Toasted Coconut Rice Pudding with Bananas

For Christmas Eve dinner everyone chose my homemade macaroni and cheese with garlic bread for dinner, but I decided to surprise them with a traditional dessert that the whole family loves, but with a tropical twist!  I found this recipe in "Alive" magazine and it is a definite keeper!!

TOASTED COCONUT RICE PUDDING WITH BANANAS

Ingredients:

3/4 cup unsweetened coconut chips (I bought some in the organic section of the grocery store and they were made by "Hippy Snacks")

4 cups unsweetened plain coconut milk beverage (can be found in the refrigerator section at the grocery store - mine is made by "Silk")

1/2 cup arborio rice

1/4 cup short-grain brown rice

2 tbsp maple syrup

1 tsp vanilla extract

1/4 tsp sea salt

1/8 tsp ground allspice

2 bananas sliced, or any tropical fruit of your choosing (mango, pineapple, etc)

• In a large pot or large high-sided skillet, stirring constantly, bring 3 cups coconut milk, arborio rice, and brown rice to a boil.  Reduce to medium and cook uncovered, stirring often, for 20 minutes.  Reduce to medium-low and cook for 20 minutes longer. 
• Stir in remaining cup of coconut milk, 1/2 cup coconut chips, maple syrup, vanilla, salt and allspice.  Continue to cook uncovered over medium-low heat, stirring often, for 10 to 20 minutes or until mixture is thickened and rice is tender.
• Chill pudding for at least 6 hours.
• Serve garnished with banana slices and remaining coconut.
• ENJOY!

*If you cannot find coconut chips, unsweetened shredded coconut that has been toasted, is a good substitute.

*If you do not like coconut, substitute the coconut milk with almond milk, and replace the coconut chips with slivered blanched almonds.

STRAWBERRY TART

I found this recipe in "People Magazine" (of all places!?) and it is remarkably easy and delicious!!!  Perfect for the upcoming strawberry season too!!!  As we don't eat gluten, I substituted the flour in this recipe but it definitely didn't affect the taste.

STRAWBERRY TART

Ingredients:

1 cup flour (I used Bob's Red Mill All-Purpose gluten free)

1 tsp baking powder

Pinch salt

1 stick unsalted butter, room temperature

1 cup sugar (I used coconut sugar), plus 2 tbsp

2 large eggs, room temperature

1 tsp real vanilla extract

8oz fresh strawberries, halved

1/4 cup lemon juice

1/2 tsp ground cinnamon

• Preheat the oven to 375F.  Either using the wrapper from the butter, or coconut oil, or cooking spray, oil a 9" springform pan.  Set aside.
• Whisk together flour, baking powder and salt in a small bowl.  Set aside.
• Cream butter and 1 cup sugar until light and fluffy in a large bowl using a hand mixer.  Add eggs, one at a time, beating well after each addition.  Mix in vanilla.  Using the mixer on low speed, incorporate the flour mixture until just combined.
• Pour batter into the prepared pan, cover with plastic wrap and refrigerate for 20 mins.
• Removed pan from fridge and arrange the strawberries on top of the batter, cut side down.  Pour the lemon juice evenly over top the berries.  Combine the 2 tbsp sugar and cinnamon; sprinkle evenly over the top of the tart.
• Bake the tart until the edges are golden brown and the centre is set (check by inserting a toothpick into the centre - it should come out clean).  Approx. 45 mins.
• Remove from the oven and set tart aside to cool.  When cool, run a knife around the edges of the pan, remove the springform side and serve.
• ENJOY!!!  

Chocolate Peanut Butter Cupcakes (Gluten, Soy, Casein Free!!)

For a month I have been placed (willingly, I might add!) on a rebalancing diet which essentially means no wheat, cow's milk products, refined cane sugars, soy products, or yeasts.  This can be extremely tricky for the uninitiated - fortunately I have virtually been cooking this way for a year since my daughter India, and husband Greg, have also been on this diet and chosen to eat this way permanently because of how wonderful they felt afterwards.

