tag:blogger.com,1999:blog-22309431599263864442024-03-15T06:22:02.137-06:00sweetsugarbeanfood, recipes and stories from my little green kitchensweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.comBlogger384125tag:blogger.com,1999:blog-2230943159926386444.post-13725661438255383612022-09-13T09:59:00.003-06:002022-09-13T10:00:50.795-06:00Fall Feelings: Medjool Date, Chocolate and Orange Scones <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaZtOetPK1vXYZFQFtRy2mMrxARE1rQdCtNjvC5w4osmSeV8_nftws5CvZB1vjy2SuglecmN_pRxA4_E6JeXf00G00VtNOvRGbf1_Tzvesk9R8dq5ocj1_xbY8M-JcLV3YdiaFaVyWKtUT-RpCs_EC-MJf36iqjmgEuDwcI-adijOo55jfyck6g/s4032/medjool%20date%20scones%203%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaZtOetPK1vXYZFQFtRy2mMrxARE1rQdCtNjvC5w4osmSeV8_nftws5CvZB1vjy2SuglecmN_pRxA4_E6JeXf00G00VtNOvRGbf1_Tzvesk9R8dq5ocj1_xbY8M-JcLV3YdiaFaVyWKtUT-RpCs_EC-MJf36iqjmgEuDwcI-adijOo55jfyck6g/w480-h640/medjool%20date%20scones%203%20.jpg" width="480" /></a></div><br /><p><br /></p><p> <span style="font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;">This is a sponsored post, but as always, all opinions are my own.</span></p><span id="docs-internal-guid-b90dc501-7fff-b680-bfb5-cae0609506c2"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I don’t know how it happened but the great big leap from summer to fall has already happened. Mornings have a definite chill to them, and the leaves have begun the great progression from green to amber and orange. To be honest, I’m grateful for it. Summer definitely has its positive points, but I love the feeling of fall and all of the comfort food that comes with it. Like pots of tea and scones! </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span></span></p><a name='more'></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4omWheH9lpLHpEqlJ7aT4bzhinZuIeF9ZVbiP-2vcrX0iQiWC9OxnDv2bZU3DHD0QJrDMgBIX2tcyISc-dAcO4YqnK3leGURo6TAPjcA_ZgL54DAyHkYJzdJbvydjgpp3_ty0kdOMM3lBXFoSwDjRos9PoAeFQcQfRaEIblx38APLz-KN-Ki68g/s4032/medjool%20date%20scones%202%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4omWheH9lpLHpEqlJ7aT4bzhinZuIeF9ZVbiP-2vcrX0iQiWC9OxnDv2bZU3DHD0QJrDMgBIX2tcyISc-dAcO4YqnK3leGURo6TAPjcA_ZgL54DAyHkYJzdJbvydjgpp3_ty0kdOMM3lBXFoSwDjRos9PoAeFQcQfRaEIblx38APLz-KN-Ki68g/w480-h640/medjool%20date%20scones%202%20.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">With the changing of seasons I wanted a scone that has some sturdiness to it, yet with a buttery crumb. And instead of berries, I wanted chopped </span><a href="https://www.naturaldelights.com/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Natural Delights Medjool Dates</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> as they add lovely caramel flavour, plus puddles of melted chocolate, and the bright zip of citrus running throughout the bake. And oh my! These scones are absolutely lovely to nibble on with good lashings of salted butter. They’re ideal for a second breakfast or a bedtime snack as I hunker down with the latest episode of “The Bear.” Is anyone else watching? It’s so good!</span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFVMosXuQmvKCR5cCYWUogNYbcIUXz08DiWgaib7XA5VA69ehr1LunOjNM07KzTuQWEcuEACFyKa71LUUGyl3ymi9LhR-rBpuxvlnjcM-uW5GqgRzQ5IgQyl2yiT1ovzmdEmK5wyw_JdjySaZmPfbfvnlZZp-pABftzht0sdiz_sUufOwYhH3EA/s4032/medjool%20date%20scones%201%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFVMosXuQmvKCR5cCYWUogNYbcIUXz08DiWgaib7XA5VA69ehr1LunOjNM07KzTuQWEcuEACFyKa71LUUGyl3ymi9LhR-rBpuxvlnjcM-uW5GqgRzQ5IgQyl2yiT1ovzmdEmK5wyw_JdjySaZmPfbfvnlZZp-pABftzht0sdiz_sUufOwYhH3EA/w480-h640/medjool%20date%20scones%201%20.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Medjool dates are so dreamy to bake with. They are bathed in sunshine as they grow in the Bard Valley and you can taste the sun in every bite. Packaged straight from nature, Medjools are a versatile ingredient to cook and bake with. I love adding them to big green salads along with toasted pecans, goat cheese and grilled chicken. So good! I also grab plump and juicy Medjool dates when it’s snack time around here. Sometimes I’ll add a little dark chocolate to go along for the ride, or else chunks of cheese and cured meats like salami or prosciutto too. That’s the marvelous thing about Natural Delights Medjool Dates, they are the perfect sweet or savoury snack, depending on what you pair them with. They also pack a nutritional punch. Nutrient dense with 16 essential vitamins and minerals, dietary fibre and natural sugars, Medjool dates not only have a delicious caramel flavour, but provide sustained energy to keep me powered throughout the busy day. And, Medjools are a fresh fruit, never dried, and readily available year-round in the produce section of your local supermarket.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxckV41rnksIlYURQAR99WEVzUAzZaMyWmZ4BqKmf00VNycKs7s_xpSKe-i1OKZn_7NlW4tKijpnPmBhEnXmNlq7n5CrOyuicKTGf3dpEMyo8MEwbsFNhdijGn39j7Cbi51nQzkUnNquCKAFyJjguxWeLaXwb7EJUIyZem1HclNlodNnqPSyGajA/s640/Date%20and%20Chocolate%20Oat%20Bars%207%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxckV41rnksIlYURQAR99WEVzUAzZaMyWmZ4BqKmf00VNycKs7s_xpSKe-i1OKZn_7NlW4tKijpnPmBhEnXmNlq7n5CrOyuicKTGf3dpEMyo8MEwbsFNhdijGn39j7Cbi51nQzkUnNquCKAFyJjguxWeLaXwb7EJUIyZem1HclNlodNnqPSyGajA/w480-h640/Date%20and%20Chocolate%20Oat%20Bars%207%20.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I love to keep all of this info in mind as I bake with the Medjools, and of course I can taste their deliciousness in every bite of my buttery scones. They aren’t terribly sweet, which allows the flavour of the Medjools, chocolate and orange to shine through. Plus, the scones come together quickly so you can make them for a delicious snack whenever you get a hankering for something yummy to go with coffee or tea. It’s best if the butter and cream are quite cold, as they will help the layers to be light, which is what you want in a scone. And I’ve included my trick about grating the cold butter instead of cubing it - so much faster! Remember not to overwork the dough, and brush the tops with cream for a golden brown finish. These are best the day you bake them, but they also freeze well. Your future self thanks you already!</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmpI8PICm98RE09sqzElPJrdu53tM-yHGnZSOFCqCpDylrEoo3KCuOaoFk_k6VMoetPVg6IXcz0KvT5uN_-hIjTN6Ch8yb1My-Hm4n3I4GXpvWl5SFHT2g454ak5VSPKhR8QiyKgJREUGAu_p_cXfDkCcOxoY_eEDAei_RGnte2KyUycJc1xKMg/s4032/medjool%20date%20scones%205%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmpI8PICm98RE09sqzElPJrdu53tM-yHGnZSOFCqCpDylrEoo3KCuOaoFk_k6VMoetPVg6IXcz0KvT5uN_-hIjTN6Ch8yb1My-Hm4n3I4GXpvWl5SFHT2g454ak5VSPKhR8QiyKgJREUGAu_p_cXfDkCcOxoY_eEDAei_RGnte2KyUycJc1xKMg/w480-h640/medjool%20date%20scones%205%20.jpg" width="480" /></a></div><br /><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Enjoy these wonderful fall days. I hope they are treating you well, wherever you are. </span></p><br /><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Medjool Date, Chocolate and Orange Scones</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 cups all-purpose flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup packed brown sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp baking powder</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp ground cinnamon </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp baking soda</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">zest of 1 orange</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cold salted butter</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3/4 cup chopped Natural Delights Medjool dates </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup chopped dark chocolate </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 large egg</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup plus 3 Tbsp cold whipping cream</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp pure vanilla extract</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">coarse or granulated sugar for sprinkling</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, salt and orange zest. Use a cheese grater to grate in the cold butter. Use your hands to quickly combine the butter with the flour until the mixture is crumbly. Stir in the Medjool dates and chocolate. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. In a medium bowl, beat the egg, then add the whipping cream (reserving 1 Tbsp for brushing the tops of the scones). Whisk in the vanilla. Pour the wet ingredients into the dry and stir just until combined. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Turn the dough onto a lightly floured surface and gently knead until it comes together. Shape the dough into an 8-inch circle that’s 1-inch thick. Use a sharp knife to cut the dough into 8 wedges. Place on the baking sheet. Brush the tops with the reserved whipping cream and sprinkle with coarse or granulated sugar. Bake for 10 minutes then turn the temperature down to 350ºF and bake for another 14-18 minutes until the scones are golden. Let cool on the pan for 5 minutes then transfer to a wire rack. Serve warm or at room temperature. Makes 8 scones. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixQib1u0lLG3qEiZayAKq6v3y19IP4M263YonRPyUvIQLiu8b4-yPibxHDsp85QonT7K14-yZ_wdbxmX6Tsj1DHwqMq9OmF0Bon0LMEw5F6EneTItxDx80UAFH3u5m5nXvwpll4w3932b9vA_iLQlarwnGK9zg8SwLhLwGca-BUvse4lZPFKCXg/s4032/medjool%20date%20scones%204%20.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixQib1u0lLG3qEiZayAKq6v3y19IP4M263YonRPyUvIQLiu8b4-yPibxHDsp85QonT7K14-yZ_wdbxmX6Tsj1DHwqMq9OmF0Bon0LMEw5F6EneTItxDx80UAFH3u5m5nXvwpll4w3932b9vA_iLQlarwnGK9zg8SwLhLwGca-BUvse4lZPFKCXg/w480-h640/medjool%20date%20scones%204%20.jpg" width="480" /></a></div><br /><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com2tag:blogger.com,1999:blog-2230943159926386444.post-87359689352930319742022-03-18T10:33:00.001-06:002022-03-18T10:33:48.401-06:00Getting There: French Onion and White Bean Soup <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhooJT2cXzM8eyL4hOj5cDJO_wdQRA6XYtt9G099Gc-xeutRTQOOy69ilQRwEatxF84QeId-oZd-lY9m-VLWE3ul0bso7FHyUdDFDi9Dp04n0bL2EhBJZW_krr2C8npgwQZp6aQMqaoCYAKn5OpzD3ZwR6YIJaVeQUKnElnNVRSVOnL1vxMe5BTqA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhooJT2cXzM8eyL4hOj5cDJO_wdQRA6XYtt9G099Gc-xeutRTQOOy69ilQRwEatxF84QeId-oZd-lY9m-VLWE3ul0bso7FHyUdDFDi9Dp04n0bL2EhBJZW_krr2C8npgwQZp6aQMqaoCYAKn5OpzD3ZwR6YIJaVeQUKnElnNVRSVOnL1vxMe5BTqA=w480-h640" width="480" /></a></div><br /><p><span style="color: #111111; font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;">This is a sponsored post. While I was compensated by the Ontario Bean Growers, I've been a huge fan of all things bean related for a very long time. All opinions are mine.</span></p><span id="docs-internal-guid-798d8ffc-7fff-51fa-d6a1-cdab9b7d6949"><div style="background-color: white; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; padding: 0pt 0pt 10pt; text-align: left;"><span style="background-color: transparent; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This morning I caught that first whiff of spring in the air. You know the one. It’s earthy and sweet, and the air has the tingle of possibility about it. I love it when the snow begins to melt and even if we do get more of the white stuff, it’s not going to last for long. Of course the days of wearing shorts and sandals are a long way off, but the most important thing is that we’re </span><span style="background-color: transparent; color: #111111; font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">getting there</span><span style="background-color: transparent; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. Soup weather is still very much in play, and if you’re a French Onion fan, this soup is for you! </span></div><div style="background-color: white; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; padding: 0pt 0pt 10pt; text-align: left;"><span><a name='more'></a></span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Any vessel for melted cheese always gets bonus points with me, and French Onion Soup is one of the best there is. A couple of onions cook down quite a lot in a good glob of butter. Be sure to get them nice and brown too, scraping up all of those lovely bits from the bottom of the pot. This can take about 30 minutes, but the onions only need a nudge here and there with a spoon, so you can multitask if you like, or you can sit at the counter and drink some wine and read a book. Won’t tell which camp I’m in, you’ll have to guess. The addition of creamy white beans makes this soup a hearty affair, with bonus points given for additional fibre and protein. Can’t go wrong with that! </span></div><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEidD7JKk9b6nZyLOnyURs227I2ZleSbhrqiRfI4j7GJAAv_wVuEjmN3HWEKhyYHPFzSn8FvU4vhVP7q-NTWl6NS5Zcp4G6zQBmmFanrUl9db1MQE_aH2yf_uEBRS33sPHNSiHgY-Z87Q5uSt11uQ1pN8N5Cx188M1EqvIduzuI4Fyu42MobBZKB1g=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEidD7JKk9b6nZyLOnyURs227I2ZleSbhrqiRfI4j7GJAAv_wVuEjmN3HWEKhyYHPFzSn8FvU4vhVP7q-NTWl6NS5Zcp4G6zQBmmFanrUl9db1MQE_aH2yf_uEBRS33sPHNSiHgY-Z87Q5uSt11uQ1pN8N5Cx188M1EqvIduzuI4Fyu42MobBZKB1g=w480-h640" width="480" /></a></div><br /><span><br /></span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Beans, whether they're dried or canned, are always in my pantry. Having them there means that soups like this are possible. I know the creamy white beans not only add loads of nutrition to this soup, but they also make it a more substantial meal which will ultimately be more satisfying. White beans are so versatile and nutritious, they're one of the best things to have stocked in the pantry. Protein-packed and high in fibre, beans can be used in all sorts of recipes for dips and spreads, stews and chili, salads and pasta, heck even smoothies and brownies! Ontario is a hub of bean production in Canada, with over 1200 farmers growing eight types of beans. Most of these (80-90%) will be exported around the world. Beans are super rich in a variety of vitamins, minerals and other nutrients, and they're inexpensive to buy. Beans check all of the boxes. And they taste so good! For this soup, you can either cook your own white kidney beans or navy beans, or you can use canned. For more information on beans, and more delicious recipes take a look</span><a href="https://ontariobeans.on.ca/" style="text-decoration-line: none;"><span style="background-color: white; color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"> here</span></a><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg9-VZZzhDNd8UEgtQibJ4zk-UkPZIN8ennWzcHDBf7_mljLAauSZuUZbF8182zXjeY6M6Ay95CqYpJnnyb9Rr1vbwhbJcnBmI6CoJmKtkrV8C33ZZzHccwfQie4ES7biJfR-eLRHBx51Hen9CZpyAb3c3B0ckUQl9ZsTPweUTOZn3lIpyuzQdxNw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg9-VZZzhDNd8UEgtQibJ4zk-UkPZIN8ennWzcHDBf7_mljLAauSZuUZbF8182zXjeY6M6Ay95CqYpJnnyb9Rr1vbwhbJcnBmI6CoJmKtkrV8C33ZZzHccwfQie4ES7biJfR-eLRHBx51Hen9CZpyAb3c3B0ckUQl9ZsTPweUTOZn3lIpyuzQdxNw=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">When it comes to serving this soup, you can use those classic French Onion Soup bowls. You know the ones. Maybe you received them as a wedding present in 1985 and have some tucked away in a cupboard. No oven-safe bowls? No problem, just make some cheesy toast and set it atop the soup. Regardless, French Onion is a very </span><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">physica</span><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">l soup. You have to break through that lid of crusty cheesy goodness to get to the onions, beans, and broth. Cheese strings are pulled up and out and into the mouth while onion broth runs down the chin. Having napkins close at hand is a must. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">French Onion and White Bean Soup </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tbsp butter</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 large white onions, thinly sliced</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp granulated sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 garlic cloves, minced</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup dry white wine</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp Dijon mustard</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp chopped fresh thyme leaves or 1/2 tsp dry</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 tsp pepper</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 (540 mL/19 0z) cans white kidney beans, drained and rinsed or 4 cups cooked white kidney or navy beans</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 cups low-sodium chicken, beef or vegetable broth</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Crusty sourdough or hearty whole grain loaf, sliced and toasted </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups grated Gruyère cheese</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. In a Dutch oven, melt the butter over medium-high heat. Add the onions, stirring well to evenly coat. Cover with a lid and cook, stirring often, until the onions are soft and quite juicy, about 10-12 minutes. Remove the lid, stir in the sugar and salt. Cook over medium-high heat until most of the liquid has evaporated, another 5-7 minutes.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. Turn the heat down to medium-low and slowly caramelize the onions, stirring once in a while. This will take about 30 minutes. Be sure to give them a nudge with your spoon so they don’t stick. If they do, lower the heat a little. If the onions are starting to burn, turn down the heat. In the end, the onions should be deeply caramelized. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. After the onions are caramelized, increase the heat to medium-high, add the garlic and cook for a minute or two, then stir in the wine. Cook for a minute or two until most of the liquid has evaporated. Stir in the mustard, salt, thyme, and pepper. Stir in the beans and broth, then cover and bring to a boil. Turn the heat to low, uncover and simmer for 15 minutes. Season to taste </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Preheat the broiler. Ladle the soup into 4-6 oven-proof bowls and top with toasted bread that fits snugly into the bowl. Mound the cheese on top of the bread and broil until the cheese is melted, browned and gorgeous. Makes 4-6 servings. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Note: If you don’t have oven-proof bowls, simply make some slices of cheese toast then set these atop your bowls of soup. </span></p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></p><br /></span>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-74266850170793513542022-02-23T09:28:00.000-06:002022-02-23T09:28:34.729-06:00Apple Cinnamon Muffins with Oat Crumble Topping<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjhw1c3CPJulX8R0GDkxN6dLaYItIq_vIvWD4lawkpij1IitUNNA6Y6eHX32P97kN6BIJHiGmt0BANvXgvwFFrZAfK4XKP-0j4wZfJD2gyyxmjSwl8UrO2s3g16dtcfy6qo0TO_0_8aJslfwe0Qds7KS8TgbTOnah1kWLgZMszfr-g2oMqd2uFplQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjhw1c3CPJulX8R0GDkxN6dLaYItIq_vIvWD4lawkpij1IitUNNA6Y6eHX32P97kN6BIJHiGmt0BANvXgvwFFrZAfK4XKP-0j4wZfJD2gyyxmjSwl8UrO2s3g16dtcfy6qo0TO_0_8aJslfwe0Qds7KS8TgbTOnah1kWLgZMszfr-g2oMqd2uFplQ=w480-h640" width="480" /></a></div><br /> </div><div style="text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This is a sponsored post. All opinions are my own.</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div><span id="docs-internal-guid-8310e8b6-7fff-3bbc-f99d-3314e1f5d9a0"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">After cookies, muffins were the first thing I learned to bake, way way back when I was a rosy-cheeked lass. The process is simple enough, and in about 30 minutes from start to finish you have tender and moist little cakes you can hold in your hand. What’s not to love about a muffin? Of course there are a million recipes for muffins, and the real fun is in the add-ins and flavour combinations. Banana chocolate? Yes please! Blueberry and lemon? Give it to me! But one of my all-time favorites has to be apple-cinnamon. There is something so comforting about this classic combination, and these muffins are darn near perfection. Loaded with tasty chunks of apple, a tender crumb, and a buttery oat crumble topping, it’s easy to see why these muffins disappeared quickly from my kitchen. </span></p><div><span><a name='more'></a></span><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhU3SO99ZvU8T6diTgDv8caK-zTsvYrcFyJfIsCxWa3qvGuLp9gui4rJr9KbugRkhvouamAcAqCACjSNzV43cZqf6SjRR8KLBRVZvNp_wZXrFUohbVyO7iC7JicpISRZCgz0-IFZYHnG4BLL9m9oRv7zy30z9Xu4jJcQyInvXMyeDH_XCdfHkYmyg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhU3SO99ZvU8T6diTgDv8caK-zTsvYrcFyJfIsCxWa3qvGuLp9gui4rJr9KbugRkhvouamAcAqCACjSNzV43cZqf6SjRR8KLBRVZvNp_wZXrFUohbVyO7iC7JicpISRZCgz0-IFZYHnG4BLL9m9oRv7zy30z9Xu4jJcQyInvXMyeDH_XCdfHkYmyg=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I wanted to use a tart apple which will not only hold its shape while baking, but one that will balance the sweetness of the crunchy oat topping. Organic Washington Granny Smith apples fit the bill perfectly. Fun fact: The United States is the leading organic apple producer in the world, with Washington State growing more than 90% of U.S. certified organic apples. Washington state is known for being one of the premier apple-growing regions in the world, thanks to advantageous growing conditions. The apple trees grow in nutrient-rich, volcanic soil, perfect for growing fruit. The dry climate and ideal temperatures reduce the number of diseases and pest issues that can wreak havoc on the fruit. Plus, plentiful water and advanced growing practices provide the right ingredients for growing top-quality fruit. Moreover, Organic Washington apples are available in every key variety, and each one is picked by hand. Just imagine that! Super cool, right? I love eating apples in a variety of ways - one medium apple has just 72 calories and 19 carbohydrates and is an excellent source of fibre and vitamin C. </span></p><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhUA7jhBwX5slwePgOMdvRLWBxmtfXh9y47nTM8nsAevw4_EfSJxVb53lgunJBhcEzu0hi3zlnVGgleV0xoKUZvvdWzAIa7jbxQCeRFH6wFwaqzbimzmgYmFLRIuzMQXkyxemOtD0ObanibKTcazDuKrBoj7Z5bPlVF107c952MBQLjX1Ox577rzA=s452" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="452" height="265" src="https://blogger.googleusercontent.com/img/a/AVvXsEhUA7jhBwX5slwePgOMdvRLWBxmtfXh9y47nTM8nsAevw4_EfSJxVb53lgunJBhcEzu0hi3zlnVGgleV0xoKUZvvdWzAIa7jbxQCeRFH6wFwaqzbimzmgYmFLRIuzMQXkyxemOtD0ObanibKTcazDuKrBoj7Z5bPlVF107c952MBQLjX1Ox577rzA=w400-h265" width="400" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">While these muffins are simple to put together, there are a few tips and tricks to ensure an excellent outcome. First off, be sure that your ingredients such as butter, eggs, and yogurt are at room temperature. The batter will mix together evenly and quickly this way. And, when you are combining the wet and dry ingredients, be careful not to over mix the batter. A few swoops to make sure there are no dry bits should do it. If you overmix, the muffins won’t be as tender. I don’t know who started all of that business with filling the muffin cups 3/4 full, but it really makes no sense. Fill those cups to the top! If your batter is thick like this one is, they shouldn’t spill over. And finally, when you bake the muffins at a high temperature initially, that burst of heat will lift the muffin top, then when you lower the temp, the centre of the muffin bakes thoroughly. Neat trick!</span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgMfe5blDDnnV_SPHdp7LO-Xs4VkLqyKGVCTAmWZG35UMk3apG4JA_6gi-hVS8k-mq064klFtlurR1zlWZGMQ_Iii11_N9PY-eOe2PDK4rUiYle2c4A1WTjGVNOEVtHqn1YNYV-au6RzdNv7bDLF-liikKEMK3uPth7haCGdNcsyse8TXwabv_sQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgMfe5blDDnnV_SPHdp7LO-Xs4VkLqyKGVCTAmWZG35UMk3apG4JA_6gi-hVS8k-mq064klFtlurR1zlWZGMQ_Iii11_N9PY-eOe2PDK4rUiYle2c4A1WTjGVNOEVtHqn1YNYV-au6RzdNv7bDLF-liikKEMK3uPth7haCGdNcsyse8TXwabv_sQ=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">These are buttery muffins, richly flavoured with cinnamon and juicy Organic Washington apples. The yogurt in the batter ensures a moist, tender crumb with a slightly dense texture, and the buttery oat crumble is the perfect topping. To make these muffins even more delicious and photogenic, you can drizzle with a quick vanilla icing, but these are absolutely delectable on their own. This is a simple recipe which even the beginner baker can tackle with great success, and it’s made with basic ingredients found in your kitchen. The only thing you have to shop for is the Organic Washington apples, and they are widely available in your local supermarket. </span></p><br /><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For more delicious Organic Washington apple recipes, you can find them <a href="https://waapple.org/organics-and-environment/">here</a>. </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div><br /><br /><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjflNx3zmIrbTTVJBA9xps_b6tEdOEZYuvmgZGODH0BpUxCjqr2UV9n3iVF2xvWFlpiBRd9bmUExcrb6oNOjsWbGk2X9GcaB5__83ddl41s47A9xkn50uc9cEOfaZWu8G04pK-iTPaD-mPLH0GorK4kZERZRKSMLGkaukP_i6oJYJ4RxpywNtFhcA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjflNx3zmIrbTTVJBA9xps_b6tEdOEZYuvmgZGODH0BpUxCjqr2UV9n3iVF2xvWFlpiBRd9bmUExcrb6oNOjsWbGk2X9GcaB5__83ddl41s47A9xkn50uc9cEOfaZWu8G04pK-iTPaD-mPLH0GorK4kZERZRKSMLGkaukP_i6oJYJ4RxpywNtFhcA=w480-h640" width="480" /></a></div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p></span><div style="text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Apple Cinnamon Muffins with Oat Crumble Topping </span></div><p></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Topping: </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup melted salted butter</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/3 cup packed brown sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp ground cinnamon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/3 cup all-purpose flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/3 cup large-flake oats</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Muffins: </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 3/4 cup all-purpose flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp baking powder</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp baking soda</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp ground cinnamon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 tsp salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup salted butter, softened to room temperature</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup packed brown sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup granulated sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 large eggs, room temperature</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup plain Greek yogurt or sour cream, room temperature</span></p><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp pure vanilla extract</span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup milk</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 medium Organic Washington Granny Smith apples, peeld, cored and chopped into 1/2 -inch pieces </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Vanilla Icing (optional):</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup icing sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1-2 Tbsp coffee cream</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp pure vanilla extract</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Preheat the oven to 425ºF. Line a 12-cup muffin tin with large paper liners. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. In a medium bowl, stir together the melted butter, brown sugar, and cinnamon. Gently mix in the flour and the oats. Don’t overmix - there should be crumbles, not a paste. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. In a large bowl, mix together the flour, baking powder, soda, cinnamon, and salt. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. In the bowl of a stand mixer, or using a bowl and a hand mixer, beat the butter and sugars together until light and creamy, about 3 minutes. Scrape down the bottom and sides of the bowl as needed. Add the eggs, yogurt and vanilla. Beat for another minute on medium speed, then beat for a few minutes on high speed until light and creamy. It’s ok if the mixture looks a little curdled. Scrape down the sides and bottom of the bowl as needed.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5. With the mixer on low speed, gradually add the dry ingredients and the milk. Beat until smooth and incorporated. Fold in the Organic Washington Granny Smith apples. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6. Fill the muffin cups to the top then spoon some of the crumble topping over each, pressing it down with a spoon so it sticks to the batter. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">7. Bake for five minutes at 425ºF, then turn the oven down to 350ºF and bake for another 18-20 minutes until a toothpick comes out clean and the tops are golden brown. Let the muffins cool in the pan for 5 minutes, then remove to a wire rack to cool completely. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">8. In a small bowl, mix together the icing ingredients. You may have to adjust the amounts of icing sugar and cream to get the desired consistency. Drizzle over the muffins, if you like. Makes 12-14 muffins. </span></p><br /></span><br /><br />sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-85928006623496473672022-02-12T16:20:00.003-06:002022-02-12T16:20:50.637-06:00For the Brave: Tarte Tatin<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhAbA-xNACJGOJxTCTcp4cBQMlbU4ToY9E-dydfKBsp_4ERrHTc0SwnYlSR73LV46NmdBSfGvh_SPlOfUFQUZqzuxF_yNQgZcs9kZ55OymZoLT9sXnkkytL3q99dlxCINoM675auOolhNDBLeaupmrm_XeYDlylhX_sFwpUvNiTZNGVO7Ky53dhMw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhAbA-xNACJGOJxTCTcp4cBQMlbU4ToY9E-dydfKBsp_4ERrHTc0SwnYlSR73LV46NmdBSfGvh_SPlOfUFQUZqzuxF_yNQgZcs9kZ55OymZoLT9sXnkkytL3q99dlxCINoM675auOolhNDBLeaupmrm_XeYDlylhX_sFwpUvNiTZNGVO7Ky53dhMw=w480-h640" width="480" /></a></div><br /> </div><div style="text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This is a sponsored post. All opinions are my own.</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div><span id="docs-internal-guid-7aee4fea-7fff-3227-92d6-a0038f4934e7"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">When I was asked to create a recipe using Organic Washington apples, I immediately said yes. I have a soft spot for these apples, and this part of the world, after all. Way, way back when this blog was just a baby,</span><a href="http://www.sweetsugarbean.com/2012/10/wonderment-washington-organic-fruit-tour.html" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"> I was invited to go visit some organic fruit orchards in the Wenatchee area</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">, and I had the absolute best time. The United States is the leading organic apple producer in the world, with Washington State growing more than 90% of U.S. certified organic apples. Washington state is known for being one of the premier apple-growing regions in the world, thanks to advantageous growing conditions. The apple trees grow in nutrient-rich, volcanic soil, perfect for growing fruit. The dry climate and ideal temperatures reduce the number of diseases and pest issues that can wreak havoc on the fruit. Plus, plentiful water and advanced growing practices provide the right ingredients for growing top-quality fruit. I still remember seeing orchards hugging the Washington hillsides, as far as the eye can see. It’s a beautiful thing to witness, and one day I hope to visit the area again. </span></p><div><span><a name='more'></a></span><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjCmD3KamyW4xHMGiPDY9yj1f6HZfo_jSlAc6QepSFYrpf0cCX8ofVNzj0-GbAFfHQ4XKI3nDJ30hkt0lvjcVBibSeWdZU0sJUTXOTYglwQozCAa0Dh-qJuoiVd55xL50vGiVtuppm4O5u4efpQJUumB5MwmSlHcdT5DDD0e6taM6ASMsviarX_IQ=s1300" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="863" data-original-width="1300" height="265" src="https://blogger.googleusercontent.com/img/a/AVvXsEjCmD3KamyW4xHMGiPDY9yj1f6HZfo_jSlAc6QepSFYrpf0cCX8ofVNzj0-GbAFfHQ4XKI3nDJ30hkt0lvjcVBibSeWdZU0sJUTXOTYglwQozCAa0Dh-qJuoiVd55xL50vGiVtuppm4O5u4efpQJUumB5MwmSlHcdT5DDD0e6taM6ASMsviarX_IQ=w400-h265" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span><br /></span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Organic Washington apples are available in every key variety, and each one is picked by hand. Just imagine that. Super cool, right? I love eating apples in a variety of ways - one medium apple has just 72 calories and 19 carbohydrates and is an excellent source of fibre and vitamin C. But, being a baker and all that, I wanted to create a special recipe to show these apples off. With Valentine’s Day fast approaching, I wanted a dessert that was sumptuous and delicious, that would leave my love as enamored with it as he is with me. Tarte Tatin came to mind immediately as the apples are so rich and deeply caramelized. It’s a sensual dessert, that is certain, and it’s also incredibly enjoyable to make. </span></div><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7rzIvKDU1ieuMwWw2WJub_-IOwZEIGFw5VuNEzN4Izu9ywKMrCIiEqpJ1h6Fjvb0aLQ8csG0T8m8rtDGVZ96Fn1Gzoz-tCvqT0Ey9WIUhy1sjh7x4DITIS2btylkboKI7wGLjV35s7rSqNYbAKTmO6rWm8GmB4Y5-YlvlCrO_irEQDrjySJ1m6g=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7rzIvKDU1ieuMwWw2WJub_-IOwZEIGFw5VuNEzN4Izu9ywKMrCIiEqpJ1h6Fjvb0aLQ8csG0T8m8rtDGVZ96Fn1Gzoz-tCvqT0Ey9WIUhy1sjh7x4DITIS2btylkboKI7wGLjV35s7rSqNYbAKTmO6rWm8GmB4Y5-YlvlCrO_irEQDrjySJ1m6g=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Legend has it that in 1898, one of the Tatin sisters who owned a hotel in France left apples cooking too long on the stove. They were ruined for pie, but she covered them in pastry anyway, baked them even longer and then turned the whole concoction upside down for a tart. Customers were overjoyed by this “mistake,” and the rest is history. You’ll need to plan a day or two ahead for this, as the apples work best if you peel them and let them dry out in the refrigerator. You’ll also need a 10-inch cast iron skillet for the recipe. With just a few ingredients involved, the real measure of this dessert is in the technique. You’ve got this, but you must be brave! Flipping hot, caramelized apples upside down requires a bit of gumption, but the end result will be worth it. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjOPcZiH5f-pex_Bv1n3Jlm6PZL4_EWVjtlqJVKwLxKSiWElK9JSM2hxwnE4s5Gw4S5aduVA8B5lhRmtV46xc2zs6dR2aA3XhvSM1pkAW3-VHVd3Mn6xDv5-O1CHXr9nCJ34XQF3yQpDRxjFrwskeMRhZSwnmq0E5mxJgJXbWPQUqCmpDKakV98pQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjOPcZiH5f-pex_Bv1n3Jlm6PZL4_EWVjtlqJVKwLxKSiWElK9JSM2hxwnE4s5Gw4S5aduVA8B5lhRmtV46xc2zs6dR2aA3XhvSM1pkAW3-VHVd3Mn6xDv5-O1CHXr9nCJ34XQF3yQpDRxjFrwskeMRhZSwnmq0E5mxJgJXbWPQUqCmpDKakV98pQ=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The apples are completely soaked with butter and caramel, rendering them almost toffee-like. The pastry base lends a bit of crunch, which complements the tender fruit. Don’t forget the vanilla ice cream - as it pools with the caramel of the apples and you’ll want to use your fork to scrape up every last bit from your plate.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For more delicious Organic Washington apple recipes, you can find them </span><a href="https://bestapples.com/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">here</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. </span></p><div><span><br /></span></div><br /><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZzpQZCakCHnKskBT7sjVe0YnwIwPkOdEJLyzsP-InZsof3h69KOKTwRCzi7qHxvIDxatwK9BeS8EKW_pYF5boY2pCv9iqN_MSoVPfz3vcNX4UWK3XfcdWA-f6O4W54AcgYK5qKFAv1lqydjUC1epIjbMBNX_KerVKsYrO2sS6IICBj6sg4NXyeA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZzpQZCakCHnKskBT7sjVe0YnwIwPkOdEJLyzsP-InZsof3h69KOKTwRCzi7qHxvIDxatwK9BeS8EKW_pYF5boY2pCv9iqN_MSoVPfz3vcNX4UWK3XfcdWA-f6O4W54AcgYK5qKFAv1lqydjUC1epIjbMBNX_KerVKsYrO2sS6IICBj6sg4NXyeA=w480-h640" width="480" /></a></div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p>Tarte Tatin</span><p></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">10 Organic Washington Gala, Golden Delicious or Granny Smith apples, or a combination</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/3 cup salted butter, softened</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2/3 cup granulated sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">8 oz (1/2 pkg) pre-rolled frozen puff pastry,</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">thawed in the refrigerator</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Peel, core and quarter the apples. Place them, uncovered, in the refrigerator for 24–48 hours to dry out. Don’t worry about the apples browning—this will help them not get too juicy when they bake.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. Spread the butter on the bottom and sides of a well-seasoned 10-inch cast iron skillet with sides at least 21/2 inches high. Sprinkle the sugar evenly over the butter on the bottom of the skillet. Arrange the apple slices in a flat, concentric circle, squishing them in and completely filling the skillet. Pack them in tightly—they’ll shrink as they cook. Place the skillet over medium heat and cook for 30 minutes.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Preheat the oven to 375°F. Place the rack in the centre of the oven.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. When the apples start releasing their juices around the 20-minute mark, begin basting them</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">with the juices for the remaining 10 minutes. They should be a light caramel colour at this point.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">If they’re caramelizing too much, turn down the heat. Place the skillet in the oven, bake for 10</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">minutes, and then increase the heat to 425°F while the tart is inside and bake for 5 more minutes.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5. Meanwhile, remove the puff pastry from the refrigerator and cut it into an 11-inch diameter circle. Remove the tart from the oven and carefully place the pastry on top of the apples, tucking it under the outer ring of apples. Bake for 18–20 minutes, until the pastry is golden. Remove the tart from the oven and let it cool for 5 minutes. Take a deep breath. Using oven mitts, place a large serving platter on top of the skillet and quickly flip the tart onto the platter. Let it hang out here, with the skillet sitting on top, for 1 minute before removing the skillet. If any apples remain in the skillet, pick them off with a fork and place them back in the tart.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6. Serve the tarte tatin warm, with vanilla ice cream or whipped cream. Any remaining slices can be wrapped in plastic and kept in the refrigerator for up to 2 days. Makes 6 servings..</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Be sure to use a serving platter larger than the skillet when flipping the tart over.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cold leftovers are delicious the next day for breakfast. </span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-19827009215117352622022-01-14T15:06:00.000-06:002022-01-14T15:06:12.851-06:00Caramelized Apple and Maple Cream Cheese Danishes <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjhrpsWx9tjwPGmqOJniw3TgOdMz0jKhbinXTvVENCbYwfPb3XLwC8DVwCGJvxLyG-k6nZfJLR8EZyGxRKBoeO3sHfA6m25LUu0jj4z7R6MP22y9qcIJDElJ8sKaGrd25Gw16SadISaCYUpDfhYSNdEybyTT7lwwvvrhsfL2AlfIijw1_0ELAq8og=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjhrpsWx9tjwPGmqOJniw3TgOdMz0jKhbinXTvVENCbYwfPb3XLwC8DVwCGJvxLyG-k6nZfJLR8EZyGxRKBoeO3sHfA6m25LUu0jj4z7R6MP22y9qcIJDElJ8sKaGrd25Gw16SadISaCYUpDfhYSNdEybyTT7lwwvvrhsfL2AlfIijw1_0ELAq8og=w480-h640" width="480" /></a></div><br /><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;"><br /></span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;">This is a sponsored post. While I was compensated to write this post, all opinions are my own.</span><span id="docs-internal-guid-0359b2dd-7fff-e0ee-fa0f-8d6671e6dd6d"><br /></span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">If I could choose any item to go with my morning coffee, it would be a flaky and buttery pastry. This choice likely stems from my time spent living in Montreal as a young art student, when lining up at the local </span><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">boulangerie</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> was a weekend ritual topped off with steaming cups of café au lait. It was a decadent treat for this budget-minded student, but one that obviously left a lasting impression. </span></div><span id="docs-internal-guid-0359b2dd-7fff-e0ee-fa0f-8d6671e6dd6d"><div><span><a name='more'></a></span><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhSlY967SuntqfoEjOzV0WLTRi_4btAHze0lEVCQ5ZVn8ZC76oQ1v04GszjIr2TwOWztcXQBs0nwkY_IBtd-AcPmhlMixG5XSnq2BrbbetmPnCNr68oNQXVtb2EYTSDLjNnkLNqQnxGc2AGpr7t-O-kJqJKKo1gisRvhRWDNA0KPwS0t6BA2dVKbA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhSlY967SuntqfoEjOzV0WLTRi_4btAHze0lEVCQ5ZVn8ZC76oQ1v04GszjIr2TwOWztcXQBs0nwkY_IBtd-AcPmhlMixG5XSnq2BrbbetmPnCNr68oNQXVtb2EYTSDLjNnkLNqQnxGc2AGpr7t-O-kJqJKKo1gisRvhRWDNA0KPwS0t6BA2dVKbA=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Flash forward almost 30 years (gulp), and pastries are still my jam, however I’m grateful that I now have the skill set and inclination to make my own at home. Sure, I could make a rough puff, but with frozen puff pastry readily available, this is a shortcut that yields pretty great results. First things first, is the utterly delicious caramelized apple filling. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigQxei0IUy0GTSaMVMTGGOC4eJqz-wKsljVHPz1_Y-6yg7eUvOB7NYVH4zTm9ivzpgZAyOv65IZk6lm50zNyoRDsCHvdVd84Vf11W9OCt_MjCM9Cmrjnb-ZLZsL9mukVicJ9_lew3nBPGze2VUJ73LwtWfi1v4WIxzDF7c3-1aZ0fkoSgmllXbjg=s4336" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4336" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEigQxei0IUy0GTSaMVMTGGOC4eJqz-wKsljVHPz1_Y-6yg7eUvOB7NYVH4zTm9ivzpgZAyOv65IZk6lm50zNyoRDsCHvdVd84Vf11W9OCt_MjCM9Cmrjnb-ZLZsL9mukVicJ9_lew3nBPGze2VUJ73LwtWfi1v4WIxzDF7c3-1aZ0fkoSgmllXbjg=w442-h640" width="442" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">You want to use an apple that is lovely and sweet, and that will hold its shape while it’s being caramelized in the skillet. For me, I reached for my favourite </span><a href="https://cosmiccrisp.com/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Cosmic Crisp Washington State apples</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. They’re crispier and sweeter than other varieties and naturally slow to brown. The Cosmic Crisp was classically bred in Washington State University and is non-GMO. A cross between ‘Honeycrisp’ and ‘Enterprise’, the Cosmic Crisp apple is sweet, large, and juicy, with a firm, crisp texture. Because of this impeccable taste and texture, Cosmic Crisps are perfect for snacking, cooking and baking. For caramelized apples, you want an apple that will hold its shape, and the Cosmic Crisp is absolutely perfect for this recipe. Cubes of this delicious apple are tossed in a skillet with butter (use salted) and sugar. They will get all lovely and golden with gorgeous caramelized bits after 10 minutes. A little cream makes a luxurious sauce, along with the maple syrup, cinnamon and lemon zest. This will reduce down quickly, leaving you with apples so good you’ll have to stop yourself from eating them so you can save some for the danishes! Making a double batch of the caramelized Cosmic Crisps is definitely NOT a bad idea. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi2z94k0mNec7IwcK67ziFB-RmlAiqnnEu5siawcBUkM9RMRHnmUgUj_Xx-QlXrCnmgGa6FerENkzytbwffRjv7L7hnnGw_53m2KYUd9zk5Gs-MuZvhWU71D-vX2bA54n_HWm0y_nt30hm8h3NTDRzGIS-RwgfByLKlBeuHd9Hd6anV2mfeWTqPaA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi2z94k0mNec7IwcK67ziFB-RmlAiqnnEu5siawcBUkM9RMRHnmUgUj_Xx-QlXrCnmgGa6FerENkzytbwffRjv7L7hnnGw_53m2KYUd9zk5Gs-MuZvhWU71D-vX2bA54n_HWm0y_nt30hm8h3NTDRzGIS-RwgfByLKlBeuHd9Hd6anV2mfeWTqPaA=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The maple cream cheese is the next step and it too is a breeze. Just be sure to have it softened at room temperature then blend it with some maple syrup and vanilla. Assembling the pastry squares is also quite simple, and before you know it you’re pulling these gorgeous Danishes out of the oven. They look fancy - I like you got them at a posh bakery - and taste just as good. The caramelized apples just sink into the cream cheese and marry so nicely with the buttery pastry. It’s all just so delicious. A simple dusting of powdered sugar is all they need if you’re serving them to guests, or dropping them off on someone’s doorstep for a little surprise treat. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggGo6dQzt7pEPtP-g4WUwXsIAAmxaRDXkhTSGjN6kd4A1vXU-C_GrdpmlLtCqz2eQR7W6ThtEAK3nLgwRQIanSUHyyZm40OX11OS9bRMIaLygnk8k8tqrrhmhA6qM6QH760voksLF1rhJM4T7WP8ejVWYoJj96qr8TbaB6h21ZHgV_XwepfeRw2A=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEggGo6dQzt7pEPtP-g4WUwXsIAAmxaRDXkhTSGjN6kd4A1vXU-C_GrdpmlLtCqz2eQR7W6ThtEAK3nLgwRQIanSUHyyZm40OX11OS9bRMIaLygnk8k8tqrrhmhA6qM6QH760voksLF1rhJM4T7WP8ejVWYoJj96qr8TbaB6h21ZHgV_XwepfeRw2A=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cosmic Crisp apples are available across Canada at most major retailers, and remember that once you get them home, store them in the refrigerator’s crisper for optimal freshness, texture, and flavour. </span></p><br /><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Caramelized Cosmic Crisp Apple and Maple Cream Cheese Danishes</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Leftover caramelized apples are quite good when swirled into yogurt, spread on pancakes or spooned on hot porridge in the morning. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Caramelized Cosmic Crisp Apples:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tbsp salted butter</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp granulated sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Cosmic Crisp Apples, peeled, cored and cut into ½-inch pieces</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup whipping cream</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp pure maple syrup</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 tsp ground cinnamon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 tsp lemon zest</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Filling: </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 package (8 oz/250 g) full-fat cream cheese, at room temperature</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 1/2 Tbsp pure maple syrup</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp vanilla bean paste or pure vanilla extract</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Danish:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 package (16 oz/450 g) all-butter puff pastry (I used President’s Choice)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 large egg</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp water</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tbsp coarse or Turbinado sugar, for sprinkling</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. To make the Caramelized Cosmic Crisp Apples: Melt the butter in a large skillet over medium heat. Sprinkle the sugar over the butter. Stir until the sugar begins to dissolve and melt, about 1 minute. Add the apples and sauté until they’re golden brown and juices form, about 10 minutes. Stir in the cream, maple syrup, cinnamon, and lemon zest. Simmer the apples until slightly thickened, another 2 minutes. Let the apples come to room temperature before proceeding with this recipe. This step can be prepared a day ahead, just rewarm over low heat. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. In the bowl of a small food processor or using hand beaters, beat the cream cheese, maple syrup, and vanilla until creamy and smooth. Stop and scrape down the bowl a couple of times. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Preheat the oven to 400F. Position the rack in the centre of the oven</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. To assemble the Danishes: Line a baking sheet with parchment paper. Unfold the pastry sheet on a lightly floured surface. Cut the pastry into 4 quarters. Working with one square at a time, fold 1 1/2 inches of all four corners into the centre of the pastry, pressing the corner tips that are now in the centre down firmly. Don’t press down the outer edges of the pastry as we want this part to rise. Transfer these pastries to the prepared baking sheets and spacing them out evenly. Spoon 2 heaping tablespoons of the cream cheese mixture into the centre of each pastry, creating a deep divot in the centre so the apple filling won’t run out. I like to use the back of a soup spoon for this part. Dollop 1-2 heaping tablespoons of apple filling into the divot. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5. Make egg wash by whisking together the egg and water. Brush this over the edges of each Danish. Sprinkle the edges with the turbinado sugar. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6. Bake for 25-30 minutes until puffed and deeply golden brown, rotating the pan at the halfway point. Let cool on the baking sheet for 20 minutes before serving. Best eaten the day they’re made (dusted with a little bit of icing sugar), but if any leftovers remain, cover tightly and refrigerate. Reheat the Danishes in a 250F oven for about 8 minutes. Makes 4 servings.</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Note: This recipe can be easily doubled to feed a larger crowd. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjTNr39KyQHe5QSvK9ak2umxqtddJQew1NpEZtz8p_nvt03bHvfEfbnED0nUCRvSGPLfLPDmWhT1KKk5fDinrH4cHeoorlRbCwQxa-T2EXZ2Yt7IAqODl3ta6pJISXyV3MC9NwD9p8ntTh9SQh9urZQ5wwVisSL9hVD9iIZNA1lQ-bydF90wu5bDQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjTNr39KyQHe5QSvK9ak2umxqtddJQew1NpEZtz8p_nvt03bHvfEfbnED0nUCRvSGPLfLPDmWhT1KKk5fDinrH4cHeoorlRbCwQxa-T2EXZ2Yt7IAqODl3ta6pJISXyV3MC9NwD9p8ntTh9SQh9urZQ5wwVisSL9hVD9iIZNA1lQ-bydF90wu5bDQ=w480-h640" width="480" /></a></div><br /><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span><span><!--more--></span><span><!--more--></span>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-14857681329987096782022-01-06T12:48:00.000-06:002022-01-06T12:48:17.103-06:00Shiny and New: Baked Apples with Brown Butter Streusel<div style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1v8RlgWkot7zNvBmwnpsFySkfi5qzbCEVR9WgRr6QF9u0eCPqgt4sz8zfjv3sGuGstgVVueDPD0Jd8ZZmjshyv9n0_6CIHR25_g3lYWGNo8iwU5NZkezqat_ARAS34U8063xqMJuPrTDvBy8x5F_3jQBL1TGciTu5QsiBF45L177fxsQ3STzhnQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1v8RlgWkot7zNvBmwnpsFySkfi5qzbCEVR9WgRr6QF9u0eCPqgt4sz8zfjv3sGuGstgVVueDPD0Jd8ZZmjshyv9n0_6CIHR25_g3lYWGNo8iwU5NZkezqat_ARAS34U8063xqMJuPrTDvBy8x5F_3jQBL1TGciTu5QsiBF45L177fxsQ3STzhnQ=w480-h640" width="480" /></a></div><br /> </div><div style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;">This is a sponsored post. While I was compensated to write this post, all opinions are my own. </span></div><div style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span id="docs-internal-guid-8ae706cc-7fff-b0f8-3c48-d52f1b0733b0"><span style="font-family: Arial;"><span style="font-size: 14.6667px; white-space: pre-wrap;"><i><br /></i></span></span></span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Happy New Year, dear friends. I hope 2022 is off to a grand start for all of you. Six days in and so far I can’t complain yet! It’s been snowy and very cold here in Saskatoon, and I’ve largely been hunkering down with the cats and Dixon, catching up on episodes of Ted Lasso. Not a bad way to start the year! I’ve also been making us delicious things to eat, of course, and these baked apples were like a cozy hug - warm and soothing. The perfect winter food. </span></div><span id="docs-internal-guid-8ae706cc-7fff-b0f8-3c48-d52f1b0733b0"><div><span><a name='more'></a></span><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgi5MiulqmZJYzszoiZwT2pZSZlyCgpztIzBoyb5u1YbhcM95PoGgyyBJMF8dZOVHaLgJ6ecVERhCSMScpqX4j6r1MAD4B2t7sNM-xy8KyGpE2zqf2mti4ASx9G84U_lYmCGgcdq40xwh7f_pf1dQyxLIf0fkDqLrCm8o6qYkASYldIXNM07wRv1w=s5794" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5794" data-original-width="3863" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgi5MiulqmZJYzszoiZwT2pZSZlyCgpztIzBoyb5u1YbhcM95PoGgyyBJMF8dZOVHaLgJ6ecVERhCSMScpqX4j6r1MAD4B2t7sNM-xy8KyGpE2zqf2mti4ASx9G84U_lYmCGgcdq40xwh7f_pf1dQyxLIf0fkDqLrCm8o6qYkASYldIXNM07wRv1w=w426-h640" width="426" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I didn’t use just any apple here - I used </span><a href="https://cosmiccrisp.com/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Cosmic Crisp Washington State apples</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. They’re crispier and sweeter than other varieties and naturally slow to brown. The Cosmic Crisp was classically bred in Washington State University and is non-GMO. A cross between ‘Honeycrisp’ and ‘Enterprise’, the Cosmic Crisp apple is sweet, large, and juicy, with a firm, crisp texture. Because of this impeccable taste and texture, Cosmic Crisps are perfect for snacking, cooking and baking. For baked apples, you want an apple that will hold its shape, and the Cosmic Crisp is absolutely perfect for this recipe. </span></p><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSf7aRgrfsEZph_AzB5ZeJcAFY3ytvE6zbfR71i45G-9wKcxbzQdloCYoJtfj_vNp2L9Qr0wdhX--VasgrCTvUWNmAhRI1E_y1IwDx1TYmv45jSsxtrBUaQApe7opv_SVDhRx3Q0ZWK7zMr0OQPivKAcSJUh4CFzuGpusO6J-1U7rQcSol_NljOA=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSf7aRgrfsEZph_AzB5ZeJcAFY3ytvE6zbfR71i45G-9wKcxbzQdloCYoJtfj_vNp2L9Qr0wdhX--VasgrCTvUWNmAhRI1E_y1IwDx1TYmv45jSsxtrBUaQApe7opv_SVDhRx3Q0ZWK7zMr0OQPivKAcSJUh4CFzuGpusO6J-1U7rQcSol_NljOA=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">If you’ve never baked apples and filled them with a streusel topping, you’re in for a real treat. Perhaps you’re looking for a more healthful dessert option, or just a creative way to get more fruit in your diet, this recipe ticks both of those boxes. Plus, they’re pretty gorgeous to look at if I do say so myself! </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhUI3t5unix8nYUTTbyEslA7-pWQhWXZY47GwXdvTbuLTGN-8fbX0oPqRouBNgzfmJvsnakfsHdMtQn5tNEt5IsrEETs3IVxF8XT1D9ARKPgKeo6Y3uy9faYIStc5ZeZw7PoWYmDzoIsFJJZtDDka9zpt-E0_jaM0xgnKw2K1ASq_tTsqUIPmvGPQ=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhUI3t5unix8nYUTTbyEslA7-pWQhWXZY47GwXdvTbuLTGN-8fbX0oPqRouBNgzfmJvsnakfsHdMtQn5tNEt5IsrEETs3IVxF8XT1D9ARKPgKeo6Y3uy9faYIStc5ZeZw7PoWYmDzoIsFJJZtDDka9zpt-E0_jaM0xgnKw2K1ASq_tTsqUIPmvGPQ=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">First things first, you’re going to want to make the brown butter streusel topping. Brown butter makes everything butter, and the nutty, caramel notes really lay the foundation for a delicious dessert. To that gorgeous butter, you’ll stir in brown sugar and vanilla extract. Dry ingredients go in next, and I amped up the flour with ground flaxseed, oats, and walnuts, along with ground cinnamon and a pinch of star anise. Have I mentioned how fabulous these apples smell? So good! The Cosmic Crisps are cut in half from bottom to stem, and then hollowed out using a small spoon or a melon baller. You don’t need a massive space, just enough to fill with the tasty oat topping. Before they go into the oven, I like to pour some water into the skillet to encourage the apple to soften as it bakes. After 20 minutes, the foil is removed so the streusel topping can brown and the water can reduce. Bake for another 35-45 minutes, depending on the size of your apples, until the apples are tender and soft but not mushy. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhr27WbxyaBzD0XjWZXJzN-Lq0Kn7xr7yfNutANBINr3de8_XDvQCIoOwVGkeLmxsKNM0BwPLiF-_UHzQpq449pzRInE2lqbKdpMa5CPdiaPu0eHMTVqM3RY6-MtY0pNfhqlw56Gn2fbfZsiCfx_er7adpMwT6f7NBljOKR9fp_QNSGSpH8qkFfHg=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhr27WbxyaBzD0XjWZXJzN-Lq0Kn7xr7yfNutANBINr3de8_XDvQCIoOwVGkeLmxsKNM0BwPLiF-_UHzQpq449pzRInE2lqbKdpMa5CPdiaPu0eHMTVqM3RY6-MtY0pNfhqlw56Gn2fbfZsiCfx_er7adpMwT6f7NBljOKR9fp_QNSGSpH8qkFfHg=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I love how the homemade, buttery streusel sits atop the Cosmic Crisp apple half, seeping down into the hollow core, making the baked apple almost molten-like. The aroma alone embodies the cozy comfort of winter, and the warm, soft flesh of the Cosmic Crisp apple contrasts with the buttery crunch of the streusel, tantalizing all of the taste buds. These baked apples are definitely a feast for the senses! If you want to push the boat out even further, add a dollop of whipped cream and a dusting of icing sugar. These are the days for small luxuries. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgCgnj-wIJE-7N2Xs0cx2mHY-qLA2n37nYHakn1710armk13X7Amb7DprKG3rxKuYFRZijhXkw5BjaxOhg9vDiooKfr1en8G6lbg-YlOAR_OWHE1hadtFX2ilfTNQOr6gfphs1MNyKkcksUNXxOZ0bT1uufUYUF_Q-3WjoQt3lnVrTMHKwvQjSjpw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgCgnj-wIJE-7N2Xs0cx2mHY-qLA2n37nYHakn1710armk13X7Amb7DprKG3rxKuYFRZijhXkw5BjaxOhg9vDiooKfr1en8G6lbg-YlOAR_OWHE1hadtFX2ilfTNQOr6gfphs1MNyKkcksUNXxOZ0bT1uufUYUF_Q-3WjoQt3lnVrTMHKwvQjSjpw=w480-h640" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cosmic Crisp apples are available across Canada at most major retailers, and remember that once you get them home, store them in the refrigerator’s crisper for optimal freshness, texture, and flavour. </span></p><br /><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Baked Cosmic Crisp Apples with Brown Butter Streusel Topping</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup salted butter</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup plus 2 Tbsp packed brown sugar, divided</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp pure vanilla extract</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup all-purpose flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup old-fashioned rolled oats</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup chopped walnuts or pecans</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tbsp ground flaxseed</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp ground cinnamon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">pinch ground star anise or nutmeg</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">pinch of salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 Cosmic Crisp apples </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">whipped cream for serving, optional</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">icing sugar, for dusting</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Preheat the oven to 375ºF. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. Place the butter in a small saucepan over medium heat. Melt the butter, swirling occasionally. The butter will foam up and smell nutty. Remove the pan from the heat once the butter starts to brown. There will be browned bits on the bottom of the pan and the butter will be amber in colour. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Pour the butter into a medium bowl and stir in 1/2 cup brown sugar, vanilla, flour, oats, flaxseed, walnuts, spices, and salt. Mix well. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Cut the apples in half from stem to end. Use a melon baller or small spoon to scoop out the core and seeds. Scoop out a nice little cavern so there is enough room to fill the apples. Remove the stems too. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5. Place the apples in an oven-proof 12-inch skillet with the flesh facing up. Sprinkle each apple with a little of the remaining brown sugar. Fill each apple with some of the streusel topping, pressing down firmly so that the topping doesn’t fall out. Pour 3/4 cup of hot water into the skillet, being careful not to get any water on the apples. Cover the skillet with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 35-45 minutes until the apples are soft and tender but not mushy. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6. Remove the skillet from the oven and serve warm with whipped cream (or vanilla ice cream) and dust with icing sugar if desired. Makes 8 servings. </span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiD1SDttt2O0J52_IyZ7NAcq4XnUkzyt0F1xB_z6MmK9vsuN152hpPQb5Szs1NTDsgwY0jn2J7QX-PWuNU7Fsl79jNu6NePKxEL1Cz-ghs4OTa-mxDyG37cfLW-RstzWiRl8aJO2mHpkQLqchXoITonPky5O3mTOXmijKYXpfLp3gPyfMXKveQXKw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiD1SDttt2O0J52_IyZ7NAcq4XnUkzyt0F1xB_z6MmK9vsuN152hpPQb5Szs1NTDsgwY0jn2J7QX-PWuNU7Fsl79jNu6NePKxEL1Cz-ghs4OTa-mxDyG37cfLW-RstzWiRl8aJO2mHpkQLqchXoITonPky5O3mTOXmijKYXpfLp3gPyfMXKveQXKw=w480-h640" width="480" /></a></div><br /><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-79676288470174209572021-12-24T11:58:00.000-06:002021-12-24T11:58:02.808-06:00Golden Goodness: Christmas Eve Cauliflower<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjvLb_5r4uCditMCFEQ1zRGixHBmwUvFckrMVd9tFPqZEqWFTwuhBzfY6D5-5lVw8xshc5IB8rbyHcvXzk4d6_OAZOVPAC75ym4dqkwkJHSFtuPa8qnv9KumAVnRluvedRbhMwDqhu9ZZIuWPELhH43XRUrLF3JJIHS8u_BiXOFq76Oiz0ytP7MSw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjvLb_5r4uCditMCFEQ1zRGixHBmwUvFckrMVd9tFPqZEqWFTwuhBzfY6D5-5lVw8xshc5IB8rbyHcvXzk4d6_OAZOVPAC75ym4dqkwkJHSFtuPa8qnv9KumAVnRluvedRbhMwDqhu9ZZIuWPELhH43XRUrLF3JJIHS8u_BiXOFq76Oiz0ytP7MSw=w480-h640" width="480" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">The house is cozy on this Christmas Eve, as the cold wind blows about outside and the aroma of butter and chocolate still lingers in the kitchen. It's been a bonkers busy month, with major cookie baking - both for my holiday boxes and for the Saskatoon Farmers' Market, where I now have a table and sell my baked goods (and cookbooks!) every weekend. This decision came about in early October, just as I was about to launch my second cookbook, and I have to say it's one of the best I've made. Perhaps starting a business in the midst of a pandemic is a bit wacky, but heck, folks have done nuttier stuff. I love working for myself, and baking delicious cookies for awesome customers is just the best. I've got some great ideas coming in the new year, so if you're in Saskatoon, stay tuned for that!</div><div style="text-align: left;"><br /></div><span></span><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div style="text-align: left;">With all of the cookie baking, holiday prep was kinda sorta shoved to the backburner. I'm on full on cleaning mode today, and then there is the wrapping of presents and brining the turkey for the big feast I'm cooking tomorrow. Before all of that goes down, I wanted to pop in here and tell you about the best cauliflower cheese. It's roasted whole and looks absolutely impressive when brought to the dinner table. I made this the first Christmas Dixon and I were together, and I remember how he and my mom ooooohed and awwwwwed as I brought it to the candle-lit table. It's a golden dome of goodness, and there are a couple of steps you can do ahead so there's no big pressure on the big day. No one wants any of that, right? So far, many of you have already made this recipe from <b>Vegetables: A Love Story</b>, and my heart is so happy knowing that it's become a favourite of yours, too. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cauliflower and cheese sauce is a classic combo. I’ve gussied it up a little here by roasting a whole head of the creamy white vegetable slathered in the aforementioned cheese sauce. It becomes a bit of a spectacle, especially when presented to a table of guests. They will ooh and ahh at all of its bubbling golden glory—just like Mom and Dix did when I prepared it for Christmas Eve one year. Stick a small carving knife in the head before you bring it to the table, and they’ll be talking about your dinner party for years! I like to slice the cauliflower at the table and tell guests to help themselves to wedges. Just be sure that everyone gets some of the sauce. If there’s any left over, I’ll take a slice of bread and dunk it in the skillet, wiping up all of that cheesy, garlic goodness. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Merry, Merry to you and yours this holiday season. I hope you get to rest and relax and soak in a little of that Christmas magic. xoxo Renée</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgqMlxeBIOmUrn7ZMl2dugersBt0e8-6oY_s1Gz5bFMz-RThpeEn1g-DNJd_43aL64202lTN608jUmO3jGRYuc1lwOi5qEwFuw1qEYugfJr5hMoV13i2eTv4r-WkxF-dQ2OGf-oW4PbSy5NQiW0mhOHnIdw5IgyUdxOhczro66aihZUy44uLp62Xg=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgqMlxeBIOmUrn7ZMl2dugersBt0e8-6oY_s1Gz5bFMz-RThpeEn1g-DNJd_43aL64202lTN608jUmO3jGRYuc1lwOi5qEwFuw1qEYugfJr5hMoV13i2eTv4r-WkxF-dQ2OGf-oW4PbSy5NQiW0mhOHnIdw5IgyUdxOhczro66aihZUy44uLp62Xg=w480-h640" width="480" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div><b>Christmas Eve Cauliflower</b></div><div><br /></div><div>Cauliflower:</div><div>1 lemon, sliced</div><div>1 head of garlic, cloves smashed</div><div>1 Tbsp extra-virgin olive oil</div><div>2 tsp salt</div><div>1 tsp black peppercorns</div><div>1 bay leaf</div><div>1 medium head of cauliflower, outer leaves removed and core trimmed so it sits flat</div><div>Cheese Sauce:</div><div>2 Tbsp butter</div><div>2½ Tbsp all-purpose flour</div><div>¼ cup white wine</div><div>1 cup milk</div><div>½ cup whipping (35%) cream</div><div>1½ cups shredded extra-old</div><div>cheddar cheese</div><div>¼ cup grated Parmesan cheese</div><div>1 tsp Dijon mustard</div><div>½ tsp smoked paprika</div><div>½ tsp salt</div><div>¼ tsp pepper</div><div>Red pepper flakes</div><div>Finishing the Dish:</div><div>7 whole garlic cloves, peeled</div><div>2 Tbsp extra-virgin olive oil</div><div>½ tsp dried thyme</div><div><br /></div><div><div>1.Prepare the cauliflower: Bring a very large pot of water to a boil. The pot needs to be large enough so the cauliflower can float. Stir in the lemon, garlic, 1 Tbsp of the oil, the salt, peppercorns, and bay leaf. Put the cauliflower into the pot with the core facing up. Cover, turn down the heat to medium-low, and simmer until the cauliflower is fork-tender, 10 minutes. Carefully remove the head from the </div><div>water and drain it in a colander. This step can be done a day in advance. Just cover and refrigerate </div><div>the cauliflower head until you’re ready to proceed.</div><div>2. Preheat the oven to 375°F. Prepare the cheese sauce: Place a medium saucepan over medium heat. Melt the butter, then stir in the flour so it makes a paste (yes, that would be a roux). Cook, stirring constantly, for 2 minutes. Gradually whisk in the wine, milk, and cream, being careful to scrape along the inside edges of the pot. The sauce will thicken after about 8 minutes or so. Stir in the cheese, mustard, paprika, salt, pepper, and a pinch of red pepper flakes. Keep stirring until the cheese is melted and smooth. Remove from the heat and season to taste.</div><div>3. Place the cauliflower head in a 10-inch ovenproof skillet or baking dish. Rub the head with the remaining 2 Tbsp olive oil and sprinkle with the dried thyme. Pour half of the cheese sauce over top and snuggle in the whole cloves of garlic around the bottom of the cauliflower. Bake, uncovered, for 20 minutes. Remove from the oven and pour over the remaining cheese sauce. Bake, uncovered, until the cauliflower is tender and golden, about 10–12 more minutes.</div><div>4. Cut the cauliflower into wedges and spoon some sauce over each wedge. Serves 6. </div></div><div><br /></div><div>Recipe from Vegetables: A Love Story, by Renée Kohlman (TouchWood Editions, 2021). </div><div><br /></div><div><br /></div></div>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-10312165839482561622021-10-20T16:26:00.000-06:002021-10-20T16:26:27.863-06:00Welcome to the World: Lazy Perogie Casserole and Links<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjDDN7WvE-cUz1VmPtT8Fr1n4DalDqMopKqrrEqORMBpAPXOb-foa-IbiwVnvkeDhB9K-_TT5TVqSnyOFbIJ3mypanF9C7ocY1iY6q-XGAbcyuWTdJc3KzgCR30PTTk0RFfkPqVbsVA/s2048/lazy+perogie+casserole+2+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjDDN7WvE-cUz1VmPtT8Fr1n4DalDqMopKqrrEqORMBpAPXOb-foa-IbiwVnvkeDhB9K-_TT5TVqSnyOFbIJ3mypanF9C7ocY1iY6q-XGAbcyuWTdJc3KzgCR30PTTk0RFfkPqVbsVA/w480-h640/lazy+perogie+casserole+2+%25282%2529.jpg" width="480" /></a></div><br /><div><br /></div><div>It's official! Vegetables: A Love Story has officially launched out into the Universe! And while there hasn't been as much drama as William Shatner shooting off into space, things here have been very busy and I'm overjoyed to say that this second book baby has been received with glowing reviews. It's even number two on the <a href="https://www.mcnallyrobinson.com/event-18177/Ren%C3%A9e-Kohlman-in-conversation-with-Jenn-Sharp#.YXCRoPrMKUk">McNally Robinson </a>Best Seller list! Woo hoo! My online book launch party is happening tomorrow October 21st at 7 pm. <a href="https://us06web.zoom.us/webinar/register/WN_TAkqNMdXRlevNaLiG4hi8A?fbclid=IwAR2N30i_Co1nFZ5LAlRKMPpDgXdw3bbxGCJKcj4KumkGIDbV-rDsxhBKB1U">Here is the link</a> to register. While we can't do in-person events due to covid, this is the next best thing. I hope to see you there! Dixon is going to make a cameo, and the chat with Jenn is sure to be entertaining. I'll read some stories and answer your questions. Please join us! </div><div><br /></div><span><a name='more'></a></span><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDv6dZPzeRWYG73C4m8NrfBKjxcIHTYfUoddew9Bc0-q1b1kmjmaJ8CTXqx17kzTK-kmoEi2_KqpW1_rAp0uVJFvDRzBKoM6JHAWxLhpA97DJ-w4TcccNAETQEJs8x4ufr0HyzB3vtaw/s2048/potatoes+1++%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDv6dZPzeRWYG73C4m8NrfBKjxcIHTYfUoddew9Bc0-q1b1kmjmaJ8CTXqx17kzTK-kmoEi2_KqpW1_rAp0uVJFvDRzBKoM6JHAWxLhpA97DJ-w4TcccNAETQEJs8x4ufr0HyzB3vtaw/w480-h640/potatoes+1++%25282%2529.jpg" width="480" /></a></div><br /><div><br /></div><div><br /></div><div>I've listed below some of the media highlights so far, which have really touched my heart. And thank you to everyone who has bought the book, recommended the book to their friends, and left me just the sweetest messages and emails. I'm so thrilled that you have welcomed Vegetables: A Love Story into your hearts and kitchens.</div><div><br /></div><div>I did a radio interview with CBC Saskatoon Morning, and they turned it into a <a href="https://www.cbc.ca/news/canada/saskatchewan/saskatoon-chef-recounts-love-story-in-new-cookbook-1.6207384">web story</a> about Dixon and I! </div><div><br /></div><div>The <a href="https://thestarphoenix.com/entertainment/local-arts/kohlmans-second-cookbook-an-homage-to-vegetables">Saskatoon StarPhoenix</a> was one of the first interviews I did. Thanks for the thoughtful questions, Jocelyn. </div><div><br /></div><div>This huge spread in the <a href="https://nationalpost.com/life/food/a-love-story-about-food-and-a-food-story-about-love-renee-kohlmans-ode-to-vegetables">National Post </a>made me so happy. Thanks for the feature, Laura!</div><div><br /></div><div><a href="https://eatnorth.com/eat-north/renee-kohlmans-hearty-kale-and-sausage-soup">Eat North</a> shared my recipe for Hearty Kale and Sausage soup. It's a keeper!</div><div><br /></div><div>Being mentioned as one of the fabulous fall cookbooks in the <a href="https://www.theglobeandmail.com/arts/books/article-for-those-who-cant-get-enough-cooking-and-for-those-with-mealtime/">Globe and Mail</a> was a real treat. Thank you, Julie! </div><div><br /></div><div>This <a href="https://web2.iono.fm/e/1112113">radio interview</a> with John Gormley was super fun!</div><div><br /></div><div>I don't usually get up at 5 am, but for<a href="https://saskatoon.ctvnews.ca/video?clipId=2301344&fbclid=IwAR0NqAAoIub5l4geStOexYQAArA_7D2Ng5Y3n69pwzaBk3PU5GPkZ7PNQEQ"> CTV Morning Live</a>, this was totally worth it! </div><div><br /></div><div>More media stuff is in the pipeline, and I'll be sure to post it here. </div><div><br /></div><div>Today I'm sharing one of my all-time favourite recipes from the new cookbook, and from life, to be honest. This lazy perogie casserole is just so so so good - perfect for the cozy winter summers that are coming our way fast. Carbs on carbs on carbs! </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpCpayL1w_75XpLOkn3mwWVxP85myCf99-9qPALGI-cEb7eqzuRZSCp4t0fMsKf1m_UGEF1XuLodY1OkBOyoDcCV_rVD5lfG2PBrabwaSO7j2Svz6F2LsArvmQ8meIe6r2NW2WEMmBg/s2048/lazy+perogie+casserole+4+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFpCpayL1w_75XpLOkn3mwWVxP85myCf99-9qPALGI-cEb7eqzuRZSCp4t0fMsKf1m_UGEF1XuLodY1OkBOyoDcCV_rVD5lfG2PBrabwaSO7j2Svz6F2LsArvmQ8meIe6r2NW2WEMmBg/w480-h640/lazy+perogie+casserole+4+%25282%2529.jpg" width="480" /></a></div><br /><div><br /></div><div><br /></div><div>I feel like there should be a warning attached to this recipe: Caution! This is one buttery decadent casserole that is so darn good, but if you’re afraid of carbs or pools of melted butter, then maybe flip the page. If you’re still with me, hello! I have a real treat for you perogie-loving people! My mom has been making this casserole for ages, and every time she would serve it, my heart would skip a beat. (Note to self: maybe it was all of that butter.) This recipe has everything you love about perogies, made in a fraction of the time. Dixon is in love with this casserole, too. He said the only thing that would make it better is a garnish of chopped bacon. Is he my kindred spirit, or what?!</div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>Lazy Perogie Casserole </b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><div>9–12 lasagna noodles</div><div>3 cups extra-old cheddar cheese, divided</div><div>2 cups warm mashed potatoes (see note)</div><div>1 container (16 oz/ 500 g) creamed cottage cheese</div><div>1 large egg, lightly beaten</div><div>3 green onions, finely chopped</div><div>½ tsp salt</div><div>¼ tsp pepper</div><div>½ cup butter</div><div>1 medium yellow onion, diced</div><div>1 Tbsp chopped chives, for garnish</div><div><br /></div><div><div>1.Preheat the oven to 350°F. Lightly grease a 3-quart casserole dish. Depending on the shape and size of your casserole dish, you may use fewer than 12 noodles. A 9- × 13-inch baking dish, for example, will use fewer noodles than the deep 3-quart dish in the photo. Cook the lasagna noodles in salted, boiling water according to the package directions. Rinse under cool water and drain.</div><div>2. Stir 2 cups of the cheddar cheese into the mashed potatoes. In a medium bowl, combine the cottage cheese, egg, green onions, salt, and pepper.</div><div>3. In the same pot you cooked the noodles in, melt the butter over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. </div><div>4. Spread about 1 cup of the cottage cheese mixture on the bottom of the baking dish. Top with 4 noodles, then half the mashed potatoes. Add another layer of the cottage cheese mixture, 4 noodles, and the rest of the potatoes. Finish with the last of the cottage cheese mixture and noodles.</div><div>5. Pour the hot buttery onions over the noodles. Scatter the remaining cheddar cheese on top and bake, uncovered, until the cheese is golden and gooey and the edges of the casserole are bubbly, about 30–35 minutes. Remove from the oven and let the casserole stand for 10 minutes before serving. There will be butter lingering on top, but it will eventually be absorbed by the casserole. Like I said, there will be pools of butter! Garnish with chopped chives. Serves 6-8. </div></div><div>Recipe from Vegetables: A Love Story by Renée Kohlman (TouchWood Editions, 2021). </div></div>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-75694752648704101392021-10-03T10:21:00.002-06:002021-10-03T10:21:58.158-06:00On its Way: Curried Butternut Squash Soup with Coconut Milk<div style="text-align: left;"><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qtH6GFYB_7ZTDiKn0LJt_8V_K5lPii4BILy_V9mHwFacQ3lAueeVE3oUgXbaJD8eofbwghOWvr-Ds5UQksxuagKjR_69M0HLkPEvU30dhAN7YVB7isUFKrvO0qtdHequXYUzGtgdkw/s2048/curried+butternut+squash+soup+with+coconut+milk+5+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qtH6GFYB_7ZTDiKn0LJt_8V_K5lPii4BILy_V9mHwFacQ3lAueeVE3oUgXbaJD8eofbwghOWvr-Ds5UQksxuagKjR_69M0HLkPEvU30dhAN7YVB7isUFKrvO0qtdHequXYUzGtgdkw/w480-h640/curried+butternut+squash+soup+with+coconut+milk+5+.jpg" width="480" /></a></div><br /><div><br /></div><div><br /></div><div>You guys. I've held my new cookbook in my hands and I'm in love. Seeing all of the words and photos and recipes come to life in this beautiful hardcover beauty has thrilled me to my core. I'm so happy that Vegetables: A Love Story is beginning to find its way into your kitchens and hearts. The official publication date is just over a week away (October 12th), but I've delivered many preorders to those who've ordered directly from me in Saskatoon, and even sent some copies as far away as Montreal and Vancouver. If you've been following me on social media, you've watched the progress of the book unfold. It's been a journey, that's for sure! I'm simply over the moon that Vegetables: A Love Story is on its way, out into the world, from my kitchen to yours. </div><span><a name='more'></a></span><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_j5LpbnNZsixl67aFXaPXSKI3Fkk6hC6wzHBzdBUN-Vze8AYPpvnfy5Ub6VMhymJg5No3RjU3mPeV3E9_chMfrurGzoa_ITJ7fIjn0InQX5GwzMdx44Wha6QMdIywut_KMAdJZUAtpw/s2048/curried+butternut+squash+soup+with+coconut+milk+4++%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_j5LpbnNZsixl67aFXaPXSKI3Fkk6hC6wzHBzdBUN-Vze8AYPpvnfy5Ub6VMhymJg5No3RjU3mPeV3E9_chMfrurGzoa_ITJ7fIjn0InQX5GwzMdx44Wha6QMdIywut_KMAdJZUAtpw/w480-h640/curried+butternut+squash+soup+with+coconut+milk+4++%25282%2529.jpg" width="480" /></a></div><br /><div><br /></div><div><br /></div><div>I'm sharing one of my favourite recipes from Vegetables: A Love Story, and I've already seen some folks make it. Please be sure to tag me when you try out my recipes! I love seeing my recipes on your kitchen table! This soup is perfect for fall, and must-try if you love butternut squash as much as I do. Butternut squash soup is one of my favourite things about autumn and winter. I get all the cozy feels just thinking about it. Peeling squash can be a pain in the neck, so save yourself the grief and roast the whole thing in the oven. It tastes so much better, too! For this soup I use a mild Indian curry paste, because that’s what I usually have in my refrigerator, but I have made it with a hot Thai red curry paste with equally delicious results. I always have a couple of Dixon’s carrots in the crisper, and sneaking them into the soup didn’t compromise <span style="font-family: arial;">the flavour either. Drizzling in a bit of maple syrup for </span><span style="font-family: arial;">a touch of sweetness and finishing the whole thing off </span><span style="font-family: arial;">with an infusion of lime juice really sends this soup to </span><span style="font-family: arial;">squash-lover’s paradise.</span></div></span></div><div><span style="font-family: arial;"><br /></span></div><div><b style="font-family: arial;">Curried Butternut Squash Soup with Coconut Milk</b></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">1 large (about 3 lb) </span><span style="font-family: arial;">butternut squash</span></div><div><span style="font-family: arial;">2 Tbsp canola oil </span></div><div><span style="font-family: arial;">1 large onion, chopped</span></div><div><span style="font-family: arial;">2 garlic cloves, minced</span></div><div><span style="font-family: arial;">1 Tbsp minced fresh </span><span style="font-family: arial;">ginger</span></div><div><span style="font-family: arial;">Salt, to taste</span></div><div><span style="font-family: arial;">2 Tbsp mild Indian (or </span><span style="font-family: arial;">2 tsp Thai red) curry </span><span style="font-family: arial;">paste</span></div><div><span style="font-family: arial;">2 medium carrots, </span><span style="font-family: arial;">chopped</span></div><div><span style="font-family: arial;">4–5 cups low-sodium </span><span style="font-family: arial;">chicken (or vegetable) </span><span style="font-family: arial;">broth</span></div><div><span style="font-family: arial;">1 can (14 oz/398 mL) </span><span style="font-family: arial;">full-fat coconut milk </span><span style="font-family: arial;">(reserve 2 Tbsp for </span><span style="font-family: arial;">garnish)</span></div><div><span style="font-family: arial;">2 Tbsp fresh lime juice, </span><span style="font-family: arial;">plus more to taste</span></div><div><span style="font-family: arial;">2 tsp maple syrup, plus </span><span style="font-family: arial;">more to taste</span></div><div><span style="font-family: arial;">2 Tbsp chopped fresh </span><span style="font-family: arial;">cilantro or basil</span></div><div><span style="font-family: arial;">Pepper, to taste</span></div><div><span style="font-family: arial;">Hot sauce and cilantro </span><span style="font-family: arial;">leaves, for garnish</span></div><div><span style="font-family: arial;"><br /></span></div><div><div><span style="font-family: arial;">Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Scrub the butternut squash, and place it on the baking sheet. Roast the whole thing</span></div><div><span style="font-family: arial;">until fork-tender, anywhere from 60–90 minutes. When it’s done roasting, slice it in half</span></div><div><span style="font-family: arial;">and let it cool until you can handle it comfortably. Scoop out and discard the seeds. Scrape</span></div><div><span style="font-family: arial;">the peel away from the flesh and discard. Put the butternut squash pulp into a bowl. You</span></div><div><span style="font-family: arial;">need about 3 cups for this recipe. This step can be done a few days ahead of time.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">In a large soup pot, warm the oil over medium-high heat. Add the onion and cook</span></div><div><span style="font-family: arial;">until it is softened and translucent, 3–5 minutes. Stir in the garlic, ginger, and a generous</span></div><div><span style="font-family: arial;">pinch of salt. Cook for a couple more minutes until fragrant. Add the curry paste and stir</span></div><div><span style="font-family: arial;">for another minute. Add the butternut squash and carrots. Pour in 4 cups of broth. Cover</span></div><div><span style="font-family: arial;">and bring to a boil over high heat. Turn down the heat to medium-low and simmer until</span></div><div><span style="font-family: arial;">the vegetables are tender, about 15 minutes.</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Remove from the heat, and, using an immersion blender, purée the soup until</span></div><div><span style="font-family: arial;">smooth. Place the pot back on medium heat and add the coconut milk, lime juice, maple</span></div><div><span style="font-family: arial;">syrup, and cilantro. Add salt and pepper to taste and adjust the seasonings, including more</span></div><div><span style="font-family: arial;">lime juice and maple syrup, if necessary. If the soup is too thick, add more broth or water.</span></div><div><span style="font-family: arial;">Ladle into bowls and garnish with swirls of reserved coconut milk, hot sauce, and cilantro</span></div><div><span style="font-family: arial;">leaves. This soup freezes very well, and it tastes even better the next day. Makes 6 servings. </span></div></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;">Recipe from Vegetables: A Love Story, by Renée Kohlman (TouchWood Editions, 2021). </span></div></div>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com1tag:blogger.com,1999:blog-2230943159926386444.post-39869969795476276032021-08-25T10:26:00.000-06:002021-08-25T10:26:42.431-06:00Medjool Date and Chocolate Oat Bars <div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGi8wtdCjsEJTEQgwEGR_KBxenJ7MYKluTxRcqIZ3eEYBFlJ5qKQDYFwErpaoGshKjWNbP2MVJz3s7FvqnU_1WvZSvFbDjD_2IqiVWj9U84FZv-YBjT740PReuiQV_oNf89fYvo4K7LA/s2048/Date+and+Chocolate+Oat+Bars+1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGi8wtdCjsEJTEQgwEGR_KBxenJ7MYKluTxRcqIZ3eEYBFlJ5qKQDYFwErpaoGshKjWNbP2MVJz3s7FvqnU_1WvZSvFbDjD_2IqiVWj9U84FZv-YBjT740PReuiQV_oNf89fYvo4K7LA/w480-h640/Date+and+Chocolate+Oat+Bars+1+.jpg" width="480" /></a></div><br /> </div><div style="text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;">This is a sponsored post, but as always, all opinions are my own.</span></div><span id="docs-internal-guid-b0ef347d-7fff-aaba-7416-480347d79fe2"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I don’t know how it has come to be the last week of August, but here we are. The mornings, at least here in Saskatoon, have a notable chill to them, and some of the leaves have started to turn yellow. It has been a very dry, very hot summer and I’m not sure if this change is due to summer ending or the parched landscape the trees find themselves in. Nevertheless, change is coming and I’m here for it. Over the next few months I’ll be celebrating the launch of my second book baby </span><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Vegetables: A Love Story</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">, and I can’t wait to share all of the exciting details with you. Stay tuned! In the meantime, I’m here to share with you an absolutely delicious recipe for Medjool date and chocolate oat bars, which I just so happen to be nibbling on as I type this. I just can’t get enough! </span></p><div><span><a name='more'></a></span><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMRVaTWLVAasE_Xhe8EhHmtETkShQFIds5J51IwGvoDqMKGU3hN_mu7ZY_0MYKlQhhIEgWsR54bG3IiaXz4_dV5GA97yxLw7KZ7xl2u58V9do-lXT_fmpgbdcFzCvKWzBgruIzh-1_w/s2048/Date+and+Chocolate+Oat+Bars+6+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMRVaTWLVAasE_Xhe8EhHmtETkShQFIds5J51IwGvoDqMKGU3hN_mu7ZY_0MYKlQhhIEgWsR54bG3IiaXz4_dV5GA97yxLw7KZ7xl2u58V9do-lXT_fmpgbdcFzCvKWzBgruIzh-1_w/w480-h640/Date+and+Chocolate+Oat+Bars+6+.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I’ve been a huge fan of Medjool Dates for as long as I can remember. Plump and juicy</span><a href="http://www.naturaldelights.ca" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"> Natural Delights Medjool Dates</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> are loaded with potassium (50% more than bananas!) and dietary fibre making them an optimal post-workout snack. Medjools are packaged straight from nature, and they are NEVER dried. Because they are a fresh fruit, available year-round, you can find them in the produce section of your local supermarket. Natural Delights Medjool Dates are bathed in sunshine and nourished by the Colorado River. Medjools require a very specific set of growing conditions where high heat, low humidity and plenty of water meet. The date palms are grown in Bard Valley, at the intersection of Arizona, California and Mexico. I love that this whole, fresh fruit gets its natural sweetness from abundant sunshine, and not much else!</span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tNpK9_trKAd6znG2WR8y4lfqYtfFjweRMbO7LDXePNhobjjS2gx9np1OtQA6q_4ylU8tld5UK9XtwOE3N3JFLc2xhdTKyocCclM4X3ekeCqG0WKUiWnp9jWEjAflgXsE_c4fNi_PeQ/s2048/Date+and+Chocolate+Oat+Bars+7+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tNpK9_trKAd6znG2WR8y4lfqYtfFjweRMbO7LDXePNhobjjS2gx9np1OtQA6q_4ylU8tld5UK9XtwOE3N3JFLc2xhdTKyocCclM4X3ekeCqG0WKUiWnp9jWEjAflgXsE_c4fNi_PeQ/w480-h640/Date+and+Chocolate+Oat+Bars+7+.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Medjool Dates are so good on their own, but they’re also particularly delicious when paired with chocolate and I knew that together they would be quite divine in a crumbly oat bar loaded with oats (obviously), walnuts, and flaxseed. Now that we’re all heading back to work and school, snacks must be packed, and let me tell you, these bars make excellent snackage! The crumb base is easy to pull together, and all of that melted butter makes a good impression. The date filling is nothing more than dates, hot water, vanilla and a pinch of salt. You’ll need a food processor to get them nice and smooth, and chunks of dark chocolate are stirred into the mixture. Spread this over the base of the bar, then top with the remaining crumb topping and bake until golden brown and glorious. These bars taste so good with a cup of tea in the afternoon, and with coffee for a second breakfast, if that’s your style. I love that they’re nutritious, thanks to the Medjools, and they freeze really well in an airtight container. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEing-4lN1ho2IkDh0dBMsB6VLS4gWJy2KMH4f5P1MnrFRQzH3Zeicf4bA_7TpGrFebmj9zIwUoAWo6NhGYnU8fKwX45BxlS7bdshbSxpI6Ow0v558KlVIYFWpenscsjW7jjxl-Gy38kCA/s2048/Date+and+Chocolate+Oat+Bars+5+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEing-4lN1ho2IkDh0dBMsB6VLS4gWJy2KMH4f5P1MnrFRQzH3Zeicf4bA_7TpGrFebmj9zIwUoAWo6NhGYnU8fKwX45BxlS7bdshbSxpI6Ow0v558KlVIYFWpenscsjW7jjxl-Gy38kCA/w480-h640/Date+and+Chocolate+Oat+Bars+5+.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Whether you’re trying to cram in all of the summertime fun before fall hits, or you’ve already started hanging up your fall decorations, I hope that all is well with you in your world. Chat soon!</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Medjool Date and Chocolate Oat Bars </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 3/4 cups all-purpose flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups large flake oats</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup chopped walnuts</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup packed brown sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup ground flaxseed</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp salt, divided</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp ground cinnamon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 1/2 cups butter, melted</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 pound Natural Delights Medjool Dates, pitted</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp pure vanilla extract</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup chopped dark chocolate</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Preheat the oven to 350ºF. Lightly grease a 9x13-inch pan and line with parchment paper. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. In a large bowl, combine the flour, oats, walnuts, brown sugar, flaxseed, 1/2 tsp salt and cinnamon. Stir in the melted butter. The mixture will feel like wet sand. Set aside one-third of the flour mixture for the topping. Press the remaining mixture firmly into the bottom of the preparing pan - using the bottom of a measuring cup works great for this. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Add the dates, 1/2 cup hot water, vanilla, and remaining salt to the bowl of a food processor fitted with a metal blade. Process the mixture until smooth, scraping down the sides of the bowl as needed. Transfer the date mixture to a bowl and stir in the chopped chocolate. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Spread the date and chocolate mixture evenly over the crust, smoothing with an offset spatula. Crumble the reserved flour mixture on top, pressing gently to adhere. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Bake until the top is golden brown, about 35-45 minutes. Let cool completely in the pan before cutting into squares. Store in a covered container at room temperature for up to 4 days. I also like eating them cold from the fridge, too. Makes about 16 squares. </span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHAjh9QWRVxkjRpRVDXWm9aN4KVsC8TRT3Ok32sWCMJHLAxZNxM0ets2AZ-3HCnjuP8a-pGG5ZbOZDAH5xA6hY6cXSKbn3rX9RN2QDFSDcLktGOCxyED-IT7FVW4rE8Nk1IX-di-gmg/s2048/Date+and+Chocolate+Oat+Bars+3+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHAjh9QWRVxkjRpRVDXWm9aN4KVsC8TRT3Ok32sWCMJHLAxZNxM0ets2AZ-3HCnjuP8a-pGG5ZbOZDAH5xA6hY6cXSKbn3rX9RN2QDFSDcLktGOCxyED-IT7FVW4rE8Nk1IX-di-gmg/w480-h640/Date+and+Chocolate+Oat+Bars+3+.jpg" width="480" /></a></div><br /><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com3tag:blogger.com,1999:blog-2230943159926386444.post-18426546044097111502021-07-03T12:06:00.001-06:002021-07-03T12:06:50.562-06:00Easy Does It: Chocolate and Cherry Cheesecake Jars <p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HUc6Rcdg-372yuJJCz2IaPciaTbTkVu7hfygz8DVsWRz-RQsj_kVJXcy1cVCNoveD2igPuGq5TyTFdtw9nIK2U38SLVPYi-U56f3XYTMWJNrNMbvHfPbVDR7S68__IoVD_zgWVXpBw/s2048/chocolate+cherry+cheesecake+jars+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HUc6Rcdg-372yuJJCz2IaPciaTbTkVu7hfygz8DVsWRz-RQsj_kVJXcy1cVCNoveD2igPuGq5TyTFdtw9nIK2U38SLVPYi-U56f3XYTMWJNrNMbvHfPbVDR7S68__IoVD_zgWVXpBw/w480-h640/chocolate+cherry+cheesecake+jars+3.jpg" width="480" /></a></div><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"><br /></span></p><br /><div style="text-align: left;"><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Just five days ago, I had to say goodbye to my sweet orange cat, Sunny. If you've been reading my blog long enough, or following me over on Instagram, you know that this little fella was a dear furry friend to me. Found in 2010 when he was just a young one, Sunny was my sidekick for over 11 years. He was a special little guy and I miss him so much. In recent years, he was diabetic. Needles full of insulin twice a day, special food for a special diet, you name it, we did it. He continued to be active and healthy, with a good appetite and spirit. But in the span of a week he stopped running around the yard and trying to snag the bacon off of my breakfast plate, to not wanting to eat, drink or even move. I rushed him to the emergency vet hospital on Saturday and it was there we found out he was very sick with complications to his diabetes and treatment would be very costly and extensive. I made the toughest decision to let him go, as I couldn't bear it if he was suffering. We said our goodbyes curled up together on the cold floor of a dimly lit room. I brushed the soft fur on his belly one last time and told him I'll love him forever. And then my sweet Sunny was gone. Just like that. On the drive home the Saskatoon sky was lit up with orange and pink, and I can't help but think this was Sunny's way of saying his final goodbye to us. The house feels strange now, like something is missing. The other cats have felt it too - not wanting to eat very much, and are looking around for him outside. They never got to say goodbye to their brother, and I know they miss him too. I've been trying to take it easy this week, being gentle with myself and letting the grief come and go. Cats are like family, and I loved Sunny dearly. But, the thing is, we carry on. We live the next day and the next. We laugh to remember and cry, too. Life is full of really great and really sad moments. Taking the good with the bad is the just the way it goes. I'm hoping for more of the good now, please. </span></div><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span></span></p><a name='more'></a><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"><br /></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhnqBgepOyb0Ss-jU1Y_R2fNuBEI68CzIbOw93J4fqVzENSyufW5fzojoRmEFXk9IloJFehdG4l8poa8ie8QycyAJtoOujFx1G1ahJVp9uj8dvROtzA_EE9tTZkBCA0FbKRm0BwS2mA/s2048/chocolate+cherry+cheesecake+jars+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhnqBgepOyb0Ss-jU1Y_R2fNuBEI68CzIbOw93J4fqVzENSyufW5fzojoRmEFXk9IloJFehdG4l8poa8ie8QycyAJtoOujFx1G1ahJVp9uj8dvROtzA_EE9tTZkBCA0FbKRm0BwS2mA/w480-h640/chocolate+cherry+cheesecake+jars+1.jpg" width="480" /></a></div><br /><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;"><br /></span><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Speaking of good, the delicious BC cherries have been here for a few weeks now, and my oh my do they ever make me happy. I’m a frequent visitor to the fruit truck at the Saskatoon Farmers’ Market, filling up my shopping bag with pounds of the red jewels. Can’t stop. Won’t stop. Until they’re gone. But, we won’t dare think of that right now, will we? </span><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Most often, I eat the cherries just out of hand. Biting into one, and tasting its sweetness, is one of the greatest joys in life, if you ask me. To bake with cherries, they have to be pitted, obviously, which can be a cumbersome task to some, but necessary if you value your dental work. To those, like me, who have a good cherry pitter and look for any excuse to use it, it’s a task I look forward to every summer. Besides, I love me a good cherry dessert something fierce, and if a little pitting is what it takes, then so be it. The hard part is deciding which dessert to make. Pie, of course, is always a favourite, and so is cheesecake. My unofficial coin toss declared it to be cheesecake, which just means I’ll bake a pie another time. </span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span><span style="font-family: Arial;"><span style="font-size: 14.6667px; white-space: pre-wrap;"><br /></span></span></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span><span style="font-family: Arial;"><span style="font-size: 14.6667px; white-space: pre-wrap;"><br /></span></span></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span><span style="font-family: Arial;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfbExuSyfXfdbBexujc-rMp-p_H89cSpkXL09vrL4-T6T1G1pGoMjpWJWCJwFpfokNRX0PnUA6tRya0E2-eaTduNgGuQzY5gIbqzEVYTy8KgGKE37ZFwOj1r3RebL7wEBOsqGfZG3mA/s2048/chocolate+cherry+cheesecake+jars+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHfbExuSyfXfdbBexujc-rMp-p_H89cSpkXL09vrL4-T6T1G1pGoMjpWJWCJwFpfokNRX0PnUA6tRya0E2-eaTduNgGuQzY5gIbqzEVYTy8KgGKE37ZFwOj1r3RebL7wEBOsqGfZG3mA/w480-h640/chocolate+cherry+cheesecake+jars+2.jpg" width="480" /></a></span></div><span style="font-family: Arial;"><br /><span style="font-size: 14.6667px; white-space: pre-wrap;"><br /></span></span><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Thankfully, I recently found a recipe where you make mini cheesecakes in jars. Not wanting the commitment or the caloric trappings of a whole cheesecake in the house, I knew this smart (and tasty!) recipe was perfect for me. Julie Van Rosendaal, a Calgary-based food writer, makes a living writing smart and tasty recipes, and her cookbook </span><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Out of the Orchard: Recipes for Fresh Fruit from the Sunny Okanagan </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">(TouchWood Editions) is a fantastic resource for summer stone fruit. Julie said to use graham crumbs, but I didn't have any in the house. As luck would have it, way in the back of the cupboard was a bag of chocolate cookie crumbs. Score! Chocolate and cherry is one of my favourite dessert combos ever. </span><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">So, about these little cheesecakes. They are perfection. Just press buttered chocolate cookie crumbs into the bottoms of small jars, spoon in the cream cheese mixture (perhaps use handheld beaters, or your stand mixer to get the creamy filling super smooth), then top with a most glorious cherry compote. The neat thing about these cheesecakes is that you can transport them without much fuss. Just be sure the lids are screwed on tight, and pack them in a cooler. If you’re serving them outside, Julie recommends serving them on ice, so everyone can just grab a jar and go. These are a perfect make-ahead party dessert - they’ll keep in the fridge for up to 3 days. But, you don’t need a party make this dessert. To those of us who love cheesecake, any cheesecake, stopping at one jar is going to be a real problem. </span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span><br /></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span><br /></span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfUUz-HVQFqATTbdEXoMwuDWSrR-w4rAkhjXBRg7cVwpEA1JwnY-r3N4au3Gyvl92UScLJieJQmBqp8af-FEbfQRtrWpXHTeVkHsIJx0KwF96VskhAWEMlrZPDmoEU0X2bZxNuQ10pw/s2048/chocolate+cherry+cheesecake+jars+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBfUUz-HVQFqATTbdEXoMwuDWSrR-w4rAkhjXBRg7cVwpEA1JwnY-r3N4au3Gyvl92UScLJieJQmBqp8af-FEbfQRtrWpXHTeVkHsIJx0KwF96VskhAWEMlrZPDmoEU0X2bZxNuQ10pw/w480-h640/chocolate+cherry+cheesecake+jars+4.jpg" width="480" /></a></div><br /><p style="text-align: left;"><span style="font-family: Arial; font-size: 14.6667px; white-space: pre-wrap;">I made these cheesecake jars one week ago - right before Sunny suddenly took ill. The kitchen sink had just finished draining when I took one look at him and knew we had to go to the vet. Hours later, Dixon and I sat on my couch, still numb with shock and grief at what had occurred that evening. We ate these small jars of dessert, with heavy hearts and swollen eyes. Cold and sweet, I savoured every bite. </span></p><p></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-weight: 700; white-space: pre-wrap;">Chocolate and Cherry Cheesecake Jars</span></p><p style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-weight: 700; white-space: pre-wrap;"><br /></span></p><span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Crust:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">1 cup chocolate cookie crumbs</span><br style="font-family: "Times New Roman"; font-size: medium; white-space: normal;" /><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">2 Tbsp melted butter </span><br style="font-family: "Times New Roman"; font-size: medium; white-space: normal;" /><span style="font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;">2 Tbsp granulated sugar</span><span style="font-family: "Times New Roman"; font-size: medium; white-space: normal;"><br /></span></span><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Cheesecake Filling:</span></p></span><span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">8 oz (250g) package cream cheese, at room temperature</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup granulated sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 -3/4 cup whipping cream</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 tsp vanilla</span></p></span><span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Topping:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups fresh or frozen cherries, pitted</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup water</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p></span><span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. To make the crust, stir together the cookie crumbs, melted butter, and sugar. Divide between the bottoms of 6-8 small (½ cup/125 ml) ring-top jars. Or, you can use 4 larger jars. Choice is yours!</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-size: 14.6667px;">2. To make the topping, bring the cherries, sugar and water to a simmer in a medium saucepan. Cook for 10-15 minutes, until the cherries are soft, squishing some of them against the side of the pan with your spoon. Remove from heat and set aside to cool, then refrigerate until chilled.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. In a medium bowl, beat the cream cheese, sugar, cream and vanilla until smooth. You may need to add more cream if you want the filling creamier. I use my stand mixer to get the filling super smooth. Divide between the jars, spooning it over the crust. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; white-space: pre-wrap;">4. Spoon the chilled cherry topping over the cheesecakes. Screw on the lids and refrigerate until you’re ready to serve them, or for up to 3 days. Recipe inspired from Out of the Orchard, by Julie Van Rosendaal (TouchWood Editions). </span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-10502225288912054152021-06-15T14:08:00.001-06:002021-06-15T14:09:03.693-06:00Summer Spread: Herby White Bean and Feta Dip <div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIp3gh5A7Oy7lfGom3eaOPZ1K9wL3RWrOPZbzxCJmfGx3X0zmY4zhhSjOuDRqsAeUU16GZC8Ei6DNlPMdxXoqY12_UDqlDxj4kSlS1aYV_ibGP6VB8L4z2a0k6mThROhpXJrbl0H6bw/s2048/White+bean+and+feta+dip+6+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIp3gh5A7Oy7lfGom3eaOPZ1K9wL3RWrOPZbzxCJmfGx3X0zmY4zhhSjOuDRqsAeUU16GZC8Ei6DNlPMdxXoqY12_UDqlDxj4kSlS1aYV_ibGP6VB8L4z2a0k6mThROhpXJrbl0H6bw/w480-h640/White+bean+and+feta+dip+6+.jpg" width="480" /></a></div><br /> </div><div style="text-align: left;"><span style="color: #111111; font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="color: #111111; font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;">This is a sponsored post. While I was compensated by the Ontario Bean Growers, I've been a huge fan of all things bean related for a very long time. All opinions are mine.</span></div><div style="text-align: left;"><span style="color: #111111; font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="color: #111111; font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;"><br /></span></div><span id="docs-internal-guid-f9e6a82c-7fff-614e-c4c8-7895318f5f54"><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">While the “official” start to summer is less than a week away, I’ve been feeling those summertime vibes for some time now. It’s another scorcher of a day here in Saskatoon, and with a house that lacks air conditioning, finding meals to cook without generating any heat inside the house is a huge deal for me. Heck, even when I boil the tea kettle, my thermostat goes up by half a degree! Gotta love old houses and the sweat boxes they truly are. Oh what I wouldn’t give for a finished basement and/or the hum of air conditioning right now. Alas, I’ve sweltered in the summer for well over a decade here, and I am more or less used to it. Doesn’t mean I won’t whine about it from time to time!</span></p><div><span><br /></span></div><div><span><a name='more'></a></span><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG1oRjhlIdTs-yp-4cdHBNZZ9HR76ORY7MDMVgI6rgFZXHCV1kyqHSgvsTQ6GCNzFdhuXOge0Fcp6xWr5tBqSBXB81Nro4HcISKp45oPiH7fzdfvWkz6VNu7t9OK9gP3KlnEGJYxZZA/s2048/White+bean+and+feta+dip+1+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrG1oRjhlIdTs-yp-4cdHBNZZ9HR76ORY7MDMVgI6rgFZXHCV1kyqHSgvsTQ6GCNzFdhuXOge0Fcp6xWr5tBqSBXB81Nro4HcISKp45oPiH7fzdfvWkz6VNu7t9OK9gP3KlnEGJYxZZA/w480-h640/White+bean+and+feta+dip+1+.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This heat means I get to be creative in the kitchen, whipping up good eats without the oven or stove top. Sure, I can barbecue, and I do, but I also love having delicious dips, spreads and fresh veg on hand for super quick and light meals. This Herby White Bean and Feta dip is super good - especially with fresh herbs snipped just outside my back door. I love this little kitchen garden of mine! The herbs, along with canned white kidney beans or cannellini beans, feta cheese, Greek yogurt (I like the full fat stuff), olive oil, and lemon juice get blitzed and blended in a food processor until smooth. This takes like 10 minutes, and before you know it, you’re spreading this light and creamy dip on crostini or crackers and having a mighty fine snack. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></p><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ95HUBpbE5KgRDhCEF6SgjAaOfiI0z2vokjQcZXFcM7aVZbK8FG8_uwM7xGm8KKEMRqkVgCnLyTKIUkmlowJJ8yQkRnIXVAFHvAs5UygP-vjfU-bPxA2Gs7NW793098ib58LZB0VTzA/s2048/White+bean+and+feta+dip+3+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ95HUBpbE5KgRDhCEF6SgjAaOfiI0z2vokjQcZXFcM7aVZbK8FG8_uwM7xGm8KKEMRqkVgCnLyTKIUkmlowJJ8yQkRnIXVAFHvAs5UygP-vjfU-bPxA2Gs7NW793098ib58LZB0VTzA/w480-h640/White+bean+and+feta+dip+3+.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span><br /></span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I love how quickly this dip comes together white canned white beans as a base. </span><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Beans, whether they're dried or canned, are always in my pantry. Having them there means that quick snacks like this are possible. I know the creamy white beans will not only add loads of nutrition to this dish, but they’ll also make the dip a more substantial snack which will ultimately be more satisfying. White beans are so versatile and nutritious, they're one of the best things to have stocked in the pantry. Protein-packed and high in fibre, beans can be used in all sorts of recipes for dips and spreads, stews and chili, salads and pasta, heck even smoothies and brownies! Ontario is a hub of bean production in Canada, with over 1200 farmers growing eight types of beans. Most of these (80-90%) will be exported around the world. Beans are super rich in a variety of vitamins, minerals and other nutrients, and they're inexpensive to buy. While the world slowly reopens (hooray for the vaccine!), it's important to me that I continue to eat nutritious, delicious meals and watch the grocery budget. Beans check all of the boxes. And they taste so good! You can either cook your own white kidney beans, or you can use canned beans. For more information on beans, and more delicious recipes take a look</span><a href="https://ontariobeans.on.ca/" style="text-decoration-line: none;"><span style="background-color: white; color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"> here</span></a><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. </span></div><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o14ZcKEBf-piwyigRgu2DrWhE50AHOfcdAe23fmVEo4EAGrELjFdxTT1MLmojSBcbawL_u9MEkrddja40ef0d1wbB-5-wm6ta5u0H9KMuWwCkU5yLMCOC490FjT96kq6PzgP52mEwA/s2048/White+bean+and+feta+dip+4+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7o14ZcKEBf-piwyigRgu2DrWhE50AHOfcdAe23fmVEo4EAGrELjFdxTT1MLmojSBcbawL_u9MEkrddja40ef0d1wbB-5-wm6ta5u0H9KMuWwCkU5yLMCOC490FjT96kq6PzgP52mEwA/w480-h640/White+bean+and+feta+dip+4+.jpg" width="480" /></a></div><br /><span><br /></span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">With provinces slowly opening up more and more (thank goodness) there will be summer potlucks and picnics with friends and family. This super-tasty dip will be coming along with me as I make some summertime plans to escape the city. I hope you enjoy it (and the sun) as much as I do. </span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b><br /></b></span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b>A Little Housekeeping Update: </b>If you subscribe by email (and you really should!) you'll have noticed that the feed looks a little different. Previously, the blog post was coming at you via Google's Feedburner. In July, they will be doing away with this service, so I switched to a different company that delivers blog post feeds to you. It's called<a href="https://follow.it/intro" target="_blank"><b> follow.it</b> </a>and I hope you enjoy reading Sweetsugarbean posts that way. </span></div><div><span><br /></span></div><div><span><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs5T_ZLQNp2crmFPYjfIV1AsxEpruEQ8Nq2Ni6jwOuqpQ_-XeamRbGmn5scYENh25KY2_XRo1Sumn_TNHkxAmHUe5Ja-hSef-oH2Uj2aJE8JanX3_x6Vk_LN4ChM1Cmpp8tWWJOvyHQ/s2048/White+bean+and+feta+dip+2+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs5T_ZLQNp2crmFPYjfIV1AsxEpruEQ8Nq2Ni6jwOuqpQ_-XeamRbGmn5scYENh25KY2_XRo1Sumn_TNHkxAmHUe5Ja-hSef-oH2Uj2aJE8JanX3_x6Vk_LN4ChM1Cmpp8tWWJOvyHQ/w480-h640/White+bean+and+feta+dip+2+.jpg" width="480" /></a></div><br /><div><br /></div><div><br /></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Herby White Bean and Feta Dip</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This light and creamy dip is perfect for summer noshing. Full of flavour, thanks to the feta, you can add whatever fresh herbs you like, though dill, chives and mint are surefire winners. This dip is nutritious and delicious, and it’s best served with crostini (or crackers) and fresh, seasonal vegetables. Can be packed along on a picnic or camping trip, too. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Makes: 2 1/2 cups</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Prep time: 5 minutes</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cooking time: 10 minutes</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 (540 mL/19 oz) can white kidney beans or cannellini beans, rinsed and drained</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">200 g feta cheese, crumbled </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup plain Greek yogurt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">juice of 1 lemon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tbsp roughly chopped herbs such as dill, chives, mint or all three</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp extra virgin olive oil, plus more for drizzling </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 garlic cloves, smashed</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">salt and pepper to taste</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. In the bowl of a food processor fitted with a metal blade, combine all of the ingredients. Process until smooth, scraping down the bowl from time to time. Season to taste with salt and pepper. Scrape into a shallow bowl and drizzle with olive oil. Garnish with fresh herbs, if you like. Will keep refrigerated for up to 2 days. </span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com5tag:blogger.com,1999:blog-2230943159926386444.post-26027866728857456242021-06-12T19:09:00.001-06:002021-06-15T14:11:55.143-06:00First Look: Springtime Risotto with Asparagus and Peas <div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge60gJvNAmKWT8HW-3U6EdBuN3mUEtyrjE3Nbh-DpbYhiyQn_EaEd3UUNvNqazH6ZddoasY7SRXwosvL-26N45piirlbFHjX02TJtEBEtDS8ScHDCkMvSnyLXvbqL4F4fMLwoDFxHpoA/s2048/asparagus+risotto+3+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge60gJvNAmKWT8HW-3U6EdBuN3mUEtyrjE3Nbh-DpbYhiyQn_EaEd3UUNvNqazH6ZddoasY7SRXwosvL-26N45piirlbFHjX02TJtEBEtDS8ScHDCkMvSnyLXvbqL4F4fMLwoDFxHpoA/w480-h640/asparagus+risotto+3+.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">It's a beautiful June day here in Saskatoon. We've had a decent amount of rain, which means my yard is green and lush, and while the grass is getting too tall, I kind of love it because the cats can scoot around in it and hide like it's their own jungle playground. This totally cracks me up. I love those little critters. The peonies have formed small heads and in about 2 weeks time they'll become the bombshells of the backyard, and honestly, there's no time like peony time! I also love the moisture because it means Dixon's huge vegetable plot is coming along nicely, and for the last month or so I've been enjoying the best springtime asparagus. If you follow me on Instagram you know how bonkers I get about it. I love it so much that it graces the cover of my new cookbook! Isn't it gorgeous? The inside is just as pretty, and I can't wait to share more with you. So much hard work and love and eating went into this collection of recipes. Plus the dishes. So many dishes. One day I will have a dishwasher! </span></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div style="text-align: left;"><div class="separator" style="clear: both; text-align: justify;"><span><a name='more'></a></span><span style="text-align: left;"><br /></span></div></div></blockquote><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4Sn_Yj-eNj5xFzLVA3RWYC0E6KLuavgaOU0E_P80m0HwKzWKtNCVmVuso12hNqjqdeQoV5pTYNLA-IkzVQZEzqC6HHEp3SiAfzXyU8bWvPncP0tcqKvxbJW7IU4bIVuRkv6j9hCMGA/s2048/Kohlman_VLS_Cover_FINAL_web.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1741" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4Sn_Yj-eNj5xFzLVA3RWYC0E6KLuavgaOU0E_P80m0HwKzWKtNCVmVuso12hNqjqdeQoV5pTYNLA-IkzVQZEzqC6HHEp3SiAfzXyU8bWvPncP0tcqKvxbJW7IU4bIVuRkv6j9hCMGA/w544-h640/Kohlman_VLS_Cover_FINAL_web.jpg" width="544" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Asparagus is the vegetable that brought Dix and I together and you can read all about our first date later this year. Vegetables: A Love Story will be in your favourite book shop (and amazon) later in September, with official pub date set for October 5th. The cookbook is currently being printed, and I'm so excited to get my hands on the first copy! Once I know the pre-order details, I'll be sure to share them with you. Yay! Can't wait!</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtVRrMoEnb0uyw_clOZwkR7k4iZaf5GoBPFpoQXN0qAItJKnp8IXG_kPUTr30bdgvZRxJrYoxStZY7eyYF7q1XmyXqRLTx6fvfGKIDkmpCPtNLDOW1_mIhUUTGMmcFCFxNGXyRVTrTQ/s2048/asparagus+risotto+1+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtVRrMoEnb0uyw_clOZwkR7k4iZaf5GoBPFpoQXN0qAItJKnp8IXG_kPUTr30bdgvZRxJrYoxStZY7eyYF7q1XmyXqRLTx6fvfGKIDkmpCPtNLDOW1_mIhUUTGMmcFCFxNGXyRVTrTQ/w480-h640/asparagus+risotto+1+.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">To celebrate this verdant vegetable, I made risotto today. This recipe is not in the book, but 92 others are. (Plus, seven essays!). I adore risotto and had a hankering, so I threw this together for a late lunch. There's lots of stirring involved, but it's very therapeutic, at least I think so. I love the pop of flavour from the asparagus and peas, and it's so fun to snip off fresh herbs from my kitchen garden again. Creamy and savoury, this is one of my favourite springtime meals. And, with the leftovers I'll add an egg, dredge in panko and make risotto cakes. I'm super excited for that. Subconsciously, I think this is why I make risotto in the first place. You can't see me but I'm totally winking at you. Hope all is well where you are. xoxo</div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSpucvHZp_cIJEkXw21zCv4Qa_NQfAJagpmO5d8ShcZ_0bUyfHlJrHMU5ucidQ-b2PANg0WCKJdwUPD4AbfmC_er0cK9Fqlbpd85GGvT3V7saVk5G7_5KB5n565xIMn_SVJtEVlv3Rw/s2048/asparagus+risotto+2+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSpucvHZp_cIJEkXw21zCv4Qa_NQfAJagpmO5d8ShcZ_0bUyfHlJrHMU5ucidQ-b2PANg0WCKJdwUPD4AbfmC_er0cK9Fqlbpd85GGvT3V7saVk5G7_5KB5n565xIMn_SVJtEVlv3Rw/w480-h640/asparagus+risotto+2+.