Apple Cakes with Toffee & Dried Cherries

I am a fan of positive background noise.  When I work in the kitchen, I can't have silence and the sound of my mixer doesn't cut it.   I just need to have some noise going on in the background and it has to be noise I enjoy.  This would be either the food network, music or a good TV show.  My latest noise is Arrested Development. I never watched the show when it was actually airing but I decided to go back and check it out. Season 1 started off slow but I kept on going.  Season 2 is much better. Some characters are still annoying, but getting a lot funnier.   How can you also not love Jason Bateman.   Any one else have any background noise preference?

My latest recipe is a revival of one of the first posts I ever did.  It's funny how you can totally forget some of the delicious treats you have baked in the past.   Luckily my friend Tracey happens to remember and make some of these recipes for her family.  I remember this recipe being a pretty great and figured why not make it again.  I also decided to make a few tweaks and turn them into little cakes,  everyone loves an individual dessert.

Individual Apple Cakes
(Adapted from Cooking light)


INGREDIENTS:

• 1 cup sugar + 2 tbsp 
• 3/4 cup  (6 ounces) light cream cheese, softened 
• 1/2 cup butter, softened
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 1/2 cups unbleached all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 3 cups chopped,  peeled apples 
• 1/2 cup skor bits
• 1/2 cup dried cherries, chopped.  

INSTRUCTIONS:

1)) Preheat oven to 350F. Mix together 2 tbsp of the granulated sugar with 1 tsp cinnamon and sprinkle over the apples and mix together.  

2)  In a large bowl or your mixer bowl, beat together the remaining sugar, cream cheese, butter and vanilla on medium speed until well blended.  Add eggs one at a time and set aside. 

3)  In a medium bowl, whisk together the remaining dry ingredients and add to creamed mixture on low speed.
4) Stir in apples, dried cherries and skor bits into the batter until just mixed.
5) Spray mini cheesecake pans with non stick spray. Pour 1/4 cup batter into each hole.   Bake for 20-25 minutes until at toothpick comes out clean.

Still as good as I remember.

MEG's RATING : D-EEEEE-LICIOUS!

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Sugar Free Cookie Dough Chocolates

When your naturopath tells you to avoid gluten and sugar and you are a baker at heart - it is like a small stab in the heart. It might be even worse when your blog is centered around sugar.  I will not let this get in the way of my passion to bake.  This doesn't mean I have to stop baking with either, this means moderation. It means continuing to giveaway my baking to co-workers, family and friends and keeping my tasting levels low.  The upside is experimentation. Testing and potentially lots of failing with different flours, sugars and substitutions.

Who doesn't love to eat cookie dough?  It's sweet and creamy and well just plan fun to eat.  I saw a recipe for sugar free cookie dough on Chocolate Covered Katie and did a double take.  Sugar free cookie dough, with dates and chick peas, seriously?  Could this combination of ingredients really taste like cookie dough and be good?   I HAD to try this for myself,  with a few tweaks to remove the oats and make it gluten free.

Sugar Free Cookie Dough

(Adapted from Chocolate Covered Katie)

• 1 1/4 cup pitted dates 
• 1/2 cup warm water
• 1 1/2 cups chickpeas (rinsed & drained)
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1 tbsp vanilla extract
• 1/4 cup almond butter
• 1/3 cup almond meal

Chocolate for Squares  (There is sugar in this)

• 6 oz dark chocolate (72% or higher)   
• 2 oz of red and pink chocolate

1) Soak dates in warm water for 6-8 hours.  This will soften and loosen the dates.

2) Combine all the ingredients in a food processor and blend until smooth.

At this point you can eat this as is or as a dip.

If you would like to make chocolates follow this step:

3) Line a 8 or 9 inch sq. pan with parchment, going up all sides.   Spread the cookie dough into the pan using an offset spatula.   You may need to wet the spatula or use damp hands to help the spread the cookie dough into the pan.
4) Freeze the cookie dough until solid.  Cut into to squares and then keep in freezer until ready to use.
5) Melt dark chocolate in double boiler.  Remove a few squares from the freezer at a time, as they melt quick.   Place a skewer through the bottom of a square and dip into chocolate.    Using a fork gently remove from the skewer and slide on to tin foil.
6) Repeat with remaining squares and let cool completely.
7) Melt red and pink chocolate in ramekins or place in a piping bag and drizzle a little coloured chocolate over the squares.   You can skip this step if you would like to have less sugar.   Let dry completely.  Store in a sealed container.