I have my annual book club meeting tonight at the house of my girlfriend, Kathy (who is also on the same rebalancing diet!) and so, I decided to whip up these little treats for us to snack on!!!  They are really yummy and I obtained almost all of the ingredients at my local "Bulk Barn"!  The recipe comes from an amazing blog ~ gingerlemongirl which you should all check out!  As you can see from the photos, I made a dozen mini-cupcakes for the book club, and the others were for India and Devon as an after-school treat!!  This recipe will make a dozen regular sized cupcakes (there was one large and small cupcake that I didn't photograph as they are presently in my stomach!!!)

CHOCOLATE PEANUT BUTTER CUPCAKES

Ingredients:

Cupcakes ~

1/3 cup brown rice flour 

1/3 cup tapioca flour

1/3 cup sorghum flour

1/2 tsp xanthan gum

3/4 cup sugar (I used coconut sugar)
1/4 cup unsweetened cocoa powder

1 tsp baking powder

1/4 tsp baking soda

3/4 cup non-dairy milk (I used unsweetened almond milk)

1/2 tsp pure vanilla extract

2 eggs, slightly beaten

• Preheat oven to 350 degrees. Grease cupcake cups and dust pan lightly with sweet rice flour.
• In a medium sized bowl, whisk together all dry ingredients. Make a well in center of dry ingredients. Add milk, oil, vanilla, and beaten eggs. Whisk together until combined and pour into prepared cups.
• Bake in preheated oven for 20-25 minutes until a toothpick inserted in the middle comes out clean. Do not over bake as these can dry out quickly!!
• Cool cupcakes completely before frosting.

 Frosting ~

1/2 cup natural peanut butter

1 1/2 cups powdered sugar (I used agave syrup)

1/2 tsp vanilla extract

2 - 4 tbsp non-dairy milk (I used unsweetened almond milk)

Glaze ~

 1/2 cup chocolate chips (I used Callebaut chips)

1 tbsp oil (grapeseed, coconut, or olive)

3 - 4 tbsp water

• In a large bowl mix peanut butter with powdered sugar. Add vanilla and non-dairy milk. You can add more or less milk to create the consistency you prefer.
• Spread peanut butter icing over completely cooled cupcakes.
• In another bowl melt chocolate chips and oil over a pot of simmering water, until melted. Whisk in water, 1 tablespoon at a time, until you get a drizzling chocolate sauce consistency. Drizzle glaze over frosted cupcakes.
• Serve immediately or chill.

Dutch Apple Pie

This has to be one of my favourite apple pie recipes - it is super-easy and I have received LOADS of compliments on it (one of my friend's sons told his Grandmother that it was way better than hers! LOL!)  Since we have an abundance of apples on our snow apple tree this year (at least that's what variety I have been told they are!), I whipped up one of these ~ much to the family's delight!!!

DUTCH APPLE PIE

Ingredients:

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick cooking oats
3/4 cup butter, melted
Filling:
2/3 cup sugar
3 tbsp cornstarch
1 1/4 cups cold water
3 cups diced peeled tart apples
1 tsp vanilla extract

• Preheat oven to 350F
• In a large bowl, combine the flour, brown sugar, oats and butter.  Set aside 1 cup for crumble topping.  Press remaining crumb mixture into an ungreased 9" pie plate; set pie plate aside.
• For filling, combine the sugar, cornstarch, and water in a large saucepan until smooth.  Bring to a boil.  Cook and stir for 2 minutes, or until completely thickened.  Remove from the heat.
• Stir in apples and vanilla extract.  Pour into crust; top with reserved crumb mixture and Bake for 40 to 45 minutes or until crust is golden brown.
• ENJOY!!!

 

Rhubarb Squares

This recipe came from a fellow CSA Member of "Cooper's CSA Farm & Maze" and it is nothing short of excellent!  My family absolutely loves this treat and eagerly look forward to the springtime when we receive fresh rhubarb in our CSA boxes!!!

