It Has Been Awhile, I Know..

Between moving apartments, changing jobs, procrastination, and everything in between, I neglected to post anything in quite a while. To those few who follow and have been asking if and when I will post again, here we are.

Chicken drumsticks and kale have something in common for me: I want to cook em, as they are cheap and cheerful foods, but quite frankly, it was always the same thing..shake and bake with the drumstick, and heating and seasoning kale enough to digest.

Last weekend I found the perfect recipe that married these two foods in the Food and Wine Magazine, and made it last Monday. It was so simple and quick to prepare (perfect for Mondays!), and it tasted so good, despite the short list of ingredients. And best of all, it was healthy.

http://www.foodandwine.com/recipes/roasted-chicken-legs-with-potatoes-and-kale

Although the recipe called for legs (drumstick and thigh attached), I used about 8 drumsticks successfully. I also used smoked paprika as opposed to the regular kind, which I'd like to think it gave the recipe a tad more zest. As our roasting pan was small, and rather stuffed with the veggies, I had to use my (freshly washed) hands to "toss" the veggies with the oil and seasoning.

Oh, yeah - although it was quick to prepare, cooking time is almost an hour.

Hope you try & like this one too!

Healthy Apple Yogurt Muffins

Although I've been baking like mad these past few months, I've been bad about posting my baking adventures up. Good news is I just bought a brand-new cookie cookbook, by a very famous author (hint, initials are M.S.), so I have no doubt that the frequency of my posts will incease because those cookies look damn good!

For now, I leave you a fabulous muffin recipe that I came up with by mixing some of my own healthy preferences (such as flax) with a basic recipe I found on the internet.

The muffins came out perfectly, and between just hubby and I, those 12 muffins did not last 24 hours. The health benefits from the flax (um, is there such thing as too much fibre? I don't know, actually, I'm not a dietician), the moistness from the apples and the cinnamon-sugar coating make these muffins irristable!

• 1 cup all-purpose flour
• 1 cup ground flax seed
• ½ cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground clove
• ½ teaspoon salt
• 1 cup plain yogurt 1 large egg, beaten
• ¼ cup butter, melted
• 2 teaspoons lemon peel, grated
• 3 apples, finely diced
• ¼ cup granulated sugar 2 teaspoons ground cinnamon
  
  In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, nutmeg, 1/4 teaspsoon clove and salt. Set aside.
  
  In a small bowl, stir yogurt until creamy, then add beaten egg. Add melted butter and grated lemon peel. Pour into the flour mixture and stir quickly until just mixed. Gently fold in 3 peeled, diced baking apples and spoon into a greased muffin tins about two-thirds full.
  
  Topping: Combine 1/4 cup sugar with 2 teaspoon cinnamon and sprinkle over the unbaked muffins.
  
  Bake in a 375°F (190°C) oven for 20 to 25 minutes, or until golden brown. Cool on a wire rack.

Enjoy with coffee or juice.

It has been awhile, I know.

It's Super Bowl night. I made the chili for hubby and his buddy, and spent about 2 hours surfing the net. Then I realized I haven't written on my very own blog, my very own "baby" of the WWW, in a very long time!!

Okay, so I made some Ginger cookies during the Christmas holidays for my dad, who loves ginger anything. He absolutely LOVED these cookies. So did hubby. So did I! It came out crunchy and chewy all at the same time. And my favorite part: it was very easy and quick to make. Ina Garten's Ultimate Ginger Cookies was my inspiration. I tweaked a few things to my taste, though.

Ingredients

• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 2 tsps ground cinnamon
• 1 1/2 tsps ground cloves
• 2 tsp ground ginger
• 1/4 tsp kosher salt
• 1 cup dark brown sugar, lightly packed
• 1/4 cup vegetable oil
• 1/3 cup unsulfured molasses
• 1 extra-large egg, at room temperature
• granulated sugar, for rolling the cookies

Directions

• Preheat the oven to 350 degrees.
• Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with a fork.
• In the bowl of an electric mixer beat the brown sugar, oil, and molasses at medium speed for 5 minutes.
• Turn the mixer to low speed, add the egg, and beat for 1 minute.
• Scrape the bowl with a rubber spatula and beat for 1 minute more.
• With the mixer still on low, slowly add the dry ingredients, and mix on medium speed for 2 minutes.
• Scoop the dough with 2 spoons or a small ice cream scoop.
• With your hands, roll each cookie into a 1 3/4-inch ball and then flatten lightly with your fingers.
• Press both sides of each cookie in sugar and place them on the sheet pans.
• Bake for exactly 13 minutes.
• The cookies will be crackled on the top and soft inside.
• Let the cookies cool on the sheets for a minute or two, then transfer to racks to cool completely.

If you like ginger cookies, this is the one to make and have with coffee or tea for breakfast, or as midnight snack.

Getting ready for Christmas

I know it's just mid-November, but I tell you, Christmas will sneak up on you if you don't start preparing now! I've always wanted to make house-warming gifts made of cookies and chocolate made my me, and of course, in times like these, kind to the pocket-book. I normally love giving my friends a box of Godiva (honestly, who does not love GODIVA??), but you get so little for your precious dollars. Last year, my sisters and I attended a chocolate-making class. In this class (taught by a very inexperienced chocolate-making teacher), the chocoate truffle recipe NEVER worked - we tried it twice. We were also taught - and I use the term taught loosely in this case -how to temper chocolate to create that nice, shiny coating found on some chocolate truffles.

