The Last Hurrah: Baked Peaches with Almond Crust

It has been a ritual of sorts.  Every Sunday, for the past several weeks, I head to the farmers market.  There is a fruit truck there, you see.  And it beholds soft, fuzzy peaches from British Columbia.  I place about 8 or so in a bag - and they are all for me.  The kind-looking woman at the checkout knows.  You like the peaches, she says.  I  nod.  And she nods too.  Yes.  They are good.   And when they get home, they won't last the week.  I typically let them ripen on the counter until they smell just about right, and their flesh gives a little.  Then I bite into one and let the juices dribble down my chin, arms.  Sometimes this happens while I'm hovering over the sink (and I promise, I never eat over the sink, but I can't help myself) or it happens while sitting under my favourite tree in the backyard.   It's a ritual of sorts that is slowly coming to an end, because as goes summer, as go the peaches.  These last days of summer are numbered; the crisp mornings and faint cry of the geese overhead tell me so.  Just like a reluctant lover, no matter how hard you hold on, goodbye must be said.  Oh, but it was fun while it lasted. 

Road Trippin': Pecan Caramel Fudge Pie

I feel like I've been gone from these pages for eons!  Okay, it's only been 10 days but feels like forever. I've missed you guys!  In case you missed it earlier, last weekend I was hired by Tourism Saskatchewan to be the chef for a group of travel writers and Tourism Sask staff, while we explored the Grasslands National Park area of southern Saskatchewan.  Two RVs were to be our home base for the four days while we were trippin the roads down south.  I knew it was going to be an adventure, because seven women traversing the prairie is always an adventure, but I had no idea it would be as adventurous as it was.  So let me get the dirty deets out of the way first.  The rental RVs we were travelling in were completely dilapidated and pieces of crap from the good old days of 1986.  I'm still in awe that we actually didn't break down on the side of the road somewhere.  One of them, we found out the first morning, did not have a working refrigerator, so most of my dairy and some meat was ruined. Boo to that.  But the biggest, baddest let down was having no running water the whole entire trip.  I'm not a camping girl, nor do I have any experience with RVs but I just assumed they came jam packed with water.  Not ours.  So we had to haul it and boil it for food prep.  I felt a little like Laura Ingalls Wilder, minus the petticoat and bonnet.  Needless to say, this threw a huge wrench into food prep, making cooking for seven take much much longer than it normally does.  But in the end, the food was made and was very warmly received and no one got sick (my biggest concern the whole trip) and I have an arsenal of stories I can whip out during a lull at dinner parties.  We all need those, don't we?

Little Blessings: Cream Cheese & Pistachio Cinnamon Twists

 

So I'm reading before bed last night, like I do most nights, and in the acknowledgements section of Still Life by Louise Penny (a great book if you dig crime fiction or if you've ever loved Agatha Christie like I do) I come across this:

I went through a period in my life when I had no friends, when the phone never rang,

when I thought I would die from loneliness.  I know that the real blessing

here isn't that I have a book published, but that there

are so many people to thank.    

Louise Penny nailed it, no?  I haven't felt the pit of loneliness for a very long time, but I remember it.    Sometimes the void was filled with chocolate or inadequate boyfriends and we all know the former is better than the latter.  Friendships truly are little blessings - be it old friends who knew you when you had the baddest hair and biggest glasses, or new friends you met over Twitter.  There's a bulletin board in my den, and it's absolutely plastered with photos of loved ones - from the faded pic of me and my sis sitting on our pet cow Susie when we were 3 and 5, to the latest pic of a sweet friend's little boys.  There is no room for lonely here.

Bittersweet: Molten Lava Cakes with Pistachios & Sea Salt

 

My every intention was to write this post for Valentine's Day - all smooshy and nauseatingly sappified.  I'd met a fella, see?  It was early days, but he was thoughtful and kind, with an easy smile and chocolate brown eyes.  There was the slow-release of skeletons tip-toeing out of the closet (you don't get to be dating dudes in my age group without some sort of baggage life history), and I was mentally checking off the list of things I want and don't want in someone who'll potentially share my life.  All was well.  And yet.  And yet some baggage is just too heavy.

In The Raw: Walnut & Date Brownies with Chipotle Ganache

 

Ladies and gentlemen, today I present to you brownies, made without butter.  Someone circle this date on your calendar.  Check to see that hell hasn't frozen over too.  I mean, who knew something so good could contain no butter?  And it's full of things like figs and dates too.  Don't be frightened, friends.  I would never present anything to you that I wasn't head over heels for, and these little beauties have sent me a-tumbling.  And no I haven't been on skates or skis, or any other sharp objects that propel me forward.

