Upside-Down Apple Ginger Cake

 

This is a sponsored post. While I was compensated monetarily, all opinions are my own.

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 JAZZ apples. 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. 

A Tale of Two Pancakes, Buckwheat and Corn

"The world is full of magic things, patiently waiting for our senses to grow sharper." 

 ~ W.B Yeats

Before I start rambling on about where I've been and what I've been up to, I want to say a gigantic thank you for all of the kind words, messages and emails sent my way after I announced my book news last month (it's been a crazy month!).  I take these to heart and re-read them when I need a burst of encouragement.  It's a ride, this whole cookbook thing.  I've been testing new recipes for it, in addition to freelance recipe writing and my regular food columns.  Oh, and still putting on my chef's whites for my day job.  These hands are seldom idle, but how does that saying go?  Something about making hay while the sun is shining?  Yeah, I'm pretty much doing that.  I'm super fortunate in that I get to take the winter off from professional baking and have my primary focus be the cookbook and my other writing.  I've been padding the bank account like crazy this summer so that I can work from home this winter, and that has me very, very excited.  (If you've ever had to sit in a freezing cold car at 6:00 am, waiting for it to warm up so you can drive to work in -30C, you know what I'm talking about).  Alas, 'tis the way things are and I love every opportunity that presents itself to me.  Life is funny like that... how stuff just fits together and works when it's supposed to.  Timing really is everything. 

Savory Broccoli, Cheddar & Sausage Scones

One of my favourite things about cooking is taking a look in the fridge and using up what I have on hand to make a meal, snack or baked good.  Others may find it challenging, but I get a thrill out of it.  Some of the best things that come out of the little green kitchen are creative takes on leftovers or ingredients almost (but not quite) off.  The whole mantra "waste not, want not" is key in my household, and also the smart title of Cinda Chavich's new cookbook.  Cinda is an award-winning freelance journalist specializing in food, wine and travel writing.  She's also penned 6 other cookbooks including my favourites High Plains and The Girl Can't Cook.  I had the pleasure of cooking for her on this adventure three years ago, where we bonded over pecan pie and prairie sky.  A wonderful lady.  And she knows food.  Her recipes are creative and inspiring, and her latest cookbook offering is that and much more. 
 

On the Cusp: Grapefruit & Olive Oil Pound Cake

"Just say yes and you'll figure it out afterwards."  ~ Tina Fey

Cusp.  I like that word.  It's defined as the point of a crescent, like the moon, and a point that marks the beginning of a change.  Like, Renée is on the cusp of a new era.  Holy shit.  The past couple of weeks, well, the past month really, have been really terrifying and exciting.  I did something either totally brave or bonkers, though I'm leaning towards the former:  I left my job without another full time job to replace it.  Bold, ballsy, bad ass.  I did it.  Not a decision that came easily or quickly - impulsiveness isn't quite my style - but one I brewed over the past few months especially.  I won't bemoan the reasons for leaving, though I know we've all been in situations that aren't working, be they professional or personal, and the time comes when a departure is required, if for nothing else than our happiness.  

Befitting: Baked Doughnuts, Two Ways

"I suppose this is what I mean when I say we cannot possibly know what will manifest in our lives. We live and have experiences and leave people we love and get left by them. People we thought would be with us forever aren't and people we didn't know would come into our lives do. Our work here is to keep faith with that, to put it in a box and wait. To trust that someday we will know what it means, so that when the ordinary miraculous is revealed to us we will be there ... grateful for the smallest things."  ~ Cheryl Strayed

That quote really is a kick in the pants, isn't it?  (By the way, if you haven't read any Cheryl Strayed, by all means you have my permission to leave this blog immediately and go get your hands on her books.)  Of course she's right.  And now that I've gotten a year older, ahem, I'm finally starting to understand what she means.  In my late twenties, I would have been:  Whatever.  I'm sad, leave me be.  In my thirties I was almost there, but not quite.  But now that I find myself firmly planted in my forties, I see the wisdom in the leaving and being left behind.  The down-right necessity of faith.  That holding on means just that.  Hold on.  You never know what will manifest in your life.  One day it will all make sense.  Each experience means something.  You'll be grateful for all of the bumps in the road that landed you where you need to be today.  

Dark Chocolate Waffles & Oscar Talk

I know, I know, every year I hit ya with some sort of scrumptious appetizer to create for your Oscar party.  This year, I'm a total slacker (where are the days going?) but I have these insanely good waffles to share with you.  By all means, make them for Oscar day - breakfast, lunch, dinner - nothing wrong with that.  I wish someone would invite me to a party where they served waffles.  Hint hint wink wink.  But really this post is just an excuse for Oscar talk, which right now, is the best kind of talk.  

