What Smells So Good?

Thai Vegetable-Peanut Noodles

2013-05-22T17:34:00.000-04:00

It's no secret that our (very Caucasian) family loves the flavours of Asian cuisine. Our favourites vary from the Westernized versions of sushi and Chinese food (my stepdad) to relatively spartan noodles, chicken and broccoli with soy sauce (my sister), to my favourite Japanese maki and salads and my mom's passion for Thai fare. Generally, the closer the meal is to the "authentic" cultural way of eating, the simpler it is - and the philosophy of balance reigns.

Nowhere is this idea more important than in the stir-fry. Take these Thai Vegetable-Peanut Noodles - a medley of textures, colours and flavours, none of which overpowers the other. The simple act of tossing the vegetables and pre-cooked noodles in a wok and dressing with a pantry-made sauce is hidden by the kaleidoscope of tastes each mouthful exudes. Because of this basic but effective cooking method, it's possible to bring any amount or type of produce, protein and noodle to the party, allowing the resulting dish to take on a new life each time you make it. During a particularly lean week (say, the last few days before payday), chop up a 99-cent block of tofu and saute it first (like any meat), or eschew the added protein and revel in the peanut-egg sauce, noodle and bulky vegetables' satiating power. Got a raise at work? Splurge on organic chicken breast, sustainable shrimp or lump crab meat and use cashew butter (and nuts) instead of the peanuts.

My mom's favourite version of these noodles was inspired by Robin Miller's The Newlywed Cookbook. Like most families, the stir fry is the perfect excuse to add all the veggies "beginning to die" in the house, and our family loves our veggies so we add almost the whole farm to our bowls! Bridging off of the original recipe, mom really amped up the flavour of the sweet-spicy sauce with lots of Sriracha, Thai curry paste and extra peanut butter. The mixture is then beaten with eggs and added in the last few moments just to cloak the brown rice noodles and vegetables. It freezes, thaws and reheats well too, and I know my mom even took leftovers to work for a cold noodle salad during the hot, humid days we had last week!

Sharing this with Waste Not Want Not Wednesday

Thai Vegetable - Peanut Noodles
Serves 4
1 cup homemade (or low-sodium) vegetable broth (GF if needed)
2 eggs
2 tbsp soy sauce or tamari
1 tbsp fresh-grated ginger
3 tbsp full-fat creamy peanut butter
1 tbsp Sriracha (or less, to taste... I add more!)
1 tsp green curry paste
1 tbsp toasted sesame oil, divided
1 leek, halved and thinly sliced
1/4 lb carrots, sliced thinly
4 large cloves garlic, minced
1 bell pepper, seeded and julienned
1 1/2 lbs green beans, cut into 1" pieces
2 tbsp water
1 (15-oz) can cut baby corn, drained
6 oz brown rice fettuccine or somen noodles, cooked and drained
3 tbsp chopped, roasted peanuts
3 green onions, minced (for serving)

In a measuring cup, whisk together the broth, eggs, soy sauce, ginger, peanut butter, Sriracha, curry paste and 1 tsp of the sesame oil until smooth. Set aside.
Heat remaining sesame oil in a deep skillet or wok over medium high heat.
Add the leek and carrots. Cook, stirring, for 5 minutes.
Stir in the garlic, bell pepper, beans and water.
Cover and cook a further 8-10 minutes, until the carrots and beans are tender.
Add the corn, noodles and prepared sauce.
Cook, stirring, until the eggs are done but still soft (about 3 minutes).
Fold in the peanuts and divide between serving bowls.
Garnish with green onions.

Amount Per Serving
Calories: 463.0
Total Fat: 16.2 g
Cholesterol: 93.0 mg
Sodium: 912.2 mg
Total Carbs: 63.9 g
Dietary Fiber: 12.7 g
Protein: 14.4 g

Chocolate Coftea Cookies for #RecipeRedux

2013-05-21T05:03:00.000-04:00

Are you a coffee or a tea person?

Our house is, in general, one of teaophiles. My sister and stepdad are diet hard Orange Pekoe drinkers, ignoring any other varietal as a rule, but my mom, stepbrother and I enjoy exploring the world of flavours and strengths out there. When I discovered the emporiums of Teaopia (now Teavana) and DAVIDsTEA a few years ago, it felt like I hit the jackpot. Now I have a cupboard of flavours and varieties, ranging from black to green, maté and 100% herbal - so I can have a cuppa any time of day, regardless of my mood.

Recently I received a bag of chocolate and cinnamon flavoured yerba maté called Cocoa Canela from a friend who wasn't a fan of the Mexican chocolate flavour. As a tea, I wasn't too sure about it myself, but I kept it hoping that I'd come around to the flavour eventually. Then a few days ago the power of Twitter provided the answer in the form of a YouTube link to one of RAWRKatelyn's tea recipes - vegan tea cookies! Katelyn used the "Forever Nuts" blend in her cookies, but I figured I could take that basic recipe and change it around, making chocolate tea cookies instead.

Given that I was using a Mexican cocoa flavoured tea, I amped up that element with a little plain cocoa, and used ground Coffee Bean Brittle along with Pyure Bakeable Blend Stevia Sweetener as sweeteners. A little melted coconut oil kept things nice and soft, even though I used 100% whole grain Kamut® flour. Just for looks (and because I had some leftover chocolate from school baking hanging out in the fridge), I smeared the top of each baked cookie with a dollop of vegan semisweet goodness. The combination of coffee, chocolate, "popcorn" (from the genmaicha's brown rice) and tannin-y tea worked incredibly well - I was shocked to say the least!

This month's #RecipeRedux is all about showers - with all the weddings, engagements and babies that seem to spring up as the weather gets nicer, it's only fitting to bring a little something healthier to the party!

Chocolate Coftea Cookies
Makes 12
1 ¼ cups Kamut® flour
1 tbsp cocoa powder
¼ cup ground Coffee Bean Brittle (or dark brown sugar mixed with ½ tbsp ground espresso)
½ cup Pyure Bakeable Blend Stevia Sweetener
⅓ cup David's Tea Cocoa Canela, ground in a spice grinder
¼ cup David's Tea Genmaicha, ground in a spice grinder
½ tsp sea salt
½ tsp baking soda
⅓ cup coconut oil, melted
⅓ cup warm water
1 tbsp vanilla

Vegan semisweet chocolate, for topping

Preheat the oven to 375F and line a cookie sheet with parchment.
Whisk together the flour, cocoa, Coffee Bean Brittle, stevia, teas, salt and baking soda.
Add the oil, water and vanilla, mixing well to form a dough.
Make balls of the mixture and place on the lined sheet. With damp fingers, flatten them slightly (they don’t spread at all).
Bake for 13-15 minutes. Cool on the sheet for 5 minutes, then transfer to a rack.
When cool, melt chocolate and spread over the top of each cookie. Allow to set.
These are best eaten within a few days.

Amount Per Serving
Calories: 111.1
Total Fat: 5.7 g
Cholesterol: 0.0 mg
Sodium: 4.9 mg
Total Carbs: 16.8 g
Dietary Fiber: 1.8 g
Protein: 1.8 g

Cocoa Banana Donuts

2013-05-20T22:29:00.000-04:00

One of the things I like to do for special occasions at work is make a unique, off-the-official-menu (gasp!) snack for the kids. Generally, these events are restricted to once a month or so in order to prevent me getting into too much trouble with the parents and other staff (some of them are quite particular about sticking to the corporate menu cycle), so when I do deviate I try and make the best of it. Whether it's a pan of chewy brownies, itty bitty cinnamon buns or a whole cookie sheet apple pie, throwing a twist into the usual fare of crackers, veggie sticks and banana bread keeps the kids interested, and the teachers hungry too!

Since the teachers and I were up to our eyeballs in planning stress over last week's Mother's Day event, the kids missed out on any sort of special treat themselves. To make it up to them, I made a few batches of goodies last week, so that each class could have something suited for their palates (and any dietary restrictions). These donuts were the Elementary group's special treat: slightly sweet, fruit-filled, baked rings that were tender and moist inside (despite being eggless). They got a hint of colour and flavour from a combination of cocoa and mesquite powders and a boost of nutrition from spelt flour too. Not that the kids cared... they saw donuts and the rest was history!

Shared with Sugar & Slice Sunday.

Cocoa Banana Donuts
Makes 14
1 large banana, mashed
½ cup granulated sugar
¼ cup honey
2 tbsp melted butter
¾ cup buttermilk
1 tbsp vanilla extract
1 ½ cups flour
½ cup spelt flour
1 tbsp mesquite flour (optional but delicious)
1 tbsp unsweetened cocoa
½ tbsp baking powder
¼ tsp nutmeg
½ tsp sea salt

Glaze:
¼ cup whole milk
1 tbsp vanilla extract
1 ½ cups powdered sugar
¼ cup cornstarch

Preheat oven to 425°F and lightly coat a doughnut pan with cooking spray.
Mash banana, sugar, honey, melted butter, buttermilk and vanilla together until smooth.
Add flours, cocoa, baking powder, nutmeg and salt.
Scrape into a piping (or zip-top) bag and pipe into the doughnut pans.
Bake for 8 minutes.
Cool in the pan for 5 minutes, then turn out onto a wire rack and cool completely.

For glaze:

Combine milk and vanilla in a medium saucepan and heat over low heat until warm.
Sift powdered sugar and cornstarch into milk mixture.
Whisk slowly until well combined. Dip doughnuts and cool on a wire rack.

Amount Per Serving
Calories: 203.5
Total Fat: 2.2 g
Cholesterol: 5.4 mg
Sodium: 29.6 mg
Total Carbs: 44.5 g
Dietary Fiber: 1.5 g
Protein: 2.8 g

Hawaiian Sweet Rolls for #BBD

2013-05-19T17:04:00.000-04:00

Now that we're well into the season of picnics, BBQs and cookouts, it's time to start looking at some unique fare that's versatile, portable and (of course) delicious. We do a lot of burgers at my house, thanks to two die-hard carnivores (my stepbrother can put away three giant ones, plus a salad, in a sitting), we go through a lot of buns. Usually we buy them (mostly because those same members of the family are notoriously picky), but then Arby's and a few other fast food places nearby started carrying sandwiches on "Hawaiian sweet rolls". We don't have King's Hawaiian breads around here (even though Arby's does use them apparently), but a few of our store brands have started making facsimiles and that got me into thinking about trying a version too.

Using the ingredient list of the original rolls would have been a total joke, since there is over 30 of them - and 10 of them are chemicals. I saw a few versions of recipes out on the Web, many of them using pineapple juice, but it was the fact that the recipe from Yammie's Noshery used crushed pineapple that made me pick it as a base. I knew that the pineapple itself would add a ton of moisture and tenderizing power to the dough, as well as being tangy enough to cut the richness of the dough down a bit.

