Cranberry Orange Scones with Orange Honey Butter

Holiday baking isn't just about cookies over the holidays! I'm the kind of person who likes to find any excuse to eat treats all day long, so while I love dipping a cookie in some coffee, there's nothing like having dessert for breakfast! With that in mind, I took the classic flavour combination of orange and cranberry that I so often put in my holiday biscotti, and infused them into one of my favourite go-to scone recipes! I love this recipe because it's super easy to whip together, plus it's just as lovely to gift to a special someone as are cookies!

To take this recipe to the next level, I like to serve it with an Orange and Honey butter, to kick up that citrus flavour just a touch, while also adding another hint of sweetness, to otherwise not overly sweet scones.

Adapted slightly from Bon Appetit
Ingredients:
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3 cups all-purpose flour (plus more for dusting surface)
1/2 cup unsalted butter, cold, cut into cubes
1 large egg, beaten
1 1/4 cups heavy cream
2 heaping tsp orange zest
1 tsp Metro Irresistibles Pure Vanilla Extract
1 cup fresh cranberries
Egg Wash
1 egg
2 Tbsp water
Orange Honey Butter
1/2 cup unsalted butter, softened
1-2 heaping Tbsp orange zest (use more or less depending on how punchy you want it)
2 Tbsp Metro Irresistibles Organics Pure Honey

Directions:

1. Preheat oven to 375ºF.
2. In a large bowl, whisk sugar baking powder, baking soda, salt, and flour to combine.
3. Add the cubes of butter to the dry mixture and toss to coat.
4. Using your fingers or pastry blender, work the butter into the flour, breaking it down until only pea-sized pieces of butter remain.
5. Make a well in the centre of the mixture, and add the beaten egg, cream, orange zest, and vanilla extract. Mix the wet ingredients with a fork, incorporating dry ingredients a little at a time, until a shaggy dough is formed. Gently fold in the cranberries. Lightly knead until dough comes together. Don't over-mix the dough! Don't worry if it looks a little dry. 
6. Flour your table and turn dough onto surface. Pat into a 1-inch thick round, and cut into 8 even wedges. Transfer to a parchment-lined baking sheet.
7. In a small bowl, make the egg wash by whisking together 1 egg and 2 Tbsp water.
8. Using a pastry brush, brush tops of scones with egg wash mixture.
9. Bake scones until golden-brown, 25-30 minutes.

Honey Butter

1. In a medium bowl, or bowl of an electric mixer, whisk together softened butter with orange zest and honey until light and fluffy. Serve at room temperature with Cranberry Orange Scones. 

This post was created in partnership with Metro Ontario.

Listening To:

Earl Sweatshirt - Cold Summers

Raspberry Ricotta Crepes

We take food very seriously in our household. We don't skip meals, we rarely cut corners with prepared foods, we take pride in bringing delicious and unique meals to our table on a regular basis, and we top it all off with some of the very best ingredients. 

Ok, I know what some of you are thinking...I sound like a bit of a food snob (cringe!). Food snobs are the WORST, I know, but in this particular instance, I feel like 'food snob' may just be a euphemism for food enthusiast, am I right? So maybe I like to have $8 fermented, cultured, grass-fed butter in my fridge, $9 boxes of flaked sea salt from England in my cupboard, and the occasional $7 loaf of organic cilantro and olive bread made in the traditional French method on my counter. I see that all as just being someone with an appreciation for excellent food! Don't get me wrong, we're certainly not buying organics and speciality foods all the time, but there are just some products that I consider essentials (ie. bread, butter, and salt) that can completely transform the way you eat every single day. 

There are some products that aren't even considered "specialty" or "gourmet" and have a low price-point that we have become very accustomed to, such as jam. Though we've tried many local jams made from Mennonites, certified organic, with low-sugar and all those other buzzwords that I need not waste time typing, we love to have plain ol' Smuckers Raspberry Jam in our fridge at all times for spreading on toast. So a few weeks ago when our Smuckers Raspberry Jam supply was running low, and there was none on sale, I took a risk and purchased an on-sale, grocery store-branded jam with low-pectin that I was so sure would be just as great as our beloved Smuckers. To put it simply, I was wrong. It just wasn't the same. So with a fridge full of rejected jams (including those organic, local, Mennonite-made jams from many moons ago) I began brainstorming different recipes that would allow me to use up these "rejected jams" in ways other than spreading on toast. 

With a container of ricotta cheese begging to be used up, as well as some ruby red raspberries, I dreamt up a quick and simple recipe for Raspberry Ricotta Crepes that would allow me to use up more than just my low-pectin jam in a delicious and satisfying way! 

Why didn't I post ingredient quantities for the filling?

I've started posting recipes that do not include exact ingredient quantities to allow you to get the experience with winging it in the kitchen. I want you to have the confidence to be able to season and taste on your own with just the ingredients as a guide. I'm hoping that this will encourage you to go out of your comfort zone and experiment based on what you have. Not listing exact amounts for the ingredients will hopefully make you realize that recipes are not set in stone. Don't have raspberries on hand? How about strawberries? Play with recipes based on what you have on hand already! Yes, the success of many baked recipes comes down to science, but with practice and a some basic food knowledge you'll be able to play around with those recipes as well. 

I also didn't include ingredient amounts for this particular recipe because I didn't fill all of my crepes with the raspberry and ricotta filling. I just made a single serving for myself, meaning I had lots of crepe batter leftover. I like to keep any unused crepe batter in my fridge for a few days to allow me to whip up quick and tasty meals with ease, once again using up whatever I have on hand. One of my go-to's for leftover crepe batter is a simple ham and cheese crepe that, with the batter already prepared, takes less than five-minutes to get on the table! 

Ingredients:
Crepes
1 cup milk
3/4 cup flour
3 eggs
1/4 cup vegetable oil
1/4 tsp sugar
1/4 tsp salt
Filling
ricotta
lemon zest
icing sugar
raspberry jam
fresh raspberries

Directions:

1. In a large bowl, whisk together milk, flour, eggs, vegetable oil, sugar, and salt. Cover and chill for 1-hour.
2. In a small bowl stir together ricotta with some lemon zest. Sweeten to taste with icing sugar. 
3. Set a small crepe pan or non-stick pan to medium heat. Lightly spray pan with cooking spray and add about 1/3-cup crepe batter and swirl pan so that batter spreads evenly. When the top of the crepe begins to look matte and is no longer wet, flip crepe and turn off heat. With the crepe still in the pan, add about 3-Tbsp of the ricotta mixture to half of the crepe, and drizzle in about 1-2 Tbsp raspberry jam. Fold crepe and serve immediately with fresh raspberries on top. Repeat with remaining crepes. 

