Valentine’s

Mocha Chip Banana Bread

By in Breads, Chocolate, Christmas, Fall, Sweets, Valentine's 11 Comments Tags: , , , , , , , ,

Mocha Chip Banana Bread

This banana bread is much more reminiscent of a cake – with its rich chocolate flavour and deep undertones from the coffee. It”s almost guaranteed to win over even the harshest banana bread critic.

The deep chocolate look of this bread speaks romance to me. Although, the most romantic we got was to sit huddled up to the coffee table sipping milky chai tea and eating this moist, dark, chocolate, banana bread while watching Bones (admittedly not the best show to watch while you”re eating). That”s what romance is when you have a 7 month old and a 3-year-old at home. Any quiet moment to yourselves without being needed by someone else is considered a date! And, a good night sleep makes for marital bliss. :)

This is not the type of banana bread that you eat for breakfast. It”s much more reminiscent of a cake – with its rich chocolate flavour and deep undertones from the coffee. It doesn”t taste anything like a classic banana bread, which makes it a perfect way to use up those old bananas and serve them to people who are otherwise adverse towards baked bananas. I almost guarantee that if you call this Mocha Chocolate Chip Bread (or loaf cake) they will never guess. Not that you want to be sneaky… but sometimes it doesn”t hurt. :)

One note of advice: It”s important to sift cocoa powder, when using it in recipes, because there are always chunks in it that never quite mix into the batter. I don”t own a sifter, but a fine mesh sieve works just as well. Simply place it over your mixing bowl, add the dry ingredients and stir to push through. Discard any hard pieces that don”t want to break up.

Do you make banana bread? What”s your favourite way to use up bananas before they go bad?

Mocha Chip Banana Bread

The key to a moist loaf is to not overbake. Ovens vary in temperature so start checking for doneness earlier then the suggested time.

  • 1.5 cups flour

  • 1/4 cup cocoa powder

  • 1.5 cups sugar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 2 eggs

  • 2 medium bananas, mashed (1 cup)

  • 1/2 cup canola oil

  • 1/4 cup sour cream

  • 1 teaspoon vanilla

  • 1 tablespoon hot milk

  • 2 tablespoons instant coffee

  • 1 cup semi-sweet chocolate chips

Sift together flour, cocoa, sugar, baking soda, salt and cinnamon into a large bowl.

In a separate bowl whisk together eggs, bananas, oil,sour cream and vanilla. Dissolve instant coffee in hot milk. Stir into banana mixture.

Stir wet ingredients into flour mixture, just until combined. Fold in chocolate chips.

Pour into a greased 9×5 loaf pan. Bake at 325ºF for 1 hour 15 minutes, or until a toothpick inserted in the centre comes out clean. Let cool completely before slicing.

Quick Waffles with Vanilla Pudding and Blueberry Syrup

By in Breakfast, Mothers Day, Valentine's 11 Comments Tags: , , , , , , ,

quick waffles

I bought a waffle maker for my birthday a couple of months ago. We used to make them all the time in Canada but I had to leave my waffle iron behind in the move and I’ve been waiting to get one every since. I think we had forgotten just how much we loved waffles and now we can’t seem to get enough. In fact, we have now started a new Sunday morning tradition. Waffles. With vanilla pudding and blueberry syrup.

My husband’s family has a tradition of eating their waffles with homemade vanilla pudding. It’s a common thing to do in the community that he grew up. And, I accepted it readily because who doesn’t want their waffles covered in warm vanilla pudding? We’ve since added the blueberry syrup because it’s such a great compliment and adds a punch a flavour and color.

I’ve tried numerous waffle recipes on my husband but this one is always his favourite. And who am I to complain? It’s the most simple to make! The vanilla pudding is my mother(or sister)-in-law’s recipe and the blueberry syrup is my mom’s. I’m in love with every aspect of this dish and each of us waits eagerly for Sunday morning to arrive so we can have it again.

I couldn’t figure out a way to take a photo of this without it looking messy. But to me it looks like a tasty mess. One that I would happily clean up with my fork and mouth. :) Full disclosure: I do not actually put that much pudding or syrup on my waffles. It was for the sake of the picture because it looks so much prettier messier this way.

This is also wonderful topped with sliced strawberries in place of the blueberry syrup. Just toss them in a little bit of sugar and let sit for a couple of minutes and you’ll have softened strawberries in a syrupy sauce. Yum!

