Ingredient: baking powder

Rhubarb Carrot Cake

CELEBRATING MOTHER’S DAY!

Here in Canada, we set aside the second Sunday in May to honor our mother’s with expressions of love and gratitude.

As I grow older, I realize how many ways I unconsciously emulate my mother. I loved everything about her and as a kid I could never imagine life without her. But in the natural sequence of events, that’s not how it works. I guess along with many other things, I’m grateful for the fact that she was there through my childhood. She passed away at the age of sixty and although she is no longer on this earth, her wonderful memory will live on in our hearts forever.

We are fortunate to still have Brion’s mother, Dolores. We have been able to spend a bit of time with her recently, which was so precious.

This blog is especially to honor: the special memories of my mother for her endless giving of selfless love – my mother-in-law, Dolores, for her kind ways and raising that ‘special’ man I love sharing my life with –my sister Loretta who passed away 3 years ago and to my sisters, Marilyn & Rita, who give so much of themselves to be the great mom’s they are.

In honor of these special women, I’d like to post something to ‘celebrate’ this day. My choice this year is a rhubarb carrot cake with rhubarb cream cheese frosting.

Rhubarb has been a staple in Canadian history since the days of early European settlement, valued for its hardiness, versatility, and medicinal properties. Rhubarb was a reliable perennial for homesteaders and pioneers due to its ability to thrive in Canada’s cold climate. When the homesteaders moved on, and their farms crumbled back into the ground, the rhubarb patch often persisted. The same is true of modern-day cities; every time a house in an older neighborhood is demolished, the rhubarb often remains. The distinctive plants that remain on abandoned farmsteads across the country are a testament to this hardy heritage.

I recall with fond memory, my mother having at least six huge rhubarb plants that bordered her large produce garden on our family farm. At that time I really didn’t take a lot of interest in them, they were just always there and grew huge without anything more than rain and sunshine. Now, of course I love using rhubarb in everything I can think of, sweet or savory.

Vegetable cakes are great for making the most of the seasons. This recipe for rhubarb carrot cake is a recent, modern fusion of two older dessert traditions: carrot cake and rhubarb cake. The combination likely emerged in the late 20th or early 21st century as bakers experimented with popular seasonal flavors. What makes this rhubarb carrot cake so appealing is how the sweet, earthy carrots balance out the sharp tartness of fresh rhubarb. The carrots add this incredible moisture and natural sweetness, while the rhubarb provides these amazing tangy bursts that keep every bite interesting.

This ‘sophisticated’ cake features winter carrots and the first rhubarb of the year in a marvelous merging of two seasons. Of course, the rhubarb cream cheese frosting is truly ‘the icing on the cake’.

I hope anyone trying this recipe enjoys it as much as Brion & I did.

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 Rhubarb Carrot Cake
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Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Course dessert
Cuisine Canadian
Keyword rhubarb carrot cake
Servings
Ingredients
Cake
Rhubarb Cream Cheese Frosting
Votes: 1
Rating: 5
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Instructions
Rhubarb Frosting
  1. Combine chopped rhubarb, sugar & a splash of water in a saucepan on medium low heat. Stir regularly until rhubarb reduces. Adjust heat to low & continue stirring for 20 minutes until rhubarb thickens into a jam. Transfer rhubarb jam to a glass bowl & cool in the refrigerator.
  2. Whip butter & cream cheese on high until creamy. Add the rhubarb jam & vanilla to cream cheese mixture. Beat until combined. Add powdered sugar 1/2 a cup at a time & beat until smooth. Refrigerate until ready to use.
Cake
  1. Preheat the oven to 350 F. Butter either a 9 x 13-inch baking pan or 2 round 8-inch cake pans.
  2. In a large bowl, whisk together the eggs, melted butter, sugar, brown sugar & buttermilk.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, ginger & salt. Add to the egg mixture & blend well. Add the carrots & rhubarb, gently fold until evenly incorporated into the batter. Pour the batter into the prepared pan(s) & bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
Assembly
  1. If baking cake in the 2 layer version, spread the bottom of one cake with a bit of the frosting then top it with the other layer. Frost entire cake with remaining rhubarb frosting & decorate as you wish.
Recipe Notes

• Since there is only the two of us, I only used one layer & froze the other one for another time.

