Apple Taffy Dip

Today I have something simple and quick to share with you which includes a Fall staple, the apple. Apple Taffy Dip is the perfect little mid-week treat. It has just the right amount of sweetness like a dessert and there are some healthy aspects to it too. I always like to have it as a treat with a nice Granny Smith apple with my lunch or after my workout. Just because it is called “Apple Dip” doesn’t mean you can’t have it with anything else. I like to dip strawberries, grapes, and melons in it as well.

Apple Taffy Dip

1 8 ounce package of cream cheese

1 tsp. of vanilla

½ cup of brown sugar

¼ cup of powdered sugar

Whip up the cream cheese and sugars until light and fluffy.

Add in the vanilla.

I usually double the recipe and sometimes I put in less sugar as well so that it doesn’t get too sweet.

Slice up an apple and dip away. I like the Granny Smith apple because the sourness compliments the sweet dip.

Zucchin Carrot Muffins

Today something from Nicole’s kitchen. She has been isolating at home with her family and tried out this recipe not too long ago so take a look and try it for one of your daily breakfasts or for a nice snack.

Zucchini Carrot Muffins

You will need...

2 cups of flour

¾ cups of packed dark brown sugar

½ cups of large flake oats

¼ cup of ground flaxseed

¼ cup of raw and unsalted pumpkin seeds

¼ cup of currents (optional; Nicole used Craisins)

2 tbsp. of natural wheat germ

2 tsp. of baking powder

2 tsp. of cinnamon

1 cup of skim milk

½ cup of canola oil

2 eggs

1 cup of finely grated zucchini

1 cup of finely grated carrot

½ cup of finely chopped apple with the skin on

How to...

Preheat the oven to 375 degrees and line a 12 cup muffin pan.

Whisk all of the dry ingredients in a large bowl.

Now in a medium bowl, whisk all the wet ingredients together.

Pour the wet ingredients into the dry and stir just to combine.

Use an ice cream scoop to divide the batter between the 12 muffin cups.

Bake for 25-30 minutes.

Allow to cool in the pan for at least 5 minutes; then cool on a rack before storing.

Nicole was busy with her brand new baby while she was baking these so we only have a finished product photo but the rest of the steps are pretty typical with any muffin recipe that you will make.

Granola

So today for our indoor activity we are making granola. It’s a very simple and quick recipe that is perfect for putting onto yogurt or for snacking on with some dried fruit and chocolate. Take a look...

Granola

Preheat the oven to 300 degrees.

While that is preheating, mix 3 cups of quick oats with 3 tbsp. of brown sugar, ¼ tsp. of salt, and ½ tsp. of cinnamon. Stir it all up.

Now add in ¼ cup of  vegetable oil, 1/3 cup of  honey, and 1 tsp. of vanilla.

Stir again and spread on a lined cookie sheet.

Bake for 15 minutes and then mix it around. Now bake for 12 minutes more.

Store in an air tight container after cooling on the sheet.

Easy peasy!

Mint'd Mojito - Mojito "Recipes"

Sadly, we are getting close to the end of our fun Summer theme. We do have three more posts so that’s exciting. Today our shade is called “Mint’d Mojito” by Fenty and they call it a metallic mint blue.

We’ve decided to break down the Mojito so we’ve found a few interesting recipes featuring the mint and the lime. If you don’t already know, a mojito has both lime and mint flavours in it along with some alcohol. I’ve never had one myself but it always looks so refreshing and bright.

Here’s a recipe for one...

You need 2 ounce of light rum, 2 tsp. of sugar, 6-8 fresh mint leaves, a splash of club soda, and 1 lime cut in half.

Place the sugar, mint leaves, and splash of club soda into a highball glass. Muddle well to dissolve the sugar and to release the flavour of the mint.

Squeeze the juice from both halves of the lime into the glass and drop one half in.

Add the rum and stir well.

Top with club soda and garnish with fresh mint.

If you are in the mood for a different take/approach to a mojito then check these recipes (that we thought represented the lime and mint quite well) out and give them a try.

Here are a couple savoury recipes...

