» Sweets

This is a story about breakfast, but not my breakfast. This is the breakfast I have been making for my husband ever since I spotted this recipe early this year in the January issue of Bon Appétit. First, I should tell you that I don’t usually worry about making breakfast for anyone during the week. We are more of a fend-for-yourself household in the mornings. Sean has a coffee routine he follows with almost religious fervour. He doesn’t deal in big productions, simplicity is the story of his morning. I prefer to take my breakfast to work to eat when I have a little more of an appetite. And I take a big enough bowl of fruits and grains to fill me up for the morning.

Enter this delicious oat bar. It is like a granola bar, only better and packed with oats, nuts and seeds. Mix and match ingredients to add in favorites or suit specific tastes. It is already gluten free, but can be vegan or nut free if needed. Bake up a loaf and prepare for a week of easy and portable breakfasts. We might not be eating breakfast together, but we have been baking this morning treat together just about every Sunday for the last several months.

But don’t limit this bar to just breakfast. It packed up perfectly for winter adventures for months around here. Paired with the sweetest winter citrus, it made for a great snack out in the snow. I can’t help but think it will be equally at home packed up for a summer adventure or stashed away as a ready-made camping snack. Tuck a slice into the back pocket of a cycling jersey or feast on a quick bite after a run. And if dessert is needed, pair a slice with some ice cream or fresh fruit. There is not stopping this oat bar.

I feel like I must make mention of the dates in this recipe. Sean takes a pretty tough stance on dates, they just are not his favorite. So the first few times I made this recipe, I kept that little detail from him. Trickery in cookery? Why yes, sometimes we must all resort to it. And in this case it was a success. He now knows that there are dates in the bar, but still is a big fan. I hope you’ll give them a shot!

Breakfast Oat Bars

Adapted from Bon Appetit

Mix and match your favorite nuts and seeds in this bar. Swap out the almonds for walnuts, cashews or other favorites. Coconut also makes a tasty addition.

6 large Medjool dates, pitted and chopped
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½ teaspoon salt
2 tablespoons unsalted butter or coconut oil
2 cups old-fashioned oats
½ cup almonds or other nuts
½ cup shelled sunflower seeds
½ cup pepitas
2 tablespoons sesame seeds

Lightly coat a glass loaf pan with oil, then line with parchment paper, leaving the edges out of the pan. (See picture above.) Heat oven to 350.

Combine dates, maple syrup and salt in a small saucepan and bring to a boil. Turn heat down to medium high and cook to soften, about 10 minutes, stirring often. Remove from heat and mash the dates until they combine into a thick paste. Add butter and stir to melt and combine. Set aside to cool for a minute or two.

Stir oats, almonds, sunflower seeds, pepitas and sesame seeds in a large bowl. Add the date mixture to the bowl and stir to evenly coat. Spoon mixture into prepared loaf pan. Tightly pack the oat mixture into the pan with a spatula. Bake for 40 to 45 minutes or until dark golden brown. Remove the pan from the oven and allow to cool for five minutes. Run a knife around the edges of the pan to ensure the bar does not stick as it cools. Transfer to a wire cooling rack and leave the loaf in its pan until it is cool, even overnight.

Wrap tightly and slice when ready to use. Keeps for a week of delicious snacks.

I don’t often spend much time regaling you with tales of recipe missteps. It seems like there is not much of a story there, only small oven fires. Of course I do have my fair share of disappointments, recipes that leave me with a pot of something that turns into leftovers for days. I’d rather forget some of those forays. But the truth is, part of the adventure of cooking is that it leads us down some unexpected paths.

The interesting thing about working on a food blog is that I get to be pretty adventurous with my cooking. There are not many meals in constant rotation at our house. Sure, we have our favorites, but more often than not, I am trying out some new recipe in hopes that I might happen upon something pretty or tasty enough to share with you here.

My fridge door is in constant flux with my most recent obsessions. I jostle for magnets and space with my son’s artwork – recipes and paintings side by side in the kitchen. There is a little counter, just the right size to catch the clutter, including a stack of cookbooks that I have been referencing and magazines I’m still reading.

