Apple Ricotta Almond Muffins

I'm still on my ricotta kick and when I came across an Apple Ricotta Almond Muffin at this cafe called the Little Nest which I frequent when I'm in the area, I just had to try it! Still warm from the oven I got it to go but it didn't last very long! You know when you keep it in the paper bag and think ohhh I'll just have a little taste and save the rest for later..then u keep eating pieces of it until you realize you have eaten the whole thing and are extremely disappointed that there is nothing left in the bag!? Really though, is there anything better than fresh out of the oven baking! Even better was that this muffin had the BEST muffin top! This weekend I was on my way to the farmers market and was close by the cafe, so I called to ask if they had any Apple Ricotta Muffins, the girl said why yes we have one left...! I asked her if she could put that muffin on hold for me and she laughed and said uhh okay...! Serious addiction here people...! I did realize if I keep eating these I too, will have a muffin top!! So I decided to make my own rendition of them at home. Incorporating apples fresh from the farmers market (it's apple season and the variety of apples at the farmers market is ridiculous!), whole wheat flour, unrefined sugar and buttermilk made these muffins moist, sweet and taste just like the ones from the cafe! My only regret is not filling them enough...so if you make these, forget the rule to fill the batter 3/4 full, and go ahead and mound the batter into the muffin tin, this makes the best muffins in the world because it creates that crispy muffin top which we all know is the best part!

A dollop of ricotta in the middle of the batter makes these muffins soo good

I learned my lesson from the first batch, so on my second batch I filled the batter to the top to get a crispy muffin top

Apple Ricotta Almond Muffins (Makes approx 12 muffins)

1 cup whole wheat flour

1 1/3 cup white flour

1/2 cup unrefined sugar (rapadura sugar)

1/2 cup white sugar (or 1 cup white sugar if u don't have unrefined sugar)

2 tsp cinnamon

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

2 egg whites

1 cup buttermilk

1/3 cup milk

1 1/3 cup ricotta cheese

3 tbsp canola oil

2 tsp vanilla

2 apples, small dice (I used Ambrosia and Gala)

Topping

1/8 cup sugar

1 tsp cinnamon

1/2 cup almonds (sliced)

Icing sugar

1.Preheat oven to 400 degrees F. In a bowl or mixer combine flour, sugar, cinnamon, baking powder, baking soda, and salt.

2. In another bowl mix together eggs, egg whites, buttermilk, milk, 1/3 cup ricotta cheese, oil and vanilla. Mix wet ingredients into dry ingredients just till incorporated. Stir in apples.

2. Fill muffin pan with liners and grease the top of the pan. Fill each cup 1/2 way with batter, add a dollop of ricotta cheese and fill to the top with more batter. Combine the topping of cinnamon and sugar and sprinkle on top. Follow with almonds. Bake for 15-18 minutes or until toothpick comes out clean. When cooled down, dust with icing sugar.

Carrot and Chickpea Soup w/ Crispy Pancetta and Truffled Honey Popcorn

Okay here goes, I’m about to tell you how my brain works when I come up with new ideas! It’s definitely soup season here and I’ve been meaning to make a carrot soup, of course not just any ol carrot soup! Actually the more I think about it I know exactly how this particular dish evolved…it started this afternoon when I was eating roasted vegetable hummus and thought chickpeas, that would be good with carrots! I thought it would add some body to the soup as well as a bit of creaminess without having to add cream. Later I was at the gym doing my cardio while watching the food network (It’s extremely tragic that I don’t have cable at the moment, so this is the only chance I get to watch my food tv!) and was watching caramel popcorn being made when I thought popcorn…that could definitely work as a garnish! It would add some crunch to the creamy soup, as well visual appeal. Thinking about popcorn reminded me of this time I had popcorn drizzled with truffle oil. (This is where the wheels really started turning) and I remembered I had some truffled honey that I brought back from Italy and both truffles and honey would work nicely with carrots. I needed something to hold the popcorn garnish so it wouldn't get all soggy and melt into the soup, when I thought of pancetta, which would add a nice saltiness and crispy texture to the smooth soup as well. Visualizing how I would serve it, I realized it needed a bit more color then the orange soup, red pancetta and white popcorn which made me think of dill, which goes great with carrots and would add a nice touch of green. Soo that is my thought process! Sometimes I think it's a great concern how much I think about food...! Above is a pic of the delicious truffled honey which I drizzled on the popcorn. I could eat this stuff by the spoonfuls!
Carrot and Chickpea Soup w/ Crispy Pancetta and Truffled Honey Popcorn
8 local carrots, small diced
1 white onion, small diced
1 tbsp fresh ginger, minced
5 cloves garlic, minced
1 stalk of celery, small diced
2 cups cooked chickpeas (if using canned, drain and rinse)
8 cups chicken stock (I used organic veg stock this time)
1/4 cup fresh dill, chopped, reserve some for garnish
honey to taste (regular honey, optional depending on how sweet your carrots are)
s+p
Garnishes:
pancetta, pan fried (or baked) till crispy
popcorn
truffled honey (or regular honey)
fresh dill
*another option is to finish the soup with truffle oil or fresh truffles if you can get your hands on them*

1. Heat oil in a big pot and sweat off onions, then carrot and celery, then garlic and ginger until soft. Add in chickpeas
2. Add stock and simmer for 10 minutes. Use a hand blender, regular blender or food processor, puree until smooth.
3. Season to taste and finish with dill.

Grilled Flatbread w/ Fresh Ricotta, Artichokes, Anchovies and Wine Soaked Olives

Fresh ricotta...! I really think it's underrated. Cool and creamy with a slight hint of sweetness, I think it adds a nice balance to other strong flavors, in this case olives and anchovies. I can't seem to get enough of these kalamata olives, marinated in Napa Valley Cabernet Sauvignon, vinegar and herbs, if you can find them, buy 10 jars! They are THAT good! Rewinding a bit I had originally picked up this ricotta from my local Italian store for this breakfast panini I wanted to make. Ricotta in a breakfast panini? Hear me out! Also stuffed with medjool dates, hazelnut butter and mashed banana the warmth of the panini press makes the hazelnut butter, banana and ricotta get a bit gooey and melty. It's almost like a sweet version of a grilled cheese! Okay that sounds so wrong but I swear its soo good! Another favorite of mine is fresh ricotta drizzled with local honey, a sprinkle of chocolate chunks and crushed up amaretti cookies. Sweet, creamy and crunchy. Back to the savory usage of ricotta, I really wasn't in the mood for a cheesy pizza but something lighter, so flatbread seemed like the way to go. Moral of the story? Go get some ricotta and put it on everything....sweet or savory!

Grilled Flatbread w/ Fresh Ricotta, Artichokes, Anchovies and Wine Soaked Olives (Makes 1 flatbread)
Dough:
1 tsp yeast
1/2 cup plus 1 tablespoon warm water
1 1/2 cups bread flour or all purpose flour (I used 1/2 whole wheat, 1/2 white flour)
2 tsp sugar
1 tsp salt
1 tbsp extra virgin olive oil plus 1 tsp to grease the bowl you proof it in
1. Combine yeast, warm water and sugar, let sit 5-10 min till the yeast puffs up
2. Place yeast mixture in mixer, add olive oil and mix. (Start with paddle attachment), or if by hand, start with a spoon and then use your hands to incorporate the rest.
3. Slowly add ½ the flour, add salt and add in the rest of the flour. Change to dough hook
4. Mix for 1 minute until dough comes together, might have to add a bit more flour, should be soft but not to sticky. Knead by hand for 20 seconds
5. Place in a bowl coated with the remaining oil, make sure to coat dough in oil as well, place saran wrap over top and let proof (rise) for about 1 hr to 1½ hrs.

