Supernatural Inspired Recipes: Charlie’s Butterscotch Sleepover Cookies

Maybe before they started watching dvds, Charlie and Dean baked some cookies as Sam makes a take out run.

Charlie would totally dump a bunch of sprinkles into the batter when Dean’s not looking, cause who doesn’t love all that color?

Preheat oven to 350F

1 cup brown sugar

3/4 cup granulated sugar

1 cup vegetable oil

2 eggs (I prefer to use 2 “flaxseed eggs” that’s 2 tablespoons of milled flaxseed mixed with 6 tablespoons of water. Let it sit in a small bowl for a few minutes until the mixture thickens, then add it into the batter.)

1/2 cup almond milk

1 tablespoon vanilla flavoring (I don’t measure, I just pour a bit in.)

3/4 teaspoon salt

1 1/2 teaspoon baking soda

1 bag butterscotch chips

1 cup sprinkles (Dump it in when your baking partner turns his back for a moment.)

3 cups flour (I like to use whole wheat)

On a prepared baking sheet, place heaping tablespoon sized pieces of dough about an inch apart. Bake for 10 minutes at 350F. Makes about 3 dozen. 

Popeye Wrap

You’ll Need

1 handful Spinach

1/2 avocado

1 tablespoon hummus

drizzle olive oil

1/4 lemon for juicing

diced tomatoes 

Now What

mash avocado 

combine with hummus

combine lemon juice & olive oil

spread mash on wrap

squeeze juice on spinach

wrap up

top with diced tomatoes

Avocado Toast

You’ll Need

1/4 avocado

1 tablespoon tomato paste

1 shake hot sauce

1 teaspoon red pepper flakes

fresh black pepper

1/4 lemon to juice

Now What

toast bread

spread tomato paste on toast

squeeze lemon 

top with fresh black pepper

Candied Sweet Potato Fries

You’ll Need

1 sweet potato

1/4 cup maple syrup

1/2 cup coconut oil

sea salt

Now What

Slice potato

mix oil & syrup. 

dip potatoes

sprinkle with sea salt

bake at 350 for 30 minutes



3 handfuls of spinach
1/2 cucumber, sliced
1/2 tomato, diced
3 slices of lean turkey breast, sliced
1 tablespoon of feta cheese
3 tablespoons of couscous salad sprinkled on top
2 tablespoons of light garlic teriyaki sauce to top it off


A bit of a different take on pad Thai, but still just as yummy


  • 1/8 cup of soy sauce
  • 1/8 cup of tomato sauce
  • 1/8 cup of lime juice
  • 1 tablespoon of olive oil
  • 3 cloves of crushed garlic
  • 1 tablespoon of maple syrup
  • 1 tablespoon of chilli relish

I just fried tofu and onion in the sauce, and then added cooked rice noodles with spring onion and topped with pine nuts (or crushed peanuts) and English spinach.

Pumpkin Oatmeal (ohmygosh YUMMY!)


~2/3 cup milk

~1/4 cup buttermilk

~2 cups old-fashioned oats (not instant)

~1 cup canned pumpkin (not pumpkin pie mix)

~About 1 teaspoon pumpkin pie spice

~4 tablespoons brown sugar

~1 teaspoon vanilla or almond extract

~1/4 cup chopped walnuts (I went with pecans)

~Fresh whipped cream (Optional)


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No Bake Choco Chips Cheesecake on a Jar



The talk of the town on my Facebook Cheesecake on a Jar. My friends in the Philippines goes gaga over it. It’s very rare here in Vancouver that sells that. Since I have empty Mason jars why not try making one. I love Cheesecake anyways. Let’s begin!



  • 2 oz of crushed graham (crust)
  • 2 tablespoon of melted butter (crust)
  • 1/2 cup whipping cream
  • 2 tablespoons granulated sugar 
  • 1/2 teaspoon pure vanilla extract, optional
  • 100g cream cheese, softened 
  • Semi sweet chocolate chips for toppings
  • Mason jars and decoration



  • Crushed the graham crackers and add the melted butter. Stir well. Distribute the crushed grahams on the bottom of the jars and flatten it using a spoon or any kitchen utensils that can help. Refrigerate the crust for 20 minutes.


