Snickerdoodle Squares

 

Snickerdoodle squares sit somewhere between a coffee cake and a blonde brownie. Sweet, chewy and crumbly with warm spices and a runny drizzle icing on top, these fulfilling squares go perfectly with coffee or tea or a generous scoop of ice cream or whipped cream.   

Snickerdoodle Squares

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1 cup unsalted butter, softened 

3/4 cup granulated white sugar

1/4 cup dark brown sugar, packed 

3 eggs, room temperature

2 teaspoons vanilla extract

2 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon Kosher salt

1/4 freshly grated nutmeg

1/2 teaspoon ground cardamom

1 1/2 teaspoons ground cinnamon

Cinnamon Sugar Topping:

1/4 cup white sugar

1 1/2 teaspoons ground cinnamon

In a small bowl add the ingredients and mix together.

Icing: 

1/2 cup icing sugar 

1 to 2 tablespoons milk

1/2 teaspoon vanilla extract

Combine the icing sugar, milk and vanilla extract in a small bowl until smooth.

Generously grease a 9 x 9 inch square baking tin and line the bottom with baking parchment. Set aside. 

Preheat oven to 350ºF (180ºC).

Add the butter, granulated sugar and brown sugar to a large bowl. Using a handheld mixer cream them together until light and fluffy, about 3 to 5 minutes. Add the eggs and vanilla extract and mix until combined. Scraping down the sides of the bowl as needed. 

In a separate bowl, add the flour, baking soda cream of tartar, Kosher salt, nutmeg, cardamom and cinnamon. Whisk to combine. 

Slowly add the flour mixture to the buttery egg mixture and mix together until just combined, scraping down the sides of the bowl, when needed, ensuring all ingredients are incorporated. Do not over mix. The batter should be similar in texture to that of a cookies dough. 

Spoon the batter into the prepared baking tin and spread around evenly with an inverted knife or spatula. Make the sugar topping, see recipe above, and sprinkle the top with the cinnamon sugar topping.

Bake in the centre rack of the oven for 30 - 35 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. Cool on a cooling rack for at least 20 minutes before drizzling with icing.

Make icing, see recipe above, and once cooled, drizzle over the top and slice into squares.    

Mabon ~ Autumn Equinox ~ Zucchini Raisin Walnut Loaf

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Happy Autumn Equinox and Mabon to all who celebrate! 

Zucchini Raisin Walnut Loaf 

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3 cups shredded zucchini (2 to 3 medium)

1 1/2 cups sugar

2/3 cup olive oil

4 large eggs

2 teaspoons vanilla

3 cups unbleached all purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 cup coarsely chopped walnuts

1/2 cup golden raisins, optional

Preheat oven to 350ºF (180ºC). Grease 1 loaf pan (9 x 5 x 3 inches) with butter and line the bottom with baking parchment or grease 2 (8 1/2 x 4 1/2 x 2 1/2 inches) loaf pans with butter and line the bottom with baking parchment. Set aside.  

In a large bowl mix together the zucchini, sugar, oil, eggs and vanilla.

In another bowl combine and whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and cloves. Stir in the chopped walnuts and raisins, ensuring they become coated in the flour mixture. 

Add the flour mixture (dry ingredients) to the zucchini egg mixture (wet ingredients) and stir until well combined. Spoon the batter into the prepared loaf pan or divide the batter between two loaf pans, if using. 

Bake the 9-inch loaf pan in the preheated oven for 1 hour to 1 hour and 20 minutes or until a toothpick inserted into the centre comes out clean or bake 8-inch loaves for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean. Cool for 10 minutes in the pan or pans on a wire rack. Then loosen the sides and remove from the pan or pans and place on wire rack to cool completely. 

Notes: You can use self-raising flour just omit adding the baking soda, baking powder and salt. 

Crunchy Snack Mix

 

As snacks go and they go quickly this is one that will breathe new life into that box of cereal sitting on your shelf. Its versatility is a virtue here and depending on your tastes ingredients may be added or substituted. For all the minimal effort this sweet crunchy snack mix will help energize you through your day.    

