SUPER EASY FRESH BLUEBERRY CROSTATA

This recipe is super quick because it is made with store bought puff pastry.  I always keep a box of frozen puff pastry in the freezer for a last minute dessert or appetizer.  This is delicious served warm with vanilla ice cream,

INGREDIENTS:

1 package Tenderflake frozen puff pastry defrosted (397 grams)
18 ounces (1 pound) of FRESH blueberries
1/4 to 1/3 cup granulated sugar (the amount will depend on the sweetness of the berries )
2 tablespoons of corn starch
1 tablespoon of freshly squeezed lemon juice
flour for dusting for preparation
a little bit of cold water to lightly brush on the pastry edges before it goes into the oven
approximately 2 tablespoons of powdered sugar for finishing

 METHOD:

Preheat oven to 375 degrees F.

In a large bowl mix the fresh blueberries, cornstarch, sugar and lemon juice .

Have a large cookie sheet handy. Cut a piece of parchment paper  the size of the cookie sheet.  Place this on your counter and lightly flour. Place the two squares of puff pastry on the paper.  Lightly flour a rolling pin.  Pinch the two squares together to form a seam and then roll out the dough to a large rectangle.  Work quickly to avoid the pastry from warming up.

 

 Place the berries in the center of the rolled puff pastry.  

Pleat the pastry as you fold up the sides. Lightly brush the folded pastry edges with cold water. Carefully transfer the parchment paper with the torte to the large cookie sheet.

Bake for 30 to 35 minutes, until the crust is a light golden brown.  Dust with powdered sugar.  Serve warm with freshly whipped cream or vanilla ice cream.


TIPS:

To avoid a soggy crust keep the thawed dough in the fridge right up to the very minute that you are ready to roll it out.  Work quickly so that the dough doesn't warm up too much.  This will ensure a crisp and tender crust.
 


 

BAKED MAKE-AHEAD DAIRY-FREE OATMEAL BREAKFAST PUDDING RECIPE

This is a variation of the original make-ahead Oatmeal pudding recipe.  It is delicious, dairy-free, and reminds me of bread pudding.  A great breakfast or snack on the go.

INGREDIENTS:
2 1/4  cup of Rolled oats
3 1/3 cup of unsweetened almond milk
1/2 cup of pasteurized egg whites
1/2 cup of maple syrup
1/4 cup of raisins
1 tablespoon of Chia seeds
1 tablespoon of flax seeds
1 teaspoon of vanilla extract
1 tablespoon of grape seed oil
1 tablespoon of ground cinnamon


METHOD:

Preheat oven to 350 degrees F

Grease a 9-by-9 inch square baking pan.

In a large measuring cup, mix all ingredients together with a whisk and pour into the prepared pan.
Pop into the oven and set the timer for 60 minutes.  Cut into squares after it has cooled for 10 minutes.  Let cool completely before storing leftovers in the refrigerator.

Serve warm (with a little extra maple syrup!), room temperature, or cold from the fridge.

TIPS:

You can switch it up by adding in other ingredients such as cocoa nibs, dark chocolate chips, flaked unsweetened coconut, pumpkin seeds, or sliced roasted almonds.  Or you can substitute the raisins with other dried fruit, or leave it out completely.

LOW FAT ZUCCHINI-BEET CAKE with LEMON GLAZE

It is zucchini season in Ontario!  A low-fat cake made with grated zucchini and grated beet.  It is so moist that you won't miss the butter.  Once it is baked, the red coloured batter turns into a golden brown cake.  This is my twist on my friend Enza's amazing zucchini cake recipe.

 

 INGREDIENTS:

 For the cake:
 
2 cups grated zucchini
 1/2 cup grated beet
 3 large whole eggs
 1 cup vegetable oil
 3 cups all-purpose unbleached flour
 1 3/4 cups granulated sugar
 1/2 teaspoon kosher salt
 2 teaspoons baking powder
 1/2 teaspoon baking soda
 2 teaspoons cinnamon
 2 teaspoons pure vanilla extract 

For the Lemon-Glaze

1 1/2 cups powdered icing sugar
3 tablespoons freshly squeezed lemon juice
zest of a whole lemon


METHOD:

Preheat oven to 350F.
Lightly butter a 9-inch fluted cake pan.

Grate 1 medium zucchini, and a small beet in a food processor or by hand with a box grater.

