Apology Treats

Ok, so I lied; I didn't come back on Monday. It didn't rain that much .. and I was distracted with frequent bike rides and baking these cookies for my school bake sale and soccer team, not to mention reports. Not good excuses, I know, but until I can get my cooking act together (maybe when these darn reports are finished.. or maybe when the berries and asparagus start coming out ..) let me leave you with a couple of recipes that I've had on the back burner for awhile.

First, there's this beautiful, frosty blended coffee drink that I made way back during the Easter long weekend to serve alongside hot cross buns and curry lentil dip. Strange combination, I know, but it totally worked. It looks and tastes fancy, but it's as easy as making coffee, making ice and using a blender. The cocoa powder did make the drink a little bit gritty, but it tasted wonderful nonetheless. If you wanted to get super fancy, you could use some melted chocolate instead, or use chocolate milk to get that rich mocha flavour.


Next, this is a great little cake that I made during March break, featuring one of my favourite dried fruits: dates. I love date squares, but sometimes those huge, buttery sweet ones that you get at coffee shops taste great as first, but leaves you feeling heavy and loaded down. This cake is a perfect compromise. It's got a lovely, rich flavour, but a really light, spongey crumb and has even got some rolled oats to bump up the nutrition factor. Sounding better already? The original recipe called for the delicious Medjool date (that I love to snack on!). I actually used a honey date that I bought at the grocery store for snacking purposes, but after tasting it, felt like couldn't stand on its own. It worked great in this recipe, but I'm sure Medjool dates would be even better. The original recipe also called for a sweet citrus glaze made from icing sugar, orange and lemon juice to be poured over top. I skipped that part out of pure laziness, but if you were making this cake to serve to guests, definitely try it out.

Am I doing any real cooking? Not really. I've been living on granola and pureed vegetable soups (likes squash, carrot, parsnip..) made by my love. Oh, there's been some macaroni and cheese, but you've seen that before. And fiddleheads! Blanched quickly and quickly tossed in a hot pan with olive oil and garlic. Very yummy! I just received a bottle of red wine as a parting gift from a student-teacher, and seeing as I'm not a big drinker, I'm already procrastinating on reports by looking up some interesting red wine recipes. More later. This time I promise .. for real.

Frosty Blended Coffee Treat
adapted from Eating Well, April 2011

1 cup of double strength brewed coffee, cooled
1 cup of skim soy or milk
2 tablespoons of natural cocoa powder
2 tablespoons of maple syrup
a tiny splash of vanilla extract

1. Pour the coffee into and ice cube tray and let them freeze overnight.

2. Combine the coffee cubes, milk, cocoa powder, maple syrup and vanilla in a blender.

3. Pulse until smooth and frothy. Add more milk if it's too thick.

4. Pour into glasses and enjoy!


Sticky Date Cake
adapted from Vegetarian Times, March 2011

1/2 cup of water
1/2 cup of chopped dates
2 tablespoons of margarine or butter (I used Becel)
1/2 teaspoon of baking soda
1/4 cup of rolled oats
1/2 cup of whole wheat pastry flour
1/4 cup of brown sugar
1/2 teaspoon of baking powder
a small pinch of salt
1 egg
a splash of vanilla extract

1. Bring the water up to a rolling boil. Quickly add the dates, margarine and baking soda and cover. Let stand for about 15 minutes. Pour the mixture into a blender or mini-chopper and blend until smooth.

2. In a large bowl, beat the egg with the vanilla. Add the date mixture and brown sugar and mix to combine. Add the oats and sift in the flour, baking powder and salt. Stir until just combined.

3. Pour into a greased cake pan and bake in a 350 oven for about 25 minutes or until a cake tester inserted comes out clean.

4. Enjoy with your coffee!

Sunshine Sandwich

I'm writing reports .. writing reports and gardening .. and being distracted again by the sun. I'll be back tomorrow .. or Monday, when the rain clouds roll in, but for now, have this sandwich.

It's great. Tomato, fresh pesto and mild a Canadian goat cheese. It's the perfect gardening snack.



Oh, and you should have a coffee too .. in fact, have a couple of coffees. See you Monday!

