changes + muffins

Lets start with the "changes" portion. I've decided to move my blogging over here. Why? No real reason other than I wanted a place where I could talk about other things than food if I wanted to (though lets face it, it'll mostly still be food.) I also wanted to play a bit with the design template and try to make my blog more reader-friendly. I'll probably still pop in here every once in a while though. We'll see how it goes!

Moving on.

These last couple of weeks I've been trying to eat a bit healthier since I know we'll be stuffing our faces to the max when we're on vacation. These bran muffins are great for breakfast, really filling and full of fibre. 

2 C flour (I use half all-purpose, half whole wheat)
4 1/2 tsp baking soda
1 tbsp baking powder
2 tsp cinnamon
1/8 tsp salt
3/4 C vegetable oil
1/4 C molasses
1 C brown sugar
1 tsp vanilla
3 large eggs, beaten
2 C buttermilk
2 C bran
1 1/2 C frozen blueberries or 1 C raisins

1. Whisk together dry ingredients except for bran.

2. Whisk together wet ingredients. Add bran and stir together. Add dry ingredients to wet and stir until combined. Stir in blueberries.

3. Cover and refrigerate for at least 1 hour, up to overnight. Bake at 400 degrees for 10 minutes, then lower to 375 degrees for 20-25 minutes.

lemon pull-apart bread

I've been seeing a lot of delicious looking recipes for pull-apart bread, so I made this lemon version with cream cheese icing over the weekend. The bread reminded me of the bread you get at Asian bakeries: soft, light and slightly sweet. 

mom's coconut macaroon muffins

Growing up, my mom used to sometimes make these muffins. I remember my bro and I would just devour them, which is weird, I think, because do most kids like coconut? Anyways, these don't have the typical light crumb texture of most muffins—they're actually pretty dense, like coconut macaroons. The tops get kind of crisp and chewy and that was (and still is) my favourite part.

1 1/3 C sugar

3/4 C butter, room temperature

2 C flour

1/4 tsp almond extract

1 C toasted coconut

5 eggs

1. To toast coconut: place shredded coconut in a large frying pan. Toast on medium heat until coconut is golden brown. You need to keep a close eye on the coconut and continuously stir it as it can burn quickly.

2. Using an electric mixer or by hand, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing after each one. Stir in almond extract.

3. Fold in flour and coconut by hand—do not over mix. Scoop batter into a muffin tin and bake at 350 degrees for about 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

eggplant parmesan

I made this all-American eggplant parmesan recently. It was a lot of work, but the end result was awesome and the leftovers made the best eggplant parmesan sandwiches. I'd like to make an authentic Italian version (apparently they skip the whole breading process) when eggplant is back in season this summer.

reverse chocolate chunk cookies

I knew as soon as these came out of the oven that they'd be good. So good that I'd have to eat like five right away just to be sure. Use quality white chocolate (I use Lindt white chocolate wafers)—I find that some cheaper white chocolate tends to be chalky and too sweet rather than creamy and vanilla-y. Recipe here.

homemade naan bread

I don't make Indian food too often, but the other day I decided to make butter chicken. And to sop up all of that sauce I needed naan. Rather than go out and buy some, I decided to make my own. Unfortunately I don't have a tandoor oven, so I had to do some research on how to get my bread to be pillowy soft with those charred, blistered spots. I used this recipe, but used this cooking method where you pan fry one side of the naan, then cook the other side over an open gas flame.

mmm...muffins.

I love a good simple muffin, especially when they're home baked. I'm not a big fan of healthy or over complicated muffins. I believe the more simple the better. Here is my favourite recipe for the best blueberry muffin. You probably won't stop eating them once they're baked so I suggest sharing these for a group brunch or host/hostess gift. Enjoy!

1/2 cup of butter (I use organic churned salted butter)

2 cups of flour

1 1/2 teaspoons of baking powder

2 cups of blueberries (I use fresh that were previously frozen)

1 1/4 cup of sugar

2 large eggs

2 teaspoons of vanilla extract

1/2 cup milk

1. Preheat your oven to 375 degrees. Mix your flour and baking powder and set aside. Dust your blueberries in flour and take your vanilla extract and mix into your milk until ready.

2. Cube your room temperature butter and start mixing it with your sugar until fluffy. Add your eggs one at a time to your butter mixture. Take your flour mixture by adding it the butter while alternating with your milk. Do not over mix to keep your muffins moist.

3. Take your flour dusted blueberries and carefully fold them in until fully mixed. Line your muffin tin with muffin cups and generously spoon in your muffin mixture. Grease the outside of your pan to avoid burnt edges and sticking.

4. Bake for 30 minutes and alternate your pan at the 15 min mark. Cool your pan for about 15 minutes before serving.

* To add some crunch I add a sprinkle of brown sugar and sliced almonds. These are honestly the best moist muffins I love making!

reese's pieces cookies

Remember those Smarties cookies I made for Valentine's Day. Well, those disappeared really quickly. I used the same cookie base for these Reese's Pieces cookies.

i heart cookies

This was my attempt at making love themed cookies (notice the red and pink smarties? That's the love part.) Joe asked if I picked through the smarties for those two colours. Of course I did! (No, I didn't.)

1 C butter, room temperature

1/2 C brown sugar

1 1/2 C sugar

2 eggs

1 tsp vanilla

2 1/2 C flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

red & pink smarties

1. Using a stand mixer (or hand mixer or by hand), cream butter and sugars. Add the eggs and vanilla.

2. Add the flour, salt, baking powder and baking soda and mix on low until combined. Place dough in the fridge for 1.5 hours.

3. Scoop out a ball of dough and press some smarties into it. Place on a parchment lined baking sheet and bake at 350 degrees for about 15 minutes or until the edges are barely brown (the centre will still be slightly raw). Let the cookies cool on the baking sheet for a couple of minutes before moving them to a cooling rack.

creme brulee

This used to be my go-to dinner party dessert (I like using my mini blow torch), but I haven't made it in years. Even though it's kind of a pain to make, the end result is so worth it.

1 C heavy whipping cream

1/3 C whole milk

3 large egg yolks

3 tbsp sugar + more for topping

1 vanilla bean, split

1. Heat cream, milk and vanilla bean until it the mixture just boils. Remove from heat and let steep for 30 minutes.

2. After 30 minutes, whisk egg yolks and 3 tbsp of sugar until light and thick (this may take some time and arm strength).

3. Slowly add cream mixture to the egg mixture. Be sure to add it slowly or the eggs will scramble.

4. Divide the mixture into 3 ramekins (could be 4 depending on their size). Place the ramekins in a baking pan. Fill the pan with water until it reaches half way up the ramekins. Place in a 200 degree oven for 35 minutes. Raise temperature to 325 degrees and continue baking until the creme brulee is set, but still jiggly in the middle, 15 minutes or so. Let cool completely then place in the fridge to chill (these can be chilled in advance for about 3 days).

5. To serve: Cover entire surface of each custard with sugar. Using a mini blow torch "brulee" the tops until dark and caramelized.

blueberry coffee cake

The last time Davis was at my house he commented on the copious amounts of frozen blueberries I had in my freezer. So yesterday, in an attempt to put a dent in my blueberry stock, I whipped up this coffee cake. I winged the recipe, but it ended up being really moist and tasty.

streusel topping

5 tbsp salted butter

1/4 C sugar

1/3 C brown sugar

1/3 C flour

1/2 C quick cook oats

1. Using a food processor, combine all of the ingredients and pulse until it forms crumbs and holds together when pressed. Refrigerate until ready to use.

cake

1 1/4 C frozen blueberries

2 C flour

2 tsp baking powder

1/2 tsp baking soda

2/3 C sugar

zest of 1 lemon

1/2 stick salted butter, room temperature

2 eggs

1 tsp vanilla

1/3 C milk

1/4 C sour cream

1. Butter an 8-inch round baking tin.

2. Whisk together flour, baking soda and baking powder.

3. Using a stand mixer fitted with the paddle attachment, combine sugar, lemon zest and butter until light and fluffy. Add eggs one at a time, mixing after each, until combined. Add vanilla and combine again.

4. With the mixer on low add the 1/3 of the flour mixture, then the milk, another 1/3 of flour mixture, then sour cream, then the last 1/3 of flour. Mix until just combined.

5. Gently fold in the blueberries using a spatula. Scrape batter into the prepared pan. Top with streusel topping. Place pan on a baking sheet and bake at 350 degrees for 60-65 minutes or until a toothpick inserted into the centre comes out clean.

toffee bit cookies

This may be my new favourite cookie. They're easy to make; soft and chewy; and are flavoured with Skor toffee chips. You can find the recipe here.

ch-ch-ch-chili

It's been really cold in the city so I made a ginormous pot of chili to feed us for the next few days.

soft pretzel bites

I made these soft pretzel bites for the fondue party, but will admit that they're a bit of a pain to make and really only taste good if you eat them the same day they're made. They were tasty dipped into that vat of melted cheese, though. You can find the recipe here.

duck liver pate

The key to making good pate is using fresh, organic duck or chicken livers. I got mine from The Healthy Butcher (call first as they don't always have them). This recipe is adapted from Julia Child's chicken liver mousse recipe in Mastering the Art of French Cooking. Be warned that there's A LOT of butter in the pate, which is what makes it so rich and amazing.

1 lb fresh, organic duck livers

2 tbsp shallots, minced

2 tbsp butter + 1/2 C melted butter

1/3 C cognac

1/4 C whipping cream

1/2 tsp salt

1/8 tsp allspice

a few cracks of black pepper

1. Over medium heat, saute the shallots and livers in the 2 tbsp of butter until they're firm, but still pink inside. Place into a blender or food processor.

2. Add cognac to the same pan. On high heat, boil until it reduces to about 2 tbsp worth. Add to blender.

3. Add cream, salt, pepper and allspice to the mixture in the blender and process until smooth. Add the melted butter and continue to puree until very smooth and light.

4. Sieve the pate to make it extra smooth. Chill for at least a few hours or overnight (tightly covered).

fondue party

Here are some food pics (thanks Davis!) from the fondue party. It was a cheese-y success! I wish I had more action shots, but we were too busy digging in.

* the spread

* sea salt and olive oil roasted potatoes

* prosciutto-wrapped apple slices

* garlic butter mushrooms

* davis' homemade whoopie pies! These were amazing!

cheese fondue recipe (enough to serve 6 people...barely)

500g cave-aged gruyere, grated

600g raclette, grated

100g raw milk emmentaler, grated

200g vacherin fribourgeois, grated

1 tbsp cornstarch

1 C white wine (I used Pinot Grigio)

1 tbsp lemon juice

pepper to taste

1 garlic clove, cut in half

1. Combine the grated cheeses and toss with the cornstarch

2. Rub your fondue pot with the garlic clove. If it's heat-proof, you can do the next step directly in the fondue pot, if not use an enamel pot.

3. Heat wine and lemon over medium heat until hot, but not boiling. Add the cheese a handful at a time making sure it's completely melted before adding the next handful. Stir with a wooden spoon using a figure eight motion. When all the cheese is melted season with pepper then place over heating source.

4. I served mine with sweet gherkins, French cornichons, sausage slices, pickled peppadew peppers, potatoes, mushrooms, bread cubes, soft pretzel bites, grapes and prosciutto-wrapped apples.

carrot cake

For some reason I've been having this weird craving for carrot cake. Carrot cake with copious amounts of cream cheese frosting. Because there's carrots in it means this cake is healthy right? Right.

This recipe makes 2 cakes. I froze one (unfrosted). Halve the amount of frosting if you're saving one for later.

cake:

2 C sugar

1 1/3 C vegetable oil

3 eggs

1 tsp vanilla extract

2 1/2 C + 1 tbsp flour, divided

2 tsp cinnamon

2 tsp baking soda

1 1/2 tsp salt

3/4 C raisins

1 C chopped walnuts

3 C grated carrots

frosting:

2 pkgs cream cheese, room temperature

2 sticks butter, room temperature

1 tsp vanilla

1 lb icing sugar, sifted

1. Pre heat oven to 350 degrees. Grease two 8-inch round cake pans and line bottoms with parchment. Butter and flour the parchment.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, eggs and oil until light. Add the vanilla and mix.

3. In another bowl, sift the flour, cinnamon, baking soda and salt. Mix. Add the flour mixture to the wet mixture. Toss the raisins and walnuts with 1 tbsp of flour then add the carrots and toss again. Add to the batter and mix until combined (but don't over mix!)

4. Divide the batter between the two pans and bake for 55-60 minutes or until a toothpick inserted into the middle comes out clean. Cool completely in the pans on a wire rack before frosting.

For frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until no lumps remain. Add the butter and beat until light and fluffy. Add the vanilla and icing sugar and mix again.

lemon lemon loaf + happy holidays

I love the Baked cookbook. Definitely one the most used on my bookshelf. I'm hoping to grab the new cookbook from the Brooklyn bakery after Christmas, but in the meantime I made their super-lemony loaf to snack on during the holidays. My mom and bro will be here so there'll be a lot of eating and cooking going on. I'll be back posting sometime next week! Happy holidays!

* fyi: my loaf is minus the glaze

almond olive oil cake

The sounds of this cake may not seem that exciting and maybe even weird (olive oil in cake?), but rest assured it's one tasty cake. I decided to make it because I noticed that I had a whole jar of almond meal in my pantry, and I wanted to put some of the amazing olive oil that I brought back from Italy to good use. The original recipe has a brown butter glaze that I'm sure is delicious, but I was out of butter at the time so I served it on its own. This cake is not too sweet, but really flavourful. The almond meal gives it a great texture and the olive oil keeps the cake really moist.

salted caramel bars

These bars are crazy good. They are seriously dangerous if you're into that sweet and salty thing.

shortbread crust

1/2 C salted butter + 2 tbsp, melted

1/2 C sugar

pinch of salt

1 egg yolk

1 2/3 C flour

1. Line an 8x8 baking dish with parchment (cut it long and let it hang over the sides to help with removal later). Combine butter, sugar and salt in a bowl. Add egg yolk and mix again. Add flour and stir until just combined (do not overwork). Press into the prepared dish and refrigerate for 30 minutes.

2. After the dough has set, bake in a 350 degree oven for about 28 minutes or until barely brown. Let cool.

salted caramel topping

1 C salted butter

1 C brown sugar

12 tbsp corn syrup

1 tsp kosher salt

4 tbsp heavy cream

2 tsp pure vanilla extract

fleur de sel or sea salt flakes for sprinkling

1. Combine all ingredients except for vanilla and fleur de sel in a pot. On medium-high heat, all ow mixture to come to a boil, stirring occasionally. When at a boil continue to stir until the mixture reaches 230 degrees on a candy thermometer.

2. Remove from heat and add the vanilla. Stir to combine. Pour caramel over the cooled shortbread. Place in the fridge for 30 minutes then sprinkle with fleur de sel and allow to cool completely before cutting and serving.