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Whether it is my favorite magazine, a menu ingredient I just can’t shake or Instagram, I am always gathering ideas. Recently, a passing conversation on moonpies inspired a taste-off event – I baked up a batch to compare them to the standard convenience store staple. Goodness, they were delicious. And if you are really patient, I might even share them with you here one day.

Not so long ago, there was a foot of snow outside and it was Valentine’s day. I decided that I needed to bake a cake. With the chill of winter all around me, citrus sounded so good. I wanted something easy – the kind of cake you stir together before dinner without pulling out a mixer and dirtying a stack of bowls. It smelled heavenly in the oven, filling the kitchen with citrusy wafts. And since we were celebrating, I topped it off with a swirl of cream cheese frosting. In the end, it just didn’t up being all I had hoped it would be. As pretty as it looked, I feel like I would have to tweak the recipe before I would be happy sharing it here with you.

Until then, I’ll keep cooking.

I was really hoping to be sharing a soup recipe with you today. A few days ago I went to the store and picked up all the ingredients I needed, came home and started cooking. As fate would have it, there was a soup tragedy! So, instead of wonderfully warming and hearty soup, let’s talk crepes.

Crepes are fantastic really. Two of their biggest virtues in my books are, that if you don’t really care about absolute perfection, then you don’t need any special equipment to make them and secondly they are ridiculously flexible as a meal. You could eat them for breakfast, lunch or dinner. You can stuff them full of whatever goodness you are inspired by at the moment. And if you are just not that inspired you can melt a few squares of dark chocolate in your crepe and bam! you have a fantastic little treat!

I usually find myself gravitating towards savoury fillings. I love a breakfast crepe stuffed with scrambled eggs, Swiss cheese and caramelized onion or a little ratatouille. Yum. But this particular morning, savoury wasn’t in order. The crepe recipe works well for two but also doubles easily if you are feeding a larger group.

Crepes
makes 4

1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1/8 teaspoon coarse salt
3/4 cups whole milk
2 large eggs
1 1/2 tablespoons unsalted butter, melted

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Heat a non-stick pan over medium heat. Coat pan lightly with a little oil or butter. Pour 1/3 of a cup of batter into the hot pan and swirl to evenly cover the bottom of the pan with batter. Allow the crepe to cook unturned for 2-3 minutes until the underside is golden brown. Flip the crepe and allow to cook for another minute or so. Remove from pan and fill as you like.

Blueberry Sauce

2 cups frozen blueberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 tablespoon lemon zest

Heat a sauce pan over medium heat, add blueberries, water, sugar and lemon juice. Stirring often, bring blueberries to a boil. In a small bowl combine cornstarch and water. Slowly stir the cornstarch mixture into the blueberries. Simmer until sauce has thickened. Remove from heat and stir in zest.

This is where the fun part starts! I like to fill my crepe with a little greek yogurt and blueberry sauce and then top it with a little more yogurt and sauce. But you can do what ever feels good to you. If you have an extra crepe left over, make sure to fill it with a little melted chocolate. Enjoy!

I bet that if I snuck into your kitchen right now and took a peek in your fridge or maybe even your freezer, I would find a bag of cranberries. That blessed extra bag of cranberries that you bought for the holidays just in case and never ended up needing.

I have had those bags of cranberries before. They start out in your crisper drawer and then as time goes by, reality sets in and you realize that you aren’t going to use them in the near future and they silently slip into the depths of the freezer. Then one day, months from now when you open up the freezer, freshly back from a run (or at least this is what happened to me) and in serious need of something to eat, you realize that the blueberries are all gone and no, a cranberry smoothie will not do the trick. So before you let those cranberries sneak up into the freezer, haul them right out and get busy making this delicious Cranberry Orange & Pecan Coffee Cake from Joy the Baker.

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Better yet, do what I did and turn your coffee cake baking into an event with a friend! Brew yourself a pot of coffee, we made Irish Coffee and then get a bak’n. All of these ridiculously lovely photos were taken by the ever so talented Joann Pai. Hand modelling by myself.

