The Gouda Life

As I was flying 40,000ft in the air over the British Columbia Rocky Mountains, something struck me (aside from the usual “I’m probably about to die. I better eat another crunchy Cheeto just in case!”)… 

I really need to eat some vegetables.

Yes, these are the thoughts that scatter throughout my mind when I’m not thinking about how the airplane is inevitably going to kill me (I get terribly psychotic on airplanes - the only cure is booze and candy… but isn’t that the cure for anything anytime?) 

The past week has been a never-ending feast of all things cream-sauced, butter-filled, sugar-crusted and hollandaised… my gut is feeling a little worse-for-wear to say the least. The very least. 

I returned home Saturday evening, tired, jet lagged and hungry, to a lively bundle of freshly cut, ruby red and green Rhubarb from my great friend Ashley’s Mom, Wendy. Keeping in mind my promise to eat more veggies and fruit this week, I got busy making some White Peach & Rhubarb Galettes. 

…..what?! Pie isn’t considered healthy? But it’s got fruit in it! Well jeez, guys. I can’t be held responsible for that! 

In all seriousness, these are not exactly healthy. But what they lack in nutrition, they make up for in utterly delightful flavour. The combination of the sweet, floral white peaches, tart rhubarb and gentle rose-water flavour is perhaps one of my new favourites. Just eat them in moderation (and don’t keep sneaking past your boyfriend to pick pieces of the dough off in the fridge and chew them as fast as you can so he doesn’t know… but he always knows).



Individual White Peach & Rhubarb Galettes with Rosewater Pastry
Pate brisee adapted from Martha Stewart

Note: White peaches, which have a lighter flesh colour and are slightly more floral in flavour than typical yellow peaches, are recommended but not mandatory in this recipe. 

Pate Brisee 
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter chilled and cut into small pieces
1 tbsp rosewater
1/4 to 1/2 cup ice water

In the bowl of a food processor (which you can chill for 30 minutes prior to dough making for optimal results), add the flour, sugar and salt and pulse for 5 seconds to blend.

Add the butter, rosewater and 2 tbsp of the ice water and pulse. Add more ice water, 1tbsp at a time while pulsing until dough holds together without being wet or sticky. When you pinch it, it should easily come together.



Pour out and shape into a disk. Wrap in plastic and chill in the fridge for at least 1 hour or overnight (can be frozen and stored for 1 month).

Galette Filling
1lb (about 4 cups) trimmed rhubarb, sliced into 1” chunks
4 very ripe white peaches, pit removed, sliced thin
2 cups granulated sugar
1 tsp rosewater
1/4 cup cornstarch
coarse sugar for finishing

Toss all ingredient in a bowl.



Once dough has been chilled, divide into 8 equal sized portions. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer the rounds to 2 baking sheets. Add a heaping 1/4 cup of the filling into the center of the dough. Fold edges over the filling leaving an opening in the center. 

Once all the rounds are filled and folded, brush the dough with water and sprinkle with coarse (turbinado or sanding) sugar. Place the trays in the fridge while you pre-heat the oven t0 400 degrees. 



Bake for 25 minutes until crust is golden. Turn heat down to 375 and bake until fruit filling is bubbling and set.



Remove and let cool on a wire rack with parchment paper underneath (to catch all the saucy drips).

Serve on their own, with a little whipped cream or vanilla ice cream on the side.

Life. 

Isn’t it odd? In a beautiful, bewildering, can’t-seem-to-wrap-your-head-around-it, how did I get here sort of way. The idea that one single day can bring about so many exciting opportunities, so many changes, exchanges, smiles, frustrations and successes never ceases to amaze me. Life is absurdly fascinating. 

