Category Archives: Homemade

Buttermilk & Cardamom Banana Bread w/ Whipped Peanut Butter Frosting

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Ingredients

Whipped Peanut Butter Frosting

  • 1 1/2 cups powdered sugar
  • 2 cups smooth peanut butter
  • 1 cup salted butter, room temperature, cut in to pieces
  • 1 teaspoon vanilla extract

Buttermilk & Cardamom Banana Bread

  • 2 1/2 cups All Purpose flour
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 cups mashed over-ripe bananas (about 4)
  • 1/2 cup buttermilk
  • 1/2 cup butter, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Method

To make the Banana Loaves

  1. Preheat oven to 350°F
  2. Grease and line two 8.5″ x 4.5″ baking tins
  3. In a large bowl combine the flour, baking soda, salt, cinnamon and cardamom. Set aside until needed
  4. In bowl of stand mixer, with paddle attachment, cream the butter and sugar until pale and fluffy
  5. Add eggs one at a time, beating well after each, until fully incorporated
  6. In a separate jug whisk together the buttermilk, vanilla extract and bananas until combined
  7. Add the banana mixture to the dry flour mixture from earlier. Fold well together until just combined
  8. Divide and pour into the prepared loaf tins
  9. Bake in preheated oven for 45-40 minutes, or until an inserted skewer comes out clean, and the tops of the loaves are golden brown
  10. Remove from the oven and allow to cool on a rack for 15 minutes before running a spatula around the sides and turning the loaves out onto a cooling rack
  11. Leave the loaves to cool completely before topping with the Peanut Butter Frosting (see recipe below)

*These loaves can be stored in the freezer, without frosting topping, for up to 3 months. Wrap in cling wrap and then tightly in aluminium foil. To serve, remove and allow to defrost to room temperature before topping with whipped frosting

To make the frosting

  1. Combine all ingredients in the bowl of a stand mixer fitted with paddle attachment
  2. Beat on low/medium speed until all ingredients are combined
  3. Once combined increase to high speed and whip for 5 minutes until light and fluffy
  4. Use a spatula or spoon to spread on top of cooled banana bread loaves

*To store the frosting: Transfer to an airtight container. Will keep in the fridge for up to 5 days. To use remove from fridge and allow to soften to room temperature to become spreadable

 

 

 

 

Meyer Lemon Bars

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So these were part of the “Citrus Binge” I went on recently (see my other post on Minneolas Tangelo & Cardamom Cheesecake). Meyer Lemons have an almost mystical place in my  mind. Living in the UK they were harder to get hold of than here in Canada, AND when they were available they certainly didn’t last long! Needless to say when I saw them whilst shopping of course I was itching to make something from them!

I was pleasantly surprised when I got my hands on them. Scent-wise yes they evoked sun-kissed, floral dense getaway images but there was also a heady herbaceousness to their smell. It instantly brought to mind citrus-scented herbs like lemon verbena and lemon thyme- bright, sunny grass-like. Taste-wise it’s easy to see why Meyer lemons capture the imagination and have such acclaim. Think of the best homemade lemonade- just the right side of tart with enough refreshing astringency to keep you coming back for more. Yup, I was hooked.

Bars/tray-bakes have never been top of my list for “GO TO” eats. Aside from two I always pass on them- the wonderful Canuck treat that is the nanaimo bar (of which I have a few posts on this site – check them out in “Categories”) and the quintessential classic that is the Lemon Bar. The contrast between the buttery, crumbly shortbread layer and the refreshingly pucker-inducing citrus custard thickness evokes images of languid, sun-drenched picnics for me. I don’t know about you but given that I’m writing this on Day 27 of self-isolation in the Time of Covid I could definitely do with images of unbridled expanse and carefree torpor. The confinement will pass in time I know but I’m of the opinion that no matter how frivolous or trivial a distraction if it helps with our current state of sanctioned ennui then all the better.