When I had my first spoonful I was amazed.  I was in heaven.  I can't believe how close this tastes to cookie dough.  Not even close, I think it actually tastes better.   It is softer than a traditional cookie dough and more of a dip or paste.  It is not overly sweet, nutty and well balanced.   I will be figuring out ways to use this in other desserts.   I know there is more possibilities.   Thank you Katie - I think you have started a new addiction for me.

MEG's RATING : D-EEEEE-LICIOUS!!

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Five Friday Pin Up - Jan 20

This wasn't an overly busy week, it was just an unproductive week.    I had my French farmhouse cooking class on Tuesday and the braised pork in milk was wonderful.  Made a sauce with the milk afterwards and it was delish.   I will remake this and post for you all.  I forgot to take photos.   The Chef also made salted arctic char but I don't like fish so I didn't try it.

This week was also a lot  of playing with my new Galaxy Nexus - which I am in love with by the way.  (Widgets are awesome!)  This phone however led me to wasting a dreadful amount of time playing angry birds.  I will tell you why this game is addictive.  It is the inability to beat a level you know how to beat.    You know where the birds have to go and what they need to do, you just keep screwing it up or getting the trajectory wrong.  You simply keep telling yourself, one more time, one more time, one more time - over and over again.   I will stop once I beat this level and then you beat the level and keep playing.  It's ridiculously really.   I expect the novelty to wear off once I beat all the free levels I can.

I do vow this weekend to put aside my angry birds and bake.  I have a lot on the baking agenda this weekend and am hoping I can get through it all.  I also plan to do some brain storming on new recipes for some upcoming events and other than some typical house cleaning I think my weekend is fairly flexible right now.  All good signs point to productivity.   I will sit the laptop in the kitchen, put on some TV shows and bake.

This was a week of awesome savory pins ( I had to include one sweet) .  Check them out, you won't be disappointed

1)  Lentil, Grape, Feta and Walnut salad by Cheap Recipe Blog - http://pinterest.com/pin/149744756329870077/

2) Warm Chickpea Salad by Runs with Spatulas - http://pinterest.com/pin/149744756329878071/

3) White Chicken & Artichoke Lasagna by Tasty Tidbits : http://pinterest.com/pin/149744756329878816/

4)  Eggs, Kielbasa and Mushrooms in Puff Pastry by Jo Cooks : http://pinterest.com/pin/149744756329882882/

5) Snickers Cookies by Bakers Royale : http://pinterest.com/pin/149744756329878007/


Have a Sweet weekend!!

Pear Cherry Crumble Pie

Did anyone watch the Golden Globes last night?  I sat here staring at my screen for quite some time not writing any thing.   Every time I tempted to write something I lost my train of thought and then got distracted again by pretty dresses and handsome men.

Something about pears..don't remember, George Clooney arrived.  Dried Cherries, blah blah, don't remember Adam Levine showed up.   And then I was laughing at Ricky Gervais.   Not mean and still funny.

Back to crumble pies...,  I love any kind of crumble.  Any fruit, any nut,  bring it on.   Crumbles are easy,  almost impossible to screw up, sweet, tart, nutty and crunchy all in one bite.  What's not to love?

What are your favorite crumble flavours?

Pear Cherry Crumble Pie
(adapted from Fine Cooking)

INGREDIENTS:

• 1 Pie Crust - pre-made or homemade (whatever you have time for - mine was pre-made)

Crumble

• 1/2 cup quick oats
• 1/2 cup packed brown sugar
• 1/2 cup unbleached all purpose flour
• 1 tsp cinnamon
• 1/2 cup butter, cubed

Filling

• 4-5 Barlett pears, peeled, chopped & cubed
• 1/2 cup dried cherries
• 1/2 lemon, juiced
• 1/2 cup granulated sugar
• 1/2 tsp cinnamon

INSTRUCTIONS:

1) Combine dry crumble ingredients in a medium bowl and mix together.  Add butter and mix together with your hands, mixing together moistening the crumble.   It will get darker as the butter is absorbed.

