I'm sitting and eating and eating and thinking about what to write for a post. These are good. Even on the second day, but especially just warm from the oven. The amazing thing is that they are perfectly autumn and the moisture hasn't given way ...
Even on vacation bananas go brown. Not like I didn't think it wouldn't happen, it's warmer here plus we've been too busy playing to eat them right away. Needless to say, I couldn't store them in the freezer for another time and I certainly ...
Chia seeds, which used to be mostly known for growing kitchy green hair, is now coveted as a omega-3 rich supergrain. I always secretly yourned for the terra cotta collectable, so I wanted in on the healthy fun. With a kid that has just ...
Eons since I've visited the south of France, I was whisked to my memories of the Mediterranean first, by a post by David Lebovitz and again by this book. The books recipe missed elements, like being tested apparently, but it reinforced ...
The way this homemade stuff pops up and ends up in various pastries and the like, you'd think that absolutely almost everyone loves Nutella. Almost. I had hazelnuts on hand and I've been itching to use my cocoa nibs in everything, I just had to, ...
So, I'm guessing there could be worse things do be addicted to, right? While I'm preparing to admit that I am a marmalade junky, I find this breakfast muesli bread. I've suddenly become like a child who only singly eats mac and cheese or pb&j for ...
Some readers might remember my super wonderful Xmas gift which freed me from the confines of a toaster oven. Well, since then I've not only been making muffins by more than the 1/2 dozen, I've finally done what I've been meaning to do ...
After a few email and requests to bake another batch, I wanted to jot down this easy recipe for a super savoury quick bread. I'd served these up with the Creamless Potato Leek Soup a little while back but I'm sure that they'd also be great as a muffin with a salad. The flavour combination goes really well with one another and isn't overpowering. These easily complement a simpler fare, heightening it to something a little more special. But then again, don't most baked goods? Very light, tender and flavourful... plus a bit addictive, especially in their petite portion sizes.
It's a crazy thing that I'm about to admit to. For Christmas, I got a new stove. No, it wasn't a Garland or one of those hot little Bertazzoni numbers, just four burners and a functional oven. Finally. It's embarrassingly amazing how used to baking in a toaster sized convection oven I'd become. In fact many of these photographed recipes were made from that bitty thing. The last stove worked, however the oven did not and the burners needed a little Laura Ingles styled lovin' with a match and some rapid waving. It's taken me a few days to stop reaching for a match and just turn a knob to light it. This technology continues to amaze me. It's pretty natural for me to be quite in love with such a new toy. Any good kitchen gal loves a new oven, right? I'd been yearning for large loaves of fresh bread and batches of cookies baked more than six at a time. ...And the thought of waking up in the morning with the smell of fresh cinnamon rolls all puffed and ready, just waiting to be baked in a real sized oven? Heaven. Ahhhh. My house has never smelled better. Needless to say, you might have to look forward to more baked items from me this winter.
One of the best things about living in Canada in the fall, other than the fabulous hauls from the farmers market, is that other reason why we appreciate the almighty maple tree. The nectar of nature, maple syrup is truly a spring gift, however delicious, a simple autumn walk can be just as spectacular. The colourful displays the scarlet and rusted orange maple leaves screaming their last vibrant shrieks before plunging to their deaths is always enough to get my heart racing back to life. When I recently took part in a detox diet, I realized my longing of food. No, I didn't crave fatty snack food or sugar, per se, it was the bread. Neglected of fruit, sugars and wheat among (many) other things, it was the bread I craved. Always a creative person, by mid-diet, I was determined to solve my dilemma. Only restricted by wheat, gluten and yeast, I set out to find any alternative. Scanning the aisles of the health food store, I found various root and bean flours which met my specific diet requirements. Knowing that some of these new flours would lend an undesired new flavour twist to my creation, I found the most mild; brown rice, cranberry bean, arrowroot and soy flours then set off to work. Inspired by a dense, sticky snack bread sent to me from my Blogging By Mail partner, Arden. Her Kruidkoek was spiced, but not too sweet, perfect for something like, say, pumpkin. Next having to go sugar-free, I knew I wouldn't get the sticky, sweetness of that super Dutch snack, but it didn't matter. I wasn't looking for cake, I wanted my bread back. Something to clean my plates and dip in my soup. Something just to finally eat and feel satisfied again. The maple syrup was perfect in this regard. Not the same sweetness as sugar and just a hint of smokiness - perfect. What I ended up with made me feel like I was cheating, isn't that terrible? Great on it's own and with the Roasted Vegetable Soup, I finally I felt like this diet was really working for me. I had my bread, I felt whole again.
FolioGrid - a Premium Wordpress Theme by FrogsThemes.com