Happy (Canadian) Thanksgiving!

Dear readers,
In my neck of the woods (Montreal, Canada) it's Thanksgiving! I have so many things to be grateful for. Most recently (and a big reason of why I haven't checked in lately) is because we just sold our first property! I am grateful that the process wasn't too long and arduous, and thrilled that we now have the chance to find a new place to make our home. However, I am most grateful that I was able to spend the day with family, even my cheeky brother who came in from out of town. To satisfy his sweet tooth, I knew just the recipe to pull out of my arsenal (read: Pinterest board) - Pumpkin Bark!


This simple, decadent and quick recipes are from the folks over at Minimalist Baker. The recipe is so divine, that I really didn't feel the need to change any little thing! I will make two suggestions though: one, I lined my baking sheet with aluminum foil to make "bark removal" easier and mess-free; two, after sprinkling on toppings, I pressed them in well so they were less likely to fall off.

This recipe makes a perfect dessert or hostess gift, just in time for thanksgiving! Find the recipe here, over at Minimalist Baker. Enjoy!

P.S. call me crazy, but with the red, white and green toppings, they look like Christmas bark! I think I may re-invent these with gingerbread spices for the holiday season... yum!

Home-Made Granola Bars

This is one recipe you'll keep and come back to again and again. I should know - I've made it over a dozen times, and each time it comes out a little different, all depending on what ingredients I have on hand. That's the beauty of it, you raid you pantry and use whatever you have on hand to make delicious, healthy snack bars. 

Homemade Granola Bars

Ingredients

3 cups oats

3 cups "mix"

1 can unsweetened, low fat condensed milk

EVOO (extra virgin olive oil)

The "Mix" can be anything your heart desires: 

Raid your pantry & end up with delicious, healthy granola bars!

-Dried fruits/nuts

-Seeds

-Chocolate chips

-Cocoa 

-Peanut/almond butter (if you use this as an ingredient, omit the EVOO in the main recipe)

The "mix" should total 3 cups, but I often use 1/2 cup and 1/4 cup measures to incorporate a large variety of ingredients.

For the bars pictured, I used 1 cup of chocolate chips mixed with peanut butter chips, 1 cup total of nuts/seeds: ground flax seeds, pumpkin seeds, and chopped almonds, 1/2 cup of craisins, 1/4 cup of coacoa powder and 1/4 cup of peanut butter. Because the peanut butter is oily and sticky, I omitted the EVOO this time around.

1. Preheat oven to 325°
2. Cover large cookie sheet with parchment paper
3. Combine oats, mix, and condensed milk. Fill up the can of condensed milk 1/2 full with EVOO and pour it into mix (omit if using peanut butter as part of your mix). 
4. Turn mix onto cookie sheet covered with parchment. 
5. Bake for 20-25 minutes, until the edges are golden. 
6. Let stand for 5 minutes
7. Cut into bars with a pizza cutter
8. Store in an airtight container in the fridge for about a week (can last a few days out of the fridge). 

Enjoy, and have fun coming up with all the possibilities!
A special thanks to my aunt Kim and cousin Gen for sharing this recipe with me :)

If you use cocoa as part of your mix, your bars will have a chocolate brown hue

Zaza's Banana Bread (Vegan Version)

A few weeks ago, I was at a family party and I was chatting with my Grandmother's sister, reminiscing about "Zaza" as we fondly called her. We were talking about my latest new recipe, and I exclaimed what a fantastic baker Zaza was. Her sister unabashedly corrected me, saying, "no, your Zaza wasn't that great of a baker..." But simultaneously, we both agreed that her most memorable recipe was her Banana Bread.

Some families pass on heirloom furniture, others china plates. My family seems to pass on recipes. My grandfather's mother, Gran, passed on a real English shortbread recipe, and I left my father's family with a true Swedish recipe for Pepparkakor (both recipes to follow at a later date). Zaza, who we lost just last year, left her legacy of Banana Bread.

It is a simple, no-fuss recipe, with just a few easy tricks that make it out-of-this-world delicious. It is perfect to bring as a "comfort food" to a friend that needs it. It also freezes very well so it can be prepared in double batches, with one loaf saved for later. I served it at my "midnight table" at my wedding, so we could have a little memory of Zaza there. 

Enjoy this recipe that is very dear to my heart - bake it with love!

Below is my adapted vegan version of the recipe from my grandmother. For the original version of this recipe, click here.

