Quick Bread Sticks

 

A basic tea biscuit recipe turned into quick rustic bread sticks that may compliment most meals and adds a modest touch while tucking into a comforting meal, a bowl of soup, as part of a sharable platter or a quick snack.     

Quick Bread Sticks

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makes 6 individual loaves

2 cups all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/2 cup butter 

1 cup milk

poppy seeds or sesame seeds, for decorating

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

Sift the flour, baking powder and salt together into a large bowl. Cut in the butter, small pieces work best, and using clean hands work the butter into the flour mixture until a crumbly oatmeal like texture had formed. Add the milk and stir, with either a fork or wooden spoon, to make a soft dough.

Turn dough onto a lightly floured surface and knead gently 8 to 10 times. Roll or pat to desired thickness, then cut and shape into 6 small loaves, 4 inches long and 1 1/2 inches in diameter, tapering the ends. Carefully transfer each formed bread stick onto the prepared baking tray. Brush with a slightly beaten egg and sprinkle with poppy seeds or sesame seeds and slash the tops using a sharp knife. 

Bake in the preheated oven for 35 to 40 minutes or until golden brown. Serve hot. 

Chocolate Peanut Butter Muffins

 

To call these muffins may be a stretch as their spongy texture appears to be more cakey than muffiny. They are a decadently rich and slightly sweet and salty muffin with the perfect balance of velvety chocolate and creamy peanut butter. These moist muffins will please most chocolate and peanut butter lovers or anyone wanting that familiar flavour combination in a simple baked snack or an uncomplicated dessert.  

Chocolate Peanut Butter Muffins

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makes 12 muffins

1 1/2 cups flour

3/4 cup white sugar

1/2 cup cocoa powder

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/4 cup olive oil

2 tablespoons peanut butter 

extra peanut butter for decorating

honey roasted peanuts for decorating

Preheat oven to 400ºF (200ºC). Grease or line a muffin tin with baking papers.

In a large bowl combine together the flour, sugar, cocoa powder, baking powder and salt. Whisk together and set aside.

In a medium bowl add the egg, milk, olive oil and peanut butter. Whisk until frothy and combined. There will be flecks of peanut butter in the milk mixture, do not worry. Add the milk mixture to the flour mixture and stir until only just combined, the batter will be lumpy.   

Fill the prepared muffin cups about 2/3 full. Using the extra peanut butter spoon a teaspoonful on each muffin and using a toothpick swirl the peanut butter around and then top with honey roasted peanuts.  

Bake in the preheated oven for 20 to 25 minutes.  Allow to cool on wire racks. 

Peanut Butter Bread

 

A subtle peanut butter flavour however scrumptious that smells and tastes like peanut butter cookies. A lovely loaf that you will want to make again and again.  

Peanut Butter Bread

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2 cups unbleached all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped peanuts

1/2 cup sugar

1/2 cup peanut butter

2 eggs

2 tablespoons honey  

1 cup milk

1 to 2 tablespoons sugar,  for sprinkling on top 

handful of chopped peanuts,  for sprinkling on top

Preheat the oven to 350ºF. Lightly grease and flour a loaf tin. Line the bottom with baking parchment paper.

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

In large bowl, add the sugar and peanut butter, using a handheld mixer, blend together until smooth. Blend in the eggs, one at a time. Add the honey and pour in the milk and blend until the mixture is smooth.

Add and stir the flour mixture, in three additions, to the peanut butter mixture, using a wooden spoon. Once the batter is mixed and blended together, spoon into the prepared baking tin, smooth the top, sprinkle with sugar and more chopped peanuts.

Bake in the preheated oven for 50 to 60 minutes or until the loaf is golden brown and the centre has set and a toothpick inserted into the centre comes out clean. Cool  5 - 10 minutes in the pan on a wire rack. Using a butter knife gently loosen the sides of the loaf from the pan; remove the loaf from the tin and allow to cool completely on a wire rack.  

