Feeds:
Posts
Comments

Archive for the ‘Bread’ Category

When JT and I were first married, we lived in our first home in Stouffville, a bedroom community Northeast of Toronto. JT would drive 30 minutes to an hour to work and I would take the hour long GO Train (Government of Ontario commuter train) downtown. Fortunately, the downtown train station was connected to an intricate underground system called PATH, Toronto’s Downtown Pedestrian Walkway that I would take all the way to work in the Financial District. Of course, these underground paths were always lined with stores, tempting you to buy, buy, buy!! There may have been one or two instances when I may have picked up a new outfit on the way to work, and I would change into it at the fitness club after my workout!

There were also several food courts along the way, so if one became a little famished from the long journey to work, one might pick up a nibble or two along the way! That is when I became addicted to Bran Date Muffins. These overly processed, moist and sticky muffins were sold at a “healthy” eatery along my walk to work. I usually don’t go for the ready made treats but there was something so moreish about these muffins (texture and taste) that I bought one or two every week (that’s when I had a metabolism!). These days, I wouldn’t dare eat that type of muffin, knowing what I know about the ingredients they use to make them so moreish so that is why I decided to try to recreate my obsession using healthy ingredients. I also decided to make them mini so that I could have a small treat without committing to a regular-sized muffin.

They are not the same as the ones I had so many years ago, but they are quite tasty and not nearly as bad for you so I’m pretty happy with the outcome. The bran and nuts provide great texture, the apples and the dates give it some moistness. Next time, I think I will reduce the flour component and increase the apples and fruit juice.

JT was quite surprised that there is no processed sugar in these babies, just dates, apples and fruit juice to sweeten.

Apple, Bran and Date Mini-Muffins revamped

A KitchenInspirations Original Recipe

Makes 30 mini-muffins

Ingredients:

  • 250 mL (1 cup) fruit juice
  • 1 egg
  • 2 egg whites
  • 375 mL (1 1/2 cup) peeled and shredded apple
  • 125 mL (1/2 cup) chopped dates
  • 250 mL (1 cup) bran buds
  • 125 mL (1/2 cup) chopped pecans
  • 2 cups All Purpose Flour
  • 3 tsp baking powder
  • 30 mL (2 tsp) cinnamon
  • Pinch of salt

Directions:

  1. Preheat oven to 375° F (190° C). Spray 24 mini-muffin pan with non-stick spray. Set aside.
  2. Combine the whole egg and the egg white and beat until well mixed, add the milk and stir to combine.
  3. In a large bowl, add the bran buds, shredded apple and dates, stir until combined. Pour the egg mixture over the top, stirring it in. Allow to stand 5 minutes.
  4. Sift the flour with the baking powder, cinnamon and salt.
  5. Fold the flour mixture into the bran mixture until everything is combined. Stir in the chopped pecans.
  6. Divide batter into 30 mini-muffin cups evenly (24 first, then 6). Bake for 20-22 minutes or until cake tester comes clean.

Notes:

  • If you’d rather make regular-sized muffins, this recipe will produce 12.
  • The bran buds I use are rather hard so soaking is important, your bran cereal may be loser and not need as much time to break down. I like a little bran texture so I didn’t soak my bran very long.
  • I used fruit juice instead of milk so that I could eliminate the 1/4 cup sugar from the recipe. I used Mango because I had it on hand, use whatever you wish, apple juice would work equally as well.
  • You may use 3 whole eggs instead of 1 whole egg and 2 egg whites, someone over here used up the whole eggs and forgot to write it on the shopping list. I wonder who that was?
  • These were pretty moist, even without the use of oil. Next time, I will reduce the flour to 1 1/2 cups and increase the fruit juice and shredded apple by 1/4 cup each.

Read Full Post »

Warning: there is nothing healthy about this.

Ok, sometimes it happens: I make a totally unhealthy recipe. We had a friend stay overnight because he and JT were heading down to Buffalo first thing in the morning, to see a hockey game so I made cinnamon buns. We had some for tasters and one each for breakfast, then I froze the rest. Now these damn things will be calling my name every time I open the freezer!