Zaza's Banana Bread - Vegan Version

These are the kind of bananas that you're looking for!

1/3 cup of organic virgin coconut oil
2/3 cup sugar
2 "vegan eggs" (recipe below)
1 1/3 cups all-purpose or nutri flour
2 3/4 tsp baking powder
1/2 tsp salt
1 cup ripe, brown bananas (about 3) 

Tip: the bananas make this recipe. The best kind are those you'd turn up your nose at if offered as a snack: browned, bruised bananas. If you have any, pop them in the freezer. Once you've collected three, you're ready to make a batch of this ooey-gooey banana bread. To defrost your bananas, use my trick found here. 

1. Preheat oven to 350°
2. In your stand mixer, beat coconut oil until creamy and glossy (about 2 min on electric beater). 
3. Gradually add sugar, beating until light and fluffy after each addition.
4. Add "vegan eggs" and beat until thick: 



Coconut oil + "vegan eggs" should look like this.

5. In a large bowl, Sift dry ingredients (DO NOT skip this step!)
6. In a small bowl or measuring cup, give the bananas a good mash.  
7. Alternately add dry ingredients with mashed bananas - about 3 additions of each. Blend thoroughly. 
8. If adding chocolate chips or nuts (see below) do so now. 
9. Grease bottom ONLY of a loaf pan with coconut oil (23.5x13.3x6.99cm / 9.25x5.25x2.75in loaf pan recommended). 
10. Turn batter into pan.
11. Bake 60-70 min at 350° until inserted toothpick comes out clean (top of loaf will crack).
12. Let bread partly cool for 5 minutes, then turn onto wire cooling rack. Flip so that the top of the loaf is facing up. 
13. Serve warm with butter, or refrigerate for easier cutting.

Vegan Eggs:

Voila! Egg-like consistency!

For each "vegan egg" in this recipe (i.e. make 2 for a single recipe), you'll need:
- 1 tbsp flax seed
- 3 tbsp water

1. Grind your flax seed. I used my coffee grinder for 2 tbsp at a time
2. Option 1: simmer flax seed in water until you get an egg-like consistency
3. Option 2: Add ground flax seed and water to a microwave-safe dish, microwave on high for 30 seconds at a time, stirring until you get the egg-like consistency: 

Variations:

Chocolate chip (my favorite!): add one cup+ of  vegan chocolate chips after bananas. Stir well.

Adding nuts/raisins: add 1/2 cup coarsley chopped nuts/raisins after bananas. Alternately, sprinkle 1.4 cup chopped nuts on top of loaf just prior to baking. 

Freezing your loaf:

Wrap whole loaf in a layer of plastic wrap, covering well. Wrap with a layer of aluminium foil, then a final layer of plastic wrap, pulling the layers tightly together. Freeze 6 months + if it's well-wrapped (but I doubt it will last that long in your freezer). 

Vegan version of the recipe, just prior to baking: you get some extra goodness with the flaxseed "eggs" in there. 

Zaza's Banana Bread (Two Ways)

A few weeks ago, I was at a family party and I was chatting with my Grandmother's sister, reminiscing about "Zaza" as we fondly called her. We were talking about my latest new recipe, and I exclaimed what a fantastic baker Zaza was. Her sister unabashedly corrected me, saying, "no, your Zaza wasn't that great of a baker..." But simultaneously, we both agreed that her most memorable recipe was her Banana Bread.

Some families pass on heirloom furniture, others china plates. My family seems to pass on recipes. My grandfather's mother, Gran, passed on a real English shortbread recipe, and I left my father's family with a true Swedish recipe for Pepparkakor (both recipes to follow at a later date). Zaza, who we lost just last year, left her legacy of Banana Bread.

It is a simple, no-fuss recipe, with just a few easy tricks that make it out-of-this-world delicious. It is perfect to bring as a "comfort food" to a friend that needs it. It also freezes very well so it can be prepared in double batches, with one loaf saved for later. I served it at my "midnight table" at my wedding, so we could have a little memory of Zaza there. 

Enjoy this recipe that is very dear to my heart - bake it with love!

Below is the "standard" recipe from my grandmother. For a my adapted vegan version of this recipe, click here.

Zaza's Banana Bread

These are the kind of bananas that you're looking for!