In a large mixing bowl, sift the flour, baking soda, baking powder, salt and cinnamon together. 
In another mixing bowl, beat eggs, oil and sugar until light and fluffy. Stir in grated zucchini, grated beet and vanilla. Add wet ingredients to the dry ingredients. Stir carefully. Do not over mix.  Pour batter into the prepared pan and bake at 350F for approximately 50 minutes. Cake is ready when cake tester comes out clean.

Remove cake from pan after it has cooled for half an hour. 

Beat icing sugar together with the lemon juice and lemon zest until it is smooth.  Drizzle over the entire cooled cake.



TIPS:

1.  When baking, it is important to measure ingredients properly and accurately. Always use the correct measuring cups and spoons.  Use dry measuring utensils for powders and semi-solids (flour, sugar, grated zucchini and grated beet). Use liquid measuring cups for wet (oil).
2.  When measuring flour, spoon flour, not pour into measuring cup. And level off with a knife or flat edge. Do not shake or tap cup before leveling off.  Do not use measuring cup to scoop flour directly out of flour container. Even just a bit  of extra flour will make the cake dense.
3.  Never over mix a batter when combining the dry ingredients with the wet.  Over mixing/beating/blending creates too much gluten and will produce a dense cake. Gently mix flour until it is just blended.
4.  If you notice the cake starting to over brown before it is cooked through, cover loosely with foil for the remainder of the cooking time.
5.  You can use a 10-inch bundt pan too, but note that the cake will not be as high.
6.  Cooking times are always approximate, and are dependent on the size of pan that you use.  The bigger then pan, the less cooking time.  This is because the depth of the batter will be more shallow.
 


 


 


 

TRADITIONAL TIRAMISU RECIPE with a TWIST

Who doesn't love Tiramisu!  Most often the homemade version is made in a 13 by 9 inch pan.  But my version is made in a spring from pan lined with chocolate dipped wafers, and garnished with chocolate covered espresso beans.

 INGREDIENTS:
1 475 gram container of Marscapone cheese.  I use Tre Strelle.
6 large eggs, separated
6 tablespoons of granulated sugar
1 cup of cold espresso
2 tablespoons of Kahlua
21 Italian Lady fingers, (savoiradi) 
33 chocolate dipped waferlettes, see picture
2 tablespoons of Cocoa powder
Freshly whipped cream to make rosettes
Chocolate covered espresso beans


To assemble:

Line a 9-inch round spring- form pan with 33 waferlettes.  

Beat the egg whites using a whisk attachment until egg whites  form stiff peaks.

Mix the espresso and Kahlua in a shallow bowl that will allow you to easily dip the lady fingers.

Beat the Marscapone cheese, egg yolks, and sugar until the mixture has doubled in volume and is a pale yellow. Abut 2 minutes on high speed. Then gently fold in the beaten egg whites.  Do not over mix.

Begin to dip each finger quickly in the espresso/Kahlua mixture.  Do not over soak. Begin to line the bottom of the pan, cutting the cookies to fit neatly.  Spread half of the cheese mixture over the first layer.  Continue layering the lady fingers until the second layer is complete.  Do not press down, place them lightly on top of the cheese mixture. Finish off with the remainder of the cheese mixture.  Garnish with grated cocoa powder.  Refrigerate over night.

The next day, decorate with whip cream rosettes topped off with the chocolate-espresso beans.

Place on a serving dish, and carefully release the spring-form pan.

TIPS:
Only use commercially pasteurized eggs. The eggshells should be completely clean. This reduces (but does not eliminate) the chance of contracting any food borne illness from consuming raw eggs.  Farm fresh eggs are NOT recommended in this recipe.


  

DOUBLE BANANA UPSIDE DOWN CAKE

This is the easiest cake that I have ever made.  The caramelized bananas remind me of either a french dessert, or Bananas Foster.  This is definitely one of my family's favourite cakes.   It is so delicious served warm right out of the oven.  And tastes incredible the next day too.

INGREDIENTS:
Caramelized Part:
 
6 tablespoons of salted butter, melted
1/4 cup loosely packed brown sugar
1 large banana or 2 small, sliced about 1/4 inch thick, not overly ripe, you should use a firm ripe banana


Cake:

1 very ripe large mashed banana or 2 small
3 tablespoons of salted butter, melted
1 large egg
1/3 cup plain Greek yogurt
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup unbleached all-purpose flour


METHOD:
Preheat oven to 350F.  Butter a 9-inch round cake pan.  Beat the brown sugar and melted butter until the mixture is very smooth.  Spread on the bottom of the pan, getting into all the sides.  Arrange the sliced bananas on top beginning on the outer part of the pan, in a circular pattern.  Do not overlap.  