The past is behind us right? Well in that case perhaps we shan’t waste time talking about how a short summer hiatus some how turned into a full summer break and basically a fall break too. Let’s just say things have been really busy and good times were had all around. Perhaps at some point in the future I will tell you about my unexpected trip to the Caribbean and move to a new house. But we aren’t talking about that now that is for sure.

I am not a big fan of the time change that happened a few weeks ago. I have hardly stood up from my desk at the end of the day and it is already dark out. I have given up my forest trail running in favour of blocks and blocks of uneven kind of lite sidewalks. I have started falling asleep on the couch at about 7:30 most nights and to top it all off I forgot some of my potted plants out on the patio and the frost has killed them! My plants lives are on your head time change!!! This whole time change thing has really thrown me off my game!

Such males viagra sales in india ejaculate semen within one or two minutes of penetration into her genital passage, create more contact and friction during lovemaking and offer her enhanced sexual pleasure. And you would want to realize the root cause of problems, viagra pfizer 25mg pinpoint appropriate solutions and implement these solutions in the best possible manner. The device can be worn discreetly under clothing (even at work, if a man has a low-exertion job) and needs to be applied consistently for cialis purchase a course of months. Your get viagra cheap signs of despression symptoms are different as well. The one good thing that the cooler darker days afford me is afternoon tea. Nothing is quite as comforting on a chilly afternoon as a pot of milky tea. But, there is something that can make that afternoon pot of tea even better, Scottish oatcakes. A few days ago I was scanning through Flipbook when I noticed a recipe for oatcakes. A little spot in my heart is dedicated to these lovely little treats but for some reason I have never baked them at home. They have always only been an occasional store-bought treat.

The recipe narrative drew me in right away, I too wanted to be walking the Scottish moors with my thermos full of hot tea and a package of oatcakes in my pocket. Honestly now, who could say no to a cookie chock full of oats that can double as breakfast. Certainly not me! Visit Food52 if you find yourself in need of a salty sweet treat to accompany your afternoon tea.

In my memory, there is a cherry tree in the backyard of my grandmother’s house. It is taller than the house and shades the back bedroom, where I often sleep when I visit. On the sticky hot summer evenings when we throw the windows wide, I can hear the breeze ruffling the leaves, lulling me to sleep. Its sturdy, spreading branches make this cherry tree more inviting to climb than the peach trees further down the yard.

With a cherry tree, it seems that you could pull your way up into the tree with little effort and vanish among the thick green leaves, finding a comfortable perch and your own personal cherry picking heaven. And while I don’t often take to climbing other people’s trees out in the picking orchards these days, I do love that experience of climbing deep into the tree on a towering ladder. Suddenly, you are surrounded by drooping branches of sweet fruit, sometimes sticky from the bees and birds that call these havens their own. I favor the clumps of heavy fruit that come off in long, elegant, stemmed pairs, nature’s tasty version of a 2-for-1 deal.

Last week, I mentioned I was working on a recipe for clafoutis. You’ve heard about clafoutis, right? It is a flan-like dessert, often served slightly warm, that is usually overflowing with cherries. (OK, maybe the overflowing part is more me than anything else!) Eaten as a dessert, or maybe even a tasty breakfast treat, the custardy filling is perfectly at home with seasonal fruit. And while cherries are the traditional filling, the batter takes well to almost any fruit. And once you’ve tasted it for yourself, you will likely find reasons to adapt it to raspberries, blueberries, pears and more.

I don’t generally make clafoutis year round. I seem to play with it a few times every season right about now as the cherries start to pile up in my fridge. There is something about cherry season that does not let me pass by the darkly glinting heaps of the black-red fruit that I find at farmers markets or roadside stands. Surely I can find a use for a few more pounds? A month or so ago, I got a pretty baking dish with deeply fluted sides, that claims to be a clafoutis mold. With that one mention, I jumped right back into clafoutis production like I’d never missed a beat. And while I’ve always made this dish in a cast iron skillet or even a pie dish, this pan makes for a pretty presentation, even if it is a little tricky to serve.

