Raspberry and Apricot Galette. Galettes?

28 Sep


So summer is over…

How did that happen and didn’t it just start?

Am I the only one that feels ripped off, seeing as summer decided to show up late (and not fashionably, I might add). Phooey. Well, as much as I enjoy the sights and smells of fall, I’ll admit I am bummed to the max.

What happened to all of the wonderful things I had planned for the baskets and baskets of fruit and vegetables I bought at the market or grew myself, you may wonder. Where are all the tasty baked treats? In my belly. Simple. I ate everything.

The strawberries, raspberries, cherries, plums (oh wow how I love plums), peaches, apricots, grapes and finally apples – they didn’t even make it to the oven. They barely touched an ounce of butter or sugar. Just straight into face. Down the hatch. Gone-zo!

All we can do my friends is reminisce and trust that I enjoyed thoroughly.

We could reminisce about probably the only thing I baked this summer- a couple of galettes.


Thyme in one for good measure. Raspberries in the other.


Galettes are a lazy man’s pie in my opinion and that’s most likely why I love them so!

Dough. Fruit. Sugar. Bake. Reap rewards of deliciousness.

Hey, apples are still around for a while and it’s not too late to galette-ify those!

Raspberry and Apricot Galette 

This recipe is for 1 large galette, you can divide dough into two as I did for a couple smaller versions

Inspired and adapted from Martha Stewart


2 1/2 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon sugar

1 cup chilled and cubed unsalted butter

1/4 to 1/2 cup ice water

Put flour, salt and sugar in food processor and add butter. Process until you have pea sized butter pieces. Add water slowly until the dough comes together.

Press into a disc and refrigerate for at least an hour. (I have rushed the process by using the freezer for emergency galette baking purposes with relatively good results)

Filling and Assembly

4 cups sliced apricots (approximately)

1 cup raspberries (or just add 1 cup apricots more if not using raspberries)

1-2 sprigs of thyme (optional)

1/2 cup sugar

1 teaspoon lemon juice

1/4 teaspoon kosher salt

1 tablespoon cornstarch

1 egg for brushing

Roll out dough into large circle about 1/8 inch thick.

Combine fruit with sugar, salt, lemon juice and cornstarch before arranging in the middle of the dough.

Fold dough up towards the centre.

Brush with egg wash and sprinkle lightly with sugar.

Bake at 375F until bubbling in centre, around 1 hour for a full size galette.

Cool slightly and serve with ice cream or whipped cream. Or enjoy on it’s own. No judgement here.


No Knead Chocolate Bread

13 Mar


Currently…I’ve got chocolate in the corners of my mouth. Chocolate on my keyboard. I’m picking crumbs off the front of my shirt. Oh nice – there’s a butter stain.

I’m definitely not the most lady-like individual. I don’t wear heels, I don’t know what to do past applying mascara and I most certainly don’t know how to apply nail polish…not that I have the nails for it anyway.

Am I jealous of those proper ladies? Maybe a little. The jealousy doesn’t last very long though…because stuffing my face with warm, buttered chocolate bread and not worrying about what’s getting smudged or stained is a pretty sweet experience. No pun intended.


This recipe is a favourite of mine, created by the king of no knead bread, Jim Lahey. It truly suited my mood, which lately, has been one of those “I want to make something but I don’t want to actually do any work” moods. Could it be lack of inspiration? Could it be the recent food poisoning attack I recently suffered while in Dallas, Texas? Could it be the fact that the very thought of food reminds me of projectile vomiting at a Dallas Mavericks basketball game? Perhaps the fact that I am still trying to digest the pound of barbecued beef rib I ate in one sitting? Probably a mix of everything.

The method for this bread is simple. It is time consuming but requires nothing but planning ahead. Mix ingredients together…let rest for 12-18 hours..


Form a cute little dough ball…


Rise some more…


Bake in a dutch oven at a high temperature…


Boom. Chocolate and bread. Together at last. Butter that sucker up.

Just a note here for the recipe. The original calls for chopped bittersweet chocolate. All I had were mini chocolate chips and an “I don’t care attitude.” If I were you I would stick with the chopped chocolate. The mini chips seemed to cause the bottom to burn a bit because there were so many. Lesson learned.

Chocolate Bread (from the book
My Bread)
makes one 8″ round loaf

2 cups plus 2 tablespoons bread flour
1 cup semisweet chocolate chunks, chopped
1/4 teaspoon salt
1/4 teaspoon instant or other active dry yeast
1 1/4 cups cool water

In a medium bowl, stir together the flour, the chocolate, salt, and yeast.
Add the water and, using a wooden spoon or your hands, mix until you have a wet, sticky dough, about 30 seconds.

