tag:blogger.com,1999:blog-12580728539546872412024-03-13T13:50:05.613-07:00Trompe Chomp food oddities and delights, recipes, cookies, Vancouver BC Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-1258072853954687241.post-62703008682424720412013-08-02T19:57:00.002-07:002013-08-02T19:57:31.779-07:00Cookie Problems: Coconut Sugar Milk Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
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<br />
Welcome to another episode of COOKIE PROBLEMS! I have a cookie problem and it grows and grows. Thankfully I've been ripping it at the gym across the street from my house lately so I've been whittling away at the old post-partum baby weight. No biggie though!!! Eating delicious cookies is much more important, right? :)<br />
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<a href="http://1.bp.blogspot.com/-EwIKPqQEogQ/UfxYAkUfHCI/AAAAAAAAIh4/5HbkjOEgYCw/s1600/DSC01151_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EwIKPqQEogQ/UfxYAkUfHCI/AAAAAAAAIh4/5HbkjOEgYCw/s1600/DSC01151_2.JPG" style="cursor: move;" /></a><br />
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I was sent some very peculiar-sounding but not really peculiar at all sugar a few months back - organic coconut sugar! I wasn't sure if it would be super coconutty tasting, but as I opened the package this beautiful caramel aroma wafted out, and it smelled almost like ginger snaps. I couldn't wait to try it. You use it cup for cup to replace regular sugar - so there's no muss and no fuss!</div>
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But you want to know how it tasted, right? </div>
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I whipped up some milk chocolate chip and Skor bits spelt flour cookies to try out the coconut sugar... and WOH!!! The cookies were frigging delicious. I didn't notice any coconut flavour at all, simply a rich molasses-y flavour, similar to brown sugar. I think I'll definitely try baking with coconut sugar again, but it's definitely on the more expensive side, so if you're on a budget, you can try it occasionally. </div>
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<br />
<b>MILK CHOCOLATE + SKOR BITS SPELT FLOUR COOKIES</b><br />
<b><br /></b>
Makes 2 dozen cookies. Preheat oven to 350 degrees.<br />
<b><br /></b>
<b>Ingredients: </b><br />
<b><br /></b>
1 cup of unsalted butter at room temperature<br />
1 cup of organic coconut sugar (I used <a href="http://organika.ca/" target="_blank">Organika</a> brand)<br />
1 egg (I used an organic brown egg if you were wondering... :)<br />
1 teaspoon pure vanilla extract<br />
<br />
2 cups spelt flour<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon sea salt<br />
<br />
1 cup of milk chocolate chips<br />
1 cup of Skor bits (or toffee baking bits)<br />
<br />
<b>Make it! </b><br />
<b><br /></b>
1. Using a stand mixer or beaters, cream the butter and sugar on high.<br />
2. With the mixer on low, scrape down the bowl with a spatula and add the egg and vanilla extract.<br />
3. Stir to combine the spelt flour, baking powder and sea salt.<br />
4. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until combined and dough begins to form.<br />
5. Throw in the chocolate chips and Skor bits and mix to combine.<br />
6. Using a small ice cream scoop, scoop out 1 1/2 inch balls of dough onto parchment paper lined cookie sheet.<br />
7. Bake for 12 minutes, turning pans halfway.<br />
8. Set to cool on wire racks. Try to resist diving in face first into these delicious cookies!!!<br />
<br />
Happy baking (and COOKIE CHOMPING everyone!)<br />
<br />
<span class="Apple-style-span" style="font-size: x-small;">Thanks to <a href="http://organika.ca/" target="_blank">Organika</a> for sending me some of their "sweet" organic coconut sugar to try out!</span><br />
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Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-30404037589013285972013-05-14T10:32:00.000-07:002013-05-14T10:32:00.341-07:00SWEET & SALTY OATMEAL RAISIN COOKIES COOKIE! PAINNNNNN! Why aren't I 600 pounds! COOKIESSSSS<br />
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How do you elevate the humble little cookie buddy that is the oatmeal raisin
cookie? Oatmeal raisin is kind of like the "vanilla" of ice creams. It
has this crappy reputation as being a boring flavour, and they have a
hard time competing with the classic homemade chocolate chip cookie. But oatmeal raisin has a nice homey feel,
too... with a burst of health and a fibre kick, too! Don't dismiss the
oatmeal raisin! Unless you hate raisins... in which case, swap out
raisins for... chocolate chips!<br />
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These
oatmeal raisin cookies are buttery, crisp, oaty
(ha), sweet and salty, too, with the teensy fancified addition of Maldon
sea salt crystals. Give these cookies a try... they come together super
fast and they will be the best part of your next day's lunch hour (if
they last that long, if you're a cookie pig like me...) <br />
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<a href="http://3.bp.blogspot.com/-nr-_CgAk-Zo/USRJjQ9k8XI/AAAAAAAAHf4/TdPClSKZBKw/s1600/DSC07681.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-nr-_CgAk-Zo/USRJjQ9k8XI/AAAAAAAAHf4/TdPClSKZBKw/s900/DSC07681.jpg" /></a><br />
<b>SWEET & SALTY OATMEAL RAISIN COOKIES</b><b><br /></b>
<br />
<b>Ingredients</b><br />
<br />
1 cup unsalted butter, room temperature<br />
3/4 cup granulated sugar<br />
1/2 cup light brown sugar<br />
1 large egg<br />
1 teaspoon pure vanilla extract <br />
1 cup spelt flour<br />
2 1/2 cups oats <br />
3/4 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon sea salt or table salt<br />
1 cup raisins (I used organic thompson raisins)<br />
teensy bit of Maldon sea salt flakes (optional)<br />
<br />
<b>Make It! </b><br />
<br />
<i>Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Makes approximately 2 dozen cookies.</i><br />
<br />
1. Using a stand mixer or hand held beaters in a large bowl, cream together the butter and sugars until light and fluffy.<br />
2. Scrape down sides of bowl. Add egg and pure vanilla extract, mixing to incorporate. <br />
3. In a large bowl, sift together the spelt flour, oats, baking powder, baking soda and sea salt.<br />
4. Slowly add the dry ingredients to the butter mixture and mix until combined.<br />
5. Throw in the raisins and mix until incorporated.<br />
6. Scoop out 2 inch balls of cookie dough onto baking sheets, evenly spaced.<br />
7. Add a few crystals of Maldon sea salt to the tops of each cookie.<br />
8. Bake for 13-15 minutes, depending on how hot your oven gets, turning pans halfway through baking time.<br />
<br />
<i>Note:
I made these twice. The second time I made them, my butter was actually
still on the colder side - and the cookies didn't spread as much as the
first batch. You can refrigerate the baking sheets with the cookie
dough doled out onto them for an hour before baking to prevent cookie
spreading - if you can stand to wait that long to bake them and eat
them! </i><br />
<br />
Enjoy your boring old oatmeal raisin sweet and salty cookies, everyone! ;)<br />
<br />
Until next time! Thanks for reading!<br />
<br />
xo Lyndsay<br />
<br />
<a href="http://3.bp.blogspot.com/-UTabGwGmNp8/USRJjRtQwfI/AAAAAAAAHf8/ANjEdCtvhEI/s1600/DSC07642.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UTabGwGmNp8/USRJjRtQwfI/AAAAAAAAHf8/ANjEdCtvhEI/s576/DSC07642.jpg" /></a> Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-23157392304496938092013-05-07T10:30:00.000-07:002013-05-07T10:30:00.047-07:00WHOLE ORANGE & RASPBERRY BLENDER MUFFINSA little health blast for ya...<br />
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<a href="http://2.bp.blogspot.com/-8t-9rG94PoE/UQr-hX-zk4I/AAAAAAAAHZo/ECV9d9_H5-A/s1600/DSC07627.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-8t-9rG94PoE/UQr-hX-zk4I/AAAAAAAAHZo/ECV9d9_H5-A/s576/DSC07627.jpg" /></a></div>
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Yep. You really did read that right. Blender. This is a variation of a
fast and funny recipe from the wonderful Canadian cookbook icons <a href="http://www.bestofbridge.com/about/" target="_blank">The Best Of Bridge.</a> In our family, we grew up on Best Of Bridge recipes...we
are children of the 1980s... my mom's collection of their cookbooks are
tattered and splattered, and no Christmas morning would be the same
without the "Christmas Morning Wife Saver" casserole... (a questionable name in this
modern feminist age but just right for the 1980s!) </div>
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<div style="text-align: justify;">
<br />
These muffins are tart and tangy and with a slight bite to them from the
use of the entire orange, peel and all... and they are a a nice healthy
snack, with lots of fruit and fibre! They come together exceptionally
fast, and I must admit there is a fun factor to making them, as you feel
like a kid again throwing a bunch of stuff into a blender like you're
making a super gross dill pickle juice, watermelon, milk, paprika and beef jerky
smoothie for your sister to chug as a dare!</div>
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<b> </b><br />
<b>WHOLE ORANGE & RASPBERRY BLENDER MUFFINS</b><br />
<b><br />Ingredients: </b><br />
<br />
1 large orange <br />
3/4 cup orange juice <br />
1 egg<br />
1/4 cup vegetable oil <br />
1 1/2 cups spelt flour<br />
3/4 cup golden brown sugar<br />
1 teaspoon baking powder <br />
1 teaspoon baking soda <br />
1 teaspoon sea salt <br />
1 cup fresh or frozen raspberries<br />
<br />
<b>Make it! </b><br />
<br />
Preheat
oven to 350 degrees. You will need two muffin pans as this recipe
yields about 16 small muffins. Muffin liners are optional - if you don't
use them, I would spray pans with vegetable oil to avoid sticking!<br />
<br />
1. Cut the orange into 8 pieces. <br />
2. Place the orange pieces in the blender along with the juice, egg and oil. Blend until smooth. <br />
3. In a medium bowl, sift together the spelt flour, sugar, baking powder, baking soda and sea salt. <br />
4. Add the dry mixture into the orangey wet mixture and blend until combined. <br />
5. Fold in raspberries with a spatula or large spoon. <br />
6.
Pour mixture into muffin pans right out of the blender, or use an ice
cream scoop to dole out even portions of batter into muffin pans.<br />
7. Bake at 350 degrees for 15-20 minutes, depending on the heat of your oven, turning pans halfway.<br />
<br />
Don't you feel healthy now? Enjoy! <br />
<br />
<i>xo Lyndsay </i><br />
<br />
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<a href="http://4.bp.blogspot.com/-uwTnl_H-p0M/UQr-lIyEiZI/AAAAAAAAHaI/hGcKWlRTNn0/s1600/DSC07634.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uwTnl_H-p0M/UQr-lIyEiZI/AAAAAAAAHaI/hGcKWlRTNn0/s576/DSC07634.jpg" /> </a><br />
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Originally published on <a href="http://poppytalk.blogspot.ca/search/label/Bake%20O%20Clock" target="_blank">Poppytalk </a></div>
Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-27885770408424621772013-04-30T10:29:00.000-07:002013-04-30T10:29:00.033-07:00BIRTHDAY PARTY SMARTIE COOKIES COOKIE PAIN CONTINUES!<br />
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<br />
<i>"I think I heard someone say 'BIRTHday party'...!? </i>" <br />
<br />
My good pal
Christa and her pal Moberley are super stoked on these Smartie cookies you can get at the
cookie shop on the local University campus here in Vancouver. So we tried making them and, well... they were pretty good but they just didn't look and taste like
those same cookies. So for her birthday this month, I felt the need to
try again...!<br />
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<br />
You
know how some kids just love to go for that crazy, garishly
coloured turquoise ice cream that has all the rainbow gumballs
peppered throughout? And they're all pleased with themselves because as
they suck away the ice cream and nibble down their cone, they're
squirreling away the gumballs in their mouths at the same time, and when
the cone is done they have a gross little wad of cold "gum"? This
cookie is for those kids because of the bright little circles of crunchy
chocolate Smarties, but at the same time we adults can snack away on
them, too! (like I did... I ate three. Argh, new years diet begone!)<br />
<br />
The
key to the look of the Smartie cookie? Hand-placing a bunch of Smarties
into the
cookie after you've scooped the dough out onto the baking sheets and
patted them down! These are large
cookies but it's the kid's birthday party so give them a break, right?
Let them eat sugar and a giant cookie once a year? Man, I haven't gotten
there yet myself, but let me know how that goes... <br />
<br />
<b>BIRTHDAY PARTY SMARTIE COOKIES </b><br />
<br />
<b>Ingredients: </b><br />
<br />
1 cup unsalted butter, room temperature<br />
1 cup packed golden brown sugar<br />
1 egg<br />
1 teaspoon pure vanilla extract<br />
2 1/2 cups all purpose flour<br />
1 teaspoon sea salt<br />
2 boxes of Smarties (75 gram packs)<br />
1 cup semi sweet chocolate chips <br />
<br />
<b>Make it!</b><br />
<br />
Preheat oven to 350 degrees. You will need two baking sheets and parchment paper (optional).<br />
<br />
1. Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy.<br />
2. Add the egg until incorporated.<br />
3. Add pure vanilla extract to combine.<br />
4. In a medium bowl, sift the flour and sea salt to combine.<br />
5. Slowly add the dry ingredients to the butter mixture until combined.<br />
6. Add one box of the Smarties and the chocolate chips until combined.<br />
7.
Using a regular sized ice cream scoop or clean hands, scoop out balls
of cookie batter and place on baking sheets, evenly spaced, six per
sheet.
Flatten each cookie with fork dipped in warm water if so desired. <br />
8.
Using the second box of Smarties, hand-place a few Smarties on top of
each cookie for that brightness of colour that kids love. You'll
probably have leftover Smarties.<br />
8. Bake in oven for 13-15 minutes, depending on how hot your oven is,
turning pans halfway through.<br />
9. Remove from oven and let cookies cool on
baking sheets.<br />
<br />
Makes 12-14 cookies. Enjoy warm from the oven with a cold glass of milk! (I always say this, I know... heh.)<br />
<br />
Thanks for reading! <br />
<br />
<i>xo Lyndsay </i><br />
<br />
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Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-52250672841849967462013-04-23T10:27:00.000-07:002013-04-23T10:27:00.308-07:00MAYBE POSSIBLY THE BEST VEGAN CHOCOLATE CHIP COOKIES<span style="color: #0000ee;">I LOVE COOKIES!! </span><br />
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<a href="http://2.bp.blogspot.com/-m731n-dc2H0/UMfa0v-cxQI/AAAAAAAAHOA/vMhp5Vs1Uw4/s1600/cookie1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="http://2.bp.blogspot.com/-m731n-dc2H0/UMfa0v-cxQI/AAAAAAAAHOA/vMhp5Vs1Uw4/s640/cookie1.jpg" width="640" /></a></div>
<br />
I think I may be on a lifelong search for the most
delicious chocolate chip cookies. Any bakery I step into, I examine the
chocolate chip cookie. Often I will buy it, and sadly more often than not I
am disappointed. But not in a jerky way! But... maybe it's too puffy, too flour-y, too sugary sweet, not enough
chocolate... man I have a lot of beefs with chocolate chip cookies. <br />
<br />
My
ideal choco chip cookies are crisp, with really good melty high quality chocolate,
not too sweet with a touch of salt. I think these guys make the cut, and
they are so easy to make, you'll be chomping down on a few before you can
say "Whut? Vegan? No butter? Cahmannn"... vegan or no vegan, these cookies can be
filed under crazy delicious. They spread into crisp, flat-ish "buttery"
discs... best served fresh out-tha-oven with a tall glass of ice cold unsweetened almond milk, or whatever milk you fancy!<br />
<br />
<a href="http://4.bp.blogspot.com/-mkxjpfWZkvc/UMfa2i69K_I/AAAAAAAAHOI/LnNdD5xFGPY/s1600/NewCookie3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-mkxjpfWZkvc/UMfa2i69K_I/AAAAAAAAHOI/LnNdD5xFGPY/s640/NewCookie3.jpg" width="640" /></a> <br />
<br />
Maybe possibly the best? I'm not bragging because this isn't my original
recipe - we have the ladies behind the first <i>How It All Vegan</i> book to
thank! I used spelt flour in this recipe too! But you can easily use all
purpose flour. I just like to spelt it up whenever I can. Okay! Done talking! Go!<br />
<b><br /></b>
<b>MAYBE POSSIBLY THE BEST VEGAN CHOCOLATE CHIP COOKIES</b><br />
<br />
<b>Ingredients: </b><br />
<br />
1/2 cup margarine (I used Earth Balance brand)<br />
1/2 cup vegetable oil (i used canola)<br />
3/4 cup golden brown sugar<br />
2 teaspoons pure vanilla extract<br />
3 tablespoons water<br />
2 1/4 cup spelt flour<br />
1/2 cup sea salt<br />
2 cups chopped Lindt dark chocolate (a dairy free variety)<br />
<br />
<b>Make it!</b><br />
<br />
Preheat oven to 350 degrees. You will need two baking sheets and parchment paper (optional).<br />
<br />
1. In a medium bowl, mix together the margarine, oil, sugar, vanilla and water until combined.<br />
2. In a separate bowl, sift together the spelt flour and the salt.<br />
3. Slowly add the flour mixture into the wet mixture.<br />
4. Add chopped chocolate into the mix!<br />
5. Using a small ice cream scoop, dole out 2 inch balls onto two parchment paper covered baking sheets.<br />
6. Bake for 10-13 minutes, turning pans halfway, until cookies are lightly browned on the bottom.<br />
7. Leave to cool on baking pans.<br />
<br />
xo Lyndsay <br />
<br />
Recipe adapted from <a href="http://store.govegan.net/products/How-It-All-Vegan-cookbook-%252d-Autographed.html" target="_blank">How It All Vegan.</a><br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-d3r9oezb9dM/UMfa4f0xMGI/AAAAAAAAHOQ/JxmuxjVO6YQ/s1600/NewCookie4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-d3r9oezb9dM/UMfa4f0xMGI/AAAAAAAAHOQ/JxmuxjVO6YQ/s640/NewCookie4.jpg" width="640" /></a><br />
<br />
<span style="font-style: italic;"></span><span style="color: #0000ee;">Originall<span style="color: #0000ee;">y published on <a href="http://poppytalk.blogspot.ca/search/label/Bake%20O%20Clock" target="_blank"><span style="color: #0000ee;">Poppytalk </span></a></span></span>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-84025098536681195772013-04-16T10:25:00.000-07:002013-04-16T10:25:00.072-07:00DARK CHOCOLATE COCONUT COOKIES <i>The cookie brutality continues!!! </i><br />
<br />
<a href="http://2.bp.blogspot.com/-oqqkBRcpjYU/UHzW6Au6n5I/AAAAAAAAHAc/rqaQKcynIV0/s1600/DSC05819.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-oqqkBRcpjYU/UHzW6Au6n5I/AAAAAAAAHAc/rqaQKcynIV0/s576/DSC05819.jpg" /></a><br />
<br />
Coconut...
ya either love it or you hate it. Hands up if you're a coconut lover?
