Wednesday, 6 February 2013


Okay I know I can't have a blog with the title "The Spunky Cookie" without a cookie recipe.  Homemade Chocolate Chip cookies are my favourite cookie!  Yum!  'Nuff said!  This is a cookie recipe that I have adapted from the original one!  Now let's get to!

The ingredients you will need to make these cookies are:

  • 1 cup Softened Butter
  • 1/2 cup White Granulated Sugar
  • 1 1/4 cups Packed Brown Sugar 
  • 2 Eggs
  • 3 TSP Vanilla
  • 2 1/2 cups Plus 1 TBSP Flour
  • 1/2 TSP Salt
  • 3/4 TSP Baking Powder
  • 1 TSP Baking Soda
  • 1/2 cup* (May add a little more if desired) Milk Chocolate Chips
  • 1/2 cup* (May add a little more if desired)  Semi-Sweet Chocolate Chips     
Recipe Yield:  Approximately 2 dozen large or 4 dozen small cookies.


1.  Pre-heat oven to 350 degrees.

2.  Cream butter, white sugar, brown sugar, eggs and vanilla in an electric mixer.  If you do not have access to a machine, cream ingredients using large spoon.  Scrape sides of bowl as needed.

3.  In a second bowl combine flour, salt, baking powder, baking soda mix together.  Then add chocolate chips and mix/stir again.

4. Pour flour mixture into the creamed sugar, butter, eggs, vanilla and mix together.


5.  Using a small scoop place cookie dough balls on cookie sheet and bake for 8-9* minutes or until edges are lightly browned.  Watch closely so cookies.  DO NOT OVER BAKE!!!!!   The desired result is slightly crispy edges and a soft chewy center!  Allow to cookies to cool on pan then transfer to cooling racks or plate.

*Baking time may vary as all ovens are different.

Enjoy Your Cookies!

Monday, 19 November 2012


Hello!  Just in case the title of this blog recipe post has thrown you off, Yes! a crustless Pumpkin "Pie" can be made and it tastes great!  So I am one of those people who likes Pumpkin Pie. I like the flavour, creaminess, and cinnamony taste of it.  It reminds me of when I was growing up and my mom making it for our family on Thanksgiving.  It also reminds me of my Dad.  He liked this crustless version and called it "Pumpkin Pudding".  It is just a tasty wonderful dessert, especially in the fall.  Although as I have previously stated that I like Pumpkin pie, I am not always so excited about the calories associated with the crust.  So to cut down on some of the calories of this dessert, I sometimes like to swap the crust out in favour of topping the Pumpkin Pie with whipped cream.  Because you just simply can't  (insert grin here) have Pumpkin Pie without a little dollop of whipped cream.  This recipe is an adaptation from both my mom's and Libby's Pumpkin Pie recipe. 

Now let's get to baking that crustless Pumpkin "Pie".

The ingredients you will need are the following:

  • 2 Eggs, Slightly beaten
  • 1 1/2 cups Canned pumpkin
  • 3/4 Cup Sugar  (I used a little less)
  • 1 TSP Salt
  • 1 1/4 TSP Cinnamon
  • 1 2/3 cups Evaporated milk (I used Light Evaporated Milk)
  • Whipped Cream (Optional topping)


1.  Preheat Oven to 425 degrees.

2.  In a large bowl, mix filling ingredients in order given.  Pour into 9 inch pie plate.


 3.  Bake in preheated hot oven (425 degrees) for 15 minutes.

4.  Reduce temperature to 350 degree and continue baking for 45 minutes or until knife inserted into center of pie filling comes out clean. 

5.  Allow to cool to room temperature, slice and serve.  Garnish pie with a dollop of whipped cream or vanilla ice cream, if desired.

Now please enjoy your lovely piece of Crustless Pumpkin "Pie"!   And to my American Family and Friends - Happy Thanksgiving later this week!