Moroccan Chicken

1/2 pounds boneless skinless chicken, cut into bite size cubes

2 cloves garlic

1 inch piece fresh ginger, peeled and roughly chopped

2 tsp. dried chile de arbol, seeds removed (1/2 - 1 tsp. cayenne pepper)

2 Tbsp. fresh cilantro

2 Tbsp. fresh parsley

1 Tsbp. smoked paprika

1/2 tsp. cumin

1/2 tsp. cinnamon

1 tsp. salt

1 tsp. pepper

1/2 cup olive oil

1 small to medium lemons grated & juiced

1 ounce jar marinated artichoke quarters

1 bunch asparagus, cut into quarters

Vinaigrette:

1 lemon, juiced & zest

1/2 a lime, juiced

1/4 cup olive oil

1 Tbsp. fresh parsley, chopped

1 tsp. salt

1 tsp. honey

Goat Cheese Yogurt:

1/2 cup plain Greek yogurt

2 Tbsp. fresh mint, chopped

1/2 tsp. crushed red pepper flakes

1/2 lemon, juiced

salt and pepper, to taste
2-3 ounces goat cheese, crumbled

Place the chicken in a gallon size ziplock bag or medium size bowl.

In a food processor add the garlic, ginger, dried chile de arbol (or cayenne), cilantro, parsley, smoked paprika, cumin, salt and pepper. Process 1-2 minutes or until everything is finely chopped.

Stream in 1/2 cup olive oil. Stir in the lemon zest and juice.

Pour the marinade over the chicken and toss well. Place in the fridge for at least 2 hours or overnight.

To make the vinaigrette... add the lemon zest and juice to a small sauce pot. Bring mixture to a simmer and simmer, about 1 minute or until the zest absorbs the juice. WATCH CLOSELY, you do not want the zest to get burnt to the pan.

Spoon the zest out of the pot and into a small bowl. Add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.

To make the minted goat cheese yogurt mix together the Greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of salt and pepper. Stir in the crumbled goat cheese. Place in the fridge until ready to use.

Preheat the grill or a grill pan to medium-high heat and lightly oil the grates. Thread the chicken, asparagus and artichokes onto metal skewers (or wood skewers that have been soaked in water). I alternated with asparagus+ artichokes and then chicken, repeat. Place the chicken on the grill until the chicken is golden and no longer pink in the centre, about 5 minutes each side. You may also cook the chicken in a skillet if needed. Serve the chicken with the the lemon herb vinaigrette and the minted goat cheese yogurt.

Lime Shrimp Avocado Quinoa Salad

Ingredients:

1 cup quinoa

¼ cup olive oil

2 Tbsp. honey

2 limes, juiced

½ tsp. chili powder

½ tsp. kosher salt

½ tsp. black pepper

1 shallot, finely diced

1½ cups sweet corn, frozen and thawed or fresh

1 can black beans

1 avocado, thinly sliced

1 cup cherry tomatoes, halved

½ lb frozen shrimp, defrosted

¼ cup parsley, chopped

Instructions:

Cook your quinoa following directions on the package. Fluff the quinoa with a fork after it’s done cooking and set aside to cool.

Whisk the olive oil, honey, lime juice, chili powder, salt and pepper. Finely dice the shallot and mix in with the dressing. Set aside.

Prepare all the vegetables for the salad.

Spoon the cooled quinoa into 4 bowls and divide up the vegetables placing them on top of the quinoa. Next, add your shrimp to the bowls. Drizzle the dressing over the salad and sprinkle chopped parsley over top.

For something sweet...

Mint Butter Cream Icing

4 cups of Powdered Sugar

1 cup Butter

1 Tbsp. Milk

1/2 tsp. Peppermint Extract

Yellow and blue food colouring

Add powdered sugar to mixing bowl.

Add softened sticks of butter

Add 1 Tbsp. of milk.

Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed.

Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.

Add more milk, a little bit at a time until frosting is the proper consistency.

Add Peppermint Extract.

