Best Bran Muffin

This is a great muffin recipe because it has to be made ahead and can sit in the fridge for up to 6 weeks but it's never lasted that long in our house.  It's very moist and super healthy.  Perfect when reaching for a quick snack to keep you going.  Right Lou!  For you.  Enjoy!

 Best Bran Muffin

                                              makes 3 dozen

1 c. All Bran cereal

1 c. boiling water

½ c. butter, room temperature

1½ c. white sugar

2 eggs

2 tsp molasses

2 c. buttermilk*

2½ c. all purpose flour

1½ Tbsp. or 4½ tsp of baking soda

1½ tsp. salt

2 c. bran flakes

1 c. raisins

1. Pour boiling water over All Bran and let stand (until cooled)  .
2. Cream butter, sugar, eggs and molasses.  Add buttermilk and then all bran mixture.  Stir until blended.
3. Stir together flour, baking soda and salt.  Add to wet mixture and mix.
4. Add bran flakes and raisins and fold until just moist.  Transfer to a 3 quart container with a lid.
5. Chill 1 day or up to 6 weeks covered in fridge.
6. Spoon into greased muffin tins and bake 375℉ for 15 to 20 minutes.

*You can use 1 c. plain yogurt and 1 c. milk instead or 

2 c. milk with 2 tsp of vinegar

Sour Patch Citrus Peel

 This is a new addition to our Christmas goodies.  I know it's too late for this year but I honestly didn't think it would be such a smash hit.  It's addictive!  Really, I saw multiple guests keep reaching for "just one more".  

This recipe is a little labour intensive and does need an unusual ingredient...citric acid.  Not to worry.  Citric acid is an organic, citrus derived preservative.

Also, we suggest using Meyer lemons which are usually available December through May. We liked the texture and flavour a little better.  That being said, regular lemons are good as well.

Sour Patch Citrus Peel

4 large oranges or 6 lemons or limes, or 3 grapefruit (or a combination but consider the boiling times below)                                                  

2 cups sugar

To toss;

1 cup sugar

2 Tablespoons citric acid

1. Cut fruit in half lengthways.  Tear out flesh from fruit trying not to create any holes in the peels.  Cut peels into ¼ inch strips.
2. Bring peels and 4 cups of water to a boil in a large saucepan. Cook 5 minutes.  Drain and return peels to pan and repeat the process two more times using fresh water each time.
3. After the third boil, return the peels to the pan and add 2 cups sugar and 2 cups of water.  Bring to a boil and cook until peels are soft and translucent; about 30 - 40 minutes.  10 minutes longer for grapefruit, 10 minutes less for lemon/limes.
4. Drain well and transfer peels to a wire rack set inside a rimmed baking sheet.  Let cool and dry slightly, about 15-30 minutes.
5. Whisk citric acid and 1 cup sugar in a medium bowl.  Add peels and toss to coat.  Return them to the rack and let sit at room temperature for 1 hour.  Toss peels again in sugar mixture.  Return to rack and let sit 4 to 12 hours to dry out. *

*I did not bother with the second toss in sugar and had to leave the peels out for a day or two.

Crunchy Coffee Toffee Shortbread

 

My husband doesn't really like shortbread...I know, right?  But he loves this recipe.  Maybe it's because of the wonderful ground coffee flavour or the little bit of caramel from the Skor bits that go so well with the dipped chocolate.  Anyways, I know this is a favourite cookie when I put it out for Christmas for everyone but it's great anytime of year.

Crunchy Coffee Toffee Shortbread

                                                        makes 16 squares

1¼ cups flour

2 Tablespoons cornstarch

1½ teaspoons ground coffee*

⅛ tsp salt

¾ cup butter, slightly softened

⅓ cup sugar

3 Tablespoons cacao nibs

¼ cup Skor bits

6 ounces semisweet chocolate, finely chopped

1.  Line an 8 inch square baking pan with two strips of parchment paper that cover both sides of the pan both vertically and horizontally leaving around a 2 inch overhang.
2. In a small bow, whisk flour, cornstarch, coffee and salt.  In a stand mixer, beat the butter and sugar until creamy; two to three minutes.  On low, add the flour mixture until just incorporated.  It will be stiff.  Add cacao nibs and mix.  Press into prepared pan.  
3. Bake at 325℉ for 15 minutes, then sprinkle with Skor bits and bake until edges are golden brown.  Around 12 to 15 minutes.  Cool slightly in the pan then cut into squares or whatever size you want.  Let cool completely in pan.
4. Line baking sheet with parchment paper.  Melt chocolate in a bowl in the microwave stirring every 30 seconds until smooth.  Dip cookies in chocolate and set on baking sheet.  Allow to set.

