Molten Chocolate Lava Cakes

There are some things I leave to the professionals, however chocolate molten lava cakes doesn't have to be one of them! All thanks to Martha Stewart :)

I've made these guys multiple times! First time to celebrate baby Olivia, second time when some friends from Chicago were visiting and last time around...just because! Hope you enjoy them as much as we did :D

Ingredients

• 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
• 1/3 cup granulated sugar, plus more for muffin tins
• 3 large eggs
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 8 ounces bittersweet chocolate, melted
• Confectioners' sugar, for dusting
• Whipped Cream or Vanilla Ice-cream
  
• Rasberries {to top the cakes}
  

Directions

1. Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.

3. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.

4. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.

Now grab your fork and get ready for some warm chocolately goodness to ooze out of your cake :D

Vanilla, Vinegar and Veggies

Just a salad right?

nbd {no. big. deal.} some of those leafy greens, a few of those red things and badda bing badda boom, you've got yourself a salad!

I went through a bit of a disliking salad phase. Why is that you ask? Have you ever been to a resto, ordered a salad and can't find the greens because they are swimming in dressing? Or the dressing they give you is just the basic balsamic vin?

That was my problem, and so I decided to make my own. Well I've tried out one and LOVE it! Not a single leafy green shall be left in this bowl {aren't ya proud of me ma?!}

Here's the recipe:

Vanilla Vinaigrette

• A cupful of extra virgin olive oil
• Half a cup of white wine vinegar
  
• 2 spoonfuls of honey
• A spoonful of pure vanilla extract
  
• A spoonful of Dijon mustard
• A sprinkle or two of salt and pepper

Mix it up and store in the fridge in a good ol mason jar ;D

Creamy Celery and Fennel Soup

I made this for dins tonight and licked my bowl clean...with a baguette that is ;D
So here is the bowl lickin recipe {adapted from Chateline}:

• 2 cups sliced celery, about 4 stalks
• 2 cups sliced fennel, about half a bulb
• 2 cups chicken broth
• 2 cups water
  
• 1/2 cup barley {original recipe calls for 1/3 cup long-grain rice, but I was riced out}
  
• 1/2 tsp dried tarragon
• 1/2 tsp salt
• 1/2 cup milk
• 1 tbsp lemon juice

Combine celery, fennel, 2 cups broth, 2 cups water, rice, tarragon ans salt in a large saucepan. Set over med-high heat and bring to a boil. Reduce heat to med-low and simmer, covered, stirring occassionally, until celery is tender, about 25 mins.

Ladle soup into a food processor {I used my blender as I don't have a food processor...yet}. Whirl until smooth. Return soup to saucepan and set over med heat. Stir in milk and lemon juice and continue cooking til heated through {about 3mins}.

It recommends you serve w a dollop of sour cream and fresh dill, but I didn't have any of those things...so I just toasted some baguette and ate it with that instead ;D

enjoy! i know i sure did!

Sweet Smells of Fall #2

Tomorrow I am giving two recipes a try:

1. Chipotle pumpkin barley soup {with chicken}
2. Pumpkin butter {since I had left over pumpkin pie filling}

Will report back with the recipes, results and of course some photos ;D

In the meanwhile, what has your stove or oven been up to?

Sweet Smells of Fall #1

This is definitely my favorite time of year. I think all my friends know that I am going to have a fall wedding (whenever the time comes).

Thus, I am going to document any new or favorite fall recipes to celebrate my fave season! I think I will try for 1-2 recipes a week?

Would love to see and read some of your fall faves, so join me if you wish in building a great fall recipe collection.

This weeks recipe:

Pumpkin Cinnamon Buns
YUM!