I was down in Florida last week for a bit of girl-time with one of my dearest friends. It was a wonderful break and the weather was amazing! Might have done a bit of shopping too!!! Sorry I was MIA on comments, will catch up this week. XOXO

Cinnamon Buns

Please click here for the original recipe

Makes 12 buns

Ingredients for dough:

  • 250 mL (1 cup) warm milk
  • 8 g 1(2tbsp) quick yeast
  • 590 g (about 4 1/4 cups) all-purpose unbleached flour
  • 55 g (1/4 cup) granulated sugar
  • 3 g (1 tsp) cinnamon
  • 6 g (1 tsp) salt
  • 2 eggs
  • 76 g (1/3 cup) unsalted butter, room temperature

Directions for dough:

  1. Combine yeast and warm milk and stir to dissolve yeast.
  2. In the large bowl of your KitchenAid mixer fitted with the scraping cookie dough hook, combine flour, sugar, cinnamon, salt, eggs and butter, blend until thoroughly combined.
  3. Add the milky yeast and switch to the dough hook. Knead the dough for about 5 minutes or until it comes away from the sides and is soft and silky.
  4. In a greased bowl, in a warm place, allow to rise until doubled in bulk (about 1 hour).
  5. Roll the dough into a rectangle about 0.5 cm (1/4 inch) thick, about 60 x 35.5 cm (24 x 14 inches).
  6. Spread the filling evenly over the rectangle to all side but one long side.
  7. Roll from the long side with filling to the edge into a tight roll, pinching the final side closed. Cut into 5 cm (2 inch) slices and place into a lightly greased pan 26.5 cm (10.5 inch) springform pan.
  8. Pre-heat the oven to 175° C (350° F). Let rest 15 minutes.
  9. Bake for 40-50 minutes until light golden brown and it has baked through (an internal temperature of 88–93°C (190–200° F ).
  10. Ice only right before serving.

Ingredients for Filling:

  • 245 g (1 cup) packed brown sugar
  • 18 g (2 1⁄2 tbsp) cinnamon
  • 76 g (1/3 cup) unsalted butter, room temperature

Directions for Filling:

  1. Combine all of the ingredients to make a smooth paste, set aside.

Ingredients for Icing:

  • 20 g (1/4 cup) butter, room temperature
  • 70 g (1/4 cup) cream cheese, room temperature
  • 200 g (1 1/2 cups) icing sugar
  • 3 mL (1/2 tsp) clear vanilla
  • 2-4 tbsp cold water
  • Pinch of salt

Directions for Icing:

  1. Combine all of the ingredients to make a smooth paste, set aside.

Notes:

  • I reduced the sugar by half in the dough from the original recipe as I find these things usually super sweet. I increased the flour to make up for the sugar.
  • I also added cinnamon to the dough.
  • I added water to the icing as I prefer it to be drizzled instead of dipped or smeared.

Read Full Post »

sliderbuns_first

Merry Christmas dear friends, I hope you had a wonderful Christmas. JT and I spent Christmas Eve with my family in Toronto and then had a quiet Christmas Day on our own. We had planned on volunteering at a soup kitchen but left it too late and couldn’t find one that would take us! Who knew that would be a problem? We’ll try to get on it earlier next year. I baked a stuffed turkey breast with a baked potato and sautéed a little kale for dinner and then we enjoyed an avocado lime semifreddo. We ate by the fire and opened presents all night. The quiet was just what I needed as I worked a lot in December, still not complaining but man, I should have done my ‘standing job’ earlier and my ‘sitting jobs’ later in my career! Most studios I work at have cement floors, and they are cold and hard which is great for the camera but not so much for the feet and back.

I’ve also been doing some recipe videos:

And, last month I catered a party for sixteen at the new home of the marketing firm I work with. Catering is like cooking for a dinner party on steroids! Timing and organization is everything!

One of the dishes I made was pulled pork sliders; those small, moreish buns filled with slow cooked pork in a delicious BBQ sauce, topped with either a vinegar or creamy coleslaw! I’m licking my lips as I type! Getting the bun right is important as it is the delivery vehicle for the meat. I usually make pretzel buns but the finishing is a two step process and I was so tired, instead, I hacked a King Arthur burger bun recipe instead because it was much easier!

