Sweet Treats

One Bowl Banana Bread

April 2, 2017 by Amanda 15 Comments

Hello, beautiful friends! It’s been nearly nine months since my last blog post. NINE months! Let’s start with a little review of some of the things that a person can do in nine months.

Grow a baby. (I didn’t).
Learn another language (I didn’t).
Grow 4.5 inches of hair. (Maybe?)
Train your dogs to not attack (with love) any person that comes to the door or any other living creature you come upon on a walk. (We didn’t).
Get engaged and plan most of a wedding. (Working on it!)
Finish unpacking the house you moved into almost a year ago. (Nope).
Do everything but write a blog post. (Clearly I’m an expert at this).

In all seriousness, I’ve really let this old blog down over the past nine months. Life just kept getting in the way of blogging (mostly because I let it), and with every passing week it became harder to get back in the saddle. Even taking the photos for this post was a lesson in patience. I’m not even kidding when I say that I forgot how to use my camera, how to style photos, and quickly became frustrated. So frustrated that I almost threw in the towel. But after few deep breaths and sticking with it, I slowly started to feel a little bit more comfortable. I realized how much I’ve missed this space and cooking and baking things and sharing them with you.

I’ve said it a hundred times before – that I’ll get better about blogging and get back into a routine of regularly posting recipes. But the truth is, I don’t know if I can keep that promise. So instead of telling you (for the umpteenth time) that I’m going to get back to a schedule of posting weekly or even monthly, I’m just going to make an effort to get back here as often as possible, realizing that the frequency of posting will fluctuate depending on what else is going on in my life. We’re all just doing the best that we can, right?

So I come to you today with a simple recipe – this One Bowl Banana Bread. Everyone should have a foolproof banana bread recipe in their baking arsenal. It’s quick to whip up, made with ingredients that you most likely have on hand (the most important of which is a few ripe bananas!), and is generally loved by all. I had assumed that most people already have a well-loved banana bread recipe, but I recently made a couple loaves and took them to work to share with my colleagues and had a number of requests for the recipe.

So on the chance that you are one of those people who has yet to find the perfect banana bread recipe, or if you’re looking to shake things up with a new recipe, I urge you to give this one a try. It’s so quick and easy to put together – all in one bowl, no less! – and can be modified according to what you have on hand. You can use just all-purpose flour or just whole wheat flour, or a combination of the two. You can use a different oil if you prefer, but I like using vegetable oil because of it’s mild flavour. You could add in some cinnamon if you so desired, or chocolate chips to make this loaf a little bit more of a treat. But I love it as I’ve written it here, without chocolate chips or other flavours. It’s perfect when enjoyed with a cup of coffee in the morning or an afternoon snack.

In other news, if anyone has any tips on how to stay sane and stress-free during the wedding planning process, please send them my way. Just a little less than six months to go!

One Bowl Banana Bread

This banana bread recipe is very forgiving. You can play around with the white to whole wheat flour ratio depending on your preference. I’ve had success with using just whole wheat flour, but mixing the two gives the bread a more delicate crumb. You can also use just all-purpose flour if you prefer. If you’re feeling sassy, add in up to 1/2 cup of chocolate chips. Makes one loaf (8 1/2-inch x 4 1/2-inch).

3/4 cup whole wheat flour

1/2 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup vegetable oil

3/4 cup light brown sugar, packed

3 large ripe bananas, mashed

2 eggs

1 tsp. vanilla

Preheat the oven to 350°F. Spray a loaf pan with non-stick spray and set aside.

In a large bowl, whisk together the oil, brown sugar, bananas, eggs, and vanilla. Add in the flours, baking powder, baking soda, and salt, and stir until just combined. Spoon the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool completely, then remove from the pan and slice. Store in an airtight container for up to three days. This loaf also freezes well.

Rhubarb Crumble Ice Cream

July 7, 2016 by Amanda 11 Comments

Well, hello July!

The last few months have flown by in a flurry of boxes, trips to the eco-station and Good Will, buying furniture, and unpacking. I always forget just how much I detest moving until I’m right in the thick of it. It’s amazing just how much stuff one can accumulate after living in a space for a few years and how much crap can fit into the tiniest nooks and crannies of a home.

However, all annoyances aside, we moved into our new home in the middle of May and we are completely in love with it! The house is still coming together, we are still organizing and setting up particular rooms, but we are slowly getting there. The new place has so much more space and light than either of us are used to, and it has been really fun (and a bit overwhelming) to start to make it our own. Blending the styles of two different people certainly has its challenges, but thankfully my love and I are both pretty laid back people. Plus, he can totally sense when he’s fighting a losing battle and leaves the final decision to me. (What can I say, the man is a saint.) The fur children are also adjusting, but I’d say overall they love their new backyard and don’t seem to be having any difficulties with making their mark on the new space (and by mark I mean pee spots on the lawn and scratches on the hardwood floors). They have certainly added a bit of, erm…character to our home.

