Ingredient: vanilla

Salted Caramel Rice Krispie Treats

HAPPY HALLOWEEN!

It’s hard to imagine we have already reached the end of October. Much like the leaves swirling in the crisp autumn breeze, we are reminded of the fickle nature of time. It really doesn’t wait for anyone. Brion and I were in a store around the end of September that already had Christmas displays up. For me, that really doesn’t work. Maybe it just comes as we get older, but I really enjoy trying to stay in the ‘moment’ and enjoy each day, season and year as they unfold. That time will never come again, so why do we feel the need to rush it so. I guess you could call it, ‘making the most of your own personal journey’.

Halloween means many things to different people. When I think back to Halloween when I was growing up on the farm, it was fairly ‘low key’. My mother did all that she could to make it fun for us — carving jack-o-lanterns, bobbing for apples and making a special treat of popcorn balls. My dad had his own point of view of such a holiday that being, ‘if he wanted his kids to have candy, he would buy it for them’, as opposed to us asking the neighbors for it. Nevertheless, the world didn’t end because of it. There were always school parties in grade school to ‘dress up’ for that were fun. Looking back at some photos of my sister Loretta and I in our costumes brings back some treasured memories.

For a Halloween treat this year I am making some salted caramel rice krispie treats. The salted caramel craze has become a ubiquitous flavor in the culinary world, appearing in everything from ice cream to coffee to cocktails etc. etc.

French chocolatier and caramélier, Henri Le Roux is credited with creating salted caramel in 1977. He was making caramel when he accidentally added some fleur de sel, a type of French sea salt, to the mixture. Instead of throwing the batch away, he tasted it and was pleasantly surprised by the combination of sweet and salty flavors. He went on to create a salted caramel confection, which he called ‘caramels au beurre salé’ or ‘salted butter caramels.‘

Salted caramel’s popularity grew in the late 1990s after Parisian pastry chef Pierre Hermé created a salted caramel macaron. Hermé’s macaron became popular with American food professionals, and a related trend of salted chocolate also began to gain popularity. In 1998, Michael Recchiuti, a chocolate maker from San Francisco, began selling fleur de sel caramels covered in chocolate. 

In addition to its popularity in the food industry, salted caramel has also made its way into the beverage industry. Salted caramel lattes and hot chocolates have become popular seasonal offerings at coffee shops, and some breweries have even incorporated the flavor into their craft beers.

Salted caramel may have started as an accidental combination, but it seems that over the last few years it has managed to infiltrate itself into every possible food and drink sector. From its origins in a French chocolate shop to its contemporary status as a flavor craze, salted caramel has proven that sweet and salty can be a winning combination. The appeal of salted caramel lies in its balance of flavors – the sweetness is offset by the savory notes of the salt, which not only adds depth to the taste but also accentuates the caramel’s buttery richness.

Salted caramel rice krispies treats are great for kids (and adults) Halloween parties and can be made in 15-20 minutes from start to finish. A simple way to transform a classic recipe into something special. 

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 Salted Caramel Rice Krispie Treats
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Course dessert
Cuisine Canadian
Keyword salted caramel rice krispie treats
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Ingredients
Course dessert
Cuisine Canadian
Keyword salted caramel rice krispie treats
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Caramel Layer
  1. Line a 9x13-inch pan with parchment paper that hangs over the edges of the pan. Once the caramel & drizzle have completely set you will be able to lift the entire block out onto the cutting board.
  2. Place caramels & water in a saucepan. Cook on low heat, stirring constantly until the mixture is smooth. Keep warm.
Rice Krispie/Pepita Layer
  1. In a medium pot, place butter & mini marshmallows. Melt on medium heat stirring constantly. When mixture is smooth, add vanilla. Turn off heat & add cereal, combine well. Place about 3/4 of the mixture into the prepared pan. GENTLY press into the baking pan. If you pack them down too hard the bars will end up hard & crunchy opposed to soft & gooey. Sprinkle the pepita seeds over the sticky rice krispies.
  2. Next, pour the caramel sauce over top of the rice krispie/pepita layer. Drop the remaining warm rice krispie mixture onto the caramel in dollops, quickly spreading it around carefully into an even layer as much as you can. Place bars into the fridge to chill.
Chocolate Drizzle
  1. In a saucepan add 1/2 cup heavy cream. Once it barely begins to boil remove from heat. Pour the milk chocolate chips in a cereal bowl. Slowly mix cream and chocolate by adding the heated heavy cream, a tablespoon at a time while stirring the chocolate chips. Add a little at a time until it is at the right consistency to drizzle. Then let it cool for a few minutes. Drizzle on top of the rice krispie bars then sprinkle with sea salt.
Chill & Slice
  1. Place pan back in fridge to chill for at least 1 hour. Cut into preferred size portions while cold. If you are returning them to the fridge at that point, remove at least half hour before serving.

