Peanut Butter Fudge Brownies

Recipe taken from here with half the peanut butter used  as I would not have room for that in my baking tins unless I wanted to make a million little ones. Also no chocolate on top because I didn’t have any.


  • Brownie
  1. 10 TBSP butter + maybe more depending on the consistency you get
  2. 1 1/2 cups sugar
  3. 3/4 cup + 2 TBSP cocoa powder
  4. 1/2 tsp salt
  5. 1 tsp vanilla
  6. 2 eggs
  7. 1/2 cup flour
  • Peanut Butter
  1. 1/2 cup peanut butter
  2. 1/2 cup butter
  3. 1/2 tsp salt
  4. 1/2 tsp vanilla
  5. 1 3/4 cups powdered sugar


1) Preheat the oven to 325F/160C or toaster oven to 140C.

2) Mix the butter, sugar, cocoa powder and salt in a pot and melt and mix.

3) Add the vanilla and mix.

4) Add the eggs one at a time and mix well after each addition.

5) Slowly add the flour.

6) If the batter is not smooth add more butter, it should still be hot enough for the butter to melt.

7) Pour into the baking tin or tins and bake for 20-25 minutes or until a toothpick comes out clean.

8) Allow the brownies to cool before making the frosting.

9) Add the peanut butter and butter to a pot and bring a boil until consistent.

10) Remove from the heat and add the salt and vanilla and mix.

11) Slowly add the powdered sugar. I ended up using less.

12) Spread the fudge over the brownies.

13) Place in the fridge and let sit for at least 1 hour.

Peanut Butter and Chocolate Brownie 005


Lemon Orzo with Mushrooms

I still have tons of orzo left and I’m going to have to find more and more ways to use it up.

Recipe taken from here, with some changes.


  • 1/2 TBSP butter or oil
  • 1 onion, chopped
  • 6 oz mushrooms, quartered
  • 5 cloves of garlic, chopped
  • 3/4 cup vegetable broth/stock
  • 3/4 cup water
  • juice and zest of 1 lemon
  • 1 tsp dried rosemary
  • 2/3 cup orzo
  • salt


1) Heat the butter or oil in a pot.

2) Add the onion, mushrooms, garlic and cook for about 10 minutes, or until the onions and mushrooms are soft.

3) Add the vegetable broth/stock, water, lemon juice, lemon zest, rosemary and bring to a boil.

4) Add the orzo and salt and cook for 10 minutes.

5) If the water is not evaporated, strain the pasta before serving.

Lemon Orzo with Mushrooms 002

Breakfast Burrito


  • 2 TBSP vegetable oil
  • 1 yellow bell pepper, chopped
  • 5 green onions, chopped
  • 2 eggs
  • 4 TBSP milk
  • salt and pepper
  • 3 mini tortillas/1 tortilla
  • cheese


1) Heat the oil to medium in a large pan.

2) Add the bell pepper and cook for 3 minutes.

3) Add the green onions and cook for 2 minutes.

4) Put the eggs, milk, salt and pepper into a cup and mix.

5) Pour into the pan and scramble.

6) heat the tortillas in a toaster oven or oven.

7) Add the eggs and cheese to the tortillas.

Breakfast Burrito 004

Deep Dish Chocolate Chip Cookies

From the name I thought it was going to be cooked in a skillet, but weekend plans change and this worked out better. Cookies made in tins in a toaster oven!

Recipe taken from here.


  • 1/2 cup butter, room temp
  • 1/2 cup light brown sugar
  • 1/3 cup sugar
  • 1 tsp vanilla/rum
  • 1 egg
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup of chocolate chips


1) Heat the oven to 375F/170C or toaster oven to 140C.

2) Stir the butter in a large bowl to make it creamy.

3) Add the sugars and mix until combined.

4) Add the vanilla and egg and mix until combined.

5) Add half the flour and mix until combined.

6) Add the rest of the flour, salt and baking soda and mix until combined.

7) Add the chocolate chips and mix.

8) Press into baking tins and bake for 15 minutes, until the top is starting to brown.

9) Serve with vanilla ice cream.

Chocolate Chip Cookies 010

Breakfast Bowls

Recipe taken from here, made into two servings.


  • 3 potatoes, cleaned, pealed, chopped into cubes
  • salt and pepper
  • olive oil
  • red pepper powder/flakes
  • butter
  • 4 eggs
  • salsa
  • cheese


1) Heat the toaster oven to 400F/200C.

2) Mix the potatoes with salt and pepper and olive oil.

3) Place the potatoes on tin foil and in the toaster oven for 40 minutes, until cooked though.

4) Remove and let cool while you cook the eggs. Place into baking tin(s).

5) Melt the butter in a pan.

6) Scramble the eggs in a bowl or cup with salt and pepper and add to the butter.

7) Cook until almost done.

8) Add salsa on top of the potatoes, then eggs then cheese.

9) Bake for 5 minutes or until the cheese is melted.

Breakfast Bowl 010

Tofu Tacos

I f0und a recipe online, and made a quite a few changes due to access that I have in Korea.


  • 1 block of tofu
  • 3 TBSP vegetable oil
  • 1 onion, chopped fine
  • 5 cloves of garlic, chopped fine
  • salt and pepper
  • red pepper flakes/powder
  • hot sauce
  • mini tortillas
  • cheese (or not)
  • salsa


1) Press the tofu between paper towels for around half an hour.

2) Heat the vegetable oil in a large pan to medium heat.

3) Add the onion and garlic and cook for 10 minutes, or until soft.

4) Crumble the tofu and add it to the pan with salt and pepper, red pepper flakes/powder and hot sauce and cook string often for 5 minutes.

5) Turn the heat to high and continue cooking until the tofu starts to brown but keep string so it does not burn.

6) Warm the tortillas in the oven or toaster oven.

7) Serve with cheese and salsa.

My meat eating boyfriend loved these so much he made a facebook status about them. And no photos because he said he never gets to eat with me because I spend the first 5 minutes taking photos.


I looked around at a few different frittata recipes and came up with this one.


  • 2 TBSP vegetable oil
  • 4 cloves of garlic, chopped
  • 1 onion, chopped
  • 1 leek, just the leafy green part, chopped
  • 1 green pepper, chopped
  • 1/2 jalapeno, chopped
  • 1 unpacked up spinach
  • 7 eggs
  • 1/2 cup milk
  • 1/2 cup cheese (I used a mix of shredded ‘pizza’ [mozzarella] cheese and grated Parmesan cheese)
  • 1 TBSP dried basil
  • 1/2 TBSP dried oregano
  • 1/2 TBSP dried rosemary
  • salt and pepper
  • 4 green onions, chopped


1) Add the vegetable oil to a large pot on medium heat (I used the one I cook soup in as it has a wide bottom and high sides so they eggs and vegetables would not overflow out and it has a top).

2) Add the garlic and onion and cook for 3-5 minutes, until the onion is soft.

3) Add the green pepper, leek, jalapeno and cook for another 3-5 minutes or until the leek is soft.

4) Mix the eggs, milk, cheese, dried basil, dried oregano, dried rosemary, salt and pepper.

5) Add the spinach, place the lid on the pot and cook for 1-2 minutes, until the spinach is wilted.

6) Pour the egg mixture into the pot, top with green onion, turn the heat to low, put the lid on top and cook until the egg is cooked though, about 10 minutes, checking occasionally.

7) Remove from heat and slice and serve with pesto.

Frittata 010