Caramelized Apple and Maple Cream Cheese Danishes

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

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 boulangerie 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. 

Apple Cinnamon Buns with Maple Bourbon Icing

This is a sponsored post. All opinions are my own. 

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, I was invited to go visit some organic fruit orchards in the Wenatchee area, 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.  

Carrot Cake with Brown Butter Cream Cheese Icing

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 All the Sweet Things, 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. 

Citrus & Dark Chocolate Mascarpone Tart

 

Oh sweet February.  Your arrival not only marks a month closer to Spring, but also the nod to eat things other than quinoa and kale.  Not that there is anything wrong with quinoa and kale.  Just sometimes you reach your quota for a bit and want to indulge in something a little, um, bad for you.  Moderation, people.  Moderation.  Life is too short to deprive oneself of food that makes your eyes roll back into your head.  When is the last time quinoa did that for you?

True story.  This is the first baking I've done since Christmas.  I don't think I've even cobbled together muffins.  I know!  Who is this person?  Things got busy after the holidays, then I went away for a week, then things got busy again.  And also, some Sunday afternoons I feel more like going to the movies than creaming together butter and sugar.  So many good movies to see before Oscar!  By the way, Sandra Bullock in Gravity.  Holy smokes.  Remind me not to travel to space, okay? 

My baking hiatus was broken by a most wonderful, seasonal tart.  A good pal came over, wanting to watch me bake and and pick up tips.  But while that did happen, we mostly drank tea, gossiped and watched Desperately Seeking Susan, the VHS version.  Yes, I still have a VCR plugged into the wall.  But if one has to watch Madonna in a movie, it might as well be on scratchy, jumpy video cassette, right? 

So, about this tart, it looks fancy shmancy, but it's not that bad.  Puff pastry is your friend, and you want a box with two sheets in it - the stuff that is already rolled out is handy.  That braid looks intimidating to pull off, but it's just strips of puff pastry covered in chocolate, stacked on top of each other, sliced and twisted.  Easy peasy.  A not-too-sweet citrus mascarpone and cream cheese filling is spread on the base and topped with slices of oh so photogenic blood, cara cara and navel oranges.  Slice them thin and be sure to pick out the seeds if any of those pesky rascals find their way near your tart.

I thought baking orange slices could be weird, or too liquidy, but I was wrong on both counts.  The citrus hold their shape and bake into the creamy filling - the puff pastry base is the buttery perfection you expect it to be, but the real show stopper is that chocolate braid.  People will fight over the edge pieces.  Good thing I live alone so I don't have to share.  The drizzle of good maple syrup and a light scattering of toasted almonds really make this dessert impressive.  And in case you're wondering, yes, it makes a fine breakfast - especially on terribly cold and way too early February mornings. 

Citrus & Dark Chocolate Mascarpone Tart

1 box of puff pastry (containing two sheets)
1/2 cup melted dark chocolate
1 egg yolk, whisked
1 1/2 cups mascarpone cheese, softened
1/2 cup cream cheese, softened
4 tbsp cane sugar
2 tsp orange zest
1/4 tsp sea salt
3 oranges (navel, Cara Cara, blood), peeled and thinly sliced crosswise
1/2 cup toasted sliced almonds
1/3 cup pure maple syrup

If your puff pastry isn't already rolled flat, then do so, rolling both sheets approximately 9" x 13". 
Trim each to form a rectangle.  Place one sheet of puff pastry on a parchment lined bake sheet and prick all over using a fork.  Lightly dust your counter with flour and cut the second pastry sheet lengthwise into 3 even strips.  Spread the melted chocolate on top of two strips.  Place one chocolate strip on top of the other and top with the third clean strip.  Slice lengthwise into 6 strips.  Carefully twist two strips together to form a spiral shape.  Repeat with remaining strips.  Brush the outside edges of pastry sheet with egg yolk and carefully lay the twists on top - you may have to cut some to get a perfect fit.  Press gently so it sticks.  Place the tart in the fridge for 15 minutes.
In a medium bowl, stir together the softened cheeses, sugar, zest and salt.  Spread this over the chilled pastry.  Arrange the sliced oranges neatly over top.  Brush the chocolate twists with egg yolk.
Preheat oven to 375*F and bake approximately 30 - 40 minutes, until edges golden brown.
Serve tart warm, sprinkled with toasted almonds and drizzled with maple syrup.  Serves 6-8.
Recipe adapted from Style At Home October 2013.  
 

