Category: Yummm and then some

Basic French Macaroon

What you will need:
For the macaroon:
2/3 cup ground almonds, finely ground
1 1/2 cups powdered sugar
3 large egg whites, room temperature and preferably aged up to 3 days
5 tablespoons granulated sugar
1 teaspoon vanilla extract

For the filling:
1/4 cup unsalted butter
3/4 cup plus an extra 2 tablespoons confectioners’ sugar
1 teaspoon milk
1/2 teaspoon pure vanilla extract


Steps to yummy goodness:
For the macaroon:
1. Line a baking sheet with a silicone baking mat.
2. Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks.

3. Sift confectioners’ sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.

4. Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet.

5. When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip.

6. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, roughly 1 hour.

7. Preheat oven to 285 degrees F (140 degrees C).
Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.

For the filling:
1. Using a hand mixer (or a stand mixer), cream butter until soft and smooth.
2. Add powdered sugar, milk, and vanilla and mix until light and fluffy.

To assemble the macaroon:
1. Transfer the buttercream filling into a piping bag with a round tip.
2. Pipe a swirl of filling on half the cookies.
3. Sandwich cookies together with the remaining halves.


.: Side Notes:.
If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.

If you don’t think your almonds are ground finely enough feel free to use almond meal instead.

These macaroons can be stored in the fridge for 24-48 hours uncovered, but can last in the fridge in an air-tight for up to a week

Once you get the hang of making these you can change up flavors of not only the macaroon but the filling as well. The ones in the picture are cookies and cream flavor and a chocolate hazelnut.


Cookies & Cream Macaroon, Chocolate Hazelnut Macaroon


Pork Potstickers

What you will need:
For the filling:
1 pound ground pork
1 cup green cabbage, shredded 
2 ounces crimini mushrooms, chopped
1/2 cup red bell pepper, fine chopped
2 scallions, chopped
1 tablespoon hoisin sauce
1 inch fresh ginger root, grated or minced
2 teaspoons sesame oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes

Everything else:
1 (12 ounce) package round wonton wrappers
2 tablespoons vegetable oil
1/4 cup low sodium soy sauce
1 tablespoon rice vinegar


Steps to yummy goodness:
1. In a large bowl, gently combine all of the filling ingredients with a wooden spoon.

2. Prepare a wrapping station by lining two large baking sheets with parchment paper.
– Lay as many wonton wrappers as will fit onto one baking sheet.
– Add a tablespoon of filling to the center of each wrapper.
– Fill a small bowl with water and set it next to your workstation.

3. Dip a finger in the water and run it along the entire edge of the round wonton wrapper closest to you.

4. Form the potsticker by bringing two sides of the wrap together to form a half moon shape. Begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching to create a seal as you go.

5. Place the completed potsticker on the second baking sheet.
6. Repeat with remaining wonton wrappers until all of the filling is used.
7. Heat the vegetable oil in a large skillet with a lid over medium heat.
8. Working in batches, add potstickers in a single layer and cover the pan. Cook for 3 minutes, then remove the cover and add 1/2 cup water.

9. Recover the pan, turn the heat down to medium low and steam until cooked through (another 5-7 minutes or so).

10. In a small bowl mix together the soy sauce, rice vinegar and a little extra crushed red pepper flake to serve as a dipping sauce (this is totally optional, skip it if you want).

11. Serve warm and enjoy.


.: Side Note :.

If you’re not a fan of pork ground chicken works well with this recipe as well.

For easy grating, pop your ginger root in the freezer for 5 minutes then use a microplane zester to grate the ginger directly into the mixing bowl.

You can normally find round wonton wrapper in the ethnic aisle of any grocery store, my go to brand is Nasoya







What you will need:
1 pound boneless skinless chicken breast, cut roughly into 1 inch pieces
1 1/2 tablespoon vegetable oil
2 cups broccoli florets
1 cup sliced mushrooms
2 teaspoons fresh ginger, minced
1 teaspoon garlic, minced
1/4 cup oyster sauce
1/4 cup chicken broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
Salt and pepper, to taste

Steps to yummy goodness:
1. Heat 1 teaspoon of oil in a large frying pan over medium heat.
2. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender

3. Add the ginger and garlic to the pan and cook for 30 seconds more.
4. Remove the vegetables from the pan; place them on a plate and cover.
5. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

6. Season the chicken pieces with salt and pepper and add them to the pan. Cook for 3-4 minutes on each side until golden brown and cooked through.

7. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

8. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

9. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. 10. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

11. Serve as is by itself over some steamed rice, or try over some rice noodles.


.: Side Notes :.
If you don’t like mushrooms feel free to substitute baby corn, slices of carrots or more broccoli

This recipe is very versatile, you can change up the protein and easily use beef strips or prawns

If you’re looking to add more texture feel free to add some crushed up cashews or almonds on top.


Fizzy Cranberry Gin Cocktail

What you will need:
Club soda or sparkling water
1 heaping tablespoon cranberry sauce
1 ounce gin
1 ounce orange liqueur, such as triple sec or cointreau
Slice of any citrus fruit, for garnish
Rosemary sprig, for garnish


Steps to yummy goodness:
1. Add the cranberry sauce, gin, triple sec, and ice to a cocktail shaker.
2. Shake vigorously for 10-15 seconds.
3. Pour into a tumbler class and top with club soda or sparkling water.
4. Garnish with orange slice and rosemary sprig.


.: Side Notes :.
1 ounce equals 30ml
This can easily be turned into a mock-tail for kids just replace alcohol with cranberry juice and mix with Sprite or 7up.





What you will need:
3 cups all-purpose flour
1/2 tsp salt
1 Tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter, room temperature
3/4 cup  brown sugar
1 large egg
1/2 cup molasses
2 tsp vanilla
1 tsp finely grated lemon zest, optional


Steps to yummy goodness:
1. Preheat the oven to 375 F.
2. Whisk the flour, salt, and spices together in a bowl. Set aside.
3. In the bowl, cream the butter and sugar until they’ve just come together.

4. Add the egg, and mix until incorporated.
5. Add the molasses, vanilla, and lemon zest (if using) and mix until incorporated.
6. Slowly mix in the flour mixture until your dough forms.
7. Roll out on a lightly floured surface to 1/4″ thickness, then cut out your shapes.
8. Bake on a parchment lined baking sheet for 8-9 minutes.


.:Side Notes:.
If you’re not immediately making the cookies, wrap the dough in plastic wrap and refrigerate (You can freeze this recipe too) until you are ready to use it. Before using, bring to room temperature.


Sore Throat Tea

It’s the time of year where nasty colds are in the air, next time you have a sore throat give this tea a try. I know it’s my go to, an it may become yours too.


What you need:
1 inch fresh ginger root (no need to peel it, you’ll see why below)
1 tablespoon lemon juice, freshly squeezed 
1 tablespoon honey


Steps to yummy goodness:
1. Grate the ginger into a heat safe bowl.
2. Pour 1 cup boiling water over the ginger and let it steep for 3 minutes.
3. Meanwhile, put the lemon juice and the honey in a large mug.
4. Strain the ginger tea into the mug.
5. Stir to dissolve the honey, taste, and add more honey or lemon juice if you like.


.:Side Notes:.
If you want to play with the flavor give these ideas a try.
– Add a dash of cinnamon or nutmeg or cardamom at the end for a warm spice flavor. Or, use a cinnamon stick to do the stirring to dissolve the honey (this is a particular hit for those with stuffy noses).

   – If you like things spicy, add a dash of cayenne—that spicy note will further help clear out those sinuses.

   – If the lemon flavor is too much for you, balance it out with a splash of orange juice works just as well as lemon but doesn’t have the bitter notes.

This tea works best if it’s warm but does the trick chilled as well.

I find the best way to grate ginger is with planer zester / grater   a but the small side of a cheese grater works too.

You can make a big pot of this and store in a drink pitcher or later.

If you’re feeling extra lazy don’t worry about grating the ginger, you can just slice it up since you’re going to strain it later. I suggest grating it though because it helps release the juice more.



‘Tis the season for freshly carved pumpkins and their yummy seeds. Roasting the normal way can get boring year after year so here is some ways to change it up.


