Green Bean Casserole

Green Bean Casserole with Bacon, Cheese and Pine nuts

Green Bean Casserole

I can’t think of a more American casserole than this one. The ultimate side dish for family gatherings, holidays, social events, potlucks… Only this one is different.

This one’s the best.  The best Ever. All home made, no canned beans, no mushroom soup. All from fresh ingredients that make this casserole a love story on it’s own.

I’ve left out the mushrooms all together, because I’m not a fan. But if you love them, by all means add them.

Instead I added some toasted pine nuts, a little crunch never harmed anyone.

Green Bean Casserole


  • 1 1/2 lbs. Green beans, picked over and trimmed, halved, and blanched (boil 5 minutes, place beans in ice water for a couple of minutes, drain)
  • 4 slices thick-cut bacon diced plus three slices for on top
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1 cup chicken broth
  • 3/4 cup shredded cheddar cheese or gouda
  • freshly ground black pepper
  • 2 heaped tbsp.  Pine nuts
  • 1/4 cup French fried onions

Green Bean Casserole

Green Bean Casserole

Green Bean Casserole


Preheat the oven to 175° C / 350°  F.

Fry the three slices of bacon until crispy and set aside.

Place the blanched green beans in the casserole.

Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the  garlic and cook for another 4-5 minutes until soft. Transfer the mixture to a bowl.
Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add half the cheese and whisk until melted and combined.
Next add the bacon mixture. Season with some pepper and taste.  Add some salt if necessary.  Let the sauce simmer for a couple of minutes, pour over  the green beans. Stir to combine carefully.

Toast the pine nuts in a dry pan for a minute or two and sprinkle over the casserole, top with the remaining cheese and crispy fried onions.
Bake uncovered for 30 minutes.


Myra XO


Green Bean Casserole

Green Bean Casserole

and remember, sharing is cool….


Earl Grey duck

Earl Grey and Orange Roast Duck Legs

Earl Grey and Orange Roast Duck Legs

Earl Grey duck

Earl Grey duck


Almost Christmas!!!! Are you as excited as I am? ‘Cause I’m just thrilled. I love Christmas to bits. Have you done all your shopping? Is your menu planning done? Have you done some cooking prep work? How about the guest list?

Ok, I’ll stop before I freak you out. This recipe here is a life saver for the Holidays, because you can’t mess it up. It works, always. Duck legs are very forgiving. You can make it a day in advance even and heat it up the next day if that were more convenient for you.

I have a confession to make; I make this entire recipe for myself sometimes. Eat one leg one evening and then the next evening….here it comes, the best part. I remove all the remaining meat from the bones and I eat the Duck wrapped in a flour tortilla “Peking Duck” style, yes!

Wrapped in a tortilla, spring onions, cucumber sticks and Hoisin Sauce. Absolute Heaven!!!!

But I’m getting off track here. Make it for Christmas or any other night of the year, it’s sure to please at any moment.

It’s put together fairly easy, just put the marinade in a zip lock bag, marinade, bake and you’re good to go.



⏰  Prep time : 15 minutes

🍴  Serves  : 4

🍗 Cooking time : 2 hours


  • Four Duck legs
  • salt and pepper
  • 2 cups of Earl Grey tea, cooled
  • 4 garlic cloves, sliced
  • 4 rosemary sprigs
  • 1 bouillon tub or 1 tbsp paste  *see Note
  • black pepper
  • 1/2 orange in slices
  • 1/2 orange, juiced
  • 1  sliced red onion
  • handful of cranberries
  • 2 bay leafs
  • 2 tbsp. honey  * see Note
  • 1 tbsp. red wine vinegar

  • 1 cup red wine
  • 1/2 cup orange jam
  • 1 tbsp. honey

Earl Grey Duck

Earl Grey Duck


Pat the skin of the duck breast with a kitchen towel to remove excess moisture, score the skin and season with salt and pepper.

Place the marinade in a zip lock bag and add the duck legs.

Refrigerator, turning over the meat once about halfway through.

Pre heat the oven to 160° C / 320° F

Take the duck legs out of the marinade and pat dry on kitchen paper.

Sieve the marinade.

Place the solids from the marinade in the roasting tin and put the duck legs on top.

Cover loosely with aluminium foil and bake for one hour.