I woke this morning feeling the same as always; tired, unmotivated to emerge from my comfy cocoon for the sake of work and wanting to stay in bed and snuggle with Ryder a little longer. I walked the same streets I do every day. McLeod to Gladstone. To Bank. To Slater. I sat at my desk, like thousands of days before. I ate my lunch, leftover ginger scallion meatballs with chicken stock, heated in the office microwaves, as always. I walked to the store to buy a birthday card for a friend. I said hello to some usual suspects, the perpetually cheerful homeless gent who sets up camp on the corner of Albert and O’Connor Street, the disinterested security officers who sit, sharing in discourse about the hockey game and the Subway around the corner, my co-workers poking fun at each other. I met Mr GL on Gloucester St for a ride home. I walked in the door to be greeted by an excited Ryder, her low grumbles stifled by her favourite florescent orange ball crammed far too deep into her gullet. My work bag fell from my shoulder onto the same cherry red chair it always does. 



And then my phone rang. A number I wasn’t familiar with. I sat and listened, for what felt like an hour, and received some potentially life changing news. Good news, I should say. But until next week, I must stay tight lipped about this news. 

And so I’ve come here to share the things I am allowed to share. Brownies! Sweet and salty brownies, to be more precise. 



As you know, I’m not one for sweets. But somehow, once a pinch of salt has been added to the mix, I turn into a mad woman, secretly hogging all the sweets to myself, scavenging for any crumbs that, god forbid, may have fallen from my mouth to the table below. And these Pretzel & Peanut Crusted Cocoa Brownies are no laughing matter. They are intensely cocoa-y, rich and dense. The crunchy, nutty, salty topping only accentuating the incredible chocolatey flavour. I could have easily devoured all 12 of them in one fell swoop…. but I took a deep breath, composed myself and resisted their sexy, salty advances. I wish you all the luck in the world doing the same thing. Truly. It is a feat of strength. 



Pretzel & Peanut Crusted Cocoa Brownies
Brownies adapted from Smitten Kitchen, topping is my own

Brownies: 
1 1/4 sticks unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt (flaky sea salt works wonderfully here) 
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour

Topping:
1 cup pretzels
1/2 cup salt roasted peanuts
2 tbsp natural peanut butter

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan (I used an11 x 7 x 2 inch Rectangular Pan, which worked, but the brownies are a touch thin) with parchment paper or foil, leaving an overhang on two opposite sides.

In a large heat-proof bowl, add the butter, sugar and cocoa powder. Place the bowl over a barely simmering pot of water on the stove (the bottom of the bowl shouldn’t touch the boiling water so try to use a smaller pot + bigger bowl combo). Let the butter melt and stir the cocoa and sugar into it slowly. Once everything is melted, remove from the heat and give it a good stir with a wooden spoon. It’ll still be quite gritty at this point. Let it cool until just warm (not hot - don’t want to cook the eggs!)





While you’re waiting for the cocoa mixture to cool, toss the pretzels and peanuts into a plastic bag and smash with a meat mallet or the bottom of a heavy skillet. Leave some larger pieces of pretzel as they give a nice texture to the finished product. Pour into a medium sized bowl and add the peanut butter. Stir slowly until everything has a light coating of peanut butter. 

Back to the brownies; Add the vanilla and salt and one egg. Mix well with a spatula or wooden spoon. Add the second egg and mix well. 



Add the flour to the bowl and stir until no flour-pockets can be seen. Beat with a wooden spoon/spatula for another minute to get everything really smooth and uniform. 

Pour batter into prepared pan and top with salty mixture. Bake for 25-30 minutes or until a toothpick inserted into the center of the brownies comes out clean. 

Let cool completely before cutting into 2” squares. 
 
 

“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. 

 

I’m turning into an old man. Have you noticed? 

All I can seem to talk about lately is the weather. I want to talk about it all day long. And if I’m not talking about the weather, I’m talking about how I talk about the weather. I’m sure you’re tired of hearing about it by now, aren’t you? 

But guess what? It’s still hot as hell in Ottawa. And I’m still trying to find dishes that help cool me down without eating a freezer full of Popsicles. And I’ve got a great one for you today.

