Vegan Spice! Amazing Pumpkin Cookies

By Pam Hadder

I love everything pumpkin and pumpkin spice – who doesn’t!  These were heartily approved by my son – my resident cookie monster, and trusted taste tester – and  I am pleased to report that these easy, vegan cookies were a recent hit with his friends also.  I hope you will bake up a batch and enjoy them in good health xo!

INGREDIENTS:

 For the Cookies -
2.5 cups all-purpose flour (or sub ½ cup of flour with quick oats)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves (I grind my own – way more flavour!)
½ teaspoon sea salt
1 cup granulated white sugar
½ cup brown sugar
½ cup vegan soft margarine (I use Becel – can sub ½ cup applesauce, canola oil or coconut oil)
2 cups cooked, pureed pumpkin
2 teaspoons vanilla extract
*Optional - 1 cup chopped mixed, dried fruit (I found a mix with apricots, raisins, dates and cherries) Could also use chopped nuts, coconut or chocolate chips – variations are endless!

For the Glaze -
1.5 cups powdered sugar
Vanilla extract, to taste
Cinnamon to taste
Hot water – approximately 1/3 cup

METHOD:
Preheat oven to 350 degrees and prepare two baking sheets with parchment paper. Lightly spray the parchment with Pam spray. Mix together flour/oats, spices, salt, baking powder and baking soda in a medium bowl.  Stir in chopped fruit and set aside.

In a large bowl, beat together margarine, both, sugars and the vanilla; stir in the pureed pumpkin.  Gradually stir in the flour mixture. Drop by spoonfuls onto the prepared baking sheets. Bake 15-18 minutes until firm.  Cookies have a cake-like texture, similar to old fashioned hermit cookies.  Let cool completely before glazing.  To make glaze, measure icing sugar into a medium bowl.  Add in vanilla and cinnamon to taste – I used 1 teaspoon of each.  Stirring, slowly add enough hot water to make a soft icing. Using a butter knife or teaspoon, drizzle over baked, cooled cookies. Allow glaze to fully harden before storing or freezing cookies.

Store uncovered or loosely covered – due to high moisture content, these can get mushy and the glaze may dissolve into the cookie if tightly covered.  Freeze well -  flash freeze on a cookie sheet (uncovered), then transfer to bags or containers for  longer term freezing. To thaw, place on plate and thaw at room temp. I would recommend freezing unglazed, and making the glaze fresh.

Yield:  two dozen large cookies (use tablespoon to drop cookies) or three dozen small cookies (use teaspoon to drop cookies).

Vegan Summer! Traditional Plum Cake

By Pam Hadder

The arrival of prune plums from British Columbia is a luscious reminder of late summer's bounty.  For me it conjures memories of riding my bike down dusty gravel country roads and feasting on pflaumenkuchen (German plum cake) at a family friend's farm house.

I'm told that kuchen is the official state dessert of North Dakota, but the sugar-and-baking powder-laden recipes I've seen to support that claim are unlike the yeast-dough based version I knew and loved as a kid.  Although my Mom is of German heritage, her Russian mother never made kuchen in the home.  But Mom recalls that many of her relatives made it, using fruits in season.  

My favourite is the plum kuchen, pflaumenkuchen - like much European baking, it is not overly sweet, and this allows the fruit to shine, and you can enjoy it's natural sweetness.  Of course, I searched numerous online resources and "veganized" my recipe to eliminate eggs and dairy.  The result was absolutely delightful, and dear Mom is still talking about it over a week later!  Hoping you will try this recipe and enjoy it in the very best of health. xo

VEGAN SUMMER-TRADITIONAL PLUM CAKE
(Pflaumenkuchen)

Ingredients - Dough
1 pkg active dry yeast (2-1/4 tsp)
1/4 cup warm water, with 1 tsp sugar
2 flax eggs or other vegan substitute (I use Bob's Red Mill)
1/4 cup white sugar
1 cup soy or almond milk
1/2 cup vegan butter (Earth Balance baking sticks)
3 cups all-purpose flour
1 tsp sea salt
1/4 ground mace, or nutmeg
Zest of one lemon
Few drops canola oil

Ingredients - Streusel Topping
1-1/2 to 2 lb pitted, halved fresh prune plums
1/2 cup sugar
1/4 cup plus 2 Tbsp. all-purpose flour
1 tsp. cinnamon
Pinch of sea salt
2 Tbsp. vegan butter or soft vegan margarine (I use Becel, vegan)