As soon as we moved in I was itching to make use of the kitchen. So much counter space, so much light! It’s wonderful. And just when I thought life couldn’t get any better, I discovered that our backyard has a rhubarb plant that is practically the size of a small car. Naturally, I am in heaven. I have already made several batches of rhubarb strawberry jam, rhubarb coffee cake, rhubarb compote, and several rhubarb berry crisps. And my latest creation: this rhubarb crumble ice cream. Aka. heaven on a spoon.

You start with a creamy vanilla base. I used this base from my peach cinnamon swirl ice cream from a few summers ago, but added a vanilla bean for a little oomph. Then you make a quick and easy rhubarb compote, bake up an addictive cookie crumble, and swirl it all together. The end result is basically rhubarb crumble à la mode, and you might just find yourself unable to stop eating the stuff. Plus, how pretty is that pink rhubarb swirl?!

I know I’ve said it a million times over the past year or so, but now that we are finally getting settled, I really do hope to be able to pay a little bit more attention to this blog. I’ve got so many recipes that I’d like to share. It really is just a matter of carving out the time to do it. Wish me luck!

Rhubarb Crumble Ice Cream (ice cream base slightly adapted from saveur.com by Jeni Britton, and cookie crumble from Take a Megabite)

For the ice cream:

2 cups whole milk
4 tsp. cornstarch
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1 vanilla bean, scraped out
1/4 tsp. salt
3 tbsp. cream cheese, softened

Combine 1/4 cup of the milk and the cornstarch in a small bowl and mix well; set slurry aside. In a large saucepan, whisk together the remaining milk along with the cream, sugar, corn syrup, vanilla bean, and salt. Bring the mixture to a boil over medium-high heat. Cook for 4 minutes, then add in the slurry. Return to a boil and cook, stirring, until thickened, for about 2 minutes. In a large bowl, combine the cream cheese with about 1/4 cup of the hot milk mixture and whisk until smooth, then whisk in the remaining milk mixture. Cover the bowl and refrigerate until the mixture is chilled, or overnight. Churn the ice cream in your ice cream maker according to manufacturer’s instructions until it has the consistency of soft serve (mine took about 25 minutes).

For the rhubarb compote:

6 cups rhubarb (approx. 8-10 stalks), chopped
1/2 cup sugar
1/2 cup honey
1/4 cup water
1 tsp. vanilla

Combine the rhubarb, sugar, honey, water and vanilla in a large saucepan. Bring to a boil, then lower the heat and simmer for about 20 minutes (the rhubarb will break down). Remove the pan from the heat and cool completely.

For the crumble:

1 cup flour
1 cup sugar
1/4 tsp. salt
1/2 cup (1 stick) butter
1/2 tsp. cinnamon

Preheat oven to 350°F. Line a cookie sheet with parchment paper. Whisk together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles a coarse meal. Transfer to the prepared baking sheet, spread out, and bake for about 30 minutes, tossing every 10 minutes, or until golden. Cool completely.

Layer the ice cream, rhubarb compote, and cookie crumble in a container. Use a knife or spoon to swirl the layers together. Cover with plastic wrap and allow the plastic to touch the ice cream – this will help prevent ice crystals from forming. Freeze for at least 4 hours. Scoop and enjoy!

What are your favourite rhubarb recipes? If you’ve got a good one, please send it my way!

Filed Under: Summer, Sweet Treats Tagged With: crumble, dessert, ice cream, Jeni's, rhubarb, summer

The Great Food Blogger Cookie Swap: Beurre and Sel Jammers

December 16, 2015 by Amanda 13 Comments

Son of a bee sting, it’s that time of year again! This year I had the pleasure of participating in the Great Food Blogger Cookie Swap for the third time. The swap is hosted by two lovely ladies, The Little Kitchen and Love & Olive Oil. If you have no idea what the Great Food Blogger Cookie Swap is, allow me bring you up to speed. It’s a worldwide food blogger cookie swap! Basically, you sign up, get matched with three other bloggers, and send each blogger a dozen homemade cookies. Then you must wait patiently to receive three dozen delicious cookies from the bloggers that received your name. The swap also raises money for Cookies for Kids’ Cancer! Sending cookies around the world + supporting a good cause = Christmas magic and lots of fun.

This year I chose to make these Beurre and Sel Jammers from Dorie Greenspan. I actually received these cookies during my first year in the swap and have not been able to get them off my mind since! Imagine a buttery deep dish shortbread cookie topped with tart jam that has been nestled within a ring of buttery streusel. Have I got your attention yet?

These cookies are absolute magic. Sweet, buttery, jammy magic. They do take a bit of work as there are several steps involved, but I promise you they are worth it! I used a tart cherry jam and an apricot jam, and loved both. You can use any jam you like, just make sure it’s a bit thick so that it stays in the centre of the cookie and doesn’t spread out too much. I am officially adding these cookies to my Christmas baking rotation. I’ve already made them twice this month and am tempted to squeeze in a third round! The cookies freeze beautifully, so they are perfect for baking ahead and taking them out when you need them.

