Ingredient: cardamom

Apricot Root Veg Cheesecakes

With our Canadian Thanksgiving holiday right around the corner I wanted to feature these ‘fabulous fall cheesecakes’ as a dessert option for the occasion.

Traditional Thanksgiving desserts (like pecan pie, pumpkin pie, and dense cheesecakes) are notoriously heavy at the end of a massive turkey feast. The bright orange zest and sharp fresh ginger in these cheesecake desserts cuts through the heavy dairy and earthiness of the root vegetables. Because they are individual size, they offer a lighter, refreshing alternative that guests can comfortably enjoy after a heavy meal.

Think of it as a creative cross between a morning-glory spiced root vegetable cake and a classic New York mini cheesecake. The combination of carrots, parsnips, and beets mirrors the exact crops pulled from the ground during the late-summer and autumn harvest. The heavy rotation of cinnamon, cardamom, and fresh grated ginger immediately evokes classic cozy fall baking. The natural colors from the grated orange carrots, deep red beets, and golden-orange dried apricots create a gorgeous, rustic autumn palette and the use of pepita seeds (pumpkin seeds) adds an earthy crunch that is distinctly seasonal, pairing beautifully with the sweet crunch of the brown sugar streusel.

Because these cheesecake/muffins contain a baked cream cheese layer and fresh root vegetables, they actually taste better the next day, served cold, (they are so good cold) as the warm spices and ginger infuse into the cream cheese. This is an added bonus when it comes to all the preparation needed for the turkey feast alone.

In October of 2025, we published a version of this ‘apricot root vegetable’ combination in a cake format. Brion & I just loved it, so this year I though I would bring the idea back to life in a cheesecake form. Worked out great!

Print Recipe
 Apricot Veg Cheesecakes
Votes: 1
Rating: 5
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Course dessert
Cuisine British
Keyword mini apricot veg cheesecakes
Servings
LARGE
Ingredients
Streusel Crumb Topping
Vegetable Cake
Ginger Cream Cheesecake Filling
Glaze (optional)
Course dessert
Cuisine British
Keyword mini apricot veg cheesecakes
Servings
LARGE
Ingredients
Streusel Crumb Topping
Vegetable Cake
Ginger Cream Cheesecake Filling
Glaze (optional)
Votes: 1
Rating: 5
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Instructions
Streusel
  1. In a small bowl, whisk together flour, brown sugar & cinnamon. Add cooled melted butter & whisk with a fork to make coarse crumbs. Set aside.
Ginger Cream Filling
  1. In a small bowl, beat softened cream cheese, egg, sugar, ginger & flour just to combine. Set aside.
Cake Batter
  1. Preheat oven to 350 F. Line 8 muffin cups with large paper liners.
  2. Finely dice the apricots & set aside. Peel & finely grate beets. Place between paper towels to absorb some of the juice (and color). Finely grate carrots & parsnips & place in a large bowl. Zest an orange & add to the vegetables in the bowl.
  3. Pour in the syrup, eggs & olive oil & blotted beets. Using a fork, mix batter to just combine. Fold in the flour, spices, baking powder, baking soda & salt.
  4. Add apricots to the bowl along with the nuts/seeds, then mix everything until just combined but DO NOT OVERMIX.
Assembly
  1. Place a scoop of cake batter in the bottom of 8 lined muffin cups. Gently make a small depression in the center of each. Divide the ginger cream filling between the 8 cups placing a generous spoonful in the depression.
  2. Top the filling with the remaining cake batter. Spoon the streusel over each cheesecake/muffin.
  3. Bake about 28-30 minutes or until the cheesecakes test done with a toothpick. Remove from oven & cool 5 minutes in the pan then transfer to a wire rack to cool completely.
  4. If using glaze, whisk powdered sugar with milk, start with a tsp of milk & add more if needed to reach desired consistency. Drizzle over cooled cheesecake/muffins.
Recipe Notes

If you are like me, maple syrup is not something I usually have on hand. Here's a good substitute ... 1/2 cup brown sugar, 1/4 cup water & 1/4 tsp maple extract. Place the sugar & water in a small saucepan. Simmer on low heat, stirring frequently, until sugar is dissolved & mixture thickens slightly, 3-5 minutes. Stir in maple extract (adjust to taste). Allow to cool before using (mixture thickens as it cools).
• I made these a large size but do them in whatever size your occasion calls for.

Oktoberfest Dampfnudel w/ Blackberry & Vanilla Sauce

CELEBRATING OKTOBERFEST (SEPT 19-OCT 4 /2026)

Come Autumn and Oktoberfest celebrations will be cropping up all over Canada.  It’s come to be known as a beer festival in modern culture that lasts for 16 to 18 days from the period between mid or late September lasting until the first weekend of October.