Quick pumpkin seed roasting 101:
First up, obviously, you need some raw pumpkin seeds. You can fish these out from the jack-o-lantern you carved. The next step is cleaning the “goop” or “guts” (we always called it guts my house, anyone else?) from the actual seeds. Once you have the seeds mostly separated, fill up a big bowl of warm water and dunk in the seeds. Use your hand and swirl them around a bit to loosen any pumpkin “guts” remaining. Let the seeds rest for a few minutes (roughly five minutes). You’ll know it’s ready for the next step when the seeds all float, and the remaining pumpkin guts sink. Fish out the seeds using your a slotted spoon or your hands (no judgement here) and put them onto a dish towel and pat them dry. Preheat your oven to 300° and line a baking sheet with parchment paper. You want to roast pumpkin seeds at a low temp to make sure they get nice and crunchy without burning. Per half cup of seeds, toss with about a teaspoon of olive oil, and then toss immediately afterward with the spice combo you’d like. Toss the baking sheet into the oven, and bake for 20-30 minutes, stirring two to three times during cooking. You’ll know the seeds are ready when they are beginning to brown. You don’t want them super dark, just a little golden (a few will get darker, that’s just how things work). If you taste them hot out of the oven, they may seem a little chewy still, but as they cool, they will crisp up nicely. Then once they are 100% cooled store them in an air tight jar.

Each of the following recipes are for a half cup of raw pumpkin seeds


Ranch flavored pumpkin seeds
What you will need:
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 teaspoon parsley
1/4 teaspoon garlic powder
1/4 teaspoon dill
1/8 teaspoon dry mustard
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon black pepper

Ranch is a hard flavor to replicate at home, so if you have a specific powdered ranch dressing packet or recipe that you like, you can also just toss the seeds with that after they have their olive oil bath.


Pizza flavored pumpkin seeds
What you will need:
1 teaspoon olive oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon sea salt
1/8 teaspoon garlic powder

If you happen to have some tomato powder or tomato paste kicking around you can mix in a little of that as well.


Dill pickle flavored pumpkin seeds
What you will need:
1 teaspoon olive oil
1 teaspoon white vinegar
1 teaspoon dill
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/8 teaspoon black pepper


Cinnamon Sugar flavored pumpkin seeds
What you will need:
1 teaspoon olive oil
1/2 teaspoon cinnamon
1 tablespoon brown sugar
Pinch of salt


Sweet & Spicy flavored pumpkin seeds
What you will need:
1 teaspoon olive oil
1 tablespoon brown sugar
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper


Maple Roasted flavored pumpkin seeds
What you will need:
1 tablespoon extra virgin olive oil
2 tablespoons pure maple syrup
2 tablespoons light brown sugar
1 teaspoon pumpkin pie spice


Honey Sriracha flavored pumpkin seeds
What you will need:
1/4 teaspoon olive oil
1 tablespoon sriracha
1 tablespoon honey
1/4 teaspoon smoked paprika
1/4 teaspoon ginger powder
1/8 teaspoon cumin
1/4 teaspoon salt
A couple of drops of apple cider vinegar


Ginger Sesame Soy flavored pumpkin seeds
What you will need:
1/4 cup low-sodium soy sauce
2 tablespoons toasted sesame oil
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1 tablespoon sugar


Spicy BBQ flavored pumpkin seeds
What you will need:
2 tablespoons olive oil
1 tablespoon agave
1/2 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt


.:Side Notes:.
If you don’t like using olive oil you could also use coconut oil, grapeseed oil, avocado oil basically whatever oil makes you happy. You can even drizzle melted butter as a replacement.






Leftover Turkey Soup


What you will need:
1 leftover turkey carcass
3 cups shredded cooked turkey
1 onion, peeled and cubed
5 celery stocks, chopped
2 garlic cloves, chopped
4 carrots, peeled and chopped
4 carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
12 oz fresh mushrooms, sliced
1 cup broccoli, chopped
2 T apple cider vinegar
¼ to ½ t poultry seasoning (I use ClubHouse brand)
Salt and pepper to taste
Water to cover

Steps to yummy goodness:
1.  In a big pot, layer the turkey carcass, 2 carrots, 2 celery ribs, onion, garlic, and apple cider vinegar.  Cover with water and season with salt and pepper.

2. Cover and simmer for 6-8 hours, or overnight.
3. Strain the turkey carcass and vegetables out of the broth.
4. Either put the broth in a clean soup pot (large pot).
5. Add 2 of the carrots, 3 celery ribs, the sweet potato, mushrooms, salt and pepper to taste, poultry seasoning, broccoli, and turkey

6. Bring to a boil, reduce heat and simmer for about 30 minutes, or until everything is tender.

7. Serve up and enjoy.


.:Side Notes:.
This recipe can be done in a slow cooker, just layer the turkey carcass, 2 carrots, 2 celery ribs, onion, garlic, and apple cider vinegar.  Cover with water and season with salt and pepper. Cover and turn the slow cooker on high. Cook on low for 6-8 hours, or overnight.Strain the turkey carcass and vegetables out of the broth. Either put the broth in a soup pot or back in the slow cooker. Add 2 of the carrots, 3 celery ribs, the sweet potato, mushrooms, salt and pepper to taste, poultry seasoning, broccoli, and turkey. Cover and cook on high for about 4 hours.

