Category for Snacks

Some days I find myself stumped on what to share here. I love sharing stories and photos of what I’ve been up to. But I’ve got to come up with all of that good stuff first! Some days I don’t feel like I have good stories to tell and nothing seems to be coming together. Like this post – I’ve been waiting to share it for at least a couple of weeks while I try to come up with some story to share with you. But this recipe is too good to keep to myself, so here it is.

I don’t know much about fika, but browsing through the January issue of Saveur, a photo of a sweet bread stopped me in my tracks. Reading more, it appears that fika is the Swedish concept of an afternoon coffee break, with snacks. I’m in! As a regular Instagrammer, I’ve seen people posting about their afternoon fika, so the concept is not foreign. But I’m no expert on all of the real details. So imagine my delight to find not only a recipe, but the mention of an upcoming book devoted to fika recipes. I may have even pre-ordered it!

Without even really planning it, I’ve spent most of the winter so far with my own little interpretation of fika. As the early grey gathers on weekend afternoons, we’ll gather in the kitchen with candles and snacks arranged on the table. We spend some time chatting, browsing magazines or better still, drawing. And since finding this recipe, a few of our weekend gatherings have been accompanied by the sweet warm waftings of cinnamon and cardamom. I hope it will inspire some gatherings of your own.

Swedish Cinnamon and Cardamom Bread

This recipe appeared in the January 2015 issue of Saveur and is ever so slightly adapted here.

Serves 8 to 10

FOR THE DOUGH

7 tbsp. unsalted butter
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2 tsp. active dry yeast
4½ cups flour, plus more for dusting
¼ cup sugar
1½ tsp. cardamom seeds, lightly crushed
½ tsp. kosher salt 

FOR THE FILLING AND TOPPING:

½ cup granulated sugar
7 tbsp. unsalted butter, softened
1 tbsp. ground cinnamon
1½ tsp. cardamom seeds, finely crushed
1 egg, beaten
Pearl sugar, for sprinkling

Make the dough: Melt butter in a small saucepan over medium heat. Remove from heat and let cool just slightly. Stir in milk and yeast; let sit until yeast is foamy, about 10 minutes. Whisk flour, sugar, cardamom and salt in a bowl. Stir in yeast mixture until dough forms. Transfer dough to a lightly floured surface and knead until smooth and elastic, about 3 minutes. Return dough to bowl and cover with a clean dish towel. Let rest in a warm place until dough is doubled in size, about 1 hour.

Make the filling: Mix granulated sugar, butter, cinnamon and cardamom in a bowl until smooth.

Assemble the bread: On a lightly floured surface, roll dough into an 11″ x 17″ rectangle, about ¼″ thick. Spread filling over dough, leaving a ½″ border along edges. Working from one long end, roll dough into a tight cylinder. Transfer seam side down to a parchment paper-lined  rimmed baking sheet. Cover with dish towel; let sit in a warm place until dough has doubled in size again, about 45 minutes.

Bake the bread: Heat oven to 375°. Starting 1″ from one end of the dough, make crosswise slices with a serrated knife, spaced 1″ apart, three-quarters of the way through dough. Gently fan dough slices away from the center, alternating left to right. Brush dough with egg and sprinkle with pearl sugar; bake until golden brown, about 22 minutes. Let bread cool completely before serving, if you can hold yourself back that long! Best enjoyed the day it is baked, it will reheat perfectly for breakfast the next morning.

My son has been asking me to let him help in the kitchen. Since he brings his toys out into the kitchen to play most evenings, he has a good view of the happenings and has zeroed in on a few tasks that interest him. Most recently, he wants to know how to use a knife. This comes after lessons with the box grater, egg cracking 101 and ice cream churning. I’ve started him out with the smallest, dullest knife that I have and Sean is under strict orders not to sharpen it. Might as well get him in there while he is interested, right? With constant supervision, he has gotten pretty good at slicing olives and cucumbers, his favorite tasks since he also gets to snack while working! Consistency will come eventually, I suppose, but for now, slice width varies widely!

One of his earliest tasks was stirring. We’ve had our fair share of spills and sloshes. But once we got past those, he has become quite a good little helper. Which brings me to the cookies I am sharing today – they are a perfect recipe to make with kids.

The summer heat is upon us – days and days of 100+ degree weather. By late afternoon, it seems like the heat has hits its high point and just maintains a searing level of intensity that can undo the deepest air conditioned shivers in two minutes flat.

These days the oven is rarely on. I can’t bear to add to the indoor temperature. We grill, we eat salads and ice cream. And when we need cookies, we gather at the counter and make these little freezer treats, then go park it somewhere cool for awhile.

If you have a small cookie scoop, you’ll want to use it for this recipe. Otherwise, you can use a spoon to shape these cookies.

Chocolate Freezer Macaroons

Makes about 15 cookies

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⅔ cup dark cocoa powder
½ cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups unsweetened coconut

Combine first five ingredients in a medium bowl and whisk until smooth.

