Tagged: baking

13 May

1 Comment

Cinnamon Raisin Nut Bread Recipe

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Plump raisins, cinnamon, pecans and walnuts are magic ingredients in this fantastic raisin bread.

I have always been a fan of raisin bread. Actually, let me rephrase that – I used to be a fan of raisin bread when I was younger; however, as I got older, I realized that the raisin bread I had been eating was actually not that great. It’s sort of the same thing with the chocolate that I used to eat as a kid. I used to think it was so good, but now I know that it was really just brown wax :-)

There is really no comparison between this bread and the pre-packaged stuff that I used to eat…yet it still satisfies the kid in me.

This bread does take a bit more time then simply removing a twist tie; however, the end result is well worth the effort. Plus your house will smell absolutely fantastic and you will feel like a rock star for making it!

Here is a link to the full step-by-step text recipe for this Cinnamon Raisin Nut Bread.

Hope you enjoy it!

Ciao for now

dawn

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11 Apr

9 Comments

The Full 21 – Power Cookies

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These cookies are my take on the Power Cookies from Capers, a local community market here in Vancouver…you might also know them as Whole Foods :-)  I once tried to get the recipe, but there was no way they were going to give it up…so off to the kitchen I went. I think I made about 10 batches of cookies before I found something that I was happy with. In fact, some say these are even better than “their” cookies…but I’ll let you be the judge.

Because they are full of nuts and seeds, I would venture to say that they are not a “diet” cookie. I usually make them and pack them along for the ride whenever we do something outdoorsy…like a hike or a long walk.

I have made these a few times for a running group that I am lucky enough to be a part of and I can honestly say that no one seems to be worried about a few extra calories or a bit of chocolate. We are all currently, training for the BMO half marathon in Vancouver, which btw I like to call the “FULL 21″ because who wants to do 1/2 of anything; right? Hence the name of the cookies.

Hope you enjoy them. Here is a link to the full text recipe for these nutty little energy-boosting cookies.

Ciao for now

dawn

UPDATE: I am currently training for my first marathon. I figured since I turned 42 years old this year, it would be a good time to run 42 kms :-) So now I guess these do not necessarily need to be called “The Full 21″ anymore!

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18 Dec

8 Comments

Quiche Lorraine Recipe

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Though I don’t make or even eat quiche that often, when I do Quiche Lorraine is generally the one I make.  There is just something about  the simplicity of the ingredients and how well they come together to create such a delicious tart.

This classic French quiche is made with eggs, cream, bacon and Gruyère cheese.

Combined with a buttery pastry dough this quiche is a great thing to make around the holidays (or for any other time of year).It can be served by itself for a light snack or with a nice tossed salad for something a bit more substantial.

Here is the link to the full text recipe for Quiche Lorraine – enjoy!

Have a great holiday everyone.

Cheers!

dawn (and the Rouxbe team)

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11 Feb

1 Comment

Chocolate Truffle Cookies | Chocolate Sparkle Cookies

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These chocolate truffle cookies are the best of the best! They are soft and delicate with just the right amount of sweetness and chocolate. I think I should warn you though – it is impossible to eat just one; actually, it’s almost impossible to eat less than 5 or 6.

Chocolate Truffle Cookie Recipe The cookie dough is a mix of dark chocolate, butter, sugar, eggs, honey, cocoa powder, ground almonds and a pinch of salt.

Chocolate Truffle Cookie Recipe After the batter rests, it is then rolled into little balls. At this point, the cookies can either be rolled in sugar and baked or frozen to bake on another day.

Chocolate Truffle Cookie Recipe These cookies are great served by themselves; however they do go very well with this Café Latte Ice Cream.

Chocolate Truffle Cookie Recipe with Cafe Latte Ice CreamHere is the full recipe for the Chocolate Truffle Cookies.

This recipe is actually inspired by the very talented Thomas Haas. If you don’t feel like making them yourself, you can actually order the chocolate truffle cookies online (they call them chocolate sparkle cookies). They come in a package of 36 and sell for…wait for it…$55. I know, that does seem a little steep, but they were once voted “the world’s best cookie”…so I guess that sort of makes up for it.

Happy Valentines Day Everyone!

Hope you enjoy -  dawn

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12 Nov

4 Comments

Gluten-Free Vegan Chocolate Chip Cookies

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I have several friends that cannot eat wheat and dairy, so I am always interested in good recipes that take this into consideration…and who doesn’t love a great chocolate chip cookie.

Gluten Free Vegan Chocolate Chip Cookies

My first attempt at making these cookies did not quite turn out as planned. I measured out the almond flour (2 1/2 cups), made the cookie batter as instructed, but when I took them out of the oven I was disappointed in how flat they were. Vegan Chocolate Chip Cookies

Although the cookies tasted great they were super thin and hard to handle. Everyone still raved about them, but I was a bit sad. I emailed back and forth with Elana from Elana’s Pantry, where I got the recipe from. She was super helpful and suggested a few things I could try.

Vegan Chocolate Chip Cookies

So, I tried them again, only this time I used butter instead of the grapeseed oil (as indicated in another of her recipes). I rolled out the cookies and chilled them before baking.  The result was still a rather flat and now greasier tasting cookie.

Vegan Chocolate Chip Cookies

I knew that I would probably have better luck if I weighed the almond flour but my little “non-math”  brain wasn’t sure what 2 1/2 cup of almond flour weighed. After figuring that out, I was off for one more try…okay 2 more tries if you want to get technical. Vegan Chocolate Chip Cookies

The cookies above had a tiny bit too much almond flour, but now I was on the right track. In the end I used about 3 cups of almond flour (300 grs or 10.5 ounces)…whatever floats your boat. I do recommend weighing the almond flour for the best and most consistent results.

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I know when some people hear the words “wheat-free”, “gluten-free” or “vegan”, they think “less flavor” but with these cookies it is definitely not true. These little gems are delicious. As I mentioned, the recipe is actually from Elana’s Pantry. She was kind enough to send us one of her cookbooks (the gluten-free almond flour cookbook), along with a sample of her cookies and that’s where this all began.

Here is the link the step-by-step text recipe for the Gluten-Free Vegan Chocolate Chip Cookies.

Happy Cookie Eating!

dawn

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