Chicken and Dumpling Soup – My First Time!

I’ve been surfing the web for various recipe ideas, and I’ve stumbled across something called Chicken and Dumpling Soup. Yum, soup!

And dumplings? Even better.

So despite my “need” to avoid dairy, I tried this recipe anyway, and it turned out delicious, rich, and flavourful. A few modifications to the recipe included the omission of green beans, and parsley, and the addition of extra broth into the soup. I also used meat from half a chicken, rather than from a whole chicken. Future modifications to the recipe, would be less dumplings. While I enjoyed the addition of the dumplings, I thought it was too much for my liking, and thickened the soup too much. I think, had I not made these modifications, my soup would have turned out to be more of a stew, than a soup. But perhaps that is the selling point of this soup. It’s a thick, flavourful and rich soup, that can stand alone on it’s own, as a meal.

I may try another Chicken and Dumpling soup recipe, to make a better comparison of what constitutes as a good Chicken and Dumpling Soup. I’m not fully convinced that the recipe that I tried, is the best one, especially as I mentioned a bit earlier, it was more of a stew than a soup.

Here is the recipe I chose to try:

If anybody else can recommend another variation on this recipe, please let me know!  I would definitely be willing to give it a try!


One Cupcake at a Time

I’m slowly gaining weight, one cupcake at a time, or one sugar treat at a time.  Okay, more like 2 or 3 sugar treats at a time, because who can resist the call of Halloween candy, sitting in the box, teasing and taunting you while in the kitchen?  So how do cupcakes fall into this?  During Halloween week, I made a batch of cupcakes for my toddler.  They were vanilla-sugary delicious.  Too sugary, for my taste, but then again, I’m not usually a huge cake fan.  We still have half the batch in our fridge, and they will go in the garbage this week.  (Garbage??  I know, I’m sorry, but nobody in this household can eat them all up before they dry out!)  Also, as previously mentioned, we still have Halloween candy sitting in our kitchen, still in it’s box, calling out to us each time we are in the kitchen.  It says “Heloooo, EAT ME!”  So how can I not??

In the past two weeks, I’ve also baked 4 pies.  Two pies each, of Apple, and Pumpkin.  The apple pies turned out delicious, and the pumpkin pies could use improvement – perhaps a different recipe too, and perhaps a graham cracker crust instead of a pie crust?  I’ll experiment more with pumpkin pies, next year.

Anyway, these past 3 weeks have been full of sugar, more than usual.  And in 6.5 weeks, Christmas will be here, so it will only get worse when December hits, with cookies and pastries galore coming out of the woodwork (or oven), not to mention hot cocoa, apple cider, and candy canes!  Oh my!!

Well, for anybody interested, here is the recipe I used for my cupcakes.  The cupcakes were delicious, but just knowing how much sugar is used in the recipe has made me feel too guilty about eating them up.  We also limit our toddler’s consumption of sugar (sweet desserts), and my husband does not eat cupcakes – hence, why we ended up with so many sitting in our fridge.  BUT if you enjoy cupcakes, maybe you can give this recipe a try!

McDonald’s Coupons are In!

Woot, I love finding McDonald’s coupons in my mailbox!  Why?  Because that’s the only time I will ever go to McDonalds, is with a coupon (well, with the exception of when I’m on a road trip.  Road trips inevitably lead to fast-food meals).

My favourite purchase (with a coupon) at McDonald’s has to be their breakfasts.  I’m not fussy about the burgers, or McCafe drinks, but I do love their hasbrowns and Egg McMuffins, served with a nice hot coffee.  There’s something about their McMuffins that can’t be reproduced at home, in your very own kitchen.  Although, if anybody reading this has their own method of making an Egg McMuffin (from home), I’d appreciate the recipe.  I’m willing to keep trying!

In any case, McDonald’s breakfasts, here I come!  🙂

Review: David’s Tea

I have never been to a David’s Tea before, until two weekends ago, and I must say that I enjoyed it very much.  It will be my new go-to place for a refreshing beverage – a much healthier, less sugary, tapioca-less alternative to bubble-tea.  Ah yes, bubble-tea.  I used to crave bubble-tea regularly, until I became more conscious of the amounts of sugar I was consuming with each sip.  Even asking for “less sweet” at the counter, still had me wondering if they actually added less sugar (which of course, they did).  But now, bubble-tea, move aside, I have discovered iced-teas at David’s Tea, and they are thirst-quenchingly tasty.

So what did I order, that now has me hooked?

On my first visit, I tried a tea-pop.  Flavour: Tropicalia.  I liked the flavour of the tea, sweetened with agave, but the carbonated water was a bit too… “pop”py.  I decided that tea-pop was not for me.

On my second visit, I tried an iced-tea.  Flavour: Guava Cadabra Lemonade, sweetened with honey.  It had the perfect flavour of guava-tropical-fruitiness, without being too sweet, or too overwhelming.  It was also thirst-quenching.  Cost?  $3.  A very good price, for what I was getting, in my opinion.

There has only been two visits, though, but I like what I’ve tried, and so many of their flavours look promising!

What’s for Dinner?

Today’s dinner is Honey Mustard Chicken.


  • Chicken Thighs *Mine are boneless, but you can use bone-in
  • Mustard
  • Honey
  • Onions, sliced
  • Carrots,  sliced

I basically just threw in whatever I had, and put it in the oven at 350 degrees F, for 45 minutes.  It’s cooking now, so unfortunately I do not have a photo to post, unless you’d like a photo of the inside of my oven… No?  Didn’t think so.


  1. Preheat oven to 350 degrees F (edited… I originally said C)
  2. Marinate your chicken in mustard, and honey (mixed up, of course) – if you have forethought, unlike me, you can marinate it much earlier for fuller flavour.
  3. Slice onions and carrots.  Place on the bottom of an oven-proof pan (I used corningware)
  4.  Place marinated chicken into the pan.
  5. Bake for 45 minutes.
  6. Meanwhile, blog, or watch tv, or do whatever until chicken is ready.  Or prep your sides – whatever you prefer.

I’ll be serving my dinner with rice, and possibly canned corn or frozen veggies, so not much additional prepping for me, for my sides – hence, why I’m blogging.

And that’s what I’ll be eating for dinner!

PS.  I’m not a chef, so if you don’t like this recipe, sorry about that.  This is just something I threw together very quickly.