Method:
Add pkg yeast to 1/4 cup warm water with 1 tsp. sugar added; let stand 10 minutes. Prepare egg subs and gradually beat in the 1/4 cup of white sugar, beating until well combined and frothy (1 minute, with hand whisk). Place 1/2 cup vegan butter and soy/almond milk into a medium microwave-proof bowl and heat 4-5 minutes on med-high power to melt the butter into the milk - remove from microwave and allow to cool 15-20 minutes at room temp. Once milk mixture is lukewarm, combine 1 cup of the flour along with the vegan egg subs and yeast in a large bowl.  Add in the milk mixture along with the lemon, mace, salt and the remaining flour.  Stir briefly with a sturdy spoon to combine the dough ingredients.  When a ball starts to form, gently knead and combine the ingredients with your hands.  Turn the dough out onto a smooth surface and knead for 4-5 minutes, until smooth and elastic.  Place dough in a lightly oiled large bowl. Wet a clean cotton tea towel and wring it out thoroughly, cover the dough in the bowl with the damp towel - towel should not touch the rising dough. Set dough aside and allow to rise - about 45 minutes. During this time, halve and pit the prune plums; set aside. Prepare the streusel topping also, combining sugar, flour, salt and cinnamon in a medium bowl, and cutting the margarine in with a fork or pastry blender to resemble coarse bread crumbs; set aside.

Portion the dough in half and press into two 9" round cake pans - dough will be about 2" thick, just pat it into place as evenly as possible, creating a slight ridge on the perimeter of each to form a crust ring around the fruit. Arrange fruit by pressing the cut side down into the dough - dough will make squishy sounds as you push the fruit in, be sure to push them in quite firmly :) Using your hands, spread the streusel over the fruit.  Cover your cakes very loosely with plastic wrap (you don't want to lose that delicious streusel to the clingy plastic!). Allow to rise 45 minutes, preheat oven to 350 degrees Fahrenheit and bake cakes for 30 minutes.  Delicious right out of the oven with a dab of vegan ice cream or as-is - good cold and also freezes well.  Any leftover plums (pitted and halved) can be frozen for later use also.  Try substituting other fruit in season - apples, berries, peaches; etc.

Yield: two nine-inch round cakes - recipe is easily halved :)

Vegan Chocolate-Walnut Biscotti

By Pam Hadder

Italy and I have this “thing” going on – well, at least I am certainly smitten, but she may care less, lol!  The cooler temps today are reminding me of my visit to Toscana in March 2010 with my son, Kelsen, and FC.  Kelsen was only nine years old, and it was such a treat to stop by a friend’s Firenze café and enjoy  espresso and a glorious assortment of fresh-baked biscotti.  Kelsen had frothed milk and honey.

Fortified from a long day of travel and instantly converted to all tastes Italiano, we faced the raw March air with renewed energy. I have been delighted to find many vegan biscotti recipes over the past years (I have been vegan since March 2012), and thankfully many vegan cooks and bakers share their tips and methods online. This recipe has been a favourite, and has been adapted from a number of online recipes - bake these one restful afternoon and please enjoy in the best of health xo

Ingredients:
Makes about 50 biscotti
1 cup walnut halves (or pecans, hazelnuts)
2-1/2 cups spelt flour, plus more for dusting the work surface
½ cup baking cocoa
3 Tbsp. espresso coffee (extra fine ground, dark roast coffee)
½ tsp. baking soda
¾ tsp. baking powder
Pinch of fine sea salt
4 flax eggs or other egg substitutes*
1 cup firmly packed brown sugar
2 tsp vanilla extract
Cold water as needed

For Chocolate Drizzle:
4 ounces vegan chocolate or chocolate chips
1-1/2 tsp. canola oil

Method:

Make the flax eggs first thing unless you are using ready-made egg subs. Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. Sift together spelt flour, cocoa, espresso grounds, salt, baking powder, baking soda and set aside. In a medium bowl, lightly beat the flax eggs, beating in the brown sugar gradually until well-blended and fluffy – stir in the vanilla extract. Stir flour mixture gradually into the wet mixture. If the dough seems dry, add some cold water a tablespoon at a time until it binds properly. I used 4 tablespoons of water the last time I made these – the variation depends on the quality of flour, cocoa, and other factors like humidity and the accuracy of measurement.  