*any ground coffee will work but we prefer a slightly course grind.

Double Chocolate Zucchini Muffins

I have a garden and summertime usually brings a glut of zucchini.  When I'm looking for something sweet, this is the recipe I usually pull out.  It is for the chocolate lover!  Chocolate in two ways make this super chocolatey.  The zucchini makes the cake very moist and honestly, most people can't even tell there's any "healthy stuff" in it.  The best way to eat your veggies!

I have been lax in my blogging.  But I had this requested by my gym friend Diego.  Enjoy.  

                                 Double Chocolate Zucchini Muffins

                                                       Makes 12

2 c. All purpose flour

1½ tsp baking powder

½ tsp salt

¼ tsp baking soda

⅔ c. white sugar

½ c. unsweetened cocoa powder (regular or dutch process)

½ c. milk

1 egg

⅔ c. plain yogurt (not fat free)

⅓ c. vegetable oil

1 tsp vanilla

1 c. packed shredded zucchini

½ c. chocolate chips

1. Preheat oven to 375℉.  Grease 12 cup muffin tins* or use paper liners.
2. Whisk flour, baking powder, salt, baking soda in a large bowl.  
3. In another large sized bowl, whisk sugar, cocoa and then gradually add milk. Whisk in the egg, yogurt, oil and vanilla.  Stir in zucchini and chocolate.  
4. Pour over dry ingredients and stir until just blended.  Don't mix too much.
5. Spoon into muffin pans.  Bake for 22 minutes or until toothpick comes out clean.  Let cool in pan on rack for 5 minutes.  Transfer to rack and let cool completely.

* In the picture I've used mini bundt pans instead.

Soft Wrap Bread

This is a recipe I decided to use instead for our burritos and soft tacos.  The original recipe was really off on the proportions so i just winged it, knowing how the dough was suppose to feel.  After using it often for my family for our Mexican night, it turned out to be favoured over the usual flour tortilla recipe.  It was much softer, tastier and lighter.  It's been my standard soft wrap recipe all through Co-Vid.  

Fast forward a few years, and I was tasked with providing Mexican night for the best friends one could ever have.  We've been friends since high school and some from even kindergarten.  I used these and they were a hit.  I guess my family was actually right;  these are a winner!  So here you go, my friends who are family aka "The Glue". 

 Soft Wrap Bread

2 c. all purpose flour

2 c. boiling water

½ c. potato flakes

¼ c. all purpose flour

½ tsp salt

2 Tbsp. vegetable oil

1 tsp. instant yeast

1. In a large bowl, put 2 cups of flour and pour boiling water over and mix until smooth.  Cover the bowl and let cool for 30 minutes.
2. In a separate small bowl, whisk together the potato flakes, the remaining       ¼ cup of flour, salt, vegetable oil and yeast.  Add to cooled mixture and knead until it is a smooth dough.  Try to scrape the bowl to incorporate all the ingredients.  It will be a little sticky but should not stick to your hands.  Add flour if needed.  Place the dough in a clean medium sized bowl covered for 1 hour.
3. Divide into 30 balls  (approximately 25g each) to make tortillas about 6 to 7 inches.  If the balls are sticky, use plenty of flour to roll them out. (I roll each ball into some flour before rolling out).  Roll into as thin a circle as possible.  Circles are over rated so don't worry if yours are only "roundish".  On a griddle or frying pan over medium high heat, dry fry them (or a little bit of oil if you want a little more browning), 1 to 2 minutes per side until puffed and flecked with brown spots.  Adjust heat as needed.  Transfer to plate stacking them to keep them soft.  For serving later that day, place in cloth and wrap or let cool and freeze for later use.  
4. To serve, warm them up in the microwave for 20 seconds or more depending on the amount but they are fine at room temperature.
5. By all means, halve the recipe if you aren't feeding an army but note that they do freeze really well.