Earl Grey Duck


After one hour, remove the foil and pour off the fat.

In a sauce pan , over medium heat. Mix the wine, orange jam and honey, until the jam is melted. Pour over the duck legs and return to the oven, without the foil.

Roast for another hour.

Serve straight away, with the sauce.


Myra XO

NOTE 1 : When I make the earl grey tea, I add the bouillon tub and the honey so it melts and mixes in as the tea cools.

NOTE 2 : I like to put on little aluminium foil “socks” on the legs during cooking to prevent burning.


Earl Grey Duck legs



…and remember , sharing is cool…




Melted Cheese Cranberry Onion

Melted Cheese Starter with Cranberry and Onion Confit

Melted Cheese Cranberry Onion

Melted Cheese Cranberry Onion

This has to be my favourite starter, and anyone who loves cheese will go mad over this. I mean who doesn’t love melted cheese?

The great this about this recipe  is that you can use any leftover cheese you may have lying around, they just have to be full fat , so no light cheeses allowed here because they don’t really melt properly and end up being rubbery.

You want the whole melted gooey, cheesy, stringy experience.

On the bottom of the dish there is a layer of onion confit that I made myself by cooking a lot of onions with some brown sugar and dark balsamic vinegar. You can make your own or use a jar of store-bought onion jam or onion chutney whichever you prefer.  Or even just golden fried onions will work too.

Then it’s topped with a layer of Cranberry sauce, again store-bought is fine or make your own.

Finally the whole thing is topped with mixed grated and cubed cheeses. Use whatever you have lying around. I tend to make it with leftovers, so each time its a bit different, sometimes with some added Gruyère or Roquefort, and every time its delicious and disappears in about 10 minutes (and that’s because guests are trying to behave).

And, it’s made in about 10 minutes plus oven!!!


⏰ Prep time : 10 minutes

🍝 Cooking time : 20 minutes

🍴 Serves : 4 as a starter


  • 1/2 Cup Onion Confit , Onion jam or Onion chutney
  • 1/2 cup Cranberry Sauce
  • a grating of pepper
  • 2 tbsp. milk
  • 2 tsp cornflour
  • 150 gr / 5.2 oz Brie, crust remove and cut into cubes
  • 150 gr. / 5.2 oz Cheddar, grated
  • 100 gr. / 3.5 oz Gouda, grated

Melted Cheese Cranberry Onion     Melted Cheese Cranberry Onion

Melted Cheese Cranberry Onion     Melted Cheese Cranberry Onion


  1. Pre heat the oven to 220 C / 425 F
  2. Place all the cheese in a bowl.
  3. Mix the milk with the corn flour and mix through the cheeses.
  4. Get out your baking dish and spread the onion jam, confit or chutney on the bottom
  5. Then top with a layer of the cranberry sauce.
  6. Cover with all the cheese from the bowl.
  7. Place in the middle of a hot oven and bake for about 20 minutes until golden and bubbly.
  8. Place on a big plate surrounded by crackers and bread and serve straight away.



Melted Cheese Cranberry Onion

Melted Cheese Cranberry Onion


If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

…and remember sharing is fun!


Pumpkin Pie Oatmeal

Spiced Pumpkin Pie Oatmeal19


….Pumpkin n spice and all things nice…


I thought I’d let you know that I don’t actually come up with recipes specifically for the blog but that I post what I eat. That’s why you may have noticed that I go on a frenzy over a particular ingredient, like cashew nuts or now, pumpkin. I cook, we eat, I always photograph whatever I’m cooking and then, I post if we loved it. As simple as that.

I wouldn’t be able to cook something just for the blog and not be in the mood for it, how would that turn out? Don’t want to think about it….

Now I’m totally in to warm breakfasts, oatmeal in particular. And this one made me so happy I just had to share. It’s like a Fall party in your mouth. Everything is there, the fresh pumpkin puree, the caramelized Pecans, the maple syrup the warm spices, ooohhhhhh seriously.

I could eat this three times a day with no problem whatsoever.  Also, I think a good made oatmeal breakfast made with lots of love can almost be as good as dessert.

Yes, definitely. It’s like dessert for breakfast for me.