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: left;"><b>Springtime Risotto with Asparagus and Peas</b></div><div style="text-align: left;">5 1/2 cups low-sodium chicken broth </div><div style="text-align: left;">4 Tbsp salted butter, divided</div><div style="text-align: left;">1 bunch (about 1/2 pound) asparagus, preferably thin, trimmed and cut into 1-inch pieces</div><div style="text-align: left;">1/4 tsp salt</div><div style="text-align: left;">1/4 tsp pepper</div><div style="text-align: left;">1 cup frozen peas</div><div style="text-align: left;">1 medium yellow onion, finely chopped</div><div style="text-align: left;">2 garlic cloves, minced</div><div style="text-align: left;">1 1/2 cups Arborio rice</div><div style="text-align: left;">1 cup dry white wine</div><div style="text-align: left;">1/2 cup grated Parmesan cheese</div><div style="text-align: left;">1 Tbsp finely chopped fresh dill</div><div style="text-align: left;">1 Tbsp finely chopped fresh parsley</div><div style="text-align: left;">zest of 1 lemon</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. In a medium saucepan, bring the broth to a simmer. Turn down to low and keep covered. </div><div style="text-align: left;">2. Meanwhile, in a large saucepan or Dutch oven, melt 1 Tbsp of butter over medium heat. Add the asparagus, salt and pepper. Cook, stirring frequently, until the asparagus is tender-crisp, about 4 minutes depending on the thickness of the pieces. Add the peas and cook for another minute or two until the peas are warmed through. Transfer the vegetables to another plate. </div><div style="text-align: left;">3. In the same pot over medium heat, melt 2 Tbsp of the butter. Add the onions and cook until softened and translucent, about 4 minutes. Stir in the garlic and cook another minute, until fragrant. Add the rice and cook, stirring constantly, until it's glossy and translucent around the edges, about 2 minutes. Add the wine and cook until completely absorbed. Ladle in 1 cup of the hot chicken broth and stir until it's absorbed. Continue doing this with remaining broth, 1 cup at a time, until the rice is al dente and creamy, about 25 minutes. Be sure to keep an eye on the rice, stirring frequently so it doesn't burn. If it sticks, turn the heat down. </div><div style="text-align: left;">4. Once the rice is cooked, it should be saucy but not soupy, stir in the vegetables, Parmesan cheese, herbs, and lemon zest. Season to taste with salt and pepper. Spoon into bowls and serve with more Parm. Makes 4 servings as a main dish, or 8 as a side. </div>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-60935583624085207672021-05-11T10:30:00.000-06:002021-05-11T10:30:14.269-06:00Apple Cinnamon Buns with Maple Bourbon Icing <div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FLEidKh5dvc8Agja54dp6AVHqytVKIBF_aiHnNIPCqFKNfVeEbFxh2AQ-rh-4EwSxXBaxBdwnhV0XFQL_YkXl-zOryUNUyTtENAb3FZTlA00jVjSikk5u9b3tRe_loEfPidQHMEAlQ/s2048/apple+cinnamon+buns+1+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FLEidKh5dvc8Agja54dp6AVHqytVKIBF_aiHnNIPCqFKNfVeEbFxh2AQ-rh-4EwSxXBaxBdwnhV0XFQL_YkXl-zOryUNUyTtENAb3FZTlA00jVjSikk5u9b3tRe_loEfPidQHMEAlQ/w480-h640/apple+cinnamon+buns+1+.jpg" width="480" /></a></div><br /><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This is a sponsored post. All opinions are my own.</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div><span id="docs-internal-guid-4fc0c813-7fff-bd20-225b-c78c0536b5d0"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">When I was asked to create a recipe using Organic Washington apples, I immediately said yes. I have a soft spot for these apples, and this part of the world, after all. Way, way back when this blog was just a baby,</span><a href="http://www.sweetsugarbean.com/2012/10/wonderment-washington-organic-fruit-tour.html" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"> I was invited to go visit some organic fruit orchards in the Wenatchee area</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">, and I had the absolute best time. Washington state is known for being one of the premier apple-growing regions in the world, and the growing conditions make Washington the finest place to grow organic apples. The apple trees grow in nutrient-rich, volcanic soil, perfect for growing fruit. The dry climate and ideal temperatures reduce the number of diseases and pest issues that can wreak havoc on the fruit. Plus, plentiful water and advanced growing practices provide the right ingredients for growing top-quality fruit. I still remember seeing orchards hugging the Washington hillsides, as far as the eye can see. It’s a beautiful thing to witness, and one day I hope to visit the area again. </span></p><div><span><a name='more'></a></span><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLb1gu1OOyslK0rcjsM9zAzLCNX62-fw5ydPLSKf-jjLAB5rzM987KwAYfel0qpUg-k9XG4wKbtebeytDttrbqcTA3JlXyXDDI_XSym3U2Mq_x6_NIHGpn3645fWImzIH-JTuci5UAw/s1300/Organics.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="863" data-original-width="1300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLb1gu1OOyslK0rcjsM9zAzLCNX62-fw5ydPLSKf-jjLAB5rzM987KwAYfel0qpUg-k9XG4wKbtebeytDttrbqcTA3JlXyXDDI_XSym3U2Mq_x6_NIHGpn3645fWImzIH-JTuci5UAw/s320/Organics.jpg" width="320" /></a></div><br /><span><br /></span></div><br /><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Organic Washington apples are available in every key variety, and each one is picked by hand. Just imagine that. Super cool, right? I love eating apples in a variety of ways - one medium apple has just 72 calories and 19 g carbohydrates and is an excellent source of fibre and vitamin C. But, being a baker and all that, I wanted to create a special recipe to show these apples off, and honestly, who doesn’t love a fluffy and delicious cinnamon bun? And, it was super easy to find Gala Washington Organics at my local grocery store. Their juicy sweetness is so good in these buns!</span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMLavldl9CVsqMa4IOwyxEgNDJ3m4ZxP7MN2iH57d3y3qZpljX2cf5w-eRPM-TEIk9z9K8TGU7CF_2koW2d5Q5-Z4DUa6pxshyphenhyphenkGRbDSB8Oco61etCndCeRXAO8hsTv0z0Wak2EvjbQ/s965/PNG+Logo.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="965" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMLavldl9CVsqMa4IOwyxEgNDJ3m4ZxP7MN2iH57d3y3qZpljX2cf5w-eRPM-TEIk9z9K8TGU7CF_2koW2d5Q5-Z4DUa6pxshyphenhyphenkGRbDSB8Oco61etCndCeRXAO8hsTv0z0Wak2EvjbQ/s320/PNG+Logo.png" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">These cinnamon buns are pretty straightforward to make, but they do take some time. Most of it is just resting and rising times for the dough, but still, you’ll want to stick pretty close to home for a few hours. The tender, enriched sweet dough comes together easily, and if you have a stand mixer, that dough hook does all of the kneading for you. If doing this by hand, you’ll want to knead for about 10 minutes. While the dough is rising, prepare the fragrant apple filling. Buttery and bursting with cinnamon, these were so good it was difficult not to eat them all out of the skillet. The sugar and spice butter filling is also quite tasty - just be sure your butter is nice and soft so it spreads easily on the dough. </span></p><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdOB0EPBoxoHIHs2MvnHnBF21VaoSNco8dJ2R4d5MdQyNMlFk0PS0h3jXAy5vs8v-znkEynq_qRrPSd5yLk3-uq-V4CeZZfc-wM7NZD-7jSyA2nS0eygckfh2Br_0uglRIb_kfbjrQA/s2048/apple+cinnamon+buns+2+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdOB0EPBoxoHIHs2MvnHnBF21VaoSNco8dJ2R4d5MdQyNMlFk0PS0h3jXAy5vs8v-znkEynq_qRrPSd5yLk3-uq-V4CeZZfc-wM7NZD-7jSyA2nS0eygckfh2Br_0uglRIb_kfbjrQA/w480-h640/apple+cinnamon+buns+2+.jpg" width="480" /></a></div><br /><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Once the dough has risen, punch it down, roll it out, top with the sugar and spice filling, then the cooked apples (be sure to save some for the topping), then roll up into a tight log. I used a 10-inch skillet, but you can use any baking dish that is around the same size, but go bigger rather than smaller. A 9x13-inch pan would also work just fine. Cut the log into 9 pieces then place in your preferred baking dish. Let the rolls rise again for 30 minutes, then bake for 30 or so more. And, oh my goodness, we need to talk about this icing! It’s got a little maple syrup and bourbon in it, so you know she is tasty! If you don’t have bourbon in the house, use a little rum, or you can just add a bit more maple and water if you don’t want to use the alcohol. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBmUb9P68OeoInVo19sUdSD_2Pqul-NL5s5tqdkzKz8hTtb3jxghmzDx4RMNgURfM0bl8DD-gBtt2uA_Y2EzUHqD3k2DSkFnObfv6Bg4suLXN-XWM-O0CLWnyGk4rN69QbttMJqS3nw/s2048/apple+cinnamon+buns+5+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBmUb9P68OeoInVo19sUdSD_2Pqul-NL5s5tqdkzKz8hTtb3jxghmzDx4RMNgURfM0bl8DD-gBtt2uA_Y2EzUHqD3k2DSkFnObfv6Bg4suLXN-XWM-O0CLWnyGk4rN69QbttMJqS3nw/w480-h640/apple+cinnamon+buns+5+.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Drizzle the icing over the buns while they’re still a bit warm, then spread to cover. Top with the remaining buttery cinnamon apples and enjoy. I love how the delicious apple flavour comes through with the cinnamon and sweet dough. The maple bourbon icing has the perfect amount of sweetness, and the whole pan is a feast for the eyes. These are so good with coffee, and even the second day they were quite enjoyable when warmed up gently. Cinnamon buns are a bit of work to make, but the pay off in taste, and general life satisfaction is HUGE. </span></p><div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJSBlDgOQEv4yGdYLMNzts9reFrPOYGHhEy_qzz5lyC7yNOL0zLPYDztsEmy9PkT6Ca-KmHUB3du6ptZG1SHodaGqzi34vpQlHd5nlBZedbJ3rXTT-3Xo0Qtn0teywpdo1Z-3vXW5VQ/s2048/apple+cinnamon+buns+6+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJSBlDgOQEv4yGdYLMNzts9reFrPOYGHhEy_qzz5lyC7yNOL0zLPYDztsEmy9PkT6Ca-KmHUB3du6ptZG1SHodaGqzi34vpQlHd5nlBZedbJ3rXTT-3Xo0Qtn0teywpdo1Z-3vXW5VQ/w480-h640/apple+cinnamon+buns+6+.jpg" width="480" /></a></div><br /><span><br /></span></div><div style="text-align: left;"><span><br /></span></div><span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For more delicious Organic Washington apple recipes, you can find them <a href="https://bestapples.com/washington-orchards/organics/">here</a></span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yrI-Uu1QeDSwpiDNnHGj599O4PmFBU9dJEdMkDsVwZYNChcENtzq1a9FtbYqpACGOMGn6KbXI92BbG0yKsc5VtSCoUhBfdbZyrf1rmzVAZjto_A6edqibawGhWmUUvnL_9o8Trpalg/s2048/apple+cinnamon+buns+7+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yrI-Uu1QeDSwpiDNnHGj599O4PmFBU9dJEdMkDsVwZYNChcENtzq1a9FtbYqpACGOMGn6KbXI92BbG0yKsc5VtSCoUhBfdbZyrf1rmzVAZjto_A6edqibawGhWmUUvnL_9o8Trpalg/w480-h640/apple+cinnamon+buns+7+.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Apple Cinnamon Buns with Maple Bourbon Icing </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Look for Organic Washington Gala or Granny Smith apples when making this recipe. They hold their shape well and have terrific apple flavour. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Dough:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 1/4 cups whole milk</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup granulated sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup salted butter</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 large egg, beaten</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 package active dry yeast (2 1/4 tsp)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 1/4 cups all-purpose flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Apple Filling: </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4-5 Organic Washington apples, peeled and diced into 1/2-inch pieces (about 3 1/2cups) </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tbsp salted butter</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 1/2 Tbsp granulated sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3/4 tsp ground cinnamon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Sugar and Spice Filling:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5 Tbsp salted butter, softened</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup packed brown sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 1/2 Tbsp ground cinnamon </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Maple Bourbon Icing:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup icing sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tbsp pure maple syrup</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp bourbon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">pinch salt</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. To make the dough: Warm the milk, sugar, and butter in a small saucepan over medium heat, stirring frequently until the sugar is dissolved and the butter is melted. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. Pour the milk mixture into the bowl of a stand mixer, and whisk in the egg. Check the temperature to make sure the milk mixture is just warm to the touch. If it’s too hot, wait a little longer. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Sprinkle the yeast over the milk mixture and wait for it to froth and bubble up - about 5 - 10 minutes. If it doesn’t do this, you have to start over. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Add the flour and salt to the milk/yeast mixture and knead with the dough hook for about 5-8 minutes, until a soft dough forms. If it’s too sticky, add 1 Tbsp of flour at a time. Transfer the dough into a lightly oiled bowl. Turn the dough over to coat. Cover with plastic wrap and let rise in a warm spot for 1 hour or until doubled in size. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5. Prepare the apple filling: Melt the butter in a skillet over medium heat. Stir in the diced apples. Cook until tender but not mushy, about 3 minutes, then stir in the sugar and cinnamon. Cook until the sugar is dissolved, about 1 minute. If the apples stick, add a splash of water. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6. Prepare the sugar and spice filling: Mix the softened butter with the brown sugar and cinnamon. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">7. Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Using a rolling pin, shape the dough into a 12x18-inch rectangle. Spread an even layer of the sugar and spice filling over the dough, then top with an even layer of apples, reserving 3/4 cup for garnish when the cinnamon buns have been baked. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">8. Starting with the long end, roll the dough into a tight log. Pinch the ends shut. Using a sharp serrated knife, slice the dough into 9 equal portions. Place each roll into a greased 10-inch cast iron skillet or baking dish. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">9. Cover the skillet with plastic wrap and let rise for 30-40 minutes or almost doubled. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">10. Preheat the oven to 350ºF. Bake the buns for 25-35 minutes, or until golden brown. If the top is getting too dark, cover with foil. Let cool on a wire rack for about 30 minute before glazing. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">11. To make the maple bourbon icing: In a medium bowl, whisk together the icing sugar, maple syrup, bourbon, and salt. If the icing is too thick, add a splash or two of water until a spreadable consistency is reached. Drizzle the icing onto the warm apple cinnamon buns, and spread evenly. Top with the remaining cinnamon apples. Makes 9 cinnamon buns. They’re best when eaten the day they’re made but can be stored for a couple of days in a sealed container. </span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-53303914323420807702021-04-16T10:17:00.005-06:002021-04-16T10:17:41.345-06:00Take It Easy: Spiced Ginger Beef<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_DO0Bg8x9kfHIvBDer_-6109C2qzFTmDHAYSuPg7UWsvPRWGmQCI3ufxmihdj8e74bC5NBrAeQcu_04RaRvJ9UmKsBnahcXlRM73fggsjrl2a0StgH113WsLWIhwvy_ksZCKuWtrpg/s2048/spicy+ginger+beef+1+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_DO0Bg8x9kfHIvBDer_-6109C2qzFTmDHAYSuPg7UWsvPRWGmQCI3ufxmihdj8e74bC5NBrAeQcu_04RaRvJ9UmKsBnahcXlRM73fggsjrl2a0StgH113WsLWIhwvy_ksZCKuWtrpg/w480-h640/spicy+ginger+beef+1+.jpg" width="480" /></a></div><br /><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><i>This is a sponsored post. I was compensated by Saskatoon Co-op, but as always, all opinions are my own. </i></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Everyone likes a quick meal that's super easy to throw together. Right? Right! I'm pleased to have partnered with my local <a href="https://www.food.crs/">Saskatoon Co-op</a> to help get the word out about their brand new What's For Dinner promotion. Inside each Saskatoon Co-op store, there's a display which is basically a one stop shop to get all of your ingredients for the featured recipe that week. Saskatoon Co-op has really taken the guess work out of grocery shopping by putting all of the items in one display case. No need to run around the store and try to find ingredients, because honestly who has time for that? These days, I want to get in and out of grocery stores as quick as possible. There will be a new featured recipe every week, which will be a great way to introduce something new to the usual meal rotation. And you may find some new favourites you'll want to make over and over again. And honestly, grocery shopping will be less of a hassle and more of a breeze! Look for the What's For Dinner display in your local Saskatoon Co-op store for a new recipe each week. This is a super helpful way for busy folks who want to put supper on the table as quickly as possible, and still have it be delicious and nutritious. </span></div><div style="text-align: left;"><span><a name='more'></a></span><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncu_XEvOJ_4LfN7jJlKTM_SSm-qpWwyAM_ysc1bDeL5zZR1_b0ZDRYqE9KBzGO5S8kI3QM6IU0bQYhBuOp0AwUxdc-GVghyphenhyphen1D8C_pH7ZwY3st15i5IqSKVq7s9d_F3gTuOdeFmcsFIw/s2048/spicy+ginger+beef+6+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjncu_XEvOJ_4LfN7jJlKTM_SSm-qpWwyAM_ysc1bDeL5zZR1_b0ZDRYqE9KBzGO5S8kI3QM6IU0bQYhBuOp0AwUxdc-GVghyphenhyphen1D8C_pH7ZwY3st15i5IqSKVq7s9d_F3gTuOdeFmcsFIw/w480-h640/spicy+ginger+beef+6+.jpg" width="480" /></a></div><br /><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">This week the featured recipe is Spiced Ginger Beef. The recipe card is located along with all of the ingredients you need in the showcase. You don't need extensive cooking skills to make this recipe; the method is straightforward and easy to follow. Stirfry beef (already sliced!) is tossed in cornstarch then browned in a large skillet. Be sure to get the oil nice and hot before you add it. The recipe didn't say to season with salt and pepper, but I added generous pinches of both to the beef while it browned. Next up you add the already shredded carrots (hot tip: take a shortcut when you need one), then the green onion, garlic, and ginger. At this point the whole thing is smelling incredible! Stir together vinegar, soya sauce, honey, and sriracha, then stir this into the beef. Honestly, that's all there is too it. Serve on a bed of steamed jasmine rice, and you have dinner in 20 minutes. How great is that?! The beef was super tender and loaded with flavour, and the jasmine rice soaked up the accompanying sauce. Thumbs up all around! The recipe card suggested I serve the spiced ginger beef alongside a napa cabbage salad and Co-op Gold Potstickers. Not one to ever turn down the idea of potstickers, I happily cooked some of these up too. The cabbage slaw was bright and fresh, adding a lightness to the meal, or rather the feast. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEYHQ7u0MPY-IObVyHZK1JjyEGmFI1wS0oimHqSJwxjuz8MK9dyJu5oHtRBAmNo0hkIwOBllFSgK_m0AZgFju_8OgJcJyKmN7wcOXb9xCMvr-7pYOArN9gMrCVhQDJ_2wfVo-F2JbGA/s2048/spicy+ginger+beef+5+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEYHQ7u0MPY-IObVyHZK1JjyEGmFI1wS0oimHqSJwxjuz8MK9dyJu5oHtRBAmNo0hkIwOBllFSgK_m0AZgFju_8OgJcJyKmN7wcOXb9xCMvr-7pYOArN9gMrCVhQDJ_2wfVo-F2JbGA/w480-h640/spicy+ginger+beef+5+.jpg" width="480" /></a></div><br /><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">The beauty in this recipe is its simplicity, but of course you can use it as a jumping off point and make it your own. If you know me, you know I love my vegetables, so I would add others alongside the carrots. Think quick-cooking veg like slices of red pepper, zucchini, broccoli, cabbage, etc. I think this would be tasty served over wide rice noodles, though I would increase the sauce amounts and add a tad of broth just to make it more saucy. If you're a fan of rice bowls like I am, you could add roasted broccoli or cauliflower, slices of radish, chopped cilantro, kimchi and chopped peanuts. Having basic and excellent recipes like this Spiced Ginger Beef in your cooking arsenal will get you through the "4 pm what's for dinner?" panic. Be sure to check in with Saskatoon Co-op Stores every week to see how they can help you out with even more delicious ideas! </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsykvPs_Ah0mZdhu8W92uW8yyOlsXk85qR7coM9qKpeq0MP8P5MSUN_Pvc3Fkl05fcIhCPiB0ypIQhYayq9SJgnJTQbMuwU-w5N-BCslQiX3LlbR8I0hBpe-TYnbe_MjnVKgJp5T773w/s2048/spicy+ginger+beef+2+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsykvPs_Ah0mZdhu8W92uW8yyOlsXk85qR7coM9qKpeq0MP8P5MSUN_Pvc3Fkl05fcIhCPiB0ypIQhYayq9SJgnJTQbMuwU-w5N-BCslQiX3LlbR8I0hBpe-TYnbe_MjnVKgJp5T773w/w480-h640/spicy+ginger+beef+2+.jpg" width="480" /></a></div><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>Spiced Ginger Beef: </b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">1 cup water</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 tsp salt</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 cup Lucky Dragon Jasmine Rice</span></div><div style="text-align: left;"><span style="font-family: inherit;">.5 Kg Co-op stirfry beef</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 1/2 Tbsp cornstarch</span></div><div style="text-align: left;"><span style="font-family: inherit;">3 Tbsp vegetable oil</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 cup shredded carrot</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 cup (3) chopped green onion</span></div><div style="text-align: left;"><span style="font-family: inherit;">1/2 tsp (1 clove) garlic, minced</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 tsp ginger, minced</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 3/4 Tbsp white vinegar</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 1/2 Tbsp Lucky Dragon soya sauce</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 1/2 Tbsp honey</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 1/4 tsp Sriracha hot chili sauce</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">In a small pot, bring water and salt to a boil. Add rice to boiling water, cover, turn down to low</span></div><div style="text-align: left;"><span style="font-family: inherit;">and simmer for 15 minutes. Remove from burner and let sit for 5 minutes. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Mix beef and cornstarch in a bowl. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Place large frying pan over medium-high heat, add vegetable oil and heat until it shimmers. Carefully place beef into the pan, making sure the pieces don't stick together. Brown both sides, being careful of the spitting oil. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">When both sides are golden, add carrot and cook 1 minute. Add onion, ginger, and garlic and cook one more minute, tossing so it doesn't stick. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">In a bowl, whisk together the vinegar, soya sauce, honey, and sriracha. Add to the beef and toss well for about 30 seconds. Serve over rice. Serves 2. Prep and cook time 20 minutes. Recipe by Chef Dale McKay. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">Note: Serve with Co-op Gold Potstickers, and napa cabbage slaw. </span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJwkvyPvQRe8QPElGuQtAxcvcJZ5Ln1aZHIpXGY_fhHonYQJnQQq-E1llyc1obl9daM0rhlWaPpOE8DGre55wDpuDteNJWHtJgnVF2EFRftSlb8vfTsFNmoqVAGK-ejt0vMiZ1DgPmg/s2048/spicy+ginger+beef+3+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJwkvyPvQRe8QPElGuQtAxcvcJZ5Ln1aZHIpXGY_fhHonYQJnQQq-E1llyc1obl9daM0rhlWaPpOE8DGre55wDpuDteNJWHtJgnVF2EFRftSlb8vfTsFNmoqVAGK-ejt0vMiZ1DgPmg/w480-h640/spicy+ginger+beef+3+.jpg" width="480" /></a></div><br /><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><span style="color: #1f497d; font-size: 11pt;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: left;"><br /></div>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com2tag:blogger.com,1999:blog-2230943159926386444.post-88625418657601367532021-03-30T10:06:00.000-06:002021-03-30T10:06:08.020-06:00Carrot Cake with Brown Butter Cream Cheese Icing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5o71oEv5QNgY98cxwPBMX85WTMShpr135FKIJGHwugeKCktLmCVfQZQYo9VC1V9Bm6ZjWdOzDh-Iw_8pi-WMc2znKJGXQprBBTEFc5_W-wx2DO7MXxWyGya8dk49D76SRagyC6lZ1w/s2048/easter+carrot+cake+2+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG5o71oEv5QNgY98cxwPBMX85WTMShpr135FKIJGHwugeKCktLmCVfQZQYo9VC1V9Bm6ZjWdOzDh-Iw_8pi-WMc2znKJGXQprBBTEFc5_W-wx2DO7MXxWyGya8dk49D76SRagyC6lZ1w/w480-h640/easter+carrot+cake+2+.jpg" width="480" /></a></div><br /><p><br /></p><div style="text-align: left;">If you're looking for a show-stopping Easter dessert, this carrot cake should do the trick. It's one of the most-loved recipes from my first cookbook <i>All the Sweet Things, </i>and I'm always getting notes and messages on how much people love to bake it. Here's why: there's moist and aromatic carrot cake, creamy brown butter icing, and a layer of crunch from the maple pumpkin seed brittle. If you love regular cream cheese icing, this recipe will make you downright giddy. It’s smooth and creamy, with the lovely caramel nuttiness that brown butter is known for. The carrot cake is rather wonderful in its simplicity—no pineapple, raisins or nuts to be found here, just straight-up carrots. Feel free to make the cakes a couple of days ahead. They freeze well, too. The middle layer of crunchy brittle may feel like an extra step, but it’s one you want to take. As my friend Lindsay said while testing this cake, the brittle makes it. </div><span><a name='more'></a></span><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIw3O9LAu2x4q4n1UgQoB8_QckGr6ISnWrHi4znon0OuVlDO-N_vdoXzjlMS5tLgD1dckyC_J9cYPW0NveuJsbgQby7k0I85eX2PNlUHpbroF0PMU0T8wu-c7Kq9RHC5epySDMd82Qg/s2048/easter+carrot+cake+1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIw3O9LAu2x4q4n1UgQoB8_QckGr6ISnWrHi4znon0OuVlDO-N_vdoXzjlMS5tLgD1dckyC_J9cYPW0NveuJsbgQby7k0I85eX2PNlUHpbroF0PMU0T8wu-c7Kq9RHC5epySDMd82Qg/w480-h640/easter+carrot+cake+1+.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div style="text-align: left;">This is an impressive cake, made even more so with the garnish of pretty Easter chocolate. I mean, just look at that bunny! Bring it out on your prettiest cake stand, slice it at the table and be prepared to take a bow. If your gathering is small this year, don't worry about having extra cake around the house. It makes an excellent second breakfast! </div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmlgBnqoHRCbPL4pMiXH_tP08Znrc-EOR_hH_2aljdPgz76Tqq7TcKmJ98f4ClWA_MTai9JU5nmH6MoauCHSIG31i7Pcsd6nX7iNjocXrday-fJzcsou9m0ywXE67BAXDHiRTHbyBUA/s2048/easter+carrot+cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmlgBnqoHRCbPL4pMiXH_tP08Znrc-EOR_hH_2aljdPgz76Tqq7TcKmJ98f4ClWA_MTai9JU5nmH6MoauCHSIG31i7Pcsd6nX7iNjocXrday-fJzcsou9m0ywXE67BAXDHiRTHbyBUA/w512-h640/easter+carrot+cake+3.jpg" width="512" /></a></div><br /><b><br /></b></div><p><b>Carrot Cake with Brown Butter Cream Cheese Icing</b></p><div style="text-align: left;">CARROT CAKE</div><div style="text-align: left;"><div>3 large eggs, at room temperature</div><div>11/2 cups granulated sugar</div><div>1/2 cup packed brown sugar</div><div>1 cup canola or other cooking oil</div><div>3/4 cup buttermilk, at room temperature</div><div>2 tsp pure vanilla extract</div><div>31/2 cups lightly packed grated carrots</div><div>3 cups all-purpose flour</div><div>2 tsp baking powder</div><div>1 tsp baking soda</div><div>1 tsp salt</div><div>1 tsp ground cinnamon</div><div><div>1 tsp ground ginger</div><div>1/2 tsp ground nutmeg</div><div>1/4 tsp ground cloves</div><div>BROWN BUTTER CREAM CHEESE ICING</div><div>1 cup unsalted butter, softened and divided</div><div>2 cups cream cheese, softened</div><div>1 tsp vanilla bean paste or pure vanilla extract</div><div>Pinch of salt</div><div>3–4 cups icing sugar</div></div><div><br /></div><div><br /></div><div><div>1. Preheat the oven to 350°F. Place the rack in the centre of the oven. Grease the bottoms and sides of two 9-inch round cake pans with your preferred cooking oil and line the bottoms with parchment paper.</div><div>2. To make the carrot cake, whisk together the eggs, sugars, oil, buttermilk and vanilla in a large </div><div>bowl. Stir in the grated carrots. In another large bowl, whisk together the flour, baking powder, baking</div><div>soda, salt and spices. Add the dry ingredients into the carrot mixture and stir until well combined.