RHUBARB SQUARES

Ingredients:

Filling:
3 cups rhubarb, chopped in 1/2" cubes
1 1/2 cups of white sugar
2 tbsp cornstarch
1 tsp vanilla extract
Crust:
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon (optional)
1/4 tsp salt
1 cup brown sugar
1 cup butter or margarine, cold and cut into 1/2" cubes

• Preheat oven to 350F.
• Combine filling ingredients in a large saucepan over medium heat, and cook until thickened.  Set aside.
• Combine the first 6 crust ingredients in a mixer and mix well.  Add butter and process until mixture is crumbly.
• Pat 2/3 of the crust into a greased 8"x12" pan.  Add filling.  Sprinkle the remaining crumbs evenly over the top.
• Bake for 30 to 35 minutes.
• Cool and keep in refrigerator until ready to enjoy!

Double Trouble Chocolate Cookies

In my pursuit of creating yummy lunchbox treats for India that remain true to the restricted diet her Naturopath has her on, I came across "Get It Ripe" written by Jae Steele which features Vegan cooking and baking.  These cookies were enjoyed by all members of the family and remind me in texture, of a dense chocolate shortbread biscuit.  Worth a try even if you aren't looking to bake wheat, gluten, refined sugar, dairy or yeast free like I am!

DOUBLE TROUBLE CHOCOLATE COOKIES

Ingredients:

2 1/2 cups light spelt flour (or 1 of spelt and 1 of brown rice like I did!)

1/2 cup Dutch-processed cocoa powder

1 tsp baking soda

1/4 tsp sea salt

1 cup less 2 tbsp of coconut oil*

1 1/4 cups sucanat (evaporated cane juice - Bulk Barn sells this!)

1 ripe medium banana, mashed

1 tsp pure vanilla extract

1 1 /4 cups of non-dairy chocolate chips**

• Preheat oven to 350F.  Prepare a baking sheet or two with a sheet of parchment paper.
• Whisk together the flour, cocoa, baking soda and salt in a large bowl and set aside.
• Cream together the oil and sucanat in a separate bowl; preferably with an electric mixture for about 1 minute.  Beat in the banana and vanilla until well blended.
• Add wet ingredients to dry and mix just until all flour is incorporated.  Fold in chocolate chips.
• Roll dough into walnut-sized balls with clean hands (so the dough doesn't stick!) and place them, spaced 2" apart, on the baking sheet(s).  Press each ball gently to flatten to 1/2" thick.
• Bake for about 13 minutes, until crisp on top but still soft.
• Remove from oven and enjoy them warm or cooled!!!

*Gently heat the coconut oil in a small pot over a medium low heat prior to using as coconut oil tends to be somewhat solid in the jar, but only requires a little heat to melt to an oil.
**I purchased "Callebaut" vegan chocolate chips in the Bulk Barn and then taste just like regular ones but lack the skim milk powder!

Pumpkin & Chocolate Chip Bundt Cake

My mother-in-law made her own pumpkin pie filling and then brought us a loaf of pumpkin bread that she made!  This inspired me to make my own and I must admit I used canned pumpkin (despite my best intentions to make my own from the pie pumpkins that we got from Cooper's CSA Farm & Maze).  This was such an incredibly easy, delicious and moist cake that we just gobbled it up!!!

PUMPKIN & CHOCOLATE CHIP BUNDT CAKE

Ingredients:

4 eggs

2 cups granulated sugar

1 1/4 cups vegetable oil

1 cup fresh or canned pumpkin

1 tsp real vanilla extract

2 tsp ground cinnamon

1/8 tsp ground cloves or ground allspice

1/4 tsp salt

2 tsp baking soda

2 tsp baking powder

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

1 1/2 cups walnut pieces or chocolate chips

  

• Preheat oven to 350F degrees. Grease and flour a 10" bundt pan or tube pan.
• In a large mixing bowl, mix the eggs with a large fork until well blended.  Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
• Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly.
• Stir in the whole wheat and all-purpose flours just until blended. Stir in the walnuts or chocolate chips.
• Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
• Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on the rack for about 15 minutes more.
• ENJOY!

