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!!