The Empire (Strikes) Biscuits October 23, 2009

Okay, so my peeps aren’t known for their dessert making skills, but if there is one thing sweet that the Brits do get right, it’s the Empire Biscuit.  It’s a far cry from all the entrails that end up in haggis – don’t even get me started on that – with buttery shortbreads sandwiched together with sweet jam and topped with a dab of white icing.  These remind me so much of Christmas and family, and are a perfect to treat to serve after dinner or with afternoon tea, or to wrap up as gifts for your favourite friends.  I can’t WAIT for December.

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INGREDIENTS:

Shortbread

3 1/2 cups all-purpose flour (must be all-purpose – I’ve tried whole wheat and it’s not nice)

1/2 cup cornstarch

1 tsp salt

2 cups unsalted butter, softened

1 1/2 cups icing sugar

1/2 cup seedless raspberry jam

Icing

1 cup icing sugar (approx)

1 tbsp unsalted butter, room temp

4 1/2 tsp milk

1/4 cup maraschino cherries, dried and cut into quarters (you could use candied ones too if you want)

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DIRECTIONS:

1)  Preheat oven to 350°F, and in a bowl combine flour, cornstarch and salt.

2)  Combine butter and sugar in a separate large bowl, cream together until smooth, then increasingly beat in flour mixture.

3)  Roll 1 tbsp dough at a time into a small ball, then flatten with your fingers until about 1/4″ thick, and place 1/2″ apart onto buttered or lined baking sheets.

4)  Bake cookies for 12 min, or until firm to the touch (watch out not to overcook or burn!).

5)  Remove from oven once done and cool on wire racks.

6)  Once completely cooled, spread 1/2 tsp jam on half the cookies, then top with remaining cookies.

7) For the glaze, beat together icing sugar, butter and milk in a small bowl, adding a little more icing sugar if necessary to make a spreadable paste.

8] Spread icing over cookies, then top each with a small piece of cherry.

9) IMPORTANT: Let sit for 30 minutes before serving, so the biscuits can set.

Healthy Peach Muffins August 27, 2009

It’s that time of year again where the fruit basket on the counter and the top shelf in my fridge is overrun with peaches.  Glorious, mouth-watering, chin dripping fresh Ontario Peaches.  Unfortunately, there are only so many I can eat in a day, and so I have had to find creative ways of using them all up.  Enter baking!  These are a healthy alternative to the usually fat-laden muffin realm, and if you’re feeling like you’re not in the peach zone, you could easily swap any berry of your choice here.  The fat here is replaced mostly with yogurt, so it’s a bit friendlier to your hips and tummy.  This batch was even 100% kid approved by my discerning neighbours, 8 and 5 respectively, and by my Grandpa, 89.  Now if that’s not an endorsement, I really don’t know what is.

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INGREDIENTS:

2 cups flour (I used 1 cup rye flour, and 1 cup all purpose – but you could use rice or chickpea flour to make this Gluten-free)

1 & 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1 cup low-fat plain yogurt (you could use full fat or even peach flavoured if you want)

1/4 cup 1% or skim milk

2 large eggs

3/4 cup sugar

1/4 cup salted butter, melted

1 & 1/2 tsp vanilla extract

1/2 cup chopped walnuts or pecans (or even almonds)

2 cups fresh peaches, cut into very small pieces (skin on)

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DIRECTIONS:

1) Preheat oven to 350°F, and place paper baking cups in muffin pans (or lightly grease pans).

2) Combine flour, baking powder, baking soda and cinnamon; set aside.

3) In a separate bowl, combine milk and yogurt; set aside.

4) Beat eggs and sugar at high speed for about 3-5 minutes, until light and fluffy, then add melted butter and vanilla and beat until well blended, about 1 minute.

5) Add flour mixture alternately with milk mixture (start and finish with flour mixture), mixing only to completely combine, then stir in chopped nuts and peaches. DO NOT OVERMIX!

6) Spoon batter into prepared muffin pans, and bake on centre rack for 25-30 minutes (or until cake tester comes out clean).

7) Remove finished muffins from pans immediately, and cool on wire rack.

Oh-so-oat-cookies! August 6, 2009

Why OH-SO?  Well, these little gems are OH-SO guilt-free, soy-free, easy to make, can be dairy-free, and if you use non-Quaker brand oats, they’re gluten-free too!  And they’re OH-SO tasty, believe it or not. Plus, they’ve got the added bonus of the bananas, so they’re super healthy and a great way to use up any over-ripened bananas you may have lying around.