⏰ Prep time : 10 minutes

🍝 Cooking time : 10 minutes,

🍴 Serves 4



Spiced Pumpkin Pie Oatmeal18.jpg


  • 1 lb. frozen or fresh cubed  pumpkin
  • 2 cups water
  • 2 cups unsweetened almond milk, or soy milk
  • 1/4 teaspoon (Himalayan) salt
  • 1 teaspoon pumpkin pie spice OR (1/2 teaspoon cinnamon plus 1/4 teaspoon ground  cardamom plus 1/8 teaspoon ground cloves, dash of nutmeg and ginger)
  • 2 cups quick cooking oatmeal (not  instant )
  • 1/2 cup pecan nuts  + 2 tbsp. maple syrup
  • Maple syrup for serving


Spiced Pumpkin Pie Oatmeal2

Spiced Pumpkin Pie Oatmeal5



  1. Put one pound of frozen or fresh pumpkin cubes in a large pot with about ½ cup of water and steam on medium heat for about 8 to 10 minutes or until tender when pierced with a fork.
  2. Drain and let it steam off.
  3. Mash the pumpkin with a hand held blender until smooth. You should have about a cup. Set aside covered to keep warm.
  4. Meanwhile heat a small frying pan over medium heat. Add the pecan nuts and toast them, tossing them about constantly so they don’t burn.
  5. Add the maple syrup and quickly coat all the nuts.
  6. Keep a close eye on the nuts now and remove them from the heat as soon as it has caramelized and turned dark amber. About 1 to 2 minutes tops.
  7. Remove them to a pierce of parchment paper and try to keep each nut separated from the other because they will stick to each other and form clumps, you don’t want that.
  8. Meanwhile in a large saucepan over medium heat bring the water, milk, salt, and pumpkin pie spice to a gentle boil.
  9. Add the oatmeal. Turn the heat down and cook for about 10 minutes. Stir often.
  10. Once the oatmeal is cooked ,  add the pumpkin puree and stir to combine. Serve in bowls drizzled with maple syrup and the  caramelized pecan nuts on top.




Myra XO


Spiced Pumpkin Pie Oatmeal13

Spiced Pumpkin Pie Oatmeal4

Oven Baked Christmas Churros with thick Spanish Mocha hot Chocolate



Great childhood memories for me about Churros, we used to get them at the weekly market in my village in Spain, they’d be deep fried and sprinkled with lots of cinnamon sugar. Served in a paper cone. Crunchy and warm, and oh sooo good.

My version is baked, not fried. Just because it can get a little heavy otherwise and it’s also less calories.

Traditionally these are served with hot thick Spanish chocolate but since I love Coffee, I have made us a Mocha Hot Chocolate. Basically the best of both worlds.

I have sprinkled the Churros with a cookie spice mix (pumpkin spice) to give it an extra “Christmassy” flavour.

Some people have this even for breakfast but they are great any time of day and even as a dessert (YUM is all I can say).





Serves 4

Ingredients Churros;

½ cup unsalted butter or cooking margarine
1/4 teaspoon salt
1 tbsp. sugar of choice (I use coconut)
1 cup water
1 cup all purpose flour
3 eggs at room temperature
1/2 teaspoon vanilla
1 tsp. mixed spice (like pumpkin spice
1/4 C. powdered sugar of choice (regular, coconut, stevia, xylitol)
cooking spray

Preheat oven to 400° F / 200° C

In a medium saucepan combine the butter, salt, sugar and water. Bring to a boil over medium high heat.
Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken…add the vanilla.

Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again.

Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8-inch rows of the dough with at least 1 inch between each Churro.
Bake in the oven for 15-20 minutes or until golden brown*, and when a toothpick comes out clean.
Mix spice and sugar in a shallow dish.
Spray Churros lightly with cooking spray, and one at a time, transfer them to the dish and sprinkle with spiced sugar. Serve immediately with Spanish hot Chocolate




Cane Sugar Free   Egg Free   Gluten Free  Vegan  Vegetarian

Ingredients Spanish Mocha Hot Chocolate;

1/2 C. hot freshly brewed coffee

3 tbsp. cocoa

1/2 tsp. vanilla

5 tbsp. coconut sugar or of choice

2 c. full fat milk (or of choice)

2 tbsp. corn starch mixed with a little water

Whipped cream to serves

golden mini starts to decorate (optional)



Make the cup of coffee and mix in a saucepan with the cocoa, sugar and vanilla. Mix to dissolve sugar and cocoa completely. Add the milk and stir to combine. Heat until just begins to bubble. Add the corn starch slurry and combine well. Keep stirring frequently and heat thru until thickened, for about 5 more minutes.