Oktoberfest in Munich, Germany started back in the 1800s and was quite unlike the dancing-on-benches festival of today. The very first Oktoberfest was actually the wedding celebration of King Ludwig I and Princess Therese on October 12th, 1810. During that particular celebration, the citizens of Munich were invited to the party as well and they just never wanted it to end. The ‘Oktoberfest’ tradition has carried on ever since. 

The world’s largest Oktoberfest is held annually in Munich, Germany but Oktoberfest is also quite popular around the world. The largest Oktoberfest celebration in Western Canada is being held for the fourth year here, in our city of Edmonton, Alberta from September 18–26 and October 2+3. Edmonton’s Ice District was transformed into a ‘Bavarian wonderland’ with a 30,000-square foot tent where visitors could sample traditional German dishes, including schnitzels, sausages, sauerkraut, pretzels and strudels provided by local and international chefs. Beer and beverages are being provided by Fahr Brewery, Erdinger, Wild Rose & Big Rock Brewery, Blindman Brewing, Rival Trade Brewing, Troubled Tea/Troubled Monk and Molson Canadian. The all-ages event included a number of family-friendly activities and live music by a mix of traditional German bands and other entertainers.

From pork sausages and roast chicken to potato pancakes and Oktoberfest desserts like Dampfnudel, there’s something for everyone at Oktoberfest.

The connection between the Dampfnudel and Oktoberfest is rooted in Bavarian-style cultural tradition, practical festival dining, and local family heritage. Dampfnudel is a traditional German dumpling that is soft and fluffy on top with a golden, caramelized crust on the bottom. They are served warm, swimming in a rich, creamy vanilla custard sauce and occasionally paired with fruit compotes. While you generally will not find these yeast dumplings inside the high-energy main beer tents, they are a staple at traditional food stalls, coffee tents, and pastry kitchens situated around the festival grounds.

The history of the dampfnudel dates back centuries and is rooted in Southern German folk tradition. According to a famous German legend from the Thirty Years’ War (1618–1648), a Swedish cavalry unit arrived at the small town of Freckenfeld in the Palatinate (Pfalz) region. The soldiers threatened to plunder and destroy the village unless they were given a steep ransom. A master baker named Johannes Muck stepped up to save the town. Utilizing limited resources of flour, water, and yeast, he and his wife frantically cooked 1,286 dampfnudeln to feed the entire hungry army. The soldiers were so satisfied with the hot meal that they spared the town and moved on (the regional variation of dampfnudel popular in the Palatinate, is steamed in salted water and served alongside potato soup or gravy). Today, the town’s historical gate (Dampfnudeltor) features 1,286 stone bumps mimicking the buns, and the dumpling is proudly featured on Freckenfeld’s official coat of arms.

In Bavarian culture, there is a concept called Boden erschaffen (creating a base or lining the stomach) before or during a heavy drinking session. Dampfnudeln are dense, yeast-heavy, carbohydrate-loaded sweet rolls that excel at absorbing alcohol. While savory foods like pork knuckles and pretzels do most of the heavy lifting during the day, the dampfnudel acts as the ultimate evening comfort food. It satisfies sugar cravings induced by hours of drinking while mitigating the effects of the strong Oktoberfest beer on the stomach.

At a festival that serves millions of people in just over two weeks, efficiency is key. However, dampfnudel cannot easily be pre-made or mass-produced in a factory because they dry out and lose their signature pillowy texture. To maintain authenticity, Oktoberfest dessert kitchens and specialized bakery stalls set up massive, heavy-lidded steaming stations. They bake fresh batches continually throughout the day. The resulting scent of caramelized sugar, warm yeast, and bubbling vanilla sauce wafts through the fairgrounds, acting as a natural magnet for hungry festival-goers looking for an alternative to roasted meats.

Brion & I are acknowledging the tradition today with some Oktoberfest Dampfnudel with blackberry & vanilla sauces. Festive flavor in every bite!

