Said the 10 yr old upon tasting the pie: "Mommy, your apple pie exceeds expectations!"
Saturday, 23 September 2017
Sunday, 17 September 2017
|APPLE PICKING AT WILLOW VIEW FARMS IN ABBOTSFORD|
|ELSTAR APPLES! A VARIETY OF GOLDEN DELICIOUS AND ORANGE PIPPIN, THE FLESH IS CRISP AND SWEET|
|WE SNAGGED A FEW OF THE REMAINING PEARS LEFT ON THE TREES FORTUNATELY|
|NESTLED IN THE CROOK OF THE PLUM TREE WAS A BIRD'S NEST|
|BLUE DOLL PUMPKIN! THE FLESH IS DEEP ORANGE AND I'M MAKING SOUP WITH THIS BABY|
|WE PICKED SOME PLUMS (OF WHICH THERE WERE ONLY A FEW REMAINING IN ARM'S REACH), BOUGHT SOME SQUASH AND SOME CORN TOO|
|PREPARING THE BATTER FOR THE APPLE CAKE: EGGS, EVAPORATED CANE SUGAR AND VANILLA|
|I HAVE 3 VARIETIES OF APPLES PREPARED FOR THE CAKE|
|THE APPLES ARE LEFT IN LARGE CHUNKS SO YOU CAN REALLY TASTE THE DIFFERENCES IN THE VARIETIES|
|THE BATTER IS POURED INTO A SPRINGFORM PAN|
|FRESH OUT OF THE OVEN!|
|THIS APPLE CAKE SMELLS OF FALL|
|ENJOY THE RECIPE! IT'S EASY AND MAKES USE OF A GOOD NUMBER OF APPLES; HIGHLIGHTING THE QUALITY OF THE APPLES AND THE DIFFERENT VARIETIES. SERVE WARM WITH VANILLA ICE CREAM OR PLAIN WITH A CUP OF TEA.|
from Dorie Greenspan's Around My French Table
- 3/4 cup all purpose flour
- 3/4 teaspoon baking powder
- pinch of salt
- 4 large apples (if you can, choose 4 different kinds)
- 2 large eggs
- 3/4 cup sugar
- 3 tablespoons dark rum
- 1/2 teaspoon pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform on it.
- Whisk the flour, baking powder and salt together in a small bowl.
- Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.
- In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and, when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in teh apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
- Slide the pan into the oven and bake for 50-60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
- Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
Saturday, 9 September 2017
What to do with the many buckets of FREE local blackberries you've picked along railroad tracks, parks and roadways in Vancouver? How about Foraged Blackberry No-churn Ice Cream?
Friday, 25 August 2017
What kind of witchcraft is this?
I've never had a gluten free bread that has this amount of chew in it. While mixing the dough you can imagine my skepticism that the ingredients would turn out looking like proper bagels. I even had fewer hopes of them tasting like bagels let alone tasty ones.
Thursday, 17 August 2017
Tuesday, 11 April 2017
|A tiny slice of the 4"Lemon Meringue Tart I made|
Monday, 20 March 2017
Sunday, 5 March 2017
Wednesday, 22 February 2017
SO, this is me lesson prepping for tomorrow's Creative Writing 11 Book Chat tomorrow. I had my students select a Canadian Novel for an independent project which culminates in a Tea 'n Cookies Book Chat with their peers.
Silly me...I asked what they'd like me to bake and they said "Totoro Cookies!"
I don't know why I was hoping they'd all say "CAKE!" --but they didn't.
Ah well. They're not for me to eat anyway!
I used matcha powder to create tiny leaf cookies to rest on Totoro's head. With the leftover matcha dough I made some larger leaf cookies 'cause I didn't want to make any more of those time-consuming tiny leaves anymore 🤣
I added black sesame paste to a blob of cookie dough in order to make the tiny black sesame sprites. They were so cute but something about grey cookies is so unappealing to many people. I guess they don't look appetizing being the colour of soot!
In case you want to make these with a totoro cutter, be aware that they cost $$$. All you have to do is google it and you'll find plenty of styles of Totoro cutters to buy. Before I bought a cutter, I used a cardboard template that I cut out. I traced the cookies with a knife and they were tedious but they turned out well. Alternatively, if you're crafty you can cut up an Arizona Tea can and create your own personalized cookie cutter. I have a pusheen one that I made like that because I'm too cheapie to pay money for more cutters.
