Category Archives: Baking

Sour Cherries Leave a Sweet Taste…

This may be one of my shortest blog posts ever!!! Rejoice all of you who secretly wish I would just “get to the point” (or the recipe) when I publish something :)! This is the story of me making sour cherry pie filling for the very first time in my entire life. Why did I wait so long to try make this? I dunno… I thought it would be long and difficult? I didn’t know how? It’s easy to buy it ready made? I never saw fresh sour cherries at the market before? Or maybe never noticed them before? Who knows… There is always a first for everything and this was mine. Ironic because cherry is my favourite pie ever. It so happens to land close second with the King, his numero uno desserts being apple baked in “everything”. It happens that it also was my father-in-law’s ultimate favourite pie of all times and I am always reminded of him when a cherry pie graces our dinner table. Fond memories indeed!

I was bumming around the farmer’s stall on the Byward Market (no surprise here) for my weekly fill of all the good stuf in season this past Saturday when I saw these shiny crimson red beauties. Next thing I knew, they were in my shopping basket. What to do, what to do??! My friend Google came to the rescue and to my surprise, site after site after site offered pretty much the same ingredients/steps. So I won’t really credit anyone here except that I settled on “AllRecipes.com” for the basic guidelines. As for the pastry well… Drum roll please, it is confession time: I am useless, completely useless at making pie dough. Sometimes it turns out and other times, it is a HUGE fiasco. I will never, ever share a “how to make pie dough” recipe on this site. Ever! Pie dough is my nemesis, pinky swear! I could tell you stories about pie crust disasters. And I can have a few friends tell you I am not exaggerating either. Like this one time when I had 24 tourtières to make for a catering order at a very busy time of year and I called my buddy Laura SC in tears at 10pm on a Saturday night because all I was ending up with were mountains of crumbs… But that is a story for another day. I said I would get to the point: so I used, instead of making from scratch, ta ta ta tum… wait for it… Frozen puff pastry. Yup, there, I’ve said it out loud! I used frozen puff pastry from the grocery store. Marvellous little invention I say :). So project sour cherry turnover was done in a jiffy with homemade from scratch sour cherry filling and frozen pastry dough. I think regular pie dough or puff pastry dough can be used interchangeably. Best damn sour cherry filling I ever had!

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Who can resist these hot, flaky pockets of sweetness?
Sour Cherry Pie Filling and Turnovers

All the recipes I came across in my Google searches offered pretty much the same ingredients in the same proportions. I added cinnamon, just because :).

What you need

  • 4 cups pitted fresh sour cherries (I used a traditional cherry/olive pitting tool)
  • 1 cup white sugar
  • 1/4 cup cornstarch
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 package of frozen puff pastry, thawed
  • Egg wash or heavy cream
  • Optional: toasted almond and powder sugar crumble (instructions follow)

How to make it

  1. Rinse and using a little gadget or the tip of a paring knife, remove the pit from all the cherries
    Cherry pitting
    Cherry pitting
  2. Add the cherries to a heavy bottom pot.
    Time to feel the heat!
    Cooking sour cherries
  3. In a separate bowl, combine together the sugar, cornstarch, cinnamon and salt
  4. Add to the cherries and mix well to coat evenly. Cook on medium-high heat, stirring constantly with a heat-resistant silicone spatula or wooden spoon
    Coating well with sugar and cornstarch
    Adding sugar and cornstarch
  5. Once the mixture starts to thicken, reduce heat to medium-low and continue cooking until the cherries have softened, anywhere between 6 to 10 minutes.
    Starting to bubble away
    Cooking sour cherries
  6. Remove from heat and let cool completely
  7. Once the filling is completely cooled off, you can make the turnovers
  8. Set oven to 400°F and place rack on the middle position
  9. Cut each pastry sheet in 9 squares. Prepare only one sheet at a time keeping the other sheet refrigerated until needed.
  10. Set a small amount of filling in the middle of each square, slightly wet the edges and fold in a triangle. Using a forks, seal the edges well.
    Stuff, fold, crinkle, repeat
    They are starting to look yummy!

    Resist the urge to overfill!
    Puff pastry squares getting a big scoop of cherry pie filling
  11. Place on baking sheet and brush with egg wash (1 egg yolk well mixed with a tablespoon of water) heavy cream if you have on hand.
  12. The turnovers are ready to bake. It will take 15-20 minutes, depending on your oven. Keep an eye on them after 10 minutes. They are ready when they have developed a deep golden colour. And maybe the filling will ooze out just like mine did, that’s okay: nothing that a fork can’t fix when it is time to eat
  13. You can top with an almond and powdered sugar crumble after the egg wash has been brushed on. To make the crumble, you will need about 1/2 cup toasted almonds and 3 tbsp powdered sugar whizzed through a food processor until it reaches a coarse and crumbly mixture. Pat a generous amount on top of each turnover. The baking time remains the same.

These are best eaten warm and right away! As if you could wait…

Time to devour!
This picture barely happened before the turnovers were chowed down!

Summer Parties Beg For Ice Cream Sandwiches!

It’s Thursday already which means that my vacation at the cottage is drawing  to an end way too quickly. I must vacate tomorrow afternoon to let a brand new set of vacationers come and bask in our idyllic setting.  I had promised myself days on end of uninterrupted blog writing and instead, I found myself scrambling for several days looking for inspiration… How ironic to now have the time to let my creativity flow and end up suffering from writer’s block while when I am at work, and have very little time to spare, my mind is full of ideas. I wanted to write a lot and to write something that would suck you right in, wanting to read bit more, maybe to read it all. In hopes of getting my pen and my mojo flowing, I settled in comfortably on the sun filled porch with several of my favourite cookbook authors, reading chapter upon chapter of what inspires them most and what sparks their culinary passions. Maybe by osmosis of the great ones, I could trigger some creativity of my own? I read about Dominique Ansel’s impressive rise to glory (he’s the Cronut guy from NYC) and how Rachel Roddy settled in Rome while searching to find something else in her life (she’s high up there on my list of faves). I read several chapters of Yotam Ottolenghi’s Jerusalem and his love affair with his old world, regretted not having brought along Mimi Thorrisson’s or David Lebovitz’s books and managed to get caught up on several past editions of Bon Appétit magazine, especially the latest few about summer everything! I am completely absorbed by cookbooks that read like novels, of stories of visits to farmer’s markets, fishmongers, butchers and bakeries. I love to read about that special second hand deep dish enamel glazed cast iron pot that was snatched up somewhere in a remote country side flea market and that now makes the perfect cassoulet. As I read and entered their world, it struck me how much we are the same. They are like old friends, whom you wish to linger with over a long stretched out meal, tossing dirty plates aside once emptied to be cleaned much later, sweeping breadcrumbs with the back of the hand, not wanting to leave the table while another bottle gets uncorked. At the root of each of these authors’ books are the memories of meals of their childhoods, of family gatherings and of dinners with friends, which inherently has always been the driving force behind my own love affair with food.

