Jack Harding – Page 5 – Jack D Harding

Recipes August 9, 2017

Recipe: Gluten Free Peanut Butter Cookies

Ingredients:
1 cup peanut butter
1 cup sugar
1 egg, beaten
1 tsp baking soda

Directions

Preheat oven to 350F and grease cookie sheets.
Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
Roll 1 teaspoon of dough into a ball and place on cookie sheet.
Place dough balls one inch apart on cookie sheet and flatten with fork making a cross pattern.
Bake until puffed and a golden pale, about 10 minutes.
Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
May be kept in airtight container at room temperature for 5 days.
Makes about 2 dozen cookies.

Recipes May 4, 2017

How to make hummus from scratch

One of the hardest things for me not to do is walking into the grocery store and buy a bag of chips and a big jar of chip dip. There is something so right about dipping your chips into something made of almost all fat (and not the good kind). Looking for ways to continue along my journey of health and bettering myself, I knew that I had to cut away the chips and dips early on. That doesn’t mean that I didn’t spend a long time trying to replace it with a healthy alternative. I had made salsas and guacamole and other dips, and they were always good, but they were never “it” for me. When I realized that hummus could make an amazing dip for crackers and toasted breads (I don’t know why I didn’t put 2 and 2 together sooner) I became obsessed with trying to find the perfect recipe — that was when I started testing every add-in possible. Excited to work with Maille who makes the best mustards, cornichons, and gherkins, I thought “What better way to elevate my hummus to a whole new level?” That was when it hit me, Gherkin Hummus!

This hummus recipe was not only really simple to make, but the addition of the Maille Gherkins with Caramelized Onions really brought the hummus to a place it hadn’t been before for me. It added a slight tartness from the pickle, and the sweetness from the cartelized onions. Another great thin about the Maille cornichons is that they have 2g of sugar per serving and do not contain sucrose and fructose like other major brands. The less added, the better a lot of the time! A wonderfully simple and delicious treat for summer day on your own, or hosting with a large group of friends like I did, this hummus will win everyone over. Watch the video I made with Maille below, and if you want to make it yourself, the recipe is at the bottom of the article.

Want to make it yourself? Here is how it’s done!

Ingredients:

2 16-oz cans of chick peas (about 4 cups)
Maille Gherkins with Carmelized Onions
small handful fresh basil leaves
2 tbsp olive oil
black pepper
garlic salt

In your food processor, add your chick peas (I like to break it up by doing one can, blend, then add the second can). Once smooth (and not too thick) add in the Maille Gherkins, basil, olive oil, and the garlic salt and pepper. (Pro tip: if you find it a bit too thick, add some of the pickle juice to the mixture and blend again). Blend until smooth. I like to serve with some finely chopped basil on top, but you can serve on it’s own, or topped with whatever garish you and your guests like!

About Me May 3, 2017

About Me

Wouldn’t it be great if my name was not actually Jack Harding and I just thought it was a fun domain name?

Sorry to say, but I am Jack Harding (The D is for Daniel, my actual middle name. It is also there because the domain for JackHarding(dot)com was over $4500.00 and this felt the next best bet).

So Who Am I?

Well, in another lifetime (read: early 2010’s) I was very passionate about fashion, the fashion industry, and was working to build up a name and reputation for myself. I had interned at a few clothing companies, consulted with others, and even graduated with honours from a Fashion Management program in Toronto. It was during that time I launched my first website, a fashion blog! It quickly became a popular site with fashion tips, tricks, hints, news, and the occasional opinion piece thrown in for good measure. After over 2 years of running the site and working with partners all over the world, the site was acquired and I was left without a platform.

I took a break from being on the creator side of this world, and moved in-house at a tech startup where I helped grow their audience into the hundreds of thousands and millions, turning them into an industry namesake. From there, I moved to a major award winning agency where I helped lead their digital activities and new business and had the opportunity to work on some fantastic accounts. Since then, I have worked with agencies and clients directly to create award winning strategies, events, activations, etc…

I also briefly launched my first foray into the food world with my account 500under500. Dedicated to recipes under 500 calories, the account was featured by BuzzFeed, FoodandWine, HuffingtonPostFood, The Globe and Mail, and numerous other sites growing the account to an impressive 50k followers and at its peak, over 100k monthly readers.

So what am I doing here?

Well, I’m doing what I have always wanted to do, which was create a place I could share all of my recipes, my stories, my tips and tricks for the home, and document the world via the lens I see it through.

Why Should you Trust What I Have to Say?

Saying “I have great taste, that’s why” doesn’t really work as an answer here does it?

The fact of the matter is you’re always taking a chance when you want to try someone’s recipes.

I appreciate that, and even more so I appreciate the time and money you spend getting ingredients together and actually cooking some of these recipes. I don’t post recipes I haven’t made (over and over) and that I haven’t perfected. You may see that I’ll share some shots on my Instagram that don’t end up here. That’s because although whatever I may have made that day was great, it may have been too difficult, too expensive, too wasteful, or honestly, just not worth the time and money to make, let alone try and get you to spend your time and money to make it.

I hope that you like what I’ve shared, and always love getting feedback, tips, tricks and advice. If you’re not learning, you’re not growing, and there is always a way to do something better, so feel free to comment on the posts here, or email me at Jack@DinerAgency.com