Interested in participating in next year’s swap? Check the Great Food Blogger Cookie Swap website for more details. Happy holiday baking!

Beurre and Sel Jammers (from Dorie Greenspan)

These beurre and sel jammers are a cookie lover’s dream. They can be made in parts if tackling the whole recipe in one day seems like too much. They freeze very well when stored in an airtight container, so make them ahead of time to have on hand for all your holiday celebrations! Makes about 36 cookies.

For the cookie dough:

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup sugar

1/4 cup powdered sugar, sifted

1/2 tsp. fine sea salt

2 egg yolks, room temperature

2 tsp. vanilla

2 cups all-purpose flour

For the topping:

3/4 cup all-purpose flour

1/3 cup sugar

1/4 tsp. fine sea salt

5 1/2 TBSP. unsalted butter, cold and cut into pieces

1/4 tsp. vanilla

3/4 cup thick jam

For the cookies: Place the butter in the bowl of an electric mixer. Mix on medium speed for about 3 minutes, until the butter is smooth and creamy. Add in both sugars and the salt, and beat until well blended, for about a minute. Add the egg yolks and vanilla and beat on low speed until combined. Finally, add the flour and mix on low until just combined. Divide the dough in half. Place each half between two sheets of wax paper and flatten into discs. Roll each disc into 1/4-inch thickness. Place on cookie sheets and freeze between the wax paper until firm, for at least two hours (or overnight). The dough can be kept frozen for up to two days if you’d like to do this part ahead of time.

For the streusel topping: Mix the flour, sugar, and salt together in a bowl. Using your fingers, rub the butter and vanilla into the flour mixture until well combined and no lumps of butter remain. The streusel will be sandy in texture and will hold its shape when pressed between your fingers. Cover and chill.

To assemble the cookies: Preheat the oven to 350°F. Remove the cookie dough from the freezer. Using a 2-inch round cookie cutter (or a tall narrow glass, like me!), cut the dough into rounds and press each round into the bottom of each muffin cup. Gather the scraps and repeat the process until you have used up your dough. Doris’s recipe suggests freezing the dough in the muffin tin for another 30 minutes before baking, but I skipped this step. When mama wants cookies, she wants them now.

Spoon about 1 teaspoon of jam into the center of each round of dough. Using your fingers or a small spoon, sprinkle about a tablespoon of streusel around the edges of each cookie, trying not to get any in the jam. Bake the cookies for about 20-22 minutes, until the tops are golden. Cool in tins for 15 minutes. Run a small knife around edges of each muffin cup and gently remove cookies. Allow to cool completely on a wire rack. Store the cookies in an airtight container. Freeze if the cookies will not be consumed within a few days.

Looking for more amazing cookie recipes? Check out the lovely cookies I received from Marie at Food Nouveau (Maple Syrup Fudge cookies), Jane at Jane’s Adventures in Dinner (Jammy Pudding cookies), and Sharana at Living the Sweet Life (Cranberry Orange Dark and Stormy cookies). Also be sure to check out the bloggers that I had the pleasure of sending a box of these cookies to: Laurel at Wanna Come With, Claude at a la Claude, and Alicia at Bird House Diaries. xo

Filed Under: Holidays, Sweet Treats Tagged With: Beurre and Sel Jammers, cookies, Dorie Greenspan, fbcookieswap, jam, The Great Food Blogger Cookie Swap

Butter Celebrates! Banana Pecan Caramel Cake and a Giveaway! {Giveaway Closed}

November 25, 2015 by Amanda 20 Comments

So I have this friend. She likes cake.

She likes cake so much that she eats a slice every. single. day. She takes her cake eating very seriously. If she’s out for dinner, she’ll order a slice of cake for dessert. If she’s eating in she’ll buy a slice of cake on the way home. If she comes over for dinner, she’ll always bring a cake. She’s a good friend to have.

(I seriously have a friend like this. I’m not talking about myself. Although you can usually count on me for sweet treats. I also really really like cake.)

And this banana pecan caramel cake is the perfect cake for cake lovers. Just look at it. First of all, the layers. There’s four of them. FOUR! Four layers of moist (yep, I said it) banana cake studded with pecans. And in between each layer is a thick schmear of caramel buttercream frosting. CARAMEL BUTTERCREAM. Also known as the lovechild of fluffy buttercream and caramel sauce. Four layers of cake means four layers of buttercream. It’s just math.