And so here we are…

 

 

Ingredients

  • 2 1/4 cups unbleached all-purpose flour
  • 3/4 cup icing sugar
  • 1 1/2 teaspoon kosher salt 
  • 1 cup (2 sticks) very cold unsalted butter, cut into small pieces
  • 1 to 2 teaspoons ice water
  • 5 large eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 tablespoon Meyer lemon zest
  • 3/4 cup fresh Meyer lemon juice

Method

  1. Preheat oven to 350°. Grease a 9″ x 13″ baking pan and line it with parchment paper, leaving 1″ of overhang on the two long sides.
  2. In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
  3. Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
  4. Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
  5. Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust liberally with icing sugar
  6. Bars are kept refrigerated and eaten within 24 hours

*If Meyer lemons are available this recipe works just as well with standard lemons. But admittedly Meyer lemons DO elevate them.

Soft Bread Pretzels

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Makes: 8

Ingredients

Pretzel dough

  • 4 cups bread flour
  • 1 tablespoon kosher salt
  • 2 tablespoons soft brown sugar
  • 2 1/4 teaspoons Quick-rise yeast
  • 320ml warm water
  • 65ml olive oil

Soda Bath

  • 3 litres water, boiling
  • 1/2 cup bicarbonate of soda

To finish

  • 3 tablespoons salted butter, melted
  • Sea salt flakes

Method

  1. Lightly oil a large bowl and set aside for the dough later
  2. In the bowl of a stand mixer combine the flour, salt (to one side), yeast (to opposite side) and brown sugar
  3. Add in olive oil and 250ml warm water and mix on low setting to combine the ingredients. Add in remaining water, if needed, to achieve a soft, slightly sticky dough. Continue to knead in the machine for a total of 7 minutes. (if you’re mixing the traditional way, combine all the ingredients in a large bowl and stir using your  hand (in a claw shape) until the all come together. Tip out onto a lightly oiled surface and continue to knead for 10 mins until the dough is soft and slightly sticky)
  4. Tip the dough from the mixer bowl into the prepared oiled bowl, cover and set aside in a warm place to proof for at least 45 minutes, or until doubled in size
  5. Before you start working on the dough pieces, bring the 3 litres of water to a rolling boil in a large pot and add in the bicarbonate of soda
  6. Once the dough has finished proofing, tip out onto a lightly oiled surface. Divide the dough into 2 equal pieces and, in turn, divide each piece into 4 equal pieces. This will give you 8 equal pieces of dough to work with
  7. Roll each piece of dough into a long strand/rope approximately 30 inches in length. Take each end of the dough “rope” in the opposite hand and cross over simultaneously. Cross them over again to bring back the ends back to their original sides whilst bringing the tips down to the base of the loop. You should end up with a rough “heart” shape with the overlapping stands inside. Press the ends of the strands onto the loop so they stick
  8. Preheat your oven to 400°F
  9. This next bit is fiddly and a little patience & perseverance may be needed. Carefully pick up and drop the assembled pretzel to the pot of boiling soda solution (I use a slotted spatula) Take caution as there may be some splashing. Allow the pretzel to boil for 20 seconds (it should rise to the surface), the using a slotted spatula flip the pretzel on to it’s oppose side and continue to boil for another 20 seconds. Remove with the slotted spatula, drain and transfer to the prepared baking sheet. Repeat with remaining dough pretzels
  10. Brush each of the pretzels liberally with the melted butter and sprinkle with sea salt flakes to personal taste
  11. Bake in the your preheated oven for 10-12 minutes, until golden brown. Remove and brush with any remaining butter if desired. Transfer to a rack to cool slightly
  12. The pretzels are at their best enjoyed warm or fresh on the day of baking

 

Minneolas Tangelo & Cardamom Cheesecake

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Okay I’m not gonna lie about this recipe- it came about completely by accident. Whilst looking for other ingredients for another recipe I stumbled up Minneolas Tangelos. Color me intrigued! These rather cute little citrus fruits are a hybrid between the grapefruit and the tangerine. The resulting fruit combines the sweetness of the mandarin with the tart flavors of the grapefruit, and has a wonderful juiciness, combination of sweet/sour flavors and is exceptionally easy-to-peel. The pear-shape of the fruit is also were it gets it’s other moniker from “Honeybell”.

I was hankering after a baked cheesecake and coming across them seemed too coincidental to ignore. Plus it was an ideal excuse to try something new and adventurous in the kitchen. The resulting flavour of the fruit is light and summery without having an overwhelming tartness. Adding cardamom to the base gives some complimentary citrus notes to the tangelo filling while at the same time cutting through the rich, creamy texture.

