A Pinterest a Day: Veggie Burger


The perfect veggie burger. Mmmmm. I have never been a fan of beef burgers, something about it with cold veggies. Ew. I dont mind chicken burgers, but veggie. Oh, I love veggie burgers. I ran across this one from Oh She Glows which she got from a friend who worked at a restaurant. Well, lets just say its amazing. 

Veggie Burger Slightly Adapted from Oh She Glows

Yeild 6 Medium Burgers

1/2 cup onion, diced

1 large garlic clove, minced

1 egg

1 cup oats, processed into flour* (other flours might work)

1.5 cups bread crumbs

1 cup grated carrots

1 cup cooked black beans, rinsed and roughly pureed or mashed

Heaping 1/4 cup finely chopped parsley (or fresh herb of choice)

1/3 cup almonds, chopped (toasted if preferred)

1/2 cup sunflower seeds, (toasted if preferred)

1 tbsp. Extra Virgin Olive Oil

1 tbsp Soy Sauce

1 tsp chili powder

1 tsp. cumin

1 tsp. oregano

Kosher salt and black pepper, to taste (I used about 1/2 tsp kosher salt)


This mixture holds together so well, just combine all the ingredients and mix with a spoon or your hands, which I think is much easier. Throw it on the Barbie (BBQ) and it takes about 5 minutes on each side and it gets gorgeous grill marks. I assembled it with avocado, tomatoes, lettuce and cheese plus a bit of mustard. It was quite yummo. And SO FILLING. You will only need one of these. I couldnt even finish my burger. But you end up so satisfied! 

Have fun Pinning! And cooking! 






A Pinterest a Day: Homemade Peanut Butter Cup Ice Cream

Oh! The tragedy. My camera has been on the outts the past two days. And my pinteresting failed yesterday. Salted Caramel Ice Cream… Big fail. Burnt the caramel, added too much salt. Result: Salty burny tasting ice cream that didnt actually freeze. Mess. Today was a little bit of a better day, although I tried two different nail techniques today with no avail. So lastly I settled on whipping up a batch of pb ice cream and it is DELISH. You can find the recipe here. Although I substituted 2 2/3 half and half with 2 cups whipping cream and 2/3 cup 2 percent milk and added 2 tbsp cocoa. Then added reese cups chopped up and swirled in chocolate sauce. Well, I love my ice cream to go all 9 yards. But no pictures!! When I get my camera all sorted out I will post pictures of my ice cream (if there is any left) But tomorrow I think there will be a non-food related pin. Food is just so yummy, and so easy. Yum. Soo off to sleep!

A Pinterest a Day: Nutella Cookies


Okay. These Nutella cookies had promise, I was so excited to try these out. SO excited! But alas… they were not very impressive. I did make it with my homemade Nutella that I made, so that could just be the reason why. But these cookies lacked… muchiness. As the Mad Hatter would say, the Nutella were muchier until they got baked into cookies, then lost its muchiness. Mostly I just like saying muchiness. But I will have to give this another go around. With authentic Nutella next time. But in the meanwhile, you can find the original post here


A Pinterest a Day: Mini Pies!


Well! Aren’t these just the cutest! I saw this post for bite sized pies on a stick, and all I could think was “aren’t these the bees knees.” Yes, I thought that.

But I also didnt want to do peanut butter, I wanted to use my homemade Nutella that I made just yesterday! So, I began.

Mini Pies! makes 12-24 depending on size

cream cheese crust:

2 cups all purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

¾ cup cold unsalted butter, cut into cubes

¼ cup cold cream cheese, cut into cubes

2 Tablespoons buttermilk (or milk with a splash of vinegar to thicken)



jelly (any type)

egg wash:

1 egg white

1 tablespoon milk

1 .Cut butter and cream cheese into flour, baking powder and salt that has been thoroughly blended. Add buttermilk and wrap in saran, refridgerate!

2. One cold, roll out to about 1/8” and cut shapes, depending on size, you may yeild 12-24 pies! YAY!

3. Fill and glue edges together with egg wash, cut cute decorative designs in the top (also funtional to let out steam) and bake at 375°F for 15 minutes, turning halfway.