2) Combine all filling ingredients in a bowl and toss together to coat the pears with the
sugar/cinnamon.

3) Take 1/2 cup of the filling and mix it in with the pears.   Add filling to the pie dough.

4) Top the pie with remaining crumble.  Bake @ 350F for 50 minutes on a baking sheet.
5) Let cool slightly, serve warm with ice cream.    Pie can be reheated if not served right away.

And all the remained was an empty silver tin.  This might be one of my favorite combinations to date.  This might have to replace my holiday apple crumble.

MEG's RATING - D-EEEEE-LICIOUS

Five Friday Pin Up on a Sunday

So I know today is not Friday but I haven't done a "Friday pin up" in sometime and I have so many pins building up.  Last week was super busy at work, every body needed year end reports, reviews and summaries.  All last minute, and never ending.  I am hoping for a bit of normalcy next week so I can get back on track.

Last week I also started a cooking class with my friend Tasha and her friend Nino.   We are taking French farmhouse cooking. Classic french flavours made rustic and easy.   The first class was just a demo class and the Chef made duck, rosemary roasted potatoes, cheese puffs, tuna tapenade, blue cheese stuffed prunes and anchovies in oil ( I did not like this last one).   I also don't really have duck that much but it was good.  I think I just like the idea of using duck fat for cooking.   The remaining classes are a combination of demo and labs and there are a lot of pretty cool recipes coming up.  My husband is particularly excited as he will get some really good dinners for the next 5 weeks.   I will keep you posted on our class creations each week and try to take a few pics.

Here are some great pins from that last few weeks, I did 10 this week since I have missed so many weeks.

1) Almond Butercrunch Toffee by Luxefinds : http://pinterest.com/pin/149744756329839320/

2) Blueberry Cream Cheese Danish Cake by A Hint of Honey : http://pinterest.com/pin/149744756329839304/

3) Chocolate Chip Sandwich Bars with Cranberry by Vanilla Kitchen: http://pinterest.com/pin/149744756329851820/

4) Brazilian Cheese Bread by Give me Flour : http://pinterest.com/pin/149744756329794090/

5) Honeycomb Cannelloni by Cook Republic : http://pinterest.com/pin/149744756329793936/

6) Bacon, Pear and Raspberry Grilled Cheese by Pinch of Yum : http://pinterest.com/pin/149744756329757276/

7) Tostados by Use Real Butter : http://pinterest.com/pin/149744756329822235/

8) Bacon Wrapped Dates with Goat Cheese and Chorizo by Cook and be Merry : http://pinterest.com/pin/149744756329813118/

9) Monkey Bread with Cream Cheese and Cranberries by To Food with Love : http://pinterest.com/pin/149744756329746545/

10) Cherry Macaroon Tart by The Red Spoon : http://pinterest.com/pin/149744756329822246/


Hope you had a Sweet weekend!!

Gluten Free Almond Banana Bread

I bought myself a Christmas present on boxing week.   A new Sigma 50mm f2.8 macro lens.   It is quite wonderful.  Not having the ability to zoom throws me off and makes me realize I need a better photography space.   It is definitely going to be a fun year playing with this thing.  I am also looking forward to going out into nature and taking some random shots.   Hopefully it will also force me to expand my creative photography as well.

I told you I was going to attempt some healthier recipes and some gluten free recipes this year.  This one is both. Quick breads are a good place to start when you are experimenting with different kinds of flours or gluten free options. They often have simple preparation methods using just the wet-dry combination method and generally require less critical combining techniques. This recipe is no exception.   Combine dry, combine wet - mix together and bake.