If coconuts had a fan club I might be the vice president. Wait, there's
already probably that fan club, right? Coconut oil smeared on crispy
toast with almond butter and fresh raspberries, rich coconut milk in a
fragrant Thai curry, shredded toasted crunchy coconut atop a frosted
cupcake ... and all that deliciousness trapped up in a rock hard hairy
brown bowling ball high up in a hard-to-reach palm tree! <br />
<br />
<a href="http://2.bp.blogspot.com/-WRVwjFvyHSM/UHzWz2pwcGI/AAAAAAAAHAE/u3w2lTMWkoQ/s1600/Untitled-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WRVwjFvyHSM/UHzWz2pwcGI/AAAAAAAAHAE/u3w2lTMWkoQ/s576/Untitled-1.jpg" /></a> <br />
<br />
Back
to cookies... I wanted to make a thank you present for my sweet friend
Bobbi, one of the coconut lovers, for lending me her daughter's bassinet
for when my little baby was a mini newborn.... and I wanted to try a
coconut cookie of some kind. I'm forever trying to find the balance
between the salty and the sweet when it comes to desserts. A fine
sprinkly teaspoon of sea salt is always a welcome addition to my
desserts - especially cookies! This cookie is light on the sweetness,
bittersweet from the cocoa powder, textured from the coconut, with a
touch of salt and rich from butter. I used a 22-24% Dutch process cocoa
powder for this cookie which gives it a more complex and slightly bitter
flavour and very dark colour! Feel free to use a lighter cocoa powder
if so desired... <br />
<br />
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<b>DARK CHOCOLATE COCONUT COOKIES </b><br />
<br />
<b>Ingredients: </b><br />
<br />
1 cup unsalted butter at room temperature <br />
1 cup golden yellow sugar (or brown sugar)<br />
1 egg, room temperature<br />
1 teaspoon pure vanilla extract <br />
1 cup all purpose flour<br />
1 cup shredded sweetened dried coconut<br />
1 cup cocoa powder<br />
1 teaspoon sea salt<br />
1 1/2 cups semi sweet chocolate chips<br />
<br />
<b>Make it! </b><br />
<br />
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Makes 2 dozen cookies.<br />
<br />
1. Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy.<br />
2. Add the egg until incorporated.<br />
3. Add pure vanilla extract extract to combine.<br />
4. In a medium bowl, sift the flour, coconut, cocoa powder and salt to combine.<br />
5. Slowly add the dry ingredients to the butter mixture until combined.<br />
6. Add the chocolate chips until combined.<br />
7.
Using a small ice cream scoop or clean hands, dole out 2 inch round
balls of batter evenly spaced on baking sheets, a dozen per sheet.
Flatten each cookie with fork dipped in warm water if so desired. <br />
8.
Bake in oven for 11-14 minutes, depending on how hot your oven is,
turning pans halfway through. 9. Remove from oven and let cool on baking
sheets, then transfer to container or right into your mouth! Serve with
an ice cold glass of milk. <br />
<br />
Cookie attack! <br />
<br />
<a href="http://3.bp.blogspot.com/-8kCOahmFbX8/UHzW6y09-dI/AAAAAAAAHAk/GlnhsYUxfek/s1600/DSC05820.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8kCOahmFbX8/UHzW6y09-dI/AAAAAAAAHAk/GlnhsYUxfek/s576/DSC05820.jpg" /></a><br />
<br />
<br />
<a href="http://poppytalk.blogspot.ca/search/label/Bake%20O%20Clock" style="margin-left: 1em; margin-right: 1em;" target="_blank"> Originally published on Poppytalk </a>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-29509751723399967232013-04-09T10:22:00.000-07:002013-04-09T10:22:00.825-07:00DANGEROUSLY DELICIOUS: HOMEMADE P&B CUPS!These are really so good you could mentally insane. Just saying, guys. I would be a 900 pound maniac if I allowed myself to have these sitting around the house.... ENJOY! ^__^<br />
<br />
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-R6E5kLfXNeo/ULWP2r_bx1I/AAAAAAAAHJ4/t3ZOzfIsks4/s1600/DSC06724.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-R6E5kLfXNeo/ULWP2r_bx1I/AAAAAAAAHJ4/t3ZOzfIsks4/s576/DSC06724.jpg" /></a></div>
<br />
If
I could be a hoarder of chocolate bars I would have a closet bursting
with Reese's peanut butter cups. Salty sweet peanut butter, milk
chocolate... even the cute little "puck" size. The cool thing about this
recipe - "no baking required!" Just a little stovetop melting of
things, some throwing of things together, some mixing and spreading and
chilling... then some serious peanut butter cup snacking!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-otDrv4ppfXA/ULWPo0l4DxI/AAAAAAAAHJA/A_g2n7SeKe8/s1600/DSC06710.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-otDrv4ppfXA/ULWPo0l4DxI/AAAAAAAAHJA/A_g2n7SeKe8/s576/DSC06710.jpg" /></a></div>
<br />
Who knew graham cracker crumbs were the key to making
homemade P&B cups taste so much like the classic store-bought cups?!
Brilliant! Make these for your next holiday party and you will make new
friends: peanut butter and chocolate loving friends! These can also
easily be made vegan or gluten free by using vegan/gluten free graham
cracker crumbs and substituting vegan margarine for the butter, and
using dairy-free dark chocolate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uVlSVYIqr1k/ULWPr08RrWI/AAAAAAAAHJQ/rdemfP4ZvO8/s1600/DSC06716.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uVlSVYIqr1k/ULWPr08RrWI/AAAAAAAAHJQ/rdemfP4ZvO8/s576/DSC06716.jpg" /></a></div>
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<a href="http://3.bp.blogspot.com/-0rSvndgG1LI/ULWPqbhnPMI/AAAAAAAAHJI/hNHwLFeuwzM/s1600/DSC06713.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0rSvndgG1LI/ULWPqbhnPMI/AAAAAAAAHJI/hNHwLFeuwzM/s576/DSC06713.jpg" /></a><a href="http://3.bp.blogspot.com/-0rSvndgG1LI/ULWPqbhnPMI/AAAAAAAAHJI/hNHwLFeuwzM/s1600/DSC06713.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-otDrv4ppfXA/ULWPo0l4DxI/AAAAAAAAHJA/A_g2n7SeKe8/s1600/DSC06710.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<b>EASY TIMES CHOCOLATE PEANUT BUTTER CUPS</b><br />
<b><br />Ingredients</b><br />
<br />
1 cup melted, unsalted butter<br />
2 1/2 cups graham cracker crumbs<br />
1 1/2 cups icing sugar<br />
1 cup smooth natural peanut butter<br />
1/4 teaspoon pure vanilla extract<br />
3 cups semisweet chocolate (or your choice of chocolate- I used a mix of Lindt brand milk and dark!)<br />
<br />
You will need a 9 x 12 inch baking pan.<br />
<br />
<b>Make it!</b><br />
<br />
1. In a saucepan on the stovetop, melt 1 cup of unsalted butter.<br />
2.
In a stand mixer on low setting, or mixing by hand with a wooden spoon
in a medium bowl, mix together melted butter, graham cracker crumbs,
icing sugar, peanut butter and vanilla extract until combined.<br />
3. Pour into the baking pan and spread evenly along bottom of pan.<br />
4.
In a double boiler/bain-marie (or using a ceramic or metal bowl over
top of a saucepan of low boiling water), melt the chocolate. <br />
5. Pour melted chocolate on top of graham cracker layer and spread evenly. <br />
6. Place in refrigerator to set, about 30 minutes. <br />
7.
Using a circular cookie cutter, punch out circle shaped peanut butter
cups! Or just cut out into squares (or some sort of shape!) with a
knife.<br />
<br />
<i>Note: if your fridge has set the peanut
butter cups so the chocolate is too hard, let it sit out for 15 minutes
before punching out with cutters! I decorated with blackberries which
gave it a bit of a peanut butter and "jam" vibe!</i><br />
<br />
xo Lyndsay <br />
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-Xvy1BOcTkuo/ULWPuchbOcI/AAAAAAAAHJg/aWyewWqgh9o/s1600/DSC06730.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Xvy1BOcTkuo/ULWPuchbOcI/AAAAAAAAHJg/aWyewWqgh9o/s576/DSC06730.jpg" /></a></div>
<br />
Contributor post by Lyndsay of <a href="http://www.cococakecupcakes.blogspot.ca/" target="_blank">Coco Cake</a><br />
<br />
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-R6E5kLfXNeo/ULWP2r_bx1I/AAAAAAAAHJ4/t3ZOzfIsks4/s1600/DSC06724.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-R6E5kLfXNeo/ULWP2r_bx1I/AAAAAAAAHJ4/t3ZOzfIsks4/s576/DSC06724.jpg" /></a></div>
<br />
If
I could be a hoarder of chocolate bars I would have a closet bursting
with Reese's peanut butter cups. Salty sweet peanut butter, milk
chocolate... even the cute little "puck" size. The cool thing about this
recipe - "no baking required!" Just a little stovetop melting of
things, some throwing of things together, some mixing and spreading and
chilling... then some serious peanut butter cup snacking!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-otDrv4ppfXA/ULWPo0l4DxI/AAAAAAAAHJA/A_g2n7SeKe8/s1600/DSC06710.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-otDrv4ppfXA/ULWPo0l4DxI/AAAAAAAAHJA/A_g2n7SeKe8/s576/DSC06710.jpg" /></a></div>
<br />
Who knew graham cracker crumbs were the key to making
homemade P&B cups taste so much like the classic store-bought cups?!
Brilliant! Make these for your next holiday party and you will make new
friends: peanut butter and chocolate loving friends! These can also
easily be made vegan or gluten free by using vegan/gluten free graham
cracker crumbs and substituting vegan margarine for the butter, and
using dairy-free dark chocolate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uVlSVYIqr1k/ULWPr08RrWI/AAAAAAAAHJQ/rdemfP4ZvO8/s1600/DSC06716.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uVlSVYIqr1k/ULWPr08RrWI/AAAAAAAAHJQ/rdemfP4ZvO8/s576/DSC06716.jpg" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0rSvndgG1LI/ULWPqbhnPMI/AAAAAAAAHJI/hNHwLFeuwzM/s1600/DSC06713.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-0rSvndgG1LI/ULWPqbhnPMI/AAAAAAAAHJI/hNHwLFeuwzM/s576/DSC06713.jpg" /></a><a href="http://3.bp.blogspot.com/-0rSvndgG1LI/ULWPqbhnPMI/AAAAAAAAHJI/hNHwLFeuwzM/s1600/DSC06713.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-otDrv4ppfXA/ULWPo0l4DxI/AAAAAAAAHJA/A_g2n7SeKe8/s1600/DSC06710.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />
<b>EASY TIMES CHOCOLATE PEANUT BUTTER CUPS</b><br />
<b><br />Ingredients</b><br />
<br />
1 cup melted, unsalted butter<br />
2 1/2 cups graham cracker crumbs<br />
1 1/2 cups icing sugar<br />
1 cup smooth natural peanut butter<br />
1/4 teaspoon pure vanilla extract<br />
3 cups semisweet chocolate (or your choice of chocolate- I used a mix of Lindt brand milk and dark!)<br />
<br />
You will need a 9 x 12 inch baking pan.<br />
<br />
<b>Make it!</b><br />
<br />
1. In a saucepan on the stovetop, melt 1 cup of unsalted butter.<br />
2.
In a stand mixer on low setting, or mixing by hand with a wooden spoon
in a medium bowl, mix together melted butter, graham cracker crumbs,
icing sugar, peanut butter and vanilla extract until combined.<br />
3. Pour into the baking pan and spread evenly along bottom of pan.<br />
4.
In a double boiler/bain-marie (or using a ceramic or metal bowl over
top of a saucepan of low boiling water), melt the chocolate. <br />
5. Pour melted chocolate on top of graham cracker layer and spread evenly. <br />
6. Place in refrigerator to set, about 30 minutes. <br />
7.
Using a circular cookie cutter, punch out circle shaped peanut butter
cups! Or just cut out into squares (or some sort of shape!) with a
knife.<br />
<br />
<i>Note: if your fridge has set the peanut
butter cups so the chocolate is too hard, let it sit out for 15 minutes
before punching out with cutters! I decorated with blackberries which
gave it a bit of a peanut butter and "jam" vibe!</i><br />
<br />
xo Lyndsay <br />
<br />
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-Xvy1BOcTkuo/ULWPuchbOcI/AAAAAAAAHJg/aWyewWqgh9o/s1600/DSC06730.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Xvy1BOcTkuo/ULWPuchbOcI/AAAAAAAAHJg/aWyewWqgh9o/s576/DSC06730.jpg" /></a></div>
<br />
Originally published on<a href="http://poppytalk.blogspot.ca/search/label/Bake%20O%20Clock" target="_blank"> Poppytalk</a>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-7509657603408792332013-04-02T10:14:00.000-07:002013-04-02T10:14:00.167-07:00SPELT FLOUR BANANA CHOCOLATE CHIP CAKE I love chocolate chip banana cakeeeeeeee! ^__^<a href="http://www.cococakecupcakes.blogspot.ca/" target="_blank"></a><br />
<br />
<a href="http://3.bp.blogspot.com/-C1rHYyxjb0w/UG8-egFzJkI/AAAAAAAAG9E/eXL2zcRLX7I/s1600/DSC05578.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-C1rHYyxjb0w/UG8-egFzJkI/AAAAAAAAG9E/eXL2zcRLX7I/s576/DSC05578.jpg" /></a> <br />
<a href="http://2.bp.blogspot.com/-fNOX8kpgBWk/UG8-dW1JjmI/AAAAAAAAG88/OoRQ_1da7ig/s1600/DSC05577.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fNOX8kpgBWk/UG8-dW1JjmI/AAAAAAAAG88/OoRQ_1da7ig/s576/DSC05577.jpg" /></a><br />
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Golden
autumn days: brown crunchy leaves, the hesitant start of long sleeves
and a dusting of grey clouds rolling in... here in Vancouver, we hope
for the sun but await the rain... but we've been mega blessed thusfar
with a fine fall - days of sunshine, even as the air gets crisp and
cold. The chill in the air always makes me want to hunker down, get
cozy... and the perfect time for the oven to start cranking out some
comfort. So why not throw together this super easy banana chocolate chip
cake? Admittedly I've been a ravenous little baking pig lately because
I've been nursing my now 7-week-old baby, and here's something I didn't
know before having a kid - you can kind of eat whatever you want when
you're nursing, because baby seems to suck away all the calories! Sweet!<br />
<br />
<a href="http://3.bp.blogspot.com/-iM78vt5v-ww/UG8-gS5fg7I/AAAAAAAAG9M/z4l0S8ofBwc/s1600/DSC05584.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-iM78vt5v-ww/UG8-gS5fg7I/AAAAAAAAG9M/z4l0S8ofBwc/s576/DSC05584.jpg" /></a><br />
<br />
<br />
This
cake is moist from the bananas, a bit rich from the butter and fills
your chocolate craving with loads of semi sweet chocolate chips. There's
not too much added sugar because the ripe bananas help to sweeten the
cake, and the spelt flour adds a teensy extra bit of "health" vibe to
this cake. I made it in a 9 x 12 inch rectangular pan but you could
easily use this recipe and make 2 dozen cake muffins, or a 2 layer 8
inch round cake for the banana cake lover (frost with chocolate ganache
or vanilla buttercream).<br />
<br />
We vaporized this cake in two days and I'm awaiting some bananas to ripen so I can make it and vaporize it again!<br />
<br />
<a href="http://1.bp.blogspot.com/-0Dzy3-eo7kU/UG8-bZUjYbI/AAAAAAAAG80/a7tc5oEYYcQ/s1600/DSC05571.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0Dzy3-eo7kU/UG8-bZUjYbI/AAAAAAAAG80/a7tc5oEYYcQ/s576/DSC05571.jpg" /></a><br />
<b><br />SPELT FLOUR BANANA CHOCOLATE CHIP CAKE </b><br />
<br />
<b>Ingredients: </b><br />
<br />
1 cup unsalted butter at room temperature <br />
1 cup loosely packed golden yellow sugar (or brown sugar)<br />
1 egg, room temperature<br />
1 teaspoon pure vanilla extract<br />
3 ripe bananas - medium/large in size<br />
3 cups spelt flour<br />
1/2 teaspoon sea salt<br />
1 tablespoon baking powder<br />
1 1/2 cups milk (i used 2% organic)<br />
2 cups semi sweet chocolate chips<br />
<br />
<b>Make it! </b><br />
<br />
Preheat oven to 350 degrees. Spray with nonstick oil and line a 9 x 12 inch rectangular cake pan with parchment paper. <br />
<br />
1. Using a stand mixer or handheld beaters, cream the butter on high speed in a large bowl for a minute or so.<br />
2. Add sugar and beat until light and fluffy. <br />
3. On low speed, scraping down sides of bowl with spatula, add egg, peeled bananas and pure vanilla extract until incorporated.<br />
4. In a large bowl, sift together the flour, salt and baking powder.<br />
5. On low speed, alternate adding the flour mixture and the milk until all ingredients are incorporated (do not overmix)<br />
6. Fold in chocolate chips (or throw em into the mixer if feeling lazy!)<br />
<br />
Bake
in oven on middle rack for 25-30 minutes, depending on how hot your
oven gets. Turn pan halfway through. Check cake after 20 minutes and
every few minutes thereafter. (I hate an overdone cake!) Cake is
finished when a clean toothpick inserted in middle come out clean.<br />
<br />
Originally published on <a href="http://poppytalk.blogspot.ca/search/label/Bake%20O%20Clock" target="_blank">Poppytalk </a><br />
<br />Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-24374858764874560822013-03-26T10:12:00.000-07:002013-03-26T10:12:00.052-07:00DRIED BLUEBERRY AND APRICOT OATMEAL COOKIESMore COOKIES!!<br />
<br />
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Hi Poppytalk readers! Long time no see. Sorry for the long break - I had a <a href="http://cococakecupcakes.blogspot.ca/2012/09/bear-with-me-bear-cake-and-teddy.html" target="_blank"><b>baby</b></a>!