Print Recipe
 Oktoberfest Dampfnudel w/ Blackberry & Vanilla Sauce
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword dampfnudel
Servings
Ingredients
Dampfnudel
Blackberry Sauce
Vanilla Sauce
Poaching Liquid
Course dessert
Cuisine German
Keyword dampfnudel
Servings
Ingredients
Dampfnudel
Blackberry Sauce
Vanilla Sauce
Poaching Liquid
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. Warm the ⅔ cup of full-fat milk until it is lukewarm. Stir a pinch of sugar into the warm milk, then stir in the yeast. Leave it undisturbed for 5 to 10 minutes until a frothy.
  2. In a large mixing bowl, combine flour & the remaining ½ cup sugar. Make a well in the center. Pour in the frothy yeast milk, lightly beaten eggs, & melted butter.
  3. Using your hands, bring the ingredients together into a rough dough. If the dough feels too wet, sprinkle in an extra tablespoon of flour. If it feels too stiff, add a tiny splash of extra milk.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 10 minutes until it forms a soft, smooth, elastic skin. Flatten the dough slightly, scatter the finely grated lemon zest on top & knead for another minute until evenly distributed.
  5. Grease a bowl with a small amount of vegetable oil. Place the dough ball inside, turning it once to coat it in the oil. Cover the bowl tightly with plastic wrap or a clean damp towel. Leave it to rise in a warm, draft-free area for 1 to 1 1/2 hours until it has visibly doubled in size.
Blackberry Sauce
  1. Meanwhile, put blackberries, orange juice, sugar & a pinch of cinnamon directly into a medium saucepan. Place the pan over medium-high heat & stir gently until the sugar completely dissolves and the liquid starts to bubble. Lower the heat to a gentle simmer & cook for 8 to 10 minutes. Use the back of a wooden spoon or a potato masher to lightly crush the blackberries to release their juices. The sauce is ready when the berries are soft & the liquid has reduced into a glossy, pourable sauce. (Note: Blackberry seeds are quite large. If you prefer a completely smooth sauce, press the finished mixture through a fine-mesh sieve with a spoon before serving). Keep the sauce warm or let it cool slightly to serve at room temperature. Set aside.
Vanilla Sauce
  1. Heat the milk & cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla, flour, sugar & cardamom together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth & thick enough to coat the back of a spoon. Remove from the heat & set aside. Cover the surface of the sauce with cling film, to prevent skin forming.
Shape & Rise Dumplings
  1. Gently press your fist into the center of the risen dough to deflate it & knock the large air bubbles out. Turn the dough onto a lightly floured surface. Divide it evenly into 12 separate pieces. Roll each piece against the counter using a cupped hand to shape them into smooth, tight balls.
  2. In a large, cold, non-stick sauté pan, add the POACHING LIQUID ingredients. Place the pan over medium heat for about 5 minutes, stirring until the butter melts & the sugar dissolves completely. Remove from the heat. Place the 12 dough balls into the warm liquid, leaving a bit of space between them. They must all sit flat on the base of the pan. Cover the pan with its tight lid & let them sit off the heat for 15 minutes. They will expand & puff up.
Steam/Caramelize
  1. Place the tightly covered pan over a low-to-medium heat setting. Cook covered for 25 to 30 minutes. CRITICAL RULE: Do NOT open the lid at any point during these 30 minutes. If you lift the lid, the trapped steam will escape instantly, causing the pillowy dumplings to collapse and turn dense.
  2. Toward the end of the cooking time, you will hear a distinct crackling or sizzling sound. This means the milk liquid has fully evaporated & the dumplings are beginning to fry in the remaining butter & sugar. Once the 30 minutes are up, remove the lid. Cook for an additional 5 to 10 minutes. The tops will remain snowy white & pillowy-soft, while the heat fries the bottom of the dumplings into a rich, dark-golden, crunchy caramel crust.
  3. Carefully lift dampfnudel out of pan with a spatula & serve immediately with warm blackberry & vanilla sauces.

German Cheesecake-Swirl Plum Cake

Plum cake, a beloved dessert in Germany that spans the gap between summer and autumn. German plum cake, also known as ‘Zwetschgenkuchen’ is a culinary highlight in late summer and autumn in Germany. It is no secret that Germans love both seasonal fruit and streusel and when plum season is on, you will find all kinds of German plum recipes from plum dumplings to plum butter, and especially this cake.

Variations of the German specialty exist where some versions are made with a shortbread pastry verses a yeast dough, some have streusel – some do not – some are round, others are rectangular. One thing for sure is that they all use the plump, sweet, juicy European plums also known as Italian Prune Plums or Empress Plums. This variety is ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking.

When I was growing up and my mother used Italian Prune Plums in her canning or baking, I just thought it was because they were available at the time. I had no idea that they played such a special part in German baking until I was older.

This particular ‘elevated’ German zwetschgenkuchen features juicy plums baked over a creamy cheesecake layer and spiced cake base, topped with a crunchy pepita streusel. Yum!