Yeasted Brown-Butter Waffles & How Ren Got Her Groove Back

“I hope you live a life you’re proud of.  If you find you’re not, 

I hope you have the strength to start all over again."  ~ F. Scott Fitzgerald

This post title sounds like it could have been an episode of the Oprah show, but bear with me.  There's a waffle recipe at the end of it.  I've never been on a roller coaster, but 2013 sure as hell felt like it.  Highs, lows, good, bad and everything in between.  It started off badly, with a break-up not unlike the Post It Episode.  Just swap in a text message and you get the drift.  I was very, very sad then very, very angry.  Looking back, it's hard to read those early 2013 posts.  My mind and my heart were all over the place, and at times the sadness was all consuming.  I leaned on my family and friends as much as I could; surrounded by all things that made me happy and gave me comfort.  The kind words left here were like a warm blanket - thank you.  I prayed for time to quicken so I could get out of the darkness.  Somewhere along the line, a few months in, I realized that the sadness and anger weren't doing much for my complexion nor my spirit.  When I looked in the mirror I didn't recognize the eyes staring back.  Bloodshot, tired, not bright and shining.  Enough was enough. I couldn't change what had happened, but I could change how I carried on, forging forth.  I went away for a bit, which helped tremendously.  A change of scenery always does a girl good.   And then there was that pesky gallbladder surgery to deal with.  Never had I been more afraid, but obviously, I survived to tell the tale.  The downtime also did me good - got me thinking about what I wanted to do when I grew up; what I could change that would me happier.  As serendipity, or luck, or whatever you want to call it would have it, a phone call out of the blue changed my career path, and because of that one phone call I'm doing something I love so much.  There's plenty to be said about being lifted out of a rut - emotionally, professionally, mentally.  Once one thing falls into place, so many other good things follow.  And that's where I sit now.  As I cross the threshold of a new year tonight, I will for sure give a little whoop.  I did it.  I plowed through obstacles that at times seemed insurmountable.  With those last dying seconds before midnight, I will be grateful for it all.  

Everyday Magic: Gingerbread Spice Dutch Baby

 

I don't quite believe it's already time to talk about gingerbread, but time (the trickster) it marches on, doesn't it?  Snow has already fallen, and while I do wish it didn't come so soon, it does add a sparkling beauty to the world around me.  When I step out into the world around 6 am most mornings (baker's hours, eeep!) there is a hush over the city while it still sleeps and I'm surrounded by an amber glow from the snow that has freshly fallen.  It kind of takes my breath away, this beauty.  I stand for a moment in the stillness, breathing in, out.  No doubt looking up trying to find the stars; stealing a moment in the stillness before I must carry on with my day.  Cycles of seasons never cease to amaze me.  Just a couple of months ago, there was a whirlwind of harvest activity.  In two more, we'll be fresh into another year.  There are bound to be all sorts of big and small and in-between moments ahead.  Little bits of everyday magic, too.  Girl talk over good coffee.  My mom's hands rolling dough.  The laughter of a kid down the street.  The quite roar of my kitten's purr while I rub his belly.  Fresh flannel sheets, still warm from the dryer.  Sleep that comes quickly, easily.  An episode of Sex in the City you've never seen before (and you thought you saw them all).  The voice of an old friend.  Whipped cream, still on the beaters.  Flakes of snow on an eyelash.  The magic that is eggs, milk, flour and butter in a frying pan.  And maple syrup.  Always maple syrup.