With the basic recipe (which is essentially brioche!) as the blueprint, I modified it to make it partially with whole wheat flour as well as adding some extra tropical flavour with coconut "milk alternative" and coconut butter. I know that sugar helps yeast do it's job (though granted you can make perfectly serviceable bread without it), but I couldn't bring myself to add a full half cup to the dough. Instead, I used half coconut sugar, and made up the difference with a new product sent to me for review - Pure Via Turbinado and Stevia Blend (see my initial review below). The resulting rolls were nicely sweet, light and fluffy, tender and moist - exactly as Yammie's description entailed - and I can definitely see why they're popular for the sandwich crowd!

The recipe makes 12 big rolls, which would suit a small BBQ at my place or a typical family picnic. However, it's easy enough to double, and the baked buns freeze extremely well - slice them before storing in zip-top freezer bags and you're all set for the next sandwich night! The Bread Baking Day theme for #59 is "bread for company", and I think these would fit ninivepisces' theme very well!These are also being shared with Susan's YeastSpotting event.

Hawaiian Sweet Rolls
Makes 12 large buns
2 cups bread flour
2 cups whole wheat bread flour
1 tsp salt
1 tbsp instant yeast
¼ cup coconut sugar
12 packets PureVia Turbinado and Stevia Blend (or ¼ cup white sugar)
¼ cup canola oil
¼ cup coconut butter, melted
1/3 cup milk (I used a coconut milk alternative)
2 large eggs, lightly beaten
⅔ cup undrained crushed pineapple
Milk, for brushing the tops

Combine the flours, salt, yeast, sugar and stevia blend in a stand mixer with a dough hook.
Add the oil, coconut butter, milk, eggs and pineapple.
Knead for 12 minutes.
Cover and let rest 45 minutes.
Punch the dough down and divide into twelve equal balls (mine were about 4 oz each).
Place in a parchment lined 9x13” inch pan with well greased sides, cover and let rest 1 hour.
Preheat oven to 350ºF.
Brush the tops of the risen rolls with milk.
Bake for about 25 minutes or until the tops are nicely browned.
Cool in the pan for 10 minutes, then turn out onto a wire rack.
Eat within a day or so, or freeze in a plastic zip-top bag up to 2 weeks.

Amount Per Serving
Calories: 267.0
Total Fat: 9.9 g
Cholesterol: 31.0 mg
Sodium: 39.2 mg
Total Carbs: 41.2 g
Dietary Fiber: 3.1 g
Protein: 6.7 g

About the Pure Via Blend - I first tried the packets in my Sugar-Free "Apple Cider" (which effectively made it not sugar free, but whatever) and liked the sweet but not cloyingly sweet flavour it lent - unfortunately the larger sugar particles don't dissolve as well as the stevia, but using hot liquid definitely helps. I'd say that these packets are definitely the best way to step into using stevia as a sweetener - my mom tried it in her coffee and agreed (and she doesn't like plain stevia). I've been playing with it (and it's cup-for-cup granulated version) quite a bit and can't wait to share my results!

*Note: I was sent Pure Via's products for free to try and review. I am not being compensated and all opinions are my own honest conclusions.

Too Quick for this #SundaySupper

2013-05-19T01:44:00.000-04:00

I can't believe I have to miss another #SundaySupper this week! Now granted, I would have been in this week's roundup of "Low & Slow" recipes like a dirty shirt... except for two ~~minor~~ major details: 1) Our slow cooker (provided it even works anymore) is up in the rafters of our garage, away from anyone without an extension ladder, and 2) Because we've stashed away our cooker for so long, I don't even have a recipe using it! Our meals tend to be more "flash-in-the-pan" than "set it and forget it", so stay tuned for some of those on What Smells So Good?. In the meantime, check out the rest of the homey, slow-cooked selections from the #SundaySupper team below:

#SundaySupper Low & Slow - Hosted by Susan at The Girl In The Little Red Kitchen

Low & Slow Breads & Starters:

Asiago Meatballs from Daily Dish Recipes
Slow Cooker Bread: Easy Dinner Rolls from Growing Up Gabel

Low & Slow Mains:

Apricot-Mustard Baked Ham from Healthy.Delicious.
Braniya {Lamb and Eggplant Tajine} from MarocMama
Brisket from Sustainable Dad
Brisket with Ale BBQ Sauce from Kudos Kitchen By Renee
Carnitas from That Skinny Chick Can Bake
Dairyfree Chicken and Mushroom Ragout from The Not So Cheesy Kitchen
Dry Rubbed Smoked Back Ribs from Noshing With The Nolands
French Dip Sandwiches from Hezzi-D’s Books and Cooks
Fried Beef Ribs from The Urban Mrs
Italian Beef from Curious Cuisiniere
Italian Sunday Gravy from The Girl In The Little Red Kitchen
Jambalaya from Gourmet Drizzles
Minestrone Soup from Peanut Butter and Peppers
Osso Buco from Webicurean
Pork and Sauerkraut Sandwiches from Cindy’s Recipes and Writings
Rice, Bean and Vegetable Casserole from Happy Baking Days
Salsa Chicken from Momma’s Meals
Sauerbraten from Magnolia Days
Slow Cooker Chana Masala from Small Wallet, Big Appetite
Slow-Cooker Mole from girlichef
Slow Cooked Pork Sausage and Onions from Family Foodie
Sweet Pork from Table for Seven

Low & Slow Sides:

Caramelized Garlic in the Crock-Pot from Shockingly Delicious
Slow Roasted Balsamic Tomatoes from The Wimpy Vegetarian

Low & Slow Desserts:

8-hour Cheesecake with Roasted Grapes (gluten free) from Vintage Kitchen
Gluten Free Slow Cooker Glazed Cinnamon Coffee Cake from Blueberries and Blessings
Slow-Cooked Gooey Pina Colada Cake from Juanita’s Cocina
Slow Cooker Pineapple Coconut Rice Pudding from Sue’s Nutrition Buzz

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Mrs. Randall’s Brownies (Ms Sarah’s Version!)

2013-05-17T22:46:00.000-04:00

Wow, this is the third post in a row that I've written about brownies or blondies! The sad thing is that there really is no end in sight as far as those are concerned, since between my love for baking them and my friends, family and co-workers' love for eating them, I've been a bar cookie baking fiend lately! Hopefully you'll indulge me as long as this particular obsession lasts... who knows, tomorrow it could be cotton candy (though not likely, just so you know).

Not only are these brownies the third bar cookie in a row, but they're also the second brownie I've shared from Petite Treats: Your Favorite Desserts-Bite Size!. I was intrigued by these (salled "Mrs Randalls Brownies"in the book) because they were sugar, gluten and animal-product free - basically the antithesis of the typical brownie. However, their saving grace was the combination of flavours from rich cocoa, creamy coconut oil and ground nuts (almonds and hazelnuts), along with the natural sweetness of stevia and agave. They're even portion controlled, being baked in perfect "two bite" mini muffins - just remember to watch that timer. Overbaked, you might as well be eating those sawdusty charcoal briquettes you just bought for your long weekend BBQ. I strongly recommend the frosting too - not super sweet, but creamy enough to elevate these bites to "something special"!

Sent to Ricki's Wellness Weekend

Mrs. Randall’s Brownies (Ms Sarah’s Version!)

Makes 18

3 tbsp ground chia seed

1 tsp pure stevia powder

½ cup hot water

4 drops liquid stevia

½ cup agave nectar or honey

1/3 cup melted coconut oil

½ cup ground hazelnuts

¼ cup ground almonds

½ cup cocoa (or carob) powder

¼ cup arrowroot flour

Icing:

1/3 cup good-quality semisweet chocolate (I suggest Callebeaut or Ghirardelli)

1 tbsp coconut oil

1 tbsp unsweetened almond milk

Preheat the oven to 350°F. Spray 18 mini muffin wells with cooking spray.
Mix the chia meal and stevia powder and pour in the hot water. Stir to combine.
Add the liquid stevia, agave and coconut oil and beat well.
Mix together the hazelnuts, almonds, carob and arrowroot flour, add to the wet mixture.
Stir until well combined.
Fill each muffin well with the batter.
Bake 20 minutes, rotating the pans halfway through.
Cool completely in the pan.
For icing/glaze, melt the chocolate, coconut oil and almond milk together. Spoon over the cooled brownies (or dip into the mixture) and allow to set.
Store in an airtight container in the fridge for up to 5 days. I suggest gently warming them in a dish with 1 tsp of almond milk before serving.

Amount Per Serving
Calories: 115.9
Total Fat: 7.8 g
Cholesterol: 0.0 mg
Sodium: 1.5 mg
Total Carbs: 5.6 g
Dietary Fiber: 1.7 g
Protein: 1.5 g

Genius Chocolate-Chip Blondies

2013-05-13T21:01:00.000-04:00

I never discovered the world of the blondie bar until I went to university. I was well versed in brownies, of course, in their various homemade and store-bought forms, but I was (and am still) such a chocoholic that the idea of eating any cookie without so much of a trace of chocolate was horrifying.

Now, I've come to realize that not every dessert has to be chocolate-based, and in fact some things (like apple crisp and cherry pie) are... gasp!... better without it. But blondies are still a bit of a mixed bag as far as I'm concerned. Don't get me wrong, I like the idea of a butterscotchy, chewy bar cookie, but I like the idea of a butterscotchy, chewy bar cookie with chocolate chips better! The idea (and most of the recipe) for these dense, rich, nutty-tasting blondies came from Chocolate Covered Katie, who is still on my top ten list of favourite healthy food bloggers. I love the nutty, buttery flavour that chickpeas lend to dishes, whether they be savoury or sweet - and although nuts or nut butter of any kind is a no-no at school (and our afternoon crowd has an egg allergy) the pureed beans add a combination of binding, moisture and rich, density that would otherwise be missing from a simple eggless brown sugar bar.

Being that I did have to make this recipe for a large group, the ingredient amounts I've given are a reflection of that. That said, the bars did scale up wonderfully and both froze and thawed well in addition to making delicious frozen "sandwich cookies" around chocolate frozen yogurt (if you decide to go that route I would layer blondie-ice cream-blondie in a pan and freeze as a whole, then cut squares or bars). With the main ingredient being garbanzo beans, they're also right on track to submit to this month's Eating the Alphabet Healthy Recipe Challenge (letters G&H) on Meal Planning Magic.

Genius Chocolate-Chip Blondies
Makes two 9x13” pans, 60 pieces
6 cups (35 oz by weight / 48fl oz) chickpeas (garbanzo beans)
1 tbsp baking powder
½ tsp baking soda
¾ tsp salt
2 cups brown sugar
¼ cup agave nectar or honey
2 tbsp vanilla
¼ cup applesauce
2 large bananas
¾ cup rolled oats
¼ cup whole wheat flour
Pinch nutmeg
½ cup chocolate chunks
⅓ cup miniature chocolate chips

Preheat oven to 350F. Line two 9x13” oblong pans with parchment.
Blend all ingredients (except chocolate chips) until very smooth in a food processor (you may need two or more batches depending on your processor’s size)
Pulse in the chips, and spread in the pan.
Bake 45 minutes.
Do not overbake - they firm as they cool.