Pour into cups and serve with whipped cream and dip the Churros in the hot mocha chocolate.




If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.


Not quite what you’re looking for? How about Cream Cheese Cranberry Chocolate Chip stuffed Cinnamon Rolls or Triple Chocolate Donuts


Duck Breast with Cherry Sauce for two




I kind of feel like I am having tiny Christmas dinners all throughout the month of December. And I gotta say, I’m lovin’ it.

This is one of those dinners. Simple as can be and festive as can be.

Duck goes really well with any kind of fruit and is usually paired with citrus, but it goes equally well with berries and darker fruits like plums or cherries.

The Duck breast has been treated in a different way because I really dislike the skin. I do like the skin when it’s crispy, but how long does the crispiness last , really? By the time dinner gets to the table and you actually start eating the crispyness is almost gone.
So, what I do and what may seem as a shocker to some of you, but I remove the skin and treat the breast more like a steak. Simply seasoned with salt and pepper and pan fried. I use a cast iron pan for this because it works best in my opinion.

Then I cut up the skin in tiny bits and render the fat, where I then pan roast the potatoes and finish them of in the oven. This gives you the best roast potatoes you can ever imagine, and you’ll be surprised to see how the skin disappears in the pan almost completely.

The cherry sauce goes so well with the duck, it’s a little bit sweet and a little bit sour, perfect against the intense duck flavour, and such a festive dish.

Serves 2 – 3

Ingredients Duck Breasts;

Cast Iron Skillet

2 Duck breasts

salt and pepper




Remove the Duck from the refrigerator at least 30 minutes prior to cooking.

Remove the skin and chop fine. Place in a cast iron skillet and render the fat over low heat, until all the skin has almost disappeared. You will end up with about 4 to 6 tbsp. fat.

Season the duck breast on both sides, heat a cast iron frying pan over high heat with three tablespoons of the duck fat.
Place both duck breasts in the pan and don’t move them for about 3 minutes then turn the over. Cook for another 3 minutes.
Remove to a plate and let sit covered with foil for about five minutes.
This is medium cooked, if you like it less done cook it for 5 minutes total. For completely done 7 to 8  minutes, it depends a little bit on the size of the duck breast and the thickness.

Slice and serve with the pan roast potatoes and cherry sauce.






Ingredients Cherry Sauce;

1/2 C. coconut sugar or sugar of choice

1/2 C. Red wine Vinegar

2 whole Star Anise

1 Cinnamon Sticks

3 C. frozen Cherries (no stones)

1 tsp. corn starch

1 tbsp water


Place the sugar, vinegar, star anise and cinnamon in a medium non-stick frying pan over high heat and bring to a simmer. Add the cherries and cook, turning occasionally, for 8–10 minutes or until just soft and the sauce has reduced a little. Make a slurry with the corn starch and water, add to the sauce and let thicken.

Ingredients Roast Potatoes;

1/2 Lb., potatoes, peeled
2 tbsp. fat rendered from duck breasts.


Pre heat oven to 220° C  / 428° F
Par boil the potatoes for about ten minutes, drain, and let them steam off.
Heat the (oven proof) pan with rendered duck fat and roast the potatoes until they start ro turn golden brown. Place the pan in the oven and roast for an other 20 25 minutes until crispy and golden all over, turning ocasionally. Season with salt.






If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog  on instagram! You’ll make my day.

Not quite what you’re looking for? How about Clementine Cranberry Roast Pork

Clementine Cranberry Roast Pork



First of all I need to tell you that a Pork Roast is the best deal to feed a crowd. If you’re on a budget and have a lot of people coming over for Christmas, skip the Turkey, skip the Beef and go for roast pork, it’s the way to go, really.

This piece of meat cost me just 5 €, yes, that’s right 5€!

I almost wanted to ask the guy at the market if he had made a mistake. Almost….but I didn’t I figured he knew what he was doing, right?