He's five weeks old now and he's as cute as can be. I've finally had
the urge to bake again so here is a nice and simple cookie recipe that
has a bit of an "Autumn" vibe....<br />
<br />
I thought about
calling this cookie the "fruit and fibre" cookie - dried fruit with both
spelt flour and oats! But that had too much of an early 90s old lady
prune juice sound to it. Doesn't Dried Blueberry and Apricot Oatmeal
cookies sound a bit fancier? <br />
<br />
This cookie is a nice
blast of fibrous health in a crisp, salty sweet cookie. But I guess it
can't be construed as too healthy - it does have a cup of unsalted
butter in, it too! Oops. The teaspoon of sea salt helps balance the
sweetness of the cookie, as the dried fruit makes it extra sweet. You
can use any type of dried fruit in these - dried sour cherries would be
awesome! And I really enjoy replacing all purpose flour with spelt flour
lately. Such a simple swap and a nice secret way to add some fibre to
your life... <br />
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<b>DRIED BLUEBERRY AND APRICOT OATMEAL COOKIES</b><br />
<br />
<b>Ingredients:</b><br />
1 cup of unsalted butter, room temperature<br />
1 1/4 cups of granulated sugar<br />
1 egg, room temperature<br />
1 teaspoon of pure vanilla extract<br />
1 cup oats<br />
2 cups spelt flour (or all purpose flour)<br />
1 teaspoon of sea salt<br />
1 cup dried blueberries<br />
1/4 cup dried apricot, chopped into small pieces<br />
<br />
<b>Make it! </b><br />
<br />
Preheat oven to 350 degrees. Cover two baking sheets with parchment paper (if so desired). Makes roughly 2 dozen or so cookies.<br />
<br />
1. Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy.<br />
2. Add the egg until incorporated.<br />
3. Add pure vanilla extract extract to combine.<br />
4. In a medium bowl, sift the dry ingredients to combine.<br />
5. Slowly add the dry ingredients to the butter mixture until combined.<br />
6. Fold in dried fruit with a spatula, or just throw 'er in to mixer and mix.<br />
7.
Using a small ice cream scoop or your clean bare hands, dole out 2 inch
balls onto parchment-paper covered baking sheets, a dozen per sheet.<br />
8.
Bake at 350 degrees for 11-14 minutes, depending on how hot your oven
gets! Turn the pans once halfway through. Leave to cool on baking sheets
to crisp.<br />
9. Snack on them and enjoy!!<br />
<br />
Originally published on <a href="http://poppytalk.blogspot.ca/search/label/Bake%20O%20Clock" target="_blank">Poppytalk </a>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-53643142264117322512013-03-19T10:10:00.000-07:002013-03-19T10:10:00.771-07:00ALMOND BUTTER BLACKBERRY JAM THUMBPRINT COOKIESYeah! Another cookie recipe! Cookie crazy!!!<br />
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<a href="http://2.bp.blogspot.com/-_lo6Oy84WBw/TscLOfNzDHI/AAAAAAAAGX8/tIJQtdPSF0A/s1600/DSC03542.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676518198849244274" src="http://2.bp.blogspot.com/-_lo6Oy84WBw/TscLOfNzDHI/AAAAAAAAGX8/tIJQtdPSF0A/s576/DSC03542.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><a href="http://4.bp.blogspot.com/-4s3EbOrO2o0/TscLPBmSd7I/AAAAAAAAGYg/YKMVoLmTFNs/s1600/DSC03492.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676518208078772146" src="http://4.bp.blogspot.com/-4s3EbOrO2o0/TscLPBmSd7I/AAAAAAAAGYg/YKMVoLmTFNs/s576/DSC03492.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>File
these under: super easy and super delicious. Also, healthy-ish! I made
them with whole spelt flour and pure maple syrup, and a ridiculously
delicious, tartly-sweet, rustic blackberry jam my friends Ashley and
Hayden gave me (Hayden made the jam). You can also replace the spelt
flour with whole wheat flour (or regular all purpose flour), or rice
flour to make these gluten-free! Oh yeah! You can also use any type of
jam you like. I like a nice tart jam. I'm actually a bit jam-crazy. It's
hard for me to resist an adorably packaged jar of lovely fruit jam.
This recipe is easy-on-the-sugar and while it does have maple syrup, it
relies on the jam for its sweetness.</div>
<br />
<a href="http://3.bp.blogspot.com/-9Gcfle9ymn0/TscLOxEqz_I/AAAAAAAAGYY/TaVNejw5xV0/s1600/DSC03498.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676518203642793970" src="http://3.bp.blogspot.com/-9Gcfle9ymn0/TscLOxEqz_I/AAAAAAAAGYY/TaVNejw5xV0/s576/DSC03498.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><a href="http://1.bp.blogspot.com/-BahmtbE9mYs/TscLOeXK4KI/AAAAAAAAGX0/joVpezNvGDI/s1600/DSC03538.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676518198620119202" src="http://1.bp.blogspot.com/-BahmtbE9mYs/TscLOeXK4KI/AAAAAAAAGX0/joVpezNvGDI/s576/DSC03538.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<span style="font-weight: bold;">ALMOND BUTTER BLACKBERRY JAM THUMBPRINT COOKIES</span><br />
<br />
<span style="font-weight: bold;">Ingredients: </span><br />
<br />
1 cup of almond butter<br />
1/2 cup of pure maple syrup<br />
1/4 cup vegetable oil (I used canola)<br />
1 teaspoon pure vanilla extract<br />
1 1/2 cups of whole spelt flour<br />
1/2 teaspoon salt<br />
<br />
<br style="font-weight: bold;" />
<span style="font-weight: bold;">Make it!</span><br />
<br />
<br style="font-style: italic;" />
<span style="font-style: italic;">Preheat oven to 350 degrees. This recipes yields about 1.5 dozen cookies!</span><br />
<br />
1. In a medium bowl, combine the almond butter, maple syrup, oil and vanilla extract until well-mixed.<br />
2. In another medium bowl, sift the spelt flour and salt.<br />
3. Add the dry ingredients to the wet, and mix until nicely combined.<br />
4.
Using a small ice cream scoop or your hands, dole out the batter into
1.5 inch balls on parchment-paper covered baking sheets.<br />
5. Squash
those balls right down with your clean, just-washed thumb! Make sure
you've created a nice well that the jam can happily sit in.<br />
6. Spoon your chosen jam into the thumbprint-created wells!<br />
7. Bake for 12-14 minutes, turning baking sheets halfway to ensure even baking.<br />
<br />
<a href="http://4.bp.blogspot.com/-LPx7BbPBFes/TscLOlYQAoI/AAAAAAAAGYE/dtFKc_Qm5vU/s1600/DSC03520.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5676518200503698050" src="http://4.bp.blogspot.com/-LPx7BbPBFes/TscLOlYQAoI/AAAAAAAAGYE/dtFKc_Qm5vU/s576/DSC03520.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<span style="font-style: italic;">Chomp into these easy-breezy almond butter jam cookies (like I did, above)! Enjoy!</span><br />
<br />
See you again soon!<br />
<br />
xo Lyndsay<br />
<br />
Originally published on <a href="http://poppytalk.blogspot.ca/search/label/Bake%20O%20Clock" target="_blank">Poppytalk </a>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-16892540420766780862013-03-12T10:07:00.000-07:002013-03-12T10:08:02.176-07:00Milk Chocolate Chunk Cookies With Pink Sea Salt <span style="font-style: italic;">So I am slowly moving all of my recipes from Poppytalk over to my Trompe Chompe blog for sharing here, too! Enjoy!</span><br />
<br />
<b>MILK CHOCOLATE CHUNK COOKIES WITH PINK SEA SALT</b><span style="font-style: italic;"><br /></span><a href="http://2.bp.blogspot.com/-Yv45VKPtCYQ/TpXhBYQ9fuI/AAAAAAAAGBM/2mwe0YILNaE/s1600/DSC02572.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662679520297975522" src="http://2.bp.blogspot.com/-Yv45VKPtCYQ/TpXhBYQ9fuI/AAAAAAAAGBM/2mwe0YILNaE/s576/DSC02572.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><a href="http://2.bp.blogspot.com/-C26dHV7Tcgo/TpXhAvIUHHI/AAAAAAAAGAk/MHNVUBaBgGI/s1600/DSC02581.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662679509255855218" src="http://2.bp.blogspot.com/-C26dHV7Tcgo/TpXhAvIUHHI/AAAAAAAAGAk/MHNVUBaBgGI/s576/DSC02581.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<div style="text-align: justify;">
<span style="font-style: italic;">Is
there another word for chunk? I did a thesaurus-y type search but
didn't come up with anything I liked. "Piece" doesn't describe the size
like "chunk" does. Morsel sounds too... mushroomy, or small? Blob or
glob sounds too blobby and globby. Anyhow, let me know if you think of
anything! It's driving me crazy!</span></div>
<div style="text-align: justify;">
<br />
Fall
is here in Vancouver, big time. The leaves start to turn from green to
red and orange and the morning air is crisp and cold, blankets pile up
and feet slide into slippers and warm sweaters are hung over
shoulders... and for me, my oven cranks even higher into the
stratosphere! When the Fall chill hits, the only thing I want to do is
make warm things. Pies, muffins, casseroles, soups, roasted
vegetables... and COOKIES!<br />
<br />
This cookie may make you
want to punch yourself in the face because you ate too many due to
their "dangerously delicious" factor. Don't punch yourself. Simply wrap
up the rest and distribute among your friends, family, neighbors or
co-workers. You will make them happy and you will have stopped yourself
from eating every last one!<br />
<br />
Try to source a lovely couverture (high cocoa butter and high quality) milk chocolate for these. It will be well worth it!<br />
<a href="http://2.bp.blogspot.com/-Yv45VKPtCYQ/TpXhBYQ9fuI/AAAAAAAAGBM/2mwe0YILNaE/s1600/DSC02572.JPG"><br /></a><a href="http://4.bp.blogspot.com/-p3dQ1bmP680/TpXhByAZDZI/AAAAAAAAGBU/-l9efRDpAjU/s1600/DSC02569.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662679527207800210" src="http://4.bp.blogspot.com/-p3dQ1bmP680/TpXhByAZDZI/AAAAAAAAGBU/-l9efRDpAjU/s576/DSC02569.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><a href="http://4.bp.blogspot.com/-jt0JuvnIxmc/TpXhAsharCI/AAAAAAAAGAw/3UxEQw6jkDA/s1600/DSC02577.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5662679508555836450" src="http://4.bp.blogspot.com/-jt0JuvnIxmc/TpXhAsharCI/AAAAAAAAGAw/3UxEQw6jkDA/s576/DSC02577.JPG" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<span style="font-weight: bold;">MILK CHOCOLATE CHUNK COOKIES with PINK SEA SALT</span></div>
(makes about 3 dozen)<br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
3 1/4 cups of all purpose flour<br />
3/4 teaspoons of salt<br />
1 cup of unsalted butter, room temperature<br />
2 cups of Golden Yellow or Brown sugar<br />
2 large eggs, room temperature<br />
2 teaspoons of pure vanilla extract<br />
2 1/2 cups of Lindt Piccoli Extra Milk chocolate, chopped into chunks (or any high quality milk couverture chocolate!)<br />
Teensy bit of pink sea salt for each cookie.<br />
<br />
<span style="font-weight: bold;">Make Them!</span><br />
<br />
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.<br />
2. In a medium bowl, sift flour and salt to combine.<br />
3.
Using a stand mixer, mixmaster or hand-held beaters, cream (or beat)
butter and sugar on medium speed for 4-5 minutes until fluffy, scraping
down sides of bowl.<br />
4. Add eggs, beating on low to combine.<br />
5. Add pure vanilla extract to combine.<br />
6. With mixer on low speed, slowly add flour mixture until just combined.<br />
7. Fold in milk chocolate until well integrated!<br />
8. Using a small ice cream scoop, scoop balls of dough onto lined baking pans, 1 dozen per sheet.<br />
9.
