Week Fifty Two: Holidays

Chocolate Dipped Chai Shortbread Cookies with Sea Salt, Vegan Coconut Chocolate Bounty Balls, & Candied Almonds

Recipe from:

We did it! 52 weeks of cooking challenges completed! For our final challenge, we took the liberty of giving our baking as gifts to our family for Christmas gifts. What better way to end the challenge than to give these treats out for Christmas?

As I mentioned in an earlier post, Agnes and I will be moving our next year of cooking over to a brand new blog (not on Tumblr anymore) and we’ll also be try to take better, non-camera phone, photos. Once we have the new blog up and running we’ll let you know!

Thanks again for all the likes and following us! We look forward to seeing you over on the new blog. Hope you all had a wonderful Christmas and a very happy new year!

Week Fifty One: At Home Takeout

Shahi Paneer

Recipe from:

With the holidays nearing an end, we managed to sneak in the last two challenges before year end. We decided to make Shahi Paneer for the At Home Takeout challenge and we even made our own homemade Paneer.  It was super fun and easy to make the wheel of cheese and I’ll definitely do it again. As for the Paneer, he recipe was a little too much on the spicy side so I suggest using 1 to 2 chili peppers in the dish instead of 3.  Regardless, I think we’ll be making Paneer again.  Incredibly easy to make and very tasty.

Week Fifty: Lunch
Shrimp & Mushroom Laksa
Recipe from:
What to Cook & How to Cook it, by Jane Hornby
Once again we’ve taken our recipe straight out of the cookbook What to Cook & How to Cook it. Again, all I can do is recommend how amazing this cookbook, go buy it for yourself as soon as possible! I wont be posting the recipe either, as that would violate some sort of copyright law and I’m far too lazy to edit it and ‘make it my own’. I will just leave you with my word on how delicious Shrimp & Mushroom Laksa is. Seriously one tasty meal.
I can’t believe it’s Week 50 already… Two more challenges and we’ll be completely done with this year long challenge of cooking. What does that mean for this blog’s future? Well we’re already in the works of setting up a new blog over on Agnes’ domain, something to really call our own. We’re also promising ourselves to take better photos, with proper lighting and cameras. That’s right, no more cellphone quality photos! So once the new challenge starts for the year, I’ll be posting a link to the new blog here and we look forward to seeing some of you over there.
Since my next post wont be until after Christmas, we would like to thank you all for following along and wish you a very happy holidays!

Week Fifty: Lunch

Shrimp & Mushroom Laksa

Recipe from:

Once again we’ve taken our recipe straight out of the cookbook What to Cook & How to Cook it. Again, all I can do is recommend how amazing this cookbook, go buy it for yourself as soon as possible! I wont be posting the recipe either, as that would violate some sort of copyright law and I’m far too lazy to edit it and ‘make it my own’. I will just leave you with my word on how delicious Shrimp & Mushroom Laksa is. Seriously one tasty meal.

I can’t believe it’s Week 50 already… Two more challenges and we’ll be completely done with this year long challenge of cooking. What does that mean for this blog’s future? Well we’re already in the works of setting up a new blog over on Agnes’ domain, something to really call our own. We’re also promising ourselves to take better photos, with proper lighting and cameras. That’s right, no more cellphone quality photos! So once the new challenge starts for the year, I’ll be posting a link to the new blog here and we look forward to seeing some of you over there.

Since my next post wont be until after Christmas, we would like to thank you all for following along and wish you a very happy holidays!

Week Forty Nine: Middle Eastern
Spicy Ground Beef with Baharat Seasoning
Recipe from:
Kayln’s Kitchen
I’ve made this dish in this past and it was the one of the first recipes I suggested we made for this week’s challenge. A super simple recipe full of rich flavors.
Not featured in the photo, a nice glob of plain Greek yogourt on top of the meal. A must add to the recipe!

Week Forty Nine: Middle Eastern

Spicy Ground Beef with Baharat Seasoning

Recipe from:

I’ve made this dish in this past and it was the one of the first recipes I suggested we made for this week’s challenge. A super simple recipe full of rich flavors.

Not featured in the photo, a nice glob of plain Greek yogourt on top of the meal. A must add to the recipe!

Week Forty Eight: Chocolate
Spicy Chocolate Chicken Wings
Recipe from:
Everyday With Rachael Ray
Wasn’t a big fan of this recipe.  The “Spicy” aspect of it was incredibly mild and the chocolate was a little over powering for the chicken. The only way we fixed the recipe was to add even more hot sauce. Should have reconsidered doing this recipe after realizing it was on Rachael Ray’s site…

Week Forty Eight: Chocolate

Spicy Chocolate Chicken Wings

Recipe from:


Wasn’t a big fan of this recipe.  The “Spicy” aspect of it was incredibly mild and the chocolate was a little over powering for the chicken. The only way we fixed the recipe was to add even more hot sauce. Should have reconsidered doing this recipe after realizing it was on Rachael Ray’s site…
Week Forty Seven: Harvest
Pumpkin Soup
Recipe from:
Au Pied de Cochon Cookbook
One thing I’ve absolutely missed from my many visits to Montreal was the famous restaurant Au Pied de Cochon. If you live in Montreal or are just visiting, please do your tastebuds a favour and visit them as soon as you can. If I could, I would eat there every single day and become fat off fois gros, escargot and poutine…  Seriously, I miss that place.
Weeks before this challenge arrived, Agnes and I were over at my brother’s place and I just happened to stumble across the official Au Pied de Cochon cookbook It was a stroll down memory lane for me, reliving and drooling over the dishes I’ve had in the past. And when I saw the recipe for this Pumpkin Soup, I just couldn’t pass up the opportunity to relive my Au Pied de Cochon dreams.
Much like the wonderful duck in a can, the plating for this dish was a little out of this world. I bought two green pumpkins/squash from the grocery store, scooped out the seeds and threw them in the oven. Once they were done cooking, I used one of them to make a soup base out of it and the other was used as the bowl for eating out of. It was an amazing, hearty pumpkin-potato soup.
A nice and simple revisit to my favorite restaurant in Montreal, Au Pied de Cochon. I just can’t wait to visit again, as it’s going to be my first destination in the city for dinner.

Week Forty Seven: Harvest

Pumpkin Soup

Recipe from:

One thing I’ve absolutely missed from my many visits to Montreal was the famous restaurant Au Pied de Cochon. If you live in Montreal or are just visiting, please do your tastebuds a favour and visit them as soon as you can. If I could, I would eat there every single day and become fat off fois gros, escargot and poutine…  Seriously, I miss that place.

Weeks before this challenge arrived, Agnes and I were over at my brother’s place and I just happened to stumble across the official Au Pied de Cochon cookbook It was a stroll down memory lane for me, reliving and drooling over the dishes I’ve had in the past. And when I saw the recipe for this Pumpkin Soup, I just couldn’t pass up the opportunity to relive my Au Pied de Cochon dreams.

Much like the wonderful duck in a can, the plating for this dish was a little out of this world. I bought two green pumpkins/squash from the grocery store, scooped out the seeds and threw them in the oven. Once they were done cooking, I used one of them to make a soup base out of it and the other was used as the bowl for eating out of. It was an amazing, hearty pumpkin-potato soup.

A nice and simple revisit to my favorite restaurant in Montreal, Au Pied de Cochon. I just can’t wait to visit again, as it’s going to be my first destination in the city for dinner.

Week Forty Six: Dessert
Pumpkin Cheesecake with Salted Caramel Sauce
Recipe from:
Cooking Classy
Mmmm, dessert is probably the best meal of the day and the only way to make it better is to make yourself a perfect Pumpkin Cheesecake with a Salted Caramel Sauce. Seriously, this was by far the best cheesecake we have ever made/had. Myself, I’m having an incredibly hard time now finishing off the left overs in my fridge.
If you love cheesecake, do yourself a favour and make this one. You wont regret it.

Week Forty Six: Dessert

Pumpkin Cheesecake with Salted Caramel Sauce

Recipe from:

Mmmm, dessert is probably the best meal of the day and the only way to make it better is to make yourself a perfect Pumpkin Cheesecake with a Salted Caramel Sauce. Seriously, this was by far the best cheesecake we have ever made/had. Myself, I’m having an incredibly hard time now finishing off the left overs in my fridge.

If you love cheesecake, do yourself a favour and make this one. You wont regret it.

Week Forty Five: Vegetarian
Black Bean & Gaucamole Burrito
Recipe from:
Naturally Ella
Vegetarian / Vegan food can be delicious. I will almost never turn down a Vegetarian meal…  That said, I can never give up delicious meat. We both agreed that these burritos would have been way better with the addition of chicken in them, and well guess what?  They were. The next night, I made the exact same meal but in quesadilla format and added rotisserie chicken.
I need to make more burritos for myself at home. Yum.

Week Forty Five: Vegetarian

Black Bean & Gaucamole Burrito

Recipe from:

Vegetarian / Vegan food can be delicious. I will almost never turn down a Vegetarian meal…  That said, I can never give up delicious meat. We both agreed that these burritos would have been way better with the addition of chicken in them, and well guess what?  They were. The next night, I made the exact same meal but in quesadilla format and added rotisserie chicken.

I need to make more burritos for myself at home. Yum.

Week Forty Four: Cinnamon
Cinnamon Sugared Bacon
Recipe from:
How Sweet It Is
For week Forty Four (I’m behind again on posting updates, I know…) we made breakfast for the challenge.  And what’s best for breakfast?  Bacon, duh. What’s better than bacon? Cinnamon Sugared Bacon obviously!
I’m NEVER cooking bacon any other way again. This was by far the best tasting bacon I have ever had. Also, it was a very awesome mountain man styled breakfast. I wish I could eat a breakfast like this everyday.
And yes, the plate looks majorly greasy; that’s partly due to the outside lighting we used for the photo and also part due to the delicious grease from the bacon…

Week Forty Four: Cinnamon

Cinnamon Sugared Bacon

Recipe from:

For week Forty Four (I’m behind again on posting updates, I know…) we made breakfast for the challenge.  And what’s best for breakfast?  Bacon, duh. What’s better than bacon? Cinnamon Sugared Bacon obviously!

I’m NEVER cooking bacon any other way again. This was by far the best tasting bacon I have ever had. Also, it was a very awesome mountain man styled breakfast. I wish I could eat a breakfast like this everyday.

And yes, the plate looks majorly greasy; that’s partly due to the outside lighting we used for the photo and also part due to the delicious grease from the bacon…