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!

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 German Cheesecake-Swirl Plum Cake
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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
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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.

Grape & Gouda Cookies

It’s autumn and that means it’s grape season. Grapes come in a variety of colors and types such as seedless or with seeds, table grapes or wine grapes. One thing I’ve noticed on the internet is that there are unlimited recipes for everything imaginable using grapes except cookie recipes.

Red grape and gouda cheese cookies are a gourmet twist on traditional baking that transforms classic charcuterie elements into portable, sweet and savory pastry.

I have been doing a bit of recipe development to come up with a cookie recipe that used grapes without ending up with a soggy mess due to the water content of grapes. The approach I took was to first make a thick jelly from the grapes for the filling keeping it slightly tart. To give the cookie some texture, I used oatmeal and pepita seeds in the dough. By forming it into the classic ‘thumbprint’ shape gives you a nice depression for the jelly, gouda and fresh grapes. The experiment worked out quite well giving a very unique seasonal cookie.

Grape based baking such as crisp, tarts, cake, galette or pie strictly aligns with the fall grape harvest but since grapes are available all year long its nice to have lots of choices to make use of them, right?!

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 Grape & Gouda Cookies
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Course dessert
Cuisine Canadian
Keyword Grape & Gouda Cookies
Servings
Ingredients
Grape Jelly Filling
Cookie Dough
Gouda
Course dessert
Cuisine Canadian
Keyword Grape & Gouda Cookies
Servings
Ingredients
Grape Jelly Filling
Cookie Dough
Gouda
Votes: 1
Rating: 5
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Instructions
Grape Jelly Filling
  1. Wash & halve the grapes. In a small saucepan, combine all filling ingredients. Stir everything together & bring it to a gentle simmer over medium heat. Allow mixture to simmer for about 5-7 minutes until grapes soften & mixture thickens. When cooked, pour through a fine mesh strainer to extract the grape skins. Set aside until ready to use.
Cookie Dough
  1. In a bowl, combine flour, oatmeal, baking soda, salt & pepita seeds. Set aside.
  2. In a large bowl, cream the butter & sugars until light & fluffy. This should take about 3 minutes.
  3. Beat in eggs & vanilla until fully combined. Gradually add dry mixture to wet ingredients, mixing until JUST combined. Place dough in refrigerator for about 30 minutes.
Assembly/Baking
  1. Preheat oven to 350 F. Line a baking sheet with parchment paper. If you prefer a bit of a fancier look for the cookies, use large paper muffin cups and just set them directly on the baking sheet.
  2. Halve the 42 grapes needed for topping the cookies. Cut gouda cheese into 1/2-inch cubes.
  3. Using a cookie scoop, scoop dough either directly on the parchment paper or into the paper cups. In the center of each cookie make a fairly deep depression. Place grape jelly filling in the depression (don’t be afraid to use a generous amount of grape jelly in each cookie. Since the ‘jelly’ is very thick it adds flavor but doesn’t run out during baking). Top it with a cube of gouda cheese. Next place 3 grape halves over the cheese.
  4. Bake cookies for about 12-15 minutes or until the edges are slightly browned. Remove the cookies from the oven & allow to cook on the baking sheet for about 5 minutes before transferring them to a wire rack. Remove paper cups (if using) to show the fluted edge.
Recipe Notes

• Cookies containing grapes soften after a few days due to moisture migration. Water inside the fruit slowly moves out into the drier cookie dough. Sugar in the cookies then traps this extra water, making the whole cookie soft and moist. Make sure to store cookies in the refrigerator & it is best to use them within a couple of days due to the softening of the cookie.

Green Sunflower Seed Cookies

CELEBRATING ST. PATRICK’S DAY!

The term ‘green food’ can mean several things. More and more households are ‘going green’ with their menus, buying food from sustainable local sources. People who are ‘eating greener’ include those who grow their own food and compost all their waste to those who simply take a re-useable bag to the supermarket. Most of us are interested in making decisions that are better for the environment.

