It's been a long time since I've posted, because of reasons I won't get into, I have been feeling very un-inspired. Until now. And all apologies for the lack of photo - my camera got destroyed on a recent cliff-jumping adventure. Ahem.
There's nothing better than sweet corn-on-the-cob, fresh from the farm! I've created my own recipe on what to do with a bumper crop of fresh (and uncooked) ears of corn. This would work with frozen corn kernels, I assume, but it would certainly be less delicious.
These little beauties are very sweet, just the way I like my cakes. They are relatively one-dimensional in flavour, and would be best served with an accompaniment. These would taste great with some of your favourite spices added to taste, or topped with whipped cream and seasonal fruit or berries shortcake-style.
1 3/4 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. sugar (this can be reduced according to taste)
1/3 c. butter, cold
1/2 c. buttermilk
2 eggs
1 1/2 c. fresh corn kernels, cut off the cob
Preheat the oven to 350 F. Prepare a muffin tin with paper liners.
In your food processor, combine the flour, baking powder, salt, and sugar and pulse to combine. Add the cold butter in pieces and pulse until the mixture resembles a coarse meal. Add the corn kernels and pulse until combined. Whisk together the buttermilk and eggs. Add the mixture from the food processor into the milk mixture and stir to combine. Dole out about 1/4 cup of batter per cupcake.
Bake for about 20 minutes, or until browned and a toothpick poked into the centre of a cupcake comes out clean.
Enjoy! Yields 12 - 15 cupcakes.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Sep 10, 2011
Feb 24, 2011
No-Carb Key Lime Coconut Meringue Pie
Hello, and it's been a while!
I've been on a four-letter-word starting with "D" so I haven't had an opportunity to post delicious recipes because ... I haven't made any. It's been boring old meat-and-vegetables for me for a while now. But I took a bit of a break, and am now officially allowed to eat just about anything except sugar and starch. If you've read my blog before, you'll see that this is nearly impossible. But I've done it. And only with the help of things like coconut flour and stevia sweetener.
Give this recipe a try with sweetened whipped cream instead of meringue!
Behold, a recipe for a Key Lime Meringue Pie for the carb-phobic!
Crust:
1/4 c. cold butter cut into pieces
3 Tbsp. extra virgin coconut oil, solid
3/4 c. coconut flour
1/4 c. soy flour
2 eggs
1 Tbsp xylitol (or use 5 - 6 drops stevia extract)
pinch salt
1/2 c. shredded unsweetened coconut
1 - 2 Tbsp water or as needed
1 egg white, beaten
In your food processor, pulse the butter, coconut oil, coconut flour, and soy flour until combined and resembling coarse meal. Add the remaining ingredients except the water and egg white and pulse until a soft dough forms. Drizzle in the water and pulse until the dough is workable. Press into a 9" pie plate. When you are done forming the crust, brush the egg white over the crust just before filling it. This is an important step, as the coconut flour is very "thirsty", and will drink up any moisture the curd has to offer.
For this recipe, we will par-bake the crust for 5 minutes at 350 F before filling it.
I am uncertain whether a flax-based egg substitute will work for the crust. If anyone tries it, let me know - I suspect it might fall apart. But if it works, it will reduce the amount of egg in this pie by just about a quarter.
Key Lime Curd:
4 large eggs
1/2 c. key lime juice, freshly squeezed if possible (or try lime juice, or lemon)
1/4 c. xylitol
40 drops stevia extract
4 Tbsp unsalted butter, room temperature
While the crust is baking, whisk together the eggs, juice, xylitol, and stevia in a metal or glass bowl placed over a pot of simmering water (or use a double boiler). Whisk constantly (to prevent it from curdling) until the mixture becomes pale in colour and quite thick (like a hollandaise or sour cream). This will take approximately 8 - 10 minutes. As soon as the mixture is thickened, remove the bowl from the heat and whisk in the butter piece by piece. Immediately pour the curd into the par-baked pie crust and bake at 350 F for about 10 minutes. It should be still a little wobbly. It will not brown due to the absence of sugar in the recipe.
