tag:blogger.com,1999:blog-88416455663189508652024-03-17T23:04:10.305-04:00Of Muses and MeringuesBethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.comBlogger560125tag:blogger.com,1999:blog-8841645566318950865.post-19896973581562341852021-01-29T16:08:00.000-05:002021-01-29T16:08:13.637-05:00Life is short<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMluoOuLi226K4P-VfLHcEeON9-uP6s2EJnzR_XPVJxF3-Rr0rtFQPsZZP6xVGZzjEwVOIQvndjoaOKltj_JZUs1m4k1lgWOP5PJ-D9wMgMHk16yD3APsLbuNILYbkG08VTIZRL1bEC_H/s2048/IMG_8029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMluoOuLi226K4P-VfLHcEeON9-uP6s2EJnzR_XPVJxF3-Rr0rtFQPsZZP6xVGZzjEwVOIQvndjoaOKltj_JZUs1m4k1lgWOP5PJ-D9wMgMHk16yD3APsLbuNILYbkG08VTIZRL1bEC_H/w400-h300/IMG_8029.jpg" width="400" /></a></div><br />"Life is short, and we do not have much time to gladden the hearts of those who travel with us. So, be swift to love, and make haste to be kind." - from a prayer by Robin Kempster, Parish Nurse, First Church Berkeley UCC<p></p><p>I've tried more than a few new cake recipes since the beginning of the pandemic, and this cinnamon-swirl cake is one of my favourites. It's simple and light, with a wonderful swirl of cinnamon running through it, and a delicious cream cheese frosting.</p><p>It's also super-flexible. The recipe bakes three layers, but I've been known to serve one and freeze the other two for later. (I may have a sweet tooth, but not all occasions call for three layers.) I've baked it for a friend's birthday, I've baked it for a friend's anniversary. </p><p>Life is short indeed. Love your friends, serve your community, lend a hand to those in need -- and eat cake.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_f4bjovNIVKUG1YjsstIKpEZu_HwAx-UhsBSnZqpGYHT5Exsta24qv2yZkY5mhNBXtd1uQhAQDxPdXDK6WcYatGjye7yiOZxdR8ARtyI9QuEzAxaBq9mMsojsHvVsU9sgBW3l600r-fTL/s1918/IMG_8009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1507" data-original-width="1918" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_f4bjovNIVKUG1YjsstIKpEZu_HwAx-UhsBSnZqpGYHT5Exsta24qv2yZkY5mhNBXtd1uQhAQDxPdXDK6WcYatGjye7yiOZxdR8ARtyI9QuEzAxaBq9mMsojsHvVsU9sgBW3l600r-fTL/w400-h314/IMG_8009.jpg" width="400" /></a></div><br /><p>Cinnamon swirl layer cake</p><p>(from <a href="https://joythebaker.com/2019/02/cinnamon-swirled-layered-king-cake-with-oster/">Joy the Baker</a>) <br /></p><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">For the cake<o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">2 3/4 cups cake flour<o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">2 1/2 tsp baking powder<o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">1/2 tsp baking soda</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">3/4 tsp sea salt</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">1 cup (2 sticks) unsalted butter, softened<o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">1 3/4 cup granulated sugar<o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">2 large egg yolks (whites reserved for below)</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">2 tsp pure vanilla extract<o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">1 cup buttermilk<o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">5 large egg whites<o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">For the swirl</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">4 Tbsp unsalted butter, melted</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">1/4 cup firmly packed brown sugar</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">1 tsp ground cinnamon</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">Pinch of salt</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">For the frosting<o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">8 ounces cream cheese, softened<o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">1/2 cup (1 stick) unsalted butter, softened</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">3 cups confectioners’ sugar (icing sugar)<o:p></o:p></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">1/2 tsp sea salt</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">1 tsp vanilla</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">3 Tbsp heavy cream</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">Instructions</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">Preheat oven to 350 degrees. Grease three 8-inch round baking pans. Cut three rounds of parchment paper to fit the bottom of each cake pan. Set aside.</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">In a large bowl, measure butter and sugar. Cream until the mixture is pale yellow and fluffy, about 5-7 minutes.</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;">Beat in the egg yolks until combined, about 1 minute. Beat in the vanilla extract.</span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></div><div class="MsoNormal" style="background-color: white; color: #848484;">Add half of the flour mixture and beat with the hand mixer until just combined. On low speed, stream in the buttermilk until just combined. Add the rest of the flour mixture and beat until well combined and smooth.</div><div class="MsoNormal" style="background-color: white; color: #848484;"><br /></div><div class="MsoNormal" style="background-color: white; color: #848484;">In a separate medium bowl, place 5 egg whites (two reserved, and three additional). Beat at medium high speed until egg whites are frothy and hold medium peaks.</div><div class="MsoNormal" style="background-color: white; color: #848484;"><br /></div><div class="MsoNormal" style="background-color: white; color: #848484;">Add the beaten egg whites to the cake batter in three batches: fold the first third into the batter, mixing thoroughly but trying to keep the whites as aerated as possible. Repeat twice more until all the egg whites are mixed in.</div><div class="MsoNormal" style="background-color: white; color: #848484;"><br /></div><div class="MsoNormal" style="background-color: white; color: #848484;">Divide the batter between three prepared pans.</div><div class="MsoNormal" style="background-color: white; color: #848484;"><br /></div><div class="MsoNormal" style="background-color: white; color: #848484;">To make the cinnamon swirl, stir together butter, brown sugar, cinnamon, and salt in a small saucepan over medium heat, until glossy and well combined. Drizzle the cinnamon mixture across each pan of cake batter and use a butter knife to gently swirl the two together.</div><div class="MsoNormal" style="background-color: white; color: #848484;"><br /></div><div class="MsoNormal" style="background-color: white; color: #848484;">Bake for 18-22 minutes until golden brown and a toothpick inserted into the cake comes out with a few moist crumbs, not wet cake batter. Remove from oven and let cool for 15 minutes, before inverting the cakes to cool completely.</div><div class="MsoNormal" style="background-color: white; color: #848484;"><br /></div><div class="MsoNormal" style="background-color: white; color: #848484;">To make the frosting, beat softened cream cheese until pliable. Add butter, icing sugar, salt, vanilla and heavy cream, and beat until smooth. Add a dash more cream or a spoonful more powered sugar to adjust consistency, as needed.</div><div class="MsoNormal" style="background-color: white; color: #848484;"><br /></div><div class="MsoNormal" style="background-color: white; color: #848484;">To assemble the cake, place a completely cooled layer on a flat plate. Cover with icing and repeat twice. </div><div class="MsoNormal" style="background-color: white; color: #848484;"><br /></div><div class="MsoNormal" style="background-color: white; color: #848484;">If desired, frost the sides with remaining icing, and decorate with chopped pecans and flowers.</div><div class="MsoNormal" style="background-color: white; color: #848484;"><br /></div><p><br /></p>Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com6tag:blogger.com,1999:blog-8841645566318950865.post-80091375836491569262020-12-30T21:41:00.000-05:002020-12-30T21:41:18.755-05:00Christmas traditions<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCjgJY7uBdQgKOhmTHxOAy-faiQ1FO0mSK9lGEMuij0ap3Zo-LHjr4zjjYLp0MJG_OazVatfAjPJDv45fn36quUoHXKNY1wM445w-LlpRXp2Smnft-uQtgR8GDzo3u-8vTObonAinIBws/s1440/Blog+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCjgJY7uBdQgKOhmTHxOAy-faiQ1FO0mSK9lGEMuij0ap3Zo-LHjr4zjjYLp0MJG_OazVatfAjPJDv45fn36quUoHXKNY1wM445w-LlpRXp2Smnft-uQtgR8GDzo3u-8vTObonAinIBws/w400-h400/Blog+1.JPG" width="400" /></a></div><br /><p></p><p>One of my favourite holiday traditions is the Hungarian Bubble Ring we eat on Christmas morning. </p><p>I first made the recipe when I was 12 years old and taking my first 4H club. The theme of the club was Let's Bake Bread, and I learned how to bake all kinds of loaves. But this sweet bread, rolled in cinnamon sugar and studded with raisins and cherries, was our family's favourite.</p><p>I may have been the first one to bake it, but it was my mom who made it into a tradition. She baked it for brunch that Christmas day, and every year after. Even when Gwen and I grew up and had families of our own, my mom baked two loaves in advance and froze them, then brought them for us when she came to Toronto for Christmas every year.</p><p>Many of you know that my mom passed away this past April. I miss everything about her, and her beautiful tradition of serving Hungarian Bubble Ring is one of those things. I don't bake a lot of bread, but I challenged myself to try this recipe in honour of her, and I was really happy with how it turned out. Looks like this recipe will continue for another generation.</p><p>Love you, Mom.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9O9fq3a0H8uRDYHb2jf7G5DKXIcJtU_ddayM3odpIorvXD6wmFtRgmbvgHJSScGIjp5928h1pQkmaTyU4fKiHQuzE9x1GxbIzGxKNKjg4LuoKCBhqnM6DuwUQzIgvci8KrsIAXfPNZNX-/s1440/Blog+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9O9fq3a0H8uRDYHb2jf7G5DKXIcJtU_ddayM3odpIorvXD6wmFtRgmbvgHJSScGIjp5928h1pQkmaTyU4fKiHQuzE9x1GxbIzGxKNKjg4LuoKCBhqnM6DuwUQzIgvci8KrsIAXfPNZNX-/w400-h400/Blog+2.JPG" width="400" /></a></div><br /><p><br /></p><p>Hungarian Bubble Ring </p><p>(recipe makes two bubble rings)</p><div class="separator" style="clear: both;">For the Rich Roll Dough:</div><div class="separator" style="clear: both;">1 cup milk</div><div class="separator" style="clear: both;">1/3 cup sugar</div><div class="separator" style="clear: both;">1 tsp salt</div><div class="separator" style="clear: both;">1/2 cup shortening</div><div class="separator" style="clear: both;">2 tsp sugar</div><div class="separator" style="clear: both;">1/2 cup warm water</div><div class="separator" style="clear: both;">2 packages dry yeast</div><div class="separator" style="clear: both;">2 eggs, well-beaten</div><div class="separator" style="clear: both;">5 - 5 1/2 cups all-purpose flour</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Scald milk. Measure sugar, salt and shortening into large bowl. Add scalded milk and stir until shortening is melted. Cool to lukewarm.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Meanwhile, dissolve 2 tsp sugar in warm water and sprinkle yeast over top. Let stand 10 minutes, then stir briskly with a fork. Add to lukewarm milk mixture and stir in beaten eggs. Stir in 3 cups flour and beat until smooth. Gradually add 2 - 2 1/2 cups flour, working in last with hands.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Turn dough onto lightly floured board and knead until smooth and elastic, 5 to 7 minutes. Place dough in a lightly greased warm bowl. Grease top of dough slightly by turning it over once or twice in bowl. Cover with plastic wrap or parchment paper and clean dish towel, and let rise in a warm place until double in bulk, about 1 1/2 hours. (I put the dough on a heating pad to rise.) Punch down risen dough and turn onto a lightly floured board. Divide into 2 equal portions and form each into a smooth ball. Cover and let rise 10 minutes, then make the bubble rings.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">For the Bubble Rings:</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1 recipe rich roll dough</div><div class="separator" style="clear: both;">1/2 cup melted butter</div><div class="separator" style="clear: both;">1/2 cup chopped nuts</div><div class="separator" style="clear: both;">1/2 cup raisins</div><div class="separator" style="clear: both;">2/3 cup preserved cherries, halved</div><div class="separator" style="clear: both;">1 cup sugar</div><div class="separator" style="clear: both;">3 tsp cinnamon</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Thoroughly grease two 9-10" round baking dishes. Place about a quarter of the nuts, raisins and cherries in the bottom of each baking dish. Combine sugar and cinnamon in small bowl.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Working with the first ball of dough, cut it into four pieces, then cut each quarter into 5 small pieces and shape into balls. Dip balls in melted butter, then in sugar mixture, and place 10 balls in bottom of first pan. Sprinkle with half the remaining nuts, raisins and cherries. Repeat with second layer of 10 balls, placing the balls slightly apart. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Cover the first bubble ring, and repeat with the second ball of dough.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Sprinkle the remaining sugar mixture and butter over both bubble rings. Let rise until doubled in size, about 45- 60 minutes. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Bake in 375 degree oven for 35-40 minutes. Remove from pan immediately.</div><div class="separator" style="clear: both;"><br /></div><p><br /></p>Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com7tag:blogger.com,1999:blog-8841645566318950865.post-6705076217269805092020-11-09T08:51:00.000-05:002020-11-09T08:51:29.187-05:00Drama<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihi-yhAhYYEgX3RhK1EhEVSIVelVdhrkmDSFMwwgBS4J79b5ANbg-TWqBHRpDADLWfkD1JYK7g_wiKI8HWcC0kMqPTlyHqstJcs138Y2FAyDyaqC1gj6y4I6wm-hA7zng9YKZIwvWiYP5H/s2048/IMG_8418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1653" data-original-width="2048" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihi-yhAhYYEgX3RhK1EhEVSIVelVdhrkmDSFMwwgBS4J79b5ANbg-TWqBHRpDADLWfkD1JYK7g_wiKI8HWcC0kMqPTlyHqstJcs138Y2FAyDyaqC1gj6y4I6wm-hA7zng9YKZIwvWiYP5H/w400-h323/IMG_8418.jpg" width="400" /></a></div><br /><p></p><p><br /></p><p>So much drama over the past week - the anticipation, the nervous countdown, the joyous celebration...