Amount Per Serving
Calories: 76.8
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 97.0 mg
Total Carbs: 17.8 g
Dietary Fiber: 1.6 g
Protein: 1.5 g

Espresso Brownies for a Mother's Day #SundaySupper

2013-05-12T01:57:00.000-04:00

I have fond memories of Saturday morning outings with my mom when I was in my teens. That was back in our Weight Watcher days, where Saturday mornings meant the dreaded weigh-in followed by toasted bagels and cream cheese for breakfast and a vanilla fudge brownie latte for a "morning dessert". Those days are gone (sigh), but Mom married into an Italian family with a taste for espresso and it's assorted drink and dessert variations. While the most traditional caffeinated sweet, tiramisu, usually offers up a "meh" response from both Mom and my stepdad (anything overly creamy is usually not much of a hit), it's hard to steer her away from chocolate - and when that chocolate is spiked with a heady dose of espresso and baked into a sinfully fudgy brownie (laced with Kahlua no less), it's a Mother's Day delight at our house!

I wish I could take credit for the idea to thoroughly souse the pure chocolate bliss that is a brownie with caffeine, but in fact the original recipe was found in Petite Treats: Your Favorite Desserts-Bite Size!. Sadly, as is the book's recipe was on the dry side when I made it verbatim, so I took preemptive measures for my mom's batch. Honey added a moist chew, brown sugar added depth and more chocolate chips added pops of yummy texture. Just to be sure there was no dry or hard brownie bits at all, when I flipped out the bars they got a nice brushing of Kahlua and a rich chocolatey icing too. Hey, only the best for Mom - and what mom doesn't need a little "pick me up" these days?

This #SundaySupper is all about Mom - we're celebrating the amazing women that brought us into the world as well as all the other incredible women who acted in loco parentis growing up. Make sure you take a look at what all the other #SundaySupper participants are sharing for Mother's Day!

Mother's Day Brunch:

Blueberry Coffee Cake from Peanut Butter and Peppers
Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
Crepes from Hezzi-D's Books and Cooks
Hot N Sweet Mango Chutney from Sue's Nutrition Buzz
Lemon Glazed Raspberry Scones from Juanita's Cocina
Quiche Lorraine from Supper for a Steal
Seafood Quiche from The Girl in the Little Red Kitchen
Strawberry Rhubarb Compote from Noshing with the Nolands
Sweet French Breakfast Crepes from Curious Cuisiniere
Vidalia Onion Quiche from Comfy Cuisine

Mother's Day Entrees:

Cod with Stewed Tomatoes from Cindy's Recipes and Writings
Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
Lemon Risotto from Healthy. Delicious.
Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
Pork dumpling (Shumai) from The Urban Mrs.

Mother's Day Sides:

Spaetzle from Magnolia Days

Mother's Day Desserts and Drinks:

Caramel Apple Cinnamon Rolls from Gotta Get Baked
Chocolate Kahlua Cream Pie from Ruffles & Truffles
Espresso Brownies from What Smells So Good?
Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
Fresh Fig and Walnut Pie from Vintage Kitchen
Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
Lavender Shortbread Cookies from girlichef
Lemon Meringue Pie from Pies and Plots
Lemon Petit Fours from Home Cooking Memories
Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
Milky Way Brownies from That Skinny Chick Can Bake
Mini Coconut Pies from La Cocina de Leslie
Mini Strawberry and Cheese Pies from Basic N Delicious
Mom's Apple Crisp from Cravings of a Lunatic
Mom's Texas Sheetcake from Daily Dish Recipes
Raspberry and Hazlenut Friands from Happy Baking Days
Semolina Balls (Suji Laddoo) from Soni's Food
Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet

Don't forget to join the #SundaySupper conversation on Twitter today to celebrate Mother's Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

What do you think of when you think of your Mom? Do you have any special memories?

Espresso Brownies

Makes 16 rich squares

3 oz bittersweet chocolate (I used couverture wafers)

¼ cup unsalted butter
¼ cup Dutch processed cocoa powder
2 eggs
½ cup sugar
¼ cup dark brown sugar
2 tbsp honey
1 tbsp vanilla
2 ½ tbsp instant espresso powder
2/3 cup flour
¼ tsp baking powder
¾ tsp sea salt
¼ cup miniature chocolate chips
2 tbsp Kahlua, for brushing

Icing:

2 tbsp unsalted butter, at room temperature

1 cup powdered sugar

2 tsp instant espresso powder

¼ cup bittersweet chocolate (I used couverture wafers)

2 tsp honey

¼ tsp salt

Preheat the oven to 350°F and line a 9” pan with greased parchment paper.
Melt the chocolate and butter together in the microwave, then whisk in the cocoa powder.
Whisk the eggs, sugars, honey and vanilla until light and thick, about 3 minutes.
Whisk in the espresso powder, the melted chocolate mixture, flour, baking powder and salt, blending just to combine.
Fold in the mini chocolate chips.
Bake for 35 minutes, rotating the pan once halfway through.
Allow to cool completely in the pan, then turn out onto a plate and brush with Kahlua.

For icing:

Beat together the butter, powdered sugar and espresso powder until combined.
Melt the chocolate, honey and salt together, then add to the powdered sugar mixture and beat well.
Spread immediately on cooled brownies and allow to set.

Amount Per Serving
Calories: 211.2
Total Fat: 8.8 g
Cholesterol: 34.8 mg
Sodium: 41.9 mg
Total Carbs: 32.9 g
Dietary Fiber: 1.6 g
Protein: 2.2 g

Vegan Coconut - Lemon Cake

2013-05-10T17:29:00.000-04:00

Some days I wonder why I do what I do. This cake was one of those labours of love to put together, not because any part of it was incredibly difficult or time-consuming to do, but because I had to do it all with gloves on! Some of you know that I'm allergic to coconut - not only ingesting it but touching it (or hazelnuts) as well. To avoid poufy arms and an itchy rash from seriously hindering my ability to cook at work, the gloves (and a thorough rinse of my hands with wet wipes) were the order of the day.

That said, I am very proud of this dessert and surprised as heck that it looked so good - as I am with all my cakes! Granted, I already had a good recipe that I used as a base - my Vegan Lemon Sheet Cake - and a few tweaks (and a doubling of the recipe) was all it took to turn it from petit four to celebration status. I wanted to add another (subtle) layer of flavour this time, so I used a thick coconut milk for the soy, and filled it with raspberry jam sprinkled with shredded coconut meat. Of course, the frosting was coconut based too, so even though the cake is full of vibrant lemon tang, the flavours balance nicely enough and the whole thing isn't too sweet.

I'd say this is more a "grown up" cake, but then again I'm usually cooking for a crowd of ankle biters (albeit quite adventurous ones). It's tender and moist enough, but stands up to slicing and transportation well... almost like a sheet version of a pound cake. Even the "crust" isn't really noticeable, so you don't need to trim it a whole lot (if at all). Then again, you may just want a "taste test" before the big event, just for quality!

Sharing with Sugar & Slice Sunday

Vegan Lemon-Coconut Cake
Makes 2 9x13” cakes, 1 double-layer slab
20 oz sugar
8 oz non-hydrogenated margarine
¼ cup lemon juice
grated zest of 4 lemons
2 tsp vanilla
1 ½ tbsp lemon extract
24.6 oz flour
2 tbsp baking powder
1 ½ tsp baking soda
1 ½ tsp salt
2 cups water
2 cups premium coconut milk (I used Rooster Gold Label)

Filling
¾ - 1 cup pure raspberry jam, warmed slightly until spreadable (I fell in love with this one)
1/3 cup fine-shred coconut

Preheat oven to 350F, grease 2 9x13 pans.
Cream together sugar and margarine. Add lemon juice, zest, vanilla and lemon extracts and beat well.
Whisk together dry ingredients in a medium bowl.
Add dry ingredients in three sections, alternating with the water and coconut milk. Beat well after each addition.
Divide between pans and bake 45 minutes, or until cake tests done.
Cool completely in the pan before turning out onto a tray, then chill 1 hour before filling.
Spread jam evenly over one of the layers and sprinkle with coconut.
Place second layer on top, trim the edges and chill again before frosting and decorating.

Amount Per Serving
Calories: 335.6
Total Fat: 12.1 g
Cholesterol: 0.0 mg
Sodium: 143.3 mg
Total Carbs: 54.8 g
Dietary Fiber: 0.7 g
Protein: 3.4 g

Carob - Coconut Frosting

2013-05-10T15:41:00.001-04:00

Since I was making a coconut milk based cake for the Mother's Day tea today, I wanted to put together a frosting that would compliment it without overpowering the delicate nature of the crumb beneath. I had the option of breaking out the can, thoughtfully suggested by the teachers at school, but vanilla is just so... vanilla. Plus, I've found canned frosting can be even finickier to pipe than homemade, and it took minutes to whip up an original, flavourful, not-too-sweet recipe to swirl on each square of cake. I piled on the layers of flavour and richness with creamy coconut milk, coconut oil, and coconut extract, then added a touch of naturally sweet carob powder for an unexpected, slightly fruity twist (and a brown colour, which I wanted for the "flower bed" effect). It whipped up nice and smooth, and after a stint in the fridge (I did it overnight and kept it in a ziploc) it was the perfect consistency for piping and all the flavours had mellowed together.

Now, this isn't your "health-nut, diet friendly" frosting.... that was Sunday's post. That said, it is vegan, nut free and gluten free, not to mention chocolate free and rich in lauric acid thanks to the coconut. Carob adds a touch of calcium and vitamin E too!

Submitted to Gluten Free Friday

Carob - Coconut Frosting
Makes about 2 cups, 24 servings
1/4 cup non-hydrogenated shortening
2 tbsp solid coconut oil
1/2 tsp sea salt
1 tsp vanilla
1 tsp coconut extract
1/3 cup premium, thick coconut milk (I used Rooster Gold Label, Thai Kitchen would be good too)
14 oz powdered sugar
3 tbsp carob powder
2 tbsp cornstarch

Beat together shortening, oil, salt, extracts and coconut milk until smooth.
Sift in the sugar, carob and cornstarch, and beat until creamy and thick. Add more powdered sugar if necessary for desired texture (this was perfect for piping for me).
Chill about 1 hour before use.