Crunchy Snack Mix 

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Serves 4

2 cups (500ml) Honey Shreddies

1/2 cup (125ml) coconut flakes

1/2 cup (125ml) pumpkin seeds

2 tablespoons (30 ml) sesame seeds

2 tablespoons (30ml) ground flax seed

1 - 2 teaspoons ground cinnamon, optional

2 tablespoons (30 ml) olive oil or melted coconut oil

1/4 cup (60 ml) dark chocolate chips

1/4 cup (60 ml) dried cranberries

1/4 cup (60 ml) golden raisins 

Preheat oven to 350ºF (180ºc). Line a large baking tray with baking parchment and set aside. 

In a large bowl mix the Honey Shreddies, coconut flakes, pumpkin seeds, sesame seeds, ground flax seed. Pour the olive oil or melted coconut oil over the ingredients and stir everything together until coated. Sprinkle with ground cinnamon, if using. Spread the mixture on the prepared lined baking tray.

Bake, stirring once, in the preheated oven for 15 to 18 minutes or until the mixture is lightly toasted. Allow to cool completely. 

Add the chocolate chips, dried cranberries and golden raisins to the toasted cereal mixture and stir everything together. Store in a ziplock bag or airtight container.  

Creamy Coleslaw with Toasted Sesame Seeds

 

This has more to do with toasted sesame seeds than the coleslaw itself. Adding them gives a mellow nutty flavour, creating fine pockets of texture and taste to this crunchy classic. There are many incarnations of coleslaw, creamy, vinegary, buttermilk, red slaw, German Krautsalat and fruit and nut however adding toasted sesame seeds I find is a must to which recipe you use.      

Creamy Coleslaw with Toasted Sesame Seeds

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1 x 397 g bag coleslaw mix 

1/2 cup mayonnaise

1/4 cup sour cream

2 teaspoons Dijon mustard

1 tablespoon sugar

1 teaspoon apple cider vinegar

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon cracked pepper

1/2 cup sesame seeds, for roasting

Add sesame seeds in an even thin layer to a dry frypan over medium low heat. Shake or stir constantly every 20 seconds to prevent the seeds from burning. Roast for 3 to 5 minutes or until the seeds turn a lovely golden brown colour and fragrant. Carefully transfer roasted sesame seeds to a plate or a bowl and set aside. 

In a large bowl add the pre-made coleslaw mix. If you prefer, you can make your own coleslaw mix by finely shredding 1 medium head of cabbage (4 cups), 1 carrot (1/2 cup) and 1 onion (1/4 cup). 

In a medium bowl combine the mayonnaise, sour cream, Dijon mustard, sugar, apple cider vinegar, lemon juice, salt and pepper. Whisk together until smooth. Stir in half of the toasted sesame seeds.

Pour the mayonnaise mixture over the coleslaw mix and toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavours. Before serving sprinkle the remaining toasted sesame seeds on top, if you wish.  

Blueberry Muffins with Streusel Topping

 

Blueberry muffins topped with a buttery streusel topping not only heightens their classic appeal, it adds a touch of crunchy sweetness to an already tender moist muffin that is bursting with plump blueberries.  

Blueberry Muffins with Streusel Topping

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makes 12 muffins

2 cups unbleached all purpose flour

2 tablespoons ground flax seed

1/2 cup white sugar

2 teaspoons baking powder 

1/2 teaspoon salt

1 1/2 cups fresh or frozen blueberries

3/4 cup milk

1/4 cup olive oil

1 large egg, beaten 

Streusel Topping

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1/4 cup unbleached all purpose flour

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons chilled firm butter

Mix flour, brown sugar and ground cinnamon in a medium bowl. Cut in the butter by using a fork or pastry cutter, until crumbly. You may use clean hands to do this also. 