A Thanksgiving: Pumpkin Tiramisu with Candied Pecans

 

Canadians are celebrating Thanksgiving this weekend.  Turkeys are being trussed as we speak!  It's one of my favourite holidays - the food is always fantastic; the weather still decent; and there's this beautiful amber light shimmering down. Preparing and sharing food with loved ones is one of life's most simplest pleasures.  Seeing all of my favourite people gathered round a table, tucking into plates piled high with turkey and stuffing is a beautiful thing.  I love when their eyes roll back in their head, because that gravy and mashed potato pool is just so good.  But while the turkey is digesting I take a good look around at all of the lovely, gravy stained faces, happy and thankful that I am where I am, and with who I'm with.

I'm a lucky girl -  living where I do, doing what I do, and not too many days go by where I'm not thankful for all of the wonders that makes my life that much better, such as:  butter; bacon; boys; brothers and sisters; belly laughs; bars of dark, dark, chocolate; the Beatles; books; beds with flannel sheets; babies; blue skies and butterflies; Bach; balls of grey and orange cat fur; birthdays; big dreams; Beautiful day(s); brand new jeans; blogs and bloggers; bare feet in the garden; breakfast for dinner; Better things; "Bridget Jones's Diary"; big hugs from little people; being anywhere with my Mom; black tea with honey; bowls of soup; bottles of wine on a Saturday night; a breath of fresh air; a blast from the past; a best friend's voice; brave hearts; and bright, bright stars.

Pumpkin pie seems to be the dessert of choice around Thanksgiving, and I'll let you in on a little secret:  I kind of hate dislike pumpkin pie.  I mean, I'll eat it if offered a slice, and I know it won't kill me, but there's no way in hell I'd go out of my way to make one.  It just seems so terribly bland and boring, and thank God for the invention of whipped cream to make it all slide down. And don't get me started on those supermarket pies, where the taste is not far from the cardboard they're packaged in.  Weird thing is I do like pumpkin and all of the delicious spices it parties so well with.  So whenever I can make a dessert with those flavours, just minus the pie crust, it's a good day.  Pumpkin cheesecake is fabulous, but time consuming and heavy.  Tiramisu is quick and won't make you feel like you have a giant alien in your belly.  I know which dessert I would eat!

This tiramisu caught my eye years ago in the pages of Bon Appétit, and every time I make it I'm in awe of what a simple, spectacular dessert it is.  Assembly is quick and painless, and the best part is you do it ahead of time because the longer it sets up the better the flavours meld together.  So on the day of the big event, dessert is out of the way, which frees up more time for you to have a nap or catch a movie or rake the endless leaves or go for a long, long walk because this dessert packs quite the caloric punch, so some sort of physical activity post or pre-consumption is recommended.  Looks like tomorrow I'll be trading off my sexy new suede boots for the hikers and hitting the trails.  Damn you mascarpone!

This year I switched up some of the ingredients and I'm really happy with the result.  I brushed the lady fingers with a combo of rum and instant espresso.  You could easily use just coffee or your favourite liqueur, or even a spiced apple cider if lots of kiddies will be eating it.  I quite liked the espresso/rum combo myself.  Grating fresh nutmeg into the mix made it super aromatic and tasting of Fall.  The sprinkling of Skor bits and candied pecans was a spectacular finishing touch - and I have to say it's a wonder any of the pecans made it to the top of the cake because they are highly addictive - so watch out for that.

A final note of gratitude to you, dear reader, for stopping by my blog, if this is your first or 71st time.  Thank you, times a million, for reading my rambling, sometimes nonsensical words; for bookmarking a recipe, and heck even making it!  Thank you for every kind word left in the comments section - it's like Christmas morning when I read those.  If you are celebrating this weekend, I hope your plate is piled high and your heart so happy it just might burst.

