Sunday, May 21, 2017

Kraft vs. Jif - A Cookie Comparison

I have been a Kraft Peanut Butter girl for my whole life. I never cared to eat any other peanut butter… ever!

They recently started selling Jif Peanut Butter in Canada. I wasn’t particularly interested in this fact but my in-house taste tester was. He immediately wanted to try it. I reluctantly agreed…

We came home from the store and immediate opened the Jif, and my trusty jar of Kraft. We each grabbed a spoon and gave them a taste. I tried the Kraft first and was like yep, Kraft, it is the best. Then I tried the Jif, it was good. It was really good. I had to have a couple tastes, but it is really creamy, and it has a deeper roasted peanut flavour than the Kraft.

We did the toast taste test the next morning and we both blind tested the Jif as our favourite.

So, there was only one test left… Peanut Butter Cookies!

This is my all time favourite cookie recipe. I have been making it forever. It is always a winner.

I made one batch using Kraft and one batch using Jif.

I make them side by side, at the same time. I baked them alternating pans between the 2 kinds. Cooled them on separate racks and waited for my in-house taste tester to get home so we could get down to business.

So, I ate 10 or 12 cookies in the name of science of course! Again Jif came out on top, for both of us.

The Jif cookies were a little puffier, and the centre was a bit denser which created a slightly chewier cookie. My favourite cookie trait is its chewiness!

The taste was similar but the Jif does really have a stronger peanut taste.

So, after all this I may be converted… After all these years of being a Kraft girl I think I just may be making the switch to Jif. Who woulda thunk it!

What is your favourite peanut butter?

Whichever it is, make these cookies they are truly the best cookie ever!



Sunday, May 14, 2017

Depression Era Chocolate Cake

I have a big pile of recipes that I have been meaning to make for years. I decided to re-organize them the other day when I saw this recipe for chocolate cake that doesn’t have eggs or milk I had to try it!

I guess this cake was pretty popular back in the day, due shortages and costs of milk and eggs.

I was a little worried the cake might not have the right texture but man was I wrong. This cake is amazing. Light and fluffy, really chocolatey. I slathered on some simple icing but you wouldn’t’ have to, I just like icing, a lot!

What you need,

1 ½ cup all purpose flour

1 cup granulated sugar

¼ cup cocoa powder

½ tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

1 tsp. vinegar

1/3 cup vegetable oil

1 cup water

For the icing,

2 tbsp. butter, melted

¼ cup cocoa powder

1 cup icing sugar

1 tbsp. milk

¼ tsp. vanilla extract

Heat the oven to 350 degrees.  Grease an 8x8 baking pan well with non-stick spray.

In a large bowl sift together the flour, sugar, cocoa powder, salt and baking soda.

In a separate bowl whisk together the vanilla, vinegar, vegetable oil and water.

Stir the wet ingredients into the dry, mix just to combine.  Pour the batter into the prepared pan and spread evenly.

Bake for 30-35 minutes or until a toothpick comes out clean.

Let the cake cool completely before putting on the icing.

To make the icing beat together butter and cocoa powder. Add in the icing sugar, milk and vanilla and beat for 3-4 minutes until light and fluffy.

Spread the icing evenly over the cake, once it has cooled.

This is one of the best chocolate cakes I have ever made. It is super simple and uses every day ingredients. It makes a nice small cake which is great when there is only 2 of you.

I hope you enjoy it as much as we did!


Sunday, May 7, 2017

Chicken & Mushroom Alfredo Bake

I think that the pasta section of this blog has by far the most recipes in it. So why not add yet another one to the list!

This simple pasta is a great weeknight meal, it comes together super quick and there is a bit of a cheat by using store bought Alfredo sauce.

I love mushrooms and chicken together so this dish was a real winner for me.
The sauce is creamy but not too rich, it really was very delicious!

What you need,

2 chicken breasts cut into half inch pieces
Season Salt & Pepper (to taste)
1 tbsp. vegetable oil
8-10 button mushrooms sliced
1 jar Alfredo sauce (I used Classico Roasted Garlic)
½ cup of milk (I used 1%)
¼ cup fresh chopped parsley
½ cup grated cheddar cheese
1 cup dry pasta, use any shape you like, I used the crazy spiral kind

Start by heating your oven to 375 degrees. Lightly grease a baking dish.

In a large skillet over medium heat add 1 tablespoon vegetable oil.
Season the chicken generously with season salt and pepper.
Cook for 2-3 minutes per side until golden brown and crisp. Remove the chicken from the pan and set aside.

Add the sliced mushrooms to the pan, add a bit more oil if you feel like you need to.

Cook for 8 or 9 minutes until they begin to soften and turn a nice golden brown. Remove them from the pan as well.

Pour the jar of sauce and milk into the pan and let the sauce heat up. Scrape the bottom of the pan to make sure you get all those good chicken and mushroom bits!

Season the sauce with salt and pepper if needed.

Add the chicken and mushrooms to the sauce and let it simmer on low for a few minutes. Stir in all but 1 teaspoon of the parsley.

Meanwhile cook the pasta to package directions. Make sure you drain it when it is still pretty el dente, it will continue to cook in the sauce while it is baking.

Add the cooked pasta to the sauce and stir to combine. Add a little more milk if the sauce seems too thick.

Pour the pasta into the prepared baking dish. Top with the grated cheese and bake in the oven for 20-25 minutes.  

Remove the pasta from the oven and sprinkle with the remaining parsley.

Serve hot with a nice side salad for a perfect dinner!

This pasta was so good! I love a baked pasta, that crispy cheese is my soul food!

It also made great left over lunches the next day.