Cinnamon Waffles Recipe:
1.5 cups ap flour (or gluten free flour mix)
2 tsp baking powder
3/4 tsp cinnamon powder or cinnamon extract
1 tsp vanilla
1/4 tsp fleur de sel
2 organic free range eggs
1.25 cups skim milk or almond milk
1/8 cup almond oil or melted butter
Mix it all in a high speed blender and make the waffles accordingly. Makes approx 6 medium sized waffles or 4 large. Enjoy!
*This batter can also be used for pancakes. Yum! 🙂
Roasted Rhubarb with Nuts + Oats
7 stalks of rhubarb, cleaned and chopped
1/2 cup raw sugar
1/8 tsp fleur de del
1/4 tsp ground cinnamon
1/2 tsp ground vanilla bean
1/4 cup water
1 granny smith apple, sliced or chopped
1/2 cup oats
1/4 cup Hazelnuts
1/4 cup Pistachios
1/4 cup raw sugar
1/4 cup unsalted cold butter, chopped
Preheat oven to 400°F
Place the rhubarb in an even layer in a baking dish.
In a small bowl combine the sugar, salt, cinnamon and vanilla.
Sprinkle over the rhubarb and add the chopped apple or arrange along the perimeter as I have done in the photo.
Pour the water around the base.
For the top layer, sprinkle the oats evenly and repeat with the nuts.
Sprinkle with the remaining sugar and dot with the chopped butter.
Bake at 400°F for 30 minutes. Let cool slightly before serving.
Also great for breakfast with Greek yogurt or as a topping over your favourite ice cream. Enjoy! 🙂
Lemon + Blueberry Muffins Recipe:
1 large egg
3/4 cup sugar
1/3 cup olive oil
1/3 cup Greek yogurt
Zest of 1 lemon or 1 clementine
1 tsp lemon extract
Pinch of ground vanilla bean or 1/4 tsp pure vanilla extract
1 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp fleur-de-sel (or kosher salt)
Pinch of baking soda
1 cup blueberries
Preheat oven to 350°F and line muffin tin with 9 liners.
1. Whisk wet ingredients well until the batter has doubled in volume.
2. Slowly fold in the dry ingredients and then the blueberries.
3. Divide amongst your baking cup liners and sprinkle the tops with raw sugar.
Bake at 350°F for 20 min.
Let cool + serve or serve warm with a dusting of icing sugar and some clotted cream and jam.
Sweet Honeycrisp Apple Cake Recipe:
1 honeycrisp apple, shredded
1.5 cups sugar
1/2 cup olive oil
1 tsp vanilla bean paste
3/4 cup full fat sour cream
1 2/3 cup all purpose flour
1 1/4 tsp baking powder
1 tsp fleur de sel
1 honeycrisp apple, thinly sliced with a mandolin
Raw sugar for the top
Preheat oven to 350°F
1. In a large bowl, combine the shredded apple, sugar, olive oil and the eggs. Mix vigorously with a metal wire whisk.
2. Add the vanilla and sour cream until incorporated.
3. In a small bowl, combine the flour, baking powder and salt.
4. Gradually add the flour mixture into the batter and mix gently until combined and no lumps remain.
5. Pour the batter into a 9″ square cake pan and top with the sliced apples and the raw sugar.
6. Bake for 35 minutes and let it cool completely.
7. Dust with powdered sugar and serve with a dallop of cream. Enjoy!
I recently held a backyard bbq dinner party to celebrate the changing of the seasons in partnership with Cascade Platinum #sparklingclean.
I had the opportunity to put the product to the test and I must say, I’m impressed! Not only did it remove the hard, cooked on food residue, it left all of my dishes sparking clean!
In order to host a successful dinner party, there are a few rules that are important to follow in my repertoire. I’ve hosted numerous parties, whether they’re fancy affairs or simple gatherings, it all boils down to a few essential steps and making sure you’re always prepared. I share my views with fellow Chef, Michael Smith who offers a few essential entertaining tips below:
1. Spend Time To Save Time:
Prep as much as you can in advance, from setting the table to prepping food. This allows you to spend more time with your guests entertaining, instead of being in the kitchen.