Red Lobster Copycat Cheddar Bay (Biscuit) Bread

Copycat recipes have become increasingly popular in recent years, particularly among amateur cooks looking to recreate the flavors and presentation of their favorite restaurant dishes. A copycat recipe can be an excellent way to enjoy a favorite dish without the hassle of dining out or ordering in. By blending precision and creative ingenuity, a knowledgeable cook can craft a perfect facsimile of any beloved dish to impress even the most discriminating palate.

When Red Lobster’s cheddar bay biscuits first hit tables in the early 1990s, the biscuits were called ‘freshly baked, hot cheese garlic bread’. By 1996, they had stepped into their proper name: Cheddar Bay Biscuits. In 1992, Kurt Hankins, then-head of Red Lobster’s culinary development team, created these delectable biscuits. Inspired by Texas Toast and French bread, he adapted a traditional biscuit recipe by substituting sugar with garlic and adding cheese. 

Contrary to what the name suggests, Cheddar Bay isn’t an actual location. Red Lobster used this whimsical name ‘to reflect the seaside atmosphere of Red Lobster restaurants.’ Initially, the biscuits were served on trays in the waiting area as an appetizer while guests waited for their tables. The marketing tactic worked, but it became too successful. Demand for Cheddar Bay Biscuits overwhelmed the servers in the lobby, so Red Lobster moved the biscuit-dining experience to the tables.

Red Lobster’s cheddar bay biscuits are top tier bread sides, so why not make it into loaf form? This bread is oozing with cheesy flavor and the garlic butter topping is the icing on the quick bread you might say!

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 Red Lobster Copycat Cheddar Bay (Biscuit) Bread
Votes: 1
Rating: 5
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Course side dish
Cuisine American
Keyword Red Lobster copycat cheddar bay biscuit bread
Servings
SERVINGS
Ingredients
Bread
Topping
Course side dish
Cuisine American
Keyword Red Lobster copycat cheddar bay biscuit bread
Servings
SERVINGS
Ingredients
Bread
Topping
Votes: 1
Rating: 5
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Instructions
Bread
  1. Preheat oven to 350 F. Spray or grease a 12 x 4-inch loaf pan.
  2. Combine yeast, lukewarm water & 1 tsp sugar. Set aside for 5 minutes or until thick & foamy.
  3. In a large bowl whisk together flour, baking powder, baking soda, sugar & Old Bay seasoning.
  4. Using a pastry blender, cut cold butter into dry ingredients until butter is the size of peas. Add buttermilk then yeast mixture. Stir in cheddar cheese & dill. Do not over mix.
  5. Place batter in greased baking pan & lightly level out.
  6. Bake for 25 minutes or until bread tests done with a wooden pick.
Topping
  1. In a small dish, whisk together melted butter & garlic powder. Brush with garlic butter.
  2. Serve warm.

Apple Maple Boursin Crescents

Boursin’s story began in 1957, in a small Normandy village, located in France, when cheese maker François Boursin set up a factory producing soft cheese. At that time, he had no idea his name would become internationally famous.

Boursin Garlic & Herbs was launched in 1963 and quickly became a household name across France. Sixty years later, the original recipe remains unchanged and food lovers in more than 35 countries have spread their passion for Boursin all around the world. Perfect on bread, as appetizers or in a creamy sauce for main or side dishes. Since 2011, Boursin has been made in Canada in St. Hyacinthe, Québec, by Agropur, the Canadian dairy co-operative, for Bel Cheese Canada, the Canadian arm of Bel Group, the France-based multinational. 

There are seven flavors of Boursin Cheese sold in Canada: Garlic & Fine Herbs, Shallot & Chive, Bouquet of Basil & Chive, Cranberry & Pepper, Cracked Black Pepper, Fig & Balsamic, Apple & Maple.

Boursin is sometimes dubbed a Gournay cheese, Gournay being the name of the region in Normandy where Boursin was first made. The cheesemaker used the name when he was first asked to classify the cheese for customs purposes.

Today, I’m making a simple little dessert using some crescent dough with some Apple Maple Boursin. The apple flavor and the silkiness of maple syrup perfectly complement Boursin’s incomparable texture along with some apples, dates and pepita seeds. The whole combination creates an exceptional sweet and savory cheese pairing with minimal effort.