Listening To:

Disclosure - Nocturnal ft. The Weeknd

Cocoa & Raspberry Chia Seed Pudding

Image by me, Danielle Rose

We all have that number one insecurity that always seems to be lurking behind you any time you start to feel confident in yourself. For myself that number one insecurity has been my skin. Ever since high school and especially in university I have suffered from acne. Though it's had it's ups and downs with deep, dark, scary downs in university that often left me feeling such extreme self hate that I wouldn't want to leave my bedroom. I would fake sick just so I wouldn't have to go to work and have the beautiful people I worked with see my embarrassing skin. I would keep my head down in lectures to try to cover my face with my hair so no one would have to see my face. I remember bursting into tears while catching a glimpse of my reflection while out at a restaurant with my mom because I thought I looked like a monster. As extreme as this all sounds, and though my skin has drastically improved, I still have those days where I feel like a monster. 

Image by me, Danielle Rose

Through the many ups and downs with my skin I've learned that much of my skin issues have to do with my diet. Of course there's the obvious food no-no's for having clear skin like reducing the amount of alcohol I consume (thank goodness I hardly drink at all) as well as greasy and fried foods (damn, I love those!), but what I didn't realize was affecting my skin so much was dairy. Now if you know me at all you will know that cheese is my secret lover. We have had a passionate affair since I first tasted it and I refuse to ever let go. So if I'm going to be keeping my dear cheese present in my daily life, I'm going to have to be extra diligent about reducing all the other dairy I consume. 

With a new healthy diet on my mind since, you guessed it, January, I've been trying to curb my late afternoon foodie cravings each day with a yogurt and granola bowl as a way of upping my fruit intake as well as delivering other great health benefits such as probiotics, chia seeds, flax, and more. Though those yogurt and granola bowls were awesome for keeping me satiated throughout the day and gave me a great boost of energy, my skin was not happy with having all this dairy in my system. I started breaking out like crazy igniting the awful pattern of self hate that I'm all too familiar with.

Image by me, Danielle Rose

Thanks to my savvy Pinterest hunting, I was able to come up with an alternative to my fruit and yogurt bowls in the form of chia seed pudding. I have kept a steady supply of chia seeds in my kitchen ever since I first learned about its incredible health benefits, which include being packed with antioxidants, fibre, protein, and Omega-3 fatty acids. Completely flavourless and very tiny, chia seeds have been great for shaking into salads, onto my yogurt bowls, in smoothies, and so much more. More than just a garnish for adding a hit of nutrients, chia seeds are also fantastic thanks to their texture when moistened. Chia seeds are a lifesaver for vegans, as they are a fantastic egg substitute when stirred with some water and left to rest. When moistened, chia seeds expand and take on an almost gelatinous texture, giving them the ability to bind many different foods. The binding properties in chia seeds make them the magic ingredient in creating a vegan pudding, ie. chia seed pudding.

Photograph by Kristi Giambattista

Because chia seeds have no flavour, they are a wonderful base for pudding, allowing you to get creative and play around with different flavours. This time, inspired by a recipe by Minimalist Baker, I chose to make a cocoa flavoured chia pudding, seasoned with cinnamon, a little bit of sea salt, and a touch of maple syrup for sweetness. Chia seed pudding is insanely easy to make, just stir and let rest, that's it! It's ease of preparation means you can whip up a big batch on a weeknight and spoon them into individual jars, topped as you wish, so you can have a variation of chia puddings each day, all week long! Though it may not be quite as creamy and decadent as a traditional pudding, it certainly satisfies a craving for pudding thanks to the delicious combination of chocolate, cinnamon, raspberries, and coconut. I love that I can still have my easy and healthy afternoon treat each day, without worrying about how it will affect my skin. Give my chia pudding a try and let me know on Twitter if I've made you a chia convert. Tweet me: @thisgingerrose. 

The above image was photographed by the talented Kristi Giambattista. Check out more of Kristi's work on her website!

Recipe adapted from Minimalist Baker

Ingredients:

1 1/2 cups almond milk (I used Vanilla flavoured)

1/3 cup chia seeds

1/4 cup cocoa powder (I use Valrhona cocoa powder)

1/2 tsp ground cinnamon

1/4 tsp sea salt

agave syrup or maple syrup to taste (because I used the Vanilla flavoured almond milk, I didn't need to add much additional sweetness)

fresh raspberries

toasted coconut, for garnish

chocolate curls, for garnish

Directions:

1. In a large mixing bowl, whisk together almond milk, chia seeds, cocoa powder, cinnamon, and salt. Whisk vigorously until well combined and no lumps remain.
2. Taste and season with agave or maple syrup and additional cinnamon and vanilla, if needed. Stir to combine.
3. Transfer to a jar and chill for at least 3-5 hours, preferably overnight.
4. Spoon desired amount into a jar or serving dish. Top with fresh raspberries, toasted coconut, and chocolate curls and enjoy! 

Listening To:

Alabama Shakes - Don't Wanna Fight

Lemon Cranberry Crumb Cake

There are two types of people in this world, sweet and salty. Me, I've always been more of a salty kinda gal, choosing eggs and bacon over french toast and pancakes and french fries over...well, let's be honest french fries trump everything! My attraction towards all things salty runs strong from Spring through to Fall, but as soon as that first evening of frost sets in at the end of Fall or the beginning of Winter, my sweet tooth starts to emerge! 

As I find myself pulling out my wool and cashmere sweaters and scarves, a hankering for all things sweet has begun to follow me around all day long! From the moment I wake up and choose a bowl of brown sugar and maple oatmeal over my usual scrambled eggs and toast, to just before I go to sleep as I eat a handful of Cap'n Crunch in bed, it's clear my sweet tooth has officially bubbled to the surface for the season. 

With sweets on the brain 24/7, I wanted to make a simple and not-too-sweet cake to have around my home that could satisfy my cravings whenever they should strike. With a fridge drawer full of fresh cranberries and lemons, my brain went straight to recreating my favourite crumb cake recipe with a lemon cranberry twist. This crumb cake recipe has been a family favourite for years thanks to its ease of preparation and moist and delicious results! I love that I can throw this cake together in next to no time and sub in whatever fruit I happen to have available. This recipe is so forgiving that in the past I've even subbed in non-fat yogurt for the suggested sour cream when the latter was unavailable. 

With the holiday season in full swing, this is a fantastic recipe for serving to guests or bringing to a party! It holds up well for a few days and travels very easily, making it the perfect addition to your holiday table! Give it a try and let me know how it went on Twitter: @thisgingerrose.

Notes:

• This is one of those recipes where fresh lemon juice is essential! None of that bottled business!

