Month: August 2012

Funfetti Sprinkle Cookies

The sprinkles are back in full force. You know what that means I feel old again and need to make something silly and fun to feel like my young self again.

funfetti cokies

This time, my aging was felt when I walked across campus with my fresh fruit and veggies, excited to go home for a night of cooking and studying. As I cheerfully walked along doing bicep curls with my groceries (gotta get that workout in!), I group of youngins rolled into my bicep curling space. They were sporting neon color shirts, backwards caps, and a glazed over look.

Welcome to frosh week! Yee-Haw!

This month Im working in the Emergency Room and the froshers are flocking in! As I stitch their wounds and get questions about STIs, should I nonchalantly warn them that soon enough they will feel old and tired in the real world? Or is having me awkwardly stitch/smile/giggle enough?

Obvious choice there medicine now and awkward old lady grumblings later.

Note: recipe calls for almond extract you can find it right next to he vanilla extract in your grocery store, its an easy find.

Funfetti Sprinkle Cookies:

  • 1 cup Butter, Room Temperature
  • 1-¼ cup Sugar
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 whole Egg
  • 2-½ cups Flour
  • ¼ cups Cornstarch
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Rainbow Jimmie Sprinkles
  • 2 Tablespoons Nonpareil Sprinkles


  1. Preheat the oven to 375ºF.
  2. Cream the butter and sugar in your stand mixer/hand mixer for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined.
  3. In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in all the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).
  4. Scoop cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges and baking time will vary on the size of cookie you make. Check them around 10 minutes, then 12, and so on.)
  5. Cool on a wire rack. Store in an airtight container up to 4 days.

Hope you enjoy these fun cookies and enjoy the start of a new school year! Just know if you hurt yourself you may come face-to-face with meand my new stitching skills. Muahah.

– Jennie

Cajun Salmon with peach Salsa

It is the last few weeks of summer I am horrified (yes, horrified) at how quickly the summer went by. Asides from my week of vacation, I think Ive been in the sun for a total of 10 days. Sigh, the life of a medical student/netflix watcher (Buffy the Vampire slayer and Friday Night Lights 2 very different shows that live deep in my heart).

Asides from the earlier sunset, August also means its peach season. They are so fresh and sweet now that they add something special to any dish. You can go for the classic peach cobbler, or you can cut fresh peaches into a green salad (if you just came back from a heavy-eating vacation). In my case, I used sweet peaches to balance the spicy zing of my cajun salmon and it went perfectly.

This dish is a cajun spiced salmon with a fresh tasting peach salsa. You can buy cajun seasoning pre-made at your grocery store. No need to make a melange (thats french for mixture) of your own. And while the recipe calls for a peach salsa, I didnt cut my veggies and fruits into teensy tiny pieces Im rebellious. Conform if you wish.

cajun salmon with peach salsa

Cajun salmon with peach salsa

Ingredients: (for 4)

For the fish:

  • 4 salmon fillets
  • 1 tbsp olive oil
  • 3 tbsp cajun seasoning (warning: it can be spicy!)
  • salt and pepper

Peach salsa:

  • 1 1/2 cups (finely) diced peach
  • 3/4 cup (finely) diced red pepper
  • 1/2 cup (finely) diced green bell pepper
  • 1/2 cups finely diced onions
  • 1/4 cup diced fresh cilantro
  • 3 tablespoons fresh lemon huice
  • 2 teaspoons olive oil
  • 1 tsp minced garlic
  • salt and pepper
  1. Heat BBQ to medium-high heat or turn on your Foreman grill/use your grill pan
  2. Brush the fish with olive oil. Spread the seasoning on a plate and dredge the fish through it, turning to coat (try to not have the seasoning too thick as it is spicy). Sprinkle salt and pepper on the fish.
  3. Grill fish, about 4 minutes per side or until fish is opaque in the centre.
  4. For the salsa: Combine the peach, peppers, onions and cilantro in a bowl. Mix together the lemon juice, garlic, olive oil, salt and pepper and pour onto salsa, stirring to combine.
  5. Serve fish with salsa on top and a sprig of cilantro for a beautifully served dish.

From: Panache cookbook (Best cookbook in my kitchen I have sited too many recipes already!)

Hope you enjoy this dish and your last few weeks of summer!

– Jennie