Cinnamon Swirls

 

I say cinnamon swirls because these are less sticky and gooey then their counterpart the cinnamon bun and less doughy too although every bit comforting. They are an absolute breeze to make, due to their minimal ingredients and the fluffy biscuity texture with such a delicate sweet cinnamon taste under a modest thin glaze is ingenious and quite simply honest to goodness-ness rolled up in a sweet treat. 

Cinnamon Swirls

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2 cups Self Raising Flour

1 teaspoon Cream of Tartar

1 3/4 cups sour cream or Greek yoghurt

1/4 cup unsalted butter, melted

2 tablespoons cinnamon

2 tablespoons brown sugar

Drizzle Icing:

1 cup icing sugar

2 tablespoons melted butter

1 1/2 tablespoons lemon juice

1/2 teaspoon vanilla extract

Mix all ingredients together and drizzle frosting over warm cinnamon swirls. 

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Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper. Set aside.

In a large bowl add the self raising flour and cream of tartar and whisk together. Add the sour cream and mix together until blended and a soft dough is formed.

Turn out the dough onto a floured surface and gently knead a few times and gently pat the dough out. Lightly sprinkle the surface with flour and roll the dough out to form a rectangle, the best you can, about 1/4 inch thick.

Spread with the melted butter. Sprinkle with the brown sugar and cinnamon. Roll (long end, lengthwise) and cut into slices about 1 inch thick. Place cut rolls onto the prepared baking tray and lightly brush the tops with more melted butter. 

Bake for 20 to 25 minutes in the preheated oven or until set.

While the cinnamon swirls are baking make a drizzle icing, see above for recipe, and glaze them with the icing while still warm. Serve and enjoy.   

Mixed Berry Loaf Cake

 

A surprising burst of berries before summer in this humble moist crumb cake. A touch of lemon adds a nice bit of zing and the almond flavour connects the two with a sweet comforting nutty flavour. You can choose to dust with icing sugar, as I often do, or drizzle a wee bit of icing over top however, if you just can't wait like me, I think this cake is just as luscious without too.       

Mixed Berry Loaf Cake

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2 cups (250 g) unbleached all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

2 cups (250-300g) fresh or frozen mixed berries

3/4 cup (150 g) granulated sugar

1/4 cup (50 g) dark brown sugar

1 large egg

1 cup (250 ml) milk 

1/3 cup (80 ml) olive oil 

2 teaspoons almond extract

zest and juice of 1 lemon or 1 orange, optional 

Preheat oven to 350ºF (180ºC). 

Lightly grease and flour a 2lb. loaf tin and line the bottom with baking parchment.

Place the mixed berries in a bowl and toss with 1 tablespoon of flour. This helps prevent them from sinking in the cake. 

In a large bowl whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Then add the floured mixed berries. 

In a medium bowl whisk together the granulated sugar, brown sugar, egg, milk, olive oil, almond extract and the zest and juice of 1 lemon, if using, until well combined. Carefully pour the now wet ingredients into the flour mixture. Gently stir until just combined and moist. Do not over mix. Spoon the batter into the prepared baking tin.

Bake for about 55 - 70 minutes or until a toothpick inserted into the centre comes out clean, a few moist crumbs are fine. If you find that the cake is browning too quickly loosely cover the top with aluminum foil for the remainder of the baking time.

Remove from the oven and allow the cake to cool in the pan for about 30 minutes before carefully removing from the tin and then place the cake directly onto the wire rack to cool completely. 

Notes: Ovens vary so do check the cake at the 30 minute mark. If you are using frozen fruit, defrost and drain off any excess juice.  

 

Coconut Lime Chia Cake

 

A delicate buttery crumb cake with just the right hint of lime and sweetness. The chia seeds give a subtle crunchy texture and served with a lush dollop of whipped cream or vanilla ice cream heightens its tender nutty flavour.     