Checking In: Caramelized Corn & Buttermilk Pancakes

Hey guys!  Happy September.  I'm just checking in to see how y'all are doing.  I've missed you (and this space) and it feels good to be back.  I'm still bonkers busy, but it's been good to catch my breath a little bit.   Today's post is still kinda short (and I hope sweet!) but I've wanted to catch you up on some stuff that's been happening 'round here.  Hopefully I'll be back shortly with something about peaches.  I've been cramming them in my mouth like they are the last thing to eat on earth.  It's good times!  But today let's talk about these corn pancakes. I had a couple ears of corn and an almost-expired carton of buttermilk, thus these were born, with the help of Deb.  I added in some pesto, chopped bacon, chives and even a few squash blossom flowers and they were simply marvelous.  Served with a fresh tomato/cucumber salad one night, then on a bed of sauteed kale the next, they were a hit, and re-heat quite nicely.  I bought more corn today, with the purpose of making them again.  Caramelizing the fresh kernels in butter is freaking fantastic.  Such flavour!  I love me a good savoury pancake, and this is the jackpot recipe.  Hope you think so too!

Skillet Cornbread with Goat Cheese & Fig Jam

May long weekend - the unofficial start to summer - is just around the corner, and loads of happy campers are preparing to head to the wilderness for a little escapism.  But not this gal.  Call me crazy but I'm a fan ofindoor plumbing; not sleeping on the cold, hard ground; and I believe in a decent barrier between me and bears.  I get grumpy if I'm damp and cold for too long, and I like washing my hair.  Daily.  I am what would be called a comfort camper, and that's probably why I don't get invited camping a whole lot.  But if you want to invite me to your cozy cottage by the lake (you have a shower, right?), I'd be down with that and even make you dinner.  My culinary skills make me a valuable houseguest - true story.  

Vanilla Panna Cotta with Strawberry-Lavender Compote

My mom taught me lots of cool things.  Like how to make a mean chocolate chip cookie.  How to plant a garden.  How to drive.  How to persevere.  How to not be afraid of the dark.  How to not take any crap,  from anyone.  How to keep it all together when the world is seemingly spinning out of control.  Mom is one tough cookie, and she had to be, raising four small kids all by herself.  After my dad's sudden death she managed to somehow not lose her mind, and in the end put forth unto the world four strong, smart, kind and good human beings.  My mom is my hero and honestly most days I don't know what I would do without her.  And if you ask my siblings they'll tell you the exact same thing.  Even when she drives me crazy (she's a mom - she's supposed to) my love for her is endless and my heart grateful for all of those times she dried my tears and cheered me on and watched me grow up into the woman I am today.  My love of good food is all her fault too because she let me dig up potatoes, pick the strawberries, eat the cookie dough, stir the pot and lick the beaters, and without those early culinary experiences I wouldn't be the cook I am today.  I learned it all from her. 

Mending: Lemon Poppy Seed Waffles with Crème Fraîche

I can't tell you how nice it is to be sitting at my desk again, with a cup of green tea keeping me company.  Happily, and with massive amounts of relief, I'm here to tell you my surgery last week was successful, and I'm on the mend.  Recovery has been slow, but each day I get more mobile as the pain is lessened.  Today is the second day with no pain killers (woo hoo!) and considering my gallbladder was removed via my belly button, I think I'm doing just fine.  Though now I'm beginning to feel rather house-bound, and probably talking to my cats more than is normal healthy.  So far they haven't talked back, so we're good.  I've not fallen into the trap that is daytime TV, but I would by lying if I told you I didn't watch the cast of Mad Men on Katie yesterday.  It's that Jon Hamm.  He pulls me in.  My PVR has been put to good use, catching up on movies I recorded months ago, and I'm reading so much I can't remember the last time I've devoted a few hours every day to a good book.  Sometimes I fall asleep with it on my face, but that's real life.  Meals have been simple, with friends and family dropping off food and groceries, and I'm so glad I stocked my freezer well.  Doctor's orders not to lift anything heavier than 10 pounds for 2 more weeks so grocery shopping is not in my near future.  Hopefully by the weekend I'll be strong enough to venture out and sip an iced coffee on a patio somewhere.  But until then I'm content I suppose, doing small things with ease and giving my body what it needs to make a full recovery.