*In this recipe I use the terms Minneolas Tangelo, Tangelo and Honeybell interchangeably.

Ingredients

Base

  • 1 1/2cups graham cracker crumbs
  • 5 tablespoons salted butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cardamom

Filling

  • Three 8 oz packs cream cheese, at room temperature
  • 1 1/3 cups sugar, divided 
  • 3 tablespoons cornstarch
  • 2 large eggs
  • Juice of 1 Minneolas tangelo (Honeybell)
  • Zest of 2  Minneolas tangelos (Honeybell)
  • 2/3 cup heavy whipping cream

Method

This cheesecake is best made the day before you plan to eat it. The extra time in the refrigerator will help firm it up and the flavours to intensify.

To make the crust/ base

  1. Preheat the oven to 350°F
  2. In a  bowl combine all the base ingredients and stir to ensure they’re well and evenly mixed
  3. Press the graham cracker crumbs into the bottom of an 8″ springform pan. Gently press down on the crumbs using a small (1/4) measuring cup, or your fingers, until the crumbs are an even layer at the bottom of the pan
  4. Bake the crust, on the bottom 1/3 shelf, for 10 mins. After baking remove and set aside to cool until needed later
  5. Keep the oven on at the current temperature. Move on the prepare the filling

To make the filling

  1. Wrap the cooled tin with a triple layer of aluminium foil. Do this gently so as to ensure you don’t damage the baked crust. Once you have triple-wrapped the tin, set aside and prepare the filling
  2. In a large bowl of a stand mixer, fitted with the paddle attachment, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each. Here I find that beat for 3 minutes after each package on medium speed proves effective
  3. Beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each to make sure they’re incorporated
  4. Add in the tangelo zest, juice, and mix to incorporate. Beat in the cream until just completely blended. The filling will look light, airy, and smoot. Be careful not to overmix! Check the paddle attachment as sometimes the zest can stick and gather here. If it does simply scrap off into the mixture and fold in using a spoon or spatula
  5. Gently pour the batter over the cooled crust
  6. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more
  7. When the baking time is up, turn off the heat but leave the cheesecake in the oven with the oven door open a crack (you can use a wooden spoon to help here) for the next 2 hours. After this take the cheesecake out of the oven and remove it from the water bath, transfering to a wire rack, and let cool for another 2 hours minimum.  After this, leaving the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours

To serve

  • Release and remove the side of the springform, leaving the cake on the bottom of the pan. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices.

Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

Here I finished mine with a slice of candied Honeybell and some candied Honeybell peel. My advice would be to skip trying to candy the slices of fruit. Part of the attraction of the Honeybell is that it is quite easy to pull away from its rind and de-segment. This however has the downside that when you trying to flip the slices in sugar syrup they easily break  up. In fact the one centre slice that you see above was the sole survivor of 5 slices that I initially wanted to have candied. A much easier and straightforward garnish is to candy some sliced peel pieces (as I have on the perimeter of the finished cheesecake above).

These steps are entirely optional. You can finish the cheesecake whatever way you wish to your personal taste

  • Remove the rind from a Honeybell, trying to keep it as intact as possible. Using a teaspoon scrap away the bitter inner white rind. Slice the remaining outer orange rind into strips just less than 1/4″ thick
  • In a pan I combined 1 cup water with 1 cup of fine granulated sugar, bring to a boil and then reduce to a summer
  • Add in the Honeybell peel strips and stir to coat. Leave in the simmering liquid for 30 mins appx until the strips are translucent
  • While the strips are cooking line a baking sheet with baking parchment
  • After 30 mins carefully remove the strips from the sugar syrup with tongs and toss in some fine granulated fine sugar. When coated set on the baking parchment and leave overnight to dry out. Use as desired

Easy Pantry Recipes

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I struggled for what to write here as anything I first attempted sounded flippant and vapid, making light of the situation and circumstances that each and every one of us are living through at the moment. What I wanted to do was…well to do “something“. I firmly believe in the calming and therapeutic powers of being in the kitchen. At the best of times baking for me offers a respite from daily chores and frantic everyday life, a place to get my headspace and mentally “breathe”.