And so it came to me after reading pages and pages of meals served in bucolic settings or whipped up in tiny, awkward and poorly appointed kitchens. That is exactly what just happened this past weekend; whipping up meals for a huge crowd in a bucolic setting in an awkward kitchen!!! Instant inspiration! The King and I just crowned another successful family gathering at our cottage, an annual event that seems to grow each year as our young ones now have dates to share in the fun with. Although the weekend is a community effort of potluck dishes, snacks and desserts, my fun is to take over the big Saturday night feast. It takes me weeks to finally settle on the menu for the event and I love every minute of planning! Feeding crowds of hungry guests seem to come naturally to me… I remember exactly when I hosted my first grown up reception, it was in the summer of 1990. I set to make my first gastronomic meal for 10 wanting to showcase my beautiful new china, acquired barely a year prior when my King and I walked out of a church under a shower of confetti. To be frank, I don’t remember much of the menu details other than little smoke salmon and crème fraiche pumpernickel tartines and grilled shrimps with aioli served as appetizers. I know the cocktail was followed by a three course sit down meal yet I forget what I served. But what I remember, and what my guests remember (most are still part of my life) is the mood of that evening. It was a classy backyard affair, complete with our brand new «newlywed» china, silver and crystal. Tables were draped with flowing white tablecloths and little white lights and candles gave off a beautiful glow against the grapevine backdrop. It was the type of evening that lingers just so and you wish never to end… My own heart was conquered by the perfection of that night and I have since pursued to recreate the magic, often getting pretty darn close yet never quite fully capturing that exact vibe, as it often happens with «firsts». But close enough and just as recently as this past weekend, there was magic again in the air….

Feeding a lot of people is always a challenge, especially when you count on Mother Nature’s generous spirit to grace the event with perfect weather. Over the years I have learned that my minuscule cottage kitchen is amazing at feeding crowds and that using the rotisserie feature on the BBQ may seem like a bright idea but better kept for smaller more intimate dinner parties. I have learned that candles are absolutely necessary to bring magic to any table, even when it is dressed with a cheap plastic tablecloth and that planning a «make most of it ahead» menu guarantees I can partake with everyone from the get go. I have learned that renting dishes is amazing for the main feast and Royal Chinet is a crowd’s best friend for all the other meals. And lastly, I have learned that although many question the necessity of serving dessert when planning is under way (everyone is always watching their waistline), somehow homemade desserts disappear much, much faster than a plate of crudités!!! In keeping with my «make as much ahead as possible» philosophy, one of the desserts I chose to make this year were ice cream sandwiches from scratch. I decided that this handheld bundle of sweetness would be perfect for cottage life and would please all age groups. My chocolate chip cookies already having a near cult following, a recipe I have adapted from a Martha Stewart original, they would be the perfect vehicle to carry big scoops of homemade ice cream. It was also high time I put my lovely ice cream machine to good use: having stored it away after moving from the big house to the smaller apartment 3 years ago. I suddenly had a light bulb moment: this machine would serve us all much better at the cottage where frozen treats are highly favoured but transporting them from grocery store to the lake can be a bit of a gamble. Why have I not thought of this sooner??? The ice cream machine now has a new home and it has been used more often this summer than in the past 4 or 5 years since it has been purchased. And so project ice cream sandwich it was! Made in advance and appreciated by happy guests, it was the perfect dessert for this crowd!

My tip to you: plan ahead. It is nearly impossible to make ice cream in one day. Unless you own a commercial machine or blast chiller, time is your very best friend and most important ingredient. If you make a custard type ice cream, as in the recipes that follow, you will need a good solid 12 hours of chilling time once the custard is cooked. The churning vessel from your machine probably needs a good 24 hours in the freezer to freeze properly. Once your ice cream has churned, it benefits from spending another several hours in the freezer to solidify although it is ready to spoon on the cookies immediately. Once filled, the sandwiches will also need a bit of time in the freezer to firm up. The cookies should be made ahead as well. Although the cookie recipe I present to you is awesome and makes a huge batch, any favourite cookie recipe of your own collection will pair well with ice cream. Just remember that it is easier to eat a sandwich made with thin cookies… Then again, messes are fun too and cookies with ice cream are a match made in heaven regardless of the cookie flavour, thickness or size. Have fun! But beware, you may start something in your household that could result in begging for you to make more of and more often!

This post offers 3 recipes and each does not need the other to de devoured but magic sure happens when they are combined together! Making ice cream is not complicated but I will not sugar coat it:  it is a project that requires time and planning. The rest is as easy as making a batch of cookies and cooking a custard.

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Sweet stack

THIN CRISPY-CHEWY CHOCOLATE CHIP COOKIES

Adapted from an original recipe by Martha Stewart

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Ingredient line-up
What you need

  • 4 cups flour
  • 1½ tsp salt
  • 2 tsp baking soda
  • 2 tsp cream of tartar
  • 2 cups butter, softened
  • 3 cups packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1½ cups chocolate chips

How to make it

  1. Heat your oven to 350°F and line sheet with parchment paper
  2. Mix together flour, salt, baking soda and cream of tartar
  3. Beat butter until smooth. Add sugars and beat until combined and fluffy
  4. Beat in the eggs, one at a time and then vanilla until well blended
  5. Add flour and beat on low until just blended
  6. Add chocolate chips and beat until well combined
  7. Drop on cookie sheets, 2-3 tbsp of batter, (I use a medium ice cream scoop) and spread about inches apart. The high butter content of these cookies will make them spread a fair bit. It is best not to crowd your baking sheet.
  8. Flatten each mound slightly by wetting hands with cold water which will prevent the dough from sticking to your fingers
  9. Bake 12-16 minutes or until golden brown. Let cool completely.

Notes:

  • If the batter spreads too quickly in the oven and looks like the butter is oozing out, it is a sign that your oven is too hot. It is wise to invest in an oven thermometer as each oven has its own personality. Some ovens allow thermometer adjustments while others don’t. Exact oven temperature is more important when baking. Cooking or roasting are a temperature are a bit more forgiving. Manufacturers have online
  • Salted and unsalted butter can be used interchangeably, each offering a subtle flavour variation
  • This batch makes a ton of cookies, maybe 60 or so. You can shape the cookies and freeze the raw dough in individual portions, pulling out a few cookie «pucks» as needed and have freshly baked cookies on a whim.
  • The recipe can be halved
  • Once baked, the cookies can also be frozen
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    They can be individually frozen at this stage and pulled out when craving warm homemade chocolate chip cookies!
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Hard to resist…

VANILLA ICE CREAM

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Churned just right…
This recipe is based on a traditional custard type ice cream, which yields a super rich and unctuous frozen dessert. Because the base is cooked, it is best to prepare one day ahead and chill thoroughly overnight for best results.