Coconut Lime Chia Cake

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1 3/4 cups self raising flour

2 tablespoons chia seeds

1/2 cup (40 g) shredded sweetened coconut

1/4 cup (60 ml) maple syrup 

2 large eggs, lightly beaten

1/4 cup olive oil or melted butter

1/2 cup (120 ml) almond milk 

juice and zest of 1 lime  

1 teaspoon vanilla extract

extra shredded coconut, for decorating 

extra maple syrup, for drizzling 

Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch round cake tin. Line the bottom with baking parchment. Set aside.

In a large bowl whisk the flour, chia seeds, and shredded coconut together. Add the lightly beaten eggs, maple syrup, olive oil or melted butter (if using), the almond milk, lime zest and juice and vanilla extract. Mix the dry and wet ingredients together until well combined.

Pour the batter into the prepared cake tin. smooth the batter out. Sprinkle with the extra shredded coconut and bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked remove the cake from oven and while the cake is still warm drizzle with extra maple syrup. Allow the cake to cool in the tin on a wire rack before slicing.

Notes: you can replace the lime with lemon or omit the citrus zest and juice all together.   

Hot Cross Bun Bread Pudding

 

Having extra hot cross buns laying around rarely happens over Easter. However when there are, they become the puddings of all puddings and create an effortless spongy custard dessert. Utterly comforting and ideal for brunch or dessert with a light drizzle of maple syrup is absolute!  

Hot Cross Bun Bread Pudding

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3 cups (6 - 8) hot cross buns

1/2 cup (125 ml) raisins, optional

5 large eggs

1/2 cup (125ml) white granulated sugar

1 teaspoon (5 ml) vanilla

1 teaspoon (5 ml) ground cinnamon 

1/8 teaspoon (0.5 ml) freshly grated nutmeg

2 3/4 cups (675 ml) milk

Grease a 2 quart (2 L) casserole baking dish. I used a round 9-inch deep pie dish. 

Cut the hot cross buns in half and then cut the halves into cubes, you should get about 4 to 6 cubes per half slice. Place the cubed hot cross buns in the greased casserole dish and sprinkle the raisins over top, if using.  

Beat the eggs together in a large bowl. Add the sugar, vanilla, cinnamon and nutmeg and beat together. Add the milk. Mix again. Pour the egg mixture over top of the raisins and pieces of hot cross buns. Let stand for 20 minutes, allowing the egg mixture to absorb and plump up the bun bits and raisins. 

In the meantime preheat the oven to 350ºF (180ºC).

Bake uncovered in the preheated oven for 45 to 55 minutes or until set. 

Apple, Cranberry & Blueberry Crisp

 

The more fruit the merrier and this dessert is packed with loads of crisp tangy sweet fruit and of course you may use whatever fruit you wish, depending on the season, however this combination autumnally does it for me. An undemanding dessert that is universally divine every time.

Apple, Cranberry & Blueberry Crisp

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8 large apples, cored and roughly diced

2 cups frozen cranberries, slightly thawed

1 cup frozen blueberries, slightly thawed

1/2 cup sugar

1/4 cup unbleached all purpose flour

1 teaspoon ground cinnamon

Crisp Crumble Topping:

1 1/4 cup large flaked oats

1 cup unbleached all purpose flour

1/2 cup dark brown sugar

1/2 cup (1 stick) chilled butter, cut into pieces

Preheat oven to 350ºF (180ºC). Butter a 9 x 13 inch rectangle baking dish.

In a large bowl, combine the diced apples, cranberries, blueberries, sugar, flour and cinnamon and stir until well coated. Spread the mixture into the bottom of the prepared baking dish.

To make the crisp crumble topping, in another bowl mix the oats, flour and brown sugar together; cut the chilled butter into the oat mixture and blend until crumbly, I found it easier to use my clean hands to blend everything together. Spread the oat crumble mixture evenly over the top of the fruit. 

Bake in the preheated oven until fruit is bubbling and thick and the topping is golden brown, about 45 minutes to 1 hour. Allow to cool for about 10 minutes and serve; and you can serve this on its own or with a dollop of whip cream or a scoop of ice cream. 

