Tag Archives: breakfast

Black Forest Granola

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Black Forest Granola
Do you ever make your own granola? Or perhaps a better question is, do you like granola? Or maybe that’s a stupid question…who doesn’t!  Granola in the morning is such amazing power food fuelled by oats, nuts, seeds and dried fruit. What a great way to start your day. It’s so simple to make and tastes much fresher and crunchier. Another reason to make your own is you can choose just what to put in it! This batch was made at Brad’s request (he is really trying to get healthy! ). Given his love for Black Forest cake, I thought it would be fun to combine all the flavours of his favourite dessert in his morning granola. It’s full of dried morello cherries, hazelnuts and a little sprinkling of chocolate bits.  Just to be on the naughty side.  😉

Black Forest Granola
Ingredients:

  • Oil- 2 tbsp.
  • Maple syrup ( I used real Canadian maple syrup)- 1/2 cup/ 125 ml
  • Honey- 2 tbsp.
  • Vanilla- 1 tsp.
  • Rolled Oats- 3 cups/300 gr
  • Hazelnuts- 1/4 cup
  • Almonds- 1/4 cup
  • Pumpkin Seeds- 2 tbsp.
  • Dried Cherries- 1/3 cup
  • Chocolate chips- 3 tbsp.

Method:

Preheat oven to 180C/350F

In a large bowl whisk together, oil, maple syrup, honey and vanilla. Add all the remaining ingredients except for dried cherries, combine and press the mixture into a parchment lined baking sheet (this way no extra fat is needed for greasing). Bake in the preheated oven for 15 minutes. Take it out and mix in dried cherries and chocolate chips, bake for additional 10 minutes. Let cool and enjoy the aroma that fills your house. Mmm

Black Forest Granola
My favourite way – which also happens to be a healthier way – to eat granola is sprinkling a couple of tablespoons over yogurt with some frozen berries. This granola is SO good for you but can easily become “not-so-good” if you sit down to a huge bowl of it!
Black Forest Granola

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Cornish Toffee Honeycomb Pumpkin Muffins

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Cornish Toffee Honeycomb Pumpkin Muffins
‘Tis the season for every kind of pumpkin flavoured treat to make an appearance. Great news for everyone but is there really a recipe worth sharing that hasn’t been done before??
I’ve thought long and hard as I love bringing you things new and fresh. Here is the result. Moist and flavourful pumpkin muffins with Cornish toffee and sprinkled with honeycomb pieces. I’ve never baked anything with honeycomb before but when I saw it at a shop I was immediately inspired. Growing up, the only way I ever ate pumpkin was pumpkin roasted with honey. Naturally, combining pumpkin and honey in a muffin just screamed childhood to me! Then I added caramel flavoured toffee…just for fun. Can you see all the toffee bits in there?

I didn’t know what to expect but what I got was a crackled muffin top because honeycomb melted and seeped into the muffins and toffee studded bottom!Cornish Toffee Honeycomb Pumpkin Muffins
AMAZING!
Cornish Toffee Honeycomb Pumpkin Muffins
They are so so so tasty I can’t stop eating them! I said “I” but what is meant is that my kids can’t stop eating them. 😉

Ingredients: ( Makes 3 dozen/36 muffins)

  • 4 1/2 c. flour
  • Baking Powder-3 tsp.
  • Baking Soda-2 tsp.
  • Salt- 1 1/2 tsp.
  • Cinnamon-3 tsp.
  • Pumpkin Spice (nutmeg, cloves, ginger)- 1 tsp.
  • Oil-2 cups
  • Demerara Sugar- 2 1/2 cups
  • Eggs- 6 large
  • Pumpkin puree- 28 oz (1 large can or use your own like I did)
  • Cornish Toffee- 1/2 cup/100 gr
  • Honeycomb pieces-1/2 cup/100gr

Cornish Toffee Honeycomb Pumpkin Muffins

Method:

1. Preheat oven to 325F/150C. Line your muffin tin with paper liners.

2. In a large bowl (remember it’s a very big recipe) combine flour, baking powder, baking soda, salt, cinnamon and pumpkin spice.  Use a stand mixer if you have one or a hand mixer.

3. Add oil, sugar,  eggs, pumpkin puree  and toffee and mix well. Fill your muffin cups 2/3 full and sprinkle with honeycomb pieces. Bake in the preheated oven for 30-35 minutes. Repeat. Twice.

Cornish Toffee Honeycomb Pumpkin Muffins
Can you imagine the aroma that wafts through your house while you are baking three batches of muffins? Indescribable.
Cornish Toffee Honeycomb Pumpkin Muffins

Sour Cherry and Dark Chocolate Granola Cookies

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Cherry and Dark Chocolate Granola Cookies “What can we have for a snack?”, my children say as soon as they step in the house after a day at school. Although they have a cooked lunch there they are absolutely ravenous when they get home. It’s this awkward time of the day, it’s still a bit early for dinner yet their appetites are so big they are not easily satisfied with a piece of fruit anymore. Of course, they ask if we have any biscuits at home…erm English for “cookies”. I am not a fan of giving them cookies for snacks, it just doesn’t sit right with me. However, if I make my own and put all kinds of healthy things in them and control sugar amount I might be okay with the idea and they will be thrilled.

Lo and behold- a protein and other nutrients packed cookie this mom approves. Good and healthy granola ingredients baked into a cookie form and  jazzed up with a little bit of dark chocolate, which let’s face it, has many positive benefits for our bodies and spirits. They are chockfull of old-fashioned rolled oats and dried sour cherries sweetened with raw Demerara/Turbinado sugar that has more minerals and nutrients than regular white sugar and has a natural caramel flavour. Bonus!

Sour Cherry and Dark Chocolate Granola Cookies

Sour Cherry and Dark Chocolate Granola Cookies

Ingredients:

  • Wholewheat or All Purpose Flour- 2 cups
  • Old Fashioned Rolled Oats (not quick or instant)- 2 cups
  • Baking Soda- 1 tsp.
  • Baking Powder- 1/2 tsp.
  • Salt- 1/2 tsp.
  • Demerara Sugar-1  1/4 cup
  • Butter- 1 cup/250 gr
  • Eggs- 2 large
  • Vanilla- 1 tsp.
  • Dark  Chocolate Chips or Chunks- 1/3 cup
  • Dried Sour Cherries- 1/3 cup
  • Walnuts or any other nuts (optional)- 1/3 cup

Method:

Preheat your oven to 350 F/180 C. Line your baking trays with parchment paper.

Mix first 5 ingredients- flour, oats, baking soda, baking powder and salt in a large bowl.

Beat butter and sugar until blended, add eggs and vanilla, continue beating for 2-3 more minutes. You can use electric mixer or an old fashioned wooden spoon. Both work like magic.

Add dry ingredients to the butter and egg mixture and mix well, now add dried cherries and chocolate chips and walnuts if using. At this point I just get right in there with both hands as I find mixing a cookie dough with a spoon nearly impossible but if you mastered it go for it!

Scoop each cookie with a spoon, using 1/4 cup of dough and drop it on your baking tray spacing them 2″ apart as the cookies will get bigger as they bake. Bake at 350 F for 12-15 minutes.

Sour Cherry and Dark Chocolate Granola Cookies
The cookies come out soft and chewy straight from the oven, the aroma in the house creates an atmosphere nothing short of a domestic bliss and perfection. (I wish I could bottle it in and release it on those days when rooms are not getting tidied and homework is not getting done. :-)) Dried cherry in combination with dark chocolate is a heavenly twist on the traditional oatmeal raisin. My kids were mighty impressed!
Sour Cherry and Dark Chocolate Granola Cookies

Apple Spice Streusel Cake with Salted Caramel Drizzle

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Apple Spice Cake with Salted Caramel Drizzle
Don’t you think autumn is the ideal time to bake? There is plenty of fruit that’s been just harvested but the temperature is not scorching hot anymore which makes a warm oven is quite welcome. Especially when it is a cheaper substitute for central heating!

This cake is my take on a well-beloved zucchini loaf except instead of zucchini I am using shredded apples. They add the same amount of moisture to the cake and so much more aroma and flavour! Just look at the raw material I was working with!

Apple Spice Streusel Cake with Salted Caramel Drizzle
You are going to fall in love with this cake because it has the familiar taste of cinnamon, nutmeg and cloves we so crave in the fall and the little extras like streusel top and salted caramel drizzle take it to the next level. I also lightned up the cake by using only 1/2 cup of oil and a reduced amount of sugar. I’ve used Demerara sugar, which has more nutrients and minerals than regular white sugar, it’s light brown, raw and has a natural caramel flavour that hasn’t been refined out!Apple Spice Streusel Cake with Salted Caramel Drizzle
Ingredients:

For the Cake

  • Apples- 4 medium (3 cups shredded)
  • Sugar ( I used Demerara/Turbinado sugar)-11/4 cup
  • Oil-1/2 cup
  • Eggs-4 large
  • Flour-3 cups
  • Baking soda- 2 tsp.
  • Baking powder-1/2 tsp.
  • Salt-1 tsp.
  • Cinnamon- 1 tsp.
  • Mixed Spice- 1/2 tsp.
  • Nutmeg- 1/4 tsp.

For the Streusel Topping

  • Flour-5 1/2 tbsp.
  • Sugar (Demerara/Turbinado)-5 tbsp.
  • Cinnamon- 1/4 tsp.
  • Mixed Spice- 1/4 tsp.
  • Nutmeg- 1/4 tsp.
  • Butter, slightly softened- 3 tbsp.
  • Walnuts (chopped)- 1/4 cup

Salted Caramel Drizzle ( I used pre-made Marks and Spencer brand)-2-3 tbs.

Method:

1. Preheat oven to 350F/180C

2. Grease the bottom only but not the sides of a 9″ round pan. Springform pan works the best as it makes it easier to remove the cake after it’s been baked.  Shred the apples with skin on and mix together with sugar, oil and eggs in a large bowl. Stir in the remaining ingredients (cake ingredients only). Pour the batter into your pan and smooth the top.

3. Mix together the streusel ingredients in a small bowl with a fork or use your hands.  The streusel won’t be crumbly but will have the consistency of a cookie batter. Pinch of small bits and cover the surface of the cake.

4. Bake for 60 minutes or until the toothpick inserted in centre comes out clean.

5. Let cool for 30 minutes, then loosen the sides of the cake and remove it from the pan. Drizzle with pre-made salted caramel in any way your imagination allows. (If you caramel sauce is a bit stiff put it in the microwave for 30 seconds, that should help to get it runny and only use a good quality brand you trust. :-))

Even though this cake is incredibly soft and flavourful, the best part of it is the crunchy streusel top drenched in caramel. Pure indulgence!

Apple Spice Streusel Cake with Salted Caramel Drizzle

Apple Spice Streusel Cake with Caramel Drizzle

Spanish Hash {Patatas Bravas+Eggs}

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Spanish Hash (Patatas Bravas and Eggs)
This recipe got created by accident which happens here A LOT. The night before Brad went on his trip we had a tapa night. I guess we were still in Spain in our spirits.  Stay-in dates are great when it’s impossible to get a babysitter plus we can make any food we love for a fraction of the price at a restaurant. I love tapas but what I love even more is that we usually cook them together.  It’s such a great way to start a date! Drinking wine while juggling multiple pots and pans and hot plates tends to infuse an everyday activity like cooking with much hilarity. Try it for yourself if you don’t believe me.  ( But be safe. Seriously.)

Patatas Bravas is one of the tapas that is “a must” for us. Fried potatoes served with spicy tomato sauce. Brilliant. “Bravas” means “fierce” in Spanish, apparently. How can you NOT love a dish that is fierce?!!!

Spanish Hash was born out of leftovers but it turned out to be such a  beautiful and satisfying breakfast dish I decided it deserved a life of its own.  I am definitely reserving this for weekend breakfasts and brunches. It would take just a few minutes to throw together if you have potatoes boiled and sauce made the night before.

Ingredients:

( For the bravas sauce)

  • Olive Oil- 1 tbs.
  • Onion (chopped) -1
  • Garlic – 4 cloves, sliced
  • Red Chilli- 1, minced
  • Carrot- 1 medium, finely chopped
  • Fresh thyme- 2-3 sprigs ( you can also use dried thyme)
  • Chopped Tomatoes- 1 tin (400gr)
  • Red Wine Vinegar- 1tbsp.
  • Salt and pepper to taste

Note: The sauce recipe makes about 1 cup but you will only need 1/4 cup for the breakfast hash. Reserve the rest to make “patatas bravas” or serve it with your favourite pasta. 

Ingredients for the Hash: (Serves 2 but you can easily double or triple it)

  • Potatoes (boiled and cubed)- 2 medium
  • Olive Oil- 1 tbsp.
  • Eggs- 1-2  per person ( I used 3 because I eat 1 and Brad eats 2)
  • Goat Cheese (crumbled)- 1 tbs. (or use whatever cheese you like)
  • Parsley- 1-2 sprigs

Method:

As I mentioned earlier you can cook potatoes and the sauce the night before. This way your morning will be much smoother. If you are doing everything in one go here is what you need to do.

Half your potatoes and bring them to a boil in a pot full of water, then cook them for 6-8 minutes longer until soft but not falling apart. Drain and cool the potatoes.

Heat a tablespoon of olive oil in a saucepan and cook your chopped onion and sliced garlic over low heat for 5 minutes, then add minced chilli, chopped carrot and thyme (leaves only) and cook for 5 minutes longer.  Then pour in your canned tomatoes, vinegar and a pinch of salt and pepper, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick.  When you are satisfied with the thickness of the sauce take it off the heat, pour it in a food processor or a blender and blend until smooth. Scoop 1/4 cup out and reserve the rest for a later use.

Preheat your oven to 350F/180C

Heat 1 tbsp. of oil in a frying pan and add your cubed potatoes into it, cook them until they are golden brown, then add 1/4 cup of the bravas sauce. Make little wells in the sauce and potatoes and carefully crack your eggs into them and put the pan in the preheated oven for 6-8 minutes depending on how soft or firm you like your egg yolks.  Once the the eggs are set, take them out, sprinkle them with crumbled goat cheese and chopped parsley.

I can’t tell you enough how wonderful the bravas sauce is! It’s like the most flavourful ketchup with a bit of a kick to it. I am absolutely in love with it and am currently adding it to everything. Enjoy!

Spanish Hash {Patatas Bravas+Eggs}
Note: The bravas sauce recipe was adapted from “Jamie Does Spain”.

Raspberry Almond Muffins

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Raspberry Almond Muffins
I woke up this morning to the sound of the rain, not a terrible thing I suppose if you can stay dry and cozy inside. There is was another thing though that kept my mood gloomy. Brad was leaving for a work trip to Sri Lanka and we have a long history of being away from each other through the years due to travelling. The longest one was 9 months during our engagement. He spent it in Nepal and I lived in the Philippines. To this days it was a wonderful and the most dreadful year of my life.

In order to snap out my misery I decided I needed to keep busy while the kids were at school. I thought it would be a pleasant surprise for them to walk into the house that smelled of warm and fragrant muffins- amazingly fluffy muffins filled with raspberries, the last remnant of the summer!