Korean Snacks

 

Going to our local Korean shop is a wonderful. There are all sorts of delightful items. This is one of them... a pastel colour corn puff snack that is very moreish. It is slightly sweet, slightly sour, and has a hint of fruit flavour taste. A fun snack for sharing! - JD

Blueberry Cranberry Crumble Muffins

It seems as though muffins have become the most requested comfort food choice lately. You can understand why, easy snacking, grab and go and delicious. These muffins do not disappoint and the blueberry cranberry combination is tartly and the crumble topping adds a wonderful moreish sweet crunch. 

Blueberry Cranberry Crumble Muffins

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makes 12 muffins

3/4 cup milk

1/4 cup light olive oil

1 large egg

2 cups unbleached all purpose flour

1 tablespoon ground flax seed 

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup fresh or frozen blueberries

2/3 cup fresh or frozen cranberries

Crumble Topping:

1/4 cup unbleached all purpose flour

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons firm butter

Mix flour, brown sugar and cinnamon in a medium bowl. Cut in the butter and blend together until crumbly. Set aside until ready to use. 

Heat oven to 400ºF. Grease a standard 12 cup muffin tin or line with baking papers.

Make the crumble topping and set aside.

In a large bowl beat the milk, oil and egg together with a whisk. 

In another bowl blend together the flour, ground flax seed, sugar, baking powder and salt. Add the blueberries and cranberries to the flour mixture and gently stir, to coat the berries. Create a well in the centre of the flour mixture and pour the milk mixture into it. Stir until just moistened; the batter will be lumpy and that's fine.

Divide the batter evenly among the prepared muffin cups. Sprinkle each with about 1 tablespoon of the prepared crumble topping. 

Bake for 20 to 25 minutes or until golden brown. Allow to cool on a wire rack.

Notes: if baked in greased muffin tin allow to stand for 5 minutes in the tin, then remove from tin to a wire rack; if baked in paper baking cups immediately remove from tin to wire rack.      

Hope everyone had a nice weekend. - 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 

Shreddies Blueberry Crumble Bars

Some what of a healthy treat for dessert or snacking and an easy no fuss recipe that made delicious use of a handful of leftover cereal. I know, sounds odd, leftover cereal but at some point there is that one box of cereal; that just never seems to empty and ultimately gets passed because there isn't enough for a bowl. 

Shreddies Blueberry Crumble Bars

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2 1/2 cups (625ml) Honey Shreddies, divided

1/2 cup (125ml) all purpose flour

2/3 cup (150ml) packed brown sugar, divided

1/2 cup (125ml) unsalted butter, cold

2 cups (500ml) wild blueberries 

2 tablespoons (30ml) cornstarch

2 tablespoons (30ml) lemon juice

1/4 teaspoon (1ml) ground cinnamon

1. Finely crush 2 cups (500ml) of the Honey Shreddies; place in a large bowl along with flour and half of the sugar. Cut in butter until mixture resembles coarse meal. Reserve 1/2 cup (125ml) of the crumble; set aside.

2. Line 8 inch (20cm) square baking dish with enough parchment paper to overhang edges. Press remaining crumble into prepared baking dish. Set aside.

3. Stir together blueberries, remaining sugar, cornstarch, lemon juice and cinnamon. Let stand for 15 minutes. Then pour filling over crust.

4. With fingertips, combine remaining Honey Shreddies and reserved crumble, crushing lightly to incorporate cereal. Sprinkle over filling.

5. Bake in preheated 350ºF (180ºC) oven for 40 to 60 minutes or until topping is golden brown and filling is bubbling. Let cool completely. Remove from pan and cut into 8 bars. Refrigerate until ready to serve.

Notes: If using frozen blueberries - do not thaw before hand. adjust the baking time as needed.  

Hope everyone had a nice long weekend. Things are warming up for us weather wise. Looking forward to this weekend!  - JD 

Cranberry Oat Bran Muffins

If bran isn't your thing there is oat bran. Complex carbohydrates, high in fibre, vitamins, and semi sweet dried fruit makes these muffins dense in texture and taste. Therefore being quite substantial for breakfast or a snack. 