Leftovers #62 ~ Tiramisu Cups

 

Having made Tiramisu it seems that I had over compensated with the ingredients resulting in leftover ingredients, for which I created these individual tiramisu cups. A breeze to make just cut or break the remaining leftover ladyfinger biscuits in half, I had about 18 to 22 biscuits, dip them in the coffee brandy mixture, add a layer of mascarpone cream filling and repeat another layer and sift with cocoa powder before serving. An instant delightful dessert.

Tiramisu

 

I have always wanted to make this popular Italian dessert with its spongy moist espresso dipped ladyfingers, layers of deep velvety mascarpone and generous dusting of cocoa powder, finally I did. Although I did have a wee bit of help from my husband, not that this recipe requires two people just sometimes it's great to have a helping hand when making such mellow desserts. This version is just as luscious as traditional tiramisu but without the eggs.

Tiramisu

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serves 9

1 1/2 cups heavy whipped cream

1/3 granulated white sugar

1 teaspoon vanilla extract

1 1/2 cups (225g) mascarpone, room temperature

28 - 36 ladyfingers ( will depend on the size of your pan)

1 1/2 cups cold espresso 

3 tablespoons Brandy

cocoa powder for dusting

First make the whipped cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip whipping cream until peaks form.

In separate bowl, whip together the mascarpone, sugar and vanilla extract.

Use a spoon or spatula to gently fold the whipped cream into the mascarpone, adding half of the whipped cream at a time, folding it in with a spatula so that the whipped cream doesn't collapse. Set aside.

Add cooled brewed espresso to a low bowl and whisk in the Brandy.

Dip the lady fingers into the cold espresso, a quick dip to get both sides - no more than 1 second per side) and lay them in a single layer on the bottom of a square pan. If needed, break the ladyfinger(s) in half to fill up the layer in the pan.

Spread half of the mascarpone mixture over the layer of the ladyfingers, then add another layer of dipped lady fingers. Spread the rest of the mascarpone mixture over the top.

Refrigerate at least for 4 hours or overnight and dust with cocoa powder generously over the top just before serving. 

Notes: Tiramisu can be made in advance, stored up to 2 to 3 days in the refrigerator. Amaretto may be used instead of Brandy or for an alcohol free option try a flavoured syrup in replace of the Brandy. 

Pineapple Pecan Pie

 

This variation on a classic is one that I would definitely repeat. The bright pineapple  and bronzed pecans mixed within a creamy silky golden brown filling has such a late summer feel. Let the pineapple naysayers sink into a splendiferous slice and be effortlessly swayed with its sweet, tangy and nutty flavour. 

Pineapple Pecan Pie

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makes one 9-inch pie

1/2 cup lightly packed dark brown sugar

2 tablespoons unbleached all purpose flour

1/2 teaspoon salt

1/4 cup butter

3 eggs

1 cup corn syrup

1 teaspoon vanilla extract

1 cup pineapple tidbits

1 cup pecan halves

Preheat oven to 450ºF (230ºC)  

Prepare a pastry recipe of your choice, roll out and line a 9 inch pie plate. Trim and flute the edges. Do not prick. Alternately, you can use a ready-made pie shell, follow package instructions.

Drain the pineapple tidbits using a fine mesh sieve and lightly pat dry.  

In a medium bowl combine together the brown sugar, flour and salt.

In a large bowl cream the butter. Add the brown sugar mixture and blend in the eggs, corn syrup and vanilla.

Fold in the drained pineapple tidbits along with the pecan halves. 

Pour the mixture into the prepared pie plate. Bake in the preheated oven for 10 minutes, or until pastry is golden. Reduce heat to 325ºF and continue baking for 30 to 35 minutes longer, or until filling is set. Cool before serving. 

Notes: Corn syrup substitutions: maple syrup, honey, golden syrup, brown rice syrup - texture and taste may change. 