Divide the dough in half and place one portion on a lightly floured surface – with lightly floured hands, pat the dough into a 6” square. Scatter half of the walnuts on the dough, pressing them into the surface. Roll the dough into a cylinder about 2” in diameter and 12 – 15” in length.  Place the roll on the prepared baking sheet, and repeat process with the second portion of dough.  Brush tops of both rolls with water, using a pastry brush.  Place in oven and bake 15-20 minutes, until firm to the touch. Transfer to a large cutting board, allow to cool for 5-10 minutes, and cut with a sharp, non-serrated blade into ¾” slices. Replace cut slices on the prepared baking sheet with cut interior surface facing up, and return to oven. Bake for an additional 20 minutes, flipping the biscotti midway. Finished biscotti will be crisp and dry on the exterior. Remove from oven and allow to cool completely before drizzling with chocolate. 

To prepare the drizzle, measure chocolate and oil into a small microwave-safe bowl and heat on medium power for 2-3 minutes, checking and stirring at one minute intervals for the first two minutes, and every 15 seconds thereafter – you want to avoid scorching the chocolate. All pieces may not liquify, but if you remove the chocolate, and stir, it will become smooth in a few seconds. The drizzle can be spooned over the biscotti, or it can be brushed onto the flat sides.  Allow chocolate to set before storing in a loosely covered glass jar.

Note: I like my biscotti on the softer side – I’ve tasted some that are like a rock! If you find your finished biscotti are too dry, pop them into a plastic storage container with a tight sealing lid; they will soften in a day or two – until then, dunk them in some tasty espresso or cappuccino or…

*Pureed prunes, mashed bananas and apple sauce all work as egg subs for this recipe – they are all great vegan binders, but I find the flax eggs work best and enjoy the flavour the most.

Oaty-Carrot Cookies

By Pam HadderThis recent vegan cookie experiment was a home-run with my young son (my resident cookie expert), so I am making sure I share this with you while all my proportions and ingredients are fresh in my mind!

After trolling the Internet to find a good new oatmeal cookie indulgence, this resulted.  Many of the recipes that looked interesting were not vegan, and many of the vegan ones had tired/bland flavour profiles.  The addition of carrot adds a muffiny moistness to this recipe - and the cinnamon glaze (optional) contributes a cinnamon bun-like hit of sweetness (as if you aren't sweet enough, awww.....).  Happy baking - hope you will enjoy these in good health xox.

Pam’s Oaty-Carrot Cookies

Ingredients for cookie dough:

1 cup quick oats
1-3/4 cups all purpose flour
½ cup sugar
¾ cup brown sugar
1/8 tsp. sea salt
2 tsp. cinnamon
½ tsp. ground cloves
1 cup dried cranberries (or other fav dried fruit)
¾ cup chopped walnuts
½ cup toasted, flaked coconut* (crushed) – you could use any coconut here!
1 tsp. baking soda
½ tsp. baking powder
Egg replacer for two large eggs**
3 tsp. vanilla extract
1 cup coconut oil, melted and cooled (should be warm but not super hot!)
2 cups finely grated carrot (I use my steel zester for this – really fast and nice, fine gratings)

Ingredients for cookie glaze:

1 cup icing sugar
1 tsp cinnamon
2-3 Tbsp. of hot water

(**I purchase the toasted coconut flakes at Costco – very intense toasty flavor!  You could also toast your own - just place the coconut in a nonstick pan over med-low heat; stir constantly until browned – you need to stir or it won’t toast evenly and bits will burn.) (*I used Red Mills Egg Replacer, but 2/3 applesauce or one medium-sized mashed banana would also work for this recipe.)

Method:
Preheat your oven to 350 degrees Fahrenheit and line three baking sheets with parchment paper or wax paper. Combine all dry ingredients in a large bowl: flour, sugars, salt, baking soda and baking powder, spices, coconut and cranberries.  In a medium-size bowl, combine your egg replacer (for two eggs – or use one banana; or 2/3 cup unsweetened apple sauce), cooled coconut oil and vanilla extra – stir to combine.  Add the grated carrot to the wet ingredients, stirring once more. Pour wet ingredients into dry and stir just to combine – this forms a firm yet moist cookie dough.   Scoop out rounded tablespoons of dough and place the mounds on the prepared baking sheets, about 2” apart.  Try to make the mounds a consistent size so that you have evenly baked cookies in the end!  Bake on the centre rack of your oven for 15 minutes – depending on the moistness of your carrots, you may need to adjust the time plus or minus 3-5 minutes.  I recommend checking them around minute 12, and I always bake a “test cookie” – my son is the happy tester/baking expert!  If it passes his scrutiny, it’s a winner, lol! 

To make the glaze, stir the cinnamon into the icing sugar and gradually add the hot water to form a thick syrup consistency -drizzle this over the cookies while warm.