The thing with this pan is that is a little smaller capacity than what seems to be typical for most clafoutis recipes. So I’ve been tweaking, trying to find the perfect portions for a smaller crowd. I’ve also been playing with other flour combinations to find a good gluten-free variation, but I’ll have to save that for another day. I think this recipe will nicely serve four for dessert. You can use a pan with about a 6-cup capacity, or a 9-inch pie plate or skillet. See, we aren’t picky here!

And don’t let the fact that it is cherry season fool you—this dessert is really for Tina, who will be celebrating a birthday in a few days. An undying fan of Okanagan cherries and a true connoisseur of the flan, I am sure this recipe will be just the thing for your special day. I’m sorry I can’t make you a piece this year.

While there is some debated as to whether cherry clafoutis should be prepared with whole or pitted cherries, I’ll leave that decision to you. I can’t often be bothered with the pitting, but I don’t really relish the thought of someone breaking a tooth under my watch. In the meantime, I’ve included a few drops of almond extract to add a little more flavor, no matter which way you go!

Cherry Clafoutis
Serves 4 as dessert, 2 as breakfast
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¼ cup (40 grams) all-purpose flour
¾ cup milk
¼ cup (55 grams) sugar
2 eggs, lightly beaten
2 teaspoons vanilla
pinch of salt
a couple of drops almond extract, optional
2 cups (350 grams) pitted cherries

Heat oven to 350. In a large mixing bowl, measure flour. Slowly add milk to flour, whisking constantly. Beat hard to remove lumps. Add sugar, eggs, vanilla, salt and almond extract, if using. Mix well to combine.

Butter a 9-inch pan generously. Add cherries to bottom of pan and spread evenly. Pour batter on top of cherries. Place in the middle of the oven and cook for about 45 minutes, until the top is golden and puffy. The very middle of the clafoutis will still be a little wobbly when you gently shake the pan.

Allow the clafoutis to cool for about 30 minutes. Slice and sprinkle with a little icing sugar, or serve with freshly whipped cream.

Just in time for summer, we are celebrating International Picnic Day. Yes, there actually is a day for that – today, June 18. And it turns out to be an event that I can get behind. Around here, we like to pack up a meal or two every week and head outdoors. Often times it will be a late Sunday afternoon or maybe even a Thursday night, when we feel like getting the weekend off to an early start. We’re lucky enough to be within biking range of a lovely park with picnic tables, trees and plenty of grass for running and lounging.

The glorious thing about picnics is that there are no rules. A picnic can be as fancy or as basic as you like. Invite all of the friends that won’t fit into your dining room out to the park, or make it the most cozy of meals with a special someone. And food suitable to eat outdoors is pretty much only limited by your imagination and the time you have to put it together.

Most often, I rely on a few delicious items that I pick up at my favorite shop. If I have time, or plan ahead, I might make a simple salad or some other dish to take along. And I do have this crazy plan that maybe one day, I’ll pull a piping hot fruit galette out of the oven and roll down to the park with a frosty cold jar of heavy cream. We’ll take turns shaking the cream and spooning the goodness onto our just warm gallette. One day…

Summer after summer, I get more of a picnic routine down. With a little gathering of supplies in advance, I can get us out the door and on our way to the park by 6 p.m., even after a full day of work. This is the lovely part about picnics, they don’t have to be complicated. Head down to a well stocked grocery store, grab a few of your favorites and head off to eat. Depending on the day, I might pack up a couple of real glasses or just throw in the melamine plates that came from a picnic set we got years ago. Meals are also quite tasty eaten by hand with a napkin to catch the drips and brush away the crumbs.

With a few summers of regular picnicking behind me, I thought I’d share a few of our favorites, just in time for your own summertime adventures.

Easy food options:
Baguette
Selection of salami
Favorite cheeses
Hard boiled eggs
Olives/cornichons
Something to drink
Fresh fruit
Chocolate bar

Make something delicious to bring along:
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Tina’s fancy pocket picnic sandwiches
Grape cake to round things out
And just in case you decide to live the galette dream, here’s the recipe.