Ingredients:
3 medium ripe bananas, mashed
1/3 cup butter, melted (you could also use CANOLA oil to make these dairy-free)
2 cups uncooked quick-cooking oats (NOT Quaker or other conventional brands, if you want gluten-free)
1/4 cup skim milk (use RICE or ALMOND milk to make these dairy-free)
1/2 cup raisins
1/2 cup walnuts
1 tsp vanilla

Directions:

1) Heat oven to 350°F, then puree bananas completely, until they are runny and smooth.

2) Thoroughly mix ALL ingredients together in a bowl, ensuring oats are evenly moistened.

3) Let batter stand for about 5 minutes, then drop heaping teaspoons onto a greased cookie sheet.

4) Bake cookies for approximately 15-20 minutes or until cookies are lightly browned (every oven is different so keep a watchful eye near the end).

5) Move cookies to a wire rack to cool.

NOTE – if you make these super-sized, they make terrific ice-cream sammys.  Just scoop vanilla icre-cream and squish between 2 cookies, and freeze for an hour before serving.  Smother with chocolate or caramel sauce for a real gooey mess if you want.  Tastes like summer!!!

Peanut Butter Choco-Chip Squares August 6, 2009

I live and breathe peanut butter!!  I swear, if I ever get a nut allergy I am doomed.  Every day for as long as I can remember, I’ve had nuts in some shape or another.  Nothing makes me instantly cheerful like a big spoonful of my fave PB (okay, maybe a glass of wine, but that’s another story).  These bars are not only delectable, they are packed with good-for-you ingredients that you most likely already have on hand.  If you are looking to cut back on some calories, you can use Splenda, but I prefer the real thing.  To make these dairy-free, sub in ALMOND or RICE milk and use dairy-free ‘chips’ as I’ve done.

Ingredients:

¾ cup whole wheat pastry flour

¾ tsp baking soda

pinch of salt

1 cup natural peanut butter (smooth or crunchy – your call)

1/3 cup regular brown sugar (or Splenda Brown Sugar Blend if you are calorie counting)

1 egg, beaten

½ cup skim milk

1 tsp vanilla extract

½ cup chocolate chips (I used Enjoy Life chips – which are dairy and soy free! Yay!)

Directions:

1) Preheat the oven to 350°F, and coat an 8″ x 8″ baking dish and lightly brush with oil (coat with cooking spray).

2) In a large bowl, combine flour, baking soda, and salt, and gently stir with a fork.

3) In a separate mixing bowl, combine peanut butter, sugar, and egg and stir vigorously until creamy, then add milk and vanilla and stir until smooth.

4) Add the flour mixture to wet mixture, stirring until well combined, then mix in the chips.

5) Place dough into prepared baking dish and pat top lightly until smooth, then bake for about 15 min, or until slightly puffy and very lightly browned at the edges.

6) Remove from oven and allow to cool for at least 10 min before cutting.

NOTE – you can add in oatmeal, raisins, coconut flakes, etc if you wish … totally up to you!

Out-of-this-world Oatmeal PB Bars July 23, 2009

I am always on the hunt for new and exciting tasty treats that are soy-free and healthy.  I’ve experimented with dozens of batches and have adjusted my good ol’ taste buds to accommodate a lot of pasty and good-for-you-but-not-good-tasting snacks.  I was hankering for something oatmealy, healthy and transportable and came up with what according to my hubster, is by far the best thing I’ve ever made.  It’ll be tough to follow up this one with something comparable, but I love a challenge.  These bars are a great way to grab a brekkie on the go or to feast upon with a cuppa java.  They’re also dairy-free so that’s another unexpected perk too!  The batch I made yesterday has been reduced to one bar in less than 24 hours – and there’s only 2 of us to blame.  YUMMERS!

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INGREDIENTS:

1/2 cup whole wheat flour

1 tsp cinnamon

1/2 tsp baking soda

1/8 tsp salt

1 tsp wheat bran

1 tbsp ground flax seed

1/2 cup natural-style smooth peanut butter (my absolute favourite right now is PB & Co … LOVE their stuff!)