Pumpkin Tiramisu with Candied Pecans

2 cups heavy whipping cream
1 cup granulated sugar
475g tub of mascarpone cheese
15 ounces of canned pumpkin (not the pie filling)
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1 1/2 tsp ground ginger
1 tsp fresh ground nutmeg
1/2 cup rum, or your favourite booze
1 1/2 tsp instant espresso, or strong coffee
2 large packages of  lady fingers (approx. 200 g each box)
1/2 cup Skor bits

In the bowl of a mixer, beat the whipping cream and sugar until stiff peaks form.  Remove to another bowl.  In the same bowl that you beat the cream (don't bother washing it), beat together the mascarpone, pumpkin and spices until all combined, scraping down sides.  Add the whipped cream and sugar mixture, and beat until thick and all combined.  Set aside. In a small bowl, combine the rum and espresso.  Set aside. 
Line the bottom and sides of a 9 or 10 inch spring form pan with parchment paper.  Layer lady fingers on the bottom. Using a pastry brush, paint the cookies with your rum/espresso mixture. Spread a third of the pumpkin mixture over top.  Layer in more fingers, brush with rum combo and spread pumpkin.  Do the same for the third layer, finishing with the pumpkin.  You may have some lady fingers left over.  Wrap tiramisu with plastic and refrigerate for at least 12 hours, but the longer the wait the better it is.  Sprinkle with Skor bits and a generous helping of Candied Pecans.  Serves 10-12.  Recipe adapted from Bon Appétit, November 2006. 

Candied Pecans
1/3 cup brown sugar
1/3 cup granulated sugar
1 tsp coarse salt
1 tsp cinnamon
200g (1 cup) pecan halves
1 egg white
1 tbsp water

Preheat oven to 300 degrees Fahrenheit.  Mix the sugars and spices together.  In a separate bowl, beat the egg white and water until frothy, not stiff.  Add nuts to the egg white, tossing to coat. Add the sugar mixture and toss again so evenly coated.  Spread on a parchment lined bake sheet and bake for 30 min, stirring occasionally.  Separate nuts as they cool.   Sprinkle on tiramisu, if you haven't eaten all of them! Recipe adapted from Smitten Kitchen.

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

Cooking On The Farm, Part Two: The Desserts!

It's been well documented here that I love love love my sweets, so it's no surprise that the best part of the cooking cousins weekend was the desserts.  Yeah, everything we made here was super super awesome, but the desserts were the standouts.  Oooooohed and awwwwed over.  Eyes-rolled-back-in-the-head they were that good.  Some even cooed.  Ok, I cooed, but couldn't help it.  I was eating a strawberry chocolate springroll.  You would coo too!!!

When Leanne and I were texting back and forth over the menu, as soon as she said, "I'm going to make chocolate springrolls", I thought, holy smoke, this is going to be one helluva weekend!  I COULD NOT WAIT to see how these were made.  Leanne and Brian, like many of you I'm sure, religiously watch The Food Network (I don't have cable, so I almost never see it.  If I did have The Food Network I'm not sure I would ever leave my house.) and some dude was making these springrolls, and well, they were hooked.  Simple process really, make a chocolate and strawberry filling, add some nuts, if you like, freeze it.  Then chop the frozen filling into bar shapes, wrap in egg roll wrappers, and deep fry.  Heavens, yes.  We served them with Leanne's homemade chocolate sauce, and if you like caramel, try this amazing sauce to go with the springrolls too.  Delicious. 

Leanne's Strawberry Chocolate Springrolls

Melt:  3 100g Dark Chocolate Bars (Lindt 85% Cocoa was used in the recipe) plus
          4   1 oz. semi-sweet baking squares.

To this melted chocolate, add 2 cups sliced strawberries and a handful of nuts.  Leanne used peanuts, but use whatever you like.  Press in a parchment lined 9x13 baking dish, and freeze.  Great to make a day or two ahead.  While it's frozen, chop into bar-shaped chunks. 
Using egg roll wrappers, (Leanne used 1.5 packages), place one chunk in the middle of the wrapper. Dampen the edges, and fold corners in around the chocolate.  Set aside.  When all are wrapped, heat vegetable oil in a large pot on stove.  I'm not very scientific about deep frying, so I'm just going to tell you that when the oil is hot, start deep frying a few at a time, until golden.  Set aside, and keep frying until all are done.  Serve with chocolate and caramel sauces, and why not add some whipped cream too?  But I say that about almost all the desserts! 


Lately I'm all about the rhubarb.  There are so many great recipes abounding, I have to try them all!  Well not quite, but I'm trying.  I made this cake here, and I'm brainstorming another incredible rhubarb dessert to serve this weekend, but you have to hang onto your hat for that one.  This Rhubarb Tart with Brown Butter Streusel was no slouch either.  The Epicurious people described it as "a country tart meets city topping..."  and me being a city girl heading to the country for the weekend, well it seemed somehow apropos.  I'm a farm girl at heart, after all. 