Cherry Almond Cake

In my efforts to recreate a version of one of my favourites, the Cherry Bakewell, I have come up with this, a less convoluted more simplistic attempt then my previous, not that there is anything delusional about efforts as they may be culinary therapeutic and surprising. Served without icing has its rustic appeal although the buttery richness of this cake, the distinct almond flavour with a hint of cherry and marked by an opaque glazed icing; completes the flavour and essence of the Cherry Bakewell, well for me any way.  

Cherry Almond Cake 

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1 1/2 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1/2 cup chopped almonds

1/2 cup butter, softened

1/2 cup coconut sugar

1/2 cup white sugar

2 large eggs

1 teaspoon almond extract

3/4 cup milk

1 can pitted dark cherries, drained and juice reserved

 1 tablespoon lavender sugar from sprinkling over the top

Notes: fresh or thawed frozen cherries may be used in replace of tinned. 

Empire Icing

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1 cup icing sugar

1/4 teaspoon almond flavouring

1 1/2 tablespoons hot water

In a bowl combine all the ingredients until blended and smooth. Icing over cookies or cakes.  

Preheat oven to 350ºF (180ºC). Lightly grease and flour an 8 inch square baking tin. Line the bottom with parchment paper.

In a medium bowl combine the flour, baking powder and chopped almonds.

In a large bowl cream the butter, coconut sugar and the white sugar together, then add the two eggs and almond flavouring and beat until light and fluffy. Stir in the milk and once blended, fold in the flour mixture to the creamy milk mixture. Once blended together turn the cake batter into the prepared baking tin. 

Then randomly place the drained cherries on top, gently pressing them into the batter, sprinkle the lavender sugar over the top and bake in the preheated oven for about 30 to 40 minutes, or until the cake springs back when lightly touched. 

When done remove from the oven and place on a wire rack and using a toothpick gently pierce the cake several times, then spoon some of the reserved cherry juice over top of the cake and allow to cool. Once cool drizzle with Empire icing, if you wish, and allow to set before serving.      

 

Curried Fruit Bake

This is a fantastic way to use canned and frozen fruit that absolutely tantalizes the senses with such a warm aroma and captures the eye with a beautiful autumnal colour. Served on its own or over ice cream this truly hits the spot and is a dessert I simply can't get enough of. Fruit may be changed or added and the curry flavour may easily be made more mild or strong, depending on your preference. 

Curried Fruit Bake 

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1 x 398ml (14oz) canned peach halves, drained and juice reserved

1x 398ml (14oz) canned pear halves, drained

1 x 398ml (14oz) canned apricot halves, drained

1 cup frozen cranberries, thawed

Reserved peach juice

1 cup dark brown sugar, packed

1 1/2 teaspoons curry powder

pinch of salt 

Preheat oven to 350ºF (170ºC).

Arrange the peaches, pears, apricots and cranberries in an ungreased shallow baking dish.

Pour the reserved peach juice in a bowl. Add the brown sugar, curry powder and salt. Stir to combine and pour over the fruit. Bake in the preheated oven for about 25 to 30 minutes or until hot. Sprinkle lightly with cinnamon before serving.

Blueberry Lavender Cobbler

 

This absolutely sums up summer for me. The hint of fragrant lavender, luscious heaps of sweet blueberries with a sunny golden cake-like crust. Although cobblers are served warm this one I most enjoy served cold during the summer months with an ample dollop of vanilla ice cream.   

Blueberry Lavender Cobbler

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4 cups blueberries, fresh or frozen

1/2 cup sugar

grated lemon zest of 1 lemon

1 1/2 teaspoons dried culinary lavender buds, crushed

6 tablespoons of butter

1 cup unbleached all purpose flour

3/4 cup white granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

Lavender sugar, to sprinkle on top 

Preheat oven to 350ºF (180ºC).

Using a mortar and pestle, place the dried lavender buds into the mortar and using the pestle grind until finely ground. 