Ingredients:

2 1/4 cups all-purpose flour

1 1/4 cup white sugar

3/4 cup cold butter, cubed

1 tsp baking soda

1 cup sour cream (you may use full or reduced fat)

1 tsp baking powder

2 eggs

zest of 2 lemons

2 Tbsp. fresh lemon juice

1 1/2 - 2 cups fresh cranberries

Directions:

1. Preheat oven to 375ºF.
2. In the bowl of a food processor add flour, sugar, and butter and pulse until crumbs form. Remove 1-cup of the mixture and set aside.
3. Place sour cream in a small bowl and stir in baking soda until dissolved.
4. Add sour cream mixture to the processor bowl. Add baking powder, eggs, lemon zest, and lemon juice and process until just combined. Do not over-mix!
5. Gently stir in cranberries by hand.
6. Pour batter into a lightly greased and floured 9x9-inch square baking pan. Top evenly with the reserved crumb mixture.
7. Bake for 40-45-minutes, or until a toothpick inserted into the centre comes out clean. (I start to check the cake around the 36/37-minute mark, and allow the toothpick to have just a little batter on it to ensure the moistest cake).

Listening To:

Do Make Say Think - It's Gonna Rain

Grilled Peach & Ricotta Crepes with Bourbon Whipped Cream for fredi magazine

The day after I arrived home from my incredible trip to Italy I got right back in the kitchen and tackled my recipe for the Fall issue of fredi Magazine. With my still head swimming with all of the memories of the fantastic smells, sights, and tastes of Italy, it came as no surprise that inspiration for my latest recipe would come so easily.

With the last couple weeks of summer seemingly slipping through my freckled fingers, I wanted to create a dish that featured flavours present in both late summer and fall but presented in way to evoke the feeling of comfort that one associates with those first crisp and cool autumn days. With all of that in mind, I created a recipe and photo that I am really proud to share with you! My Grilled Peach & Ricotta Crepes with Bourbon Whipped Cream turned out wonderful, with fresh and juicy peaches as the star, nestled in a bed of creamy ricotta, and folded into a warm crepe to be topped with bourbon enhanced whipped cream. A true show stopper if I ever saw one! I highly recommend taking advantage of those last fresh Ontario peaches by creating my crepes in your own home. 

Check out my recipe on the fredi Magazine webpage and let me know what you think by tweeting me: @thisgingerrose.

Listening To:

First Aid Kit - Stay Gold

Market Inspired: Balsamic-Macerated Strawberry Shortcakes

Nothings marks the beginning of summer than quarts of fresh-picked, Ontario strawberries at the farmers market. Though peaches have got to be my number-one most anticipated fruit of the summer, there's something about the arrival of strawberries that always seems to turn me into a giddy school girl. Perhaps it's the fact that strawberries remain in the grocery store all year long, tempting me with their vibrant red colour and monstrous size, only to let me down each time with its crunchy texture (strawberries are not meant to be crunchy!) and tasteless flavour. Perhaps its the sentiment of being reminded of childhood summers picking strawberries at St. Andrews Acres with my mom. More than anything, I'm sure it's because strawberries always seem to be the first guest in attendance at Summer's "Welcome Back" party. The arrival of strawberries means the arrival of Ontario's superb summer bounty, and reminds us of the raspberries, cherries, peaches, and pears to come. 

I got so excited at the sight of Ontario strawberries at the first week of the sip & Savour Ontario Farm & Artisan Market that although I had planned on taking home different goods each week, I just couldn't help myself from taking home strawberries for at least six weeks in a row! Each week I would purchase a quart (or two!) from the lovely duo manning the Bizjak Farms tent and would chat with them about all the delicious desserts I had planned on making with my strawberry haul. Upon my return at the Bizjak Farms tent each week for more strawberries, I was always asked what I had ended up making with all those strawberries, only to be faced with the same answer each week, "I just ate them all out of the quart! They were too good to bake with!" And they were. Those juicy, bright red, little strawberries were so incredible on their own, I couldn't even think of manipulating them into the pies, cakes, and tarts that I had previously been so eager to make. 

As the rows and rows of strawberries began to dwindle in the past few weeks at the market, I knew my opportunity to create a market-inspired strawberry recipe was going to pass me by if I didn't do something quick! Not wanting to destroy the great fresh flavour of the fresh in-season strawberries, I decided to make very simple strawberry shortcakes using a recipe for Classic Strawberry Shortcakes I had found on the Williams-Sonoma website, which would allow me to feature strawberries as the star of the dessert, without sacrificing their fresh-picked flavour. Though I love the simple flavours in classic strawberry shortcakes, I wanted to kick the recipe up a bit and give it a more complex flavour, ultimately adding depth to a traditionally very uncomplicated dish. To achieve the depth of flavour that I had in mind, I decided to cut back on the amount of sugar that is generally used to macerate the strawberries (softening them and releasing their sweet juices), and instead just use a sprinkle and allow the powers of very good quality balsamic vinegar to soften the strawberries and release their juices to create a tangy balsamic-strawberry juice. The strawberry shortcakes turned out fantastic, and turned out to be the perfect dish to allow Ontario strawberries to shine like the star that they are! 

Visit the sip & Savour Ontario Farm & Artisan Market website for more details.

Note: I chose to cut the strawberries in half as opposed to in 1/4-inch slices because I wanted to manipulate the strawberries as little as possible. If you prefer, you may cut into slices.

* Turbinado sugar is a large-granulated, raw, brown sugar that adds a nice little crunch to the top of the shortcakes.

** I turned out the dough and formed into a rectangle, and cut the dough into six even squares. I found the shortcakes to be a little tougher in texture than I had hoped, so I would suggest using the ice cream scoop method to achieve the fluffiest shortcakes. 

Recipe slightly adapted from Williams-Sonoma
Ingredients:
For the shortcakes:
1 2/3 cup flour
2 tbsp sugar
1 tbsp baking powder
1 tsp finely grated lemon zest
3/4 tsp salt
8 tbsp cold, unsalted butter, cut into small pieces
3/4 cup buttermilk
1/2 tsp vanilla extract
about 2 tbsp milk (optional)
about 1 tbsp turbinado sugar (optional) *
For the strawberries:
4 cups strawberries, hulled & cut in half, keeping small strawberries whole
1 tbsp sugar
enough balsamic vinegar to coat strawberries
For the whipped cream:
3/4 cup heavy cream, well chilled
2 tbsp sugar
1/2 tsp vanilla extract

Directions:

1. To make the shortcakes, preheat the oven to 400º. 
2. In a bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt until well blended. Using a pastry blender, cut in the butter until the pieces are no larger than peas. Add the buttermilk and vanilla and gently toss with a fork or rubber spatula until the flour is just moistened and the ingredients are just blended. Do not over-mix.
3. At this point you may either turn out the shaggy dough onto a well-floured surface and form into a rectangle, to be cut into six even squares/rectangles and placed on an ungreased non-stick baking sheet OR you may use a quick-release ice cream scoop and scoop out the dough onto an ungreased non-stick baking sheet, making sure to space the shortcakes well-apart.** Brush the tops of the shortcakes with milk and sprinkle generously with the turbinado sugar. Bake until puffed and golden for about 15-18 minutes. 
4. Meanwhile, prepare the strawberries. In a bowl toss together the strawberries with the sugar and balsamic vinegar. Cover with plastic wrap and place in refrigerator until ready to serve.
5. To make the whipped cream, pour the heavy cream, sugar, and vanilla into a bowl of an electric mixer. Beat on medium-high speed until soft peaks form and the cream is billowy, about 2 minutes. Cover and refrigerate until ready to serve, for up to two hours.
6. To serve, carefully cut the shortcakes in half horizontally and place the bottom halves facing-up on serving dishes. Evenly spoon over the strawberries and the balsamic-strawberry juice. Top evenly with whipped cream, and place the top piece of the shortcake on top. Serve immediately.