And imagine what you can do with all the leftovers, we had this roast the other day obviously, and my daughter ate a huge baguette the next day with  thinly sliced pork and sate sauce, which was pretty awesome. But there are tons of other things you can make, like taco’s, enchiladas, ragú. I always look forward to left overs, it’s almost even better the next day.

I like to serve it with my crème fraîche mashed potatoes and lots of vegetables.




Serves 6

Ingredients Spice mix;

1 tsp. Salt

1/4 tsp. ground Coriander

1/4 tsp. ground Black Pepper

1/4 tsp.dried Thyme

1/4 tsp. Onion Powder

1/4 tsp.  Simply Organic Garlic Powder Certified Organic, 3.64-Ounce Container

1/8 tsp. Allspice

1/8 tsp. Ground Cloves

1/8 tsp. Cinnamon


A large roasting tin

Ingredients Roast;

Boneless pork Shoulder or Butt 2.8 – 3  lbs

2 tbsp. olive oil

2 tbsp. butter

3 celery sticks, cut into pieces

3 carrots, peeled and cut into chunks

2 onions, peeled and quartered

2 garlic bulbs

4 clementines

3 bay leaves

2 C. red wine

1/4 C. Cranberry jelly

salt and pepper



Take your pork roast out of the fridge and let it sit at room temperature for an hour. Preheat the oven temperature to 320°F./ 160°C.

Place all the seasoning and spices in a little bowl and mix.

Dry the pork roast thoroughly with kitchen paper and tie up with kitchen rope if necessary. Season the pork roast all over.

Heat a frying pan of high heat and add two tablespoons of butter and two of olive oil., When hot add the roast and sear all over until you have a nice dark brown crust, this takes about 15 minutes. Rotating the roast to brown evenly.

Meanwhile cut up your vegetables and place in the bottom of a roasting tin, cut the tops of two garlic bulbs and place in the tin along with the vegetables. Cut two clementines in half and place in the tin as well. Season the vegetables generously with salt and pepper

Place the roast on top of the vegetables with all the juices from the frying pan, squeeze over the juice of two clementines and add 2 cups of red wine and  three bay leaves. Cover with aluminum foil and roast for two hours, checking after an hour to see how the liquid is doing, add some water if necessary.

After two hours, remove foil and cut away the kitchen twine if you have used it and spread the cranberry jelly over the roast. Return to oven and roast uncovered for an other half hour.

When an internal thermometer reads about 71° C /160° F, it should be just done.

Take the roast out of the oven and let it rest for 20-30 minutes.

Tip: Use this resting time to finish off your other side dishes and make the gravy.

To make the gravy, pass all the ingredients from the roasting tin through a sieve, heat the gravy and taste , add some cranberry jelly if you like and thicken with a teaspoon of corn starch diluted in some cold water.


Crème fraîche Mashed Potatoes;

2 lb.  russet or Yukon gold potatoes

1/4 C. butter

3/4 C. hot milk

1/4 C. Crème fraîche

Peel and cut the potatoes in half add to a pot of cold salted water, cook for about 20 minutes until tender when pierced with a fork. Drain and mash with 1/4 cup butter. Add the hot milk and the crème fraîche season with salt and pepper. Mash until desired consistency, I like my mash a tiny bit chunky but that’s personal.



If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Cream Cheese Cranberry Chocolate Chip stuffed Cinnamon Rolls




Woo Hoo! I am so happy to share this recipe with you. I have been wanting to make these for a while but I was waiting for the perfect moment. So that was this past weekend. I had the whole recipe figured out in my head, ingredients, cooking times, the whole shebang, I just hadn’t actually made them yet because I wanted it to be closer to Christmas. And since today I was having my Christmas tree delivered  I had to stay home, and it seemed like the perfect moment had come.

Now about the christmas tree, does anyone else have their tree delivered? Because I had never heard of it. It felt very luxurious somehow. I live in an apartment and the thought of me struggling alone with a giant Christmas tree all the way from the parking lot to the building was more than I could bear so I researched and in disbelieve read that you can actually order them online and have them delivered to your living room. You must think I’ve been living under a rock not to know this. Well probably, this was new to me.

No needles in my car, big hurray to that.