Cake Town Cafe: americano, mocha and cappuccino .. good coffee, but stroller-saturated
Hula Girl: latte, cappuccino and americano .. nice west-end adventure
Sense Appeal: Ethiopian Sidomo americano (you can choose three kinds!), Fresh press of the day and cappuccino .. good coffee but scary environment ..

Spring Spring..

Spring = busy. Spring = almost insanely busy. Spring = distracting sunshine that prevents me from working on the weekends. Today, though, is foggy and rain is threatening to fall .. Spring = rain as well.

Spring also means Mother's day and I guess I should have posted some Mother's Day treats last weekend, but I just didn't get around to it. My own mommy is off gallivanting in east Asia, and my Grandma was more than happy with her noodle-y brunch and piece of apple cake. Instead of working or blogging, I went bike-riding instead. Bad me.

This weekend, however, I'm stuck at home procrastinating on an inevitable teacher's year end task: reports. Yes, again. I'm currently taking a break and thinking about thing many things I can make for my Mom when she returns, and I'm reminded fondly of this healthy, tasty, fruity, coconut-topped loaf that I served to my parents on Family Day way back in February. It's not just any old loaf -- it's totally special and worth serving the most important of guests, like your mommy. I'm not a stranger to making loaf cakes, but I wanted this one to be more special. I got the idea for the coconut topping from Heidi over at 101 Cookbooks, who made a cherry tart with a macaroon topping. My mom loves coconut, so this was perfect for her.




This loaf is as simple as it gets. Whole wheat flour, a little rolled oats, frozen berries (although the fresh ones are coming soon! They would be fabulous in this recipes) and a splash of real fruit juice topped with a simple mixture of coconut, chopped hazelnuts and maple syrup. It was the perfect tea time treat and my Mom loved it. If you're like me and didn't get to spend Mother's Day with your mom, bake her up this beautiful loaf, just because. It'll be even more special.

Whole Wheat Raspberry Loaf with Macaroon Topping
inspired by 101 Cookbooks

1/4 up of rolled oats
6 tablespoons of skim milk yogurt
splash of vanilla
2 tablespoons of brown sugar
1 tablespoon of honey
1 egg
2 tablespoons of canola oil
2 tablespoons of fruit juice
1/2 cup of all purpose flour
1/2 cup of whole wheat flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1 cup of raspberries (fresh or frozen)

1/4 cup of unsweetened coconut
1/4 cup of chopped hazelnuts
3 tablespoons of maple syrup

1. In a large bowl, combine the oats, yogurt and vanilla and let stand for about 15 minutes.

2. Whisk in brown sugar, honey, oil and fruit juice.

3. Sift in the flours, baking powder and baking soda and mix until just combined.

4. Fold in the berries. Pour the batter in a loaf tin.

5. Make the topping my combining the coconut, hazelnuts and maple syrup. Sprinkle over the loaf.

6. Bake in a 350 degree oven for 30-35 minutes, or until the topping gets dark and crunchy and a cake tester inserted comes out clean.

I'll Miss You, Winter

Every year near the end of March, I ache for spring to arrive. During the first day that temperatures get above 5 degrees, I shed my puffy winter coat for a light spring jacket and declare it spring. A week later, when it's snowing and -13, I'm in denial; I add two more layers underneath my spring jacket and carry on. It's always a Spring-Winter battle this time of the year where I live. There's rain, there's snow, there's hail, there's chilly wind, there's sunshine and there's warmth. Spring wants to arrive, but Winter doesn't want to say good-bye.

This past week has been pretty soggy, but temperatures haven't been too bad. I'm seeing plants for sale at the market, and there's light out when I get ready to go to work. I think Winter has finally said good-bye. Now that's it's happened, I'm thinking back to cozy days spent curled up on the couch with coffee or tea, winter adventures and hikes, and of course, winter food: hearty soups and stews, casseroles, and my favourite, spicy curries made with winter vegetables. I made this cauliflower and chickpea curry last weekend to welcome home my love after a week spent in New Brunswick. It lasted us the entire week and helped to shake off the damp chill that early spring rain can leave in your bones.



This curry is comfort in every way. It's got chickpeas, lentils, cauliflower and a big dose of ginger to scare away the cold. The recipe is simple and straightforward, despite the long ingredient list, so you can make it even when you're coming down with a cold, like I was. I used Malaysian curry powder, which gives this stew a beautiful smoky flavour and a bright orange-red colour. A little dash of hot smoked paprika brought it to a new level. We ate bowls of this curry paired with rice one night, pita bread the next, and even all by itself. It was the perfect way to say goodbye to Winter and welcome home my love.