I can't Believe It's Vegan Chocolate Mousse

Having vegan choices available for people is becoming a much more common request.  I've dabbled with baking/cooking both gluten free and vegan and it's not easy to find recipes that are really good.  Not just "Pretty good considering it's vegan/gluten free".

This is a recipe that does not use avocados (unlike my previous recipe) but uses aquafaba.  This is an amazing ingredient that an American vegan, Goose Wohlt discovered in 2015.  He found that the thick liquid from a can of chickpeas can be whipped into a meringue just like egg whites.  Yup.  Really!  

My wonderful friend and her family were my tasters for this one.  I usually try recipes multiple times before posting them but they were impressed and wanted this one.  So this is for you Jenn!  And no Scot, there is no whip cream in the recipe.

                                               (PICTURE TO FOLLOW)

Vegan Chocolate Mousse

¼ cup vegetable oil

1½ ounces bittersweet chocolate, chopped fine*

¼ cup unsweetened cocoa powder (I used dutch process)

½ tsp vanilla extract

½ cup aquafaba**

⅓ cup sugar

¼ tsp cream of tartar

pinch of salt

1. Microwave the oil and chocolate in a large bowl and stir to melt.  Add cocoa and vanilla and whisk till smooth.  Let cool.
2. Combine aquafaba, sugar, cream of tartar and salt in a bowl and whisk on high till there are soft peaks and the mixture is slightly glossy.
3. Whisk one third of the aquafaba mixture into the chocolate until fully combined.  Gently fold in the rest using a spatula and turning from the bottom of the bowl until uniform.  
4. Spoon into 4 serving bowls or 1 larger bowl.  Cover and refrigerate for 3 or 4 hours or up to 36 hours.

*Callabaut, what I used, has vegan friendly chocolate and 60 to 70 percent cacao for the chocolate is suggested. I am sure there are others but check the ingredients.

**BTW liquid from home cooked chickpeas won't whip up the same way.  So they say.

Brownie Pie

If there is a recipe to try from my blog and you love chocolate, this is the one.  I have served this multiple times and it's always a big hit.  It's always everyones "new favourite dessert" and "Can I have the recipe?".

This is an adaptation of a recipe of Christina Tosi's desserts from Momofuku Milk Bar Cookbook. 

I had made the Graham crust that was in the original recipe but I wasn't really happy with how it turned out and didn't think it added anything extra to the pie.  Plus it was a lot more work and ingredients than a regular graham crust.  So I'm including a standard Graham crust recipe. If you want to save time and make it easier for yourself, you can buy one.  It's really the brownie filling that's the show stopper.

For my over the top presentation, on each cut piece I dolloped whip cream and drizzled with caramel sauce and/or chocolate ganache.

Brownie Pie

Graham Crust:

1¾ cups graham cracker crumbs

1 Tbsp. sugar

6 Tbsp melted butter

Brownie Pie Filling:

4½ ounces (125g.) dark chocolate*

6 Tbsp. (85 g.) Butter (room temperature)

2 eggs (room temperature)