Others immediately think ‘green vegetables’. Then of course there are those who, especially at this time of year, may think of the color green and foods with which to celebrate St Patrick’s Day. There is so much you could do with this holiday in terms of food such as rainbows, leprechauns, shamrocks, pot of gold ………

In North America, St. Patrick’s Day is pretty much just a fun day here. Green food has been getting more and more ‘creative’ on this particular holiday. For the most part, it’s an excuse to party and drink some green beer.

In the spirit of St. Patrick’s Day, I wanted to incorporate some ‘green’ food into our day. I decided on some ‘magic’ sunflower seed cookies. These cookies are quite unique in that when you use sunflower butter combined with baking soda in the batter the bread turns green. The green color is a harmless result of natural chemical reactions and doesn’t affect the taste or safety of the cookies.

Sunflower seed butter, often called Sunbutter, naturally turns green when these two ingredients meet during baking. The alkaline baking soda interacts with the acidic chlorogenic acid, producing a green pigment called chlorophyllin. This reaction intensifies as the cookies cool down, leading to the characteristic green hue.

Nevertheless, I thought it was a fun way to put a different twist on today’s green celebrations.

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 Green Sunflower Seed Cookies
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Course dessert
Cuisine North American
Keyword green sunflower seed cookies, sunflower bread
Servings
Ingredients
Cookies
Topping
Course dessert
Cuisine North American
Keyword green sunflower seed cookies, sunflower bread
Servings
Ingredients
Cookies
Topping
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F.
  2. Mix everything together in one bowl until well combined.
  3. Scoop the dough, roll in seeds & place onto a parchment paper lined cookie sheet. This amount will make 12 large balls or 15 small ones.
  4. Bake 10-15 minutes. Remove from oven & cool on wire rack.
Recipe Notes
  • It's definitely very important to use baking soda and make sure to mix the batter adequately to disperse the baking soda fully,  otherwise the chemical reaction that produces the green color won't happen. It also needs to sit for a few minutes after baking. Some brands (or even jars) of sunflower butter do work better than others, whether it has to do with freshness, added ingredients, or what. It's the secret ingredient to the green color - any other nut butter will just be brown! Look for a jar with as few additives as possible.
  

 

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.

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
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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
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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.

Mincemeat Pancakes w/ Orange Butter Sauce

The combination of mincemeat with pancakes and orange sauce is typically enjoyed as a festive twist on traditional breakfast fare during the Christmas holidays. The orange flavor is a natural fit, as many modern mincemeat recipes incorporate orange as a key flavor. 

Mincemeat originated in medieval England and the Middle East as a method for preserving meat using a mixture of minced meat, suet, fruits, and expensive spices like cinnamon, cloves, and nutmeg. The spices helped to show off wealth and disguise the flavor of older meat. Over centuries, the meat content in mincemeat gradually decreased, replaced by more fruit and suet. By the end of the 19th century, meat was a rare inclusion, and the dish fully transitioned from a savory main course to the sweet Christmas dessert we know today.

You might wonder what mincemeat is good for besides mince pies (or just eating with a spoon). You can stir it into a cobbler; add a cup to a muffin recipe; heat it up and spread it on your weekend pancakes or waffles; or use it in place of dates in a date square recipe. You could even serve it on a cheese plate as a very seasonal chutney.

I realize mincemeat isn’t for everyone but if you do care for it, these pancakes with orange butter sauce are well worth a try.

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 Mincemeat Pancakes w/ Orange Butter Sauce
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Course Brunch
Cuisine British
Keyword mincemeat pancakes w/ orange butter sauce
Servings
PANCAKES
Ingredients
Pancakes
Orange Butter Sauce
Toppings
Course Brunch
Cuisine British
Keyword mincemeat pancakes w/ orange butter sauce
Servings
PANCAKES
Ingredients
Pancakes
Orange Butter Sauce
Toppings
Votes: 1
Rating: 5
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Instructions
Orange Butter Sauce
  1. Place the sugar, water & orange zest in a pan & bring to the boil, let it bubble & froth for 1 minute on a medium heat, then turn down the heat to low & stir in the butter until melted. Leave on a very low heat until ready to serve.
Pancakes
  1. Place the milk and mincemeat in a large bowl and stir to combine.
  2. Add flour, baking powder, sugar, egg, vanilla extract & salt. Use a whisk to mix until combined.
  3. Pour ¼ tbsp. oil in a large skillet, then wipe around with a kitchen towel to cover the pan. Heat the pan on a medium heat until hot. Pour in enough mixture to make three pancakes (approx. ¼ cup of mix per pancake). Turn the pancakes over when bubbles form on top & then burst, & the edges start to look firm (about 1-2 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture - oiling the pan each time - until all the pancakes are cooked (keep the pancakes warm in a very low oven while you’re making each batch).
Assembly
  1. Stack 3 pancakes on each plate. Top each stack with orange segments, butter sauce & whipped cream.