Place the blueberries, sugar, lemon zest and ground lavender buds into a bowl, stir to combine and set aside allowing the ingredients to slightly mellow while getting on with the rest of the recipe. 

Cut the butter into pieces and place in a 9 x 13 inch rectangle baking dish. Place the pan in the oven while it preheats to allow the butter to melt. Once melted, carefully remove the baking dish from the oven and place on a heat proof surface. 

In another bowl, add the flour, sugar, baking powder and salt and whisk together. Stir in the milk until just combined. 

Pour the blueberry mixture over the melted butter in the baking dish and spoon the batter over top. Sprinkle with lavender sugar.

Bake in the preheated oven for about 35 to 40 minutes, or until lightly golden on top. 

Serve warm or chilled with a generous scoop of vanilla ice cream.  

Lemon Madeira Cake

 

Madeira cake is a pretty straight forward sponge cake. Basic ingredients create a rich, firm texture, yet light cake; similar to pound cake. It is named not because Madeira wine is an ingredient but because the cake was eaten as an accompaniment with a glass of Madeira. Now it is served with tea and liqueurs. This cake dates back to the 18th or 19th century; with one of the earliest published recipes for Madeira cake appearing in Eliza Acton's book, Modern Cookery for Private Families (1845).  

Lemon Madeira Cake

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makes 1 x 7 inch round cake

1 2/3 cups unbleached all purpose flour, sifted

1 teaspoon baking powder

1 1/2 sticks butter, softened

3/4 cup superfine sugar

grated rind of 1 lemon

3 eggs

2 tablespoons milk

Preheat the oven to 350ºF. Grease and line a 7 inch round cake tin.

Mix together the flour and baking powder. Beat together the butter, sugar and lemon rind until light and fluffy. Beat in the eggs, one at a time, adding 2 tablespoons of flour with the last two. Fold in the remaining flour, then gently mix in the milk.

Turn into the prepared 7 inch cake tin and bake for 45 to 60 minutes or until a skewer comes out clean. Remove from the oven and turn out onto a wire rack to cool. 

- JD 

Nectarine and Blueberry Crumble

Apple crumble is a classic however nectarine blueberry crumble serves a greater need for a tangy sweet summer dessert. It is also a great way to use any ripe fruit you may have laying about your kitchen or pantry. The tartness of the nectarines is enhanced and balanced by the tender blueberries and sweet crisp crumble topping. This dessert generously serves four to six people and a nice scoop of French vanilla ice cream would not go a miss!       

Nectarine and Blueberry Crumble 

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4 cups nectarines, peeled and sliced

1 cup blueberries

1/4 cup sugar

1 1/2 tablespoons cornstarch

1 tablespoon lemon juice

Brown Sugar Oat Crumble Topping:

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3/4 cups oats

3/4 cup flour

1/2 cup brown sugar

1/3 cup caster sugar

1/2 cup cold butter, cut into small pieces

Heat oven to 350ºF (180ºF).

Place the sliced nectarines, blueberries, sugar, cornstarch and lemon juice in a bowl. Toss to coat.

In small bowl, mix the oats, flour, brown sugar and caster sugar. Cut in the cold butter with a fork or a pastry cutter, I cut the butter into pieces with a knife, then added the cut pieces to the oat mixture and using clean hands quickly mix together, until the butter is combined. You may have chunks of butter and that is okay as the butter will melt in the oven.

Place the nectarine and blueberries in a 9 - inch baking dish. Top with the brown sugar oat crumble.

Bake for 20 to 25 minutes or until the crumble gently browns and begins to bubble. 

The weather did cool down however temperatures have now risen creating another heatwave. Have a lovely weekend everyone! - JD    

Mango Coulis

A coulis is a thick sweet sauce made from fruits that have been cooked, blended and optionally strained. Making a coulis is quite simple as it is only three ingredients, fruit, sugar and lemon or lime juice; and can be used as a topping or a sauce for a variety of foods such as on yoghurt, ice cream, cakes and toast. I made a lime cheesecake and decided that a mango coulis would be the perfect tangy finish to this cheesecake's subtle citrus flavour. I had enough leftover to spoon over Greek yoghurt and the rest was happily added to a curry sauce. 