I’d love to know, what’s your favourite topping for waffles?

Quick Waffles

  • 2 eggs
  • 3/4 cup milk
  • 2 tablespoons oil
  • 1 cup flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons sugar
  • 1/2 teaspoon salt
  1. Beat eggs until thick. Whisk in milk and oil. Add dry ingredients, mix until smooth. Cook in waffle iron according to manufacturers instructions.

Makes approximately: 6 waffles

Vanilla Pudding

  • 1 1/4 cups milk, divided
  • 2 tablespoons flour
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  1. Bring 1 cup milk to a boil in a small saucepan set over medium-high heat.
  2. Meanwhile mix together flour, sugar and salt. Slowly whisk in 1/4 cup milk, making sure there are no lumps. Whisk in egg yolk.
  3. Slowly whisk flour mixture into boiled milk. Bring back to a boil, stirring constantly. Remove from heat and stir in vanilla. Serve warm.

*If doubling you can use one whole egg instead of two egg yolks.

Blueberry Syrup

  • 1 cup fresh or frozen (not thawed) blueberries
  • 2.5 tablespoons sugar
  • 1/2 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla
  1. Place blueberries, sugar, lemon juice and salt in a small saucepan. Bring to a boil, crushing berries as they cook. Let boil 1 minute. Remove from heat and stir in vanilla. Serve warm or cold.

 

Sun-dried Tomato, Feta and Basil Bruschetta

By in Appetizers, Sides, Valentine's 17 Comments Tags: , , , , , ,

Sun-dried Tomato Bruschetta

Last week I put the call out on Facebook for some trusted company-worthy eats. There were many delicious suggestions but this one from Natasha (a fellow Canadian ex-pat living in Switzerland) really stuck out to me because a) there was a link to the recipe and b) it contained sun-dried tomatoes, which I love and James hates.

Being the bad wife that I am, I like to make at least one dish that James doesn’t like when company comes over because I know that I’ll have someone to help me finish it. After all, I’m cooking for them not him, right? (Although it sounds more like I’m cooking for me.)

James, being the good husband that he is, usually tries a piece anyways, and I couldn’t believe when he reached for seconds, thirds and fourths of this dish.

I wouldn’t have needed to make anything else, because this was really all we wanted to eat. Even Max was unhappy with his bowl of usually pre-occupying spaghetti and kept reaching for the plate full of bruschetta.

Who could blame him? A crusty slice of baguette topped with a pungent and robust Sun-dried Tomato Tapenade. Such simple ingredients melding together to make one mouthwatering bite.

This would be a great appetizer or side dish to serve alongside a summer barbecue. You could even keep the house cool by popping it on the grill once the meat is done and resting. I have some leftover tapenade in my freezer and I have a feeling it’s going to make it’s way onto some homemade pizza very soon.

I know we’ll be having this often, to the disdain of all those within a five mile radius of our breath. Goodbye friends, it’s been nice knowing you.

Sun-dried Tomato, Feta and Basil Bruschetta

inspired by Natasha Kay

  • 1-9 inch baguette
  • olive oil, to drizzle
  • sun-dried tomato tapenade (1/3 of recipe below)
  1. Slice the baguette into 1 inch pieces at a diagonal. Brush or drizzle lightly with olive oil. Top with tapenade.
  2. Bake at 350ºF for 6 minutes. Serve immediately.

Serves: 4

Sun-dried Tomato Tapenade

adapted from allrecipes

  • 1 cup sun-dried tomatoes (packed in oil)
  • 3 tablespoons finely chopped red bell pepper
  • 5 cloves garlic, finely chopped
  • 6 ounces feta cheese
  • 2 tablespoons dried basil (or 6 tablespoons fresh)
  • 1/2 teaspoon pepper
  • 2 teaspoons balsamic vinegar
  1. Remove the tomatoes from oil (reserving 1/3 cup oil) and chop finely.
  2. Stir together tomatoes, 1/3 cup reserved oil, red pepper, and garlic. Crumble feta over top and add remaining ingredients. Stir to combine.
  3. Cover and refrigerate at least 4 hours before serving. Can be made a couple of days in advance. Stir before using.

Makes enough for 3- 9 inch baguettes

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Make sure to check out Natasha’s blog Domestica. She did a disturbing yet intriguing “McMold” experiment with a McDonalds Cheeseburger and Fries. You may be surprised by the results.. or not.