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 Apple Maple Boursin Crescents
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Course Brunch
Keyword apple maple Boursin crescents
Servings
Ingredients
Pastry
Filling
Topping
Course Brunch
Keyword apple maple Boursin crescents
Servings
Ingredients
Pastry
Filling
Topping
Votes: 1
Rating: 5
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Instructions
Filling
  1. In a saucepan, melt butter. Add prepared apples & sauté until they start to soften, about 10 minutes. Add spices, honey & dates. Combine & cook for another minute. Remove from heat & allow to cool to lukewarm.
Topping
  1. In a small dish combine pepitas, sugar & cinnamon. Set aside.
Pastry
  1. In a medium bowl, stir together flour, sugar, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently 20 times.
  2. Preheat oven to 350 F.
  3. Roll out dough into a 12 X 8-INCH rectangle. Cut into 8 triangles. Crumble Boursin in a dish then divide into 8 equal portions.
  4. Top each triangle with a portion of the Boursin. Divide apple filling into 8 equal amounts then top each triangle with a portion of apple filling.
  5. Roll each triangle up 'croissant" style. Place them on a parchment lined baking sheet.
  6. Combine egg & water to make egg wash & brush some over each roll. Sprinkle with prepared topping.
  7. Bake for 15-20 minutes until golden brown. Remove from oven & place on a wire rack to cool.
Recipe Notes

• Alternately you could use refrigerated crescent rolls to speed up the process if you wish.

Pineapple Carrot Cake

Today, March 28th, marks the date of my mother’s birth. Although she left this earth 48 years ago, her memory remains crystal clear. She was a wonderful mother who made our lives so much better in ways we never realized. She set a good example just by the way she lived the ‘best version of herself’.

When this date rolls around each year, I like to post something on the blog that I think she would have enjoyed making. Baking was a ‘job’ she really seemed to enjoy, and our family certainly reaped the benefits of that.

Carrot cake is considered a spring dessert primarily due to its strong association with Easter celebrations, the bright, vibrant color of carrots representing the season. With Easter being just a week away I thought it would be a fitting recipe for today’s blog.

While it’s difficult to pinpoint the exact first instance of carrot cake being made in Canada, it’s likely that it became popular in the mid-20th century, alongside its rise in popularity in the United States. In the 1970’s, carrot cake was perceived as being ‘healthy’ due to the fact that carrots, raisins and nuts are all ‘good for us.’ Then along came that glorious cream cheese frosting that forever bonded the pair. While raisins are undoubtedly the oldest compliment to carrots, pineapple, apples or applesauce as well as walnuts have all become modern day add-ins of choice.

Today’s blog recipe for layered pineapple carrot cake is moist, not too sweet and filled with crushed pineapple and pecans. I’ve used a fluffy, pineapple cream cheese frosting for the filling as well as topping for this decadent dessert.

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 Pineapple Carrot Cake
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Course dessert
Cuisine Canadian
Keyword pineapple carrot cake
Servings
Ingredients
Cake
Pineapple Cream Cheese Frosting
Course dessert
Cuisine Canadian
Keyword pineapple carrot cake
Servings
Ingredients
Cake
Pineapple Cream Cheese Frosting
Votes: 1
Rating: 5
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Instructions
Cake
  1. Place crushed pineapple in a fine mesh sieve over a bowl & push down on pineapple with a spoon to eliminate excess moisture. Set aside.
  2. Preheat oven to 325 F. Line three 8” round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
  3. In a large bowl, mix all of the dry ingredients together. In a separate bowl, gently whisk eggs then stir in remaining wet ingredients, including drained pineapple, just until combined. DON'T OVERMIX.
  4. Stir wet ingredients into dry ingredients just until moistened, then stir in 2 ½ cups grated carrots until evenly combined, being careful NOT TO OVERMIX.
  5. Divide batter equally between prepared pans. Gently tap the pans a few times on the counter to get rid of air bubbles. Bake for 30-40 minutes, or until toothpick inserted into center comes out clean & the cakes begin to pull away from sides of pans.
  6. Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
Pineapple Cream Cheese Frosting
  1. Using an electric mixer, beat the cream cheese & butter until creamy. Beat in the sour cream, vanilla & salt. Gradually beat in powdered sugar until the desired consistency is reached. Mix in pineapple preserves.
Assembly
  1. Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled cake.
  2. Top cake with ¾ cup frosting & spread evenly. Top with a second cake & spread evenly with ¾ cup frosting. Top with remaining cake.
  3. Create Crumb Layer by scooping 1 cup of frosting into a smaller bowl. Frost cake starting with the top and working down until the cake is evenly frosted, removing any excess frosting. Refrigerate cake 30 minutes or until crumb layer has set. Refrigerate remaining frosting until ready to use.
  4. Frost the outside of cake with the remaining frosting. Decorate as you wish. Serve cake cold or at room temperature.
Recipe Notes

As you may have noticed in the blog picture, I divided the batter into thirds. We gifted a friend with a 2 layer cake & Brion & I kept 1 layer for us.
For the decorations, I simmered some dried apricots in the extra pineapple juice for a few minutes then sliced them & added some pepita seeds as well as black sesame.