These buns will surprise you, they are light and fluffy but, they have a bite to them because of the egg, and they are not overly eggy. I chose to top the buns with a beaten egg and sesame seeds, you could go au naturel as they are quite tasty. Since I significantly reduced the sugar from the King Arthur recipe, I replaced the water with warm milk and I think it was the right choice. I would definitely make these again, they are delicious and not fussy to make.

sliderbunsSlider Buns

An adaptation of this recipe

Makes about 30 slider buns

Ingredients:

  • 265 mL (1 cup plus 1 tbsp) lukewarm 2% milk
  • 8 g (1 tbsp) instant yeast
  • 5 g (1 tsp) sugar
  • 500 g (3 1/2 cups) Unbleached All-Purpose Flour
  • 15 g (1 tbsp) sugar
  • 6 g (1 1/4) tsp salt
  • 30 g (2 tbsp) butter, at room temperature in small bits
  • 1 large egg, lightly beaten
  • 1 egg yolk, lightly beaten
  • Sesame seeds

Directions:

  1. Whisk the milk, yeast and 5 g (1 tsp) sugar together and allow to proof for a few minutes.
  2. Meanwhile sift the flour, 15 g (1 tbsp) sugar and salt together in the bowl of your stand mixer.
  3. Add the whole egg to the flour mix on low speed using the cookie dough attachment (I used the scraper attachment), then add the small bits of the butter to the egg-flour mixture until well combined (or rub in the butter with your fingers).
  4. Switch the attachment to the dough hook and while on slow speed, pour in the proofed yeast. Knead on medium speed for 5 minutes or until you achieve a silky, elastic and smooth dough.
  5. Form dough into a ball and put it into an oiled bowl covered with a clean tea towel and then set in a warm, draft-free location for 2 hours or until doubled in size.
  6. Punch down and knead the dough into a long roll. Divide the dough into 30 even pieces (about 35 g each) and knead each piece into a smooth ball. Set each ball into a greased pan (I did 5X6) and cover with a tea towel. Set in a warm, draft-free location for 15 minutes or until doubled in size.
  7. Whisk the egg yolk and brush the bun tops generously. Sprinkle with sesame seeds.
  8. Bake in a 176° C (350° F) oven for 20 minutes or until buns have golden tops.
  9. Cool slightly and serve.

Notes:

  • I also made 25 g mini-slider buns, 34 buns. Bake for 20 minutes or until the internal temperature is 85°C- 88°C (185° F – 190° F).

 

Read Full Post »

pomegranatedate_focaccia_first

Several weeks ago, we had our fall progressive dinner and our lovely neighbours Tom and Iona chose Pomegranate as the theme! What a coincidence for JT and I, since we were just there in September! (Please recall that Granada means pomegranate in Spanish!). JT and I served hors d’œuvres and appetizers; the hors d’œuvre was a delicious pomegranate guacamole with homemade fajita chips and the appetizer was a cob salad with a corn and pomegranate mix and a pomegranate syrup dressing.

summercobbsalad

The cobb salad was similar to this one, but I added pomegranate seeds to the grilled corn and instead of beans, I served BBQ’d pulled chicken breast.

And because I don’t extend myself enough, I decided to make a sourdough pomegranate, date and rosemary focaccia. Although the dates did certainly added some sweetness, the perfumy flavour of the rosemary increased the savoury aspect without being overwhelming. The recipe below is a modified version of this recipe, which I originally made at the cottage.

pomegranatedate_rawfocaccia

This is the raw dough just before I popped it into the oven. It’s quite festive looking making it perfect for the holidays!

Pomegranate, Date and Rosemary Sourdough Focaccia

A KitchenInspirations Original Recipe

Makes one focaccia 28 cm x 36 cm (11″ x 14″)

Ingredients:

  • 265 g (1 cup) fed, sourdough starter
  • 300 g (1 1/3 cup) warm water
  • 100 g (1/2 cup) olive oil, divided
  • 1  1/4 teaspoons salt
  • 8 g (1 packet) instant yeast
  • 8 g (1 tbsp) milk powder
  • 500 g (3 1/2 cups) Unbleached All-Purpose Flour
  • 70 g (~1/2 cup) loosely packed dates, sliced in half, lengthwise
  • 75 g (~1/2 cup) pomegranate seeds
  • 4 g (1 generous tbsp) roughly chopped rosemary

Directions:

  1. In the large bowl of your stand mixer fitted with the dough hook, combine sourdough starter, water and 50 g (1/4 cup) olive oil and mix well. Sprinkle the yeast into it and mix well.
  2. Whisk to combine the salt, milk powder and flour and add in batches to the liquid ingredients. Combine and then knead with the machine for 5 minutes. This dough is quite sticky
  3. Pour remaining 50 g (1/4 cup) olive oil into a clean bowl and turn the dough into it. Roll the dough around in the olive oil to coat, cover with a clean tea towel and allow to rise in a warm dark place for 1 hour.
  4. Pre heat oven to 190° C (375° F). Turn the dough out onto the baking sheet and with your fingers, press dough evenly to create a rectangle about 28 cm x 36 cm (11″ x 14″).
  5. Gently press the sliced dates, pomegranate seeds and rosemary into the dough, making sure they are spread evenly. Drizzle the olive oil remaining in proofing bowl over the raw dough. Allow to rest for 20 minutes.
  6. Bake for about 45 minutes or until the internal temperature is 43°C (190° F).
  7. Cool slightly and cut into portions. Serve warm with your best extra virgin olive oil and pomegranate syrup or Ice Wine Syrup..
datepomegranate_focaccia3

They are like little edible jewels! I was quite happy that the pomegranate seed jewels did not lose their luster after baking.

datepomegranate_focaccia2

A pillowy-soft focaccia.

Read Full Post »

CheeseOnionSconeFirst

I celebrated a birthday a few months ago. It wasn’t a particularly special birthday other than the many wonderful birthday wishes that my many social media friends bestowed. JT took me to my favourite French restaurant, Le Select Bistro where we are treated like VIPs since we dined there with our good friends and neighbours Tom & Iona (Tom is an architect and designed the interior of the restaurant). 

Several months back, my trusty old food processor’s plastic top broke. It didn’t entirely break, just the little, wee bit broke off that clicks into the special spot to allow the thing to be turned on. I get that it’s a safety feature so that you can’t turn it on without the top clicking in, but honestly, such a crappy little piece of plastic breaks off and my food processor is rendered useless?! Well, kind of useless, because I figured out that I can jam a chopstick into the spot and I had it working for a few additional months. It was all fine and dandy until I had to take it to a photo shoot and we were all jamming the chopstick into the top to get it to work, how embarrassing was that?!?!? So when my birthday rolled along, I decided I wanted a real, grown-up food processor and JT got me the Cuisinart 12-cup!

The 12-Cup version had a little 4-cup insert so you can make small amounts of stuff.

The 12-Cup version has a little 4-cup insert so you can make small amounts of stuff.

It’s been brutally hot and humid in Toronto so even though I had a brand new food processor, I just couldn’t bring myself to make anything, particularly something that required the oven! I broke down and baked these delightful cheese and onion scones for a little dinner we had; fortunately, the oven was only on for 15 minutes including the pre-heat time and I had the hood fan on full blast, sucking out the hot air so it didn’t heat up the kitchen too badly. The food processor worked like a dream, I can’t wait to use the little 4-cup bowl insert.

Cheese and Onion Scones

Original recipe from Jean Paré’s Company’s Coming Muffins and More cookbook

Makes 12-16 5 cm (2 inch) scones)

Ingredients:

  • 240 g All Purpose Flour
  • 12 g granulated sugar
  • 16 g baking powder
  • pinch of salt
  • 1 small shallot, finely chopped
  • 150 g grated cheese (we used Gouda)
  • 57 g cold butter, cut into small cubes
  • 1 egg
  • 158 mL milk (and extra milk for brushing tops)

Directions:

  1. Preheat oven to 220° C (425° F).
  2. Combine flour, sugar, baking powder, salt, shallot and cheese in the bowl of a food processor and pulse to combine. Add cubed butter and pulse until crumbly.
  3. Combine, milk and egg and whisk until frothy. Pour into food processor while pulsing to combine well. Turn dough out to a lightly floured surface and knead once or twice. Roll out to about 2.5 cm (1 inch) thick and cut into 5 cm (2 inch) circles. Brush tops with milk.
  4. Bake for 15 minutes or until lightly golden. Serve warm with butter.
CheeseOnionScone_2

Perfect for a light snack or with soup.