Honey-Roasted Apple & Brie Stuffed French Toast

 

Apples.  I bet if I peaked in most of your fridges I'd find some, right?  I know I find myself picking them up most shopping trips - they are good to have on hand for crisps and pies and general snacking.  I'm kind of weird (or a lot weird depending on who you ask) in that I only eat apples if I slice them - biting into a whole one is not my thing.  Same with pears.  Maybe in my old age I'm regressing back to kindergarten behavior.  What's next?  Velcro sneakers and drawing with markers that smell like fruit?  So be it.  Some days I wish I could scoot back 35 years and just be a kid, hanging out on the farm with my pet cow Susie and running around in rubber boots.  I'm sure Mom had apples in the fridge back then, too.  And I probably wanted them sliced.

Anniversary Present: Maple Bacon Biscuits & A Giveaway

Can you believe it's been two! whole! years! since I started this little blog?  Holy man, where does the time go?  163 posts later and I'm still in awe that people other than my sister and a handful of close friends read these pages on a fairly regular basis.  Many of you, okay, most of you are complete strangers and you've welcomed my words, recipes and photographs into your world.  It's humbling, let me tell you.  Never in a million years would I be here unless you guys were too, so thank you so very very much for hanging out with me through the joys and sorrows; the cat talk and mom talk; the cake and the kale.  Thank you for every kind comment and encouraging word - they go straight to the heart.  Thanks also for letting me know when I goof up (it happens! - I'm not a robot!).  Lately I've been trying to surround myself with things that make me happy (tea, chocolate, cats, books, food mags, Bruce Springsteen, Downton Abbey, Bradley Cooper - oh to be surrounded by Bradley Cooper!) and you know what?  This little blog makes me really, really happy.  It's a joy to sit down in my den, with slippers on the feet and a cat on the lap, and share a little piece of my world with you.  Thank you for two wonderful years.  Let's rock the heck out of year three, shall we?

Chipotle Roasted Corn & Quinoa Salad with Prawns

Today's post is short and sweet, kinda like the remaining days of summer.  In between picking loads of strawberries at the U-Pick, and doing loads of laundry, and checking on the garden and checking the clock I thought I'd squeeze in a quick post to tell you about this awesome salad.  Wait a second, back up Renee, what's the deal with watching the clock?  Well, by handsome man returns from his holidays tonight, in exactly 4.25 hours and I'm just a wee bit excited.  It's been a long long long nine days.  Funny thing is we both booked our holidays before we met way back in April, and the funnier thing is that we both went to the Windsor/Detroit/Toronto area for our time off.  Neato, huh?  It's just one of many good signs guiding our way.  Warning:  I could go all mushy and stuff on you in this post.  Just sayin'.

Meeting: Mango Coleslaw with Maple Lime Vinaigrette

It's not everyday your new boyfriend meets your family.  In my case it had been almost 8 years since a person of significance met my mama.  Long time, but well worth the wait.  K and I have been romantically intertwined for the past two glorious months (we met on a blind date on Easter Sunday - how very urban legend, I know) and it was time for my family to see who has been making me so damn happy lately.  Ideally, it would have gone down in my backyard, over barbecue and booze.  But then the rains came and didn't let up.  My tiny house wouldn't have held all of the adults and little humans and hungry cats, so we packed up the food and took it over to mom's larger house, just three short blocks away.  Hugs and handshakes later, it was as I knew it would be. A perfect meeting.

Pumpkin Whole Grain Waffles with Maple Greek Yogurt

 

Sunday mornings 'round my house kind of look like this:  I'm wakened either by cat paws stepping on my hair or gingerly tapping my face (I prefer the latter.) The poor things are of course starving.   If it's a reasonable hour, I'll get up, stretch, and feed the faces that will not stop wailing meowing until there's a dish of Fancy Feast before them.  Spoiled little beasts, I know.  Face gets washed, hair thrown into pony tails, and I change into my weekend uniform of leggings, over-sized sweatshirt, and knee high wool slippers that I can't live without during the freezing cold Winter months here.  Sexy, right?  Kettle boils, green tea made.  I check my Facebook take a look at the paper, and of course, think about food.  Like what's for breakfast Ren?