2. Make Your Guests Feel Special:
It’s important to go the extra mile in making your guests feel special. I love to decorate the house with fresh flowers, music, lovely table setting and sparkling dishes.
3. Clean As You Go:
While cooking, load the dishwasher so that you don’t have to do all the clean up after. This saves time and with Cascade Platinum, you don’t need to worry about pre-rinsing.
4. Share The Work:
Lighten the load and enlist the help of your guests if possible, this will help ensure the party runs smoothly between courses.
5. Grand Finale:
End the evening with a bang! Perhaps with a spectacular dessert, sparkling Champagne or a little gift for your guests, making the night memorable.
Here are a few highlights from our delicious backyard bbq dinner party. I’m so happy that my cleanup was made easy with the help of Cascade!
*This post was sponsored by Cascade. All opinions are my own.
Recently, I was asked to create a recipe on behalf of Bonne Maman using their Fig Jam. Many of you may know them by their familiar jam jars with the checkered lids. The first thing that popped into my mind was Financiers. These delicious golden gems pair filled with this delectable jam served with tea. For as long as I can remember, I have enjoyed eating Bonne Maman jams with my morning baguette and salted butter. It’s such a treat! Just one bite transports me back to France.
For decades, Bonne Maman has created special preserves following traditional and cherished recipes. Today, Bonne Maman continues shaping the sweetest moments by producing their preserves in France using all natural ingredients with no artificial colorings, no additives or preservatives.
The recipe for Financiers is straightforward and requires little fuss or expertise. As these are petit fours, you can be creative with your choice of moulds or filings. I have used rectangular financier mounds, savarin ring mounds as well as mini cupcake liners. You can also use a greased mini or standard muffin tin for ease. For best results, the batter must be prepared hours in advance or best if left rested overnight in the refrigerator.
Recipe: Financiers (Almond Tea Cakes with Fig Jam)
Makes approx 12-15 mini cakes
3/4 cup unsalted butter
1 cup granulated sugar
1 cup ground almonds
3/4 cup egg whites (from 6 large eggs)
2/3 cup all purpose flour
1/2 vanilla bean scraped or 1 tsp pure vanilla extract
2 drops of almond extract
1 cup Bonne Maman Fig Jam
Mini baking moulds
In a medium sized saucepan, bring the butter to a gentle boil until it turns a light golden brown. Take it off the heat and set aside to cool. Strain the browned butter into a small bowl.
Preparing the Financier Batter:
- In a large saucepan mix together the sugar, ground almonds and egg whites. Place the pan over low heat and stir for approximately 2 minutes until it’s heated through and the colour has changed slightly to white without overcooking the egg whites.
- Remove the pan from the heat and stir in the vanilla, almond extract and the flour. Mix thoroughly and slowly incorporate the brown butter into the batter with a whisk.
- Transfer the batter to a bowl and tightly seal with cling wrap.
- Refrigerate for approximately 2 hours or overnight to allow the batter to rest and the flavors to infuse.
- Preheat oven to 410°F and if you are using silicone bake ware, you do not need to butter them. If you are using metal molds or a cupcake tin, butter the insides and dust the interior with flour, tapping out the excess.
- Remove the batter from the fridge and place the contents into a large piping bag or a cookie scoop for even results and ease of preparation.
- Measure 1 cup of the Bonne Maman Fig Jam and set aside until you’re ready to use.
- Fill the bottom of each cavity with an equal portion of the Financier batter.
- Pipe or scoop a thin even layer of the fig jam followed by a layer of the Financier batter.
- Set the molds on a large baking sheet and bake for approximately 15 minutes or until the Financiers are golden brown and cooked through.
- On a large sheet of parchment invert the molds and transfer them to a cooling rack.