Cranberry Oat Bran Muffins 

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1 1/2 cups (375ml) buttermilk or milk

1 1/2 cups (375ml) Oat Bran

1 1/4 cups (300ml) all purpose flour

1 teaspoon (5ml) baking powder

1 teaspoon (5ml) baking soda

1 tablespoon ground flax seed

1/2 (2ml) teaspoon salt

1/2 cup chopped dried cranberries

1/2 cup chopped dried apricots, optional 

1/3 cup (80ml) vegetable oil

1 egg, beaten

1/2 cup (125ml) coconut sugar

1 teaspoon (5ml) vanilla extract

Preheat oven to 375ºF (190ºC). Line a 12 cup muffin tin with baking paper liners or reusable baking liners. 

In a large bowl combine the buttermilk and oat bran and let stand.

In another bowl combine the flour, baking powder, baking soda, ground flax seed, salt, chopped cranberries and chopped apricots, if using. Set aside.  

Add the oil, beaten egg, coconut sugar and vanilla to the oat bran mixture and stir to combine. Add the dry ingredients (flour mixture) to the wet ingredients (oat bran mixture) and stir until just combine. Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes.

Hope everyone had a nice weekend! - JD 

Food Photo of the Day ~ Rainy Day S'mores

Oven S'mores are great anytime... especially when it is rainy and dreary outside. They can perk up an afternoon; bringing on kitchen conversation while huddled together and allowing the gooey chocolate maple marshmallow to dribble and cling to ones chin. It's a contest to see who remains less sticky. 

Hope everyone has been doing well and staying safe. - JD   

Leftovers #49 ~ Brown Rice Breakfast

Leftover rice can be transformed into many delicious creations however this one is my ultimate comfort food leftover. It is very simple... as in oatmeal simple and can provide a delicious breakfast, snack and sometimes lunch, for myself. You can dress up the leftover rice with a variety of fresh fruit, dried fruit, syrups/sugar and milk as you wish. 

I warmed up the leftover brown rice, in the microwave, to take the chill off. Brown rice is  great because it is more substantial and offers a light nutty flavour. Then I added a handful of dried chopped dates, flaked coconut, a light sprinkling of dark brown sugar, a drizzle of milk and topped with a raspberry. As you can see this is very reminiscent of rice pudding and a bowl of oatmeal. Working both as a cereal and a dessert. 

Hope everyone had a relaxing weekend. We did! - JD 

Peanut Butter Squares

By far one of the simplest and easiest recipes. Five ingredients, four if you omit the shredded coconut. Peanut butter and chocolate, what more needs to be said.  

Peanut Butter Squares

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1 cup Crunchy Peanut Butter

1/3 cup shredded coconut, optional

1/2 cup white sugar

1 egg

2 oz Baker's Semi Sweet Chocolate, finely chopped

Preheat oven to 325ºF. Line the bottom of a 8x8 square baking tin with baking parchment.

In a large bowl mix the peanut butter, shredded coconut, sugar and egg until well blended.

Spread into the prepared square baking tin. I found after spooning the mixture into the tin, I used clean hands to evenly pack the mixture down. Sprinkle with the finely chopped chocolate. Bake for 20 minutes. Cool completely before cutting into squares. 

Hope everyone is doing well and staying safe. - JD 

Double Chocolate Muffins

Perhaps triple chocolate would be a more suitable name when you factor in the cocoa powder and chocolate used however because of their lack of sweetness and distinct richness double chocolate will do. Indulgent and sinfully delicious. An enjoyable way to alleviate stress and pass by a rainy afternoon.    

Double Chocolate Muffins

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makes 12 muffins

2 cups unbleached all purpose flour

1/2 cup caster sugar

3/4 cup white chocolate chips or Baker's white chocolate chopped into pieces

1/2 cup dark chocolate chips 

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 cup sour creme

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup vegetable oil

1/2 cup chopped pecan pieces or more chocolate chips, for topping, optional 

Preheat the oven to 400ºF (200ºC) Grease 12 muffin cups or line with paper muffin liners or silicone muffin liners.