I'd totally be fibbing if I told you these waffles were a spontaneous event this Sunday morning.  Being a food blogger and a little uptight someone who loves to plan, I pretty much know what I'll be cooking for the entire week.  Given the waning Autumn light, all of the action that you see before you has to take place on Saturdays and Sundays.  It's the best part of my week, that's a true story.

These waffles were born mostly from my need to use up some sour milk in my fridge.  Nothing more, nothing less. They almost were a lemon cake, but then I remembered some frozen pumpkin puree in my freezer from when I made that incredible Thanksgiving tiramisu.  Pumpkin waffles it is!  I totally healthified (it's my blog and I can make up words if I want to) them with the addition of whole wheat, oat bran, ground flax and oats.  Healtharama!  You'd figure they'd be heavy globs of grain, but they're not.  Sure, they are substantial, like you won't want to eat more than two, maybe three, but really, should you be eating more than three?  The pumpkin and the spices it parties with so well are a great switch up for the everyday waffle.  And those pockets, that catch the butter and maple syrup.  Those pockets leave me speechless. 

You may be wondering about the yogurt part?  It's kind of crazy to put yogurt on waffles, but this Greek stuff is the shit best.  Thick and creamy, and especially wondrous mixed with a little maple syrup.  You won't even miss the whipped cream.  Okay, I lie about that.  You will miss the whipped cream, because nothing compares to whipped cream.  That very well could be my epitaph.  You will miss the whipped cream, but you will feel healthier opting for the yogurt.  In the approaching Season of Excess, a little healthy substitution isn't such a bad thing.

On this Sunday I sit at the counter in my little kitchen, with just a few bits of pumpkin waffle remaining on my plate; hands wrapped around my mug of tea.  The cats, with their belly's full too, have decided to curl up and sleep, again.  Outside the first flakes of snow are falling, and I think could things get any better than this?  

Pumpkin Whole Grain Waffles with Maple Greek Yogurt

1/4 cup butter, melted
1 cup pumpkin puree
2 eggs
1 1/4 cup buttermilk, or sour milk
1 tsp vanilla
3 tbsp honey
1 cup whole wheat flour
1 cup all purpose flour
1/4 cup ground flax seed
1/4 cup oat bran, or wheat germ
1/3 cup large flake oats
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt

In a medium bowl whip together the butter, pumpkin, eggs, milk, vanilla and honey.  In a large bowl, combine all dry ingredients.  Stir the wet into the dry until combined, batter will be thick.  Heat your waffle iron and drop batter onto iron.  Make waffles as per manufacturer's instructions.  Keep waffles warm in oven until all batter used up.  Makes about 10 waffles.  Serve warm with butter, maple syrup and if you like:

Maple Greek Yogurt

1 cup Greek yogurt
1/8 cup maple syrup

Combine together and serve with warm waffles. Recipe adapted from The Little Red House. 

Orange Scented Quinoa Cereal with Maple Syrup & Pecans

 

I learned something new the other day:  quinoa is not just for salads, or pilafs, or side dishes of any kind.  I know what you're thinking though: quinoa for breakfast sounds kind of weird.  That's what I thought too when I first saw this recipe slide into my inbox.  But upon further perusing, I thought, well, why the hell not?  Especially when the quinoa is laden with maple syrup and cinnamon, oh and yeah, all of those glorious pecans.

Oatmeal is fabulous and fibre-rific.  We all know that.  But sometimes, it can be a little too, um, hearty?  Quinoa is light and yet so satisfying, and being the protein powerhouse that is, it's a nice way to shake up the ol' breakfast routine.  It doesn't have a lot of flavour of it's own, but will magically take on all of the loveliness you put with it.  Plus it's really fun to eat.  And breakfast should have a little fun factor to it. 