Sprinkle a teensy amount of pink sea salt crystals on each cookie
before baking - don't oversalt. Probably 7 crystals is enough!<br />
<br />
<span style="font-style: italic;">Bake
cookies for 11-14 minutes (some ovens are hotter than others), turning
pans halfway through for even browning, or until cookies are lightly
browned on edges and your kitchen smells like delicious cookies! Let
cool on pans. </span><span style="font-style: italic;">Enjoy with a glass of almond milk, or plunk on top of a dish of vanilla ice cream! </span><br />
<br />
<span style="font-style: italic;">Cookie recipe adapted from the lovely blog </span><a href="http://notwithoutsalt.com/2009/01/28/the-last-chocolate-chip-cookie/" style="font-style: italic;">Not Without Salt.</a>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com1tag:blogger.com,1999:blog-1258072853954687241.post-60460440610705425702011-12-06T09:00:00.000-08:002012-11-30T20:52:48.804-08:00DARK CHOCOLATE PEPPERMINT COOKIES WITH MILK CHOCOLATE MIDDLES!This cookie post also appears on <a href="http://poppytalk.blogspot.com/" style="color: #336666;">POPPYTALK</a> on my baking column, <a href="http://poppytalk.blogspot.com/search/label/Bake%20O%20Clock"><span style="font-weight: bold;">"BAKE O'CLOCK" ! </span></a><br />
<br />
<a href="http://4.bp.blogspot.com/-f8LLSCag3kM/Tt6s6izpO1I/AAAAAAAAGkw/mQr89fiq2Rk/s1600/DSC04129.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5683169901563951954" src="http://4.bp.blogspot.com/-f8LLSCag3kM/Tt6s6izpO1I/AAAAAAAAGkw/mQr89fiq2Rk/s576/DSC04129.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><a href="http://2.bp.blogspot.com/-Anx_74iSw-A/Tt6s6rD_SqI/AAAAAAAAGk4/q7gdgy0FA08/s1600/DSC04138.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5683169903779990178" src="http://2.bp.blogspot.com/-Anx_74iSw-A/Tt6s6rD_SqI/AAAAAAAAGk4/q7gdgy0FA08/s576/DSC04138.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
<div style="text-align: justify;">
These rascal-ish cookies are very simple to prepare and holiday-ish in flavour - peppermint = holiday, right? These cookies have a rich, fudgy consistency and are best eaten with a tall frosty glass of milk or hot tea. Or, bag these up in some sort of cute packaging and present as a holiday gift to a loved one, or co-worker! Cookies make a delightful homemade present! I love the contrast of the dark chocolate cookie with the milk chocolate middle, with that fudgy minty-ness. Quit asking people to choose which they like better! Dark? Milk? Why not both, in one cookie!?<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-a1YpvYawQ3U/Tt6s7XrHnRI/AAAAAAAAGlc/23xH8cel5-E/s1600/DSC04124.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5683169915755273490" src="http://1.bp.blogspot.com/-a1YpvYawQ3U/Tt6s7XrHnRI/AAAAAAAAGlc/23xH8cel5-E/s576/DSC04124.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><a href="http://1.bp.blogspot.com/-cQ2YeU_c6VQ/Tt6s7YXf3zI/AAAAAAAAGlU/C12UK9bdoTU/s1600/DSC04125.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5683169915941412658" src="http://1.bp.blogspot.com/-cQ2YeU_c6VQ/Tt6s7YXf3zI/AAAAAAAAGlU/C12UK9bdoTU/s576/DSC04125.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="font-weight: bold;"><br />CHOCOMINT COOKIES WITH MILK CHOCOLATE MIDDLES</span><br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
1 cup of unsalted butter, room temperature<br />
1 3/4 cups of granulated sugar<br />
2 eggs, room temperature<br />
1 teaspoon of pure peppermint extract<br />
1 3/4 cups of all purpose flour<br />
1 1/4 cup Dutch process cocoa powder<br />
3/4 teaspoon of salt<br />
2 bars of nice fancy milk chocolate (or Lindt milk chocolate chunks - I used Lindt Piccoli "Extra Au Lait" couverture chocolate, but that might be too crazy fancy to find. Plus, how many names can one milk chocolate have? Piccoli, AND Extra Au Lait? AND couverture? seems crazy).<br />
<br />
<span style="font-weight: bold;">Make it!</span><br />
<br />
<span style="font-style: italic;">Preheat oven to 350 degrees. Cover two baking sheets with parchment paper (if so desired).</span> <span style="font-style: italic;">Makes 2 dozen cookies.</span><br />
<br />
1. Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy, like an angel's soft, cloudy bed!<br />
2. Add the eggs one at a time until incorporated.<br />
3. Add pure vanilla extract to combine.<br />
4. In a medium bowl, sift the dry ingredients to combine.<br />
5. Slowly add the dry ingredients to the butter mixture until combined.<br />
6. Using a small ice cream scoop or your clean bare hands, dole out 1 inch balls onto parchment-paper covered baking sheets, a dozen per sheet.<br />
7. Break up your chocolate bars into nice little squares. Place a square in the middle of each ball and push down with your finger.<br />
8. Bake at 350 degrees for 10-12 minutes, depending on how hot your oven gets! Turn the pans once halfway through. Leave to cool on baking sheets for 10 minutes before transferring to cooling racks (or your mouth).<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-cQ2YeU_c6VQ/Tt6s7YXf3zI/AAAAAAAAGlU/C12UK9bdoTU/s1600/DSC04125.jpg"><br /></a><a href="http://1.bp.blogspot.com/-v9wZNqcLM4M/Tt6s6-kJqWI/AAAAAAAAGlM/YRAPbLR1LXw/s1600/DSC04137.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5683169909015161186" src="http://1.bp.blogspot.com/-v9wZNqcLM4M/Tt6s6-kJqWI/AAAAAAAAGlM/YRAPbLR1LXw/s576/DSC04137.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><span style="font-style: italic;">Rammerjammer these into your mouth (or daintily nibble away on one like a little cheese mouse) and enjoy! </span><br />
<br />
'Til next time,<br />
<br />
xo Lyndsay</div>
Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com5tag:blogger.com,1999:blog-1258072853954687241.post-23606469672191211612011-11-19T15:33:00.000-08:002011-11-19T23:36:04.823-08:00Cutting Board Craft and Brunch Birthday Party!<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-OqR9xet9NkU/TshxvRP32UI/AAAAAAAAGbM/A2nnJbc93XI/s1600/DSC03488.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-OqR9xet9NkU/TshxvRP32UI/AAAAAAAAGbM/A2nnJbc93XI/s576/DSC03488.jpg" alt="" id="BLOGGER_PHOTO_ID_5676912387198277954" border="0" /></a><a href="http://2.bp.blogspot.com/-vBLjNxov_iE/Tsg9lrXJTiI/AAAAAAAAGa4/lfqCGN05ljw/s1600/DSC03421.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-vBLjNxov_iE/Tsg9lrXJTiI/AAAAAAAAGa4/lfqCGN05ljw/s576/DSC03421.jpg" alt="" id="BLOGGER_PHOTO_ID_5676855047804767778" border="0" /></a>I can't seem to do normal things for my birthday party. I always like to make it into a food competition or have a food theme of some kind. This year for my birthday, I went for something slightly different... Lately I've been seeing all these beautiful, rustic wooden cutting boards everywhere. They look so lovely for displaying cheese and fruits, or in food photography. So I decided I wanted to try and make my own wooden cutting board... and since I was going to research it, why not turn it into a craft party or sorts, so others can enjoy the process and make something for themselves too?? Fun, right!? The only not-so-cool part about hosting a brunch on my birthday was spending quite a bit of time and effort in preparing all the food. Next time I will only invite four people over, instead of twenty...! Aiyahh!<br /></div><br /><a href="http://1.bp.blogspot.com/-Y1Egkq3xSJs/Tsg9lWgt1UI/AAAAAAAAGaw/t8EIdq8Ubl4/s1600/DSC03422.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-Y1Egkq3xSJs/Tsg9lWgt1UI/AAAAAAAAGaw/t8EIdq8Ubl4/s576/DSC03422.jpg" alt="" id="BLOGGER_PHOTO_ID_5676855042207765826" border="0" /></a><a href="http://1.bp.blogspot.com/-PdEjLUxRmCI/Tsg9lbzRVhI/AAAAAAAAGao/qL0UImAP1eQ/s1600/DSC03423.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-PdEjLUxRmCI/Tsg9lbzRVhI/AAAAAAAAGao/qL0UImAP1eQ/s576/DSC03423.jpg" alt="" id="BLOGGER_PHOTO_ID_5676855043627767314" border="0" /></a><br /><div style="text-align: justify;"> For brunch, I made spelt flour Belgian waffles, buckwheat pancakes, a breakfast potato casserole with aged cheddar and sour cream, oven-roasted hashbrown potatoes, pumpkin muffins with a cinnamon sugar topping and milk chocolate chunk cookies (my current favourite). We had a cheese board with rye bread and olive-oil baguette crostini, orange juice and fresh berries, yogurt and maple syrup for waffle toppings.<br /></div><br /><div style="text-align: justify;"><a href="http://3.bp.blogspot.com/-0tG59zr8VyA/Tsg9b5ntozI/AAAAAAAAGaI/GMNVLGlaXDU/s1600/DSC03463.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-0tG59zr8VyA/Tsg9b5ntozI/AAAAAAAAGaI/GMNVLGlaXDU/s576/DSC03463.jpg" alt="" id="BLOGGER_PHOTO_ID_5676854879833662258" border="0" /></a><a href="http://3.bp.blogspot.com/-L0Td2iA0Hr8/Tsg9LfDzheI/AAAAAAAAGZQ/QoclGb8pME0/s1600/DSC03473.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-L0Td2iA0Hr8/Tsg9LfDzheI/AAAAAAAAGZQ/QoclGb8pME0/s576/DSC03473.jpg" alt="" id="BLOGGER_PHOTO_ID_5676854597825824226" border="0" /></a><br />I found a lovely piece of teak at the local wood store, along with a weird off-cut piece of Madagascar ebony in the "exotic woods" section. I invited guests to bring a piece of wood to sand and oil into a lovely cutting board! Rich sanded down the ebony into the smoothest jumbo wonky piano key - it looks so shiny and black, perfect for a sushi display or a weird ice cream photo shoot! My teak wood piece turned out so nice, I really love it! My favourite cutting board was my friend Shira and Scott's, a great piece of character wood with a few silvery paint splotches on it, sanded down and oiled. They faux-aged some painted handles they found at the hardware store and attached them to the sides - perfect, super-cool looking cutting board!<br /></div><br /><div style="text-align: justify;"><a href="http://1.bp.blogspot.com/-IA09nrMtHL4/Tsg9cgYQ4HI/AAAAAAAAGaQ/r-HsgPZWwlg/s1600/DSC03460.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-IA09nrMtHL4/Tsg9cgYQ4HI/AAAAAAAAGaQ/r-HsgPZWwlg/s576/DSC03460.jpg" alt="" id="BLOGGER_PHOTO_ID_5676854890237845618" border="0" /></a><a href="http://4.bp.blogspot.com/-6A0mvVXXsOE/Tsg9b3KedGI/AAAAAAAAGZ0/NrWfDd1dH6U/s1600/DSC03464.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/-6A0mvVXXsOE/Tsg9b3KedGI/AAAAAAAAGZ0/NrWfDd1dH6U/s576/DSC03464.jpg" alt="" id="BLOGGER_PHOTO_ID_5676854879174161506" border="0" /></a><a href="http://4.bp.blogspot.com/-nsU6KoouVOE/Tsg9Lv-3XiI/AAAAAAAAGZg/OgdpiDOpnjI/s1600/DSC03470.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/-nsU6KoouVOE/Tsg9Lv-3XiI/AAAAAAAAGZg/OgdpiDOpnjI/s576/DSC03470.jpg" alt="" id="BLOGGER_PHOTO_ID_5676854602368507426" border="0" /></a> Some people ate waffles and chit-chatted the afternoon away, others sliced and sanded wood, sanding down to super smooth finishes, and rubbing butcher block oil in to soak up, brighten and enliven.<a href="http://3.bp.blogspot.com/-dJ9D0cQ_EB4/Tsg9bg46L0I/AAAAAAAAGZs/2f5iZq9rcJQ/s1600/DSC03467.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-dJ9D0cQ_EB4/Tsg9bg46L0I/AAAAAAAAGZs/2f5iZq9rcJQ/s576/DSC03467.jpg" alt="" id="BLOGGER_PHOTO_ID_5676854873194901314" border="0" /></a>Cutting boards and cutting-board makers!<br /></div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-1t4YUvUwsM8/Tsg9cu0yyVI/AAAAAAAAGaY/d2-oClcFfAA/s1600/DSC03424.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-1t4YUvUwsM8/Tsg9cu0yyVI/AAAAAAAAGaY/d2-oClcFfAA/s576/DSC03424.jpg" alt="" id="BLOGGER_PHOTO_ID_5676854894115604818" border="0" /></a><a href="http://1.bp.blogspot.com/-2J77kINwrmo/Tsg9LJFGEBI/AAAAAAAAGY8/enWBcyv4ONI/s1600/DSC03482.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-2J77kINwrmo/Tsg9LJFGEBI/AAAAAAAAGY8/enWBcyv4ONI/s576/DSC03482.jpg" alt="" id="BLOGGER_PHOTO_ID_5676854591925653522" border="0" /></a>My teak cheese board!<br /></div><br /><a href="http://4.bp.blogspot.com/-JgJh51n59TE/Tsg9LOmlOZI/AAAAAAAAGYw/poLtkz3kssQ/s1600/DSC03483.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/-JgJh51n59TE/Tsg9LOmlOZI/AAAAAAAAGYw/poLtkz3kssQ/s576/DSC03483.jpg" alt="" id="BLOGGER_PHOTO_ID_5676854593408285074" border="0" /></a><a href="http://4.bp.blogspot.com/-nsU6KoouVOE/Tsg9Lv-3XiI/AAAAAAAAGZg/OgdpiDOpnjI/s1600/DSC03470.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/-nsU6KoouVOE/Tsg9Lv-3XiI/AAAAAAAAGZg/OgdpiDOpnjI/s576/DSC03470.jpg" alt="" id="BLOGGER_PHOTO_ID_5676854602368507426" border="0" /></a><div style="text-align: justify;">And my fave cutting board of the day: <a style="color: rgb(153, 51, 0); font-weight: bold;" href="http://storyboardlabel.tumblr.com/">Shira and Scott's</a> awesome cutting board, aged, sanded and oiled to perfection! Man, that's going to look good with a loaf of bread and some cheese on it! Nice work, buddies!<br /><br /><span style="font-style: italic;">Til next time, trompe chomp interweb world!</span><br /><br />xo Lyndsay<br /></div>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com6tag:blogger.com,1999:blog-1258072853954687241.post-21177895122951693222011-11-10T09:00:00.000-08:002011-11-08T11:27:03.175-08:00IT'S PIE O'CLOCK<a href="http://1.bp.blogspot.com/-nMG1DodtUUs/Tri7IgGsb7I/AAAAAAAAGRU/MfLfP4AOC-A/s1600/DSC03322.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-nMG1DodtUUs/Tri7IgGsb7I/AAAAAAAAGRU/MfLfP4AOC-A/s576/DSC03322.jpg" alt="" id="BLOGGER_PHOTO_ID_5672489485404499890" border="0" /></a><a href="http://4.bp.blogspot.com/-wUyvvqofarw/Tri7IKU1i_I/AAAAAAAAGQ4/n40qfgaCLPg/s1600/pies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/-wUyvvqofarw/Tri7IKU1i_I/AAAAAAAAGQ4/n40qfgaCLPg/s576/pies.jpg" alt="" id="BLOGGER_PHOTO_ID_5672489479558237170" border="0" /></a><a href="http://2.bp.blogspot.com/-T_BvpPNToVQ/Tri-G2GMOUI/AAAAAAAAGTI/4SvkvE2A_go/s1600/pumpkin_pie1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-T_BvpPNToVQ/Tri-G2GMOUI/AAAAAAAAGTI/4SvkvE2A_go/s576/pumpkin_pie1.jpg" alt="" id="BLOGGER_PHOTO_ID_5672492755483113794" border="0" /></a><br /><span style="font-style: italic;">Loco dingo pie-o'clock-o.</span><br /><div style="text-align: justify;"><br />I did go a little bonkers in pie-making this past Sunday but it was all done with love in my heart and relaxation station on my brain. Seriously, I know many people might think that spending the day making 3 different crusts and coring and slicing apples and sautéing sweet onions, leeks and carrots and rolling out dough and chilling dough and poking little fork holes in bottoms of pie crusts, slicing figs, running many a vegetable along my trusty mandolin slicer... etc... might be a drag and a half. But for me, it was a pleasant day of non-<a href="http://cococakecupcakes.blogspot.com/">cakes</a> where I could have fun trying to develop a new skill in the kitchen, trying out some yummy-sounding recipes and monkeying around in Pie Land.<br /></div><br /><a href="http://4.bp.blogspot.com/--7IFF6kFWm8/Tri7JEDVbLI/AAAAAAAAGRc/7I3hU6CwqT8/s1600/DSC03318.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/--7IFF6kFWm8/Tri7JEDVbLI/AAAAAAAAGRc/7I3hU6CwqT8/s576/DSC03318.jpg" alt="" id="BLOGGER_PHOTO_ID_5672489495054085298" border="0" /></a><br /><div style="text-align: center;">Veggie pot pie filling, pre-gravy<br /></div><br /><a href="http://4.bp.blogspot.com/-x7S8aSzW0JY/Tri7IUI8MII/AAAAAAAAGRE/g7-Q1OXysdg/s1600/DSC03334.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/-x7S8aSzW0JY/Tri7IUI8MII/AAAAAAAAGRE/g7-Q1OXysdg/s576/DSC03334.jpg" alt="" id="BLOGGER_PHOTO_ID_5672489482192695426" border="0" /></a><br /><div style="text-align: center;">Pies cooling!<br /></div><a href="http://4.bp.blogspot.com/-wUyvvqofarw/Tri7IKU1i_I/AAAAAAAAGQ4/n40qfgaCLPg/s1600/pies.jpg"><br /></a><a href="http://1.bp.blogspot.com/-LG9iB-0IUB8/Tri8Bbn94AI/AAAAAAAAGSk/XlSjAipeJwc/s1600/DSC03350.