I bought some bulk ground beef and made meatballs, and then wanted to try something meatloaf like…
Not your average Swiss roll…
All posts by Tracey Vibert
Arting with friends!
Digital art created with ProCreate
Medusa Monday
Another practice day with ProCreate
As a child I loved “paint by numbers” projects that have a starting point that I could work.
I am approaching some of my self teaching with ProCreate with the same concept, using the layers as a way to draw and paint over an existing image ( my own photos).
This rose came to me from a client who is a florist- so lovely!
And today I used it as my starting template for this:
Progress is being made!!
Art-ing over Imbolc Weekend…
I am only able to practice in short bursts with Procreate – see my previous post – but I did these today…
Happy Palindrome Day!
New business tool, but first practice and play to get used to it…
Procreate is a new app – mainly for my business…but today I wanted to test it a bit… so I took a photo of the timorous beastie and then “painted” over it… I don’t draw her that well yet!
Norwegian Cinnamon Thumbs…simple and yummy
I was searching online for some Norwegian finger foods/snackables that might complement the theme of an upcoming scotch /whiskey tasting evening.
I don’t go for the scotch. I may have some other beverages of interest, but not scotch. That being said, the evenings are usually an enjoyable mix of conversation, nibbles and generally an excuse to take a break for the evening.
So in my adventures for ideas, I found Norwegian Cinnamon Thumbs – what a great name for a cookie!
Please go here and find the original recipe: https://luluthebaker.com/2015/04/norwegian-cinnamon-thumbs-huge-news/
Here are pics of mine…
And the other item of interest:
Never tried it but apparently we will slice it thinly and it will have a caramel taste…
Will let you know!
Oh – and I got my hair trimmed today and styled… much needed break from sewing as my arms are unhappy! Thanks to Melissa at Lucas Nault salon – and even chatted with the man himself as I was heading home! #supportsmallbusiness
Sunday afternoon baking…
Jumped on the bandwagon-here are today’s kitchen adventures!
Oatmeal Banana cookies:
- 2 smashed bananas
- 1 cup oatbran
- 1 cup oat flakes
- .5 cup chocolate chips
- .5 cup unsweetened flaked coconut
- 1 tsp vanilla extract
- 1 teaspoon cinnamon powder
- 1 teaspoon ginger powder
350 degree oven- 9-12 minutes- greased baking sheet.
Note: Original recipe posted here:
Sweet potato brownie cookies:
- 1 cup cooked mashed sweet potato
- .5 cup natural peanut butter
- .25 cup cocoa powder
- .25 cup maple syrup
350 degree oven – 10-12 minutes for cookies- lightly greased baking sheet
Original recipe found on Pinterest:
In the crockpot:
Original recipe found here:
https://pinchofyum.com/crockpot-sweet-potato-lentils
I’m using that recipe as inspiration…I don’t have all the spices, nor vegetable broth.
Crockpot Sweet Potato Lentils ( my version)
INGREDIENTS
• 3 large sweet potatoes, diced (about 6 cups)
• 3 cups water
• 1 onion, minced
• 2 teaspoon each ground coriander, curry powder and chili powder
• 1/2 teaspoon salt
• 1 1/2 cups uncooked red lentils (masoor dal)
• 1 can coconut milk
• 1 cup water
INSTRUCTIONS
1. Place the sweet potatoes, water, onion, and spices in a crockpot. Cook on high for 3 hours, until vegetables are soft.
2. Add the lentils and stir once. Replace the lid and cook on high for an additional 1 1/2 hours.
3. Stir in the coconut milk and as much water as needed to get the right consistency.
Sweet Potato Cheesecakes
Oh yes.
It’s fall here and Sweet Potatoes are on sale, so a bag was purchased!
And I wanted to make something different but simple… I like making things with the least number of ingredients possible, but that still tastes good etc.
So after I steamed 4 medium sweet potatoes and puréed them, what to do next came as I progressed through the other baking I was doing and what I had on hand.
I was making turkey wontons, and had some wrappers left over so I created little tart shells with those by draping them over greased inverted muffin tins. I baked them until crunchy and golden at 350- maybe 10 minutes.
Approximate recipe:
Sweet Potato Cheesecakes
- 4 sweet potatoes ( each was about 1.5 inches thick by 4-5 inches long
- 1 250 gram block of cream cheese ( I think vegans could use soft tofu)
- ½ cup maple syrup ( or to taste)
- 1 tablespoon each cinnamon and ginger powder
- Pinch of salt
- 30 wonton wrappers 3 inch square or round ( or tart shells)
- 90 mini marshmallows ( optional but fun)
Pre-bake the shells/ or make shells by draping the wonton wrappers over greased inverted muffin tins and baking at 350 until golden brown( maybe 10 minutes).
Dessert experiments…again :-)
So my friend Linda shared the link for these Chocolate Pom Poms on my social media page.
And I made them. And I watch the video and read the directions, my rebel baker said, no… I’m not using paper cups ( I don’t have any so I’m not going to buy them) .
And I thought hmmm.
And ChocoPom Dark Blobs were born…
Melt a dark chocolate bar on low heat.
Dump in the pomegranate seeds. Stir.
Drop by spoonfuls into foil or parchment lined baking sheet.
Chill. Enjoy!