Preheat oven to 400ºF (200ºC). Grease the bottoms of a standard 12 cup medium muffin cup tin or line with baking paper cups or silicone baking cups. Set aside. 

Make the Streusel Topping and set aside.

In a large bowl combine the flour, ground flax seeds, sugar, baking powder and salt and whisk together. Add the blueberries and toss to coat in the flour mixture. 

Create a well in the centre of the flour mixture and add the milk, olive oil and egg. Stir until the flour mixture is just moistened, the batter will be lumpy. 

Divide the batter evenly amongst the muffin cups. Sprinkle each with the streusel topping.

Bake for 20 to 25 minutes in the preheated oven until golden brown. If baked in a greased muffin tin, let stand about 5 minutes in the tin then remove to a wire rack; if baked in baking cups, immediately remove from the tin to a wire rack. Serve warm. 

Notes: You can use self raising flour, just omit the baking powder and salt, when making the muffin batter.   

 

Date Walnut Loaf

 

This classic British loaf gets a wee bit of an update by having a crunchy sesame seed and walnut topping. It adds a more rich nutty flavour to an already nutty sticky malt like loaf that has such sweetness and warm.  

Date and Walnut Loaf

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3/4 cup boiling water

1 1/2 cups chopped dates

2 cups unbleached all purpose flour

2 tablespoons ground flax seed

1/2 cup white sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts

1 cup milk

1 egg

1 teaspoon vanilla extract, optional

1/4 cup olive oil

sesame seeds, for decorating 

extra chopped walnuts, for decorating

Preheat oven to 350ºF (180ºC)

Grease a 2lb. ( 9 x5 x 3 inch ) loaf pan or loaf baking dish and line the bottom with baking parchment. Set aside.

Place the water into a medium saucepan and bring the water to a boil over medium high heat. Once the water has boiled, stir in the chopped dates and turn the heat down to medium low. Constantly stirring until thickened. Remove from heat and allow to cool. 

In a large bowl add the flour, ground flax seed, sugar, baking powder, baking soda, and salt. Whisk together until combine. Stir in the chopped walnuts.

In a medium bowl add the milk, egg, vanilla extract and olive oil and beat together until combined. 

Add the milky egg mixture and the cooled date mixture to the dry ingredients and stir until everything is well combined. The batter will be lumpy however it should not have any flour streaks. 

Pour or spoon the batter into the prepared loaf pan. Sprinkle the top generously with sesame seeds and chopped walnuts. Bake in the preheated oven for 65 to 70 minutes, until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. If you notice the loaf browning too much before it is fully baked place a piece of aluminum foil over top to prevent excessive browning.  

Notes: If you wish to substitute the white sugar for dark brown sugar just swap and pack the brown sugar, for a 1/2 cup packed dark brown sugar instead of the 1/2 cup white sugar. 

Chocolate Chip Walnut Cookies

A moreish cookie of texture and taste that is also crisp and chewy. Although you may use whichever variety of chocolate chips or chocolate chunks you wish, I find using 70% cocoa chocolate chips has less sweetness then semi-sweet chips and adds a deep rich flavour which goes so well with the chopped walnuts and caramelly flavour of the cookie in this recipe. 

Chocolate Chip Walnut Cookies

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makes approximately 3 dozen

1 cup butter, softened

3/4 cup white sugar

3/4 cup packed dark brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 - 2 tablespoons hot water

3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

1 250g package of 70% cocoa chocolate chips

1 cups chopped walnuts

Preheat oven to 350ºF (180ºC). Line a large baking tray with baking parchment or two standard baking trays and set aside.

In a medium bowl combine and whisk together the flour, baking soda, cream of tartar and salt. Add the package of chocolate chips and chopped walnuts and stir to coat. Set aside.

In a large bowl, add the butter, white sugar, brown sugar, using a handheld electric mixer beat together until creamy. Beat in the eggs one at a time. Stir in the vanilla and hot water.  