1/3 cup of shortening or margarine
2/3 cup sugar
2 eggs, slightly beaten
1 1/3 cups all-purpose flour
2 3/4 tsp baking powder
1/2 tsp salt
1 cup ripe, brown bananas (about 3) 

Tip: the bananas make this recipe. The best kind are those you'd turn up your nose at if offered as a snack: browned, bruised bananas. If you have any, pop them in the freezer. Once you've collected three, you're ready to make a batch of this ooey-gooey banana bread. To defrost your bananas, use my trick found here. 

1. Preheat oven to 350°
2. In your stand mixer, beat shortening/margarine until creamy and glossy (about 2 min on electric beater). 



Mash bananas well with a fork so
that you don't get a lumpy loaf!

3. Gradually add sugar, beating until light and fluffy after each addition.
4. Add eggs and beat until thick and lemon in color
5. In a large bowl, Sift dry ingredients (DO NOT skip this step!)
6. In a small bowl or measuring cup, mash bananas: 
7. Alternately add dry ingredients with bananas - about 3 additions of each. Blend thoroughly. 
8. Grease bottom ONLY of a loaf pan (23.5x13.3x6.99cm / 9.25x5.25x2.75in loaf pan recommended). 
9. Turn batter into pan.
10. Bake 60-70 min at 350° until inserted toothpick comes out clean (top of loaf will crack).
11. Let bread partly cool for 5 minutes, then turn onto wire cooling rack. Flip so that the top of the loaf is facing up. 
12. Serve warm with butter, or refrigerate for easier cutting.

Variations:

Chocolate chip (my favorite!): add one cup+ of  chocolate chips after bananas. Stir well.

Christmas loaf: add one cup mixed candied fruits after bananas. Stir well. 

Adding nuts/raisins: add 1/2 cup coarsley chopped nuts/raisins after bananas. Alternately, sprinkle 1.4 cup chopped nuts on top of loaf just prior to baking. 

Freezing your loaf:

Wrap whole loaf in a layer of plastic wrap, covering well. Wrap with a layer of aluminium foil, then a final layer of plastic wrap, pulling the layers tightly together. Freeze 6 months + if it's well-wrapped (but I doubt it will last that long in your freezer). 

The recipe I originally printed out in high school: tired and full of crumbs! 

Happy International Bacon Day!

I have a little confession to make: this is the first time I've bought bacon! Growing up, we only ever ate bacon on Christmas morning, so it was a once-a-year treat. As funny as this recipe sounds (bacon JAM?!?), it is the same: a delicious, sweet-and-savoury treat! Bonus: the man in your life will RAVE about it. I've made it in honor of International Bacon Day, unofficially celebrated the Saturday before every Labor Day.

I found this recipe on Martha Stewart and adapted it ever so slightly (modified a few ingredients and cut out the need for a food processor - because who wants to clean up bacon bits from their food processor? Not me, anyway).

The recipe is perfect as a snack on top of baguette, or pair it with a sharp or soft cheese (like Brie) and serve as a decadent appetizer. I'm planning on making this ahead if time and serving it at our annual Christmas Eve party!

This sweet-and-savory jam can be stored for a few weeks, refrigerated in an air-tight container... if it lasts that long!

Jack Daniel's Bacon Jam 

1 package (about 500g) bacon

2 cups finely chopped shallots 

1 large clove fresh garlic (use locally-grown or organic garlic for best results)

1 tsp chili powder

1/2 tsp ground ginger 

1/2 tsp powdered mustard

1/2 cup Jack Daniel's whiskey

1/4 cup maple syrup (I used Quebec Medium maple syrup)

1/3 cup apple cider vinegar

1/3 cup brown sugar

1. Cut bacon crosswise into approximately 1-inch strips. Don't worry too much about them being bite-sized, we'll cut them again later. 
2. Spread bacon in a single layer in your non-stick pan. Cook over medium heat until browned, but not very crispy. Transfer to a plate lined with paper towel to drain. Clean pan and return to heat, repeating this step until all bacon is browned and drained. Before cleaning the pan from the last batch, reserve 1 tbsp fat in the pan.
3. As in the photo above, shallots should be very finely chopped. Add them to the pan with 1 tbsp fat and the garlic. Cook over medium heat until translucent. Add spices (chili powder, ginger, mustard), stir and continue cooking.
4. While ingredients are cooking, take reserved bacon and mince it finely into bite-sized pieces. Since the bacon is cooked, it will be much easier to cut finely: 
5. Increase heat to high, add Jack Daniel's and maple syrup. Bring to a slow boil, then reduce heat. Add apple cider vinegar and brown sugar, stirring to incorporate. 
6. With heat on low, add reserved finely-chopped bacon and simmer until reduced to a jam-like consistency. For me, this happened almost immediately.