To fill all the cookies, you will need 2 batches of ice cream. I opted for variety and made both chocolate and vanilla.

What you need

  • 1½ cups of heavy cream (whipping cream or 35% cream)
  • 2½ cups milk (avoid non fat milk)
  • 8 egg yolks
  • ¾ cup sugar
  • ½ tsp salt
  • 1 pod of fresh vanilla or 2 tsp real vanilla extract

How to make it

  1. If you are using a machine fitted with a liquid filled vessel, make sure you set it to freeze at least 24 hours before you need to churn your ice cream.
  2. Separate the egg yolks from the white. You can save the egg whites for another recipe such as meringue or egg white omelet. Egg whited freeze very well.
  3. Pour the cream and milk in a deep casserole with a heavy bottom, whisk in ¼ cup of the sugar and the salt.
  4. Split the vanilla pod in the center and using the tip of the knife, scrape the paste and whisk into the milk. Add in the leftover pod as well.
  5. On medium heat, cook until it starts to foam slightly on the edges, stirring frequently with a heat proof rubber spatula to ensure the milk doesn’t burn at the bottom.
  6. Meanwhile, in a large bowl, whisk the eggs with the remaining ½ cup sugar until light and fluffy.
  7. Once the cream mixture has heated up, temper the egg yolks by slowly incorporating a bit of hot cream. To achieve this, make sure your bowl is secured onto your work surface. I like to settle my bowl onto a wet dishcloth. Using a whisk in one hand and a ladle in the other, vigorously whisk the eggs while incorporating a trickle of hot cream slowly but steadily. Proceed this way until half the milk has been incorporated into the eggs. The preparation should be smooth and grit free. If the preparation looks grainy or full of little lumps, you need to start again: it means the yolks have started cooking before emulsifying with the hot cream. Some like to use a stand-up mixer fitted with the whisk attachment which frees up their hand to control the addition of hot milk better. I find that taking my time and pouring just a bit of hot milk at a time works just as well. Chose a technique that better suit your needs.
  8. Once your eggs have been tempered with half of the hot milk, pour back into the casserole into the remaining hot cream while whisking.
  9. Cook over medium to medium-high heat stirring constantly until mixture thickens and just about to start to bubble. Remove from heat immediately and pour over a fine mesh sieve into a heat proof bowl. Let cool slightly, cover the entire surface with plastic wrap of parchment paper to avoid the formation of a crust.
  10. Once cooled enough, chill in the fridge for a good 12 hours. You can reduce the chilling time by placing the custard in the freezer for a few hours: just remember to stir frequently to cool evenly.
  11. Churning: once the vessel is frozen solid and the custard completely chilled, set your ice cream to churn according to your appliance’s instructions. I own a Cuisinart and the machine is pretty straight forward: place custard in the vessel, add churning blade, cover and turn on. There are no other speeds. It takes about 30-35 minutes of churning.
  12. If you are making ice cream sandwiches, leave the ice cream in the churning vessel as you assemble your sandwiches. The vessel is still frozen enough to keep the ice cream from melting too quickly. Set an opened container in the freezer and build 1 or 2 sandwiches at a time, placing them in the freezer as soon as each is assembled
  13. If you do not plan on making ice cream sandwiches, then once the churning is completed, transfer the mixture to another container, cover the surface well with plastic wrap and set to freeze a little longer, maybe 3-4 hours more before serving. The plastic wrap prevents the formation of ice crystals on the surface of the ice cream and also prevents the ice cream from absorbing unwanted “freezer flavour”.

INTENSELY CHOCOLATEY ICE CREAM

The recipe is slightly different than the vanilla ice cream recipe.

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Chocolatey goodness!
What you need

  • 1½ cups of heavy cream (whipping cream or 35% cream)
  • 2½ cups milk (avoid non fat milk)
  • 8 egg yolks
  • 1 cup sugar, divided in 2
  • ½ cup dark cocoa powder*
  • ½ tsp salt
  • 2 tsp real vanilla extract

*Since cocoa powder is the star ingredient in making a rich and chocolatey ice cream, I recommend a good splurge on a high quality cocoa.

How to make it

If you are using a machine fitted with a liquid filled vessel, make sure you set it to freeze at least 24 hours before you need to churn your ice cream.

  1. Separate the egg yolks from the white. You can save the egg whites for another recipe such as meringue or egg white omelet. Egg whited freeze very well.
  2. In a medium size bowl, whisk together the cocoa powder, ½ cup of sugar, salt and 1 cup of milk until smooth, set aside
  3. Pour the cream and remaining milk in a deep casserole with a heavy bottom. Add vanilla
  4. On medium heat, cook until it starts to foam slightly on the edges, stirring frequently with a heat proof rubber spatula to ensure the milk doesn’t burn at the bottom.
  5. Meanwhile, in a large bowl, whisk the eggs with the remaining ½ cup sugar until light and fluffy.
  6. Once the cream mixture has heated up, temper the egg yolks by slowly incorporating a bit of hot liquid. To achieve this, make sure your bowl is secured onto your work surface. I like to settle my bowl onto a wet dishcloth. Using a whisk in one hand and a ladle in the other, vigorously whisk the eggs while incorporating a trickle of hot cream slowly but steadily. Proceed this way until all the milk has been incorporated into the eggs. The preparation should be smooth and grit free. If the preparation looks grainy or full of little lumps, you need to start again: it means the yolks have started cooking before emulsifying with the hot cream. Some like to use a stand-up mixer fitted with the whisk attachment which frees up their hand to control the addition of hot milk better. I find that taking my time and pouring just a bit of hot milk at a time works just as well. Chose a technique that better suit your needs.
  7. Once your eggs have been tempered with half of the hot milk, pour back into the casserole into the remaining hot cream while whisking. Whisk in the cocoa/milk mixture.
  8. Cook over medium to medium-high heat stirring constantly until mixture thickens and just about to start to bubble. Remove from heat immediately and pour over a fine mesh sieve into a heat proof bowl. Let cool slightly, cover the entire surface with plastic wrap of parchment paper to avoid the formation of a crust.
  9. Once cooled enough, chill in the fridge for a good 12 hours.You can reduce the chilling time by placing the custard in the freezer for a few hours: just remember to stir frequently to cool evenly.
  10. Churning: once the vessel is frozen solid and the custard completely chilled, set your ice cream to churn according to your appliance’s instructions. I own a Cuisinart and the machine is pretty straight forward: place custard in the vessel, add churning blade, cover and turn on. There are no other speeds. It takes about 30-35 minutes of churning.
  11. If you are making ice cream sandwiches, leave the ice cream in the churning vessel as you assemble your sandwiches. The vessel is still frozen enough to keep the ice cream from melting too quickly. Set an opened container in the freezer and build 1 or 2 sandwiches at a time, placing them in the freezer as soon as each is assembled
  12. If you do not plan on making ice cream sandwiches, then once the churning is completed, transfer the mixture to another container, cover the surface well with plastic wrap and set to freeze a little longer, maybe 3-4 hours more before serving. The plastic wrap prevents the formation of ice crystals on the surface of the ice cream and also prevents the ice cream from absorbing unwanted “freezer flavour”.