Add the flour mixture to the buttery sugar mixture and stir until combined. If you find the dough just a touch dry add a wee bit more hot water, about 1 tablespoon, to make the cookie dough more pliable.

Scoop dough by using a cookie dough scoop or drop rounded tablespoonfuls of cookie dough, place about 2 inches, apart onto the prepared baking tray or trays. Bake in the preheated oven until edges are lightly browned about 10 to 15 minutes, baking time will depend on the size you scoop or drop by tablespoonfuls. Cool baked cookies on the baking tray 0r trays for about 3 minutes before transferring to a wire rack to cool completely. Repeat until all the dough has been used up and baked. Store in an air tight container.

Notes: I used Laura Secord 70% cocoa chocolate chips. 

Lughnasadh ~ Lúnasa ~ Lammas ~ Blueberry Blackberry Wheat Bran Loaf

 

Lughnasadh ~ Lúnasa ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four fire festivals in the Celtic year and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice (Litha) and Autumn Equinox (Mabon) and honours the Celtic Sun God Lugh as August is Lugh sacred month because in Irish mythology Lughnasadh was founded by Lugh. According to Lugh's mythology it's a funeral feast and a day of athletic competition also known as funeral games, which commemorates the death of an earth goddess.  

The days are beginning to grow shorter and the sun is beginning to relax and wane and the darker days of autumn and winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks while expressing gratitude for nature's abundance and the nurturing spirit of the land. The first harvest emphasizes kindness and generosity.  

Other festivals celebrated around this time are: Lúnasa (Irish), Lùnastal (Scottish Gaelic), Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish, August 10 - 12th, 16th Century), International Friendship Day (August 2nd), International Day of the World's Indigenous Peoples (August 9th), International Lefthanders Day (August 13th), the Assumption of Mary (August 15th), Buwan ng Waka (Language Month, Philippines) and South Asian Heritage Month (United Kingdom, July 18th to August 17th), and Saint Bartholomew's Day (August 24th). 

Happy Lughnasadh, Lúnasa and Lammas to all who celebrate! 

Blueberry Blackberry Wheat Bran Loaf 

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1 1/2 cups wheat bran

1 1/2 cups buttermilk or milk

2 large eggs

1/3 cup dark brown sugar

1/4 cup olive oil

1 1/2 cups unbleached all purpose flour (white or whole wheat)

2 tablespoon ground flax seed

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup blueberries, fresh or frozen

1/2 cup blackberries, fresh or frozen

1/4 to 1/2 cup granola, for topping 

Preheat oven to 350ºF (180ºC). Lightly butter and flour a 9 x 5 inch baking loaf tin or loaf baking dish. Line the bottom with baking parchment. Set aside.

In a large bowl combine the wheat bran and buttermilk or milk to soak for 10 to 15 minutes to soften the wheat bran.

After the bran has soaked for the allowed time, add the eggs, brown sugar and oil to the soften wheat bran mixture and whisk together. 

In a medium bowl combine the flour, ground flax seed, baking powder, baking soda, salt, and ground cinnamon. Add the blueberries and blackberries to the flour mixture and gently mix together.

Add the flour mixture to the bran mixture and stir together until just combined. A few dry streaks are fine. 

Pour or spoon the batter into the prepared loaf tin or loaf baking dish. Sprinkle with a granola of your choice, and bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the centre comes out clean. A few moist crumbs are fine. 

 

One Pan Gnocchi with Sausage and Vegetables

 

Skillet gnocchi appears to be my go to ingredient and this recipe is quick, simple and full of so much flavour. The pillowy gnocchi and vegetables are nestled in a slurry of a creamy shallow sauce that has the right hint of citrus. Served with a salad or a lovely crusty bread elevates this beyond a full nutritious meal.  