I've made breakfast quinoa a couple of times now, and I'm kind of hooked.  There's not a lot of stirring, which I appreciate, because I stir for a living, and sometimes a girl just has to give it a rest.  I love the whole simmer, cover and forget about it breakfast.  Just be sure to set your timer for 12 minutes - otherwise you'll have burnt quinoa, and I've done it.  Not pretty. 

I kind of love that you flavour the quinoa with vanilla and cinnamon and orange zest then nestle it into bowls. I'm having a torrid love affair with anything peach so of course slices of those beauties go on top.  If you don't have peaches or hate them, then substitute whatever has your fancy - apples or pears would be lovely right now or heck go wild and crazy and slice a banana on top.  Or go crazier and do it up with mangoes!  Give it a drizzle of maple syrup or a little honey, even brown sugar would do. Sprinkle with toasted pecans and add a splash of almond milk. A hot and healthy breakfast in under 20 minutes.  And you don't even have to stir that much.

See, not so weird after all.

Orange Scented Quinoa Cereal with Maple Syrup and Pecans

1 cup quinoa, rinsed thoroughly
1/2 tsp vanilla
zest of one orange
1 tsp cinnamon
2 peaches, sliced (or other fruit of your choosing)
4 tbsp maple syrup or honey or brown sugar
1/2 cup toasted pecan pieces (or other nuts)
almond milk, soy milk, or cow's milk.  whatever your preference

In a medium saucepan, bring water to boil.  Stir in the rinsed quinoa.  Bring back to a boil, cover, reduce heat and cook for 12 minutes, until tender.  Drain into a fine mesh strainer and put back into the pot. cover and let stand for 5 minutes.  Transfer into a large bowl and stir in the vanilla, orange zest and cinnamon.  Divide into bowls and garnish with fruit, maple syrup and nuts. Add a splash of milk.  The cooked quinoa will keep in the fridge, covered for a few days, so go ahead a make a large batch.  It's that good.  Serves 3-4.  Adapted from 20 minute Supper Club

Maple Almond Granola and Saying Goodbye

 

One of my dearest friends moved away on Monday, and I daresay I miss her much.  Having to say goodbye is one of life's toughest tasks, and it never, ever gets easier.  Promises to stay in touch and invitations to visit are exchanged.  Words full of meaning and emotion to be sure.  But in your heart of hearts you know things will never be quite the same. The saddest goodbyes are those said when you know separation is indefinite. Could be 12 months or 12 years until a reunion takes place.  But those reunions are the best reunions.  

 

Shannon and I met at my brother's wedding almost 2 years ago.  We both rocked really cute pixie cuts (funny, we grew our hair out at the same time too), were relatively the same age, had a background in art and a quirky sense of humour, no kids and not married.  She was one of my tribe!  Travis and Jackie had a karaoke machine at their wedding dance (!!!) and I was super impressed by Shan's stirring rendition of Patsy Cline's "Crazy" (not to mention her bravery at singing to an almost full house.  I waited until the place had mostly cleared out to give an ear-bleeding version of U2's "Beautiful Day".)  Her skill and speed at finishing off bottles of Pelee Island Merlot was also impressive - like I said, one of my tribe!!!

Afterwards, we Facebook friended, like you do nowadays.  We'd meet up regularly for food and drink and bemoan our aging uteri and the fact that there weren't any good guys to be found in this city. (I'm still holding out hope!) With her excellent design skills and keen eye, Shannon played a huge part in getting my blog up and running, and has been a cheerleader of Sweetsugarbean ever since.  That banner you see at the top of this page was created by us on a freezing cold Saturday in January, amidst computer crashes and a raging snowstorm.  A true friend indeed.  So why the big move?  Shan met a really great guy, but he lives in another city not too far away, but far enough where we won't see each other for our biweekly catchups. 'Tis sad for me, but I'm over the moon for her, and really, what better reason to move than for love?  I know we'll stay in touch - that's a given.  And no, we won't be able to meet up as often, but Shannon and I are kindred spirits and when you're lucky enough to find one, you're pretty much stuck with each other.  Like I told her - "it's just kilometers, babe."
 