¾ c. (150 g.) Sugar

¼ c. (40 g.) All purpose Flour

3 Tbsp. (25 g.) Cocoa powder

¼ tsp. Table salt

½ c. (110 g.) Heavy cream

1. Graham Crust:  Toss all ingredients in a medium bowl until well coated.  If the mixture doesn't hold together when squeezed, add another teaspoon of melted butter.  Measure out ¼ cup of graham crumbs and set aside.  Pour the rest of the mixture into a 9 inch pie plate.  Pat down firmly all around the sides and across the bottom.  Let it set.  You can refrigerate (at least a week in advance) or freeze longer.
2. Filling:  Combine chocolate and butter in a microwave safe bowl and gently melt them together until smooth.  Microwave for 30 seconds then smaller increments until melted and stirring after each time.
3. In a stand mixer, whisk the butter and sugar together on high until fluffy and pale yellow and has reached the "ribbon" state.  This is when after you dunk the beater into the batter and wave it back and forth in the bowl, it forms a silky ribbon that falls and disappears into the batter.  It will take 3 to 4 minutes.
4. Change the whisk to a paddle attachment or by hand put the cooled chocolate into bowl and beat until incorporated fully.  About a minute.  Scrape down the sides of the bowl.
5. Add flour, cocoa powder and salt (if your flour or cocoa is lumpy, I suggest you sift it) and mix on low until everything is incorporated fully. About a minute.
6. With the mixer going, pour in the heavy cream.  Scrape down the sides of the bowl.
7. Remove bowl and fold in ¼ c graham crackers that you set aside (This adds a nice textural element to the batter but can be omitted).
8. Scrape the batter into the graham crust and bake for about 25 minutes at 350℉.  It should puff slightly on the sides and develop a sugary crust on top. (My oven on convection only takes 22 minutes).
9. Let cool on a rack.  Once cooled and wrapped, it can be kept up to a week in the fridge or longer in the freezer.
10. When serving cut small pieces as this is very rich. Garnish with whip cream, ice cream, caramel sauce and/or fudge sauce or serve as is.

*The recipe calls for 72% bittersweet chocolate which I've used and is great for dark chocolate lovers but I've also used just semi-sweet, and a combination of semi-sweet and unsweetened.  However, I have not tried Chipits in any of the combinations.

Easy Chocolate Mug Cake

We've all had those days when you have unexpected company or you just feel like having dessert but don't want to spend a lot of time making it.  If so, this recipe is for you.  It takes only a few minutes to throw together and 90 seconds to bake in the microwave.  You can gussy it up with caramel sauce, ice cream, whip cream, sprinkles....Your choice. 

Okay, it's not as good as a cake made from scratch but this is pretty darn good.  I have very discerning dessert eaters at my house and this hit the mark.

So go ahead, treat yourself.  Oh, these can easily be made vegan by using Oat or Almond Milk. 

Easy Chocolate Mug Cake    

                                                                                                            Makes 1 Mug Cake                                                 

3 Tbsp. Flour

3 Tbsp. Sugar

2 Tbsp. unsweetened cocoa powder*         

¼ tsp. baking powder

pinch of salt

3 Tbsp milk

3 Tbsp Vegetable Oil

Drop of vanilla extract

Extras:

2 soft caramel squares cut in half, or 2 squares caramilk

1 Tbsp. chocolate chips

! Tbsp. finely chopped pecans

Toppings:

Whip cream, ice cream, marshmallow cream, caramel sauce

1. In a 12 ounce microwave safe mug**, combine flour, sugar, cocoa powder, baking powder and salt.  Break up any lumps of flour or cocoa until well combined.
2. Add the milk, oil and vanilla and stir with fork until mixed through.
3. Add any extras and stir.
4. With a wet paper towel, clean the inside rim of the mug right to the batter.
5. Microwave for 90 seconds.  
6. Serve with your favourite topping.

* I used Dutch Process cocoa powder for a darker chocolate flavour

** Fill a measuring cup with 12 ounces of water to check the size of your mug.  Too small and you'll find cake overflowing the mug.

Ham and Cheese Pinwheels

 These are a great quick addition to brunch or as an appetizer that I throw together ahead of time and pop them in the oven when people arrive.  Or you can bake them off or freeze them for when needed**.

There's something very comforting with ham and cheese in pastry.  They are fantastic warm but room temperature is not so bad as well.

Use whatever cheese you have around.  Cheddar is standard but I've used havarti, mozzarella and gouda with excellent results.

