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  

Caramel Popcorn

I made caramel popcorn for a snack mostly because I was in a mood after a very draining morning this week and needed to create something in the kitchen. I wanted my energy to go elsewhere. The popcorn turned out alright however I feel that the amounts of butter and sugar could be tweaked. It was very sweet. That is why I served the caramel popcorn in small ramekin bowls. All first attempts are trails not failures... - JW

Caramel Popcorn
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1 cup of brown sugar, firmly packed
1/2 cup butter
1 teaspoon vanilla 
1/4 teaspoon of salt 
10 cups popped popcorn ( equals approximately 1/2 cup of unpopped popcorn kernels)
1 lined baking tray with waxed paper or parchment paper

Preheat oven to 350 degrees. In a microwave safe bowl melt the brown sugar, butter, vanilla and salt. Microwave for 2 minutes. Stir well to combine all ingredients. Then put the bowl back into the microwave for another 2 minutes. Now you could easily melt the brown sugar, butter, vanilla and salt in a pot on top of the stove, over medium heat. Stirring constantly. Making sure that the sugar has dissolved somewhat and nothing burns.  

Put the popped popcorn into a large ceramic bowl. Pour the hot melted mixture over the popped popcorn and stir until the syrup coats the popcorn. You have to work fast because the mixture tends to glob in places but no worries. 

Take the pre-lined baking tray and pour the coated popcorn onto the tray and place in a preheated 350 degree oven for about 10-15 minutes. Checking after 5 minutes. When the time is up remove from the oven carefully. The tray will be hot. Then spoon into whatever serving bowl you desire and enjoy! 

You can shake some cinnamon on top before you serve or salt but I tend to steer clear of adding more salt than needed.  

        

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 

Rainy Day Treat

This afternoon I was in the mood to make a quick treat. Taking a break from the routinely Rice Krispie squares... I decided to make these Golden Graham cereal treats. Think of a squashed down jumbled s'more. They are very sweet! Too sweet for my liking but I think I know some mouths who will jump for joy when they see these. I followed the recipe to the T and found that letting them set in the refrigerator for 10 minutes, as suggested, wasn't enough. I had to put my pan in the freezer. Regardless I am sure they won't be around for too long to worry about. - jw  

99% Cocoa

Over the weekend I decided to try some 99% cocoa. I wholeheartedly tried one square and quickly came to the realization that this isn't like any other chocolate I have tried. The texture was somewhat smooth. The taste slightly bitter and strong. One wafer thin square is all your need. On the package it said *dark* but I think intense is another key word that should have been used. This kind of chocolate would be good with coffee or possibly a very good red wine. -JW