To mark the occasion, I wanted to send a little treat along with them for the ride in the fully packed U-Haul.  I'd thought about sending a stash of these super delicious granola bars, then just opted for some really healthy and super good-for-you granola.  Chock full of almonds, large flake oats, sesame seeds, dried fruit and flax, and yes, that is coconut you see - I was convinced by Sweet Amandine that I wouldn't taste it and I don't really notice the coconut all.  What do you know? I'm a coconut convert!  The granola is sweetened with a bit of maple syrup and has a small quantity of salt and oil.  That's the cool thing about making your own granola, you can control what you want in it and how sweet/salty/fatty it can be.  With a quick toss and toast in the oven, it's a wonder I don't make this stuff more often!  Just be sure to set the timer and stir it around every 12-15 minutes to ensure even toasting.  After it comes out of the oven, add the dried cranberries or your favourite dried fruit, and done.  You've made granola!  I whipped up the most excellent parfait with layers of granola, organic vanilla yogurt and raspberries still warm from the sun.  Sheer deliciousness.

Maple Almond Granola 

3 cups large flake oats
1 cup whole almonds
2 tbsp each sesame seeds, sunflower seeds, pumpkin seeds (or various combinations of seeds you like)
3 tbsp ground flax
3/4 cup coconut (I know!  Usually I'm a hater!)
2 tsp ground cinnamon
1-2 pinches of coarse salt
5 tbsp pure maple syrup
4 tbsp canola oil
1 1/2 cups dried cranberries, or dried fruit of your choice

Combine all dry ingredients in a large bowl.  Stir in the maple syrup, oil.  If you want it sweeter, add more syrup.  Feel it needs more oil, then add more.  Line a bake sheet with parchment paper, and spread the granola evenly.  In a preheated 350 degree oven, bake for 15 minutes, then stir around, and bake another 12-15 minutes longer.  Remove from oven and let cool for a bit before adding the dried cranberries.  Cool completely and store in an airtight container.  Makes a great snack or gift too!  Adapted from Jamie Oliver via Sweet Amandine.

"That was a memorable day to me, for it made great changes in me.  But it is the same with any life.  Imagine one selected day struck out of it and think how different its course would have been.  Pause, you who read this, and think for a long moment of the long chain of iron or gold, of thorns or flowers, that would never have bound you, but for the formation of the first link on that memorable day."

 Charles Dickens, Great Expectations

Orange and Cinnamon Scented Rice Pudding With Caramelized Brown Sugar Crust

So officially the calender says that we should be in the season of Spring.  Well, in my neck of the woods, it is STILL winter.  A blizzard rages outside my window;  I have enough snow in my backyard to build a massive snow fort if I wanted ( I don't!), and there is no sign of melting until maybe next week.  The only bright side to this never-ending winter (besides making snow angels!) is that I can make some wonderful comfort food I haven't had a chance to yet.  Things like butterscotch pudding, and chocolate caramel bread pudding and you guessed it, rice pudding!  I'm all about pudding lately.  Not sure why.  Yes, I have all of my teeth, and no I'm not 100 years old.  There's just something really homey and comforting about it.  March is a tough month for me.  It's so long and dreary, and world events are kind of bumming me out.  I guess I just need more comfort all around.  Or like my friend Mindy tells me on a fairly regular basis "girl, we need to find you a man!"  I just hope he likes pudding.

This is nothing like your Granny's rice pudding - there is no cornstarch or eggs or glueyness to it that can sometimes give rice pudding a bad wrap.  Using arborio rice creates a luscious pudding, scented with maple and hits of orange and cinnamon. I love the cinnamon sticks nestled in the rice while it bakes - your house will smell incredible.  And the brown sugar crust.  Well holy smokes! It's a beautiful thing.

I've never baked with almond milk and I was very impressed.  The pudding is rich tasting, but not heavy.  You could use all 2% if you like, but don't use skim.  The brown sugar crust sort of melts and you are left with this delicious caramelized brown sugar syrup.  Spooned into my pretty blue dishes, and sprinkled with freshly grated nutmeg and orange zest, the rice pudding soothes this winter weary soul. The blizzard can rage on for all I care.  I have  pudding to see me through.