Maple, whiskey and apple flavors combine deliciously in this recipe!

Transfer jam into an airtight container (I used my favorite - the Mason jar - photo above) and refrigerate for at least an hour. Martha notes that it can be stored for up to 4 weeks, mine lasted a mere 2 days!

For a quick appetizer, spread over prepared baguette crisps:

Enjoy with your family this long weekend!!
Stephanie

Anniversary-Worthy Pancake Brunch

Hubby and I are off on a little 3-day retreat to celebrate our first wedding anniversary (hey, we lasted longer than some Kardashians, right? Hmm perhaps not the best comparison...) This morning, my plan was to make us a decadent pancake brunch in our ski-resort condo (read: limited kitchen tools available!) I had brought up pancake mix to keep things easy - just add water - along with big juicy strawberries, blueberries, and chocolate chips. Pancakes are a treat for us, so we always indulge in real Maple Syrup... The one ingredient that I forgot! Rather than spend a small fortune on "liquid gold" in the resort's General Store, I changed things up with a twist on our usual recipe... And the results were divine! 

Follow the recipe below for a brunch worthy of any special occasion - with limited resources - and enjoy with your loved ones!

Anniversary-Worthy Pancakes

• Pancake mix or your favorite pancake recipe, prepared
• Approx. 1 cup of Chocolate chips
• 1 carton of strawberries
• 1-2 pints blueberries

1. Pour pancake batter onto a greased, non-stick skillet. Immediately after pouring on, add a small handful of chocolate chips (enough to your heart's desire!) once the edges bubble and bottom is cooked, flip only once - cook until golden brown.
2. Once pancake is ready, flip so that the "top" (read: prettier) side is facing up on a plate
3. Continue preparing pancakes and stacking on the storing plate.
4. While you are cooking the pancakes, prepare your berries:  Wash your blueberries. Wash, hull, and halve your strawberries.
5. Remove the most ripe strawberries from the bunch, and put them into a microwave-safe bowl or small Tupperware. Use a fork to mash them very finely.
6. Once pancakes are all ready, prep your toppings: microwave "strawberry mash" for 30 seconds, stir, and heat for another 30 seconds. Alternatively, you can heat the mash in the same pan as pancakes were prepared in, on a low setting until warmed. 
7. For an even more decadent addition, heat a handful or two of chocolate chips with a small pad of butter for 15-30 seconds in the microwave. Stir thoroughly, and repeat as needed. Heat slowly and carefully until runny. DO not over-heat, otherwise you will burn the chocolate. Another way (my preferred method for melting chocolate for drizzling) can be found here.

Create your brunch confection:

Stack pancakes on serving plate, spreading a thin layer of butter on each.

On top of your stack spoon half of your "strawberry mash" 

On top of this, arrange blueberries and strawberries with love, drizzle with chocolate, and voila! Enjoy with a warm cup of coffee and a kiss to your loved one. 

Sweet with Heat Summer Tea

Somewhere, somewhere, I have caught a terrible summer cold. Monday my throat was the Sahara, and by Tuesday morning, I felt like I had swallowed a couple of razor blades. I rarely get sick - but this cold knocked me off my feet: coughing, sneezing, sinus congestion, the works.

So for the past week, I haven't craved coffee, but instead, a soothing tea. One of my friends recommended these ingredients as beneficial for a sore throat (thank you Rosemary!) and it's now my go-to drink this week. I omitted the fresh ginger that she recommended, but feel free to add it should you desire. It sounds a little less than appetizing, but I guarantee that a few sips in, your throat will thank you!

Sweet with Heat Summer Tea - for colds

3 tsp honey (I used Canada no. 1 organic)

3 tsp lemon juice (fresh squeezed always preferred, but refrigerated will do)

1 pinch of cayenne pepper (2 if you're feeling adventurous!)

Doesn't it look like a gorgeous lemon drop?

Add all ingredients to your mug, pour boiling water overtop, and stir well. The cayenne may settle out, so keep the spoon at hand, or you'll have a little "surprise ending." 

Enjoy - rest, with lots of fluids and comfort foods ("feed a cold, starve a fever", right?)

Stephanie