Chickpea and Cauliflower Curry

1 medium onion, diced
2 cloves of garlic, minced
an inch chunk of ginger, finely diced
1 teaspoon of ground cumin
1/2 teaspoon of ground coriander
2 teaspoons of Malaysian curry powder
a pinch of hot, smoked paprika
5-6 curry leaves (or lime leaves)
2 medium carrots, diced
1 stalk of celery, diced
a handful of mini potatoes, quartered
1 can of sodium-free chickpeas
half a large head of cauliflower
1/4 cup of red lentils, rinsed well
4 cups of water, or vegetable stock
1 small can of crushed tomatoes
salt and pepper to taste

1. In a large pot, sweat the onions for about 2-3 minutes, or until translucent and fragrant. Add the garlic and ginger, carrots and celery and season with salt and pepper.

2. Turn up the heat and add the spices and curry leaves. Stir vigorously to toast the spices. Add the potatoes and lentils and toss around until everything is coated in spice. Add the stock or water and crushed tomatoes and stir well, making sure to scrape up any yummy spicy bits that have stuck to the bottom of the pot. Bring to a boil, then reduce to a simmer.

3. Cook until the potatoes are tender and the lentils have almost melted away. Add the cauliflower and chickpeas and give it a good mix. Put the lid on and let the cauliflower cook for about 5-7 minutes, or until tender. Give it one big stir, and then leave the lid on and let it sit for about 10 minutes so everything can mingle.

4. Serve warm with rice, pita or all by itself!

Pear and Plum Grunt for Two

Yeah, I just used the word "grunt" in a title of a recipe. Yeah, it's an actual food word, not just a sound that comes out of us when we're grumpy. A grunt, better know as a slump, is one of those fruit and biscuit combinations. So many names .. betty, crumble, crisp, cobbler, pandowdy (that one's almost as bad as grunt!). What distinguishes a grunt from a cobbler, is the cooking of the biscuit topping. Instead of baking it in the oven so that top gets golden and crunchy, the biscuit batter is spooned on top of fruit that's been simmering in a pot, the lid goes on, and magically, the biscuits turn into these soft, pillowy, dumpling-like things that have the essence of the fruit steamed right into them. Yum.

It was really really easy to make, and it was the perfect thing to share with my Grandma. I made it last weekend for just the two of us to share, but I'm sure the recipe doubles quite easily. For the fruit, I used a pear and a plum instead of the apricots that the original recipe called for, but I think this dessert would work with any kind of fruit that strikes your fancy.

I checked the weather forecast for this coming week and it looks like rain, rain and more rain. I don't mind really.. just an excuse to curl up with a warm, spicy dessert, and another season of X-Files.




Pear and Plum Grunt for Two
adapted from Eating Well

1 large bosc pear, peeled and diced
1 black or red plum, peeled and diced
juice and zest of half a lemon
pinch of cardamom
2 tablespoons of honey or maple syrup

1/4 cup of whole wheat flour
1 tablespoon of sugar
1/4 teaspoon of baking powder
1/8 teaspoon of baking soda
pinch of salt
2 tablespoons of plain yogurt
1 tablespoon of canola oil
1/2 teaspoon of sugar with a pinch of cinnamon mixed in

1. Place the fruit, lemon zest and juice, honey and cardamom in a small pot cook on medium heat for about 5-7 minutes, or until the the liquid gets a bit thick and the fruit starts to soften.

2. In the meantime, prepare the biscuit topping by sifting the flour, baking powder, baking soda, sat and sugar together. Add the yogurt and canola oi and mix with a fork until just blended.

3. Drop spoonfuls of batter over the cooking fruit and sprinkle with the cinnamon sugar. Put the lid on the pot and cook (peaking as little as possible) for about 12-15 minutes, or until the biscuit is puffed and cooked.

4. Serve warm and enjoy with someone you love.

The Baking Days

I'm speaking of the baking days like they were a thing of the past ... They're not. Really, they're not. I'm being a little over-dramatic. It's been a long week. I wanted to bake, but stuff got in the way. Lots of stuff. Lots of stressful, last-minute stuff.