Blueberry, Oatmeal, Rice Chewies

This is not just an ordinary oatmeal cookie; this oatmeal cookie has a surprise ingredient. Rice cereal, which adds a crispy crunch that gives a unique texture and flavor to this soft and chewy cookie with wonderfully crisp edges.

I have given these cookies the name of ‘blueberry, oatmeal, rice chewies’ but the original idea dates back to the 1930s. It seems they went by different names at that time, such as ranger cookies, Texas ranger cookies or cowboy cookies. There are a lot of opinions, not facts, about why this delicious oatmeal cookie recipe is called a ‘ranger cookie’.

There’s no real reason for either of the names, except for possibly because the cookies kept well in saddlebags and, thanks to the eggs, oats, and cereal, provided a bit of energy for long days in the field.

Regardless of their title, these cookies were frequently shared in community cookbooks because the recipe is easy to make and always pleases a crowd. Distinguishing itself from other types of cookies, this ranger cookies recipe has a blend of oats and crispy rice cereal, giving each cookie an intriguing mix of textures: light and tender with a crisp edge and a chewy middle. With the addition of some dried blueberries and pepita seeds, it gives them a whole new dimension.

The result is a cookie with a delightful harmony of flavor in every bite. With both oatmeal and rice krispies cereal in the cookies, I think you would be justified in having these for breakfast.

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 Blueberry, Oatmeal, Rice Chewies
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Course dessert
Keyword blueberry, oatmeal, rice chewies
Servings
DOZEN
Ingredients
Course dessert
Keyword blueberry, oatmeal, rice chewies
Servings
DOZEN
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Whisk together flour, baking powder, baking soda & salt.
  2. In a large bowl, beat butter & both sugars on medium speed of an electric mixer until well combined. Add eggs, applesauce & vanilla; mix well. Add flour mixture, mixing until just combined. Stir in rice krispies, oatmeal, pepitas & dried blueberries. Chill dough for 30 minutes.
  3. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  4. Scoop dough onto parchment lined cookie sheets.
  5. Bake for about 10 minutes or until lightly browned. Remove from baking sheets & cool on wire racks. Store in airtight container.
Recipe Notes

Due to the fact that I have a nut allergy, I always tend to use seeds to add some crunch. Feel free to change it up with your choice of nuts or dried fruit if you wish.

Adzuki Bean & Beef Chili w/ Cornbread

Since the first recorded recipe, chili has been reinvented to include different spices and ingredients, changing basic things like beef to chicken, chili peppers to jalapeno peppers and tomato sauce to chicken broth. The fact remains, it’s a great meal no matter what recipe you use. 

Once again, I have been drawn in by the adzuki bean with its unique and distinct taste that can be described as mildly sweet and nutty with a slightly earthy undertone. Adding a cornbread layer to this chili casserole seemed like a no-brainer to me. Thinking back to my mother’s cooking, I don’t recall much about her chili but the cornbread she served with it was ‘to die for’. Once again, I’m sure so much of it was time and place creating the taste of a memory, aside from the fact that she was incredible in the kitchen.

Cornbread is a generic name for any number of quick breads containing cornmeal and are leavened with baking powder. The quintessential late 20th to early 21st century recipe contains baking powder for convenience, sugar for sweetness and flour and eggs for lightness. Cornbread is an interesting recipe to track through the past few centuries. It is such a prolific crop, grown in America, that it was consumed across class, race and regional lines. Corn lends itself to change very easily, giving way to variations of cornbread recipes. Although traditional cornbread was not sweet at all, regional preferences for sweetness in the recipe have developed.