Toppings (all optional):
Light base of San Marzano tomato sauce
Fresh Ricotta Cheese
Anchovies
Artichokes
Kalamata Olives
Roasted Red Bell Peppers
Fresh basil
Shaved Parmigiano Reggiano

1.Preheat bbq on high
2.Roll out dough until thin, can be odd shaped, coat both sides of dough with olive oil and cornmeal. Place on baking sheet
3.Place dough on grill and cover lid for 1-1 1/2 min, bottom side should have grill marks but not be completely burnt, flip dough over and cook the other side with bbq lid down. Dough is done when you can knock on it and it sounds hollow.
4. Place toppings on flatbread and warm through. (I usually do this in the oven). Finish with shaved parm and fresh torn basil.

Pear, Brie, Walnut and Prosciutto Baguettes with 15 yr Old Balsamic

Who doesn't love anything packed between a good piece of bread? Sandwiches just might be one of the best things ever invented! Some of my best food memories have to do with them. In Spain on a culinary tour, we had just arrived and were absolutely famished so my friends and I wandered down the street and picked up a baguette, some local serrano ham and manchego cheese and brought it back to the hotel, where we tore the baguette open with our hands, leaving crumbs all over the bed and stuffed it with the meat and cheese. So simple, soo good! In Italy my fam and I came across a local bakery that had the most gorgeous flatbreads that had zucchini and tomatoes baked right in, across the street we picked up some salami and pecorino cheese and made open faced sandwiches which we brought back to our hotel and ate in the picturesque backyard garden. I will never forget that lunch! I first had this pear, brie, walnut and prosciutto creation at a little place called Finch's in Van. Cutest place ever, the menu is written on chalk boards and they have the most gorgeous antique stove which can only bake 6 chocolate chip cookies at a time! (Some of the best cookies in the city I might add). Finch's uses a blue brie cheese so if you can get your hands on that, even better! From time to time I like to re-create this sandwich at home and I really think this might be the best combo ever, from the sweetness of the pear to the saltiness of the prosciutto to the creaminess of the brie, crunch of the toasted walnuts and tang of the balsamic vinegar, it's got it all! Fruit, cheese, bread and meat...all bases covered!

Pear, Brie, Walnut, Prosciutto Baguette
(Really this recipe is self-explanatory but here are the ingredients anyway!)
Crusty Baguette
Brie Cheese (Or Blue brie cheese if you can find it or any soft cheese)
Pear
Prosciutto
Walnuts (Toasted)
Balsamic Vinegar (I used 15 yr old balsamic)
Olive oil

1.Tear open baguette, drizzle with olive oil and balsamic vinegar. Spread cheese over baguette, stuff with prosciutto and fan pears inside and sprinkle in toasted walnuts.

Creamy Penne Pumpkin Alfredo with Swiss Chard and Garlic Chicken Sausage

Pumpkin Alfredo you ask?! l told you I was on a pumpkin kick and somehow pasta made it into the mix! I love alfredo sauce, how can you not like creamy garlicky goodness? But every time I see it on a menu I tend to stay away from it just because I know one dish of the stuff is probably enough for 2 days of my caloric intake as well it often leaves you with that oh so lovely stick to your ribs, can't breathe, need to put my sweatpants on immediately, I can't move from the couch feeling. Well I am telling you now I think I have found a worthy alternative! Pureed pumpkin and cottage cheese are the base for this creamy sauce and I know those two ingredients are probably at the bottom of everybody's food list (they used to be on mine) but it really works!! It's garlicky, cheesey, creamy and as an added bonus, loaded with antioxidants (beta carotene), Vit C, iron, fiber and much more! This sauce would also be great with chicken wrapped prosciutto, cannelloni, cauliflower and broccoli...tons of possibilities! Thanksgiving is coming up and I started thinking about how I could turn this into a Thanksgiving pasta....Pumpkin Penne Alfredo with Turkey Sausage, baked with a Sage Bread Crumb Topping (aka the "stuffing" component). This just may be what I will be eating seeing as I won't be with my fam this year for turkey dinner! Snff snff anyone in need of a extra guest at their table this year in Van? I know this great pasta dish I could bring...

Penne Pumpkin Alfredo with Garlic Chicken Sausage (Serves 4)
Pumpkin Alfredo Sauce:
1 1/2 cups milk
1 1/2 cups cottage cheese
1 cup pumpkin puree (butternut squash would work well too)
3 tbsp tomato paste
2 tsp agave syrup (or sugar)
1 tsp cayenne pepper
1/2 onion, fine diced
3 garlic cloves
1 tbsp fresh sage, chopped
s+p

Garlic chicken sausage, roasted or pan fried (or any kind you like, chorizo would be good too)
Swiss Chard (lightly sauteed)
5 cups cooked whole wheat or brown rice penne
Fresh grated Parmigiano Regganio

1. In a food processor puree milk, cottage cheese, pumpkin puree and tomato paste.
2. In a pot sweat onion and garlic just till translucent. Add in pumpkin sauce and add sage, cayenne, agave and s+p to your taste. Heat just until warmed through (be careful as the sauce can break when it gets too hot due to the cottage cheese). If too thick add a bit of pasta water.
3. Toss together pasta, sauce, swiss chard and chicken and serve immediately

Spiced Pumpkin Bread

Sick! Pumpkin bread? Before you click off this blog (I might have done the same) hear me out! Usually I wouldn't even take a second glance at a recipe containing pumpkin, I only really like pumpkin pie because I associate it with Thanksgiving and turkey dinner and only then if it's slathered in homemade whipped cream! I was visiting a friend yesterday and she had just made a loaf that was still warm from the oven. Anything that is fresh baked and warm from the oven, even pumpkin containing, I will not turn down! I was blown away, it was nice and moist, due to the pumpkin puree and all the spices made me think of a warm chai latte. This definitely reminds me of fall and although I hate to see summer go, I'm stoked for everything fall brings, leaves changing color, cozy sweaters, warm scarves, crisp apples and now anything pumpkin! The ideas are churning..pumpkin cardamom creme brulee? Pumpkin souffles with mascarpone whipped cream...getting ahead of myself here. Of course I tweaked the recipe, cut back on the sugar and used more whole wheat flour than white. With that said, we happened to have some cream cheese icing leftover from a carrot cake so I slathered it on a few pieces, sooo goood!

Spiced Pumpkin Bread (Makes 1 loaf or 3 mini loaves)

2 eggs

3/4 cup white sugar

1/4 cup agave (if u dont have, use 1 cup sugar)

1 cup pumpkin puree

1/2 cup sunflower oil

1/4 buttermilk

2 tsp vanilla

1/4 tsp baking powder

1 tsp baking soda

3/4 tsp salt
1/2 tsp ground cloves

1/4 tsp nutmeg (I used fresh grated)

1 tsp cinnamon

1 1/2 tbsp pumpkin pie spice

1 cup whole wheat flour

2/3 cup white flour

1/3 cup flax seeds (optional)

1. Preheat oven to 350 degrees F.

2.Combine eggs, sugar, agave, pumpkin puree, oil, buttermilk and vanilla.

3. In a separate bowl combine baking powder, baking soda, salt, ground cloves, nutmeg, cinnamon, pumpkin pie spice, whole wheat flour, white flour and flax seeds.