Don't use an egg substitute in the curd. It won't work. Period. Real eggs only, please.
While the curd is baking, make the
Meringue:
4 large egg whites
20 drops stevia extract
1/2 tsp cream of tartar (or vinegar)
In a very clean bowl with a very clean whisk, beat the egg whites until foamy. Add the cream of tartar and stevia, and whisk until stiff peaks form. Using a spoon, dollop the meringue onto the curd, and press the dollops down with the back of the spoon until the entire curd is covered with meringue. Bake at 375 F for about 10 minutes. Meringue may not brown due to the absence of sugar in the recipe.
Let cool completely and serve!
As you can see, my meringue deflated a little a lot. I left it in the oven too long. And, you can see the recipe yields a very thick crust - feel free to pare it in 2/3 or 1/2 of the measurements I gave you, if you prefer a less-crusty pie.
Yes, it will still be sweet - stevia is a superb sweetener with citrus flavours. If I didn't know it was sweetened with stevia, I would never guess. This recipe will certainly please even your full-carb friends!
Stevia is easy to find at your local health food store. The drops I find most convenient because they are very concentrated, and are perfect for adding to beverages, and for recipes that require sweetening.
Bear in mind that sugar, in regular baking, can often be more than a sweetener - it provides leavening, goldening, structure, and sometimes even crunch. You will not get these properties using stevia.
Xylitol is a fruit alcohol, half as sweet as regular sugar. It promotes dental health and has no effective carbs. It is considered safe and healthy, and has bulk to it - a reasonable substitute for sugar, but very expensive. Be aware that it can have a laxative effect in some folks, if too much is consumed. Feel free to leave the xylitol out of this recipe and use a few extra drops of stevia instead.
For those of you residing in Canada, check out Stevia Canada JG Group. I have ordered most of my stevia from these guys, it tastes fabulous and they have an amazing selection. And for my coconut and soy flours, I find them at Bulk Barn. The Xylitol can be found at most health food stores.
Give this recipe a try with sweetened whipped cream instead of meringue!
Behold, a recipe for a Key Lime Meringue Pie for the carb-phobic!
Crust:
1/4 c. cold butter cut into pieces
3 Tbsp. extra virgin coconut oil, solid
3/4 c. coconut flour
1/4 c. soy flour
2 eggs
1 Tbsp xylitol (or use 5 - 6 drops stevia extract)
pinch salt
1/2 c. shredded unsweetened coconut
1 - 2 Tbsp water or as needed
1 egg white, beaten
In your food processor, pulse the butter, coconut oil, coconut flour, and soy flour until combined and resembling coarse meal. Add the remaining ingredients except the water and egg white and pulse until a soft dough forms. Drizzle in the water and pulse until the dough is workable. Press into a 9" pie plate. When you are done forming the crust, brush the egg white over the crust just before filling it. This is an important step, as the coconut flour is very "thirsty", and will drink up any moisture the curd has to offer.
For this recipe, we will par-bake the crust for 5 minutes at 350 F before filling it.
I am uncertain whether a flax-based egg substitute will work for the crust. If anyone tries it, let me know - I suspect it might fall apart. But if it works, it will reduce the amount of egg in this pie by just about a quarter.
Key Lime Curd:
4 large eggs
1/2 c. key lime juice, freshly squeezed if possible (or try lime juice, or lemon)
1/4 c. xylitol
40 drops stevia extract
4 Tbsp unsalted butter, room temperature
While the crust is baking, whisk together the eggs, juice, xylitol, and stevia in a metal or glass bowl placed over a pot of simmering water (or use a double boiler). Whisk constantly (to prevent it from curdling) until the mixture becomes pale in colour and quite thick (like a hollandaise or sour cream). This will take approximately 8 - 10 minutes. As soon as the mixture is thickened, remove the bowl from the heat and whisk in the butter piece by piece. Immediately pour the curd into the par-baked pie crust and bake at 350 F for about 10 minutes. It should be still a little wobbly. It will not brown due to the absence of sugar in the recipe.
Don't use an egg substitute in the curd. It won't work. Period. Real eggs only, please.