</p><p>I'm referring, of course, to my birthday. </p><p>So why not celebrate by baking a cake with dramatic flavours and beautiful colour? I fell in love with this Pink Peppercorn Cherry Cake the moment I saw it in Tessa Huff's <i><a href="https://www.booksandcranniesva.com/book/9781617691881">Layered</a></i>. The pink peppercorn frosting may sound unusual, but I loved how it tamed the sweetness a bit, and it complemented the cherry jam filling perfectly. One of my favourite parts of all this cake baking I'm doing is sharing it with friends; so far I've had three requests for the recipe.</p><p>Truly, a cake for all Four Seasons.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ox-kJuDLxRDbNiTxkoG4EzZfTt-beY0A0XS5bo6IgaKfs1UmCZKvi5im4mhHCtzY9XNBCI_CZK6CaH2Ex-QfCyEf9QtBgfe6we7ZTborK9l2qGviGK-ozp4-0h11KmoFNH6TRKH0O9v3/s2048/IMG_2307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1846" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ox-kJuDLxRDbNiTxkoG4EzZfTt-beY0A0XS5bo6IgaKfs1UmCZKvi5im4mhHCtzY9XNBCI_CZK6CaH2Ex-QfCyEf9QtBgfe6we7ZTborK9l2qGviGK-ozp4-0h11KmoFNH6TRKH0O9v3/w360-h400/IMG_2307.jpg" width="360" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p></p><div class="separator" style="clear: both; text-align: left;">Pink Peppercorn Cherry Cake</div><div class="separator" style="clear: both; text-align: left;">adapted from Layered, by Tessa Huff</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Almond Butter Cake</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 cups cake flour</div><div class="separator" style="clear: both; text-align: left;">1 cup all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 Tbsp baking powder</div><div class="separator" style="clear: both; text-align: left;">3/4 tsp kosher or sea salt</div><div class="separator" style="clear: both; text-align: left;">2/3 cup almond flour</div><div class="separator" style="clear: both; text-align: left;">1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature</div><div class="separator" style="clear: both; text-align: left;">2 cups sugar</div><div class="separator" style="clear: both; text-align: left;">2 1/2 tsp almond extract</div><div class="separator" style="clear: both; text-align: left;">4 eggs</div><div class="separator" style="clear: both; text-align: left;">1 1/3 cups whole milk</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 350 degrees. Grease three 8-inch cake pans, then line the bottoms with parchment paper and set aside.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Combine cake flour, all-purpose flour, baking powder, salt and almond flour. Set aside.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In the bowl of a stand mixer, beat butter on medium speed until smooth. Add sugar and beat on medium-high until the mixture is light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the bowl.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Turn the mixer to medium-low and add almond extract and eggs, one at a time. Stop the mixer and scrape down the bowl.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Turn mixer to low and add the flour mixture in three batches, alternating with the milk, beginning and ending with flour mixture. Once the last streaks of the dry ingredients are combined, mix on medium speed for no more than 30 seconds.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Evenly divide batter among the prepared pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pink Peppercorn Frosting</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 cup plus 2 Tbsp large egg whites</div><div class="separator" style="clear: both; text-align: left;">1 1/4 cups sugar</div><div class="separator" style="clear: both; text-align: left;">2 cups (4 sticks) unsalted butter, at room temperature, cubed</div><div class="separator" style="clear: both; text-align: left;">2 tsp pure vanilla extract</div><div class="separator" style="clear: both; text-align: left;">2 tsp finely crushed pink peppercorns</div><div class="separator" style="clear: both; text-align: left;">1/8 tsp kosher or sea salt</div><div class="separator" style="clear: both; text-align: left;">3 drops pink gel food colouring</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Place the egg whites and sugar in the bowl of a stand mixer. Whisk them by hand to combine. Fill a medium saucepan with a few inches of water and place it over medium-high heat. Place the mixer bowl on top of the saucepan to create a double boiler. The bottom of the bowl should not touch the water.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Whisking intermittently, heat the egg mixture until it registers 160 degrees (Fahrenheit) on a candy thermometer. Once hot, carefully fit the mixer bowl onto the stand mixer.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">With the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until it holds medium-stiff peaks. When done, the outside of the mixer bowl should return to room temperature. Stop the mixer and swap out the whisk attachment for the paddle.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">With the mixer on low speed, add the butter, a few tablespoons at a time, then the vanilla. Once incorporated, turn up the mixer speed to medium-high and beat until the buttercream is silky smooth, 3 to 5 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the crushed peppercorns, salt and food colouring. Mix on medium-high until incorporated.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">(Note: if the buttercream is too thick or curdled after mixing, place it back in the double boiler over simmering water. Without stirring, let the edges of the meringue warm up and become liquid - the centre will still be solid - which usually takes about 2 minutes. Return to the mixer and beat on low for 30 seconds, then switch to medium-high and beat another 2 minutes.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">To assemble</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2/3 to 1 cup cherry jam</div><div class="separator" style="clear: both; text-align: left;">1 jar tipsy cherries (optional)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once the cakes have completely cooled, place the first layer on a cake plate. Pipe a ring of buttercream around the top edge, and fill the ring with 1/3 to 1/2 cup cherry jam, to cover. Top with the next layer and repeat with the buttercream and jam. Frost top and sides of the cake with the remaining buttercream. Before serving, set a circle of cherries around the top edge of the cake for decoration.</div><p></p><p><br /><br /></p>Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com9tag:blogger.com,1999:blog-8841645566318950865.post-16219517005023684682020-10-20T15:38:00.000-04:002020-10-20T15:38:39.819-04:00Joy<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGaGw0Cla-FG3A4A2cdZnz9ObCdHpNUkjzen3YGzUpwoM-UKsS2VNIIs0wQ8JEoATF8xZqZ5bECvI_yUdxgPIOPOK4Nlw1IJy0upNYNqPHGXwIYqs8yJNNm_ZquqY43LoA0F6NSidHj0AG/s2048/IMG_8389.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2009" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGaGw0Cla-FG3A4A2cdZnz9ObCdHpNUkjzen3YGzUpwoM-UKsS2VNIIs0wQ8JEoATF8xZqZ5bECvI_yUdxgPIOPOK4Nlw1IJy0upNYNqPHGXwIYqs8yJNNm_ZquqY43LoA0F6NSidHj0AG/s320/IMG_8389.jpg" width="320" /></a></div><br /><p></p><p>I've been baking up a storm since the pandemic started, with an emphasis on cake. I don't know which is best - the joy that comes from tackling a recipe, the joy from eating the finished product, or the joy from sharing baked goods with friends and loved ones. (Yes! I have friends who will gladly take part of a cake, thereby keeping me from eating the whole thing!)</p><p>This was one of the easier cakes I've baked, so I made a Swiss meringue buttercream for the first time. I've always been intimated by the steps involved in a meringue buttercream recipe (heating egg whites, using a candy thermometer, whipping heated egg whites into a meringue) but it was much simpler than I expected.</p><p>The unusual tea frosting is what attracted me to the recipe, and it worked beautifully with the lemon cake and curd. I think it's fair to say that it brought joy to all of us.</p><p><br /></p><p>Joy</p><p>The asters shake from stem to flower waiting for the monarchs to alight. </p><p>Every butterfly knows that the end is different from the beginning </p><p>and that it is always a part of a longer story, in which we are always </p><p>transformed. When it’s time to fly, you know how, just the way you knew </p><p>how to breathe, just the way the air knew to find its way into your lungs, </p><p>the way the geese know when to depart, the way their wings know how to </p><p>speak to the wind, a partnership of feather and glide, lifting into the blue dream. </p><p> - “Joy” by Stuart Kestenbaum </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJuMUfdZgO72v37qvMtbCZycVCZDKjTnOUW92HgsCW17hUujl2K7S3MGv-nWlQjfIoFfRl2LMK32JD6fbiGu9jmrlZVUHBWlYascbkdm5sLfMNukSKRwcu8jdbNempGva2amSib5txrG1v/s2048/IMG_8400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJuMUfdZgO72v37qvMtbCZycVCZDKjTnOUW92HgsCW17hUujl2K7S3MGv-nWlQjfIoFfRl2LMK32JD6fbiGu9jmrlZVUHBWlYascbkdm5sLfMNukSKRwcu8jdbNempGva2amSib5txrG1v/s320/IMG_8400.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Sweet Tea and Lemon Cake<div>(inspired by <i><a href="https://www.novelspot.ca/?searchtype=keyword&qs=layered&qs_file=&q=h.tviewer&using_sb=status&qsb=keyword" target="_blank">Layered</a></i>, by Tessa Huff)</div><div><br /></div><div>For the lemon butter cake:</div><div>2 1/4 cups cake flour</div><div>2 1/2 tsp baking powder</div><div>1/2 tsp baking soda</div><div>1/2 tsp salt</div><div>1 1/2 cups granulated sugar</div><div>2 Tbsp finely grated lemon zest</div><div>3/4 cup (1 1/2 sticks) unsalted butter</div><div>1 tsp pure vanilla extract</div><div>4 large egg yolks (reserve the egg whites for the icing)</div><div>1 cup buttermilk</div><div><br /></div><div>For the sweet tea buttercream:</div><div>1/2 cup granulated sugar (first amount)</div><div>5 black tea bags, paper tags removed</div><div>1/2 cup large egg whites (about four)</div><div>1 cup granulated sugar (second amount)</div><div>1 1/2 cups (3 sticks) unsalted butter, at room temperature, cubed</div><div>1 1/2 tsp pure vanilla extract</div><div><br /></div><div>To assemble:</div><div>3/4 - 1 cup lemon curd</div><div><br /></div><div><br /></div><div>For the cake</div><div><br /></div><div>Preheat the oven to 350 degrees. Grease three 6-inch cake pans and line with parchment paper. Set aside.</div><div><br /></div><div>Sift together the flour, baking powder, baking soda, and salt. Set aside. </div><div><br /></div><div>Place the sugar and lemon zest in a small bowl. Rub them together between your fingertips until fragrant. Set aside.</div><div><br /></div><div>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugar mixture and mix on medium-high until the butter is light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the bowl.</div><div><br /></div><div>Turn the mixer to medium-low and add the vanilla and egg yolks, one at a time. Stop the mixer and scrape down the bowl.</div><div><br /></div><div>Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture. Mix on medium for 30 seconds after the last streaks of the dry ingredients are combined.</div><div><br /></div><div>Evenly divide the batter among the prepared pans. Bake for 22 to 24 minutes, or until a toothpick inserted into the centre of the cakes comes out clean. Let cakes cool on a wire rack for 10-15 minutes before removing from pans.</div><div><br /></div><div><br /></div><div>For the icing</div><div><br /></div><div>Place 1 cup water and 1/2 cup sugar in a saucepan and bring them to a boil over medium-high heat. Reduce the heat to maintain a simmer and add the tea bags. Simmer for 8 minutes. Carefully remove the tea bags and continue to simmer until the syrup has reduced to about 1/4 cup, 20 to 30 minutes. Remove from heat and let cool fully.</div><div><br /></div><div>While the sweet tea syrup is cooling, place the egg whites and sugar in the bowl of a stand mixer and whisk to combine. Fill a medium saucepan with a few inches of water and place over medium-high heat. Pleace the mixer bowl on the saucepan to create a double boiler. The bottom of the bowl should not touch the water. Whisking occasionally, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully fit the mixer bowl back onto the stand mixer.</div><div><br /></div><div>With the whisk attachement, beat egg whites for 8 to 10 minutes, until they hold medium-stiff peaks. When done, the outside of the mixer bowl should have returned to room temperature. Stop the mixer and swap out the whisk attachment for the paddle. With the mixer on low, add the butter, a few tablespoons at a time, then the vanilla. Once incorporated, turn up the mixer speed to medium-high and beat for 2 minutes. Stop and scrape down the sides, then add 3 Tbsp of the sweet tea syrup. Beat another 2-3 minutes, until smooth.</div><div><br /></div><div><br /></div><div>To assemble</div><div><br /></div><div>Place the first cake on a cake plate, and spread with half the lemon curd. Place the second cake evenly on top, and spread with the remainder of the lemon curd. Place the third cake on top, and use an offset spatula to spread the buttercream icing over the top and sides of the cake. If desired, use an icing comb to create a striped finish, and adorn with fresh flowers.</div><div><br /></div>Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com7tag:blogger.com,1999:blog-8841645566318950865.post-88775753585847019322020-09-13T16:11:00.000-04:002020-09-13T16:11:04.719-04:00It's not fall yet<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20a5U5HinPIokrVavn33OVvIwKWUI3nbjN_HmJd7EpvSE3SswtmDf6pDc9JWhVhzbL_Hr66iRgbWY8YmkELVH_Ms9Nps3rW9NjE57e1Wx9yINLb_7qi3SjpG06jaIJDTAX6OBxsgLD5n5/s2048/White+bean+bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20a5U5HinPIokrVavn33OVvIwKWUI3nbjN_HmJd7EpvSE3SswtmDf6pDc9JWhVhzbL_Hr66iRgbWY8YmkELVH_Ms9Nps3rW9NjE57e1Wx9yINLb_7qi3SjpG06jaIJDTAX6OBxsgLD5n5/s320/White+bean+bake.jpg" width="320" /></a></div><p>It's not fall yet. </p><p>I keep repeating that to myself, like a mantra. The sun is shining, it's warm(ish) outside, it's still summer ... it's not fall yet.</p><p>So trust me, I'm not trying to invite cold weather by posting a recipe for comfort food (even though it would make a hearty meal in November, or even - dare I say - February). We enjoyed this white bean bake at least once this summer and several times in the spring. </p><p>It's the simplest recipe you can imagine, but when partnered with salad and a baguette, it makes a perfect meal. Even better, it's based on the pandemic basics (white beans, tomato paste, olive oil) most of us have in the cupboard these days. In fact, I found it when the New York Times posted a roundup of pantry-type recipes. Lots of good food ideas, but this one was the clear winner.