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 Adzuki Bean & Beef Chili w/ Cornbread
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Keyword adzuki bean & beef chili w/ cornbread topping
Servings
Ingredients
Chili
Cornbread
Cheese
Keyword adzuki bean & beef chili w/ cornbread topping
Servings
Ingredients
Chili
Cornbread
Cheese
Votes: 1
Rating: 5
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Instructions
Chili
  1. In a skillet over medium-high heat, cook beef until browned, breaking up meat with the back of wooden spoon. Spoon off any drippings.
  2. Stir in cooked adzuki beans, soup, water, spices & vinegar. Heat to boiling, reduce heat to low & continue to cook, uncovered for about 15 minutes, stirring occasionally. Grate cheese.
  3. Pour into an 8-inch casserole dish & sprinkle with grated cheese. Set aside until cornbread is prepared.
Cornbread
  1. Preheat oven to 350 F.
  2. In a food processor, pulse the first 5 ingredients for a few seconds. Place in a large mixing bowl.
  3. In a small bowl, whisk together melted butter, milk & egg.
  4. Combine wet & dry ingredients, mixing only until moistened; batter should be lumpy.
  5. Carefully spread over top of chili/cheese in baking dish.
  6. Bake for 20 minutes or until tests done with a wooden pick.

Celebrating 10 Years of Blogging!

Today, February 14th 2026, is the tenth anniversary of the blog ‘Good Food & Treasured Memories’. Ten years ago, I decided to start writing a food blog. Brion and I had just spent three months in Ecuador. Prior to going, I needed to have a shoulder replacement operation. After we returned, I had the operation and with Brion’s help recovered successfully. The only thing was, even though my shoulder was much improved, it pretty much took me out of the workforce as I had known it before. After having been so busy in the previous years, it took a lot of ‘regrouping’ to settle it with myself that I had reached a different phase of my life. Prior to our time spent in Ecuador I had written and with Brion’s technical savvy, published two books.

In 2014, Good Food & Treasured Memories, my first ‘print’ copy memorabilia/cookbook was published with good success in Northern Alberta. It was followed by a second book in 2015 titled ‘The Taste of a Memory’. This book was written in memory of my parents, which took its readers back to a gentler time with some personal childhood memories. The book also contains a sweet and savory collection of at least 160 recipes about the ultimate ‘comfort food’ – bread pudding!

With the turndown in our economy, I wrote my first eBook, Living Large on a Lean Food Budget’, which outlines smart strategies for navigating a realistic food budget to keep ‘life in balance’. It was published on Amazon.com in March 2016 and is still available today.

With these projects finished, it seemed only natural to continue this passion for food and writing in the form of a food blog. Once again, Brion’s technical abilities came into play as I needed a very specific site to work with. I wasn’t interested in working with lots of sponsors that required me to advertise their products, etc. The whole purpose of the site was to post interesting articles along with some great food. Having spent 35 years in the food industry, food and food history is something I always gravitate to.

With much time and effort, Brion built a website with a clean, precise format I could work with. We decided to use the ‘Good Food & Treasured Memories’ name again as it was so fitting of its content.

With blogs, it’s not only the award winning sites that have something to offer; its the blogs written by people in their pajama’s at late hours of the night, created because those writers are dying to make something, to publish something, to give a voice to all the thoughts in their head, its the blogs written by people who don’t want to forget their recipes, who want them recorded somewhere for their friends and their nieces and nephews and their kids, its the blogs pursed for no other reason than because they’re fun.

Over the course of ten years I have enjoyed the many aspects of writing a food blog. In order to write about food and its history, I have done many hours of research to keep my articles accurate and interesting. Recipe development is and has always been something I love doing, so creating relevant recipes for each blog article put the icing on the cake so to speak.

Each year, at least 120 blogs with new articles and recipes have been added. When I first started writing the blog I had no idea how time consuming it would be. When I would look at other personal blogs and see they had only kept them up for a few years I wondered why. After ten years of blogging I now understand why. It definitely takes commitment to keep it current but I have also learned that good organization still allows you lots of time to do the other things that make life enjoyable such as spending time with my husband Brion.

With the website being available online at Google, Pinterest, Instagram as well as Facebook it is being read around the world. It has been so unique and rewarding receiving feed back from readers worldwide.

Thanks to everyone who has read and enjoyed the blog for the last ten years. It has been an incredible journey for me and I hope to continue blogging for many more.

Alice & Brion

Since it’s Valentines Day, I thought this strawberry rhubarb cake would be a fitting dessert for the occasion as well.

