookie does not taste just like those sinfully delicious ones that grandma used to keep in jar on her kitchen counter for you, but they’re really tasty, and they satisfy my cookie craving!  Even my dad, who is a die-hard lover of my mom’s not-healthy-in-any-way but DELICIOUS cookie recipe (maybe I’ll give you the recipe someday…if you’re lucky!) loved these.  In fact, I’m pretty sure I saw him sneaking back to the fridge yesterday for a second helping… 🙂

These cookies are low in sugar and fat, and have a a bit of a cake-like texture.  They are also high in protein, because of the secret ingredient which you’ll have to read the recipe to find out!

If you are a cookie-lover, I encourage you to make these, and if you’re not… I don’t believe you. 🙂

Chocolate Chick Cookies

Prep Time: 10 min

Bake time: 15 min

Yield: 24 cookies

Ingredients

1 c. whit rice flour*

1c. whole wheat flour*

1 c. Oat flour*

1 tsp baking soda

1/2 tsp salt

1 c. chickpeas, cooked and rinsed

1 c. dates, softened**

2 eggs

2 tsp vanilla extract

1 tbsp honey (or other liquid sweetener)

1/c. milk

2 tbsp. all-natural peanut butter (or other nut butter)

1 tbsp coconut oil (or other cooking oil)

1/2-3/4 c. semi-sweet chocolate chips

Directions:

Preheat your oven to 350C

In a large bowl, combine the dry ingredients.

Combine all the wet ingredients (excluding the chocolate chips) in your food processor and blend until smooth.

Add wet ingredients to the dry and combine.  Stir in chocolate chips.

Drop batter in heaping tablespoons onto a prepared baking sheet, and flatten well with a fork.

Bake in the center of the oven for 15 minutes, or until the bottoms are slightly browned.

*I used a combination of flours because I didn’t want to use all whole wheat flour, as I thought that would make the batter too dense.  I also used some gluten-free flour in the mix (the rice flour) to cut down on the gluten content to prevent the cookies from becoming too tough. Fell free to experiment with your own flour mix!

**To soften dates, cover them with water and let them soak for several ours.  If you don’t have that much time, place them in a microwave-safe dish and add a tiny bit of water to the bottom of them dish.  Microwave on high for 30-45 seconds.  Allow them to cool a bit before adding them to the rest of the wet ingredients.

~Brit

What is your favourite type of cookie?

Have you ever tried making your own version of a healthy cookie?