Strawberry Ginger

S’mores Squares

strawberryginger — Mon, 15 Apr 2013 18:43:43 +0000

Just last week, I confidently packed away my winter jacket, dusted off my cute flats and even bought a pair of maternity shorts. Patios were packed and spring was in full effect. That is, until I woke up to this lovely sight on Friday – 20cm of snow…are you kidding me? Ugh.

Forget the pickles and ice cream, dang it, I need hearty dose of hot summer heat (and all of the lovelies that go with it: fresh produce, BBQ’ing and s’mores of course!). I desperatley needed to bring “summer” to my house this weekend, so I decided to make these gooey s’mores bars which were a cinch to make. Tip: Try your best to let them cool as long as you can after they come out of the oven – I know it’s tempting to eat them right away, but trust me, the longer you wait, the easier they are to cut.

S'mores Squares

Yield: 16 Squares

Prep Time: 10 Min

Cook Time: 30 Min

Total Time: 40 Min

Ingredients:

2 cups mini marshmallows, divided
1.5 cups graham cracker crumbs
1.5 cups rice krispie cereal
1.5 cups semi-sweet mini chocolate chips
1 can (300ml) sweetened condensed milk

Directions:

Preheat oven to 350F.
In a large mixing bowl, add 1.5 cups marshmallows and all other ingredients. Use a wooden spoon to mix ingredients together well to ensure it is all evenly coated.
Press mixture into a parchment lined 9 in square baking pan.
Top with remaining marshmallows - add a few extra if you like.
Bake for 30 min and let cool for at least 2 hours before cutting. For best results, let them cool overnight - they will be less gooey and easier to cut.

Eaglebrand.ca

Hummingbird Cake

strawberryginger — Mon, 25 Mar 2013 14:05:12 +0000

Fun food blog trivia: which cake is the most requested recipe in Southern Living Magazine history? This one is! With such high compliments, I knew I had to make it one day. That day came last week when I got into my southern baking groove and decided to whoop it up. This cake tastes much like banana bread with cream cheese icing -sweet-but a nice change from good ‘ole sheet cake. A great dessert treat to serve for Sunday Brunch – if you have enough room in your tummy.

Hummingbird Cake

Yield: 12 Slices

Prep Time: 25 Min

Cook Time: 45 Min

Total Time: 70 Min

Ingredients:

CAKE:

1 cup pecans, toasted and finely chopped

3 cups all-purpose flour

2 cups granulated white sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

3/4 cup canola oil

1 1/2 teaspoons pure vanilla extract

1 - 8 ounce can crushed pineapple, do not drain

1/2 cup raisins

2 cups mashed ripe bananas (3-4 medium sized bananas)

ICING:

1/2 cup (57 grams) unsalted butter, room temperature

2 x 8 ounces (227 grams) cream cheese, room temperature

1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted

2 teaspoons (4 grams) pure vanilla extract

1/2 cup (55 grams) finely chopped pecans (Optional)

Garnish: (Optional)

pecan halves

Directions:

Preheat oven to 350 degrees F and place the rack in the center of the oven.

Generously grease two - 9 inch round cake pans.

Place the pecans on a baking sheet and bake in the oven for 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

In another large bowl, mix the eggs, oil, vanilla extract, pineapple, mashed bananas, raisins, and finely chopped pecans.

Add the wet ingredients to the flour mixture and stir until combined.

Evenly divide the batter between the two prepared pans and bake for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack for at least 15 minutes. After they have cooled, invert the cakes onto the wire rack and let cool completely before frosting - approx. 45 minutes.

Prepare the frosting by using an electric mixer or hand mixer and beat the butter and cream cheese on low speed until smooth - no lumps. Gradually add the powdered sugar and beat on low speed until fully incorporated and smooth. Add in vanilla extract and then stir in the finely chopped pecans (if desired). I did not add the pecans to the icing.

Assembly:
Place one cake, top side down, on a cake plate. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves -if desired. Refrigerate the cake for one hour so the frosting has time to set.

Adapted from www.joyofbaking.com and Southern Living Magazine

Apple Cake

strawberryginger — Mon, 11 Mar 2013 00:30:32 +0000

I have had few cravings during my pregnancy. Several aversions though. But I have enjoyed a crisp, sweet apple everyday so there is always a full bag of fresh Ontario apples in our fridge. Even though apples are “best” enjoyed in the fall, I think they’re good all year round.

