The Gouda Life

Today is a quick post dedicated to breakfast. Simple, gratifying, nourishing breakfast. 

It’s the first thing you put in your body each day, so it should be something your body can use. Something to fuel  that big sexy brain of yours so you can come up with all those brilliant, life-changing ideas you have. 

I’m a big, big (BIG!) fan of the breakfast salad. Greens, some fresh produce, cheese perhaps, and eggs. Maybe bacon if it’s an extra-special day. It’s healthy, it’s versatile, it feels good and most importantly, because I know how busy you all are, it’s quick and easy. 



The Breakfast Salad;
[Baby Kale, Flavorino Tomatoes, Poached Eggs] 

We’re lucky to have SunTech Greenhouses LTD nearby, which means we have some local tomatoes just starting to pop up on our shelves. If you don’t have any local tomatoes yet, you can simply leave them out, or you can swap them for some roasted asparagus, sliced radishes or quick roasted mushrooms. 

This is a base recipe that is easily adaptable to what you have on hand or prefer. 

1 or 2 poached egg per serving, recipe follows
Handful Baby Kale or Arugula, per serving
1/2 cup grape/cherry tomatoes, sliced in half lengthwise
1/2 tbsp fruit vinegar (I use a pear/cranberry variety)*
2 tbsp best quality olive oil you can afford
fine sea salt and fresh ground pepper
Fresh Parmesan cheese, optional

On a plate, arrange a large handful of greens. Arrange tomatoes sliced evenly on the greens and top with poached egg(s). 

In a small bowl, whisk vinegar, olive oil and a pinch of salt. Pour over the salad and top with fresh ground pepper. If using, sprinkle with a bit of fresh Parmesan cheese. 

*You can find fruit vinegars at specialty food stores, but if you’re in a pinch, a 1/4 tsp of balsamic will do the trick. 
 
Poached Eggs
A lot of people find themselves intimidated by poached eggs, but they are little more than technique and timing.

2 tsp white vinegar
water
eggs

Bring a medium sized pot filled about 5 inches with water to a boil. Add vinegar. Reduce heat to a rolling simmer (the top of the water should be rippling, not bubbling) 

Crack one egg into a small bowl/ramekin. Rapidly whisk the simmering water in a circle creating a funnel in the center of the pot. Carefully pour your egg into the middle of the pot. It will swirl around in the pot and the goal is for the egg white strands to stay close to the egg yolk (you can help it along by using a spatula to CAREFULLY ease the whites closer to the yolk). Let it cook for 3 minutes (for runny yolk) and remove with a slotted spoon. You can do 2 eggs at a time but no more than that. 


 

I’m going to try and make today’s post rather quick. ‘Try’, being the oppertive word here, of course. 

I’ve had quite the day. Lots of walking, lots of brain-mashing of numbers, which I was just not blessed with the god-given ability to do, lots of cooking, and now, a couch calling softly to me. “Psssst, Kelly. Keeeeellllllyyyyy. Come to snuggle. And drink tea and eat salty pumpkin seeds. You know you wannnnnt tooooooo”.  Shut it, couch. Right this second. There are more important things at hand, here. Like muffins! Ones with pumpkin in them. And cranberries. And big flakey oats. And for those three reasons, I will hold off slothing out for just a wee bit longer. 

I had a few pumpkins my best friend left at my place from Thanksgiving dinner (decorative, at the time), that I wanted to use rather than toss out. So I went to work breaking them both down and declared this to be Pumpkin Week! 

The funny thing about that is that I really don’t care for super pumpkin-y flavoured things. Pumpkin pie is really not my favourite, pumpkin lattés are last on my list of things to purchase at a coffee shop, pumpkin soup… blech. So to declare myself a pumpkin week seemed a little off. But I had a plan. I always have a plan.

