Banana-Cacao Nib Granola

29 May

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I have a few questions…

Is it wrong to eat sushi for breakfast?

Why does my latest burn look like a comet?

Why have I been shopping for board games online?

When does a love for chocolate covered pretzels become an addiction?

Why do I love sandwiches so much?

How can I combine granola and bananas in one delicious package?

Well. I have the answer to that last question at least. My last couple of batches of granola have been tasty, healthy…but…well…lacking some “ooomph.” You know what I’m saying?

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Now, normally, I add applesauce into my granola mix. I’ve found you don’t need lots of sugar or butter for nice and crispy clusters of granola; the applesauce does the job. So…why not substitute some ripe banana puree for the applesauce? Why not indeed!

I used quinoa flakes, oats, millet, chia seeds, cacao nibs….you know…all the good stuff.

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The result reminds me of my mom’s banana chocolate chip muffins which is definitely a good thing.

Make it yourself! You’ll see…you’ll love..you may eat it like popcorn but I cannot be held responsible for that.

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Banana-Cacao Nib Granola

1 cup quinoa flakes (you can omit these and substitute anything…even more oats)

1 cup rolled oats

1/2 cup millet

1/2 cup cacao nibs

1/4 cup chia seeds

pinch of salt

pinch of cinnamon

1 ripe banana

2 tbsp applesauce

1/4 cup maple syrup

2 tbsp coconut oil (again, sub any oil)

Combine all the dry ingredients in a bowl.

Puree the banana, applesauce, maple syrup and coconut oil together in a food processor. Pour over the dry ingredients, mix, and bake in a 300F oven for about 40 minutes, until golden. It will get crispier as it cools. Make sure you stir it as well.

Guest Post: Marinated Mushroom Bruschetta

25 Apr

I know it’s hard to believe, but I eat more than just delectable sweets. Savoury items do appear in my kitchen on a daily basis. Does this mushroom bruschetta tickle your fancy? Check out my guest post on Mushrooms Canada for the recipe and more for all your mushroom needs…

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Focaccia!

20 Apr

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I want to talk about my to do list. The one that I’ve had for months now….the one that just kinda sits there on the fridge inconspicuously next to my “Safety is hot!” magnet and the cartoon mushroom variety chart.

The to do list is that list of things I know I have to get done but the level of urgency is so low that I always end up convincing myself that watching the latest episode of (insert name of show I watch in shame)  is waaaaay more important. And so it goes. For weeks.

You’re probably wondering what the heck is on that list? Oh, its mostly little things..

Hang that large picture of a cow with a neon green background I couldn’t help buying at Ikea.

Organize cardboard mountain sitting outside on my porch.

Deal with the spare change….everywhere.

Clean out and back up my computer.

Sometimes I start the day with the best of intentions…I tell myself I’ll cross one of those bad boys off the list, but then I go and make something like focaccia bread.

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Oh well. Worth it.

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I make this bread all the time at work. I don’t even want to try and figure out how many times I’ve made it in the 5 years I’ve been there…but let’s just say I know my way around this bread. We’re pretty good pals. Making it at home (downsized!) is an easy way to have fresh bread with little fuss. It is perfect for serious sandwiches, bruschetta, and such.

It’s a dangerously easy path to warm yummy goodness. Sold?

Here you go,

August Restaurant’s Focaccia

1 1/2 cups warm water

1 tbsp yeast

1 tbsp honey

1 tbsp olive oil

2 tsp sugar

1 lb all purpose flour (I’ve used whole wheat before with the BEST results)

2 tsp salt

Mix the water, yeast, honey, olive oil and sugar in a bowl. Let sit until yeast is nice and foamy (10ish minutes)

Add in the flour and salt, and stir by hand or if you have a stand mixer you can use the dough hook (you lucky bastard) for about 3 minutes. The dough will be quite sticky.

Let it rise in a warm place until doubled in size for about 30 minutes.

Transfer to an oiled pan, preheat your oven to 475F, and let rise again for 15-20 minutes.