My all time favorite food blog, Smitten Kitchen, has an apple cake that I have been eyeing for months. And since Sunday is a baking kind of day, I took to the kitchen! Enjoy.

Apple Cake

Yield: 8-12 servings

Prep Time: 20 min

Cook Time: 90 min

Total Time: 110 min

Ingredients:

6 apples - I used local Ontario red apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional - I did not use them)
Light sprinkle of powdered sugar (also optional)

Directions:

Preheat oven to 350 degrees.

Generously Grease a tube pan or bundt pan.

Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Combine wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.

Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for 90 minutes, or until a tester comes out clean.

The amazingly talented Deb Perelman from http://smittenkitchen.com

Beef and Barley Stew

strawberryginger — Mon, 18 Feb 2013 23:01:29 +0000

Happy Family Day (in Canada) and President’s Day (for all my U.S. friends)! I hope everyone has had a nice long weekend. Ryan and I spent some “family” time together – despite all of the studying he had to do – seeing 2 Oscar nominated flicks Django Unchained and Life of Pi, ”test driving” a few strollers (o.m.g.), and making this hearty beef and barely stew. Nothing beats a warm and cozy stew on a cold winter’s day. These last few weeks in Ottawa have been pretty darn cold – so much so that you don’t want (i.e. can’t) spend a lot of time outside. But this weekend has been delightful. The weather is still cold, but brightened up by sunny skies – perfect for skating on the Rideau Canal.

Beef and Barley Stew

Yield: 6-8 Hearty Bowls

Prep Time: 15 min

Cook Time: 8 hours

Total Time: 8hr 15 min

Ingredients:

1 tablespoon olive oil
1 1/2 pounds stew beef, lean, cut into small pieces
3 tablespoons flour or cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces sliced mushrooms
1 cup sliced celery
1 1/2 cups chopped onion
6 cups beef broth
1 bay leaf
1 cup red wine of your choice
1 beef bouillon cube
2 cups sliced carrots or baby carrots
1.5 cups baby potatoes, cut in halves or quarters
1 cup green peas, or mixed veggies frozen, thawed
1 TBS Oregano
1 TBS Paprika
1 TBS Pepper
1 TBS Salt
1 can tomato soup
3/4 cup pearled barley -uncooked
2 tablespoons flour blended with 2 tablespoons cold water, optional

Directions:

Heat olive oil in skillet over medium heat.
Add onion to the skillet and begin to brown.
Toss stew beef pieces with the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper and add to the onion in the skillet. Brown until beef is cooked all the way through, drain and add to a crock pot.
To the crock pot all remaining ingredients -except the barley-and cover and simmer over low heat for 6-8 hours minutes.

After 2 hours, stir the stew well and add the barley and flour and water mixture. Leave on for remaining 4-6 hours and enjoy with crusty bread when ready to serve.

Adapted from http://southernfood.about.com

Chocolate Chip Brown Butter Banana Bourbon Blondies

strawberryginger — Mon, 11 Feb 2013 19:09:53 +0000

My sweet tooth was getting the best of me yesterday. I was on the hunt for something tasty and delicious – but easy and simple, too. I stumbled upon The Messy Baker Blog and as soon as I read the title of this recipe I was sold. Even better, they only took 30 minutes and I conveniently had 1 ripe banana left- how perfect! The best part was the amazing aroma of the batter – the brown butter mixed with brown sugar and banana – LUSH!!! I wish I had waited to make these for Valentines Day – but that’s ok, I’ll just have to bake something else this week.

Chocolate Chip Brown Butter Banana Bourbon Blondies

Yield: 12 small blondies

Prep Time: 10

Cook Time: 30

Total Time: 40

Ingredients:

1/2 cup + 1 TBSP unsalted butter, melted, browned and cooled
1 ripe banana - the more ripe, the better
1 cup brown sugar
1 egg
1 tsp. vanilla extract
¼ cup bourbon (or whiskey)
1 cup, plus 2 tbs. all-purpose flour
¼ tsp. salt
⅔ cup mini chocolate chips

Directions:

Preheat oven to 350 degrees F. Grease an 8x8 or 9x9 square baking pan - I used butter to grease.
In a small saucepan over medium-low heat, add the unsalted butter and simmer until brown and nutty. Cool about 5-10 minutes before using.
In a large bowl, mash the banana and add in the brown sugar and mix well until smooth.
Add the slightly cooled brown butter, whisk to combine. Whisk in the egg and vanilla extract and mix well.
Whisk in bourbon.
Stir in flour and salt until incorporated.
Fold in chocolate chips.
Transfer the mixture to the prepared brownie pan
Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean.