Chinese 5 Spice Pear & Applesauce Muffins

The flavor of Chinese five-spice is cozy, comforting, and tastes just like fall! While it’s commonly associated with savory dishes, it can also add an interesting twist to sweet and fruity flavors. The warm and aromatic notes of cinnamon, cloves, and star anise work well with the delicate flavor of pears complementing their natural sweetness.

Chinese Five Spice Powder has been used in Chinese cooking for centuries. Although its origins are somewhat mysterious, it seems to have roots in traditional Chinese medicine. The belief was that this mixture would foster internal harmony by uniting the five main flavors traditionally employed in Chinese cuisine: sweet, sour, pungent, bitter, and salty. By achieving this balance of flavors, aligned with the five main elements (earth, fire, water, metal, and wood), tradition held that one could achieve balance in mind and body.

This flavorful blend of spices typically includes star anise, Szechuan peppercorns, cloves, cinnamon, and fennel seeds and while five spice powder won’t magically cure ailments, it can certainly elevate lackluster dishes.

Chinese five spice as been a favorite of mine for many years. I like it in both sweet and savory dishes but today I thought it would make these ordinary little fall muffins into something special – and it does!

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 Chinese 5 Spice Pear & Applesauce Muffins
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Course dessert
Cuisine Chinese
Keyword Chinese 5-spice pear & applesauce muffins
Servings
LARGE
Ingredients
Muffins
Topping
Course dessert
Cuisine Chinese
Keyword Chinese 5-spice pear & applesauce muffins
Servings
LARGE
Ingredients
Muffins
Topping
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Line muffin cups with 8 jumbo papers or 12 regular size papers.
  2. Using an electric mixer, cream together butter & sugar then add applesauce, eggs & vanilla & mix until smooth.
  3. In a bowl, whisk together flour, baking powder, salt & 5-spice powder.
  4. Add flour mixture to wet mixture, folding in only until barely combined then add diced pear & gently fold into mixture.
  5. Scoop the batter evenly into prepared muffin tin. Divide topping between muffins & gently spread over top using a fork. Bake 25-30 minutes & a toothpick inserted into center comes out clean.
  6. Cool for 5 minutes before removing from muffin tin.

Raspberry Crumble Cookies

Raspberry Crumble Cookies are no ordinary treat. Half tart, half cookie, they offer a perfect balance between a soft, melt-in-your-mouth texture and a crumbly, cookie-like crust. Made with a homemade tangy raspberry compote, these cookies are a delectable balance of sweet and tart flavors with a burst of fruity goodness in every bite.  

I have wondered where this crumb (or crumble) cake/cookie idea came from. Its origins speak of its German heritage. The origin of crumb cake was called ‘streuselkuchen,’ and today’s modern crumb cake is fairly similar to its forebear. Streuselkuchen ‘crumb cake’ is often referring to a cake made of a sweet yeast dough covered with a crumb topping that is called ‘streusel.’ Today, we make crumble cakes with baking soda or baking powder for leavening. One thing that has not changed is the signature thick layer of crumb topping where the crumbs are made simply of sugar, butter, and flour and allowed to have a roughly unfinished look. The crumb topping is sprinkled with powdered sugar to add interest to the look of the uneven top.

What we know today as crumb or crumble cake/cookies is most likely the adaptation of coffee cake recipes by German bakers who came to North America. The cake does bear a passing resemblance to many of the streusel topped kuchen recipes, a popular coffee-friendly cake from Germany.

Raspberry Crumble Cookies are baked in a muffin tin and look like mini pies! The dough does double duty as the base of the butter cookies and the crumble topping.