1/2 cup firmly packed brown sugar or sugar in the raw

1/3 cup honey

2 eggs

2 tbsp canola oil

2 tsp vanilla extract

2 cups old-fashioned rolled oats

1 cup dried cranberries, raisins, dates or apricots (or any other dried fruit you like)

1/2 cup coarsely chopped walnuts or almonds (or your favourite nut)

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DIRECTIONS:

1. Preheat the oven to 350°F and coat a 9 x 13-inch baking dish with nonstick spray (I used a bit of oil smudged about with a brush, as all the spray oils I’ve seen have soy).

2. Mix flour, cinnamon, baking soda, salt, wheat germ, and ground flax in a medium bowl and set aside.

3. Thoroughly mix peanut butter, sugar, and honey in a large mixing bowl until blended, then blend in egg, oil and vanilla and beat until smooth.

4. Add reserved flour mixture to wet mixture and combine, then mix in oats, dried fruit, and nuts.

5. Scrape batter into the prepared baking dish and bake fro 20-25 min until lightly browned and firm to the touch.

6. Let cool completely in the pan on a rack before cutting into bars (about 30 min minimum).

Coconut Layer Cake June 2, 2009

I made this cake for my Mom’s birthday recently, and it was a big hit.  Bear in mind, the woman is one tough cookie to please culinarily wise, so the fact that it went over so well is a pretty good indicator of the greatness of this cake!  If you love coconut like I do, then this will be a little slice of heaven for you.  WARNING: hard to say ‘NO’ to seconds.

 

FOR THE CAKE:

2 1/4 cups cake flour or plain flour

1 tbsp baking powder

1/2 tsp salt

8 tbsp unsalted butter, softened

1 1/2 cups sugar

1/2 tsp coconut or vanilla extract

1 1/4 cups milk (I used 1/2 dairy and 1/2 rice)

1/2 cup egg whites (it’s about 3-4 large eggs, separated)

 

Buttery-coconut filling and icing:

 1 cup powdered sugar

 approx 1/3 cup unsalted butter, softened

 approx. 1/2 cup coconut milk

 For garnish: sweetened shredded coconut

 

DIRECTIONS:

  

1. Grease two 8″ round cake pans and preheat the oven to 350F, then sift cake flour, baking powder, and salt onto a plate.

 2. Beat butter and sugar until light and creamy, and then add in the extract.

 3. In a separate bowl, whisk milk and egg whites.

4. Add 1/3 of flour mixture to butter, mix until smooth.

5. Add in 1/2 egg white mixture and then add in 1/3 of the flour mixture – beat well!

6. Add in remaining liquid and flour mix, and combine until well incorporated (you may want to use a hand beater for this).

7. Divide batter between 2 cake pans and bake for 30-35 min, or until done.

8. Cool cake in pans for about 5 min and then cool on the racks. 

 

*To make filling/icing:

1) Mix room-temp butter with 1 TBSP of coconut milk and a fewe tsp of icing sugar and combine well.

2) Continue adding icing sugar, until more liquid is needed (it’ll get really clumpy).  Add in a little coconut milk and butter at a time, interspersing with icing sugar, until you get the desired consistency (should be perfect for spreading). 

 

*To layer the cake:

1) Once completely cooled, slice each layer of the cake horizontally into half into 4 slices – place one layer on a cake platter.

2) Spread with 1/4 of icing on it – then top with another layer of cake and repeat.

3) Place the last layer on top and spread the top and sides of the cake with the remaining icing. NOTE – I WAS IN A RUSH, SO THIS TIME I SKIPPED 4 LAYERS, AND JUST DID 2.

4) Sprinkle and press sweetened coconut all over the outside of the cake.

5) Chill cake for 1-2 hrs to set icing and coconut – then serve at room temperature (it will keep nicely in fridge for a few days as well).

Beer Bread January 21, 2009

Beer + bread = happy Healthyhag!  This idiot-proof, insanely delish bread can be served with soups, stews or just as a snack.  Warning: don’t expect it to be around very long once you and your freinds/family get a taste of it!  My latest addiciton.

 

Ingredients:

3 cups flour, sifted – key to success! (you can use whole wheat or regular)

3 tsps baking powder (omit if using Self-Rising Flour)

1 tsp salt (again, omit if using Self-Rising Flour)

1/4 cup sugar

1 can or bottle of beer (approx. 12 OZ or 341ml)

1/3 cup melted butter (use margerine is you’re a dairy-free kinda kid)

 

Directions:

1) Preheat oven to 375F.

2) Mix dry ingredients, then and beer.