Amount Per Serving
Calories: 107.9
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 1.4 mg
Total Carbs: 17.9 g
Dietary Fiber: 0.1 g
Protein: 0.1 g

Stale Marshmallow Fondant

2013-05-09T19:47:00.000-04:00

Do you have your plans for Mother's Day yet? I've got my cards done at least! At school/work we're whipping up an afternoon "tea" for the parents, and (of course) as the "Dietary Manager / Certified Baker" it fell to me to do the cake. Now, I was told I could do whatever, which could have meant a box mix and canned frosting (if that)... but really, how could I live that down? Luckily, a fortuitous shopping trip by one of the teachers and a lucky break from my freezer and pantry meant I had the makings of a beautiful dessert topped with handmade, hand painted flowers! Today I'm giving you my version of marshmallow fondant, but I promise the cake and frosting recipes will come tomorrow!

This isn't the first time I've played around with marshmallow fondant either. Remember that Rich Root Cake I made for my grandmother's birthday? The bumblebees and flower leaves were courtesy of a batch made earlier that year. MMF is great for any sort of cake or cookie decorating because a) it's cheap (a couple bucks worth of marshmallows and icing sugar vs. up to $28 for the same amount of premade), b) it's easy (took me all of 10 minutes to put together) and c) it tastes so much better than traditional fondant. Yet it behaves similarly, taking on colour and flavour well, rolling and cutting as needed, and even freezing for ages provided it's well wrapped.

What makes my MMF different than your standard recipes from What's Cooking America or Wilton is the type of marshmallows I use. Or rather, the age of the marshmallows I use. Most recipes call for the freshest mallows you can get your hands on - but when I made this the first time, I didn't have fresh marshmallows. I had marshmallows that I found in the back of our pantry, which were more like gravel than pillows. But I figured what the heck, I needed to do something with them anyway to avoid just tossing them, so I gave it a whirl. Wouldn't you know it, the little sugar pucks flung a surprise into the mix by simply caramelizing in the microwave, not really melting. I quickly grabbed the first thing that made sense in my pantry (clear corn syrup) and beat the daylights out of it, which smoothed things out a touch. To deal with any sort of "cooked" flavour (although I do like toasted marshmallows) I didn't even bother trying to hide it - I just played it up with a few drops of super-strength English Toffee flavour! It tasted so good - and was so cheap (since I can get old marshmallows for pennies in the Bulk Barn's clearance pile) that I made another batch and stashed it in the freezer for whenever I might need it - like this week!

To make the calla lilies, I rolled out the fondant between sheets of waxed paper and cut out rounds with a miniature wavy circle cutter. Then I gently rolled each round into a cone and filled the centres with a silver dragee for the stamen before allowing them to dry overnight. The next morning, I mixed a "paint" of vodka and food colouring and hand-applied the purple and green hues to each before letting them dry for another 6 hours. Once they were on their coconut-carob frosting and hand-tinted coconut beds, they looked like the Garden of Eden, and from what I heard from Mom (official taste tester!) they tasted like it too!

Stale Marshmallow Fondant
Adapted from What's Cooking America
Makes about 19 oz, NI is per ounce
8 oz stale mini marshmallows
5 tbsp water (if using fresh marshmallows, drop this to 3 tbsp)
1 tbsp white corn syrup
1/2 tsp English Toffee flavouring (optional, I used LorAnn Oils)
1/4 tsp sea salt
2 1/4 cups icing sugar (you may need more depending on your marshmallows)
Shortening to grease

Combine the marshmallows, water and corn syrup in a large bowl.
Microwave on HI for 1 minute, then stir and continue microwaving in 30 second bursts until the mixture is more or less melted (mine didn't melt all the way but it works itself out).
Beat in the flavouring (if using) and salt, then add 1 cup of icing sugar to the bowl and beat in.
Grease a smooth countertop (and your hands!) well and scrape the marshmallow mixture onto it.
Top with 1/4 cup more icing sugar and begin to knead it in, adding more icing sugar as needed until the mixture resembles a smooth, supple bread dough.
Wrap well in plastic wrap and store in the fridge up to 3 months, or keep in the freezer up to 1 year.
Defrost completely in the plastic wrap before using.

Amount Per Serving (1 oz)
Calories: 95.5
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 41.4 mg
Total Carbs: 24.5 g
Dietary Fiber: 0.0 g
Protein: 0.2 g

Hazelnut Torte

2013-05-06T17:27:00.000-04:00

There isn't a single person in my immediate family (or stepfamily) who isn't a fan of at least one type of nut. Even I have a favourite, although it has been a long time since eating any of them without an allergic reaction, and it happens to be the same as my famously picky sister's. While she doesn't necessarily realize it, Teaghan and I both adore the taste of hazelnuts - especially when paired with chocolate.

When I found a recipe for a ground hazelnut cake in one of the books that had just arrived in my "to review" pile (The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 Recipes), it immediately preoccupied my whole thought process when it came to baking. I couldn't wait to have an excuse to make this rich, nutty torte - and finally I decided I didn't need one. I even knew what I'd use to fill and frost it - far richer (and, ahem, better) than the classically simple whipped cream or crème fraîche (common with European tortes like this), I whipped up that Luxuriously Healthy Chocolate Frosting you saw yesterday and lavishly dolloped it onto the bottom layer to make a thick creme-like filling. Rather than spread the remainder all over the surface of the layers (although I had more than enough), I opted for a moderate smear on top followed by a dusting of cocoa for a hint of bitter richness.

All together, the finished dessert was two layers of dense (but surprisingly light) gluten and dairy free hazelnut cake with almost half a layer's thickness worth of frosting - a mixture akin to a healthier Nutella (on steroids!).

Sending to Sugar & Slice Sunday, Mouthwatering Monday, Marvellous Monday, Mix it up Monday, Two Cup Tuesday and Totally Tasty Tuesdays

Hazelnut Torte

Makes 12 slices

4 eggs

2 tbsp coconut oil (I like the expeller-pressed kind for this since it doesn't have any distinct flavour, which would overpower the hazelnuts)

¾ cup raw sugar

6 oz finely ground hazelnuts (AKA hazelnut flour or meal)

2 tbsp coconut flour

Pinch sea salt

1 tbsp gluten free baking powder

Preheat the oven to 350F and line two 8” round pans with parchment or greased foil.
With a whisk, beat the eggs, oil and sugar together until light-coloured and bubbly.
Add the hazelnuts, coconut flour, sea salt and baking powder and whisk until well combined and no dry spots remain.
Divide evenly between the pans, then rap sharply on a countertop to dislodge big air bubbles and even the batter out.
Bake for 20-22 minutes.
Cool completely in the pans before finishing with your chosen filling and topping (I recommend my Luxuriously Healthy Chocolate Frosting and fresh raspberries)

Amount Per Serving
Calories: 185.2
Total Fat: 12.6 g
Cholesterol: 62.0 mg
Sodium: 23.6 mg
Total Carbs: 15.9 g
Dietary Fiber: 1.9 g
Protein: 4.4 g

Luxuriously Healthy Chocolate Frosting for #SundaySupper - Cinco de Mayo Style!

2013-05-05T02:30:00.000-04:00

Avocado. It's the original darling child of the "good fat" world, on the list of the World's Healthiest Foods - and for good reason. The majority of the fat in one of these green, leathery eggs has shown promise in fighting arthritis, lowering inflammation, absorb nutrients and decreasing the risk of heart disease! They're also ridiculously high in fibre, vitamin K and B vitamins, and have a buttery texture that would be sorely missed from any Mexican platter or California Roll.

Yet... I don't like them. More than that, I hate them in their natural form. Sliced on a salad? I'll pick them off. Guac is a dip at a party? I'll pass. Nobody in my family gets it, but it's both a taste and a texture thing for me. I like my produce on the crisp side (I don't like bananas either unless they're green), and the favour is just too odd for me to handle.

However, that's avocado au naturale. I've come to realize over the years that if you add chocolate to almost anything it makes it at the very least palatable. So why not try the same with an avocado or two, and turn them into a rich, fudgy filling for my Hazelnut Torte? After all, chocolate goes with hazelnuts, and ripe avocados are very similar to soft butter in texture, so they should make a suitable "buttercream", right?

Right. So right, in fact, it's almost downright wrong to say so - but I'm not the first to turn the Mexican and Californian staple into dessert (or frosting). In fact, the mixture I ended up with was adapted from Giada De Laurentis’ Avocado Mousse - just a little less agave, a little more cocoa, and a little touch of vanilla stevia for extra flavour and sweetness. The frosting, after chilling for an hour or so, is pretty remarkable: not only is it added-fat free, there’s no refined sugar or any animal products either! Who knew dessert could be so healthy?

This week for #SundaySupper we're all about Cinco de Mayo treats. Cinco de Mayo celebrates the victory of the Mexicans over the French in the Battle of Puebla, and what better reason to dance, eat, drink and party?! Check out the other great goodies from the gang, and be sure to join in our Twitter chat tonight (details below).

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Chipotle Roasted Chickpeas from Home Cooking Memories
Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
Elote (Mexican Grilled Corn) from Magnolia Days
Esquites or Mexican Corn Salad from Kimchi Mom
Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
Guacamole Rice from Foxes Love Lemons
Healthy Mexican Ceviche from Mama's Blissful Bites
Loaded Cheesy Nachos from Gotta Get Baked
Lobster Guacamole from I Run For Wine
Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

Barbacoa Beef from The Urban Mrs.
Chicken Enchiladas with Avocado Cream Sauce from Bobbi's Kozy Kitchen
Chicken Fajita Feta-ccine from Chocolate Moosey
Chicken Fajita Salad w/Home made Easy Salsa from Momma's Meals
Chicken Mole Potato Skins from Noshing with the Nolands
Corona Beer-Battered Fish Tacos from Pescetarian Journal
Duck Carnitas from The Girl in the Little Red Kitchen
Enchiladas with Red Chili Sauce from Hezzi-D's Books and Cooks
Fish Tacos with Lime Salsa from Curious Cuisiniere
Japanese Mexican Tacos from Ninja Baking
Lightened Up Taco Salad from Kudos Kitchen
Mexican Pizza with Chipotle Orange Sauce from Family Foodie
Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
Pork Carnitas from From the Bookshelf
Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
Roasted Poblano and Corn Lasagna from Juanita's Cocina
Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
Slow Cooked Carne Asadas from Peanut Butter and Peppers
Soft Shell Tacos from That Skinny Chick Can Bake
Spicy Shredded Beef Chimichangas from Supper for a Steal
Spicy Steak Fajitas from Cravings of a Lunatic
Stuffed Poblano Peppers from Country Girl in the Village
Tequila Lime Chicken from No One Likes Crumbley Cookies
Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
Tofu Tacos from Hip Foodie Mom
Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

Dairy-free Flan from The Not So Cheesy Kitchen
Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
Fried Ice Cream for a Crowd from Growing Up Gabel
Luxuriously Healthy Chocolate Frosting from What Smells So Good?
Mexican Brownies from Cindy's Recipes and Writings
Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

Fresh & Fruity Sangria from Webicurean
Fruity Aguas Frescas from The Foodie Patootie
Mango Aqua Fresca With Chia Seeds from Sue's Nutrition Buzz
Margarona from The Messy Baker
Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Join the #SundaySupper conversation on Twitter tonight to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Luxuriously Healthy Chocolate Frosting

Serves 24

2 very ripe avocados, pitted and skinned
1/3 cup bittersweet couverture chocolate (around 70%)
5 tbsp unsweetened Dutch processed cocoa powder
3 tbsp raw agave nectar

2 (1 g) packets vanilla flavoured stevia
1/4 cup unsweetened vanilla almond milk (or chocolate hazelnut milk if you can find it)
pinch sea salt

Combine everything in a food processor and puree until smooth.
Chill before use.