</div><div>Divide the batter evenly between the cake pans.</div><div>3. Bake for 35–40 minutes, until the cakes are golden and spring back when touched lightly and a</div><div>toothpick inserted in the centre of a cake comes out clean. Remove the pans from the oven and</div><div>let the cakes cool in the pans on a wire rack for about 30 minutes. Run a knife around the edges of</div><div>the cakes and carefully remove them from their pans. Let the cakes cool completely on the rack.</div><div>The carrot cakes can be made a day or two ahead of time. Wrap them well in plastic and refrigerate</div><div>until ready to assemble.</div><div>4. To make the icing, melt 1/2 cup of the butter in a small saucepan over medium-high heat. The </div><div>butter will froth and bubble then turn golden. (You can give it a bit of a stir.) When it starts to brown and smell nutty, remove the pan from the heat. Pour the butter into a small dish and let it cool for 5</div><div>minutes. Place it in the refrigerator, uncovered, and chill for 15 minutes.</div><div>5. In a stand mixer fitted with a paddle attachment, place the chilled melted brown butter, remaining</div><div>1/2 cup butter and cream cheese. Beat the mixture on high speed until creamy and smooth. Scrape</div><div>down the sides of the bowl a couple of times. Beat in the vanilla and salt. With the machine running</div></div><div><div>on low speed, add 1 cup of icing sugar and then increase the speed to high and beat it well. Add</div><div>the remaining icing sugar in batches of 1 cup, 1 cup, 1/2 cup and then a final 1/2 cup if needed,</div><div>stopping to scrape down the sides of the bowl a few times. I use about 4 cups of icing sugar, but if</div><div>it’s thick and creamy after 31/2 cups, stop then. If you feel like you need more icing sugar to make a</div><div>thick and creamy icing, then by all means add more icing sugar.</div><div>6. To assemble the cake, smear a bit of icing on the bottom of a cake stand or platter. This will keep</div><div>the cake in place as you decorate it. Set the bottom layer of cake on this smear of icing and then</div><div>spread the cake layer generously with icing. Scatter the crushed maple brittle on top of the icing.</div><div>Top with the second layer of cake. Using a large offset spatula, apply a thin layer of icing all around</div><div>the cake. This is called “dirty icing” and it helps adhere those pesky crumbs to the cake. Chill the</div><div>cake for 30 minutes.</div><div>7. Remove the cake from the refrigerator and apply the remaining icing with an offset spatula. Use</div><div>the back of a spoon to create swirls, if you so desire. Refrigerate the cake for 30 minutes before</div><div>serving. The cake will keep wrapped well in plastic in the refrigerator for up to 5 days. Unfrosted</div><div>carrot cakes can be wrapped well in plastic and frozen for up to 1 month. Serves 10-12. </div></div><div><br /></div><div>Note: Here is the recipe for <b>Maple Pumpkin Seed Brittle</b>, which you can crumble in between layers if you choose. </div><div><br /></div><div><div>1 Tbsp olive oil, for brushing the parchment</div><div>1/2 cup raw unsalted pumpkin seeds</div><div>1/2 cup pure maple syrup</div><div>1/2 tsp ground cardamom</div><div>1/4 tsp salt</div></div><div><br /></div><div><div>1. Preheat the oven to 375°F. Place the rack in the centre of the oven. Line a rimmed baking sheet with</div><div>parchment paper and brush the parchment evenly with the olive oil.</div><div>2. Stir together the pumpkin seeds, maple syrup, cardamom and salt. Pour this mixture onto the</div><div>prepared baking sheet (it won’t spread to the sides and it will be a funky, uneven shape) and bake</div><div>for 15 minutes, rotating the sheet 180 degrees at the 8-minute mark. The brittle should be bubbling</div><div>and golden. Remove the baking sheet from the oven and let it cool completely on a wire rack.</div><div>3. Break the brittle into pieces and store it in an airtight container at room temperature</div><div>for up to 2 weeks. Makes 1 1/2 cups. </div></div><div><br /></div><div>Note: You can also bake this cake using 8-inch cake pans—and bonus, you’ll have some batter left over for cupcakes, which will take 20–22 minutes to bake.</div></div>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-73643902980257536822021-03-16T12:48:00.002-06:002021-03-16T12:48:33.946-06:00One Pan Only: Quick Sausage and White Bean Cassoulet <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRmVQno2hY8g8y93b_DJiiAb6SqVKrRMtsayBWqbQosjsxdYAreLV1kjGwYxc4Hd_OWupZbFLyteSHjYs6OJXoWMdES6ECh8NzWj_cPLpRohScxBm8YEiP4nHGR_w2dDkfo16BVSUEQ/s2048/quick+white+bean+and+sausage+cassoulet+1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRmVQno2hY8g8y93b_DJiiAb6SqVKrRMtsayBWqbQosjsxdYAreLV1kjGwYxc4Hd_OWupZbFLyteSHjYs6OJXoWMdES6ECh8NzWj_cPLpRohScxBm8YEiP4nHGR_w2dDkfo16BVSUEQ/w480-h640/quick+white+bean+and+sausage+cassoulet+1+.jpg" width="480" /></a></div><br /><br /><p></p><p><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;">This is a sponsored post. While I was compensated monetarily by the Ontario Bean Growers, I've been a huge fan of all things bean related for a very long time. All opinions are mine.</span></p><span id="docs-internal-guid-682843e3-7fff-1dce-2cf7-9c991c9c4e1a"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I can't believe I'm writing this, but spring is right around the corner. Hooray! It has been a long winter, that much is true. Snow is still piled up in the front yard, but the birds have been chirping a happier tune, and so have I. My editor has sent me the interior pages of my second cookbook, and I've been scrolling through the final page proofs, checking for errors. It's quite the task, going over every detail, but it means that </span><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Vegetables: A Love Story</span><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> is getting closer to becoming real and I can't wait for it! The pages are so very pretty and vibrant, and it's truly awesome seeing my photos and recipes (and stories!) come to life. I can't wait to share more with you soon! In the meantime, these busy days mean that simple and speedy suppers are what I need, and this quick version of cassoulet, bursting with tomatoes, sausages and white beans, is so very good. Plus I added kale, because greens are good! </span></p><div><span><a name='more'></a></span><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsNtfVOvnMhHl8RNJGNb1krlFCq9QrAUrxVtN3bVC2YLlmVp9-8sEyDICw9lcTQYZF8dUcLr3M9f11unPovByHiNolq-zxS151VqeuuuyDiDE2VcIZssiAr15XHC2f0vGpax9wamjnA/s2048/quick+white+bean+and+sausage+cassoulet+3+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtsNtfVOvnMhHl8RNJGNb1krlFCq9QrAUrxVtN3bVC2YLlmVp9-8sEyDICw9lcTQYZF8dUcLr3M9f11unPovByHiNolq-zxS151VqeuuuyDiDE2VcIZssiAr15XHC2f0vGpax9wamjnA/w480-h640/quick+white+bean+and+sausage+cassoulet+3+.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Beans, whether they're dried or canned, are always in my pantry. Having them there means that quick suppers like this are possible. I know the creamy white beans will not only add loads of nutrition to this dish, but they’ll also make this sausage and tomato bake more of a substantial meal which will ultimately be more satisfying. White beans are so versatile and nutritious, they're one of the best things to have stocked in the pantry. Protein-packed and high in fibre, beans can be used in all sorts of recipes for dips and spreads, stews and chili, salads and pasta, heck even smoothies and brownies! Ontario is a hub of bean production in Canada, with over 1200 farmers growing eight types of beans. Most of these (80-90%) will be exported around the world. Beans are super rich in a variety of vitamins, minerals and other nutrients, and they're inexpensive to buy. While the world slowly reopens (hooray for the vaccine!), it's important to me that I continue to eat nutritious, delicious meals and watch the grocery budget. Beans check all of the boxes. And they taste so good! You can either cook your own navy or white kidney beans, or you can use canned. I have made this dish with both, and had rave reviews on each occasion. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTXl39NhZx7SUKxT89LYuvX0bueeiw-p_ta9OBgxjMK1i-HZq4yOWD6NfX5xn_LhDLA4XgKNhyLvEt6gLxOK7tY-gonHEgltElCaDMQTk2mMBtsE6Yqax5eZWiVN2NJN5W_S55Svo-w/s2048/quick+white+bean+and+sausage+cassoulet+2+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFTXl39NhZx7SUKxT89LYuvX0bueeiw-p_ta9OBgxjMK1i-HZq4yOWD6NfX5xn_LhDLA4XgKNhyLvEt6gLxOK7tY-gonHEgltElCaDMQTk2mMBtsE6Yqax5eZWiVN2NJN5W_S55Svo-w/w480-h640/quick+white+bean+and+sausage+cassoulet+2+.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; white-space: pre-wrap;">To get started, place some cherry tomatoes on the bottom of your favourite baking dish. Top with fresh sausages, cloves of garlic, and red onion. I used locally made Italian sausage, but you can use chorizo, or herb and garlic. A good glug of olive oil and a drizzle of balsamic vinegar will help the tomatoes make a delicious sauce, along with the fresh herbs. Bake until sausages are crispy and the tomatoes have burst their little skins. Stir in the white beans, remaining tomatoes, and kale. I add a little chicken broth to aid in the sauciness, because I know how good it will be when sopped up with some fresh bread. Fifteen minutes later, you have your very own ridiculously delicious cassoulet. It sounds all fancy and French, but it's basically beans and sausages. Comforting and delicious, it is a grand late-winter meal. Bonus points: just one pan to wash. </span></div><div><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Quick Sausage and White Bean Cassoulet </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cassoulet is traditionally a slow-cooked bean stew with several steps and a long ingredient list. It's good to make if you have the time and inclination, but for those of us short on both, this quick version comes together in a snap. Delicious and nutritious, this is a great meal for busy weeknights, plus there's just one pan to wash. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Makes: 4 Servings</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Prep time: 10 minutes</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Cooking time: 40 minutes</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5 cups cherry or grape tomatoes</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4-6 Italian, chorizo or bratwurst sausages</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 large garlic cloves, smashed</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 red onion, cut into wedges</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup extra virgin olive oil, plus more for drizzling</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 1/2 Tbsp balsamic vinegar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 sprigs fresh rosemary</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 sprigs fresh thyme</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 tsp pepper</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups cooked navy or white kidney beans </span><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">OR 1 (19oz</span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">/540 mL) can </span><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">navy or white kidney beans, rinsed and drained</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups chopped kale, centre ribs removed</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3/4 cup low-sodium chicken broth </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup chopped parsley</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Preheat the oven to 425F. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. Scatter 4 1/2 cups tomatoes over the bottom of the baking dish (reserve about 1/2 cup to add later). Place the sausages, garlic, and onion over top. Drizzle with the olive oil and balsamic vinegar. Top with the rosemary and thyme sprigs and sprinkle with salt and pepper. Roast for 25 minutes. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Remove the pan from the oven and stir in beans, reserved 1/2 cup of cherry tomatoes, kale, and chicken broth. Return to the oven and roast for another 15-20 minutes, until the kale is softened, tomatoes have burst, and sausages are crispy. Season with more salt and pepper, if needed. Garnish with chopped parsley. Spoon into bowls and drizzle with olive oil. Serve with crusty bread. </span></p><br /><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMROEQuFPpPYClBj4IOggNWCrSareL-OXaxCb64UDK8iP7YHxnXTskXhomp_4HiDEgXnmP1jPdOnYxYiOHDZk3NkwCZIiE_HfZFmRTkKn9T26otC4rbpLKlAgKsOvDZXXZOWEjj-aQA/s2048/quick+white+bean+and+sausage+cassoulet+4+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMROEQuFPpPYClBj4IOggNWCrSareL-OXaxCb64UDK8iP7YHxnXTskXhomp_4HiDEgXnmP1jPdOnYxYiOHDZk3NkwCZIiE_HfZFmRTkKn9T26otC4rbpLKlAgKsOvDZXXZOWEjj-aQA/w480-h640/quick+white+bean+and+sausage+cassoulet+4+.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com1tag:blogger.com,1999:blog-2230943159926386444.post-75565656052016551492021-03-13T14:57:00.000-06:002021-03-13T14:57:47.607-06:00Brighter Days: Caramelized Banana Cream Pie <div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1V2r8kGl1nBlOS_xdDHxjqztbo3sTEXuD3W9ZtYN0_hA5vLLPwziBk-iikqWS0YNpH7rIwLZR2JHIQkXwuI2mOrDYezGZf6kwYwwi5cksyFbRGcXMVkxc4zLALJiCeO-mrW39GA96Q/s2048/banana+cream+pie+1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1V2r8kGl1nBlOS_xdDHxjqztbo3sTEXuD3W9ZtYN0_hA5vLLPwziBk-iikqWS0YNpH7rIwLZR2JHIQkXwuI2mOrDYezGZf6kwYwwi5cksyFbRGcXMVkxc4zLALJiCeO-mrW39GA96Q/w480-h640/banana+cream+pie+1+.jpg" width="480" /></a></div><br /><span style="font-family: helvetica;"><br /></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: left;"><span style="font-family: helvetica;">Hello friends, I</span><span style="color: #111111;"><span style="background-color: white; white-space: pre-wrap;"><span style="font-family: Arial;"> am just popping in here for a quick hello, and to tell you about this luscious pie I concocted recently. Dixon and I devoured slices while watching Meghan and Harry spill all of the tea during their interview with Oprah. Holy cow! There is so much to unpack there, but two things stuck with me: 1) I am so glad they got out and 2) Oprah is the queen when it comes to interviewing. Her questions were spot-on, and their answers more than a little shocking. So much drama there! While there is no drama over, there most certainly is pie. I wonder if </span><span style="font-family: helvetica;">Meghan and Harry bake pies</span></span></span><span style="background-color: white; color: #111111; font-size: 13.2px;"><span style="font-family: helvetica;">?</span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><br /></span></div><div style="text-align: left;"><span><a name='more'></a></span><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgAaNO2QqE45rkwQyJeZOTMloPr-5Rr9zMR6gooQkWSPrXS_Uzm0HZs0wz_2oKuVN3xhfrkU4N8NJfKHWL7P7xFb0H3jcH-h1puq6EKf4XSWMvaByStSU2_kurUOftMas6WWTa6nZnQ/s2048/banana+cream+pie+3+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgAaNO2QqE45rkwQyJeZOTMloPr-5Rr9zMR6gooQkWSPrXS_Uzm0HZs0wz_2oKuVN3xhfrkU4N8NJfKHWL7P7xFb0H3jcH-h1puq6EKf4XSWMvaByStSU2_kurUOftMas6WWTa6nZnQ/w480-h640/banana+cream+pie+3+.jpg" width="480" /></a></div><br /><span style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111;"><span style="font-family: helvetica;">It is the middle of March, which means Pi Day is a thing to celebrate and I am here for all the things that celebrate pie. Banana cream pie is not usually my go-to pie, BUT this pie is a game changer. I added slices of banana to a quick caramel sauce, then layered them in a chocolate cookie crust and topped with a creamy vanilla pudding and whipped cream. It is a great pie; the chunks of Crunchie bar add a, well, crunchy texture which pleasantly contrasts the soft pudding and bananas. I think the addition of some espresso to the whipped cream would be bonkers good, but I until the day I get an espresso machine, I shall have to go without. Nevertheless, make this pie and share it with someone you love. It is definitely best the day it is made, but leftovers make a darn fine breakfast, especially if there is coffee involved. Cheers to making it almost through the winter. Brighter days and bigger things ahead. Just ask H and M. </span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111;"><span style="font-family: helvetica;"><br /></span></span></div><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTxyup7Wfky0p7VfyBwVpmINWrzhMntsqRbBIE3R_MZ9DqDdAGRH61-9K0PiQZNtTIdg22UHFib_l2-vDP84-NZNLyNnBMxJMmifvGis0YP2kkGVNTuP3afTSrF0GUDr4yOZ1AgGjFw/s2048/banana+cream+pie+2+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTxyup7Wfky0p7VfyBwVpmINWrzhMntsqRbBIE3R_MZ9DqDdAGRH61-9K0PiQZNtTIdg22UHFib_l2-vDP84-NZNLyNnBMxJMmifvGis0YP2kkGVNTuP3afTSrF0GUDr4yOZ1AgGjFw/w480-h640/banana+cream+pie+2+.jpg" width="480" /></a></b></div><b><br /><span style="font-family: helvetica;"><br /></span></b><p></p><p><b><span style="font-family: helvetica;">Caramelized Banana Cream Pie </span></b></p><div style="text-align: left;"><span style="font-family: helvetica;">Crust:</span></div><p><span style="font-family: helvetica;">1 1<span style="background-color: white; color: #111111; white-space: pre-wrap;">/2 cups chocolate cookie crumbs</span></span></p><p><span style="font-family: helvetica;"><span style="background-color: white; color: #111111; white-space: pre-wrap;">1</span><span style="background-color: white; color: #111111; white-space: pre-wrap;">/4 cup melted butter</span></span></p><p><span style="background-color: white; color: #111111; white-space: pre-wrap;"><span style="font-family: helvetica;">Caramelized Bananas:</span></span></p><p><span style="background-color: white; color: #111111; white-space: pre-wrap;"><span style="font-family: helvetica;">1 Tbsp butter</span></span></p><p><span style="background-color: white; color: #111111; white-space: pre-wrap;"><span style="font-family: helvetica;">1 Tbsp brown sugar</span></span></p><p><span style="background-color: white; color: #111111; white-space: pre-wrap;"><span style="font-family: helvetica;">2 Tbsp whipping cream</span></span></p><p><span style="background-color: white; color: #111111; white-space: pre-wrap;"><span style="font-family: helvetica;">pinch salt</span></span></p><div style="text-align: left;"><span style="background-color: white; color: #111111; white-space: pre-wrap;"><span style="font-family: helvetica;">3 ripe medium banana, sliced</span></span></div><p><span style="background-color: white; color: #111111; white-space: pre-wrap;"><span style="font-family: helvetica;">Pudding:</span></span></p><p><span style="font-family: helvetica;"><span style="background-color: white; color: #111111; white-space: pre-wrap;">1 1</span><span style="background-color: white; color: #111111; white-space: pre-wrap;">/2 cups whole milk </span></span></p><p><span style="background-color: white; color: #111111; white-space: pre-wrap;"><span style="font-family: helvetica;">3 Tbsp granulated sugar</span></span></p><p><span style="background-color: white; color: #111111; white-space: pre-wrap;"><span style="font-family: helvetica;">3 Tbsp cornstarch</span></span></p><p><span style="background-color: white; color: #111111; white-space: pre-wrap;"><span style="font-family: helvetica;">3 large egg yolks</span></span></p><p><span style="color: #111111; font-family: helvetica;"><span style="background-color: white; white-space: pre-wrap;">2 tsp pure vanilla extract</span></span></p><p><span style="font-family: helvetica;"><span style="color: #111111;"><span style="background-color: white; white-space: pre-wrap;">1</span></span><span style="background-color: white; color: #111111; white-space: pre-wrap;">/8 tsp salt</span></span></p><p><span style="background-color: white; color: #111111; white-space: pre-wrap;"><span style="font-family: helvetica;">Topping: </span></span></p><p><span style="font-family: helvetica;"><span style="background-color: white; color: #111111; white-space: pre-wrap;">1 1</span><span style="background-color: white; color: #111111; white-space: pre-wrap;">/4 cups whipping cream</span></span></p><p><span style="background-color: white; color: #111111; font-family: helvetica; white-space: pre-wrap;">1 Tbsp granulated sugar</span></p><div style="text-align: left;"><span style="background-color: white; color: #111111; font-family: helvetica; white-space: pre-wrap;">1 Crunchie bar, chopped</span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-family: helvetica; white-space: pre-wrap;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;">1. Preheat the oven to 350F. Combine the cookie crumbs and butter in a medium bowl. They should clump together easily in your hand. If not, add a smidge of water. Press in the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Remove to a wire rack to cool completely. </span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;">2. </span><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;">Melt the butter in a medium skillet over medium-high heat. Add the brown sugar, cream, and salt. Boil gently, whisking constantly, for 1 minute. Remove from the heat and let it rest for 1 minute before stirring in the sliced bananas. Gently stir so all are covered in the caramel. Arrange them in an even layer in the cooled cookie crust. </span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;">3. Heat the milk in a medium saucepan over medium-high heat until bubbles start to form on the surface, about 4 minutes. In a medium bowl, whisk together the sugar, cornstarch, and yolks. Gradually whisk in about one third of the hot milk until smooth, then whisk this into the pot of hot milk. Return the pot to medium heat and whisk constantly until the pudding thickens, about 2 minutes. Whisk in the vanilla and salt. Scrape this over the banana layer. Press a piece of plastic wrap against the pudding and refrigerate for at least one hour, until the pudding is set. </span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: helvetica;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;">4. Beat the whipping cream in a medium bowl until soft peaks form. Beat in the sugar and beat until firm peaks form. Spoon the whipped cream over the centre of the pie. Sprinkle with the chopped Crunchie bar. Serve immediately. Makes 6 servings. </span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_bT2zd3FGAVWX8XtaeVoZCiTb2A9Tempkop_vA6SF9wErBOgoTzYkDng5zjGul-E3LPLF9KdgRZNibVsFrJm8CppIMOfBIYnZ_5Zs0I56RmKxTVeWM8QVZmvliRDjZOmUAC49LRTBA/s2048/banana+cream+pie+4+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_bT2zd3FGAVWX8XtaeVoZCiTb2A9Tempkop_vA6SF9wErBOgoTzYkDng5zjGul-E3LPLF9KdgRZNibVsFrJm8CppIMOfBIYnZ_5Zs0I56RmKxTVeWM8QVZmvliRDjZOmUAC49LRTBA/w480-h640/banana+cream+pie+4+.jpg" width="480" /></a></div><br /><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: helvetica;"><br /></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 14.6667px; white-space: pre-wrap;"><br /></span></div>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-73742861035990560842021-02-12T14:10:00.001-06:002021-02-12T14:28:58.249-06:00Upside-Down Apple Ginger Cake <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSiEIeLFibPOe8mLehHr3VRhBqXZkPsRW5Jmu9RfAMQWw9OVcrWLE9UQgsUTTHnhM069agvTveehCRxkR5OojRctofSdnVSX8tvEwRqo0TymQl3n5CLK4QfSuKYaIovoQGaCefFA38Q/s2048/apple+ginger+cake+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSiEIeLFibPOe8mLehHr3VRhBqXZkPsRW5Jmu9RfAMQWw9OVcrWLE9UQgsUTTHnhM069agvTveehCRxkR5OojRctofSdnVSX8tvEwRqo0TymQl3n5CLK4QfSuKYaIovoQGaCefFA38Q/w480-h640/apple+ginger+cake+6.jpg" width="480" /></a></div><br /> <p></p><p><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;">This is a sponsored post. While I was compensated monetarily, all opinions are my own.</span></p><span id="docs-internal-guid-0c515ffd-7fff-5b62-a73e-48af1711db32"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #262626; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">It’s been a cold, cold week here in Saskatoon. The temperature has barely crept over -30C, so yeah, that’s very, very cold. I’ve largely been hunkering down inside my little house, and the oven has been working overtime. There have been roasts with herbaceous veg snuggled up beside them; cookies with puddles of chocolate; muffins burst with bananas. But, my favourite thing to come out of my gas range has been this Upside-Down Apple Ginger Cake, made with beautiful </span><a href="https://jazzapple.com/us/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">JAZZ apples</span></a><span style="color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I am super thrilled to be included with a group of talented creatives across Canada this year with JAZZ Apples to create recipes incorporating their delicious apples. This year, we made a recipe based on a “mystery ingredient” chosen for us by another group member. Mine was ginger, selected by the incredibly talented photographer/stylist/blogger Debi Traub from @simplybeautifuleating from Toronto, Ontario. </span></p><div><span><br /></span></div><div><span><a name='more'></a></span><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcJxdQWdu4t6wmNcLGrCQ1p4D9rcb03jehxhauixnn_sx-4fylWYtDi3GCmZPVfnPQkhJuuJlwot9Mev0M5x2MI2K3tImw_XWNEHj19MyBZivJ7np-RkA7l15yl2DbX-B2DMD1ysq8g/s2048/apple+ginger+cake+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcJxdQWdu4t6wmNcLGrCQ1p4D9rcb03jehxhauixnn_sx-4fylWYtDi3GCmZPVfnPQkhJuuJlwot9Mev0M5x2MI2K3tImw_XWNEHj19MyBZivJ7np-RkA7l15yl2DbX-B2DMD1ysq8g/w480-h640/apple+ginger+cake+2.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I adore apples, and this beautiful </span><span style="color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">JAZZ variety is known for its refreshing flavour as well as its distinctive crunch. They’re delicious as a healthy snack on their own as well as when used to jazz up cooking, baking, salads or drinks. They’re perfect for using in both sweet and savoury recipes. Ginger is a great partner for apples in baked goods, so I created this super simple and mega delicious Upside-Down Apple Ginger Cake. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGj1tMZceBKjShOCoupR6aQGCXr8Ut3LlAGDaauzT9uM0VMJkOS5Iva2BOqSLI6Fd99XMiZA6F33ILMjcjxbMb9W30VA_U5TNQ8LQ6xHgDWsQNGtTxOYOPffxa_6Uh1RL2rLZHSCM3og/s2048/apple+ginger+cake+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGj1tMZceBKjShOCoupR6aQGCXr8Ut3LlAGDaauzT9uM0VMJkOS5Iva2BOqSLI6Fd99XMiZA6F33ILMjcjxbMb9W30VA_U5TNQ8LQ6xHgDWsQNGtTxOYOPffxa_6Uh1RL2rLZHSCM3og/w480-h640/apple+ginger+cake+3.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">There are so many good things happening here: browned butter, a little bit of whiskey, creamy buttermilk, and three types of ginger. The JAZZ™ apples were a joy to bake with as they are fragrant and tangy-sweet. They held their shape well as they simmered in an aromatic sauce which then got put in the bottom of a cake pan with the batter on top. Once baked, the pan is inverted onto a platter and it’s such a treat to see the warm golden glow of the apples showing off. The apples are baked in terrific toffee goodness, and the ginger did an excellent job of amplifying their fragrant sweetness. When you get a bite of toffee apple and candied ginger, it’s a very good thing. The browned butter and buttermilk ensure a tender crumb, and this pretty snacking cake is fancy enough to serve after dinner, but if you’re a coffee and cake lover like me, I’m happy to report that a slice of this makes a darn fine second breakfast. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">JAZZ™ apples are available </span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">from many retailers including Walmart, Sobeys, Loblaws, Costco. Learn more at</span><a href="https://jazzapple.com/us/" style="text-decoration-line: none;"><span style="background-color: white; color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"> jazzapple.com</span></a><span style="color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> @jazzappleus #jazzapple </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSnpRryp8b1X28hEqXJTQL9OTJzjVxhmaV6_-UnNDbJPPP6jPGyNcc4d6JYuj6yCsCITGZS-e0JDulPFa5x4c94O1ZyQ9r2PAguUkMpvsTT_u-ntgaodrpJuq5AxtKTgIiwMaS1UoZw/s2048/apple+ginger+cake+8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSnpRryp8b1X28hEqXJTQL9OTJzjVxhmaV6_-UnNDbJPPP6jPGyNcc4d6JYuj6yCsCITGZS-e0JDulPFa5x4c94O1ZyQ9r2PAguUkMpvsTT_u-ntgaodrpJuq5AxtKTgIiwMaS1UoZw/w480-h640/apple+ginger+cake+8.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Upside-Down Apple Ginger Cake </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Apples: </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 JAZZ apples, cored and cut into 1/2-inch slices (peeling optional)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3/4 cup packed brown sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tbsp whiskey or apple juice</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp salted butter</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">10 small slices of candied ginger</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp pure vanilla extract</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/8 tsp salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">CAKE</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup salted butter, plus more for greasing the pan</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup all-purpose flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp baking powder</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp ground cinnamon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp ground ginger</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp ground cardamom</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 tsp salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3/4 cup packed brown sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp pure vanilla extract</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 large eggs, at room temperature</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/3 cup buttermilk, at room temperature</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp grated fresh ginger</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Preheat the oven to 350°F. Place the rack in the centre of the oven. Butter an 8-inch square baking dish.