Recipe from www.themessybakerblog.com

Super Bowl Sunday Chili

strawberryginger — Sun, 03 Feb 2013 22:41:05 +0000

Since moving away from Atlanta, my interest in football has (sadly) dwindled. However, I hop on the bandwagon every February and get pumped about Super Bowl Sunday. We love having people over and sharing the excitement -and for me, it’s great reason to cheer for the underdog (GO RAVENS GO!). Last year, we shared the excitement with Ryan’s law school buddies. It was a perfect reason for everyone to get together, and I enjoyed myself far too much. This year won’t be as crazy now that I’m “with child” – but it’s still a perfect excuse to make some delicious man food.

The picture doesn’t do it justice – and in fact I was worried that you might think it looks similar to Lucy’s dinner. But trust me, if you are a fan of meaty chili – this recipe is a must try. I decided to use all ground beef instead of how the following the recipe called for pork, beef chuck and bacon, since I have an odd aversion to pork now that I’m preggers. But this chili is DAY-UM good. Enjoy!

Let’s hope the Ravens take this one home!

Super Bowl Sunday Chili

Ingredients:

2-3 pounds ground beef
1 can kidney beans
1 can baked beans
1 can black beans
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 cubes beef bouillon
1 cup beer (I used Mill St Organic)
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic or garlic powder
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
Cheese, sour cream and Tostito chips for garnish if desired

Directions:

Heat a large pan over medium-high heat. Add the chopped onion and crumble the ground beef into the hot pan, and cook until evenly browned. Drain off excess grease and pour into a slow cooker.
Add the following to the slow cooker: all beans, diced tomatoes and tomato paste. Add the celery, green and red bell peppers, bouillon, beer and season with all spices as listed. Stir well to blend, then cover and simmer over low heat for at least 4-6 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary.
Tip: We made the chili the day before (heated it for 6 hours) and then refrigerated it. We reheated it and served it the next day. The taste was much different (so much better!) the next day.
To serve, ladle into bowls, and top with chips andor shredded Cheddar cheese and sour cream.

Adapted from Allrecipes.com

Banana Crumb Muffins + Big news!

strawberryginger — Wed, 16 Jan 2013 14:19:56 +0000

Happy New Year! I hope everyone had an awesome break. I certainly did. But I have to admit, I was ready to get back into the groove.

Today’s post is about a delicious banana muffin creation. But first, speaking of creations, some big news! Ryan and I have made one of our very own creations -we’re having a baby! A little boy to be exact, and he is due in the early days of June. That’s why I’ve been away from ole SG lately. Unfortunately, I’ve had too many food aversions and very few cravings.

But one thing I’ve been looking forward too is getting together with a new friend who is also preggers. We got together for some tea this weekend, and I thought these muffins would be the perfect treat. And they were delicious!

These muffins take the cake. They are the best ones yet – even Ryan and baby agree.

TIP: The more ripe the bananas, the better.

Banana Crumb Muffins

Yield: 8 large or 10 medium

Prep Time: 10 Min

Cook Time: 20 Min

Total Time: 30 Min

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons ground flax (optional)
1/2 teaspoon salt
3 bananas, mashed
1/2 cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions:

Preheat oven to 375 degrees F (190 degrees C).
Lightly grease muffin cups with butter -grease the entire cup (recommended for best result), or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, nutmeg, cinnamon, flax and salt. In another bowl, beat together bananas, sugar, vanilla, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened.
Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes and cool for 10 minutes.

Adapted from Allrecipes.com

Old-Fashioned Oatmeal Cookies (2012 Food Blogger Cookie Swap)

strawberryginger — Thu, 13 Dec 2012 01:15:02 +0000

The first annual cookie swap was SUCH a hit last year, I couldn’t wait to do it again this year. A HUGE thanks goes out to Julie from The Little Kitchen and Lindsay from Love and Olive Oil for organizing this amazing swap.

This year, my matches were Katrina over at http://warmvanillasugar.com/ , Meg from http://sweettwistoffate.blogspot.ca/ and Justine from http://www.thegoodiegirl.ca/ - check out their awesome blogs!

