MINI ICE POPS

What could be better on a hot summer day than a refreshing fruity ice pop? After consuming several ready-made ones I decided to try making my own. Turns out it is super simple to do and I can mix all kind of unusual flavours.

The three flavours on the picture are: cherry, pineapple, and terragon-lime (with and without strawberries).  And you do not need fancy ice pop shapes, use dixie cups for bigger pops or plastic shot glasses for mini ones.  Here is how I did it...

what you need:

1 cup of your favorite fruit
2-3 tbsp of sugar
water 

what to do:

• In a small sauce pan combine fruits and sugar.  Add just enough water to cover the fruits.  Bring to a boil and cook for 5-10 minutes on low heat.
• Once the fruit mix cools down process it in a blender.
• Fill your shapes (dixie cups or shot glasses) with fruit mix, cover with aluminum foil.  Make small incisions in the foil and insert wooden popsicle sticks (foil will keep them in place).  Refrigerate for 2-3 hours.

•  To remove an ice pop from its plastic shape, dunk it into hot water for several seconds.  The outer layer of the pop will melt and the whole thing will pop out of the shape!

Note: the process is similar to making syrup for lemonade, only this time you do not need as much water

Note: to pit cherries faster, cook them first.  Once cherries cool down use a sharp paring knife to cut them and "squeeze" out the pit   
Final note: feel free to add yogurt, herbs, or fruit juice to your mix

Lemon curd coffee cake

For the longest time I could not understand why some people like lemony desserts.  I could not feel the pleasure in eating a lemon square or a slice of lemon meringue pie.  Until recently, when I started occasionally to crave tangy lemony desserts.

Last week, when such a craving got extra strong, I decided to make lemon curd.  While searching for a recipe I've discovered a fool-proof way of making SMOOTH LEMON CURD over at Fine Cooking.  You absolutely have to try this technique no matter whether it's your first time making the curd or whether you are a lemon curd pro.

The recipe yields a little bit over 2 cups of curd. Turns out this is too much curd for the three of us.  So to use the leftovers (a little over a cup) I made a lemon curd coffee cake. The original MEYER LEMON COFFEE CAKE  recipe comes from Martha Stewart.  Liren at Kitchen Confidante adapted the recipe to make MEYER LEMON COFFEE CAKE WITH ALMOND STREUSEL.  Both recipes use a 9-inch angel food cake pan.  Since I could not find one I used a regular size loaf pan and four small loaf pans for cute "petit fours".

What you need: 

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
8 tbsp unsalted butter, room temperature
1 cup granulated sugar
3 tablespoons lemon zest
2 large eggs
1 teaspoon vanilla extract
1 cup thick yogurt (or sour cream)
1 cup lemon curd

• Preheat oven to 350 degrees.  Sift together flour, baking powder, baking soda, and salt. 

• In a large bowl beat butter, granulated sugar, and lemon zest until light and fluffy.  Add eggs, 1 at a time and then vanilla.  Add flour mixture in 3 batches, alternating with yogurt.

• Spoon 1/2 of the batter into the buttered cake pan and smooth evenly.   Add the lemon curd on top, making sure to leave a border from the inner and outer perimeter (you do not want the curd to spill out of the cake).  Top with the remaining batter.  Note: Do not fill the pan up to the rim - the cake will almost double in size while cooking.

• Bake until golden and a toothpick inserted in the center comes out clean (40-50 minutes).

• The original Martha Stewart's recipe calls for lemon glaze (easy and fast).  Liren uses almond streusel topping for her cake.  I opted for powdered sugar. 

And since this beautiful lemon curd cake is so yummy in the morning I am including it in my BREAKFAST CLUB series.  Just remember to enjoy in moderation!
_____
Fine Cooking - CLASSIC LEMON CURD
Kitchen Confidante - LEMON MEYER COFFEE CAKE WITH ALMOND STREUSEL
Martha Stewart -  MEYER LEMON COFFEE CAKE
More BREAKFAST CLUB recipes

Pavlova with easy cranberry sauce

Who said that Valentine's day has to be about chocolate?  I think that a beautiful white Pavlova with bright red cranberry sauce is as Valentine's day worthy as a box of your favorite chocolate.  But then again, I've loved meringue desserts since childhood.

Classic Pavlova is served topped with whipped cream and garnished with fresh fruits. I didn't not use any whipped cream but feel free to add it. As for fruits, I wanted something tangy to balance meringues' sweetness and cranberries worked perfectly.