Pumpkin Cinnamon Buns with Maple Chai Buttermilk Glaze

I hope you aren't experiencing pumpkin overload....I know, I know, it's everywhere right now, but believe me when I tell you that these buns are pretty amazing.  So amazing, that yes, I kinda sorta devoted a Sunday to them, but with the first bite, I knew it was worth it.  And look at them, all gooey in their glorious glaze.  I know you want one.  As we enter into the eating holiday season (holy man tell me where 2012 went, please) these buns are good to have around, to feed loved ones at brunch or a late night snack, or let's be honest, any time is cinnamon bun time.  When I first told my mom I was making pumpkin cinnamon buns, she was like, why can't you just make regular cinnamon buns?  That's my mom.  Always asking the hard-hitting questions.  My response of wanting to try something new seemed to suffice.  I've never put pumpkin into a yeast product before and you know what?  It was worth it.  The dough is incredibly soft and lovely and easy to work with, all of the pumpkin-y spices are hanging out and having fun.  The glaze; oh boy, the glaze kinda blows my mind.  And who would have thought of steeping Chai in buttermilk?  Crazy? Crazy good!  So let's do this already!

Worth It: Chocolate & Sour Cherry Cake

90 days.  90 days since there's been anything chocolaty on the blog.  Sure there was that Raspberry and White Chocolate Tiramisu, but we all know white chocolate doesn't really count in the chocolate world.  No, there hasn't been anything deep dark and delicious since the time that crazy good Pecan Caramel Fudge Pie made an appearance way back in June.  June!  Do you remember June?  Summer was just beginning to breathe; full of promise and sunshine and the excitement of holiday playtime.  I hope you played well and hard, friends.  

Apple Butter with Whole Wheat Buttermilk Biscuits

 One must maintain a little bit of summer even in the midst of winter.  

~ Henry David Thoreau

Food in jars.  Are you doing it?  Are you pickling anything pickle-able?  Do jars of jam rest on your windowsill?  Does the pop pop pop of the lids make you happy?  I'm not huge into preserving - though I wish I was.  If I were granted a few extra hours in a day and a few extra square feet in my kitchen I'd totally be pickling and jamming and boiling glass like no body's business.  But I'm tight on time and storage space so I just leave all that stuff to my sister, who's preserving anything she can get her hands on right now.  Poor thing accidentally dropped a jar of dills on her gorgeous hardwood the other night, so if you all have any tips on how she can get the smell out of her floor, let me know and I'll pass them along! 

Show and Tell: Blueberry Buckle

...And just like that I find myself sitting at my computer in my little green den (yup, the same colour as my kitchen) scrolling through photos of my summer vacation.  How does two weeks fly by so damn fast?  Seems just like seconds ago I was cramming an already stuffed suitcase with last minute items and zooming away to the airport in the backseat of a taxi driven by the creepiest taxi driver ever.  Happily I arrived at Saskatoon International Airport unscathed, and seven hours later the Deschamps welcoming committee greeted me with open arms in Windsor, Ontario.  Over the course of the next 10 days I would eat and eat and drink and eat and eat like no body's business.  Throw in lazy days of floating in pool, excursions to Target, getting lost on Eight Mile in Detroit (yes, that Eight Mile), eating at a famous celebrity chef resto in Toronto, being somewhat interrogated/flirted with by a US border crossing guard, visits to three very different but equally inspiring art institutions, road trips through lush countryside and late night martini-fueled marathons of GIRLS and you have one helluva vacation.  All that and I ate avocado ice cream too.  There are lots of photos to bore show you and a kick ass blueberry buckle recipe to follow, so let's get going!

Seize It: Mocha Bundt Cake with Dark Chocolate Glaze

Forever is composed of nows. ~ Emily Dickinson

Friends gathered in my sunlit living room, once my orange cat was wrangled inside (despite his best attempts to avert such wrangling - he's got the spring fever too).  A few of us meet every now and again to talk food and food happenings in and around the city.   It's a great afternoon of gossip catching up on what we've all been up to, what new restaurants are happening and where to get the best marble rye.  Oh and we eat.  That's goes without saying.  But then one of us walked in with a bottle of cava and proclaimed we were celebrating.  Not just any celebration mind you, but four years of being cancer free.  If that doesn't call for champagne and cake, I don't know what does.  Pop that cork and let's drink up, ladies!