You can find the recipe for this luxurious cake on page 113 in the “Welcome Wagon” chapter of Butter Celebrates! Rosie Daykin’s latest cookbook. In case you don’t already know Rosie, allow me to introduce you. Rosie Daykin is the owner of the Butter Baked Goods bakery in Vancouver. Next time I find myself in Vancouver, you can bet I will be making a stop at Butter. Rosie’s first cookbook, Butter Baked Goods was released in 2013 and is a national best seller. Her latest creation, Butter Celebrates! A Year of Sweet Recipes to Share takes us through the seasons and shares recipes for delectable treats to enjoy during various holidays and special occasions. Rosie covers everything from Valentine’s Day to Mother’s Day to Summer Celebrations to Halloween to Christmas, and even shares a few recipes for our furry friends, inspired by her rescue pup, Zelda. (My girl Bella is already begging me to test out those treats). It might be the most beautiful cookbook I have ever owned, with 259 pages of gorgeous photos and mouthwatering recipes. And can I get an amen for a cookbook that includes a photo of every single recipe? I mean, how can I be sure that a recipe wasn’t a massive fail if I have no idea what the thing is supposed to look like when I’m finished? Rosie’s got us covered.

In her book, Rosie encourages us all to take the time to celebrate the little and big moments in life, preferably with cake. Now that’s a life goal that I can get behind.

Choosing a recipe to share was damn near impossible, as I flagged nearly every other page during my first flip through the book. I honestly cannot wait to try everything. Alas, I had to make a decision, and settled on this banana pecan caramel cake. My inability to consume bananas before they get too ripe for every day eating means I almost always have bananas on hand to bake with. The idea of an indulgent cake instead of my usual healthy banana muffins or banana bread just seemed too good to pass up. And holy heck, this cake did not disappoint.

The good news is that there is an opportunity for one of you lucky devils to win this glorious cookbook along with a box of goodies from Rosie’s bakery. If that isn’t an early Merry Christmas, I don’t know what is!

Good luck to all of you and happy holidays!

Please be sure to check out more incredible treats from my fellow Butter Celebrates! blogger pals in celebration of this gorgeous cookbook!

Jenny from The Brunette Baker made Guinness Cake with Pretzels
Heather from The Tasty Gardener made Cinnamon Heart Cookies, Empire Cookies, Coconut Nest Cookies, and Lemon drops
Christina from Strawberries for Supper made “Hostess” Cupcakes
Robyn from What’s Cooking on Planet Byn made Orange Gingerbread Cake
Gwen from Devour and Conquer made Christmas Panettone
Meg from Sweet Twist of Blogging made Lemon Loaf
Libby from Libby Roach made Gingerbread Guys
Jan from Family Bites made Christmas Cookies
Tessa from Sweet Style CA made Chocolate Gingerbread Genoise
Mardi from eat. live. travel. write made Champagne Cupcakes
Jacquee from I Sugar Coat It made Eggnog-less Bars
Kelly from Kelly Neil made Peppermint Nanaimo Bars

And now, for the giveaway!

One lucky reader will win a personally signed Butter Celebrates! cookbook from the lovely Rosie herself along with a delicious box of goodies from her bakery in Vancouver. Umm, yum! More details are listed below. Good luck!

Simply leave a comment below and tell me your favourite holiday tradition (mandatory). Be sure to click the widget options below for both mandatory and optional bonus entries.

a Rafflecopter giveaway

This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside. Void in Quebec.

Winner must answer a skill-testing question.

No purchase necessary to enter.

Giveaway will run from Wednesday, November 25, 2015 at 12:01am to Wednesday, December 2, 2015 at 11:59pm. Winner will be contacted via email and name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter.

Prize value is approximately $125.

A big warm thank-you to Jenny Jack of the Brunette Baker for organizing this blog hop and Rosie Daykin of Butter Baked Goods for providing this super sweet giveaway!

Disclosure: The Butter Celebrates! A Year of Sweet Recipes to Share cookbook was provided to me by Random House of Canada Limited for review at no cost. All opinions are my own. I truly adore this book.

Filed Under: Sweet Treats Tagged With: banana, Butter Baked Goods bakery, Butter Celebrates!, cake, caramel, cookbook, dessert, giveaway, pecan

Candy Bar Popcorn (Happy Halloween!)

October 31, 2015 by Amanda 6 Comments

Happy Halloween!

It’s the scariest day of the year. Also known as the day when it’s acceptable to eat as much candy as you want and definitely more than you should. I look forward to this day and dread it simultaneously. Not because of the candy part, but because of the costume part. Creating amazing costumes is not my forte. Every year I make a promise to create an incredible and creative costume for Halloween. I make a plan to start early and not leave everything to the very last minute, but my procrastination always gets the best of me and I find myself scrambling to pull things together. And repeat. I know what I’m good at, and making costumes is not one of those things.

But not this year! No siree, this year I made it real easy on myself and decided to just nix the costume idea altogether. Don’t get me wrong, I think costumes are fantastic, and if I was any good at actually putting something amazing together, I would. But sometimes you just have to create realistic expectations for yourself, you know? Fortunately, not having to worry about a costume left me more time and energy for what I’m somewhat better at – the food!