Poke holes in the top with your fingers, sprinkle with some coarse sea salt and herbs, and throw that jiggly mound of dough in the oven! Bake until it’s nicely browned.

Do not eat immediately – it will result in your consuming way more than you intended. Unless that was your intention…then eat while still warm and beware.

Brown Butter Blueberry Walnut Cake

3 Apr

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Sometimes I wish I smelled like certain foods. Not like those people that smell like soup…you know those ones…the ones you stay away from on the subway. I’m talking about the yummy foods (not that soup isn’t yummy!!!), like cookies and gingerbread, chocolate, and….brown butter!!!

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Let’s be real- there is nothing better than the smell of brown butter. Period. You can try to argue, but I just won’t hear any of it.

My recent dreams of brown butter lead to this cake…

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I have a recipe for German apple cake that I’ve been using for years: I’ve substituted pears, cranberries, peaches and plums. Each time, the fruit is complemented by a perfectly textured and flavoured cake.

This time around I used blueberries, brown butter and toasted walnuts and again, the result was unforgivingly delicious. The best part about this cake is that it’s fuss free and easily adaptable. I baked it in a spring form pan but you could just as easily bake it in a 9 by 13 cake pan, just adjust the cooking time!

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So here is the recipe that leads you on a path of yummy goodness….adapted from this gem of a recipe.

Brown Butter Blueberry Walnut Cake

1 cup browned butter, cooled to room temperature

2 eggs

2 cups cane sugar

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

2 cups flour

2 cups frozen or fresh blueberries

1 cup toasted walnuts, chopped

Beat the eggs and butter together until pale.

Add the sugar and vanilla, and beat again until combined.

Combine the dry ingredients, and incorporate into the egg mixture. It will be a thick batter. Fold in the blueberries and walnuts, and pour into the cake pan of your choice…perhaps a 9 by 13 inch pan if you want squares.

Bake at 350F until a toothpick comes out clean and it has come away from the edges.

7 Layer Chocolate Chip Cookie Cake

14 Mar

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I did something bad. Twice. And I have plans to do it thrice.

No regrets. (ok…a little but only for dietary reasons)

I made this cake.

The first time was completely and utterly valid; a birthday cake for a good friend.

The result was basically crack on a pretty stand.

Naturally, I had to make it again. The reason was because I didn’t get the chance to take pictures…and without pictures I’m sure nobody would believe a word I say about this cake. So it happened. More unconventionally delicious calories for all!

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So what is this cake all about? It’s a layer of chocolate chip cookies.

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Topped with mascarpone cream. Multiplied by 7.

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You let it sit overnight to get nice and soft and comfortable with each other, and then you can slice and serve. Deadly goodness, and easily attainable at that. This is a bad bad bad (but really really good) creation and you should make it. Just make sure there are lots of people to share it with or you will hate yourself.

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This creation was courtesy of Martha Stewart. She’s so crafty.

Chocolate Chip Cookies

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2 cups unsalted butter

2 cups brown sugar

1 cup sugar

4 eggs

vanilla

4 1/2 cups all purpose flour

2 teaspoons salt

2 teaspoons baking powder

2 teaspoons baking soda

4 cups chocolate chips

Cream butter until soft. Add sugars and continue to beat until light and fluffy.

Beat in eggs and vanilla

Mix together dry ingredients and then slowly add to the butter mixture and stir in the chocolate chips.

Scoop into 1 inch balls (approximately) I found the smaller the better for cookie size when it comes to building the cake.

Bake at 350F until golden brown.

Mascarpone Cream

3 cups cold heavy cream
8 ounces mascarpone cheese
2 tablespoons sugar
1 tablespoon whiskey (optional) You can also use vanilla extract
Chocolate shavings, for garnish
Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey.
Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
Arrange cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center or what I did was break some cookies into smaller pieces to fill the holes. Spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you’ll have a few cookies left over depending on the size of your plate). Refrigerate, lightly draped with plastic wrap, overnight.
Garnish with a dollop of leftover cream and chocolate shavings.

Matcha Cupcakes with Cocoa Icing

11 Mar

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I don’t even know how these happened.

