Happy Easter !

Easter, very much like Christmas, is a time for baking and recreating traditions and customs observed at this time of year.  I love Easter because it truly is a time that the focus is totally on just being together with family and not having to rush around in crowded malls and spending too much money on gifts.  The weather is finally getting a little warmer and the promise of spring is in the air.  The daylight lasts longer than 4pm and we finally feel that winter is behind us.

One of the Easter traditions in our home is to bake a rice pie.  It is a very traditional neapolitan pie made at this time of year that symbolizes rebirth and represents both the resurrection of Christ and the arrival of spring.  In the recipe that I have they use an ingredient called "grano cotto" which is a pre-cooked wheat.  We use rice instead, because that is how my grandparents made it.  Also, this pie is a lot sweeter than the one my grandparents used to make so you may want to reduce the sugar if you want a less sweeter version.      

Neapolitan Easter Pie

Filling

300g rice or grano cotto

150ml milk

1 wide strip lemon rind

10g unsalted butter

350g firm fresh ricotta

300g sugar

4 eggs

1tsp vanilla extract

Pastry

335g flour

135g sugar

135 cold unsalted butter

2 eggs

2 tsp vanilla extract

•  For the pastry: process flour, sugar and butter in a food processor until mixture resembles coarse bread crumbs.  Add eggs and vanilla and process until dough just comes together.  Form pastry into a disc and wrap in plastic.  Refrigerate for 2 hours
• Place rice, milk, lemon rind, butter and pinch of salt in a saucepan and stir frequently over medium heat for 10min or until thick and creamy.  Remove from heat, cool and then refrigerate until cold
• In the bowl of a stand mixer add ricotta and sugar and beat until smooth and creamy with no lumps.  Stir in eggs, vanilla and rice mixture until well combined
• Roll out pastry and line a 9" pie plate.  Pour in rice filling and cut strips from extra pastry and line the top of the pie
• bake at 350 for 35-40min
• Cool in pan and refrigerate for 1hour before serving
• Dust the top with icing sugar if desired

Serves 8-10 

I also made some vanilla bean sugar cookies.  I bought these adorable copper cutters from Williams-Sonoma.  The recipe is also from their website.

 Vanilla Bean Sugar Cookies

Ingredients:

• 2 1/2 cups all-purpose flour 
• 1/2 tsp. salt 
• 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature 
• 1 cup sugar 
• 1 egg 
• 1 1/2 tsp. vanilla extract 

Directions:

Have all the ingredients at room temperature. Over a small bowl, sift together the flour and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed until creamy, about 2 minutes. Reduce the speed to medium, slowly add the sugar and beat until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.

Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed, about 1 minute. Add the remaining flour and continue beating until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.

Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

Remove the dough from the refrigerator and let stand for 10 minutes. On a lightly floured surface, roll out the dough 3/16 to 1/4 inch thick.

Preheat an oven to 350°F. Line several baking sheets with parchment paper.

 Cut out the desired shapes. If the dough sticks to the cutter, dip the cutter into flour before cutting out more shapes. Using a small offset spatula, transfer the cookies to the prepared baking sheets, spacing the cookies about 1 inch apart. Reroll the scraps and cut out more cookies. Decorate as desired with the decorating tools.

Bake the cookies until golden brown around the edges, 7 to 10 minutes for smaller shapes, 12 to 16 minutes for larger shapes. If baking more than one sheet at a time, rotate the baking sheets from top to bottom and 180 degrees halfway through baking.

Transfer the baking sheets to wire racks and let cool for 5 minutes, then transfer the cookies to the racks and let cool completely. Store the cookies in an airtight container at room temperature for up to 3 days. Makes about 20 cookies.

Bake it Like you Mean it

Just got my copy of Gesine Bullock Prado's new book, Bake it Like you Mean it

It is a really beautiful book and a must if you love to bake.

I can't wait to make something from it and bake it like I mean it :)

Delightful Chocolate Chip Cookies

It has been a long bake-free couple of weeks in my house.  Our kitchen is in the process of some renovations and we didn't have ovens for awhile...until yesterday :)  Therefore I decided to christen the new ovens with good ol' chocolate chip cookies.

Continuing on with the theme from my last post about trying to bake a little more "behind" friendly, these chocolate chip cookies are so delicious, without the addition of any flour, refined sugar or butter!!! Yes, I'm learning that it is possible to bake yummy treats without the traditional fat laden ingredients.  They are a delight and make you feel good that you can indulge without the guilt.  These are the 'real deal'....you have to try this recipe.

These cookies have some really healthy ingredients going for them, so there really is no guilt here-unless you polish off the whole batch, which if you do.. NO JUDGEMENT :)

Almond flour replaces regular all purpose flour in this recipe. It is highly nutritious: high in protein, low in carbs and sugars.  It is gluten free and keeps recipes moist and the taste is delicious.