Place in preheated oven for 5 minutes.  

Remove from the oven and cover the bananas with the following batter:
In a large bow, beat the egg, sugar, cooled melted butter, mashed banana, and vanilla extract.  Do not over beat.  Mix the flour, salt and baking powder in another bowl and stir into the banana mixture.  Stirring gently until just combined. The batter will be thick, do not worry if the batter doesn't cover the entire surface of the bananas.  The batter will spread as it bakes.  

Bake for 35 to 40 minutes.  Let it cool for 15 minutes, remove from the cake pan using an offset spatula and then invert over a serving dish. Place the serving dish on top of the baking pan and then carefully using both hands flip the bottom pan up.  

Serve with freshly whipped cream or vanilla ice cream.

 





 











 

WHOLE WHEAT HONEY BREAD

This is an easy bread recipe to make.  It is one of my favourite Bonnie Stern recipes.  It is delicious served warm right out of the oven smothered in butter.  It is also great for toast the next day, and makes delicious french toast.  I have included my own cooking tips at the end of the recipe that I hope everyone will find helpful.

INGREDIENTS:
ΩMakes 1 large loaf

1 cup warm water
1 tbsp granulated sugar
1 package of traditional dry yeast
1 egg
1/4 cup of vegetable oil
1/4 cup of honey
1 tsp salt
2 cups whole wheat flour
2 cups all-purpose flour

Glaze
1 egg white
1/4 tsp salt
1 tsp sesame seeds



METHOD:
In a small bowl, combine water and sugar.  Sprinkle yeast over top.  Let rest for 10 minutes, or until mixture bubbles up and doubles in volume.

Meanwhile, in a separate bowl, combine egg, oil, and honey and salt.  In a large bowl mix 2 cups of whole wheat flour and only 1 cup of the all-purpose flour.  When the yeast mixture has doubled, add it to the egg mixture.   Add the flour mixture to a food processor, and then add the yeast/egg mixture.  Process to form a sticky dough.  Add just enough extra flour so that the dough comes together in a ball and doesn't stick to your hands. Knead for 1 to 2 minutes in the food processor. 

Place dough in a large oiled bowl and turn dough until it is completely coated with oil.  Cover bowl with plastic wrap and proof for about 1 to 1 1/2 hours, or until doubled in volume.

After it has doubled,  place dough on a lightly floured surface and divide into 3 portions.   Roll into ropes and braid.  Place on a parchment covered cookie sheet.  Cover loosely with oiled plastic wrap and let proof for approximately 1 hour, or until doubled in volume again.

To prepare glaze, beat egg white with salt. Gently brush on loaf.  Being careful not to apply too much pressure, or else the dough will deflate.  Sprinkle with sesame seeds.  Bake in a preheated 350F oven for 25 minutes. Reduce heat to 325F and bake for approximately another 25 minutes.  Or until thermometer reads 190F.


 TIPS:
1.  Prior to starting to bloom the yeast, warm up the bowl with hot water.  This helps accelerate the blooming of the yeast.
2.  My oven has a Proof setting.  This is the best way to proof any dough.  If you don't have this, set the dough in a warm draft free spot.  And after covering with plastic wrap, place a t-towel over the bowl.
3.  During the first rising, cover the bowl tightly with the oiled plastic wrap.  During the second rising,  just place the oiled plastic wrap loosely on top.
4.   If you are proofing on a stone (marble/granite) counter, set the bowl on a wooden cutting board.  The coldness of the stone delays the proofing process.
5.  I would recommend measuring the oil first  in a measuring cup, and then the honey in the same measuring cup.  The honey will pour out easier.
6.  I prefer unbleached all-purpose flour. 
7.  I would recommend that you check the temperature of the bread after it has baked for a total of 40 minutes. And continue to monitor it until it reaches the correct internal temperature of 190 F.  Do not overcook, or else the bread will be dry.  