4. Combine dry ingredients into wet ingredients, just until incorporated.

5. Place in greased loaf pans and bake for 30-35 minutes for mini loaves or approx 1 hour for regular loaf. When toothpick comes out clean with no batter, it is done.

Coconut Macadamia Nut Crusted Salmon with Fruit Salsa and Banana Creme Fraiche

I've had this idea churning for awhile now and finally had a chance to try it out! So very summer and tropical, I think I'm trying to hold on to the last days of summer that seem to be slipping away! It first started out as a panko coconut crust which led me to add macadamia nuts into the mix. Thinking of something to make the crust stick to the salmon I came up with a wet rub of yellow curry paste, dijon and agave syrup. I also wanted a cool contrast to the salmon so I threw together a minted cilantro fruit salsa and if that wasn't enough, a banana "creme fraiche" which was really Greek yogurt with mashed banana. I swear I think this banana creme fraiche is a revelation..I just want to put it on everything (pancakes, peanut butter & honey quesadillas and South African curry come to mind) or just eat it by the spoonful! It sounds like alot of flavours for one dish but they really do work well together! As seen below is the complete meal which I served with a salad and of course bread, as a meal in my fam is not complete without it!

Coconut Macadamia Nut Crusted Salmon
1 fresh salmon fillet, pinbones removed, skin removed
1 cup panko breadcrumbs
3/4 cup shredded coconut (can use sweetened or unsweetened)
1/4 cup macadamia nuts, chopped
2 tbsp melted butter (optional)
1/4 cup yellow curry paste
2 tbsp dijon mustard
1 tbsp agave syrup
s+p

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Lay salmon on baking sheet. Combine panko, coconut, melted butter and macadamia nuts in a bowl. In a separate bowl combine curry paste, dijon and agave. Spread over top of fish and season with salt and pepper. Evenly coat fish with coconut breadcrumb mixture and roast for 15-20 min (for medium doneness)

Fruit Salsa
You can really use whatever is fresh and available to you, this is what I had available:
1/2 cup cantaloupe, diced
1/2 cup mango, diced
1/4 cup red onion, diced
1 lime, juiced
fresh cilantro, chopped
fresh mint, chopped
s+p
1. Combine all ingredients and chill in fridge.

Banana Creme Fraiche
1 ripe banana, mashed
2 cups Greek yogurt (or plain yogurt that has been strained)
1 tsp agave syrup
1 tsp lime juice
1. Combine all ingredients and chill in fridge.

Coconut Peach Clafoutis

I've been meaning to post this for awhile now! I've been a bit busy since I flew home, cooking up a storm in my kitchen that I miss so much, but I will get to that later! Along with last weeks Ratatouille I figured we needed to have a French dessert and have been wanting to make clafoutis for some time now. Still in love with my mini tart pans instead of making it in one big dish I decided to make individual clafoutis! I tweaked the recipe and replaced cream with coconut milk and to enhance the flavor I also added toasted coconut. A clafouti really just reminds me of a more refined smooth bread pudding (oh yeaa another one of my favorite comfort foods!). Super easy to make, if you can make pancake batter you can definitely make this! I was kicking myself as I finished pouring the last of the batter into a tart mold because I had meant to also make a cherry clafouti (the most traditional) and had even bought cherries at the farmers market! Oh well next time, plus I think almond would pair better with cherries than coconut. (A splash of amaretto perhaps? Oh yes I can see it now). You can see in the pic below a couple were made with blackberries since that was one of my friends fave fruit. Good way to utilize my blackberries since I didn't trample through the UBC farm's blackberry bushes at 9 on a sunday morn for nothin! (Took a bit longer than I thought only due to the fact that this is how picking went: One for me, one for the bucket...I felt a bit ill after...) These were topped with coconut ice cream but any cream topping will work! Whipped cream, creme fraiche, Greek yogurt, ice cream, its alll goood.
Above: Batter being poured into the tart pans
Below: Cooling just a tad before serving
Coconut Peach Clafoutis
Butter and sugar (to coat pan if using a baking dish)
Peaches, sliced (or any fruit you like)
1/3 cup flour
1/3 cup sugar
1 tsp vanilla (or coconut extract)
1 cup coconut milk (or cream or milk)
3 eggs
1 tbsp melted butter
toasted shredded coconut

1.Preheat oven to 350 degrees F.
2. Place flour and sugar in a bowl and mix. Add in coconut milk and vanilla and eggs. Whisk until smooth but do not over mix.
3.In a baking dish or individual tart molds place peaches and toasted coconut. Pour batter over top.
3. Bake for 35-40 min or until puffed and golden

Ratatouille: Layered and Baked with Goat Cheese and Bread Crumbs

Ahh I am reveling in the fact that I am DONE school! My brain and body have been so exhausted but what was one of the first things I wanted to do to celebrate? Cook of course! I was supposed to go out out downtown to celebrate but cancelled in favor of staying in to cook with good friends, good food and a bottle of wine! Here I go with the local again: local bell peppers, eggplant, zucchini, onions, garlic, basil, goat cheese and a rustic country loaf from the Trout Farmers Market, as well some delish sausage from Oyama Sausage company on Granville Island. In the more non-traditional way we layered the veggies, made a chunky tomato bell pepper sauce and topped it with a feta, goat cheese bread crumb topping. Also don't forget that good crusty bread is KEY for mopping up all the saucy goodness. Such good comfort food I tell you! Oh and yea yea, make fun if you will but of course we watched Ratatouille while we cooked!

I flew back to Calgary today to visit the fam and loved this meal so much I had to make it again. Anybody that knows me knows I do not travel light...(this is where my pops reads this and shakes his head because he has sworn never to travel to Europe with my mom and I ever again! Possibly a contributing factor was the extra suitcase we had to buy in Italy for my aged balsamic, truffled honey, foie gras and olive oils?!) I swear I try, I really do mean to pack light...but this time I neeeded to bring this stuff home...! Yes, that meant I lugged home canned San Marzano tomatoes, wine from a local berry farm, fantastic rustic country bread and a baguette, heirloom tomatoes, purple carrots, zucchini, peaches, cherries, roasted hazelnuts, 49th parallel coffee and Oyama sausages. If you could have only seen me with my bags at the airport this morning and of course the damn siren went off because my suitcase was overweight! The Air Canada girl looked up at me, saw my alarmed face, took pity on me and let the bag keep on goin....Thank youuu Air Canada girl! You think I was going to a land with no food but seriously, B.C is where its at!
Above: zucchini layer of the Ratatouille

Below: round 2 of Ratatouille w/Oyama Sausage (lamb and date, lamb and feta and Italian pork and one of the reasons why my luggage was overweight including the ice packs I had to pack it with...)

Ratatouille
2 bell peppers (I used red and yellow)
1/2 onion
1 28 oz can whole tomatoes (I used San Marzano)
5 cloves garlic, minced
1/4 cup fresh basil, chiffonade
1 tsp fresh rosemary, finely chopped
sugar (to taste)
1/2 tsp chili flakes
s+p (to taste)
2 zucchini, sliced
1 eggplant, sliced
1 small pkg goat cheese
1/2 cup feta
1 cup bread crumbs
1/2 cup grated parmesan

1.Preheat oven to 375 degrees F.
2.In a pot saute onions until soft and translucent, add in bell peppers, cook till soft then add garlic. Add tomatoes and reduce down until it becomes thick. Add in basil and rosemary, season with s+p, chili flakes and sugar to your liking.
3. Layer starting with tomato bell pepper mixture,then eggplant, then zucchini then more sauce, repeat ending in sauce.
4. Sprinkle with feta and goat cheese then mix together parmesan and breadcrumbs and sprinkle on very top. Bake until golden brown and bubbly, approx 30-40 minutes. Serve hot, room temp or cold.

