You may notice that these hazelnut cookies bites are quite similar to the last recipe that I posted. You would be correct. They are both cookies and both chocolate + hazelnut flavoured. In fact, the recipe that these are based off of came up while I was searching for biscotti recipes a couple of weeks ago. On top of the random google searching that I was doing, I also went to all of my favourite blogs to see if there was any biscotti recipes to build off of. In my searching, I came across the recipe that these cookies are based off of on 101cookbooks. They didn’t look like biscotti to me but I instantly decided that I wanted to make them as well. In the end, I gifted both the biscotti and these cookie bites (and kept some for myself of course!).
I am a fruit fiend at this time of the year. One of my favourite weekly rituals is to go the farmer’s market and choose the best-looking produce that I can find. Obviously, this includes a variety of fruit, straight from the Okanagan Valley. I tend to go for berries, which are beautiful, juicy jewels that make my oatmeal and yogurt so much better and stone fruit, which I love eating on their own, as a snack. Despite the fact that stone fruit are far less reliable than berries- is there anything worse than a mealy peach? – they are my absolute favourite. I typically don’t cook or bake with my summer fruit because they are so delicious raw but when I was faced with making a light dessert for a BBQ last week, I couldn’t think of anything more delicious than a stone fruit, hibiscus fruit salad.
I love going to the markets and seeing the spring and summer produce slowly appear. Every year, when summer turns to winter, I miss the abundance of fruit and vegetables that are in their prime but after a few months, it’s easy to forget what a good tomato looks like. Now that peppers, zucchini, and tomatoes are back and super cheap, I feel like my dinners would be lost without them. While there is nothing better or fresher-tasting than crunching into a whole red pepper or a lightly salted tomato sometimes it’s nice to have a warm, hearty meal. In fact, there’s nothing more satisfying than applying a little bit of heat, some herbs and spices, and coaxing the best, freshest produce into an easy, weeknight dinner in under half an hour. That’s exactly what this spring ratatouille is.
Smoothie bowls have only been in my life since I had my first acai bowl in Hawaii last year. What a breakfast-changing discovery that was! Since then, my freezer has been consistently stocked with a variety of fruit and my pantry is always full of potential crunchy toppings. You don’t need a recipe to make a smoothie bowl. They are endlessly cusotomizable both in terms of the base and the toppings. However, ever since I started making smoothie bowls, I have discovered that some are superior to others. There are even sometimes smoothie bowl flops. That being said, a couple of weeks ago I discovered a combination that I thought was especially delicious. It had the perfect proportions of equal parts strawberries and banana and a little extra mango for a super refreshing, delicious breakfast bowl.