CRANBERRY POTS made with MAPLE SYRUP and GRAND MARNIER CHANTILLY CREAM

This is now my new favourite cranberry holiday dessert.  The tartness of the cranberries together with the sweetness of the maple syrup is sublime.  You can make it in individual oven dishes or in a square 8 - inch pan.  It can be served warm or at room temperature, topped with the whipped Chantilly cream.  This is really yummy and not too sweet.  Don't forget to garnish with some freshly grated orange zest!

 INGREDIENTS:
For the Cranberry Pots:

12 ounces of fresh cranberries

1/3 cup plus 3 tablespoons of maple syrup
1/4 cup of water
1 tablespoon of freshly grated orange zest and more for garnishing
1 cup of all purpose flour
1 1/2 teaspoons of baking powder
1 large egg

1/2 cup whole milk
1/2 cup salted butter 
1 teaspoon pure vanilla extract
1 tablespoon of Grand Marnier

For the Chantilly Cream:

1 tablespoon of Grand Marnier
1/2 teaspoon of pure vanilla extract
2 tablespoons of granulated sugar
1 cup of heavy(whipping) cream



METHOD:
For the Cranberry Pots:

Preheat oven to 375F.
Butter 6 oven ramekins or an 8-inch square baking pan.  Place ramekins or cake tin on a baking sheet to catch any drippings.

In a medium size pot over high heat, combine cranberries, maple syrup and water.  Bring to a gentle boil and reduce to a simmer. Let it cook for about 5 minutes until the berries pop.  Reserve about 1/2 cup and divide the rest of the cranberry sauce evenly among the buttered ramekins.

Meanwhile mix the flour and baking powder in a bowl.  In another bowl, mix the egg, milk, orange zest,vanilla , Grand Marnier and melted butter.  Stir in dry ingredients just until blended. The dough will be thick.  Using an ice-cream scoop, divide batter among the ramekins. 

 Top with the remaining 1/2 cup of the cranberry sauce.  

 Bake for 25 minutes.  (30 minutes if you are using a square cake pan).

For the Chantilly Cream:

In a cold bowl, add the cream, sugar and Grand Marnier and whip using a whisk attachment until soft peaks form.  Do not over beat.

To Serve:

Serve warm or at room temperature with a dollop of the Chantilly cream,  garnished with freshly grated orange zest.

 

SUPER EASY CARROT CAKE with CREAM CHEESE ICING

This is my favourite carrot cake recipe.  It belongs to my dear friend Janet, who has given me permission to blog it.  I decided to decorate it with toasted shredded coconut. Yum!

INGREDIENTS:

For the Cake:

1 1/2 cup sugar
1 1/2 cup vegetable oil
4 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
3 cups of loosely packed finely grated carrots
1/4 cup chopped toasted walnuts (optional)
1/4 cup of toasted shredded unsweetened coconut to decorate (optional)

Frosting:

8 oz. cream cheese at room temperature
2 cups powdered icing sugar
1/4 cup softened butter
2 teaspoons vanilla


METHOD:

Preheat oven to 350 degrees F.
Grease an angel food baking pan.
Sift dry ingredients in a bowl and keep aside until ready to use.

Combine and beat sugar and oil.  Add eggs one at a time, beating well after each addition.  Add in dry ingredients and beat until it is just blended.  Fold in carrots.  Pour into the prepared angel food pan.  Bake for 45 to 55 minutes.
Let cake cool completely before icing.

Frosting:

Use an electric mixer fitted with whisk attachments to whip frosting ingredients until frosting is light and fluffy.









It is easier to frost cake with an offset spatula rather than a flat spatula.

 














To decorate simply sprinkle toasted coconut over the top of cake.

TIPS:

1. When baking, it is important to measure ingredients properly and accurately. Always use correct measuring cups and spoons. Use dry measuring utensils for powders and semi-solids (flour, sugar, grated carrots). Use liquid measuring cups for wet (oil).
2. When measuring flour, spoon flour into measuring cup rather than pouring. Level off with a knife or flat edge. Do not shake or tap cup before leveling off.  Do not use measuring cup to scoop the flour directly out of flour container. Even just a bit extra flour will make the cake dense.
3.  If you notice the cake starting to over-brown before it is cooked through, cover loosely with foil for the remainder of the cooking time.
4.  Cooking times are dependent on the size of the pan that you use. The bigger the pan, the less cooking time. This is because the depth of the batter will be more shallow. 