About keeping things short? Right. Muffins. I made muffins. Ones with pumpkin! And cranberries! And.. oh we’ve done this.  But just so you know, these muffins are really good. Very wholesome (even though I used white flour… ahem), and filled with healthy bits and bites. And to make them even better, I topped them with a streusel made with pecans and pumpkin seeds! Double pumpkin! I’ve been having them for breakfast with my coffee and they are just so delicious together. You should make them. Right now! Get going! Scram! 



Pumpkin Cranberry Oat Muffins with Pecan-Pumpkin Seed Streusel

Streusel
1/4 cup toasted pecans
1/4 cup roasted pumpkin 
4 tbsp brown sugar
2 tbsp large oatmeal flakes (not quick-cooking)
2 tbsp All Purpose flour 

Muffins
1 egg
1/2 cup milk
1 can pumpkin puree (or 1 1/2 cups fresh pumpkin puree) 
1/4 cup butter, melted
1 1/2 tsp vanilla 
2 1/4 cups All Purpose flour
1 cup rolled oats 
1/2 cup brown sugar
3 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/8 tsp nutmeg
pinch each of allspice & cloves (optional but delicious)
1 tsp salt
1 cup cranberries

Preheat oven to 375
Butter a 12-muffin tin or line with paper muffin cups. 

For the Streusel:
Roughly chop pecans and pumpkin seeds. Combine all ingredients and set aside. 



For the Muffins:
Combine all your wet ingredients and set aside. 

Sift your dry ingredients together. Add cranberries and stir to combine. Pour wet ingredients into dry and stir until not more flour clumps remain. Be careful not to overmix. 



Fill muffin tins about 3/4 full and top with about 1 1/2 tbsp of the streusel. 



Bake for about 20-23 minutes or until the streusel is golden and a toothpick inserted into the muffin comes out clean. 





Now go, brew some coffee and dip it in there! I dare you! 

If need me, I’ll be on the couch. Eating muffins and seeds. 


 

It’s become blatantly obvious over the past few months that I have a terrible curse. One that affects not only myself, but whomever happens to be with me. A breakfast curse. 

Ottawa has been gifted with many wonderful restaurants that serve creative and enticing brunch menus to the masses that show up from open to close on the weekends (and likely during the week as well, but brunch doesn’t exist during the week as far as I’m concerned. It’s just easier that way.)

What could possibly be the issue, then?
Let me tell you. Every time I am asked out to brunch, or take Mr. GL (who isn’t the biggest brunch fan in the first place) out, we end up waiting over an hour to get our food while everyone around us receives theirs almost immediately. Customers come and go as we sit, tummies grumbling. Every time.  And as if that weren’t bad enough, I usually end up getting the snarkiest, most unhelpful waiter in the joint. It’s unfortunate, but it’s a reality I’ve come to accept. Brunch spots and I just don’t mix. Maybe I’ll give it a few years and try again. Maybe. 



Instead of sulking at home eating roasted chicken and potatoes with gravy for breakfast, I’ve been experimenting more with some brunch options that are easily made in advance and can be cooked in the morning for a quick and satisfying breakfast that doesn’t require waiting in line, waiting an hour to be served, or being barked at by wait staff. 

I brought this Strata to my girlfriends place last weekend and was so thrilled at the simplicity of it. It was beautiful to look at, delightful to eat, and easy to make. And as far as I’m concerned, it doesn’t get much better than that. Add a few homefries, some fruit salad and coffee for a full brunch that you don’t even have to brush your hair or get dressed to enjoy. 



Aged Cheddar, Spinach & Arugula Strata
adapted from Smitten Kitchen

Tip: I made the mistake of using a too-tiny dish and ended up with raw eggs all over the floor, counter, and myself. It’s probably best you try to avoid that. 

1 large onion, chopped
3 tbsp unsalted butter
1 10oz package frozen chopped spinach, thawed, squeeze of all excess liquid
2 large handfuls arugula
1 tsp salt
1/2 tsp black pepper
1/4 tsp freshly grated nutmeg
8 cups crusty bread, cut into cubes
3 cups good quality aged (I used 4yr) cheddar
2 3/4 cups milk
9 large eggs
2 tbsp Dijon mustard

Melt the butter in a large skillet over medium heat and add the onions. Cook until soft, about 5 minutes. Stir in the 1/2 the salt, 1/2 the pepper and nutmeg and saute for another 2 minutes. Add the spinach and arugula and cook until arugula is soft. 