While the curd is baking, make the
Meringue:
4 large egg whites
20 drops stevia extract
1/2 tsp cream of tartar (or vinegar)
In a very clean bowl with a very clean whisk, beat the egg whites until foamy. Add the cream of tartar and stevia, and whisk until stiff peaks form. Using a spoon, dollop the meringue onto the curd, and press the dollops down with the back of the spoon until the entire curd is covered with meringue. Bake at 375 F for about 10 minutes. Meringue may not brown due to the absence of sugar in the recipe.
Let cool completely and serve!
Yes, it will still be sweet - stevia is a superb sweetener with citrus flavours. If I didn't know it was sweetened with stevia, I would never guess. This recipe will certainly please even your full-carb friends!
Stevia is easy to find at your local health food store. The drops I find most convenient because they are very concentrated, and are perfect for adding to beverages, and for recipes that require sweetening.
Bear in mind that sugar, in regular baking, can often be more than a sweetener - it provides leavening, goldening, structure, and sometimes even crunch. You will not get these properties using stevia.
Xylitol is a fruit alcohol, half as sweet as regular sugar. It promotes dental health and has no effective carbs. It is considered safe and healthy, and has bulk to it - a reasonable substitute for sugar, but very expensive. Be aware that it can have a laxative effect in some folks, if too much is consumed. Feel free to leave the xylitol out of this recipe and use a few extra drops of stevia instead.
For those of you residing in Canada, check out Stevia Canada JG Group. I have ordered most of my stevia from these guys, it tastes fabulous and they have an amazing selection. And for my coconut and soy flours, I find them at Bulk Barn. The Xylitol can be found at most health food stores.
Mar 29, 2010
Hummingbird Cupcakes
I used this Hummingbird Cake recipe from Joy of Baking, and turned it into a cupcake. I made a few changes:Substitute 1 1/2 c. all-purpose flour for whole-wheat
No pecans in the frosting
Pineapple tidbits instead of crushed (because J got the wrong can from the store!)
Made 21 cupcakes instead of 2 round cakes
Healthy, moist, and delicious! What a great recipe.
Mar 3, 2010
Peanut Butter Chocolate Chip Cookies
Isobel requested this one! This is a dead easy recipe. I can't really take credit for it, and I'm not sure who can, as it is on the label of just about every peanut butter jar you buy. It's almost stupefying in its simplicity - there's no flour, no soda, no added oil ... just pure goodness. If happiness took on cookie form, this would be it.
1 c. peanut butter (crunchy or smooth, your choice)
1 c. granulated sugar
1 egg
Optional: 1/2 package chocolate chips
Preheat your oven to 350 F. Arrange a sheet of parchment paper on a cookie pan. Stir first three ingredients together until they are well-combined. Fold in chocolate chips. Drop tablespoonfuls of batter onto the parchment paper, and flatten with the tines of a fork. Bake for 6 - 8 minutes, and don't overbake! These cookies are by far at their best when chewy.
1 c. peanut butter (crunchy or smooth, your choice)
1 c. granulated sugar
1 egg
Optional: 1/2 package chocolate chips
Preheat your oven to 350 F. Arrange a sheet of parchment paper on a cookie pan. Stir first three ingredients together until they are well-combined. Fold in chocolate chips. Drop tablespoonfuls of batter onto the parchment paper, and flatten with the tines of a fork. Bake for 6 - 8 minutes, and don't overbake! These cookies are by far at their best when chewy.
Feb 4, 2010
Leftover Pie Crust Tarts
I got a great idea as I was making an apple pie, and was wondering what to do with the large amounts of crust that I inevitably had to cut off the sides of the pie. I puzzle-pieced the leftover scraps together in the cups of a muffin tin, and filled each mini-shell with a mixture of frozen fruit, sugar, and cornstarch.Pictured is raspberry - fill the shell full with frozen raspberries, and add a tablespoon of sugar and a teaspoon of cornstarch per shell. Bake at 425 F for about 15 minutes, stirring each tart at the 10 minute mark (or when the fruit is no longer frozen) to mix in the sugar and cornstarch.
