~Happy Halloween~

From our kitchen to yours… HAPPY HALLOWEEN!! May you have a wonderful day filled with lots of yummy goodies.

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Featured Recipe Thursday Voting Starts Now/ Halloween Pumpkin Spiced Sugar Cookies!

It’s almost Halloween and what better way to celebrate would be some Halloween Pumpkin Sugar Cookies!!

Check out the awesome recipe below by Christopher D from Toronto, Canada!!

Make it a fun Halloween with these yummy, and easy cookies.

Halloween Pumpkin Spiced Sugar Cookies


  • 1 1/2 cups softened butter
  • 1 1/2 cups granulated sugar
  • 1 vanilla bean- scraped/ vanilla powder
  • 2 eggs 
  • 1 egg yolk
  • 2 teaspoons Pumpkin Pie Spice
  • Pinch of Ginger powder
  • 3 3/4 cups all purpose flour
  • Pinch of sea salt


  1. Sift together flour, salt, pumpkin,and ginger.
  2. Using a mixer, beat the butter and sugar together until light and fluffy.
  3. Add vanilla bean, then add eggs. Mix to combine.
  4. Add flour in three increments. Mix to combine.
  5. Separate dough into 2 disks, wrap in plastic wrap, and chill for 1 hour.
  6. Preheat oven at 375 degrees or 190 Celsius.
  7. Line cookie sheets with parchment paper.
  8. Flour work surface and roll out dough to 1/4 inch thickness.
  9. Using desired cookie cutter shapes, and cut cookies.
  10. Transfer cookies to baking sheet.
  11. Bake for about 8 minutes, or until the cookies are lightly brown on the edges.
  12. Cool on a wire rack.
  13. Decorate with your favorite icing of choice.

Happy Halloween!!

~Voting Starts Now For October Featured Recipe Thursday~

Thank you to all the Featured Recipe’s submitted!!  Please place your votes now October 30 9:30 PM PST- Voting ends November 3 5 PM PST.

Featured Recipes

Panayiotis:  Herb- Fish Fourno Dish 

Marleen: Pumpkin Soup With Orange & Thyme

Nidhi : Banana Smoothie

Blessing: Beef Barbecue

Katina: Wine Cookies

Go ahead and vote for your FAVORITE recipe!! 

Kali Orexi!!



Kouzounas Kitchen:

Good job to Elaine @ Foodbod for these beautiful food photos.  Check her out at FOODBOD for yummy recipes!!

Originally posted on foodbod:


IMG_4807.JPGI was busy using things up today, so I roasted some aubergine chunks and cauliflower florets in my new spice mix then added them to chopped flat leaf parsley and orange and red cherry tomatoes, and topped it all with a chermoula tahini sauce…yum yum yum!!!



IMG_4803.JPGCheck out all those colours – colours of health and vitality :)

What did you have, or are planning, for lunch?

View original

Featured Image -- 16149

Recipe: Vanilla Cream Cheese Frosting

Originally posted on I Cook AND Code:

Vanilla Cream Cheese Frosting:

Vanilla Cream Cheese Frosting:

My sister makes these amazing cupcakes and frosts them with Vanilla Cream Cheese Frosting. The best part is the frosting so here is the recipe. Enjoy!


  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons McCormick Pure Vanilla Extract-16 OZ (affiliate link)
  • 1 (16 ounce) box confectioners’ sugar


1. Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy

2. Gradually beat in confectioners’ sugar until smooth.

3. Frost with Vanilla Cream Cheese Frosting.

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Japanese – Italian Pasta Dish (Happy Pasta Day)

Happy PASTA DAY everyone!! To celebrate I decided to combine two of my favorite cuisines together, to make this recipe below. Let me know your thoughts. :)

Japanese Italian Fusion Pasta Recipe


  • 2 tablespoons olive oil
  • 1 pack of linquine pasta
  • 2 garlic cloves
  • 1 large white onion- chopped
  • 1 cup green beans
  • 1 cup kale
  • 1 orange bell pepper- sliced
  • 1 cup brocolli (optional)
  • 1/2 cup tomato juice
  • 4 tablespoons soy sauce
  • 1 teaspoon honey
  • 2 teaspoons kosher salt
  • 1 teaspoon ground pepper
  • 1 sprig of basil


  1. In a large pot of boiling water, add the pasta. Cook according to package directions.
  2. Drain and set aside.
  3. In a large skillet over medium heat, add the olive oil, and the onion, and garlic. Saute for two minutes.
  4. Add the vegetables to the skillet and cook until wilted.
  5. Add the herbs, tomato sauce, soy sauce, and honey to the skillet.
  6. Cook until the liquids are almost all evaporated.
  7. Add the linquine to the skillet, and turn off heat. Make sure the pasta is saturated in the sauce.
  8. Serve warm with some fresh chopped parsley over the top.


I had to end this post with a great photo and quote by Albert Einstein. I must say this man knows his words!! What a genius and a special person he was. There-are-only-two-ways

~Misconceptions That We Might Have On Food~

Check out this great video from Mental Floss.

I found his video very useful for my cooking needs.

Misconception #1 ” MSG causes headaches.”

Check out the video below to find out what we should be doing with our cooking.



~Saturday’s Food For Thought: Pumpkin & Two Fall Recipes

Saturday’s Food For Thought: Pumpkin

Did you know that pumpkins are packed with vitamins and minerals?! Yes, they aren’t just for carving, they are for eating too!

Pumpkins are extremely low in calories, and great in many different recipes.

Did You Know???


  •  Consuming one cup of cooked,  pumpkin would provide well over 100% of your daily needs for vitamins and minerals.  
  • Pumpkin is well-known for a good source of beta carotene, a powerful antioxidant. 
  • Consuming foods rich in beta carotene may reduce the risk of developing certain types of cancers.
  • Eating pumpkins are also very good for your heart. Vitamin C, fiber, and potassium all support a healthy heart.

**Why not reap in these benefits and try out some of these pumpkin recipes below.



Do you know how easy it is to make pumpkin purée?! Very very simple and such a wonderful idea, as you can freeze the pumpkin purée for up to three months. Check out the super easy recipe below adapted from Alton Brown Food Network.


(click on the link below for the recipe.)






Pumpkin Apple Bread Pudding With Raisins






  • 4 large eggs
  • 1.5 cups of milk
  • 3/4 cup honey
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • Pinch sea salt
  • 1.5 tsp vanilla powder or vanilla flavoring
  • 1.5 cups homemade pumpkin purée
  • 4 cups of white bread in 1 inch cubes
  • 2 cups chopped Granny Smith apples


  • Topping:
  • 1/4 cup raisins
  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon


1. Preheat the oven to 350 degrees or 180 Celsius.
2. Grease a large baking casserole with cooking spray.
3 Whisk eggs in large bowl.
4. Whisk in milk, honey, cinnamon, cloves, ginger, vanilla, and salt.
5. Add pumpkin purée and whisk to combine.
6. Food in the bread cubes and soak for a good 10 minutes.
7. Food in apples, and pour into casserole dish.
8. Mix together the topping ingredients in a small bowl.
9. Add the ingredients over the top of the casserole.
10. Bake for 1 hour or until pudding has set.

**For a creamier bread pudding place in water bath for 1 hour.