One Pan Gnocchi with Sausage and Vegetables

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2 tablespoons olive oil

1 x 500 g package pork sausage meat

1 x 700 g package of skillet Gnocchi

4 cloves of garlic peeled and crushed

1 red bell pepper chopped

1 medium zucchini sliced

1 x 142 g package fresh baby spinach leaves 

1 - 2 tablespoons Italian seasoning mix

3 - 4 cups chicken broth

1/2 cup shredded Parmesan cheese

A generous squeeze of lemon juice or 2 tablespoons fresh lemon juice

Heat the olive oil in a large heavy bottom deep double-handle skillet or dutch oven over medium heat. Add the sausage meat and cook, breaking it apart with a wooden spoon, having some largish chunks are fine, until it is fully, about 5 to 7 minutes. Once cooked, use a slotted spoon to transfer the cooked sausage to a bowl and set side.

Add the skillet gnocchi to the pan or pot, whichever you are using, and cook, stirring until the gnocchi becomes golden brown and slightly crisps up. Add the chopped red pepper, slices of zucchini and sauté until the vegetables are softened. Add the crushed garlic and Italian seasoning and sauté for a few minutes more. 

Add the chicken broth to the pan or pot and bring the mixture to a boil then reduce to a simmer and cook until the gnocchi are tender, should be about 2 - 3 minutes. Stir in the spinach and cook until the spinach has wilted. Then add the cooked sausage meat and heat to warm through, about 2 minutes, then add the shredded Parmesan cheese and give everything a stir, allowing the cheese to slightly melt a bit. 

Remove from the heat and squeeze in some fresh lemon juice. Give one last gentle stir and garnish with more Parmesan cheese and fresh spinach leaves, if you wish. Serve with a salad or crusty bread. 

Notes: The spinach and vegetables may be substituted for other ones you prefer. The lemon juice may be omitted however it does add a bit more flavour. The skillet gnocchi I used was Olivieri Classic Skillet Gnocchi - Family size. 

Kiwi Frozen Yoghurt

 

A cool, creamy and refreshing frozen treat made with tangy Greek yoghurt and sweet juicy kiwis. Chill with the zesty tart flavours in every bite or blend in other fruit, like mixed berries, with a bit of almond milk to create one zingy fruit smoothie. Either way it's irresistibly energizing. 

Kiwi Frozen Yoghurt 

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serves 2

5 - kiwis, peeled, diced and frozen

1 cup Greek yoghurt

3 tablespoons honey or maple syrup

1 - 2 tablespoons lime juice

Peel and the dice kiwis. Place in the freezer for at least 5 hours or until completely frozen.

Place all the ingredients, including the frozen kiwis, in a blender. Blend until smooth and combined. Add a few tablespoons of almond milk only if needed to help blend.  

Pour into a freezer safe container and place in the freezer to just firm up a bit. Scoop into bowls and enjoy!

Notes: I placed the chopped kiwis into a Ziplock freezer bag and then laid the bag flat, in the freezer, until the fruit was completely frozen. 

Oven Roasted Sauce

 

Baking something in the oven can be a bit freeing. No standing, constantly stirring or peering and hovering. This abundant oven roasted sauce is not only simple and easy, it's rich and flavourful and your house will absolutely smell of ripe robust vegetables that is so comforting and inviting.  

Oven Roasted Sauce

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1 red bell pepper, deseeded and chopped

1 onion, peeled and diced

1 pint (238 g/551 ml) grape tomatoes

1/2 cup chopped sun-dried tomatoes

3 - 4 cloves of crushed garlic

1 - 2 tablespoons olive oil

2 teaspoons Italian seasoning

salt and pepper to taste

1 can (156 ml) tomato paste

1/4 cup no salt vegetable stock

Preheat oven to 375ºF (190ºC)

Prepare the vegetables if you haven't already done so and place them in a 9 x 13 inch baking dish. Add the crushed garlic, olive oil, Italian seasoning and salt and pepper, stir to combined. Roast in the oven for about 10 to 15 minutes or until the veggies have softened. 

Carefully remove the baking dish from the oven and using a fork, gently squash down the tomatoes, add the tomato paste and the vegetable stock. Stir together, adding a splash or two more of vegetable stock if need be to help loosen the tomato paste more, and pop back into the oven for another 10 to 15 minutes or until everything is nice and bubbly. 