As I was flipping through the newest edition of Food & Drink, I came across a recipe that sounded almost as delicious as it ended up tasting. It’s simple, straightforward, fresh and tastes oh-so-decadent. And, in case you hadn’t already assumed, it’s easy. Almost as easy as this post. Which I do apologize for, but believe it or not, some nights I’m not nearly as brilliant and witty as I typically appear …. haw haw haw! (Ok, tell me that wasn’t even a little funny? No? Shoot.)

Parfaits are one of Mr GL’s favourite treats. Which is great considering they take 5 minutes to put together. Layers of whipped cream and fresh berries are easy and delicious enough, but when you add cream cheese and a citrus curd to the mix, it becomes something entirely different. The layers of flavour in this parfait are so fresh and clean. You can almost taste every ingredient separately before they combine in your mouth. To say they very least, it’s lovely. And also, it’s beautiful.

 

Strawberry-Mint Parfaits with Cheesecake Cream and Lime Curd
serves 4
adapted from Food & Drink

Because there are only two of us, we went the gluttonous route and piled the ingredients high into two glasses. But it actually does serve 4. Mais, nous sommes des cochons! 

If you don’t like lime, then you’re no friend of mine. No wait, I’m sorry. You can use lemon or grapefruit instead! 

6 cups fresh strawberries
2 tbsp sugar
handful fresh mint, chopped fine
1 package (250g) light cream cheese, room temperature
1/2 cup icing sugar
1 cup cold whipping cream
1 tsp vanilla
1-1 1/2 cups lime curd, recipe to follow
Zest of 1 lime 

Set 4 of the best looking strawberries aside. Hull and slice the rest of them. Place in a large bowl with sugar and chopped mint. Cover and refrigerate until ready to put parfaits together. 



Using a standing or handheld electric mixer whip the cream cheese and icing sugar until smooth in a large bowl. In another bowl, add the vanilla and heavy cream and whip until stiff peaks form. Fold the two creams together until smooth. Cover and place in the fridge for 30 minutes. 





When ready to assemble parfaits - get 4 parfait or wine glasses capable of holding 1 cup and set on clean surface. Carefully add a spoonful or two of berries, followed by a large dollop of cream and a spoonful of curd. Finish with another layer of berries, cream and another spoonful of curd. Garnish with a whole berry and a sprinkle of lime zest. 






Lime Curd

4 large limes
3 eggs
1/2 cup sugar
1/4 cup butter, softened

Finely zest one of the limes. Set aside. 



Juice the 4 limes into a small bowl. 

In a medium sauce pan, whisk eggs sugar and butter. Stir in juice and zest. Whisk constantly over low heat until mixture starts to thicken and turn lighter in colour. 15-18 minutes. Do not boil. 



Once thickened, pour through a mesh strainer into a glass bowl. Press plastic wrap right against the curd and let cool in fridge for 1 hour. 

Keep in fridge for one week or freeze and scoop as needed.
 
 

So here we are, right in the very humid midst of a long awaited summer. 

I can always tell summer is well into full swing when the bounty of fruits and vegetables make their way into nearly every nook and cranny of my kitchen. Tomatoes gracing every window sill, cannelloni-like bundles of damply wrapped herbs lined up on every shelf, berries resting lazily in a permanently present colander in the sink. The produce of the season brightly paints the otherwise bland kitchen with it’s colourful presence. 

The abundance of summer fruit makes it hard not sprint to the kitchen for the baking cupboard with every new bundle brought home from the market. I often don’t think ahead of my wallet, and end up with so much fresh fruit that it would take a small bakery to use it up. So it’s no surprise that I make a LOT of crumbles, crisps and cobblers (did you ever think of how odd it is that they all start with C’s? No?). They are the easiest way to use up large quantities of your colourful, newly purchased friends. 



I stumbled upon some oddly early Ontario peaches and blueberries at the grocery store the other day, and knew immediately they were to find home tucked lusciously under a short-bread-like layer of butter, flour and sugar. Hello, dreamboat! 