Friday, 3 August 2012


Recently, I was heading out of town with my mom to visit my brother, sister-in-law, and my cute nieces and nephews.  Since I did not want the bananas to go bad that were on the counter, I decided to make some banana bread to take with us. The recipe is slightly adapted from the one I found in a Betty Crocker cookbook.

Now let's get to baking!

These are the ingredients you will need to make this tasty Banana Bread:

  • 1 1/4 cups Sugar
  • 1/2 cup Butter
  • 2 Eggs
  • 1 1/2 Mashed Ripe Bananas (3-4 approximately)
  • 1/2 cup Milk
  • 1/2 TBSP Vinegar
  • 2 TSP Vanilla
  • 2 1/2 cups Flour
  • 1 TSP Baking Soda
  • 1 TSP Salt
  • OPTIONAL:  1 cup chopped walnuts
1.  Pre-heat oven to 350 degrees.  Grease bottom only of loaf pan.

2.  In an electric mixer cream together butter and sugar.

3.  Add eggs, mashed bananas, milk mixture, and vanilla.  Blend together.  NOTE:  Pour vinegar in measuring cup and then add enough milk to make 1/2 cup.

4.  Add flour, baking soda, and salt.  Blend together until all ingredients are fully incorporated.  

5.  Pour batter into loaf pan and bake for 55 minutes or until golden brown and done in the center. Test centre with a knife or toothpick.  Banana bread is done when it comes out clean.

6.  Allow to cool for several minutes in the pan and then turn out on cooling rack to finish cooling.

7.  Slice and serve!  Wrap up any leftovers in plastic wrap or aluminum foil.  Banana Bread freezes well.



Thursday, 14 June 2012


I enjoy Italian food dishes.  One of my favourites is spaghetti.  I personally like meat sauce on my spaghetti however this sauce can be used on your favourite pasta shape.  With the aid of a few "prepared" ingredients this is my recipe.  It is a fairly thick and chunky sauce - which is how I like it. Now let's get to cooking!

The following are the ingredients to make "Mandy's Spaghetti Meat Sauce":

  • 1 lb ground lean beef
  • 1/2 onion, chopped
  • dried roasted or fresh garlic cloves, to taste
  • 1 stick of celery, finely chopped
  • 8 mushrooms, sliced 
  • 1/2 small zucchini, chopped into small pieces
  • 1 TBSP of Italian Seasoning or to taste 
  • 1 can of stewed tomatoes
  • 1 small can of tomato sauce
  • 1 jar of prepared spaghetti sauce
  • Optional:  1/4 - 1/2 cup water

Recipe Yield:  Approximately 6 servings


1.  In a deep pan and brown ground beef, onion, and garlic over medium heat until cooked. Turn up heat and stir constantly until meat is thoroughly cooked and onions are soft.  Drain excess grease.

2.  Add chopped celery, zucchini and sliced mushrooms until cooked and tender.

3.  Take a brief break from making the sauce and put a large pot of water on to boil and cook 6 servings of spaghetti noodles (or noodles of choice) according to directions on package.

4.  Add Italian Seasoning (to taste) to meat and vegetable mixture.  Pour in 1 can of stewed tomatoes, tomato sauce, and jar of prepared spaghetti sauce.  Note:  If the sauce is a bit too thick you can and if desired - stir in the water a little bit at a time until desired consistency is reached.


5.  Stir together and bring sauce to a boil stirring constantly to avoid burning it.  Remove from heat.

6.  Drain noodles and combine with meat sauce.  Serve immediately.  Pair with a side salad and/or garlic toast.  If desired, top with grated mozzarella or parmesan cheese.

Optional Recipe Variation: To make Baked Spaghetti, place spaghetti in oven and broiler safe dish and smother top with mozzarella cheese and put under broiler for a few minutes until cheese is melted and lightly browned.  Watch it carefully so it does not burn.

Enjoy your Spaghetti feast!