Ham and Cheese Pinwheels

Biscuit:

2 cups. All purpose Flour

1 Tbsp baking powder

2 tsp sugar

¼ tsp salt

¼ cup butter

¾ cup milk

Filling:

1½ to 2 cups shredded cheddar

1 cup finely chopped ham

¼ cup finely chopped celery

¼ cup mayonnaise

1 tsp dijon mustard (optional)

1. For the biscuit:  Combine dry ingredients and stir.  Cut butter into dry ingredients until crumbly.  Stir in milk with a fork to make a soft, slightly sticky dough*.  Knead gently a few times till dough comes together.  Sprinkle a little flour onto a large cutting board or work surface.  Place dough and roll out into a 12 x 16 inch rectangle.
2. Filling:  Mix all the ingredients together and spread over the dough.  Starting at the long side of the dough, roll jelly roll like and pinch together the loose end to the dough.  You can slightly dampen the dough to help it to stick.  Cut into 1/2 inch slices and place on a lightly greased baking pan.
3. Bake at 375℉ oven for 15 to 20 minutes until golden and brown on the bottom.

* You can add an additional teaspoon or so of milk if the dough is too floury.  Try not to handle it too much or it will be tough.  As you roll out the dough move it around and use more flour keep it from sticking to the board or rolling pin.

**These pinwheels can be made ahead, cut out and put on a baking sheet, covered and put in the fridge for a few hours or they can be cooked and frozen.  Reheat in a 350℉ oven for 8 to 10 minutes.

Perfect Stove Popped Popcorn

 I don't know about you but we've spent a lot of time binging tv shows and watching movies over the last two years.  Our favourite go to snack is popcorn.  Microwave popcorn is great in a pinch but stove popped corn smothered in butter and salt is so much better.  It has taken me a while to get the technique right but I've figured out a way to get almost all of the popcorn kernels popped.  

Try this and let me know how it works for you!

Perfect Stove Popped Popcorn

3 Tbsp. Vegetable Oil

½ c. Popcorn

1. In a large saucepan, heat the vegetable oil over medium high heat.*  When you start to feel the heat off the pan, add all the popcorn kernels.  Place the lid on the pan.**
2. Do not shake the pan just leave it on the stove.  Once you hear a few kernels pop, take the pot completely off the heat and set a timer for 1 minute.  Place the pot back on the heat and let it sit there.***  You will hear it go crazy popping. Once the pops slow down, lift the pot off the heat and start shaking the pan back and forth until the popping stops.  Remove the lid.  Pour into a large bowl and season with your favourite topping.

* Everyones stove is different.  My stove goes up to 10 so i find 6 is perfect.

** I wrap the lid in a kitchen towel and then cover the pan but you don't have to.  I just find condensed moisture on the lid sometimes drips on the popcorn.

*** While you are waiting, place butter in the microwave and get whatever seasoning you want.  Parmesan, Nooch (nutritional yeast is amazingly cheesy and vegan), etc.

Jam Crumb Cake

I'm back!  I'm sorry but the weather seemed way to hot to think about cooking, let alone baking!   Our family also had a Wedding and Showers to prepare for.  CoVid definitely made it challenging but my son and now daughter in law tied the knot!  Yay!!

I found this great but easy recipe from Martha Stewart that used up that bottle of Jam that has sat in my fridge all year.  You can use one flavor or do one side one flavor and the other side something different or even swirl two together.  The choice is endless.  

If you have leftovers, the crumble stay crunchy the next day and it freezes well. 

Jam Crumb Cake

Topping:

! c. All purpose Flour

⅓ c. Packed brown sugar

6 Tbsp. Butter melted

Cake:

2 c. All purpose Flour

2 tsp. Baking powder

¼ tsp. Table salt

¾ c. Butter at room temperature

¾ c. White sugar

2 large eggs at room temperature 

⅔ c. Milk

1 to 1½ c. Jam

1. Topping:  Whisk together flour and brown sugar.  Stir in melted butter and toss to combine.
2. Cake: Spray a 9 x 13 inch pan with non stick spray.  Line with parchment leaving a 2 inch overhang on either side.
3. In a medium bowl mix flour, baking powder and salt together.  Set aside.  In another larger bowl with a mixer on medium high, beat butter and sugar together until light and fluffy (about 2 minutes).  Add eggs one at a time until mixed throughly.  Reduce speed to low and alternately add milk and flour until combined.
4. Scrape into prepared pan and spread jam over the top.  Sprinkle with topping making large clumps.   Bake at 350℉ for 45 to 50 minutes or until toothpick comes out clean.  Let cool 15 minutes and then using parchment lift onto a rack and let cool completely.