If you’ve yet to experience to tantalizing combination of peaches and blueberries, I suggest you wait no longer. Aside from the deliciousness factor, the way the gurgling baked blueberries and highlights of peachy orange look are so beautiful you won’t even be thinking about how it tastes. 



Blueberry Peach Crumble

Fruit: 
4 large peaches, peeled and cut into 2” slices
1 pint blueberries, rinsed and patted dry with a paper towel
2 tsp lemon zest
2 tbsp lemon juice
1/2 cup granulated sugar
1/4 cup all purpose flour

Crumble
1 cup all purpose flour
1/3 cup sugar
1/4 cup brown sugar, packed
1/2 tsp salt
1/4 tsp cinnamon
1 1/4 stick butter, diced small

Preheat oven to 350. 

In a large bowl, toss all the fruit ingredients together until combined. The flour might be a little gluey looking, and that’s perfectly fine. Pour into a 9-inch baking dish. Set aside 



For the crumble, whisk the first 5 ingredients together until combined. Add the butter. Using your fingers, rub the mixture together until you have big crumbles. Carefully pour crumble mixture over fruit and spread out evenly. 



Bake for 20-25 minutes or until topping is golden brown. 

Serve on it’s own, with fresh whipped cream or the traditional stand-by, vanilla bean ice cream!





 

I’ve been feeling a little guilty since I posted the recipe for Lasagna Caprese. Not because it wasn’t delicious and not because it didn’t deserve first display dibs. But more so because I unintentionally poo-pooed the wonderfully delicious dessert that I had meant to post before that.

I am certain, though most do disagree, that inanimate objects (more specifically, my kitchen equipment) have feelings. Feelings I have a hard time dismissing without feeling guilty myself. I know, for a fact, that my favourite balloon whisk feels glum when I opt to use it’s smaller, flatter relative. I know that all my pots and pans are waiting at the edge of the shelf, anticipation hanging heavy on their little lids, to see who gets to be called up to play. I just know it. And if it makes me crazy, well so be it. I’m as batty as they come. But there is a good chance you had already jumped to that conclusion, so I feel slightly more at ease admitting it. Now you know. 



The dessert I so thoughtlessly tossed aside was one that I intend to make over and again this summer. Everything about it was perfect. From the bright, tangy, lemon flavour literally bursting from every bite, to the lightly sugared berries sitting pretty atop the soufflé. The idea of freezing a soufflé is certifiably genius in my books. The little pockets of air created by whipped egg whites freeze into an airy, lighter-than-ice-cream, treat that didn’t feel nearly as guilt-evoking as a personal-pint (don’t tell me I’m the only one who can polish one off myself…) of Haagen Daz. 

If you’re looking for a dessert that is creative, bright flavoured and simple, look no further. You’re here already!



Frozen Lemon Souffé
adapted from Everyday Food, Issue 83, June 2011

1 cup granulated sugar
1 tbsp grated lemon zest
juice from 3 lemons
8 large eggs, whites and yolks separated
1/4 tsp salt
2/3 cup cold heavy (whipping) cream
1 1/2 cups fresh raspberries
Confectioners sugar to garnish

Wrap the outside of 4 6oz ramekins with parchment paper, extending 2-3 inches above the rim, and secure with tape. It should fit quite snug. 



Whisk together sugar, egg yolks (no whites), lemon juice, and salt. Pour into to a saucepan over medium-high heat. Let cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and bubbles form around the edges of the pan, about 5 minutes. Remove pan from heat, while still whisking, and pour into a fine mesh sieve placed over a heat-proof bowl. Using a rubber spatula, press curd through the sieve. Be sure to scrape the bottom of the sieve into the bowl after you’re finished. Lots of good stuff down there! 
Press plastic wrap directly against surface of curd and refrigerate until cooled, about 30 minutes.  





Add egg whites to a large bowl (or bowl of standing mixer) and, using an electric mixer or large whisk, whip until stiff peaks form, 2 minutes. Gently fold the egg whites into cooled curd until combined. 