Sweetheart Ice Cream Cakes with Strawberry Sauce

By in Cakes, Chocolate, Cool, GF Sweets, Gluten Free, Mothers Day, Sweets, Valentine's 19 Comments Tags: , , , , , ,

GF Icecream Heart

I have the best mom in the world. Don’t fight with me on this. Your mom can be just as awesome as my mom, but she can’t possibly be better. My goal has never been to be a better mom then my mom, but to be just as good. To be as loving, caring and selfless.

My mom has the tendency to bring out the best in people. She’s had some tough years but has allowed them to turn her into a better person. Her laughter is contagious and her  ever happy attitude is equally so. My mom always told me that happiness is a choice. I think that is one of the best gifts she could have given me. When I’m having a crap day I always remember those words and I know that I have the choice to make the day worse by moping around or better by choosing to be happy. I’m not saying I always make the right choice but I know that it’s possible because my mom always did.

The screaming matches were always one sided (stupid puberty). She never used tears to get her way. She was always available for me and never too busy. She is the mother I aspire to be. And, I pray that my children will one day look up to me the same way I look up to her.

Every Mothers Day that I was around I always tried to pamper my mom like crazy. I would give her a manicure, pedicure, foot massage, face mask and I even sometimes did her hair before church (with not always the best results. Sorry Mom!). So, when I started thinking about Mothers Day I really wanted to make something special for my mom. I can’t be there to pamper her this year so I wanted to make a dessert just for her.

These ice cream cakes are a bit like my mom. Classy, sweet and a little nutty. Mom, is a hard one to read when it comes to food because she’s always cooking what everyone else wants. So I tried to take the things I knew she liked and put them together in one sweet little package. Ice Cream. Pistachios. Strawberries. (Gluten-Free) Chocolate Cake.

I could never do you justice Mom. I love you so much. These Sweetheart Ice Cream Cakes are just for you! {xoxo}

This recipe is a lot more simple to make then it appears and requires no special flours or tools (even though it’s gluten free). It can be completely made ahead for those who will be making their own desserts on Mothers Day. :) I have included photos below on how to assemble these cakes (including the string of hearts) so that you can see just how simple it really is.

Sweetheart Ice Cream Cakes with Strawberry Sauce

{all recipes to follow}

  • gluten free chocolate cake
  • pistachio ice cream
  • strawberry sauce
  • decorating sour cream
  1. With a 3 inch heart shaped cookie cutter, cut out 6 hearts from the cake and remove carefully with a spatula.
  2. Remove the pistachio ice cream from the pan and unwrap. Clean the cookie cutter and dip it into a bowl of warm water, dry it off and cut out 6 ice cream hearts, rewarming in the water if needed.
  3. Place a heart shaped piece of cake on top of an ice cream heart and wrap with plastic wrap. Continue with remaining cakes. Freeze for at least 2 hours.
  4. To serve: Put the strawberry sauce and sour cream into two separate squeeze bottles (this type is best, although the kind I used is pictured below). Pipe a large pool of  strawberry sauce and dot with a line of sour cream. Drag a toothpick or skewer through the dots to connect and form hearts. Place frozen cake beside and serve.

Makes: 6 servings, plus scraps

* You will want to move rather quickly through assembly as the ice cream will start to melt once it comes out of the freezer. Once wrapped in plastic wrap, I like to place them back into the 8×8 pan and cover with foil for freezer storage.

* I place all the scraps from the cake and ice cream into the freezer and make a parfait of sorts when the mood strikes.

* It is best to allow the cakes to sit for 5 or 10 minutes before eating, this will allow the cake to thaw a bit and soften up. I would place it on the plate immediately as the ice cream will start to soften as well.

* You can use whatever shape or size of cookie cutter you would like, to fit any occasion.

* Serve with a chocolate and pistachio dipped strawberry for an extra special garnish.

* If you don’t like pistachios, almonds would make a great substitute. If you don’t like nuts period,  feel free to leave them out.