In a large bowl combine the flour, sugar, white chocolate chips or chunks (which ever you are using), dark chocolate chips, cocoa powder, baking soda and salt. 

In another bowl whisk together the egg, sour creme, milk, vanilla and vegetable oil until blended and smooth. Pour into the dry ingredients and stir until the batter is blended. Fill the prepared muffin cups 3/4 full and sprinkle the tops with the pecans or chocolate chips.

Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the centre comes out clean. Allow the muffins to cool in the tin for 10 minutes before removing them from the tin to cool completely on a wire rack. 

Hope everyone had a great weekend. We had a lovely one. End of school... exam time equals stress.... I... we, face this week full steam ahead with plenty of things on the go; so me posting may be a bit hit or miss this week. - JD   

Food Photo of the Day ~ Apple Slices with Jalapeños

As simple as this snack may be, it is my favourite. Pairing the thinly sliced jalapeño with a sweeter apple is a great mid morning or afternoon pick me up. There is something about this sweet and spicy combination that puts a bit of pep in my step and reinvigorates me. For a more subtle snack try adding a little dollop of plain cream cheese to mellow out the spiciness. 


Keeping warm as cold and snowy temperatures seem to dominate this week. - JD 

Quick Breakfast Muffins

It seems as though muffins are heavily on the kidlets baking list. They find them quick and easy to make plus they have their muffin feast on. Despite the coconut on top the flavour is reminiscent of French toast. Perhaps a drizzle of maple syrup or a lashing of maple butter would suffice. Regardless, these muffins may be enjoyed anytime... breakfast, brunch, afternoon tea, or for a midnight snack. 

Quick Breakfast Muffins 

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1 cup unbleached white flour

1/2 cup wheat germ

1/2 cup cornmeal

1 tablespoon ground flax seed

1 to 2 teaspoon(s) cinnamon

1 teaspoon baking powder
1/2 teaspoon salt

1 cup of milk

1 egg, beaten

1 to 2 tablespoons honey 

1/4 cup melted butter, slightly cooled

Dried coconut flakes, for the top

Pre-heat over to 400ºF. Grease or paper line, with paper baking cups, a muffin tin.

In a large bowl combine the flour, wheat germ, cornmeal, ground flax seed, baking powder, cinnamon, and salt. Stir. Make a well in the centre. Set aside.

In another bowl combine the milk, egg, honey, and the melted butter. Stir and add to the flour mixture. Stirring until just moist. The batter should be lumpy.

Fill each muffin cup about 2/3 full. Sprinkle the tops with the dried coconut flakes; then bake for about 15 to 20 minutes or until lightly browned. Serve warm.

The sunshine is back. Have a good weekend everyone! - JD 

Last of the 2014 Party Mix

Doing some last minute preparations for tonight and thought I would make this simple seasoned snack. After midnight try saying that 10 times fast. 

Snack Mix

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3 cups Shreddies cereal

1 cup Cheerios cereal 

2 cups popped popcorn

1 cup small pretzels

1/2 cup peanuts - optional

3 tablespoons margarine or butter

1 tablespoon Worchestershire sauce

1 teaspoon seasoning salt

Pre-heat oven to 350ºF.

Line a baking tray with parchment paper.

Place the Shreddies, Cheerio's, popcorn, and pretzels in a large bowl.

In a small/medium sauce pan melt the butter on low-medium heat. Once melted add the Worchestershire sauce and seasoning salt. Stir until well blended. 

Drizzle evenly over the cereal mixture and toss to coat. Turn on to the prepared baking tray and bake until cereal is crisp. 

Serve in individual bowls or a large bowl for sharing.

Notes: This recipe can easily be doubled. Try different seasonings. Add parmesan cheese.  

I guess this is the last post of the year... Thanks to all my followers around the world and hope you all have a Happy New Year! - JW      

Maple Bacon Potato Chips

Nowadays, if it does not have maple or bacon never mind maple and bacon then it just isn't right. Put maple in or on anything and most, if not all Canadians will be happy. I pour maple syrup over just about anything edible. The smokier the better. I thought ketchup potato chips were the bomb... well next to curry potato chips of course. However these had me at MAPLE!  