Remove from the oven and allow the sauce to rest for a few minutes before blending. Using a handheld blender gently blend together until just about smooth, having a bit of chunkiness is fine, the sauce should be thick. I found transferring the sauce to a heatproof bowl to blend easier when trying to blend. 

Use as a pasta sauce, pizza sauce, filling, dip or condiment.     

Pineapple Date Tea Loaf

 

Whatever the weather this melt in your mouth fruit and nut loaf will absolutely do. Moist, crumbly and having somewhat of a light rich tropical flavour that is so easy breezy summery and airy.   

Pineapple Date Tea Loaf 

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2 cups unbleached all purpose flour

3/4 cup white sugar

3 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 cup chopped walnuts

1 cup chopped dried dates

1 can crushed pineapple, drained

1/3 cup milk

1 egg

1/2 teaspoon vanilla extract

1/3 cup light olive oil

1 can (398ml) crushed pineapple, undrained

extra walnut and date pieces, for decorating

Preheat oven to 350ºF (180ºC). Grease a 2 lb ( 9 x 5 x 3 inch) loaf pan and line the bottom with baking parchment. Set aside.

Chop the walnut and dates, if you haven't already done so and place in separate bowls. You can also use packaged pre-chopped walnuts and dates, if you wish.

In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add the chopped walnuts and the chopped dates and stir together to coat. 

In another bowl add the milk, egg, vanilla extract and olive oil and whisk together and add to the bowl with the flour mixture, then add the undrained crushed pineapple and stir everything together until just combined. The batter may be a bit lumpy.

Pour or spoon the batter into the prepared loaf pan. Smooth the top and sprinkle or place extra walnut and date pieces on top, if you wish. Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. Allow the loaf to cool in the pan. Remove from the baking pan and sprinkle with a light dusting of icing sugar. 

Litha ~ Summer Solstice ~ Midsummer ~ Lavender Peach Cake

 

Litha ~ Summer Solstice ~ Midsummer, June 20th to June 25th, in the Northern Hemisphere, celebrates the beginning of summer and marks the longest day and the shortest night and although its seen as a time for balance between light and dark, the sun reaches its peak, the power of the sun begins to wane and the days begin to grow shorter and the nights grow longer, it is a return to dark.

As we celebrate Mother Earth, the Goddess and the Sun King, God, think abundance, fertility, renewal and life, as the sun, flowers, plants and the earth are all in full bloom. Bonfires, feasting, singing, dancing and festivals are activities during this time as well as getting outdoors to connect with nature, to celebrate and honour the abundance and growth of the natural world. It's a time for new beginnings, as always with the change of seasons, saying goodbye to self reflection and moving forward and being open with the sun's energy.  

Other celebrations or observances around this time are: Golowan (Cornish) Gwyl Ifan Ganol Haf (Wales), Kupala Night/Ivan Kupala (Ukraine), National Indigenous Peoples Day (June 21st, Canada) and National Indigenous History Month (Canada),  Saint John's Feast Day/ Saint John's Eve (Christian - Canada, France, Portugal, Spain), Saint-Jean Baptiste Day or Fete National du Quebec (Quebec/Canada, Francophone, June 24th), Canadian Armed Forces Day (Canada, first Sunday of June), St. John's Night, Sobotka or Noc Kupaly (Poland), Adonia (Greece), St. Hans Day (Norway and Denmark), Jānvi (Latvia), Uttarayana (India), World Humanist Day (June 21st), Father's Day (Global), World Environment Day (June 5th), World Refugee Day (June 20th), Juneteenth (US, June 19th), LGBTQ+Pride Month (World, June) and Disability Pride Month (July), ALS Awareness Month (Canada), National PTSD Awareness Day (June 27th), African-American Music Appreciation Month, Caribbean-American History Month, National Smile Month (United Kingdom, May and June), National Safety Month and UK Armed Forces Day (UK, last Saturday of June).