When you make the streusel with brown butter, you'll wonder why you haven't done it sooner!  It adds a lovely nutty flavour to an already buttery, crumbly almond topping.  The crust is one of those straightforward shortbread types you press into your tart pan, and par bake.  (Can I just give a shout out to IKEA, and how much I loved baking this tart in their $6.95 tart pan?  Deal of the day!) And the fresh rhubarb shines through all of the butter and sugar, more and more delicious with every bite.  Again, a side of whipped cream, or vanilla ice cream would put this over the edge.  There were leftovers in the fridge and I almost snuck down from my attic guest room to have a slice in the middle of the night. But I didn't want to be rude because I'm hoping for another invitation to their wonderful farm. Maybe I'll even get a chance to drive a tractor!

Rhubarb Tart With Brown Butter Streusel

Crust:
1 1/2 cups all purpose flour
3 tbsp sugar
1/4 tsp salt
1/2 cup chilled, unsalted butter, cut into 1/2 inch cubes
1 large egg yolk
4 tbsp chilled whipping cream

Streusel:
9 tbsp (135g) unsalted butter, cut into 1/2 inch cubes
3/4 cup sliced almonds
1/2 cup golden brown sugar, packed
1 tsp ground cinnamon
3/4 cup all purpose flour

Filling:
5 cups fresh rhubarb, sliced into 1/2 inch thick slices
3/4 cup sugar
1/2 cup all purpose flour
1 tsp grated lemon peel

To make the crust:  In a food processor, or with a pastry blender, combine the dry ingredients in a bowl, and cut in the butter until coarse meal forms.  Add egg yolk, and 3 tbsp of cream.  Blend until moist clumps form, adding more cream if dough is dry.  Gather dough into a ball, and press it into a 10 inch tart pan with removable bottom, to make 1/4 inch crust.  Pierce crust all over with fork, and chill for at least 2 hours. 
To make streusel:  Cook butter in large skillet over medium heat, until golden, stirring often, about 5 minutes.  Remove from heat, add nuts, sugar and cinnamon.   Add flour and stir until moist clumps form.  Cool completely.  (Crust and streusel can be made one day ahead.)
For filling:  Preheat oven to 375*F.  Toss all filling ingredients in a bowl, let stand until filling looks moist, stirring occasionally, about 20 minutes.  Bake cold crust until golden, pressing with back of fork if crust bubbles, about 20 minutes.  Remove from oven, reduce oven temp to 350*F.
Spoon filling into warm crust.  Crumble streusel over filling.  Bake until filling is bubbling and streusel is crisp and brown, about 1 hour.  Cool tart on rack for 30 minutes.  Serve warm, or room temp.  Serves 8-10.  Adapted from Bon Appetit.

I slept like a baby in the cozy attic, not even banging my head once!

The Quest For A Better Granola Bar...

...than this granola bar.  Not to toot my own horn or anything...but I make a pretty crazy good granola bar.  So, I'm always on the lookout for another recipe that could be better than the one I have.  There have been some contenders, but this recipe is still my favourite.  With a butter/peanut butter/brown sugar/honey goo spilled over lots of large flake oats and nuts, dried fruit and chocolate....it is a gooder.

Whenever I go on a road trip I bring my own snacks....I'm not much of a pop-and-chips kind of girl, so gas station food does nothing for me.  In preparation for the drive to my sister Juanita's this weekend, I whipped up a batch of these granola goodies.  The drive to her place is only 3 hours, but on long and lonely stretches of Prairie highway, it can feel a lot longer.  It's true - you really can see for miles.  Have a little snack, turn the music up and we are there before we know it.  Plus I know her girls will go nuts for these bars - especially Miss O, who loves anything smothered in peanut butter.  Miss M is too little, but she may have a nibble, with her tiny, yet mighty chompers.

I first made these bars when I worked as a staff cook at a fancy fishing lodge in the beautiful Yukon Territory, way way back in the late '90s, early 2000's.  Funny how one bite takes me back to the land of the the midnight sun. Full of protein and other good things, these bars were taken on many a heli-hike and shore lunch.  I even ate them for breakfast, or for a late night snack after a terribly exciting game of Yahtzee.  Yep we were in the wilderness, and yep we made our own fun.  Boy, did we ever.