Dec 15, 2009
Easy Peanut Butter Balls
This recipe is from my friend Teresa: "Here's one for your blog, love it and it's so easy ... can't remember where we got the recipe from, but my mom and I have been making them for years!"
1 can sweetened condensed milk
2/3 c. peanut butter
2 c. graham wafer crumbs
1 c. chocolate chips
1 c. flaked coconut
Mix condensed milk and peanut butter. Stir in chocolate chips and graham wafer crumbs and mix well. Shape into one inch balls, roll in coconut flakes, and store in the fridge. Remove from fridge 15 minutes before serving.
1 can sweetened condensed milk
2/3 c. peanut butter
2 c. graham wafer crumbs
1 c. chocolate chips
1 c. flaked coconut
Mix condensed milk and peanut butter. Stir in chocolate chips and graham wafer crumbs and mix well. Shape into one inch balls, roll in coconut flakes, and store in the fridge. Remove from fridge 15 minutes before serving.
Dec 11, 2009
Super Duper Zucchini Muffins
Somehow, these muffins were ridiculously fluffy. That's a good thing. I just didn't understand how, because I put two cups of sopping wet zucchini into these! Vegan alternative in (brackets). Adapted from allrecipes.com
2 1/4 c. flour
1 c. white sugar (Redpath sugar)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. each cinnamon and nutmeg
1/2 tsp. salt
1/2 c. vegetable shortening, margarine, or unsalted butter
1/4 c. buttermilk or yogourt (or vinegar + soy milk)
2 eggs (or 2 portions egg substitute)
2 c. shredded zucchini - I left the skin on, and seeds in, and I used a cheese grater to shred it all
Optional: 1/2 c. chopped walnuts or pecans
Preheat oven to 350 F. Grease or spray-oil a muffin tin. Combine the sugar and dry ingredients. Cut the shortening into the dry ingredients, or use a food processor to combine shortening and dry ingredients. This step is important, as it is responsible for the fluffiness of these muffins!
Combine the wet ingredients in a separate bowl, and mix them into the shortening-flour mixture until just combined. Fold in the nuts. Distribute evenly to each muffin cup and bake for 15 - 20 minutes, or until a toothpick inserted in the middle of a centre muffin comes out clean.
Serve warm and fresh, on their own or spread with butter.
2 1/4 c. flour
1 c. white sugar (Redpath sugar)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. each cinnamon and nutmeg
1/2 tsp. salt
1/2 c. vegetable shortening, margarine, or unsalted butter
1/4 c. buttermilk or yogourt (or vinegar + soy milk)
2 eggs (or 2 portions egg substitute)
2 c. shredded zucchini - I left the skin on, and seeds in, and I used a cheese grater to shred it all
Optional: 1/2 c. chopped walnuts or pecans
Preheat oven to 350 F. Grease or spray-oil a muffin tin. Combine the sugar and dry ingredients. Cut the shortening into the dry ingredients, or use a food processor to combine shortening and dry ingredients. This step is important, as it is responsible for the fluffiness of these muffins!
Combine the wet ingredients in a separate bowl, and mix them into the shortening-flour mixture until just combined. Fold in the nuts. Distribute evenly to each muffin cup and bake for 15 - 20 minutes, or until a toothpick inserted in the middle of a centre muffin comes out clean.
Serve warm and fresh, on their own or spread with butter.
Gingersnaps
Ground ginger and freshly grated ginger are not interchangeable in this recipe. Use the ginger powder that you can find in any bulk or grocery store. The nutmeg and cloves are what I added to make these cookies extra spicy. If you don't like either, leave them out.
3/4 c. unsalted butter, room temperature
1 c. granualted sugar + 1/4 c. extra for rolling
1 egg
1/2 c. fancy molasses
2 1/2 c. flour
2 tsp. baking soda
2 tsp. ground ginger (I make these "heaping" teaspoonfuls!)