Bits to pack to make your picnic even better:
Salt
Paring knife
Corkscrew/bottle opener
Napkins
Glasses

Fancy extras:
Blanket for lounging
Bocce ball, soccer or frisbee
Favorite book, magazine or sketchbook
Tablecloth

I am currently sitting in front of the computer looking for a little motivation. It is hard to get down to business when visions of campfires are dancing through your head. This weekend marks the unofficial start to summer around these parts. Camping is a big part of our summer activities and I have come to equate the beginning of summer with our first camping trip. So, summer begins tomorrow and at this time tomorrow I hope to be sitting in front of a campfire relaxing.

Snacks are a really big part of camping, especial the driving part of camping. Last year, I had some pretty good success with popcorn, so for our first trip I have decided to take this years popcorn to the next level. Earlier in the week I stumbled on this popcorn recipe on The Kitchn and they kindly forwarded me on to Top With Cinnamon, where the official recipe to this years camping popcorn lay. When it comes to popcorn there isn’t much that beats a straight up buttered popcorn or kettle corn. Oftentimes I find fancy popcorn flavours too sweet or too salty or otherwise just overly flavoured. But this coconut chocolate kettle corn strikes the perfect balance, a little sweet, a little salty and a whole lot yummy. I have modified the original recipe a little as I have had a lot of success making kettle corn with a little more oil and a little more popcorn than the original called for. When you have proportions that work for you, why mess with it I figure. The next time I make this recipe I think that I am going to try adding some of the coconut into the pot with the popcorn. I have no idea if it will work or not but it seems like it could be tasty.

Coconut Chocolate Kettle Corn

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1/2 cup popcorn kernels
2 tbsp sugar
1/2 cup shredded coconut (plus a little more for sprinkling at the end)
salt to taste
1/4 cup semisweet/bittersweet chocolate, melted

Once you begin popping the popcorn this recipe comes together very quickly. You would be well served to have all your ingredients measured and set aside. Begin by laying out two cookie sheets. You can cover them with parchment paper for easier cleanup if you like. Placing your melted chocolate into a piping bag or a ziplock with the corner snipped off will also speed up the process.

Place a large pot on a medium high element, add the coconut oil and three kernels of corn. Once all three kernels have popped add all of the popcorn to the pot and shake. Once all the kernels have been coated in oil sprinkle evenly with sugar. Continue shaking the pot until the vigorous popping slows. Remove the pot from the heat and allow the remaining few kernels to pop. Divide the hot popcorn between the two trays. Working quickly, sprinkle the popcorn with coconut and salt to taste. Next drizzle the melted chocolate onto the popcorn and top with a little more coconut if you like. Let cool until the chocolate has hardened or until you can wait no longer. Store in an airtight container.

Summer is birthday season in my family. Growing up, the four of us celebrated birthdays May through August at the steady pace of one per month. Another birthday cake was always just around the corner, and we were celebrating all summer long! What’s more, when my husband joined the party years later, his birthday in September fit perfectly into the schedule.

Birthdays are extra special when you are young and just looking to add another year to your age. As kids, Tina and I were very enthusiastic about treasure hunts at our parties. I like to think everyone enjoyed them as much as we did. I am not sure where this idea came from, most likely from some book or other we were immersed in. There was a period of several years where every birthday party included a foray into the back yard to search for treasure. Our mom was a great sport, setting up clues to keep us and our friends happy. At the end of our search, we’d always find brown paper bags, labelled with our names. The bags were filled with sweet treats to keep us happy for days. Tina and I got to pitch in by picking out the candy that we would share with our friends in those goodie bags. I still remember the sour gummy candies, sprinkled with sparkly sugar. Those are still my favorites.