Butter a 3-qt gratin dish and add half the bread cubes. Cover with half the spinach mixture and half of the cheese. Repeat again. 

In a separate dish, whisk the eggs, milk and dijon and remaining salt and pepper. Pour the mixture over the bread. Cover and refrigerate for at least 8 hours, up to a day. 




This was immediately before the eggs spilled onto everything. Thankfully, I got the photo just in time. 

The next day, let the dish sit at room temperature for 30 minutes while you’re preheating the oven to 350.

Bake, uncovered on the middle rack, until puffy and  golden brown on top, 45-55 minutes. 





Pour yourself a coffee, grab the newspaper and enjoy! 


 

“Homemade salsa? Homemade cheese? Homemade spice blends? Homemade sauces? Who has the time?”

Or so I thought.

Until I really started cooking for myself, the idea of making my own items that I could otherwise buy in jars  or deli counters just didn’t make any sense to me. Why would I bother when someone else can do it for me? Of course, the reasons for making scratch-options as opposed to canned/jarred/pre-packed are vast, ranging from sodium control to food allergies to the simple fact that it just tastes better. Afterall, that is what it’s all about, right?

 

When I came across Nancy Silvertion’s recipe for an easy homemade Ricotta in this month’s Bon Appetit, I was hesitant at best.  Many ‘easy’ homemade recipes for ricotta that I’ve come across in the past were sometimes 2-day ordeals, which I, unfortunately, don’t always have the patients for. But unlike those, presumably delicious, other recipes, this one was true to it’s word. 30 minutes, 4 ingredients, and a little cheesecloth.  When I say it’s easier than a kick in the pants, I really do mean it. And failing that, it’s absolutely easier, as well as cheaper, than heading to the grocery store and buying a tub of the stuff. Just in case I haven’t sold you yet, it tastes unlike any ‘ricotta’ you might buy from your grocery store. I found it to be far creamier, fresher and lighter than I had expected.

Once I finished the totally uncomplicated process of making the cheese, I really wanted to showcase it in a manner that let it shine. Having never had Ricotta in a sweet dish, I thought I might give it a whirl and see where we went.  I had purchased hazelnuts and honey, assuming I could put those to good use, as well as some mint, plums and cinnamon that I found hanging around the house.  Before I knew it I was roasting, drizzling, and chopping things up for one of the lightest, most flavourful and texturally-pleasing dishes I’ve had in some time.  I’m well aware I’ve asked you time and time again to take my word, but for love of all things sweet and creamy, please take it again! I beg of you. I’m at your mercy! I AM!

Homemade Ricotta with Roasted Hazelnuts, Plum and Mint
Ricotta recipe adapted from Bon Appétit via Mozza chef Nancy Silvertion

As  Nancy points out, this isn’t an authentic Ricotta (which means, literally, “Recooked”) since we aren’t reheating the leftover whey from homemade Mozzarella, however, I have no doubt you will find it favourable to the supermarket variety.

Homemade Ricotta
makes 1-2 cups

4 cups whole milk
1 cup table cream
2 tbsp very fresh lemon juice
½ tsp salt
6 layers of cheesecloth

Before you begin, set up a mesh-sieve or colander set inside a large bowl. Add the layered cheese cloth inside.



In a large saucepan over medium heat, bring the lemon juice, cream and milk just to a boil. Do not stir during cooking. While it’s reaching a boil you will see curds start to appear. Try not to disturb them as you want to the curds to stay intact.



Once mixture has come to a boil, immediately remove from heat and let stand at room temperature for 15 minutes.