(click to enlarge)

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Pistachio Ice Cream
  • 2.5 cups vanilla ice cream, softened
  • 1/2 cup chopped pistachios
  1. Line a 8×8 pan with plastic wrap. Spread softened ice cream into pan and sprinkle with pistachios. Cover the top with plastic wrap and freeze until firm.
Strawberry Sauce
  • 1.5 cups strawberries
  • 1/2 Tbsp. cornstarch
  • 3 Tbsp. sugar
  1. Puree the strawberries and strain through a fine mesh sieve to remove seeds. Pour into a measuring cup and add water, if needed, to make 1 cup.
  2. Put cornstarch into a saucepan and mix in enough puree to liquify. Add remaining puree and bring to a simmer, stirring often. Add sugar and simmer for a couple of minutes until thickened.
  3. Allow to cool and refrigerate until needed.
Decorating Sour Cream
  • sour cream
  • milk or cream
  1. Add milk to sour cream until it is the same consistency as the sauce. It is better to have it a little too thin then too thick because you want it to sit on top of the strawberry sauce not sink to the bottom. Refrigerate until needed.
Gluten-Free Chocolate Cake

adapted from Martha Stewart

  • 3/4 cup chocolate chips
  • 3 Tbsp. butter
  • 3 large eggs, separated, room temperature
  • 1/4 cup sugar
  1. Prepare an 8×8 pan: Grease the bottom of the pan. Cut out a square of parchment or wax paper and fit it inside. Grease the top of the parchment.
  2. Melt together chocolate chips and butter. Allow to cool a bit and mix with egg yolks. Set aside.
  3. Beat eggs whites until soft peaks form. With beaters running, slowly add sugar and continue to beat until glossy and stiff peaks are formed when beaters are lifted.
  4. Stir 1/4 of the egg whites into the chocolate mixture to loosen. Fold in remaining whites. It will be very runny and is ok if there are a few small lumps.
  5. Bake at 325ºF for 25 min or until centre is set and edges start to pull away from sides. Set aside to cool completely before assembly. The cake will fall and the top will crack but that just adds to the charm.

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Barcelona Hot Chocolate with Strawberry Marshmallows

By in Beverages, Candy, Chocolate, GF Sweets, Gluten Free, Sweets, Valentine's, Warm 25 Comments Tags: , , , , , , , , , ,

Barcelona Hot Chocolate with Strawberry Marshmallows

Company arrived yesterday for a four day stay. It always feel nice to have visitors from home because it helps bring our two worlds together. We haven”t made many plans yet and are keeping things pretty relaxed.

Growing up we always had a house full of visitors, especially around special occasions. So, for me to have a houseful over Valentines and to play the hostess, makes me a happy woman.

My mom was always very good at creating a relaxing and welcoming environment in our home. A place where people could come as a reprieve and just be themselves. She instilled in me the want to provide a peaceful space for people to escape to. I don”t know if I have succeeded at all, but it is something I strive to do.

If there”s one thing about being a hostess that I have learnt from my mother it would be that it”s not as important how perfect your house looks but how people feel when they enter it. There”s no point in having friends over if your going to be running around getting stressed out. And, nobody likes it if the hostess is stuck in the kitchen all day. It”s always best to keep things simple and prepare ahead.

In my preparation, I have been baking cookies, whipping up bisquick mix and stocking my fridge and pantry so that if we decide to stay in all day we will have something to eat. My son”s stroller has been very weighed down and I have been getting strange looks as I struggle to push it onto the train with bags dangling from my arms and protruding from the bottom of the stroller.

I highly doubt that we will every actually stay in all day. As the museums and ski hills will be calling our names. And, when we come home to seek shelter from the bitter wind, this Barcelona Hot Chocolate with Strawberry Marshmallows will be calling our names.

Barcelona Hot Chocolate is a very “adult” way to enjoy the beverage we all love so much. Dark chocolate and coffee are the stars of the the show with just a hint of orange bringing up the rear. And, because it”s only sweetened slightly with a bit of brown sugar, the result is rich, velvety and soothing, but not cloyingly sweet as so many hot chocolates are. Perfect as an indulgent pick-me-up to keep you going for the rest of the day.

The Strawberry Marshmallows are as cute as buttons and taste amazingly like, Strawberry Marshmallows! Imagine that. If I had known that marshmallows were so easy to make, I would have made them ages ago. A great project to make with kids. And, dipped in chocolate they would make some pretty spectacular homemade valentines gifts. (I have included photos of the marshmallow-making process at the bottom of the post.)