Ingredients:
Roll Dough
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom (I actually didn't have any cardamom and they tasted fine without)

Filling
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Now the recipe calls for cream cheese frosting
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

I however didn't have any cream cheese, so I made an icing glaze
Icing Glaze
1/3 cup stick margarine or butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
2-4 tablespoons water

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting (or icing glaze, your choice depending on your sweetness tolerance). Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

For icing glaze melt margarine in a saucepan. Stir in powdered sugar and vanilla. Add water, 1 tablespoon at a time, and mix until smooth and of desired consistency.

Frost warm rolls with the cream cheese frosting or glaze and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.

Lazy days, Summer Meals and books

Today I journeyed to Lachine Canal with a friend for a visit and to enjoy the lovely breeze coming off the water.

We then decided to take a stroll through the Atwater Market on the way back. I was debating getting some cherry tomatoes but didn't want to spend 4-5 dollars for a small basket I'd eat in one sitting. But then, as I passed one stand, my friend asked the guy how much they were:

"Trois dollar"
He said.
Hmm, three dollars I thought
"Oui, Je prend ca"
I responded

As he went to bag them up, he made sure I got a good mix.

So I thought to myself on the way home that I needed to make my meal based around these tomatoes. So, that I did!

I got some cheddar and crackers out and then made a pasta. This pasta dish is my favorite impromptu summer dish. When its hot and I want something light and yummy. Here is the recipe:

-Make some spaghetti (according to package)
-In another frying pan, put in a wee bit of extra virgin olive oil
-Cut up some bell peppers into little pieces and put them in the heated pan
-Also cut up some pancetta and throw it in the heated pan
-Heat peppers and pancetta til the peppers have a hint of brown
-Mix the peppers and pancetta in with the spaghetti

Top each dish of pasta with corriander, unsalted sunflower seeds and parm cheese.

Oh and Bon Appetite!

Ps. I have to say since reading My Life in France by Julia Child, she has inspired my writing style. It's very much a narrative now, I document how I shop for food and all that happens while doing it :D

Homemade Guacamole

In this extreme heat I've only been craving cold foods, dips and salads.

Today I was dying for some homemade guacamole. But have never made it before. So I had to see if Michael Smith had a recipe. I honestly swear by his recipes. All the ones I have tried have been AMAZING. And the guacamole was just that! So here is the recipe :D

• 2 ripe avocados, peeled and pitted
• The juice of half a lime
• A big handful of fresh cilantro, chopped
• 1 small onion, peeled and minced
• Salt and pepper to taste

Directions:
Mash avocados in dish and add lime juice, cilantro and onion (I actually didn't add any salt and pepper and LOVED IT!)
Serve with tostitos immediately or pop it in the fridge for an hr and enjoy :D

Granola Bar Goodness

These little guys are my new rave.
When I tried them yesterday, I wasn't all that impressed.
I think the flavours need to sit together overnight.

Anyhow I found this recipe online and now see why they are so popular (I've eaten three in the past 15mins...next time I double the batch!)
I didn't follow the recipe exactly as I didn't have all ingredients on hand
So I put in what I had:

Homemade Granola bars

2 cups rolled oats
1/2 cup packed brown sugar
1/4 cup sunflower seeds
1/4 cup coconut

1/4 cup finely chopped walnuts
1 teaspoon ground cinnamon
1 cup whole wheat flour
1/4 chocolate chips
3/4 teaspoon sea salt
1/2 cup honey
1 egg, beaten
1/2 cup canola oil (suggested sub of apple sauce which I will try next time!)
2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees. Grease 9 x 13 baking pan.

2. In large bowl, mix together the oats, brown sugar, sunflower seeds, coconut, cinnamon, flour, walnuts, chocolate chips and salt. Make a well in the centre, pour in the honey, egg, oil and vanilla. Mix well. Pat the mixture evenly into the pan.

3. Bake for about 30 minutes, but watch the baking time. If you leave them in too long they’ll be dry. Cool for 5 minutes, then cut into bars or squares. Do not allow the bars to cool completely before cutting or they will be too hard to cut.