Carefully spoon, (using a measuring cup or ladle, not a slotted spoon), the liquid and curds into the cheesecloth.  Let cheese drain for at least 30 minutes. The longer it sits the more flavourful and creamy the ricotta will be.

 

Note: If curds do not start developing as your mixture comes to a boil, it means your lemon is not acidic enough. Add another tablespoon and stir being very careful not to disturb curds.

Note #2: When I was ready to eat the cheese, I gave the cloth a good squeeze to remove excess moisture. I’m not sure if this is appropriate practice, but it still tasted just wonderful to me.

 

Everything Else

If you don’t have hazelnuts or plums on hand, feel free to use a stone-fruit and nut of your choice. Peaches and pecans would be lovely together. Pistachios would be wonderful as well.

2 plums, pit removes and sliced
¼ cup skinned hazelnuts
¼ cup mint leaves
honey for drizzling
cinnamon, for garnish

Preheat oven to 325.

Place whole hazelnuts in a roasting pan and cook, shaking the pan every couple of minutes, until golden brown. About 7-8 minutes. Let nuts sit until cool to the touch.

Once hazelnuts have cooled, give them a quick run through with your knife so they are in large pieces.



Chop about half of the mint leaves, leaving the other half whole for presentation.

In 3-4 serving bowls, place a large spoonful of ricotta. Top each with 4 plum slices, a sprinkle of nuts, and some whole and chopped mint. Drizzle each bowl with honey and sprinkle with cinnamon to finish.



I asked Claire, who is the always-on-point wine blogger for local food blog FoodiePrints, what she would pair with this since I couldn’t resist giving a wine option to go along with such a pretty dish. She suggested a Sauternes would really rock with dessert. More specifically, a Chateau Guiraud. I had hoped to be able to try the pairing out before I shared but was unable to find for tonight. So hopefully you will do me the honor and report back on how wonderful I’m sure it is. 

Until we meet again. 

 

 

Let it be known, that I was the kid who recited “I will not be just like my mother” like it was etched on my skin. Not because I thought my mother wasn’t a perfectly acceptable role model, but I, like most kids/teens, liked to think I would be my own person. Do things differently, and change the little quirks that frustrated me so much as a teenager. “I’m not going to do it like that… ” I would say confidently, assuring myself that things would be different when I was old enough to call the shots.

Here I am, 25 years old, noticing daily that I am, in every sense of the word, my Mother’s daughter. From the way my hands look, to the way I answer the phone, my views on the world and relationships, and the tiny looks that I so often despised as a kid… it’s all eerily similar. And while it may not have been what I had hoped for when I was younger, I couldn’t be happier to be just like her. I remember her sighing at me with a smirk and saying “just wait until you’re older…” and it all makes sense now. Everything she instilled in me, all the life lessons passed down, they’ve all come back around.

I often find myself telling people that I would prefer to have boys when I decide to have children. Not because I don’t likegirls, but because I’m afraid that my potential daughters might be just like me. It took me twenty two (give or take) years to finally understand everything my Mum used to try and tell me. And it seems like an awfully long time to not see eye-to-eye. From where I’m sitting now, I have the utmost respect for her and the patience it took to raise two daughters who always thought they knew better.



My mom is wonderful, and kind hearted, and generous beyond belief. She not only taught me to be all those things, but also how to fend for myself and take care of others. A valuble lesson that I am forever thankful I aquired from her.

It’s hard to say thank you to someone who has molded exactly who you are, and unquestionably the person you had always hoped to be, but we always try our best. My mum is not much for presents on Mothers Day, but instead asks for our time, which we understand is more and more valuable as we get older, and start traditions, careers and home lives of our own.

Since the weather has been agreeing lately, we decided to put together a brunch for Mothers Day. Something small but satisfying we could enjoy over mimosa’s, coffee, and cheerful conversation on my balcony. My sister made the savoury portion of the meal, sharing a wonderful roasted vegetable frittata, bacon and fruit salad, and I was in charge of the sweets. I hmm’d and hah’d over scones, muffins, bread pudding… but none of them left me feeling excited. And if I wasn’t excited about it, why would anyone else be.