Last year, I made these delicious cookies , so this year I decided to make an ole’ reliable family recipe which has been passed down for generations. These oatmeal cookies are light and fluffy and once you try one – you’ll be popping them like Pringles. The best part about this recipe is that it is so simple and easy and the result is divine.

I hope you enjoy them as much as my family does!

Old-Fashioned Oatmeal Cookies

Yield: 4 dozen

Prep Time: 7 min

Cook Time: 9-10 min

Total Time: 20 min

Ingredients:

1 cup brown sugar
1-1/4 cups all-purpose flour
1 cup salted butter
1 teaspoon baking soda mixed w/ 2 tablespoons hot water
2 cups rolled oats

Directions:

Combine all ingredients and mix well.
Roll into small balls (a hearty teaspoon size) and place on cookie sheet.
Using a wet fork, pat the cookies down until they are fairly flat on the cookie sheet.
Bake 325F for 9-10 minutes - check around the 8-9 min mark to see if they are done.

Family Recipe

Gluten-Free Pumpkin Bread

strawberryginger — Mon, 03 Dec 2012 14:47:30 +0000

During the last month, I have tried (for several health reasons) to make as many gluten-free choices as I can. I am surprised at how many foods contain gluten – check it out: (unless labelled gluten free): beer, breads, cakes and pies, candies, cereals, cookies and crackers, croutons, french fries, gravies, imitation meat or seafood (ew!), pastas, processed luncheon meats, salad dressings, sauces, including soy sauce, seasoned rice mixes, seasoned snack foods, such as potato and tortilla chips, soups and soup bases, vegetables in sauce – the list goes on. One of the most noticeable health benefits of eating GF is having more energy. When I eat too many foods with gluten (good food, not junk!), I go into a “food coma” for about an hour and feel lethargic. I thought was food supposed to give you energy!? There are so many great gluten-free resources out there and there seems to be a GF alternative to almost every food out there. I thought I would kick start my GF baking with one of my fall favorites -pumpkin bread. It’s better than the “normal” stuff!

Gluten-Free Pumpkin Bread

Yield: 6-8 Servings

Prep Time: 10 Min

Cook Time: 70 Min

Total Time: 80 Min

Ingredients:

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 can pumpkin (15 ounce)
2 cups gluten-free flour + 1.5 tsp xanthan gum
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

Directions:

Pre-heat oven to 325 degrees, and lightly grease a bread pan.

Using an electric mixer, cream butter and sugar until light and fluffy and then add eggs, mixing well after each one.

Add vanilla and pumpkin and mix until well-blended.

In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.

Pour into prepared bread pan and bake one hour to one hour and ten minutes.

Adapted from food.com

Butter Tarts

strawberryginger — Mon, 12 Nov 2012 23:48:09 +0000

Butter tarts are the ultimate Canadian treat. My grandmother used to make the most decadent and delicious butter tarts - she made them in such a special way that the ooey-gooey filling poured out after the first bite. I’m sad that I never got the chance to ask her for a copy of her recipe. There are a ton of great recipes out there including this one. I didn’t feel like making the crust from scratch so I saved 30 minutes by buying pre-made tart shells. From start to finish, these tarts take about 25 from start to …devouring.

Butter Tarts

Yield: 16

Prep Time: 10 min

Cook Time: 16 min

Total Time: 26 min

Ingredients:

16 (purchased) small frozen tart shells - I used Tenderflake brand
2 eggs
3/4 cup ( 175 mL) corn syrup
1/4 cup liquid honey
1 tbsp maple syrup - use the real stuff if you can
1 tsp vanilla
1/2 cup brown sugar
1 tbsp all-purpose flour
1/4 cup unsalted butter, melted
1/4 cup raisins - if desired

Directions:

Preheat oven to 375F. If you buy the Tenderflake frozen shells (16 per box), they will be in foil cups. Leave them in the cups and place tart shells on a baking sheet.
In a large bowl, whisk eggs with corn syrup and add the honey, syrup and vanilla until well blended.
Next, stir in brown sugar and flour and butter until evenly mixed.

If you want to add raisins, add a few in the over bottoms of shells and pour filling over top.
Bake on bottom rack for 16 minutes and cool.

Cover and refrigerate for up to 2 days or freeze for up to 1 month.

Adapted from Chatelaine.com