Peach Cobbler

I must admit, that up until now I never made a peach cobbler. As first time peach cobblers go this was effortless and sweetly satisfying. I find cobblers are one of those comfort desserts that may be enjoy at any time of year; by simply changing the fruit.  

Peach Cobbler

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3 cans of slices or halves peaches, drained

1 lemon, zested and juiced

1/2 cup unsalted butter, room temperature

3/4 cup white sugar

1 1/3 cups self raising flour

1 teaspoon British mixed spice

1/3 cup rolled oats

2/3 cup milk

Preheat oven to 375ºF (190ºC). Butter a deep 2 inch baking dish.

Place the drained peach slices or halves into the prepared baking dish. Sprinkle with the lemon juice and zest. 

In a large bowl stir together the butter and sugar. Mix for 4 to 5 minutes until creamy and resembles a sugary buttery paste. Add the oats, British mixed spice, and flour; stir into the buttery sugar mixture until the mixture resembles crumbly. Pour in the milk and stir , for approximately 3 to 4 minutes, until the mixture is moist and creamy, like a thick spreadable batter. 

Drop the batter by spoonfuls on top of the peaches. Spread the batter evenly over the surface over the peaches.

Bake in the preheated oven until browned and crisp, approximately 45 minutes. Let cool for at least 30 minutes before serving. 

Notes: You can make your own self raising flour by mixing together in a bowl...  1 1/3 cups unbleached all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. 

With just a drizzle of berry syrup to add a summery touch. 


Hope everyone had a great weekend. After all the hot temperatures, some rain is coming our way. - JD 

Seventh Heaven

Look to the heavens no further than with this refreshingly crisp cocktail; that will have you  floating amongst the stars with every delightful fruity sip.  

Seventh Heaven

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makes 1 cocktail

1 3/4 oz gin

1/2 oz maraschino liqueur

1/4 oz grapefruit juice

Shake in an iced cocktail shaker, and strain into a cocktail glass. Garnish with a sprig of mint, if you wish. 

Bright, sunny and hot here in E-town. Have a great weekend everyone! - JD 

Coconut Macaroons

With only two ingredients you can create these chewy sweet coconut macaroons without too much effort.  

Coconut Macaroons

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1 can sweetened condensed milk

400g shredded coconut*

*more shredded coconut may be needed if the mixture seems wet rather than sticky

Preheat oven to 325ºF. Line a baking tray with baking parchment paper. Set aside.

In a large bowl, stir, to combine the condensed milk and the shredded coconut together. The coconut mixture should be sticky but not too wet.  

Use a tablespoon measuring spoon to help mould the coconut mixture. Pressing the mixture firmly into spoon. Run a knife around the inside edge to help release the mixture. Place each generous mound on the prepared baking sheet.

Bake for 10 to 12 minutes or until they are crisp around the edges and lightly golden. Remove from the oven and allow to cool slightly on the baking tray. Then transfer macaroons to a wire rack. Repeat until all the coconut mixture has been baked.

Once cooled you can dip the bottoms in melted chocolate or drizzle chocolate over the top of each macaroon. Allowing the chocolate to set. 

Notes: You want the coconut mixture to be firmly pressed together so that the macaroons do not spread. You may coat the tablespoon measuring spoon with oil or butter to help ease the mixture out or run a knife around the inside edge to remove, like I did. Again, if you find that the coconut mixture seems to be wet, add a bit more shredded coconut, adding a little at a time until the coconut mixture is more sticky then wet. 

Ovens vary so baking times may vary. Some coconut macaroon recipes do have the oven temperature set to 350ºF with a baking time of 7 to 10 minutes or 15 to 20 minutes. You may try baking the macaroons at 350ºF, just adjust the baking time. Although I found baking at a lower temperature of 325ºF was perfect! 

With a heavy drizzle of dark chocolate that cuts through the sweetness.       

Hope everyone had a lovely long weekend! We did! - JD 

Ste. Adele Lodge Blue Diver

This cloudy cocktail is sweet and creamy and finishes with a tangy bite. 