Instead of refined sugar this recipe calls for honey which is natural and high in vitamins like B6, thiamin, niacin and riboflavin and also low glycemic.
Coconut oil replaces the butter.  Coconut oil is super good for you.  It contains lauric acid which increases good HDL cholesterol in the blood. Used cold pressed virgin coconut oil.

Delightful Chocolate Chip Cookies 
3 cups sifted Almond Flour - I used Bob's Red Mill brand
1 cup dark chocolate chips - go for the dark chocolate here, high in antioxidants
1 cup chopped walnuts -high in antioxidants and omega 3's
1/4 tsp kosher salt
1/2 tsp baking soda
1/3 cup honey
2 Tbsp Coconut oil melted-make sure you measure out and melt the coconut oil before adding it to the recipe
1/2 tsp pure vanilla extract
1 egg

• Preheat oven to 350 and line a baking sheet with parchment paper-set aside
• In a large bowl mix all of the dry ingredients together with a fork- almond flour, salt, baking soda
• In a separate bowl mix together the wet ingredients-melted coconut oil, honey (if your honey isn't very liquid heat in the microwave until nice and pourable consistency), egg and vanilla.  Mix until well combined.
• Add chocolate chips and chopped walnuts to the dry mixture and stir until well combined
• Add in the wet mixture into the dry and stir together until well combined
• Using a cookie scoop or 1 Tbsp measure, scoop cookie dough onto the prepared baking sheet
• Bake cookies for 15mins- check cookies after 10min, depending on your oven they may not need the full baking time

Mix the wet and dry ingredients separately! Add the chopped walnuts and dark chocolate chips to the dry ingredients, then add the wet into the dry and mix throughly.

First batch of cookies in the new oven! :)

yum
:)

Guilt-free Chocolate Muffins!!!!

After the large festive family meals, sinful rich indulgences and generally the butter, sugar and fat filled fest that is christmas (and rightly so, that is what christmas and the holidays are all about!), January is all about starting the year off on the lighter and health minded route.  I think this yearly routine is welcome after the heaviness of the holidays and wether or not we keep up with the resolution to eat right and lose weight is another topic altogether.   Trying to keep this motivation going can be a struggle.  Especially for me since I love baking and saying I have a sweet tooth is a little bit of an understatement.

Although I've made a commitment to eat more healthy and exercise, I still want to bake and blog, so I was super excited when I came across this fabulous recipe in this months issue of Chatelaine.  The recipe is called Super-Awesome chocolate muffins.  With no butter, oil, sugar or flour I was very intrigued.  That doesn't sound very super or awesome.  How can something taste good without any of the things i'm used to baking with?  I'm happy to say that I was very pleasantly surprised.  These muffins really are awesome, fudgy and chocolaty you forget that they are actually very good for you.  168 calories, 6g of protein, 4g fibre and only 6g of fat!!  They contain healthy, behind- friendly ingredients like flax meal, apple sauce and greek yogurt.

Just from the oven.  Since the batter will stick to muffin papers its suggested you use silicone muffin liners or I just oiled my muffin pan so they wouldn't stick.

Look how rich and delicious these look.  The recipe calls for cocoa powder and dark chocolate.  Dark chocolate is very high in anti-oxidants so make sure that you use the highest quality cocoa and dark chocolate with at least 70% cocoa.  Your muffins will only be as good as the ingredients you use 

Here is the cocoa I used, available from Williams-Sonoma.  Lindt 70% is my favourite dark chocolate to bake with

So delicious : ) and guilt free which is super awesome!!

Here is the recipe:

Super-Awesome Chocolate Muffins (Chatelaine, January 2013)

1 3/4 cups Large flake oats

1/2 cup unsweetened cocoa

1/4 cup ground flax meal ( I used Bob's Red Mill brand)

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

3 egg whites

1/2 cup unsweetened apple sauce

1/2 cup 2% greek yogourt 

1/3 cup Agave syrup

1 tsp vanilla extract

1 cup hot water

100g pkg Dark chocolate (70-85%) very finely chopped

Line the muffin pan with silicone liners or oil the pan with vegetable oil.

Pour oats into a food processor and whirl until they are very finely ground.  Add cocoa, flax meal, baking powder and baking soda and salt.  Whirl again until combined, about 1min

Whisk the egg whites, applesauce, yogurt, agave and vanilla in a large bowl until combined.

Add to food processor with the hot water.  Whirl until combined about 1 min.  Scrape back into the bowl.  The batter will be very runny.  Let it sit for about 20min until thickened (it kinda ends up like the consistency of oatmeal).

Preheat oven to 350.  Stir in the chocolate and scoop into your muffin pan.  Bake for 25-27min.  The muffins will have risen and when a tooth pick is inserted it will come out slightly sticky but not wet.  Let the muffins cool for 15 mins in the pan, then transfer to a wire rack to let cool completely.  

You can also turn these muffins into yummy cupcakes! with this vanilla marshmallow frosting:

2/3 cup agave syrup

2 tsp vanilla

2 egg whites

1/4 tsp cream of tartar

3 tbsp dark chocolate finely grated

Combine agave, 2tbsp water and vanilla in a small sauce pan and bring to boil.  Remove from heat.