Amount Per Serving
Calories: 46.0
Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 5.5 mg
Total Carbs: 2.8 g
Dietary Fiber: 1.4 g
Protein: 0.6 g

Coconut Banana Truffle Ganache

2013-05-02T19:38:00.000-04:00

Sometimes in the kitchen things come together so well that you can't believe the end result. Normally, I shy away from dealing with melted chocolate (well, any time away from the holidays) because it's finicky, and since I'm only buying the good stuff (i.e. Callebaut) for my cookies and muffins at home, I'm loath to shell out huge sums for something that may not adequately showcase the quality. But the dregs of a birthday / Easter basket also included two bars of Green & Black's 70% that were begging to be used. Then, one of the bananas in the ripening bag I was keeping them in decided to leap to what would have been a rather unfortunate death in any other circumstance, and I was getting tired of staring at the end of a can of coconut milk my mom had used for a Thai curry earlier this week.

It was really the appearance of the banana and the chocolate that made me think of a recipe I had spotted on Specialty Cake Creations the other day. Regina had come up with an ingenious way to bring the fresh fruit and natural sweetness of a ripe banana to the rich indulgence of a truffle ganache. I did make changes to her recipe, thanks to what I had (or didn't have) on hand - I used the whole banana (because who has half of one lying around?), added an extra ounce of chocolate (my bars were 3.5 oz each, and I can't eat them :-( ), and since I had no more condensed milk left after the Multilayer Bars, I used up that premium coconut milk - which is not only thick and rich, but lightly sweet naturally - not cloying like sweetened condensed.

While my chocoholic mom was "taste testing" spoonfuls right out of the bowl and pan, I suggest actually making the truffles once your ganache is chilled down. Roll small balls of this heaven and either dip them in chocolate or dust them with unsweetened cocoa for a delicious gift (for anyone, including yourself!).

Shared with Wellness Weekends and Gluten Free Fridays

Coconut Banana Truffle Ganache
Adapted from Specialty Cake Creations
Makes enough for 24 truffles
7 oz bittersweet chocolate (I favour 70%), chopped
5 tbsp full fat coconut milk
1 medium, over ripe banana, mashed completely smooth (or pureed in a food processor)
pinch sea salt

Combine the chocolate and coconut milk in a medium, microwave safe bowl and melt until smooth, being careful not to scorch the chocolate.
Add the mashed banana and salt and mix well with a spatula until thoroughly incorporated.
Scrape into a loaf pan and smooth.
Cover surface directly with plastic wrap and refrigerate at least 1 hour, up to 2 days.
Scoop teaspoon-sized balls of the ganache and either immediately coat in unsweetened cocoa or chill before dipping in melted chocolate.

Amount Per Serving
Calories: 73.0
Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 8.8 mg
Total Carbs: 6.4 g
Dietary Fiber: 0.2 g
Protein: 0.8 g

Almond Mocha (Sugar Free!)

2013-05-01T17:50:00.000-04:00

OK, you're going to have to bear with me. I know it's 20+°C and sunny outside right now. I know. Hot drinks are dropping from menus faster than a lit match from a firebug, and rich, sugary things aren't exactly bikini body fodder. But the good news is that you can still treat yourself to a rich, smooth mocha - this baby is not only great hot or iced, but tripled with 2 tbsp of almond butter added to it you can make a great popsicle, or churn it for ice cream! Don't worry about the sugar content affecting your Summer (or afternoon) plans either - I've finally come up with a mixture of stevia sweeteners that don't overpower the end result, hold up to heat and can be frozen without losing their delicate nuances.

The first sweetener I added to my favourite unsweetened almond milk was my fairly standard liquid stevia, which was fine but didn't really support the cocoa flavour - alone I found it more overpowered the mix. Then I messed around with a few types of stevia powder in packets, which ranged from horrible and bitter to good but not sweet enough. When Pyure Brands offered me the chance to try out their stevia baking blend and packets, I knew the benchmark (for the packets at least) would be this afternoon treat. Combined with two drops of the liquid stevia, the organic packets were the perfect addition - plus I liked that they were made with agave fibre (inulin) for a bit of prebiotic goodness. I've made some other treats with the packets as well as the baking blend, and I'm impressed for sure!

Shared with Waste Not Want Not Wednesday on Poor and Gluten Free

Almond Mocha (Sugar Free!)
Serves 1

4 packets Pyure Organic Stevia

2 tsp unsweetened cocoa powder

pinch sea salt

1 cup brewed coffee

1 cup unsweetened vanilla almond milk

2 tbsp boiling water

2 drops liquid stevia (use your favourite)

If serving cold:

Stir together the coffee, almond milk and liquid stevia. Chill thoroughly.

If serving hot:

Combine the coffee and almond milk in a microwave safe pitcher and heat about 3-4 minutes, until hot, but drinkable.

For both:

Mix the stevia, cocoa and salt in a large cup (or a jug if serving two).
Stir the boiling water into the dry mixture until completely combined, then slowly whisk in the almond milk mixture and liquid stevia.
Serve and enjoy!

Amount Per Serving
Calories: 39.4
Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 185.7 mg
Total Carbs: 6.8 g
Dietary Fiber: 6.1 g
Protein: 1.9 g

*Note: Pyure gave me the products to review and use but all opinions are my own and are not paid for

Triple Malt Chocolate Chippers

2013-04-29T21:29:00.000-04:00

Were you an Ovaltine kid? While I was more a fan of my malt in chocolate-covered ball form, my mom and her side of the family are die hard fans of the bittersweet flavour in everything from bread to milkshakes. Then I started seeing posts for malted milk chocolate chip cookies. Whoa - chewy cookies, with the extra layer of Ovaltine? Sounds good to me!

I dialed up the malted flavour a touch more in my batch too - using a roasted malted barley flour as well as swapping the chocolate syrup for the less cloying, more flavourful sweetness of malted barley syrup. Bittersweet chocolate chips replaced the milk chocolate in the original, and the whole batch became eggless with the help of one of my favourite egg replacers - ground chia seed. Huge, with chewy middles and perfectly crisp edges, these are cookies you would be proud to serve at a bake sale, an ice cream party or just after school with a tall glass of milk!

Shared with Sugar & Slice Sundays

Triple Malt Chocolate Chippers
Makes 15 large cookies
6 oz non-hydrogenated shortening
2 oz salted butter
1 cup packed brown sugar
¼ cup water
2 tbsp barley malt syrup
1 tbsp vanilla
½ cup malted milk powder
1 tbsp ground chia seed (or ground flax)
1 cup flour
1 cup malted barley flour
1 tsp baking soda
Pinch nutmeg
½ tsp salt
1 ½ cups bittersweet (or semisweet) miniature chocolate chips

Preheat oven to 350°F and line 2 large baking sheets with parchment.
Beat together the first 8 ingredients in a large bowl.
Add flours, baking soda, nutmeg and salt.
Beat on low speed until well blended.
Stir in the chocolate chips.
Drop dough by scant ¼ cupfuls onto baking sheets.
Bake for 13 minutes. Cool completely on pans.

Amount Per Serving
Calories: 349.3
Total Fat: 19.9 g
Cholesterol: 14.6 mg
Sodium: 45.9 mg
Total Carbs: 47.6 g
Dietary Fiber: 2.7 g
Protein: 3.0 g

Multilayer Bars for New Adventures in #SundaySupper

2013-04-28T03:39:00.000-04:00

There are some recipes that it seems like everyone knows how to make, but I've either never attempted or only made very recently. Things like homemade mac & cheese. Tuna (or chicken) casserole. Chocolate sauce. Seven Layer Dip. Stuffing. Granted, most of these just weren't eaten at home growing up, so it just didn't occur to me. I'm getting more varied in my experiences though, mostly thanks to my wonderful job at the school and teaming up with both #RecipeRedux and #SundaySupper!

Since this week our #SundaySupper group is all about new experiences and adventures in the kitchen (and in life!), I wanted to try my hand at a recipe I never really believed would work - the infamous Magic Bar. And really, it doesn't seem like it should work - you're just tossing a bunch of stuff on top of each other, no binder for the layers, then pouring condensed milk over the whole thing! How does it solidify? How can you call it anything other than pudding? But, like magic tricks and mysteries, it does work. I don't know what's in the condensed milk (I don't really want to know as a nutritionist!), but it morphs into this creamy "glue" along with the chocolate and butterscotch chips and keeps it all together.

Of course, even though it was my first time making anything like these, I had to jazz them up. When I found out these were also called Seven Layer Magic Cookie Bars, I wondered - could I do more? Could I make these into something that was even better than the original, with more complex flavours and a little fruity kick? I decided to give it a whirl, and - like magic - they worked wonderfully. Rich, sticky sweet, a little more "grown up" with the fruit and bittersweet chocolate, I had to wonder why people didn't make them this way before!

I started with a chocolate cookie and coconut oil base, spread it with a tart raspberry jam, then piled on coconut, thinly-sliced banana, bittersweet couverture discs, and butterscotch chips. For the condensed milk mixture, I mixed up the part can I had left over from the Fibre Bars with a dollop of creamy, natural peanut butter and poured that on top, finally capping it with chopped roasted peanuts! Oh. My. Gosh. Can we say Heaven?? It certainly was for my dad - the king of the PB+banana+butterscotch combo.

Take a cooking adventure and tackle something new! This event is hosted by Conni of The Foodie Army Wife - Thanks Conni!