This popcorn was created as a way to put leftover Halloween candy to good use. I don’t personally know much about having leftover candy as it seems to find its way into my pie hole before I have the chance to stop it, but if I did have leftover candy, hypothetically speaking, this is how I would use it. This candy bar popcorn comes together in minutes! Popcorn is mixed with melted white chocolate and peanut butter and loaded with chopped candy bars and candy corn. Halloween crack, if you will.

In the midst of your last-minute preparations for tonight’s festivities – the costume-making, the pumpkin carving, the decorating, the party planning – I have one very important task for you. You must ensure that you save some of that Halloween candy so that you can make this candy bar popcorn. In fact, buy some extra candy so that you can make this twice. And truth be told, if you get a hankering for this stuff at another time of year, just chop up some regular size candy bars. Using the mini sizes is great because you can use an assortment of chocolate bars and then you get a nice variety of little bites. You’re going to love this stuff. You’re welcome and I’m sorry.

Candy Bar Popcorn

Any kind of candy works in this popcorn, so use whatever you have on hand. My favourite combination was Mars, Snickers, Reese’s pieces, and candy corn. The popcorn can be stored in an airtight container for several days, if it lasts that long!

8 cups of popped corn

1 cup white chocolate pieces

3 TBSP. peanut butter

2 cups candy (chopped chocolate bars, candy corn, Smarties, etc.)

1/4 cup milk chocolate pieces

Prepare a large baking sheet with wax paper. Put the popped corn into a large bowl, being sure to remove any unpopped kernels. In a double boiler over medium heat, gently melt the white chocolate and peanut butter, stirring until smooth.

Pour the white chocolate mixture over the popcorn, add the candy pieces, and stir to combine. Turn the mixture out onto the baking sheet and spread into a single layer.

Melt the milk chocolate pieces in a small bowl in the microwave (start with 30 seconds, then 10 second increments until melted). Drizzle over the popcorn. Place the baking sheet in the fridge for 15 minutes until cool and set. Break into pieces. Store in an airtight container. Enjoy!

Filed Under: Holidays, Sweet Treats Tagged With: candy, candy corn, Halloween, popcorn, white chocolate

Pumpkin Hand Pies

September 28, 2015 by Amanda 22 Comments

Hand pies. Mini pies. Pop tarts. Toaster strudels.

I wasn’t sure what to call these little gems of pastry stuffed with pumpkin and spice. Hand pies seemed most appropriate because they’re mini pies that you can most definitely hold in your hand. They’re flakier than pop tarts, and while they do remind me a little of toaster strudels, I’m not sure I’d feel comfortable putting one in the toaster. However, you most certainly should eat one of these hand pies for breakfast, alongside a strong cup of coffee or tea, because no day that starts with pie is going to be a bad one. It’s just science.

You guys, these hand pies are so flaky! Their flakiness is owed to the all-butter crust that has become my go-to crust recipe ever since I first tried it. The dough is so manageable and easy to work with. We have Deb from Smitten Kitchen to thank for that. Don’t fear the dough, it’s friendly and won’t give you a hard time. Oh, and there’s no need to be perfectionists here. I mean, take a peek at the photo below. The perfectionist in me was having a near meltdown, but I just had to tell her shut her face. The good news is that the crust layers will melt into each other and puff up a little during their stint in the oven and no one will be the wiser. Magic!

Now that we are really truly into Fall, a pumpkin filling felt like a must. However, I don’t doubt that these hand pies would taste delicious filled with whatever your little heart desires. So if pumpkin isn’t your thing, change it up. Do what you want!

I made these pies a couple of weeks ago when my cousin was visiting from Ontario. She’s kind of a pie crust junkie – meaning, she’d gladly eat the pie crust and leave the pie filling on her plate. I figured the crust to filling ratio of these pies would really float her boat and I was definitely right. In fact, everyone loved them. Sharing food that you made with your own two hands with people is super fun and amazing, but when they really love what you share, it’s kind of the best.

Pumpkin Hand Pies (crust from Smitten Kitchen, filling and process from Joy the Baker)

This recipe will make 9 pies. However, you may have some dough left over, in which case you can try to make a couple of extra pies, or bake up the pie scraps with a little bit of cinnamon and sugar. (Totally delicious). Feel free to change up the filling if pumpkin isn’t your jam. I think any fruit would work well here, and I’ve kind of been dreaming about a banana/Nutella combination.