Gluten Free Almond Banana Bread


(Adapted from Eat the Cookie) 
INGREDIENTS:

Coconut Oil - needs to be melted

• 2 cups almond meal
• 3/4 cup arrowroot powder
• 1/4 cup flaxseed meal
• 2 tbsp chai seeds
• 3 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/4 cup coconut oil, melted
• 1/3 cup agave
• 2 large eggs + 2 egg whites
• 1 tbsp apple cider vinegar
• 1 tbsp vanilla
• 3 over ripe bananas
• 1/4 cup chopped walnuts
• 1/2 cup dark chocolate, chopped

INSTRUCTIONS:
1) Preheat oven to 350F.   Spray a loaf pan non stick spray.
2) In a large bowl whisk together all dry ingredients.

3) Mash up the bananas - I used my mini processor you don't have to.

4) In another large bowl or mixer bowl, add all remaining ingredients and mix to combine.

5) Add the dry ingredients to the wet and mix on low until almost combined.
6) Add walnuts and chopped chocolate and mix on low until just incorporated.

7) Pour into prepared loaf pan.  Bake for 40 -45 minutes - until a toothpick comes out clean.
8) Let loaf cool in pan for an hour before trying to remove from pan.

You would never ever know this bread is gluten free and made with almond meal.   It turned out so well.  Moist, nutty, airy and frankly my new favorite.  Cheers to healthy alternatives.

MEG's RATING: D-EEEEE-LICIOUS!

Rolo Brownie Cheesecake

I am playing post catch up now.  I have several holiday desserts I didn't have time to post because of parties, work and cookies, that took longer than expected.  Now their are 5 posts half done, waiting for me to get the photos ready or write in the recipes.

Will I have time this weekend to finish them all? Pah, of course not. This weekend includes working on a Baptism cake for Sunday, which we also have to attend. My hubby is the Godfather.  He is very excited and happy.  A little one he can attempt to impart his wisdom on.   We also have a birthday party to go Saturday, which I may try to bake some treats for.  So again more posts to pile up.

This cheesecake was for a holiday party all the way back to early December. Ooops, super late.  It also used Halloween candy I scored after Halloween and threw in the freezer.   I actually wanted to use snickers but I left them in the trunk of my car,  which happened to be at the Auto shop getting an oil change that night.  So there will be a snickers cheesecake coming eventually, that craving didn't go away.


Rolo Brownie Cheesecake


INGREDIENTS:


Brownie Base

• 1/2 cup (1 stick) unsalted butter
• 4 oz (115g) dark chocolate ( at least 50%)
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1 cup unbleached all purpose flour

Cheesecake 

• 2 1/2 cups cream cheese
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup sour cream or plain yogurt
• 1 - 1 1/2 cup chopped rolos.
• 2-3 oz chocolate for drizzling. 

INSTRUCTIONS:

1) Preheat the oven to 350F.  Line a 9 inch spring-form pan with parchment. 

Make the Brownie

2) Using a double boiler , melt together the chocolate and butter, stirring until smooth. 

3) Remove from heat and mix in sugar until just combined.

4) Add eggs and milk, mix to combinel. 

5) Fold in flour until just blended.

6) Pour onto prepared parchment.  Bake in the oven for 20 minutes.  Remove from oven, reduce temp to 325F.

Make the Cheesecake:

7) Combine the cream cheese and sugar in a food processor and run until smooth.  Add eggs and vanilla and process until combined.  

8) Pour the cheesecake into a large bowl, stir in sour cream and crushed rolos. You can also place some rolos on the brownie base before adding the cheesecake. 

9) Pour cheesecake on top of brownie.  Bake for 40-45 minutes, or until cheesecake is almost set.  Run a knife around the edge to remove cheesecake from the side of the pan.   Let cool completely, chill several hours or overnight before slicing.  Drizzle with melted chocolate. 

Cheesecake has got to be one of my favorite desserts.  I love how if done properly it can just melt in your mouth.   The rolos didn't hurt either.   I was worried the brownie would have been dry with all that baking but it wasn't at all.  It was well protected by the sweet, creamy cheesecake.

 MEG's RATING: D-EEEE-LICIOUS

MY MINI PAN GIVEAWAY WINNER IS.....  LISA from SWEET AS SUGAR COOKIES!    She has a great blog.  Can't wait to see what you make Lisa!  I will be in touch to get your info.