This recipe yielded 3.5 dozen cookies for me, but it will depend on the size of your scooping!  Enjoy xoxo

Lemony Tea Cookies

By Pam Hadder

'Tis the season!  Before we know it there will be snow and ice and carols playing everywhere we go. Thus, while I have a few free moments, I am looking over a few good recipes for holiday baking and what I have found is that most of my "family favourites" can be easily adapted to fit the vegan diet.
This recipe for vegan Lemony Tea Cookies was created from a basic sugar cookie recipe I found online a couple of years ago.  These cookies are buttery (without real butter, naturally!) and so satisfying, AND the lemon is a refreshing change from the over-abundance of heavy, chocolate, caramel and mint flavours we typically see during the holiday season. These cookies are easy to adapt to suit your favourite tastes or what you have on hand - for example, chopped pecans and orange zest could be substituted for the lemon, or why not make them with lime zest and lime juice?  Happy baking - hope you enjoy these in good health xox  

Lemony Tea Cookies - Vegan

Ingredients:
1-1/2 cups powdered sugar
1/8 tsp. salt
1 cup coconut oil, softened* (not melted - coconut oil is solid at room temp)
1/4 cup soy milk
1-1/2 tsp. lemon extract
zest of one lemon
1-1/2 cups all-purpose flour
2 Tbsp. corn starch
1 tsp. baking soda
1 tsp. cream of tartar
*vegan margarine could also be used - personally I love the buttery flavour of coconut oil, but both work just great.  I recommend Earth Balance.

Method:
Wash and zest your lemon - if you don't have a zester, a fine steel grater will do. In a large bowl, combine the coconut oil, lemon extract, salt, and lemon zest.  Gradually stir in the powdered sugar and soy milk, beating until light and fluffy (I mix this dough by hand, but you could use a hand mixer also).
Combine the flour, corn starch, soda and cream of tar tar in a small bowl.  Gradually mix these dry ingredients into the creamy coconut oil mixture to form your cookie dough. This dough is quite dry, but depending on your flour and coconut oil, you may need to add up to an additional cup of flour - the finished dough will be similar to pie pastry.  Wrap the dough tightly in plastic wrap and chill in for 30 minutes.  

When ready to bake - preheat your oven to 350 degrees Fahrenheit and begin rolling out the cookie dough (about 1/4" thickness, but experiment with different cutters and thicknesses of dough - a slighter thicker dough yields a chewy, softer cookie, and slightly thinner will make a crispier cookie; both are yummy!).

Place the cookies about 2" apart on a parchment lined cookie sheet and bake for 7-10 minutes - a lighter coloured cookie will be soft/chewy, and a lightly golden cookie will be crispier.  Allow to cool fully before icing.  My Lemony Tea Cookie glaze recipe follows, below.

Lemony Tea Cookie Glaze 

2 cups powdered sugar (icing sugar)

1 tsp. lemon extract

Juice of one lemon

Zest of one lemon

Hot water, as needed

Candy sprinkles or dusting sugar
(optional)

Method:
Zest and juice one lemon. Place the zest and juice in a medium sized mixing bowl along with one teaspoon of lemon extract.  Gradually beat in 2 cups of icing sugar - the consistency should be fluid/creamy but not runny. If the mixture is too thick, or if it thickens while you are working, just add a teaspoon or two of very hot tap water to restore the creaminess. Ice the cookies and sprinkle with dusting sugar or sprinkles - I use Hagel Zucker (German bakers' decorative sugar) because it reminds me of winter snow!). Allow the glaze to dry - it will be shiny in appearance and smooth to the touch.  Store in containers with tight fitting lids, placing wax paper between the layers.  If you are making these in advance, I recommend baking the cookies and freezing them WITHOUT frosting. Then make the glaze and frost them a week or so in advance of serving - these taste even better when the natural lemon oils have had time to permeate.

Those Little Donuts...

By Pam Hadder

Maybe it's the fall air, but lately I feel the need for a little cinnamon and sugar goodness with my coffee.  Enter the mini donut baker - I stumbled upon this gizmo when running errands for the office and the rest is history :)

Similar to a waffle iron and about the same cost (about $20), the donut baker makes it easy to whip up a batch of vegan mini donuts to satisfy said cravings - with a whole lot less fat and calories.

Sadly, the baker I purchased had only the most basic instructions for use and cleaning and did not include any recipes. So, phase II, I scoured the Internet and vegan recipes apps for some good baked donut batters and ended up adapting a basic donut recipe from the PETA web site to make my cinnamony minis. Here is the recipe - hope you will try and enjoy with a hot cuppa and a friend or two (always better when shared).  

Ingredients:
2 cups all purpose flour
1 cup granulated sugar*
3 tsp. baking powder
1/2 tsp. salt
1 tsp. ground nutmeg
2 tsp. ground cinnamon**
1 cup soy milk
2 tsp. apple cider vinegar
2 tsp. vanilla extract
1 small banana mashed, or 2/3 cup unsweetened apple sauce
1/2 cup canola oil
*Plus an additional cup of sugar for dusting
**Plus an additional 2 Tbsp. of cinnamon for dusting
One clean paper lunch bag

Method:
Combine the soy milk and vinegar - set aside.  The vinegar will make the milk curdle and thicken somewhat. Meanwhile, combine the dry ingredients: flour, sugar, baking powder, salt, and spices.  Add the curdled milk to the oil, vanilla and banana/apple sauce, stirring well to combine. Stir the wet ingredients into the dry to form a smooth batter. Plug in the donut baker and spray it lightly with Pam spray - allow it to heat up in the closed position, then open and wipe away any excess Pam spray. While the baker is heating, combine the extras sugar and cinnamon for dusting the baked donuts - just place the sugar and cinnamon in the small brown lunch bag and shake to combine.

Once your baker is hot and you have wiped away any excess Pam, place a rounded tablespoon of batter in each of the donut recesses.  Close the baker, set your kitchen timer for 2 minutes and 20 seconds - flip the baker and set the timer for another 2 minutes and 20 seconds.  Remove the donuts carefully - I use chopsticks, they work so terrifically and it's fun! Place the hot donuts in the dusting bag and shake to coat.

I have found some other great recipes for baked donuts, including toasted coconut, chocolate and pumpkin/maple glaze.  Will post the recipes as time allows.

Please note, that if you don't have a donut baker, you can also buy donut baking pans - both standard size and mini.  However, the mini donut baker is just great uses a lot less energy than a standard oven.  I purchased my baker at the Real Canadian Superstore and it is President's Choice brand.

Enjoy xox,

Pami

Chocolate Zucchini Brownies

by Pam Hadder

There are many great vegan brownie recipes out there, and I am always open to trying a new variation on a chocolaty theme!  The following recipe is really unique because it is very low in fat, but is wonderfully moist due to the use of bananas, apple sauce and zucchini.

Un-iced, these yummy tidbits have only 2 g of  fat per serving!  Personally, if I want a brownie, no frosting equals "no fun" so I prefer to ice them - I also find the frosting holds in the moisture. To frost these brownies, I use my tried-and-true easy solution: 2 or 3 melted dairy-free Lindt chocolate bars.  Just pop them on top as soon as you pull them out of the oven and spread the chocolate evenly over top as it melts.

Hope you will try and enjoy xox!

Chocolate Zucchini Brownies

Ingredients:
2 tsp. vegan margarine (I use Becel)
2 cups finely grated zucchini
1/2 cup apple sauce (unsweetened)
2 medium-sized bananas, mashed or puréed
1 - 1/2 cup sugar
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. salt
1 cup chopped walnuts or pecans, divided use
1-1/2 tsp. baking soda
1/2 cup baking cocoa
2-3 Lindt dairy-free chocolate bars (or other vegan chocolate), for frosting

Method:
Preheat oven to 350 degrees Fahrenheit, and grease a 9" x 12" Pyrex cake pan with the vegan margarine.  You could also use a vegetable spray, such as Pam to grease the pan. In a large bowl, combine the zucchini, bananas, apple sauce, vanilla and sugar.  In a medium bowl, sift together the flour, salt, baking soda, and cocoa. Stir in 3/4 cups of the walnuts to the flour, reserving 1/4 cup to garnish the frosting, if you desire.  Add the dry ingredients gradually to the wet ingredients, stirring gently to form a smooth batter - the batter will be rather thick, but not gummy.  Use a firm spatula to fold all of the batter into the prepared baking dish.  Bake for 40 minutes, until brownies spring back to a light touch, and a toothpick inserted in the centre comes out clean.  Baking times will vary depending on your oven, the humidity and the amount of moisture in your fruit and zucchini - so begin monitoring the brownies at about 25 minutes, and every 5 minutes thereafter.  Do not worry if it takes a bit more than, or a bit less than 40 minutes for them to bake - that is completely typical.

As soon as the brownies come out of the oven, place the chocolate bars on top, allow them to soften, and spread the chocolate evenly over all with a butter knife or icing spatula.  Garnish with reserved walnuts.