My baking activity has definitely had an upsurge of late. In the uncertain circumstances of the world today I find there is a calming certainty in knowing that if I mix a certain bundle of ingredients together a known result will be achieved. Focusing on the task at hand helps to redirect my attention and anxiety away from the unnerving headlines and statistics we’re being bombarded with- a calm in the eye of the storm, no matter how briefly. I guess that’s what I’m trying to do here-  pass on these moments of calm to you in some small way. 

The recipes here offer little moments of indulgence and respite with minimal ingredients and skill needed. Hopefully most of the ingredients called for are already staples in your pantry or, failing that, will prove easy to get hold of. I hope you enjoy taking some time out and baking them.

Stay safe out there folks, see you on the other side.

You can find some further information on mental health considerations during COVID-19 Outbreak here

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Shown here served with crème anglaise

Chocolate Soufflé

Serves 4

Ingredients

• 2 cups chocolate hazelnut spread (I use Nutella – surprise!)

• 5 eggs

Method

 

  1. Preheat the oven to 375˚F (190˚C).
  2. Separate the egg yolks from the egg whites and place into two separate bowls
  3.  
    4. Mix the chocolate hazelnut spread into the bowl with the egg yolks
  4. In the second bowl, whisk the egg whites until stiff peaks form
  5.  
    6. Fold 1/3 of the whipped egg whites into the chocolate/egg yolk mixture until fully incorporated. Add the remaining egg whites to the mixture and fold gently, but thoroughly, until the mixture is smooth
  6. Pour the mixture into the greased ramekins and bake for 15-17 minutes until risen
  7. Serve immediately
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Shown here served with crème anglaise

 

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Shown here served w/ Blueberry, Rosemary & Juniper berry conserve

Soda Bread

Ingredients

  • 3 1/2 cups All Purpose flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups buttermilk*

Method

  1. Preheat oven to 450°F
  2. Line a tray with baking parchment and dust lightly with flour. Set aside until needed
  3. In a large bowl combine the flour, bicarbonate of soda and salt. Whisk to combine and break down lumps. Make a well in the centre
  4. Pour in most of the buttermilk
  5. Using one hand stir the flour into the liquid from the outside of the bowl, turning the bowl as you do. Continue until the mixture comes together in a soft dough that is not too wet or sticky (you may need the remainder of the buttermilk here)
  6. Turn the dough out into a lightly floured surface and knead lightly for a few seconds. Don’t over-knead here- you just want to do it enough so that it holds it shape. Don’t do it to the extent that you would with standard bread dough!
  7. Using your hands, lightly floured, pat the dough into a round shape about 2 inches thick. Transfer to the floured baking sheet
  8. With a knife (I use a bench scraper) score a cross into the top of the loaf, so that it goes almost all the way through the thickness and over the sides of the loaf
  9. Bake in the preheated oven for 15mins then reduce the heat to 400°F and continue baking for an additional 20mins until cooked. The baked loaf will be deep golden in color and sound hollow when the bottom of it is tapped
  10. Remove and cool on a wire rack
  11. This type of loaf will cool with a hard, crispy crust. If a softer crust is desired wrap a clean kitchen towel around the hot loaf and allow it to cool

*If you don’t have buttermilk to hand you can make your own by combining 1 cup milk with 1 tablespoon squeezed lemon juice or distilled white vinegar in a jug. Stir to combine and leave to sit for 15 mins. After 15 mins the liquid will have thickened slightly and small curds can be seen. Use in the recipe as required. Any remaining milk can be stored in the fridge.

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White Bread Bloomer

  • 4 cups bread flour
  • 2 1/2 teaspoons quick action yeast
  • 2 1/2 teaspoons kosher salt
  • 2 tablespoons granulated sugar
  • 1/4 Olive oil
  • 1 1/4cups warm water