Listening To:

Born Ruffians - Oh Cecilia

Introducing: Le Petit Popelin

For years now I have been working with the Forefront Communications Network Inc. to put on their show stopping food and wine event, sip & Savour Ontario. Through helping out with one of Ontario's hottest food and wine events, I have been very lucky to have experienced cuisines inspired from all different parts of the world, brought to the table by some of Ontario's top chefs. One of the most exciting years for sip & Savour Ontario was when they introduced food trucks into the event, allowing guests to truly experience the full spectrum of what our province has to offer. This year, motivated by the overwhelmingly positive response to the introduction of food trucks to the event, Forefront Communications has partnered with La Bamboche (known for producing some of the best French pastries and macarons in Toronto) to introduce their own stationary food truck-inspired pop up, bringing the sweet confection, that is currently taking over the pastry scene in France, to the foodies of Toronto. 

This Wednesday, in the Historic Distillery Districts Fermenting Cellar at sip & Savour Ontario, Forefront Communications and La Bamboche bring to you a taste of France as they welcome a new class of French pastries into the food truck scene. I introduce to you, Le Petit Popelin. Although we are just hearing about the tiny, colourful confections now, the sweet, cream-filled pastry began its evolution in the 16th Century by four successive, influential chefs, Chef Panterelli, Popellin, Avice, and Careme, when it began as a simple choux pastry. Nearly 500 years later the classic French choux was re-discovered with a sensational new accent - the "craquelin" or crisp finish, filled and topped with a vibrant colour palette matching the various striking flavours. Texturally diverse thanks to the crisp "craquelin" topping, complimented by the creamy, light filling, not to mention the striking, whimsical appearance, makes this choux a la creme, or what we like to call Le Petit Popelin, a delight for all of the senses! 

To mimic the striking appearance of the pastry, the masterminds at Forefront Communications have developed a chloroplast, stationary food truck, inspired by the colour palettes, iconography, and window shop dressing in the French design. The life-size faux-truck is a clever, practical, and let's face it, adorable way to bring Le Petit Popelin to events, markets, and the streets, allowing sweet-toothed Torontonians to experience a taste of France right here at home. 

Be one of the first to experience this French sensation and taste Le Petit Popelin for yourself at this years sip & Savour Ontario! Get your tickets now! 

Listening To:

France Gall - Laisse tomber les filles

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Chocolate Cheesecake Strawberries

When faced with the challenge of creating a gluten-free, kosher-for-Passover dessert, I can't help but let out a long sigh...no, make that groan. Creating a kosher-for-Passover dessert is enough of a challenge already, throw in gluten-free and I'm out the door! Because I was only asked to bring two additions to our quickie Passover meal this year with my dad, my Zhada (who is celiac), and I, I figured I would have to at least give it a shot as opposed to sneaking off to buy a pre-made dessert...and possibly pass it off as my own. My history with making gluten-free baked goods hasn't exactly been a pleasant one, with cakes that refuse to rise and maintain moisture, not to mention my frustration at the many different ingredients you need to make a tasty gluten-free baked good, and the high cost at which many of them are sold. I decided to bypass baking all together and create a fresh and relatively healthy dessert that I knew my family and I would enjoy. 

My Chocolate Cheesecake Strawberries are incredibly simple, easy to transport, gluten-free, kosher-for-Passover, adorable, and last but certainly not least, delicious and wildly addictive! The sweet strawberries are complimented perfectly with the tangy and creamy mascarpone cheese surprise filling, with the light dip of chocolate and toasted pecans tying the dessert together. My favourite part of this dessert? Seeing my Zhada's reaction as I brought the strawberries out, and watching him happily devour two in next to no time at all. 

Ingredients:

about 1 lb strawberries

4 oz. mascarpone cheese, at room temperature

1 tbsp icing sugar

1 tsp lemon zest

1 tsp vanilla 

1 cup semi-sweet chocolate chips

about 1/3 cup pecans, lightly toasted and chopped

Directions:

1. Remove hull from strawberries, and carefully cut a slightly larger hole inside of strawberry.
2. In the bowl of an electric mixer, cream together mascarpone with icing sugar. Add lemon zest and vanilla and mix to combine. 
3. Scoop mascarpone mixture into a piping bag and carefully pipe into the centre of the strawberries.  Refrigerate for at least a half hour, to allow filling to set.
4. In a double boiler, melt chocolate chips at medium heat. Put the chopped nuts in a small bowl next to the chocolate.
5. Carefully dip the end of the strawberry into the chocolate and then immediately into the chopped nuts. Place, chocolate side down, on a parchment lined baking sheet. Repeat with remaining strawberries. Chill for at least another half hour to allow chocolate to set. Store in an airtight container in the refrigerator until ready to enjoy! They will keep for up to 2 days. 

Listening To:

Mount Kimbie - Made To Stray

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Pistachio Macarons

Two weeks ago was my boyfriend Chris' 26th birthday. With this being our first birthday celebrated together, the pressure was on to make sure Chris felt extra special on his day...especially when I had been dropping sneaky hints about what I was arranging for his day for weeks (talk about digging yourself into a hole!). As I've mentioned before in my post on how to make French macarons, Chris was the number-one supporter of my macaron making, signing me up for a Parisian macaron making class at Le Dolci for Christmas, and sending so much positive feedback my way after trying my hand at making macarons all on my own. Chris and I share so many things in common, and yet another one of our many similarities is that both of our favourite flavours of macarons is pistachio. That was it. I knew that in order to get the biggest smile on that bearded face of his on his birthday, was to present him with a box of homemade pistachio macarons. The only problem? Getting my hands on pistachio paste, a silky-smooth paste made from ground pistachios, that is incredibly hard to find in Toronto. 