</p><p>No matter what time of year you eat it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8sZSHJpD0tJMBUwndeZwmNEC68An_T3MLC57ThUtR25kn3lacGm2Gz-hSLRFNXT-0ABupPOAJ4BTqNMjx1cHGBpY8OkbWoUJ5C3tOfjwlOyAeaiRr6HDr9iUVlI7i9NVG0IlxfuvnZK3/s1373/Casserole+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1373" data-original-width="1283" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8sZSHJpD0tJMBUwndeZwmNEC68An_T3MLC57ThUtR25kn3lacGm2Gz-hSLRFNXT-0ABupPOAJ4BTqNMjx1cHGBpY8OkbWoUJ5C3tOfjwlOyAeaiRr6HDr9iUVlI7i9NVG0IlxfuvnZK3/s320/Casserole+2.jpg" /></a></div><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Cheesy White Bean-Tomato Bake<o:p></o:p></span></span></p><p></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">(from <a href="https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake" target="_blank">The New York Times</a>)</span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1/4 cup extra-virgin olive oil<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">3 fat garlic cloves, thinly sliced<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">3 generous Tbsp tomato paste<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span style="font-family: inherit;"><span lang="EN-US">30 ounces white beans (either two 15-ounce cans or about 1 </span><span lang="EN-US">½</span><span lang="EN-US"> 19-ounce cans), drained and rinsed<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1/2 cup boiling water<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Kosher salt and black pepper<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Preparation:<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Heat oven to 425 degrees. In a 10-inch skillet, heat olive oil over medium-high heat. Fry the garlic until it’s lightly golden, about 1 minute. Store in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Add beans, water, and generous pinches of salt and pepper and stir to combine. Transfer to a Pyrex baking dish and sprinkle the cheese evenly over the top, then bake until cheese has melted and browed in spots, about 10 minutes.</span><span style="font-family: Helvetica; font-size: 12pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="font-family: "Times New Roman", serif; font-size: 12pt; margin: 0cm;"><span lang="EN-US"> </span></p>Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com7tag:blogger.com,1999:blog-8841645566318950865.post-88490785925072074052020-08-28T12:13:00.000-04:002020-08-28T12:13:14.274-04:00Birthday season<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7_CxZ4t8B_V2siJmP1TiMMkp65HDh_6tBidMDpyq1XFBFlxNCOS3lUZdJVE-Bj77D0GMBuzJPdyzDNQMcC8hZMRrqnpvBAP_D5LMj8TuTxAZiGu_Xm0HScbM0mIePeYbRC8fRT_Pfr1_/s1440/Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7_CxZ4t8B_V2siJmP1TiMMkp65HDh_6tBidMDpyq1XFBFlxNCOS3lUZdJVE-Bj77D0GMBuzJPdyzDNQMcC8hZMRrqnpvBAP_D5LMj8TuTxAZiGu_Xm0HScbM0mIePeYbRC8fRT_Pfr1_/w400-h400/Cake.jpg" width="400" /></a></div><br /><p></p><p>In the Pollock household, August is birthday season.</p><p>The girls' birthdays are nine days apart. Although we didn't plan it that way, it made birthday party planning twice as easy when they were kids. (Imagine the efficiencies gained from thinking about party loot bags just once a year instead of twice.) I'm sure I've written before about the cake ideas the girls and I chose from The Disney Party Handbook and The Pennywhistle Birthday Party Book, every year. </p><p>The days of 101 Dalmatians cakes are behind us, but I still love baking a birthday cake. Rachel chose this one from <i>Icing on the Cake</i>, by Tessa Huff. It's a long recipe, but none of the steps are difficult. Don't be afraid to give it a try when you're baking for someone you love!</p><p>(By the way, the pandemic seems to have brought out the master baker in me, or else I've been inspired by <i>The Great Canadian Baking Show</i>. Either way, look for more cake recipes in the weeks ahead.)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_qdT1o8lIHo8YelPZvwjdrWwN9dA1P9hqe_TeeKsSn_0GfcyPxmQBy1oQE638de7c1hPJhn3LWvaspfTOynvYSD3Uh9p8S2YucKnY3PXZWycDEmNIkr6Ru_ptOibDaH0-h0P7_JWdVPS/s1440/Rachel+and+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_qdT1o8lIHo8YelPZvwjdrWwN9dA1P9hqe_TeeKsSn_0GfcyPxmQBy1oQE638de7c1hPJhn3LWvaspfTOynvYSD3Uh9p8S2YucKnY3PXZWycDEmNIkr6Ru_ptOibDaH0-h0P7_JWdVPS/w400-h400/Rachel+and+cake.jpg" width="400" /></a></div><p><br /></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Brownie Sundae Cake<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Adapted from <i><a href="https://www.novelspot.ca/?searchtype=keyword&qs=tessa+huff&qs_file=&q=h.tviewer&using_sb=status&qsb=keyword" target="_blank">Icing on the Cake</a></i> by Tessa Huff<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">For the Brownie Cake<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 cup plus 6 tablespoons (2 ¾ stick) unsalted butter, diced<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">10 ounces dark or semi-sweet chocolate, chopped (I used a combination, based on what I had on hand)<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">2 1/3 cups all-purpose flour<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1/3 cup unsweetened cocoa powder<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 ½ tsp baking powder<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 tsp salt<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">2 2/3 granulated sugar<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">5 large eggs<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 large egg yolk<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 tsp pure vanilla extract<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">For the Strawberry Cream<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">¾ cup (1 ½ sticks) unsalted butter, at room temperature<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">4 ounces cream cheese, at room temperature<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">3 ½ - 4 cups confectioners’ sugar (icing sugar)<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">3-4 Tbsp strawberry jam<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Whipped Vanilla Buttercream<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 cup (2 sticks) unsalted butter, at room temperature<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">3 ½ - 4 cups confectioners’ sugar (icing sugar)<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">2 Tbsp whole milk or cream<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 ½ tsp pure vanilla extract<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Chocolate Drizzle<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">4 ounces dark or semi-sweet chocolate, chopped<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">½ cup heavy cream<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">¼ cup corn syrup<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 tsp pure vanilla extract<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">To assemble<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">½ - ¾ cup sprinkles<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">12 – 16 fresh cherries, stems attached<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">For the Brownie Cake<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Preheat the oven to 350 degrees. Grease three 8-inch cake pans and line the bottoms with parchment paper.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Put the butter and chocolate in a heatproof bowl. In a medium saucepan, bring an inch or two of water to simmer over medium-low heat. Place the bowl with the butter-chocolate mixture on top of the saucepan to create a double boiler (be sure the bottom of the bowl does not touch the water). Heat until the butter and chocolate begin to melt. Remove from heat and stir until smooth and well combined. Set aside to cool.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Sift together the flour, cocoa, baking powder, and salt into a large bowl.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">In the bowl of a stand mixer fitter with the whisk attachment, beat the sugar, eggs, and egg yolk on medium-high until foamy and pale in colour, about 5 minutes. Add the vanilla and mix to combine.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">With the mixer running on low, gradually add the flour mixture to the egg mixture in two batches, stopping the mixer and scraping down the sides and bottom of the bowl between the additions.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Stop the mixer and add the melted butter-chocolate mixture. Fold the batter together until combined.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Evenly divide the batter among the prepared pans. Bake for 20 – 24 minutes, until a toothpick inserted into the centre comes out with a few moist crumbs attached. Do not overbake.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Let the cakes cool on a wire rack for 10 to 20 minutes before carefully removing from the pans. Let them cool completely before removing the parchment<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">To make the Strawberry Cream<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth and creamy. With the mixer running on low, gradually add 3 ½ cups of the confectioners’ sugar and 3 Tbsp of the strawberry jam. Turn the mixer up to medium-high and mix until the filling is smooth and creamy. Add the remaining ½ cup confectioners’ sugar and/or 1 Tbsp strawberry jam until desired consistency is reached; the filling should be soft and spreadable, but not runny.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">To make the Whipped Vanilla Buttercream<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Beat the butter on medium speed until smooth and creamy. With the mixer running on low, slowly add all but 1 cup of the confectioners’ sugar, as well as the milk and vanilla. Once incorporated, turn the mixer up to medium-high and mix for 3 to 5 minutes, until the buttercream is smooth. Add the remaining 1 cup confectioners’ sugar as needed, ¼ cup at a time, until the desired consistency is reached; the buttercream should be soft and spreadable, but not runny.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">To make the Chocolate Drizzle<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Put the chocolate, cream and corn syrup in a small saucepan. Heat over medium-low heat until the cream begins to steam and the chocolate starts to melt.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Remove from the heat and stir in the vanilla until combined. Let the mixture cool to room temperature until it is thick yet still fluid, about 10 minutes.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">To assemble the cake<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Place one brownie cake layer on a serving plate. Spread on half the strawberry cream to cover. Top with a second brownie cake layer and repeat with the rest of the cream; place the final cake layer on top.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Crumb coat the cake with buttercream and chill in the fridge for 15 minutes.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">To decorate the cake<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Place strips of parchment paper or foil around the base of the cake, to collect wayward sprinkles.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Frost the cake with the buttercream, leaving a smooth finish. Scoop and press the sprinkles around the bottom portion of the cake, until the bottom inch or so is covered. Chill the cake in the fridge for 15 to 30 minutes to set the buttercream before adding the chocolate drizzle.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">For the chocolate drizzle, use a small spoon to carefully drip the cooled chocolate drizzle around the top edge of the cake. Pour the remaining drizzle onto the centre of the cake and quickly smooth it out to the edges. (Note: it’s pretty important that the chocolate be the right consistency in this step. It cooled down slightly while I was doing this, so I gently reheated it – I was more loosening it than warming it up.)<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Place cherries around the top of the cake.<o:p></o:p></span></span></p><p><br /></p>Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com4tag:blogger.com,1999:blog-8841645566318950865.post-70615303148543149552020-08-17T07:08:00.000-04:002020-08-17T07:08:16.444-04:00Healthy alternatives<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzLN8M80EQJiQlWiaVlEWdYtSWT6owD6NVZJyG8djrOKbk1G0tO00Fp35rsSZhZ1pPyAKk5AgAKYuSFcCSIeOd10bc4OoUBXWx0NkF3bmynKmNyGZUw1qdrBPV7lbq0-_ajBgvF1Goejf/s1632/IMG_5597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1632" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzLN8M80EQJiQlWiaVlEWdYtSWT6owD6NVZJyG8djrOKbk1G0tO00Fp35rsSZhZ1pPyAKk5AgAKYuSFcCSIeOd10bc4OoUBXWx0NkF3bmynKmNyGZUw1qdrBPV7lbq0-_ajBgvF1Goejf/w400-h300/IMG_5597.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">One of the biggest challenges during the pandemic has been eating well. If you follow me on Facebook or Instagram, you'll know I'm baking up a storm - mostly cakes, mostly as elaborate as possible. I give away as much of it as I can, but still, most weeks we're eating cake.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I've been trying to balance that with entrees that are as healthy and delicious as possible. This recipe's one of my favourites. Although we aren't a vegan or vegetarian household, we eat a lot of plant-based meals. I find that I'm often drawn to vegetarian recipes, not just because they're so healthy, but because the flavours are so inspired.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This recipe for Coconut Fried Rice with Edamame is a perfect example of food that's delicious and healthy, with a flavour that really stands out. It's so good, I could eat it for dessert too!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpkmgDVKVSH8Tguvf8nSV6A5pQj9qyNeBs8we3LUoNPonZ6klAzFN5tOyo2z-7Bx4P5ukSlSBePYqzDMrv7QOWB_jDNm1cSBzqIIgER1OG44caX_0PmywjD2OdInpzhfEzCoHSqoRPzed/s2048/IMG_5584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpkmgDVKVSH8Tguvf8nSV6A5pQj9qyNeBs8we3LUoNPonZ6klAzFN5tOyo2z-7Bx4P5ukSlSBePYqzDMrv7QOWB_jDNm1cSBzqIIgER1OG44caX_0PmywjD2OdInpzhfEzCoHSqoRPzed/w400-h300/IMG_5584.