I recalled a recipe I came across on The Kitchn for an alternate take on the cinnamon bun minus the cinnamon. A sticky, sweet roll that housed a few of my very favourite things. Lemon zest, lemon juice, sugar, cream cheese, nutmeg… all the most crucial players for a breakfast baked good, in my opinion. I can’t say I’ve ever been successful in any cinnamon bun endeavours, but I took a deep breath and assured myself that this was it. Time to step into the big leagues, push out any unfortunate memories of rock hard buns, and get down to business. I owed my mom that much.

There few words I can use to do these rolls the justice they deserve, but here are a few for starters; tangy, sweet, yeasty, warm, lemony, creamy. To say they were enjoyed would be a monstrous understatement. Each section was lovingly unraveled, the tangy lemon glaze slowly oozing down the freshly revealed dough,  making a deliciously sticky mess of every one’s hands. Most of us enjoyed not one, but two rolls, which was surprisingly since we’re typically not much for dessert.

They looked good, tasted great, and were really not much harder than making a loaf of bread. I strongly urge you to try them. They might even convert you from a cinnamon-bun lover to a lemon-bun afficianado. I myself am a changed woman. And most importantly, my mum loved them just as much as I did.



Sticky Lemon Rolls with Lemon-Cream Cheese Glaze
Adapted from The Kitchn
Makes 12 large breakfast rolls

Note: Half of the lemon juice will be used in the lemon-sugar filling for the rolls. The other half will be used in the glaze.

Lemon Roll Dough
3 lemons
1 envelope or 2 1/2 tsp active yeast

3/4 cup milk, warm but not hot (about 100 degrees)
1/2 cup unsalted butter, very soft
1/4 cup sugar
2 tsp vanilla extract
4 1/2 cups flour
1/2 tsp salt
1/2 tsp nutmeg
2 eggs, room temperature
1/3 zest from lemons

Sticky Lemon Filling
1 cup sugar
1/4 tsp freshly-ground nutmeg
1/2 tsp powdered ginger
3 tbsp unsalted butter, very soft
1/2 juice from lemons
1/3 zest from lemons

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
1 cup powdered sugar
1/2 juice from lemons

Final 3rd of zest for garnish.

Dough
Zest and juice the lemons. Divide the zest into three parts. Divide the juice into two parts, and set aside.

In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a few minutes until frothy. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and one part of the lemon zest. Stir in the eggs and enough of the remaining flour to make a soft but slightly sticky dough.

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable. If you do not have a stand mixer, you can stir the ingredients by hand, roll out onto a lightly floured surface, and knead by hand for 5-7 minutes until smooth and elasticy. See here for thorough instructions.



Spray the top of the dough with vegetable oil, and flip the dough over so it’s mostly covered in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled, about an hour.

Filling
In a small bowl, mix the sugar with the nutmeg and ginger, then work in the second part of the lemon zest until the sugar resembles soft sand. Slowly pour in one part of the lemon juice, stirring. Stop when the sugar and lemon juice form a wet, clumpy mixture. You may not use all the lemon juice. It shouldn’t be gloppy.



Assembling Rolls
Lightly grease a 13x9 inch baking dish with vegetable oil or butter. On a floured surface pat the dough out into a large yet still thick rectangle, about 10x15 inches. It might not be a perfect rectangle, but that’s ok.

Spread the dough evenly with the 3 tablespoons of softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon sugar firmly inside. Cut the long dough roll into about 12 even rolls with a sharp knife so as not to squish them. Pinch the bottom of each roll closed and place each one, open and cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. If you are making the day before, as I did, you can cover the pan tightly with plastic wrap and place in the fridge overnight, up to 24 hours. In the morning, take them out and let them rise for an hour before you bake.



Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.