Have a good weekend everyone! - JW     

My Week in Food

We started off the long weekend with scrambled eggs. Slices of sausages, green peppers, green onion and dashes of cumin and paprika made this a hearty breakfast. A savoury way to start the day. 

Pumpkin Pie. Next to rice pudding and bread pudding this is so comforting and smooth. This is my son's favourite therefore no holiday would be complete without it. 

Hummus with Pita. Snacking and munching. Hummus is a favourite of mine. There are so many things you can add and have with hummus, that is why it is so appealing. Just blitz some chickpeas, tahini paste, crushed garlic, lemon juice, olive oil, and a bit of water to make it all spreadable.  

I rarely and I mean rarely cook steak let alone red meat for that matter. And to be perfectly honest I wasn't quite sure on how to prepare and cook it. After much thought I decided to marinate it overnight in the following: ginger syrup, crushed garlic, honey, cumin, pepper and a pinch of salt. There were sweet hints of spiciness. Paired with Fortnum and Mason's Highgrove Spiced Fruit Chutney. Letting the contrasting flavours play with one another. 

Have a good weekend everyone! - JW  

Goats Cheese on Pumpernickel

Those brick like loaves of pumpernickel always fascinated me when I was a little girl. How did they condense all that bread into those thin slices? How does it toasts? Is this bread just for such gatherings where only fine finger food and champagne are served? Or is it more of an afternoon tea bread? I felt very compelled to buy such said loaf when I was browsing the aisles of the German Deli.

I made a round of these tasty morsels to share for lunch. Goats cheese on thin pumpernickel slices, cut in half and then cut in half again to make a square shape. Then I spread some champagne dill mustard on top of the cheese, added a radish, cucumber or tomato and then sprinkled summer savoury over all the prepared slices. I served them with a pot of Earl Grey tea. There are many options for dressing these pumpernickel slices. The possibilities are endless and you can get the kids involved. They will have loads of fun adding their favourite toppings. Enjoy your weekend! - JW  

Left Over Rice

I can't say this is another one of my new favourite snacks because I have made this, one of my favourite snacks, before. Made... well there isn't much to it really. You need to take some day old left over rice and place some in a dessert or cereal bowl. Pour heated milk over top and add some brown sugar with cinnamon. A sweet, filling comfort snack. Yesterday's late night snack had coconut sugar on top instead. It's like an instant rice pudding. You could possibly heat everything in a sauce pan on the stove but to be honest I have never done it that way. The microwave has been far too convenient. Now you just don't have to save the left over rice for fried rice anymore. - JW 

Finn's Garlic Bread

Last night we had ravioli and a leafy green salad for dinner. My son wanted garlic toast to make the meal complete. So he described to me how he would make it and soon after that we headed to the grocery store. Got the ingredients and made our way back home. I absolutely adored how he was so excited to share his recipe with me. 

Finn's garlic toast is as follows:  

1 French baguette or French loaf... we bought an organic sourdough loaf
2 cloves of organic garlic, finely chopped
butter
Thyme
and parsley (optional)
Parmesan cheese, grated
*note: I did help by doing the chopping

Slice the loaf in half lengthwise. Finely chop the two cloves of garlic. Place in a small bowl. Add some butter...  about 2-3 tablespoons to the bowl, you may have to add more butter depends on what you think. Melt the butter with the garlic in the microwave for a few seconds. Stir together. Place the two halves of the loaf on a lined baking tray. Spoon the garlic butter over each half. Spread with a pastry brush. Add some fresh thyme and parsley. Then sprinkle grated parmesan cheese over top. Place the tray in a 350º oven and bake until cheese is melted. 

And here it is sliced into finger like pieces. Not a crumb was left. I thought you could have add some sliced mushrooms to the top. Just to give it something a little different. My son doesn't like mushrooms. - JW