Mango Coulis

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400 to 600g mango - fresh or frozen

juice of 1 small lime or lemon

30g (1 1/2 tablespoons) caster sugar 

Cook all three ingredients on low to medium heat in a medium saucepan, for about 15 minutes or until soft. Remove from heat and allow to cool down for 5 minutes. Using an hand held (immersion) blender, blend until very smooth. You could also strain through a mesh sieve instead of blending however a hand blender saves time. 

Once smooth and blended, taste and adjust the sweetness if you wish and if  the sauce is too thick, add a teaspoon of water, at a time, until the desired consistency is reached. 

Allow to cool down then transfer to a jar or container with a tight seal. Keep in the refrigerator for a week. 

Hope everyone's week has been a good one. It's been heavily overcast with a few showers here and there although plenty of sunshine for the weekend! - JD 

Ultimate Chocolate Brownies

Brownies may be the ultimate chocolate guilt-ridden indulgence especially when overly iced however I prefer them without a sugary layer of icing; as the thin crackled top provides a bit of crunch to the chewy cake like interior and the delicate pastel candy sprinkles add an understated decorative touch. These brownies, to me, are the ultimate as they embody everything I prefer in brownie however just don't take my word for it; try the recipe and see if they measure up to your ultimate brownie. I know one thing is for sure you won't be disappointed!  

Ultimate Chocolate Brownies

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3/4 cup (175ml) cocoa powder

1/2 teaspoon (2ml) baking soda

2/3 cup (150ml) butter, melted and divided

1/2 cup (125ml) boiling water

2 cups (500ml) sugar

2 eggs

1 teaspoon (5ml) vanilla extract

1 cup (250ml) unbleached all purpose flour

1/3 cup (32 grams) oat flour

1/4 teaspoon (1ml) salt

1/2 cup (125ml) dark chocolate chips

1/2 cup (125ml) white chocolate chips

decorating candy sprinkles, for decorating, optional

Preheat oven to 350ºF (180º) Grease and flour a 9 x 13 x 2 - inch rectangle pan or two 8 - inch square baking pans. Line the bottom with baking parchment.

In a bowl combine together the flour, oat flour, salt, dark chocolate chips and white chocolate chips.  

In another large bowl stir together the cocoa powder and baking soda. Stir in 1/3 cup (75ml) butter. Add the boiling water, stir until the mixture thickens. Add sugar, eggs, remaining butter and vanilla extract, stir until smooth. Add the flour mixture to the cocoa mixture and stir until well combined. Pour the batter into the prepared pan and evenly distribute and smooth the top using a butter knife. Sprinkle the top with decorating candy sprinkles.      

Bake for 35 to 40 minutes for a single 9 x 13 x 2 inch pan or 30 to 35 minutes for two 8 inch square pans or until brownies begin to pull away from the sides of the pan. Cool completely in the pan on a wire rack before cutting.    

- JD 

Chocolate Hazelnut Squares

This recipe comes from the One Smart Cookie Cookbook by Julie Van Rosendaal. Some have become familiar with Julie from that book however most recently she has been in the spotlight again highlighting issues with Canadian butter, aka Butter Gate. Yes, I have been noticing some inconsistency with butter recently, that aside, it didn't stop me from trying this recipe and previously buying a bag of hazelnuts on sale was fortuitous. It is hard to believe this recipe is low fat because these squares are luscious and super easy to make. For more information about Julie Van Rosendaal and recipes do visit her website at: dinnerwithjulie.com

Chocolate Hazelnut Squares

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Base:

1/4 cup butter, softened

1/4 cup sugar

1 cup flour

pinch of salt

Topping:

1 1/2 cups packed brown sugar

1/4 cup cocoa 

1 tablespoon flour

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 teaspoon vanilla

1 cup hazelnuts, toasted, skinned and coarsely chopped

Preheat oven to 350ºF.

