Category Archives: Snacks

RECIPE: Almendrados (Flourless Almond Cookies)

I found this cookie for Almendrados (Flourless Almond Cookies) in the December 2011 issue of Cooking Light magazine and I was immediately intrigued. We don’t eat a lot of cookies in our house. It’s too much white flour and sugar usually and frankly we don’t need an excuse to snack but with these cookies we could snack guilt free really.

The ingredients are simple and for the most part really healthy. Sure there’s some sugar but compared to most cookie recipes this one goes really light on the sugar. I loved the idea that we could be enjoying a cookie with a cup of tea and getting more nuts in our diet at the same time.

The recipe itself is really easy to make. My blender (it’s a Ninja!) handled the task well but when it came to adding all the ingredients until it formed a ball my Ninja was having none of that. So I finished the mixing by hand which was no big deal. I shaped the almond dough into small balls a tablespoon at a time and the mixture made two more than the intended 24 cookies the recipe called for.

I added the cinnamon and pressed the balls down as I added the blanched almond on top and sent those bad boys to the oven. When they came out they were perfectly done and my house smelled like cinnamon, lemon and sweetness.

We loved these cookies and I will probably be making them on a regular basis now. I think it’s a great way to give into your sweet tooth’s need for cookies while providing your body with some extra nuts and nutrients. I would highly recommend these cookies! I also would imagine that this same recipe could be done with most any nut really so why not play and experiment with your favorites and then let me know what you’ve invented.

RECIPE: Deviled Eggs

Now in my family if there’s deviled eggs you better get out of the way because we’re going in. There are a few of these recipes in my family that will get this reaction, things like creamed spinach, apple pie (specifically my grandmother’s recipe that unfortunately may have gone to the grave with her) and, of course, Deviled eggs. Any special occasion, holiday, get together is fair game for deviled eggs with this clan.

So it was only natural that I make these for Christmas Eve for Matt and I. Now I make these slightly different than my family does I am sure but to be honest I’ve been making them this way for so long I don’t remember exactly how the rest of my family makes them but here’s my recipe.


6 eggs, hard boiled

2-3 Tbsp Mayonnaise

1 tsp Dijon mustard

1 tsp horseradish


Put the eggs in a saucepan and add water until covered. Put on high and bring to a boil. Don’t wait for the water to boil before you put the eggs in. They won’t come out right. Add the eggs to the water before it’s heated and bring to a boil. Once the water comes to a boil let it remain at a boil and cook for about 15 minutes to make sure they are hard-boiled.

I usually peel the eggs right away under cool running water. One, it enables you to actually handle the boiling hot eggs and two, I find the running water seems to help get the shells off cleanly without pulling the eggs apart which is a real nuisance when you want them to look pretty.

Once peeled cut each egg in half long way and carefully pop the egg yolk out and into a small bowl. Place egg halves on a separate plate. With a fork mash the egg yolks up until they are like mashed potatoes without a lot of lumps. Add the dijon mustard and the horseradish and mix. Then add the mayo slowly until you get a nice consistency and there’s enough to fill all the egg white halves.

Fill the egg white halves with the yolk mixture and sprinkle each egg with paprika. Viola! You now have really yummy deviled eggs that you’ll have to fight people for. Enjoy!

RECIPE: Pumpkin Butterscotch Cookies

This recipe I got from one of my favorite blogs called Cook.Bake.Eat.Love besides me loving the blog name (a homage no doubt to one of my favorite books Eat, Pray, Love) which I wish I would have thought of I love Kara’s recipes and writings. You should check her out sometime at

I found her recipe for Pumpkin Butterscotch Cookies here and I immediately had to try them because I too had left over pumpkin that I just didn’t know what to do with and also they were a cookie that I didn’t have to hid from my other half who just shouldn’t have anything with caffeine like chocolate and admittedly most of my deserts would be chocolate if I didn’t have someone like him to taper my use. 🙂

I made the cookies exactly as written (I know…call Guinness right?) EXCEPT for the fact that I used my own pumpkin that I had slaughtered myself rather than the canned variety. It’s fresh, healthy and was lurking in my freezer.

These cookies were delicious. They are a cakey cookie rather than crispy like a chocolate chip cookie or something of the like but it was really nice. You can’t even tell that there’s pumpkin in them at all. To me they just tasted like really good butterscotch cookies so those of you who are looking for ways to slip your children a vegetable ‘mickey’ this would be an acceptable way to do it. 🙂 They’ll never know what hit them.

So go ahead. You know you want to try them. See you next week!

RECIPE: Golden Granola

Recently our dear friend, Jurg, not only invited us to visit him in Victoria, British Columbia but he also surprised us with airfare and lodging too. We were thrilled because we like spending time with him and also because we like Victoria, B.C. He said his wife had left him for 3 weeks in order to visit friends back in their other home in Switzerland and he would really like our company so we could all have some fun together.

So when we arrived I told him that I would most certainly like to help with cooking the meals during our two week stay with him. He’s a good cook in his own right but he readily agreed that this would be nice. Later on when we were discussing who would make what meals he confessed that one thing he would really like is some granola. His wife usually makes it but his supply was getting dangerously low and obviously wouldn’t make it until she got back. I agreed that I would love to make the granola.

It’s funny how things work out because I recently was reading another food blog and they made granola and I was thinking to myself that it’s been quite awhile since I’ve made granola of my own and here the universe steps in and says ‘Well go ahead! Make some!’ so here I am making granola as I write this looking out at the sunset over Victoria Harbor and enjoying the beautiful sweet aroma of vanilla and cinnamon that’s wafting in the air in here.

Sunset over Victoria Harbor

I found this great granola recipe on called Golden Granola. Now as is my way with most recipes I tweaked it a little but not too much. I added some cashews and raw pumpkin seeds to the mix and I used dried cranberries rather than the raisins or apricots that the recipe called for mostly because I LOVE cranberries and it looked like Jurg and his wife did too (they had a bag of cranberries in the pantry…I am a sleuth like that.)

The recipe is super easy to make. You just add all the dry ingredients together in a big bowl. Then you mix the sugar and the wet ingredients together in a sauce pan until the sugar is completely melted. Then all you have to do is pour that over the dry ingredients, mix it all really well together, spread the mixture on two greased cookie sheets and send them to the pre-heated 275 degree oven for an hour. You’re basically done now with the exception of stirring it all every 15 minutes. The smell in the house is heavenly.

Well, it’s done and I’ve tasted it. It tastes as good as it smells! I am going to have some over yogurt this evening as a dessert and Matt is just going for straight granola with almond milk for dessert. I highly recommend this recipe and also advise you to change the nuts and fruit to your liking. You won’t regret it! Enjoy!