Nectarine Cherry Crumble

UGGH!  Is all I have to say.  This week has been exhausting.  I worked 4 10 hour days and then today wasn't a short as I was hoping.   Every night I got home and after a walk outside or my work out I really just wanted to sit and do nothing.  I also don't want to sit in front of a computer anymore after 10 hours of screen starting so my ability to sit and write this post was non existent.   I don't know why I seemed surprise I have been in finance for almost 10 years now you think I would get used to budget season.   Every year it is still no fun.    In short I am really happy it is Friday and looking forward to what I think will be a fairly relaxing weekend.  Some furniture shopping, some baking and maybe a movie.  I can already see myself de-stressing.    Next week is also a short work week for me as we will be at the Cottage for an extended long weekend with some friends.  Cottage weekends always lead to some baking and blog posts so I should be back on track soon.

In my continued love for cherries and my new love for nectarines,  I combined them for this quick dessert.   I like when nectarines and peaches are hard as opposed to soft,  I like pears that way too.   Much easier to eat.

Nectarine Cherry Crumble

INGREDIENTS:

Crumble

• 1/2 cup oat flour
• 1/2 cup quick cooking oats
• 1/2 cup flaked oats
• 2/3 brown sugar
• 1/2 cup hemp hearts
• 1/2 chopped almonds
• 3/4 tsp cinnamon
• 1/2 cup unsalted butter, softened. 

Fruit

• 2 cups pitted cherries, havled
• 2 small nectarines, chopped 
• 1 1/2 tbsp cornstarch
• 1/2 cup brown sugar
• 1/2 tsp cinnamon

INSTRUCTIONS:

1) In a large bowl combine all crumble ingredients except the butter and mix together.  
2) Work in the butter to the crumble mixture so it darkens and clumps together.

3) In another bowl combine the two fruits, add cornstarch, sugar and cinnamon and mix together. 

4) Place fruit mixture in a 8-9 inch round souffle dish.   Add the crumble, mixing some of it into the fruit, leaving enough to cover the top.  

5) Bake at 375F for 40-45 minutes.   Fruit will be bubbling, top will be golden.  Serve warm!

MEG's RATING: D-EEEE-LICIOUS!

Challah Nutella Cherry Walnut Rolls

It was a busy weekend of night events, a few dinners with friends and a BBQ/Backyard concert on the Saturday.  Which then turned into a Sunday afternoon check in to make sure the host was feeling okay.  The days were quite clear so my plan was to bake and clean.  When it becomes summer and we go to the cottage a lot I need to be productive with my cleaning since the mess can build over a few weeks.

The sad thing about working during the day is the lack of time to make bread and well anything that uses yeast to rise, proof and double.  Unless I want to stay up until midnight, which is definitely not happening these days.  I generally have to wait until the weekend and queue up my bread making.  I hadn't made any bread in what feels like for ever so I figured this was the weekend to do it.

My original plan was to make regular cinnamon buns, but I got two mini packets of Nutella in the mail on Friday and that of course made me want to use Nutella. I then also wanted to make a challah bread so I figured why not put the two together.


Challah Nutella Cherry Walnut Rolls

INGREDIENTS:

• 1 cup warm water (90-100F)
• 1 1/2 tsp active dry yeast
• 18 oz bread flour
• 1 1/2 oz sugar
• 1 tsp salt
• 1 large egg + 2 egg yolks
• 2 oz olive oil
• 1 tbsp malt barley syrup or molasses
• 2 tbsp milk

Filling

• 6 oz cream cheese
• 2/3 cup nutella 
• 2 tbsp butter
• 1/2 cup dried cherries, chopped
• 1/3 cup chopped walnuts

Icing

• 4 oz cream cheese
• 1/2 cup icing sugar, sifted
• 1 tbsp corn syrup
• 1 tbsp heavy cream 
• 1/4 cup milk 
• 1 tbsp cocoa powder, sifted

INSTRUCTIONS: 

1) Combine water, yeast and a sprinkle of sugar in a measuring cup. Let the yeast bloom. It will bubble and you will smell it.

2) In a large bowl combine flour, sugar and salt and mix together.

3) In another bowl or large measuring cup combine eggs, olive oil and syrup and whisk together.

4) Make a well in the middle of the dry ingredients, add in water/yeast mixture and egg/oil mixture and gently bring together. When almost completely together, dump dough onto a lightly floured surface and bring together.

 

5) Knead the dough, folding it over itself. Do this for several minutes, the dough will be come smooth. Roll the dough into a ball, tightening it up, the dough should spring back when gently pressed. Place the dough in a lightly oiled bowl, cover with saran wrap and a cloth and let double in size (about 45-60 min).

6) Once dough as doubled punch down, form back into a ball, cover and let double again (about 45-60 min)

7) While the dough is on its second double combine cream cheese, nutella and butter in a small bowl and beat together. 