Epilogue: these ice cream sandwiches are huge! And although at first the sheer size of them light a spark of delight in the recipients’ eyes, we all agreed that a half went a long way to satisfy. Therefore, I recommend cutting in half before serving. And since we had both chocolate and vanilla to chose from, those with a really sweet tooth could enjoy a half of each, back to back.

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Ready for one last chill!

Glorious Carrot Cake: it really is a salad in camouflage…

Of all the blog posts I publish, desserts are by far the favourite ones! There is something so attractive about everything «sweet»! I think most of us show some restraint when it comes to eating desserts but I think of all the recipes available in the world, dessert recipes draw the most attention, drools and yummy thoughts! I suspect it is because sweet endings are viewed as naughty foods right? Just looking and dreaming right? I mean, we really should eat vegetables, fruits, legumes, whole grains and good oils daily for optimal health…  And for us omnivores, meat should be consumed in moderation… And we really, really should not eat dessert!?! Sugar has become the evil child recently (with reason) but nevertheless, I think we will always have this love hate relationship with sweet stuff! And just like with the consumption of red meat, I say sugar should be consumed in moderation (and not everyday). Yes, in moderation… AND when we do end up eating dessert, it should be delectably, sinfully delicious!! Forget factory made cakes with a questionably long shelf life and a never-ending list of weirdo ingredients. Nooooo, let’s not eat those, they are nasty LOL! Instead, splurge and dive right into the heavenly goodies your mom, grandma, auntie, sister, best bud (the male equivalent of all these titles as well) or your favourite neighborhood sweet shop have lovingly baked! Let’s face it, even those who do not have a real sweet tooth can’t help but be lured by the smell of freshly baked desserts!

In the heydays of my café ownership life, we lured (yes, we were sneaky like that) our clientele in with 2 things: the aroma of freshly baked goodies and bacon! Yup, bacon was as famous back then as it is now although the internet makes us believe it is a new fad or concept. Whatever: we oldies have known the power of sizzling bacon for a very long time. Anyhow, I digress… Back when I worked 14 hour days 6 days a week running my little shop, fresh «out of the oven» treats were my claim to fame. Lucky for me, I not only had my own arsenal of yummy recipes to pick and chose from, I also had access to a slew of amazing dessert recipes shared by my right hand woman, Laura SC. I have mentioned Laura’s talent and amazing recipes in past articles. I think she deserves a lot of kudos for her ability to whip up some of the best food I have eaten. As a matter of fact, some recipes that Laura has shared with me back then have become family classics such as this unbelievably moist carrot cake. And if you knew Laura, not only would you want her to bake for you, you would want to become her bud: she has that «bigger than life» magnetic personality,  is full of «joie de vivre», has a contagious laugh and is loved by everyone!!! Since you may not have the opportunity to be served one of Laura’s awesome treats, you will have to enjoy her baker’s touch by osmosis by baking yourself this carrot cake!

You can trust this recipe: it has been whipped together more time than most recipes are tested for any publication. It is quite easy to make but beware: once served to your loved ones, it will be requested over and over again. Until you can make it in your sleep LOL! Yes, the pictures are sparse: I only took a picture of the cake coming out of the oven and of a piece covered in sinfully delicious cream cheese icing.

Scrolling down beyond the recipe, I have included a few shots on how to easily line a rectangular (or square) pan with parchment baking paper. As usual, your comments on my recipes are always appreciated.  And frankly, since 2 cups of grated carrots and crushed pineapple are used here, I think this recipe should really be labelled salad, not cake!!! Happy baking to all.

Laura's Carrot Cake

Laura SC’s Infamous Carrot Cake with Cream Cheese Icing

What you need: (icing recipe follows)

  • 2 cups all-purpose flour
  • 2½ tsp baking soda (sodium bicarbonate)
  • 1 tsp baking powder
  • 2 tsp salt
  • 1½ tsp cinnamon
  • 2 cups white sugar
  • 1 cup oil (choose a neutral tasting oil, avoid coconut or olive oils)
  • 3 eggs
  • 1 can crushed pineapple, drained (14oz or 398ml)
  • 2 cups grated carrots

How to make it:

  1. Pre-heat oven to 350ºF and set rack to middle position
  2. Grease and line with baking paper a standard size rectangular pan, 9X13 (pictures follow at the end of the recipe)
  3. In one bowl, mix together using a whisk the flour, baking soda, baking powder, salt and cinnamon and set aside
  4. In a large bowl, with a hand-held or stand-up electric mixer, cream together the oil and the sugar until fluffy.
  5. Add the eggs one at a time until well combined and fluffy.
  6. Add the flour mixture and blend until incorporate.
  7. Gently fold in the grated carrots and drained pineapple on low-speed or by hand
  8. Spread batter in prepared pan.
  9. Bake for 50-60 minutes or until tester comes out clean
  10. Let cool completely before taking out of pan and icing

image

Cream Cheese Icing

What you need

*this recipe makes enough to ice the top of two cakes or to fill and ice a layered cake. It keeps well in the refrigerator for a few weeks and taste awesome on top of muffins and cinnamon buns…

  • 1 standard package or 1 cup of cream cheese, at room temperature (the type of fresh cheese used for making cheesecake. In some places, it is called Neufchâtel cheese)
  • ½ cup soft butter
  • 4 cups icing (powdered) sugar
  • 1 tsp real vanilla extract

How to make it:

In a large mixing bowl, using a hand-held or stand-up electric mixer, cream together the cream cheese and the butter until well combined and smooth. Add icing sugar and vanilla and starting at the slowest setting, gently mix in the sugar, increasing the speed as the sugar incorporates. Starting slow will prevent a puff of white sugar to pop out of the bowl and mess up the entire kitchen! Once the sugar is well incorporated, whip the icing at a higher speed until creamy and fluffy! Refrain from eating by the spoonful until you have iced your cake!

Lining a cake pan
Grease pan first with butter or oil
Grease pan first with butter or oil
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Trace the shape of your pan on a piece of baking parchment paper
Fold at the lines
Fold at the lines
using a scissor, make one cut at each of the four corners. This will create a small flap.
using a scissor, make one cut at each of the four corners. This will create a small flap.
Fold again, this should give a nicely shaped rectangle that will fit your pan perfectly
Fold again, this should give a nicely shaped rectangle that will fit your pan perfectly
Dab a bit of oil or butter on the «flaps» to secure them in place. Your pan is now ready.
Dab a bit of oil or butter on the «flaps» to secure them in place. Your pan is now ready.

 

 

 

 

 

 

Muffin Mania… Blueberry, Pear Almond Chocolate and more!

” You have actually posted your secret muffin flour on your blog? Wow, I’m surprised…”

Yeah, I know, me too…”

“So what made you change your mind?”

“I don’t know really. Well, maybe I do a bit. I don’t get to share my muffins anymore like I used to at the café. I miss that a bit. It was my little claim to fame, ya know? Nothing earth shattering or anything like that, but it was good for the soul when customers raved about them. I would never really cook much if I didn’t have people in my life to feed:  feeding people is sharing the love.”

“Yeah but I’m still surprised… Thought you would never part with these recipes, especially that muffin flour blend. I nearly had to open  a safety deposit box for your recipes. I was sure you would leave it as a legacy in your will for our children lol!”

“Nah, they will never be interested in my old muffin recipes hahaha. They are not spectacular enough for a Cordon Bleu graduate you know!”

“Maybe not… But those «old muffin recipes» make people happy!  Ok, they make ME happy!!!”

“You just say that cuz were married and you want to make sure I continue to feed you, sneaky man! LOL. Well at any rate, I figure I will never be rich and famous as a chef or cookbook author so I might as well just have some fun. And share the muffin love!”

“So is it fair to assume that you want your blog to make people happy?”

Yes! That’s it exactly! But ultimately, I am having fun writing and sharing. And that makes me happy :)”

“I should tell your readers how good these are…”

“You are so biased hahaha… And I think you just have!”

Well, simply put, I love baking muffins! I love that they are easy and quick to make, that you require very few tools to complete the task, that ingredients are usually readily available in most pantries and that there is little guilt in eating them! Muffins are a great way to use up fruit that may have started to wrinkle a bit. In our palace, it is often muffin mania!!!

SPECIAL BLEND FLOUR
5 cups all-purpose flour
5 cups whole wheat flour
1 cup wheat bran
1 cup ground flaxseed

Mix well together and keep in a well sealed jar, refrigerated is recommended for long-term storage.

This flour can be used in most muffin recipes. Why use this muffin flour? It yields tender centers and crispy tops. It is packed with nutrition, fiber, a bit of protein and a bit of good omegas. You can substitute any of the recipes below with all-purpose flour.

I am not experienced in gluten-free flour mixtures and cannot offer substitutes for a gluten-free mix

Blueberry Muffins 3

Blueberry Lemon Muffins

What you need:

2 cups Special Blend Flour
3/4 cup packed brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cardamom
1/4 tsp salt
1 cup buttermilk¹
2 eggs
The zest of one lemon
1/4 cup neutral tasting oil² or melted butter
1 tsp vanilla
1 1/4 cups fresh or frozen blueberries (not thawed)

¹ You can substitute regular milk, full or low fat. You can also use Kefir or plain yogurt mixed with milk to liquefy, maybe half yogurt and half milk. Please note: I have never tried nut milks, rice milk or soy milk.

² I prefer organic oils such as canola, avocado, sunflower or grapeseed oils over butter but anyone of those oils can be used.

How to make it:

  • Preheat oven to 400ºF, set rack to middle of oven. If your oven has a convection setting, I recommend it.
  • Prepare your muffin trays as you prefer: well-greased with a dusting of flour or lined with paper muffin cups. I love unbleached parchment paper cups: muffins do not stick at all on the paper and cleanup is a breeze. And these papers liners are 100% biodegradable.
  • In a large bowl, mix well: flour, brown sugar, baking powder, baking soda, cinnamon, cardamom and salt. Make sure the brown sugar is fully incorporated and free of lumps
  • In a smaller bowl, beat the eggs then whisk in milk, oil, zest and vanilla
  • Measure the blueberries
  • Make a small well in the center of the flour mixture: pour in the liquid mix. Using a wooden spoon or a rubber spatula, fold in the flour and the liquid until just well combined. Fold in blueberries. Do not over mix: it is ok to have a few small lumps in the batter.
  • Using a spoon or large ice cream scoop, divide the batter equally between the prepared muffin cups. There should be enough batter to fill each cup to the edge of the paper.
  • Bake for 18 to 22 minutes for standard size muffins and up to 28 minutes for jumbo muffins. When done, muffins should have nice golden tops; blueberries may have also started to burst open, letting a dribbling of juice seep through the cracks…
  • Remove from oven and try to wait until they are at least cool enough to handle before digging in!

Blueberry Muffins 2

Variations:

Using same the same recipe as above:

Pear Chocolate Almond

  • Replace blueberries with 1 1/2 cups diced fresh pear. Reserve a few pieces of pear to place on top of each muffin
  • Omit cardamom and lemon zest
  • Add 1/2 cup each chopped toasted almonds and chocolate chips to the flour mixture.
  • Add 1/2 to 1 tsp almond extract to the liquid mixture.
  • Place a few pieces of pears on top of each muffin and sprinkle a bit of almonds crumbs and chocolate chips (not necessary but a nice touch)

Raspberry Orange

  • Replace blueberries with equal amount of raspberries
  • Omit cardamom
  • Replace lemon zest with 2 tbsp. orange zest

Apple Cinnamon

  • Replace blueberries with 1 1/2 cups diced fresh apple. Reserve a few pieces of apples to place on top of each muffin
  • Omit cardamom, increase cinnamon to 1 tsp and add 1/2 tsp nutmeg
  • Topping: mix 2 tbsp. of sugar (Demerara is great) to 1 tsp of cinnamon.
  • Place a few pieces of apples on top of each muffin and sprinkle with sugar/cinnamon mixture before baking.

A Muffin Fairy Tale

Muffin Muffin off the wall, which is the fairest muffin of all?

Well, the triple chocolate muffin with salted caramel custard center that is! “THAT one is the fairest muffin of them all” said the wicked fast food outlet step mother! “Mwahahahaha, mwahahahaha!”

Across the entire Kingdom, the once wholesome homemade treat had gone rogue… Imposters of all flavours had disguised themselves, wearing traditional muffin attire, camouflaging their real dessert identity. The people of the Kingdom were confused as was the King… How could it be that what was once trusted morning fare could be so confusing. The good old faithful muffin started to lose ground to its evil cousin cupcake who was loaded with sugar, bleached grains and yucky fats. It was shamed from the healthy side of things. People viewed it as a cheat… Dieters swore never to eat another mouthful of muffin! The poor muffin who was once so distinctively different from his party cousin fell from grace and was shoved in the corner of the court of evil foods! Not spectacular enough to take center place in celebrations but wicked enough to attracted sinners who would hide behind the name muffin to satisfy the need for a sugary treat while pretending it was healthy. The muffin was no longer wholesome yet not glorious enough to be the center of treat attraction. It had lost itself… This went on for decades… Some even blamed the real muffins of being bland and boring, similar to cardboard in taste and texture! Ohhhhh, what a shame! Until lo and behold, the King who for years had been enjoying the real McCoy baked by his very own Queen, finally declared: “Thou shalt not use the name of muffin in vain! Thou shalt reinstate the muffin status and dignity: the healthy table has plenty room to welcome these wholesome sweet fragrant baked bundles of joy! Thou shalt no longer confuse muffin with cupcakes”! And the people of the Kingdom welcomed the muffins back and they all lived in harmony, happy and healthy ever after…

THE END

Is a healthy muffin a fairy tale? Maybe sometimes… I have several recipes in my repertoire that suffer from that cupcake vs muffin identity crisis. And some may stretch the definition of breakfast a smidgen but of all the sweet baked yummy goodness offered out there, muffins can often be the healthiest and fairest of them all! My café’s claim to fame was built on two distinct items: muffins and soups. Although I have shared several soup recipes so far on this blog, I have noticed that oddly enough, I have not been as generous with my muffin recipes… Maybe the time has come to reinstate the goodness of the muffin in our kitchens? When done right, they are definitely very yummy and satisfying! Muffins are the easiest and less demanding baked goods to make! Don’t be intimidated by the list of tips below, which are simply meant to ensure muffinmania success in your kitchen too!

Here are a few tricks that make muffins delightful:

Selecting the right grains
Finding the right balance between fat and humidity
Selecting the correct oven temperature
Not over mixing

The rest is really all about the recipes… What separates my muffins apart from any other is my special blend of grains which I use in nearly all my muffin recipes. I usually mix a big batch “muffin flour” (recipe below) in a separate container which is then easily accessible whenever I wish to bake muffins. I substitute in exact same amount my muffin flour for any flour called in a recipe, with the exception of oatmeal. I never replace oatmeal as it often is star grain of a recipe.

I used to think that melted butter was the better option for flavour and texture but I much prefer using a neutral oil such as grapeseed or avocado. Any neutral oil of your choice will do for muffins. Without entering the oil debate, I shy away from canola, corn and vegetable oils as I prefer to use organic cold pressed oils as much as I can but they can equally be used in any muffin recipe. But why not butter? Well for one thing, butter is made of about 82% fat, the rest being milk solids and water. I find it affects the overall texture of a muffin: in my experience, muffins made with butter seem tougher and also seem to dry out faster than those baked with oil. The other reason is flavour: you would think that butter would give muffins a deep, richer flavour right? Well not so much in this case. Muffins are made with bold tasting grains paired with fruit and often nuts. Butter’s delicate flavour is no contest to this big and bright notes. I personally enjoy my butter on top of a freshly baked and still warm from the oven muffin!

I also favour buttermilk to milk: when a recipe calls for milk, I simply swap it for buttermilk. Buttermilk is thick and rich even though it is very low fat. I like to use it because the batter has time to bake before the grains absorb too much liquid. This definitely yields a much tender muffin that those baked with low-fat milk.

Over mixing muffins is a common mistake… Contrary to cakes who thrive on air bubbles being incorporated within the batter, muffins fare much better when baking powder and/or baking soda do their thing! As a matter of fact, I never use an electric beater to make muffins. Wet and dry ingredients should meet briefly and only moments before baking.

And lastly, muffins do so much better when baking at a high temperature. This promotes a quick rise while quickly browning the top. I favour the convection setting when baking muffins.

I am sharing as well one of this Kingdom’s most cherished muffin recipe: our family favourite Banana Chocolate Chip Muffins. The Princes have been notorious at ignoring freshly bought bananas, forcing me to bake muffins once the bananas have gone too far to be enjoyed as a snack on their own. The King has trained his sons well I think… It’s a conspiracy!

SPECIAL BLEND FLOUR
5 parts all-purpose flour
5 parts whole wheat flour
1 part wheat bran
1 part ground flaxseed

Mix well together and keep in a well sealed jar, refrigerated is recommended for long-term storage.

This flour can be used in most muffin recipes.

I am not experienced in gluten-free flour mixtures and cannot offer substitutes for a gluten-free mix

BANANA CHOCOLATE CHIP MUFFINS
Makes 12 standard size or 6 jumbo

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2 cups special blend flour
¼ cup sugar
2 tsp baking powder
1 tsp baking soda
Pinch of salt
½ cup chocolate chips (reserve a few to sprinkle on top of each muffin)
2 cups mashed ripe bananas (about 4 medium size bananas)
½ cup oil or melted butter
¼ cup milk or buttermilk
2 eggs

  • Heat oven at 385°F, use convection bake if that is an option
  • Line 12 standard or 6 jumbo with parchment paper muffin tin liners
  • In a large bowl, using a whisk, combine muffin flour, sugar, baking powder, baking soda and salt
  • Add chocolate chips and mix well to combine
  • Mash the bananas well. Add the oil or melted butter, milk and eggs. Whisk until well combined
  • Make a small well in the flour mixture, pour the liquid mixture in and mix using a spatula or wooden spoon until just blended. Do not over mix
  • Using a deep spoon or large ice cream scoop, fill the muffin cups equally.
  • Top with a few chocolate chips
  • Bake for 25 minutes, or until the tops are golden and spring back when lightly touched
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The Art of Uncomplicated – Banana Chocolate Chip Pecan Cake

It is often flaunted around that success in baking is achieved only by following an exact science. That it is the precise measurement of ingredients and the perfect execution of step by step instructions that will yield the anticipated results. Baking often involves many different steps and tends to mess up the kitchen and dirty a fair bit of dishes. And for the most part, this is absolutely correct! We are often intimidated into trying new recipes because we fear the results… BUT, not all baking projects are created equal. While it is fair to admit that pastry, elaborate cakes, and specialty French desserts can be quite intricate and are truly works of art, there are those scrumptious desserts that are silly easy to make and nearly fool proof. This is one of these cakes. It is so uncomplicated; it almost is a sin it turns out so delicious! It requires zero skills, zero electric appliance, very simple ingredients and will dirty very few dishes. Yet, it is always a hit: it gets gobbled up pretty quickly in my home although it does hold well by staying fresh for a few days. You may be tempted to swap the butter with oil, and it can be done. However, I strongly recommend sticking to butter: it will yield a tender & moist cake with a crunchy crust.