Ste. Adele Lodge Blue Diver

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makes 1 cocktail

3/4 oz dry Gin

1/4 oz Cointreau or Triple Sec

1 oz Blue Curaçao

juice of 1/2 a lemon

dash Brandy

Cover bottom of glass shaker with simple syrup, add ingredients with cracked ice. Shake well, and strain into champagne glass. Add a green cherry, if you wish. 

Have a lovely weekend everyone! - JD 

Food Photo of the Day ~ Crispy Bacon

I remember reading an article, a few months ago, on how to make bacon more crispy when cooking. The article state, that adding just enough water to cover the bottom of the pan while the bacon cooks would result in a more crisper slice of bacon. No complicated ingredient or specialized pan... just add a bit of water. Simple. 

So the next time I was cooking bacon I thought I would test this culinary tip and sure enough I got nice crispy bacon. Nothing blackened or burnt. I am glad I gave this tip a try and now I am passing it on to you, to try, if you wish.  

Hope everyone is having a lovely week. Plenty of sunshine here in E-town with temperatures on the rise.  - JD  

Lemon Poppy Seed Cheesecake

If you like lemon poppy seed cake, then you will thoroughly enjoy this cheesecake, as well. Tart with a creamy sweetness that pairs quite well with it's burst of lemon flavour.  

Lemon Poppy Seed Cheesecake

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1 1/4 cups graham crumbs

1/4 cup butter, melted

3 pkgs. (250 grams each) Philadelphia brick cream cheese

3/4 cup of sugar

3 eggs

3 tablespoons poppy seeds

grated peel and juice from 2 lemons

whip cream, optional
1 lemon sliced, to decorate the top of the cheesecake with, if you wish  

Preheat oven to 350ºF, if using a silver 9-inch springform pan or if using a dark nonstick 9-inch springform pan, set the oven temperature to 325ºF. 

Combine graham crumbs and butter; press firmly onto bottom of springform pan.

Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until well blended. Add the eggs, 1 at a time, beating on low speed after each addition, just until blended. Stir in the poppyseed, lemon peel and 3 to 4 tablespoons of lemon juice. Discard any remaining juice.

Bake for 45 to 50 minutes, or until the centre is almost set. Run a knife or metal spatula around the rim of the pan to loosen the cake; cool before removing the rim of pan. Refrigerate for 3 hours or overnight. Garnish with lemon slices, if you wish and add a dollop of whip cream when serving. Store leftover cheesecake in the refrigerator. 

The Jupiter

This cocktail supposedly dates back to the 1920's. It is slightly strong however an aromatic cocktail that is a smooth one.  

The Jupiter

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1 1/2 oz gin

3/4 oz dry vermouth

1 teaspoon Parfait Amour

1 teaspoon orange juice

Shake all ingredients into a cocktail shaker, strain into a cocktail or martini glass. 

With rainy Fall temperatures yesterday, today has resumed to it's sunny Spring self. Have a great weekend everyone! - JD 

Power Food

The benefits of power foods... super foods are helping us understand how to fuel our bodies and mind. Recharge, revitalize & rejuvenate is key.  

This compact cookbook features over 100 inspiring recipes that give a powerful combination of fueling and feeding our bodies nutritionally. Whether you want something to kick-start your morning, in need of an energy boost mid-day, a delicious protein packed lunch or dinner to satisfy or a fulfilling dessert. Each recipe has a combination of vitamins and minerals to maximize what your body needs and deserves. It's all about balance.  

Eat minimal processed ingredients and boost up on the fresh foods, whole grains, fibre rich carbohydrates and healthy fats. Seems simple. All recipes have a nutritional breakdown with information on calories, fat, fibre, protein, carbs, sugar and salt. There are plenty of inspirational recipes amongst it's 251 pages. Such yummy recipes as Rainbow Salad, Kimchi Tofu Bowl, Cauliflower, Kale and Garbanzo Bean Bowl, Gingered Steak Lettuce Boats, Chicken Peperonata Bowl, Crunchy Noodle Bean Feast, and Fig and Oat Bites. However, I would like to share this recipe from the cookbook...   