Voila! Yummy pies! Easy peasy right? I opted out from the sticks, I mean, my pies dont last long enough to make sticking them worth it.

You can always rub in your fats instead of using a pastry cutter. Just quickly rub the cubes of butter between your fingers, eventually ending up with a crumb like consistency .

I also decided to experiment with open holes in the crusts. Well, the hearts worked out ok, but the honeycombs, not as much. They tasted fine, but weren’t as clean as the others.

These pies were yummy, but next time I would roll them a bit thinner, the crust to filling ratio wasn’t that great, I would aim for 1/16th of an inch, or make the pies bigger so you can fit more filling. Dont try with the small ones, they will just make sealing them frustrating. I like the mini mini ones, so I would just roll them out thinner. Look! So small! I hope you enjoy making these!!!


A Pinterest A Day: Homemade Nutella


Well, I figured, since I havent blogged consistently, that I would make a self-goal. Try one thing every day from Pinterest!!! I quite admire Pinterest, and even though lots of people view it as unoriginal, I just look at it as “at least I’m actually making something instead of just pinning it.” Secondly, its always fun just to get your creative juices flowing and then maybe there will be some true inspiration that will come!

So here we go!  Day one: Make Nutella. Nutella is probably one of my guiltiest pleasures. Who can resist its pull? Its pure blend of delicious? Well, I sure cant. This recipe was originally posted by Samantha Tan down at Sam Tan’s Kitchen. Thanks for sharing this recipe Sam!

Homemade Nutella – adapted from Sam Tan’s recipe.

200g roasted Hazelnuts

150g melted chocolate

4 tbsp cocoa powder

1/2 cup icing sugar

1 tbsp vanilla

1tbsp-1/4 cup vegetable oil

Start with toasting your hazelnuts at 200°F for about 15-20 minutes, or until fragrant. I found that the skins came off very easily for about 3/4 of the hazelnuts, the rest were impossible. So I let them be. For you who individually rub each hazelnut with a cloth to get the skins off, kudos to you, but its also easier to just grab a handful and rub them between your hands, they aren’t too hot and the friction between your hands and the hazelnuts rubbing against each other do a quick job of it.

Melt your chocolate (I did mine in the microwave), I used a blend of dark chocolate and milk. I like my chocolate a little less sweet, plus it already has sugar in it, so I figured the sweetness factor was already covered. Measure out your dry ingredients into your bowl with chocolate (because who wants to use more than one bowl, not me!) See my nice naked hazelnuts! Aaand my not so naked ones.


Toss your hazelnuts into a food processor or other blending device. But I recommend a pretty sturdy one, blending nut butters takes awhile. Process until it’s smooth like peanut butter, It will take about 5 minutes or longer, but its worth not having a grainy texture.


Thats my bunny sniffing the nuts. His name is Boog. As well as my morning essential: Cappuccino. 

After that, toss in your chocolate/dry ingredients, mix that in a bit then add your vanilla.

Last your going to check the consistency and add a bit of oil to make it a bit more spreadable, I like mine quite smooth and soft. And spread that lovely stuff of a piece of bread! I REALLY love eating my Nutella with jam! So yummy. Sam Tan said to store it in room temperature. But I put mine in the fridge just in case. I dont like the chance of spoilage.

And TADA! A beautiful Nutella sandwich that tastes pretty much exactly like the real thing!!


Two cupcakes Every Two Days: Moist Chocolate Cupcakes

Since I made three cupcakes the other day, does that mean its ok to post this the third day instead of the second? I choose yes. Ohhh,but these cupcakes are yummy! Adapted from Foodess’ Moist Chocolate Cake recipe down to a recipe for three!! Seeing as most recipes need an egg, and you cant really half an egg very well (or its a waste), most of these recipes are turning out to be for three. Oh well! Just one more to share (or eat)!

Lately I have made a lot of soup. As in three very full stock pots full: Carrot Ginger and Tomato Basil Soup. VERY yummy! Sometime I will share my adventures with those. 

I have also lately been obsessed with making doughnuts. Well, maybe anything you fry. But today I made Honey Crullers from Not So Humble Pie’s website. Except I cut down the recipe by about 1/4. Becuase who really needs 12 doughnuts on hand. Really. 