No Bake Cheesecake Squares

 Oh it's hot outside!  No one wants to turn on the oven but everyone still wants dessert.  This recipe is just the ticket.  It's easy to make and there's no baking or stove needed.

It's wonderfully refreshing and light.  You can put what ever fresh fruit you'd like and it's fabulous.

The perfect dessert for the summer.  Fast, easy, no bake and scrumptious!  Even better, you can make it a day ahead or up to 3 days and even freeze it.  Shhhh.  No one need every know how easy it is!

FYI. The original recipe called for 1½ cups more sugar between the crust and the filling and it used cool whip, which was also added sugar.  It was waaaay to sweet.  This is just right.  You may need a little extra for your taste but this combination was tested and deemed perfect by our family.

No Bake Cheesecake Squares

                                                                     serves 12 or more

Base

2½ c. graham cracker crumbs

⅔ c. butter melted

Filling

2 (8 ounce/225 g) packages of cream cheese, softened

½ c. sour cream

¾ c. icing sugar

½ c. heavy cream, whipped

zest of a lemon (optional)

Topping

Cherry, blueberry, or other pie topping

or what I did, lemon curd and blueberries

1. Base:  Combine all the ingredients in a bowl.  Mix well and press into the bottom of a 9 x 13 inch baking pan. (Don't press too hard or it will be very dense but hard enough to make it stay together!)
2. Filling: In a large bowl beat the cream cheese, sour cream and icing sugar until smooth and creamy.  Using a spatula, fold in the whipped cream.  Spread evenly over the base.  Cover and refrigerate for at least 4 hours and even better 24 hours ahead.
3. Slice into 12 or more bars depending on size.  Top with your choice of topping. 

Mini Chocolate Applesauce Bundt

This is a wonderful moist dark chocolate dream cake.  It is great warm from the oven with molten pockets of chocolate or served at room temperature with ice cream or whipped cream.  You can make it more decadent and special by serving it with a chocolate glaze.  Either way, if you like chocolate, you'll love this cake. 

I prefer to use mini bundt pans because I think they make a more elegant presentation.  

Mini Chocolate Applesauce Bundt

½ c. butter at room temperature
½ c. vegetable oil
1½ c. sugar
2 large eggs at room temperature
1 tsp vanilla extract
2¼ c. all purpose flour
½ c. Dutch process cocoa powder, sifted*
1 tsp. baking soda
1 tsp salt
½ tsp cinnamon
1½ c. applesauce
½ c. buttermilk
8 oz bittersweet chocolate chunks**

1. Preheat oven to 350℉.  Grease 18 muffin cups.***
2. Beat butter, oil and sugar with mixer until it lightens and becomes very fluffy.  This may take several minutes but is important to make the cake very soft in texture.  Add eggs one at a time and beat well.  Add vanilla.
3. In separate bowl whisk flour, cocoa, baking soda, salt and cinnamon together.
4. In another bowl whisk applesauce and buttermilk.
5. Add third of the flour mixture, then half the applesauce, half of flour left, rest of the applesauce then rest of the flour.  Don't worry too much about quantity, just alternate. Mix until just incorporated with no streaks or pockets of flour.
6. Stir in chocolate.  Spoon into prepared pans and bake for 18 to 20 minutes for muffin tins and 22 to 25 minutes for mini bundt pans.  Let cool for 5 minutes and turn out onto baking rack.

*Dutch process cocoa is a specific type of cocoa that has been treated giving it a  darker colour and I believe a more chocolatey flavour.  Honestly, it's worth looking for and purchasing.  I use it for all my recipes that require cocoa.  Regular cocoa powder will still work.

**You can use chocolate chips for a little bit sweeter cake.

*** I used 6 mini bundt pans as well as 6 muffin tins.


For the Glaze (not shown)
⅓ c. heavy cream
2 oz. bittersweet chocolate chopped or chocolate chips
1 Tbsp butter

1. In a small saucepan over medium heat, bring heavy cream to a boil.  Take off heat and add chocolate.  Once chocolate is melted, add butter.  Let cool 10 minutes before drizzling over cakes.