In a medium bowl, stir together the butter and brown sugar until creamy. Add the flour and salt and stir until well combined and crumbly.

Press into the bottom of an 8 x 8 inch pan sprayed with non-stick spray. Bake for 8 - 10 minutes, until just barely golden around the edges.

In the same bowl (no need to wash it), combine the brown sugar, cocoa, flour, baking powder and salt. Add the eggs and vanilla and stir un til well blended and smooth. Stir in the hazelnuts. Pour over the base and smooth the top. Bake for 30 - 35 minutes, until the top is slightly puffed and cracked, and looks dry. Cool completely in the pan on a wire rack. Makes 16 squares. 

NOTES: When sharing a recipe from a cookbook, it is typed exactly how it is printed inside the book. With this recipe, the Ingredient list for the base states: "1/4 cup sugar", I assumed this was white sugar, on a quick glance, however when I read the Method or Instructions it states: "In a medium bowl, stir together the butter and brown sugar until creamy." When reading recipes, and I read a lot of them, usually when a recipe just says sugar, it's in reference to white sugar/caster sugar. Brown sugar, like icing sugar (powdered sugar), is always denoted as such. Unfortunately, this was a slight confusion after the fact; as I had already added white sugar. So for the base/crust I used 1/4 cup white sugar.

The cookbook, One Smart Cookie by Julie Van Rosendaal, I have, is a third printing, 2012.    

Sunshine and warm temperatures await. Have a nice weekend everyone! - JD 

Golden Coconut Lime Loaf

 

This golden loaf gets its rich colour from the added turmeric and it certainly has all the warmth and glow of Spring and all the sunny disposition, do I dare say, of Summer. A dense loaf, such as this, is lusciously forgiving in what it doesn't have, no eggs, no butter or no oil and no dairy. Trust me, you won't miss those because it is glorious and flavourful.  

 Golden Coconut Lime Loaf

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1 cup (244ml) Almond milk

1/2 cup (161g) maple syrup

2 tablespoons sugar

1 cup (85g) coconut flakes, plus extra for decorating 

1 teaspoon vanilla

juice and grated zest of 1 lime 

1 1/2 cups (187.5g) unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon turmeric

1/4 teaspoon British mixed spice or nutmeg or cinnamon, optional

Preheat the oven to 350ºF. Grease and flour a loaf tin and line the bottom with baking parchment paper.

Combine the almond milk, maple syrup, sugar, coconut flakes vanilla and the lime zest and juice together in a large bowl. Whisk together until nicely blended. 

In another bowl mix the flour, baking powder, baking soda, salt turmeric powder and British mixed spice, if using, together well.

Add the flour mixture to the almond milk mixture and gently stir together to form a thick batter. Spoon the batter into the prepared loaf tin and spread evenly. Sprinkle the top with more shredded coconut. Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the centre comes out clean.

Cool for 10 minutes in the tin and then remove the loaf from the tin and continue to cool completely on a wire rack. Sprinkle with more shredded coconut and finely dried edible flowers before serving. 

We had a lovely relaxing weekend and hope everyone had one too. It's midweek and although the sun seems to be hiding behind the cloud cover the birds are still singing. - JD    

Pears with a Ginger Sponge

I decided to make the Pears with a Ginger Sponge from the Cosmic Cookbook. Even though it required a few steps they came at an ease and before you knew it, the cake was in the oven baking. I feel there could be many interpretations, using different fruit depending on season and availability, of this cake in the future. This recipe does require the use of a scale to measure most ingredients due to how it is presented however by all means you can research and work out the measurement conversions, if you wish. If using tin pears, like did, just drain the liquid from the pears and slice them lengthwise. This cake is also scrumptious with lashing of custard on the second day. 