Note: if you don't want to ice these, a nice alternate topping is fresh fruit and a light dusting of icing sugar, or light Cool Whip flavoured with a few teaspoons of your favourite liqueur or extract.

Going Bananas

The Winter That Will Not End is driving me to BAKE! On Saturday I made cookies AND banana bread - and my kids don't even eat banana bread -- at least they liked the cookies. And I am eating low carb in the hope of fitting my summer clothes, so what the....????

Raining Slush Balls I just wanted the comfort, and a warm oven emitting fabulous baking aromas was the ticket! I am way beyond tired of the damp, cold, bleak and barren landscape - not to mention dirty roads, dirty boots and a dirty car with smudgy windows.

I described going out in the freezing rain feeling like "a million miniature drunks pelting me with margaritas"! In short, NOT fun, and bad hair to boot! If only they really were margaritas, I would've opened my mouth up and waited for the brain stone to hit.

Pam's Bleak Day Banana Bread

Ingredients: 2 cups mashed, ripe bananas (about 4 bananas 1 cup granulated sugar 1/2 cup canola oil 2 large eggs 1 cup semi-sweet chocolate chips 1/2 tsp. salt 2 tsp. vanilla extract 1 tsp. baking powder 1/2 tsp. baking soda 1 - 1/2 cups all purpose flour 2 tsp. butter

Method: Preheat oven to 350 degrees Fahrenheit. Mix together mashed bananas, eggs, oil, salt and vanilla; beating until frothy. Stir in the sugar. Dump in the chocolate chips, flour, soda and baking powder and stir just to combine. Grease a glass loaf pan with the butter, and spoon the batter into the pan. Bake for approximately one hour. If the loaf begins to brown too quickly and the center is still not set, reduce heat to 300 degrees and bake an additional 15-20 minutes -- the variation in time depends on the amount and moistness of the bananas used. Allow loaf to sit for 10 minutes after removing it from the oven; invert the pan to release the loaf. Delicious warm with a bit of butter - diets be damned!

I Am Machine!

Winter is sneaking up on us here on the prairies! It is always an adjustment for me to start wearing socks, a jacket etc. - brrrrrr.... On the work side, I am continuing to have long days, hectic times at work, but I am feeling quite positive that these extra efforts will begin to pay dividends.

Comfort Foods
Over the past 3-4 weeks, as I have dreamed of enjoying a little down time and have tried to adjust to the cooler weather, I have been clipping recipes here and there -- there are always lots of recipes circulated close to Thanksgiving. But I have either been too busy, or too tired, ((... or BOTH!)) to make anything!

I did find some interesting raisin-filled cookies called "Frog Bellies" - gross name, but my little dude LOVES raisins, so I may have to bake some! I have also had a craving for scones and tea - either Earl Grey or Orange Pekoe tea, mmmm.... piping hot :) It is always nice to fill the house with the aroma of some homemade baked goods or soup -- it usually draws my young adult daughters out of the woodwork too, which is nice.

Sugar 'n Spice Factor
Today I am taking it easy - just recharging the batteries and doing a few things around the hacienda. I think I will satisfy my cravings with some Chai Tea - it is easy to make and satisfies that need for sugar and spice, and for something hot and slightly sweet too - not to mention, the "tea factor"! Here is my method to prepare delightful, piping hot Chai for two, because everything you share tastes so much better... Frog Bellies update to follow; cheers!


Chai Spice Tea for Two

Ingredients:
4 Tbsp. Chai Spice loose tea or 3 tea bags ((I prefer loose))
3 cups hole milk or plain soy milk
2 tsp. honey
2 cinnamon sticks and dash nutmeg for garnish ((optional))

Method:
Place the milk, honey and tea in a small saucepan and turn to medium-low heat, stirring constantly. NOTE: If you are using loose tea, place the tea in a tea ball or tie it in a small piece of cheesecloth. You can also place the tea in loose, it just means you will need to strain the tea at serving time.

Bring the tea mixture to a simmer, and continue to simmer for about 7 minutes. Do not allow the mixture to boil - reduce heat if necessary. Pour tea into two large mugs, sprinkle with nutmeg and place one cinnamon stick in each mug as a stir stick/garnish.

Hope you will try and enjoy xo.

Autumn Beckons!

Brrrrr...ing on the HEAT!
Oh we prairie dogs who love the hot summer are cowering in our burrows today! Don't be fooled by the celestial blue skies and cotton ball clouds outside your office window, the wind is brisk and smells like harvest time. Where did our summer go?