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-LG9iB-0IUB8/Tri8Bbn94AI/AAAAAAAAGSk/XlSjAipeJwc/s576/DSC03350.jpg" alt="" id="BLOGGER_PHOTO_ID_5672490463454420994" border="0" /></a><br /><div style="text-align: center;">Table set for dinner. New <a href="http://www.foglinenwork.com/">Fog Linen</a> tablecloth and placemats! Love!<br /></div><br /><a href="http://3.bp.blogspot.com/-38ZDjF0QFzw/Tri8A2Y1IEI/AAAAAAAAGSc/P3Jo0fBMbK8/s1600/DSC03361.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-38ZDjF0QFzw/Tri8A2Y1IEI/AAAAAAAAGSc/P3Jo0fBMbK8/s576/DSC03361.jpg" alt="" id="BLOGGER_PHOTO_ID_5672490453458821186" border="0" /></a><br /><div style="text-align: center;">Getting ready to slice on in.<br /></div><br /><a href="http://2.bp.blogspot.com/-_9XbFJhQYy8/Tri8Ap-VfnI/AAAAAAAAGSM/BD4FY6xpAKE/s1600/DSC03367.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-_9XbFJhQYy8/Tri8Ap-VfnI/AAAAAAAAGSM/BD4FY6xpAKE/s576/DSC03367.jpg" alt="" id="BLOGGER_PHOTO_ID_5672490450126470770" border="0" /></a><br /><div style="text-align: center;">Sliced in! Caramelized onion, goat cheese and fig tart with balsamic reduction.<br />So easy and so yummy!<br /></div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-YRWuErKIyw0/Tri8AL306hI/AAAAAAAAGSE/EtUL4kp0-f0/s1600/DSC03368.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-YRWuErKIyw0/Tri8AL306hI/AAAAAAAAGSE/EtUL4kp0-f0/s576/DSC03368.jpg" alt="" id="BLOGGER_PHOTO_ID_5672490442046106130" border="0" /></a> Cutting in to Mr.Veggie Pot Pie.<br /><br /><a href="http://2.bp.blogspot.com/-5sTrAS1h4L4/Tri-GbnOdEI/AAAAAAAAGS8/wduCfH8f4mg/s1600/DSC03370.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-5sTrAS1h4L4/Tri-GbnOdEI/AAAAAAAAGS8/wduCfH8f4mg/s576/DSC03370.jpg" alt="" id="BLOGGER_PHOTO_ID_5672492748373914690" border="0" /></a><br />Not so great lighting. Oh well!<br /><br /><div style="text-align: left;"><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-lcyj4TECS_8/Tri-GTkK8TI/AAAAAAAAGSw/PjvwZbwLyXg/s1600/piess.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-lcyj4TECS_8/Tri-GTkK8TI/AAAAAAAAGSw/PjvwZbwLyXg/s576/piess.jpg" alt="" id="BLOGGER_PHOTO_ID_5672492746213617970" border="0" /></a>A fun and casual-times evening with pies and pals!<br /></div>---------------------------------------------------------------------------------------------------------<br /><span style="font-weight: bold;"><br />AND NOW... A FEW TIPS FOR PIE MAKING!<br /><br /></span>1. When making the precious pie dough, I find it's best when the ingredients barely come together and still appear crumbly. There are few ingredients that make up a pie dough but if those ingredients interact poorly, they can really affect the consistency of the crust! Barely touch the dough with your hands and watch your ice water. Less is more, only add a little at a time until it barely comes together.<br /><br />2. Really do all those crazy things recipes call for when making pie dough, ie chilling it for the right amount of time, and chilling the pie in the freezer before it goes into the oven. It's amazing what a little stone-cold-chillin' does for a pie.<br /><br />3. Don't be scared to try a pie! Like anything, pies get better with practice! I have made some seriously sucky pies and some pretty darn good ones! No biggie! No sweat!<br /><br /><a href="http://4.bp.blogspot.com/-x-jB9DzCw34/TrlQM1nBJNI/AAAAAAAAGTU/lWjWSFAagsU/s1600/pumpkinpie4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/-x-jB9DzCw34/TrlQM1nBJNI/AAAAAAAAGTU/lWjWSFAagsU/s576/pumpkinpie4.jpg" alt="" id="BLOGGER_PHOTO_ID_5672653387129234642" border="0" /></a><br /><span style="font-weight: bold;">AND HERE ARE THE LINKS TO THE PIE RECIPES!</span><br /><br />Classic <a style="color: rgb(51, 102, 102);" href="http://www.marthastewart.com/254603/pate-brisee-pie-dough"><span style="font-weight: bold;">pate brisee</span></a> pie dough for the apple pie. (except I add a heaping tablespoon of sugar to my dough instead of the little teaspoon because I prefer the dough to taste a little bit sweet)<br /><br /><a style="color: rgb(102, 102, 0);" href="http://www.plantfoodfabulous.com/2010/12/vegetable-pot-pie.html"><span style="font-weight: bold;">Veggie pot pie </span></a>with cashew mushroom gravy. You can really use any vegetables in this. The kicker is the delicious grated parmesan garlic butter crust.<br /><br />Use the pate brisee recipe for this but omit the sugar. So simple and so delicious<a style="color: rgb(153, 51, 0);" href="http://www.plantfoodfabulous.com/2010/10/fig-and-goat-cheese-tart.html"><span style="font-weight: bold;"> goat cheese onion tart with figs and balsamic! </span></a><br /><br /><a style="color: rgb(204, 0, 0);" href="http://www.marthastewart.com/344255/old-fashioned-apple-pie"><span style="font-weight: bold;">Apple pie!</span></a> I ditched the nutmeg and cloves.<br /><br />And my recipe for <span style="font-weight: bold; color: rgb(102, 51, 0);"><a href="http://poppytalk.blogspot.com/2011/11/pie-oclock-maple-pumpkin-pepper-pie.html">maple pumpkin pie</a>, </span><span style="color: rgb(0, 0, 0);">found on Poppytalk!</span><br /><br /><span style="font-style: italic;">Happy pie making! xo Lyndsay</span><br /></div></div>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com6tag:blogger.com,1999:blog-1258072853954687241.post-29519572639123146532011-10-27T17:48:00.000-07:002011-11-08T09:32:47.798-08:00MUSHROOM BEAUTY<a href="http://1.bp.blogspot.com/-SsZOIyFHjtQ/Tq7X-qJqD-I/AAAAAAAAGNs/UqtDJdBROuI/s1600/DSC02796.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-SsZOIyFHjtQ/Tq7X-qJqD-I/AAAAAAAAGNs/UqtDJdBROuI/s576/DSC02796.JPG" alt="" id="BLOGGER_PHOTO_ID_5669706452372688866" border="0" /></a><a href="http://3.bp.blogspot.com/-U9Aq9yz2TNo/Tq7SopvIHlI/AAAAAAAAGKY/a1V2xsVLkkI/s1600/DSC02753.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-U9Aq9yz2TNo/Tq7SopvIHlI/AAAAAAAAGKY/a1V2xsVLkkI/s576/DSC02753.JPG" alt="" id="BLOGGER_PHOTO_ID_5669700576746151506" border="0" /></a><br /><div style="text-align: justify;">Mushroom picking is alive and well in the Pacific Northwest where I live, and every year for the past few years I've wanted to go mushroom picking for the matsutake pine mushroom - a beautiful mushroom grown where you would find pine trees, prized for its distinct, strong aroma. My friend Cindy has been going mushroom picking with her family since she was a child, and her dad is the secret mushroom man with decades of mushroom picking under his belt. So with a little secret knowledge punched into an iPhone, our little mushroom picking crew set off towards the mountains on a crisp Fall morning in October. While we sadly didn't find our special mushroom this time, we had a blast exploring the forest and its many mushroom varieties... and enjoyed a mushroom-themed hotpot for dinner!<br /></div><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-AtCJAaTZ3ek/Tqn-j-bZGEI/AAAAAAAAGGw/hHRiec1KtnU/s1600/DSC02716.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/-AtCJAaTZ3ek/Tqn-j-bZGEI/AAAAAAAAGGw/hHRiec1KtnU/s576/DSC02716.JPG" alt="" id="BLOGGER_PHOTO_ID_5668341500029245506" border="0" /></a>Cindy's dad explaining where he used to go to pick mushrooms.<br /></div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-dfG8bS2NAIA/Tqn-kH3DElI/AAAAAAAAGG8/j5ZUPsCdSE4/s1600/DSC02718.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-dfG8bS2NAIA/Tqn-kH3DElI/AAAAAAAAGG8/j5ZUPsCdSE4/s576/DSC02718.JPG" alt="" id="BLOGGER_PHOTO_ID_5668341502561161810" border="0" /></a>Our trip mascot, the adorable and hilarious baby Saya!<br /></div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/-4MYoRwYM-CE/Tqn-kl2xlHI/AAAAAAAAGHY/8rJf73OvxK8/s1600/DSC02742.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-4MYoRwYM-CE/Tqn-kl2xlHI/AAAAAAAAGHY/8rJf73OvxK8/s576/DSC02742.JPG" alt="" id="BLOGGER_PHOTO_ID_5668341510613079154" border="0" /></a>Into the woods we went. How beautiful our province is...<br /></div><br /><a href="http://3.bp.blogspot.com/-QXMdsdE4dJ8/Tqn-krU1sKI/AAAAAAAAGHE/AslpIErie-4/s1600/DSC02734.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-QXMdsdE4dJ8/Tqn-krU1sKI/AAAAAAAAGHE/AslpIErie-4/s576/DSC02734.JPG" alt="" id="BLOGGER_PHOTO_ID_5668341512081354914" border="0" /></a>Mushrooms galore! These were golden in colour with a slick slime accumulated on its pretty ruffly top. All I could think of was the story of <a href="http://www.google.ca/imgres?q=babar+poison+mushroom&hl=en&client=firefox-a&hs=ivb&sa=X&rls=org.mozilla:en-US:official&biw=1644&bih=841&tbm=isch&prmd=imvnsb&tbnid=hJ8aJZ_pPMs8mM:&imgrefurl=http://waltonlab.prl.msu.edu/research/biosynthesis-amanita-toxins&docid=_E3vImoP6GmQCM&imgurl=http://waltonlab.prl.msu.edu/sites/default/files/secondarypages/babar3.jpg&w=742&h=930&ei=btmuTtKXF8mtiQLoxZXqCg&zoom=1&iact=rc&dur=255&sig=116258476529988747897&page=1&tbnh=145&tbnw=116&start=0&ndsp=36&ved=1t:429,r:1,s:0&tx=76&ty=45">Babar the elephant</a>, and how his parents died of eating poisonous mushrooms...<br /><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-bifsNWXGbaI/Tq7Sn7L03II/AAAAAAAAGKE/55WlvYoWCT0/s1600/DSC02745.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/-bifsNWXGbaI/Tq7Sn7L03II/AAAAAAAAGKE/55WlvYoWCT0/s576/DSC02745.JPG" alt="" id="BLOGGER_PHOTO_ID_5669700564250057858" border="0" /></a>Upside down mushroom reminded me of a round pancake slug clinging to a branch.<br /></div><br /><a href="http://3.bp.blogspot.com/-cnDXbv5PMAQ/Tqn-lP-jG0I/AAAAAAAAGHg/Of9NZt0CIyY/s1600/DSC02741.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-cnDXbv5PMAQ/Tqn-lP-jG0I/AAAAAAAAGHg/Of9NZt0CIyY/s576/DSC02741.jpg" alt="" id="BLOGGER_PHOTO_ID_5668341521919974210" border="0" /></a><br /><div style="text-align: center;">False matsutake! We thought we found one.<br />Sadly, our area seemed to be picked over for the pine mushroom!<br /></div><br /><a href="http://1.bp.blogspot.com/-E4zPAA8_Bhk/Tq7TALtsFSI/AAAAAAAAGK0/EXK0nlzKQNw/s1600/DSC02759.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-E4zPAA8_Bhk/Tq7TALtsFSI/AAAAAAAAGK0/EXK0nlzKQNw/s576/DSC02759.JPG" alt="" id="BLOGGER_PHOTO_ID_5669700981003916578" border="0" /></a><br />Lovely looking brown-capped mushrooms, but again we couldn't identify it so didn't want to end up a like a green-skinned poisoned elephant.<br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-CGO7wPJxgeE/Tq7SntELNBI/AAAAAAAAGJ4/wP4c5uaX5N0/s1600/DSC02743.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-CGO7wPJxgeE/Tq7SntELNBI/AAAAAAAAGJ4/wP4c5uaX5N0/s576/DSC02743.JPG" alt="" id="BLOGGER_PHOTO_ID_5669700560459871250" border="0" /></a>This was a disturbing/hilarious little find - a greyish... okay, "dink" mushroom!<br /></div><br /><a href="http://4.bp.blogspot.com/-wWFyD1RX9KM/Tq7So2GwaHI/AAAAAAAAGKs/XFFSigTcKWA/s1600/DSC02754.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/-wWFyD1RX9KM/Tq7So2GwaHI/AAAAAAAAGKs/XFFSigTcKWA/s576/DSC02754.JPG" alt="" id="BLOGGER_PHOTO_ID_5669700580066486386" border="0" /></a><br /><div style="text-align: center;">THESE WERE CRAZY! They looked like they were a movie prop, light pink mushrooms with oozing red blood-like jelly. I looked this up when we got home and it's called the Bleeding Tooth Fungus. Interestingly enough, this mushroom isn't even toxic - scientists have even discovered this horrifying little shroom holds some antiobiotic properties.<br /></div><br /><a href="http://1.bp.blogspot.com/-OcaXAXclcmY/Tq7SoFK4QZI/AAAAAAAAGKQ/RHcj1oh6tXE/s1600/DSC02749.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-OcaXAXclcmY/Tq7SoFK4QZI/AAAAAAAAGKQ/RHcj1oh6tXE/s576/DSC02749.JPG" alt="" id="BLOGGER_PHOTO_ID_5669700566930440594" border="0" /></a><br /><div style="text-align: center;">A little bridge in the forest.<br /><br /><a href="http://1.bp.blogspot.com/-r5c3or46Ok8/Tq7dZ7eN4ZI/AAAAAAAAGN8/EQJqBfiC21k/s1600/DSC02752_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-r5c3or46Ok8/Tq7dZ7eN4ZI/AAAAAAAAGN8/EQJqBfiC21k/s851/DSC02752_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5669712418436931986" border="0" /></a>Sadly, no pine mushrooms for us on this trip! I must've seen over 20 varieties of other mushrooms. I think I'm mushroom crazy now. However, back at the cabin...<br /></div><a href="http://2.bp.blogspot.com/-9mBPqb84FQw/Tq7TA_E2HnI/AAAAAAAAGLM/URQ8EGwXbbc/s1600/mushroombeauty.jpg"><br /></a><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-BxcVS6warB0/Tq7TADWwHAI/AAAAAAAAGLE/V-WEx-hgGhI/s1600/mushroombeuaty2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-BxcVS6warB0/Tq7TADWwHAI/AAAAAAAAGLE/V-WEx-hgGhI/s576/mushroombeuaty2.jpg" alt="" id="BLOGGER_PHOTO_ID_5669700978760227842" border="0" /></a>The reading of the dog book - Cindy looks up dogs, her partner Marc chops wood!<br /></div><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/-yoyt0OJ8vIc/Tq7TVJ0TihI/AAAAAAAAGL0/0PN2kF_Q4ys/s1600/DSC02778_2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://4.bp.blogspot.com/-yoyt0OJ8vIc/Tq7TVJ0TihI/AAAAAAAAGL0/0PN2kF_Q4ys/s851/DSC02778_2.JPG" alt="" id="BLOGGER_PHOTO_ID_5669701341272050194" border="0" /></a>A nice roaring fire, with wood on deck...<br /></div><br /><a href="http://1.bp.blogspot.com/-6DSeXg7SqZE/Tq7WNcUvUKI/AAAAAAAAGMw/CRtmLrwXuBc/s1600/DSC02764.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-6DSeXg7SqZE/Tq7WNcUvUKI/AAAAAAAAGMw/CRtmLrwXuBc/s576/DSC02764.JPG" alt="" id="BLOGGER_PHOTO_ID_5669704507335856290" border="0" /></a><br /><div style="text-align: center;">...and dinner prep begins! Cindy is the master hot pot chef, which is a giant boiling pot of tangy broth housing a myriad of delicious ingredients. Items continue to be added to the broth, cooked in the broth and served right out of the soup.<br /></div><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-rxGzgkN6J2Q/Tq7WNg4fKTI/AAAAAAAAGM8/3iVTcKEU3Bo/s1600/DSC02763.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-rxGzgkN6J2Q/Tq7WNg4fKTI/AAAAAAAAGM8/3iVTcKEU3Bo/s576/DSC02763.JPG" alt="" id="BLOGGER_PHOTO_ID_5669704508559534386" border="0" /></a>We may not have picked our pine mushroom, but we brought plenty of our own - enoki mushroom strands and shiitake mushrooms...<br /></div><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-gZJfFfI4eo4/Tq7WN1FZm4I/AAAAAAAAGNE/QqbWjCJls0k/s1600/DSC02761.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-gZJfFfI4eo4/Tq7WN1FZm4I/AAAAAAAAGNE/QqbWjCJls0k/s576/DSC02761.JPG" alt="" id="BLOGGER_PHOTO_ID_5669704513982405506" border="0" /></a>Shredded shards of seasoned seaweed.<br />I like to eat this by itself, so thin, delicately crunchy and yummy!<br /><br /></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-1UHq5hNG9W4/Tq7TV9JZBkI/AAAAAAAAGMY/eeozhTbDFvc/s1600/DSC02768.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-1UHq5hNG9W4/Tq7TV9JZBkI/AAAAAAAAGMY/eeozhTbDFvc/s576/DSC02768.JPG" alt="" id="BLOGGER_PHOTO_ID_5669701355050698306" border="0" /></a>Must have greens.<br /></div><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-sdJTOnPJ0H0/Tq7TVS-AnjI/AAAAAAAAGMM/FvetWtrx-Ao/s1600/DSC02770.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-sdJTOnPJ0H0/Tq7TVS-AnjI/AAAAAAAAGMM/FvetWtrx-Ao/s576/DSC02770.JPG" alt="" id="BLOGGER_PHOTO_ID_5669701343728672306" border="0" /></a>And finely grated-to-a-pulp daikon (Japanese radish), to be mixed with homemade ponzu sauce for the bottom of each soup bowl.<br /></div><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-vvXZT4ti2As/Tq7TWJDswEI/AAAAAAAAGMk/-BhnNcoMPpA/s1600/DSC02766.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-vvXZT4ti2As/Tq7TWJDswEI/AAAAAAAAGMk/-BhnNcoMPpA/s576/DSC02766.JPG" alt="" id="BLOGGER_PHOTO_ID_5669701358248050754" border="0" /></a>The broth bubbling along...<br /></div><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/-hN789u0d2qU/Tq7TBHJJr7I/AAAAAAAAGLk/qSW8POjln9o/s1600/DSC02782.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-hN789u0d2qU/Tq7TBHJJr7I/AAAAAAAAGLk/qSW8POjln9o/s576/DSC02782.JPG" alt="" id="BLOGGER_PHOTO_ID_5669700996956794802" border="0" /></a>The broth cooking up the mushrooms, greens, udon noodles and tofu!<br /></div><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-F9ply-m_IDM/Tq7TVGtQ4II/AAAAAAAAGMA/uOz25MFRd0Y/s1600/DSC02775.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-F9ply-m_IDM/Tq7TVGtQ4II/AAAAAAAAGMA/uOz25MFRd0Y/s576/DSC02775.JPG" alt="" id="BLOGGER_PHOTO_ID_5669701340437209218" border="0" /></a>Baked sweet kambocha squash, to be used for gyoza filling.<br /></div><br /><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-YDQT1sV4QL0/Tq7TAzXFJ1I/AAAAAAAAGLU/3ekcwvlH15A/s1600/DSC02789.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-YDQT1sV4QL0/Tq7TAzXFJ1I/AAAAAAAAGLU/3ekcwvlH15A/s576/DSC02789.JPG" alt="" id="BLOGGER_PHOTO_ID_5669700991646508882" border="0" /></a>Pan fried, handmade kabocha squash gyoza!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-mkfz1UKLZXo/Tq7X-RIf7-I/AAAAAAAAGNg/CrGHopMu6Ms/s1600/DSC02803.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-mkfz1UKLZXo/Tq7X-RIf7-I/AAAAAAAAGNg/CrGHopMu6Ms/s576/DSC02803.JPG" alt="" id="BLOGGER_PHOTO_ID_5669706445656944610" border="0" /></a>Super soup - hot pot party!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-45XX1yNGjH4/Tq7X-GVNMcI/AAAAAAAAGNU/pXAXoADRG40/s1600/DSC02807.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-45XX1yNGjH4/Tq7X-GVNMcI/AAAAAAAAGNU/pXAXoADRG40/s576/DSC02807.JPG" alt="" id="BLOGGER_PHOTO_ID_5669706442757452226" border="0" /></a>I'll have a side of gyoza, please! A beautiful end to a beautiful day with good friends.<br />Til next time, mushroom lovers! xo<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-SsZOIyFHjtQ/Tq7X-qJqD-I/AAAAAAAAGNs/UqtDJdBROuI/s1600/DSC02796.JPG"><br /></a>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com4tag:blogger.com,1999:blog-1258072853954687241.post-35785392562601067602011-10-27T13:14:00.000-07:002011-11-08T09:33:01.946-08:00Come on down to Brownie TownI started blogging on the lovely design blog POPPYTALK! Here is one of my recent posts - BROWNIES! Dark chocolate spelt brownies made with olive oil and walnuts, to be exact...<br /><br /><a href="http://1.bp.blogspot.com/-NmCLCmjCm7U/TqMcjbbqyRI/AAAAAAAAGD8/C80L2bolXNU/s1600/DSC03163.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-NmCLCmjCm7U/TqMcjbbqyRI/AAAAAAAAGD8/C80L2bolXNU/s576/DSC03163.jpg" alt="" id="BLOGGER_PHOTO_ID_5666404151147022610" border="0" /></a><span style="font-style: italic;"></span><br /><div style="text-align: justify;">So I've been trying to eat a bit healthier of late ... it could have to do with my turning 35 really soon (aiyahhhh!) and wanting to cleanse the body somewhat... My attempt at healthy eating also includes trying to develop some baked treats that raise the health bar a little higher than my usual decadent standbys of butter, eggs and cream!<br /><br />I've been straddling a bit of a vegan vibe lately too, influenced by some recent readings and books. Thus, my attempt here at a dairy-free brownie-type specimen that would hopefully fill my cravings without relying on the usual suspects of white flour, white sugar and dairy!<br /></div><br /><br /><a href="http://1.bp.blogspot.com/-OGuvJmxm5Aw/TqMcjijt8rI/AAAAAAAAGEI/NlfifFV4m3s/s1600/DSC03172.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-OGuvJmxm5Aw/TqMcjijt8rI/AAAAAAAAGEI/NlfifFV4m3s/s576/DSC03172.jpg" alt="" id="BLOGGER_PHOTO_ID_5666404153059832498" border="0" /></a><br /><div style="text-align: justify;">It took every ounce of my being not to add pieces of lush Lindt dark chocolate to the mix, instead I added walnuts (high in Omega 3's!). For the sweetener, I used brown rice syrup, which is a thick, liquid sweetener that won't send you into a sugar high and low like regular white sugar can. If you can't find brown rice syrup, you can substitute 1 1/4 cups of granulated sugar, no problemo!<br /><br />Coconut milk is a rich alternative to conventional dairy, and heck coconut oil and coconut milk have been getting some good press lately too! I liked how this brownie turned out... rich with cocoa, moist from olive oil and coconut milk and not too sweet. It takes a while to set so I would even recommend refrigerating it to harden it up before serving. I sprinkled a teensy bit of icing sugar (also known as confectioner's sugar) on top as well, and for contrast, decorated with fresh raspberries!<br /></div><br /><a href="http://2.bp.blogspot.com/-CNNQF0VQJJ8/TqMcj1KtiBI/AAAAAAAAGEQ/bKpT6h8C8Rk/s1600/DSC03170.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-CNNQF0VQJJ8/TqMcj1KtiBI/AAAAAAAAGEQ/bKpT6h8C8Rk/s576/DSC03170.jpg" alt="" id="BLOGGER_PHOTO_ID_5666404158055221266" border="0" /></a><span style="font-weight: bold;font-size:130%;" ><br />DARK CHOCOLATE SPELT BROWNIES WITH OLIVE OIL & WALNUTS</span><br /><br />(yields 12 brownies, baked in a 9 inch square pan)<br /><br /><span style="font-weight: bold;">Ingredients: </span><br /><br />1 cup of spelt flour<br />1 cup of Dutch process 22-24% cocoa powder<br />3/4 teaspoons baking powder<br />1 1/2 teaspoons baking soda<br />1 teaspoon salt<br />2 cups of brown rice syrup (or 1 1/4 cups granulated sugar)<br />1 can (400 ml) of coconut milk<br />1/2 cup extra virgin olive oil<br /><br />Optional: 1/2 cup of walnuts<br /><br /><span style="font-weight: bold;">Make them!</span><br /><br />1. Preheat oven to 350 degrees. Lightly oil a 9 inch square baking pan.<br />2. In a large bowl, sift the dry ingredients until combined.<br />3. Add the wet ingredients, slowly mixing to gently combine.<br />4. Optional: fold in the walnuts!<br />5. Pour batter into baking pan.<br />6. Bake for 45-50 minutes in the middle rack of your oven, turning pan halfway through for even baking.<br />7. Let cool completely on wire rack, then chill to harden in refrigerator for 1 hour before slicing.<br /><br /><div style="text-align: justify;"><span style="font-style: italic;">Dust with icing sugar if you so wish - this is done by holding a little wire sieve on top of the brownies, sprinkling icing sugar into the sieve and shaking it around, creating a light dust of powdery sugar. Fresh berries add a bright blast of colour too!<br /><br />Enjoy!<br /></span></div>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-8276737862904432792011-10-07T16:59:00.000-07:002011-11-08T09:33:18.297-08:00A Lovely Fall Cassoulet!<a href="http://1.bp.blogspot.com/-ibRFSDi29MI/To-SsBoPwTI/AAAAAAAAF-M/bRDIEd9MXyA/s1600/DSC02584.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-ibRFSDi29MI/To-SsBoPwTI/AAAAAAAAF-M/bRDIEd9MXyA/s576/DSC02584.JPG" alt="" id="BLOGGER_PHOTO_ID_5660904541677142322" border="0" /></a><br /><span style="font-style: italic;">I went to a beautiful casserole party the other night for a sweet friend's birthday. Everyone brought warm dishes of casserole delights, delicious ingredients nestled in earthenware or glass pans. It was the perfect party to get Fall rolling along. I had a few ideas but ran out of time for my initial idea (a cold layered sushi casserole!), so I went with a lovely vegetarian dish: a white bean and leek cassoulet with oven dried cherry tomatoes, topped with olive oil-rich crunchy roasted garlic croutons. To serve, place white bean mixture into your prettiest dish, and top generously with croutons. Don't put the croutons on too early as you don't want them to get soggy. Top with a sprig of beautiful rosemary if you are feeling jaunty! </span><span style="font-style: italic;">This can easily be a delicious, elegant and filling vegan dish as well - simply omit the butter when making the mire poix (carrots and leeks).</span><br /><br /><a href="http://2.bp.blogspot.com/-v4NjcvYYOyg/To-Sr9yxP-I/AAAAAAAAF-E/Suhp6SY4vFE/s1600/DSC02586.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://2.bp.blogspot.com/-v4NjcvYYOyg/To-Sr9yxP-I/AAAAAAAAF-E/Suhp6SY4vFE/s576/DSC02586.JPG" alt="" id="BLOGGER_PHOTO_ID_5660904540647538658" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >WHITE BEAN & LEEK CASSOULET</span><span style="font-size:130%;"> </span><span style="font-weight: bold;font-size:130%;" >with OVEN DRIED TOMATOES</span><br /><div style="text-align: justify;"><br /><span style="font-style: italic;">Ingredients: </span><br /><br />3 cans of white cannelini beans<br />3 large carrots, diced into cubes<br />2 leeks, white and light green parts only, sliced thinly in rounds<br />A pint of cherry or grape tomatoes<br />Fresh parsley<br />Extra virgin olive oil<br />Vegetable broth (I used Whole Foods organic brand, in the Tetra-pak)<br />A few tablespoons of unsalted butter<br />Sea salt and fresh ground pepper<br />A bulb of garlic<br />A crusty baguette<br /><br />1. <span style="font-weight: bold;">Oven-dry</span> 2 cups of halved cherry or grape tomatoes on parchment paper on a baking sheet at 350 degrees for 45 minutes. Set aside.<br /><br />2. Next, in oven, <span style="font-weight: bold;">roast 1 bulb</span> of garlic with extra virgin olive oil in tin foil, for 25-30 minutes at 375 degrees (or until garlic is soft). Remove from oven, remove garlic from skin and chop finely, setting it aside.<br /><br />3. While you're roasting stuff in the oven: <span style="font-weight: bold;">Combine </span>the sliced leeks, cubed carrots, 1 tablespoon of butter and a few glugs of extra virgin olive oil in a cast iron pot. Cook leeks and carrots on medium heat, stirring occasionally, until tender and caramelized, about 15 minutes. Add 1/4 cup- 1/2 cup vegetable broth to deglaze pan.<br /><br />4. Add your three cans of white cannelini beans. Simmer on low for 20 minutes, allowing beans to heat. Add half of the roasted garlic to the mixture. <span style="font-weight: bold;">Use potato masher</span> to partially mash beans into broth and mixture. Season with sea salt and fresh ground pepper to taste.<br /><br />5. <span style="font-weight: bold;">Tear apart</span> a crusty French baguette into crouton-sized pieces. Toss with 2 tablespoons or a few glugs of extra virgin olive oil, sea salt, the rest of the roasted garlic and some chopped fresh parsley. Bake in oven until crispy, 15-20 minutes on 325 degrees.<br /><br />6. <span style="font-weight: bold;">To assemble:</span> fold in oven dried tomatoes (reserving a few for decoration), to bean and leek mixture. Top with garlic and parsley croutons. Place a few dried tomatoes amongst the croutons, and sprinkle with some more fresh, finely chopped parsley. Decorate with two sprigs of fresh rosemary, and serve!<br /></div>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-14801136789277770952011-09-18T17:08:00.000-07:002011-11-08T08:25:09.078-08:00Sir Chomp-a-lot: Pizza Crazy!<div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-BLMq-4pP5hQ/TnaKcLQGk7I/AAAAAAAAF4U/jnWp_gexhQU/s1600/DSC02149.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-BLMq-4pP5hQ/TnaKcLQGk7I/AAAAAAAAF4U/jnWp_gexhQU/s576/DSC02149.JPG" alt="" id="BLOGGER_PHOTO_ID_5653858598871536562" border="0" /></a>So this post will eventually be about pizza. Scroll on down if you want to just get straight to the dough recipe. Real easy. Casual times pizza night. You'll feel like a little genius in the kitchen.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-Rn2n-5Q34Ds/TnaKcIIgdFI/AAAAAAAAF4c/ep8PBym1kQI/s1600/DSC02148.JPG"><br /></a><span style="font-style: italic;">What is your favourite food? Burgers? Cake? A fancy French dish? Pad Thai? a crunchy, sour pickle? </span><br /><div style="text-align: justify;"><br />I feel like I have so many favourites. I like to break it down categorically: <span style="font-weight: bold;">savoury</span> and <span style="font-weight: bold;">sweet. </span><br /><br /><span style="font-weight: bold;">Sweet:</span> definitely ice cream. I love ice cream. I love ice cream cakes, BIG TIME. I love ice cream sundaes, I love vanilla soft serve billowing out of a machine onto a pale, almost-tasteless cone. I even love that almost-tasteless cone, and how soft serve fills its every last hollow crevice. Chomp chomp. I'm an ice cream maniac.<br /><br />But I also love a beautiful slice of pie, with a buttery perfect crust, fruit and sugar caramelized inside, topped with... sure, a scoop of vanilla ice cream!<br /><br />Frozen yogurt? Bring it on. It was my dream when I was twelve years old to work at a frozen yogurt shop. I even had an interview, but because my parents only allowed me to work one day a week, the job went to another twelve year old eager beaver. Sad. Frozen yogurt pre-formed into icy blocks get unwrapped and placed into a machine, frozen fruit is thrown in... it mixes with the pull of a handle and out blobs swirls of perfection.<br /><br />A perfect, rich with cocoa-powder and fudgey brownie? Yes please. But don't make it too cakey or I'll be realllly sad.<br /><br />Annnnnd what about a chocolate chip cookie fresh from the oven, crisp on the bottom with melty chocolate chips?<br /><br />Yes, yes and yes again. I am nuts about treats. (I also like nuts - toasted almonds, walnuts in my salad, caramelized pecans, peanut butter out of the jar...)<br /><br />I'm also nuts about <span style="font-weight: bold;">savoury items.</span><br /><br />Crunchy salty, thick ridged chips, or the kettle-cooked variety? Friggin' popcorn with sea salt, fresh ground pepper, melted butter and nutritional yeast (ok, and Sciracha hot sauce).<br /><br /><a href="http://1.bp.blogspot.com/-Rn2n-5Q34Ds/TnaKcIIgdFI/AAAAAAAAF4c/ep8PBym1kQI/s1600/DSC02148.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://1.bp.blogspot.com/-Rn2n-5Q34Ds/TnaKcIIgdFI/AAAAAAAAF4c/ep8PBym1kQI/s576/DSC02148.JPG" alt="" id="BLOGGER_PHOTO_ID_5653858598034371666" border="0" /></a><br />But perhaps one food that I can really go for again and again: PIZZA. Love it. Love the tang of the tomato sauce, the crispness/chewiness/burntness of a perfect crust. Cheese bubbling from a hot wood fired oven. Maybe some fresh arugula and basil thrown on top. I made a pretty good pizza the other day which I will share with you... the reason for this post... a nice and simple pizza that will shine even harder when crisp-baked on a pizza stone.<br /><br /><span style="color: rgb(204, 0, 0);font-size:130%;" ><br /><span style="font-weight: bold;">Super Simple As-You-Like-It Pizza</span></span><br /><br />Place your pizza stone or pizza tile or pizza whatever in the oven. Blast the oven on to 500 degrees. Let stone heat up BIG TIME before you put your pizza on. Turn oven down to 425 when it's time to bake your pizza. <span style="font-style: italic;"><br /><br />Easy tip: I roll out my pizza dough onto a sheet of parchment paper, which makes it super easy to transfer to the pizza stone - I just bake it on the paper too, on top of the stone. Still crisps up no problem. </span><br /><br /><span style="font-style: italic; font-weight: bold; color: rgb(102, 51, 0);">DOUGH RECIPE: </span><br /><br />1. In a bowl, combine 1.5 teaspoons of active yeast with 3/4 cups of warm water and 1 teaspoon of sugar. Leave to hang out and mingle for ten minutes.<br /><br />2. In a large bowl, mix to combine 2 cups of pizza flour (00 flour - or all purpose flour is fine too) and 1 teaspoon of salt .<br /><br />3. Pour yeast mixture into the flour mixture with a few glugs of extra virgin olive oil. Form into a dough and knead for a good few minutes. Form into a ball and set bowl aside (covered with a damp tea-towel) to rise for 1 hour in a warm spot.<br /><br />4. After 1 hour, knead again and let sit for another hour (if you have the time). If you're super hungry and feeling too impatient to re-knead, I've totally just rolled out my dough and dressed my pizza at this point - and if you're not type-A-pizza then you can go ahead and bake it!<br /><span style="font-style: italic;"><br /><span style="font-weight: bold; color: rgb(0, 51, 0);">THINGS YOU CAN PUT ON A PIZZA, IN ANY COMBINATION:</span><br /></span><br />San Marzano tomatoes, crushed up, with sea salt. You can find these canned at your grocery store, or a specialty Italian grocery.<br /><br />Fresh balls of white mozzarella, sliced.<br /><br />Basil leaves, torn and tossed right on.<br /><br />Oven-dried cherry tomatoes. <span style="font-style: italic; color: rgb(255, 0, 0);">Set your oven to 325, slice cherry tomatoes in two and place on a parchment-paper covered baking sheet. Let dry for 1 hour in the oven (may as well do this while the pizza dough is rising!) These are so easy to make, and are total flavour blasts! </span><br /><br />A sprinkle or some super-thin slices of salty parmigiano reggiano.<br /><br />Arugula leaves, thrown right on top once the pizza comes out.<br /><br />Toasted pine nuts! A total winner!<br /><br />A typical pizza (duh) starts with tomatoes or tomato sauce (you can even use a can of store-bought pizza sauce), then throw on your toppings, and pop in the oven.<br /><br /><span style="font-style: italic;">Bake your pizza at 425 degrees (turned down from the inital 500 degrees) for 7-10 minutes, watching closely to ensure it doesn't burn. </span><br /><br /><a href="http://3.bp.blogspot.com/-gyE_NeSRbV8/TnaKbpWwk9I/AAAAAAAAF4M/1Nr6DGn8NhY/s1600/DSC02152.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer;" src="http://3.bp.blogspot.com/-gyE_NeSRbV8/TnaKbpWwk9I/AAAAAAAAF4M/1Nr6DGn8NhY/s576/DSC02152.JPG" alt="" id="BLOGGER_PHOTO_ID_5653858589772649426" border="0" /></a><br />My pizza I made: tomato sauce, oven dried tomatoes, toasted pine nuts, sliced spicy veggie Tofurkey sausage, fresh basil leaves, blobs of goat cheese and a light sprinkle of parmigiano reggiano, fresh arugula added post-bake.<br /><br /><span style="font-style: italic;">Chompity chomp chomp. Dinner was good. Pizza is easy. Until next time...! xo</span><br /></div>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-71009933584856488132011-08-07T21:17:00.001-07:002011-11-08T09:33:34.152-08:00Summer Food<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-LCZ3RcytdAs/Tj9jlB6wsfI/AAAAAAAAFzM/CD6Omj5DcMA/s1600/DSC01543.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/-LCZ3RcytdAs/Tj9jlB6wsfI/AAAAAAAAFzM/CD6Omj5DcMA/s576/DSC01543.jpg" alt="" id="BLOGGER_PHOTO_ID_5638334746312356338" border="0" /></a>Garden offerings. Green and yellow beans with a crunch and a snap, both fibrous and fresh. Aromatic basil and skinny-thin chives brighten any meal!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-tEMRiByfnng/Tj9jkyd2KeI/AAAAAAAAFzE/N0U9TJmjuh0/s1600/DSC01548.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/-tEMRiByfnng/Tj9jkyd2KeI/AAAAAAAAFzE/N0U9TJmjuh0/s576/DSC01548.jpg" alt="" id="BLOGGER_PHOTO_ID_5638334742164548066" border="0" /></a>Arugula and spinach salad with paper-thin cucumber, toasted pine nuts, local blueberries, garden chives and basil.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-6NWFgs__l5I/Tj9jkuZYGsI/AAAAAAAAFy8/xZ2vEdOh-zA/s576/DSC01551.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/-6NWFgs__l5I/Tj9jkuZYGsI/AAAAAAAAFy8/xZ2vEdOh-zA/s576/DSC01551.jpg" alt="" id="BLOGGER_PHOTO_ID_5638334741072059074" border="0" /></a>Grilled grape tomato skewers with sea salt, balsamic vinegar and extra virgin olive oil! Sour, juicy, BBQ-smoky and sweet.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-PjJZTMkca68/Tj9jkuRg_hI/AAAAAAAAFy0/sQPUoS5hxXw/s1600/DSC01555.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/-PjJZTMkca68/Tj9jkuRg_hI/AAAAAAAAFy0/sQPUoS5hxXw/s850/DSC01555.jpg" alt="" id="BLOGGER_PHOTO_ID_5638334741039087122" border="0" /></a>Backyard buddies... ahhh summer.<br /></div>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-50025193839573864702011-06-06T07:29:00.001-07:002011-11-08T09:33:54.395-08:00Dogs 'n CakesPeople love their dogs. People love dogs. Dogs love people? Dogs tend to hate cats. People make dogs into cakes. I am one of those people. And these people are those people... ! Enjoy!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-HmIoez7ZjUo/TezlLqASj_I/AAAAAAAAFvU/MPMPSuyu8sc/s1600/Picture%2B7.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://3.bp.blogspot.com/-HmIoez7ZjUo/TezlLqASj_I/AAAAAAAAFvU/MPMPSuyu8sc/s576/Picture%2B7.png" alt="" id="BLOGGER_PHOTO_ID_5615114823840993266" border="0" /></a>"Spread 'em!" This pup has intense eyes. It's my party, please don't eat me! He kind of has a look of terror in his eyes. Yikes. Or maybe he's just having a very intense acupuncture session.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-t4sKCJtzU1Q/TezlLCEcUVI/AAAAAAAAFvM/Th0xDrhYorc/s1600/Picture%2B6.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://3.bp.blogspot.com/-t4sKCJtzU1Q/TezlLCEcUVI/AAAAAAAAFvM/Th0xDrhYorc/s576/Picture%2B6.png" alt="" id="BLOGGER_PHOTO_ID_5615114813120991570" border="0" /></a>Masters Degree in Wienerology! Congrats, buddy!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ryqavYzcbMw/TezlKgaO7dI/AAAAAAAAFvE/dsVb_oR3mtE/s1600/Picture%2B5.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://3.bp.blogspot.com/-ryqavYzcbMw/TezlKgaO7dI/AAAAAAAAFvE/dsVb_oR3mtE/s576/Picture%2B5.png" alt="" id="BLOGGER_PHOTO_ID_5615114804085583314" border="0" /></a>"I like big butts and I cannot lie" - Sir Mix A Lot.<br />This pup's a real rump shaker, with salon-manicured black talons!<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-n-zRPmg-PJ0/TezlKIoGwDI/AAAAAAAAFu8/0H_UbtJxEOM/s1600/DSC01175.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; "src="http://1.bp.blogspot.com/-n-zRPmg-PJ0/TezlKIoGwDI/AAAAAAAAFu8/0H_UbtJxEOM/s576/DSC01175.JPG" alt="" id="BLOGGER_PHOTO_ID_5615114797701316658" border="0" /></a>I made this one - <a style="color: rgb(51, 51, 255);" href="http://cococakecupcakes.blogspot.com/">purple pup!</a><br />Sometimes I think these look like severed heads on a plate.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-bBy2ocnMuHY/TezlJiy1JGI/AAAAAAAAFu0/1tkgj3Mjs9Y/s1600/Picture%2B4.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://2.bp.blogspot.com/-bBy2ocnMuHY/TezlJiy1JGI/AAAAAAAAFu0/1tkgj3Mjs9Y/s576/Picture%2B4.png" alt="" id="BLOGGER_PHOTO_ID_5615114787545752674" border="0" /></a>I love this guy! Gak, he's just cute and smiley!<br /></div>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-16619394423111327822011-02-08T11:33:00.000-08:002011-11-08T09:34:15.594-08:00Chinese New Year!<a href="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGf2I3joCI/AAAAAAAAFOk/NrDCnnRRd1s/s1600/DSC09014.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGf2I3joCI/AAAAAAAAFOk/NrDCnnRRd1s/s576/DSC09014.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409966476271650" border="0" /></a><br /><div style="text-align: justify;">As I get older I really worry about losing my Chinese-ness. I grew up both as Chinese and Canadian here in Vancouver, BC... my parents were also born here, as were 3/4 of my grandparents... but as the older generations get older and the newer generations get more <a href="http://www.urbandictionary.com/define.php?term=lofan">lofan</a>, I sometimes wonder if my own grandchildren will be at all Chinesey whatsoever. I need to hang on to the bit of culture that I still retain... and one of the ways I can do that is through the food and memories...<br /></div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGfBDUD33I/AAAAAAAAFNs/1pbEqMzes8U/s1600/DSC09041.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGfBDUD33I/AAAAAAAAFNs/1pbEqMzes8U/s576/DSC09041.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409054452146034" border="0" /></a>Lee Kum Kee oyster sauce, the only and the best.<br /></div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGfBQH6ydI/AAAAAAAAFN0/CSDlvQUadxA/s1600/DSC09039.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGfBQH6ydI/AAAAAAAAFN0/CSDlvQUadxA/s576/DSC09039.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409057890879954" border="0" /></a>Gin duey split two ways (ha)<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGf3T1yhaI/AAAAAAAAFPE/HyJWTmbH4EY/s1600/DSC09005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGf3T1yhaI/AAAAAAAAFPE/HyJWTmbH4EY/s576/DSC09005.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409986601518498" border="0" /></a><br /><div style="text-align: justify;"><span style="font-style: italic;">Doing Chinesey stuff was always just a part of who I was when I was a kid. Red envelopes stamped with gold symbols with a crisp, flat folded bill tucked inside. Back in the 1980s, we would have to hold up our laycee to a light. One dollar? Two dollars? FIVE dollars? Ooooh our grandparents always spoiled us with fives, and then a little later those purple tinted ten dollar bills... what a thrill for a little kid. "Opening it is bad luck" we were told. We didn't know why... so we stashed them away and opened them later when no one was looking. Spent the money on Archie comics and sour coke bottle candies.</span><br /><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_qUFgpC2V7cc/TVGf29VT9YI/AAAAAAAAFO0/PfqZvUQyLTs/s1600/DSC09010.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_qUFgpC2V7cc/TVGf29VT9YI/AAAAAAAAFO0/PfqZvUQyLTs/s576/DSC09010.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409980559717762" border="0" /></a>A little boy with his lucky money and monkey tee!<br /></div></div><br /><a href="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGf2kGZmGI/AAAAAAAAFOs/fFFvlZZ7orY/s1600/DSC09013.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGf2kGZmGI/AAAAAAAAFOs/fFFvlZZ7orY/s576/DSC09013.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409973786286178" border="0" /></a><br /><div style="text-align: center;">egg foo young, with bits of shredded charsiu pork, dripping in salty buttery-flavoured gravy<br /></div><br /><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_qUFgpC2V7cc/TVGfA-8RHhI/AAAAAAAAFNk/eYrkqqe0Fpo/s1600/DSC09043.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_qUFgpC2V7cc/TVGfA-8RHhI/AAAAAAAAFNk/eYrkqqe0Fpo/s576/DSC09043.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409053278608914" border="0" /></a>paddlin' away to thick brown molasses-y oyster flavoured sauce heaven<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_qUFgpC2V7cc/TVGf3NhNe5I/AAAAAAAAFO8/O0YbYdxpepQ/s1600/DSC09008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_qUFgpC2V7cc/TVGf3NhNe5I/AAAAAAAAFO8/O0YbYdxpepQ/s576/DSC09008.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409984904592274" border="0" /></a>duck salad from Foo's Ho Ho, lovingly rearranged from takeout container to plate by ME!<br /></div><div style="text-align: center;"><br /></div><a href="http://1.bp.blogspot.com/_qUFgpC2V7cc/TVGfTKHNNXI/AAAAAAAAFOE/yy40NfSXnVw/s1600/DSC09030.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_qUFgpC2V7cc/TVGfTKHNNXI/AAAAAAAAFOE/yy40NfSXnVw/s576/DSC09030.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409365514925426" border="0" /></a><br /><div style="text-align: justify;"> <span style="font-style: italic;">For the Lunar New Year, we always ate wedges of Chinese grapefruit, and only my Gonge gonge could peel them properly. It was sort of his job, to cut into the pocked pomello and extract the thin-skin covered boats of not-quite-orange, not-quite grapefruit flavoured fruit. Flat large seeds were picked out and the grapefruit eaten, along with gin duey, a.k.a. greaseballs (sesame sweet rice flour balls with a dark red bean filling) and shrimp chips, crisp and thinly sliced and styrofoam-like in texture, "shrimp fishy" in flavour and pale coloured: light green, pink and white. My Poh poh would drop the shrinkie-dink like shriveled and dried shrimp chips in to hot oil and they would sizzle, puff up and expand, floating, scooped up and laid onto a paper towel to drain. The same delightful chips would be served with a platter of crispy skin chicken at a restaurant, tucked in around different pieces of chicken.</span><br /></div><br /><a href="http://4.bp.blogspot.com/_qUFgpC2V7cc/TVGfUc8PnWI/AAAAAAAAFOc/cVpbWXUiIe8/s1600/DSC09018.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_qUFgpC2V7cc/TVGfUc8PnWI/AAAAAAAAFOc/cVpbWXUiIe8/s576/DSC09018.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409387749088610" border="0" /></a><br /><div style="text-align: center;">massive amounts of vegetarian chow mein for my tall white lo-fan husband!<br /></div><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_qUFgpC2V7cc/TVGfTD0G8xI/AAAAAAAAFN8/9qWkjM0jBnM/s1600/DSC09033.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_qUFgpC2V7cc/TVGfTD0G8xI/AAAAAAAAFN8/9qWkjM0jBnM/s576/DSC09033.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409363824210706" border="0" /></a>8 treasures buddha's feast, made by my Auntie Lorraine. Fungi galore!<br /></div><br /><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGfUHUPmQI/AAAAAAAAFOU/GfuY31Y1J0c/s1600/DSC09020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_qUFgpC2V7cc/TVGfUHUPmQI/AAAAAAAAFOU/GfuY31Y1J0c/s576/DSC09020.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409381944170754" border="0" /></a>Dumplings and duck salad<br /></div><br /><div style="text-align: center;"><a href="http://2.bp.blogspot.com/_qUFgpC2V7cc/TVGfThmQPrI/AAAAAAAAFOM/eDq_LBhaCzQ/s1600/DSC09024.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_qUFgpC2V7cc/TVGfThmQPrI/AAAAAAAAFOM/eDq_LBhaCzQ/s576/DSC09024.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409371819163314" border="0" /></a>Sang choy bao (lettuce wrap filling made by my mom)<br /></div><br /><a href="http://4.bp.blogspot.com/_qUFgpC2V7cc/TVGfALIoQzI/AAAAAAAAFNU/SjE0_zusyoQ/s1600/DSC09072.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_qUFgpC2V7cc/TVGfALIoQzI/AAAAAAAAFNU/SjE0_zusyoQ/s576/DSC09072.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409039371813682" border="0" /></a><br /><div style="text-align: center;">A mini dumpling and my dad, Go-go (short for Gonge-gonge, grandfather on mother's side)<br /><br />-----------------------------------------------------------------<br /></div><br /><div style="text-align: justify;">CNY at my mom's this year was a hybrid of homemade dishes made by my mom and auntie, mixed with old favourites from spots around town: <a style="font-weight: bold;" href="http://trompechomp.blogspot.com/2009/04/foos-ho-ho.html">Foo's Ho Ho</a> (duck salad), Kent's Kitchen (veggie chow mein), Newtown Bakery (gin duey a.k.a. sesame balls a.k.a. greaseballs). My mom made lettuce wrap (sang choy bao), her filling smokey from the oysters and crunchy from water chestnut. Spoon this mixture into a crisp piece of iceberg lettuce, blob a good dollop of dark sweet hoisin sauce on there and roll up your Chinese burrito!<br /><br />I always wondered if the duck salad was a Chinese Canadian hybrid dish. You don't see it on any super Chinesey menus, but places where there's sweet and sour pork and lemon chicken (such as Foo's) tends to have it.<br /><br /><a href="http://2.bp.blogspot.com/_qUFgpC2V7cc/TVGfAQdZp5I/AAAAAAAAFNc/HJEUiy39HGA/s1600/DSC09053.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_qUFgpC2V7cc/TVGfAQdZp5I/AAAAAAAAFNc/HJEUiy39HGA/s576/DSC09053.JPG" alt="" id="BLOGGER_PHOTO_ID_5571409040801114002" border="0" /></a><br />CNY ended this year with my mom's "almond float": pale green, sweet almond flavoured gelatin squares bobbing around with canned lychee and canned peach slices in a generations-old serving bowl, and a mountain of gin duey and fresh New Town apple tarts with its layered pastry, waxy-on-the-tongue finish and not-too-sweet apple filling.<br /><br />Sweet Chinese New Year dreams...