3) Pour batter into a greased loaf pan, then pour melted butter over mixture (it’ll swim in it a wee bit)

4) Bake 50-60 min, remove from pan and cool for at least 10 minutes – if you can.

NOTES: Sifting flour for this s a must!  Skipping sifting will turn your bread into a brick or weapon of mass destruction.  If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. It works, but isn’t as effective as sifting.  The final result should be a nice dense, thick, hearty and very tasteful bread, NOT A PUCK!

Pecan Pie … Oh Me Oh My! December 12, 2008

My all time favourite dessert!  I loveeeeeeeeeee savory and always prefer it to sweet, but love the sweet and salty combo even more, and this pie nails it.  Toasting the pecans adds an extra step, but it’s well worth it, for that warm and toasted rich flavour.  Ice cream or whip cream is a nice treat to serve with but I prefer the pie to have all the glory and skip anything but another piece.  Oh god I need this now.

INGREDIENTS:

2 cups shelled pecan halves

1 cup golden corn syrup

1 cup firmly-packed dark brown sugar

1/4 TSP salt

5 TBSP unsalted butter, melted and cooled

1 TSP vanilla extract

3 large eggs, at room temperature, slightly beaten

9-inch unbaked deep-dish pie shell

unsweetened whipped cream OR vanilla ice cream, for serving (optional)

DIRECTIONS:

1) Preheat the oven to 325F/160C.

2) Spread the pecans on a large baking sheet and toast in the oven until just fragrant (about 10 minutes) and remove and let cool.

Note – you can skip this if you don’t have time or don’t what the nuts roasted, but it’s good!

3) In a large bowl, whisk together the corn syrup, sugar, salt, butter and vanilla until smooth, then whisk in the eggs.

4) Pour the mixture into pie shell and sprinkle the cooled pecans over the top.

5) Place pie on the center rack in the oven and bake for about 60-75 minute, or until the center puffs slightly and a toothpick inserted in the center comes out clean (if the crust begins to brown too much during the proccess, cover it with foil).

6) Serve warm or at room temperature, with a dollop of unsweetened whipped cream or ice cream!

Easiest Protein Bars in the Universe! November 13, 2008

It’s quite a claim, but I am usually true to my word.  Usually.  These only have a few ingredients, which you can add to with your own favourites, and they are NO BAKE.  That’s right … no preheat the oven to any degrees.  Plus, you;ll probably only use 1 or 2 bowls so clean up is less painful than most baking adventures.  Sweet protein goodness!

INGREDIENTS:

1 cup all natural smooth peanut butter

8 tbsp corn syrup

1 cup protein powder (I used chocolate)

1 cup oats

2 tbsp flax seed

DIRECTIONS:

1) Mix the peanut butter and corn syrup together in a microwavable bowl, and microwave on high for 75 seconds.

2) Remove from microwave and add the remaining ingredients to the bowl, stirring to completely combine.

NOTE – You may need to add a bit of water to ensure the mix is not too dry.  It should be the consistancy of Play-Dough.

3) Spoon into a square pan (push to flatten evenly) and cool in fridge for 15 minutes.

4) Slice into bars and wrap with plastic wrap and ENJOY!

TIP:

Add any chopped nuts, shredded coconut or dried fruit (such as raisins) to the mix for an added boost.

Protein Muffins September 25, 2008

This recipe screams healthy and delicious, and I made extra brownie points with my gluten-free tri-athlete gal pal when I forwarded it to her. They are a wonderful low-carb, high-protein, super tasty power muffin. Spread some all natural nut butter on the top before eating for extra flavor and an even bigger protein boost.

Ingredients:

1 1/2 cup oat bran or non-gluten flour
1 cup egg whites (from container) or 6 egg whites
1/2 cup canned pumpkin
1/2 cup applesauce w/ cinnamon (or plain but add a bit more cinnamon to the batter, to taste)
2 Tbsp peanut butter (all-natural is best)
extra dash of cinnamon & nutmeg
3 tbsp of honey
1 banana, mashed
1 cup frozen blueberries
extra peanut butter (or any nut butter – to spread on top before eating)

Directions:
1) Preheat oven to 375 degrees, and place muffin liners in a 12 serving muffin tray.

2) Mix all ingredients together until blended – although add the blueberries at the very end so they don’t become overly mashed.

3) Fill muffin cups 3/4 full and bake for 20 min.

4) Let muffins cool completely on rack, then spread nut butter on them before eating.

Store in refrigerator, or freeze for a month (well wrapped).

Yummers!!