Cooking Conversions Made Easy

As a Canadian in my late 40′s I cook easily in both standard and metric as far as cups, tbsp, mls, etc.  Once a recipe talks about gallons, pints, sticks of butter, etc, I’m lost and turning to google.  I’ve put the most common google searches and conversions into one table for myself a few years ago and decided to pretty it up to share it.

Download a printable pdf here:

Cooking Conversion Chart – pdf

Cooking Conversion Chart – Vertical

Cooking Conversion Chart - jpg

 

Cooking Conversion Chart - Vertical

 

Toasted Coconut Macaroon Bars

Toasted Coconut.  Can there be anything better?  These WERE going to be Almond Joy bars, although they all got eaten before I got the chocolate on them, lol

  • One can sweetened condensed milk
  • 2.5 cup unsweetened coconut
  • dark chocolate (Belgian ideally).  chips, chunks, or whatever you have on hand.
  • nuts – Almonds for Almond Joy bars

Toast your coconut in a 350° oven for about 10 minutes, then mix into your milk until the coconut is fully coated.

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Press a small spoonful of your coconut mix into the bottom of your perfect petites (https://danakayal NULL.epicure NULL.com/en/product/1004231) pan, add nuts

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Layer more coconut mixture and press down.

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Bake for about 12 minutes at 350.

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Once bars are cool dip in melted dark chocolate.  All mine disappeared right away!

Want to enjoy as a cookie instead?  Check out this recipe (http://www NULL.momontimeout NULL.com/2016/07/almond-joy-cookies-just-4-ingredients/)!

 

Pumpkin Layer Cake or Pumpkin Roll

This is super moist while still fluffy and rich and light and dense.  It’s seriously a bit of all those things at once!   It’s also soft enough to be used to make a Pumpkin roll.  It’s a riff on my favorite carrot cake recipe turned Pumpkin!

Preheat oven to 325

Pumpkin Cake:

  • 3/4 cup of butter
  • 2 cups sugar
  • 3 eggs
  • 1 tbsp of vanilla
  • 2 cups of canned pumpkin (or pumpkin pie filling if that’s all you have)
  • 1/4 cup of olive oil
  • 3 cups of flour
  • 1 1/2 teaspoons of baking soda
  • 1 Tbsp of Epicure’s Pumpkin Pie Spice (https://danakayal NULL.epicure NULL.com/en/product/1001290)
  • dash of salt
  • 1 cup of Almond milk (or milk)

Beat your butter & sugar until light and fluffy, about 5 mins.  Add eggs and vanilla and mix 1 more minute.  Add pumpkin and oil and mix well.  Combine flour, baking soda & salt in a small bowl.  Add your flour mix one cup at a time alternating with your milk.    Pour into 3 8″ cake pans.  I did mine in my Epicure steamers.  Cook for 30mins.  Fully cool in your steamer before turning it out.  The cake is super soft and may break if you take it out too early.  NOTE:  If cooking in a metal or glass pass, it may cook a few minutes faster than in your steamer.  It’s done with the toothpick comes out clean.

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If making a pumpkin roll the Bake and Rol (https://danakayal NULL.epicure NULL.com/en/product/1006111)l pan makes it super easy!  You will likely have a bit more batter than you need, and can make a few cupcakes!

Cream Cheese Frosting

  • 1/2 cup butter
  • 2 cups of cream cheese
  • 1 tbsp vanilla extract
  • 2 to 3 cups sugar or (4? cups Icing Sugar)*

* I used organic unbleached sugar and used the grinding blade on my magic bullet to whip it into a semi-icing sugar.

Beat your butter and cream cheese with and Vanilla.  Add in sugar until it’s just sweet enough, I prefer it less sweet to balance out the cake.

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Chicken Fajita Soup

Leftover fajita chicken broth & bones. Make a stock.

Sieve out bones etc.

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add 2 tsp minced garlic, 2 tsp toasted Onion, 1 tsp Salt
1 can Black beans
2 cups roasted cherry tomatoes
leftover chicken
1/4 tsp chipotle pepper
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5 mins before serving:
Handful of Cilantro, chopped
juice of one lime
2 cups corn

Serve with Sour Cream (with Guac / lime & tortilla chips).

Meatball Sub Butternut Squash

WOWSERS!

I had meatball mix & marinara left over from last night’s Spaghetti & Mrs C’s Meatballs. Since we’re eating Gluten Free I stuffed my sub filling into a squash instead.

Squash 2

Cut your Butternut squash in half length wise, scoop out seeds. Place in lg steamer and cook 13-15 minutes (until a fork can just pierce it). Drizzle with olive oil and coat with Tuxedo Pepper and Chili Garlic Salt. Place in 450 oven until roasted (20mins?).

Squash 1

Meanwhile, saute your celery and cabbage in a touch of olive oil, keeping them soft and moist (don’t overcook or dry out), remove from pan. Fry your meatball mix, drain off fat if required. Mix your cooked veg, your beef and your yellow peppers.

Scoop filling into your squash. Drizzle with Marinara. Top with Red Onions, Cheddar and grind on some salt and pepper. Pop back into your oven at 400 for 10 mins.

Squash 3