(I was a little worried at this point since I expected them to be a little softer looking, but rest assured, you’re on the right track)

Glaze
While the rolls are baking, prepare the glaze. Add the softened cream cheese to a mixer or a bowl with a hand mixer, and cream until smooth. Add remaining lemon juice and cream until smooth. Add the powdered sugar, a little at a time until you have a smooth, creamy glaze. Not as thick as frosting, but should coat a spoon (or your finger) with a good thick layer.



Finishing the Rolls
When the rolls are baked, smear them with the cream cheese glaze, and sprinkle the final remaining lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but be sure to serve warm when they are at their very best.



Lastly, if you haven’t spoken with your mom in a little while, give her a call and tell her you love her. It’s the best gift you can give. Short of a million dollars, that is.

Why, hello there! I didn’t forget about you, I swear.

April is only 6 days in and it’s already been the busiest month in ….well, months. It is officially the month of birthdays. My best friend, dad, Mr GoudaLife, and my moms husband are all within a week and a half of each other. This guarantees weekends long, nights late, and drinks plentiful. And I won’t bore you with the details of my unusually stressful work week, but I will say that my brain is feeling stale as a bag of left open bread. Mmmmmmm. I hope you’ll forgive the lack of wit and/or sense in the paragraphs to follow.

Mr.GL was on tour with Paramedics, one of the two bands he’s in, in Toronto last week, and sent me a message saying he was at Starving Artist Bar eating waffles infused with bacon. Or something of the sort. It wasn’t a day after he got home that he came through the door, waffle iron in tow. It’s pretty rare that he requests something very specific, so I knew he meant business.



With spring and the dreaded swimsuit season around the corner, I wanted to try and make them as healthy as I could without ruining the baconyum of them. Buckwheat was an easy alternative to white flour. If you’re unfamiliar with buckwheat, you should make a point of getting to know each other. Intimately. It’s distinctly rich, nutty and has a high nutritional value. My favourite part about it is that it’s smooth like a white flour without having every bit of nutrition sucked out of it.



These waffles freeze extremely well. I think I even liked them better after they were frozen and toasted. Just like Eggos… except better. By a lot. Make up a big batch on a Sunday and have them the rest of the week. Maybe even for dinner. You know I’m a strong advocate of brinner. 

Buckwheat Bacon Waffles 

Recipe makes about 10-12 waffles. If you’d like fewer, cut the recipe in half. But as I mentioned, they freeze so well. So if you don’t want to eat them all right away, just pop them in a zip-lock and wave goodbye until a later date.

If you don’t have a waffle maker, this batter makes perfect pancakes, as well.

6 slices thick cut bacon
brown sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup buckwheat flour
3 teaspoon baking powder
1 teaspoon baking soda
3 teaspoon sugar
1 teaspoon salt
1/2 tsp cinnamon
2 egg, separated
2 cup buttermilk
1/2 cup water
4 tablespoons butter, melted

Preheat oven to 375.
Arrange bacon on a wire rack and place rack on a baking sheet. Sprinkle each piece with a little brown sugar. Cook until crispy. 15-20 minutes. Once cool, roughly chop up the bacon.



In a big bowl, whisk together the flours, baking powder/soda, sugar, cinnamon and salt.



In a smaller bowl, whisk together the egg yolks, buttermilk, water and melted butter. Add to the dry ingredients and stir until combined.



Using a stand or hand mixer, whip the egg whites until stiff peaks form. Fold them into the batter with chopped bacon.

Heat your waffle iron up according to manufacturers instructions. Add batter, about a 1/2 cup per waffle, to the iron. Close it and wait for the iron to stop steaming (6 minutes, give or take).



I served them up with some apples sauteed in butter/syrup/cinnamon. It was a lovely accompaniment to the warm waffles.

If you didn’t already suspect I was actually a moderately well spoken 8 year old trapped in a 25 year old’s body, the following picture should settle it.

I often cut up all my food before I eat it. I try to restrain myself when out for dinner or with friends.

You know that friend you had as a kid? The one with cupboard upon cupboard of cookies, chips, packaged foods, desserts and a freezer full of pizza, french fries, and chicken fingers? Yes, we all had that friend. But I was not that friend.