Raspberry Almond MuffinsRaspberry Almond Muffins
Ingredients: { Makes 12}

  • Flour- 2 cups
  • Sugar- 3/4 cup
  • Baking powder-1 1/2 tsp.
  • Baking soda- 1/2 tsp.
  • Salt-1/2 tsp.
  • Sour Cream- 1 cup ( I used reduced fat)
  • Milk- 1/2 cup
  • Vegetable oil- 1/4 cup
  • Almond extract (or use vanilla if you don’t like almond)- 1/2 tsp.
  • Eggs- 2 large
  • Raspberries (fresh or frozen)- 1 cup
  • Sliced Almonds- 1-2 tbsp.

Method:

Preheat oven to 400F/200C. Line your muffin pan with paper liners.

In large bowl combine flour, sugar, baking powder, baking soda and salt. In a smaller bowl whisk sour cream, milk, oil, almond extract and eggs.

Pour the wet mixture into the dry mixture and combine until blended, then gently fold in raspberries.

Divide the batter among 12 muffin cups and sprinkle sliced almonds on top. Bake for 20 minutes, test with a toothpick for doneness, it should come out clean. {I also dusted them with a tinge of powdered sugar once they cooled a bit}. Yum!

These muffins are truly gorgeous. My son said that “raspberries make them very refreshing”. 🙂 I just love how children express themselves!

Raspberry Almond Muffins
Being busy definitely helped so it’s fair to expect a lot more baking in the next two weeks.

The recipe was adapted from  “The New Good Housekeeping Cookbook”.

Crumbly Scones with Red and Black Currants

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Crumbly Scones with Red and Black Currants
Who in the right mind would turn down a scone? No one. Make it a freshly baked scone with berries and my will power is slim to none. Why am I doing this to myself?
I love to create great food and I love to feed it to my husband and children.
Crumbly Scones with Red and Black Currants
If you share my love for baking and feeding your friends and family here is a simple recipe for you. I have never had too much success with scones, they never seemed to come out as flaky as the recipe promised. Here is what Jamie Oliver says in his book Jamie’s Great Britain,” Brilliant scones are about having confidence to do as little as possible.”

These scones are not picture perfect, they are rustic and scruffy but dang it…they ARE brilliant.
Ingredients:

  • Red and Black Currants (or any other berries you love)-150 gr/1/2 cup
  • Cold Unsalted Butter( cubed)- 150gr/1/2 cup
  • Flour- 500gr/2.5 cups
  • Baking Powder- 2 heaped tsp.
  • Sugar- 2 tbsp.
  • Salt- a pinch
  • Eggs- 2 large
  • Milk- 4 tbsp.
  • Clotted cream and your favourite jam, to serve

Method:

Preheat the oven to 400F/200C.

Put your cubes of butter, flour, baking powder and a pinch of salt into a bowl and rub the ingredients together until the mixture resembles oat flakes.  Make a well in the middle and add eggs and milk.

Crumbly Scones with Red and Black Currants
Mix everything together with a spatula. You should have a soft and dry dough, don’t overmix. If your dough looks messy that’s a good sign. It shouldn’t be smooth if you want flaky, crumbly scones. If your dough is too dry and falling apart add a splash of milk to bring it together.  Add your currants, quickly mix and put it in the fridge for 15 minutes covered with a plastic wrap.
Crumbly Scones with Red and Black Currants
Take the dough out of the fridge and divide into 3 parts. Form each part into a ball and roll it out on a floured surface 2 to 3 cm thick. You can cut out circles using a round pastry cutter or you can take the lazier route-roll out your balls into large circles, transfer them on a baking tray and then just divide each circle into 8 wedges but don’t separate the wedges.
Crumbly Scones with Red and Black Currants
Bake in the oven until golden for 12-15 minutes. ( You can bake them altogether if your oven is large enough or one by one like I did.)
Here is proof to the crumbliness of these beauties.
Crumbly Scones with Red and Black Currants
These scones are not sweet so serve them with clotted cream and your favourite jam. If don’t live in England and your local store doesn’t carry clotted cream, a little bit of butter would also work but will never be a true substitute. Clotted Cream is my favourite English discovery.
Crumbly Scones with Red and Black Currants
Note: This recipe was adapted from “Jamie’s Great Britain” by Jamie Oliver