Weekend of rain

It was a lovely weekend of rain out here on the coast. Giving me lots of guilt-free time in the kitchen, baking. I was inspired to try a new recipe for pumpkin cookies. Pink Stripes, a blog I follow, was having pumpkin week, last week and shared a recipe for Pumpkin Nut and Chip cookies. This recipe reminds me of my mom’s good old chocolate chip cookies (minus the pumpkin, cinnamon and nuts) I knew I’d like them. I found they mixed up just the same, I couldn’t wait to try one right out of the oven.

I wasn’t able to find pumpkin pie spice, so I used all spice instead (hope that was a proper substitute). If you know where to get pumpkin pie spice please let me know. Also, I found pecans per-chopped in the bulk section, I want with them instead of walnuts.

pumpkincookiesPumpkin Nut and Chip Cookies

1/2 C butter, softened
1 1/2 C sugar
1 egg, lightly beaten
1 t vanilla extract
2 1/2 C flour
2 t pumpkin pie spice
1 t cinnamon
1 t baking powder
1 t baking soda
1/2 t salt
1 C milk chocolate chips
3/4 C walnuts, finely chopped

• Preheat oven to 350ºF
• Mix butter and sugar until creamy; add pumpkin, egg and vanilla, beating well after each addition
• Sift dry ingredients into a separate bowl; gradually add to pumpkin mixture until well-blended
• Stir in chocolate chips and walnuts
• Drop batter by heaping teaspoons onto lightly buttered cookie sheets
• Bake for 15 to 17 minutes or until edges are golden brown
• Cool on wire racks and store in airtight container

Recipe courtesy of the California Milk Advisory Board


Mothers and Daughters

Today was also a first for me. I taught my first Mother and Daughter yoga class. A totally different dynamic than an adult class, the learning curve was steep tonight. I had a great time and some silly giggles too. It’s great to see children in Happy Baby, they don’t have to be told to move and explore the pose, I had happy babies rollin’ around the room enjoying themselves. Thanks to all the ladies coming out to the class.

Sunday Baking

Today I baked scones. I have a soft spot for and from raisin tea biscuits. The recipe I use tastes very close to those you can buy in the store. The difference being, I know exactly what I’m putting into mine. These scones only have 2.5g of fat and I love that they don’t have egg in them.

scones1 C whole wheat flour
1 C all-purpose flour
1/3 C brown sugar
2 t baking powder
3/4 t baking soda
1/2 t salt
1 C + 2 T buttermilk
1/3 C raisins
2 T melted butter
2 t grated orange zest
1/2 t vanilla
1 egg (for a wash) most times I skip the wash

Preheat oven to 400 F. Spray cookie sheet.
Combine all dry ingredients is a large bowl. In a smaller bowl combine the wet ingredients, including the orange zest. Add wet mixer to dry and stir till a soft dough is formed.
Using a large ice cream scoop, place scoops on the cookie sheet, side by side and nearly touching. I find three columns by two rows works best x2. You should be able to fit all 12 scones on one sheet. Brush a lightly beaten egg over the tops. (There will be more the half of the egg left over)
Bake of 15 to 17 minutes or golden.

Thanksgiving leftovers

I’ve had a whirl-wind month so far and it doesn’t look like I’ll be slowing down any time soon. Renos are in full force, we’ve made it to the climax, now it’s just putting everything back together. The main floor is nearly complete and we can stop wearing our shoes in, Yay. Last weekend my parents came out from Alberta and had Thanksgiving turkey with all the trimmings. Thanksgiving to me is a time to reflect on what I have and be grateful for all the wonderful people and moments we share together. I’d have to say this was one of the best Thanksgivings in some time, I had great friends and family to share it with. I am truly grateful for all I have.

The weather sure has changed and I can really feel the dampness already. My favourite days are rainy ones, with hot drinks and warm sweaters. I’d rather be wearing layers in the cold and be cozy then in next-to-nothing and too hot. I’m going to add more ginger to my diet this fall and winter. Ginger is warming and helps to settle the fire in the belly and gets the blood flowing. An easy way to include ginger is to add it to a morning tea of  hot lemon water. The lemon helps to wake up your metabolism first thing in the morning. Have the tea 30 minutes before you enjoy your breakfast.

What are you making with your leftover turkey?

What have you done with all those leftovers? We had nachos with turkey tonight.

take in a little GOOP


I am so excited to share this, I haven’t had that good of a look at the site myself, but I love Gwyneth Paltrow and how subtle she is. GOOP is her take on lifestyle and meaning. The site has a real simple and clean design, just as life should be. Do sign up for the newsletter. I received my first a few day ago and can’t wait to try the recipe for the chocolate cupcakes.

Quinoa and Feta Salad

Summer is hanging in there and so is my craving for quinoa. This salad is a favourite at my house in the heat; it’s light and refreshing. I acquired the recipe while at a week long yoga retreat in the Cypress Hills, east of Medicine Hat, Alberta. Linda, our wonderful cook for the week, generously shared her book of goodies. She had originally recorded the recipe from cdkitchen.com and I’ve included it here. Enjoy!

Quinoa and Feta Salad

Quinoa and Feta Salad

3/4 cup quinoa
1/2 cup raw cashews
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
2 stalks celery, finely sliced
1 cup seedless grapes, halved
1/2 cup crumbled feta
2 tablespoons olive oil
1 lime, juiced
Salt and pepper

Bring a large pan of lightly salted water to a boil. Add quinoa and simmer for 12 to 15 minutes or until the grains are tender. Drain, rinse and drain again thoroughly. Spread quinoa on a baking tray to dry.

In a frying pan, toast the cashews over moderate to low heat, stirring frequently, until they are golden brown. Cool, then chop roughly.

In a large bowl, combine dried quinoa, nuts, herbs, celery, grapes and feta. Squeeze lime juice over all, add olive oil and season with salt and pepper. Adjust seasonings to taste and leave the salad to stand for at least 1 hour before serving.