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Coconut Fried Rice with Edamame<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">From <i><a href="https://cookieandkate.com/love-real-food-cookbook/">Love Real Food</a></i>, by Kathryne Taylor</span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"><br /></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">You can change the recipe to use up any leftovers, using thinly sliced broccoli, chopped zucchini or yellow squash, shredded Brussels sprouts or cabbage, instead of the carrots and bell pepper.</span></span></p><div class="separator" style="clear: both;"><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 1/2 cups frozen shelled edamame, thawed and drained<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">2 Tbsp avocado or coconut oil<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 cup finely chopped carrot<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 red bell pepper, finely chopped<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 cup thinly sliced green onions (about 1 medium bunch)<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">3 large cloves garlic, minced<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 cup unsweetened coconut flakes<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">3 cups cold cooked brown rice (make this from 1 cup raw rice, or less)<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">2 Tbsp soy sauce<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 Tbsp lime juice<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">1 lime, cut into wedges, for serving<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Before you get started, be sure all your ingredients are prepared and ready to go. Put the edamame in a medium bowl and keep it near the stove.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Warm a large skillet over medium heat. Add 1 Tbsp of the oil, and swirl the pan to coat. Add the carrots and red pepper and cook until tender, stirring often, about 5 to 8 minutes.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Add green onions and garlic and cook until fragrant, stirring constantly, about 30 seconds. Carefully transfer the contents of the pan to the bowl of edamame.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Add the remaining 1 Tbsp oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Pour the contents of the bowl back into the pan. Add the soy sauce and stir to combine and cook just until all the ingredients are warmed through.<o:p></o:p></span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;"> </span></span></p><p class="MsoNormal" style="margin: 0cm;"><span lang="EN-US"><span style="font-family: inherit;">Remove the pan from the heat and drizzle the lime juice over the dish. Promptly spoon the fried rice into individual bowls, garnishing with a wedge of lime. Serve with soy sauce on the side.<o:p></o:p></span></span></p></div><p></p><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com4tag:blogger.com,1999:blog-8841645566318950865.post-70754563729386697242020-08-10T08:32:00.001-04:002020-08-10T08:35:16.698-04:00Summer in the city<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzikziqQjC4Nfqgvqz3bXeJAlm3Z3LbZ6MbQJmOdgAQFgM7R_hyphenhyphenZnW1iP3HpK5M7Y_uOIVrEs9DlO34YN-VjXlr-KDWcpOBvJPjJRxjV1SRWLX-I02N9lNduu2iMx3aWFTvOB6jaCustH1/s2048/IMG_7991.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzikziqQjC4Nfqgvqz3bXeJAlm3Z3LbZ6MbQJmOdgAQFgM7R_hyphenhyphenZnW1iP3HpK5M7Y_uOIVrEs9DlO34YN-VjXlr-KDWcpOBvJPjJRxjV1SRWLX-I02N9lNduu2iMx3aWFTvOB6jaCustH1/s640/IMG_7991.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Normally I'd be travelling during the summer, something I've done nearly every year of my life. Like everything else during the COVID period, I had to cancel my travel plans, and now I'm spending the summer in Toronto. I'm lucky to have Rachel and her boyfriend living with me, which gives me both companionship and people to bake for! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Early in the summer, I was browsing through my Dorie Greenspan cookbook, looking for a fun backyard treat. Her recipe for caramel crunch bars looked delicious, and when I saw that one of the variations involved making them into ice cream bars, I was sold. They're quite rich, so even a small-ish ice cream bar will hit the spot ... and make your summer at home just a little sweeter.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicykjPe4e4KPiAGmEVUx-aEycHX-SoyL2bvX4dlyQllWrruXfvwdIC-lSFu1B525u_5kioi16WiaDGJYHJUuH4ZOAt9f8Hb8_Qula6KTdZlL1uavbxM6QBCA5q09eDk2pUrrgCkOrYCapp/s2048/IMG_7988.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1688" data-original-width="2048" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicykjPe4e4KPiAGmEVUx-aEycHX-SoyL2bvX4dlyQllWrruXfvwdIC-lSFu1B525u_5kioi16WiaDGJYHJUuH4ZOAt9f8Hb8_Qula6KTdZlL1uavbxM6QBCA5q09eDk2pUrrgCkOrYCapp/w512-h422/IMG_7988.jpg" width="512" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Caramel Crunch Ice Cream Bars</div><div class="separator" style="clear: both; text-align: left;">from <i>Baking From My Home to Yours</i>, by Dorie Greenspan</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the base</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp instant espresso powder </div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp ground cinnamon</div><div class="separator" style="clear: both; text-align: left;">2 sticks (16 Tbsp) unsalted butter at room temperature</div><div class="separator" style="clear: both; text-align: left;">1/2 cup brown sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 cup white sugar</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;">3 ounces bittersweet or premium-quality milk chocolate, finely chopped (first amount)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the topping</div><div class="separator" style="clear: both; text-align: left;">6 ounces bittersweet or premium-quality milk chocolate, finely chopped (second amount)</div><div class="separator" style="clear: both; text-align: left;">3/4 cup toffee bits</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For assembly</div><div class="separator" style="clear: both; text-align: left;">vanilla ice cream</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 375 degrees. Line a 9" x 13" baking pan with parchment paper.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Whisk together the flour, espresso powder, salt and cinnamon.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Beat the butter at medium speed in a stand mixer until smooth, about 3 minutes. Add white sugar and brown sugar, and beat another 3 minutes, then add the vanilla, beating until smooth. Add all the dry ingredients, then either stir with a spoon or beat at the lowest speed until just mixed. Add 3 ounces chopped chocolate and stir until combined. You'll have a heavy, very sticky dough. Scrape into the baking pan, and bake for 20 to 22 minutes. Remove pan from oven and turn off the heat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">To make the topping, scatter 6 ounces chopped chocolate evenly over the base and place back in the oven for 2 to 3 minutes, until chocolate is soft. Remove from the oven and immediately spread the chocolate evenly over the bars, with an offset spatula or back of a spoon. Sprinkle toffee bits over the chocolate and press them down lightly with your fingertips. Let sit until fully cooled before cutting.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">To make ice cream bars, set one bar (frosted side up) on a baking sheet, and spread with a thick layer of softened ice cream. Top with a second bar, frosted side up, and put in the freezer to firm up the ice cream. Repeat until all the bars are assembled.</div><p></p>Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com2tag:blogger.com,1999:blog-8841645566318950865.post-34939474167632085402020-08-02T16:43:00.001-04:002020-08-02T16:43:55.205-04:00Pandemic baking<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEYKpvHd6ucXKNQjSCF_zOAO4xCfv9ccgU7VugStr6RbxfNY0KJOi1BKO2w94Xx5rNYC5_3r5mRVrk1ApIR_2WOErItF9EU8QvlAbXXt08lNBaLWjtUbPHeJ5JbZtOh8wDfg03DqHEIZn/s1600/Atlantic+Beach+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEYKpvHd6ucXKNQjSCF_zOAO4xCfv9ccgU7VugStr6RbxfNY0KJOi1BKO2w94Xx5rNYC5_3r5mRVrk1ApIR_2WOErItF9EU8QvlAbXXt08lNBaLWjtUbPHeJ5JbZtOh8wDfg03DqHEIZn/s400/Atlantic+Beach+Pie.jpg" width="320" /></a></div>
So apparently it took a pandemic to get me blogging again.<br />
<br />
I've been so busy over the past three years with travelling, and working as a travel writer, that I let my blog go. But now that I'm not travelling any more ... and I'm baking up a storm ... there's no time like the present to start posting again.<br />
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I've been baking this lemon pie nearly as long as my blog has been on hiatus, and the recipe deserves a home. I love lemon desserts, and although this one's named after a beach, it works any time of the year.<br />
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Here's to lemon desserts and new beginnings. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWZqm6o3wjrGzQKWc4XnWh9Bkj0426habOzTzIaiFaT_MaIP6GKUXQgkyA49QZaUVVNEI87-C_IL4jaFAMAl8tXHYWL-FiSbhcq6G3298O-BbKp24UNgZF7JPf0T1gCl3E4hGDrr40Po8/s1600/ABP+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWZqm6o3wjrGzQKWc4XnWh9Bkj0426habOzTzIaiFaT_MaIP6GKUXQgkyA49QZaUVVNEI87-C_IL4jaFAMAl8tXHYWL-FiSbhcq6G3298O-BbKp24UNgZF7JPf0T1gCl3E4hGDrr40Po8/s400/ABP+2.jpg" width="400" /></a></div>
Atlantic Beach Pie<br />
(from <a href="https://cooking.nytimes.com/recipes/1019424-atlantic-beach-pie">The New York Times</a>)<br />
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Ingredients<br />
<br />
1 1/2 sleeves saltine crackers (about 60 crackers)<br />
3 Tbsp granulated sugar<br />
1/2 cup butter (1 stick) at room temperature<br />
<br />
4 egg yolks<br />
1 14-ounce can sweetened condensed milk<br />
1/2 cup freshly squeezed lemon juice<br />
Pinch of kosher salt<br />
<br />
Fresh whipped cream<br />
Lemon zest<br />
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To make the crust, heat oven to 350 degrees. Using a food processor or a rolling pin, pulse or crush the crackers finely, stopping before crackers turn to dust. Add sugar, then add butter and combine. Press into and up the sides of a 9" pie pan. Freeze for 15 minutes, then bake for 12 to 15 minutes or until the crust gets a little colour. Let cool for at least 10 minutes.<br />
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To make the filling, whisk egg yolks into condensed milk, then whisk in the lemon juice and salt. Combine completely.<br />
<br />
Pour into the shell and bake for 14 to 16 minutes, until the filling has set. Refrigerate until completely cold, at least 4 hours and up to overnight. Serve with whipped cream and lemon zest.<br />
<br />Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com12tag:blogger.com,1999:blog-8841645566318950865.post-49173173429272016982017-07-02T13:46:00.000-04:002017-07-02T13:57:56.031-04:00O Canada!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2lwaU3Xid9p_5lFAb4gZhQ_GYHN21tteX1LhJF5fODXi-UWzhgByYJEHsn4Q467-2jeKOaxOS4M66WUAHJTq2c4mftSuJ-Aukcf4aQwUd3YffUwr4uoqyagKp05CluuG4gHH4s-_Wyha/s1600/IMG_2418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2lwaU3Xid9p_5lFAb4gZhQ_GYHN21tteX1LhJF5fODXi-UWzhgByYJEHsn4Q467-2jeKOaxOS4M66WUAHJTq2c4mftSuJ-Aukcf4aQwUd3YffUwr4uoqyagKp05CluuG4gHH4s-_Wyha/s640/IMG_2418.JPG" width="480" /></a></div>
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Yesterday was a glorious first of July, the celebration of Canada's 150th birthday. We chose not to be part of the crowd at one of the official celebrations (here in Toronto, and across the country), opting for a morning walk along the shore of Lake Ontario. It was the perfect way to reflect on how grateful we are to live in this beautiful country and enjoy its many freedoms.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiaR60xO2Jm1JAOEeHa9zYwew9o8ACkUeD8hHIXIALetph2zjMwhVHIU5PlA0jg3dVoCrQW982sU8MqrTeS3L9wXCalvKb-mcbZ_-U8xlylg-yMCzPWDjGFR1wVsnn5b4HmQhLmu4aThHV/s1600/IMG_3049.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiaR60xO2Jm1JAOEeHa9zYwew9o8ACkUeD8hHIXIALetph2zjMwhVHIU5PlA0jg3dVoCrQW982sU8MqrTeS3L9wXCalvKb-mcbZ_-U8xlylg-yMCzPWDjGFR1wVsnn5b4HmQhLmu4aThHV/s400/IMG_3049.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Downtown Toronto in the background, Lake Ontario to the right</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UmiTccWEzD-K8K3mj30HB2vqma0NPQ5WsAnpvWlF-qsers0pDioXypgAEbl9knRsDSoSxRH5VrTvz4AvDIQ_53tKSZzgJsW3YJ7s3oFGpZ4JCoHPPNfWgb68VniMWFJIfUBBDAElqi9X/s1600/IMG_3045.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UmiTccWEzD-K8K3mj30HB2vqma0NPQ5WsAnpvWlF-qsers0pDioXypgAEbl9knRsDSoSxRH5VrTvz4AvDIQ_53tKSZzgJsW3YJ7s3oFGpZ4JCoHPPNfWgb68VniMWFJIfUBBDAElqi9X/s400/IMG_3045.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raising a 150 memorial</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhtw1fIcSrhuC7PDSimTpGyQ9aRqRVvB9erkjFVO_HQQYggOVZKllYnCPz_9_ogMFr7Z6Tl_AW-njddFNqZNJT3OPkb8gYmAV3rRtOGfHRXEVNqYaXyLonOkksDwtu7DSkPICM2FVWjez/s1600/IMG_3037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhtw1fIcSrhuC7PDSimTpGyQ9aRqRVvB9erkjFVO_HQQYggOVZKllYnCPz_9_ogMFr7Z6Tl_AW-njddFNqZNJT3OPkb8gYmAV3rRtOGfHRXEVNqYaXyLonOkksDwtu7DSkPICM2FVWjez/s400/IMG_3037.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Early morning mist make the CN Tower look like a ghost ship</td></tr>
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The Canada Day dessert I served for dinner definitely has colonial roots, but I put a Canadian spin on it. While a typical Eton Mess is made with strawberries, I gave ours a twist with raspberries, and a thick streak of raspberry sauce. The result was a lovely, summery dessert that we were happy to linger over in the back yard. Happy Canada Day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwuargK7HZXOQo-2vfV7DVD3CnmjJfnzOpzrF4w5MUOksfhUbASlIybDrCvoBJvVYWflziMBJcUCzmreUT2c0rBUncild-uFASrWGAsPeQNQODGzc-901nlb4asZqDU2iH7m1-1pj-_hH/s1600/IMG_2403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwuargK7HZXOQo-2vfV7DVD3CnmjJfnzOpzrF4w5MUOksfhUbASlIybDrCvoBJvVYWflziMBJcUCzmreUT2c0rBUncild-uFASrWGAsPeQNQODGzc-901nlb4asZqDU2iH7m1-1pj-_hH/s400/IMG_2403.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatlGSMSLjkqLro9nuBSSI71a9UJjTf9kWZoCDcBNoGBLvzz8WlyHC6QMrB9A-xYXTC-JShwo3fjzFIz3Va7JxQJqVDykklVBp-3THOfPQmYwfGDzmTrQzh3YLn9D807zyCnkbqwSm_Dca/s1600/IMG_2401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatlGSMSLjkqLro9nuBSSI71a9UJjTf9kWZoCDcBNoGBLvzz8WlyHC6QMrB9A-xYXTC-JShwo3fjzFIz3Va7JxQJqVDykklVBp-3THOfPQmYwfGDzmTrQzh3YLn9D807zyCnkbqwSm_Dca/s400/IMG_2401.JPG" width="400" /></a></div>
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<br />