French Toast with Caramelized Bananas & Pecans

Although I am not a huge fan of French toast, my family definitely is and we had our friends Dave, Siobhan, and their kids staying over for Thanksgiving...so I chose this recipe from Canadian Living because it looked delicious and would feed a crowd at breakfast ~ we paired it with bacon and sausages and it was fantastic!!!

FRENCH TOAST WITH CARAMELIZED BANANAS & PECANS

Ingredients:

1/3 cup chopped pecans

6 eggs

1 1/2 cups 5% cream or milk

 2 tbsp pure maple syrup

1 tsp ground cinnamon

1 tsp pure vanilla extract

1/4 tsp salt

1 loaf of egg bread

2 tbsp butter

Bananas:

2 tbsp butter

6 firm peeled bananas, halved crosswise and lengthwise

1 cup pure maple syrup

1/2 cup packed brown sugar

• On a baking sheet, toast pecans in 325F oven for approx. 6 mins.  Set aside.
• In a large bowl, whisk together eggs, cream, maple syrup, cinnamon, vanilla, and salt.  Cut egg bread into 3/4" thick slices; dip into egg mixture until soaked.
• In a large skillet, melt 1 tbsp butter over medium heat and cook the slices, in batches and adding more butter as needed, until golden, approx. 3 minutes.  Transfer to 2 rimmed cookie sheets.  Bake in the oven at 350F until puffed and heated through, approx. 8 mins. Place in a large 9" x 13" casserole dish, and set aside.
• Caramelized Bananas:  Meanwhile, in a large nonstick skillet, melt half of the butter over medium high heat.  Fry half of the bananas, turning once, until golden and tender, approx. 3 mins.  Transfer to a plate and repeat with remaining bananas.
• In the same skillet, bring maple syrup and brown sugar to a boil over medium-high heat; reduce heat and simmer for 2 mins.  Stir in bananas; simmer for 1 minute.
• Spoon over the French toast and sprinkle with the pecans.
• ENJOY!!

Raspberry & Custard Tart

I was invited to my friend Kathy's for an end of the summer dinner, so I offered to make my "Roasted Corn and Dill Potato Salad", as well as this delicious-looking dessert!!! This recipe comes from the LCBO's "Food & Drink ~ Summer 2010" magazine. It's actually quite easy...perhaps I am more of a baker than I thought!!!

RASPBERRY & CUSTARD TART

Ingredients

Custard:

1 cup milk

1 tsp real vanilla extract

3 free-range egg yolks

3 tbsp granulated sugar

2 tbsp all-purpose flour

Tart:

3 oz bittersweet chocolate

1 baked sweet pastry shell (9")

2 cups raspberries

1/2 cup redcurrant jelly (I only had cherry and it worked fine)

1 tbsp sweet wine or brandy

• Heat milk in a heavy pot over medium heat until simmering. Remove from heat and add vanilla.


• Whisk together egg yolks and sugar in a bowl until well combined. Stir in flour.


• Whisk milk mixture into egg yolks and return to pot. Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes. Pour custard into a mixing bowl and cover the surface with plastic wrap to prevent a skin forming. Cool.


• Slowly melt chocolate in a heavy pot over low heat. Remove form heat and brush the inside of the baked pastry shell with melted chocolate. Place in freezer to solidify the chocolate.


• Pour cooled custard into shell. Arrange raspberries in circles on top of the custard.


• Place redcurrant jelly and sweet wine in a small pot and boil for 1 minute. Cool until glaze is room temperature, but still liquid. Drizzle or brush glaze over the fruit and leave the tart in a cool place until ready to serve.

Chocolate Cake with Cream Cheese Icing

For my Dad's birthday on August 17th, I wanted to create a cake that would be memorable...and boy, was a giant cupcake just the ticket!!! I bought the cake pan from Zehr's and used a recipe from Anna Olson's "Sugar" cookbook. It was absolutely DELICIOUS!!!!