Salmon Burrito Bowl

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1 tablespoon coconut oil
2 garlic cloves, crushed
1 red onion, peeled and diced
1 celery stalk, diced
1 red bell pepper, seeded and diced
1 1/2 cups rinsed and drained, canned red kidney beans
1 cup long grain rice
2 1/2 cups vegetable broth
2 tablespoons jerk paste
2 tablespoons honey
4 salmon fillets, about 5 1/2 ounces each

Mango salsa
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1 large mango, peeled, pitted, and diced
1/2 red onion, finely diced
2 tablespoons chopped fresh cilantro
juice of 1 lime


1. To make the mango salsa, mix together the mango, onion, cilantro, and lime juice and let stand at room temperature.

2. Meanwhile, heat the coconut oil in a large saucepan, add the garlic, onion, celery, and red bell pepper, and sauté for 4 - 5 minutes. Add the kidney beans to the pan. 

3. Add the rice and broth, bring to a boil, cover, and simmer for about 15 minutes, until the rice is tender and the liquid has been absorbed.

4. Meanwhile, mix together the jerk paste and honey. Preheat the broiler to hot and line a baking sheet with aluminum foil. Place the salmon fillets on the prepared sheet and spread the jerk mixture over each one.

5. Cook the salmon fillets under the broiler for 8 - 10 minutes, turning once.

6. Serve the rice in warm bowls, topped with a fillet of salmon and some mango salsa. 


There is still plenty of sunshine going around. Hope everyone had a lovely weekend, like we did. - JD  

Gimlet Bengal

Strong with a subtle fruity flavour. A refreshing palette cleanser. 

Gimlet Bengal

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makes 1 cocktail

Gin

Rose's sweetened lime juice

1 large ice cube

1 cherry, green or red

1 think slice of lime

Chill champagne glass throughly. Put in the ice cube and pour gin over it until the ice cube floats. Over that, pour the lime juice, unsweetened will not do, to cover the surface. Add a cherry and a slice of lime. 

Have a great weekend everyone! - JD 

Peanut Butter Oatmeal Chocolate Chip Cookies

These are absolutely delicious and vegan! They were so easy to make that I whipped up another batch. This is a great basic recipe, which ingredients may be substituted for others depending on your tastes or food requirements. It is hard to believe these are vegan! 

Peanut Butter Oatmeal Chocolate Chip Cookies

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1/2 cup white sugar

1/2 coconut sugar

1/3 cup soy milk

1/3 cup peanut butter

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup oat flour

1 cup rolled oats

1 tablespoon flax seed

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup vegan semi sweet chocolate chips

Pre-heat oven to 400ºF. Line a large baking sheet with baking parchment paper. Set aside. It is a must to line the baking tray to prevent the cookies from sticking to the tray.

In a large bowl whisk together the sugars, soy milk, peanut butter, oil, and vanilla extract until completely smooth.

In another bowl, mix together the oat flour, oats, flax seeds, baking soda, salt, cinnamon, and the chocolate chips in a separate bowl; add to the peanut butter mixture and stir to combine. 

Drop the cookie dough by large spoonfuls onto the prepared baking sheet.

Bake cookies in the preheated oven until the edges are browned, about 8 to 10 minutes. Cool cookies on a the baking sheet for about 10 minutes before removing them to cool completely on a wire rack.

Notes: I made a second batch however I used 1 cup unbleached all purpose flour, instead of the oat flour, and added 1/2 cup of chopped walnuts. All other ingredients remained the same. This batch did not spread like the first batch did and were more compact. Regardless, both batches were great. I slight flatten... tapped the centre of each cookie with my fingers before baking the second batch (with all purpose flour and chopped walnuts.) 

The first batch was more crispy and chewy with a more pronounced  peanut butter taste and the second batch was dense and crunchy with a slight peanut butter taste that was then over taken by a walnut flavour due to the added chopped walnuts. Below is a photo of the second batch I made... 

Plenty of sunshine this weekend and for the coming week. Hope you had a lovely weekend too. - JD