Print Recipe
 German Cheesecake-Swirl Plum Cake
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword German cheesecake-swirl plum cake
Servings
Ingredients
Plums
Cheesecake Layer
Pepita Streusel
Spiced Cake Batter
Course dessert
Cuisine German
Keyword German cheesecake-swirl plum cake
Servings
Ingredients
Plums
Cheesecake Layer
Pepita Streusel
Spiced Cake Batter
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Spray with cooking spray or lightly butter a 9-inch springform pan. Set aside. Cut plums into quarters & set aside.
Cheesecake
  1. In a separate medium bowl, beat the cream cheese, sugar, egg, vanilla extract & cornstarch together until completely smooth & free of lumps. Set aside in refrigerator.
Streusel
  1. In the bowl, using a mixer, combine the flour, chopped pepitas, sugar & cinnamon. Add the soft butter & beat until everything is combined & the crumbs have a coarse, distinctly textured crumble (about 30 seconds to 1 minute). Set aside.
Spiced Cake Batter
  1. In a large bowl, combine the flour, baking powder, ground cardamom & black pepper. Add sugar, vanilla, lemon zest, butter & eggs. Beat at a low speed with a mixer until combined, then increase speed to medium-high & beat until smooth, about 1-2 minutes.
Assembly/Baking
  1. Spread spiced cake batter evenly into the bottom of prepared pan. Top with cheesecake batter, spreading evenly over the cake batter leaving a narrow 1/2-inch border around the outside edge. Gently drag a butter knife through both layers in a fiqure-8 pattern to create a subtle marble effect.
  2. Gently place plum slices in a concentric pattern directly on top of the cheesecake layer. Push them skin side down so the juices pool in the plum skins.
  3. Using your fingers, sprinkle the pepita streusel evenly on top of the plums.
  4. Bake for 55 to 60 minutes or until the top of the cake is lightly golden & the center no longer jiggles. Test with a skewer in the center for doneness.
  5. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform. Let cool to room temperature before serving so the cheesecake layer can fully set.
  6. Serves 12
Recipe Notes

• If you prefer, swap the pepita seeds for 1/4 cup of old-fashioned rolled oats to create a crisp, textured crumble.
• If using pepita seeds, toast seeds in a dry skillet over medium heat for 3 to 4 minutes until they are fragrant & lightly golden before chopping them. Let them cool completely before mixing them into the streusel so they do not melt other ingredients.

Baked Seasonal Fruit Fritters

Whether you’re a fan of savory or sweet flavors, there’s no denying the universal appeal of fritters. Traditionally, fritters were fried until golden. But this recipe bakes them instead. This makes them healthier, with less fat and calories.

The humble classic fritter — a piece of fruit, vegetable or meat dipped in batter and fried in oil. Cousins to the fritter are the doughnut and the cruller — the former heavier in flour, the latter fattier. Fritters can be savory or sweet, spicy or mild. Every country has their own versions, including sweet (French beignets, Italian bigne and Greek loukoumades) and savory (Indian pakoras and Italian fritto misto) recipes.

Fritters have been a part of culinary traditions worldwide, evolving through the ages from simple fried doughs to the vast array of flavors and ingredients that are seen today.

Baking fruit fritters elevates the traditional fried fritter to a whole new level. Not being a fried food lover, I’m always looking for an alternative and baking seems to be a good fit.  

Here in Canada, the apple fritter remains especially popular; Tim Hortons, a leading Canadian coffee and doughnut chain, reported that the apple fritter became their top-selling ‘doughnut’ in 2023. As autumn approaches, these seasonal fruit fritters are a tasty treat.

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 Baked Seasonal Fruit Fritters
Votes: 1
Rating: 5
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Course Brunch
Cuisine European
Keyword baked seasonal fruit fritters
Servings
Ingredients
Fruit
Fritter batter
Glaze (Optional)
Course Brunch
Cuisine European
Keyword baked seasonal fruit fritters
Servings
Ingredients
Fruit
Fritter batter
Glaze (Optional)
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Fruit
  1. In a small bowl, toss the finely diced rhubarb & apple with 2 Tbsp sugar & 1 tsp cinnamon. let sit for 10 minutes to draw out a little moisture & soften the rhubarb's sharp edge.
Fritters
  1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, white & brown sugar, baking powder, salt , cinnamon & cardamom.
  3. In a separate bowl, whisk together the milk, eggs, melted butter & vanilla.
  4. Pour wet ingredients into the dry ingredients. Stir gently with a spatula until just combined (do not overmix). Gently fold in the spiced rhubarb/apple chunks along with any juices left in the bowl.
  5. Scoop heaping 1/4-cup portions of the batter onto prepared baking sheet, leaving about 2 inches of space between them.
  6. Bake 15-18 minutes or until the tops are golden brown & a toothpick inserted into the center comes out clean.
Glaze
  1. If you are using the glaze, whisk the powdered sugar, milk (or apple cider) & vanilla in a small shallow bowl until smooth. Let fritters cool on a wire rack for 5 minutes, then dip the tops of the warm fritters into the glaze. Let the glaze set for a few minutes before serving.

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
Votes: 1
Rating: 5
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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.

Cinnamon Roll Variety Pack

Baking a variety pack of four different cinnamon roll flavors transforms a single-flavor tray into a versatile, gourmet experience. A visually appealing experience that blends the comfort of a homemade dessert with the excitement of modern flavor experimentation. It caters to different tastes within a single batch, making it an ideal choice for brunch, gifts, or, as some suggest, sharing. 

Moving beyond the classic brown sugar and cinnamon, you can incorporate modern, diverse fillings and toppings. Examples include raspberry-lemon, apple pie, salted caramel, chocolate-hazelnut, orange zest, carrot cake, cardamom, pumpkin or even cream cheese icing variations.

Use one consistent, high-quality yeasted dough for all four variations to ensure even baking times. By packing them together in a small pan, they stay soft and pillowy, a common goal in high-quality homemade baking.

Who doesn’t love a tray of warm, gooey rolls? If you’re a fan of the variety pack, you’re likely drawn to the balance of textures and the social, flexible nature of the format.

 It caters to different palates. While some people crave the classic ‘ooey-gooey’ cinnamon, others might prefer more adventurous toppings.

Including plain rolls in a variety pack ensures that even if you don’t love the experimental flavors, you still have the ‘good ole plain’ ones to fall back on.

Recently, Brion & I had to make a trip out to BC. While waiting in the airport I picked up a magazine to look at and came across a great looking cinnamon roll recipe I thought I should try. For something different I thought it would be nice to do a variety pack instead of just one filling. This is what developed from that idea.

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 Cinnamon Roll Variety Pack
Votes: 1
Rating: 5
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Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Course dessert
Cuisine German
Keyword cinnamon roll variety pack
Servings
Ingredients
Dough
Raspberry Filling
Blueberry Filling
Cinnamon Filling
Lemon Curd Filling
Cream Cheese Drizzle
Votes: 1
Rating: 5
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Instructions
  1. In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
  2. In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
  3. In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
  4. Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size.
  5. While the dough rises, make fillings so they have time to chill before using them. IF YOU FEEL THEY WILL NOT BE CHILLED ENOUGH, PREPARE THEM A DAY AHEAD & KEEP IN THE REFRIGERATOR. TAKE FILLINGS OUT WHILE THE DOUGH IS RISING.
  6. RASPBERRY & BLUEBERRY FILLING: Add the raspberries (or blueberries), sugar, cornstarch, lemon juice, lemon zest & salt to a saucepan over low heat. Keep stirring until they begin to break down. Once the berries have broken down & released their juices, turn the heat to medium & allow the mixture to boil, stirring for around 4-5 minutes. As the mixture boils, it will thicken & become jelly-like. Make sure to keep stirring so it doesn't burn. Once thick, remove it from the heat, scrape it into a bowl & allow to cool.
  7. CINNAMON FILLING: In a small bowl stir together brown sugar & cinnamon. Measure out 1/4 cup softened butter for spreading.
  8. LEMON CURD FILLING: In a medium saucepan, whisk together the eggs, sugar, cornstarch, if using, lemon juice, zest, & salt until smooth. Place the pan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the corners of the pan to prevent scrambling. Cook for 5–8 minutes until the mixture thickens & coats the back of the spoon. It should just begin to bubble. Remove from heat immediately. Stir in the cold, cubed butter one piece at a time until completely melted and smooth. Pour the curd through a fine-mesh strainer into a jar or bowl to remove any bits of zest or egg. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 1 hour, or until completely cold and firm.
  9. Lightly grease a 9 x 9 x 2-inch baking pan; set aside. Punch down the dough. On a lightly floured surface, roll dough into an 18 x 12-inch rectangle & cut into four sections. Apply the 4 different fillings, tightly roll up filled rectangles into spirals. Pinch dough to seal seams.
  10. Cut each roll into 3 slices; arrange in prepared baking pan. Cover; let rise in a warm place until nearly double in size (30 minutes).
  11. Preheat oven to 350 F.
  12. Bake for 25-30 minutes or until golden brown & done in center. While rolls are baking prepare cream cheese drizzle.
  13. CREAM CHEESE DRIZZLE: In a bowl, beat softened cream cheese, softened butter & vanilla with a mixer on medium until combined. Gradually beat in powdered sugar until smooth. Beat in enough milk, 1 tsp at a time, to reach drizzle consistency.
  14. Cool in pan on a wire rack for 10 minutes. Using a small spatula, loosen rolls from pan. Place a wire rack on top of pan; place one hand on top of rack & other hand under pan & carefully invert pan with rack (use pot holders to protect your hands). Lift pan off rolls.
  15. Drizzle as many of the rolls as you wish. Serve warm.
Recipe Notes

For the mashed potato, prick a 10-ounce unpeeled potato all over with a fork. Microwave on 100% power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato pulp with a potato masher or an electric mixer on low speed.

Baked Pancake w/ Pears & Cardamom

ENJOYING SHROVE TUESDAY!

Today, February 17th is Shrove Tuesday. The date can be anytime between February 3rd & March 9th. It is exactly 47 days before Easter Sunday, based on the cycles of the moon.

For centuries, the consumption of pancakes has widely been regarded as a popular way to celebrate Shrove Tuesday, which takes place the day before Ash Wednesday in preparation for Lent. However, the day is celebrated in a variety of ways around the world with many different foods.

The final day before Lent has many meanings, both spiritual and practical. The spiritual purpose of Shrove Tuesday is to take stock of the year and determine what things one must bear in mind during repentance.

Practically speaking, Shrove Tuesday is the last day before the great ‘fast’ of Lent. As a result, many would take it as an opportunity to have a final feast and party. Because this holiday marked the last day to use up one’s stocks of fats and eggs, a British tradition was born –Pancake Tuesday. Pancakes make use of ingredients that were banned during Lent and would spoil before its end.

Although many traditions of the past have gone by the wayside, whether you know its history or not, Pancake Tuesday seems to still be a ‘thing’.

I’m sure you are probably quite familiar with the Dutch Baby or German pancake. I have featured them on the blog numerous times over the years.

A cross between a pancake and a crepe, a Dutch baby begins with the thin pancake-like batter which is poured into a hot skillet or an oven proof dish. When the edges of the pancake are brown, it is ready to come out of the oven. The center is perfect for adding sweet or savory ingredients.

Brion & I eat pancakes regularly and enjoy them whether they are sweet or savory versions. As always, I can’t resist a different combination, so today we are having some baked pancakes with pears & cardamom. Yum!

Print Recipe
 Baked Pancake w/ Pears & Cardamom
Votes: 1
Rating: 5
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Course Brunch, Main Dish
Cuisine Dutch
Keyword baked pancake w/ pears & cardamom
Servings
Ingredients
Course Brunch, Main Dish
Cuisine Dutch
Keyword baked pancake w/ pears & cardamom
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Melt 2 Tbsp. butter in a 10" cast iron (or other oven proof) skillet. Toss in sliced pears, cardamom, lemon juice & sugar. Cook, stirring occasionally, until the pears are tender & the sugars are beginning to caramelize, anywhere from 10-20 minutes.
  2. Preheat oven to 400 F.
  3. Combine flour & salt in a large bowl, make a well & add eggs. Whisk to combine, adding the milk a little at a time until batter is smooth. Whisk in vanilla & 2 Tbsp melted butter.
  4. Pour the batter into the hot pan over the pears & place it in the oven.
  5. Bake until golden & dramatically puffed, about 30 minutes.
  6. Dust with powdered sugar & cut into wedges. Serve immediately.
Recipe Notes

This baked pancake is good reheated or eaten cold should there be any leftovers.
Brion & I really enjoyed this pear pancake with some sausage & eggs on the side for a nice sweet/savory meal.

Meatballs & Barley w/ Sun-Dried Tomatoes

When it comes to comfort food, meatballs have a special place in the hearts (and stomachs) of many. This meatball & barley dish takes the classic comfort food to a new level. The unusual blend of herbs and spices used in the recipe give the meatballs a unique and complex flavor that sets them apart from other meatball recipes. 

In savory dishes like meatballs, cardamom can complement the richness of the meat and other spices. It adds a warm, aromatic, and slightly sweet flavor, enhancing both the savory and sometimes subtly sweet notes of the dish. It’s often used in combination with other spices to create complex flavor profiles, especially in dishes inspired by Moroccan or Scandinavian cuisine. 

Cardamom is a tropical perennial plant belonging to the ginger family. Originally native to south India and Sri Lanka, as of today Guatemala is the world’s largest producer. The cardamom plant has long sword-shaped leaves, white and purple streaked flower petals and yellowish-green pods which contain the seeds.

Cardamom should generally be used sparingly due to its potent and intense flavor. A little goes a long way, and a subtle hint of cardamom is often more desirable than a strong, overpowering taste. 

This recipe was one of those that started with these tasty little meatballs then along came some barley, veggies and gravy and it turned out to be an amazing meal.

Print Recipe
 Meatballs & Barley w/ Sun-Dried Tomatoes
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Canadian
Keyword beef barley meatball casserole
Servings
Ingredients
Meatballs
Other Ingredients
Gravy
Course Main Dish
Cuisine Canadian
Keyword beef barley meatball casserole
Servings
Ingredients
Meatballs
Other Ingredients
Gravy
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
Meatballs
  1. Preheat oven to 350 F. Lightly grease a baking tray.
  2. In a large bowl, combine all ingredients for meatballs & mix well but do NOT overmix.
  3. Measure out 20 meatballs approximately 40 gm each & place on baking tray. Bake for about 15 minutes. You only want to bake them partially so they can finish baking with the rest of the casserole. Set aside.
Other Ingredients
  1. Cook barley in vegetable broth until tender. Set aside barley & any vegetable broth that might still remain when removed from heat.
  2. In the microwave, cook whole potatoes SLIGHTLY then slice into 1/8-inch slices. Slice red onion into wedges. Slice zucchini. Drain sun-dried tomatoes from seasoned oil. Grate cheese.
Sauce (Gravy)
  1. In a saucepan, melt butter; add flour & garlic powder to make a roux. Cook, stirring constantly for 2-3 minutes. Slowly add beef broth, stirring until sauce thickens. Season to taste. The gravy should be thin so the casserole can bake in it. If you find it is too thick, add more beef broth to thin it out.
Assembly
  1. Preheat oven to 375 F.
  2. Lightly spray a 9 x 13 -inch baking dish with baking spray. Spread the red onion wedges over the bottom of dish. Next layer the sliced potatoes on top then the zucchini & sun-dried tomatoes.
  3. Top with the meatballs & cooked barley then carefully pour gravy over top all. Sprinkle with grated cheese. Cover casserole with a piece of foil paper
  4. Cover casserole with a piece of foil paper & bake for 30-35 minutes or until cooked.

Chai Liqueur Cinnamon Rolls

The air is chilly, the leaves are turning, the sun is shining, and the skies are blue. Frost has visited and that ‘end of summer’ feel is in the air.

But there’s more to fall flavors than just pumpkin spice. Before there was pumpkin spice, there was chai to keep you warm and cozy all autumn long. You might even recognize some of the flavors in chai as they are similar to pumpkin spice with clove, cinnamon, and cardamom. The classic way to enjoy chai is in tea, but it seems Craft Chai Liqueur is becoming a timeless staple.

I had never really heard about chai liqueur until Brion brought some home one evening to try. In the winter of 2011, Brion and I traveled Turkey for a month. We were meeting our Trafalgar tour group in Istanbul. Arriving a day early gave us time to ‘snoop’ around a bit. Next to our hotel was a ‘Starbucks’, so we went in. When Brion ordered my coffee, they gave me a ‘Pumpkin Spice Chai Latte’ by mistake. That pumpkin chai flavor was just incredible. I have been addicted to it ever since.

We both thought this chai liqueur tasted nice so naturally I was inspired to do some recipe development to see if I could use it in baked goods. There are many recipes using the chai spices such as cinnamon, ginger, cardamom, cloves, nutmeg and anise. I wanted to incorporate the actual liqueur as well as pop up the flavor a bit more.

But first, just a bit about the JAYA CHAI LIQUEUR itself … Created by Faaiza Ramji, a native of Edmonton, Canada, (our home city) JAYA is more than a spirit—it’s a tribute to the cultural icon of chai. With a deep respect for her South Asian heritage, Faaiza was inspired by the way chai has brought people together, whether at bustling street corners or in the quiet warmth of family homes. Every bottle of JAYA is rooted in tradition and history, a modern celebration of the centuries-old ritual of chai.

Alberta-based distillery ‘Field Notes’ is the brainchild of Faaiza Ramji. During a directorial tenure in economic development, she learned the immense value of agriculture in Alberta. Although Canada produces many of the basic ingredients the world relies upon, very few of those ingredients end up as finished products on local shelves, sacrificing GDP, jobs and additional downstream benefits to foreign countries. Greatly influenced by her South Asian heritage—where her grandmother, aunts and mother embraced natural remedies using herbs and spices to aid digestion, boost immunity, and even nourish skin—Faaiza formed a partnership in 2021 with Lindsey Good, a dedicated grower and owner of a 100-year-old farm in southern Alberta. Together, driven to build a complete food ecosystem within the Canadian Prairies by turning more local crops into more finished products the world can enjoy, Ramji and Good planted the seeds for a new kind of Alberta distillery and called it Field Notes. Chai liqueurs are rare in the Canadian market and Jaya Chai Liqueur uses distilled Canadian oats, filtered water, assam tea, Alberta beet sugar and a blend of spices like cardamom and clove for an invigorating, authentic chai flavor.

Edmonton’s distillery scene just got a recent boost, as Field Notes’ Jaya Chai Liqueur won a double gold, given because of its cumulative high score — a 98 out of 100 — from the judges at the 2024 San Francisco International Spirits Competition.

This brings me back to my recipe development which I focused on some chai liqueur cinnamon rolls. They ‘re a little more involved than the classic cinnamon rolls but I think you will find their well worth it.

Print Recipe
 Chai Liqueur Cinnamon Rolls
Votes: 1
Rating: 5
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Course dessert
Cuisine European
Keyword chai liqueur cinnamon rolls
Servings
Ingredients
Dough
Filling
Chai Cream Cheese Glaze
Course dessert
Cuisine European
Keyword chai liqueur cinnamon rolls
Servings
Ingredients
Dough
Filling
Chai Cream Cheese Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. Marinate raisins in Chai liqueur overnight, Stir occasionally.
  2. Dissolve yeast in 1/4 cup lukewarm water with 1 tsp sugar. Set aside for 5 minutes.
  3. In a large bowl, sift 1 cup of the flour. Stir in yeast mixture & lukewarm milk. Cover with plastic & let stand in a draft free place until doubled in volume, about 1 hour.
  4. While the dough rises, make the filling. Combine the sugar & spices together in a small bowl and mix well. Set aside.
  5. Punch down firmly & work in beaten egg, ¼ cup sugar, vanilla & pieces of softened butter. Sift the remaining 2 cups of flour with salt & work in 1 ½ cups to form a soft dough. Turn dough onto a lightly floured work surface. Knead in the remaining ½ cup of flour & raisin/liqueur mixture. This becomes a very soft & buttery dough but is not sticky.
  6. Roll dough out into a long rectangle about 16 x 12- inches on a well-floured surface. Spread the 2 Tbsp butter for the filling all the way to the edge of the dough. Sprinkle the sugar mixture over the butter, pressing it down to stick to the butter.
  7. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
  8. Use floss or a very sharp knife to cut the dough into 8 even rolls. Place the rolls in an 8-inch spring form pan. Brush rolls with egg wash. Cover the buns loosely with plastic wrap & allow to rise in a warm, draft-free spot until about 1 1/2 times the size. Toward the end of the rising time, preheat the oven to 350 F. & set an oven rack in the middle position.
  9. Bake the cinnamon rolls for about 55 minutes or until they are golden brown and no longer doughy. Remove from oven & allow to cool.
Glaze
  1. Using a mixer, combine the cream cheese, butter, powdered sugar, chai liqueur & milk. Beat on low speed, gradually increasing to high until light and fluffy. Brush glaze evenly over the rolls.

Root Vegetable Apricot Cake

We’re entering the in between… that time when some days are super nice and the sun is shining and if you don’t look at the date on the calendar, you’d swear it’s the middle of July, and some days you need a jacket and it’s gloomy and you can feel the season changing in the air?

The time when the flowers are still blooming and the leaves are starting to change. Fall food is popping up in the stores and it’s more than just pumpkin spice everything.

So why not make a ‘root vegetable cake’? I know, you’re thinking you don’t really want anything called root vegetable cake. But keep an open mind because it’s just a cake with carrots, parsnips and some beets. They’re all shredded and combined with warm spices to make a hearty cake, dotted with dried apricots and pepita seeds. The spice and earthiness of the cake are complemented by the rich sweetness and subtle tang of the ginger cream cheese frosting.  Altogether, it’s pretty much the perfect bite – while the root veggies keep this cake soft and add a subtly sweet, earthy flavor; the apricots and pepita seeds add texture. Then it’s topped off with the luxurious creaminess of the ginger frosting. What’s not to love!

Print Recipe
 Root Vegetable Apricot Cake
Votes: 1
Rating: 5
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Course dessert
Cuisine British
Keyword root vegetable apricot cake
Servings
Ingredients
Cake
Ginger Cream Cheese Frosting
Course dessert
Cuisine British
Keyword root vegetable apricot cake
Servings
Ingredients
Cake
Ginger Cream Cheese Frosting
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cake
  1. Preheat oven to 350 F. Grease the base & sides of a 8-inch round cake pan with a little oil. Line the base with parchment paper.
  2. Peel & grate the carrots, beets & parsnips into a large bowl. Zest an orange & add to the vegetables.
  3. Pour in the syrup, eggs & olive oil, then mix to combine. Next, fold in the flour, spices, baking powder, baking soda & salt.
  4. Finely dice the apricots, then add them to the bowl along with the seeds, then mix everything until just combined but DO NOT OVERMIX.
  5. Pour the mixture into the prepared cake pan & bake for 30 to 35 minutes, rotating the tin after 20 minutes, until the top is a light pink-golden tone. The cake should bounce back when pressed lightly, & a skewer inserted into the center will come out clean when fully cooked. Remove from the oven & leave to cool in the pan.
Ginger Frosting
  1. Place room temperature cream cheese, ginger & butter into a mixing bowl. Using an electric mixer. beat until creamy & smooth. Slowly add the powdered sugar until all is incorporated.
Assembly
  1. When the cake is completely cool, transfer to a plate, then finish with the icing, smoothing it over the sides & top of the cake. Decorate as you wish slice & serve.
Recipe Notes

If you are like me, maple syrup is not something I usually have on hand. Here's a good substitute ... 1/2 cup brown sugar, 1/4 cup water & 1/4 tsp maple extract. Place the sugar & water in a small saucepan. Simmer on low heat, stirring frequently, until sugar is dissolved & mixture thickens slightly, 3-5 minutes. Stir in maple extract (adjust to taste). Allow to cool before using (mixture thickens as it cools).