Eton Mess: The Canada Day variation<br />
<br />
This is more of a guideline than a recipe. I put half in a large glass bowl, and the other half in individual stemmed glasses. Layer the various components in whatever order you like, being sure that the meringue is always next to whipped cream (either above or below).<br />
<br />
Meringues<br />
4 egg whites<br />
1/4 cup brown sugar<br />
1/2 cup white sugar<br />
1 tsp vanilla<br />
1 1/2 tsp vinegar<br />
<br />
Raspberry sauce<br />
1 1/2 cups raspberries<br />
1 Tbsp sugar<br />
2 Tbsp raspberry jam<br />
<br />
For assembly<br />
2 cups whipping cream<br />
2 Tbsp sugar<br />
1 pint raspberries<br />
<br />
To make the meringues, preheat the oven to 275 degrees, and prepare two 9" cake pans by lining the bottom with parchment paper, and buttering the sides. Beat the egg whites on medium speed until frothy. Increase speed to high, then add brown sugar and white sugar a tablespoon at a time until incorporated. Beat until stiff. Add vanilla and vinegar, and beat another 1-2 minutes. Divide the meringue mixture between the two cake pans, and smooth the tops. Bake for one hour, then turn off the heat in the oven, prop the door with a wooden spoon, and let them sit in the oven another hour. Break the meringues into small pieces and set aside.<br />
<br />
To make the raspberry sauce, combine berries, sugar and jam in a medium-sized pot and bring to a boil over medium heat. Let thicken, then remove from heat and cool until ready to use.<br />
<br />
To assemble the dessert, either use a large glass bowl or individual glasses (or a combination, as I did). Start with whipping cream on the bottom, then layer meringues, raspberry sauce, berries and more whipping cream to the top. Make sure you reserve enough raspberries to decorate the top of the dessert. Enjoy!Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com22tag:blogger.com,1999:blog-8841645566318950865.post-43572417365715395292017-06-11T21:21:00.001-04:002017-06-11T21:21:23.652-04:00Rhubarb Plum Crumble<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4P5ZLYOY1IX76H9zP0W58JeLb1WZhdS95Y5UTpGB4SpbcMzHwRmz8g10o7kwZgZTeDqvawEOqJFqI8FbeFWjTmNe63YSiNS-tynTu5Xrl1tHjUQKV_UAnbtQ7_vYCnM_VANf5byhgfcdx/s1600/IMG_2120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4P5ZLYOY1IX76H9zP0W58JeLb1WZhdS95Y5UTpGB4SpbcMzHwRmz8g10o7kwZgZTeDqvawEOqJFqI8FbeFWjTmNe63YSiNS-tynTu5Xrl1tHjUQKV_UAnbtQ7_vYCnM_VANf5byhgfcdx/s640/IMG_2120.JPG" width="480" /></a></div>
<br />
When I was growing up, rhubarb was always our first fruit of the spring. I remember my mom going back to the rhubarb plants behind my grandparents' house, and coming back with a bowl of rosy stalks. While it wasn't my favourite fruit as a kid (it's pretty tart), there was one way I always loved it - my mom's rhubarb pie with an oatmeal crisp base and topping. It was the perfect way to celebrate the beginning of the growing season.<br />
<br />
Since then I've grown to love rhubarb in many ways. Every spring I buy at least one big bunch to bake with, and my <a href="http://ofmusesandmeringues.blogspot.ca/2015/05/rhubarb.html">rhubarb apple crisp</a> is a new classic that I make at least once a year.<br />
<br />
This crumble had a little extra sweetness from the plums, but otherwise it brought back memories of my mom's pie. The most vibrant spring flavours, with a squeeze of sunshine: It doesn't get better than that.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKtVn6T5wrjgjhNLx2vYGh4GMFS1pUWdqTpYeDKgtxua1QtDWB7zOaD6UYXJh4coetM8etulhDa2KHYnq_TMa9CHI2K9RK0anVgRvQ36bsU7pRr2v8XWZbq1QFOj73cp_Pu8pHTlK6TfJ/s1600/IMG_2126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKtVn6T5wrjgjhNLx2vYGh4GMFS1pUWdqTpYeDKgtxua1QtDWB7zOaD6UYXJh4coetM8etulhDa2KHYnq_TMa9CHI2K9RK0anVgRvQ36bsU7pRr2v8XWZbq1QFOj73cp_Pu8pHTlK6TfJ/s400/IMG_2126.JPG" width="400" /></a></div>
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Rhubarb plum crumble</div>
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(from the <a href="http://www.metronews.ca/life/food/sweet-potato-chronicles/2017/05/18/luscious-rhubarb-and-plum-crumble-recipe.html">Sweet Potato Chronicles</a>)</div>
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1 cup whole wheat flour</div>
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3/4 cup rolled oats</div>
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1/2 cup brown sugar (first amount)</div>
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1 tsp cinnamon</div>
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1/4 tsp salt</div>
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1/3 cup pecans, chopped</div>
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1/2 cup butter, melted</div>
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2 Tbsp maple syrup (first amount)</div>
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3 1/2 cups chopped, pitted plums</div>
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2 cups chopped rhubarb</div>
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1 Tbsp lemon juice</div>
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1/3 cup maple syrup (second amount)</div>
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2 Tbsp brown sugar (second amount)</div>
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1 Tbsp flour</div>
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Preheat oven to 375 degrees.</div>
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Toss together the flour, oats, 1/2 cup brown sugar, cinnamon, salt and pecans until everything is well-combined.</div>
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In a small bowl, mix together melted butter and 2 Tbsp maple syrup. Pour over the oat mixture and stir until evenly combined. Set aside.<br />
<br />
Place chopped plums and rhubarb, lemon juice, 1/3 cup maple syrup, 2 Tbsp brown sugar, and flour in a bowl and combine. Pour fruit into an 8" x 8" baking pan and top with crumble.<br />
<br />
Bake for 35 minutes until the topping is golden brown and the fruit is bubbling. let cool for a few minutes before serving.<br />
<br />
Serve with vanilla ice cream.<br />
<br />
<br />
<br />Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com18tag:blogger.com,1999:blog-8841645566318950865.post-80639819889928503742017-05-21T16:55:00.000-04:002017-05-22T11:29:27.920-04:00Holiday weekend<div class="separator" style="clear: both; text-align: center;">
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<br />
It's our holiday weekend in Canada, the long weekend in May that's the unofficial kickoff to summer. And the weather is ... not so great. Although yesterday was cool and sunny, it's downright cold today, and it's been raining off and on all day. It's less of a "burgers in the backyard" kind of day than a "nourishing bowl at the kitchen table" moment.<br />
<br />
Well, I'm happy to oblige. This vegetable fried rice kept me toasty warm as I watched the rain pelting on the barbecue cover, from inside the house. The recipe isn't difficult, although you'll want to have all the ingredients chopped and ready to go before you get started, because the recipe moves quickly once you begin.<br />
<br />
I also wrote about the cold, wet weather in my last post; it seems to be the theme of the month. Looking at the weather forecast, I see they're calling for sun tomorrow, followed by another week of rain. So I'd better get that "burgers in the backyard" day in fast!<br />
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<br />
Vegetable Fried Rice<br />
(adapted from <a href="http://cookieandkate.com/2017/vegetable-fried-rice-recipe/">Cookie and Kate</a>)<br />
<br />
Note: I halved the original recipe, and got 2+ servings. If you're cooking for a bigger group, check out the original recipe which would serve 4-5 people.<br />
<br />
Ingredients<br />
<br />
3/4 tsp safflower oil (first amount)<br />
1 egg<br />
1 1/2 tsp safflower oil (second amount)<br />
1/2 cup minced onion<br />
1/4 cup minced carrots<br />
1 cup additional vegetables, cut into very small pieces for quick cooking (see photo above for size reference) - could include asparagus, cabbage, bell pepper, fresh or frozen peas, snow peas or broccoli)<br />
pinch of salt<br />
1 1/2 tsp safflower oil (third amount)<br />
1 1/2 tsp minced fresh ginger<br />
1 clove garlic, minced<br />
pinch of red pepper flakes<br />
1 cup cooked brown rice (note: if you cook the rice especially for the recipe rather than using leftovers, you'll need about 1/2 cup dry rice. Cook the rice before you start the recipe.)<br />
1/2 cup greens<br />
2 green onions, chopped<br />
1 1/2 tsp soy sauce<br />
1/2 tsp toasted sesame oil<br />
<br />
Instructions<br />
<br />
This recipe comes together quickly, so make sure you've chopped all the vegetables and set all the ingredients in a convenient spot.<br />
<br />
Warm a large skillet over medium high heat, then add 3/4 tsp safflower owl and swirl to coat the bottom. Add the egg and cook until lightly set, stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a spatula.<br />
<br />
Return pan to heat and add 1 1/2 tsp oil. Add onion and carrots and cook, stirring often, about 3 - 5 minutes.<br />
<br />
Add remaining vegetables and salt. Continue cooking, stirring occasionally (not too often or the edges won't turn golden), about 3 - 5 more minutes.<br />
<br />
In the meantime, use the spatula to break up the scrambled eggs into smaller pieces.<br />
<br />
Transfer the vegetable mixture to the pan with the cooked eggs.<br />
<br />
Return the pan to the heat, and add the remaining 1 1/2 tsp oil. Add ginger, garlic and red pepper flakes, and stir constantly for about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 - 5 minutes.<br />
<br />
Add greens and green onions, and stir to combine. (Greens should be just starting to wilt.) Add cooked vegetables and eggs, and stir again to combine. Remove from heat and stir in soy sauce and sesame oil. Taste, and add extra salt if necessary.<br />
<br />
Divide into bowls and serve immediately. Leftovers store well in the fridge for 3 to 4 days.Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com22tag:blogger.com,1999:blog-8841645566318950865.post-45352700983464498832017-05-07T19:44:00.000-04:002017-05-07T19:44:44.204-04:00Early Bird<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvX_9IAYlu-DkAkgZ19y1KBz06HEZb4Ey1VZewAh1Lf6fLZdHGFQAxdXR55sh7DPF3T8m42sqmdhr4jPgen7Uo7CyhMm5KrPTgeI8K2WgyjgVBJmX3Kowbov4_AruCF9ei4cXuCvn7_pro/s1600/IMG_1969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvX_9IAYlu-DkAkgZ19y1KBz06HEZb4Ey1VZewAh1Lf6fLZdHGFQAxdXR55sh7DPF3T8m42sqmdhr4jPgen7Uo7CyhMm5KrPTgeI8K2WgyjgVBJmX3Kowbov4_AruCF9ei4cXuCvn7_pro/s640/IMG_1969.JPG" width="480" /></a></div>
<br />
<br />
Still dark, and raining hard<br />
on a cold May morning<br />
<br />
and yet the early bird<br />
is out there chirping,<br />
<br />
chirping its sweet-sour<br />
wooden-pulley notes,<br />
<br />
pleased, it would seem,<br />
to be given work,<br />
<br />
hauling the heavy<br />
bucket of dawn<br />
<br />
up from the darkness,<br />
note over note,<br />
<br />
and letting us drink.<br />
<br />
-Ted Kooser, "The Early Bird"<br />
<br />
The first week of May in Toronto was very cold ... and very wet. We got more rain in four days than we usually do all month. And although I didn't pull my winter coat out again (it's May, for heaven's sake!) I saw more than a few of them on the streets this week.<br />
<br />
When I heard the weather forecast for the weekend was more rain, I knew comfort food was in the offing. Apple recipes are usually the domain of the fall, but a cold, wet spring demands the reassurance only a spiced applesauce cake can bring.<br />
<br />
In the end, the weather forecast was wrong (insert your favourite weatherman joke here), and we enjoyed sun most of the day. But this lovely cake is a treat no matter what the weather.<br />
<br />
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<br />
<div class="MsoNormal">
<span lang="EN-US">Spiced Applesauce Cake with Cinnamon Cream
Cheese Frosting<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">(slightly adapted from <a href="https://smittenkitchen.com/2010/10/spiced-applesauce-cake/">Smitten Kitchen</a>)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">For cake<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">2 cups all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 tsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 tsp baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 tsp kosher salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 tsp cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 tsp ground ginger<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/8 tsp ground cloves<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 stick (8 Tbsp) unsalted butter, softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup packed brown sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tsp pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 1/2 cups unsweetened applesauce<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">For frosting<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">5 ounces cream cheese, softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">3 Tbsp unsalted butter, softened<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 tsp pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup conectioners’ sugar (icing sugar)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 tsp cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Preheat oven to 350 degrees. Butter a
non-stick 8” or 9” square cake pan.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Make cake: Whisk together flour, baking
pwder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla
with an electric mixer at high speed for 2 – 3 minutes. Add eggs one at a time,
beating well after each addition, then beat in applesauce. Mix in flour mixture
until just combined.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Spread batter evenly in pan and bake about
40 minutes, until a toothpick inserted into centre comes out clean. Cool in pan
15 minutes. Run a knife around edge of cake to loosen, then invert onto a
plate. Cool completely before frosting.<o:p></o:p></span></div>
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<span lang="EN-US">Make frosting: Beat cream cheese until
smooth. Add butter and vanilla, and beat until fluffy. Add confectioners’ sugar
and cinnamon, then beat at medium speed until incorporated.<o:p></o:p></span></div>
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<span lang="EN-US">Spread frosting over top of cooled cake.<o:p></o:p></span></div>
Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com17tag:blogger.com,1999:blog-8841645566318950865.post-73945403125859982412017-04-23T16:20:00.000-04:002017-04-23T16:21:12.488-04:00Miss Congeniality<div class="separator" style="clear: both; text-align: center;">
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It's hard to photograph beige food.<br />
<br />
No matter what you do when you photograph it, it just looks ... beige. And that's a real shame when it comes to a recipe that tastes as amazing as this one.<br />
<br />
You may remember that a few weeks ago, I discovered how delicious farro is, and how easy it is to prepare. So this recipe for farro risotto with roasted cauliflower and gruyere was next on my list to try. If anything, I like it even better, despite its rather pale and timid appearance.<br />
<br />
So think about this meal as the equivalent of the wallflower at a party. It may not be the recipe that makes you do a double-take, but it just might make you happy for the rest of your life.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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Cauliflower and Gruyere Farro Risotto<br />
<a href="http://joanne-eatswellwithothers.com/2014/11/cheesy-farro-cauliflower-risotto.html#more-9778">(from Eats Well With Others)</a><br />
<br />
Ingredients<br />
<br />
1 head of cauliflower, cut into florets<br />
2 Tbsp olive oil (first amount)<br />
salt and pepper, to taste<br />
2 Tbsp olive oil (second amount)<br />
1 shallot, diced<br />
2 cups farro<br />
5-6 cups chicken broth or vegetable broth<br />
1 1/2 cups gruyere, grated<br />
<br />
Instructions<br />
<br />
Heat oven to 425 degrees.<br />
<br />
Spread the cauliflower on a parchment-lined baking sheet, and coat in 2 Tbsp olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes or until browned and crispy, tossing once halfway through. Set aside.<br />
<br />
In a large pot, heat 2 Tbsp olive oil over medium heat. Stir in the shallot and saute for 3-4 minutes, seasoning with a pinch of salt. Stir in the farro and cook for 1 minutes, stirring constantly. Add 2 cups of broth to the pot, and lower the heat to medium-low. Cook, stirring frequently, until most of the water has evaporated. Add the remaining broth 1 cup at a time, only adding more when the previous batch has just evaporated, stirring frequently, until farro is tender. (Test after you've stirred in 5 cups of broth - you may not need to add more.)<br />
<br />
Stir in the cauliflower and the cheese. Season to taste with salt and pepper. Serve warm.<br />
<br />Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com21tag:blogger.com,1999:blog-8841645566318950865.post-22611204194365533902017-04-16T20:29:00.002-04:002017-04-16T20:29:24.139-04:00Banana Muffins<div class="separator" style="clear: both; text-align: center;">
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<br />
I've made these muffins many times but didn't post them until now, probably because everyone has their own favourite banana muffin recipe. But I think this one is so good, it's worth checking out.<br />
<br />
Since I have bananas in the house most of the time, I've made many a muffin to use the overripe ones. But I was usually disappointed - so often, the finished product relied on add-ins like chocolate chips for flavour. It took me a long time, and many false starts, before I found a recipe that I thought was a keeper. The three bananas in the mix provide a ton of flavour; pecans are a nice (but not necessary) addition.<br />
<br />
And although the original recipe called for a streusel topping, these muffins don't require any dressing up. Simple enough for breakfast, delicious enough for dessert, these banana muffins are perfect for any occasion, or no occasion at all.<br />
<br />
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Banana Muffins</div>
<div class="separator" style="clear: both; text-align: left;">
(adapted from <a href="http://hiddenponies.com/2013/03/best-ever-banana-muffins/">Hidden Ponies</a>)</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1 egg</div>
<div class="separator" style="clear: both; text-align: left;">
3 ripe bananas, mashed</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup butter, melted</div>
<div class="separator" style="clear: both; text-align: left;">
1 1/2 cups all-purpose flour (note: you can substitute half of this amount with whole wheat flour)</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 cup sugar</div>
1 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
1/2 tsp salt<br />
1/2 cup chopped pecans (optional)<br />
<br />
Preheat oven to 400 degrees. Line muffin pan with paper liners (unless you're using a silicone pan, in which case liners aren't necessary).<br />
<br />
Whisk egg, bananas and butter in a large bowl until thoroughly combined.<br />
<br />
In a separate bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt. Add to banana mixture and stir until just combined. If you're adding pecans, add them in and stir just to combine.<br />
<br />
Spoon mixture into muffin pan (makes 10 - 12 muffins, depending on how big the bananas were). Bake for 17 - 20 minutes or until tops are browned and a toothpick inserted in the middle comes out clean.Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com17tag:blogger.com,1999:blog-8841645566318950865.post-53149049553580020892017-04-02T19:13:00.000-04:002017-04-02T19:13:33.040-04:00A farro story<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuViTrm3EcjNh3uvyGLz5NSSTFjeYYIM299n6a_Vx9OEnzgxIUfo8Qg6gd0oume7AgDqZk2LhkArZCpUiKVn3PyFvegeFGJrviO36g1K3bz6DwKY1NABFQUIQ-oousDGD3gzxITzOa0lQ/s1600/IMG_1843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYuViTrm3EcjNh3uvyGLz5NSSTFjeYYIM299n6a_Vx9OEnzgxIUfo8Qg6gd0oume7AgDqZk2LhkArZCpUiKVn3PyFvegeFGJrviO36g1K3bz6DwKY1NABFQUIQ-oousDGD3gzxITzOa0lQ/s400/IMG_1843.JPG" width="400" /></a></div>
<br />
Every once in a while I post a recipe that I've been waiting to try for ages, and this is one of those. I first bookmarked it in late 2014, and I've kept it on my must-try list since. I'm not sure why it took me so long to make it, except I'd never cooked with farro before. (For the record, it's super-easy.)<br />
<br />
I finally made the salad this week, and it was more than worth the wait. The original recipe called for brie, which would also be nice, but I loved the way the gruyere stood up to the other strong flavours. If you don't have farro in your cupboard, barley would be a nice substitute. And feel free to use whatever combination of roasted vegetables you like best. In other words, this is a really easy recipe to play around with - but next time I make it, I won't change a thing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
Farro Salad with Butternut Squash, Red Onion and Gruyere<br />
(adapted from <a href="http://joanne-eatswellwithothers.com/2014/12/farro-salad-butternut-squash-red-onions-brie.html">Eats Well With Others</a>)<br />
<br />
Ingredients<br />
<br />
3 cups water<br />
1 cup farro, rinsed (note: barley would also be nice)<br />
2 Tbsp olive oil<br />
1 medium butternut squash, peeled, seeded and cut into 1/2-inch dice<br />
1 medium red onion, diced<br />
6 medium carrots, peeled and cut into 1/2-inch dice<br />
1 Tbsp minced fresh sage<br />
3/4 cup diced gruyere<br />
salt and pepper to taste<br />
<br />
Instructions<br />
<br />
Heat oven to 425 degrees. In a large bowl, toss together the olive oil, butternut squash, red onion and carrots. Season to taste with salt. Spread onto a parchment-lined baking sheet and roast for 30 minutes, or until tender.<br />
<br />
In the meantime, bring water and farro to a boil. Add a pinch of salt and reduce heat to a simmer. Cook, covered, for 25 - 30 minutes or until farro is cooked. Drain excess water.<br />
<br />
When the vegetables are roasted, toss them with the farro, sage and gruyere. Season to taste with salt and fresh pepper.Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com19tag:blogger.com,1999:blog-8841645566318950865.post-20682573380724874042017-03-12T20:06:00.000-04:002017-03-12T20:06:29.683-04:00Pears<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CnXovNZeMIuBSUuus7NmnN9Zlfn0g083xoYuOO6sTC6_PQrwZS8UjVo5xVXQKI7FVZzOeW-HANBqeIzsDQ-fkCw9uMlvswFg8HltwoML9VcHHxJyuHU_jLlwJLHZoF_nimxawpTm6WbQ/s1600/IMG_1772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1CnXovNZeMIuBSUuus7NmnN9Zlfn0g083xoYuOO6sTC6_PQrwZS8UjVo5xVXQKI7FVZzOeW-HANBqeIzsDQ-fkCw9uMlvswFg8HltwoML9VcHHxJyuHU_jLlwJLHZoF_nimxawpTm6WbQ/s400/IMG_1772.JPG" width="400" /></a></div>
A pride of lions, a herd of cattle, a flock of sheep. Is there a word for a large number of pears?<br />
<br />
Whatever the word is, I recently had one on my counter, and it made me very happy. Once I'd made the usual muffins and crisps, though, I still had a couple left over. I needed another recipe before they over-ripened.<br />
<br />
I found this scone recipe in the deep recesses of my bookmarks. Adding pears to scones wasn't intuitive, but I loved the way they were partnered with almonds. And scone recipes are so quick and easy, I knew they'd be ready in no time.<br />
<br />
The flavours worked as well as I hoped. With the sweetness of the glaze, they make a perfect teatime treat - maybe even breakfast, if you're in the mood for something sweet. I think they'd be lovely even without the glaze.<br />
<br />
And I'll make them again, the next time I'm the owner of ... an abundance of pears.<br />
<br />
Pear Almond Scones with Honey Almond Glaze<br />
(adapted from Good Life Eats)<br />
<br />
For the scones:<br />
<br />
2 cups flour<br />
2 tsp baking powder<br />
1/4 cup sugar<br />
1/4 tsp salt<br />
1/2 tsp cinnamon<br />
1/4 cup butter, sliced<br />
1/4 cup mascarpone cheese<br />
1 large egg<br />
1/3 cup milk<br />
1/2 tsp almond extract<br />
2 Tbsp honey<br />
1 pear, peeled and diced (approximately 1 scant cup)<br />
<br />
For the glaze:<br />
<br />
1/3 cup powdered sugar<br />
1 Tbsp honey<br />
a couple of drops of almond extract<br />
about 1 Tbsp milk (to reach desired consistency)<br />
1/4 cup sliced almonds<br />
<br />
Combine flour, baking powder, sugar, salt and cinnamon in a large mixing bowl. Cut the mascarpone cheese and butter into the flour mixture until you have coarse crumbs. Mix well and set aside.<br />
<br />
In a medium-sized bowl, whisk together egg, milk, almond extract and honey.<br />
<br />
Make a well in the centre of the flour mixture. Pour in the egg mixture and the diced pear. Gently stir until the dough forms together, then turn it out on a piece of parchment paper placed on a flat surface. Knead it a few times, being gentle to avoid squishing the pears. Flatten into an 8-inch round and transfer dough and parchment paper to a baking sheet. Score into eight equal triangles.<br />
<br />
Bake at 375 degrees for 25 - 30 minutes. Let cool on a wire rack.<br />
<br />
For the glaze, combine powdered sugar, honey, and almond extract. Add milk until desired consistency is reached. When scones have cooled completely, drizzle with glaze and sprinkle with sliced almonds.<br />
<br />
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This recipe, and its photos, have been sitting in my files forever, waiting to be posted. I'm not sure why, other than it never seemed like much of a recipe. There are 7 ingredients and two sentences, which basically amount to, "Mix everything together and serve."<br />
<br />
That's just part of what makes it so perfect. It doesn't hurt that two of the three salad components are taken from the freezer, and the dressing is made from pantry staples. It also doesn't hurt that the flavour is surprisingly complex, and a great side dish for grilled meat.<br />
<br />
I think I just talked myself into posting it.<br />
<br />
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Edamame, Red Pepper and Corn Salad <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">(from <a href="http://www.canadianliving.com/food/recipe/edamame-red-pepper-and-corn-salad">Canadian Living</a>)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">2 tsp sodium-reduced soy sauce<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tsp sesame oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 tsp liquid honey<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 clove garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup frozen edamame, thawed, drained and
patted dry<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 cup frozen corn kernels, thawed, drained
and patted dry<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup diced sweet red pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
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<span lang="EN-US">In bowl, whisk together soy sauce, sesame
oil, honey and garlic until blended. Stir in edamame, red pepper and corn.<o:p></o:p></span></div>
<br />Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com16tag:blogger.com,1999:blog-8841645566318950865.post-72494349768777857032017-02-19T18:35:00.000-05:002017-02-19T18:35:11.958-05:00Half birthdays<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Y5Csb5VK5D9-kYPQzvz9YKzsdLeTYbBrpl3BXmQcCEYqm_wOmox642wP1c32Lew23hGfe-NQJr79XpwvTzu-LtGLMcUZ-H3kTSvwS0UqgC4AFgu1Jn91AfmE3jfYcyofg78ukHyWkhJE/s1600/IMG_1716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Y5Csb5VK5D9-kYPQzvz9YKzsdLeTYbBrpl3BXmQcCEYqm_wOmox642wP1c32Lew23hGfe-NQJr79XpwvTzu-LtGLMcUZ-H3kTSvwS0UqgC4AFgu1Jn91AfmE3jfYcyofg78ukHyWkhJE/s320/IMG_1716.JPG" width="320" /></a></div>
When the girls were young, we celebrated half-birthdays. Half birthdays happened on the six-month anniversary of the actual birthday, and we celebrated them with half a cake. Literally, since we cut a one-tier cake in two and placed the halves on top of each other. The other rule of half-birthdays is that you do something nice for someone else (instead of receiving something as you would on your regular birthday).<br />
<br />
We haven't celebrated half-birthdays in years, but did so recently when both girls were at home and my youngest daughter reminded me it was hers. I'm always happy to recreate childhood memories, and it was fun baking our traditional half-birthday white cake with caramel frosting.<br />
<br />
What are your favourite family food traditions?<br />
<br />
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Half-birthday White Cake with Caramel Icing</div>
<div class="separator" style="clear: both; text-align: left;">
(Note: if you want to make the whole cake, it was inspired by <a href="http://addapinch.com/the-best-white-cake-recipe/">this recipe</a>. The icing recipe is adapted from a recipe in <a href="https://books.google.ca/books/about/Cakes.html?id=mH1TA699PEoC&redir_esc=y">Company's Coming Cakes</a>, a cookbook I received at one of my wedding showers.)</div>
