Tag Archives: sweet

Quinoa & Roasted Carrot Salad

15 Mar

In order to balance out all of the baked goods that have somehow made their way into our house (what else was I supposed to do with the Nutella? Or with the knowledge that there’s a killer bakery 15 minutes from my house by foot), I have been looking for some healthy recipes to balance out the gluttony. I came across this quinoa and carrot salad my latest issue of Bon Appétit and decided it looked perfect! Not only could I make most of it ahead of time, I could make a large batch for leftovers.

I made a few changes to suit my own taste and am really happy with how it turned out. The carrots were sweet, the feta was salty and the pepper rings added some heat. (You can find the original recipe here.) It’s an adaptable recipe, so feel free to make your own changes and let me know how you liked it!

Serves 4.


1 c quinoa, rinsed
1/2 onion, chopped
3 medium carrots, peeled and sliced on the diagonal
1/4 c extra virgin olive oil
2 tb apple cider
2 tb honey
2 ts finely grated lemon zest
1 tb fresh lemon juice
2 tb apple cider vinegar
5-10 pickled hot pepper rings, chopped

10 oz feta, crumbled
1 head Bibb or butter lettuce, leaves torn


1. Preheat your oven to 450F.
2. Boil 4 cups of salted water and add the quinoa. Cook 10-15 minutes, until the quinoa is tender. Add in the onion and cook an additional minute. Drain and let stand 15 minutes. Fluff with a fork, transfer to a bowl and allow to cool.
3. Meanwhile, oil a foil-lined baking sheet for the carrots. In a medium bowl, whisk the apple cider and honey. Add in the carrots and toss to coat. Season with salt and pepper and place on the sheet. Roast for 15-20 minutes. When done, remove from the oven and cool.
4. In a small bowl, whisk the lemon zest, lemon juice and apple cider vinegar. Slowly add the 1/4 c olive oil and whisk til smooth to make a vinaigrette. Season with salt and pepper to taste.
5. Add the carrots and hot peppers to the quinoa. Dress with most of the vinaigrette and stir to coat.
6. Place lettuce on a plate, scoop the salad on top and finish with the rest of the vinaigrette. Crumble feta on top.

quinoa and carrot salad


Peanut Butter & Chocolate Whoopie Pies

21 Sep

What else could you possibly need to know?

Whoopie Pile!

This recipe is slightly more complicated than the other baking recipes I’ve posted before; however, that’s really only because you need a piping bag (or a really sturdy Ziplock bag) and I’m not great at making the same shape over and over. I enlisted the help of The Hot Biscuit and we got down to making whoopie (pies) last Friday night. They turned out really well: rich, sweet, creamy, moist…all the adjectives you could possibly want.

Makes two dozen.


For the cakes:
5 tb unsalted butter, at room temperature
1/2c granulated sugar
1/2 c brown sugar, packed
1 3/4 c all-purpose flour
3/4 c unsweetened cocoa powder
1 1/2 ts baking soda
1/2 ts Kosher salt
1 large egg
1 c milk
2 ts vanilla extract

For the filling:
1/2 c creamy peanut butter
2 oz cream cheese
4 tb unsalted butter, at room temperature
8oz  marshmallow fluff
2.5 c confectioners’ sugar
pinch Kosher salt


For the cakes…

1. Preheat the oven to 375 degrees and line cookie sheets with parchment paper.
2. In a large bowl,  beat the butter and sugars together until fluffy (about 3 minutes) with an electric mixer.
3. In another bowl, sift together the flour, cocoa powder, baking soda, and salt.
4. In a measuring cup, combine the milk, egg and vanilla.
5. With the mixer on low, alternate adding the flour mixture and the milk mixture in 3 additions until combined.
6. Transfer batter to a piping bag and pipe 2-4 inch circles about 2 inches apart on the parchment lined baking sheets. Bake for 10-12 minutes. Cool for a few minutes on baking sheets and then transfer to a wire rack to cool completely.

For the filling…

1. In the bowl, beat the peanut butter, cream cheese, and butter together until fluffy. Add in the marshmallow fluff. Gradually add in the confectioners’ sugar and salt. Mix until combined.
2. Fill a piping bag with the filling and use to frost the cakes.

Sweet & Spicy Barbecue Sauce

29 Aug

My list of Things To Make in 2011 is seemingly endless but I have slowly but surely moved down it over the last eight months. There had been much talk of all things barbecue this summer and, on Friday, I decided the time was nigh: time to make my own barbecue sauce. I scoured the internets (yes, all of them) until I came across a recipe that looked like a great starting point. I prefer tomato-based sauces to the vinegar or mustard ones – though I surely wouldn’t turn up my nose should one of them be proffered – and this one had a ketchup base with lots of spicy seasonings. Sold! Off to the store we went to grab the few items I didn’t already have in the pantry and a nice, big pork butt on which I could slather this tasty concoction.

To get the few items I couldn’t find at the local grocery store, we popped into El Marketino on Keele St. just north of Wilson. You can certainly find everything in Kensington, too; but if you’re in the neighbourhood closer to the 401, I highly suggest giving them a try. I grabbed some great guajillo chile powder there that will likely find it’s way into many more dishes.

This sauce starts off sweet, then you get the slow burn at the back of your mouth. If you like things on the sweeter side, you can increase the amount of honey; if you like things spicier, add more of the chipotles, chile powder and/or cayenne.

Makes roughly 1 1/2 cups.


1 c onions, chopped
2 clove garlic
3/4 c ketchup
1/4 c honey
1/4 c brown sugar
3-4 chipotles in adobo, chopped (and some of the sauce  if you like more heat)
2 tb apple cider vinegar
1 1/2 tb molasses
1 1/2 tb Worcestershire
1 ts chile powder
1 ts paprika
1-2 ts cayenne
salt & pepper to taste


1. Heat the olive oil to medium heat  in a pot and saute the garlic and onions for 8 – 10 minutes.
2. Add in the rest of the ingredients and bring to a simmer.
3. Readjust the heat to low and allow to cook for 20 minutes, stirring occasionally.
4. With an immersion blender or food processor, puree the mixture until smooth. You may need to add water to achieve the consistency you desire. If it’s too thick, add a couple of tablespoons of water at a time.

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