Mixed Berry Muffins

Filed Under (Breakfast, Muffins) by Lisa on 29-07-2008

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This evening I was in the mood for baking. I decided to make some muffins. I used a versatile muffin recipe as a guideline from Laura Secord Canadian Cookbook page 26. However I morphed the recipe quite a bit. Here is my version.

Mixed Berry Muffins

2 cups all purpose flour

4 tsp baking powder

A few shakes of salt

¼ cup granulated sugar

1 large egg

1 ½ cups milk

¼ cup margarine melted

¾- 1 cup mixed berries

(raspberry, blackberry, blueberry, strawberry)

Combine dry ingredient in a large bowl. Mix well. Add wet ingredients. Mix well. Bake at 350 degrees until lightly golden (toothpick comes out clean). Enjoy.

The muffins turned out very well. The mixed berries gave the muffins a lovely melody of flavors in each bite. I would definitely make this recipe again.

Below are a few images of the muffins.

Dessert at Jakeob’s Ice Cream Parlour

Filed Under (Review) by Lisa on 26-07-2008

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I was craving some gourmet ice cream, so I called up a friend and we went out for ice cream. We went to Jakeob’s Ice Cream Parlour, located in downtown Nanaimo adjacent to New York Style Pizza.

I ordered a two scoop waffle cone, with two different flavors; mint chocolate chip, and moose tracks. Overall I found the ice cream way to sweet. The portion size was very large (the biggest scoops I have ever seen). The waffle cone was very good though.

The price is fairly average for an ice cream parlour $4.50 for a two scoop waffle cone.

The atmosphere at Jakeob’s Ice Cream Parlour is upbeat, with brightly painted walls and random decorative objects through out.

I would go to this Parlour again, but I would probably try the gelato instead of getting ice cream next time. It is an okay place to go for ice cream in Nanaimo, but there are better places in this city.

Below are a couple images from this place.

 

Shish Kabob

Filed Under (Cooking, Supper) by Lisa on 25-07-2008

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Last night I decided to cook dinner for three. I was in the mood for Shish kabob and baked potato so I made that and served it with my spinach and artichoke dip that I had already made. Here is my Shish kabob recipe (I made this one myself).

Shish kabob (makes about 18-20 skewers)

7-10 medium sized mushrooms

12-18 cherry tomatoes

1 red pepper

1 orange pepper

1 onion

5 medium garlic cloves

1 large apple

1 cucumber

1 farmer sausage cut into slices

2 raw cup up chicken breasts

About 700 ml bbq sauce

Line cookie sheets with aluminum foil. Assessable skewers as desired. Place on lined cookie sheets. Drizzle over bbq sauce. Bake in the over for about an hour (or until the chicken is fully cooked and tender). Enjoy.

Below is an image of the Shish kabob.

Spinach and Artichoke Dip

Filed Under (Cooking, Dips) by Lisa on 24-07-2008

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Last night I was in the mood for my favorite dip; spinach and artichoke dip. It is quick to make and a tasty delight. Here is the recipe (original recipe found at http://www.cookingforums.net/showthread.php?t=347 this is my version of it.

Spinach and Artichoke Dip

1-1.5 cups frozen spinach (crushed/chopped)

1-2 artichoke hearts (chopped)

6 oz of light cream cheese

¼ cup of light/no fat sour cream

¼ cup light mayonnaise

½ cup grated parmesan

½ teaspoon red pepper flakes

¼ teaspoon salt

¼ teaspoon garlic powder

Place spinach and artichokes in a pot. Add one cup (or a little bit more) water. Bring to a boil. Drain. Combine the rest of the ingredients in a bowl and then add the spinach and artichokes. Mix very well. Serve right away or put in the fridge, to serve later.

Here is an image of the dip.

Sun-Dried Tomato Dip

Filed Under (Dips) by Lisa on 03-07-2008

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Today I decided to make a new kind of dip; sun-dried tomato dip. I found a recipe on one of my favorite forums; http://www.cookingforums.net/showthread.php?t=347&page=3

I modified the recipe greatly. Here is my version of this recipe.

Sun-Dried Tomato Dip

4 oz light cream cheese approximately

½-¾ cup plain yogurt (no fat)

About 3 green onions finely chopped

5 sun-dried tomatoes finely chopped (blanched in hot water for a min of 5 minutes)

2 tsp Tabasco sauce

Mix all the ingredients until well blended. Heat in the microwave if desired for about 2 minutes. Can be served hot or cold.

This is a pretty good zesty dip recipe.

Below is an image of the dip.

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