Raspberry Jelly Rolls


This is awesomeness.IMG_1279
And for some reason TWO of my posts have begun with the picture of an egg?
Anyway, this is superrrr quick.Perfect for when you’re entertaining a large crowd.Or, you know, to redeem yourself after a particularly horrible kitchen disaster.
Here’s the secret:
I know,I KNOW. Dinner rolls that aren’t made from scratch? Normally, I don’t go that route.
BUT who wants to wait for 4 hours for their dough to rise?
Normally, i’m okay with that. NORMALLY.
Clearly today is not a normal day.
Desserts are awesome.
Fast desserts are even better.
Raspberry Jelly Rolls:
From Averie Cooks:

Strawberry Jelly Rolls( it’s 100% her recipe with my modifications in the brackets)

Makes 6 rolls – double the recipe and bake in a 9-by-13-inch pan if preferred (use 3 eggs rather than 4, if doubling)

2 large eggs, beaten( I had some mixture leftover…I would say 1 egg is OK)

1/3 cup granulated sugar + 2 tablespoons for sprinkling(this was too much for me.Id recommend 1/4 cup sugar + 1tsp cinnamon)* I used turbadino hence the large crystals

2 teaspoons cinnamon

6 small white dinner rolls( used 7)

12 tablespoons raspberry jam( she used strawberry…I used raspberry)

1/4 cup butter, diced into about 6 cubes (half of one stick)

Preheat oven to 375F, line a 9-by-9-inch pan with aluminum foil, spray with cooking spray; set aside.( I didn’t do this)

In a small bowl, lightly beat two eggs with a fork; set aside. In another small bowl, combine 1/3 cup sugar, cinnamon, and stir to combine; set aside.

With your thumb or finger, gently break the top surface of one roll, going about 1-inch deep and 1-inch wide. Don’t actually remove any bread, don’t “core” it; just open it up. Dip the bread in the egg, allowing some egg to enter the hollowed out part; let it soak into the interior. Dip and dredge the roll through the cinnamon-sugar mixture and place in prepared pan. Repeat with the other 5 rolls. Rolls will be nearly touching or touching each other in the pan depending on size; stagger them if necessary to avoid touching too much so they crisp up on the edges.

After all the rolls have been dipped into the egg, coated cinnamon-and-sugared, and in the pan, spoon about 2 tablespoons of jelly into the hole of each roll; be generous (use your favorite jelly such as raspberry, blueberry, lemon, or cherry). Add a final dusting of about 2 tablespoons granulated sugar over the tops of the rolls, distributed evenly. Place cubed butter pieces in the bottom of the pan in open spaces; it’s okay if it touches rolls since it will melt and ultimately touch them.

Bake for 9 to 10 minutes, or until rolls are golden. Butter will have melted and combined with excess cinnamon-sugar mixture and it will be bubbling and have thickened
start with eggs, end with eggs.


Double Chocolate Oatmeal Skillet Cake Cookies

Ever since I saw these cookies , I’ve made them 1000 times. I’ve made a whole bunch of variations: from banana-walnut to snickerdoodle.

But this flavor is my favourite.
Double chocolate!
It’s packed with melty chunks of chocolate and lots of chew from the rolled oats.
And the best part………NO OVEN!
Oh, and it got even better……….
I added m and m’s because clearly there can never be too much sugar.

Double Chocolate Oatmeal Skillet Cake Cookies:
makes 10 generous cookies
Adapted from Edible Perspective
◾3/4 cup quick or rolled oats
◾1/2 cup oat flour
◾3 Tbsp walnut meal(ground up walnuts) or almond meal
◾1 large egg
◾3 Tbsp. unsweetened cocoa powder
◾2 Tbsp.butter or unrefined coconut oil, melted
◾2 tbsp. honey or maple syrup
◾2 Tbsp milk or as needed
◾1/4 cup dark chocolate chips + c1/4 cup m and m’s if desired
◾1 tsp. vanilla extract
◾1/2 tsp. baking powder
◾pinch salt

1.In a small bowl, mix together all of the dry ingredients.
2.In another bowl, whisk together the wet ingredients together until smooth. Now add the wet ingrdients to dry adding milk as needed to moisten the batter.Fold in the chocolate chips and m and m’s.
3.Coat a skillet with oil and heat it up over medium heat.WAIT for it to get hot.
4.Shape cookies and cook flipping halfway through. You want both sides to be golden brown.

This is how I ate my cookie. crumpled over my oatmeal. Random fact: I don’t touch oatmeal unless it has 1000 toppings. This bowl had granola, my cookie and hazelnut butter.Mmmm.DSCN3714


Quick and easy Balsamic grilled chicken

Easy and delicious!


I’m one of those people who eat lunch at 12 in the afternoon…I NEED to eat lunch then because according to me, snacking is pointless.

Give me a proper meal or FORGET IT.

That being said, lunches need to come together quickly.Which is why I love fast meals.

Bonus points if it’s delicious!


The good thing about this chicken is that you NEED to prep it the night before or a couple of hours before eating it so that the it can properly marinate in the balsamic. Then you grill it, toss in some fresh basil and serve it over a bed of rice. I served this with mushroom sautéed in olive oil with garlic,shallots and a little more balsamic.