A balmy fragrant lavender peach cake that is balanced and reminiscent of the most idle of summer days. Happy Summer Solstice, Midsummer and Litha to those who celebrate! 

Lavender Peach Cake 

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2 teaspoons culinary lavender buds

3/4 cup white sugar

1 1/2 cups unbleached all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened 

2 eggs

1/3 cup buttermilk or milk

1/2 teaspoon vanilla

1 x 796ml can sliced peaches in juice, drained, juice reserved and roughly chopped (approx. 2 cups chopped) 

extra Lavender buds, for decorating 

Glaze Icing:

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1/2 cup icing sugar

2 teaspoons milk

In a small bowl, stir together the icing sugar and milk until a runny glaze has formed.  

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Preheat oven to 350ºF (180ºC). Butter and flour a 2 lb. loaf tin. Line the bottom with baking parchment. Set aside.

Using a sieve, drain the peaches over a bowl. Reserve the drained juice. Lightly pat the sliced peaches with a kitchen towel, then roughly chop, and place them in a bowl. Set aside. 

Using a mortar and pestle grind the lavender buds to release their oil and flavour. It doesn't have to a be ground into a fine powder, a medium fine coarseness will do.  

In a small bowl add the sugar and the ground lavender buds and stir together. This will allow the sugar to absorb some of the oil and fragrance released from the ground lavender buds while you get on with the rest of the rest.   

In a medium bowl combine the flour, baking powder, baking soda and salt. Whisk together and set aside. 

In a large bowl, add the softened butter and using a hand held mixer, blend the butter on low for 1 minute, then add the lavender sugar and cream the butter and lavender sugar together on medium high for about 3 to 5 minutes. The mixture should be fragrant,  pale and fluffy. 

Add the eggs one at a time and beat each addition on low until combined.

Add the milk, vanilla and chopped peaches and beat on low until just combined. Not to worry if the chopped peaches get a wee bit more broken up. It is all about texture and taste. 

Add the flour mixture, in two additions, and beat on low until just combined. Using a rubber spatula scrape down the sides and give the batter one last stir. 

Pour or spoon the batter into the prepared loaf tin. smooth the top and bake for 35 to 45 minutes or until the cake is a lovely golden brown and a toothpick inserted into the centre comes out clean. If you notice the cake browning too quickly before the centre is set then loosely rest a piece of aluminium foil over the top, to prevent any further browning. 

Once the cake is done. Remove from oven and gently poke the top with a skewer or toothpick, drizzle the reserved peach juice over top and allow the cake to cool in the tin. Once cooled completely carefully remove the cake from the tin and place on a wire rack or serving plate and make the Glaze Icing. Drizzle the icing over top and sprinkle with extra culinary lavender buds. Slice and serve. 

Flourless Peanut Butter Cookies

 

There is a first for everything and these rustic flourless peanut butter cookies are a first, for me to bake, and everything and certainly do uplift on the sunniest of days and comfort on drizzly rainy pensive days too. Soft, chewy and undeniably moreish.  

Flourless Peanut Butter Cookies

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makes 12

1 cup smooth creamy peanut butter

1/2 cup dark brown sugar, lightly packed

3/4 teaspoon baking soda

pinch of salt

1 large egg

1 teaspoon vanilla extract

Preheat oven to 350ºF (180ºC)

Line a large baking sheet or two regular size baking sheets with baking parchment. Set aside.

In a large bowl beat together the peanut butter, brown sugar, baking soda and salt

Beat in the egg and vanilla until just combined.

Using a spoon, scoop heaping spoonfuls of cookie dough and drop them onto the line baking sheet or sheets, placing them about 2 inches apart and bake for 12 to 15 minutes, until the edges are set and lightly browned, do not overbake. They may look undercooked but that is how you want them to be, as when they are cooled they will form the right texture, soft but chewy. 