Chris had mentioned to me (that sneaky devil) that apparently the Cheese Boutique in Etobicoke is one of the only places in the city that sells the rare paste. With time running out, and a crazy busy schedule, trekking out to the Cheese Boutique wasn't a viable option. I was ready to throw in the towel and attempt to make a buttercream filling sans the paste. Happy I was not. Knowing that all the top patisseries in the city use pistachio paste in their macarons, I was pretty bummed by the thought of my macarons not resembling our favourites that we had come to know so well. It's at this moment that my superhero once again came through for me. Oh...you didn't know that I had my very own superhero? I've talked about her before, but you probably know her by the title "mom". My mom is my very own superhero, saving my ass time and time again, there to step in right as I begin to raise my white flag. Despite telling her that there wasn't a chance she would be able to find the paste in such short time, in a matter of five-minutes that clever mother of mine had tracked down the paste! Literally right across the street from where I work, is a specialty food shop that carries the paste. Ararat International Fine Foods is my idea of heaven on earth, filled with unusual gourmet foods from Europe, the Middle East, and Canada, with jars of pistachio paste right at the front counter! With everything I needed to make patisserie-shop-quality pistachio macarons, I was ready to once again take a chance at making those damn difficult, finicky French cookies.

It felt great to have so much confidence making macarons this time around, now having the experience to really get the feel for the right texture for each step, as well as perfecting my folding, piping, and french meringue-making techniques. I felt relaxed and composed, as opposed to stressed and frantic, which is how I felt the last time...much of which, had to do with using way too small piping bags, resulting in the sticky almond flour batter getting ALL over me. Like ALL over me. On my clothes, up my forearms, in my hair, on my face....EVERYWHERE! So note: use large piping bags!! I also learned this time around that you can't be impatient with letting your macarons rest once you've piped them. You want them to me matte, and have formed a shell on top from drying. Not allowing them that drying time will result in your macarons cracking or bursting once placed in the oven. Lastly, I learned that although you don't want your macarons to wiggle around too much before removing from the oven, they can do so just a bit. To test whether your macarons are ready to be removed from the oven, I lightly tap the top of one to see if it wiggles. This time I waited for the macarons to be firm before removing them, which I quickly discovered results in a very dry, crisp, and crumbly macaron. The texture you are aiming for is crisp on the outside, and chewy on the inside, which means waiting for your macarons to be fairly firm, but still have a very slight wiggle to them when tapped. Although the flavour was there with the delicious buttercream filling made from pistachio paste, I wasn't too pleased with that dry, crisp, and crumbly texture. 

Unable to make them all over again, and knowing that Chris would appreciate them no matter what, I wrapped up 26 dry, yet tasty macarons in a personalized birthday box for Chris. The hunt for the paste and the labour to make those tricky French cookies was all worth it as soon as I saw Chris' face light up at the sight of them (they did look pretty damn perfect!)! He tasted one right away, and despite the less than perfect texture, he absolutely loved it! I was so happy to discover that leaving the macarons out at room temperature for a night, rehydrated them and made them the perfect patisserie-shop-like texture! Success! I feel like a macaron-making pro! 

Big thanks to Madalina from Duhlicious for supplying me with a fantastic recipe for Pistachio Buttercream Filling! I turned to Duhlicious for the recipe once again, after having so much success with  her recipe for macarons and Lemon Cream Cheese filling. If you're interested in learning to make perfect Parisian macarons, I highly suggest signing up for a macaron making class at Le Dolci with the talented Madalina as your teacher!  

Click here for a recipe and guide on making macarons!

Click here for the recipe for delicious Pistachio Buttercream Filling!

Listening To:

Noah and the Whale - Five Years Time

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French Macarons

About four years ago I had my first french macaron experience. I had just gotten hired as a counter girl and barista at La Bamboche, a Japanese/French fusion patisserie known for their macarons. Despite the fact that I was working at one of the top places in the city to get the Parisian treat, I much preferred indulging in their fresh-baked croissants and lemon tarts, rather than the many flavours of macarons. After trying a couple flavours of macarons, I found the little cookies much too sweet for my palate, and quickly turned away from them.

The sheer temptation of having so many different flavours, all dressed up in beautiful pastel shells, with a new feature flavour appearing each month, not to mention hearing the sighs of pleasure escape from the mouths of the many regulars that would come in to indulge in macarons each day, made it impossible for me to stay away from the confection. All it took was a few more tastes for me to be completely hooked. No longer did my mouth pucker from the immense sweetness, as I tickled my taste buds with flavours such as caramel seasalt, espresso, pistachio (my favourite!), and even lavender. As I continued working at La Bamboche, I watched as the macaron craze took off and became the new "it" treat in Toronto, with pastry shops popping up in every nook of the city featuring this special french cookie. Although it was much easier to buy macarons in Toronto, it was still rare to hear about anyone attempting to make them in their own home. Working at the patisserie, I knew just how complex the process of making macarons were, seeing how fickle and time consuming they can truly be, and never even considered that I would ever take an interest in making them myself. 

All that changed this Christmas when my boyfriend Chris got me a gift certificate for a Parisian Macaron Making class at Le Dolci. As much as I appreciated the thoughtful and generous gift so early on in the relationship, I have to admit that the thought of a macaron making class really intimidated me. As the date of my scheduled class approached, I started to get anxious about the idea of a hands-on class, making something so notoriously difficult. Yes, I was nervous about the class and how I would fare next to the other participants, but more than anything, I was freaked out over making them on my own after...or failing at them on my own after. I couldn't possibly accept a macaron making class as a gift and not even try to make them on my own. It was happening. The pressure of succeeding at making the treat, both in the class and out on my own, was increased tenfold by the fact that Chris just so happens to be a fantastic cook. With so much hype built up around my own "skills" in the kitchen thanks to my food blog, I was so incredibly nervous about living up to the hype in front of my new boyfriend. Talk about pressure!

Much of that pressure was immediately relieved as soon as the class at Le Dolci began. The class, which was led by the very charming Madalina Paul of Duhlicious, was so unbelievably informative, allowing us participants to learn all the tips and tricks to macaron making that I had never before read about online. That hands-on experience was so incredibly beneficial for me, being able to feel first hand exactly what the proper texture should be in each stage, with Madalina guiding us through the techniques every step of the way. I walked out of that class with a recipe, a ton of hand-written notes, a box of macarons that I could proudly say I made along with the class, and, most importantly, I walked out confident that I could recreate those delicate little cookies all on my own.

After another personal one-on-one macaron making lesson from Danielle at Sweet & Splendid Bakeshop, I was more than ready to take on the macaron by myself! I very carefully followed each step to macaron making, making sure to follow every single note that I jotted down from Madalina. It was when I was folding the egg whites into the almond flour mixture that I was sure that everything had gone macawrong! I was positive the texture was off. Although I could have very well tossed everything in the trash at this point to save myself from wasting any more ingredients, I took a deep breath and prevailed, trusting my instincts of when to stop folding and begin piping.

I must have sat on the floor in front of the oven the entire time those shells were baking, so eager to see if I had found macaron success. Sure enough, after adjusting the baking time (my shells needed about 3-5 extra minutes in the oven), my macaron shells turned out almost perfect! I can't describe to you how happy I was to find such success my first time making them on my own! The shells were crisp and chewy, with the texture just slightly off due to my shells being a little too large. I proudly packaged up the most aesthetically pleasing macarons for Chris, so excited for him to taste my success! The look on his face as he took his first bite of my Lemon Cream Cheese Macaron made that long, difficult, and messy process of making macarons all worth it! As much as I was pleased to impress my guy, more than anything, I was so proud and pleased with myself for tackling the difficult treat with such success.