I am reposting the recipe to possibly entice you to try your hand at this delicious dessert, whether you are an Aries or not, you will not be disappointed.   

Pears with a Ginger Sponge

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serves at least 4 - serve with a lightly whipped cream, flavoured with lemon and sugar.

For the pears: 

2 oz/50g unsalted butter plus extra for the tin

3 large pears

3 oz/75g brown sugar

juice of 1 lemon

For the sponge:

4 oz/125g unsalted butter

4 oz/125g caster sugar

2 eggs

6 oz/175g self raising flour

1 teaspoon baking powder

1/2 teaspoon ground ginger

4 pieces crystallized or preserved ginger

up to 5 fl oz/150ml milk

Grease an 8 inch/20cm cake tin with butter. Use a tin with a fixed base.

Peel, quarter and core the pears. Slice them lengthwise. Put the brown sugar, butter and lemon juice in a small saucepan. Heat gently to dissolve then boil vigorously for about 5 minutes to make a good syrup. Tightly arrange the pears in concentric circles in the bottom of the cake tin. Pour the syrup over them.

Make the sponge by creaming the butter and sugar until light. Beat in the eggs gradually. Sift in the flour, baking powder and ground ginger. Chop the crystallized ginger and fold into the mixture. Add enough milk to make a dropping consistency. Pour over the pears and bake in a preheated oven at 375ºF/190ºC/Gas Mark 5 for about 60 minutes. 

Test with a skewer. Run a knife round the sides, then turn out and serve while warm.

Cosmic Cuisine - The Astrological Cookbook

 

For those that follow the Astrological calendar, then using an Astrological cookbook based on the ancient concept that the signs of the zodiac and their associated planets are related to specific types of food seems logical and with merit however to those that don't follow such calendar, then this cookbook may become more curious and novel. 

The recipes in this book are varied because not all zodiac signs eat alike and it also provides guidelines for selecting the most appropriate foods, spices, recipes and restaurants for each Zodiac sign. 

All Sun Signs and Planetary Palates are thoroughly considered thought out this cookbook, including a quick reference, a Table of Correspondence for Signs and Planets. So whether you are creating a meal or wanting to know what food, herb or spices to cook and choose for your Zodiac sign or another sign, this chart becomes helpful. 

Seeing how the Zodiac sign at this time is, Aries (March 21st - April 19th), which is ruled by Mars; to which baked or barbecued food is appropriate due to it's hot-dry sign; I thought I would share this recipe from the book:

"Although not hot or dry, as should be most Arien foods, this delicious sponge uses ginger to give it some spice." 

Pears with a Ginger Sponge

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serves at least 4 - serve with a lightly whipped cream, flavoured with lemon and sugar.

For the pears: 

2 oz/50g unsalted butter plus extra for the tin

3 large pears

3 oz/75g brown sugar

juice of 1 lemon

For the sponge:

4 oz/125g unsalted butter

4 oz/125 caster sugar

2 eggs

6 oz/175g self raising flour

1 teaspoon baking powder

1/2 teaspoon ground ginger

4 pieces crystallized or preserved ginger

up to 5 fl oz/150ml milk

Grease an 8 inch/20cm cake tin with butter. Use a tin with a fixed base.

Peel, quarter and core the pears. Slice them lengthwise. Put the brown sugar, butter and lemon juice in a small saucepan. Heat gently to dissolve then boil vigorously for about 5 minutes to make a good syrup. Tightly arrange the pears in concentric circles in the bottom of the cake tin. Pour the syrup over them.

Make the sponge by creaming the butter and sugar until light. Beat in the eggs gradually. Sift in the flour, baking powder and ground ginger. Chop the crystallized ginger and fold into the mixture. Add enough milk to make a dropping consistency. Pour over the pears and bake in a preheated oven at 375ºF/190ºC/Gas Mark 5 for about 60 minutes. 

Test with a skewer. Run a knife round the sides, then turn out and serve while warm.

Have a nice weekend and stay safe everyone! - JD