Print Recipe
 Strawberry Rhubarb Crumble Cake
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Course dessert
Cuisine American
Keyword strawberry rhubarb crumble cake
Servings
Ingredients
Cake
Compote
Crumble
Buttercream
Fruit + For Garnish
Course dessert
Cuisine American
Keyword strawberry rhubarb crumble cake
Servings
Ingredients
Cake
Compote
Crumble
Buttercream
Fruit + For Garnish
Votes: 1
Rating: 5
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Instructions
Cake
  1. Preheat your oven to 325 F. Spray two 9 x 13 baking pans with nonstick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
  2. In a medium bowl or measuring cup, whisk together the egg whites, whole egg, and vanilla. Set aside.
  3. In a bowl of an electric mixer, fitted with a paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  4. Add the butter one piece at a time, about every 10 seconds. Once all the butter is added, pour in the buttermilk and mix on low for about 1 minute, until the ingredients are incorporated.
  5. Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about two minutes. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
  6. Scrape down the sides of bowl and begin to add the egg mixture in 3 separate batches, mixing on medium-low until light and fluffy, about two minutes. Fold once or twice to ensure the batter at the bottom of the bowl is incorporated and mix for another 20 to 30 seconds.
  7. Divide batter evenly between the 2 pans (about ------- ounces of batter in each of the two 9 x 13 pans), spreading evenly with a small offset palette knife.
  8. Bake for about 25 to 30 minutes. Check cake around 23 to 25 minutes and then set the timer for 2-to-3-minute intervals if the cake needs to bake longer. You're looking for a few moist crumbs to come out on the toothpick when inserted into the center of the cake.
  9. Let the cake layers cool on racks for 10 minutes before inverting onto greased wire racks. Gently turn the cakes back up so the tops are up and cool completely. Once the cakes are cooled completely, level the tops if needed.
  10. Wrap each cake layer with plastic wrap and chill in freezer for at least an hour before using. The cake layers can be stored for up to a few days wrapped once in plastic wrap and frozen. To store longer than a few days, wrap twice in plastic wrap, then in foil, and seal in a zip-lock bag.
Compote
  1. In a medium size saucepan, combine the strawberries, rhubarb, sugar & vanilla over medium heat. Bring to a boil. Once the mixture is boiling, reduce the heat to low & let simmer, stirring occasionally, until the fruit is tender. Let cool completely before using in the cake. Can be made ahead of time and stored in an airtight container for up to a week.
Crumble
  1. Preheat your oven to 375 F. Line a baking sheet with parchment paper. Set aside.
  2. In a medium size bowl, combine the flour, sugar, salt & cinnamon. Whisk to blend. Add the cubes of butter & rub in with your fingertips. The mixture will stick together like clumps. Mix in the oats & nuts.
  3. Bake for 8 to 10 minutes, stirring the crumble halfway through. Let cool completely before using in the cake.
Buttercream
  1. In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium speed for about 2 to 3 minutes, until the mixture is light and fluffy. Adjust the mixer to low speed, slowly add the powdered sugar, followed by the heavy cream, clear vanilla extract & a dash of salt. Continue to beat the buttercream on medium-high speed for an additional 3 to 5 minutes. Before frosting your cake, mix the frosting by hand with a wooden spoon to push out the air pockets.
Assembly
  1. Place the first cake layer, top side up, on a cake board. Using an offset icing spatula, spread a thin layer of frosting over the cake layer. This creates a barrier between the cake and fruit filling, so the cake doesn't become soggy.
  2. Pipe a rim of frosting around the edge of the cake layer. This will help support the cake layers and prevent the fruit filling from spilling out. 2. Spread about 1/2 cup of the fruit filling on the cake layer. 3. Sprinkle about half of the crumble over the fruit filling. 4. Gently place the second cake layer top side down on the filling and crumble.
  3. Spread about 1/2 cup of the fruit filling on the cake layer. Sprinkle crumble over the fruit filling. Gently place the second cake layer top side down on the filling and crumble.
  4. Freeze the cake for about 10 minutes to help set the frosting and filling, making it a bit more stable for when you frost.
  5. After the filling is set, use a small amount of frosting to apply a crumb coat around the entire cake. Freeze the cake again for another 10 minutes to set the crumb coat.
  6. After the crumbs are locked in, continue to frost and decorate the cake.

Adzuki Bean & Persimmon Thumbprint Cookies

The other day I was thinking of how I could pair two food groups that I have enjoyed using over the years. One being the Japanese red adzuki beans and the other was the persimmon fruit.

The intriguing world of azuki beans has strong roots in Japanese culinary traditions as well, playing a versatile role in sweet and savory dishes.

Likewise, persimmons are a cherished aspect of the Japanese culinary culture. With their vibrant orange hue and sweet, honey-like flavor, they are a favorite autumn and winter fruit. Persimmons have been cultivated in Japan for over a thousand years and are celebrated in art, poetry, and cuisine.