For the crust:

2 1/2 cups all-purpose flour

1 TBSP. sugar

1 tsp. salt

1 cup (2 sticks) cold, unsalted butter (cut into cubes)

Cold water

For the filling:

3/4 cup pure pumpkin

1 large egg

1/2 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

1/4 tsp. salt

1/3 cup granulated sugar

+1 egg (beaten) for sealing the pies

For the glaze:

1 cup powdered sugar

1/2 tsp. vanilla

2 TBSP. milk

To make the crust: Fill a one-cup liquid measuring cup with cold water and add a few ice cubes. In a large bowl, combine the flour, sugar, and salt, and whisk together. Add the butter and start cutting it into the flour mixture using a pastry blender. Once you have a coarse meal, add about 1/2 a cup of cold water. Using a spatula, start to bring the dough together. Add more water as needed – you’ll probably need at least another 1/4 cup, and gently knead the dough to bring it together. The goal here is to minimize the hands-on time on the dough, so as not to melt those lovely little chunks of butter that are dispersed throughout (they are going to make the dough deliciously flaky). Divide the dough in half, press into two discs, and wrap tightly in plastic wrap. Refrigerate the dough for at least an hour or two, but preferably overnight.

To make the filling: In a small saucepan, heat the pumpkin and spices over medium heat, just until fragrant. Remove from heat and transfer to a medium bowl. Whisk in the egg, salt and sugar and refrigerate while you roll out the dough.

To assemble the pies: On a well-floured surface, roll each disc of dough into a 9 x 12-inch rectangle. I used a measuring tape to make sure I had a uniform rectangle. Cut each side into thirds, creating 9 (3 x 4-inch) squares. Refrigerate the first set of squares while you roll out the second disc of dough. We gotta keep that dough cold!

Brush the first set of squares with the beaten egg. Spoon about 1 TBSP. of the pumpkin mixture into the centre of each square. Top with another square of dough, and seal the edges with a floured fork. Use the fork to create vent holes in the tops of each pie. Place the pies on a cookie sheet covered with parchment paper.

Put the pies back in the fridge while you preheat the oven to 350°F. Bake for about 30 minutes, or until golden brown on top.

Combine the glaze ingredients. Drizzle over the pies once they have cooled. Enjoy!

Filed Under: Holidays, Sweet Treats Tagged With: breakfast, Fall, hand pies, pastry, pop tarts, pumpkin

Rhubarb Apple Oat Breakfast Crisp (in a Skillet!)

September 1, 2015 by Amanda 15 Comments

Well, hello September!

There is a definite hint of Fall in the air these days. The temperatures have been cooler, at least in the mornings and evenings, and on more than one occasion I have found myself turning on the heat in my car during my drive to work. I’m feeling an eagerness to pull out my boots and scarves and warm sweaters, and to start baking with pumpkin. Coffee shops are welcoming back the ever-popular pumpkin spice latte, and even though I don’t drink the things (fake pumpkin flavour ain’t my thing), the fact that they’re available again excites me. I’m weird, and I know it. Fall is my favourite time of year, and the thought of its imminent arrival gives me a little thrill each time I think about it. I don’t know what it is about this season that makes me feel all the feels – I mean, the beautiful colours of the changing leaves speak for themselves – but there’s something more that I can’t quite put into words.

Despite my eagerness to bake everything pumpkin, right now I’m trying to use up the last of my summer favourites. I am lucky to know several people who were able to provide me with a steady supply of rhubarb all season long. At one point, I couldn’t keep up with the supply, and froze a big bag of the stuff for rainy day baking. As I was taking inventory of my freezer’s contents this past weekend, I came across that bag and decided that I’d better put it to good use before it reached the typical freezerburnt fate of many things that find their way into my little icebox of doom.

In search of inspiration, I flipped through a few of my cookbooks. With the steady availability of recipes and food inspiration on the Internet these days, I find myself spending less and less time with my cookbook collection – something I hope to change. With a little bit of help from Megan Gordon’s Whole-Grain Mornings, this crisp was born. I managed to use up my entire supply of rhubarb, and threw in a few apples from my neighbour’s tree that had fallen into my backyard for some added sweetness. Full disclosure: I maybe might have possibly jumped up and picked a few apples off of the tree, but only from the branches hanging directly above my backyard.

Consider this crisp as a delightful little merging of two seasons: the rhubarb of summer and the apples of late summer and fall. I find rhubarb a little bit too tart to be used by itself in crisps and crumbles, and I didn’t want to have to add a boatload of sugar, so the apples were the perfect compromise. And while not entirely guilt-free, I do feel that this crisp boasts enough healthful ingredients to justify eating for breakfast, as I have for the past couple of days.

Oh, and I baked this in a cast iron skillet because I just love using my cast iron skillet. I’m a rustic gal, what can I say? You can certainly use a large baking dish (11 by 7-inch), if you prefer. Enjoy!

Rhubarb Apple Oat Breakfast Crisp (in a skillet!)

Adapted from Whole-Grain Mornings. This recipe can easily be made gluten-free, as long as you make sure to use certified gluten-free oats. The almond meal adds a lovely extra bite to the crisp topping. I think if I make this again, I will add a little bit more cinnamon, so if you’re a fan like me, feel free to add an extra 1/4 teaspoon. Serve warm with ice cream for dessert, or with a splash of milk for breakfast. Serves 6 to 8.

