If you love sandwiches as much as I love sandwiches, you’re going to want to make The Crunchy Tuna Melt over and over again. The best thing about this sandwich is the amazing crunch and flavour it delivers when you sink your teeth into it. It may just be the highlight of your day. Correction…it will be the highlight of your day.
Say good-bye to regular tuna salad sandwiches because you won’t be able to go back. The next time you have a craving for tuna, take the time to put this easy, delicious and toasty sandwich together. Your taste buds will be doing a happy dance in your mouth!
And, although totally unnecessary, I have included a million pics….
But they don’t look like muffins! Yes, yes…I know. I was in the final stages of mixing the muffin batter when I opened my bottom oven drawer that houses all of my baking pans. Where’s my muffin pan? It’s not there! So after a quick (and unsuccessful) search of possible places it could be in my kitchen, I decided to line a 9×9″ pan with parchment paper and scrape all the batter into it. I slid the pan in my heated oven hoping for the best.
Lo and behold! These “muffin squares” turned out AMAZING! They do have that “Plain Jane” look about them but WOW do they taste great! Super moist — you can’t eat just one. Impossible. The Hubs couldn’t believe how good they were!
This recipe contains no grains of any kind. I used almond flour which is just finely ground up almonds. No one will ever know that these gems are gluten free. What a treat! Make them for a weekend breakfast or a mid-day snack or anytime, really. Next time, I will try them out as actual muffins. But where is my muffin pan?…
I was going through my recipe collection and found my Beef Stroganoff recipe. It has been years since I have made it and I asked myself, “why the wait”? This is a classic old school meal that deserves a lot more attention. It tasted so good. Everyone loved it and bowls were scraped clean. Add the fact that every mouthful was pure comfort. Serve with a side salad to up your veggie intake. This recipe will definitely be on my fall & winter menu rotation. I can’t wait to make it again….
If you are looking for a way to bring your baked potato to the next level, the Twice Baked Potato is the way to do it. These dressed-up spuds will have your family and guests asking for seconds. This side dish is perfect for your next barbecue or get together or even all on it’s own. One thing is for certain, you’ll wish you had made more….
I was thinking…not every cookie that we bake needs to be a shining star. Sometimes, it’s the “Plain Jane” of cookies that give us the most comfort (especially with a hot cup of tea and a good book). Do you know what I mean? I think so. This soft 3-Seed Breakfast Cookie does just that. And for a cookie, it’s a pretty healthy one as well.
One thing with this recipe…I lowered the amount of sugar from the original recipe as I found it to be too sweet. It originally called for a 1/4 cup of White Sugar and a 1/2 cup of Brown Sugar. You will see my changes below. You can always add more sugar if you like a sweeter cookie.
Feel free to swap the seeds for other ingredients. I used a total of 3/4 cup of seeds. You can use nuts, raisins, dried cranberries, dried coconut, chocolate chips etc. Choose your variations….
Let me start by saying that this is the Best-Ever-Hands-Down Chocolate Cake. Every time I have baked this cake, it was received with rave reviews x 1,000,000. AND…once you make it, you will be asked to bring it for every single special occasion you attend in the future. So, mentally prepare yourself for that.
Even though this recipe is for a triple layer cake, this time I made the cake (photo above) as a two layer cake and I made one mini chocolate cake (right here below):
Mini Chocolate Cake
The triple layer cake is huge to say the least and if you have a special occasion, then by all means, go for the gusto and make it in its three glorious layers. You will not regret it. It will be a mile high. I can hear the ooohs and ahhhs already.
Two more things I must tell you:
1) Even though this is a relatively easy cake to make, it is labour intensive. You’re not exactly ripping open a box of Betty Crocker cake mix and a can of ready-made frosting. No such luck here. However, you can make things much easier for yourself (and I highly recommend it) if you make this cake over two days. Bake the cakes the first day, cool completely and wrap up individually in plastic wrap. Store them in the fridge overnight. Make the frosting and assemble the cake the next day.
2) You will need a stand mixer. It’s an absolute must. So beg, borrow or buy one if you do not currently have access to one. If you try to make this with your hand-held electric beaters, you will regret it (for the frosting, anyway).
My only regret as I type this, is that I do not have a photo of a slice of the cake as this cake was a request and sent off to a function and enjoyed my many. Ok, enough jibber jabber…lets get on with the cake!…
I’m putting my vegan summer on pause for this (meaty) Killer Club Sandwich blog post. I made the sandwich for someone else and this is about the third time that I have made it. I took all the pics and decided that it oh so needed to be posted. As with almost all of my recipes, I switched a few things around from the original recipe and did some tweaking — only to make it tastier! Your mouth will be bursting with flavour overload! So satisfying. If you zone-out while eating it, I will completely understand. Maybe it’s best to eat it alone…Lol!
Make sure that you have all of your ingredients at the “ready” when you are about to assemble your sandwich. Hopefully you will have some toothpicks to hold it together when you cut it up. To share or not to share…that is the question!…
So let’s say you have a friend, relative or maybe even an enemy that is Vegan and/or Gluten free. And let’s say out of the goodness of your heart, you want to do something nice for them…like off the charts nice. May I (highly) suggest that you make a batch of these truly amazing cookies. I can’t make promises for your enemies loving you but it’s sure worth a try. I will say that this cookie recipe is a wee bit pricier to make but I can’t recommend it enough! They taste so amazingly good and you would never know that they are V&GF! If you decided to keep all the cookies for yourself, I wouldn’t be surprised….