Mexican Hot Chocolate Cookies

Just the name intrigues me. This came out of Martha Stewart Living May 2017.  Martha's recipes generally have too many ingredients for me to even bother. This is not that bad, and a spicy chocolate cookie sounds yummy.  Doesn't it?

Raspberry Key Lime Crepes

I bought a crepe pan many years ago at a thrift store.  It was last year that I finally tried it.  Very easy to use and fun. But I don't have good ideas about what to fill them with. I like this idea and I suppose I could do it with other berries. And maybe just regular lime juice OR lemon juice?  FYI it's almost impossible for me to follow a recipe exactly.

High Octane Pancakes

I love pancakes. When I get a craving for pancakes, that craving does not go away until I have them, not matter how long it takes. I'm happy to use a healthier recipe.  But calories are not an issue in the pancake recipe.  It's the maple syrup. I use a ton of it and only the real stuff will do.

Poppy Seed Doughnuts

These are, of course, oven baked.  I have 2 sizes of doughnut pans so I should maybe use one sometime?

Lentil Chickpea Chili

I don't remember where I found this but I love unique, non-meat versions of chili. Make a big batch and freeze so you don't have to do it again for awhile. 

Lentil-Chickpea Chili

6 cup vegetable stock or broth

2 tbsp tomato paste

1 tbsp Dijon mustard

2 tsp ground cumin

1 tsp salt

½ tsp turmeric

¼ tsp cayenne

1 pkg (16 oz) red lentils

1 can (14.5oz) diced tomatoes

1 dices sweet onion

1 diced carrot

2 diced celery ribs

3 cloves chopped garlic

2 bay leaves

2 cans (15oz each) chickpeas

Whisk vegetable stock or broth, tomato paste, mustard, cumin, salt, turmeric and cayenne. Stir in lentils, tomatoes, onion, carrot, celery, garlic and bay leaves. Cover and cook on LOW for 8 hours. Remove bay leaves. Stir in drained and rinsed chickpeas. Serve with naan

Tahini Carrot Soup / Chocolate Tahini Banana Bread

I saved this recipe, from Cooking Light May 2017, for the soup recipe but I might have to try the Bread too. Who doesn't like banana bread and this seems like an interesting twist on the old standard.

Tahini Sauce

From Cooking Light May 2017. I love Hummus so this sounds yummy.  Maybe on pasta?  And that tip at the top right turns it into Hummus. Haven't tried it yet. I'll update when/if I do.

Yellow Split Pea Soup

The magazine is Vegetarian Times. The recipe is from a restaurant in Montreal. No, I am not familiar with the restaurant but I did try this recipe and it was GREAT!  I do love all pea soups (unless say, there was cilantro in it but who would do that??)
Sorry for the food stains but that's just proof I actually did make this. Well, no it isn't but I did make it.

That's 2 teaspoons of garlic powder in case the splotch is covering it up.  And number 3 says remove bay leaves.

Microwave Cup Cake With Angel Food

Microwave Cup Cake With Angel Food

1 Box Angel Food Cake

1 Box Cake Mix – any flavor

Combine both mixes in a zip lock bag. Shake thoroughly.

3 TB Cake Mix

2 TB Water

Mix in microwave safe container/cup. Microwave on high for 1 minute.

Olive Oil Crackers

I like the idea of making things that you normally buy and don't think about making. Like crackers. It just hit me one day. I want to make crackers. The oddest thing of that is that I don't even buy crackers.

This recipe came from Rachael Ray Magazine. Haven't tried it yet but I shall, oh yes, I shall.

Char Infused Lemonade

This is from Cooking Light April 2017 issue. Just seems like something I want to try. I love lemonade. I love pineapple. What could go wrong?

Rugelach With A Twist

I love Rugelach. With chocolate inside, not fruit or anything else. JUST CHOCOLATE. I'd never made them before but this recipe is made with melted ice cream! 'Nuff said. First run was pretty good. Note to self, roll it out thinner and add more chocolate. Done.

PASSOVER Crinkle Cookies

1/2 Stick (4 tablespoons) unsalted butter or nondairy margarine, room temperature
3/4 Cup packed light brown sugar
2 Large egg yolks
1 teaspoon vanilla extract
8 Ounces bittersweet chocolate, melted
1/2 Cup matza meal
1/4 Teaspoon coarse salt
4 Large egg whites
8 Ounces chocolate chip

Preheat oven to 350 degrees. Beat butter or margarine and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add chocolate, matzo meal and salt. Beat until mixture just comes together. (It should be thick.)

In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Add chocolate chips, and stiff. Let stand 15 minutes.

Scoop 2-inch balls onto a parchment-lined baking sheet. Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack, for 2 minutes. Transfer cookies to rack, and let cool completely.


So yes, I baked these for Passover this year and OMG they are good! Messy to bake but then, I make a mess making toast so it's not an issue.

Matzo Matza Matzoh Matzah Pie Crust

Passover is a holiday that I never considered baking for. This year though, I noticed my Pinterest feed showing a stream of desserts for Passover. This planted the seed. Then in Martha Stewart Living I found a pie crust made of Matza (spell it as you choose.)

Martha suggested some sort of curd filling but I went with apples. It ended up being more of a baked apple with crumble type dish but I thought it was quite tasty. Originally I thought I might try strawberries but there were no really good strawberry sales that week and I had apples. I'm thinking lemon pie filling would be amazing in this crust.

Matza crust, a definite keeper.

Oven Pancake

This is the second recipe from Light Menus that I want to try. It's a pancake, need I say more?

Fresh Herb Scones

I found a cookbook called Light Menus at the pool. I pick up ALL cookbooks, or magazines with recipes. I save the books for a friend of mine who collects cookbooks. There were only 2 recipes in the book that I want to try. This one I picked because A. I like scones and B. I have 2 large Rosemary plants in my yard that grow like weeds...which is good because weeds are almost all I can grow.

Chocolate Chip Pumpkin Oat Bars

I gave these a whirl today and they are quite yummy. I didn't bother with gluten-free oatmeal because I am pro gluten. Also didn't bother with vegan chocolate chips. I had some semi-sweet and white chocolate swirl that I used. I may have added more than called for. Oops. But this is a nice snack. I like to have bar type food in the house in case I'm running around and need to stick something in my bag, just in case. I'm prone to shakes and chills occasionally if I haven't eaten. I'll freeze part of it just for that purpose.