Check out the brave new world of yummy delights below:

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Naan from Hezzi-D’s Books and Cooks
Homemade Tofu from Kimchi MOM
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie
Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons
Grilled Asian Snap Peas and Peppers from Neighborfood

Grand Quests (Main Dishes)
Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)
Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Homemade Vanilla Marshmallows from Vintage Kitchen
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons – FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Homemade Cinnamon Rolls from In The Kitchen With KP
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Multilayer Bars
Makes one 9x5" loaf pan, 12 pieces
1/4 cup soft, virgin coconut oil (one with coconut flavour!)
1 tbsp milk
3/4 cup crushed chocolate cookies
2 tbsp jam, warmed until runny
1/4 cup flaked coconut
1 small, ripe banana, sliced thinly
1/4 cup bittersweet couverture chocolate chips
2 1/2 tbsp butterscotch chips
4 fl. oz (100 mL) sweetened condensed milk
2 tbsp smooth peanut butter
2 tbsp chopped peanuts

Preheat the oven to 350F and line a 9x5” loaf pan with parchment or greased foil.
In a small bowl, mix together the coconut oil, milk and cookie crumbs until moist. Press into the bottom of the loaf pan in an even layer.
Spread runny jam evenly over the cookie layer, then top with the coconut, banana slices, chocolate chips, and butterscotch chips.
Mix the condensed milk and peanut butter together until well combined and pour over the layers. Do not stir.
Sprinkle with peanuts.
Bake for 30 minutes. Cool in the pan.

Amount Per Serving
Calories: 201.6
Total Fat: 12.6 g
Cholesterol: 2.7 mg
Sodium: 72.7 mg
Total Carbs: 21.6 g
Dietary Fiber: 1.0 g
Protein: 3.0 g

Super Simple Vegan Taco Salad

2013-04-26T07:00:00.000-04:00

With the warmer months approaching (soon... maybe. Please??) my thoughts are already on the garden. I just finished sorting out my "direct sow" seeds (this year it's Lutz beets, strawberry spinach and a rainbow carrot mix), and my heirloom tomato seeds are well on their way. This year's crop, if Mother Nature is kind, will feature tiny Red Currants, rich purple Gypsies and the lovably hideous Riesetomates, possibly with another group of Indigo Roses if I can find space (and the store that sells the seedlings)!

Of course, at the moment we're still relying on supermarket produce, which tries to emulate their fresh-from-the-garden counterparts but often comes up short. Lettuce priced at $2.47 a head is crenated and half-slimy, tomatoes are overpriced tennis balls and spongy zucchini is the size of a finger. But still, the call of the sun and the slowly increasing temperatures is a strong one, and I can't help but crave more fresh veggies and cool, crisp salads.

To compensate for the lack of our market's quality (and the still-brisk evenings), I turned to the cook's friend - heat. Just like roasting under-ripe or out-of-season tomatoes concentrates and enhances their flavour, adding a warm, hearty, spicy topping (in my case, a taco filling) to cold veggies, followed by cool, refreshing yoghurt and lime creates a whole new flavour and texture sensation that is so much more than the sum of it's parts.

I know most taco salads have a tortilla shell (or at least chips), and you can certainly add those, or cooked brown rice, to beef up the bowl a bit more. I opted to have a small bowl of garlicky millet on the side, since for some reason grains on cold greens weirds me out. Plus, I never really liked hard tacos anyway, and the soft ones turn to mush too fast! Either way, this salad is a light yet hearty addition to the Mexican (or Tex-Mex) table, and is a nice way to herald Cinco de Mayo with the rest of the Holiday Food Blog Parties group! Take a look at the delectable treats on display:

1. Alfajores from Roxana's Home Baking
2. Spicy Fish Tacos with Avocado Yogurt Sauce from Crumb Blog
3. Classic Flan from That Skinny Chick Can Bake
4. Dulce de Leche Milkshake with Coconut Milk Whipped Cream from Chocolate Moosey
5. Lime Margarita Bars from Girl in the Little Red Kitchen
6. Shrimp and Avocado Ceviche from Magnolia Days
7. Tropical Fiesta Cocktail from Hungry Couple NYC
8. Paletas - Mexican Popsicles from Pineapple and Coconut
9. Bizcochitos Cookies from Jen's Favorite Cookies
10. Mexican Hot Chocolate Cupcakes from Gotta Get Baked
11. Super Simple Vegan Taco Salad from What Smells So Good?
12. Gluten Free Tres Leches Cake from Kelly Bakes
13. Queso Blanco from The Messy Baker
14. Gorditas with Picadillo from Juanita's Cocina
15. Strawberry Margerita Slurpee from Chocolate Chocolate and More

Super Simple Vegan Taco Salad
Serves 1
2/3 cup "ground beef" style crumbles (I used Yves' Ground Round Original, but SOL Cuisine's is GF if you need that)
1 garlic clove, minced
1/2 tbsp dried onion flakes
1 tsp garlic powder
1 tsp chili powder
½ tsp oregano
Pinch ancho chili powder
Pinch chipotle chili powder
1 tsp cumin
¼ tsp smoked salt
1 tbsp ketchup
1/3 cup water

Topping
2 tbsp plain soy yogurt (or plain Greek yogurt)
zest and juice of 1/2 lime
1/2 clove garlic, grated or put through a garlic press

Salad
6 cups mixed crisp greens (I use a blend of romaine and iceberg)
1 plum tomato, diced

"Meat":

Combine all the ingredients in a small pot and simmer 15 minutes. Cool while making the topping and the salad.

Topping:

Whisk the ingredients together in a small dish. Set aside

Assembly:

Fill a large bowl with greens.
Top with tomato, "meat" mixture and lime-garlic yoghurt and serve.

Amount Per Serving
Calories: 225.5
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 970.2 mg
Total Carbs: 25.8 g
Dietary Fiber: 22.2 g
Protein: 24.3 g

Multigrain Sourdough Bread for Bread Baking Day #58

2013-04-25T07:02:00.000-04:00

Lately I've been coming home from work rather stressed out, for a few reasons I won't go into here. While some people write, exercise, listen to music, drink or eat to escape from daily life, I go back to the kitchen and fire up the oven. To me, there is nothing more soothing than the experience of crafting something out of the basic elements of flour, sugar and water (or some variation thereof), especially when that end product is a yeasty, hearty loaf of bread.

Thankfully, I have at least one willing assistant (with a remarkably adventurous palate) to eat the fruits of my labour. For my mom, when it comes to bread the more nuts, seeds, grains and fruity bits I can fit into the dough the better, and I always try to keep it on the high-fibre, higher-protein end of the spectrum, with a minimal amount of added fat, so that a slice or two with her lunch or midafternoon tea can keep her satisfied and energized without weighing her down.

For Bread Baking Day #58 this month, we were invited to come up with a recipe full of flakes and seeds by our host, Cinzia from Cindystar. With pretty much every seed and grain I had in the pantry, plus a handful of Craisins and a perfectly tangy sourdough starter, this hearty, dense whole wheat bread is a perfect fit for the party! With the protein and fibre the seeds and grains add, it might just help turn that pair of jeans (or swimsuit!) into the perfect fit for you too!

Also shared with YeastSpotting

Multigrain Sourdough Bread
Makes 1 loaf, 16 slices

Soaker
20g millet
20g bulgur
15g whole flax seeds
30g kamut kernels
15g poppy seeds
15g chia seeds
10g black quinoa
15g black sesame seeds
15g amaranth
55g Craisins

Dough
2/3 cup recently fed sourdough starter
3/4 cup lukewarm water
3 tbsp brown sugar
3/4 cup unbleached bread flour (plus more for kneading if you do it by hand)
1/4 cup potato flour (not potato starch)
1/4 cup teff flour
1 2/3 cups whole wheat bread flour
2 tsp instant yeast
2 tbsp toasted sesame oil
1/2 tbsp salt

The night before you want to bake the bread, combine all the soaker ingredients in a bowl and cover with enough cool water to rise 1” above the mixture. Cover with plastic wrap and let stand at room temperature overnight.
For bread, combine starter, water and sugar in the bowl of a stand mixer until well mixed.
Add the flours and yeast and knead with the dough hook for 5 minutes*.
Add the oil and salt and knead 2 minutes.
Drain any excess water from the soaker and add the contents to the bowl.
Knead for 12 minutes on medium-low speed. Dough will be very moist, but add no more than 1/4 cup extra flour.
Cover bowl and let proof (rise) for 3 hours.
Grease a 9x5” loaf pan well.
Gently deflate the risen dough (I basically stirred it down) and scrape into the pan, doing your best to get an even layer.
Cover lightly with a piece of greased plastic wrap and allow it to rise until it is about 1/2-1”over the rim of the pan (about 1-1 1/2 hours).
Preheat the oven to 400°F.
Place the bread in the oven and immediately reduce the temperature to 350°F.
Bake the bread for 45-55 minutes, tenting it with foil after 30 minutes.
When it's done, the bread will be golden brown, and will register 190°F on an instant-read thermometer inserted into the centre.
Turn it out of the pan immediately and cool completely on a rack before slicing.

*NB: You probably could do this with a sturdy wooden spoon and a lot of elbow grease, but I highly recommend a stand mixer for this dough since it's so sticky

Amount Per Serving
Calories: 175.1
Total Fat: 4.4 g
Cholesterol: 0.0 mg
Sodium: 3.9 mg
Total Carbs: 32.3 g
Dietary Fiber: 3.1 g
Protein: 5.2 g

Jamaican Lamb Curry

2013-04-24T17:16:00.000-04:00

Leftovers. Who doesn't have a love/hate relationship with them? I mean we have way more food in our house at the moment than I can ever see us eating for some reason (well, partially because I have pre-baked stuff for work in the freezer), yet neither my mom nor I (the two cooks in the house) can bear to throw anything away that is still actually edible. I never grew up wanting for any of the basics like food and shelter, and though my mom grew up in a low-middle class home she didn't go hungry either - so neither of us can explain our frugal nature (except that we have a Scottish background and she grew up in a Jewish neighbourhood - her words not mine!).

And yet, here we are for another Waste Not Want Not Wednesday (and Allergy-Free Wednesday). Granted, I planned the leftovers to make this, since it had been a while since I had made my dad anything savoury and when we were breaking down the lamb for our Easter stew my mom was leaving a lot of meat on the bone which I knew I could salvage! I stuck the pieces into a plastic bag and froze it for when I had other remnants perfect for a good, hearty dish - and when some end-of-the-line baby carrots, half a gigantic onion, a sad-looking tomato and a Thai chili from the back of our fridge (that had been there since the summer and was still good!) made themselves known I had the makings of one of his favourites - Jamaican curry stew.

Baked in a casserole for 2 hours, this melange of spicy gravy, vegetables and lamb comes out meltingly tender and rich. Being made of "bits and pieces", it also doesn't make a ton of food (even though it just gets better the next day), and the whole thing is not only gluten, nut, egg, refined sugar and dairy-free, but it is deceptively low in fat and filled with fibre!

Shared with Waste Not Want Not Wednesday #27 at Poor and Gluten Free and Allergy-Free Wednesday at The Tasty Alternative.