Salad of Mixed Greens, Bing Cherries, Feta, Hazelnuts and Grilled Chicken

Oh woww so I can tell you just where to go when you have those serious boredom munchies and need to stop yourself from scrummaging through the fridge, freezer and cupboard every 5 minutes to snack on somethin…the University library!! I swear I won’t talk about studying anymore because even I’m getting sick of hearing that damn word! After this Friday you and I both won’t have to hear it since that’s when I write my Nutrition final! I needed a change of scenery so I headed to the UBC campus library to get some real work done. I have never been in a place SO dead quiet. I definitely have to re-think my snack options for tomorrow when I go back, because have you ever tried to stick your hand in a bag of chips and eat it as quietly as possible? Okay I wasn’t eating a chip, I was eating crackers, but I think I may have severely annoyed the guy behind me. So off topic here…the whole point was that I was absolutely starrrving by the time I got home so I threw together a salad that turned out quite well! The picture above is a re-creation of dinner because I was so hungry I threw it on my plastic plate and ate it within 5 minutes (yes everyday I use the same plastic plate because I hate doing dishes and for some reason it seems so much easier to wash and dry this particularly fine piece of kitchen ware). Anywhoo…mixed field greens from the local UBC Farmers Market, local cherries and toasted hazelnuts that I picked up from the Kitsilano Farmers Market, local chicken breast from the local butcher shop and feta from the local Greek shop down the street. See a theme here? Local is where its at! Mixed together a simple balsamic vinaigrette with dijon and agave syrup and it was a perfect accompaniment for my 11:00 dinner. Oh and what am I going to do with this extra salad? I think this may be a better option for tomorrows library snack…

I’m not going to show you a picture of my plastic plate (that’s just embarrassing) but here is the pic of the salad packed up and ready to go for tomorrow!

Salad
Mixed Field Greens
Fresh Cherries (pitted and quartered)
Feta (crumbled) (Goat Cheese would be nice too)
Grilled Chicken
Hazelnuts (toasted and roughly chopped)
Balsamic Vinaigrette
Dijon
Agave Syrup
Balsamic Vinegar
Olive Oil
S+P
(Combined to your preferred taste, I like less olive oil than the typical vinaigrette)

Fully Loaded P.B Chocolate Chip Cookies

I couldn't bare to name these "everything but the kitchen sink"cookies. Who wants to eat a cookie like that? That could contain everything and anything! These little gems contain everything that I think goes well with peanut butter, including toasted coconut, rolled oats for a chewy texture, chocolate chips (of course!) and a hint of cinnamon. I've been looking for a cookie that makes me feel satisfied, so I don't have to eat 5 of them to kick my craving (oh wow I sound like an addict...okay I admit, I am a cookie addict!). So I came up with this recipe and I think these just may do the trick! I used sprouted spelt flour, unrefined sugar, agave syrup, unsweetened coconut (which when toasted brings out its natural sugars) and natural peanut butter. Oh and if you noticed in the background I have my books spread out on the kitchen table, I'm studying right?

Fully Loaded Peanut Butter Chocolate Chip Cookies
(This recipe makes approx 20 cookies, double recipe if you want more!)
1/2 cup butter, softened
3/4 cup unrefined sugar (or brown sugar)
1 tbsp agave syrup (can skip this if you don't have it and add a bit more sugar or use honey)
1/4 cup natural peanut butter (warm in microwave slightly)
1 egg
1 tsp vanilla
1 1/2 cups rolled oats
1/3 cup sprouted spelt flour (or regular spelt flour or whole wheat)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 cup unsweetened flaked coconut (toasted)
1/4 tsp salt
1 cup chocolate chips

1. Preheat oven to 350 degrees F. In a mixer cream butter, sugar, peanut butter, agave and vanilla. Add egg and mix.
2. In a separate bowl combine rolled oats, sprouted spelt flour, toasted coconut, baking soda, baking powder, cinnamon and salt. Mix into wet ingredients until just combined. Fold in chocolate chips
3. If using an ice cream scoop, slightly pat down dough. Bake for 12-13 minutes or until edges and the top turn slightly golden brown.

Blueberry Peach Galette

Galette, Crostata...whatev but Galette sounds so much prettier! This may come as a surprise (umm not..) but I was taking a study break flipping through a cookbook, when I came across a recipe for a peach crostata. It's nice that my roommates and I are all on the same wave length, as we're all in study mode. All of us sitting at the kitchen table leaning over our books, I popped up and said we need a study break snack! Never the type to argue on that one they completely agreed with me and offered to run down the street for ice cream to go with it. To be honest I haven't really made alot of pie pastry, my mom makes the best pies in the world so why would I need to? This recipe was super easy and the pastry turned out great! It truly is a lazy man's pie or should I say "rustic pie" man I love that word, anytime I mess up on something or it looks a little messy just call it rustic and all of a sudden wham u meant it to look like that! Even better that peaches and blueberries are in season and are already ridiculously sweet. Below is a pic with the ice cream (just for show since obviously that is not nearly enough ice cream for all of us!!). Back to work! Study break officially over!


Blueberry Peach Galette
Pastry Dough:
2 cups flour plus more when rolling out
3 tbsp sugar
1/4 tsp salt
3/4 cup cold butter, cubed
1 large egg yolk
2 tbsp ice water, plus more if needed

Filling:
4 large ripe peaches, thick slices
1 cup fresh blueberries
splash of lemon juice
2 tsp cinnamon
2 tbsp sugar
2tsp flour

1 egg, beaten with a splash of cold water
2 tbsp coarse sugar (I used raw sugar)
vanilla ice cream

1.For dough, combine flour sugar and salt. Add in butter and crumble until it becomes size of peas. Add in Egg yolk and ice water, mix just until it comes together, if to dry add more water. Form into a disc and fold in plastic wrap, let rest in fridge for at least 30 min.
2. Preheat oven to 475 degrees F. Roll out dough into a "rustic" circle about 14 inch round and about 1/4 inch thick. Place on baking sheet lined with baking paper. Mix together all filling ingredients in a separate bowl. Pile filling in the middle of the rolled out pie crust leaving about a 2 inch border.
3.Brush uncovered dough with egg wash and fold over the edges towards the middle. Brush the top with more egg wash and sprinkle coarse sugar on top. Bake for 30 min or until golden.
4. Serve warm, room temp or cold.

Pizza on the BBQ: Smoky BBQ Chicken & Pineapple and Three Cheese Veggie w/ Fire Roasted Tomato Sauce

Darnit! Here I go again! Why is blogging so much more fun than studying? Okay I know why, because I could talk about food 24/7. No joke, ask any one of my family or friends! People have dreams to fly, be invisible or go back in time, my dream would be to be able to eat everything and anything I possibly ever wanted and never gain a pound! Seriously.
Pizza on the barbecue!! Probably one of my most favorite things to make and eat ever, I feel like I say that about everything but I really mean it about this! So easy to make, once the dough is made and your sauce and toppings are prepped, you slap the dough on the grill and you'll be eating in less than 10 minutes. Quicker than delivery and so much tastier too. Toppings and sauce are key but I think its all about a good crust, none of that doughy bready crust, I like a nice chewy but crispy more thin crust. This version has all of that and also a touch of smokiness that comes from the bbq. I should mention this is the point when mid typing, I had to go to the kitchen and grab another slice of pizza from the fridge, just typing about it made me want some more! What's a girl to do with all this pizza? Well the reason I made extra was so I can eat this for the rest of the week and not have to worry about cooking when I should be studying ( oh wow that sounded like a poor excuse even as I wrote that! That has never stopped me from cooking before!). Actually I'm not so big on leftovers but this? I could eat every single day, it tastes great cold and freezes even better. Go heat up your grill now...I swear you won't want any other pizza after you taste this.


