Biscuits bacon-gingembre

Pour ceux ou celles qui ne sont pas bilingues, j’ai traduit la recette des biscuits au bacon de Martha Stewart Holiday : Cookies. Ils sont excellents! Tout juste sortis du four, ils fondent dans la bouche et le goût salé-sucré est irrésistible.

Biscuits au bacon-gingembre


Produit à peu près 5 douzaines de biscuits s’ils sont petits



  • 8 oz de bacon coupé en dés (6 tranches)
  • 2 ½ tasses farine tout usage
  • 2 c. thé bicarbonate de soude
  • 1 c. table gingembre moulu
  • 1 c. thé cannelle moulue
  • ½ c. thé sel
  • 3 c. table + 2 c. thé beurre non salé
  • ¾ tasse cassonade
  • ¾ sucre
  • 1 œuf
  • 1/3 tasse mélasse
  • ½ tasse sucre turbinado
  • Sel de mer pour parsemer


1.       Cuir le bacon dans une poêle à feu medium, en brassant occasionnellement, jusqu’à ce qu’il soit croustillant, à peu près 14 minutes. Réserver le gras (il devrait y avoir ¼ tasse plus 2 c. table de gras et ¾ tasse de bacon). Transférer le bacon sur du papier essuie-tout. Laisser le bacon et le gras refroidir.

2.       Préchauffer le four à 350 degrés.

3.       Combiner les cinq prochains ingrédients dans un bol.

4.       Dans un autre bol, battre le beurre et les deux sortes de sucre 3 à 4 minutes. Incorporer le gras de bacon. Ajouter l’œuf et battre jusqu’à homogénéité. Ajouter la mélasse et battre jusqu’à homogénéité.

5.       Réduire la vitesse et ajouter le mélange de farine. Ajouter le bacon.

6.       Faire des boules de pâtes de 1 pouce. Rouler les boules dans le sucre turbinado et placer sur une plaque à biscuits tapissée de papier parchemin. Aplatir les boules avec votre paume ou une spatule. Parsemer légèrement de sel de mer.

7.       Faire cuire 8 minutes, jusqu’à ce que le bord soit pris mais que le centre soit mou.

8.       Laisser les biscuits refroidir sur une grille…mais goûtes-y avant qu’ils soient froids, c’est à se rouler par terre ! 🙂


Les biscuits peuvent être congelés, envoyés par la poste, tous mangés ou conservés à la température de la pièce, dans un contenant hermétique, pour 3 jours.

Quinoa muffins

I have made little quinoa cakes from Everyday Food, latest issue, and it tasted super good ! I put jam on it. Yum. I ate this for breakfast this morning.

So I went on the web site and I couldn’t find it because they probably haven’t put it on the site yet. But I did find this amazing recipe for quinoa muffins. I have made these muffins many times. Yum again. As they say in the video that they have put on the site, you can use any kind of dried fruits in the muffins but I only tried with raisins. I use golden raisins usually.

When I bake them again, I am going to put a picture.


Makes 12.

  • 1 cup quinoa, rinsed
  • 1/4 cup vegetable oil, such as safflower, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 3/4 cup packed dark-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup raisins
  • 3/4 cup whole milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
  2. Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
  3. In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
  4. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.

What I Whipped Up

To visit other What I Whipped Up participants, click on the pink button down on the left !

Super easy ! Green, yellow and red salad

  • Frozen corn and frozen edamame.
  • Tomatoes
  • Salt and pepper

Put edamame and corn in a bowl and microwave for two minutes. Slice the tomatoes and take out the seeds. Add the tomatoes to the edamame and corn, add salt and pepper to taste ! Mix it all, voilà !

Super easy and very tasty!

Just something I whipped up

I don’t think I have shown this before to my big surprise so I’m showing it today.

It’s the Black bean, corn and avocado pilaf from Oxygen magazine of July 2010. I have made this salad twice and I love it !

  • 1 cup of black beans, rinsed
  • 1 cup wheat berries, cooked
  • 2/3 cup corn kernels (canned, fresh or frozen)
  • 1/2 cup parsley, coarsely chopped
  • 4 scallions, chopped
  • 1/4 cup toasted pine nuts
  • 1/2 cup dried cranberries
  • 1/2 cup rice wine vinegar
  • 1/2 cup olive oil
  • 1 tbsp crushed garlic
  • salt and pepper to taste
  • 1 avocado, peeled, pitted and chopped

You mix the first seven ingredients together in a bowl. In another  bowl, you whisk the rest except the avocado. You poor it over the wheat berry mixture. Then you add the avocado and mix gently. Serve hot or cold.

Instead of wheat berries I used Uncle Ben’s 7 Grain medley rice the two times. I used frozen corn once and canned the other. I have used parsley and cilantro mixed with every fresh herb I had. Instead of pine nuts, I used pistachios the first time. Both times I had great results. But there is too much vinaigrette, I only use a few tablespoons.

Easy and cheap to make.

To see what others have whipped up, click on the button on the left column.

What I Whipped Up

I did this on Friday because it wasn’t too hot and it wasn’t sunny enough to go to the beach. I had been thinking about What I Whipped Up (there is a button in one of my sidebars) and why I hadn’t received any comment since joining. Maybe it was because there was a photo of the recipe I had done but not a full recipe although I did give the links to the recipes ? Maybe people preferred crafts ? Or home projects ?

My boyfriend wanted « real » oatmeal raisin cookies. I have been baking with less fat, less sugar, Splenda…so for him « real » cookies meant that they had sugar and fat so they spread and were chewy. I complied. I love him. I’m a sucker.

I made two batches of cookies : chocolate chunks and oatmeal raisin. My base recipe is in grams and I have a scale just for it because I hate having to look for conversions.

Chocolate Chunks Cookies

  • 90g sugar
  • 90g brown sugar
  • 110g butter
  • 1 egg
  • 200g flour
  • 4g baking soda
  • 250g chocolate chunks

Bake at 350 for 10-15 minutes.

Just mix the ingredients like for any other recipe. Sugars and butter first until creamy. Add the egg. Mix flour and soda together and add to the wet mixture. Fold in the remaining addition – chocolate or raisins.

I used less sugar, about half of what was needed. For the chocolate I used a mix of Chipits, Lindt Excellence Sea Salt and Valrhona baking chocolate.

Oatmeal Raisin

I substituted half the flour for oatmeal and used golden  raisins instead of chocolate.

Very easy !