<br />
For the cake:<br />
1/2 cup (1 stick) butter, softened<br />
1/4 cup vegetable shortening<br />
1 1/2 cups sugar<br />
2 eggs<br />
1 egg white<br />
1 1/2 cups all-purpose flour<br />
1 tsp baking powder<br />
pinch salt<br />
1/4 cup milk, room temperature<br />
1/4 cup buttermilk, room temperature<br />
1 tsp vanilla extract<br />
<br />
Preheat oven to 350 degrees. Butter one 9" round cake pan on sides and line with parchment paper on the bottom.<br />
<br />
Using a stand mixer, cream together butter and shortening until light and fluffy. Slowly add sugar, continuing to beat. Add eggs and egg white one at a time, fully incorporating each before adding the next. Continue to beat, scraping down the sides as necessary, for 2 - 3 minutes until very fluffy.<br />
<br />
Combine flour, baking powder and salt in a small bowl. Combine milk, buttermilk and vanilla in a measuring cup. Add to butter mixture alternately, starting and ending with dry ingredients, stirring until smooth.<br />
<br />
Pour cake batter into pan and bake 36 - 40 minutes, or until a toothpick inserted in the centre comes out clean. Let cool slightly in cake pan for 5 minutes, then remove and cool completely before frosting.<br />
<br />
For the frosting:<br />
<br />
1 cup brown sugar, packed<br />
6 Tbsp cream or milk<br />
1/2 cup butter<br />
3 cups icing sugar<br />
8 - 12 pecans, toasted<br />
<br />
Heat brown sugar, cream, and butter in medium saucepan until it boils. Boil for 2 minutes, then remove from heat and cool completely.<br />
<br />
Add icing sugar and beat until smooth. (You may need to add more cream to make it spreading consistency.)<br />
<br />
Frost the cake and top with pecans.<br />
<br />
<br />Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com20tag:blogger.com,1999:blog-8841645566318950865.post-16993206718952065302017-02-05T17:29:00.000-05:002017-02-05T17:30:31.721-05:00Repetition<div class="separator" style="clear: both; text-align: center;">
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<br />
If you read my blog carefully, you'll have seen that a few weeks ago I did something I hadn't done before: double-post a recipe.<br />
<br />
For some reason, I had no memory of posting <a href="http://ofmusesandmeringues.blogspot.ca/2015/03/lunch.html">Gingery Sweet Potato and Apple Saute</a> in March 2015, and didn't even realize the duplication until a week after posting it again in January. At least, one might argue, they were nearly two years apart.<br />
<br />
I'll admit life is busy now - in addition to my full-time (plus overtime) contract position, I'm juggling a few freelance projects. And maybe that's making me absent-minded. Because when I went to post a recipe today, I hovered over the cauliflower-kale gratin photos on my computer before realizing I'd posted that one <u>six weeks ago</u>.<br />
<br />
After that near-miss, I triple-checked that I hadn't already posted my recipe for Garam Masala cookies. And I'm happy to say this is a brand-new recipe for my blog! I've made so many cookies in my life that it's rare to come across one that's completely different, but this one truly is. I wouldn't have imagined how great an impact garam masala would have on a batch of cookies. And I promise you this - if you make these cookies, you'll never forget them.<br />
<br />
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<br />
<br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US">Garam Masala Kitchen Sink Cookies</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<b><span lang="EN-US" style="mso-fareast-language: JA;"><br /></span></b></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">Adapted from <i><a href="http://nancyvienneau.com/blog/recipes/favorite-cookies-of-the-moment/">Third Thursday Community Potluck Cookbook</a> </i>by Nancy Vienneau<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1/2 cup
butter, softened<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1/2 cup
packed brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1/4 cup
sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1 egg<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1 tsp
fresh orange zest<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1/4 tsp
orange extract<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">3/4 cup
all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1/2
teaspoon baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">3/4
teaspoons garam masala<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1/4
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1 1/2
cups old-fashioned rolled oats<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1/2 cup
chopped pecans<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1 cup chocolate
chips<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">1/2 cup
dried cherries <o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">Preheat
oven to 350 degrees F.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">In a stand mixer, beat
butter and sugars until creamy. Add egg, orange zest, and orange extract and beat
well. In a separate bowl, combine flour, baking soda, salt, and garam masala. Stir the flour mixture into the creamed sugar mixture a little at a time until
combined. Fold in oats, toasted pecans, chocolate chips and dried cherries, and stir until just mixed.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="mso-fareast-language: JA;">Drop rounded
tablespoons full onto a cookie sheet covered with parchment paper and bake for
12 minutes, or until golden brown.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
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-->Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com24tag:blogger.com,1999:blog-8841645566318950865.post-52715731847654866092017-01-22T18:39:00.000-05:002017-01-22T20:20:37.751-05:00Fog<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGX9CsRDM4pmEN6w9UT2gJe_zCQkjPLPKFS14BTuQmhupLYMk7B-0nxfOmSXBJZzbMx6EgjTXiEwgf7RPaUuljcM8oJ0UqyiBz5IshyphenhyphenrfONKYbjN282DYXsG95w95iwAGExgPPZnf9zuUN/s1600/IMG_1709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGX9CsRDM4pmEN6w9UT2gJe_zCQkjPLPKFS14BTuQmhupLYMk7B-0nxfOmSXBJZzbMx6EgjTXiEwgf7RPaUuljcM8oJ0UqyiBz5IshyphenhyphenrfONKYbjN282DYXsG95w95iwAGExgPPZnf9zuUN/s400/IMG_1709.jpg" width="400" /></a></div>
Fog<br />
<br />
The fog comes<br />
on little cat feet.<br />
<br />
It sits looking<br />
over harbor and city<br />
on silent haunches<br />
and then moves on.<br />
<br />
- Carl Sandburg, "Fog"<br />
<br />
It was a foggy drive today as I went to visit my youngest at university. She and I cooked together, making food for a friend whose brother died this week.<br />
<br />
"I don't know what to say when somebody dies, Mom."<br />
"Neither do I, honey."<br />
<br />
We take food, and say how sorry we are, and hope they know how much we care.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxJcTCc55QqddFaJu-lh3jEYTNa6ZbGQA_8hTMXnTKdzy6-fWBtFilKk-CTRWA37AhA21JW_1FHaIeuukSowe4-Vzbuj-q_RWMAw5sm9MwGMqhZZD2hXEB8cIcn0v4pXww42DC5y0cK0b/s1600/IMG_1711+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxJcTCc55QqddFaJu-lh3jEYTNa6ZbGQA_8hTMXnTKdzy6-fWBtFilKk-CTRWA37AhA21JW_1FHaIeuukSowe4-Vzbuj-q_RWMAw5sm9MwGMqhZZD2hXEB8cIcn0v4pXww42DC5y0cK0b/s400/IMG_1711+copy.jpg" width="400" /></a></div>
<br />
<div class="MsoNormal">
<span lang="EN-US">Pasta and Chicken with Mascarpone<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Inspired by <a href="http://www.italianfoodforever.com/2012/02/pasta-with-mascarpone-chicken-sun-dried-tomatoes-spinach/">Italian Food Forever</a> <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup mascarpone cheese at room temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">zest and juice of 1/2 lemon<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">a few grinds of black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 skinless, boneless chicken breasts cut
into 1/2” dice<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 1/2 Tbsp olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 cloves garlic, peeled and minced<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">3 cups baby spinach</span></div>
<div class="MsoNormal">
<span lang="EN-US">2 cups dry penne<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">salt (for pasta water)</span></div>
<div class="MsoNormal">
<span lang="EN-US">1/3 cup chopped sun-dried tomatoes</span></div>
<div class="MsoNormal">
<span lang="EN-US">1/4 cup toasted sliced almonds</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="color: #5a5c5e; mso-fareast-language: JA;">Combine the mascarpone, zest, lemon juice and pepper in a bowl, and whisk
to combine. </span><span style="color: #5a5c5e;">Bring a pasta pot of salted water to boil.</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="color: #5a5c5e; mso-fareast-language: JA;"><br /></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="color: #5a5c5e; mso-fareast-language: JA;">While waiting for the water, heat the oil in a skillet, and cook the
chicken until it is cooked through and just beginning to brown, about 8 minutes. </span><span style="color: #5a5c5e;">Add the garlic and spinach, and cook another minute or two, until spinach
is wilted. Season with salt and pepper.</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="color: #5a5c5e; mso-fareast-language: JA;">Cook the pasta until <i>al dente</i>. </span><span style="color: #5a5c5e;">Drain, reserving about 1/2 cup of the pasta water.</span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span lang="EN-US" style="color: #5a5c5e; mso-fareast-language: JA;">Return the pasta to the pot, and set over medium heat. </span><span style="color: #5a5c5e;">Stir in the mascarpone and lemon mixture, the chicken mixture, </span><span style="color: #5a5c5e;"> </span><span style="color: #5a5c5e;">and sun-dried tomatoes. </span><span style="color: #5a5c5e;">Loosen the sauce with 1/4 cup of the water and toss the
ingredients together until everything is combined,
adding a little additional pasta water if needed.</span></div>
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<span lang="EN-US" style="color: #5a5c5e; mso-fareast-language: JA;">Serve immediately, topped with toasted sliced almonds.</span><span lang="EN-US"><o:p></o:p></span></div>
Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com20tag:blogger.com,1999:blog-8841645566318950865.post-70360999618222509142017-01-08T16:57:00.000-05:002017-01-08T16:57:45.924-05:00A new year<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvc-AU2_mIbiUoMR7iu_4uRDdD9f9vYBgosMBzxIaAiDl4V9EqXL7nFYaj3LLURs6ek6ErM6tZOLqXzwxCqvdQpkaavOJCdcbT0zZEGWrV1-6KPwFSnHP552YbhaGqc7-VIiGGfVPrblQ/s1600/IMG_0426.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvc-AU2_mIbiUoMR7iu_4uRDdD9f9vYBgosMBzxIaAiDl4V9EqXL7nFYaj3LLURs6ek6ErM6tZOLqXzwxCqvdQpkaavOJCdcbT0zZEGWrV1-6KPwFSnHP552YbhaGqc7-VIiGGfVPrblQ/s640/IMG_0426.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sintra, Portugal - May 2016</td></tr>
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We're a week into the New Year, but I want to write about one of my favourite year-end traditions. Andrew, the girls and I always go out to dinner between Christmas and New Year's, and spend the meal taking turns talking about our favourite memories of the past year.<div>
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2016 was a year many people were glad to see the end of, so we really appreciated remembering the wonderful experiences we had, either individually or as a family. While some of them were big (a family trip to Portugal, and a 25th wedding anniversary trip to Argentina), most of the things we remembered were smaller: a picnic lunch by Lake Ontario, a Thanksgiving weekend hike with my mom, going to church together on Christmas day. We had so much to be grateful for, we were still sharing memories when it was time to go.<br /><div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyksLf9ukarLsYnRWaNv2MFKu6yozUG0bueaUrE6eD2PZexzCOoNWG0v-RaUN8hXHa7JpZvhsOgDuLQ-d6c2mm7C095Guwqqk3G1RsYN1-qXJzcLHX2vZ_2gH4aZpTksYarr8nFXyK1pS/s1600/IMG_0095.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyksLf9ukarLsYnRWaNv2MFKu6yozUG0bueaUrE6eD2PZexzCOoNWG0v-RaUN8hXHa7JpZvhsOgDuLQ-d6c2mm7C095Guwqqk3G1RsYN1-qXJzcLHX2vZ_2gH4aZpTksYarr8nFXyK1pS/s400/IMG_0095.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Evora, Portugal - May 2016</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FiRYeCNX6Z_xijmYKgX3AOBSp1wN9gscK1lgRghghRZgFhEsEpzR3ac0559b0DfHH73OPMKAj5KsugaWvh-eE06nwU_Z0AP-JdUfq9p4jmuEWgb5htK5PZG9A6qnHOcnmr4yS1elnt7W/s1600/IMG_0136.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FiRYeCNX6Z_xijmYKgX3AOBSp1wN9gscK1lgRghghRZgFhEsEpzR3ac0559b0DfHH73OPMKAj5KsugaWvh-eE06nwU_Z0AP-JdUfq9p4jmuEWgb5htK5PZG9A6qnHOcnmr4yS1elnt7W/s400/IMG_0136.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Iguazu Falls, Argentina - September 2016</td></tr>
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As always, it was a great way to end a year. And a good way to start this year is to prepare food that's both delicious and healthy. Susie Middleton is my cookbook hero - her recipes make vegetables the star, and I can always count on them being full of flavour. If this is a taste of what 2017 will be like, it's going to be an awesome year.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuEVz4Iyn1soMLL5XpwIlc2QC8rMxijZ_LaFvCT0rtioIC7D9oHQhGKqNl3amW2odEXHvX3zdKtfVmRhkRF07XUfLzgnv-hgB7XXEZdNjqufI14jgHyv77gO2zbq3z-_QkQwMtDMxkJPO/s1600/IMG_1694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuEVz4Iyn1soMLL5XpwIlc2QC8rMxijZ_LaFvCT0rtioIC7D9oHQhGKqNl3amW2odEXHvX3zdKtfVmRhkRF07XUfLzgnv-hgB7XXEZdNjqufI14jgHyv77gO2zbq3z-_QkQwMtDMxkJPO/s400/IMG_1694.JPG" width="400" /></a></div>
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Gingery Sweet Potato and Apple Saute</div>
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(adapted slightly from <a href="http://sixburnersue.com/cooking-fresh-eating-green/susies-books/">Fast, Fresh and Green</a> by Susie Middleton)</div>
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1 tsp cider vinegar</div>
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2 tsp chicken broth</div>
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1 Tbsp unsalted butter (first amount)</div>
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1 Tbsp extra-virgin olive oil (first amount)</div>
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2 3/4 cups sweet potatoes, cut into 1/2" dice (about 1 1/2 medium sweet potatoes)</div>