 
  


  

SUPER EASY LOW FAT PUMPKIN PIE

This pie is not 'zero' fat, but it is much lower in fat than most pumpkin pie recipes. And it is delicious. The pie is assembled in less than 5 minutes!  Thank you again to Enza, my baking guru!

 INGREDIENTS:

1 unbaked thawed all vegetable shortening  9- inch pie shell (Tenderflake -Blue box)
1 cup pureed pure canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup 1% milk
1/2 cup granulated sugar
1 egg, slightly beaten
1/2 teaspoon salt


METHOD:

Preheat oven to 400F.

In a medium size mixing bowl, add all the ingredients. Blend well with a whisk.  Pour into unbaked pie shell and pop into the oven for 55 to 60 minutes.

Pie is done when a table knife inserted in the center comes out clean. Filling will be soft but will set as it cools.  

TIPS:

1. I usually bake 2 pies. If you decide to do this, you will need to adjust the baking time by adding an extra 5 to 7 minutes.
2. Be sure to use a dry measuring cup to measure the canned pumpkin.
3. If your ingredients are cold, baking time may be a little longer.  I usually try to have the ingredients at room temperature to ensure quicker and uniform results.
 

 

 
 

TOASTED COCONUT CREAM PIE with a DARK CHOCOLATE CRUST

This pie is creamy and light and has the taste of chocolate macaroons.  It is lighter than most coconut cream pies because it is made with milk not cream.  If you love chocolate and coconut this recipe is for you!

  

INGREDIENTS:

For the custard:

1 1/2 cups flaked sweetened coconut
2 eggs
2 egg yolks
2 cups full fat milk ( I used 3.8 percent M.F. organic whole milk)
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla

For the crust:

3/4 cup melted butter
1 1/2 cups chocolate cookie crumbs, 36 Mr. Christie chocolate cookie wafers (one 200 gram package)

For the Garnish:

1/2 cup whipping cream
1/4 cup toasted sweetened coconut flakes
chocolate sauce for drizzling



METHOD:

CHOCOLATE CRUST:

Preheat oven to 375F. You will need a 9-inch fluted tart pan with removal bottom.

In a food processor, process the cookies until they are fine evenly-sized crumbs.  With the machine running, drizzle in the melted butter until incorporated.

Pat the mixture evenly into the fluted tart pan.  Be sure to pat evenly up the sides of the pan too.  Bake for 12 minutes at 375F.  Let the crust cool completely.

CUSTARD:  

In a large saucepan, heat milk with coconut over medium heat. Simmer for 5 minutes, stirring constantly. 

In a medium sized bowl, beat whole eggs, egg yolks, cornstarch and sugar. Beat until the mixture is light and fluffy about 2 minutes.   You need to 'temper' this egg mixture.  This is done by whisking in 1/2 cup of the hot milk/coconut liquid into the egg mixture.  (See TIPS section for detailed directions.)  Once the eggs are tempered, add them to the remainder of the hot milk/coconut mixture, bring this entire mixture back to a simmer over medium-low heat.  Stir regularly for about 10 minutes.  Custard is ready when it has thickened.

Remove from heat, stir in butter and vanilla.  Transfer to a glass bowl. Place plastic wrap directly on surface of custard and refrigerate to cool.  Then scoop filling onto crust and smooth top with an offset spatula.  Refrigerate for a minimum of 3 hours.

GARNISH:

Preheat oven to 300 F. Toast coconut on a baking sheet for about 3-5 minutes. Watch carefully, so that it doesn't burn.

Whip cream until stiff peaks form and put into a piping bag with a star tip.  Pipe rosettes onto edge of pie and a large one in the center.  Sprinkle cooled toasted coconut over top.
Drizzle chocolate sauce over entire pie as shown.

TIPS:

TEMPERING EGGS:

Tempering eggs is a very important step when making, custards and puddings. This is how you avoid scrambling eggs, and ensure a very creamy and smooth custard.
Eggs are tempered when a small amount of a hot liquid is carefully streamed and whisked in to them.  This brings the eggs to the right temperature to avoid scrambling.

Method:
Break eggs into a bowl. While continuously beating with a whisk, slowly add a small amount (usually about 1/2 cup) of the hot liquid to the beaten eggs.  Now the eggs are ready to whisk BACK into the remainder milk mixture.  To do this, you follow the same technique. Off heat, you add  the tempered eggs to your milk mixture while continuously whisking. Then you are ready to continue with the rest of recipe directions.