Jamaican Lamb Curry
Serves 2
1/3 lb lamb leg meat, cut into strips or small cubes (I used trimmings from a leg we used for stew)
1 tsp thyme
1/2 tsp black pepper
1/2 tsp kosher salt
1 tsp Barbados (fancy) molasses
1 minced Thai chili (or half a habanero)
3 garlic cloves, peeled and thinly sliced
1/2 tbsp coconut oil
1/2 large Spanish onion, sliced into half-moons
4 oz carrots, diced
1 large tomato, diced
1 tsp curry powder
1/2 tsp ground allspice
pinch cinnamon
pinch ground cloves
1 tbsp dark rum (you can leave this our if desired)
3/4 cup water

Heat the oven to 350F and lightly grease a small square casserole (with a cover).
Place the lamb in the casserole and top with the thyme, pepper, salt, molasses, chili and garlic. Set aside.
Heat coconut oil in a large cast-iron pan or wok over medium heat.
Add the onion and carrots and cook, stirring occasionally, for 6-7 minutes.
Add the tomato and cook 1-2 minutes longer, until it begins to break down.
Stir in the curry powder, allspice, cinnamon and cloves with rum and 1/4 cup of the water.
Cook for a further 2 minutes, stirring, then pour over the lamb and stir to combine.
Add remaining water, cover and cook for 1 1/2 hours.
Uncover, stir and cook (uncovered) another 30-40 minutes, until liquid is reduced and meat is tender.
Awesome served over rice, roasted potatoes or your favourite ancient grain.

Amount Per Serving
Calories: 222.4
Total Fat: 8.5 g
Cholesterol: 0.0 mg
Sodium: 98.7 mg
Total Carbs: 18.6 g
Dietary Fiber: 3.9 g
Protein: 16.1 g

Sweet Potato Blondies - A #RecipeRedux of Trends

2013-04-21T09:24:00.000-04:00

It's slightly sacrilegious of me as a passionate baker and overall foodie, but I never really got the whole cupcake trend. I'm sure a lot of it has to do with the fact that I'm lazy (and can't frost worth a darn), so covering all those little cakelets and making them look good is too much of a hassle. Cupcakes dry out incredibly quickly too, so they really should be eaten within a day or two - and considering that a batch of cupcakes usually makes between 18 and 24, who needs that much cake? Then comes the fact that you have to make more cake and frosting per serving, since while a cake that is frosted and decorated once can serve up to 16, but an individual cupcake serves only 1 - and probably has an equal ratio of frosting to cake if its from a bakery! Don't get me wrong, the thought of having your own little dessert is quaint, and they're a perfect option for times when they are being served at different times (think bakesale). But in place of a moist, moderately-frosted wedge of cake? I'll pass on that.

So what then? Well, I vote to do away with the whole "cake vs. cupcake"battle altogether. I think it's time that the bar cookie came back in vogue. Far simpler to make, easy enough to add or take out ingredients from if you so choose, and in almost as many flavours as you can dream up, they're a perfect sweet. Plus, you can keep them nutritious enough for breakfast or a midafternoon snack, or go all out and add chocolate, butter, more sugar and frosting. Or you can do a combination of both (my favourite compromise). You don't have to mess about cleaning individual tins or decorating two dozen servings either, and they are sturdier (read: more portable) than any cake-like counterpart.

So here's my case for the bar - these blondies (if you can call them that, they're more orangies) are sweet, rich, chewy and flavourful, but they're also gluten free and vegan. There is some sugar and fat in them, of course - they are a treat - but the amounts are cut way down (and made more nutritious) through the use of a xylitol blend, sweet potatoes, applesauce and homemade soynut butter. While they're fabulous au naturale, I dipped my toe into the "topping" world and made an orange juice caramel syrup too, keeping them moist and refreshing at the same time.

Are they a replacement for your bowl of oatmeal or your broccoli and brown rice for dinner? Probably not. But with more protein in a (good-sized, I might add) square than an egg, no cholesterol, way less sugar and more fibre than a commercial brownie or blondie and a ton of nutrients like Vitamin A (for good skin and vision), calcium (for bone health, blood pressure and cholesterol control),vitamin C (an antioxidant important for protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling!) and iron (for energy and growth), they might be worth the occasional indulgence!

So where do you stand on cupcakes? Do you want one right now? Or are you over the hype and are looking for a change?

Sweet Potato Blondies
Makes 18 bars
¼ cup sugar
1/3 cup brown sugar
5 (1.8g) packets Xylitol Plus (or 4 tbsp sugar)
¼ cup unsweetened applesauce
1 cup cooked sweet potatoes, passed through a ricer or food mill (or use canned pureed pumpkin or sweet potato)
1 ½ cups homemade soynut butter (or all-natural almond butter)
¼ cup orange juice
1 tbsp gluten-free vanilla extract
½ cup brown rice flour
¼ cup sweet rice flour
¼ cup yellow corn flour (not cornstarch)
1 tsp baking powder
¼ tsp baking soda
¼ tsp guar gum
1 tsp sea salt
1/3 cup shredded unsweetened coconut

Glaze
¾ cup orange juice
2/3 cup sugar

Preheat your oven to 350F and lightly grease a 9x13” pan.
In a large bowl, beat together the coconut oil, sugars, xylitol, applesauce, sweet potatoes, soynut butter and vanilla until smooth.
Add the flours, baking powder, baking soda, guar gum and salt, stirring well.
Fold in the coconut
Bake for 18-20 minutes, or until a toothpick can be inserted and removed with slightly damp crumbs.
Chill 1 hour before glazing.

Glaze and Assembly

Combine orange juice and sugar in a small pot over high heat.
Cook, stirring occasionally, until thick and syrupy.
Pour over the blondies in the pan and let set.

Amount Per Serving
Calories: 238.3
Total Fat: 10.7 g
Cholesterol: 0.0 mg
Sodium: 236.0 mg
Total Carbs: 31.7 g
Dietary Fiber: 4.2 g
Protein: 7.1 g

Lamb Stew from Southern France

2013-04-18T22:11:00.000-04:00

Who likes a good, hearty bowl of stew?

One starting with a bowl full of tender veggies...

...Followed by some hearty, tender lamb...

...Finished with a fistful of dried fruit and a whole bottle of delicious red wine?

Well, this pot of goodness has it all. My mom and I picked up a whole, bone-in leg of spring lamb while we were out shopping just before Easter, and since we were expecting company for the holiday dinner my mom wanted to make something hearty and slightly exotic to eat but also a meal that was easy on the cook! We also bought a package of whole wheat Israeli couscous, which I'd had (and loved) before but the rest of the family had never tried. This new side dish gave my mom the idea of a low-n-slow stew with the lamb, and left it to me to find a recipe.

Well, I couldn't find a single recipe that really "fit" with my family's needs and tastes - so I cobbled together three or four from different books and websites to create one of our very own! It has everything that a good pot of warming, hearty fare should have: tender chunks of lean meat, a classic mirepoix, lots of garlic and wine, not to mention a hearty, spicy broth made even richer tasting with the flavour of the cracked bone simmering alongside the edibles. Two and a half hours later, the bone is taken out and the remainder is a sight, smell and taste to behold - velvety soft, fork tender and simply begging to be spooned over your favourite rice or grain.

Shared with Gluten Free Friday and Foodie Friday.

Lamb Stew from Southern France

Serves 10

5 lbs bone-in leg of lamb (about 3 ½ lbs meat)

1/3 cup fine rice or corn flour, sifted

1 tsp kosher salt

1 tsp black pepper

½ tsp mustard powder

¼ cup olive oil

2 large, sweet onions, halved and sliced

1 garlic clove, minced

5 carrots, peeled and sliced into coins

3 stalks celery, sliced

1tbsp ground coriander

1tbsp ground cumin

1tsp ground ginger

1tsp paprika

1 tsp cinnamon

½ tsp allspice

750 mL bottle good Merlot or Burgundy wine

1 ½ cups chicken broth

2 tbsp tomato paste

2 sprigs fresh thyme

Zest of ½ lemon

8 garlic cloves, halved

20 prunes, halved

30 dried apricots, halved

Salt and pepper to taste

Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside.
Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
Cook for 5 minutes over medium flame.
Add all the spices and continue to cook for a couple of minutes, until fragrant.
Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
Season with salt and freshly ground black pepper.
Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
Remove the bone and cook, uncovered, for 30 minutes longer.
Serve over brown rice, whole wheat Israeli couscous or your favourite ancient grain (quinoa, kasha or millet is great!)

Amount Per Serving
Calories: 493.1
Total Fat: 18.4 g
Cholesterol: 100.2 mg
Sodium: 454.4 mg
Total Carbs: 37.6 g
Dietary Fiber: 4.8 g
Protein: 34.9 g

Egyptian Fig Roll Cookies

2013-04-15T17:39:00.000-04:00

When I was in elementary school, we did a lot of ancient Egyptian studies. My teacher was from Africa, and even though she was of South African Dutch heritage (with a gorgeous accent to match), she had a passion for the world of the pyramids, Sphinx and papyrus. I share that fascination, as well as loving any ancient history, and when I discover a new bit of trivia about an old civilization lost to time I soak it up.

That's why when I discovered that the cookie I grew up sharing with my Grandpa, my favourite Fig Newton, was actually rooted in ancient Egypt, I had to revisit it. I finally found a version of the dried fig filling (in a kids Egypt book, nonetheless) that used honey, nutmeg, cinnamon and cardamom for a heady, exotic feel and definitely wanted to make it the star. For the "wrapping", the ancients preferred a pastry-like flatbread, but I personally like the tender cookie version. I found a perfect recipe on Savory Simple to play with, which wound up becoming a spelt-cinnamon concoction laced with orange and vanilla and just slightly chewy from using egg whites in place of the yolks.

With all the luscious figs tucked inside, these are great for the Eating the Alphabet Healthy Recipe Challenge on Meal Planning Magic! This month we're on E and F - check out what yummies are being cooked up with fruits, vegetables, grains or legumes beginning with these letters!

Egyptian Fig Roll Cookies
Makes 24 cookies

Filling:

8 oz dried figs (I used a combination of Black Mission and Calimyrna)

1 tbsp honey (I like Manuka)

1/4 cup water

pinch nutmeg

pinch cardamom

pinch cinnamon

Cookie:

2 oz flour

3 oz spelt flour

½ tsp cinnamon

pinch baking soda

pinch salt

1 oz salted butter, room temperature

2 oz non-hydrogenated shortening

1 oz brown sugar

2 egg whites

1/2 tbsp vanilla extract

1/2 tsp orange extract

Filling:

Mix the ingredients in a small saucepan and bring up to a gentle simmer.
Cook for 30 minutes, until all the liquid is absorbed and figs begin to turn into a "paste".
Transfer to a food processor and purée a thick consistency.
Cool completely, then transfer to a plastic zip-top bag and set aside. (Note: you can make this up to 3 days in advance)

Dough:

Whisk together the flours, baking soda and salt. Set aside.
Cream the butter, shortening, sugar, egg whites and extracts in a bowl.
Add the dry ingredients, beating to combine into a dough.
Wrap well in plastic and chill at least one hour.