Stir in shredded coconut until everything is combined. Use a small cookie scoop to form cookies, place on a parchment lined cookie sheet. Freeze for 30 minutes or until firm. Store in the freezer.

During the summer months, I don’t make many trips to the grocery store. So much of my usual wintertime shopping list is available at local farm stands or the farmers market. My standing grocery list is most likely a couple of scribbles about picking up limes and lemons, milk for coffee, a couple of whole grains or pasta and frozen treats. You’ve got to have plenty of ice cream in the summer!

We are big fans of pickled things around here, so we’re never without a jar or two of some combination of vinegar and vegetable. I think they make the perfect snack when I am in need of a little something. The salty tang of a couple of pickles really hits the spot when I’m hungry. But once the pickling cucumbers and other veggies of that persuasion start showing up at the market, I take pickle production in-house. The recipes I am sharing today give you a couple of options for easy cucumber pickles that have become favorites around here.

While you certainly can commit to the big batch of pickles, one of my favorite things about this recipe is that there is no cooking involved. No commitment to 20 pounds of cucumbers and no boiling caldron and steamy kitchen in the summer heat wave. Instead, we’re talking about a couple of pounds of cucumbers and a little time at the cutting board. And as the reward, the cool crisp crunch of refrigerator pickles just shouts of summertime.

These recipes are a great starting point for any kind of spice combination you can muster. Feeling spicy, throw in a few slices of jalapeno or a dried chile pepper. Is garlic your thing? You may have noticed that it’s not mine, but go ahead and throw some in! Don’t have fresh dill? Dried dill weed or dill seeds will add a similar flavor. And don’t stop there, you can mix and match flavors to come up with all kinds of options.

Both of these recipes make enough to fill one quart jar, which makes them perfectly sharable at summertime get-togethers.  However, you can easily double them once you decide which one is your favorite! Enjoy!

SPICY REFRIGERATOR PICKLES

4 to 5 pickling cucumber
5 fresh dill sprigs
½ cup white vinegar
1 ¼ cups water
1 tablespoon pickling salt
½ teaspoon white sugar
½ teaspoon dill seed
½ teaspoon mustard seed
½ teaspoon hot pepper flakes
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1 teaspoon black peppercorns

Scrub cucumbers and trim off ends. Cut into quarters length-wise and place in a clean 1-quart jar, along with the sprigs of dill.

Top with the vinegar and water, then measure in the spices. Cover the jar and gently shake to combine the liquids and spices. Refrigerate for at least three days before eating. Will keep well for one month.

SWEET PICKLES WITH ONIONS

1 pound pickling cucumbers
1 small onion, sliced
¾ teaspoon salt
½ teaspoon celery seed
1 cup white sugar
½ cup cider vinegar
½ teaspoon yellow mustard seed

Scrub cucumbers and peel onion. Trim ends off the cucumbers and cut into ½ inch slices. Cut onion into ¼ inch slices. Layer cucumbers and onion slices in a colander with salt and allow to drain for about 30 minutes. Toss gently and allow any excess liquid to drain from the colander.

Meanwhile, combine the remaining ingredients in a small pot and heat until the sugar has dissolved. Remove from heat and allow to cool to room temperature.

Pack drained cucumbers in a jar, the top with brine. Cover and refrigerate for at least three days before eating. Will keep well in the fridge for a month.

I have had cake on my brain for some time now. The craving goes back to early summer of last year. You see, the summer months around here tend to be birthday ladened months filled with one cake after another starting in April and not ending until September or October. Usually not a year will go by without a slice of cake in May for my Dad, two slices in June, one for Ginger and one for Scott, another slice for me in July and one for my Mom in August… you get the picture.

Perhaps there was some sort of sugar or flour shortage last year but I’m pretty sure that I didn’t get a single slice of cake all summer long and that has left me with a serious cake depletion. To make maters worse, it seems like everyone on the internet is making the most amazing looking layer cakes. I have been saving a list of all the cakes that look totally amazing that I NEED to make and of course eat. Below is a collection of some of my top picks and links to the original photos and recipes.

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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’ve been making hummus most every weekend since Christmas. It started out innocently enough with a little extra time at home around the holiday and this wish to cook more recipes from my growing cookbook collection. I settled on Jerusalem because it was already out for the amazing chocolate krantz cake that I made for our Christmas morning breakfast. (You can see how it turned out here and here.) A few page turns later, I was planning out a feast with more dishes than we could handle.

Wintertime is my favorite time to immerse myself in cooking projects. On a cold grey day, a warm kitchen seems like the perfect antidote to winter. In years past, I have pursued handmade breads, coaxed from bubbling starters. Sprouting greens and fermenting vegetables have also kept me busy through the winter months. But this year, cooking through the delicious recipes from Jerusalem seems to be my project.

