Made With Love (#MadeWithLoveCookbook)

At the end of last week, I got my hands on (and by “got my hands on” I mean, saw it at Costco, grabbed a copy greedily, hugged it, and did a little happy dance) the new cookbook put out by the mother/daughter team of Kelly Childs and Erin Weatherbee, owners of Kelly’s Bake Shoppe and Lettuce Love Cafe in Burlington, Ontario.  I love to go to Burlington and walk the pier and waterfront area, ending up, of course, at Kelly’s Bake Shoppe for a treat to eat, and some to bring home.  If you’ve never been, check out the blog post we wrote here, when we were chosen to feature and review them on our blog.

Because I am on their mailing list and follow them on Facebook, I knew this cookbook was coming.  I was excited, but also wondering….would they really share some of the recipes that they had perfected…..recipes that had made them famous?  Well, let me tell you – they did!  It is entitled Made With Love, and from the helpful notes and pictures, it truly was made with love.  There are a great variety of recipes, from smoothies and juices, to savory dishes and desserts – actual duplicates of things they sell in their restaurants!  I’m excited – can you tell?  🙂

Here’s a link to the cookbook:  http://kellysxo.com/made-with-love-cookbook/

I made the difficult choice of what to bake first, and I chose the Ginger-Chocolate Cookies.  They turned out exactly as shown in the book’s picture, and were given an enthusiastic two thumbs up by everyone from my four year old grandson to my mom, whose age will not be published.  Ha, ha.

IMG-20160408-00250

Next I recreated my chocolate potato cake, and used the Chocolate Ganache featured in the book.  This is the same ganache used to fill their cupcakes and ice their fantastic brownies.  It turned out perfectly as well.

And finally, for supper last night I used the recipe for Sweet Potato Quinoa Burgers.  The flavour of these was great, and they held together amazingly well.  They were quite yummy, with a lovely blend of spices to perk up the flavour of the sweet potato.  The exterior became crispy as I prepared them in a thin layer of garlic olive oil in a pan.

That’s all I’ve had time to test so far, but I have no trouble in believing that each recipe will be equally good.

Well done, Kelly and Erinn!

Veggie Burgers

Hi all!  I missed posting last week – oops.  Last week was incredibly busy for me, as I had the privilege of being involved in our church’s Easter production called The Rock.  It was a one hour original play with music and drama, and was just so fun to be a part of!  I played K2 – the second keyboard, responsible for all string sounds.  In case you want to check it out, I will post the link here.  It’s probably not what you think of when you think of a church play, so check it out.

Anyway, hours and hours of practice led to very little cooking or baking time. There was NOTHING original going on in the kitchen.  Ha, ha.  Something that I also did that week, and the week prior, was to cut out most of the sugar in my diet.  Sugar suppresses the immune system, and I wanted the best shot at staying healthy for our five performances.  And now, I think I want to keep sugar out for a while to give myself the best shot at not being embarrassed around the pool this summer.  🙂

This week’s post will be a healthy little veggie burger.  This recipe is heavily based on one by Angela Liddon – Oh She Glows – with a few changes to make it one that I can eat.  They hold together really well, and I’m wondering if they might even hold together well enough to put on the bbq this summer.

1 tbsp. ground flaxseed plus 3 tbsp. water

1 15 oz. can of black beans, drained and rinsed

1 cup grated sweet potato

1 tbsp. dried parsley

1/2 cup sunflower seeds, plain or toasted

3/4 cup gluten free oats, processed into flour

1/2 tbsp. olive oil

1 tsp. chili powder

1 tsp. oregano

1/2 tsp. cumin

1 tsp. salt

pepper to taste

Mash the beans into a paste.  Stir in the rest of the ingredients.  Adjust seasoning to your own taste.

IMG-20160330-00246

Shape into patties with your hands.  (7 or 8).  Place on a parchment lined baking sheet.  Bake at 350* F for 15 minutes.  Flip over, and bake for 10-15 min. more.

(picture below is missing two patties – hubby grabbed two before we took a picture)

IMG-20160330-00247