Read Full Post »

BananaBread_First

Summer has been very warm and humid in Toronto. Don’t get me wrong, I am not complaining because February comes all too quickly and the -25° C (-13° F) is still too fresh in my mind but I really don’t like to turn the oven on (particularly for a recipe that calls for one hour!) when it’s that hot outside (it makes the A/C work even harder). So I modified this recipe to be baked on the Barbie with ingredients I had on hand.

BananaBread_2

The top is swirled with cinnamon, but not too much to be overpowering.

Give this a light toasting to get even more flavour out of the loaf.

We’ve been spending a lot of time at the cottage this year, JT has some council meetings and we like to avoid the traditional weekend traffic so we go up Thursday and come back Tuesday or even go up Sunday and come back Friday. It’s been great, neither of us stresses about weekend traffic anymore! But having so much time at the cottage can be a bit boring, so I prefer to have projects lined up so I can amuse myself without spending a lot of time on the computer. I had been looking for a small cocktail table to set between two chairs in our living area but it had to be rustic and small and sadly I couldn’t find anything.

IMG_0028

A small table for two glasses between the chairs would be perfect.

I was inspired by rustic tables made of a cross section of a log with sticks as legs like this one:

Screen Shot 2016-08-23 at 3.32.43 PM

Inspiration table

But I was stuck on how to slice a log so that it’s perfectly even on both sides because we have limited tools. And then I found this log tea light at Winners (TJ Max) in the right diametre for a reasonable price and my little table was born.

Underside

Tea light spots will help anchor legs in place.

TableTop

Table top has just the right amount of petina.

JT and I sourced the legs in the forest, we had to make sure they were not too new or too old or had bugs in them (you know how I feel about that). I cut the legs to size in the city (I have a table saw) and then I assembled the table at the cottage while JT was at a meeting, just in time to receive our good friends for a weekend.

RusticTable_phase I

TabI hadn’t decided to paint the legs at this point.

Unfortunately, I turned around for a split second and my friend pulled the new table up to the movies on the shelf hoping to find something she hadn’t seen before and…yep…you guessed it…she thought it was a stool and sat on it! #notastool was the hashtag for the weekend. I ended up disassembling it and starting from scratch. Fortunately the table top was in tact so all I did was rebuild the legs.

BrokenTable

It’s an honest mistake.

When I perused the net for banana bread recipes, I noticed that many of them had a lot of sugar. A LOT! I was hoping for something less sweet so that it’s a bit healthier when I found Cookie and Kate’s recipe. I would have made it verbatim but then I realized that I was short of a few ingredients so I improvised. I liked the idea of whole wheat flour but I didn’t want 100% of it, so I divided the flour into 1:3/4 so the texture is a little smoother (plus I didn’t have white whole wheat flour on hand — what is that anyway?).  The bread is wonderful when it is lightly toasted and smothered with butter with a cup of tea. It will sooth away any bruises caused by using a table as a stool, that was not meant as a stool. #notastool.

BananaBread_3

Banana Bread

Original recipe, please click here. This recipe makes one generous 10 cm x 23 cm (4″x 9″) loaf

Ingredients:

  • 125 mL (1/2 cup) melted coconut oil
  • 60 mL (1/4 cup) honey
  • 60 mL (1/4 cup) milk
  • 60 mL (1/4 cup) water
  • 5 mL (1 teaspoon) vanilla extract
  • 2 eggs
  • 125 mL (1/2 cup) roughly mashed ripe bananas (about 2 smallish bananas)
  • 60 mL (1/4 cup) dates
  • 128 g (1 cup) whole wheat flour
  • 94 g (3/4 cup) AP flour
  • 1 teaspoon baking powder
  • 2.5 mL (½ teaspoon) ground cinnamon, plus more to swirl on top
  • 2.5 mL (½ teaspoon)salt
  • 70 g (½ cup) chopped almonds

Directions:

  1. Preheat the BBQ to 177 ° C (350° F) using only the front and back burners. Prepare a 10 cm x 23 cm (4″ x 9″) loaf pan by generously spraying with non-stick baking spray.
  2. In the large bowl of a food processor, add melted coconut oil, honey, milk, water, vanilla extract, eggs, bananas and dates and pulse until dates and bananas have been well incorporated into the liquid.
  3. Sift the flours, baking powder, cinnamon and salt. Add all at once to the liquid and pulse a few times to incorporate. Stir in chopped almonds.
  4. Pour into prepared pan and set into a larger pan. Place pan into the centre of the BBQ so that the elements that are on are not below the loaf pan. Bake for 50-60 minutes or until cake tester comes out clean (mine was perfect in 50 minutes).
BananaBread_4

It’s a dense bread that is perfect for breakfast or a small snack.