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. Stir together the apple slices, brown sugar, whiskey, butter, ginger, vanilla, and salt in a large skillet over medium-high heat until the juices thicken. Cook for 5 minutes, then remove 9 of the slices and place them into the prepared pan (3 rows of 3). Remove the other slices and save them for another snack for another time (they’re great on yogurt). Place the pan back on medium heat and cook the syrup for 1 more minute. Pour the thickened syrup over the apples in the prepared baking dish.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. To make the cake, heat the butter in a medium saucepan over medium-high heat. The butter will froth and bubble and then turn golden. (It’s okay to give it a bit of a stir.) When it starts to brown and smell nutty, remove it from the heat and let it cool to room temperature.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Combine the flour, baking powder, cinnamon, ginger, cardamon and salt in another bowl and set aside.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5. In a stand mixer fitted with a paddle attachment, beat together the brown butter, brown sugar and vanilla on high speed for 1 minute. Add 1 egg at a time, mixing on high speed and scraping the bowl between additions. On low speed, alternate adding the dry ingredients with the buttermilk, beginning and ending with the dry ingredients. Continue on low speed, mixing the batter until it’s smooth and add the grated fresh ginger. Pour the batter on top of the apple mixture, smoothing the top with a spatula.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6. Bake for about 30 minutes, until the cake is golden and a toothpick inserted in the centre comes out clean. Remove the cake from the oven and let it rest in the pan for 5 minutes on a wire rack. Carefully, using oven mitts, place a large platter on top of the skillet and quickly invert the cake onto it. Leave it for a minute or two. If any apples stick to the dish, pick them off and place them on the cake.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">7. Serve with vanilla ice cream or whipped cream. This can be stored in an airtight container in the refrigerator for up to 4 days. Serves 6. </span></p><div><span><br /></span></div><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6fw4AkuewA2__HlZ6eAaf5l86g_nqATX9n4pv8yaXv9FPq6IjEGVQo-nuxFQoi-QDvSlF-N9HvrCUIxP190iZCoNf_nEtJ-ktFa4OYX8hdCF_24y3TroIB96zdKcDrGPK9zMwc7GXQ/s2048/apple+ginger+cake+5.jpg" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC6fw4AkuewA2__HlZ6eAaf5l86g_nqATX9n4pv8yaXv9FPq6IjEGVQo-nuxFQoi-QDvSlF-N9HvrCUIxP190iZCoNf_nEtJ-ktFa4OYX8hdCF_24y3TroIB96zdKcDrGPK9zMwc7GXQ/w480-h640/apple+ginger+cake+5.jpg" width="480" /></a></div><br />sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com2tag:blogger.com,1999:blog-2230943159926386444.post-40692511236890884322021-02-05T16:59:00.002-06:002021-02-07T12:44:24.742-06:00Ten Years Later: Lemon Ricotta Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7eItstFY5z_fKKrX7sPXsewx5nJM8DyyWt8rBVD8Thjq9VabRqiveVRlAJHHEGkSbbAl3gw_TjvPwLe-tB8yd66lbmmyL42jtywavI6jKyoilK52kiq1m3AHbqPc1tp5wsBqzN8tXg/s2048/lemon+cream+cheese+cake+1+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY7eItstFY5z_fKKrX7sPXsewx5nJM8DyyWt8rBVD8Thjq9VabRqiveVRlAJHHEGkSbbAl3gw_TjvPwLe-tB8yd66lbmmyL42jtywavI6jKyoilK52kiq1m3AHbqPc1tp5wsBqzN8tXg/w480-h640/lemon+cream+cheese+cake+1+.jpg" width="480" /></a></div><br /><p></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p></p><p style="text-align: left;"> <span style="font-family: arial; text-align: center;">"You never knew which split second might be the zig zag bolt dividing</span></p><p></p></blockquote></blockquote><p></p><p style="text-align: center;"><span style="font-family: arial;">all that went before from the everything that comes next." ~ Barbara Kingsolver</span></p><p style="text-align: center;"><span style="font-family: arial;"> </span></p><p style="text-align: left;"><span style="font-family: arial;"><span></span></span></p><a name='more'></a><span style="font-family: arial;">One day last week this little space of mine quietly turned 10 years old. Ten! When I first began writing the recipes and stories for Sweetsugarbean, I had no idea that anything major would come of it aside from a fun creative outlet. I still remember the high I got from all of those early comments. Like, people I didn't know at all were reading my words and making my recipes. What a thrill! I sure as heck didn't really know what I was doing, and when it comes to major technical stuff, I still don't. There hasn't been a flashy design upgrade, but that's ok. This blog made my dreams come true. Right before I sat down to write this post, I was going through the first pass of my second cookbook V<i>egetables: A Love Story</i>. This is where the designer has arranged my words and photographs into what the book will eventually look like. Talk about a major thrill! There are still some things to be cut for page length (I tend to go on and on!) and a few more photos to add. A proofreader is going to go through it as well just to ensure there aren't any errors. Over the next few weeks I'll go through it too, making sure that everything is how I want it to be. It's so exciting to see my second book baby come to life, and none of that would be possible if it wasn't for this little food blog. I get weepy just thinking of all that would not be if I didn't log in to Blogger a decade ago. I never would have met so many amazing fellow food creatives, or gone on fantastic food adventures, or connected with the Sweetsugarbean community (you guys are the best!), or written two cookbooks. If I've learned anything in my 47 years it's that taking chances is where it's at. Whether you're asking a boy out on a date or moving across the country or closing the door on personal and professional relationships, you'll never know what will happen if you don't try. So thank you for being here, whether you've been reading since 2011 or yesterday. It means so much to have you here, and I hope you'll stick around for another ten years. Who knows what will happen?! </span><p></p><p style="text-align: left;"><span style="font-family: arial;"><br /></span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3eoH1SVCQPezivFF30n98KQ7o_-r8urnqOllnjR2ms93PpYOuf2-mFpxgctI7chB0sraob1gl7OHfUHkYO8wr5FnxqgKn8LNYLeUBYeuNFTdyNrSgAov1o4RqqVTe9gtPptaubEnLQ/s2048/lemon+ricotta+cake+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3eoH1SVCQPezivFF30n98KQ7o_-r8urnqOllnjR2ms93PpYOuf2-mFpxgctI7chB0sraob1gl7OHfUHkYO8wr5FnxqgKn8LNYLeUBYeuNFTdyNrSgAov1o4RqqVTe9gtPptaubEnLQ/w480-h640/lemon+ricotta+cake+3.jpg" width="480" /></a></div><br /><span style="font-family: arial;"><br /></span><p></p><p style="text-align: left;"><span style="font-family: arial;">Every celebration needs cake, and e<span style="white-space: pre-wrap;">veryone needs a good everyday cake recipe to have in their back pocket - one that does not require much fuss or frosting. The only picky part of this recipe is the springform pan, but any good second hand store has them for little money, or you could borrow one from your neighbour, offering up a slice of cake in gratitude. This cake is incredibly moist with a deep lemon flavour - thanks to the lemon-sugar syrup poured over the cake while it’s still warm. There is cornmeal to add a lively textural contrast, but the cake is still rich enough from the ricotta to feel like a small indulgence. A simple dusting of icing sugar is all you need when you serve the cake, and if you’ve splurged on out of season berries, go ahead and add a few to the plate. I treated myself to roses too, and wouldn't you know it some ended up on the cake. A hot cup of tea alongside is a must, but if you’re sharing this with your Valentine or celebrating a major achievement, toasting with bubbly is not a bad idea either.</span></span></p><p style="text-align: left;"><span style="font-family: arial;"><span style="white-space: pre-wrap;"> </span></span></p><p></p><span id="docs-internal-guid-ee5614bc-7fff-6459-f7c2-1ed69ae90454"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVJhTOoXpkyg47Up4eWDVS_bw4GKkVbSIYKbQBdn3sFYwawU6YNGNGKnzdGex-MXQhCNaJhHDzrfHZyFk2QkZVLF1cK3_2v_DPtgE5sqWjRJK8h_UFA2BGv3ul3GdTm8IffTDeV799g/s2048/lemon+ricotta+cake+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVJhTOoXpkyg47Up4eWDVS_bw4GKkVbSIYKbQBdn3sFYwawU6YNGNGKnzdGex-MXQhCNaJhHDzrfHZyFk2QkZVLF1cK3_2v_DPtgE5sqWjRJK8h_UFA2BGv3ul3GdTm8IffTDeV799g/w480-h640/lemon+ricotta+cake+2.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: arial;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Lemon Ricotta Cake</span></span></p><span style="font-family: arial;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: arial;"><span style="font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">While the cake is perfectly lovely served warm, it should be noted that it makes a smashing breakfast when served with a dollop of vanilla yogurt and fresh berries.</span><span style="font-style: italic; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;"> </span></span></p><span style="font-family: arial;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Cake:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1 cup unsalted butter, softened, plus more to grease the pan</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">3/4 cup plus 1 Tbsp granulated sugar</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1 cup plus 3 Tbsp cornmeal</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">3/4 cup all-purpose flour</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1 1/2 tsp baking powder</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1/2 tsp salt</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">3 large eggs, at room temperature</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1/4 cup fresh lemon juice</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">2 tsp lemon zest</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">2/3 cup ricotta cheese</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Syrup:</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1/2 cup fresh lemon juice </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1/2 cup plus 1 Tbsp granulated sugar</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Icing sugar, to serve</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">Fresh berries, to serve</span></span></p><span style="font-family: arial;"><br /></span><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">1. Preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides with butter. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">2. In the bowl of a stand mixer fitted with a paddle attachment beat the butter and sugar until fluffy and pale - about 4 minutes. In a separate bowl, stir together the cornmeal, flour, baking powder and salt. Beat one third of this into the butter mixture, then add one egg, beat and scrape the sides of bowl. Alternate adding dry ingredients and remaining eggs, beating all the while. Mix in the lemon juice and zest. Fold in the ricotta cheese. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">3. Scrape the batter into prepared springform pan and bake for about 30 minutes, until the cake is lightly golden and when a skewer is inserted it comes out clean. Transfer to a wire cooling rack and leave the cake in the tin. Gently poke holes all over the cake using a skewer or toothpick. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">4. To make the syrup: bring the lemon juice and sugar to a boil over medium-high heat. Turn down the heat to medium-low, simmer for 2 minutes then remove from the heat. Carefully pour the syrup over warm cake, being sure to cover cake evenly. </span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;">5. Let the cake cool completely before removing from the tin. Cut the cake into wedges, dust with powdered sugar and serve. Makes about 8 servings.</span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: arial;"><br /></span></span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioriefHXYyVF7As6QTwFAGsgDqoykgsJzRoOP_rbnk9JMZitjIOFNwQpesNdZuRKFtiYmtOErFmdEmTn5SpJDll2MT5bS0UYZ9nMSGLD5Fb5sy9-JsNO8wrp1tSXOzqloyup7s6S6kYA/s2048/lemon+cream+cheese+cake+2+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioriefHXYyVF7As6QTwFAGsgDqoykgsJzRoOP_rbnk9JMZitjIOFNwQpesNdZuRKFtiYmtOErFmdEmTn5SpJDll2MT5bS0UYZ9nMSGLD5Fb5sy9-JsNO8wrp1tSXOzqloyup7s6S6kYA/w480-h640/lemon+cream+cheese+cake+2+.jpg" width="480" /></a></div><br /><span style="font-family: arial;"><br /></span></span><p></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com2tag:blogger.com,1999:blog-2230943159926386444.post-66927007087130624202021-01-12T12:43:00.000-06:002021-01-12T12:43:32.036-06:00Snacktime: Apple Crostini with Whipped Ricotta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSr1thyphenhyphenukVTnNZ8fSFk9HVqMIBBHaWi2Fn98Lzs-IuXtbutkePHYd9yJvS-_Q4GfivnQJrvR99iBueDDwZbLSTo7e1wbzssstJGjzR70aNgkDaVDnBsBhCvmVabOIlMgV5YNVCbyj8w/s2048/apple+crostini+with+whipped+ricotta+1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSr1thyphenhyphenukVTnNZ8fSFk9HVqMIBBHaWi2Fn98Lzs-IuXtbutkePHYd9yJvS-_Q4GfivnQJrvR99iBueDDwZbLSTo7e1wbzssstJGjzR70aNgkDaVDnBsBhCvmVabOIlMgV5YNVCbyj8w/w480-h640/apple+crostini+with+whipped+ricotta+1+.jpg" width="480" /></a></div><br /><p><span style="font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;"><br /></span></p><p><span style="font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;">This is a sponsored post. While I was compensated monetarily, all opinions are my own. </span></p><span id="docs-internal-guid-18db6d34-7fff-976c-5a18-227007febe6f"><br /><p dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">If your house is like my house, snacktime is important. Whether it’s a second breakfast around 11 am or a bedtime snack around 11 pm (I’m a nightowl), I like a little something to nibble on while I work or binge watch a current favourite show (lately, it’s Broadchurch). These crostini made with </span><a href="https://cosmiccrisp.com/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Cosmic Crisp Washington Apples</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> fit the bill perfectly. Toasted slices of baguette are slathered with a whipped ricotta spread, then topped with crisp and sweet slices of Cosmic Crisps, drizzled with honey and garnished with toasted walnuts. </span></p><div></div><div><span><a name='more'></a></span><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKU4Y9r-mVTuBtsSBVofsTFNqIC1imvetAe9-TgAaOvNjR0FEIA8Bj_6PBilW-cJ6btrjTscZqEKqKoxjHJRNyNfAx6NIT9y9eJljv3LArDZGXB3aoUzEEinMC5ILHz9kZ9EGsPyWMNg/s2048/apple+crostini+with+whipped+ricotta+2+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKU4Y9r-mVTuBtsSBVofsTFNqIC1imvetAe9-TgAaOvNjR0FEIA8Bj_6PBilW-cJ6btrjTscZqEKqKoxjHJRNyNfAx6NIT9y9eJljv3LArDZGXB3aoUzEEinMC5ILHz9kZ9EGsPyWMNg/w480-h640/apple+crostini+with+whipped+ricotta+2+.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Simple to prepare and a treat to eat, these little nibbles are a grand way to showcase the delicious Cosmic Crisp apple. Crispier and sweeter than other apple varieties, the Cosmic Crisp was classically bred by the Washington State University tree fruit breeding program and is non-GMO. </span><span style="background-color: white; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Tree fruit breeders spent over 20 years cross-pollinating, tasting and testing, ensuring the Cosmic Crisp would be naturally developed into a delicious, non-GMO apple. These apples grow on orchards in Washington State, near the Columbia River where the days are warm and nights are cool. There’s also a Canadian connection because the creator of the Cosmic Crisp is retired WSU professor Dr. Bruce Barritt of Kelowna, BC. Besides being delicious, the Cosmic Crisp is naturally slow to brown, making it ideal for cheese plates and crostini like I prepared. If you have picky eaters that won’t eat “brown” apples, this is the apple for you. A cross between ‘Honeycrisp’ and ‘Enterprise’, Cosmic Crisp apples are sweet, large, and juicy with a remarkably firm and crisp texture. You can even hear the snap when you bite into it!</span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMZgg_c8v2qFdV68MaNlmXR16Eps4OmHtRwdhAOeTcE1cbOZepLlt8YDTAYnEJXRryk5pd9jBdccQ4GqdkvF0DzxdQ_LlTRzAfxfGHqTJgkKox1FcTRZwTM7iAenEs9BEHftC-X4D3w/s2048/CosmicCrispApplesWireBasket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1417" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMZgg_c8v2qFdV68MaNlmXR16Eps4OmHtRwdhAOeTcE1cbOZepLlt8YDTAYnEJXRryk5pd9jBdccQ4GqdkvF0DzxdQ_LlTRzAfxfGHqTJgkKox1FcTRZwTM7iAenEs9BEHftC-X4D3w/w442-h640/CosmicCrispApplesWireBasket.jpg" width="442" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.656; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">These crostini come together in mere minutes, and are pretty versatile to make depending on what ingredients you have on hand. I know many of us are trying to avoid going to the grocery store too often. If you don’t have baguette, any toasted bread will do. I’ve used a variety of whole grain breads and all are delicious. If you don’t have walnuts, use toasted pecans, almonds, even pumpkin seeds. Cottage cheese can also be used in place of ricotta, just use a variety with a higher fat content, and drain off some of the liquid before blending. Great news! Cosmic Crisp apples are available across Canada at a variety of retailers, and are best when stored in your refrigerator’s crisper. Whether you eat them out of hand, or try baking or cooking with them, I’m sure you’ll love the Cosmic Crisp as much as I do! </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30k2jmxpRZNVXhMSokqtOHHtr9_kc5tHc1l8s2Uo3y2SJx2MPA8BaHeAmMab8WUQ3rcvNsaMJWQS9L95LgP9uWmiR73SUauV3gh9aNpNZLbFLraTQtGodgD9NPdDrWieFyXrYxcjL7g/s2048/apple+crostini+with+whipped+ricotta+4+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30k2jmxpRZNVXhMSokqtOHHtr9_kc5tHc1l8s2Uo3y2SJx2MPA8BaHeAmMab8WUQ3rcvNsaMJWQS9L95LgP9uWmiR73SUauV3gh9aNpNZLbFLraTQtGodgD9NPdDrWieFyXrYxcjL7g/w480-h640/apple+crostini+with+whipped+ricotta+4+.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Cosmic Crisp Crostini with Whipped Ricotta and Honey Drizzle</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">8 slices baguette</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp olive oil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup ricotta cheese</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp lemon zest</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">pinch cinnamon</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">pinch salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Cosmic Crisp apple, cored and thinly sliced</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp honey</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup toasted walnuts </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Preheat the oven to 350°F. Brush the baguette slices with olive oil and place on a baking sheet. Toast for 5-7 minutes, flipping halfway. Remove from the oven and let cool. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. In a small food processor or mini chopper, combine the ricotta, lemon zest, cinnamon and salt. Process until very smooth. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Generously slather each slice of baguette with the whipped ricotta. Top with slices of Cosmic Crisp apple, drizzle with honey, and top with toasted walnuts. Serve immediately. Serves 3-4 as a snack. The recipe can be doubled or even tripled depending on the number of people you are feeding. </span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2gmsR5X0csxU3y_VzDfNpBrXiVX3fF3sdlRQm1JrvNo4BY2lfrQQO9A26iNWjB2qgmZ-01PwUF8Fm5AKU2ZeG2gasNAEIOYqW345L7RkYAiUb5HtdMGMC2XOL1PjI86Wh0uq9vCu2w/s2048/CosmicCrispVertical.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2gmsR5X0csxU3y_VzDfNpBrXiVX3fF3sdlRQm1JrvNo4BY2lfrQQO9A26iNWjB2qgmZ-01PwUF8Fm5AKU2ZeG2gasNAEIOYqW345L7RkYAiUb5HtdMGMC2XOL1PjI86Wh0uq9vCu2w/w428-h640/CosmicCrispVertical.jpg" width="428" /></a></div><br /><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-38570245219731999802021-01-07T14:55:00.002-06:002021-01-07T15:13:21.004-06:00Golden Year: Orange-Glazed Cranberry Cream Cheese Bread<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gM_YBU626o0P2wQDP6c9FnY5JaTBxjBGSnTSowl-Avotx98Jmtl1Y9WmTUwo3FWqj84hDn3pvCqPE1p6y9eGZ1yKD-mv_aJc3DOv5ZEWFpoZigCLnqe_oGR7WyxxwfhjRd-s-yXoWA/s2048/cranberry+orange+loaf+2+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gM_YBU626o0P2wQDP6c9FnY5JaTBxjBGSnTSowl-Avotx98Jmtl1Y9WmTUwo3FWqj84hDn3pvCqPE1p6y9eGZ1yKD-mv_aJc3DOv5ZEWFpoZigCLnqe_oGR7WyxxwfhjRd-s-yXoWA/w480-h640/cranberry+orange+loaf+2+.jpg" width="480" /></a></div><br /><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Happy New Year, friends. I hope your 2021 is off to a smooth start. After the shit show of 2020 I think we're all holding our breath just a little, unsure of what this bright and shiny new year has in store for us. Fingers are crossed that it will be a golden year, but honestly, you never really know. Rather than leap ahead into Maybe Land, I'm trying to enjoy the present moments as much as possible. We got a new TV for Christmas - one that conjures up Netflix and Amazon with just the press of a button. I really love good tv, hence I've watched a lot of it this fall and winter. I even posted my favourites on my Christmas card this year, with Fleabag, Ozark and Fargo in the top three. After discovering that Golden Girls (the entire series!) is on Amazon, there is no way I'll be leaving my house unless absolutely necessary. Oh wait. There's a pandemic happening. This is what I'm supposed to be doing! I love Bea Arthur so much. When I was a kid, I would stay up late and watch reruns of Maude. Maude was strong and funny and didn't take any crap from anyone. A good role model for a 12 year old girl if I do say so myself. Same with Dorothy. Her dry wit and sharp tongue make me laugh, all these year later. Right now I think we need all of the GG we can get. </span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span><a name='more'></a></span><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoXeP3LMsjQ9_okhYfrl4eIRQOAV2Qr5cOu2rSNy2SVzwvtKynmzd1_Ebys9IO1pmVaycF9noS9OmGhU3sXPOcCUNVeECrQklHbO4w54M88FPORiEfiF5ZYP8-LYXwLUApNpdFh_CDQ/s2048/cranberry+orange+loaf+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZoXeP3LMsjQ9_okhYfrl4eIRQOAV2Qr5cOu2rSNy2SVzwvtKynmzd1_Ebys9IO1pmVaycF9noS9OmGhU3sXPOcCUNVeECrQklHbO4w54M88FPORiEfiF5ZYP8-LYXwLUApNpdFh_CDQ/w480-h640/cranberry+orange+loaf+1.jpg" width="480" /></a></div><br /><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">This will be a big year for me. My next cookbook </span><i style="font-family: arial;">Vegetables: A Love Story</i><span style="font-family: arial;"> will be released into the world later this year, and I can't wait for you to see it. Honestly, the recipes are so good, and I want to share them all with you now, but I can't! It's like I'm holding a secret and at any moment I want to blurt it out. Being a secret keeper is hard work! What I can share with you is a recipe from my first cookbook, </span><i style="font-family: arial;">All the Sweet Things, </i><span style="font-family: arial;">that I always make around this time of year. Sometimes if before Christmas and sometimes it's after - depending on whether or not I need to use up a bag of cranberries. This is a quick bread I wooed Dixon with some five years ago, when we had just began to orbit one another at the Saskatoon Farmers' Market. Details of that initial meeting and first date are in the new book, and I can't wait for you to read it. </span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjH69pUypmqVdBw9sCX8BgAMzcTGmA1lk6XREj_0pfO1u7wVpojuKfvxqLFESpcYFxrduWtfBaDUs5jv8itQ7zZFpk5303Ihl9pzaXRwLBr4NK8ps44VOn85E2uF_G7HLMJnahdikvzA/s2048/cranberry+loaf.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjH69pUypmqVdBw9sCX8BgAMzcTGmA1lk6XREj_0pfO1u7wVpojuKfvxqLFESpcYFxrduWtfBaDUs5jv8itQ7zZFpk5303Ihl9pzaXRwLBr4NK8ps44VOn85E2uF_G7HLMJnahdikvzA/w480-h640/cranberry+loaf.jpg" width="480" /></a></div><br /><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;">Everyone who tasted a corner of this bread while I was testing the recipe hunted </span></div><div style="text-align: left;"><span style="font-family: arial;">me down afterwards </span><span style="font-family: arial;">and asked what in the world was in it. When I said cream cheese,<br /></span><span style="font-family: arial;">all was clear. Cream </span><span style="font-family: arial;">cheese works magic in baked goods, adding fat and moisture <br /></span><span style="font-family: arial;">as well as that signature bit of tang. </span><span style="font-family: arial;">Combined with cranberries and a pretty orange <br /></span><span style="font-family: arial;">glaze, this bread is wonderful to serve over the </span><span style="font-family: arial;">holidays and makes a delicious <br /></span><span style="font-family: arial;">edible gift. It's also delicious in January, when you need a little something sweet to chase away the winter blahs. And it's a great way to use up that half a bag of fresh cranberries </span></div><div style="text-align: left;"><span style="font-family: arial;">that are getting a little soft. The sweet orange glaze not only looks attractive, but </span><span style="font-family: arial;">also camouflages </span><span style="font-family: arial;">any parts that may get overly brown. I prefer this bread the next day, after the </span><span style="font-family: arial;">flavours </span><span style="font-family: arial;">have melded and mingled, and it goes just smashingly with a cup of tea. </span></div><div style="text-align: left;"><span style="font-family: arial;">I get a little annoyed in January at all of the targeted ads for a detox or cleanse or other such nonsense suggesting that I'm not good enough just the way I am right now. Truth is, my eating patterns don't really change much from month to month. Plenty of veg, obviously, and a variety of proteins go into my belly, as well an assortment of carbs. I shall never give up the carb. The only thing that may be different is that I'm not chomping down on Toblerone for breakfast like I was a month ago. Only because the Toblerone is all gone. I eat what I want when I want, and just because the calendar flips over doesn't change anything. </span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbQliLvVNi-b7bLmZdqUtpPVmI7qagVGxQYkXOG-b-DtvpemOt7-4E-7QDMtc61XD9O2kVBvNhbD4k4wP8KP8LEgZjN5NTcFP8yD1Og3-sKYd_WFYrMXoF9tVUyx5e2f3IOSRNLRc_g/s2048/cranberry+orange+loaf+3+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbQliLvVNi-b7bLmZdqUtpPVmI7qagVGxQYkXOG-b-DtvpemOt7-4E-7QDMtc61XD9O2kVBvNhbD4k4wP8KP8LEgZjN5NTcFP8yD1Og3-sKYd_WFYrMXoF9tVUyx5e2f3IOSRNLRc_g/w480-h640/cranberry+orange+loaf+3+.jpg" width="480" /></a></div><br /><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><span style="font-family: arial;"><b>Orange-Glazed Cranberry Cream Cheese Bread</b></span></div><div style="text-align: left;"><span style="font-family: arial;"><br /></span></div><div style="text-align: left;"><div style="font-family: arial;">1 cup unsalted butter, softened,</div><div style="font-family: arial;">plus more for greasing the pan</div><div style="font-family: arial;">1 cup cream cheese, softened</div><div style="font-family: arial;">1 1/2 cups granulated sugar</div><div style="font-family: arial;">1 1/2 tsp pure vanilla extract</div><div style="font-family: arial;">4 large eggs, at room temperature</div><div style="font-family: arial;">1 Tbsp grated orange zest</div><div><div><span style="font-family: arial;">2 cups all-purpose flour</span></div><div><span style="font-family: arial;">1 1/2 tsp baking powder</span></div><div><span style="font-family: arial;">1/2 tsp salt</span></div><div><span style="font-family: arial;">2 cups fresh or frozen cranberries</span></div><div><span style="font-family: arial;">11/4 cups icing sugar</span></div><div><span style="font-family: arial;">2 Tbsp fresh orange juice</span></div><div><span style="font-family: arial;">Pinch of salt</span></div><div><span style="font-family: arial;"><br /></span></div><div><span style="font-family: arial;"><div>1. Preheat the oven to 350°F. Place the rack in the bottom third of the oven. Line a 9×5×3-inch loaf pan with parchment paper overhanging the edge. Lightly butter the paper.</div><div>2. In a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, sugar and vanilla on high speed until creamy, about 3 minutes. Beat in the eggs, one at a time, being sure to scrape down the sides and bottom of the bowl after each addition. Beat in the orange zest. Combine the flour, baking powder and salt in a medium bowl. Turn the mixer to low speed and slowly mix the flour mix into the batter until just combined. Fold in the cranberries by hand.</div><div>3. Scrape the batter into the prepared loaf pan and bake for 75-90 minutes. The bread will likely get quite brown, so cover it with aluminum foil at the 50-minute mark, or sooner if you notice it getting dark. The bread is done when a toothpick inserted in the centre comes out clean and the top is puffed and golden brown. Remove the pan from the oven and let the bread cool in the pan on a wire rack for 15 minutes before removing it from the pan to cool completely on the rack before glazing.</div><div>4.To make the orange glaze, whisk together the icing sugar, orange juice and salt in a medium bowl until smooth. Slowly drizzle the glaze over the bread and let it firm up before slicing.</div><div>5.The cranberry orange bread keeps well refrigerated for up to 4 days when wrapped in plastic or in a resealable plastic bag. You can also freeze it without the glaze for up to 2 months. Makes 1 loaf. Recipe from All the Sweet Things by Renée Kohlman (TouchWood Editions, 2017). </div><div><br /></div><div><br /></div></span></div></div></div>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-13489977093936623202020-11-14T10:49:00.000-06:002020-11-14T10:49:41.126-06:00Getting Festive: Caramelized Onion and Cranberry Focaccia <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxstnhf7B-BITBUdtQgVFGCugBocaCk5BwNewgfRKb4PCqS0bg7msIrlZ5fgF2-GE-46YfXMsqQSN18bMixN-R_xt6zRMfVB9bNpVW9du-ydRRY35CCT4ScrL6YgoRzjaFF5kEZJJ-bQ/s2048/caramelized+onion+and+cranberry+focaccia+3+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxstnhf7B-BITBUdtQgVFGCugBocaCk5BwNewgfRKb4PCqS0bg7msIrlZ5fgF2-GE-46YfXMsqQSN18bMixN-R_xt6zRMfVB9bNpVW9du-ydRRY35CCT4ScrL6YgoRzjaFF5kEZJJ-bQ/w480-h640/caramelized+onion+and+cranberry+focaccia+3+.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span><span style="font-family: Arial; font-size: 11pt; font-style: italic; text-align: left; white-space: pre-wrap;">This is a sponsored post. While I was compensated financially, all opinions are my own. </span></div><span id="docs-internal-guid-d09dd6b5-7fff-bc2c-a499-f9cbbd50b048"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I’m back with more Spanish Sweet Onion love, and this recipe is so perfect for the upcoming holiday season. I mean, just look at it! This is the sort of thing I want to nibble on while the furnace is purring and the windows are frosting up. It’s decidedly winter here, with the massive dump of snow from last weekend putting us firmly in place. Literally. I ventured out on the roadways for the first time in a week and only got stuck once, which is rather successful I think. It was nice to come home and relax with a slice of this savoury onion and cranberry focaccia. There’s enough sweetness from the onions to play with the tart cranberries, and that sprinkle of flaky salt brings everything together. It was a big hit in my house!</span></p><div><span><a name='more'></a></span><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHl2femwBL1ZdZCBKFr9kGK8fuKD7MYZL52TbKjLih_rMwUertliAT71YFD-8XYuQaPlqRDNM7Odv90RFzs5g6K5C0a0KbKSYQDs4FSzs7VGy2GNLMT2Bu52BrcEXcp1JTZwYJoEtX5A/s2048/caramelized+onion+and+cranberry+focaccia+1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHl2femwBL1ZdZCBKFr9kGK8fuKD7MYZL52TbKjLih_rMwUertliAT71YFD-8XYuQaPlqRDNM7Odv90RFzs5g6K5C0a0KbKSYQDs4FSzs7VGy2GNLMT2Bu52BrcEXcp1JTZwYJoEtX5A/w480-h640/caramelized+onion+and+cranberry+focaccia+1+.jpg" width="480" /></a></div><br /><span><br /></span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For this recipe I used </span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Spanish Sweet Onions grown in the Snake River Valley in Idaho and Eastern Oregon. These onions </span><span style="background-color: white; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">have never been recalled so look for them when you shop. The third and fourth generation onion farmers have some of the most stringent growing and storage practices around. </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This growing region is located along the Snake River Valley on the southwest portion of Idaho and Malhuer County, Oregon</span><span style="background-color: white; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">These rich volcanic soils and dry climate produce some of the finest onions in the world, with a unique combination of mild flavour, large size, and tight, dry skins. </span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">The</span><a href="http://usaonions.com/" style="text-decoration-line: none;"><span style="background-color: white; color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"> Idaho-Eastern Oregon Spanish Sweets </span></a><span style="background-color: white; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">contain more sugar and less water than other onions, which makes them ideal for caramelizing, sautéing, and grilling. </span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">From mid-October to March/April, most of the onions available are these wonderful Spanish Sweet Onions and I know they’re always coming home with me from the grocery store as they are an important pantry staple and I always have to have some on hand.</span></p><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteyiaMgJvSiXWLD_-gK59rNR_MioTQoWa6sbVmBPdz9fndajHwoObJV4wtn9PYYEtbyupvgk3kG64ELL_PVq5e-v1rUZLkWQNBxBZpQbjGHBwG3_4R25V6OOb-a4nEj8cLUxWPPZHbw/s2048/caramelized+onion+and+cranberry+focaccia+4+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjteyiaMgJvSiXWLD_-gK59rNR_MioTQoWa6sbVmBPdz9fndajHwoObJV4wtn9PYYEtbyupvgk3kG64ELL_PVq5e-v1rUZLkWQNBxBZpQbjGHBwG3_4R25V6OOb-a4nEj8cLUxWPPZHbw/w480-h640/caramelized+onion+and+cranberry+focaccia+4+.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">There is a little effort involved with making the focaccia, but most of the time is set aside for the rising of the dough. While that happens, set a large frying pan over medium heat and slowly caramelize the sliced Spanish Sweets until they are golden brown. Lovely twiggy herbs like rosemary and thyme add an agreeable aroma to the pan, and just as the onions finish cooking, cranberries add a punch of tartness and colour. After you dimple the dough with your fingers (so fun!) spread the onion/cranberry mixture on top, add a flurry of flaky salt, and bake until golden brown. The focaccia is thick and chewy, and can be enjoyed at any time of day. Slices are best when still warm, of course, and I quite like dipping them in a shallow bowl of good olive oil and balsamic vinegar. Classic, but so good. The flavours of the bread are so darn complimentary, and if you like a little booze with your food, a sparkling white is just the right tipple. It is the holidays, after all. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For more delicious recipes check out </span><a href="http://usaonions.com/" style="text-decoration-line: none;"><span style="color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">usaonions.com</span></a><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">.</span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQ8tBGHlKuSuGAeM96lFZbPXm3ekDVD6tw0MXe1WUoOm7IQd8CM6Z1bDiEU003FCpfB0dcm4-Sjym1PSUQHRe6tvHfWecDzui6Q0bVMvwGu6TFCUkg3SPrIr8oz4210n8KR2pnKuHnQ/s2048/caramelized+onion+and+cranberry+focaccia+5+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQ8tBGHlKuSuGAeM96lFZbPXm3ekDVD6tw0MXe1WUoOm7IQd8CM6Z1bDiEU003FCpfB0dcm4-Sjym1PSUQHRe6tvHfWecDzui6Q0bVMvwGu6TFCUkg3SPrIr8oz4210n8KR2pnKuHnQ/w480-h640/caramelized+onion+and+cranberry+focaccia+5+.jpg" width="480" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Caramelized Onion and Cranberry Focaccia </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Dough:</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 1/2 cups warm water (about 110F)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp granulated sugar</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 package dry-active yeast (2 1/2 tsp)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4 1/2 - 5 cups all-purpose flour</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup extra virgin olive oil, plus more for bowl</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 1/2 tsp salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Topping: </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5 Tbsp extra virgin olive oil, divided</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp butter</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 large Spanish Sweet Onion, thinly sliced</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp salt</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp finely chopped fresh rosemary</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp finely chopped fresh thyme</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup fresh or frozen cranberries (some sliced in half)</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp honey</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 1/2 tsp flaky or coarse sea salt</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Add the warm water and sugar to the bowl of a stand mixer fitted with the dough hook. Stir in the yeast. Let it stand 5-10 minutes until frothy. If the yeast doesn’t froth up, start over, being sure to check that your yeast hasn’t expired. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. On low speed, gradually add the flour, olive oil, and salt. Increase the speed to medium-low and continue mixing the dough for 5 minutes. If the dough is too sticky, and isn’t pulling away from the sides of the bowl, add an additional 1/4 cup of flour while it’s mixing. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Remove the dough from the bowl and shape into a ball. Place the dough into a large greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour or longer. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Grease a 12x17-inch rimmed baking sheet with 1 Tbsp of the olive oil. Punch the dough down and transfer it to the baking sheet. Using your hands, push the dough out into an even layer, stretching it all the way to the rim. If the dough is too elastic, let it rest for 5-10 minutes before continuing to stretch it out. Cover the dough loosely with a clean kitchen towel and let it rise another 45-50 minutes. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5. Preheat the oven to 400F. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">6. To make the topping: In a large skillet over medium heat, add 2 Tbsp of the olive oil and the butter. Add the sliced onion and stir to coat in the fat. Add the salt and cook for about 20 minutes until golden brown. If the onions start to burn, turn down the heat. Stir in the herbs, and cook for another few minutes. Stir in the cranberries and honey and remove from the heat. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">7. Poke holes all over the surface of the dough. Scatter the topping over the dough, drizzle with remaining olive oil and sprinkle with the salt. Bake for 25-30 minutes until the bread is golden and the cranberries have blistered in a few spots. Remove from the oven and cool for 15 minutes before slicing. Serve warm or at room temperature. Leftovers can be stored in an airtight container for up to 2 days. Makes 20-24 pieces. </span></p><div><span><br /></span></div><br /></span><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevnsFOBKiZiVnqNRDbjKPNPFX1jaCsc-2Onw1kyqKvShWGvXn4rcT00jmrA9GlRd5QBDmCl3c8k99jnd99X67yv3oshQxFbAwSLWl7Phv1Lqss7Ynu6sUb9jnX2cgzHxf6-4n69tNyw/s2048/caramelized+onion+and+cranberry+focaccia+2+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjevnsFOBKiZiVnqNRDbjKPNPFX1jaCsc-2Onw1kyqKvShWGvXn4rcT00jmrA9GlRd5QBDmCl3c8k99jnd99X67yv3oshQxFbAwSLWl7Phv1Lqss7Ynu6sUb9jnX2cgzHxf6-4n69tNyw/w480-h640/caramelized+onion+and+cranberry+focaccia+2+.jpg" width="480" /></a></div><br /><span><br /></span></div>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com4tag:blogger.com,1999:blog-2230943159926386444.post-71984053374614410942020-11-09T15:04:00.000-06:002020-11-09T15:04:36.057-06:00French Onion Macaroni and Cheese <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OR19OPO-GVchNpbAyCh3Jr1SHW1LMRgWseT7xfqQ-x__nPlGtlMJD3JoxaC4Q2j4WNEpex7WSmABqI0DFsQh3LAkOlFA6GiuzkayWB4IWVZqJNaV7NYjq811ezYUs5504yMzrZ1hyphenhyphenA/s2048/french+onion+macaroni+and+cheese+1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OR19OPO-GVchNpbAyCh3Jr1SHW1LMRgWseT7xfqQ-x__nPlGtlMJD3JoxaC4Q2j4WNEpex7WSmABqI0DFsQh3LAkOlFA6GiuzkayWB4IWVZqJNaV7NYjq811ezYUs5504yMzrZ1hyphenhyphenA/w480-h640/french+onion+macaroni+and+cheese+1+.jpg" width="480" /></a></div><br /><p><br /></p><p> <span style="font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;">This is a sponsored post. While I was compensated financially, all opinions are my own. </span></p><span id="docs-internal-guid-d5cafbf2-7fff-91f3-2387-a597176e5692"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">So much has happened in the last couple of months. I hope everyone is doing well and staying safe during these wild and crazy days. It’s been a bit of blur over here. The manuscript for Vegetables: A Love Story is fully and completely edited and on its way to the designer as we speak. I can’t remember a day in the last year when I haven’t been working on the book! Feels strange and yet exhilarating to send the book baby away and see what magic transpires with the words and images. With a little more time on my hands I’m catching up on cleaning (oh the dust bunnies!) and tidying up all the loose ends that I’ve shoved to the back burner this year. My office has never been so clean and organized! And, there’s a blizzard on its way this weekend, so I’ve hunkered down with the cats, and have a fridge and pantry well-stocked so you know there is going to be some comfort food happening too. Nothing like swirling snow outside to make me want to have the oven on all day, cooking and baking all the things. This creamy French Onion Macaroni and Cheese was exactly what the day needed - full of delicious caramelized onions and gooey cheese. I’m already excited about the leftovers for lunch tomorrow! </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span></span></p><a name='more'></a></span><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span><p></p><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV28Bu55qGDTZQ5rxFoBnS8zqBChyphenhyphenYSXubcmSIMBconC3MwWZhijEKxgQ-817M1AzuUAujA56upcQHMpV-WnLhsZWziYVC6JJ4UFqQXFP6xdNXU-U3Z4vL7rSrR93JOvocKMD2Z342IQ/s1038/1onions_beautyshot-Copy-1038x576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="1038" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV28Bu55qGDTZQ5rxFoBnS8zqBChyphenhyphenYSXubcmSIMBconC3MwWZhijEKxgQ-817M1AzuUAujA56upcQHMpV-WnLhsZWziYVC6JJ4UFqQXFP6xdNXU-U3Z4vL7rSrR93JOvocKMD2Z342IQ/w400-h223/1onions_beautyshot-Copy-1038x576.jpg" width="400" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Spanish Sweet Onions are a staple in my pantry. They are a must-have ingredient to all savoury cooking, and frankly, I can’t imagine any of the recipes in my next cookbook without them! They make any meal better as they complement, rather than overwhelm a recipe. This time of year I look for the </span><span style="background-color: white; color: #222222; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Spanish Sweet Onions grown in the Snake River Valley in Idaho and Eastern Oregon. They are a popular onion in Canada, available from mid-October to March/April, and I bet if you go grocery shopping today, you’ll likely be putting some in your cart. The</span><a href="http://usaonions.com/" style="text-decoration-line: none;"><span style="background-color: white; color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;"> Idaho-Eastern Oregon Spanish Sweets </span></a><span style="background-color: white; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">have never been recalled so look for them when you shop. These farmers have some of the most stringent growing and storage practices around. Spanish Sweets contain more sugar and less water than other onions, which makes them ideal for caramelizing, sautéing, and grilling. Idaho-Eastern Oregon Onion growers plant yellow, red, and white varieties: yellow onions are best for cooking; reds are ideal for salads and white onions are usually served diced and uncooked. For this glorious pasta recipe, I went with a few yellow Spanish Sweets as I wanted a deep caramelization to take place. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHvfeK99ZYFUsN0ZCIS0DmOL9gLE8CT59j8HnZaf95EnEySebgWAJYDIkzM9gBJGWSChyphenhyphen0APzqvjVhd55oAduSb5E3I7dNZsmIylBUj_habulTxVuJGouGXBPe6cqCl_RHG93Ro89tw/s2048/french+onion+macaroni+and+cheese+3+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHvfeK99ZYFUsN0ZCIS0DmOL9gLE8CT59j8HnZaf95EnEySebgWAJYDIkzM9gBJGWSChyphenhyphen0APzqvjVhd55oAduSb5E3I7dNZsmIylBUj_habulTxVuJGouGXBPe6cqCl_RHG93Ro89tw/w480-h640/french+onion+macaroni+and+cheese+3+.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="background-color: white; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Mac and cheese is classic comfort food, and I’ve switched it up by adding loads of delicious flavour from caramelized Spanish Sweets. This is a one skillet affair, so everything is added to those glorious onions, including a nice shot of sherry which really adds a wonderful depth of flavour. The elbow macaroni cooks directly in the broth, and when it’s nice and tender, cheddar and cream cheese are stirred in. A golden dome of cheddar and panko is the finishing touch, and a short stint under the broiler ensures ample crispy bits. I served the macaroni and cheese to my mom and she swooned over the bowl. It always makes me happy when I impress my mom with one of my recipes! So be sure to tuck into this simple, yet oh so satisfying skillet pasta. For more terrific recipe ideas go to </span><a href="http://usaonions.com/" style="text-decoration-line: none;"><span style="background-color: white; color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">usaonions.com.</span></a><span style="background-color: white; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div><div><span><br /></span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">French Onion Macaroni and Cheese</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp butter</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 medium Spanish Sweet Onions, sliced, about 3 1/2 cups</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp chopped fresh thyme leaves, divided</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 1/4 cups low-sodium beef broth</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup dry sherry</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups elbow macaroni</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups shredded sharp cheddar cheese, divided</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3/4 cup cream cheese, softened</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp Dijon mustard</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Salt and pepper to taste</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup panko bread crumbs</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Melt the butter in a 10-inch oven-safe skillet over medium heat. Add the onion and 1 Tbsp of the thyme. Cook, stirring occasionally until the onions are deeply golden brown and caramelized, about 20-25 minutes. If the onions start to burn, turn the heat down to medium-low. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. Pour in the broth and sherry, scraping up the browned bits from the bottom of the skillet. Stir in the macaroni. Increase the heat to high and bring to a boil. Turn the heat to medium and simmer until the pasta is tender, about 8-10 minutes. Stir occasionally so the macaroni doesn’t stick. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Preheat the broiler. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Remove the skillet from the heat and stir in the cheddar, cream cheese, and Dijon until combined. It’s okay if there are some pockets of cream cheese. Season to taste with salt and pepper. Combine the remaining cheddar and panko in a medium bowl and sprinkle over the pasta. Place under the broiler for 1-2 minutes or until the top is lightly browned. Sprinkle with</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">remaining thyme leaves. Makes 4 servings. </span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrg7A2Gt6jRUFKiKXuNpB5JoXQ7WFsxeZWW7lYY1IjvYvmTesNZpIPByErGEIr6i5y81xQqsxDvJ4VPU38ZvJRg7lXKVrpLguRppUqG4mAc8RGHSuqYTC3gSflvIlGn9tB0aD0JDSgPQ/s2048/french+onion+macaroni+and+cheese+4+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrg7A2Gt6jRUFKiKXuNpB5JoXQ7WFsxeZWW7lYY1IjvYvmTesNZpIPByErGEIr6i5y81xQqsxDvJ4VPU38ZvJRg7lXKVrpLguRppUqG4mAc8RGHSuqYTC3gSflvIlGn9tB0aD0JDSgPQ/w480-h640/french+onion+macaroni+and+cheese+4+.jpg" width="480" /></a></div><br /><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com0tag:blogger.com,1999:blog-2230943159926386444.post-29463415596093009582020-08-27T13:13:00.001-06:002020-08-27T13:13:42.192-06:00Grilled Garlic Sausage and Gnocchi Skillet Dinner <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLEfiX4Yq2FyFmPn7cfIc7rfHZcsa_aAlFC21AOumnsEsxz7GRdk_gCFBGNIBZgjKnJUq7npzvBGRgYo2o2C6pOy0OcYIcC2gwbQbDdPEnX6BSZ01RaqJe8ymd-9WkQmMU2k3seIUkQ/s2048/garlic+sausage+and+gnocchi+skillet+1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLEfiX4Yq2FyFmPn7cfIc7rfHZcsa_aAlFC21AOumnsEsxz7GRdk_gCFBGNIBZgjKnJUq7npzvBGRgYo2o2C6pOy0OcYIcC2gwbQbDdPEnX6BSZ01RaqJe8ymd-9WkQmMU2k3seIUkQ/s640/garlic+sausage+and+gnocchi+skillet+1+.jpg" /></a></div><br /> <p></p><p><span style="background-color: white; font-family: Arial; font-size: 11pt; font-style: italic; white-space: pre-wrap;">This is a sponsored post. While I was compensated financially, all opinions are my own.</span></p><span id="docs-internal-guid-0440698e-7fff-6178-edbb-3f40aa6560c1"><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">I really love these late August days. </span><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">This is the point of summer when I'm savouring every detail, every day. I'm thoroughly enjoying ice cream on the patio, as the dragonflies swoop under the trees, which are beginning to change, but I pretend I don't see the yellowing of leaves. Whenever I put on a pretty summer dress, I feel the fabric and admire the way it swirls about my hips, all the while thinking that this could be the last time I wear it this year. In the evening, I love how the warm breeze moves the curtains, just so. The other night I fell asleep to the sound of thunder rumbling in the distance, and I’m almost certain there was a smile on my face. I savour every moment summer and I have together, whether it's driving out on country roads to look at the stars, or one last dip of the toes into the lake. And, I’m eating all of the delicious things like peaches and corn and tomatoes, oh my! For anyone who loves food, this is the best time of the year. Savour it all, while you can. </span></p><div><span><br /></span></div><div><span><a name='more'></a></span><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid38dU6Qgo-Y1FMjOHxNjClEJfHrMb_pFD-RMpFD58fIZPm-EUs2bnAwY7j7R7pDygk-P8zUSGyAA68DBTptSnOZi9Auxz06Py4ovMPo_35ZnaUQUWLSmjExmYYwvL-gHBCBujLQz5BA/s2048/garlic+sausage+and+gnocchi+skillet+3+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid38dU6Qgo-Y1FMjOHxNjClEJfHrMb_pFD-RMpFD58fIZPm-EUs2bnAwY7j7R7pDygk-P8zUSGyAA68DBTptSnOZi9Auxz06Py4ovMPo_35ZnaUQUWLSmjExmYYwvL-gHBCBujLQz5BA/s640/garlic+sausage+and+gnocchi+skillet+3+.jpg" /></a></div><br /><span><br /></span></div><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Speaking of delicious things, this simple skillet dinner is right up there. I grilled up some </span><a href="https://grimmsfinefoods.com/products/garlicsausage/" style="text-decoration-line: none;"><span style="background-color: white; color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Grimm’s Garlic Sausage</span></a><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">, just so I could get things nice and smoky, then I let it cool down while I boiled some gnocchi. I always have packages of gnocchi in my pantry as it makes such tasty and quick dinners. When the sausage has cooled, I cook the slices so they get some crispy bits (everyone loves crispy bits!) and oh man, the smell from the skillet is heavenly. Gluten free, lactose free, soy free, with no added MSG, Grimm’s Garlic Sausage is a family favourite for good reason. And, I love that it’s made in Canada with no sketchy bi-products or fillers. After the sausage has browned, I stir in those sweet-as-candy cherry tomatoes, and zucchini, as well as onions and garlic. The tomatoes break down and release their juices and the smell radiating from the stove is so good! The cooked gnocchi joins the party, as well as a good amount of basil. This is a delicious end of summer meal that takes less than 30 minutes from the grill to the table, leaving you precious time to savour the rest of your summer days as you see fit. </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">For more grilling inspiration, check out </span><a href="https://grimmsfinefoods.com/" style="text-decoration-line: none;"><span style="background-color: white; color: #1155cc; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; text-decoration-line: underline; text-decoration-skip-ink: none; vertical-align: baseline; white-space: pre-wrap;">Grimm’s Fine Foods</span></a><span style="background-color: white; color: #111111; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">. </span></p><div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iqtYvpmPefeLlC01b_n4dAypmi_UZFRHnqC5iARPcY8gr5YMKg7DbMIbV-ogVbVY_sfjxq4mGd-7jwMF63wzttStD-tVBhK-tFnY3yFz2ndPKyGzOR6D3g0otj3Dayxen2UthzKrsg/s2048/garlic+sausage+and+gnocchi+skillet+5+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3iqtYvpmPefeLlC01b_n4dAypmi_UZFRHnqC5iARPcY8gr5YMKg7DbMIbV-ogVbVY_sfjxq4mGd-7jwMF63wzttStD-tVBhK-tFnY3yFz2ndPKyGzOR6D3g0otj3Dayxen2UthzKrsg/s640/garlic+sausage+and+gnocchi+skillet+5+.jpg" /></a></div><br /><span><br /></span></div><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 700; vertical-align: baseline; white-space: pre-wrap;">Grilled Garlic Sausage and Gnocchi Skillet Dinner </span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">300 g Grimm’s Garlic Sausage</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 lb gnocchi </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3 Tbsp extra virgin olive oil, plus more for drizzling</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 1/2 cups cherry tomatoes, sliced in half</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 medium zucchini, sliced into 1/2-inch thick pieces</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1 small onion, sliced</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2 garlic cloves, minced</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">salt and pepper</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup chopped fresh basil</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup grated Parmesan cheese</span></p><br /><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">1. Preheat the grill to medium heat. Cook both sides of the garlic sausage until there are some charred bits - about 3-4 minutes per side. Remove from the grill and let it rest while you prep the rest of the meal.</span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">2. Put a large pot of salted water on to boil over medium-high heat. Add the gnocchi and cook according to package directions. Drain and return to the pot. Drizzle with 1 Tbsp of olive oil. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">3. Slice the garlic sausage into 1/4-inch thick pieces. You may have to remove some of the casing if it’s too charred or blistered. Heat a 12-inch skillet over medium-high heat. Add 2 Tbsp of olive oil. Fry the sausage slices until golden and crispy, about 3 minutes. Stir in the tomatoes, zucchini, onion, and garlic. Add generous pinches of salt and pepper. Cook for about 5 minutes until the tomatoes are blistered and release their juices, and the zucchini is softened. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">4. Stir in the cooked gnocchi and cook for another 2 minutes. Stir in the chopped basil and season to taste with salt and pepper. </span></p><p dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;"><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">5. Divide into bowls and garnish with grated Parmesan cheese and drizzle with olive oil. Makes 4 servings. </span></p><div><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysA8Vq1z5PuO9Zm4Ca3JCsMAMPCfdoIc3aceTys6s5xZrmhOwESFx3h10BjtUaX3st1rqgGZjlrrVZrVxNmCXnC3SSgHATiKa1op6-q_O1kwaOhx-IaeqjSNeah19sMaAQOTJoXFivA/s2048/garlic+sausage+and+gnocchi+skillet+2+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjysA8Vq1z5PuO9Zm4Ca3JCsMAMPCfdoIc3aceTys6s5xZrmhOwESFx3h10BjtUaX3st1rqgGZjlrrVZrVxNmCXnC3SSgHATiKa1op6-q_O1kwaOhx-IaeqjSNeah19sMaAQOTJoXFivA/s640/garlic+sausage+and+gnocchi+skillet+2+.jpg" /></a></div><br /><span style="font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div></span>sweetsugarbeanhttp://www.blogger.com/profile/12376366599239904250noreply@blogger.com2