One minute I’m unwinding after a day at work, and the next, I’m standing in front of my pantry, grabbing cupcake accoutrements, preheating the oven, and getting out mixing bowls.

Midnight rolled around and there was an iced cupcake on a plate in front of me.

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Seriously. I don’t know.

The cool part was that it was a darned good cupcake, and I now have a way to get rid of the giant bag of unwanted matcha tea I have in my cupboard.

I’m a healthy person, but holy hell I hate drinking matcha. Baked goods with matcha on the other hand…yes. Please. Baked goods with matcha and chocolate? Heck yes.

Thanks to David’s Tea I found this recipe and have had it on my mind for a while. Making them was a good idea. Even if it was a little too late.

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The icing is a very simple cocoa frosting. The reason the frosting on mine is so dark is because I used my black onyx cocoa powder…it’s like powdered oreos and probably the greatest thing, but regular cocoa powder would be just as divine.

Cream cheese frosting works too! Double the matcha kick by adding it to a buttercream why don’t you?

Best served at midnight.

Matcha Cupcakes

adapted from David’s Tea website

1 tbsp matcha
1 cup unsalted butter, room temperature
1 cup sugar
4 large eggs
2-3/4 cups flour
1- 1/2 tsp baking powder
pinch of salt
1 cup milk
1 tsp vanilla

Beat butter on high until soft for about 30 seconds.
Add sugar and beat until light and fluffy, about 3 minutes
Add eggs one at a time, mixing in between each.
Mix the flour, baking powder, salt and matcha together.
Add in alternately with the milk and vanilla until combined.

The recipe makes just over 12 cupcakes depending on how full they are. I made 14 when I filled them 2/3 full.

Bake @350F for 20-25min….yada yada yada…

Cocoa Frosting

1/2 cup (1 stick) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Coconut Milk Scones

4 Mar

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I’d like to apologize to anyone who has come in contact with me since my return from Jamaica. I know I’ve been grumpy and bitter. And bitchy. And mopey. Mainly I’ve been a big ol’ sad sack; sitting on the couch, thinking about the unrealistic option of going back to Jamaica forever.

Reality freakin’ blows, people. Jamaica was the most magical experience I’ve had in a long time and it was over too soon. It’s no wonder their slogan is: “Jamaica- Once you go, you know.”

Oh….I know alright.

Coming back to my life here in Canada, with snow, and chores, and responsibilities is such a slap in the face after the warm, laid back personality of Jamaica.

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This recipe is me, grasping at any possible connection to the feeling I had there. Coconut milk scones.

I used my favourite cream scone recipe and substituted coconut milk for the cream, extra virgin coconut oil for some of the butter, and threw in some toasted coconut flakes for good measure. They’re pretty stellar.

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If you need me I’ll be eating coconut scones all day on the couch, staring at the wrist band from my resort that I still haven’t taken off and telling myself that it’s “no problem,” just like everyone in Jamaica assured me on a regular basis.

Ya Man’

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Coconut Milk Scones

2 cups all purpose flour

1/4 cup sugar

2 tsp baking powder

1/4 tsp salt

40g unsalted butter (cold)

40g extra virgin coconut oil (cold)

1 egg

a splash of vanilla extract

1/2 cup coconut milk

1/2 cup toasted coconut flakes

Mix the dry ingredients together, and rub in the butter and coconut oil until the mixture has no more clumps in it; you want a very fine crumb. Try grating the butter in first, it’s easier to break it down.

Beat the eggs then mix with the vanilla and coconut milk, and pour into the dry mixture. The key is not to work the gluten in this dough. Break it up as if you were still just rubbing the butter into the flour, until there is no more loose flour. If you need to add a small splash of water, you can do so. Press together to form a solid dough ball. Knead it twice to bring together, then roll it out into a rectangle. You want about 1/2 inch thickness.

Pour a splash of coconut milk on the top and a sprinkle of sugar and spread it around.

Cut into strips, then squares, then triangles or you can cut into circles like I did for these.

Bake at 400F until they are light golden brown just around the edges.

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