Chris, thank you so much for encouraging me to go outside of my comfort zone and test my skills in the kitchen by making these treats. It's something that I never thought I would be able to do on my own, and it's because of you that I was able to take that leap and find such success with it. You are my official macaron taste tester!

Macaroon: A dense and moist cookie made with coconut and typically dipped in chocolate. Principal ingredients are coconut, egg white, and sugar. This cookie is characterized by its dense coconut peaks and chocolate base. Source: Duhlicious

Macaron: A light meringue-based and almond biscuit filled with ganache, buttercream, or jam. Principal ingredients are egg whites (whipped to stiff peaks), sugar, almond flour. The confectionary is characterized by its smooth, domed top, ruffled circumference (referred to as the "foot"), and flat base. The outer "shell" is delicate and brittle, and the interior is mildly moist. Source: Duhlicious

Note: 90g is approximately 3 eggs whites

Note: Use the filling of your choice!

Tip: Fresh eggs do not whip up as well as aged eggs.

Tip: Use large piping bags.

Tip: Don't be impatient when allowing your piped macarons to rest before placing in oven. You want them to form a shell on top.

Tip: To test whether your macarons have baked long enough, lightly tap them. They should not wiggle too much, just ever so slightly.

*This is an Italian meringue as opposed to a French meringue. An Italian meringue is ideal because it is near impossible to over mix. The taste and texture remain the same.

Recipe by Duhlicious

Macaron Shell

Ingredients:

65g water

250g sugar

90g egg whites, room temperature

gel or powder food colouring (do not use liquid!)

250g almond flour (also known as almond meal)

250g icing sugar

90g egg whites, room temperature

Directions:

1. Gently and slowly stir together the water and 250g sugar until combined. You want to stir gently and slowly so that crystals do not form.
2. In a saucepan over medium heat, bring sugar and water to a boil. Allow to cook, without stirring at all, until it reaches the soft ball stage. Using a pastry brush, brush water along the sides of the saucepan to deter crystals from forming around the sides of the pot. 
1. Test for the soft ball stage by dipping a spoon into a glass of ice cold water, then dip into the centre of the sugar and water mixture, and then quickly back into the water. Feel with your fingers to see if you can form into a soft, gummy ball. You will reach this stage after the string stage, in which the sugar mixture will feel stringy between your fingertips.
3. In the bowl of an electric mixer (make sure the bowl is spotless!), beat 90g of egg whites at moderate speed. Once the egg whites begin to look like a bubble bath, very slowly begin pouring in the sugar syrup, holding the saucepan higher than the mixing bowl so that it pours out in a thin, continuous stream. Increase speed to high and beat until the bowl is almost cool to the touch (its likely to retain a bit of warmth) and the egg whites form stiff, shining, upstanding peaks. You want to be able to turn the bowl upside down without the egg whites falling out.* 
4. Combine almond flour and icing sugar in a food processor, pulsing until ingredients are thoroughly incorporated and very fine. Sift into a large bowl and set aside. (I like to do this step ahead of time and set aside!) When the meringue is just about ready, fold in the remaining 90g egg whites into the almond flour and icing sugar mixture, along with a small amount of the food colouring.
5. Carefully fold the meringue into the wet almond mixture, adding a little at a time (should take about 3 additions). Stop folding when the mixture is evenly combined and is the viscosity of lava or molasses. When piped, the macarons should hold a peak of about a second or two, and then they gradually find their round shape and flatten out.
1. This is where you have to get a feel for when to stop mixing. It's easy to over or under mix at this point. Try scooping some of the mixture up and dropping back into the bowl. The mixture should slowly and gradually flatten back into the rest of the mixture in the bowl. If it holds its shape when plopped back in the bowl, you may need to continue folding for another 10 strokes or so. Continue folding and testing as needed until you have reached the "lava" viscosity.
6. Pipe macarons onto a heavy parchment-lined sheet pan.
1. If you do not have a heavy pan, layer two pans on top of each other, but I would still advise investing in at least one heavy pan. I got mine for a mere $15.
2. Lay your printed macaron circle-shape guide under the parchment.
3. Tack down the corners of the parchment with some macaron batter to ensure the corners do not fly up when baking.
4. When piping, pipe vertically (don't hold the piping bag on a slant!) until batter fills the circle-shape guide. Pipe with your dominant hand, gently squeezing the batter, with your other hand guiding. When bater fills the circle-guide, quickly and carefully swirl your wrist, and stop piping so you are not left with peaks. My apologies, because this step is much easier to show than to explain.
7. Rest macarons until they appear dull and are no longer tacky to the touch. Bake at 275ºF on the middle rack in a convection oven (310º for non-convection) for 10 minutes. To test for doneness tap the top of a macaron, if the bottom wiggles, it should bake for longer. Allow the macarons to cool before removing from pan and transferring to a cooling rack.
8. Once completely cool, fill with ganache, buttercream, or other filling, and carefully top with the other shell half. Macarons are best enjoyed 24hrs after filling, allowing the shells to set and the filling to rehydrate centres. 

Recipe by Duhlicious
Lemon Cream Cheese Buttercream

Ingredients:

150g cream cheese, at room temperature

225g unsalted butter, at room temperature

zest of one lemon

1/2 - 3/4 cup icing sugar, sifted

Directions:

1. In the bowl of an electric mixer, cream together cream cheese and butter until soft and creamy. Stir in the lemon zest. Gradually add icing sugar to taste. 

Listening To:

Sufjan Stevens - Impossible Soul

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S'more Pie

I am very lucky to have a lot of people in my life that I care deeply about. These are the people that I would do almost anything for, but there are a special select few in that group of people that I would literally do ANYTHING for. We're talkin' going to the moon and back, taking a bullet, above and beyond, I would do anything. Two of the people who have been in this "I would do anything for you" group have been exclusive members since the day they were born, my cousins Lucas and Evan. As I've watched my cousins grow from newborns to the tall boys they are now, I've found myself become more and more amazed by their character. Never before have I known young boys with such wisdom, compassion, curiosity, motivation, and strength...not to mention, they're also insanely cool. At only twelve and nine years old, these boys have become my role models, reinforcing some of the most important basic life lessons that age seems to make us forget, not to mention inspiring me to embrace my talents, set goals, and be the best that I can be. With such intelligence, talent, creativity, and love, I can't help but want to spoil these boys in any way I can. With Lucas and Evan saving up to buy their own toys and gadgets, I choose to spoil them in other ways like playing silly games with them, inviting them over to the house for a swim and yummy snacks, taking them on hikes and to sporting events, and, of course, cooking and baking special treats for them! 