After the crust has been cooked on one side, flip it over, add sauce and toppings and close the lid to let the bottom cook and the cheese melt.

Pizza Dough (makes 2 large pizzas)
2 tsp yeast
1 cup plus 2 tablespoon warm water
3 cups bread flour or all purpose flour (I used 1/2 spelt, 1/2 white flour)
4 tsp sugar
2 tsp salt
2 tbsp extra virgin olive oil plus 2 tsp to grease the bowl you proof it in

1. Combine yeast, warm water and sugar, let sit 5-10 min till the yeast puffs up
2. Place yeast mixture in mixer, add olive oil and mix. (Start with paddle attachment), or if by hand, start with a spoon and then use
your hands to incorporate the rest.
3. Slowly add ½ the flour, add salt and add in the rest of the flour. Change to dough hook
4. Mix for 1 minute until dough comes together, might have to add a bit more flour, should be soft but not to sticky. Knead by hand for 20 seconds
5. Place in a bowl coated with the remaining oil, make sure to coat dough in oil as well, place saran wrap overtop and let proof (rise) for about 1 hr to 1½ hrs.

BBQ CHICKEN PIZZA
Pizza Dough recipe
Cornmeal
Olive oil
Sweet smoky bbq saucePineapple
Sliced Chicken, cooked (toss in BBQ sauce as well)
Thin Sliced Red Onion (optional)
Cilantro (optional garnish)
Aged Cheddar, gruyere (or any cheese you want)
Zucchini (optional)

1.Preheat bbq on high
2.Roll out dough until thin, can be odd shaped, coat both sides of dough with olive oil and cornmeal. Place on baking sheet
3.Place dough on grill and cover lid for 1-1 1/2 min, bottom side should have grill marks but not be completely burnt, flip dough over and cook the other side with bbq lid down. Dough is done when you can knock on it and it sounds hollow
4. If you're quick, add sauce and toppings and close the grill while the other side cooks OR take off the grill, place on foil lined cookie sheet, assemble pizza, place back on grill or hot oven until cheese is melted. Garnish with cilantro

3 Cheese Veggie w/ Fire Roasted Tomato Sauce
Aged Cheddar
Gruyere
Feta
Zucchini
Mushrooms
Pineapple

Fire Roasted Tomato Sauce
1 14.5oz can crushed fire roasted tomatoes
olive oil
3 cloves garlic
fresh basil, chiffonade
1. Saute garlic in olive oil, add tomatoes, let reduce down for 5 m in
2.Add in fresh basil
3.Proceed with same process as other pizza

Baked Yam Fries with Balsamic Glaze

Love love love these, I think I even like them better than regular fries! There is a key to making sure they come out crispy: When you spread them out on the baking sheet, they need to be evenly spread out, barely touching and not piled on top of each other. If that happens the yams will start to create moisture and steam instead of dry out and you will end up with soggy fries! Baked not fried, these crispy yam fries are packed with beta carotene and vitamin C and are one of the best side dishes to any burger, bbq turkey burgers in this case! Drizzled with balsamic vinegar that I reduced and a sprinkle of fleur de sel, who needs ketchup or aioli?!

Baked Yam Fries (4 servings)
3 large yams-cut into sticks
oil
s+p
fleur de sel or coarse salt

1.Preheat oven to 400 degrees F. Toss yams in oil just enough to coat. Season with s+p
2. On a baking sheet lined with baking paper spread out yam fries evenly and bake for 40 min or until golden and crispy, checking halfway through to turn fries over for even color.
3. Before serving, drizzle with balsamic glaze and fleur de sel or coarse salt.

Balsamic Glaze
1 1/2 cups balsamic vinegar

1. In saucepan add vinegar and on medium-high heat reduce vinegar slowly until it becomes thick and coats the back of a spoon.
*If for some reason you over reduce it, you can just add a splash of balsamic vinegar to bring it back to the consistency you like.

Blueberry Crumble Squares

I wasn't supposed to make these...I should have been studying for my nutrition final, but in my defense I was on my study break when I came across a recipe for blueberry crumb squares! It really only took 15 minutes from start to finish, including clean up so I'd say that's a pretty good break. If I find a recipe I want to try and I know I have all the ingredients, guaranteed you will find me in the kitchen 2 minutes later pulling everything I need out of the fridge and cupboard, hence the 5 minute buttermilk chocolate cake recipe! Once again I switched it up, instead of white flour I used whole wheat and spelt flour, instead of white sugar I used unrefined sugar and for texture and health benefits some ground flax seeds. Yes, it does still contain butter but we all know butter makes things taste better! So my thinking is change what you can when you can but never try and change something to the point that it won't taste good! I use alternative flours in specific recipes not only because they are better for you but also because I love the nutty flavour they can add to baking. Also knowing when to incorporate these alternative flours helps too. I would never try and make croissants using spelt flour because you need the white flour for the light delicate texture of croissant dough, where as with these bars I know it is a more dense heavy bar so it will work well. Sometimes it's all about trial and error! After having a bite (see picture below, I couldn't resist) I could have sworn it tasted like ground almonds in the square but really it was the whole wheat/spelt flour and flax that made it taste so good. I used blueberries since they are in season but most other fruits will work too!

Blueberry Crumble Squares (makes 16)
1/2 cup unrefined sugar
1/2 tsp baking powder
1 cup whole wheat flour
1/2 cup whole grain spelt flour
1/4 cup ground flax seeds
2 tsp ground cinnamon
1/2 cup butter (cold)
1 egg
1/4 tsp salt
2 cups blueberries
1/4 cup unrefined sugar
2 tsp cornstarch

1.Preheat oven to 375 degrees F. Grease an 8x8 pan
2. In bowl add the 1/2 cup of sugar, both flours, baking powder and salt.
3. Cut butter into dry mixture until it is the size of peas. Add egg and stir till combined, mixture should be crumbly.
4. Pat half the mixture into prepared pan
5. In another bowl combine the 1/4 sugar with blueberries and cornstarch. Sprinkle in pan and crumble remaining dough over the berries.
6. Bake for 30-40 minutes or until golden.
7. Let cool before cutting, can be stored in fridge.

Applewood Smoked Cheddar & Dill Buttermilk Biscuits

I love biscuits. I would even go as far and say these might just be one of my top comfort foods. Nothing better then a warm biscuit pulled straight out of the oven with the buttery and flaky layers and the steam coming out when pulled apart, oh yumm. I usually make a good ol aged cheddar biscuit but this time I thought I would do something different. Still using cheddar, but instead Applewood smoked cheddar and some fresh chopped baby dill this new and improved version may just be my favorite yet! Served sandwiched between some barely cooked scrambled eggs or along side a roasted tomato bisque on a rainy day, that's total comfort to me.

Applewood Smoked Cheddar & Dill Buttermilk Biscuits
2 1/4 cups all purpose flour
1 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, cold and cubed
1 cup Applewood smoked cheddar
1/4 cup fresh baby dill
1 cup buttermilk
1 egg, lightly beaten

1. In a large bowl add flour, sugar, baking powder, baking soda and salt. Using a pastry blender or your hands cut the butter into the mixture until the butter is the size of peas.
2. Add cheddar and dill. Add buttermilk all at once and incorporate just until most of it comes together. (Should still have some crumbs)
3. On a lightly floured service place dough and crumbs and knead gently 2-3 times just until it comes together into a soft dough.
4. Gently roll out until 3/4 inch thick and cut out with cookie cutter.
5. Can use the remaining dough to make more biscuits.
6. Brush tops of biscuits with egg and bake for 12-15 min or until golden.

Chocolate Cherry Tart

It's cherry season and living in B.C for the first time I am definitely trying to take advantage of all the amazing fruit! I bought these individual tart molds and have been so excited to use them. Thinking of what I already had at home and with the fresh cherries I bought at the farmers market, I came up with this recipe. Using the leftover cinnamon cream cheese filling from the turnovers, I mixed in thickened plain yogurt to make a nice light filling. I was really pleased with the results, the cream cheese wasn't too rich and the touch of tartness from the yogurt was a nice compliment to the sweet cherries and chocolate crust. I usually find these individual tarts have decadent rich fillings like lemon curd, chocolate and pastry cream (oh and don't you worry, that will be coming soon to this blog...!) but today it was a nice change to do a lighter healthier version.


Chocolate Cherry Tarts (makes 4 tarts using 4" tart pans)
*Note if you don't have tart pans this can be made in a 8" pan)

Tart Shells
1 3/4 cup oreo baking crumbs
4 tbsp rapadura unrefined sugar (or white sugar)
4 tbsp butter, melted

1.Preheat oven to 350 degrees F. Combine all ingredients and press firmly into tart shells or pan. Bake for 10 min. Let cool.

Filling
1/2 cup low fat cream cheese, softened
3 tbsp agave nectar (or honey)
1 tsp vanilla
2 tsp ground cinnamon
1/2 cup plain yogurt that has been strained (or Greek yogurt)
*see note below*
24 cherries, halved and pitted (or whatever fruit is in season)

1.Combine cream cheese, agave, vanilla and cinnamon. Fold in yogurt and set in fridge.
2.To assemble pop tarts out of their molds (or not, if using a pan) spread filling into the molds and top with cherries.

*To strain yogurt I start with plain yogurt with at least 2%MF. Place a bowl under a strainer and line the strainer with a coffee filter or paper towel. Place yogurt in strainer and let sit in fridge for at least 30min.

Pear, Goat Cheese, Hazelnut Crusted Chicken over Farmers Market Fresh Greens

I was at the farmers market this morning trying to get an idea of what to make for dinner, thinking I haven't made a proper meal in a long time. All I seem to be eating lately are salads and what do I end up making? A salad! Granted, a bit more effort put in than usual. Instead of my usual seasoned chicken breast I opted for a chicken breast which I spread with pear jam (from France it is naturally sweetened with grape juice and soo good but any jam would be great), goat cheese and hazelnuts. Super simple, just shove it in the oven for 15 min at 350 and it's ready! Served over mixed greens (this time kale, beet greens, swiss chard etc) local zucchini, shredded carrot and green beans and you have a fab dinner worthy salad.

Pear, Goat Cheese, Hazelnut Crusted Chicken
1 chicken breast
1 tbsp pear jam (any jam will work, as goat cheese pairs nicely with all
fruit!)
2 tbsp crumbled goat cheese
3 tbsp roasted hazelnuts, chopped (or any nut you like, pistachio, almond
etc)
1. Preheat oven to 350 degrees F. Using a heavy pot or the flat side of a meat tenderizer, pound chicken until it is even thickness. (Can also butterfly chicken)
2. Spread jam on one side of chicken, sprinkle on goat cheese and top with nuts pressing down so it sticks.
3. Bake for 15 min or until done.
*Serve over your favorite mixed greens, veggies and dressing

Not shown, is the dressing I put on after, my healthier rendition of a creamy dressing:

Creamy Raspberry Dill Buttermilk Dressing
1 cup plain yogurt that has been strained to thicken (or Greek yogurt)
2 tbsp buttermilk
2 tbsp raspberry vinegar
1 tbsp agave nectar (or honey)
1/4 cup fresh dill, chopped
1/2 clove garlic, minced
s+p
1. Combine all together and chill in fridge.

5 minute Chocolate Cherry Buttermilk Cake (No Joke!)

11:52pm and I am on my computer when I came across this recipe for 5 minute chocolate cake. Noo wayy...I said to myself, this I have to try!! 5 minutes later I'm in the kitchen grabbing flour, cocoa powder and other ingredients, thinking of how I can change the recipe. Instead of milk I used buttermilk and kahlua, unrefined rapadura sugar and threw in some chocolate chips and bing cherries leftover from my turnovers that I had pitted and froze. Three minutes in the microwave and dessert was ready! Okay, so maybe its not the same as a cake from the oven, but how else can you have cake when you only have 5 minutes to spare!? So fun, if my roomies woke up and came into the kitchen I might have looked like a crazy person I was so delighted with this recipe..haha! I'll definitely make this again. Everything is mixed right into the mug so there is no mess either!


5 Minute Chocolate Cherry Buttermilk Cake (Serves 1)

4 tbsp flour

3 tbsp unrefined sugar (or white sugar)

2 tbsp unsweetened cocoa powder (I used the good stuff Valrhona)

pinch of salt

2 tbsp buttermilk (or milk)

1 tbsp Kahlua (or just use 3 tbsp milk)

1 egg

2 tbsp oil

1 tbsp chocolate chips

1 tbsp bing cherries (or other berries)

splash of vanilla

1 mug

1. Combine all dry ingredients in mug, add in buttermilk, oil, vanilla and egg and stir till combined. Fold in chocolate chips and cherries

2. Microwave on high for 3 minutes. Serve warm and if available, with ice cream or whipped cream

Peanut Butter Chocolate Chip Banana Bread

So I was thinking about the Better For You Banana Bread Recipe I did awhile back and wanted to try the idea I had for substituting peanut butter for the oil. For all you Kraft/Jiffy peanut butter lovers out there, if you've never tried natural peanut butter you should give it a try! Once you try it, I swear you won't go back. If you see peanut butter that looks creamy all the way through, it's probably because it contains hydrogenated oils (which are not good for you!) and are used to help keep the oil from separating from the peanut butter, as well lets you store it at room temperature in your cupboard for years! Look for peanut butter with ingredients that say just peanuts or peanuts and salt. There should also be a layer of oil on top, which just has to be stirred in and then kept in your fridge. Okay enough of the lesson...I was super stoked, I couldn't think of a better loaf recipe then something that combines banana bread, peanut butter and chocolate! I tweaked the recipe again this time using my new rapadura sugar (which is unrefined and still maintains most of its vitamins and minerals and tastes amazing) but sadly I was disappointed with the results! Okay, I think I may have over baked it a tad too, but I think the peanut butter and banana competed with each other so neither flavours really stood out. It was still good, just not as moist as I would have liked and not up to my standards so I didn't really want anyone to taste it! A day later I was still wondering what to do with this whole loaf to myself when I remembered what I used to do with banana bread after it had gotten past its fresh state and started to dry out (if it ever lasted that long!) TOAST it! Oh man...I don't know if it was a good idea or a bad idea because now I have almost consumed the whole loaf....it was sooo good when I toasted it! The spelt flour really came through and made it crispy and nutty and slathered with more peanut butter and strawberry jam, it is ridiculously good! I will definitely make this banana bread again, if only to use it to make the best toast ever!

Peanut Butter Chocolate Chip Banana Bread
(makes 1 loaf and approx 6 muffins)
3 medium bananas
3 eggs
2 1/2 cups whole grain spelt flour
1 cup rapadura sugar which is unrefined whole cane sugar (or use 1/2 white 1/2 brown sugar)
3/4 cup natural peanut butter
1/2 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp vanilla
1/2 tsp salt
1/4 cup ground flax seeds (flax meal)

1.Preheat oven to 350
2.Butter and flour pan
3. Mash bananas
4.Beat egg, sugar and oil, add mashed bananas and vanilla
5.Mix dry ingredients together.
6. Alternate adding dry ingredients into liquid mixture with buttermilk, starting and ending with dry ingredients.
7. Bake for 1 hr or until toothpick comes out clean
8. Bake muffins 16-20 minutes or until toothpick comes out clean

Summer Salad with Balsamic Yam Croutons

I'm addicted to this new salad bar that just opened up down the street from me a couple weeks ago, the dressings are soo good (it's all about the dressing!) and pretty healthy for you, but it's getting pretty ridiculous how often I have gone considering it just opened! My new solution is to just buy the dressing and make the salads at home. Like every other recipe I've been making these days it's just a mix of some of my favorite foods thrown together. I always seem to start with a base and then start rummaging in the fridge to see what else I can throw in. Haha I should mention that I have 3 other roommates, but I take up more than half of the fridge, all of the freezer (except the corner where Ty keeps his ice cream and perogies) and 3 packed cupboards with all of my food! They know by now not to try and open one of my cupboards for fear of something falling on their head as every space seems to be packed to capacity! Anyways..back to salad, this one had spinach, iceberg for crunch, feta, baby raw zucchini, marinated artichokes and yams which I cubed, threw in a pan and crisped up with a bit of oil, sprinkle of unrefined sugar, sea salt, pepper and balsamic vinegar. It's such a good combo with the sweet, saltiness and tang, I highly recommend adding yams to your salads! Top with your fave dressing (mine is creamy herb tahini at the moment) and you're set!

Summer Salad with Balsamic Yam Croutons
-Favorite lettuce (I like spinach, mixed field greens, romaine, iceberg)
-Favorite cheese (I like feta cheese, goat cheese, shaved fresh parmesan)
-Favorite veggies (My faves at the moment are raw baby zucchini, shredded raw carrot and artichokes)
-Favorite protein(I like chicken, grilled flank steak, chickpeas or Italian tuna packed in olive oil)
-Other options: Wheatberries, couscous, toasted nuts (almonds and walnuts are my fave) flax seeds, pumpkin seeds, garlic butter croutons
-Fave Dressing
Balsamic Yam Croutons
1 large yam (or 2 small yams) cut into small chunks
1 tbsp olive oil
3 tbsp water
2 tsp unrefined sugar (or brown sugar/white sugar)
sea salt
black pepper
2 tbsp balsamic vinegar

1.Heat pan on med-high with oil. When hot, throw in yams and let them get a bit of color. Add in water and place a lid on top for 2 min to help soften.
2. Remove lid and when all the liquid has evaporated add in sugar and salt and pepper. Cook until just tender but crispy on the outside.
3. Add in balsamic vinegar and cook until balsamic has reduced and coated the yams. Serve warm, room temp or cold.

Cherry Chocolate Cinnamon Cream Cheese Turnovers

This morning I woke up at 8:30, pulled on my gym clothes and had a plan, I would work on my school case studies for a little bit and then do a good session at the gym. I must've been in total school mode (this doesn't happen as often as it should!) when I looked up at the clock and thought whoally sh#*@! It's 4:00! Ended up eating a very late lunch and then went back to work. Since I am on a time crunch and have way too much studying to do in way too little time, my plan was to stay home and do more work. Then I got a call from a friend wanting to make homemade pizza's tonight for a dinner party. Who can say no to that? I decided I needed a break anyway, so we split up duties and I offered to make the dough, while she made the fab toppings (homemade tomato sauce, caramelized onions etc). With the pizza dough done it was then that I decided we needed dessert...staring into my freezer I spotted some puff pastry dough and than it came to me what I wanted to make: a fresh cherry chocolate turnover. Whenever I come up with an idea in my head I always need to go through with it...so I raced to the produce store and got some cherries. What I really wanted was mascarpone cheese to put in as well, but none could be found! I remembered I had some low-fat cream cheese at home so I used that instead. (That makes up for using buttery puff pastry and chocolate right!?ha) After pitting a pint of cherries by hand, one stained apron, purple stained hands, three pizzas, a salad, some wine and cherry chocolate turnovers later I realized I never did make it to the gym...oh well it was soo worth it! Turnovers are so easy to make, you can stuff em with whatever you want, fruit and cream cheese, curried ground beef and leeks...anything encased in buttery flaky puff pastry will always taste good!

Cherry Chocolate Cinnamon Cream Cheese Turnovers
1/2 package of puff pastry
1 cup pitted and sliced fresh bing cherries
1/4 cup dark chocolate chips
1/2 cup low fat cream cheese, softened (or mascarpone cheese)
2 tbsp agave syrup (or icing sugar)
1 tsp vanilla
2 tsp ground cinnamon
1 egg, beaten with splash of milk (or water)
2 tbsp coarse sugar (I used raw sugar)

1. Preheat oven to 425 degrees F. Mix together cream cheese, agave, vanilla and cinnamon. Set in fridge
2. Cut the puff pastry into squares. Place cinnamon cream cheese filling on the bottom, cherries than chocolate chips.
3. Brush the outside rim of the square and fold into triangle
4. Using a fork press the edges together until sealed
5. Make 3 small slits with a knife into each turnover, brush with egg wash and sprinkle with coarse sugar
6. Bake for 20-25 min or until golden brown
7. Serve warm or at room temperature

Light Chocolate Chunk Brownies VS Double Chocolate Brownies

I was curious to try a Martha brownie recipe I found that used unsweetened applesauce and reduced fat-sour cream (I used strained plain yogurt instead and a mixture of whole wheat and white flour: the first picture above me)and was pleasantly surprised! I did find it more cake like than dense fudgy brownie like but it was still delicious. Compared to Martha's regular brownie? Okay really, how do you go wrong with a brownie made with butter, sugar and white flour? Of course it's going to taste fantastic! If we're talking texture wise, I think I would have to go with the dense and rich double chocolate brownie..if we're talking feeling a bit better about eating a chocolate dessert, I'd go with the low fat version. How much lower in fat, I don't know, there was no breakdown! When I'm giving baked goods as gifts (like the ones in the box for my friends birthday), I usually opt for the full fat version of things, it's usually more when I bake for myself or family that I try these alternative methods! (For now anyways). As for the cookies in the picture with the brownies, I'm sorry to say I cannot give out this recipe as it is from my old work Crave. This recipe will have to go to the grave with me...! I hate to tell you it is a great chocolate chip cookie recipe, so soft and chewy with a nice crispy edge, this version also made with toffee bits (ok I'll stop!). So I guess the only way you can get a taste of em is if you go down to Crave yourself, or you are really nice to me and I will make them for you! In the meantime check out these brownie recipes!