Combining the two in a dessert seems only logical as the red bean paste complements persimmons so nicely, it works out real well. The red bean paste, also known as ‘anko’ in Japanese, is made from adzuki beans that are boiled with sugar. Its flavor is sweet and savory at the same time, with notes of chocolate and walnuts.

Red Bean paste comes in many shapes and forms, but one thing is constant: the ingredient is a special and meaningful component of different East Asian cultures. You can find red bean paste in many different dishes out of Japan, China, Korea and in recipes used all over the world. 

Today, my recipe development is centered around two kinds of thumbprint cookies:

  • Adzuki Bean Oatmeal Flax Cookies w/ Persimmon Compote
  • Persimmon Oatmeal Cookies w/ Adzuki Red Bean Paste
Print Recipe
 Adzuki Bean & Persimmon Thumbprint Cookies
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Rating: 5
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Course dessert
Cuisine Asia
Keyword adzuki bean & persimmon thumbprint cookies
Servings
Ingredients
Persimmon Compote for Adzuki Bean Cookies
Coarse Adzuki Bean Paste for Persimmon Cookies
Adzuki Bean Cookies
Topping to Roll Adzuki Cookies In
Persimmon Oatmeal Cookies
Course dessert
Cuisine Asia
Keyword adzuki bean & persimmon thumbprint cookies
Servings
Ingredients
Persimmon Compote for Adzuki Bean Cookies
Coarse Adzuki Bean Paste for Persimmon Cookies
Adzuki Bean Cookies
Topping to Roll Adzuki Cookies In
Persimmon Oatmeal Cookies
Votes: 1
Rating: 5
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Instructions
Persimmon Compote
  1. Peel persimmon, dice & puree in a cup processor. Place persimmon, sugar & lemon juice in a small saucepan. Cook over a medium high heat, stirring constantly for about 5-8 minutes until mixture becomes sticky & jam like. Set aside to cool.
Adzuki Bean Cookies
  1. Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, baking soda, cinnamon & salt & process until combined. Transfer to a large bowl.
  2. Place the bean paste in another bowl along with the butter, 1/2 cup sugar, egg yolk & vanilla. Mix with an electric hand mixer until combined, scraping down sides of bowl.
  3. Pour bean mixture into the oat mixture & stir by hand until almost combined; add the nuts & flaxseed & stir until just blended.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  5. Place egg white in a small dish. Combine 1/4 cup each of ground flaxseed & brown sugar in a shallow dish. Roll slightly rounded Tbsp of dough into balls. Dip one ball at a time into egg white & then in the sugar mixture. Place 2-inches apart on prepared baking sheet. Press your thumb or index finger into the middle of each cookie. Divide persimmon compote between cookies filling each indentation.
  6. Bake for about 16 minutes until set. Transfer to a wire rack to cool. Yield is about 32 cookies depending on the size you prefer to make them.
Persimmon Oatmeal Cookies
  1. Place the oats in the bowl of a food processor & pulse until it resembles coarse flour. Add flour, 5-spice, baking powder, salt & ground flaxseeds & process until combined. Transfer to a large bowl.
  2. Peel persimmon, dice & puree in a cup processor. In a separate bowl, place the persimmon puree, sugar, oil & vanilla & mix until smooth.
  3. Pour the wet ingredients into the dry ingredients, mixing with a wide spatula just until batter begins to come together, being careful not to overwork it. Add walnuts, folding to distribute them evenly throughout.
  4. Preheat oven to 350 F. Line a baking sheet with parchment paper.
  5. Using a small cookie scoop, scoop out cookie dough onto prepared cookie sheet. Make a well or thumbprint shaped indent in the center of each ball of dough. Divide reserved adzuki bean paste between cookies filling each indentation.
  6. Bake for 11-12 minutes. Don't overbake. Transfer to a wire rack to cool. Yield is about 30 cookies depending on the size you prefer to make them.

Anise Seed Borrachio Cookies

Anise seed borrachio cookies are a special treat that combines the aromatic flavor of anise seeds with the rich, warming notes of rum. These cookies present a sophisticated twist on traditional baked goods. The recipe is simple yet yields cookies that are especially flavorful, making them ideal for special occasions or as a gourmet homemade gift.