In the past I've made lots of fun treats that we've all enjoyed, but nothing came close to the most recent one I made for Evan on his birthday and as a belated birthday treat for Lucas, S'more Pie! Every summer we make a point of making s'mores, whether that means using the outdoor chiminea, making them in the toaster oven, or even on the gas flame on the stove, it's a summer tradition we can't go without. I had been thinking about doing something special and s'more related for Lucas' birthday in July, but unfortunately, with crazy hours at work and a cottage weekend away, I wasn't able to find the time. A few weeks ago was Evan's 9th birthday, and this time I made sure to fit some baking into my schedule. A quick Google search led me to an incredible looking recipe for S'more Pie that I knew the boys would go crazy over! I knew the boys would love the dessert but I had to find a way to make it adult friendly as well. I decided to substitute dark chocolate for the recommended semi-sweet chocolate to balance out the sweetness from the marshmallows. To give it a bit more complexity I tossed in a splash of vanilla extract to the filling and a pinch of salt to the crust. Next time I make the pie, I'd like to try adding pecans, crushed in a food processor, into the graham cracker crust.

The dessert was absolutely to die for! The boys went crazy over the it, devouring not one, but two pieces in record time, and to my surprise the adults went nuts over the pie as well! My mom, who had originally thought the dessert would be too sweet for her, kept declaring "I LOVE this!!" before going back for just a sliver more a few times. It made me so happy to see Lucas and Evan so happy enjoying the dessert I made! A true success!

Tip: The simplicity of this dessert makes this a great recipe to make with kids! I can't wait to make this with Lucas and Evan one day soon!

Adapted from Pastry Affair

Ingredients:
Crust
2 cups graham cracker crumbs
8 tbsp (1 stick) butter, melted
a pinch of salt
Filling & Topping
3/4 cup heavy cream
3/4 cup milk
10 ounces good quality dark chocolate, chopped (I used dark chocolate chips so I could skip the chop)
1/2 tsp vanilla extract
pinch of salt
2 eggs, whisked
about a half a bag of large marshmallows

Directions:

1. Preheat oven to 325º. 
2. In a medium mixing bowl, stir together the graham cracker crumbs, melted butter, and salt until evenly coated. Press mixture evenly into a 9-inch pie plate. Bake for 8-10 minutes. Keep oven on.
3. Create a double boiler by pouring 1-2-inches of water into a saucepan, and topping with a glass or ceramic bowl, so that the bowl creates a tight seal with the saucepan and no water will boil into the bowl. Over medium heat, pour the cream and milk into the bowl. Add the chocolate and stir until the chocolate is melted and smooth. Stir in the vanilla extract. Slowly add the whisked eggs and mix until smooth.
4. Pour chocolate filling into baked pie crust and bake for 15-20 minutes, or until chocolate filling is set and does not move when lightly shaken.
5. Using kitchen shears, cut marshmallows in half. Place halves in concentric circles over the top of the pie until covered.
6. Set oven to broil and place pie under the broiler and lightly toast the marshmallows. DO NOT LEAVE THE OVEN. They will go from lightly toasted to burnt in a matter of seconds, so be ready to take the pie out the oven as soon as the marshmallows are golden!
7. Chill pie for 2-3 hours. To serve, cut the chilled pie into slices, and individually microwave for 10 seconds to get the perfect velvety texture! 

Listening To:
Miguel - Sure Thing

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Guilt-Reduced Apple Pie Muffins

My mom has always been the pie-maker in the family, always there for each and every season to bring a sweet and delicious fruity creation to our table. A skill she must have picked up from my pie-making grandmother, my mom makes all of my favourite pies including apple, peach, strawberry, blueberry, and an assortment of other mixed fruit creations that drive me wild! Since being promoted at her job, my mom has had less and less time to make pies, and I've had to step up my baking game to keep my family's sweet tooth satisfied. Having never had any luck with pie-making myself, I wasn't exactly looking forward to trying my hand at rolling out that dough that never seems to fit the pie plate. How come the pies that I've made never look like the picture perfect creations you see in magazines and on TV? And how come my mom seems to be able to replicate those beautiful fluted edges with such ease while I complain and struggle? I'll never understand it.

Some may say I gave up at this point, but I choose to think of it as "adapting". Instead of going through what I consider to be agony, struggling to roll out that darned pie dough, I decided to switch up the recipe. I wanted to keep the same flavours that you find in a traditional apple pie, but get rid of the labour and mess (just imagine all that flour and dough stuck to your countertop!) that comes with preparing the dough. Being so incredibly sick of the pub food that I get 50% off of at work, I also liked the idea of making a sweet snack that I can take to work with me so I wouldn't have to eat another frozen chicken finger. After doing some research I decided to make Food.com's recipe for Apple Pie Muffins, but get rid of the guilt that comes along with eating pie, by swapping out some ingredients and adjusting the flavours and textures to my liking. The muffins turned out great! Despite being "guilt-reduced", my Apple Pie Muffins totally satisfied my apple pie craving as a late night snack, as well as being the perfect little sweet treat to munch on at work! I also loved that I could happily eat a second muffin without feeling that same guilt that comes along with eating a second helping of pie. So say farewell to the dreaded rolling pin this time around, and make life a little easier and sweeter for yourself and whip up a batch of my Guilt-Reduced Apple Pie Muffins! 

Note: This recipe was updated on October 27, 2015. Click here to see the updated recipe!

Recipe adapted from Food.com
Ingredients:
Topping
1/4 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/3 cup rolled oats
1/4 cup butter, melted
1 1/2 tsp cinnamon
Muffins
1 1/4 cups firmly packed brown sugar
1/3 cup vegetable oil
1/3 cup apple sauce
1 egg
1 1/2 tsp vanilla
1 cup all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
3 cups shredded firm and tart apples, with a bit of lemon juice squeezed on top

Directions:

1. Make the muffin topping by stirring together the brown sugar, all-purpose flour, rolled oats, melted butter, and cinnamon in a small bowl. Set aside.
2. In a large bowl whisk together the brown sugar, oil, apple sauce, egg, and vanilla until smooth.
3. In a separate bowl sift together the all-purpose flour, whole grain flour, cinnamon, baking soda, and salt. Some of the whole grains from the flour may get caught in the sifter so just toss those remnants in with the rest of the flour after. 
4. Stir oil mixture into flour mixture alternately with buttermilk.
5. Fold in the shredded apples, until just combined.
6. Using a retractable ice cream scoop, spoon in the batter into a lined muffin tin so that the cups are almost full.
7. Sprinkle the topping evenly over all of the muffins and bake in a 350º oven for 25-30 minutes, or until golden brown.