Thanks to Ina Garten's easy Chocolate Truffle recipe, I can finally start giving delectible home-made gifts. When I found this recipe, I called up my sisters, we got together on a Sunday afternoon and made them. Ina Garten suggests using chocolates such as Lindt, but I just used Baker's brand chocolate, and it worked very well. As you may notice from the picture of our truffles, we tried coating some truffles with cocoa powder and other truffles with tempered chocolate. I do not have a formal recipe for tempered chocolate. I just Googled it and watched some videos on Youtube to try to figure it out. If you have never tried making it, give it a go, but I warn you..you need patience. It may not even work out the first time. And if it does work out for you (it kinda worked out for us), then Congrats to you! Anyway, for Ina's recipe, it so easy and delish, and you do not need to temper chocolate to make it.

Almost 30

It was my birthday a couple of weeks ago, and I was REALLY excited to try baking a new cake. So, I baked my own birthday cake. My friends asked in voices that sounded like pity "aww..you're baking your own cake?!" Yes, my friends, because its fun, and it gives me a tonne of joy. The recipe is from someone who is now my all-time favorite cook, Ina Garten. If there is a cookbook to buy, it's hers. She has a few cook books, and I am so impressed with all of them. I have two of them so far. As you can see, you can get some, if not all, of her recipes on line from the food network site, but I personally love having a glossy cookbook on hand, without having to run to the computer all the time for reference, or without having so many loose printouts everywhere in the kitchen.

So, now, I present to you Beatty's Chocolate Cake.

The picture you see on my blog is of my interpretation of the cake. It turned out beautifully. The one thing that I did not do that was part of the recipe, was put the disolved instant coffee in the icing. I think I should have. I found the icing to be slightly too sugary. I think that the sugar in the icing would have dissolved a bit - resulting in a smoother icing - had I added the coffee. Suffice to say, I will definitely be making this cake again, and will follow the icing recipe to a "T"! I hope you try it out too..you will not regret it!

Enjoy with Coffee, Tea, or a glass of cold Milk.

The Perfect September Peach Delight!

Alright, I know I said the next recipe I'd post would involve something along the lines of what most of you said you love on an all-time basis..and its still looking like its chocolate. But I had a huge peach in the fridge that just had to be used up somehow. It was quite ripe, and I didn't feel like eating it as is. I also just made a huge batch of yogurt that I wanted to use up. So I created a recipe involving both peach and yogurt. Was it EVER delish! Hubby loved it too! Between the both of us, we finished more than half of it that night. We would have finished it off then, but we wanted to go to bed with some dignity left, so we kept the rest for the next day.

Ingredients

1 large fresh peach, or two smaller ones, sliced ½ inch thick.
1 & ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup yogurt
3 tablespoons butter
1 teaspoon ground cinnamon
¼ cup brown sugar

Directions

• Preheat oven to 350 degrees F (175 C).
• Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder. Add oil, egg and yogurt. Mix this with flour mixture.
• Meanwhile, melt the 3 tablespoons of butter and brown sugar together under low-med heat until it is bubbly, sprinkle in the cinnamon. Once it is bubbly and fragrant, pour it in a 9-inch round baking pan, and spread in pan to cover. Place peach slices over it, to cover pan. Pour batter on top of that.
• Bake for 30 minutes in the preheated oven, or until done. Cool for about 10 minutes, and then turn over on to dish.
  
  This dessert is perfect after a heavy dinner, or with breakfast. It is light, fruity, and tastes fantastic with coffee or tea.

More Berries

Okay, so it looks like the majority of you are loving chocolate. Big surprise! I actually voted for apple-cinnamon. Its an all-time fave of mine because its a comfort food. And no matter what you put apple & cinnamon in, I find I can enjoy a generous amount without feeling too full..or guilty. Wait!! I just had a thought.. we can enjoy all flavors in one bite: fresh apple pie, a side scoop of vanilla ice cream, drizzled with both warm chocolate and caramel sauces. mmm mmm mmm!

The recipe I am going to share with you today, however, contains a flavor I did not include in the poll: berries. The recipe is called FIELD BERRY PARCELS. I got it from the foodtv.ca website, with the intention of participating in the July cooking club challenge. July was just a tad bit too busy for me to make it, though. But I just couldn't let this one go, so I made it for my sister and brother in-law when they visited last Saturday.

Here is a link to the recipe:

• http://www.foodtv.ca/BLOG/archive/2008/07/02/july-cooking-club-challenge-anna-olson-s-field-berry-parcels.aspx

Here are my changes & tips:

• I didn't buy blackberries, so I used twice the amount of strawberries.
• I used 10% cream for the pistashio sauce instead of 18%. It worked well!
• I didn't put all of the berry sauce back in to the berries. I put only about 2-3 tablespoons because from eveyone else's comments and picutres and from what I saw from my own experience the berries were juicy enough. I used the rest for garnish.

My only critique on this recipe is the parcel package itself. When you twist the phyllo to make the parcel "knot," the knot ends up tasting like a clump of tasteless dough.

I had a bit of berry mixture left - maybe a tablespoon or two. I had a lot of the berry sauce, some phyllo leaves, and pistachio cream left over too. That gave me an idea. I wanted to see what this recipe would taste like if I made another shape out of the dough. I added apple so there would be enough for both hubby I to taste it.

• I cut up an apple into 1/4 inch cubes and added it to the berry mix along with a tablespoon of sauce.
• I followed the phyllo instructions up until just before making the actual "parcel."
• I made an envelope out of the phyllo: I put two heaping tablespoons of the berry-apple mixture in the middle of phyllo. I folded the left and right phyllo edges over it, and then folded the upper and bottom pieces onto it.
• I then brushed some leftover melt butter mixture on top, and dipped it into a plate of crushed pistachio.

It turned out beautifully, and tasted great!

I haven't decided what I am going to make next, but I have a feeling that the trend in the poll responses will have a big influence on my decision. Wink!