For the topping:

1 cup sliced raw almonds

2/3 cups rolled oats

1 1/2 tsp. baking powder

1/4 tsp. baking soda

2 TBSP. brown sugar

1/2 tsp. cinnamon

Pinch of salt

4 TBSP. cold unsalted butter

3 TBSP. buttermilk

For the filling:

4 cups chopped rhubarb

2 cups apples, peeled and cubed

1/2 cup coconut (or white) sugar

Juice from half a lemon

2 TBSP. cornstarch

Preheat the oven to 375°F. If using a baking dish, butter or spray with non-stick spray. If using a cast iron skillet, skip that step.

For the topping: Put the almonds in a food processor or high-speed blender, and pulse or blend for about 30 seconds, or until you have a medium-fine almond meal. Add the oats, baking powder, baking soda, brown sugar, cinnamon, and salt, and pulse or blend for a few more seconds, until combined. Add the butter and pulse/blend until the mixture resembles a coarse meal, about 30 seconds. Slowly add the buttermilk, and pulse/blend until the dough has come together.

For the filling: Mix together the rhubarb, apples, sugar, lemon juice, and cornstarch in a medium bowl. Scoop the mixture into the baking dish/cast iron skillet.

Pile/spread the topping over the fruit in an even layer. Bake for about 35-40 minutes, or until the top is golden brown and the juices are bubbling. Remove from oven and allow to cool a little before serving. Not too much though – I think this crisp tastes best when it’s still a little bit warm.

Filed Under: Breakfast, Sweet Treats Tagged With: apple, breakfast, crisp, gluten-free, oats, rhubarb

Almond Shortbread Bars

December 21, 2014 by Amanda 20 Comments

Only four days left until Christmas!

Every year, Christmas seems to sneak up on me. This year has been no different and despite the whirlwind of shopping, baking, and holiday-partying, I can’t believe we are so close to the big day. Nevermind the fact that 2014 is rapidly coming to a close. Seriously, where did the year go?

I’m hoping to share a couple more recipes during this final countdown to the big day. If you’re looking for quick and easy sweets to add to your holiday dessert table, look no further. These almond shortbread bars are wonderful. They start with an easy shortbread base and are topped with sliced almonds that have taken a little swim in butter and brown sugar, creating a little caramel-y goodness.

Every Christmas needs a little shortbread, in my opinion. Think of these bars as shortbread’s older, wiser, and hotter older brother. Yeah, you know what I’m talking about.

Almond Shortbread Bars (adapted from Love Write Now)

Shortbread bars that get a little extra pizazz from a caramel-almond topping. These bars freeze well when stored in an airtight container.

1 1/2 cups butter, divided

1 cup icing sugar

2 cups all-purpose flour

Pinch of salt

1 cup brown sugar

2 tsp. lemon juice

1 TBSP. water

1 1/2 cups sliced almonds

1 tsp. vanilla

Preheat the oven to 350°F. Cream together 1 cup of butter and the icing sugar. Add the flour and salt and mix together. Press the mixture into an ungreased 9″ x 13″ pan. Bake for 12-15 minutes or until lightly browned.

In the meantime, melt the remaining 1/2 cup butter in a saucepan over medium heat. Add the brown sugar, lemon juice, and water. Bring to a boil, stirring constantly. Remove from heat and add the almonds and vanilla. Spread the mixture evenly over the base and bake for another 12-15 minutes, until golden brown. Allow to cool and then cut into bars.

What are your go-to last-minute holiday treat recipes?

Filed Under: Holidays, Sweet Treats Tagged With: almond, Christmas, dessert, holidays, shortbread

The Great Food Blogger Cookie Swap: Dark Chocolate Almond Florentine Cookies

December 15, 2014 by Amanda 16 Comments

Well, hellllllllooo friends!

Insert apologies about my lack of posts lately. Hoping to change that in the coming weeks!

We have much more important things to talk about right now. Cookies, obvi. This year marked my second time participating in the Great Food Blogger Cookie Swap, hosted by two lovely ladies, The Little Kitchen and Love & Olive Oil. In case you’ve been living under a rock, here’s a quickie on the details: It’s a worldwide food blogger cookie swap! Basically, you sign up, receive the addresses of three other bloggers, and then you send each blogger a dozen homemade cookies. And then you wait to receive three dozen delicious cookies from those that received your name. Oh, and the swap raises money for Cookies for Kids’ Cancer! Sweet treats and supporting a good cause = so many wins.

My contribution to this year’s swap was the magnificent wafer-thin, chocolate-filled cookies you see above. They taste very similar to Almond Roca with their toffee-like flavour and addictive crunch. Each wafer is incredibly thin and delicate, but once sandwiched together around a layer of dark chocolate, these cookies become a little bit more sturdy (and clearly more delicious). I dare you to make a batch and not eat more than ~~five~~ one.