These days, treasure hunts aren’t a part of our birthday routines. It is extra special event when we can get together to spend time with family around birthdays. Just a few weeks back, we all celebrated my dad’s birthday. And while we didn’t make him search for his gifts, the treasure hunt tradition is not over yet. I am pretty sure my son will be eager to carry on this little ritual.  And his birthday is still coming up…

As birthday season is just getting underway, I think I might have found the cake for all occasions. The June issue of Bon Appétit had a lovely feature on strawberries, complete with a berry pavlova. (Click here for the recipe.) Since my birthday coincides with strawberry season, the choice for my dessert was already made. The first of the juicy red berries are just beginning to appear in our farmer’s market, and this yummy pavlova seems like a fitting use for them. And next time I need a party cake, I think I’ll just rotate in seasonal fruit—raspberries, peaches and blueberries all sound pretty delicious. I followed the recipe as listed and it turned out really well. Whoever came up with the genius idea of whipped cream AND mascarpone should be saluted! My only word of advice is that you might have a hard time prettily cutting and plating the dessert. Things can get a little messy. But it’s a birthday cake, after all. Serve it with champagne and no one will be the wiser!

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We have all had a few tragedies in our day I’m sure, but some of us have had a few more than others. The word tragedy is perhaps a little strong as it conjures up more serious events, I however am talking about “tragedies”. Those events that were so totally devastating at the time but now, in hindsight, are actually pretty amusing and are the stories we often share and laugh about. I have had my fair share of these sort of tragedies. For me, tragedy started striking early. There was the time that I fell down a flight of concrete stairs with my arms zipped inside my jacket, the time I decided to draw a raggedy ann doll face on my own face with markers, then there was the time that I ran over our dog Max while racing down a hill on my bike, and the time I was biking so fast that I missed my corner and hit a telephone pole… the list goes on.

But aside from the physical tragedies, kitchen tragedies also started early too. There was the cornstarch and powdered sugar debacle (which I may have mentioned before), the time I sneezed into the cookie dough and of course the time Ginger and I did an extra thorough cleaning job on my grandma’s cast iron pan. As I’m sure you can see, I didn’t have a smooth start in the kitchen.

While I may not be the most graceful person around town, I have gotten things a little more under control. It has been so long since my last kitchen tragedy that I really couldn’t even tell you about it. Now instead of kitchen tragedies, more often you will see what I like to call “kitchen disaster bombs” around my house. The disaster bomb differs from the tragedy as it isn’t rooted in failure, but rather it refers to the beautiful mess left by a cooking project. This delicious, tart and sweet rhubarb crumble was a total kitchen disaster bomb! The remains of which can still be found sprawling across my kitchen.

One of my favourite and regularly under used spring time treats in rhubarb. This vegetable, as it turns out, is often times just a conduit for strawberries. Strawberry rhubarb this and strawberry rhubarb that, what about just rhubarb? Last spring, a favourite dessert to come out of my kitchen, was a plain old rhubarb pie. Calling it both plain and old really isn’t fair, because it was nothing of the sort, but it’s simplicity was delightful. This spring I am hoping to make a few more rhubarb-centric kitchen disaster bombs, starting of course with this Rhubarb Crumble, which was inspired by a crumble over at Local Kitchen.

Rhubarb Crumble

Filling
½ brown sugar
1 tablespoon cornstarch
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zest and juice of 1 lemon
pinch of fleur de sel

Topping
¾ cup flour
⅔ cup almonds, toasted and chopped
½ cup old fashioned rolled oats
⅓ cup brown sugar
½ tsp fleur de sel
⅓ cup butter, melted
pinch of fresh ground black pepper

Preheat oven to 375 degrees F.

Make filling: In a medium bowl mix together sugar and cornstarch. Add the rhubarb, lemon juice and zest, and salt. Mix well to incorporate all the ingredients. Set aside.

Make topping: Combine in a large bowl flour, oats, almonds, sugar, salt and pepper. Using a fork blend in the melted butter.

Make crumble: Transfer rhubarb and all its juices to a 9-inch baking dish. Using your hands press the crumble into large chunks and place it on top of the rhubarb sprinkle with remaining smaller bits of the topping. You can use your hands to even out the crumble so that all the rhubarb is covered.

Place baking dish in the oven on a rimmed baking sheet, in case of drips. Bake until golden brown and the juices are bubbling, about 40 minutes. Serve hot or at room temperature and always topped with ice cream!