Bake-A-Thon
Over the weekend I was caught in this crazy pattern of baking to warm the home (emotionally and physically) -- heating my small kitchen and filling the place with aromas of toasty oats, cinnamon and such! On the roster were oat and flax scones (part of my cool-the-hot-flash-dragon nutritional remedy!), flourless peanut butter cookies and (drum roll, the ole family staple) banana nut bread with chocolate chips.

Herbal or Horrible
Given the choice, I chose herbal -- I ventured to my small, rain-sodden herb garden and gathered fistfuls of basil and oregano to fashion an Italian-inspired salad to take to friends on Sunday evening. Mesclan greens, fresh mozzarella, ripe tomatoes, garden market bell peppers, home-made (ultra garlicky) croutons and a vinaigrette of balsamic vinegar and olive oil! All devoured within seconds at the "receiving end" of its short life journey. And then, as we prepared to go home and rest for the next work week, the delinquent sun made a "neener neener" appearance!

June 6, 2010

R & R Crisis!
My Mom, the wise mother of seven kids, once said "Small children, small problems..." As I have raised my own three kids, I realize how true that is. Little ones keep you busy 'round the clock with meals, laundry, supervision and so on, but the adult children occupy you with worry: late nights, dating, driving, working challenges, etc. etc. etc. The bigger they get, the more terror and frustration they can elicit, guaranteed.

Explosion of the Dirt Monster...
Most recently (last night) my two adult daughters were at a wedding social -- we had friends over and were up later than usual; almost to 2 a.m. I went to bed and slept soundly, and did not hear the kids come home. When I woke up I saw what I initially thought were Oreo cookie crumbs on the kitchen floor -- actually first felt the grit under my feet. It was dirt! I looked for broken flower pots, but that was not the case.

What the...?
Next stop the bathroom -- yes, the dirt monster had been here too... There was black mud on the walls, the cabinetry, the tub and tub-surround and even on the toilet bowl and sides. By this point I was beginning to connect the dots as to who the monster was, or as to who may have invited the monster into our home!

Final stop was the back landing and - you guessed it -- more mud, lots of it all over the steps, landing, walls, and area rug. Of course, we just freshly painted those walls a buttery French vanilla colour last weekend... sigh! And I had just swept, wiped the floors and put out a fresh rug yesterday afternoon.

The "Evil Parent"
By this point I was not a happy camper - -I think my older daughter must have heard my swearing! She came stumbling out of her bed, looking pasty and offered to help out. Her story: her friend, "C" fell into a puddle on the way to our house and my daughter had helped her clean up. I countered, "That's what the garden hose is for." My reasoning is, if you act like a pig you don't belong in a human bathroom. My daughter thinks I am terribly harsh-minded -- evil Mommy who doesn't understand her particular brand of drunken altruism. But she has yet to clean Evil Mommy's bathroom, so... I rest my case.

Thank you, Rug Doctor :)
So all of this leads to me spending the first sunny, warm day we have had in about a week indoors, while the carpets are steam cleaned upstairs and down. I decided to bake my nine-year-old son some cookies -- to try and get in touch with my Happy, Nurturing Mommy persona :) Always nice to do something for the little ones who still love you back.

My little dude loves shortbread, which I have only ever made at Christmas, but I decided to break with tradition and made a favourite whipped recipe, with a twist. Here they are, kid-tested and adult-friendly too. Not a diet recipe by any means, but one small cookie is only 60 calories, so hope you will enjoy in moderation; we all need a little food love sometimes and these fruity, buttery delights may be the ticket to accompany your next hot cuppa...

Pam's Cranberry Shortbread

Ingredients:
1 lb. softened butter
1 cup sifted icing sugar
1 tsp. vanilla extract
1/2 cup cornstarch
1/8 tsp. sea salt
1-2/3 cups dried cranberries
3 cups sifted all-purpose, unbleached flour

Preheat your oven to 300 degrees Fahrenheit.

In a large bowl, beat the butter together with the salt and icing sugar until fluffy. Mix in the cranberries and salt. Combine the flour with the corn starch and beat into the butter mixture gradually. Drop dough by teaspoonfuls onto aluminum baking sheets (I use the insulated ones - these are never fail and help ensure even baking).

Bake 10 minutes; yield 5-1/2 dozen cookies approx. 1-1/2 inches in diameter. Finished cookies should be slightly golden but not browned -- be sure to watch carefully in the last two-three minutes of baking, depending on you oven; I always bake a test cookie and set my timer accordingly thereafter.

Great with a cold glass of milk, hot coffee or Earl Grey Tea.

Sunday, December 13

Only Twelve Days Until Christmas!
Well, the fruitcakes baked beautifully and I have been periodically basting with brandy. Although Sarah's recipe does not spell out the "how to's" of soaking the cake, I recommend using cheesecloth soaked in the spirits ( in this case, I used French brandy), then wrapped tightly around the cake pieces (I cut my two large rounds into quarters after they had chilled in the fridge for about almost a week, to make them more manageable/gift-able). Then wrap the cheese cloth covered cakes in foil and place in a cool place.

I am still debating whether I should add the almond paste and glace icing -- I think I will do one cake (four quarters) and leave the other pieces "as is", to be served with a dollop of whipped cream, traditional Trinidadian style.

Last Thursday my son had his Christmas concert and afterwards we had our first taste of the fruit cake -- as promised, he was honoured with the first morsel! He politely remarked that his holiday favourite is still shortbread! Then my Mom (an amazing cook and baker) tried the cake -- it did not taste as sweet as I thought it would; I think all of the liquors mellow the natural sweetness of the dried fruits, but Mom enjoyed the flavour. As for me, the jury is still out, but I think the flavour on this recipe will improve with aging.

December 6, 2009

The First Day of Baking!

Well, the day has come -- Sarah's Christmas Cake is in the oven! I can't stop grinning; there is something euphoric about the almost-culmination of an 18-year-old dream! My excitement has overcome my fears of jinxing things by celebrating too soon. Life is too short to curb our joy over victories (large or small), so success glows bright in my heart, way ahead of actually crossing the culinary finish line.

Fruitcake Footnotes
Some feedback for those of you who may have looked at the recipe but have not taken the plunge. Here are a couple of things I noted/noticed that are not really spelled out in Sarah's recipe:

1) Strain the fruit before adding it to the cake batter -- less than 800 ml of fluid remained -- so over 2 liters absorbed into the dried fruit mix!

2) I now see the importance of chopping all of the fruit fine -- the tidbits swell considerably after their boozy baste session!

3) I used two large spring form pans instead of a set of three (small, medium and large) -- my reasoning was that they would finish baking closer to the same time; but time will tell, right?

To be continued...
In approximately one hour and forty-five minutes my darling treasures should be baked and the first brandy kiss awaits! My nine-year-old son was just heading off to bed when the cakes went in the oven and he asked if he could be the first to taste the cakes -- I explained a bit more about the process and also let him know that the alcohol in the fruit would evaporate while the cakes baked, but that a daily dousing of alcohol was part of the finishing steps for this recipe. He thought this was quite wicked ;) Anyway, I salute his adventurous spirit and he will be my first taste tester -- although it will be a sugar cube sized serving!

October 25, 2009

Spooky...
Is is just our city, or are people becoming just a little too aggressive? I don't think we are close to the next full moon, but boy did I see a lot of crazy drivers today. My way to cope is to have lots of good tunes in the car and just sit back from the kooks! Be careful out there...

Displaced by Renos
Today the old tile was being ripped out in our main bathroom and replaced by bead board, so I headed to my studio to paint with my nine-year-old son and 18-year-old daughter. We had a mellow day together. Little dude was not keen on the art scene today, but my daughter painted for a long time and then made an awesome origami turtle.

Tea and Biscuit Heaven!
At three-thirty-ish I began to have a hankering for tea and biscuits. Rummaging through cookbooks I found an amazing buttermilk version that we enjoyed with raspberry jam, three fruit marmalade (orange, grapefruit, lemon) and hot Red Rose (orange pekoe) tea. Easy to make and so buttery good -- the first batch disappeared, so I fired up the oven again and cranked out another batch. Hope you will enjoy making and eating these -- the recipe is from one of the Best of Bridge books.

B.B.B. Biscuits

2 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 Tbsp. baking powder
1/2 cup chilled butter
1 cup fresh buttermilk

In a medium bowl, blend together the flour, salt, soda and baking powder. Cut in the butter until mixture resembles coarse bread crumbs. Gradually stir in the buttermilk until the mixture begins to ball together. Turn out onto a floured surface and roll out 1/2" thick. Cut into 2.5" rounds with a floured juice glass or biscuit cutter. Bake at 450 degrees Fahrenheit for 13-15 minutes. Yield: 16 biscuits.

Note: I lay these out on my large pizza stone -- just love baking scones and biscuits on the stone. Get a lovely golden biscuit overall with no worries of overcooking the bottoms.