1 tsp. cinnamon
1/2 tsp. each nutmeg and ground cloves
1/2 tsp. salt
Preheat oven to 350 F. Prepare two large cookie sheets lined with parchment paper. You will need to make these cookies in batches in the oven - only put one cookie sheet at a time in your oven, on the middle rack, or your cookies will burn. This dough, unlike cake batters and more time-sensitive cookies, can sit and wait for each batch to be done in the oven. There is no rush.
Cream butter and sugar until fluffy. Add the egg and beat well. Add molasses and beat until smooth. Add dry ingredients to wet ingredients in two additions, mixing thoroughly after each addition. Roll into 1-inch balls, and roll the ball completely in granulated sugar. Place the balls on the cookie sheet about 2 inches apart. Bake for exactly 10 minutes.
The book said it yields 90 cookies! But we made ours twice the size, appx. 2-inch balls, so we got about half that. As a result, our cookies were less crispy, more chewy!
Dec 9, 2009
Pineapple Upside-Down Cake
My family loved this one at our annual family reunion! I love Joy of Baking, this recipe is no exception. My only two tips are, when you are folding the egg whites into the batter, don't go overboard! Use as few strokes as possible. And, it is imperative you use brown sugar instead of white sugar for the caramel. Don't try using white sugar + molasses either ... I learned that the hard way!
Chocolate Cake
This is my guarantee: If you follow this recipe exactly, it will yield the richest, most moist and chocolatey cake you have ever tried. Adapted from a recipe at AllRecipes.com, but the changes I made make all the difference.
Save 1 c. of your morning strong-brewed coffee for this recipe, or brew some in advance and cool it off.
1 c. milk
1 Tbsp. vinegar
Combine vinegar with milk to curdle.
1 3/4 c. flour
2 c. white sugar
1 c. sifted cocoa powder
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 c. vegetable oil
1 c. cold strong brewed coffee
1 tsp. vanilla
Preheat oven to 350 F. Grease and flour 2 x 8-inch round cake pans. Alternatively, grease and line bottoms of pans with parchment. Sift dry ingredients together in one bowl. Whisk eggs and oil together in a large bowl, and whisk in vanilla and coffee. Stir in soured milk. Gradually beat in dry ingredients, until just incorporated. Bake for 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
This will easily make 24 cupcakes as well - bake for about 12 - 15 minutes.
Pump this recipe up to a Black Forest Cake:
In advance, soak halved and pitted, fresh, sweet black cherries (appx. 30 or 40 berries) in some cherry brandy - overnight is best. When cake is cooled, whip up a carton of whipping cream with sugar and vanilla added (to taste). Drain cherries and spread them generously between your two cake layers. Frost the cake with whipped cream, using a spatula or a piping bag, and decorate with more soaked and fresh cherries.
For those of you who are lactose-intolerant, or who would like to reduce the fat, use Cool Whip or Cool Whip Light instead of whipped cream.
Save 1 c. of your morning strong-brewed coffee for this recipe, or brew some in advance and cool it off.
1 c. milk
1 Tbsp. vinegar
Combine vinegar with milk to curdle.
1 3/4 c. flour
2 c. white sugar
1 c. sifted cocoa powder
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 c. vegetable oil
1 c. cold strong brewed coffee
1 tsp. vanilla
Preheat oven to 350 F. Grease and flour 2 x 8-inch round cake pans. Alternatively, grease and line bottoms of pans with parchment. Sift dry ingredients together in one bowl. Whisk eggs and oil together in a large bowl, and whisk in vanilla and coffee. Stir in soured milk. Gradually beat in dry ingredients, until just incorporated. Bake for 30 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
This will easily make 24 cupcakes as well - bake for about 12 - 15 minutes.
Pump this recipe up to a Black Forest Cake:
In advance, soak halved and pitted, fresh, sweet black cherries (appx. 30 or 40 berries) in some cherry brandy - overnight is best. When cake is cooled, whip up a carton of whipping cream with sugar and vanilla added (to taste). Drain cherries and spread them generously between your two cake layers. Frost the cake with whipped cream, using a spatula or a piping bag, and decorate with more soaked and fresh cherries.
For those of you who are lactose-intolerant, or who would like to reduce the fat, use Cool Whip or Cool Whip Light instead of whipped cream.