- 2 Cups unsalted butter, softened (2 sticks)
- 1 1/2 cup granulated sugar
- 2 Large egg
- 2 tsp pure vanilla extract
- 5 Cups sifted all-purpose flour
- 1 1/2 tsp teaspoon coarse salt
- OPTIONAL: 1 teaspoon matcha powder (for the matcha leaves)
- OPTIONAL: 1 teaspoon black sesame paste (or ground black sesame seeds) (for the soot sprites)
- Preheat oven to 350degrees F.
- Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour and salt and mix until combined.
- Halve dough; shape each half into a disk. Place one disk in plastic wrap and refrigerate. You can use the other half for the optional coloured decorations or soot sprite cookies. Continue making cookies with the remaining refrigerated dough.
- Roll out dough and cut with a template or cutter. Transfer cookies to parchment-lined cookie sheet.
- OPTIONAL LEAVES & SOOT SPRITES: take a handful of dough and add 1 teaspoon of matcha powder to it, kneading until thoroughly combined. Roll out and cut into tiny leaves to decorate Totoro's head. Take a handful of dough and knead in 1 teaspoon black sesame paste and knead thoroughly until combined. Roll out and cut into soot sprites.
- Bake for 13-15 minutes or until lightly browned (Totoro's ears will get brown first, so watch them) The soot sprites will take only 10-12 minutes and the tiny leaves take 7 min.
- Let cool on wire racks. Store in airtight containers at room temperature up to 3 days.
Tuesday, 21 February 2017
Basho's gone, but you can make these Mini Mochi Cupcakes yourself!
Do you miss this tiny Japanese cafe on E. Hastings street? Well, cry no more because you can easily make these mini gluten-free Japanese sweets. Just pull out your knitting needles, knit a cozy for your potted succulent plant and whip up some matcha tea to go along with your sweets.
This mochi recipe is highly adaptable; you can add your own unique flavours. Stay tuned for more flavour possibilities!
Saturday, 28 January 2017
|Celebrate with cake!|
Happy Chinese New Year!
Gung Hay Fat Choy! Sun Neen Fai Lok!
It's the year of the rooster...and today married Chinese people everywhere are handing out red envelopes to kids. So the kids are raking in the money$$$
My kid's birthday party is today and she wanted a DQ ice cream cake, which means pretty much nothing for me to blog about. So I made my go-to cake for all-around snackin' while the kids indulged in their oreo blizzard ice cream cake.
This Coconut Chiffon Cake is made from coconut oil instead of veg oil or butter, which gives it a nice light coconut scent and flavour. Because I'm gluten intolerant (hello Hashimoto's disease...you suck) I used my current fave gf flour mix that I picked up from Costco in the States. Costco Canada doesn't carry it here in Vancouver which is a shame.
I wish you Health, Wealth & Happiness this Lunar year and may your celebrations be filled with a good amount of cake too!
|Gluten Free Coconut Chiffon Cake with berries|
Tuesday, 22 November 2016
|Made my own Birthday Cake. Yes I did😆|
|6 inch GF Chocolate Quinoa Cake layers and Vanilla Bean Buttercream|
|This is my favourite part of making a cake|
|Decorated with my fave goodies: matcha macaron, Lindt chocolate balls, dragées, a mini KitKat and mini Coffee Crisp and crushed macaron shells|
|The chocolate ganache was perfect. I threw dragées on the side of the cake too and they stuck🙌|
|It's late November and the only thing blooming in my garden are these little purple Daikon flowers. I just let the daikon go to seed and never did harvest the daikon (so bitter!) The flowers sure are pretty...and edible|
Thursday, 13 October 2016
|My 9 yr old's Gluten Free Oatmeal-Banana Bread...all made in the Vitamix!|
I'm the only person in the household that avoids gluten because of my autoimmune disease...Hashimoto's. One of the things I miss a lot is a really good Banana Bread...full of gluten. There's something about the texture of gluten-full banana bread that I miss! But lucky for you I hit upon a lovely oat flour banana bread that is not only super easy to make (in one container!) but has an amazing texture and flavour.
|She made mini doughnuts too! They were absolutely delicious with my espresso...and my 15 hours of marking|