8) Roll out the dough into a large rectangle.  I was worried the dough would be too much so I cut off a   third and made a mini loaf. 

9) Using a offset spatula spread the cream cheese mixture over the dough.  Sprinkle the cherries and walnuts over top. 

10) From one of the long ends roll up the dough, trim off the edges and the dough into 12 even pieces. Spray a 9x13 pan with non-stick spray and place the 12 rolls into the pan, not touching,  they will double again.  Cover with saran and a dish towel and let double again (about an hour)

11) Once doubled,  Preheat the oven to 375F.  Brush the buns with milk and bake for 20-25 minutes until lightly golden on top.  Let cool slightly a few minutes in the pan and then double flip and place on a large cutting board.   

12) In a small bowl combine all icing ingredients and beat together until well combined.  Add the icing into a piping bag with a small circle tip and pipe over the buns.   You could just spread the icing on top as well.  

These are best eaten slightly warm so I recommend a little 20 sec microwave before eating if you are not eating them right from the oven.  I just love egg breads, they are just so rich and full of flavour.  I gave some to my Nutella obsessed friend and then brought the leftovers into work.  They were gone really quickly and I even got some looks that I didn't bring enough.

 MEG's RATING : D-EEEE-LICIOUS!  

Cherry Cheesecake Ice Cream (Eggless)

Last summer I made a lot of ice cream.  A LOT!   Once I got the first taste of homemade ice cream I was hooked.   It seemed like I was making it every two weeks last summer.   Aside from all the fruit flavoured ones my husband was pretty spoiled.   I guess me too.    Now that the hot weather is coming back so is my urge for homemade ice cream.     There has been a small yet very happy and quite exciting wrench thrown into my ice cream plans this summer.   The books tell me I am supposed to avoid raw eggs if you are pregnant.

Oh that's right I haven't mentioned it yet.  Baby #1 is on it's way!!  It has been a long time coming, going through many twists and turns along the way.   I think I have given more vials of blood in the last two years than my age.  Life may not always work out the way you plan but it does have its way of working it self out sooner or later.  Hubby and I are getting more as the weeks go on.  Although as my belly grows I see more fear on his face, as he realizes there is actually a baby coming in 5 months.    I haven't taken any belly pics yet but maybe I will start and do some tracking.  I love the Cracker and Carrots set up, so I might steal that from her and start doing some recording.  There will be lots to plan, buy and learn in the next few months.  For now I will continue to adjust my diet for things I am not supposed to eat anymore.

I have been obsessed with cherries lately and just had to incorporate these in a dessert somehow.  There will be a few more cherries to come I suspect.


Cherry Cheesecake Ice Cream (Eggless)
(loosely adapted from several recipes)

INGREDIENTS:

• 2 cups pitted cherries
• 8 ounces softened cream cheese
• 1/3 cup + 3 tbsp agave
• 1/3 cup skim milk
• 3/4 cup 18% cream 
• 1 tablespoon lemon juice
• 1/4 cup graham cracker crumbs

INSTRUCTIONS:
1) Place cherries in a medium sauce pan with 3 tbsp agave and 1/2 cup water.   Bring to a boil for a 2 minutes, remove from heat and let sit to cool.

2) Place cream cheese, agave, milk, lemon juice and salt in a food processor and run until smooth.

3) Add in cooled cherries and pulse a few times.

4) Add in cream while continuing to pulse about 5 more times.  Cream will be just incorporated.
5) Place in a bowl and refrigerate to chill for a few hours or overnight, the mixture should even thicken a bit in the fridge.
6) Run through your ice cream maker for 20-25 minutes.  The ice cream will come off the sides.  Freeze for a few hours to set up more.    Sprinkle with graham crackers when serving.

Oh MY! This ice cream really does have a cheesecake feel and flavour to it.  The graham cracker crumbs give it that additional cheesecake kick.   This ice cream does get quite hard overnight so let sit 10-15 minutes and it softens to a great creamy consistency.

MEG's RATING : D-EEEEE-LICIOUS!

Baby got hungry when I was making photos......so I took a few bites.

12 Days of Cookies - Day 9 - Chocolate Cherry Macaroons

Who else is insanely busy right now?  Everyone raise their hand.  Whether you are finishing up shopping, wrapping, baking, working, we all will enjoy the holiday rest.   Is it a rest?  Bouncing from house to house visiting family and friends.  Well, maybe not but it is enjoyable and fun and hopefully filling - food filling that is.
I can't wait for the wind down,  10 days with no work.  Aaah, my mind is already there.  A few more days to go...  Well if you need an easy recipe because you are too busy like me, try this one.  It does require refrigeration for a several hours but very quick to put together.