On the subject of uncomplicated cakes that deliver the WOW factor, you may want to explore an older post in which I share two super easy cake recipes: a Chocolate Cake with Chocolate Ganache and a Chocolate Raspberry Torte. The only way I can even try to convince you that the chocolate cake with ganache is absolutely divine is by telling this little story: last Saturday, I attended a birthday celebration for my dear friend Susan. It was a grown women’s sleep over complete with a potluck of delicious appetizers, copiously drenched with good wine and even better conversation. We were a small group, a total of seven of us. This winter party/birthday celebration has been going on for several years now and we always look forward to this little time out from normal life. These ladies often request I make the Chocolate Raspberry Torte but this time, I was given carte blanche. I know these chicks: they are chocolate FANATICS. I wanted to bring something I had not made for them yet. I was hoping the cake would be enjoyed by all… Well, I shouldn’t have worried: to say it was a hit is an understatement!!! I have brought this cake to many events in the past but never, ever has it been polished off in one sitting. Never say never!!! By bedtime, there was one lonely, tiny piece left which the birthday girl swiftly stashed away to enjoy the next day. They ate nearly the entire cake! Need I say more? I think that counts for complete endorsement of the deliciousness of this cake. Now back to the subject of this blog post:
BANANA PECAN CHOCOLATE CHIP CAKE

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This cake is super-fast to throw together. Pecans are optional! Because you pour it in one cake pan, it is even faster than making muffins. No power tools required!

Tools required: one 9X13 cake pan, 2 bowls, 1 whisk, 1 rubber spatula, 1 banana/potato smasher or a fork, measuring cups and spoons and of course, an oven!

What you need:

Dry

3 cups flour
1 cup sugar
3 tsp baking powder
1 tsp baking soda
½ tsp salt
Wet

2 eggs
1 cup melted butter
½ cup buttermilk
2 cups mashed ripe bananas (4 or 5 medium)
1 cup chocolate chips
1 cup toasted pecans coarsely chopped (optional)
How to make it:

  1. Preheat oven to 350°F. Grease your cake pan with butter. If you have parchment paper, I recommend using some to line the pan. Makes it easier to lift the cake out
  2. In one of the bowls, combine together all dry ingredients using whisk and set aside
  3. In separate bowl, combine eggs, bananas, butter and buttermilk. Whisk until well blended
  4. Have your chocolate chips and pecans ready. If you skip the pecans, you can add ½ cup extra chocolate chips.
  5. Add wet mixture to dry ingredients and mix well without beating. Once the dry ingredients are almost completely incorporated with the wet ones, add the chocolate chips and the pecans to the batter. Fold until all ingredients are just blended. Do not over mix or beat
  6. Pour batter into pan and bake for 40 minutes, until the top bounces back to the touch or when a toothpick inserted in the middle comes out clean of batter (some chocolate may stick to the toothpick). I usually start checking a few minutes before the set time because each oven is different. If the top of the cake is still pale, I increase the time slightly before checking for doneness.

 

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Note: I use mostly organic ingredients, including flour. Neutral oil, such as avocado or sunflower, can be substituted for butter although it may alter the flavour profile as well as the overall texture.

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“Pouding Chômeur” and the Road That Leads Me Home…

“Home is where the heart is”

As cliché as it sounds, it is exactly that. Or how about this one: it is the people not the things that make a house a home? We may move our things from one address to another but we bring all our memories along and as corny as these clichés may sound, they sure ring a bell don’t they? The first most dramatic move in my life (I am sure this is shared also by many across the board) was flying away from the nest. I was so young but I felt totally ready to try things out on my own… There was a first attempt at riding solo followed by a brief return back to the nest and then, the big flight out for good. Seems I felt ready to be my own person, even if I was not quite sure who that person was or was going to be. I was eager to tackle the world and experience «it all». Nothing feels more empowering than being the boss of you right? I hardly ever looked back even though there were struggles and growing pains…I was quickly nostalgic for many of life’s familiarities but above all and for many, many years (and I still do from time to time), I missed coming home to my mom’s kitchen.

“The kitchen is the heart (or soul) of a home”… Another cliché but ohhh so true. For as far as I can remember, and I have a pretty darn good memory, there always seem to be something cooking at home. Opening the front door and smelling the aromas of dinner floating out of the kitchen was always the biggest welcome home hug ever. Although my mom could go to extravagant extremes when she was entertaining (and she still does), her day-to-day meals were simple yet full of flavour and über comforting. Once in a while, she would tackle something off the wall in the middle of the week, but for the most part, she prepared what she knew well. I started recognizing and anticipating smells. My favourites were pot roast, spaghetti sauce, pork chops, chocolate cake, roast chicken; mmmm such divine mouth-watering aromas! It is only when I started to live on my own that I quickly realized how much I would long for my mommy’s edible love and hugs… For some, it is arriving to an empty home and hearing the silence. For me, it was arriving in a neutral smelling apartment. Even when I started a family of my own and started to tie my «mom» apron on, even when appetizing smells drift out of my own kitchen, even when my kids (now adults) walk into the kitchen wondering in anticipation what is going to be served for dinner, even then and even still now do I miss being greeted by my mommy’s cooking. I still get the treat from time to time when I visit her but you know, it is not the same as coming home after a day of whatever and walking into a house that smells absolutely divine, yelling “I’m home! Sure smells good in here, what’s for dinner?”

The closest I ever get to that edible hug from my mom now that I am nearly all grown up is cooking up one of her classics. Pouding Chômeur is exactly that. To translate it literally, it means «pudding of the unemployed». It is a truly authentic French Canadian heritage recipe. It is a moist cake baked in a caramel maple sauce. Mmmmmmm, so, so good! I am not exactly sure of the origin of the first ever one made but it seems that it became wildly popular during the depression when basic foods were rationed, especially white refined sugar and butter.The sweetness came from maple syrup or brown sugar or a combination of both and lard was used instead of butter. Most Quebec families have their own heirloom Pouding Chômeur recipes. Even a few big restaurant chains offer this dessert on their menus! These days, it is maple syrup that is expensive, go figure!!! In my younger days, when it was sometimes hard to make ends meet, brown sugar was all I used when making this recipe. It is delicious either way so don’t fret if you do not have maple syrup. And although maple syrup is now a constant staple in my fridge, I like to use equal proportions of syrup and brown sugar. This is my mom’s recipe and it has all the warm and fuzzy you may be looking for and to boot, it is super easy to make using ingredients you probably have in your pantry right now! It’s a big mommy hug I am sharing with the world xo.

Mom’s Pouding Chômeur

What you need:

For the cake batter

1 large deep dish pan, such as a deep casserole dish. grease well with butter. I use Corningware™

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Preheat oven to 350ºF and set rack in the middle

  • 2 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cups of butter at room temperature
  • 1 1/3 cups of white sugar (regular granulated sugar)
  • 2 eggs, at room temperature
  • 1 tsp vanilla
  • 2/3 cup milk

For the sauce:

  • 1 cup packed brown sugar
  • 4 tbsp. flour
  • 1 cup maple syrup (amber is best for baking, it has more depth of flavour)
  • 3½ cups of water
  • 4 tbsp. butter (salted)

How to make it:

  1. In a deep saucepan, whisk together the brown sugar and the flour until well blended. Add the maple syrup, mix well then add the water and the butter. Whisk everything together and bring to a boil. Remove from heat and set aside
  2. In a bowl, mix the flour, baking powder and salt. Set aside
  3. In another bowl, using a mixer, cream together the butter and the sugar until light and fluffy
  4. Add the eggs in one at the time, beating on high until well incorporated, about 2-3 minutes. Add the vanilla
  5. Add 1/3 of the flour, blend until just mixed.
  6. Add half of the milk and blend well
  7. Repeat with another third of the flour, then the remaining milk and then the last addition of flour.
  8. Spread the batter into the prepared dish
  9. Gently pour the hot syrup over the batter. You can use a ladle, it will not disturb the cake batter as much but I go ahead and pour directly from the pot.
  10. Bake for 50 minutes. The liquid will settle at the bottom and the cake will rise to the top. You are looking for a nice golden crust and the syrup should be bubbling on the sides.
  11. Let cool for 1 hour. It is torture to wait that long I know…But show some restraint LOL!
  12. Serve while still warm, in deep bowls with a scoop of vanilla ice cream.