Beat egg whites and cream of tartar on high speed until soft peaks form about 1min.  Slowly pour in the hot syrup down the side of the bowl and keep beating until stiff peaks form.  

Spread frosting on muffins and sprinkle with chocolate and voila...you've got cupcakes that won't ruin your new healthy start to the new year :)

Happy New Year Pavlova

I was introduced to Pavlova by my all time favourite food writer Nigella Lawson.  She said this dessert was named after the famous ballerina Anna Pavlova because the whipped egg whites reminded the pastry chef of her tutu.  This is definitely one of my absolute favourite desserts to eat and is so simple to make.  This recipe comes from her book How to be a Domestic Goddess: Baking and the Art of Comfort Cooking.

Here is the base of the pav, it is totally normal for it to have cracked and sunken a little like shown here.  All it really is, is a kind of giant marshmallow but better, its light and airy and so delicious.  Nigella writes, "I love the contrast between the crunchy, edible jewels on top and the soft, yielding cream and marshmallowy base beneath." 

For the base you will need 8 egg whites, pinch of salt and 500g of sugar.  With the whisk attachment beat the whites and the salt until foamy, then slowly add the sugar and beat on high speed until stiff peaks form.  Then fold in 1tbsp of cornstarch and 2 tsp of white vinegar.  I added in 1tsp of vanilla.  Nigella's recipe calls for rosewater.  Next, draw a 20cm circle onto your parchment lined baking sheet.  Mound the whites onto the baking sheet within the circle and smooth the sides and top.  Place in a 350 oven and immediately turn your oven down to 300 and bake for an hour and 45mins.  This will cause the pav to have a crispy, crunchy outer layer and a soft, light and marshmallow like centre. Once it has finished baking, turn off the oven and crack the door open a bit and let the pavlova cool completely like this.

For the topping you will need 500ml whipping cream.  I added a little sugar (not too much because the meringue is so sweet) and the seeds from a vanilla bean.  I wanted this pav to be extra special because it is such a special occasion.  Whip the cream and the sugar and vanilla beans until thick but not too stiff. Pile the cream onto the meringue.  Sprinkle the seeds of 1 pomegranate over the top.  You could add raspberries or strawberries instead.  You could also shave over some dark chocolate as well. Nigella makes a syrup to drizzle over the top by juicing 1 pomegranate and the juice of half a lemon and letting it boil until thick and when that cools drizzle over the fruit and cream. 

I decided to just sprinkle over some pomegranate seeds.  I think it looks so pretty and festive.  Please try this. It is so good.

Happy New Year and Happy baking :)

Merry Christmas & Happy Holidays!!!!!!


Hope everyone had a beautiful time with family and friends :)

As much as I love baking and posting my creations. I can't look at another block of butter or cookie cutter for a little while.  Break time!!! At least for a few days ;)

Walnut Cookies

This recipe comes from a 2011 issue of Martha Stewart's Holiday Cookies.  Although they didn't turn out as pretty as the picture in the magazine, I really think they look great and will make a nice addition to all our christmas cookies this year.

This is a pic of the cookies from the magazine.  So pretty!!  It is suggested that you use a walnut springerle mold to form the cookies.

I've never seen a springerle mold and don't know where I could buy them.  I found these tiny metal ones at Golda's Kitchen.

Here are the cookies ready for the oven.  I have to admit that they were very finicky and time consuming, but I think the finished product was worth it.

Here is the finished cookie. I love them!

Here is the recipe if you would like to give them a try.

Walnut Cookies

2 1/2 cups all purpose flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
3/4 cup (1 1/2 sticks) unsalted butter
3 oz cream cheese
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg yolk
1 tbsp walnut liqueur, such as Nocello

• Have all ingredients at room temp
• whisk to combine all the dry ingredients into a bowl
• In a separate bowl, beat butter, cream cheese, and both sugars on med speed until fluffy, 3 to 4 mins
• beat in egg yolk and liqueur, then add flour mixture at low speed, beating until just combined
• shape dough into a disk and chill for 1 hr
• Using a pastry brush, generously dust a walnut mold with icing sugar.  Cut a piece of dough about the size of the mold.  Press dough light working from the centre and then gently coax the dough out and place on parchment lined baking sheet
• Chill the shaped cookies for 1 hr
• Preheat oven to 325 and bake for 25-30mins.
• Let cool completely on wire rack
• Spread about a teaspoon size amount of filling on flat side of one cookie, then sandwich with the flat side of another to make a whole walnut

Chocolate-Walnut Filling

6 tbsp unsalted butter

1 cup icing sugar

1/2 cup walnuts toasted and finely chopped

pinch of salt

5 oz chopped semi sweet chocolate melted

• beat butter and sugar with mixer on med speed until pale and fluffy 3-4mins
• beat in walnuts and salt until combined
• beat in melted chocolate until well combined
• use immediately