On Wednesday, right smack in the middle of all the stressful action, I longed for one of these muffins. Apple tahini muffins to be exact. I made them awhile ago when I wanted to bake up some wholesome treats to help ease me through report card writing. And they really hit the spot -- incredibly moist and flavourful with a big, rich tahini punch that rounded out the tart, sweet grated apples that just about melted into the muffin. Along with the whole wheat flour, and wheat bran, these little mini-muffin-gems were also a much-needed energy booster just as my batteries were running low.


Darn. I should have planned ahead and made a batch of these last weekend before the madness started. Oh well. I have a big long-weekend to look forward to, and you can bet that I'll be back in the kitchen, covered in flour, working through a batch of something warm and fragrant.

Apple Tahini Muffins
makes 24 mini muffins

1 egg
1 tablespoon of canola oil
2 tablespoons of tahini
1/4 cup of yogurt
1/4 cup of honey
1/2 cup of milk
1/2 cup wheat bran
3/4 cup of whole wheat flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
2 little apples, grated

1. In a large bowl, whisk together the egg, oil, tahini, yogurt, honey and milk until well-combined.

2. Sift in the flour and baking soda and powder. Add the wheat bran and give everything a big but gentle stir. Add in the grated apples and mix until just combined.

3. Spoon the batter into lined mini-muffin tins and sprinkle a few sesame seeds on top of each one. Bake in a 350 degree oven for about 15 minutes or until a cake tester inserted comes out clean.

Jamie Oliver's Humble Home-Cooked Beans

Do you like baked beans? If you're like me, the only kind of baked beans that you know about are the kind that come in a can and taste maple-y sweet and are, yes, let's admit it, totally addictive. In exploring a new kind of baked bean, the home-made kind, I came across many different options. Pineapple and molasses, bacon and apple cider vinegar, beer and dried berries .. there were so many options. But I wanted to start simple. Then, I remembered the list. Yes, the list. Towards the end of my March break, I had made a list of all the cooking that I wanted to do before the summer, and Jamie Oliver's baked-beans was on it. I was flipping through one of his cookbooks and somehow, those creamy comforting beans caught my attention. A quick ingredient scan told me that they were totally doable.



These beans are the perfect thing to eat on a rainy, cool spring Sunday afternoon while watching a funny movie and relaxing. The beans cooked on the stove top, bubbling away with bay leaves, celery, onion, garlic, thyme and a couple new potatoes. The funny and genius part of this recipe is that when the beans are tender, you drain some, but not all of the water, and smash up the potatoes and garlic. They get stirred back in the beans to make them creamy and delicious. A little splash of vinegar brightens everything up at the end, and the few glugs of olive oil that Jamie calls for is not even needed.



I can totally see myself adding a big dose of maple syrup at the end next time ... and yes, there will be a next time .. lots of next times...

Jamie Oliver's Humble Home Cooked Beans
adapted from Jamie at Home

1.5 cups of dried cranberry/borlotti beans, soaked overnight in cold water
1 bay leaf
2 sprigs of thyme
half a stalk of celery
a quarter on a white onion, roughly chopped
garlic clove, unpeeled
2 baby potatoes, quartered
salt and pepper to taste
1 splash of balsamic vinegar

1. Placed the soaked beans, bay leaf, thyme, celery, onion, garlic and potatoes in a large pot and cover with cold water. Gently bring to a boil, and then simmer for about an hour, or until the beans are tender.

2. Remove about 2 cups of the cooking liquid. Drain the beans. Discard the thyme stems, celery and bay leaf. Remove the garlic and potatoes to a small bowl and give them a good smash.

3. Put the beans, reserved cooking liquid and potato garlic mixture back into the pot over low heat. Cook, stirring gently until the liquid has reduced a bit. Season well with salt and pepper. Add in a splash of balsamic vinegar, stir and serve.



Pssssst! We've started our own coffee adventure! Here's our first one ..

Coffee Tree: double americano, cappuccino and german chocolate cake flavoured coffee (soooo delicious!). And of course .. one of us walked away with 1/2 pound of beans .. French Caramel flavoured beans to be exact .. SO worth the trek to Jane/Bloor