<br /></div>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com3tag:blogger.com,1999:blog-1258072853954687241.post-35962612251804989962011-01-30T11:35:00.002-08:002011-11-08T09:34:35.595-08:00Pizza Stoned<a href="http://2.bp.blogspot.com/_qUFgpC2V7cc/TUhR5Ndb0mI/AAAAAAAAFHc/-NjzJzwVg3s/s1600/DSC08921.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://2.bp.blogspot.com/_qUFgpC2V7cc/TUhR5Ndb0mI/AAAAAAAAFHc/-NjzJzwVg3s/s576/DSC08921.JPG" alt="" id="BLOGGER_PHOTO_ID_5568790982551130722" border="0" /></a><a href="http://4.bp.blogspot.com/_qUFgpC2V7cc/TUhR4wlaEFI/AAAAAAAAFHU/tQwu8qUhZ7s/s1600/DSC08922.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://4.bp.blogspot.com/_qUFgpC2V7cc/TUhR4wlaEFI/AAAAAAAAFHU/tQwu8qUhZ7s/s576/DSC08922.JPG" alt="" id="BLOGGER_PHOTO_ID_5568790974799941714" border="0" /></a><a href="http://1.bp.blogspot.com/_qUFgpC2V7cc/TUhR4ilUZXI/AAAAAAAAFHM/yxo-KgqUVw8/s1600/DSC08924.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://1.bp.blogspot.com/_qUFgpC2V7cc/TUhR4ilUZXI/AAAAAAAAFHM/yxo-KgqUVw8/s576/DSC08924.JPG" alt="" id="BLOGGER_PHOTO_ID_5568790971041473906" border="0" /></a><a href="http://1.bp.blogspot.com/_qUFgpC2V7cc/TUhR4VaRAOI/AAAAAAAAFHE/oktpgDhzzfE/s1600/DSC08929.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://1.bp.blogspot.com/_qUFgpC2V7cc/TUhR4VaRAOI/AAAAAAAAFHE/oktpgDhzzfE/s576/DSC08929.JPG" alt="" id="BLOGGER_PHOTO_ID_5568790967505453282" border="0" /></a><a href="http://1.bp.blogspot.com/_qUFgpC2V7cc/TUha9WQZKWI/AAAAAAAAFIk/NCs356hAsZo/s1600/DSC08936.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://1.bp.blogspot.com/_qUFgpC2V7cc/TUha9WQZKWI/AAAAAAAAFIk/NCs356hAsZo/s576/DSC08936.JPG" alt="" id="BLOGGER_PHOTO_ID_5568800949236476258" border="0" /></a><div style="text-align: justify;">I would like to now talk about the delightful virtues of the pizza stone. I'm not even talking about the $40 version you have to buy at a gourmet kitchen store. I just mean a slab of stone, maybe it's an oversize floor tile sample, large enough to be placed in a conventional domestic oven, preheated at 500 degrees and waiting patiently to sear a crisp, perfect edge onto a rolled out piece of pizza dough.<br /></div><div style="text-align: justify;"><br />So I had a pizza party the other night for my good pal Christa. Not only was it a pizza party but it was a secret mini living room show with her favourite musician in the world, <a href="http://www.myspace.com/joelrlphelps">Joel R L Phelps </a>playing.<br /><br />But since this is a post about pizza I'll save the music story for another blog.<br /><br />Christa is as nuts about pizza as I am... always searching, always hoping for that great slice of perfect pizza found somewhere in one of Vancouver's gobs of dollar slice pizza shops, Italian job restaurants and modern cuisiney type places. My favourite pizza place in Vancouver is Lombardo's... we've been going there for years with my family. It never even occurred to me that it was in a weird half-empty, fairly ugly mini-mall until Rich pointed it out to me one time. Anyhow the legend goes that it was once run by a married couple, until the husband cheated and they got a divorce. The wife kept Lombardo's, the husband opened an exact copy of Lombardo's just a few blocks away but in a more jazzed-up setting, making it a snootier affair with not so great service. Garbage. Give me Lombardo's anyday over the new joint!<br /><br />Lombardo's has a woodfire burning oven, the KEY to great pizza. Perfectly crisp, yet chewy too, sometimes charred on the bottom, misshapen but lovingly formed circles of dough, scattered with artichoke hearts, ham, olives or classically prepared with tomato sauce, sliced fresh mozzarella and torn basil leaves. A wooden paddle slides under the pizza and with one fell swoop blasts it straight into the hot fires of the oven's mouth, minutes away to pizza heaven.<br /><br />Christa, in her pizza seeking obsession, sent me this <a style="font-weight: bold; color: rgb(204, 0, 0);" href="http://www.saveur.com/article/Recipes/Saveur-100-2011-Pizza-Margherita">link </a>for the pizza party! Since we had recently had a popcorn ball-making mishap together (I sometimes like to pepper recipes with my own non-touches) there was a clear inclination that the recipe was to BE FOLLOWED!!!<br /><br />Diligently I gathered the ingredients, choosing to go to the Italian foods megamart Bosa Foods (though I think I could've found everything much cheaper around where I live)... canned San Marzano whole tomatoes, extra virgin olive oil, fresh fragrant basil, balls of plump Mozzarella nestled in water, salty Italian prosciutto, a hunk of Asiago cheese and grated (I felt lazy) parmiggiano reggiano. And, of course "00" pizza flour and dry active yeast for the dough!<br /><br />Balls of dough were pre-made and chilled overnight in the fridge. I was freaked because some balls seemed hard and dense and other balls were light and soft like a yeasty pale balloon. I feared I may have messed up this temperamental dough...??<br /><br />Paranoid as I was, I made a "test" pizza a few hours before the party the following day on a regular old circular pizza pan, the kind with holes dotted throughout it. GARBAGE! The crust was like that of a cheap frozen pizza, thick, white, not crisp and not good. I was scared... but...roll it out and bake it on a piping hot pizza stone??<br /><br />The pizza stone saves all!!!!<br /><br /><span style="font-style: italic;">You get the the crispest crust, a nice char in bits, still a bit of chew... the perfect crust. The mozzarella bubbling into the crust, everything coming together to form a perfect new entity of melded together ingredients. Hot, crisp, salty, tangy, pizzaperfect party time. </span><span style="font-style: italic;">And a chocolate <a href="http://cococake.com/">cake</a> with mocha buttercream and <a href="http://cococakeicecream.blogspot.com/">homemade espresso ice cream</a> for dessert. </span><br /><br />All hail the pizza stone. I am a convert and a half, times infinity to the highest power.<br /><br />"PEEEEEEEEZZZZZAAAAAAA!!!"<br /><br />xo Lyndsay<br /></div>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com2tag:blogger.com,1999:blog-1258072853954687241.post-43305974804496997902011-01-10T11:28:00.001-08:002011-01-10T11:30:18.202-08:00Pizza Party<object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/jNcZHDopFb8?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/jNcZHDopFb8?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="385" width="480"></embed><br /></object><br />Can a swingin' rap-style commercial with a "Mario and Luigi" type pizza fat guy save how not-fun this game looks? Maybe!!!Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-22688935273260997792010-11-15T08:24:00.000-08:002011-11-08T09:34:55.250-08:00Crack Pie!<a href="http://3.bp.blogspot.com/_qUFgpC2V7cc/TOF9lInzFUI/AAAAAAAAEzY/T5xAvI4H5Zw/s1600/DSC08082.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_qUFgpC2V7cc/TOF9lInzFUI/AAAAAAAAEzY/T5xAvI4H5Zw/s576/DSC08082.JPG" alt="" id="BLOGGER_PHOTO_ID_5539847093565461826" border="0" /></a><a href="http://4.bp.blogspot.com/_qUFgpC2V7cc/TOF9mX0bi2I/AAAAAAAAEzo/Q23thj5IF9M/s1600/DSC08074.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_qUFgpC2V7cc/TOF9mX0bi2I/AAAAAAAAEzo/Q23thj5IF9M/s576/DSC08074.JPG" alt="" id="BLOGGER_PHOTO_ID_5539847114824846178" border="0" /></a><a href="http://3.bp.blogspot.com/_qUFgpC2V7cc/TOF9nFK_NnI/AAAAAAAAEzw/8osDsU1kFuI/s1600/DSC08046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_qUFgpC2V7cc/TOF9nFK_NnI/AAAAAAAAEzw/8osDsU1kFuI/s576/DSC08046.JPG" alt="" id="BLOGGER_PHOTO_ID_5539847126999053938" border="0" /></a><a href="http://1.bp.blogspot.com/_qUFgpC2V7cc/TOF9l7uCQtI/AAAAAAAAEzg/C933HNlBCoU/s1600/DSC08076.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_qUFgpC2V7cc/TOF9l7uCQtI/AAAAAAAAEzg/C933HNlBCoU/s576/DSC08076.JPG" alt="" id="BLOGGER_PHOTO_ID_5539847107281830610" border="0" /></a><br /><div style="text-align: justify;">This pie from <a href="http://www.momofuku.com/milk-bar/">Momofuku Milk Bar</a> in New York has gotten a lot of press in the last few years.. and seeing how I (sadly) wouldn't be going to New York any time soon, I wanted to try it myself! With any of <a href="http://www.bonappetit.com/recipes/2010/09/momofuku_milk_bar_pastries">Christina Tosi's</a> recipes I've seen online and in magazines, there are always many many steps to creating the final supersweet product. You gotta WORK for that crazy treat! For instance, with her blueberry and cream cookies, you make the "milk crumbs" first (a milky streusel crumbly thing using dry skim milk powder) and then you incorporate that into the cookie dough. With crack pie, you make a big old super-buttery oat cookie on a sheet pan, bake that off, cool it then you crumble it all up and add more butter and sugar to make a cookie pie crust.<br /></div><div style="text-align: justify;"><div style="text-align: justify;"><br /><span style="font-style: italic;">Okay- now on to the crack pie. For my birthday this year I hosted a CANADIAN FOOTBALL AND PIE party... 1 hour of hilarious, muddy football played by non-sporty types in the park right by my house in the November cold, then back to my place for oodles and oodles of pie! Hence, a perfect opportunity to try out this crazy-ass pie...</span><br /><br />I ended up making two pies by accident because I thought I messed up the crust on the first go-around. Instead of 1/4 cup butter, I used 1/2 cup because I was so dazed and confused and tired from <a href="http://cococake.com/">Cake Land</a>. As it was mixing in my Kitchen Aid, I thought "holy dingdong, that's a lot of butter. that looks nothing like a cookie dough." I used an off-set spatula to spread the "buttery oat cookie mass" onto my cookie sheet. While it was in the oven and looking like maybe a pale sheet of barf, I realized my mistake and quickly made up another batch with 1/4 cup butter instead, spreading it again on a new cookie sheet and baking it. Still, the 1/4 cup butter version looked pretty much exactly the same, pale and somewhat barfy, and baked up the same too -- it really does crisp up and form a giant sheet cookie!<br /><br />The filling is a breeze to prepare, in fact the whole process isn't difficult per say it just takes a little bit of your time. I poured the filling into both prepared pie shells, then put them in the oven, for 30 minute at 350 degrees. Then the recipe tells you to reduce to 325 degrees for another 20 minutes. Here is where I would suggest watching your oven -- I found I didn't need the entire cooking time, so bake for another 10 minutes and see what's happening. If it's somewhat browned, not quite set in the middle and has some bubbly-type things, take it out!<br /><br />Let cool for 2 hours, then into the fridge uncovered overnight.<br /><br /><span style="font-style: italic;">The recipe says to serve cold, but when I tried a teensy slice cold, I thought it was GROSS! The crust was like a hardened chunk of butter in my mouth and I actually spit it out. BUT, when I served both pies later at room temperature, it was <span style="font-weight: bold; color: rgb(102, 51, 255);">CRAZY DELICIOUS! </span>Crust stayed crisp, so yummy with the sweet and salty oats, and the filling was thick but somewhat oozy and brown sugar-sweet. You DEFINITELY need to dust this with icing sugar for presentation because it is not a beauty pageant winner otherwise! I put a single raspberry in the middle of mine too, to jazz it up. </span><span style="font-style: italic;">And as an annotation, I liked it served at room temperature better than served cold... you can decide for yourself though. </span><br /><br /><span style="font-size:100%;"><span style="color: rgb(0, 102, 0);font-size:130%;" >{</span><span style="font-weight: bold; color: rgb(0, 102, 0);font-size:130%;" > CRACK PIE </span><span style="color: rgb(0, 102, 0);font-size:130%;" >recipe, from <a href="http://www.bonappetit.com/recipes/2010/09/crack_pie">Bon Appetit }</a><br /><br /></span><span style="font-weight: bold; color: rgb(153, 51, 0);">INGREDIENTS</span><span style="font-weight: bold;"></span><br /><span style="font-weight: bold; color: rgb(0, 102, 0);">OAT COOKIE CRUST</span><br />• Nonstick vegetable oil spray<br />• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided<br />• 5 1/2 tablespoons (packed) golden brown sugar, divided<br />• 2 tablespoons sugar<br />• 1 large egg<br />• 3/4 cup plus 2 tablespoons old-fashioned oats<br />• 1/2 cup all purpose flour<br />• 1/8 teaspoon baking powder<br />• 1/8 teaspoon baking soda<br />• 1/4 teaspoon (generous) salt<br /><span style="font-weight: bold; color: rgb(0, 102, 0);">FILLING</span><br />• 3/4 cup sugar<br />• 1/2 cup (packed) golden brown sugar<br />• 1 tablespoon nonfat dry milk powder<br />• 1/4 teaspoon salt<br />• 1/2 cup (1 stick) unsalted butter, melted, cooled slightly<br />• 6 1/2 tablespoons heavy whipping cream<br />• 4 large egg yolks<br />• 1 teaspoon vanilla extract<br />• Powdered sugar (for dusting)<br /><span style="font-weight: bold; color: rgb(204, 0, 0);">PREPARATION</span><br /><span style="font-weight: bold; color: rgb(0, 102, 0);">OAT COOKIE CRUST</span><br />• Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.<br />• Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.<br /><span style="font-weight: bold; color: rgb(0, 102, 0);">FILLING</span><br />• Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.<br />• Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold. (though I thought it was better at room temp).<br /><br /></span></div></div>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com0tag:blogger.com,1999:blog-1258072853954687241.post-80345877672195971142010-11-11T09:55:00.000-08:002011-10-07T17:48:49.917-07:00PANTALOON THE BAKING POODLE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_qUFgpC2V7cc/TNwu35DRNZI/AAAAAAAAEzQ/RjRuaZOtxoc/s1600/Picture%2B6.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://3.bp.blogspot.com/_qUFgpC2V7cc/TNwu35DRNZI/AAAAAAAAEzQ/RjRuaZOtxoc/s850/Picture%2B6.png" alt="" id="BLOGGER_PHOTO_ID_5538353179501082002" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_qUFgpC2V7cc/TNwu3odPDnI/AAAAAAAAEzI/RTcM8y9rSpQ/s1600/Picture%2B5.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://4.bp.blogspot.com/_qUFgpC2V7cc/TNwu3odPDnI/AAAAAAAAEzI/RTcM8y9rSpQ/s850/Picture%2B5.png" alt="" id="BLOGGER_PHOTO_ID_5538353175046590066" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_qUFgpC2V7cc/TNwu3EGBP6I/AAAAAAAAEzA/VQruuGT3RRI/s1600/Picture%2B7.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://4.bp.blogspot.com/_qUFgpC2V7cc/TNwu3EGBP6I/AAAAAAAAEzA/VQruuGT3RRI/s850/Picture%2B7.png" alt="" id="BLOGGER_PHOTO_ID_5538353165285539746" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_qUFgpC2V7cc/TNwu2pExrHI/AAAAAAAAEy4/EvrrE3KQ_-w/s1600/Picture%2B8.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;"src="http://2.bp.blogspot.com/_qUFgpC2V7cc/TNwu2pExrHI/AAAAAAAAEy4/EvrrE3KQ_-w/s850/Picture%2B8.png" alt="" id="BLOGGER_PHOTO_ID_5538353158032567410" border="0" /></a><br /><div style="text-align: justify;">There are three things that I love: vintage poodle illustration and objects, ANIMALS wearing human clothing... and <a href="http://cococake.com/"><span style="font-weight: bold; color: rgb(51, 204, 0);">CAKES.</span></a> Combine the three and you have... PANTALOON! The best name for a poodle ever (Pants!). And look at his adorable face! He's a friendly guy! No scary looking poodle here!<br /><br />If anyone ever sent this vintage children's book to me, I would be the happiest person ever!<br /><span style="font-size:78%;"><br />Images from <a href="http://www.flickr.com/photos/91502146@N00">flickr. </a></span><br /></div>Coco Cake Landhttp://www.blogger.com/profile/00623934740303666925noreply@blogger.com2