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1 small yellow onion cut into 1/2" dice</div>
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1 tsp kosher salt</div>
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1 Tbsp olive oil (second amount)</div>
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1 Golden Delicious apple cut into 1/2" dice</div>
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2 tsp finely chopped fresh ginger</div>
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1/2 Tbsp butter</div>
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2 Tbsp roughly chopped toasted sliced almonds</div>
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Combine the cider vinegar and broth in a small bowl and set aside.</div>
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In a 10" saute pan or skillet, melt 1 Tbsp butter with 1 Tbsp olive oil over medium heat. Add sweet potatoes, onion, and salt. Cook, stirring occasionally, until the onion is softened and lightly browned, and the sweet potatoes have turned bright orange and are starting to brown, 10 to 12 minutes.</div>
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Add 1 Tbsp olive oil and the diced apple. Turn the heat down to medium low, and stir frequently until sweet potatoes are tender, and the apple and onion are browned, 8 to 12 minutes.</div>
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Add ginger and stir for about 30 seconds to incorporate. Remove the pan from the heat, clear a small spot in the pan, and add the vinegar-broth mixture and remaining 1/2 Tbsp butter. Stir well immediately to incorporate the butter. Transfer to plates and garnish with toasted almonds.</div>
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Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com15tag:blogger.com,1999:blog-8841645566318950865.post-40727532051302127102016-12-26T17:36:00.000-05:002016-12-26T17:36:08.151-05:00The cookie house<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwy370fxhUP3eEkUOWa_JN_27uCAHkfpSdesPIsdoYp6N5BInKMgdYf8QyQRBEAi8DADiT9wZKefPXnuSKrLq7CIxSts42SZQMkTfDC6x0Wu7BWAyCEP-B0W9v6VxLISF7p5CXsvoCfmbu/s1600/IMG_0237.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwy370fxhUP3eEkUOWa_JN_27uCAHkfpSdesPIsdoYp6N5BInKMgdYf8QyQRBEAi8DADiT9wZKefPXnuSKrLq7CIxSts42SZQMkTfDC6x0Wu7BWAyCEP-B0W9v6VxLISF7p5CXsvoCfmbu/s400/IMG_0237.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three cousins</td></tr>
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Yesterday was a wonderful Christmas day. After gathering around the tree for gifts in the morning, we attended church with mixed feelings, as we bade farewell to our senior minister and organist, both of whom are retiring after 23 years with the congregation. The girls have grown up in the Sunday School and youth choir, and it's been home to our family since we joined 19 years ago. We're sad to see Mark and John leave, but we look forward to welcoming our new senior minister, Maya, in January.</div>
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In the afternoon, we visited my sister Gwen and her family, who hosted Christmas dinner this year. The meal was fantastic, but the highlight was the cookie house that my mom has made every year since I was a kid. It's a part of the holidays my kids can't imagine being without, and they're still happy to pose with the cookie house on Christmas day. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7xHsMtANVMnf2DyYrcx4qKQA4NrWo8AGexYCnD9Xw1KkV3jshBn50np39p3dJ4-11oN4g_pCPDuuKR_Q-tFAGG7IRi9-gM281si75IH4A01Xyjd3jJVnZMMgUe5pB7mp98izQn5DLqEf/s1600/IMG_0236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm7xHsMtANVMnf2DyYrcx4qKQA4NrWo8AGexYCnD9Xw1KkV3jshBn50np39p3dJ4-11oN4g_pCPDuuKR_Q-tFAGG7IRi9-gM281si75IH4A01Xyjd3jJVnZMMgUe5pB7mp98izQn5DLqEf/s640/IMG_0236.JPG" width="480" /></a></div>
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Today's recipe can't compete with a cookie house! But this kale and cauliflower gratin is a terrific side dish for holiday meals. Served with a salad, it would make a complete vegetarian meal. </div>
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Wishing all my readers a happy Christmas season, and much joy in 2017.</div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Cauliflower Kale Gratin<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">(slightly adapted from <i style="mso-bidi-font-style: normal;"><a href="http://www.nealbrothersfoods.com/goodness/">Goodness</a></i>, by Peter Neal and Chris Neal)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1 large head of cauliflower, cut into 1
1/2” to 2” florets<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 1/2 cups kale, stems removed and leaves
sliced into 1/2 inch ribbons<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 Tbsp butter (first amount)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 Tbsp flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup skim (fat-free) milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 cup half-and-half<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 cups coarsely shredded sharp cheddar
cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 cup finely chopped green onions, green
part only<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 tsp kosher salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">a few grinds of black pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 Tbsp unsalted butter (second amount)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">20 square (2-inch) saltine crackers<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Preheat the oven to 450 degrees. Butter a
2-quart shallow baking dish.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In a large saucepan of boiling salted
water, cook cauliflower 5 minutes. Add kale, stir well, and cook another 2
minutes. Using a colander, drain cauliflower and kale and transfer to the
prepared baking dish.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Meanwhile, in a heavy-bottomed saucepan
over medium-low heat, melt 2 Tbsp butter. Whisk in flour to create a roux, then
add milk in a slow stream, constantly whisking to prevent lumps from forming.
Bring just to a boil, then reduce heat and stir until thickened.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Remove milk mixture from heat and add
cheese, green onions, salt and paper, whisking until cheese is melted. Pour
cheese sauce over cooked vegetables and stir gently to combine. Set aside.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Coarsely crumble crackers into a bowl. In a
small saucepan, melt 2 Tbsp butter. Pour over crumbs and toss to coat.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
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<span lang="EN-US">Sprinkle crumb topping evenly over
vegetables. Bake until topping is golden brown, about 10 minutes. <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGVfHj9rQzBhb6EWl7zxMKQITGPBEhru9zCsAGoh7qWU_mZvB-8d5f1dlXaz3BYZhSeJt8_NYOEKcySpRHvk3Z7aNkYxyoB_RYDFeI6MYI2RquHTt8bMdl3D2ENyui_0twi_NCudd59Ft/s1600/Grandma%2527s+cookie+house+awaits%2521.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGVfHj9rQzBhb6EWl7zxMKQITGPBEhru9zCsAGoh7qWU_mZvB-8d5f1dlXaz3BYZhSeJt8_NYOEKcySpRHvk3Z7aNkYxyoB_RYDFeI6MYI2RquHTt8bMdl3D2ENyui_0twi_NCudd59Ft/s400/Grandma%2527s+cookie+house+awaits%2521.png" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cousins at the Cookie House, December 2001</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJprKVclqOGn18izUtiBj5JpAREqAXioa14tVy1NPEAvM3oilkaUT5htKQWrKQhD1PZha30JqzInKdHFfyASMvoaVErTnZHp_bcOz3Nf-tjtxYeMYaiPJsPWpvy6mXnNBTKBe3ci2YbOQ/s1600/8364480045819-0155.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDJprKVclqOGn18izUtiBj5JpAREqAXioa14tVy1NPEAvM3oilkaUT5htKQWrKQhD1PZha30JqzInKdHFfyASMvoaVErTnZHp_bcOz3Nf-tjtxYeMYaiPJsPWpvy6mXnNBTKBe3ci2YbOQ/s400/8364480045819-0155.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Decorating the Cookie House with Gwen when we were kids</td></tr>
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<br />Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com19tag:blogger.com,1999:blog-8841645566318950865.post-84867413330437098202016-12-11T19:12:00.000-05:002016-12-11T19:12:12.724-05:00Brown butter chocolate chip cookies<br />
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Truth: there is no such thing as too many chocolate chip cookies.<br />
<br />
And even though I've written about both my <a href="http://ofmusesandmeringues.blogspot.ca/2010/09/hardest-part-of-baking.html">classic Chocolate Chip Cookies</a> and my <a href="http://ofmusesandmeringues.blogspot.ca/2012/04/easter.html">Nutella Chocolate Chip Cookies</a>, it's time to add the third member of that triumvirate. Ladies and gentlemen, let me introduce the fabulous Brown Butter Chocolate Chip cookies.<br />
<br />
Brown butter makes everything better - amirite? And normally I don't put nuts in chocolate chip<br />
cookies, but here the pecans set off the brown butter perfectly.<br />
<br />
Chocolate chip cookies are one of the first things I remember baking as a little girl helping my mom in the kitchen. They were one of the first recipes I learned to bake as a young woman living on my own. They were always one of my favourite recipes to bake with my daughters when they were young. And even though I'm not really a chocoholic, I'll always have a special place in my heart for chocolate chip cookies. No matter which recipe I use.<br />
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<br />
Brown Butter Chocolate Chip Cookies<br />
(adapted slightly from <a href="http://joythebaker.com/2013/06/brown-butter-chocolate-chip-cookies/">Joy the Baker</a>)<br />
<br />
2 1/4 cups all-purpose flour<br />
1 tsp salt<br />
1 tsp baking soda<br />
1/2 cup unsalted butter (first amount)<br />
1/2 cup unsalted butter, at room temperature (second amount)<br />
1 cup packed brown sugar<br />
2 tsp pure vanilla extract<br />
1 tsp molasses<br />
1/2 cup granulated sugar<br />
1 large egg<br />
1 large egg yolk<br />
1/2 cup coarsely chopped pecans<br />
1 cup chocolate chips<br />
<br />
In a medium bowl, whisk together flour, salt and baking soda. Set aside.<br />
<br />
<a href="http://ofmusesandmeringues.blogspot.ca/2011/02/convert.html">Brown 1/2 cup butter</a> in a pot over medium heat. Once it has browned, pour it into a small bowl and let cool for 20 minutes.<br />
<br />
In the meantime, cream remaining 1/2 cup of butter with brown sugar in the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Add vanilla extract and molasses, and beat until incorporated.<br />
<br />
Once the brown butter has cooled slightly, pour it (brown bits and all) into the creamed butter and sugar mixture. Add the sugar and beat for 2 minutes, until well-incorporated. Add the egg and egg yolk, and beat for 1 minute more.<br />
<br />
Stop the mixer and scrape the bottom of the bowl to ensure that everything is evenly mixed. Remove from mixer. Add the flour mixture and stir until the flour is just incorporated. Stir in pecans and chocolate chips.<br />
<br />
Cover with plastic wrap and let rest in the fridge for at least 30 minutes.<br />
<br />
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Scoop dough by the two tablespoonful onto prepared sheets, leaving 2" of space between cookies.<br />
<br />
Bake for 12 - 14 minutes, until golden brown. Remove from the oven, let rest on the baking sheet for 5 minutes, then remove and let cool.<br />
<br />Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com22tag:blogger.com,1999:blog-8841645566318950865.post-36482213094102777442016-12-04T17:11:00.000-05:002016-12-04T17:11:36.144-05:00Upside-Down Pear Gingerbread<div class="separator" style="clear: both; text-align: center;">
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<br />
I know without even looking at the calendar that it's the first weekend of December:<br />
<br />
- With a week off between my last work contract and the next one, I set a goal to both start and finish my Christmas shopping last week. I came very close, and am now basking in the knowledge that I don't need to visit another mall until 2017.<br />
- We had an early celebration of Andrew's birthday yesterday, when both the girls were home. I baked his <a href="http://ofmusesandmeringues.blogspot.ca/2015/11/how-to-make-gingerbread_22.html">favourite cake</a> and we enjoyed some wonderful family time together.<br />
- Andrew put up the Christmas lights this morning, and now our house looks like it's ready for Santa!<br />
<br />
The cake I baked on Saturday was the simple but amazing Gingerbread recipe I've shared on this blog before. But this Upside-Down Pear Gingerbread is terrific too, and a festive choice to celebrate a birthday, the holiday season, or being almost done your Christmas shopping.<br />
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<br />
Upside-Down Pear Ginger Cake<br />
(from <a href="http://epicurious.com/">Epicurious.com</a>)<br />
<br />
For topping<br />
<br />
2 1/2 firm pears (preferably Bosc)<br />
1/4 cup unsalted butter<br />
3/4 cup packed brown sugar<br />
<br />
For cake<br />
<br />
2 1/2 cups all-purpose flour<br />
1 1/2 tsp baking soda<br />
1 tsp ground cinnamon<br />
1 tsp ground ginger<br />
1/2 tsp ground cloves<br />
1/4 tsp salt<br />
1 cup molasses (preferably mild)<br />
1 cup boiling water<br />
1/2 cup unsalted butter, softened<br />
1/2 cup packed brown sugar<br />
1 large egg, lightly beaten<br />
<br />
Peel and core pears and cut each into 8 wedges. Melt butter in 10" or 12" heavy skillet until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, for 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, for 2 minutes. Remove from heat.<br />
<br />
Preheat oven to 350 degrees. If the skillet handle isn't ovenproof, wrap it with a double layer of foil.<br />
<br />
Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar and egg in a large bowl with an electric mixer until creamy, about 2 minutes. Then alternately mix in flour mixture and molasses in 3 batches, stirring after each addition, until smooth.<br />
<br />
Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears. Bake in middle oven until a tester comes out clean, 40 to 50 minutes.<br />
<br />
Remove from oven and cool cake in skillet for 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over top. Using pot holders to hold the skillet and plate tightly together, invert cake onto plate, replacing any pears that stick. Serve warm or at room temperature, with whipping cream or vanilla ice cream.<br />
<br />Bethhttp://www.blogger.com/profile/01681732058311386672noreply@blogger.com18