Enjoy Day 9

(Adapted from Fine Cooking)
INGREDIENTS:

• 1 1/2 cups (plus extra for topping) sweetened shredded coconut
• 150 ml cream of coconut  (See Note Below)
• 1/2 cup cocoa powder
• 2 large egg whites
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 2/3 cup dried cherries, chopped

INSTRUCTIONS:

1) Preheat oven to 325F.  Toast 1 1/2 cups of the coconut on a baking sheet.  Stir, every few minutes.  Bake until some shreds begin to turn brown 10-12 minutes.   Your goal is to dry out the coconut not toast it.   Let cool.  

2) In a medium bowl combine the cream of coconut, cocoa, egg whites, vanilla and salt. Whisk together until well combined. 

3) Stir in the cherries and coconut.   Cover and refrigerate until chilled and firm, minimum 2 hours and up to 24 hours.

4) When ready to bake preheat oven to 325F.  Line a baking sheet with parchment/silpat. Using a mini scoop, about a tablespoon size, drop balls on a the baking sheet.   

5) Top each macaroon with some of the untoasted coconut.   Bake about 25-30 minutes, until the outsides are not quite sticky and the inside is soft.  Coconut on top will begin to brown.  Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. 

NOTE: I could not find cream of coconut in a can but I found creamed coconut in a plastic bag in a box that you reconstitute with water.    I am sure this recipe is better if you can actually find creamed coconut but this worked quite well for me. 

Do I really even need to tell you how I feel about these?  So many wonderful things in a cute little package. 

MEG's RATING: D-EEEE-LICIOUS!

Day - 8 - Rugelach Bars

Caramelized Cherry Cheesecake Ice Cream

It was National Cheesecake day a few days back.  Of course it deserves it's own day, who doesn't love cheesecake.   I bet you were expecting me to make one as well.  That would make sense but it's too hot and humid out for cheesecake. I would rather make ice cream instead.   How about a combination of the two?  The cherries at the store have looked so beautiful lately and I couldn't help but by them.  What is the most popular cheesecake, Cherry cheesecake! Two wonderful items combined together in perfect harmony.   Our friend Mike was having us over for BBQ, here is the perfect event to test this combination. In an after thought I should have added graham cracker crumbs to the ice cream to really make it feel like a cheesecake but I forgot.   I think I just go too excited about the the thought of caramel sauce and cherries together. poured into a cream cheese ice cream base. 

Caramelized Cherry Cheesecake Ice Cream

(Adapted from my recipes)

INGREDIENTS:

• 3/4 cup granulated sugar
• 1/2 cup (4 ounces) light cream cheese, softened
• 2 large egg yolks
• 1 1/2 cups skim milk
• 1/2 cup 18% cream
• 1 tsp pure vanilla extract
• 2 cups pitted halved cherries

Caramel Sauce

• 1/3 cup sugar
• 3 tbsp water
• 1 tbsp butter
• 1/4 cup heavy cream

INSTRUCTIONS:

1) In a large bowl or mixer bowl, combine the sugar, cream cheese and egg yolks. Beat together until smooth and pale.

2 Combine milk and cream in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely.

3) Half an hour before churning the ice cream, pour sugar and 1 tsp. lemon juice into a large frying pan with 3 tbsp. water. Do not touch.  Cook over high heat until mixture boils. Continue to cook until one area of the sugar starts to turn medium brown.  Add butter until melted, then add the heavy cream and stir to create caramel sauce.  Remove from heat and add halved cherries to pan, stir to cover in caramel sauce.  Let cool slightly.
Note:  If the cherries give off to much water form the heat of the sauce and it becomes runny, strain the liquid into a sauce pan, separating the cherries and boil the liquid,  reducing and thickening the sauce. You can save some of the sauce to drizzle on the ice cream at serving. 

4) Pour cooled ice cream mixture into your ice-cream can/machine. Process according to manufacturer's instructions. In the last 10 minutes spoon in the half the caramel cherry mixture.    

When complete, spoon ice cream into a freezer-safe container and stir in the remaining cherry caramel mixture.  Cover and freeze for at least 1 hour or until firm.

As I wipe away the drool I will continue to type.  Caramel and cherries is simply divine and in ice cream it is pure bliss. I did fine this recipe a little icy if you tried to eat it without thawing it down a little.  When it was a bit softer it was perfect.   I also don't really know if the cream cheese was necessary or if I would have ever noticed if it was there or not.   Hmmm...something to try again maybe.   I would make this again in some ice cream form, or at that very least you will definitely be finding my caramel cherry mixture in an actual cheesecake sometime soon.

MEG's RATING : D-EEEE-LICIOUS!

My ice cream collection to date:
Mint Aero bubble ice cream

Coconut Gelato with M&M's

Cookie Dough Ice Cream

Pralines and Cream

Peanut Butter, Chocolate and Oreo

Peanut Butter Cup

Coffee with Chocolate Chips and Toffee