Read Full Post »

WholeWheatFajitaShells_first

Happy Civic Holiday to my Ontario readers! It’s the second last long weekend of the summer! I can’t believe summer is almost over! I don’t even want to think of The Ex (Canadian National Exhibition). So let’s not!

How many times have you heard or experienced: Necessity is the Mother of Invention? Some of my best cooking experiences come from exactly that expression, either I’ve forgotten to purchase something or what I was counting on was no longer viable. Case in point: we were at the Upper Deck a couple of weeks back and I had intended on making Waldorf Tuna Wraps for our car lunch for the way home but the fajita shells were old and too dry to make a decent wrap that wouldn’t fall apart, so I decided to make some fajita shells from scratch! They worked out so well, JT proclaimed he liked them better because they had flavour and did not feel dry and crumbly when he bit into it, in fact, they reminded me of a very thin Naan because they are slightly chewy. My wraps held together perfectly. So one afternoon in the city, I decided to experiment and create a recipe that was blog worthy and this post was developed.

I had no idea making these fajita shells was so easy, 4 ingredients, mixed together and knead a little, rest a little (both the dough and the cook), roll out, cook on stove-top in a skillet and they are done! See? So damn simple. I doubt I’ll buy ready made fajita shells ever again. This recipe makes 7 wraps that are about 25 cm or 10 inches in diameter, if you make smaller ones you’ll get more of them! I was being lazy and didn’t want to have to wash a whole bunch of measuring tools so I simply put my bowl on my scale, tared it to zero and kept adding ingredients, each time, tarring to measure from zero. One bowl makes it even easier.

FajitaShells

Easy Whole Wheat Fajita Shells

A KitchenInspirations Original Recipe

This recipe makes 7 shells that are about 25 cm or 10 inches in diameter

Ingredients:

  • 275 g (scant 2 cups) AP unbleached white flour
  • 75 g (2/3 cup) whole wheat flour
  • 20 g (2 tbsp) EVOO
  • 5 g (3/4 tsp) sea salt
  • ~200-220 g (2/3-1 cup) water
  • non-stick cooking spray or a light vegetable oil

Directions:

  1. Measure all of the ingredients into the large bowl of your stand mixer. Insert dough hook and slowly knead the ingredients together until a smooth ball forms (I made this dough while it was rather humid so you may need to adjust the water). Set aside for 10 minutes and allow to rest.
  2. Divide the dough into 7 equal portions (about 83 g each). Dust your work surface with a little flour, and roll out each ball into a 25 cm or 10-inch circle. It’s best not to stack them because they will stick together.
  3. Heat to medium, a cast iron skillet that is at least 10 inches in diameter. Spray or oil the skillet lightly. Cook each fajita shell about 2 to 2.5 minutes each side or until slightly browned.
  4. Allow the shells to cool ever so slightly and bag them immediately with parchment separators in a zip-lock bag, use as needed. These will stay fresh for 4 days but they have no preservatives so if you are not using them right away, store parchment separated shells in the freezer. Thaw in the refrigerator overnight to use. If they have hardened, heat very gently prior to use to make them more supple.
  5. You won’t regret this.

Notes:

  • I cooked my fajitas on a well-seasoned cast iron crêpe pan, you may use a non-stick pan or a large skillet.
  • Purée spinach or basil with some water and use it instead of just plain water.
  • Use tomato juice instead of plain water.
  • Flavour with herbs or spices for a change.
  • I updated the ingredients with imperial volume measures August 3.
GreekWrap2

The shells have excellent texture, unlike that sticky white-bread quality the store-bought kind have. The Greek-Style chicken with goats cheese and black olives were absolutely delicious and they did not fall apart or get too soggy even after having been made in the morning for a later lunch.

FajitaShellsCalories

Based on 7 Servings but I would make them smaller next time.

FajitaShellsWW

Based on 7 servings. Make 10 servings out of this recipe to have more manageable points.

Read Full Post »

Older Posts »

%d bloggers like this: