Rhubarb and Raspberry Galette - Messy Baker Monday

Have you heard of The Messy Baker?    She is a fellow Canadian food blogger,  who cooks and bakes delicious and beautiful dishes and treats.   She also happens to have an amazing cookbook coming out that will tempt you even further.   Her book is full of appetizers, mouth watering baked goods and showstopping desserts.   This is honestly one of those books where you scroll through and if you were to mark the pages of things you really wanted to make with paper, there would paper flaps hanging out of almost every page.

Several bloggers and I have all gotten together to tease you with some of the wonderful dishes from her book.   If you like what you see I highly suggest you put The Messy Baker on list of cookbooks to purchase you will not be sorry.

This recipe for Rhubarb & Raspberry Galette with Fragipane was delightful.  The recipe uses one of her versions of No Fail pastry crusts.  I did the one with butter and it was so easy and perfectly flaky.   Next on my list to make from this cookbook is the Mushroom, Leek and Gruyere Tart or the Cherry and Lemon Macaroon Meringues,  which you can see below.

Check out the links from my fabulous blogging friends to see more Messy Baker delights.  If you want to see all the recipes though you are going to have to pick up a copy of this book for yourself.  Buy Now!

Whiskey Kissed Pecan Pie
Blueberry Lime Cornmeal Muffins
Chili Cheese Twists
Cherry & Lemon Macaroon Meringues
Ginger and Vanilla Scones
Piglet Muffins with Caramelized Bacon
Profiteroles
Double Stuff Uber Oreos
Basil & Aged Cheddar Scones // Deep Dark Cherry and Chipotle Brownies
Pecan Cheddar Bites
Tomato/Arugula Stuffed Focaccia
Smoked Paprika Corn Fritters
Welsh Griddle Cakes

Raspberry Kiss Cheesecake Bars

Are you an Olympic watcher?   I like the Olympics and I like to hear what happened but I can't watch it a lot. Especially live.  If I already know what happened I am okay but I find watching it not knowing so nerve racking and intense. I am a flipper, I go back and forth because I can't watch how things turn out I just like to know the outcome.  For most of us we will have no comprehension of what it is like to compete in something that huge and I just feel for everyone who doesn't get a medal and excited for everyone that does. 

The Olympics definitely are exciting,  I will just watch most of it through the wrap up on the nightly news or see my friends updates on facebook.   

Take the Superbowl for example.  This I can watch because it is just fun even if I barely watch a game all year. Obviously someone has to win and someone has to lose but I always find it so sad for those who don't win.  You see the players sitting on the benches, sometimes tearing up, looking so upset they didn't pull out the win.   That is clearly how sports are supposed to work, I get it, just tough to watch I guess.

Valentine's day is quickly approaching.  Along with Easter, I love desserts around Valentines day because they are often prettier, include fruits and/or are heart shaped.   How can you not love things heart shaped? Heart shape= love=happy.  Since these special Raspberry Kisses came out special for Valentines day I figured I must figure out a way to bake with them for a pre-valentines day treat.  

Frankly, It is hard to go wrong with cheesecake. LOVE!

Raspberry Quinoa Muffins

I am back from the sun and relaxation.  It was a great trip and Barbados is a beautiful island.   I spent most of my days at the pool reading, going through 2.5 books.  We did manage to squeeze in a rum and history that took us on a tour of the island, some kayaking and catamaran trip.  Unfortunately my plan for turtles was swatted by a cruise ship over feeding turtles and some motion sickness in the water, so I sadly saw none.   Here are a few pics,  I oddly didn't take that many and just had the temperamental point and shoot.

This was a plantation we stopped at on our island tour.   Lots of old cool things in side.

These are some old shoes.  Look how thin they are.

This was the cabinet of old cameras.  There was two of these.   Very Cool.

We stopped at one of the many churches on the island.   This church had the tree of life in the cemetery,  I had to hug it. 

This is the East side of the Island.   A litte more rough and rocky.

This is the west side of the island at our resort.  Calm, sandy and wonderful.

Now back to reality and work. Ughh...who wants that.   The first few days back have been miserable and I have been one cranky lady in the office.   I am sure it is just first week back blues or maybe I just need some baking to get me back to normal.  I finally got this blog post out so I must be getting back on track.  This weekend will involve baking and some photo/recipe pinning.   Here are some healthy muffins to get me back on track after a week of a lot of desserts.

Quinoa Raspberry Rhubarb Muffins

INGREDIENTS:

2/3 cup Whole Wheat flour
1/2 cup oats
1/3 cup cooked Quinoa
1 1/4  tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/3 cup pureed dates
1/4 cup coconut oil
1/4 cup honey
1 large egg
1 tsp pure vanilla extract
1/2 cup raspberries
1/2 cup fresh or frozen rhubarb

INSTRUCTIONS:

1) Soak 1/2 cup of pitted dates in hot water. Let soak half an hour and puree until smooth.
2) Preheat the oven to 375F. Line a muffin pan with 12 paper liners
3) Combine whole wheat flour, oats, quinoa, baking powder and salt in a bowl. Stir together.
4) In a large bowl or mixer bowl beat together oil, dates and honey until well combined.
5) Add egg and vanilla, mix to combine
6) Stir in dry mixture until almost combined.
7) Fold in raspberries and rhubarb gently to minimize the raspberries from breaking and running.
8) Using a 1/4 cup scoop, fill the muffin liners, two thirds full.
9) Bake for 20-25 minutes, until a toothpick comes out clean. Let cool in pan 5 minutes, then place on wire rack to cool completely.

I love fruity muffins.  

MEG's RATING : D-EEEE-LICIOUS!

Raspberry Pecan Coconut Pie

So I have been slacking on the blog front lately.  Slacking on all fronts really.   I feel like I haven't baked in weeks.  Although I did make 3 Coconut Salted Caramel Chocolate Pies for a lady at work, I haven't baked anything new.  I think I have thrown myself into pre-vacation mode where I don't really want to do anything.  I also seem to also be choosing to venture outside and enjoying this wonderful weather we have been having (off and on).   I have also spent barely any time on twitter, pinterest or blog reading.  I am now trying to catch up on days worth of my dashboard, bloglovin et all to find out what I have missed over the last week. Uggh..so behind.

Since my plans for excessive mini egg baking have gone out the window with my trip I wanted to give you an awesome Easter pie.  

Raspberry Pecan Coconut Pie
(adapted from Anna Olson)




INGREDIENTS:

• 1 homemade or premade pie crust
• 2 eggs + 1 egg yolk
• 3/4 cup brown sugar
• 1 tsp pure vanilla extract
• 1/2 cup unbleached all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups pecan peices
• 1/2 cup unsweetened coconut
• 1/2 cup sweetened coconut
• 1 cup fresh raspberries

INSTRUCTIONS:

1) Bake the pie crust as per blind bake instructions.  Let cool and place the pie crust on a baking tray. 

2) Preheat oven to 325F. Combine eggs, brown sugar and vanilla in a large bowl. Mix together well. 

3) Add flour, baking powder, salt, coconut and pecans

4) Fold in raspberries.  Pour the mixture into the crust. 

5) Bake for 45 minutes, until evenly browned and set.   Allow tart to cool completely.   Store in the fridge up to 4 days.

This is a  great combination of ingredients.  It's like a pecan pie with coconut and raspberries.   The raspberries just make this so nice and fresh for the spring.

MEG's RATING: D-EEEEE-LICIOUS