These lovelies are coloured with beets juice, but don't worry, they don't taste like it at all. If you want to serve a sweet and beautiful treat, make these today!
Have some green pancakes for breakfast or dessert. Who said pancakes needs to be a morning thing? This recipe isn't too sweet, we have the sugar-free topping to thank for that!
Sweet and savoury turmeric spiced cookies, are as delicious as they sound. These yellow treats will help brighten up cold, and grey winter days.
I did say I liked cooking by colour, this is what motivated this recipe.
Turmeric powder is often used as a dye for clothes, and thusly will make your cookies very yellow!
These cookies have the right amount of sweet.
I had some leftover spelt flour in my cupboard, a lonely portion that had been forgotten, hidden away under bags of rice flour. Of course, this recipe can be made without it, or by replacing it with whole wheat flour.
I suggest pairing these with tea, i always drink a ton of it come February. It's the toughest month to go through, temperature is still in the -15C average here in Montreal. Can't go grocery shopping without my hands and feet freezing over.
Hopefully these tea-side treats will help brighten your day!
Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup.
Made matcha rice pancakes for Devine a few days ago, since I made a double recipe we ended up having left-over batter. It doesn't keep well, so we ate it that same night. I paired the remaining 2 pancakes with a bit of fresh mango and MAN! It tastes so damn GOOD together!
I made it into a recipe, but used ground black sesame instead of matcha. The nutty taste of sesame paired with mango is perfect. Dressing pancakes with maple syrup is fine, but the sugar high i get after is not. I feel like my heart is going to burst out of my chest, 'alien-style'.
No one likes that, i'd like my innards to stay where they are thank you!
Using fruit, instead of syrup is a good way to cut down on sugar. Mangos are sweet enough as is.
It's mini loaf craze, love baking with the mini pans I bought. Been making mini everything. This time, i made some anise bread topped with a sweet sauce, loaded with caramelized pear chunks.
My bag of anise seeds has been sitting in my pantry, for way too long, begging to be given a purpose.
I'm sorry I neglected you for so long anise seeds, you're delicious, and you smell so so nice. No hard feelings? We're good you and I right?
This recipe was inspired by a Pineapple and anise seed 'pudding chomeur' recipe on Will travel for food! I ended up making little cake breads, instead of pudding. Making them egg-free worked out nicely too! My cake breads have a less sugar than the pinapple pudding chomeur too.
You guys should pay 'Will travel for food' a visit! It's a Montreal blog too, how cool is that? More montreal cooking friends!
Black sesame chocolate cookies with a wasabi glaze? Yep, you heard right!
A few days ago was 'international chocolate chip cookie day'. Apparently there's a day for everything? How annoying. It was hard to ignore, had images of cookies on my twitter feed all day. So despite today not being a day devoted to cookies, I decided to go ahead and make some anyway, because yolo.
I don't know if you guys ever had this, the 'wasabi flavoured chocolate' that Lindt makes. I had some for the first time a few years back. I was intrigued by it, it's a strange idea. If you're used to having wasabi with sushi, wasabi mixed into anything else just feels weird. Why would anyone want that in a dessert? Goes to show, that sometimes it's a good idea to play around with flavours. Mixing tastes you like together will not always yield good results, but in this case, it did.
I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking with it, I decided to just apply it after in the form of a glaze. People were saying that the taste fades significantly when heated, didn't want that! Wanted a wasabi 'punch-in-the-face' taste.
It doesn't taste too strong, and like 'Lindt wasabi chocolate bars', it adds just the right amount of kick! It isn't a 'punch-in-the-face', level of strong though, don't worry. I know not everyone likes that.
The cookie base was adapted from 'oh she glows' 's Double chocolate chunk cookies recipe. Visit her fantastic blog for more recipes!
Halloween is coming up, this blog has a lot of recipes that are perfect for it. Here is a short list of my favourite ones - Black yaki gyoza Basic black bread and Black pasta. Those recipes weren't holiday-specific, but these cute pumpkin cookies sure are! They're super soft, and easy to prepare.
Been a while since i've baked cookies.
I felt like making sweets, and since it's pumpkin season I decided to get one and make something with it.
I like these a lot, because they're not too sweet - I have coconut sugar to thank for that. Coconut sugar has a more complex taste, caramel-like. I would suggest using that if you have it, if you don't you can substitute it with any other sugar. Coconut sugar will make your cookies a darker shade of orange, almost brown. I think it fits nicely with the toned-down colour of the pumpkin seeds. If you want a bold orange colour, use white cane sugar instead.
I'm going to a themed halloween party this year, don't think these will fit with it. I'll be eating these all week instead!
The idea of making beer bread came from a book i'm reading, written by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book, Lin talks about her experience cooking at sea, and has an entire chapter dedicated to baking onboard. In this chapter, she talks about many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients, flour, sugar and beer.
Beer bread you say? Right up my alley! The next day i gave it a try, the result is fantastic - surprising given the little effort it takes to make it.
The best thing about this bread, is that it can taste different everytime. Using different beer, will change the taste and colour of the bread. I tried baking with an IPA (21st amendment), a Hefeweizen (Sunriver brewing co.) and a brown ale (Hobgoblin).
If you have self-rising flour, you can omit the baking powder and salt. You can use even less ingredients if you have a craft beer that has live yeast sediment at the bottom of the bottle. If you have a beer like that only flour, sugar and beer will do. Have fun experimenting with beers in your bread!
While Devine & I were still in British Columbia, i remember one morning waking up to the sound of someone knocking at our boat: it was our neighbours, coming to offer some homemade pan-fried corn pone. I'd never had corn pone before, nor did i ever think of making any sort of flat cake using corn as a base. After that I started to make it myself and would serve it with chili - lazy cornbread, as I like to call it. While sitting in the Niue yatch club, i found an old vegetarian cookbook; I must have spent an hour reading through it, the recipes were fantastic. The title read: "The Farm vegetarian cookbook". It was sitting there, amongst a panoply of writting, including a Polish Murakami book (how I wish it had been written in english.) The cookbook had an entire section dedicated to cooking with corn; it's in here, that I found a recipe for masa dumplings.
Masa is corn that is simmered and ground into a paste. It's the base for many recipes, you can make Mexican-style tortillas with it! Or, you can use it to make dumplings! I don't have access to fresh corn, nor do i have the space or the time to make my own masa; but I used polenta (corn semolina) instead and it worked! The only difference is that you need to add boiling water so you you can roll the mixture into balls. If you were to use masa, you wouldn't need added moisture. The texture of the dumplings is fun and chewy, the outside it soft but the inside is like that of dense cornbread. Corn dumplings, I imagine, could be used to make fake 'meatballs', Devine & I enjoy eating it with tomato sauce or with a spicy apricot sauce.
Instead of apricot jam, you can add apricot juice to the mix (orange will taste wonderful too.) I added jam because i don't have any juice on the boat currently, and besides, it works well in this recipe. Enjoy!