Better, with Butter: Biscuit Cinnamon Rolls

 

Good news:  I'm beginning to feel human again.  For the better part of the last ten days I've been knocked out by this horrendous flu making the rounds.  You know the one.  Starts innocently enough with a little tickle in the back of the throat, then progresses to incessant coughing, followed by the chills and the sweats, and a trip to the drugstore to stare blankly in front of the cold and flu meds, only to plead with the pharmacist please, please tell me which one will let me sleep at night.  When none of that helps, you find your bad self in your doctor's office, only to be told you have a chest infection and to take it easy.  Prescription in hand, you drive home in a daytime-decongestant-daze, propel yourself onto the couch and miss almost a week's worth of work.  Throw in a heavy dose of self pity, and you've got my life, lately.

Aunt Helen's Big Batch of Buttermilk Bran Muffins

 

Update and Hello!

Thank you to everyone who has been baking this recipe! The original was posted way way back in 2011, when this blog was just a baby. It has also appeared in my award-winning cookbook All The Sweet Things, published in 2017. I've gone and updated the photos (because in 2011 my food photos kinda sucked) and as per some of your recommendations I've increased the salt to 2 tsp. 

I've chatted with Aunt H on the phone and she thinks the bran muffin buzz is kinda funny, but she loves it. Thanks for making this old lady and her niece really happy. And, happy baking!

Let's face it.  There is absolutely nothing sexy about bran muffins.  Nothing at all.  Unlike these lemon muffins  I made awhile ago, with their cream cheese filling and all, they could be called sexy, but no, not bran muffins.   I even questioned whether I should write about these muffins, until I tasted one, and thought, no, the people should  be made aware that some bran muffins can indeed rock.  And it's my Aunt Helen's Recipe, which makes them kinda special. 

Aunt Helen is my Mom's aunt, my Grandma's sister, who I got to know really well when I lived in Edmonton.  She was my only family on my Mom's side there, and in a way she became my surrogate Grandma.  I never knew my Grandma Clara as she passed away before I was even born, but Aunt Helen would tell me all about her, and I kind of loved that.  Through her I would connect to a bit of my history, finding out what my Grandma was like as a kid; stories I never heard from my Mom.  We'd sit in Aunt Helen's living room and drink tea while she gave me a glimpse into the past and where I come from. Me and Aunt Helen spent lots of time together, hitting up yard sales, driving out to the country to pick berries, going to movies where she almost always fell asleep.  We were kindred spirits, she and I, and leaving her to move to Saskatoon was especially difficult.  Aunt Helen was happy for me, that I had opportunities awaiting me here, but more than a little sad to see me go.  In exchange for being closer to my Mom, I left behind another lovely lady, who I miss very much.

Going to Aunt H's place, there was always some sort of baked good lying in wait.  She constantly sent me home with little care packages of food, and back when I was a poor student, those packages were most welcome.  These bran muffins were a "regular" (couldn't resist) in the package and the good thing about the recipe is that the batter can be kept in the fridge for a few weeks, so you can bake them off as you need.   Fresh baked muffins daily if you like!  Full of all kinds of good things like the bran (of course), ground flax seed and large flake oats, I reduced the sugar amount and even sprinkled some with sunflower seeds, just for fun.  Because, if you can't be sexy, you might as well be fun. 

Aunt Helen's Big Batch Buttermilk Bran Muffins

2 cups boiling water
2 cups natural bran
4 eggs
1 cup vegetable oil
1 3/4 cup brown sugar
1/2 cup molasses
4 cups buttermilk
4 1/2 cups all purpose flour
1/2 cup ground flax seed
2 tsp salt
1 tsp cinnamon
5 tsp baking soda
4 cups large flake oats
sunflower seeds, poppy seeds, flax seeds, sesame seeds, optional

Preheat oven to 350ºF.  In a medium sized bowl pour the boiling water over the bran.  Let stand 10 minutes.  Meanwhile, in another medium bowl, whisk the eggs, then add the oil, brown sugar, molasses and buttermilk.  In a large bowl, add your dry ingredients.  Stir well.  Pour in the wet, stir a little, then add the bran.  Stir just until the batter is moistened.  Y'all know I will not let a raisin come near this mouth, but if you like, go ahead and add some if you must.  Just don't tell me.
Line a muffin tin with paper cups, or lightly spray.  Scoop the batter, until 3/4 full, sprinkle with seeds and bake  for about 20-30 minutes, until the tops have risen and spring back when touched. My cups were rather full so it took closer to 30, but if in doubt, check with a tooth pick.  Slathered with some butter, or just on its own, this bran muffin doesn't suck.  Makes about 3 dozen muffins.  Batter will keep in fridge for 3 weeks. 

Now excuse me while I go call my Aunt Helen.