Anyway, I for one, am going to serve these on Christmas morning, among other things but they will have a place on the table. (…like, in front of me)

They are just so crazy delicious. Slightly crispy on the outside, and then a whole lot of oozing soft sweetened cream cheese, cranberry and chocolate chips all mingled together in perfect harmony.

I think I actually jumped a little when I tasted them, I was so excited. Normally I behave like an adult, but with all things Christmas going on I get a little excited and forget my poise.

What’s even better is that I made them with a can of croissant dough, that I had frozen in the can. Yes you can freeze a can of croissants!  I took out the  frozen can, wiggled off the wrapping  (you know, the ones you twist) and defrosted the dough in the microwave for two minute and I was ready to roll, literally.

You don’t have to have anything at room temperature either. So you can decide spur of the moment to bake them without planning.



Serves 4



1 can croissant dough

3/4 C.   Cream Cheese  mixed with 2 tablespoons of sugar of choice

1/2 C. cranberry jam / jelly / sauce or Holiday Cranberry and Pear Sauce with Star Anise.

cinnamon sugar made with 1 tablespoon sugar of choice + 2 tsp. cinnamon

1 beaten egg

1/3 Cup Semi-Sweet Chocolate

icing sugar for dusting




Flour your work surface and pre heat the oven to  180° C / 350 ° F.

open the can of croissant dough and roll it out. You will have a long strip. I flattened it even more with a rolling pin so that it would seal the perforations in the dough.

Sprinkle over the entire length,  the cinnamon sugar leaving an inch from the seam free so that it will stick when closing.

With the help of a small spoon, place the cranberry  jelly on top, followed by the cream cheese.

Divide the chocolate chips over the entire length.

Brush the seam with the beaten egg. Carefully roll the strip over to close it.

Divide into four pieces with a knife, sealing the edges a little with your fingers. Carefully roll each one into a coil.

Put onto a baking sheet that has been covered with parchment paper.

Brush the tops with the remaining egg.

Place in the middle of the oven and bake for about 25 to 30 minutes.

Remove from the oven and let cool on a rack before dusting with icing sugar.





If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.


This post contains affiliate links.

Brownie Cookie Squares with Chocolate Fudge Layer



I have challenged my daughter not to eat any sweets/sugar until Sinterklaas (see this post,  Stuffed Beef Steaks, Rouladen for further explanations about this holy man/festivity).

I promised her I would make snacks so good and yummy that she wouldn’t notice they were healthy and since mommy is trying to lose a couple of pounds before the holidays (to sort of get a head start), what a great opportunity to do some experimenting with healthy, sugar free Christmassy delights.

Bars are always good, but my daughter is not allowed to eat nuts at the moment because of her retainer. Ok, so nut butters it is.

I love anything you can mix in one big bowl and then there’s just the mixing and pressing into the tin. I have to confess that I love mixing things that are really gooey like date syrup, honeys, nut butters anything sticky really. Why you ask? I don’t know,  it must be something from my childhood….  I’m just kidding. Who doesn’t like gooyeness.

These bars are somewhere between a brownie and a cookie, hence the name. They are super quick to make and so nutrient dense that one little square will be enough to last you until lunch or dinner. I am over the moon that my daughter loves them, yeaaaah.

I have used half Buckwheat flakes  and half Oat flakes just because I happened to have it but you can use one or the other or a mixture of both.

If your dates are dry, soak them in water for about an hour before using.

I have used a bit of Lucuma, but if you don’t have it, it’s fine without.

*Lucuma  is made from whole Peruvian lucuma fruit that has been dried at low temperatures and milled into a fine powder. It is a  low-glycemic sweetener with many nutrients including beta-carotene, iron, zinc, vitamin B3, calcium and protein. Lucuma has a maple-caramel like taste and I like to use it in sweet things and smoothies.


Cane Sugar Free  Dairy Free   Egg Free   Gluten Free   Raw   Vegan  Vegetarian

Makes 16 squares


1 C. Buckwheat Flakes

1 C. Oat flakes

5 tbsp. Cacao Powder

2 tsp. *Lucuma Powder  (optional)

1/4 C. Vanilla Protein Powder

1/2 C. Peanut Butter  or an nut butter

5 large soft Medjool dates, stones removed

1 tsp. Pure Vanilla Extract

3 tbsp. Light Agave Syrup

2 tbsp. Coconut Oil, melted or left in a warm place until soft.