Let sit overnight and enjoy the next day :D

Food Love

One of my FAVE cooking shows (Chef at Home)
Found episodes online!
This could be dangerous
or
it could be very good if I get inspired :D


http://www.foodnetwork.ca/video/index.html?categoryid=1310130210

Yay Micheal Smith!

Tried, Tested and True

Hungry yet?
So this past Christmas one of the things I got was a book to record recipes in.
I thought at first it was kinda funny as for the most part my recipes either come from:
a) online (blog, foodnetwork, allrecipes..etc)
b) from a recipe book
c) from one female to another (via email or binders filled with photo-copied recipes)

So I thought at first between my computer and some binders I don't really need somewhere to store MORE recipes!
Then the light bulb went on.

I decided that this book is ONLY for recipes that are "Tried, Tested and True"
Not one of those "well someday when I have these things in my pantry I would like to try this..."
These guys are defaults, so on a day when I need something I know is yummy, I have record of them.

Tonight, it happened to be the soup shown above. I think I actually got it down pat tonight. Thus making sure I wrote it down EXACTLY how it was made.

Now to put that potato soup recipe in there that I made the other night! DELISH ;D

Choco Coconut Caramel Chewy Goodness

So my mom and I found these kind of cookies at No Frills and it was LOVE at first sight. I was SO happy to find a recipe for them :D

I think I shall do a trial run here just in case and then I know they will be good when I make them at Easter :D

http://bakingbites.com/2008/01/homemade-girl-scout-cookies-samoas/

Home-made Granola

So on Sunday afternoon a great new friend of mine (Rachel) and I got together to make some home-made granola. For our first time making granola it turned out surprisingly well (aside from a wee bit burning on the edge...it burns REALLY easily! stand on guard and set a timer so it doesn't burn on you)

Home-made Granola (from Chow-Hound)
1. In a large bowl, stir together three cups of old-fashioned rolled oats, three tablespoons brown sugar, a quarter teaspoon kosher salt, and a half teaspoon cinnamon
2. In another bowl, stir together one-third cup honey, a quarter cup canola oil, and a teaspoon of vanilla (we actually didn't have vanilla and it tasted fine without). Dump this over the oat mixture and combine thoroughly. Get your hands in it to mix everything well, and to coat the oats evenly with the honey mixture. Heat the oven to 300 degrees Fahrenheit
3. Spread the mixture in a thin, even layer on a baking sheet and place on the center rack of the heated oven. Bake, stirring after 15 minutes(for us it was literally only 5mins b/c we have a gas stove), until the granola is a very light golden brown. It should take 20 to 30 minutes. If you like your granola crunchier with a toastier flavor, bake it a little longer, keeping a close eye on it—if it gets dark it will taste burnt
4. Cool the granola completely, stirring it around so it doesn’t stick together. (It hardens as it cools.)

Add Flavour: We added all dried fruit at this point so it wouldn't burn, all nuts in the beginning and cocunut half-way through.

Lastly enjoy with yogurt! I know I did...I only have a 1/4 of a jar left :D

Kick that winter flu...in the butt!

So these past few days (as some of you may know). I have been trying to kick a stomach flu. I haven't puked yet (here's hoping I don't) but have had a really upset tummy and feeling awfully weak.

Today I thought I was on the verge of getting better, but a wee bit into the morning my stomach started its business...again!

Thankfully I don't work today so I am going to spend another day in bed, reading, sleeping, listening to sermons, eating lots of homemade soup and drinking lots of tea and gingerale...great diet huh?

So desperate for some homemade soup I ran to the kitchen to see what I had on hand to throw into a pot. I always admired people who could make something out of nothing.