In the same bowl you whisked the egg whites (or another bowl if you like to do dishes - I don’t) add the cream and beat until stiff peaks form, 3 minutes. Fold cream into the soufflé mixture. I found it hard to incorporate so I added a little bit of the souffle batter into the cream to loosen it slightly first. Either option is fine. 



Pour into ramekins and freeze until firm, about 6 hours. 

When ready to serve, top with raspberries and dust with confectioners sugar. 



Now take a bite. Ready? 1, 2, 3…. siiiiiiiiiiigh. Wasn’t that delicious? 

It’s been a bit of a week over here in my neck of the woods. There were some contract renewal issues at my office, issues meaning no one renewed the contract, and today marks the third day of a forced unpaid vacation. I’m sure you can only imagine how utterly impressed I am about it all.

The current state of events has left me feeling a little mopey, lost and lethargic without a job to go to in the mornings. I’m by no means a work-a-holic, but I do prefer to have some sort of purpose in my day-to-day routine. I guess you could call me a ‘get-out-of-bed-and-do-something-a-holic’.



Now, with no where to go and nothing pressing to do, the most obvious purpose of my day was to bake a cake. That’s what normal people do when there is nothing else to do, yes? I thought you’d agree. 

It’s pretty normal around these parts to find a few bananas hanging out patiently in the freezer until I’m ready to call them up to play. And yesterday was their day to enter the big leagues.



Let me tell you, there is simply no better way to spend a rainy afternoon, than taking some looming frustrations out on a bag of flour, some mashed bananas and a little cream cheese. Especially when you have a very sweet friend making you dinner who appreciates the simple pleasures of a slice of heaven and a cuppa tea.



Banana Cake with Spiced Cream Cheese Frosting
adapted slightly from Whipped The Blog

This cake is wonderfully rich and moist and makes a great dessert, snack or even…ahem… breakfast. Be sure to have a friend around to share with. It makes a good sized cake. If you’re not much for spice, feel free to leave them out and have a simple banana cake with plain cream cheese frosting.

Cake
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tsp cinnamon
1/4 tsp cardamom
2 cups cake flour, sifted
1/2 cup butter
1 1/2 cups sugar
1 egg + 1 yolk, slightly beaten
1 cup bananas (very ripe or if frozen, thawed), mashed
3/4 cup buttermilk

Preheat oven to 375.

Whisk the dry ingredients together in a small bowl and set aside.

In the bowl of your stand mixer, or in a large bowl with an electric mixer, cream the butter and sugar together. Scrape the sides of the bowl down and add the eggs. Give it another 20 second mix and scrape the bowl down again. Add the mashed bananas, mix until combined. Add the buttermilk and flour in a few additions, mixing to combine in between additions. Scrape the bowl one last time and give it a 10 second mix on medium to be sure everything is well combined.



Pour batter into two 8” pans that have been buttered and floured, see instructions here.



I like to bake the cakes separately, but feel free to bake them in the oven at the same time. Bake for 20-25 minutes, checking after 20 for doneness. A toothpick inserted in the middle should come out clean. If there is still batter on the pick, put cake back in for a few more minutes. Remove from oven and cool in pan 5 minutes before moving to a mesh/wire rack to cool completely.



Frosting
As mentioned, feel free to leave spices out. Substitute 1 tbsp pure vanilla extract for a simple cream cheese frosting.

4 oz cream cheese, softened
6 tbsp butter, softened
1 tbsp sour cream
1/2 tsp cinnamon
1/4 tsp cardamom
pinch nutmeg
pinch allspice
3- 3 1/2 cups powdered sugar
Toasted walnuts or pecans to garnish (optional)

Add butter and cream cheese to the bowl of your mixer and cream until combined. Add the rest of the ingredients and mix on low, so as not explode sugar in your face, until starting to combine. Scrape bowl and mix on medium until desired texture is achieved. Add more sugar if it’s too loose, add milk/water 1 tbsp at a  time if too dry.