This recipe is very versatile...originally it calls for coconut, but I dislike coconut, so it goes nowhere near this recipe.  If you like, put it in (we can still be friends, I won't hold it against you.  But if you like raisins, we may have to break up.) I opted for extra nuts instead of coconut.  And I added flax instead of bran, and I used honey instead of corn syrup. I cut back the chocolate (I know!  Who does that?!!) and added dried apricots instead.   Like I said, you can monkey around with it and it will still turn out fantastic.  If I see another recipe for an energy/granola bar, chances are I will give it a go, but I have a feeling I'll always come back to this one.  If not for the deliciousness of it, but for the awesome memories it conjures up. 

Chewy Peanut Butter Granola Bars

3/4 cup brown sugar
2/3 cup peanut butter
1/2 cup corn syrup (OR honey)
1/2 cup butter
2 tsp vanilla
3 cups large flake oatmeal
1/2 cup coconut (or chopped nuts)
1/2 cup sunflower seeds (or your favourite seeds.  pumpkin would be perfect)
1/3 cup wheat germ OR bran OR ground flax seed
2 tbsp sesame seeds ( I added a bit extra)
1 cup chocolate chips (I did half chocolate, half dried apricots.  You could use other dried fruit)

Preheat oven to 350*F.
Line a 9x13 pan with parchment.  In a saucepan, melt the butter, peanut butter, brown sugar and honey, over low heat, stirring often.  Stir in the vanilla once it's all a melted goo.  In a large bowl, combine the dry ingredients.  Pour the goo over the dry and stir well.  Pour in to the prepared pan, and press it in.  Bake for about 20 minutes, until edges are golden.  It will set up when it cools.  Chewy good!!!

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. 

Sweet Saturday: Dark Chocolate Pastries with Dried Fruit and Nuts

I was rummaging around in my little green kitchen's pantry (really just an IKEA piece with a butcher block counter and two big cupboards) to see what sort of hidden gems are lingering.  I'm guilty of buying groceries and sort of tossing them in, not really placing them nicely.  I know.  I can be lazy.  But the good thing is once in awhile when I'm looking for something specific I'll find something accidental, and that's when the magic happens.  So I was looking specifically for cans of crushed tomatoes, and I accidentally found this block of gorgeous Green &Black's dark chocolate.  I adore Green & Black's. It's organic and fair trade, and you can get it at London Drugs.  (Try the bars with candied ginger and orange spice bits too.)  But back to this bar of dark.   I never did find the tomatoes, but there was also a small package of dried cranberries and I always have some almonds somewhere, and I thought hmmmmm.  What shall this be?  Looked in the fridge and there was still some phyllo pastry left from my Oscar Appetizers.  I could have just been boring and eaten the chocolate like that, but I wanted a little drama with my chocolate, so I thought, why not wrap this whole concoction in phyllo and see what happens?  

Glory be!  The layers were buttery and the chocolate oozy and warm, perfect with the tang of the cranberries and the crunch of the nuts.  Next time I would use more nuts, and I think I'll specifically buy dried cherries just for this.  Dried cran are ok, but dried cherries are on a whole other level of deliciousness.  I might switch up the nuts too - pecans would be perfect. With toffee chips! The whole deal took about 35 minutes start to finish.  Seriously.  This is some quick pastry makin'.

Dark Chocolate Pastries with Dried Fruit and Nuts

4 sheets of phyllo pastry
6 Tbsp of melted butter
1/2 cup dark chocolate (good quality), chopped
1/2 cup nuts, chopped, slightly toasted (almonds or pecans, or walnuts.  your choice)
1/4 cup (or a bit more) dried cranberries, or cherries.   

Preheat oven to 350*F
Line a bake sheet with parchment. 
In a bowl, combine the chopped chocolate, nuts and fruit. 
Lay one sheet of phyllo out on counter.  Keep remaining sheets covered with a damp cloth. 
Brush butter over the phyllo.  Repeat with remaining 3 sheets.

Sprinkle the chocolate mixture lengthwise down the phyllo, leaving a one inch border on the 3 sides.  Roll, starting from the edge closest to you, tucking in the sides.  Roll tightly.  Place on the bake sheet and brush with more butter.  Bake for 15-17 minutes until golden brown. When completely cooled, slice on the diagonal.  Makes about 18 pastries.  Best served, (and eaten!) the day of, but that shouldn't be a problem.