Next year, be sure to participate in the swap! Check the Great Food Blogger Cookie Swap website for more details. Happy holiday baking! See you again real soon.

Dark Chocolate Almond Florentine Cookies (recipe from Bakerita)

These cookies are incredibly addictive with their satisfying crunch and chocolate centers. Their flavour is similar to that of almond roca. A batch will make about 36 cookies (18 sandwiches). They take a little time to make, but are completely worth the effort. The cookies keep well in an airtight container in the freezer.

1 1/2 cups sliced almonds
3 TBSP. all-purpose flour
1/4 tsp. salt
3/4 cup sugar
2 TBSP. heavy cream
2 TBSP. light corn syrup
5 TBSP. unsalted butter, room temperature
1/2 tsp. vanilla extract
1 cup dark chocolate, roughly chopped

Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped. Add the almonds into a large bowl with the flour and salt and stir. Combine the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a rolling boil and the sugar is dissolved. Boil for 1 minute. Remove from heat and stir in the vanilla. Add the saucepan mixture to the almond mixture and stir to combine. Place in the refrigerator to cool, about 30 minutes.

Scoop rounded teaspoons of batter and roll into (tiny!) balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread a lot. I found it best to only bake six cookies at a time; otherwise they just ran into each other.

Bake 1 pan at a time, until the cookies are thin and an even golden brown colour, about 10-12 minutes. Cool on the baking sheet for 5 minutes, then transfer to racks to cool completely. One other tip: If your cookies are misshapen when you take them out of the oven, use a metal spatula to gently reshape them (as they will be very malleable when they come out of the oven).

Melt the chocolate in a saucepan over low heat. Pair up cookies of equal size. Spread chocolate onto one cookie (be gentle!) and press carefully together with another cookie. Repeat with remaining cookie pairs. Once completely cool, store in an airtight container.

Looking for more amazing cookie recipes? Check out the lovely cookies I received from Sarah at Feasts For All Seasons (Chai Tea Shortbread) and Meg at Sweet Twist of Blogging (Mint Oreo Christmas Trees). Also be sure to check out the bloggers that I had the pleasure of sending these cookies to: Kristy at She Eats, Tina at What Taste, and Alicia at Bird House Diaries. xo

Filed Under: Holidays, Sweet Treats Tagged With: almond, cookies, dark chocolate, fbcookieswap, florentine, swap, toffee

Brown Butter Cornflake Marshmallow Skillet Cookie

October 1, 2014 by Amanda 32 Comments

Friendssssss! Happy October!

I’ve got a skillet cookie for yer face today! You’ve seen those cornflake marshmallow cookies from Momofuku Milk Bar around the interwebs, yes? The chewy, amazing, foodgasm-inducing, cornflake/chocolate/peanut butter chip/marshmallow-studded cookies as big as your hand. Yep, those are the ones.

Well those cookies really are all they’re cracked up to be. In fact, they’re kind of like crack. Ridiculously addicting and really not good for you at all. Why is it that things that taste so good have to be so bad? You know me though – all about the balance. Eat some kale salad, go for a run, eat a skillet cookie. Yep, balance.

Basically I took that cookie and turned it into a no-bowl required skillet cookie. Skillet cookies are my jam. I mean seriously, a big, warm, gooey cookie that is best served with good friends and many spoons – it doesn’t get much better. And I browned my butter, ’cause brown butter is still the cat’s meow. Annnnddd, it’s ready in about 30 minutes. So grab a few of your faves, throw this bad boy in the oven, and dig in! Treat yo’ self!

Brown Butter Cornflake Marshmallow Skillet Cookie (adapted from Shutterbean, which was adapted from Momofuku Milk Bar)

A gooey skillet cookie full of cornflakes, dark chocolate, peanut butter chips, and marshmallows. No bowl required! Serves as few or as many as you want!

1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/3 cup brown sugar, packed
1 large egg
1/2 tsp. vanilla
3/4 cup all-purpose flour
1/4 tsp. sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups cornflakes
2 TBSP. dark chocolate, chopped
2 TBSP. peanut butter chips
3/4 cup mini marshmallows

Preheat oven to 350°F. Place the butter in a 10-inch cast iron skillet over medium heat. Melt and brown the butter, stirring until golden brown and fragrant (about 5-7 minutes). Remove from heat. Add the sugars and mix well. Add the egg and vanilla and stir. Add the flour, salt, baking powder, and baking soda and mix well. Fold in the cornflakes, chocolate, and peanut butter chips. Spread the batter out evenly in the skillet. Sprinkle with marshmallows. Bake for 20-25 minutes, or until golden brown. Don’t over bake, as the goal is a gooey cookie! Allow to cool slightly and then eat straight out of the skillet. Bliss!

Filed Under: Sweet Treats Tagged With: chocolate, cornflakes, dessert, marshmallows, momofuku milk bar, skillet cookie

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