Once done, remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes, as they will be very delicate and need this time to set, before carefully moving them to a wire rack to cool completely.  

Notes: You can fold 1/2 cup of mini chocolate chips into the dough before baking for a chocolate chip peanut butter cookie option.   

Strawberry Rhubarb Crumble

 

Nothing says summer to me quite like a strawberry rhubarb crumble. In fact, I can lovingly eat this combination anytime of the year. With its comfort and ease, bright ruby red tartness and buttery golden crumble topping, it's just so seasonably summer at its finest. Served as is, warm or cold or with a drizzle of cream or nestled with a scoop of ice cream; I'll harmoniously spoon all the peace, love and earthly prosperity in every mouthful. 

Strawberry Rhubarb Crumble

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3 cup sliced strawberries, fresh or frozen

3 cups rhubarb, blanched and roughly chopped

1/2 cup caster sugar

2 tablespoon cornstarch

1/2 teaspoon ground cardamom 

1 cups rolled oats (old fashion or quick)

1/2 cup all purpose flour

1 teaspoon ground cinnamon

1/2 cup dark brown sugar

1/2 cup chilled butter, cut into pieces

Pre heat oven to 350ºF (180ºC) and butter a 9x13 baking dish.

In a large bowl mix together the sliced strawberries, chopped rhubarb, caster sugar, cornstarch, and cardamom until combined. Spread the mixture into the bottom of the prepared baking dish.

In another bowl mix the quick oats, flour, ground cinnamon, and the brown sugar together; cut butter into the oat mixture until crumbly. Spread the oat mixture evenly over the top of the fruit mixture. 

Bake in the pre-heated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for 10 minutes and serve warm. 

Notes: you can lessen the sugar that is mixed with the strawberries and rhubarb, to a 1/4 cup, for a more sharp tart fruit filling.

Skillet Gnocchi with Bacon and Tomatoes

 

I love skillet gnocchi for its ease to create such delicious and tasty meal in minutes. This recipe I just threw together however feel free to add whatever you like, more veggies or meat or different seasonings. Although substantial, this definitely hits on the lighter side and serving with a salad makes more of an all around generous meal.      

Skillet Gnocchi with Bacon and Tomatoes

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1 - 2 tablespoons olive oil 

1 - 2 tablespoon Italian Herb seasoning

salt and pepper, to taste  

1 package (700 g) Family Sized Skillet Gnocchi

1 package (375 g) low salt bacon, diced or cut into smaller bits

1 pint (551 ml) grape tomatoes, cut in half

1 yellow pepper, cored and deseeded, roughly diced

grated fresh Parmesan cheese

Heat the olive oil in a large skillet or frying pan over medium heat. Add the Skillet Gnocchi and Italian Seasoning with salt and pepper to taste,. and sauté for about 5 minutes or until the gnocchi is golden brown and slightly crisp. Transfer gnocchi to a bowl.

Return the skillet to the heat and cook the diced bacon, 5 to 7 minutes or until slightly browned and crisp or to your preference, it should have a bit of a flexible bite to it. If the bacon gives off too much excessive grease, drain some of it off but leave a little bit in the pan for added flavour. I find low sodium bacon doesn't give off as much grease, therefore not needing to drain off as much or very little. 

Add the tomato halves and diced pepper with the bacon and sauté until they are just softened. Then add the cooked seasoned gnocchi back to the skillet with the bacon, tomatoes and peppers to warm everything together. Lightly drizzle with more olive oil, if you wish, and toss to coat. 

Remove from heat and sprinkle with freshly grated parmesan cheese. Serve.

 

Notes: You can replace the bacon with slices of cut sausage. You'll just have to adjust the cooking time. To drain bacon, carefully remove cooked bacon from the skillet with a slotted spoon onto a plate lined with paper towel. Slowly tip the grease from the skillet into an empty tin can, allow the grease to cool in the tin can before discarding, or sop up most of the grease using paper towels and discard the greasy paper towels as you would any garbage.