Light Chocolate Chunk Brownies (adapted from Martha Stewart)
2 tbsp vegetable oil
1/2 cup whole wheat flour
1/4 cup white flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1 cup packed dark brown sugar
1/2 cup unsweetened applesauce (I made my own with 2 apples peeled and diced, cooked with a splash of vanilla and mashed)
1/2 cup strained plain yogurt (or plain Greek yogurt)
4 oz semi-sweet chocolate (2 oz melted, 2 oz coarsely chopped)
2 large eggs

1.Preheat oven to 350 degrees F. Line a 9 inch square pan with baking paper.
2. Whisk together flours, cocoa, salt and baking soda together in a bowl
3. In a mixer combine eggs with brown sugar. Add in applesauce, yogurt, oil and melted chocolate. Slowly add in dry ingredients just until combined
4. Pour batter into pan and top with remaining chopped chocolate. Bake for 30-35 min or until toothpick comes out with a few moist crumbs on it.

Double Chocolate Brownies (adapted from Martha Stewart's cookies)
6 tbsp butter
6 oz semisweet chocolate
1/4 cup unsweetened cocoa powder
3/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp coarse salt
1 cup sugar
2 large eggs
2 tsp vanilla

1. Preheat oven to 350 degrees F. Line a 9 inch square pan with parchment.
2. In a pot combine butter and chocolate, stir constantly until mixture is smooth. Add in cocoa powder and stir until there are no lumps.
3. Whisk together flour, baking powder and salt in a separate bowl.
4. In a mixer combine eggs, sugar and vanilla until creamy. Add in melted chocolate mixture. Slowly add in flour mixture until just combined
5. Pour batter into pan and bake for 30-35 min or until toothpick comes out with a few moist crumbs.

Loaded Spicy Veggie Walnut Burger

Geez! Two veggie sandwich posts in a row? I swear I'm not becoming a vegetarian...these sandwiches just taste fab! This would be round 2 for me on an attempt of a veggie burger, this time a success! I finally got the right consistency for the patty, it holds together and gets nice and crispy when pan fried. What's this burger loaded with? I could have continued adding more things onto the burger but it was hard enough to take a bite as it was! The spicy chickpea walnut based burger was topped with a roasted portobello mushroom, fresh spinach, tomatoes, caramelized onions and a roasted red bell pepper and basil aioli. Yum yum I have two that I froze for another day, those just might be saved for my bbq which I have yet to use!

Spicy Veggie Walnut Burgers

1 15 oz can chickpeas, rinsed and drained

1 parsnip, grated

1 small yam, grated (yield approx 1 cup)

2 green onions, chopped

1/4 onion, fine diced

6 cloves garlic, fine diced

12 white button mushrooms, chopped

1 bunch fresh cilantro, roughly chopped

1/4 cup walnuts

1/8 cup chili garlic sauce

1 tsp cumin

1 tsp montreal steak spice

2 eggs

1/2-1 cup breadcrumbs (explained below)

s+p

4 whole wheat buns

1. Using a potato masher, mash chickpeas until it becomes a chunky paste.

2. In a pan saute garlic, onions and mushrooms, let cool and combine with chickpeas.

3. Add all the rest of the ingredients in, except for breadcrumbs.

4. When well combined slowly add in bread crumbs until mixture comes together and is no longer moist. Form into patties and set in fridge, preferably for atleast 30 minutes

5. Heat oil in a pan and pan fry until golden and crispy on each side

Condiments:

Fresh Spinach

2 Firm Tomatoes

Caramelized onions (the quick way)

1 large Vidalia onion, thinly sliced

s+p

sugar (optional)

1. Heat a pan on high with oil, add in onions and spread out evenly in pan. Only stir when you see the onions start to go brown, lower heat a bit and saute until caramelized. Season with s+p and if for some reason the onion isn't sweet enough, add a pinch of sugar

Roasted Portobello Mushrooms

4 portobello mushrooms, stems and gills removed

Oil

Montreal Steak spice

2 cloves garlic, chopped

1. Preheat oven to 400 degrees F. Toss portobello's in oil, steak spice and garlic. Roast for 12 min or until portobellos turn slightly soft.

Roasted Red Bell Pepper and Basil Aioli

1 cup plain Greek yogurt (or regular yogurt that has been strained)

3 tbsp roasted red bell pepper spread (or pureed, roasted red bell peppers)

1 clove garlic

3 tbsp fresh basil, chopped

1. Combine all ingredients and let sit in fridge.

Open Face Veggie Sandwiches

Ahhh life on the island is goood! This past weekend me and some girlfriends went over to Vancouver Island for a little getaway and got to stay at one of my friends beautiful summer houses with the most amazing view. Seeing as two of my friends are vegetarian, the first night we did all veggie. So simple and not too heavy for a nice light summer meal, all I did was slightly toast a multigrain baguette in the oven, caramelize some onions and saute up some mushrooms and bell peppers. To the rescue was store bought roasted garlic hummus, jarred artichokes, fresh baby spinach and basil, black olives and feta. Served with a simple tomato salad, nice cold glass of vodka spiked pink lemonade and a side of wicked sunset...heavenn!

Open Face Veggie Sandwiches
1 multigrain baguette
1 container roasted garlic hummus
2 cups sliced mushrooms
2 large handful fresh baby spinach
1 large handful fresh basil
1 red bell pepper, julienne
1 jar artichoke hearts
1/4 cup black olives, sliced
1/2 cup feta, crumbled
2 large vidalia onions, julienne
s+p

1.Preheat oven to 375 degrees F. Place baguette in oven to warm through and crisp up.
In a large skillet heat oil on high heat (this is my quick method to caramelize onions). When hot, add in onions and spread out evenly on pan. Only start to stir when you see the onions turn golden brown, reduce heat to medium high. Season with s+p
2. After onions are cooked take out and saute bell pepper and mushrooms, season with s+p
3. Slice baguette in half lengthwise and cut into desired length
4. Spread roasted garlic hummus on baguettes, top with fresh basil, spinach, mushrooms, artichokes, red bell pepper, caramelized onions, black olives and feta.
5. Place in oven for 5-7 minutes or until warmed through

Do you know what this is?

Do you know what this is? I didn't! I saw them at my local farmers market and found out they are garlic scapes! I love finding something new I've never seen before and making a dish out of it. Tonight's dinner was a pasta primavera, with most of the ingredients found at the farmers market. Fresh made spelt pasta, amazing tomatoes, local zucchini and the garlic scapes. I tasted the garlic scapes raw and it had a very strong garlic flavor, but after sauteing them the flavor mellowed out and I found they were like a crunchy green bean with a hint of garlic, delish! A challenge for you this week is to try something new that you've never tried before. Who knows, you might just like it!

Pasta Primavera

1 bottle pureed tomatoes
3 garlic cloves
1 tsp chili flakes (optional)
1/4 onion, fine diced
fresh basil, chiffonade
pinch of sugar
s+p
1 /2 zucchini
2 cups sliced button mushrooms
1 handful cherry tomatoes, halved
1 bunch garlic scapes, chopped (optional)
favorite pasta
fresh parmesan

1. Saute onion and garlic in olive oil till soft. Add in tomato puree, sugar to taste, s+p and fresh basil. Let simmer
2. In a pan saute zucchini, garlic scapes and mushrooms. Add in cherry tomatoes at the last minute just to warm through.
3. Boil pasta till al dente, strain out water and place back on stove.
4. Add a couple ladles of tomato sauce, just until pasta is coated, add in veggies.
5. Grate fresh parm over top.