Posts tagged ‘baking’
Apple crostata
Crostata is the Italian name for a free-form pie. You roll out the crust, place it on a pan, pile on fruit and then fold up the edges. Much less work than fitting pastry into a pan and crimping the edges. I’ve been wanting to make one for ages and I’m proud to say I finally did.
I’m a latecomer when it comes to pie appreciation. When I was growing up I didn’t like it at all, and it’s only in the past few years that I’ve developed a taste for it. Pie for me is like olives in that I’ve always liked the idea of it much more than the actual taste. I know that’s a strange comparison, olives and pie, but it is the same phenomenon. Peanut butter and jam sandwiches are another thing I didn’t like as a kid, but as an adult I’ve discovered an affection for them. Olives and I are slowly becoming good friends – the idea has finally planted itself in my taste buds after a long campaign of telling myself to learn to like them – and I think the tides are turning with the cause of pie as well. (more…)
Like this:
Impossibly pretty measuring cups
Does occasional frivolity translate into simple happiness? Money was washed down the drain this weekend for the sake of these porcelain measuring cups, found at Anthropologie (where else?). An unnecessary luxury yes, but look at them. How could I resist? They really did tug at my heartstrings, so why not?
Now that I own them, I’m happy that I traded my hard-earned cash for such pretty objects. They are stationed in a place of honour in the centre of our kitchen table for all to admire while I decide where they should live. For now, I’ll gaze lovingly at them and feel oh-so-special measuring out portions of flour and sugar for baking. I very much doubt they will be stashed inside the cupboard like their dull plastic predecessors. It is a slippery slope, of course, these precious objects. They do make my plastic mixing bowls look a bit dowdy in comparison…
Raspberry chocolate scones
In honour of Valentine’s Day, here is the recipe for my husband’s favourite breakfast scones – raspberry with bittersweet chocolate. Gluten-free, of course, and best paired with a steamy hot chocolate. What a good wife I am for making these for breakfast today.
1-1/2 cups flour*
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup flaxseed meal or ground flaxseed
1/2 cup chocolate chips (I used bittersweet)
1 cup fresh or frozen raspberries
1 cup plain yogurt
1 teaspoon vanilla
Mix together flour (and xanthan gum for gluten-free), sugar, baking powder, cinnamon and flaxseed. Stir in raspberries and chocolate chips, and then add yogurt and vanilla. Stir together only until the dry ingredients are well-mixed with the yogurt. Spoon onto a greased baking sheet and bake at 375F for 20 minutes or until scones are lightly browned.
*I use Bob’s Red Mill gluten-free flour mix. For gluten-free, also add 1 teaspoon of xanthan gum.
Fruit and berry season is here!
Just thought I’d share a few pictures of how we’re enjoying the summer fruit season. I love this time of year when local berries and fresh fruit are so plentiful. (more…)
Rhubarb ginger muffins
What a joy it is to have time to cook again! I’ve been inspired seeing spring season rhubarb in other people’s gardens lately. I don’t think it’s ever something I’ll grow in a container, but managed to find some fresh, organic, BC-grown stalks at the Whole Foods Market we’ve adopted as a our new grocery store. I chopped it up, added some sugar and then set about adapting my coffee cake recipe to create these muffins. They were delicious with a cup of coffee on the patio this morning. (more…)