In hindsight, it’s probably best that we didn’t have cupboards overflowing with salty, sweet, incredibly over processed foods, but if you’d asked me when I was younger, I would have told you I was deprived. Missing out on a life of Fruit Roll Ups and Dunkeroos in exchange for cheese and apples. Needless to say, I was not at the top of the “Would like to trade snacks with” list.  

Grocery shopping with my dad was one of my favourite weekend activities. He was, and still is, predictable in a good many of his purchases. Especially when it came to the snack aisle. I remember my sister and I would occasionally try to swing one by him, tucking a box of Pop-Tarts or Dino-sours underneath the ever-present bananas or hot mortadella. But my good ol Dad, knowing exactly what should (and shouldn’t) be in that cart, would pluck it out and place it back on the shelf with a smug grin. He must have known that he was paving the path for our future eating habits. As much as I hate admitting when my parents were right…
I’ll leave it at that. I don’t want you getting a big head or anything, Dad. [OK, you were right. There, I said it.] 

I think more so than actually enjoying the sweet packaged snacks, it was thrilling to be able to eat them. Whether it was at a friends house, or with a few allowance dollars, it felt like getting away with murder. The only problem was how terrible they actually tasted. Take a much sought-after Pop-Tart, for example, with it’s sandy crust reminiscent of cardboard,  ’fruit’-filling containing about as much fruit as a jelly doughnut and topped with an icing that likely contains at least 20 ingredients, with not one them being sugar. Not exactly the type of snack that seems worthy of a child’s lust. But of course, that didn’t stop me from cramming perfectly measured square after square into my gob.

Fast forward 15 years. Though you may find the occasional bag of chips, and maybe some processed cheese slices, a well-known guilty pleasure of mine and my sisters, I have very little in the way of snack food. Likely a result of my well-meaning parents. But when I came across Deb from Smitten Kitchen’s recipe for Homemade Pop Tarts [sound of simultaneous jaw dropping to the floor + head exploding], I knew my house was about to get a little snackier. Hey, it’s homemade so it’s cool. Right?


[I made a little homemade jam for extra delicious tarts. My favourite is David Lebovitz’s Berry-Rhubarb Jam. Recipe here.]

Though, as always, I was a little intimidated by the shortbread-like crust, I pressed on and was amazed at how simple these adorable little filled-pastries were. Fill them with whatever you have on hand. I did three different varieties; Mixed Berry, Peanut Butter & Jam, and Nutella filled. Honestly, my favourite was the simple jam-filled ones. It helps keep them moist, and the tart jam was a nice flavour contrast to the sweet flaky dough. If you’re looking for a nice breakfast treat for guests, or even a sweet lunchbox surprise for your kids, these will win over even the pickiest of snackers.



Homemade Pop Tarts
recipe from Smitten Kitchen

Dough
2 cups all-purpose flour (or 1 1/2 All Purpose + 1/2cup whole wheat flour)
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cut into cubes
1 large egg
2 tablespoons milk or water

1 large egg (for brushing tops of pastry)

Mix the flour, sugar and salt. Using your fingers or a pastry cutter, work the butter into the dry ingredients until there are no bigger than pea-sized lumps of butter. It should hold together if you squeeze it.



Whisk the egg and milk (or water) together. Stir them into the dough until evenly combined. Knead once or twice on a well floured surface, if needed. Cut dough in half and form into a rectangle. I opted to chill mine for 30 minutes before working with it as my kitchen was warm, but you may roll it out from this point into a large rectangle (about 9x12” in size, 1/8” thick). This is not an exact science, folks. Pop Tarts are supposed to be fun.  Cut the rectangle into 3” x 4” rectangles. You should get about nine of these.