This dessert is ooey gooey yummy good when served warm but also still impressive cold. Many have been caught digging into the leftovers with a spoon straight from the fridge while standing at the counter. You know who you are 🙂

Oh mother, I am home!!!

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Omi’s Apfelkuchen

Freshly picked apples are starting to grace the farmer’s market stalls and the produce aisles of your favourite grocery store. As much as apples remind us that the end of summer is near, there is nothing like the taste of new crop apples: crisp, juicy, sweet, tart… Just like tomatoes in January, that «just picked from the orchard» taste won’t last much past the first few frosts. Apples are one of the most beloved fruits when it comes to cooking and baking. They are so versatile, so easily accessible: nothing beats a scrumptious apple pie or a fragrant apple crisp straight out of the oven! Many families have their own prized apple recipes, from baked goods to jellies, butters, chutneys and sauces.  We also have our own: Omi’s most beloved apple cake. If you have been following my blog at all, you know a bit about the Queen Mother (aka mother-in-law) and her East European background. And you also know that I shadowed her (nearly as much as my own mother) in her kitchen, absorbing as much of her culinary heritage as I possibly could. She was «famous» for many things but one dish stand above all the others: Apfelkuchen! A celebration, any celebration, would not be worthy of such a name without her cake gracing the table: it was always asked for, hoped for and gobbled up as fast as it was plated. Of course, she would make over the top huge mountains of this cake and would send off her happy guests with little care packages of the good stuff.

So without much further ado, I am presenting Omi’s infamous Apfelkuchen. It is not difficult to make but most of the ingredients must be weighed instead of being measured in volume. As for the measurements, for this particular recipe,  I have been using all metric as per the original recipe: it is a bit more precise. Although Canada has been metric since the mid-seventies, for some odd reason (probably our proximity to Imperial Unites States), our recipes are usually offered in Imperial. Thankfully, most baking tools offer both options here. Not too sure about my American friends but I am sure you can find online conversions if you so wish to make this wonderful cake. And you know, I think you should 🙂

OMI’S APPLE CAKE

What you need:
9X13 cake pan or deep rectangular casserole dish, buttered
500 g flour
225 g sugar
2 ½ tsp baking powder
225 g unsalted butter
3 eggs
Juice of ½ lemon
45ml sour cream
10 Macintosh apples peeled and chopped to bite size
90 ml sugar mixed with 5ml ground cinnamon
1 bit more cinnamon and sugar for sprinkling
How to make it

    • Heat oven at 350°
    • Mix flour, sugar and baking powder
    • Add butter and mix with hands until well combined
    • Add the 3 eggs and lemon juice.
    • Mix with hands until dough holds like a ball and is easy to handle. If the dough is too dry, add some sour cream, a little bit at a time. This may not be necessary, it always depends of the moisture content of the flour and the yield the half lemon provides in juice
    • Knead dough on a lightly floured surface until dough is nice and shinny and holds well together. Add flour as needed to prevent sticking.
    • Separate dough in half. Roll out first ball to fix greased baking sheet 9X13 and spread rolled out dough on bottom. press down to fit pan evenly. This dough quite forgiving and can handle a bit of hand manipulation. It is important that the dough is spread evenly and is snug against all the edges of the pan

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    • Peel and cut apples in thin slices. Spread in flat layers over dough. Sprinkle with cinnamon and sugar mix.

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    • Roll out remaining dough and spread over apples, covering all the fruit. Press down firmly, using the back end of a fork.
    • Sprinkle top with cinnamon and sugar

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  • Bake until golden on top, approx. 30-45 minutes.
  • Turn heat off and leave in oven another 5-10 minutes

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This cake is lovely warm, cold and even the next day!

Apple Oatmeal Muffins

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Muffins pommes et avoine 2

Golly gee, not another muffin recipe in the blogging world! Well, you may just want to roll up your sleeves and dive right into this one because it may just turn you back on the muffin band wagon. I think the reason I enjoy baking muffins so much is because they are so simple to make yet are so fragrant and satisfying. Muffins can also be healthier than most baked goods. Of course, they should not be confused with cupcakes which are often being passed as muffins these days. Commercially prepared muffins/cupcakes get a bad rap as being less than stellar on the nutrition front. But muffins are not cupcakes. Most «real» muffins combine whole grains, fresh fruit, buttermilk with just a bit of sweetness. Now, I am not suggesting that these baked treats are low cal however, they are chuck full of yummy goodness. And the house smells divine while they are baking… I used to own a little café and my homemade muffins were crazy popular; I even won 2nd place in the local People’s Choice Award (proud, proud, proud). I have loads of different muffin recipes but since apple season is in full swing, I thought this recipe would definitely be the best one to start with.

The trick to achieve super tender and moist muffins is to not over mix the batter. All you need to do is make sure the dry ingredients are just moistened through. And of course, do not over bake: this would dry up the muffins too much.


Dry Mix

2 ¾ cups flour

2 ½ cup rolled oats

cup packed brown sugar

2 tsp cinnamon

½ tsp nutmeg

2 tsp baking powder

2 tsp baking soda

½ tsp salt

Wet Mix

2 cup buttermilk

cup canola oil

¼ cup molasses

2 eggs

3 apples peeled and cut in small pieces plus 1 apple sliced thin for garnish

  • Heat oven at 375°F
  • Prepare 12 jumbo muffin tins or 24 regular size: either line with paper cups or grease with butter
  • In a large bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, salt, baking powder and baking soda
  • In a separate bowl, whisk together buttermilk, oil, molasses and eggs. Set aside
  • Prepare apples and reserve the slices for the garnish
  • Add wet mix to dry mix and fold together until all ingredients are barely combined
  • Sprinkle with apple pieces and stir just enough until all ingredients are moistened.
  • Divide batter in muffin tins. Top with apple slices and sprinkle with a bit of cinnamon and oatmeal
  • Bake 22-30 minutes for the jumbo muffins or 18-25 minutes for regular size
  • Makes 12 jumbo muffins

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