I’ve been on a veggie burger kick lately. They’re just so easy to heat up for lunch. Served on a homemade bun, or on top of a big green salad, they make the perfect midday meal. And while I love store bought ones, they’re expensive and full of preservatives. So I have a repertoire of different veggie burgers in my freezer and pull out whichever one I’m in the mood for. It’s a good system, I suggest trying it.
I love pineapple. When I traveled to Hawaii, I must’ve eaten an entire pineapple for each day I was there. For dessert, in my drinks, stolen off my husband’s plate, wherever I could get pineapple, I would. Of course, you wouldn’t know that from reading our blog, since I don’t think we ever used pineapple in a recipe yet, which is why I chose pineapple for this frozen dessert I will share with you.
We love cauliflower! And eat it many different ways. Of course, it’s always delicious just roasted with some olive oil, salt, and pepper. But this cheesy and oniony dish is simple, toasty, and not much harder than just roasting. It’s a great side dish that’s become a staple in our house. Continue reading
I told you I’d have something a little bit more fancy from the Bais Yaakov Cookbook! This recipe popped out at me the first time I leafed through the Bais Yaakov Cookbook. I love brisket, and this recipe was so different than anything I’ve made before, I just had to try it.
And the winner is…
Happy birthday, baby foodie! Today is Richie’s first birthday. On July second just one year ago (it was Saturday), I was in labor. At 6:49 pm, Riche arrived and screamed his first of many cries. He ate his first meal, and made us all extremely tired and happy. So, in honor of Richie’s birthday, we are doing a giveaway. Instead of Richie getting all the gifts, one of our readers will have the opportunity to receive a wonderful cookbook!
Wafels and Dinges isn’t the only place selling speculoos ice cream!
This is the third post in a series…Check out Speculoos Cookies and Speculoos Spread to get more information about this project. This project all started when my friend Julia posted a photo of the ice cream she was eating in Belgium. Speculoos ice cream. I knew right then I had to try it, but didn’t know of a place to actually taste that ice cream flavor…that only worried me for a second. Ice cream I make is usually better than any store bought kind, anyway! So I decided that I would have to make speculoos ice cream…but first I’d have to make the spread, and to make the spread I’d have to bake some cookies. Not that I ever have a problem with baking cookies. Continue reading
So, in order to make speculoos ice cream, you need spread. The spread from Trader Joe’s is not marked. Well, even if it was, it wouldn’t matter. It wouldn’t be entirely homemade if I used store bought spread now, would it? So I had to make my own speculoos spread. I used my food processor, and it worked. The consistency wasn’t perfect, but it still tasted great on top of waffles. And it still worked for my project, so it’s a win-win.
It’s recipes like these that make me want a VitaMix. I’m sure I would have been able to have a smoother consistency and silkier texture with one. Oh well, I make do with what I have.
This is one of the easiest things to make. Whir up the speculoos cookies, add some oil and flavors, and you’re done. Not much to it. It’s delicious on waffles with some vanilla ice cream, or even on some fruit.
The thing about coconut oil is that it is hard, unless it’s 76 degrees or more. Then it melts. So when I made this recipe, it was so hot in my kitchen that I didn’t have to melt the oil – it was already liquid. Score one for me, because I had one less step of work to do! Not that zapping in the microwave takes much time…
The original recipe called for some sugar, but these were sugary enough, so I omitted it.
Homemade Speculoos Spread, adapted from Seitan is my Motor:
- 150 grams speculoos cookies (I used 45 of the teeny ones I made)
- 1/2 teaspoon vanilla extract
- 1/4 cup (or 50 grams) refined coconut oil
- 1/2 teaspoon cinnamon
- 1 teaspoon safflower oil (or another flavorless oil)
1. Using your food processor, grind the cookies into a fine meal.
2. Melt the coconut oil and let cool down until luke warm.
3. Mix speculoos meal with the remaining ingredients except the safflower oil and transfer to a bowl. Stir in fat and oil. Mix until well combined. That’s it.
This spread will harden when stored in the fridge. You should take it out at least 30 minutes before serving, or microwave it for about 30 seconds.
My taste tester agrees: These cookies are popular with people of all ages…
But seriously, everyone loved these cookies. They were actually mad that they were so teeny and only gave them one each. Why take the time to bake all these cookies just to take them away from us and make a cookie spread, they asked? Well, the reason I even baked these cookies was so that I could make ice cream out of them. That’s right, it’s summer, and the ice cream maker is on duty!
I love the taste of roasted garlic. And the smell. So, when years ago I heard of this crazy 40-cloves of garlic chicken, I knew I had to try it. And I did. Very early into my marriage. The problem? My husband hates garlic (how crazy is he?!) and did not like this chicken. Turns out, he’s not a big fan of chicken, either. So I didn’t really get the chance to make this much. Continue reading