  • Whip the whipping cream until peak. Add the sugar and vanilla extract. Mix well. 
  • Add the softened cream cheese and stir until well combined and texture becomes creamy. Pour the mixture inside the jars.



  • Add the semi sweet chocolate chips on top of the mixture. Since I am a fan of chocolate more please! Cover the jars and let it freeze for an hour before serving.


  • For the decorations, I cut out some heart shape using red construction paper. I punch a hole on the side and put it in a ribbon. Tie the ribbon on the lid part. You can write message on it. Be creative!


There you have it! My very rich and creamy cheesecake with chocolate chips overload. By the way before eating it I suggest you put the bottom pf the jar on a hot water to make the crust a little bit softer. The only thing i like about making dessert on a jar it is very presentable and you can give it as gift without worrying messy icing or syrup. Just add some designs and its good to go. You can even bring it at work eat to go. I hope you enjoy my first time dessert on a jar adventure. More to explore and try! Cheers! More cheesecake and more happiness!


Peanut Butter Fruit Dip
Photographed by Kelsey Hansen for Peanut Butter & Co.

4 (1/2 tablespoons stick) unsalted butter, room temperature
4 ounces cream cheese, softened
1 cup smooth peanut butter
1/2 teaspoon vanilla
1 3/4 cups powdered sugar

In a large bowl or bowl of a stand mixer, cream together butter, cream cheese, peanut butter and vanilla until well combined. Add powdered sugar and stir to combine.

Honey Roasted Strawberry Feta Salad: This honey roasted strawberry feta salad balances the intense sweetness from the roasted strawberries with the fresh, peppery watercress and asparagus greens and the salty feta. Serves 4. Ingredients and Instructions:

  • 1 pound strawberries, hulled and halved
  • 1 tablespoon honey
  • ½ head bibb lettuce, roughly chopped or torn
  • 8-10 trimmed asparagus stalks, shaved using a vegetable peeler
  • 2 ounces watercress
  • ⅓ cup Président® plain crumbled feta cheese
  • ¼ cup chopped toasted walnuts
  • alfafa sprouts for garnish

  1. Preheat oven to 350 degrees.
  2. Place strawberries and honey in a bowl and toss to combine.
  3. Transfer strawberries to a baking dish and roast for about 30 minutes until the strawberries have softened and released their juices.
  4. In the meantime, assemble the greens in a salad bowl.
  5. Top with feta and walnuts.
  6. Spoon the strawberries on top of the salad once they’re finished roasted.
  7. Garnish with alfafa sprouts and spoon the strawberry juice from the baking dish over top as the dressing.



  • 1 tablespoon olive oil
  • 1 onion, diced
  • 5 cloves garlic, diced
  • 1 red chili pepper, diced
  • 3 cups cubes pumpkin
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • ½ cup quinoa
  • 20 ounce can black beans (rinsed and drained)
  • 5 cups vegetable broth
  • 2 bay leaves
  • For garnish:
  • 1 avocado, cubed
  • handful cilantro, diced
  • 1 lime, cut into wedges


  1. Heat oil in pan over medium heat and cook onion for a few minutes. Add garlic and red chili pepper and cook until aromatic.
  2. Add pumpkin and spices and cook for a couple minutes.
  3. Add 2 cups of the vegetable broth and quinoa. Bring a boil and cook for 5 minutes before adding the remaining vegetable broth. Bring to a boil.
  4. Add beans and bay leaves. Bring to a boil, reduce heat and simmer for 5-10 minutes.
  5. Served garnished with cilantro, avocado and lime juice.

Pumpkin Waffles with Apple Cider Syrup



~2 1/2 cups flour

~4 teaspoons baking powder

~3 teaspoons pumpkin pie spice

~1 teaspoon ground ginger

~1/2 teaspoon ground nutmeg

~1/2 teaspoon salt

~1/4 cup packed brown sugar

~1 cup canned pumpkin

~2 cups milk

~4 eggs, separated

~1/4 cup butter, melted


~1/2 cup granulated sugar

~1 tablespoon cornstarch

~1 teaspoon ground cinnamon

~1 cup apple cider

~2 tablespoons butter (optional, but oh so good)