As it seems to go around here, Sunday finds me in the kitchen with at least two too many recipes on the go. We’ve had meatballs, spiked with pinenuts and a tahini sauce, every rice dish listed, from the Iranian preparation, flecked with herbs, barberries and pistachios, to the rice and pasta recipe which won Blaise over. My fridge is well stocked with Persian cucumbers, parsley and mint for all manner of chopped salads. And I’ve become comfortable enough with the yogurt and tahini sauces that I strike out on my own, depending on my mood.

But no matter what I am making, I always set out a bowl of chickpeas to soak overnight. The recipe for basic hummus was an instant hit. This is not the hummus that I’ve grown accustom to at the grocery stores. This version is so creamy and smooth with just the right amount of fresh lemon juice to perk up the flavors. And when the hummus is freshly made, there is nothing quite like it.

We’ve been adding hummus and warm pita to our weekend snack bar, pairing it with fresh salad for a light lunch or serving a dollop of it alongside roasted cauliflower. We haven’t gone wrong so far. I hope you’ll give it a try

Hummus

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Adapted from Jerusalem

1 ¼ cups dried chickpeas
1 tsp baking soda
¾ cup tahini paste
6 tbsp fresh squeezed lemon juice
6 ½ tbsp ice-cold water
Salt, to taste

The night before, place the chickpeas in a large bowl and cover them with plenty of water. Be generous with the water.

The next day, drain the chickpeas and place in a medium saucepan, along with the baking soda and plenty of water. Bring to a boil and continue to cook at a medium-high setting. Skim off any foam or skins that float to the surface. Cooking time for the chickpeas will vary depending on the variety, freshness and soaking time. Start checking for doneness around 20 minutes, they should be quite tender and crushed easily between your fingers.

Once done, drain the chickpeas and rinse away any skins that remain. Place in a food processor and mix until a thick paste forms. With the machine still running, add the tahini, lemon juice and about 1 ½ teaspoons of salt. Slowly add in the ice water and continue mixing for about 5 minutes. Taste and adjust any flavors to your preference.

Transfer the hummus to a serving bowl and allow to rest for about 30 minutes before serving, covered with plastic wrap. Refrigerate any unused hummus and bring to room temperature before serving. Keeps well for about three days.

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.

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.

A few weeks ago I shared with you one of the perks of being involved in a food blog. This week let me enlighten you with the second reason. Recipe testing. One of my co-workers showed up to the office earlier this week with a little tub of roasted almonds from Whole Foods. Orange ginger almonds to be exact. We all gathered around her desk to sample the almonds. We marvelled over their roasty taste, their sweet crunch, the spicy ginger and tangy orange flavours. We looked at the ingredients, wrote them all down, discussed some tactics for making the nuts and finally I was challenged to recreate the recipe and post it.

Not one to back down from a challenge, I accepted and here we are. Since I am not the recipe creating queen, through a quick google search I was lucky enough to find that just about everyone and their dog is in love with Whole Foods orange ginger almonds. There where recipes galore and I even found the original recipe. Problem is, they are all different. Some called for egg whites, some for honey, some for sugar, some were baked in the oven, others on the stove top!

It was all too tricky for me, I needed a distraction. So I saddled up to the computer and ordered myself a new pair of running shoes. With the shoes ordered, I was ready to make some decisions. Honey, salt and baked on lower heat for longer.

Orange Ginger Almonds
*These aren’t exactly like the Whole Foods almonds. But they are highly addictive.

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1/2 of a navel orange, zested and juiced
1 teaspoon ground ginger
3 tablespoons honey
1/2 teaspoon coarse salt

Directions

Preheat oven to 300F.

Zest and juice half an orange. In a mixing bowl combine almonds, orange juice, zest, ginger, honey and salt. Mix until combined.

Line a baking sheet with parchment paper and spread almonds out in a single layer. Bake for 20-30 minutes checking and stirring often.

Let cool completely before serving. Store in an air tight container.

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Tuckers
Recipe from Dorie Greenspan

I made the cookies exactly as the recipe specified and they really are absolutely perfect. Apparently the trick to making these cookies is to not rush them. “…go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling.” Dorie says.

Ingredients
2 1/2 cups unsweetened shredded coconut
4 large egg whites
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon food-grade pure rose extract (not rose water); optional
Red liquid food colouring
White sanding sugar

Preparation
In a medium sauce pan, cook the coconut, egg whites and sugar over medium-low heat. Stir the coconut mixture occasionally until it feels hot and dry to the touch, this should take about 10 minutes.
Now it is time to flavour the coconut! Turn the mixture out into a heatproof bowl, stir in the vanilla, rose extract and one drop of red food colouring. Mix well resisting the temptation to add more colour. Cover with plastic wrap patting it right on top of the dough to prevent it from drying out as it chills. Cool for 5 hours or overnight.

Heat the oven to 300°. Line a baking sheet with a double layer of parchment paper or two silicone baking mats. Form dough into 1 tablespoon sized balls, shape into hearts and dip in sanding sugar.

Put cookies in the oven and bake for 25-30 minutes, until they are lightly golden and firm to the touch. Transfer to a wire rack and allow to cool.