So I opened the fridge and pulled out a carrot, fresh basil, zucchini
Put a pot of water on the stove
Added a dash of oregano, a few packs of chicken bouilon, some fresh basil and an a few bay leaves
let that boil while I chopped up the carrot and zucchini
added the carrot, zucchini and some pasta swirls
then remembered I had a can of stewed tomatoes, in they went
Let that sit on the stove and simmer
Got out some bread and popped it in the toaster
By the time my bread was done my soup was almost ready (those perfect moments never happen for me haha)
So I chatted with my housemate for a few minutes, got some gingerale
And then...my soup was ready to go!
So tasty for something just thrown together too!
Yay throw together foods :D
Off to read and enjoy my grub!

an attempt

So my brother and I both LOOVE eggs benny!
And I have heard that they are somewhat challenging to make, but I really want to give it a go!
So Wednesday morning (late morning that is) its me and martha's step by step video on poaching eggs...wish me luck!

http://www.marthastewart.com/recipe/eggs-benedict-2

julie and julia: take one :)

so i decided that i would systematically work through a cookbook just for fun :)
i think i shall call my adventures julie and julia take (whatever the meal number is from the book)
i decided on Michael Smiths cookbook (the chef at home guy on the Food Network)

tonight i made my first thing from his book
it started with a craving for quiche for dins (which was my first and turned out pretty good)
and then a craving for some apple or pear salad with walnuts and cranberries, however, i wanted a nice light dressing and none of the ones in the fridge were cutting it

then the lightbulb went on!
i remembered that i brought my Michael Smith cookbook back with me and he has recipes for about 6 different vinaigrettes :)
i looked through them and decided on the vanilla vinaigrette
here's the recipe:

-1 cup evoo
-half cup white wine vinegar
-2 spoonfuls honey
-3 teaspoonfuls of vanilla extract (it calls for two but i found the dressing still bitter)
-a spoonful dijon mustard
-a sprinkle of salt and pepper

serve over your choice of salad (i would highly recommend one with some form of fruit)
and enjoy ;)

martha stewart's chocolate french toast

great martha recipe i just had to share! i had it this morning and fell in love!

ingredients:
2 large eggs
2 tablespoons milk
4 large slices italian bread
4 ounces thin semisweet chocolate bar
2 tablespoons unsalted butter
confectioners sugar for dusting

directions:
1. in a large shallow dish, whisk together the eggs and milk. set aside
2. form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread) dip both sides of the sandwiches into the egg mixture to coat
3. heat the butter in a large non stick skillet over medium heat, transfer the sandwiches to the skillet. cook pressing occasionally with a spatula until golden, 1 to 2 mins per side. transfer to a paper towe lined plate. cut each sandwich in half and dust with confectioners sugar before serving

serve with fruit
and enjoy :)

Big Soft Gingerbread Cookies

A long day of studying, always results in clean laundry and baked goods for me, ha! Today's baked good was these amazing Gingerbread cookies I found on all recipes.com!

Big Soft Gingerbread Cookies

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup of margarine, softened

1 cup white sugar

1 egg

1/4 cup of molasses

2 tablespoons of white sugar

Directions

1.  Preheat oven to 350 degrees F (175 degrees C).  Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.  Set aside

2.  In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.  Beat the egg, then stir in the water and molasses.  Gradually stir the sifted ingredients into the molasses mixture.  Shape dough into walnut sized balls, and roll them in the remaining tablespoons of sugar.  Place the cookies 2 inches apart onto an ungreased cookie sheet, flatten slightly.

3.  Bake for 8-10 minutes in the preheated oven.  Allow cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.  Enjoy!

Pomegrante Green Tea Lemonade

Pomegrante Green Tea Lemonade

This Lemonade has been a cool, refreshing treat on a hot summer's day! It's really light and not as sugary as most lemonades. I enjoy it and I hope you do too!

1 1/2 cups of freshly squeezed lemon juice
4 cups of cold water
1 cup of POM Pomegrante Lychee juice (in produce sections)
1 1/2 cups of sugar
2 to 3 lemons

Combine all ingredients in a large pitcher, let dissolve. Chill and serve over ice.
*If serving for entertainment, put lemonade in large punch bowl and cut up any extra lemon pieces and place in lemonade for decoration.