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African Peanut Stew

Yields: 4 servings

6 cups homemade vegetable broth

1 medium red onion, chopped

2 tablespoons peeled and minced fresh ginger

4 cloves garlic, minced

1 teaspoon salt

¾ cup unsalted peanut butter (chunky or smooth)

½ cup tomato paste, or 1 cup canned crushed tomatoes

¼ cup roughly chopped peanuts, for garnish

In a medium pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes. In a medium-sized bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.


i just got a late-night craving for hot fudge sauce but was without a lot of the traditional ingredients—heavy cream, baking chocolate—so i improvised this recipe! it’s a little runnier than traditional fudge sauce, but it tastes really similar, only has 4 ingredients and takes less than 5 mins to prepare!!!

this recipe uses very imprecise proportions but makes about enough for one huge bowl of ice cream! it’s definitely an “eat right after you make it” sort of thing, i don’t think it would keep very well. 

you need:

  • a heaping tablespoon of unsweetened cocoa powder
  • three heaping tablespoons of brown sugar
  • a tablespoon of vanilla almond milk [you can use regular milk + a dash of vanilla extract too! but i love the taste and consistency of vanilla almond milk!]
  • half a tablespoon of salted butter [you could prob make this vegan by doing a pinch of salt, a splash of oil and more almond milk, but idk]


  1. add all ingredients to a small saucepan. 
  2. stir them constantly over mid-to-high heat
  3. once they begin to boil, continue stirring but progressively lower the temperature until it’s just simmering
  4. stir until the brown sugar is completely dissolved and the ingredients are fully incorporated: i let mine simmer all togetherfor about a minute and a half after i lowered the heat, stirring constantly

this is so tasty and i will definitely make this on many late nights in the future!!

For a new go to hot cereal, try quinoa for breakfast. This versatile and high protein whole grain provides a satisfying meal in the morning. The combination of coconut, maple, and strawberries makes this a creamy sweet dish.

  • 1 cup quinoa, dry
  • 2 cups unsweetened vanilla almond milk
  • 2 tablespoons maple almond butter (such as Justin’s)
  • 1 tablespoon unsweetened shredded coconut 
  • 1 tablespoon 100% pure maple syrup
  • 2 cups sliced strawberries

Place quinoa in a fine sieve or colander. Rinse well under running water, rubbing quinoa between hands for 1 minute; rinse and drain quinoa.

Place quinoa in a medium saucepan over medium heat. Stir constantly for 2 minutes to toast the quinoa. Stir in almond milk and bring to a slow boil over medium-high heat. Reduce heat to low and cover, stirring occasionally. Cook 15 to 20 minutes or until liquid has been absorbed. Remove from heat and fluff with fork.

While quinoa is warm, add almond butter, coconut, and maple syrup. Stir to combine. Stir in strawberries and serve warm.


Rubbing the quinoa before cooking is important to remove its bitter outer coating.

For a make-ahead breakfast, prepare quinoa (omitting strawberries) and store covered in a refrigerator for up to 4 days. When ready to eat, heat quinoa and top with strawberries.

Nutrition information: 237 calories, 34 g carbohydrate, 6 g fiber, 9 g fat (3 g saturated fat), 7 g protein, 95 mg sodium

Recipe from: 

The PCOS Nutrition Center Cookbook: 100 Easy and Delicious Whole Food Recipes to Beat PCOS

Want more delicous recipes like this one? The PCOS Nutrition Center Cookbok has 100 Easy and Delcious Whole Food Recipes to Beat PCOS and comes with a bonus 4-week meal plan.

- See more at:

DIY Apple Pie in the Apple Recipe and Tutorial by girlwhoateeverything at Tablespoon here. There is also another recipe at here. Collage by me but I’ve seen lots of other collages of this type of apple pie with no recipes and no original sources linked. For more festive food go here:


As big fans of playful breakfasting, we can confidently say that these might be the prettiest waffles we’ve ever seen. Kansas City-based food blogger Ali of Gimme Some Oven created the recipe for these Rainbow Waffles for Tablespoon’s Quick Dish. As though the waffles themselves weren’t already completely awesome, they’re plated with fluffy clouds of whipped cream and a pot o’ Lucky Charms cereal. 

Photos via Quick Dish

[via Laughing Squid]