Mint Chocolate Popsicles

2 2/3 cups full fat coconut milk

3/4 cup packed fresh mint leaves

3/4 cup sugar

1/8 tsp. salt

peppermint extract (optional, and to taste)

food colouring (optional)

3 ounces semisweet chocolate, finely chopped

Combine coconut milk and fresh mint leaves in a saucepan over medium heat. Heat for 5 minutes, until bubbles appear around the edge of the pan. Remove from heat and let steep 20 minutes. Strain infused coconut milk through a fine-mesh sieve into a bowl, pressing on the mint with the back of a spoon. Whisk in sugar, salt, peppermint extract, and food colour (2 drops green, 1 drop blue) until smooth. Let mixture cool to room temperature, then cover and chill for 6 hours in the refrigerator.

Stir chopped chocolate into mixture and fill popsicle molds, leaving a 1/2-inch of space at the top of each mold. Freeze for about an hour, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.

Key Lime Chex Mix

Ingredients:

9 cups Rice Chex cereal

1 1/4 cups white chocolate baking chips

1/4 cup butter

4 tsp. grated key lime peel

2 Tbsp. fresh key lime juice

2 cups icing sugar

Instructions:

Measure cereal into a large bowl, set aside. 

In a microwave safe bowl put chips, butter, peel and juice uncovered on High for 1 minute; stir.   

Microwave about 30 seconds longer or until mixture can be stirred smooth.

Pour mixture over cereal, stirring until evenly coated.

Pour into 2-gallon resealable food-storage plastic bag.

Add icing sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container. 

Banana Muffins

Spring is here and now it’s time for a mini theme once again!

Our focus is on muffins. They can be enjoyed for breakfast, as a snack, or even as a dessert. You can put many things in muffins. Fruit and berries are often common ingredients as are oats and chocolate chips.

For our first muffin post, we are looking at bananas in muffins. They add the right amount of sweetness and moistness to a hearty muffin.

We had a banana muffin baking day and we made over 500 muffins with bananas that we had in the freezer that turned brown fast in the heat last Summer. We don’t like to waste them so we make muffins for all of our friends and families and of course ourselves.

One recipe that we always use is my Grandma’s Banana Muffin Recipe. We’ve been making these muffins together since we were little.

Banana Muffins

½ cup vegetable oil

¾ cup white sugar

1 cup of mashed bananas or you can use ½ cup of mashed bananas and ½ cup of crushed pineapple which is what we always do

1 egg

1 ½ cup of flour

1 tsp. of baking soda

Pinch of salt

1 tsp. baking powder

1 tsp. nutmeg

1 tsp. vanilla

Whisk all of the dry ingredients together in a bowl.

In your mixer’s bowl, add in the sugar and oil and mix.

Then add in the eggs and mix.

After mixing in the egg, add your mashed banana in along with the vanilla and give it all a good mix.

Slowly add in your dry ingredients and incorporate well.

Remove the mixing bowl from the stand and stir in the crushed pineapple.

Spoon into lined muffin tins, about ¾’s full is good.

Bake in a 350 degrees oven for 15-20 minutes. All ovens are different of course so it may take less time or in our case more time. Cool on wire racks.

You can add some semisweet chocolate chips into some of the muffins if you can’t do without a little bit of chocolate in your muffins!

This time we threw another banana muffin into our muffin baking day. We made banana oatmeal muffins which I think are so delicious. We actually made a mini version of this muffin back in February so that’s why you’ll see the some mini ones and some big ones. The process is still the same though. 

Banana Chocolate Chip Oatmeal Muffins

1 ½ cup of flour

1 cup of quick oats

½ cup of white sugar

2 tsp. of baking powder

1 tsp. of baking soda

½ tsp. of salt

½ (heaping) cup of semisweet chocolate chips

¼ cup of vegetable oil

2 eggs

¼ cup of milk

1 cup of mashed bananas

Mix all of the dry ingredients together in a bowl.

In a separate bowl whisk the eggs.

Mix in the oil, milk, and bananas.

Add to the dry ingredients and mix until just combined. Since we are making so many batches, it was easier for us to add the dry into the wet, but you’re really supposed to add the wet into a “well” in the dry ingredient bowl. 

Lastly, stir in the chocolate chips.

Spoon into lined muffin tins, ¾’s of the way full and then bake at a 400 degree oven for 15 minutes. Cool on wire rack.