I hope you all have a great weekend and are able to spend some quality time with the ones you love. xo

Strawberry Heart Marshmallows

adapted from Martha Stewart

  • 1/2 cup water

  • 2.5 cups sugar

  • 2/3 cup strawberry jam, preferably seedless

  • 2/3 cup light corn syrup

  • dash salt

  • 2/3 cup water

  • 4 envelopes gelatin

  • red food coloring

  • icing sugar, for dusting

  1. Add first 5 ingredients to a large saucepan. Bring to a boil and simmer.

  2. Meanwhile add 2/3 cup water to mixing bowl and sprinkle all of gelatin over top to soften (at least 5 min.).

  3. Once the boiling liquid has reached 238ºF on a thermometer. Remove from heat and pour over softened gelatin.

  4. With the whisk attachment, beat on low for approximately 5 min. Gradually bring the speed up to high, beating on each speed for 5-8 min. until mixture has cooled and peaks form when beater is lifted (30-40 min. total).

  5. In the last 10 min of beating prepare jelly roll pan (15×11 inch). Spray with cooking spray (or grease canola oil) and place a piece of parchment over top, pressing down to stick to the oil. Grease the top of the parchment.

  6. Once done mixing add red food coloring bit by bit and mix in until the pink color you desire is achieved.

  7. Pour marshmallow mixture into the prepared pan and smooth top. Let sit, uncovered, for 3 hours or overnight until dry.

  8. Dust work surface with icing sugar and flip pan over to release the dried marshmallow. Peel off the parchment paper.

  9. Grease a 1.5 inch heart shaped cutter with cooking spray or wipe down with oiled paper towel. Cut out heart shapes, alternating direction to have less waste. Make sure to keep cutter well oiled. Toss heart cutouts in icing sugar to coat.

Makes: 86 hearts + scraps

* these will last for up to one week in an airtight container at room temp.

* dip in chocolate for a little added fun.

* I chop up the scraps and use them as “mini marshmallows”.

Print Marshmallow Recipe

Barcelona Hot Chocolate

adapted from myrecipes

  • 2/3 cup boiling water

  • 2 oz. bittersweet chocolate

  • 1 1/3 cups milk

  • 1 cup strong coffee or espresso

  • 1/4 cup cocoa powder

  • 1/4 brown sugar, packed

  • 1- 2inch strip orange peel

  1. Combine chocolate and water in a saucepan set over medium-low heat. Stir until chocolate is melted.

  2. Add remaining ingredients. Heat for 5 min, or until tiny bubbles form around the edges, stirring frequently. Do not boil.

  3. Discard orange peel and poor into mugs to serve.

Serves: 4

* I subbed 1 cup water plus 2 Tbsp. instant coffee for the espresso

Print Hot Chocolate Recipe

The Making of Strawberry Marshmallows
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(click to enlarge)

Garlic Shrimp Pasta for Two

By in Main Dish, Pasta, Seafood, Valentine's 13 Comments Tags: , , , ,

When I was first married I made every possible situation into a celebration. That first year of marriage we celebrated every monthly anniversary along with every romantic holiday in between. I love setting aside a special time to spend with the ones you love with no distractions. That first year gave me ample opportunity.

Things have changed a bit since we had Max and especially since we moved halfway around the world with no free babysitters to call upon. Now, a lot of the romantic days are spent together as a family. But honestly, I really don”t mind.

I know that my son will only be little for so long. In the blink of an eye I will be suffering from empty nest syndrome and will be missing the pitter patter of his little feet. That”s why I don”t mind this stage that we”re in. I get to set aside special days to spend time with my two loves. And, once the sonny goes to bed we get that much needed time to ourselves.

That is where this Garlic Shrimp Pasta is perfect. It”s so simple and fast that it won”t make for added stress. But, with it”s creamy garlic infused sauce and plump pink shrimp, it will definitely feel like a special occasion. You can whip this up in a jiffy once the kids are in bed. Just don”t be the only one eating it and make sure to keep some mints handy. :) Let the romancing begin!

Garlic Shrimp Pasta

  • 2 Tbsp. butter

  • 4 cloves garlic, minced

  • 3/4 cup heavy cream

  • 1/2 tsp. parsley

  • 1/4 tsp. dill

  • 1/4 tsp. salt

  • pepper, to taste

  • 5 oz (142g) spaghetti

  • 1/4 – 1/2 cup small cooked shrimp (depending on preference)

  1. Melt butter in small saucepan. Add garlic and cook just enough to get rid of the raw edge. Do not brown.

  2. Add cream and spices. Bring to a boil over medium heat. Lower heat and simmer 15 minutes to reduce.

  3. Meanwhile cook spaghetti in salted boiling water. Drain.

  4. Add cooked shrimp to cream just to warm through. Poor over spaghetti and stir to combine.

Makes: 2 servings

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