I iced the whole cake, but feel free to ice the middle and top of the cake if you like a little less frosting.


(so I nibbled a little off the top…. sue me)

As you may recall me mentioning a while back, I used to run a very itty bitty baking business. It happened out of nowhere and ended as quickly as it started. I’d never hoped to be a baker, but when asked if my products could be purchased, I thought “Why not? Can’t be that hard.” How naive I can be sometimes. It was a lot of work, albeit rewarding. I took on the task for just over a year, and during that year I kneaded my way through hundreds of scones, iced many a cupcake, filled jars upon jars of bacon jam, and even managed to work my way through my first three tiered wedding cake. It was an undertaking I will never regret and one I think back on fondly. But ultimately, my place is here, with you. Typing my way through recipes on a clean (not clean) keyboard and not with a sticky pastry bag in my hand.

I only made the decision to stop NoshFood a few months ago so I have still being working my way back to baking. I’ve found it’s much more enjoyable when you’re not panicking that a customer won’t like the way something they’re paying for turned out. I never really felt comfortable giving away boxes of goodies to be judged. That being said, I still take on the occasional baking project for friends and family.



I was asked to do the cupcakes for my best friends’ brother’s wedding coming up in May. Luckily, it’s a fairly small wedding at 80 attendees (not nearly as terrifying as a three-tier cake for 150). Thankfully, the couple is incredibly laid back and didn’t ask much more of me than to know what I was going to make, and what the cupcakes would look like. Of course, I happily obliged.

With the wedding just around the corner, I wanted to make sure the one cupcake I hadn’t made before would be as delicious as I was promising. The groom, as well as many of the guests, is Lebanese and I wanted to do one with some traditional flavours. Few things are more traditional in the sweet-sense than rosewater and pistachios.

I based this cupcake off a few different recipes and was quite happy with the way they turned out. The cake itself was moist and light, with a subtle but recognizable rose-flavour. The icing was sweet and rosy with a slight saltiness from the pistachios. For someone who isn’t the biggest rosewater fan, I was pleasantly surprised at how much I enjoyed them. It didn’t hurt that they were perfectly adorable to look at, either. 



Rosewater Pistachio Cupcakes
adapted from Bake.Create.Love

Rosewater can be found at most Middle Eastern Markets.

Cake:
1 cup all purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
pinch fine grain salt
3 tbsp ground pistachios
3 tbsp unsalted butter, room temperature
1/2 cup milk (I used 1%)
1 egg, room temperature
1/4 tsp pure vanilla extract 
1-2 tbsp rosewater (1 if you like very subtle, 2 if you like things rosier)

Icing:
2 1/2 cups icing sugar
1/4 cup unsalted butter, room temperature
1 tbsp milk
5 drops red food colouring
2 drops vanilla extract
1 tsp rosewater
1 tbsp ground pistachios

Preheat oven to 325. Line a 12-cup muffin tray with paper liners.

Cake:
In the bowl of a stand mixer or large bowl, whisk together flour, sugar, baking powder, salt and pistachios. Add the butter and beat on medium until it becomes sandy in texture.



Whisk the milk, egg, vanilla and rosewater. Add it to dry ingredients in three shots, mixing on medium between each addition. Once all the wet ingredients are in, mix on medium-high speed for 15 seconds.  

Spoon into liners until 2/3s full. Bake for 20-25 minutes or until just barely golden brown. To test for doneness, insert a toothpick into the centre of cupcakes. If it comes out clean, they are cooked. If any wet batter comes out, bake for a few more minutes.



Remove from muffin-tin and let cool on a wire rack.



Icing:
Beat sugar and butter together over medium-high speed until blended and smooth. Add the milk, food colouring, pistachios and vanilla. Beat again until blended scraping the bottom of the bowl mid-way through. If icing is too thin, add more sugar. If too thick, add more milk a teaspoon at a time. Pipe onto completely cooled cupcakes.
 

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.