You can easily skip the steps on how to make a homemade broth and use store bought broth.

It’s ok if you don’t have a turkey carcass, chicken carcass and meat (or even duck) make a great substitute


Screen Shot 2017-09-17 at 11.38.13 AM

What you will need:
2 tablespoons unsalted butter, 1/4 stick
1/2  yellow onion
8 fresh sage leaves
2 1/2 cups water
1/3 cup heavy cream
1 medium Granny Smith apple
2 1/2 cups  vegetable or chicken broth
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper, plus more as needed
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed


Steps to yummy goodness:
1. Heat the oven to 425°F and arrange a rack in the middle.
2. Line a baking sheet with aluminum foil.
3. Place the squash pieces cut-side up on the baking sheet.
4. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves.

5. Season generously with salt and pepper.
6. Roast until knife tender, 50 minutes to 1 hour.
7. Meanwhile, peel, core, and cut the apple into medium dice.
8. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or  over medium heat.

9. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened (about 7 minutes).

10. Remove the pan from the heat and set aside.

11. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

12. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat.

13. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld (about 15 minutes).

14. Remove the pan from the heat and stir in the cream.
15. Let everything cool just a bit

16. Using an immersion blender, purée the chilled soup in batches until smooth. Taste and season with salt and pepper as needed.


.:Side Notes:.
You can easily garnish this with extra cream, roasted pumpkin seeds, crushed walnuts, extra crispy bacon bits, rosemary, honey…etc, feel free to top with any of them for whatever your craving that day.

If you don’t have an immersion blender feel free to use a normal blender. Just let the soup cool a little then purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off) then reheat in a pot.

This is a great make a head meal just cool the finished soup to room temperature, cover, and refrigerate for up to 3 days, or stick in the freezer up to 1 month.


Pumpkin Spice Granola



What you will need:
2/3 cup honey
3 tablespoons extra virgin coconut oil
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup pumpkin puree, canned is my easy to go so don’t be afraid to use it too
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
2 cups raw pumpkin seeds
1 1/2 cups shredded coconut, unsweetened
1/2 cup whole brown flax seeds
1 cup dried cranberries, roughly chopped

Steps to yummy goodness:
Preheat oven to 300 F and line a 9 x 13 inch metal cake pan with parchment paper.

2. In a small saucepan, whisk together and bring to a slight boil the honey, coconut oil, and vanilla. Remove from heat.

3. Whisk in the pumpkin, ginger, cloves, and cinnamon.
4. In a large mixing bowl, stir the pumpkin seeds, shredded coconut, flax seeds, and chopped cranberries together.

5. Pour the liquid honey mixture over the dry ingredients and stir together.
6. Pour the mixture into the parchment paper-lined metal pan and press down until you have an even thickness.

7. Bake at 300 F for 25 minutes, stir the granola around half way though the baking process, you can leave it quite chunky or break it up depending on how you like it.

8. Remove from oven, let it cool completely on the counter, and then transfer to the refrigerator for one hour or overnight before breaking into small pieces and storing in air tight container (see some other ideas on what to use this granola for below).


.:Side Notes:.

I love using this granola as a cereal just use a fork or spoon to break up the granola mixture into small bite-sized pieces. Store in a refrigerated jar and enjoy over you choice of milk or milk substitute (almond, coconut, soy..etc).

This goes great over vanilla yogurt or Greek yogurt.

Feel free to mix up the berry choices dehydrated berries work amazing. You can also add chopped up nuts like almonds, walnuts…etc

If you want to turn this into pumpkin spice granola balls or bars on the go here is how
Dark Chocolate-Dipped Balls:
Grease your hands with coconut oil. Using the cooled and set granola, roll ~1 tablespoon of the mixture in your hands to form a ball. Dip the balls in 1/2 cup melted milk or dark chocolate chips. Place on parchment paper and then the refrigerator to firm and store

After Step #8 just cut into the bar or square shape you like and store in the refrigerator.