They started out like this. But some went really wrong…

Like this… so sad.

But then add this:

and you end up with these!!! Quite respectable for my first try.

… and quite yummy. You see, I had to eat the particularly mangled ones. I had to.

Anyways. This is not a post about doughnuts. Its about cupcakes. One day there will be a post on doughnuts though.

Two Cupcakes Every Two Days: Moist Chocolate Cupcakes for Three 

This recipe is Oh So Yummy. Very rich. For chocolate lovers only, which is why I didn’t make them for me. (I know I’m crazy, I’m not the biggest fan of chocolate) But I digress.

These ones are for my roommates. I made a first batch. They were terrible. I guess I was a little too liberal with my measurements. So I made them again, here they are.

Perfect shaped cucakes!!!! How delightful!!! P.S. This is my favorite muffin tin up top 🙂 the super old kind: it has the best shaped bowls. And yes it does have holes drilled in the bottom… we make a special chicken recipe in those tins!

I iced them with a chocolate frosting concoction of cocoa, icing sugar and whipping cream. Add a strawberry on top and you have the perfect cupcake for the chocolate fans! 

The Recipe

1/4 c sugar

1/4 c flour

1/4 c cocoa

a pinch of salt

1/4 tsp baking soda

1/4 tsp baking powder

3 tbsp buttermilk (or milk with a splash of vinegar to thicken it)

1 egg

splash of vanilla 

3 tbsp hot strong coffee (I use starbucks via and hot water) or just hot water

This is a one bowl shebang!!! Mix it all, bake it at 350° or 325° if you have convection for about 15 minutes or until an inserted toothpick comes out clean and your set to enjoy! Super easy cleanup. 

I think this calls for a late night exercise binge, all this baking and tasting…

Have a good night and see you in two days. Up next, classic vanilla.

Two Cupcakes Every Two Days: Angel Food Cupcake

A Cupcake a day keeps the doctor away.  … I wish. 

But I figured to get this blog rolling I would start with a bi-daily feature. (Every day is too ambitious=recipe to fail)

One thing I searched for high and low on the web was a cupcake recipe for one (or two!) because I love to bake! However, I ended up with about 10 cupcakes too many.. and eating probably five of them. So I figured I would tackle cutting a recipe down to two! (or three, it’s not an exact science yet). 

So, the debut cupcake: Angel Food.

I have never actually made an Angel Food Cake, But I stumbled upon Joy the Baker’s  go at it on Pinterest. She got the recipe via Alton Brown. This is not a one-bowl recipe sadly, but dosent seem as much when your bowl is mini.

Egg whites are the base of this recipe. You want to whisk them.. alot. The egg whites when beaten to medium firmness peak should look like this.

When folding in, you should be gentle with the eggs.. or they will spite you and make a miserable cupcake. 

I filled these liners  to three different levels, to see how much it rises during baking, the middle size was perfect. I even made a super baby cupcake for me to have!

See! The middle size is perfect! They do shrink up a bit, its not a really full, girthy cupcake: but light, airy and small!


Viola! You have some super yummy cupcakes!

Angel Food Cupcake: For Three

2 tbsp+1 tsp (35g) superfine sugar, or regular

pinch of salt

1tbsp+2tsp (14g) cake flour

2 (57g) small egg whites 

2 tsp (10g) warm water

dash of vanilla

1/4 tsp (1g) cream of tartar

Preheat your oven to 350°, or 300° on convection. Set aside half of your sugar. 

Sift together the rest of the sugar, the salt and flour, set aside. 

In a new bowl, with a handmixer attached with a whisk, whisk together the egg whites, water, vanilla and cream of tartar, gradually adding the set aside sugar to the mix. Whisk it until soft peaks and it’s glossy. It should almost hold it’s peak and hold a ribbon if you let a bit of it fall. 

In stages (about three), add the flour mixture and gently fold in, you dont want to deflate the egg whites, or it won’t be nearly as fluffy as you want :(. 

Scoop into your three cupcake liners and bake for about 35 minutes or until an inserted toothpick comes out dry. 
Serves three at about 60 calories per cupcake (without whipped cream)
See! Barely any dishes at all!!! None compared to cleaning up after my brother.. ha!