Squash Pie
A delicious alternative to pumpkin. I prefer to use a buttercup squash, but I'm sure your favourite squash will work nicely. This recipe seems very liquid-y when you pour it into the shell, but I assure you, it firms right up. Found this recipe on allrecipes.com
To mash the squash, you'll find it easiest to cut the squash in half lengthwise, place the halves flesh-side-up on a cookie sheet, and bake in the oven at about 350 F for an hour, or until soft and scoopable. Cool them a little, scoop as much flesh as you can possibly get out into a bowl, and mash or puree the flesh. This mash is very easily frozen in a tupperware container, so you can mash your squash in advance. This method also works for pumpkins or any other fleshy gourd.
2 x 9-inch pie shells
1 c. brown sugar
1 tsp. each cinnamon, nutmeg, ground cloves
1 tsp. ground ginger (fresh or powdered)
1 pinch salt
1 Tbsp. butter, melted
2 c. hot milk
2 lbs. mashed squash (one small squash will yield the right amount)
3 eggs
Preheat oven to 425 F. Mix sugar and salt with spices. Blend in milk, squash, eggs, and butter. At this point, I like to grab my hand-blender and puree this entire mixture so that the pie is velvety-smooth. Pour the filling into unbaked pie shells. Bake for 40 minutes, or until a knife comes out clean. Serve with whipped cream, ice cream, or maple syrup.
Do not underbake this pie, or it will turn out mushy. When the pie comes out of the oven, it should be completely set up and firm.
I found that I could easily make tartlets out of this by rolling a pie pastry, and lining two muffin tins with pie crust. They tasted excellent and they were very easy to freeze as well.
To mash the squash, you'll find it easiest to cut the squash in half lengthwise, place the halves flesh-side-up on a cookie sheet, and bake in the oven at about 350 F for an hour, or until soft and scoopable. Cool them a little, scoop as much flesh as you can possibly get out into a bowl, and mash or puree the flesh. This mash is very easily frozen in a tupperware container, so you can mash your squash in advance. This method also works for pumpkins or any other fleshy gourd.
2 x 9-inch pie shells
1 c. brown sugar
1 tsp. each cinnamon, nutmeg, ground cloves
1 tsp. ground ginger (fresh or powdered)
1 pinch salt
1 Tbsp. butter, melted
2 c. hot milk
2 lbs. mashed squash (one small squash will yield the right amount)
3 eggs
Preheat oven to 425 F. Mix sugar and salt with spices. Blend in milk, squash, eggs, and butter. At this point, I like to grab my hand-blender and puree this entire mixture so that the pie is velvety-smooth. Pour the filling into unbaked pie shells. Bake for 40 minutes, or until a knife comes out clean. Serve with whipped cream, ice cream, or maple syrup.
Do not underbake this pie, or it will turn out mushy. When the pie comes out of the oven, it should be completely set up and firm.
I found that I could easily make tartlets out of this by rolling a pie pastry, and lining two muffin tins with pie crust. They tasted excellent and they were very easy to freeze as well.
Easy Vanilla Cake
This isn't a recipe of mine, I believe I got it from allrecipes.com
2 c. sugar
4 eggs
2 1/2 c. flour
1 c. milk
3/4 c. vegetable oil
2 1/4 tsp. baking powder
1 tsp. vanilla (I often add an extra tsp. because I love vanilla)
Preheat oven to 350 F. Line and grease two round cake pans (or 2 x 12 cup muffin tins) with parchment paper. Beat sugar and eggs to gether until thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and mix for about 1 minute. Do not overbeat or underbeat! One minute is long enough to develop the glutens in the flour and incorporate lots of air into the batter.
Pour batter into pans and bake until golden and a toothpick inserted in the centre comes out clean (30 - 40 min for round pans, 12 - 15 min for cupcakes).
My Favourite Lemon Bars
These are tart, delicate, and delicious. Fresh lemons must be used, there is no substitute for the real thing. I used the recipe from JoyofBaking.com.
http://www.joyofbaking.com/LemonBars.html
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