Listening To:

Edward Sharpe and the Magnetic Zeros - Home

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Cheaters Handbook: Giada de Laurentiis' Strawberry Mascarpone Cake

I love going the distance and making as much as I can from scratch as often as I can, but there are certain times of the year when it seems like everything is happening all at once, and the words "scratch made" can send you into a absolute tizzy! For my moms birthday this year I wanted to make her a really special meal that would make her feel loved on her special day. For a while I had been planning on making fresh handmade fettuccine with shrimp in a spicy lemon sauce, an almost completely scratch made dish (other than my little cheat of using frozen shrimp. Shhh don't tell!) as well as a scratch made birthday Strawberry Shortcake, similar to the one she bought for my party on my birthday. But as her birthday quickly began to approach so did my hours at work, other friends birthdays, family obligations, and so on. With a wild schedule on my hands, the thought of making both fresh pasta, an extremely labor intensive dish, and a scratch made cake with a recipe I had never tried, had me pretty freaked out. It was only two days before her birthday that I realized that I hardly had time to even make the fresh pasta for her special birthday meal! I had to change my game plan. With strawberry shortcake on the brain, it was easy for me to quickly find the perfect little cheat alternative for my moms birthday cake that would still be just as special for her!

A few years ago a friend had introduced me to Giada De Laurentiis' recipe for Strawberry and Mascarpone Filled Cupcakes. A fantastic cook and baker, I was surprised to see my friend using Vanilla cake mix as opposed to one of the recipes from one of her many cupcake cookbooks. Don't get me wrong, I absolutely love those perfect moist and fluffy cupcakes that you get from a mix, but at the same time, there's no way you could ever get away with pretending you made them all yourself, they're just too perfect. I couldn't imagine how she would be able to disguise the obvious Duncan Hines vanilla cupcakes to her guests. Helping her through the process, it wasn't hard to see that my friend had her hands on one of the best dessert cheats I have ever come across! The cute cupcakes stuffed with the sweet mascarpone and strawberry mixture were absolutely to die for! The cake part of the cupcake was perfect, of course, but it was that delicious sweet cheese filling that had everyone in the room talking! Because she took the extra effort to inject the cupcakes with this delicious and out-of-the-ordinary filling, no one even questioned the authenticity of the cake. They couldn't have cared less whether or not the cake came from a mix. Thinking back on those incredible cupcakes, I knew I had found my moms birthday cake solution! Because I wanted to make a cake as opposed to cupcakes, and because I didn't have the expensive injector tool that my friend and Giada used for the cupcakes, I decided to make one round cake, cut it in half, and layer in the mascarpone and strawberry mixture in between the two cake slices. Absolutely beautiful and even more delicious the cake was a huge hit! Everyone loved my moms cheater birthday cake, and, just like the cupcakes that my friend had made, no one even thought to question whether the cake was from scratch or not!

This cheater recipe is definitely a MUST try! And hey, this just may be the Easter dessert recipe you've been looking for to serve to your family this Easter weekend!

Giada De Laurentiis' Strawberry Mascarpone Filled Cupcakes

Listening To:

The Maccabees - Toothpaste Kisses

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Pumpkin Spice Cookies

Last week, when reading over my entry on my Pumpkin Ravioli with Sage Butter Sauce, I couldn't help but wonder why I chose to go the savory route when I was hit with pumpkin inspiration due to the constant flow of comments on the now extremely popular Pumpkin Spice Latte. I know I didn't want to make a drink (I retract my statement in that last entry about me being horrible at making coffee, I used to work at a café and pastry shop and I can make one mean cappuccino, latte, and macchiato using an espresso machine) but how come I didn't choose to make a pumpkin spice dessert to go along with a warm drink? The truth is, my taste buds like to go back and forth between craving sweet and savory all the time. Just a few weeks ago all I could think about was herbs, spices, meats, etc. choosing chips and dip as my after-dinner snack as opposed to a baked good. And yet here I am now, finding myself scouring the cupboards, fridge, and freezer for any hint of a dessert after each and every meal, choosing pancakes and waffles for breakfast rather than my old standby toast and a fried egg. So sure enough, being in my sugar and spice and everything nice mode while reading the pumpkin ravioli entry, I was struck again with seasonal pumpkin inspiration. I imagined the perfect little dessert that I could take with me to work to snack on that would epitomize all of my favourite things about Fall, just as I had with my Pumpkin Ravioli entree.

After spending more time than necessary looking at an abundance of pumpkin spice food porn, searching all the many pumpkin spice recipes that are available on the internet, I decided to make Pumpkin Spice Cookies. I found a simple recipe for Pumpkin Spice cookies on allrecipes.com that sounded promising, so out came the leftover pumpkin in the fridge, the sugar, flour, KitchenAid, and even a mortar and pestle for hand grinding my spices! I was all set and ready for pumpkin spice heaven! Other than grinding my own spices, this recipe was incredibly fast and quick to follow, and truly the only reason why I hand-ground some of my spices was because I only had whole cloves and nutmeg in my cupboard, so I had to make due. The cookies turned out really yummy, but of course I always have my revisions. This brings up a whole new topic that I feel the need to discuss.

It's tricky when you still consider yourself to still be a fairly new cook (I know I've been cooking for as long as I can remember, but I still have SO much to learn!) and want to try out all the fantastic sounding recipes that you come across online, in magazines and books, etc. You want to share a delicious recipe with everyone, but do you really have the right to when the recipe is not your own? I consider my blog a resource that people can use to obtain tasty and simple recipes that they can feel confident has been tested in a home kitchen. And true, I always cite where I have gotten the recipes that are not my own, but I still feel strange about publishing a recipe that people, if they do not read the entry in full, may assume to be my own. After much thought, I decided that the only way that i can feel confident delivering these recipes to you is if I offer something valuable that the recipe and website is not already offering such as special tips, tricks, and revisions that I feel allow you to take the recipe a little bit closer to perfection. So although allrecipes.com's recipe for Pumpkin Spice Cookies was great, I feel that my recipe, complete with my own revisions, will be your new Fall favourite! With a texture soft like cake with a crunch and nuttiness from chopped walnuts, the sweetness of the pumpkin, and the kick from the spice, these cookies truly succeed in epitomizing Fall!

Ingredients:

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp allspice

1/2 tsp salt

1/2 cup butter, softened

3/4 cup white sugar

3/4 cup brown sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla extract

1/3 cup lightly toasted walnuts, chopped

1/3 cup golden raisins (optional)

Directions:

1. Preheat oven to 350º. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt, and set aside.

2. In the bowl of an electric mixer, cream together the butter with the white and brown sugar. Add the pumpkin, egg, and 1 tsp vanilla and beat until creamy. Mix in the dry ingredients, walnuts, and raisins, making sure to not over-mix.

3. Drop onto a lined cookie sheet by tablespoonfuls, flattening slightly. Bake for 15-20 minutes. Best eaten warm out of the oven, but cookies can be stored in an airtight container for 1 week.

Listening To:

	M83 - Midnight City .mp3
	Found at bee mp3 search engine