So here I am, sitting in my birthday suit (no, not that birthday suit. I mean my jammies. Because it’s my birthday. And this is the suit I chose to wear today…!) and it dawned on me that I promised a recipe yesterday and didn’t follow through. Oh jeepers. Worst blogger ever.

I could tell you it was because I was super busy at the office, working until 7 and then having to come home and cook dinner for a house full of children and a demanding husband…. but you all know that’s not true. The honest to goodness truth was that I came home, ate leftover soup, and drank beer with Mr. Goudalife and our 3 very undemanding animals. We watched a lot of TV, and sat in our jammies. That is the reason I did not follow through on promises. You agree that PJ’s, beer and TV are totally valid excuses for not coming online to write, right? Oh good. I knew we were friends for a reason.

Today I’m sharing another dessert with you. I know I’ve been posting a lot of them lately, but since I’m no longer running a baking business, I’ve re-kindled my love for the dark art of sugar play. That sounds sort of sensual, doesn’t it? Well, it’s not.

If you haven’t had Tiramisu before, you deserve a little bonk on the head. Sort of like those annoying V8 commercials. Just a little love tap to remind you that the combination of sweet, spongy lady fingers, espresso, creamy mascarpone, heavy cream and just a touch of rich chocolaty cocoa powder makes for a dessert that is simple, impressive, not too sweet but oh-so-very-indulgent. It’s like taking a big bite of espresso-dipped cloud. 

The basics: Tiramisu is one of the most popular Italian cakes. It consists of coffee-soaked lady fingers layered between a sweet mixture of mascarpone, sugar and sometimes egg yolks. It’s quick and easy to make but often requires a bit of a stint in refrigerator land. Anywhere from 4 hours to overnight (which is often preferable to acheive the  soft, cake-like texture from the cookies).The variations on the dish are plentiful so feel free to play around when you try this classic dessert.

I got this specific recipe from Chatelaine (Sigh. Long gone are the days of Cosmopolitan and Vogue… I’m well into my Chatelaine years now. ‘Lingerie talk? Psssh, Let’s talk gardening tools’) and played with it just a little bit. It’s titled “10-minute tiramisu” and calls to serve lady fingers on the side of a little pot of creamy pudding in order to lessen the time spent soaking in the fridge. But I just can’t have my tiramisu without the spongy, lightly coffee flavoured biscuits. So instead of serving on the side, I opted to test out a few different ways of adding the cookies. Below being the most successful. It might take you 13 minutes… but it’s worth it. I swear.

10-Minute Tiramisu
Adapted from Chatelaine Magazine

Note: the photos posted are from an attempt using whole lady fingers. Your layers will be thinner.

8 ladyfinger biscuits
2-3 tbsp espresso
1 tub (475 g) mascarpone cheese
1 cup 35% cream
3 tbsp granulated sugar 
1 tbsp unsweetened cocoa powder

In a food processor, quickly grind the lady fingers until crumbly. Alternatively, place cookies in a zip-lock baggie and rap with a heavy rolling pin or the bottom of a heavy pot/pan. Add espresso, 1 tbsp at a time until crumbs are just moistened.

In a mixer or bowl with electric mixer, add the cheese and beat for 1 minute. Add the cream and sugar and beat for another minute until thick. 



To 4 ramekins, spoon a thin layer of the mascarpone mixture on the bottom (to ensure the crumbs don’t stick), follow with a layer of crumbs about 1/2”-1” thick, and another layer of mascarpone. Do this 2-3 times until you end with a layer of marscapone. Dust lightly with cocoa powder, let sit for 10-15 minutes (optional, just lets the flavours soak a little). Serve!



If you’re feeling adventuours and want to mix things up, you can add a layer of strawberry or blueberry puree, a layer of pistachios crumbs or other nuts of your choice.

I also can’t talk Tiramisu without sharing Heidi Swanson’s Beeramisu recipe. The possibilities are endless!

Oh hey, remember when I was trying to eat healthily? Ya, me either. Eat up!