What you need:

(for 6 Pavlovas)

meringue base:

• 3 egg whites (at room temperature)
• 1/4 tsp cream of tartar
• 3/4 cups sugar
• 3/4 tsp vanilla extract
• 3/4 tbsp cornstarch
• pinch of salt

easy cranberry sauce :

• 1 cup whole fresh or frozen cranberries
• 1/2 cup sugar
• 2-3 cups water

What to do:

meringue base

• Preheat the oven to 250.  In a small bowl mix sugar and cornstarch.
• In a large bowl whip egg whites, cream of tartar, and salt using an electical blender.  Begin at low speed and increase speed to medium/high over 3-5 minutes (or until you can see soft peaks forming when the whisk is lifted).
• Gradually add sugar/starch mix, increasing speed to high.  2-3 minutes after pour in the vanilla extract.  Continue whipping until the mix becomes glossy and you see hard peaks forming when the whisk is lifted.
• Spoon meringue onto the baking sheet, lined with parchement paper.  The mix should make about 6 medium-sized portions.  Lightly flatten the top of the meringue to make an indentation that would hold sauce and whipped cream.
• Place the baking sheet into the oven and bake for 40-60 minutes.  Meringue should stay white, crispy on top, and not cracked.
• Remove meringue from the cooking sheet and cool on a wire rack.

easy cranberry sauce

• In a medium-sized pot bring water, sugar and cranberries to boil.
• Cook for 5-10 minutes, until cranberries popped.  If you want a thicker sauce, mash some of the berries with a fork.
• Cool sauce before serving.  Taste and adjust sugar.

to assemble

• Place one meringue onto a plate and top with cranberry sauce.  If your meringue do not have an indentation and look like mine on the picture above - carefully cut off the top of meringue to create an opening that would hold whipped cream and sauce.

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Recipes from the web - 2

I think it's time for another round of "Recipes from the web".  For those of you who missed the first edition, click HERE.

June and July are the months of birthdays, gatherings and celebrations in my family: my mom's birthday, father's day, my sister's birthday, my father-in-law birthday and so on ....  Cooking a big filling meal is usually out of the question so we opt for finger food and appetizers.  Here is a selection of my favorite hors d'oeuvres:

Goat-Cheese Stuffed Mushrooms

(from Martha Stewart)

Image from Martha Stewart

 I made them back in January (ha ha so much for summer recipes) using a mix of cream cheese and goat cheese for stuffing and they were delicious!!!  I think they could be easily veganized too.

Chickpea Radish Hors d'Oeuvres

(Vegan Yum Yum)

Image by Lolo

This chickpea spread is great on crostinis, crackers, and even as a dip for vegetables.  It was a big hit at my mom's birthday party last week.

Banana Tatin Verrines

(Tartelette)

Image by Tartelette

This simple dessert is SO good on a cool-ish summer evening.  I tried it with pears, instead of bananas as well as with a mix of two.  If you can not find creme fraiche, use yogurt and/or whipped cream.

Brownies

This is my slightly adapted version of the recipe from Jen at Use Real Butter (the recipe originally comes from Fine Cooking magazine).  Jen has some nice and informative step-by-step shots of the whole process - go check them out!!!  Please, be patient and let the brownies cool - they'll become more chewy and chocolate-y.

What you need:

4 oz unsalted butter (115 g)

4 oz semi-sweet or unsweetened chocolate (I used chocolate chips)

1 ripe banana (very ripe), mashed (could be replaced by an egg)

1 cup sugar

2 tsp vanilla extract

1 egg

1 cup flour

1/4 tsp salt

1/2 tsp baking powder

3 tbsp cocoa powder

What to do:

• Preheat oven to 350 degrees 
• In a double boiler or bain-marie melt butter and chocolate chips
• Remove from heat and stir in banana, sugar, and vanilla
• Beat in an egg
• Add flour, baking powder, and cocoa powder.  Mix well
• Butter an 8x8 baking pan, pour batter, and bake for 30-40 minutes
• Check if brownies are ready by inserting a toothpick in a middle.  It should come out almost clean
• Be patient and let the brownies cool (they are much, much tastier when cooled)

Tips and Suggestions: 

Do not let anyone know you are making these. "Sharing is caring" is quite overrated, if you ask me!

Maple Baked Apples

This recipe comes from the Real Simple magazine.

Image from Real Simple

Gala and Rome Beauty apples are ideal for baking because they retain their shape.

4 large apples

1/4 cup golden raisins

3/4 cup maple syrup

1/2 cup (about 2 ounces) walnut pieces

2 tbsp unsalted butter, cut into pieces

Ice cream (optional)

• Heat oven to 400° F.
• Using a paring knife, remove the cores and trim about a 1/2-inch slice from the bottom of each apple, so they sit flat. 
• Place the apples in an ovenproof skillet or 8- to 9-inch baking dish. Drizzle with the syrup.
• Divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. 
• Dot the apples with the butter. Bake until tender, 40 to 50 minutes. 
• If using a baking dish, pour the liquid from the dish into a skillet. Bring to a boil over medium heat. Cook until it thickens slightly, 2 to 3 minutes. 
• Spoon the sauce over the warm apples and serve with the ice cream, if desired.

Yield: Makes 4 servings

Coffee cake

I've decided to start baking so that I can be a real babushka (for those who do not speak Russian - use your imagination). Since my Xmas cookies were such a big success (couple of years ago) and because Canadian winter is long and cold and the smell of baking goods make my place a bit cozy, and finally since I am having hard time coming up with ideas for breakfast food I decided to make a coffee cake!