Quick and easy Balsamic grilled chicken:
serves 3

3 whole chicken legs
1/4 cup = 2tbsp balsamic vinegar
1/2 tbsp. dark brown sugar
handful basil leaves(sliced or chiffonaded) + extra for garnish

Brown Rice for serving
Mushrooms for serving ( if desired)

the night before ( or a couple of hours in advance) , make diagonal deep slits on the chicken. In a medium bowl, whish together the vinegar,sugar,basil and a pinch of salt. Pour over chicken legs and let sit in the fridge for at least 3 hours and up to 12 hours.

Before grilling it, whack the chicken a bit so that it flattens. This will help it cook faster. Place chicken on preheated grill and cook on both sides till slightly charred and a deep red colour. Serve on brown rice with sautéed mushrooms and extra basil for garnish. I liked the chicken with a squeeze of fresh lime, too!

So DSCN3688

What are you eating for lunch today?

Chocolate-Chip Cranberry Oatmeal Cookies


Today, I felt like cookies.


I hadn’t eaten or baked cookies for a couple of months and today, I felt like eating cookies.

So, I baked some.


But, here’s the thing:i don’t really like cookies unless they’re chewy.

They can’t be too sweet, need to have a ton of chew and lots of melty-chocolaty goodness.

These fit the bill…

The rolled oats add a ton of chew and the contrast between the tangy cranberries and sweet chocolate chips is perfect. This is, hands-down, the best way to eat oatmeal.

Om nom nom.

Chocolate-Chip Cranberry Oatmeal Cookies:

Yield’s: 16 cookies

1/2 cup all-purpose flour.

1/2 cup oats, processed into a fine flour

1/2 tsp each baking powder + soda

1/4 tsp cinnamon

2/3 cup rolled oats

1/4 cup tightly packed dark brown sugar or coconut sugar

1/4 cup dried unsweetened cranberries

1/4 cup butter

1/3 cup mini dark chocolate chips

1 egg

2 tbsp. milk

Optional: flaked sea salt for sprinkling on top and milk as needed to moisten the batter

Preheat the oven to 150 C. In a medium sized bowl, combine the first 5 ingredients.

In another bowl, cream the butter and sugar. Whisk in the egg and stir to combine. Add the butter-egg-sugar mixture to the flour mixture and add the 2 tbsp.’s of milk and mix till a dough forms. Fold in the cranberries and chocolate chips. Drop spoonful’s onto a lined baking tray and gently press down. sprinkle sea salt on top.

Bake for 8-9 minutes till golden brown.

Note: the cookies are really fragile when taken out of the oven so allow them to cool completely before taking off the sheet. These are best eaten warm so microwave them before eating if needed!





Chocolate Whoopie-Pies with Coffee Cream Filling

Hey there!
I know I took a 2 month plus hiatus from blogging and I probably shouldn’t have. I did however use that time well because during the break that I took I travelled (to Istanbul!),learnt a LOT more about cooking and photography. Hopefully my pictures will be looking better now!

Anyway, yesterday, my grandparents celebrated their wedding anniversary. As usual, I was on dessert-duty. Now usually it’s cupcakes or a cake that I bake but this time, I wanted to do something different.
I have been wanting to try out whoopee pies from the One-Girl Bakery cookbook (which I spend a lot of time looking at!) and this seemed like the perfect time to try it out.
I didn’t follow the recipe to a T but it turned out wonderfully. The original recipe pairs the chocolate whoopee-pies with a peppermint filling but I decided against it because:
1. most peppermint extracts that I’ve tried have a room-freshener minty taste which I did not want.
2. I didn’t have any peppermint extract anyway.

So I based the coffee filling on the mocha buttercream recipe in the same cookbook and loved how it turned out!The fluffy chocolate rounds pairs perfectly with the mocha filling. It was a big hit!

So here’s the recipe anyway,
Chocolate whoopee Pies with Coffee cream filling:
Adapted from <a href="http://http://www.amazon.com/One-Girl-Cookies-Cupcakes-Brooklyns/dp/0307720489&quot; title="One Girl Cookies" target="_blank"k
Makes 24-28 whoopie pies:
2 Cups all-purpose flour
1/2 cup cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup packed whole-milk yogurt
1/2 cup canola or other light tasting vegetable oil
3 large eggs
1 tsp vanilla extract

1. In a medium bowl, whisk together flour, cocoa powder, soda and salt.
2.In the bowl of an electric mixer, beat the granulated sugar,brown sugar,yogurt, eggs and oil with vanilla for 2-3 minutes or till fully combined.Now with the mixer on low speed fold in the dry mixture in 3 batches mixing well on each addition till just combined. Do not over mix.
3.Cover with cling film and put in the refrigerator for 30 minutes.
4.Preheat the oven to 150 C (350 f).
5.Using a pastry bag with a plain tip pipe 2 inch diameter circles leaving 1.5 inches between pies. Bake for 9 minutes or till pies bounce back.
6.If you have to wait between batches, put the batter in the fridge.
7.Allow pies to cool and then peel off. Pipe filling between pies and sandwhich together.

Mocha Cream filling:
1.5 sticks butter( I used salted) at room temperature
1 tsp pure vanilla extract
1 tsp instant ground coffee
1/4 cup strong coffee
1-2 tbsp. milk
2.5 cups powdered sugar

Whisk together the butter, coffee powder, coffee and vanilla till combined.Now add the sugar and milk and whish again till creamy.Put into a pastry bag with plain tip( any will do actually) and pipe blobs onto the center of one pie then top with the other half.
Store in the fridge till ready to serve.