Orange and Cinnamon Scented Rice Pudding With Caramelized Brown Sugar Crust

4 cups 10% cream (use whatever liquid you want.  almond milk; 2%; or a combo of whatever you like)
1 cup arborio rice (do not subsitute any other rice)
1/2 cup granulated sugar
1/4 cup maple syrup
1 tbsp finely grated orange rind
2 tsp pure vanilla extract
1 tsp nutmeg
2 cinnamon sticks (if you don't have, 1 tsp of ground cinnamon is fine)
1/2 cup packed brown sugar

In a large bowl, stir together liquid, rice, sugar, syrup, orange zest, vanilla, and spices.  Scrape into a buttered 10 cup baking dish.  Nestle the cinammon sticks in rice.  Cover tightly with alluminium foil and bake at 325*F for one hour.  Stir, cover again, and bake for 15 minutes longer.  Remove from oven, and take out cinnamon sticks.  Sprinkle the brown sugar over the rice and put under broiler for about 4 minutes, until bubbly. Keep a close eye so as not to burn.  That would  be awful!   Best served warm or at room temperature.  Refrigerate for up to 3 days.  Makes about 6-8 servings. 

Breakfast for a Blogger: Buttermilk Flax Pancakes with Maple Syrup Apples and Toasted Pecans

I've mentioned before that I love breakfast.  I really do.  I love making it, I love going out for it, and is there anything better than breakfast in bed?   Even during the week, I must sit and have my Kashi Organic Cinnamon Harvest Squares, with almond milk.  If I ever have to leave the house because I'm running late, and chose the 10 minutes of lie in time instead of breakfast, then my day is totally off.  Lucky for me I work in a kitchen so there is always fruit or muffins.  But still, I like the little time at home to eat my cereal and catch a glimpse of the paper, or listen to good music on CBC Radio 2.  Weekend mornings I'm more ambitious.  If I'm not meeting friends for Eggs Benedict at my favourite diner, then I'll rustle up something at home.   With buttermilk always in the fridge, pancakes are a sure bet.  I'll whip up a big batch and freeze some - for mornings when I want breakfast practically already done for me. 

These pancakes are all fancified with maple syrup apples and toasted pecans, and the batter is super light and fluffy, thanks to the buttermilk.  Given a chance I'll put maple syrup in almost anything! 
While I lived in Quebec for a few years, I never took the opportunity to visit a "sugaring off".  Silly me.  That would have been a great experience.  It's definitely on my list of culinary adventures I must partake in, along with making gnocchi in Italy and eating a croissant (or two!) in Paris.

Buttermilk Flax Pancakes with Maple Syrup Apples and Toasted Pecans

Maple Syrup Apples
2 tbsp butter
3 large Golden Delicious apples, peeled, cored, and cut into 1/2 inch slices
1 tbsp plus 1/2 cup maple syrup
1/2 tsp cinnamon

Pancakes
1 cup all purpose flour
2 tbsp ground flax
1 tbsp packed brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk

1 large egg
1/2 tbsp vegetable oil
1/2 cup toasted pecan pieces


For the apples, heat the butter in a skillet until melting, add the apples and 1 tbsp maple syrup; cook until tender, about 5 minutes.  Add the rest of the maple syrup and cinnamon.  Set aside.

For the pancakes, combine the first six ingredients, whisk to blend.  In a medium bowl, whisk the buttermilk, and egg.  Add to the dry and stir just until blended, but still lumpy.  Gently mix in the oil.  Heat a griddle over medium high heat, and lightly grease with oil or butter.  Drop batter by ice cream scoop.  You can make them as big or as little as you like.  Cook until bubbles appear on the top, about 3 minutes.  Flip and cook until firm. Transfer to plates and spoon over the apples and sprinkle toasted pecans.  Add more butter and maple syrup, if you like.  Serves 4.