Assembly:

Preheat the oven to 325 and line a baking sheet.
Roll the dough into a thin layer (less than 1/4") on a floured surface or between sheets of waxed paper.
Slice strips about 3 1/4" wide, and pipe the filling along the centre of each.
Fold the sides over the filling, lightly pressing down to seal (add a brushing of water if necessary to stick).
Slice into "two bite" sized pieces (about 1") and place on the lined sheet.
Bake, one sheet at a time, for 12 minutes. Keep unbaked cookies in the fridge between bakes (or freeze for later baking).

Amount Per Serving
Calories: 78.0
Total Fat: 3.5 g
Cholesterol: 2.5 mg
Sodium: 17.0 mg
Total Carbs: 8.4 g
Dietary Fiber: 1.5 g
Protein: 0.9 g

Better Baked Mac & Cheese for #SundaySupper Movie Night

2013-04-14T01:01:00.000-04:00

Are you a foodie when it comes to movies?

Food and movies go hand-in-hand. Some movies have food as a star or prominent highlight. This week the #SundaySupper crew is all about the movies and the recipes they inspire. Whether it's the whimsy of the genius rodent in Ratatouille, the close-to-home blogger saga of Julie & Julia or the heartwarming feastaval of Big Night, food has never been so entertaining! This event is hosted by Heather from girlichef - Thanks Heather!

My recipe for Baked Mac & Cheese is actually something I never made before I started working at the school. Growing up, M&C meant breaking out the blue box of Kraft Dinner and mixing the powdery, neon cheese into limp noodles. Granted, the stuff was delicious enough in it's own right, especially day-old and mixed with spaghetti sauce, leftover chopped turkey and frozen peas. But homemade mac? A whole other animal, and frankly, an equally good (if not a tiny bit better) cheesy meal for the whole family when you have a few extra minutes to bake the dish while making a salad and setting the table. The sauce takes less time to make than the pasta takes to cook, and the baking is more a formality than anything, to brown the crumbs and get that nice crispy crust.

I took my inspiration from the movie Soul Food, about the interweaving lives of a southern family that always convened for a Sunday dinner. Since mac and cheese is the epitome of that cuisine for me, and was one of those meals that really does remind me of the whole family, I thought it was perfect for this week's event.

Check out what the rest of us are watching, cooking and eating this week!

Toast (bready things)

Scones (inspired by Tea with Mussolini) - Country Girl in the Village
Croque Monsieur (inspired by It's Complicated) - That Skinny Chick Can Bake!!!
"Eat Me" Blueberry Lemon Scones (inspired by Alice in Wonderland) - The Messy Baker
Dog Bone Breadsticks (inspired by Frankenweenie) - The Urban Mrs.
Individual Deep Dish Pizzas (inspired by Mystic Pizza) - Momma's Meals
Basic Bread Recipe (inspired by Agora) - Masala Herb
Mystical Double Cheese Pizza (inspired by Mystic Pizza) - Webicurean
Vanilla Cinnamon Pancakes (inspired by No Reservations) - Pies and Plots

No Reservations (soups and salads)

10-Minute Potato Ham Soup with Pesto Swirl (inspired by Julie & Julia) - Shockingly Delicious
Alaska Smoked Salmon, Celery, and Apple Salad (inspired by Salmon Fishing in the Yemen) - Pescetarian Journal

Today's Special (fish, chicken, beef, and pork)

الدار البيضاء Fish Tajine (inspired by Casablanca) - Maroc Mama
Beef and Onions Braised in Beer (inspired by Julie & Julia) - Magnolia Days
Spicy Seared Tuna with Balsamic Reduction (inspired by Big Fish) - I Run For Wine
Slow Cooker Braised Short Ribs (inspired by Brave) - Big Bear's Wife
Puerco Pibil (inspired by Once Upon a Time in Mexico) - From the Bookshelf

Forks Over Knives (veggie-heavy dishes and sides)

Eggplant in Garlic Sauce (inspired by The Joy Luck Club) - Hezzi-D's Books and Cooks
Beet Chips (inspired by Food Matters) - girlichef
Ratatouille (inspired by Ratatouille) - Noshing With The Nolands
Mushroom and Asparagus Mini Quiches (inspired by Sixteen Candles) - Home Cooking Memories
Veg Samosas (inspired by Monsoon Wedding) - My Cute Bride
Not So Fried Green Tomatoes (inspired by Fried Green Tomatoes) - Mama.Mommy.Mom
Roasted Taters with Bacon (inspired by Lord of the Rings) - Curious Cuisiniere
Goat Cheese Basil Grits (inspired by Fried Green Tomatoes) - Diabetic Foodie

Udon (pasta and noodles)

Big Night Timpano (inspired by Big Night) - Kimchi Mom
Better Baked Mac & Cheese (inspired by Soul Food) - What Smells So Good?
Spaghetti with Meatballs and Gravy (inspired by Lady and the Tramp) - Juanita's Cocina
Spicy Sichuan Noodles (inspired by Eat Drink Man Woman) - Food Lust People Love
Chicken Tchoupitoulas Pasta (inspired by Last Holiday) - Gourmet Drizzles

Just Desserts (sweet treats)

The Best Chocolate Cake (inspired by Chocolat) - The Foodie Army Wife
Chocolate Almond Torte with Raspberries (inspired by Chocolat) - Vintage Kitchen
Iocane-Dusted Brownies of Unusual Size (BOUS') (inspired by The Princess Bride) - The Cooking Actress
Minny's Chocolate Pie (inspired by The Help) - Daily Dish Recipes
Pao de Lo | Portuguese Bundt Sponge Cake (inspired by My Big Fat Greek Wedding) - Family Foodie
Gluten-Free Chocolate Chip Cookie Pie (inspired by Life of Pi) - No One Likes Crumbley Cookies
Fantasia Cakes (inspired by Disney's Fantasia) - NinjaBaking. com
Chocolate Dipped Almond Coconut Bars (inspired by Charlie and the Chocolate Factory) - Kudos Kitchen By Renee
(Gluten Free) Orange Soda Pound Cake (inspired by Joe Vs The Volcano) - Blueberries and Blessings
Peach and Berry Cobbler (inspired by Soul Food) - The Lovely Pantry
Golden Ticket Peanut Butter-Pretzel Truffles (inspired by Willy Wonka and the Chocolate Factory) - Weekend Gourmet
French Macarons (inspired by Marie Antoinette) - Happy Baking Days
Pistachio and Cherry Cannoli Cups (inspired by The Godfather) - Peanut Butter and Peppers

Bottle Shock (beverages)

Raspberry Cordial (inspired by Anne of Green Gables) - NeighborFood
Grapefruit Flirtini (inspired by Sex and the City) - Ruffles & Truffles
Wines To Pair With #SundaySupper Movie-Inspired Recipes (inspired by Sideways) - ENOFYLZ Wine Blog

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Better Baked Mac & Cheese
Serves 36
2 tbsp salt (for pasta water)
2 kg elbow macaroni
6 cups whole milk, divided
½ tsp pepper
½ tbsp dried parsley
1 tsp garlic powder
¼ tsp salt
1 tbsp butter
¼ cup cornstarch
1 kg shredded cheddar cheese, divided
1 cup dry Italian breadcrumbs or crushed Goldfish crackers

Preheat the oven to 375F and grease 2 large casserole dishes.
Boil a large pot of water and add salt. Add macaroni and cook 10 minutes, stirring occasionally. Drain well and return to pot.
While pasta is cooking, heat 5 cups of milk in a saucepan.
Stir in the pepper, parsley, garlic powder, salt and butter.
Whisk the cornstarch with the remaining 1 cup milk until smooth, then add to the hot milk and cook until slightly thickened.
Stir in all but 1 cup of the cheese until melted.
Pour over the pasta in the pot and fold in completely.
Divide pasta between the casserole dishes, top with reserved cheese and breadcrumbs.
Bake for 10 minutes, until cheese melts and casserole is bubbly.

Amount Per Serving
Calories: 352.0
Total Fat: 11.7 g
Cholesterol: 34.3 mg
Sodium: 240.0 mg
Total Carbs: 44.3 g
Dietary Fiber: 2.8 g
Protein: 15.9 g

Death By Triple-Chocolate Cookies

2013-04-13T21:56:00.000-04:00

While most readers out there don't fall in the same boat as me, I'm constantly finding myself cooking for either an army (at work) or one (at home). It's an interesting contrast for me, and yet both positions are incredibly similar in the fact that recipes or instructions for preparing food are almost never present for either number. If you're cooking for four to eight, sometimes ten, people, you can find any number of reliable recipes at your disposal that use realistic ingredients and equipment. Getting above or below that, though, and you find yourself either buying six of something to make up the quantity needed or using two tablespoons out of a family-sized jar and having the rest languish in the fridge.

Thick!

The frustration and occasionally over-complicated process of cooking "for one" is why I was kind of excited to find this XXL Death by Chocolate Cookie over on Sally's Baking Addiction. It was the perfect idea - a single, plate-sized, thick and chewy behemoth of chocolate cookie goodness - technically serving two (or more!), but really... if you're anything like me (or any other woman I know!) that cookie isn't making it into anyone else's line of sight. I doubled the SBA recipe just so that I wouldn't have half an egg hanging around, added a hint of hot cocoa mix and used salted butter for an extra pop of flavour. Miniature dark chocolate chips meant I could get away with using slightly less overall, but of course I had to add the sprinkles - these cookies are too ridiculously fun not to!

With a pen for comparison

Shared with Sugar & Slice Sunday #23

As big as your head!

Death By Triple-Chocolate Cookies
Adapted from Sally's Baking Addiction
Makes 2 giant cookies, each 2 servings

¼ cup salted butter, room temperature
¼ cup sugar
¼ cup brown sugar
1 egg
1 tbsp vanilla extract
½ cup flour
¼ cup unsweetened cocoa powder
1 tbsp sweetened hot cocoa mix
1 tsp baking soda
1/2 tsp salt
1/3 cup miniature dark chocolate chips
multicoloured sprinkles, optional

Preheat oven to 350F degrees. Line a cookie sheet with parchment paper.
Beat the butter and sugars together, followed by the egg and vanilla.
In a separate small bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt.
Pour the dry ingredients into the wet ingredients and mix to combine.
Fold in the chocolate chips.
Divide dough in two and place on the baking sheet in tall mounds.
Add sprinkles on top if desired.
Bake for 15-16 minutes.
Cool completely on baking sheet.

Amount Per Serving
Calories: 368.3
Total Fat: 17.7 g
Cholesterol: 77.5 mg
Sodium: 130.1 mg
Total Carbs: 57.5 g
Dietary Fiber: 3.1 g
Protein: 5.1 g