Sprinkles (optional)


Raw Chocolate Fudge Layer;

1/4 C. Raw Cocoa powder

1/4 C. Coconut oil, melted

2 tbsp. Date syrup

2 tbsp. Honey or Agave



Blend the Buckwheat and Oat flakes until you have  flour and place in a bowl.

Add the remaining dry ingredients and mix with a wooden spoon.

In a food processor blend the Medjool dates until you have a paste, add a splash of water if necessary. Add the nut butter, the vanilla, the agave and the coconut oil. Blend until well mixed.

If you are using a home made nut butter you can add a pinch of salt. Store bought nut butters have salt already.

Now mix the dry into the wet and mix thoroughly. To test the consistency press a bit of mixture between your fingers or try to make a tiny ball, if it sticks together it good to go, if it crumbles add a little bit of water, or coconut oil. Blend, repeat.

Line a square dish 8″x 8″,  with parchment paper, press the cookie brownie mixture into the dish and cover with cling film, refrigerate for a couple of hours until firm. Cover with a thin layer of raw chocolate or leave as is.

For the Chocolate fudge layer, mix all the ingredients and stir well to mix, spread or pour over the squares. Decorate with sprinkles and leave in the fridge to set. About one hour should be enough. Cut into 16 squares.

Note: the chocolate will melt slightly if left at room temperature for a while.



If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it  #thecookingspoonblog on instagram! You’ll make my day.

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Nacho Breaded Buttermilk Turkey Cutlets

juicy on the inside, crispy on the outside….


Delicious juicy tender turkey cutlets, marinated in buttermilk and spices then breaded in a mixture of breadcrumbs and crushed Nachos. It was a huge hit!

This is what happens if you  when you run out of breadcrumbs.

It was a bit of a shocker because I normally make my own breadcrumbs and always collect old bread, cut it in cubes, let it dry and then I blitz it in the food processor with some fresh herbs and garlic. I never ever run out, at least that’s what I thought.

This is a habit I have had for a long time because there is always left over bread. Anyway, when I decided to make this dish, I marinated the turkey, which makes it super tender and juicy, and got everything out to start breading the cutlets, but then I realized I didn’t have enough breadcrumbs. So I had to come up with a quick solution, I didn’t have Corn Flakes so I went for the bag of Nachos I knew we still had left over from movie night. You need about 2 cups of nachos for this.

I put them in a plastic zip lock bag and crushed them with a rolling pin.

I ended up with a delicious smelling crumbly mixture with about half bread and half nacho crumbs.


Cane Sugar Free              

Serves 4


4 Turkey cutlets, or 1 large breast cut into thin slices

1 C. Buttermilk

1/4 tsp. each of ground Coriander, Smoked Paprika, Black Pepper, ground Ginger, Cardamom, ground Nutmeg, ground Cumin, Onion Powder, and Garlic Powder.

Generous seasoning of salt

1 egg beaten

1/2 C. flour

1 1/2 C. nacho-bread crumb mixture

2 tbsp. Canola Oil for frying.



In a large dish, add the buttermilk and the seasoning and salt. Place the turkey cutlets in the marinade and turn them over to cover them completely. Cover with cling film and marinate for at least eight hours or preferably overnight.

When ready to cook. Get out three dishes, one for the beaten egg, one for the flour and one for the bread crumbs.

Cover  the cutlets first with flour, shaking off any excess, then dip them in the egg, let the excess drip off, then cover them in the breadcrumb mixture, pressing a little on both sides to cover them well. Place on a cutting board until ready to fry. Repeat with the remaining cutlets.

Heat a large frying pan over medium heat. Add two tablespoons of canola oil, and cook the cutlets for about 5 minutes on each side. Until golden brown and cooked thru. Drain on kitchen paper before serving.



breaded buttermilk turkey




This is an easy Thanksgiving alternative that you can cook on the stove if you don’t want to get a whole turkey, maybe can’t afford one or don’t have an oven.  Serve it with Holiday Cranberry and Pear Sauce with Star Anise. and maybe a side of Jerusalem Artichoke au jus with Pancetta, Garlic and Thyme and you have yourself a little feast fit for a king.

Note: Left overs a great on sandwiches!!!