Method

  1. Lightly oil a large bowl and set aside for the dough later
  2. In the bowl of a stand mixer combine the flour, salt (to one side), yeast (to opposite side) and brown sugar
  3. Add in olive oil and 250ml warm water and mix on low setting to combine the ingredients. Add in remaining water, if needed, to achieve a soft, slightly sticky dough. Continue to knead in the machine for a total of 7 minutes. Proceed to Step 4.(If you’re mixing the traditional way, combine all the ingredients in a large bowl and shaping you hand into a “claw shape”, with fingers slightly spaced, mix by hand until all the ingredients come together in a ball. Tip out onto a lightly oiled surface and continue to knead for 10 mins until the dough is soft and slightly sticky)
  4. Tip the dough from the mixer bowl into the prepared oiled bowl, cover with lightly oiled cling-wrap and set aside to proof for at least 45 minutes, or until doubled in size
  5. Once the dough has finished proofing, tip out onto a lightly oiled surface. Punch down the dough to knock bar the air and reduce it in size
  6. You can either leave it as one large load or divide into two for 2 smaller standard sized loafs
  7. Once the dough has been knocked back use oiled hands to shape into an oval shape and transfer to a large flour dusted baking sheet
  8. Cover with oiled cling wrap, set aside and leave to double inside for apx 30-40mins
  9. Whilst the dough is having it second proof, preheat your oven to 425°F
  10. Once the dough has proofed and risen, bake in the preheated oven for 15mins, after which reduce the temperature to 390°F and bake for further 10-15mins until deep golden in color and the base of the loaves sound hollow when tapped
  11. Remove from the oven, and allow to cool on a rack
  12. Baked loaves can easily be frozen and saved for later. Wrap in cling wrap, place in plastic bag, seal and place in freezer. Defrost for a few hours when needed

PB & J Oat Bars

Ingredients

  • 5 tablespoons salted butter, plus extra for the tin
  • 1 cup crunchy peanut butter
  • 8 tablespoons grape jelly (or favourite fruit flavour)
  • 1/2cup light brown soft sugar, packed
  • 2 cups rolled oats

Method

 

  1. Heat the oven to 350°F . Butter and line the base and sides of a 9” square cake tin with baking parchment
  2. Set aside 3 tablespoons each of the peanut butter and jam in separate bowls for later. Combine the remaining peanut butter, jam, butter and sugar into a pan over a medium heat and stir until everything has melted together. Quickly stir in the rolled oats, then leave to cool for 5 mins
  3. Spoon the mixture into the prepared cake tin and gently press down with a small measuring cup
  4. Dot over the reserved peanut butter and jam, then bake for 20-25 mins or until golden brown. Leave to cool completely in the tin, then turn out onto a board and cut into bars (2 x6)
  5. Bars are best kept refrigerated in a sealed container for 2-3 days

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Easy Shortbread Cookies

 

  • 1 cup salted butter
  • 1/2 cup icing sugar
  • 1 1/2 cups All Purpose Flour

Method

  1. Preheat oven to 275 degree
  2. In the bowl of a stand mixer (with paddle attachment) oe using an electric hand-mixer beat the butter and icing sugar together well.
  3. Slowly add in the flour (I use 1/4 cup increments) until it has all been added in. Once it all in, crank up the speed on you machine and whip it for 6 minutes. The mixture will become light and exceptionally fluffy
  4. Using a small cookie scoop (size about 1- 1/2 tablespoon) scoop the dough out onto the prepared  baking sheets
  5. Bake in the preheated oven for about 30-35 minutes until bottoms of the cookies are browned.
  6. Remove from the oven and leave to cool for a few minutes on the trays. Transfer to a rack to cool complely
  7. Baked cookies can be kept in an airtight container at room temperature for up to a week 

In the photographs shown I put a cherry on top of each prior to baking. The pre-baked cookies can be left plain or topped with whatever you like from your pantry such as chocolate chunks; nuts; candy pieces…whatever you have to hand in your pantry.

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Peanut Butter Cookies

Makes 18-20

Ingredients

  • 1 cup Sugar
  • 1 cup Peanut Butter
  • 1 Egg

 

Method

 

  1. Preheat the oven to 350 degree. Line 2 cookie sheets with baking parchment
  2. In the bowl of a stand mixer, or a hand-held electric mixer, mix the ingredients together until well blended
  3. Using a small cookie scoop (about 1-1/2 tablespoon size) scoop doughballs on to ungreased cookie sheet
  4. Using a fork press down in one direction and then press again from the other side to form a criss-cross pattern on top
  5. Bake for 12 minutes
  6. Allow them cool on the cookie sheet for a couple of minutes before transferring to a wire rack to cool completely
  7. Baked cookies will keep for 3-4 days at room temperature in a sealed container

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Homemade Butter

I posted the recipe for this a couple of years ago. It such an easy thing to do but a lot of people think of it as a daunting task. You can find the recipe/method here