Archive | June, 2011

Doughnut Muffins

30 Jun

Why are there two spellings for this deep fried delicacy? Donut. Doughnut. I feel like “donut” is the less intellectual version. Do intellectuals even eat doughnuts? Probably in secret.

I’ve made doughnuts before. Real ones. They’re incredible, but the whole deep frying at home thing doesn’t do much for the smell in my apartment, or hair for that matter. There’s also the whole deep fried foods=bad for you thing. That’s why I save doughnuts for special occasions.

That is also why, however, I have this recipe for doughnut muffins. They taste like doughnuts. They smell like them too. They’re not deep fried. They also take less time. Its a win win win situation here. Are you picking up what I’m throwing down?

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Rhubarb Meringue Pie

27 Jun

Photos for this post are brought to you by Yours Truly.(Fabi)

Oh please, you should have been able to see this coming. Leftover rhubarb curd sitting around? Nothing else makes sense.

I must admit, I have not made lemon meringue pie since my college days. It’s not that I don’t love lemon meringue pie…in fact if lemon meringue pie were a person, and my tummy were a person, my tummy would want to be best friends with lemon meringue pie, and give him a really really big hug.

I haven’t even eaten lemon meringue pie in a while either. I came pretty close a few months back in New York City…but alas, there was no lemon meringue pie to be found at midnight on a weekday; not any worth eating, anyway.

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Rhubarb Curd Bars

24 Jun

As soon as the first of the asparagus in my garden starts popping up, and the wild leeks and fiddleheads appear at August Restaurant, I start to get excited. I love seeing all the different fruits and vegetables come into season and enjoying them while they’re truly at their best.

Right now, it’s rhubarb time. When my chef gave me a bag full of lovely pink stems I may or may not have been over the moon with glee.

What to do with Rhubarb? I decided to attempt rhubarb curd…I’m so sick of the typical rhubarb recipes. I succeeded. I made it into bars….I ate some….it was marvelous.

The beauty of rhubarb is that it’s so nice and tart, the curd still has that tangy kick just like lemon curd, but better!

These bars are so pretty too!

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Strawberry Quinoa Risotto

21 Jun

Photos for this post are compliments of Fabi. Be nice, I’m a newbie.

I’m not exactly sure how to describe how much strawberries make me happy. Maybe it’s because I only eat them when they’re in season, and therefore have a constant craving for the rest of the year. Maybe it’s because there is nothing better than the smell of them sitting in your car after you’ve picked them up from a stand on the side of the road, and the sun is beating down on them. Maybe it’s because they’re just so damn tasty.

Driving home after spending time with a dear friend of mine, I spotted the first strawberries of the season. I wanted to stop. I wanted to pull over, run out, buy a whole flat and eat half of it before I even made it home. I wanted to. But I didn’t. Because I had to pee. This kind of thing happens to me on a regular basis. So instead, I went home and peed and thought about the strawberries that I hadn’t bought.

Naturally, the very next day I went out and bought the strawberries. So there.

Breakfast the next day was obviously strawberry related. I don’t know how this came about, but I decided to make some sort of risotto. For breakfast? Sure!

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Veganizing Mom’s Banana Muffins

9 Jun

One thing about my mom’s baking: she never EVER makes the same thing twice. My dad always told us that if we liked something to enjoy it, because we would never see it again.

There IS, however, one exception to her rule. Her banana muffins. Whenever the bananas were looking brown and really really sad, she would whip these badboys out, and we would in turn gobble them up like nobody’s business. The original recipe called for dates, but my mom being the self proclaimed chocoholic that she is, insists on chocolate. She also insists that they are the best banana muffins. Ever. I may be biased but I tend to agree.

I decided to take a chance and try to make them better than the best (health wise, that is). Lately I have been on a vegan baking spree. (I just so happen to have a lovely vegan friend that I like to make happy).

So I substituted the heck out of the ingredients, and turned it into a low fat, almost completely vegan (and can be vegan if you want it to be), banana bread. You’re thinking it probably tastes like butt. Not true, friends! It’s actually ridiculous. Everyone that ate some was over the moon in love with it. It has a fresh, clean, banana flavour and it’s unbelievably moist. Just trust me. You have to make it.

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Peanut BETTER Cookies

6 Jun

I hate to admit it, but as much as I try to dislike those annoying sisters who wrote Looneyspoons and Crazyplates, and are the stars of the show Eat, Shrink and Be Merry, I am in love with their peanut butter gingersnap cookies. I saw them on tv and immediately acquired the recipe. I made them and could not believe how amazing they looked and tasted.

Perfectly chewy. Perfectly spicy and peanut-buttery. Perfectly round. Every time. And? BETTER for you than your average cookie. What more can you ask for? Do you want to apologize to someone? Make these. Is there a boy you’re after? Make these. Do you want to be a glutton and shove a bunch of cookies down your throat followed by some milk? Make these.

I know that it seems like a lot of effort as far as ingredients. Shut up. Just take some time to measure everything in advance, and you’ll be fine.

Let’s do this.

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The Granola Challenge

3 Jun

Do you like granola? Of course you do. Who doesn’t? Weirdos, that’s who.

I like granola. Very much.It’s tasty, versatile, relatively portable and good for you too! Well. Depending on where you get your granola that is. That’s why I’ve been on a quest for the perfect granola recipe.

Some were a little too much on the healthy side…some just did NOT taste good. I’ve eaten my way through a million litres of test batches. Yeah. All for the love of a good granola recipe.

I think I’ve finally found one that makes me content. It’s not what I call perfect, but I guarantee I shall let you know when that one comes around.

This one has got a nice crunch, the oats clump together in a good way, it’s pretty darned healthy and it’s freakin tasty!

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