This way I get a warm house filled with nice smell and I can always have a slice of it with my morning coffee. The result was a modified version of this blueberry-lemon coffee cake from Cooking Light magazine. I've veganized it and also used raspberries instead of blueberries (I can't stand cooked blueberries) :(

It turned out yummy and I'll definitely do more experiments with coffee cakes!

Raspberry-Lemon Coffee Cake

Image from Cooking Light

Cake:

1 1/2 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup sugar

1/3 cup almond paste (if you can' find the paste you can use finely grounded almonds mixed with a bit of marzipan. Do not substitute for marzipan only!!!)

2 tbsp chilled vegan butter, cut into small pieces (I used coconut oil)

substitute for 1 large egg

1 tbsp lemon juice

3/4 cup soy milk

1 1/2 cups raspberries

2 tsp grated lemon rind

Cooking spray

Topping:

1/4 cup sugar

3 tbsp sliced almonds, chopped

1 1/2 tbsp olive or canola oil

1/2 tsp ground cinnamon

Preparation

• Preheat oven to 350°.
• To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.
• Place 1/2 cup sugar, almond paste, and 2 tablespoons coconut oil in a large bowl; beat with a mixer at medium speed until well blended. Add egg replacement and lemon juice, beating well. Add flour mixture and soy milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in raspberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.
• To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
• 12 servings.

More Cookies!!!!

Here are the cookies I made for my colleagues couple of weeks ago. On the left are some Polenta-Lemon Thins, and on the right are the Citrus-Glazed Cranberry-Oatmeal Cookies. The original recipe for the Oatmeal cookies could be find here.

The cookies were a big hit and were eaten in ~5 minutes!!! I am still getting "when are you bringing more cookies?" from my colleagues ;)

P.S. I added most of the recipes to my previous cookie post.

Vegan Shortbread

This is the recipe I found on the web. Apparently it comes from PETA book.

Scotch Shortbread Cookies

1 cup vegan margarine
½ cup sugar
3 tsp almond extract
2 cups unbleached all-purpose flour

Preheat the oven to 275
Cream the margarine and gradually add the sugar. Stir in the extract.
Work in the flour ½ cup at a time.
On a floured board knead the dough for at least 10 minutes.
Pat and roll the dough so it is ½ inch thick.

After I just made random shapes out of the dough and put the on the ungreased cookie sheet, leaving at least 1 inch spaces between them.

Poke each piece 2 or 3 times with a fork and bake for 30 minutes or until the cookies become slightly golden brown around the edges.

X-mas Cookies!!!

Happy New Year to all of you!

Yes, I am alive ..... I was just quite busy during this holiday season. Busy doing what???? COOKING!!!! So here are my little creations:



The yellow yummies in the top left corner are Polenta-Lemon Crisps (1). To the right of them are Lemon-Poppy Seed Slices (2), next are Brandied Cranberry-Apricot Bars (3) and Viennese Coffee Balls (4). The big chocolate cookies are Peanut Butter Munchies (5), to the left of them are Applesauce Oatmeal Cookies (6), and the Earl Grey Tea Cookies (7). In the middle we have Apricot-Sage Cookies (8) and what was suppose to be Chocolate-Pistachio Wreaths, but was turned into Half/Half cookies (9).
If you are looking for more cookies recipes, check out my second cookie post

BTW speaking of cookies and baking check out Josée at http://www.pacane.com/ - baking blog with recipes and pictures!!! Gives you a motivation to learn French ;)

Truffles!

These truffles were so good that I made them twice in a row. First time I followed the recipe; the only substitutions were Rum extract instead of Almond simply because none of the stores in the area carry almond extract. I also used sweetened coco-flakes but no sugar for coating.
The second time I was ready to experiment. I grated some orange rind (thank you Pasha for advice), still used Rum extract and sweetened coco-flakes, and mixed in the mass melted chocolate chips (not too much – you don’t want the chocolate to overpower the taste). The result was chocolaty and the final flavor was more complex.

The truffles should be served immediately, or stored in refrigerator for up to 2 weeks, or in the freezer up to 2 months.

½ cup chopped almonds
2 cups pitted dates
1 tsp. vanilla extract
1 tsp. ground cinnamon, divided
¼ tsp. almond extract
½ cup unsweetened coconut flakes
¼ cup unsweetened cocoa powder
2 Tbs. sugar (the recipe doesn’t specify, but I think that icing sugar should be used)
Pinch of salt

Toast almond in skillet over medium heat 3 to 4 minutes, or until light brown. Set aside
Place dates in saucepan and cover with water. Bring to a boil, remove from heal, cover, and let stand 10 minutes. Drain reserving 1Tbs. liquid until smooth.
Transfer mixture to medium bowl. Stir in almonds, vanilla, ½ tsp cinnamon, almond extract and pinch of salt.
Spread coconut on plate. Sift cocoa, sugar and remaining ½ tsp cinnamon into bowl.
Form date mixture into 1-inch balls. Roll in coconut, and then cocoa mixture.

Makes about 3 dozen.

"Vegetarian Times"

The picture I've used to illustrate the post comes from the Bruges Chocolates web-site.