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 Raspberry Crumble Cookies
Votes: 1
Rating: 5
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Course dessert
Cuisine European
Keyword raspberry crumble cookies
Servings
Ingredients
Raspberry Compote
Cookies
Course dessert
Cuisine European
Keyword raspberry crumble cookies
Servings
Ingredients
Raspberry Compote
Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Raspberry Compote
  1. Place rasp[berries, sugar, lemon juice, zest & vanilla in a small saucepan over medium heat. Bring to a boil, stirring frequently. Reduce heat & simmer for 7-10 minutes. Remove from heat & pour through a sieve. Press through sieve with a spatula to take out as many of the seeds as possible. Set aside.
Cookies
  1. Preheat oven to 350 F. Spray 24 mini tart or mini muffin tins with cooking spray. Set aside.
  2. In food processor, place flour, sugar & butter. Pulse a few times until mixture is crumbly; set aside 1/2 cup of the mixture. To remainder add baking powder, baking soda & nuts. Place mixture in a large bowl.
  3. In a small bowl, beat egg slightly then stir in sour cream & lemon zest. Add to dry ingredients; stir until just moistened.
  4. Divide batter between the 24 mini tins. With the back of a small scoop that has been dipped in flour, press batter to go over the bottom & up the sides. Spoon about 1 tsp raspberry compote in the indented area of the cookie. Sprinkle each cookie with some of the reserved crumb mixture.
  5. Bake 15-18 minutes or until done. Remove from oven & allow to cool in pans for at least 10 minutes. At this time the cookies should pop out easily. Store in an airtight container at room temperature.

Strawberry Rhubarb Oven Pancake

ENJOYING SHROVE TUESDAY!

Shrove Tuesday is a day of feasting and celebration before the 40 days of fasting known as Lent. Celebrated by Anglo-Saxon Christians, participants would attend confession in order to be ‘shriven’ (forgiven for their sins). A bell rang to call everyone to church. This bell came to be known as the Pancake Bell and is still rung today.

Pancakes got their start as a breakfast food around 1100 AD, when Shrove Tuesday (sometimes called Pancake Day) became a traditional way to use up eggs, sugar and fats before the fast, and making pancakes was the perfect way to do it! The ingredients of pancakes also symbolize four pillars of the Christian Faith. Flour for sustenance, eggs for creation, salt for wholesomeness, and milk for purity.

Before the 1800s, it wasn’t uncommon to use snow (which contains ammonia) in place of baking soda in the batter, and until the 1800s, brandy or wine was often used in place of milk or cream! The name was changed from flapjack to pancake in North America in the 1870s, and maple syrup became the topping of choice in the 1880s. Then in 1931, Bisquick was introduced, and home cooks began making even fluffier pancakes with less time and effort.

This oven pancake is made similar to a Dutch or German pancake except instead of putting the filling on after its cooked, its baked right into it. This oven method also eliminates having to cook pancakes individually on a griddle which is more time consuming when everyone is hungry!

Print Recipe
 Strawberry Rhubarb Oven Pancake
Votes: 1
Rating: 5
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Course Brunch
Keyword strawberry rhubarb oven pancake
Servings
Ingredients
Batter
Topping
Course Brunch
Keyword strawberry rhubarb oven pancake
Servings
Ingredients
Batter
Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 425 F.
  2. In a large bowl whisk together eggs, melted butter, milk & vanilla. Add flour, sugar, baking powder & salt & mix well to combine. Try to whisk out most of the lumps, but it's ok if some remain.
  3. Melt 2 tbsp butter in an 8- or 10-inch ovenproof skillet (such as cast iron) over medium low heat. Swirl to cover the bottom & sides of the pan. Add the sugar & cinnamon. Stir. The mixture will look dry at first but will loosen as the sugar melts.
  4. Add the diced rhubarb to the pan and cook, stirring with the sugar until rhubarb starts to become soft. Add diced strawberries & cook for another minute.
  5. Spread the fruit out into an even layer & add the batter mixture. Turn the heat off the pan & move the pan to the oven. Bake for 15 minutes.
  6. Lower the oven temperature to 350 F. & bake for an additional 10 minutes.
  7. Remove from the oven and let sit for 5 minutes. Flip the pancake by running a knife around its edges to loosen it from the pan & placing a plate larger than the pan on top of it. Use an oven mitt & flip in one smooth motion. The pancake should release from the pan easily.
  8. Slice & serve.