Cover the bowl and let sit at room temperature until the surface is puffy and the dough is more than doubled in size, 12-18 hours

When the first rise is complete, generously dust a work surface with bran or flour.
Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece.
Using lightly floured hands or a bowl scraper or spatula, lift the edges of the dough in toward the center.

Nudge and tuck in the edges of the dough to make it round. Place a tea towel on your work surface, generously dust it with wheat bran or flour.

Gently place the dough on the towel, seam side down. Lightly sprinkle with more flour.

Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft-free spot to rise for 2-3 hours.

The dough is ready when it is almost doubled and feels like a water balloon.
If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.

Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third, and place a covered 4 1/2 – to 5 1/2 -quart heavy pot in the center of the rack.

Lay your ball of chocolate goodness onto a piece of parchment paper, big enough to fit into the pot.

Using pot holders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly place the parchment parcel into the oven.
Cover the pot and bake for 30 minutes.

Remove the lid and continue baking until the bread is a deep chestnut color but not burnt, 10-15 more minutes.

Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.

Ultra Thin Chocolate Chip Cookies

13 Nov


I’d like to ignore the fact that I’ve been away for a while and talk to you about luxuries.

I’m not talking silk robes, Egyptian cotton sheets, fancy cars and butlers. My definition of a luxury is most likely what you all consider the banality of your daily life.

I’m talking a full size fridge, a full size oven with actual buttons and accurate temperatures listed on a screen, a kitchen counter, natural sunlight, storage space…and that’s only in the kitchen! Hot water in the bathroom, a living room that fits more than a love seat, and a bedroom that has room for more than a bed; these are a few other luxuries I have recently come to enjoy.

So, returning to the fact that I’ve been away for a while, I will tell you that I have been busy living in kitchen squalor! In an unforgivingly small kitchen with nothing but the worst of everything. Uninspired and frustrated, I did not feel like baking any deliciousness, even though I truly wanted to. I have now been blessed with a new kitchen and place of residence that makes me feel like I’m living in a castle…for real. I feel very lucky. You should feel lucky too, because now I’m back to baking frenzies on the regular….and it’s going to get pretty sweet up in here.

First up, I’ve been drooling at pictures of these cookies for a while. They’re your average chocolate chip cookie, except they’re large and in charge and caramel crisp! Perfect for dunking in a hot beverage, and perfect for when you want a chocolate chip cookie taste with a satisfying crunch. Very simple to make, as long as you have a little patience to let the dough rest.


These will not disappoint: only render you uncontrollably addicted, but let’s worry about fat pants later.


Ultra Thin Chocolate Chip Cookies

1 1/3 cups (6 ounces) unbleached all-purpose flour

1/2 teaspoon baking soda

10 tablespoons (1 1/4 sticks) unsalted butter, melted

1/2 cup (1.5 ounces) quick rolled oats

1/2 cup (3.5 ounces) granulated sugar

1/4 cup (1.75 ounces) packed dark brown sugar

2 tablespoons plus 1 teaspoon (2 ounces) light corn syrup

2 tablespoons whole milk

1/2 teaspoon salt

7 ounces bittersweet or semisweet chocolate, chopped into chunks, or 1 generous cup chocolate chips or chunks

Preheat the oven to 325°F. Position racks in the upper and lower thirds of the oven.

Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.

In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt. Mix in the flour mixture. If the batter is warm from the butter, let it cool before adding the chocolate. Stir in the chocolate chunks.

If possible, let the dough rest for at least several hours at room temperature or (better still) overnight in the fridge. The rest makes for an especially crisp and extra-flavorful cookie!

Divide the dough into 15 equal pieces. Lay out 3 sheets of aluminum foil, cut to fit your cookie sheets, on the counter. Arrange 5 pieces of dough (4 in a square and 1 in the center) well apart on each sheet of foil, remembering that the cookies will spread to 5 inches. Flatten each piece of dough until it is about 3 1/2 inches in diameter. Slide two of the sheets onto baking sheets.

Bake for 20 to 25 minutes, until the cookies are thin and very brown. If they are too pale, they will not be crisp. Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking. Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil. Repeat with the third batch—you can even slide the next foil and cookie dough onto a hot baking sheet as long as you put the pan in the oven immediately. Cool the cookies completely before stacking or storing. May be kept in an airtight container for at least 3 days.

Banana-Cacao Nib Granola

29 May


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?


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.


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.


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…



20 Apr


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.


Oh well. Worth it.


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


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!!!


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…



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!


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.