The rich and complex flavors of these cookies have their roots in traditional European baking, where anise has long been a popular flavor in desserts and bread. The addition of rum, referred to as ‘borrachio’ (drunken) in Spanish, gives these cookies a unique twist, blending cultural influences to create a modern classic. This recipe is a testament to the evolution of baking, where traditional ingredients meet contemporary tastes.

Borrachio anise cookies are a shortbread type of cookie flavored with anise seed-soaked-in-rum, which gives them their distinctive ‘boozy’ quality. The addition of alcohol to the recipe is a common feature in some Spanish and Mexican desserts. They are often enjoyed with a cup of strong black tea, coffee or a dessert wine as a festive treat during holidays and celebrations.

The recipe, while seemingly straightforward, benefits from careful execution and attention to detail, ensuring a batch of these cookies that will meet all expectations of an iconic anise cookie.

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 Anise Seed Borrachio Cookies
Votes: 1
Rating: 5
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Course dessert
Cuisine Spanish
Keyword anise seed Borrachio cookies
Servings
COOKIES
Ingredients
Course dessert
Cuisine Spanish
Keyword anise seed Borrachio cookies
Servings
COOKIES
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. Place rum & anise seeds in a small bowl. Set aside to marinate, preferably overnight.
  2. Beat butter, sugar, vanilla & anise extract together in a medium bowl until smooth.; stir in rum mixture.. Whisk in egg. Combine flour, cinnamon (cloves), baking powder & salt in a bowl; stir into butter mixture then add chopped nuts (if using) & combine until well blended. Cover bowl & chill in refrigerator for at least an hour or overnight..
Assembly
  1. Preheat oven to 350 F. Line baking sheets with parchment paper.
  2. For the assembly there is a number of ways to go with this: 1. Roll out the dough on a lightly floured surface to 1/4-inch thickness; cut into desired shapes using cookie cutters. 2. Place dough into a spritz cookie press & squeeze out desired shapes onto cookie sheets. 3. Scoop out cookie dough into balls; flatten slightly using a WELL FLOURED cookie press to create a design deep enough that it will still be there after baking.
  3. Bake until lightly browned on bottoms, about 10-15 minutes. Cool on baking sheets, 3-5 minutes before transferring to wire racks to cool completely.
Recipe Notes

To draw attention to the anise flavor in the cookies, I placed whole anise on top of the cookies in my blog picture which I removed before serving.

Sage Pork & Cranberry Quiche

Call it brunch, call it breakfast, call it what you will but there’s nothing better than a fresh-baked quiche on Christmas morning. Many other brunch dishes get all the attention, such as eggs Benedict or bagels and lox, but I think quiche is the perfect brunch food. If you like breakfast casserole you’re sure to love quiche!

You hear a lot about the ‘joy of Christmas.’ This, to me, is the aroma and flavor of the holiday: rich and savory, warm and satisfying. Pure comfort.

The perfect brunch-at-home is quiche. Think about it: It’s filling, easy to portion out for a crowd, and make-ahead friendly.

This Christmas breakfast quiche is light but filling and gives you that warm and comforting feel while enjoying the holiday spirit. It has all the flavors of the holidays. The quiche filling is rich with flavor using eggs, ground pork, cranberries, and cheese and it makes the house smell amazing. That smell, my friends, is one of the Joys of Christmas.

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 Sage Pork & Cranberry Quiche
Votes: 1
Rating: 5
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Keyword sage cranberry sausage quiche
Servings
Ingredients
Pastry
Filling
Keyword sage cranberry sausage quiche
Servings
Ingredients
Pastry
Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. Add flour, sugar, baking powder & salt to a food processor & pulse just until combined.
  2. In a small bowl, whisk together the egg, vinegar & water. Add cold butter & pulse until small coarse crumbs remain.
  3. Sprinkle water/egg mixture over flour & pulse again until the dough comes together.
  4. Remove the dough from the processor & wrap in plastic wrap. Refrigerate dough for 30 minutes.
Filling
  1. In a large skillet, over medium-high heat, brown pork with onion, sage, thyme salt & pepper. Remove from heat & add potatoes & cranberries.
  2. Preheat oven to 375 F. Line a 9-inch pie pan with chilled pastry.
  3. Sprinkle 3/4 of the shredded cheese over bottom of pastry & evenly add pork mixture. Sprinkle top with remaining cheese.
  4. In a small bowl, combine eggs & half & half. Whisk until mixed, but not frothy. Pour over filling.
  5. Bake for 40-45 minutes or until a knife tip inserted in the center comes out clean.
  6. Allow to stand for 10 minutes before cutting into wedges.