ULTIMATE CHOCOLATE CAKE WITH CREAM CHEESE ICING

Ingredients

Cake:

1/2 cup unsalted butter, room temperature

1 1/2 cups granulated sugar

1/2 cup golden brown sugar, packed

2 eggs

2 tsp pure vanilla extract

1/2 cup water

4 oz (125g) unsweetened chocolate, chopped

2 tsp espresso powder

1 3/4 cups cake & pastry flour

1/4 cup cocoa powder

1 tsp baking soda

1/4 tsp salt

1 cup sour cream

Icing:

4oz (125g) cream cheese, room temperature

2 tbsp sugar

1/2 tsp pure vanilla extract

• Preheat oven to 350F. Butter and flour 2 - 9" cake pans (or in my case, one giant cupcake pan!), shaking out excess flour. cream butter and sugars together until fluffy. Beat in eggs and vanilla.
• In a small saucepan stir water, chocolate and espresso powder over low heat until melted. Allow to cool slightly before beating into the butter mixture.
• Sift together flour, cocoa powder, baking soda, and salt and stir into batter alternately with sour cream. Divide evenly between the two pans and bake 25 to 35 minutes, or until a cake tester inserted into the centre of the cake, comes out clean. Allow to cool 15 mins. in the pans, then turn cakes out onto a plate to cool completely.
• Beat cream cheese until smooth, then stir in the sugar and vanilla extract. Ice both the centre and top & sides of the cake.
• ENJOY!!!!

Glazed Peanut Butter Bars

I spied these in a magazine and thought they would be an easy after school treat for India and Devon (not to mention an after work treat for Greg!) These chewy and sweet bars are absolutely delicious and I bet you can't just eat one!!

GLAZED PEANUT BUTTER BARS

Ingredients:

3/4 cup butter, softened

3/4 cup creamy peanut butter

3/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1 tsp water

1 1/2 tsp vanilla extract

1 1 /2 cups all-purpose flour

1 1/2 cups quick cooking oats

3/4 tsp baking soda

1/2 tsp salt

GLAZE:

1 1 /4 cups milk chocolate chips

1/2 cup butterscotch chips

1/2 cup creamy peanut butter

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the eggs, water and vanilla. Combine the flour, oats baking soda and salt,; gradually add to the creamed mixture.


• Spread into a greased 15"x10"x1" baking pan. Bake at 325F for 18-22 mins. or until lightly browned.


• For glaze, in a microwave safe bowl, melt chips and peanut butter; stir until smooth. Pour over warm bars; spreading evenly. Cool completely on a wire rack before cutting.


• ENJOY!!!!

A Great Way To Use Zucchini!!!

One of the CSA members from "Cooper's Farm" sent in this recipe as it is her favourite way to use zucchini - and after friends and family taste testing them, I think they're our favourite too!!

(And you know they have to be easy for a non-baker like me to make these!!!)

ZUCCHINI BROWNIES

Ingredients:

1 cup flour

3/4 cup whole wheat flour

1/3 cup cocoa

1/2 tsp baking soda

1/2 tsp salt

2 - 3 cups shredded zucchini

1 egg

3/4 cup granulated sugar

3/4 cup brown sugar

1/2 cup plain yogurt

1/2 cup oil

1 tsp vanilla

1/2 cup semisweet chocolate chips

• Preheat oven to 350F
• Combine flours, cocoa, baking soda and salt in a large bowl. Stir in the shredded zucchini
• In a separate bowl, mix together the egg, sugars, yogurt, oil and vanilla. Add the wet ingredients to the zucchini mixture.
• Spread evenly in a greased 9" x 13" pan (these are lighter than regular brownies and rise more like a cake so a bigger pan is necessary).
• Sprinkle the top with the chocolate chips (and you can sprinkle nuts on top too if you choose to add these)
• Bake for approximately 35 to 40 minutes, or until a toothpick inserted into the centre, comes out clean.
• ENJOY!!