Fillings Options
1 tbsp of jam, Nutella, nut butter, caramel, dark chocolate, or other filling of your choice per tart





Place your filling on one rectangle and top with another. Dip the tines of a fork into flour and press around the edges to seal the tarts. Using the tines or a toothpick, poke a few steam holes in the tops of the tarts. Give your addition egg a quick whisk in a small bowl. Brush the tops of the tarts with the egg wash. This will help make them shiny and golden brown on top.



If you’d like, and I trust you will, you can top them with some coarse turbinado sugar for extra crunch.



Place the tarts on a baking sheet and place in the fridge for 30 minutes while you preheat your oven to 350.

Once chilled, bake tarts for 20-25 minutes or until golden brown on top.



Note: if you’d like to do a savoury tart, omit the sugar and cut the salt in half in the dough. Some filling ideas I received from Twitter followers were: Bacon & Egg, Marinara & Mozzarella, Parmesan &  Basil Pesto, and Cheddar & Apple. Really, the possibilites are endless. What wouldn’t taste good in a shortbread crust?! The answer is nothing, guys. NOTHING.

Were any of you aware that white bagels slathered thick with cream cheese are not the healthiest breakfast choice? Because I have a sneaking suspicion that I was out sick the day they made that announcement.

And by ‘not the healthiest breakfast choice’, I mean when you eat them 4-5 times a week. And maybe a croissant the other 2 days. Yes, I am a woman who can get down with some white bread. It’s all I crave when the morning comes. I’m not one of those people who can get by with a slice of fruit and a glass of OJ. If it were acceptable, I would eat a full dinner for breakfast every morning. My taste buds/stomach don’t know the difference between 7am or 7pm.  But for the sake of my health, and my slowly expanding self, I think it’s probably time for a change.

Something I do really like is granola. I much prefer it to oatmeal (that soggy mess of pastey goo), or cream of wheat or any of those warm, gruel-like dishes. I’ve been buying the Bridgehead granola for a while now and thoroughly enjoying it with yogurt. My only concern is that some granola seems to have the same calorie and fat content as a McDonalds cheeseburger. And if that’s the case, I’ll take the burger and fries [super-sized], please.

Muesli is a much healthier option if you want something that still tastes good, has health benefits, and is easily adaptable to whatever tastes you may have, so long as you’re not adding cheeseburgers to it.

Now, I don’t want to offend any muesli purists, so I should say that a muesli is typically raw and not coated in oil/butter/sugar as much (or at all) as granola. But darn it, I am not perfect and a little honey won’t kill me. Or you. Unless you’re allergic but I can’t take the blame for that.

I’ve packed this muesli full of antioxidant-rich berries, healthy seeds and just a touch of cinnamon and honey. Serve it with milk (cold or warm), over yogurt, or by itself as a quick pick me up. I’ve offered up some options for what I added, but you go ahead and add whatever it is you like, berries, fresh fruit, nuts, seeds, spices… but no cheeseburgers, ok?

Toasted Honey and Fruit Muesli
I split the muesli into two batches and made one with dried blueberries and pineapples, and one with dried cranberries, blueberries, goji berries, raspberries and apricots. I can’t say one was better than the other, both are just delicious.  

5 cups rolled oats (or 4 cups + 1 cup bran flakes)
1 cup raw pepitas (hulled pumpkin seeds)
1 cup raw sunflower seeds
1 cup unsweetened shredded coconut
1/2 cup slivered almonds
3/4 cup honey (organic, if possible)
1 tbsp cinnamon
2 cups dried fruit

Preheat oven to 300.

In a large bowl (likely the biggest bowl you have), mix the oats, pepitas, sunflower seeds, coconut, almonds and cinnamon. Add the honey and massage a little with your hands to distribute evenly. It won’t clump like granola, it will still be fairly dry.

In two batches, spread your muesli evenly on a rimmed baking sheet and bake for 30 minutes, stirring every 10 or so minutes to make sure the edges aren’t burning.

Remove from oven and stir in your dried fruit.

And that’s it. Did I not mention how sickeningly easy this was? No reason to not have fresh muesli whenever you want. It also makes a really nice thank-you/hostess gift for friends.