*Disclosure: This post is sponsored by Bonne Maman. I received a free sample of the product for the purpose of this review. All opinions are my own.
2/3 cup All purpose flour
1/4 cup raw sugar
1 tsp baking powder
1/2 tsp baking soda
Pinch of cinnamon powder
1/4 tsp kosher salt
1/2 tsp vanilla
2/3 cup milk
2 tsp melted butter
3/4 cup TreStelle ricotta, crumbled
Makes approx 4-6 waffles
1. In a small bowl whisk to combine the flour, sugar, baking powder, baking soda, cinnamon powder salt.
2. In another small bowl mix together the egg, milk, butter and vanilla.
3. Slowly incorporate the egg mixture into the flour by folding briskly.
4. Fold in the ricotta and handful of berries if using. Keep the remaining blueberries to serve alongside your waffles.
5. Warm up your waffle iron and place approx 1/2 cup of batter abd proceed with your waffle iron directions until golden. Repeat with the remaining batter.
6. Serve with a dallop of whipped cream, fresh berries and dust the tops with icing sugar. Enjoy! 🙂
*Disclosure: This post is sponsored by TreStelle Cheese. I received a free sample of the product for the purpose of this review. All opinions are my own.
For some, Autumn is a sad reminder that summer is over, but for me it is the pleasant and sweet smell of caramelized apples oozing out of the pie crust. Just as the leaves are starting to turn colour and start to fall to the ground; the orchards are filled with ripe apples to be picked and the air becomes cool and crisp.
Autumn also reminds me of when I arrived in Paris at the beginning of a new adventure as I was about to start the fall semester at the Le Cordon Bleu. One of the first things I learnt to make at Le CordonBleu was an apple tart baked in a bottomless ring.
Some of the simple techniques I learned included how to properly peel and slice an apple; the perfect thickness of the slice and the most presentable size. So many miniscule details to make the perfect dessert.
All of these things stay with you and sometimes when you bake familiar things, it evokes these wonderful memories and take your dessert to a whole new level.
Last week I baked an apple pie with my 4 year old son, Xander. He loves to help in the kitchen and he has a soft spot for pies, especially in his tummy. I’m so impressed that he’s almost mastered crimping the pie shell. I hope he will remember and cherish these memories that we are creating together and I hope you enjoy this recipe as much as we do. :)🍏🍎
Apple Pie Recipe:
Makes 2 single crusts or 1 double crust
2 1/2 cups flour
1/4 tsp kosher salt
1 tblsp sugar
1 cup butter
1/4 cup or less cold water
Pulse the flour, salt, sugar and butter. Slowly add just enough water until the dough is combined.
Flatten and chill until ready to use.
Blind bake at 400F for 20 min or until brown
*Do not pre-bake for Apple tart or Apple Pie
Apple Pie Filling:
4-5 apples, peeled, cored, and thinly sliced (any variety but I generally use a mix of red + green)
1/2 cup sugar
3 tblsp maple syrup
1 tsp ground cinnamon
1/2 tsp kosher salt
1 tsp vanilla bean paste or extract
2 tblsp flour
1 tblsp fresh squeezed lemon juice
1/4 cup butter, chopped
For the top:
1/4 cup cream (or egg wash)
Raw sugar for sprinkling
Preheat oven to 425°F
In a large bowl, combine the apples, sugar, lemon juice, cinnamon, salt, vanilla and flour. Toss to evenly combine and layer into the pie dish. Dot with the chopped butter.
Roll out your second pie shell and crimp the edges with the base layer overhang to create a sealed crust. If you have any pastry leftover, you can make cutouts and decorate the top.
If you want to keep your pie eggless, brush cream all over the pie crust (and edges) with a pastry brush and generously sprinkle the raw sugar over top.
With a sharp knife, make slits in a decorative pattern and bake in your preheated oven for approximately 40 minutes or until the crust is golden.
Let cool before slicing. Enjoy!
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