Homemade Butter Flavoured Pancake Syrup

By in Condiments, Homemade 5 Comments Tags: , , , ,

butter flavoured syrup

In a perfect world we would all have unlimited access to all-natural maple syrup at our fingertips (or if you’re Aimée you’d tap your trees and make your own. Brilliance I tell you!). But in reality, for most of us, it’s just so darned expensive, especially if you live outside of Canada or the US. It’s no secret that maple syrup is my favourite processed sugar alternative, but I know it’s not always possible to be as carefree with it as I tend to be (I’m Canadian, I practically bleed maple syrup). So today I’m sharing my go-to homemade syrup that replaces the butter flavoured stuff from the store. It’s not meant to be a maple syrup substitute so don’t go substituting it for maple syrup in recipes (that would kind of ruin the point ;)).

This syrup is just as delicious as Aunt Jemima’s but the ingredient list is a lot shorter. I always think it’s a good idea to make these kinds of things at home so you can see just how much sugar goes into it – it makes you more mindful when you get to pouring it over your pancakes. Syrup will never be healthy but you can make it just as flavourful and a lot more healthfully (i.e. less processed) at home. Plus it’s quick and simple, and pretty cheap to boot.

It’s the weekend. Go forth. Make pancakes. Make syrup. And, enjoy!

butter flavoured syrup

Butter Flavoured Pancake Syrup

  • 1 cup packed brown sugar
  • 1/2 cup water
  • 3 tablespoons honey
  • 2 teaspoons butter
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple extract

Place sugar, water and honey in a small saucepan. Bring to a boil. Boil one minute. Remove from heat, stir in butter, vanilla and maple extract until butter is melted. Serve immediately or cool (syrup will thicken as it cools). Store, covered, in the fridge.

Makes: 3/4-1 cup

Raspberry Truffle Cupcakes

By in Cakes, Chocolate 8 Comments Tags: , , , , ,

raspberry truffle cupcakes

We had a late Easter celebration a couple weeks ago. I decided to stray away from the more traditional pies and tarts and make cupcakes instead. Partly because they transport so well, and we were driving 2.5 hours to get to my parents, but mostly because I was in the mood to make cupcakes! And when the mood strikes for cupcakes, I listen.

When it comes to cupcakes, chocolate is where it’s at. But since this was an Easter celebration I wanted something a bit more springlike than just plain chocolate. So, I took my favourite triple chocolate cupcakes and adapted them to be chocolate raspberry. Seriously. Yum. I’m not exaggerating when I say that everyone who tasted them immediately fell in love. And really, how could they not? A fluffy, not too sweet, chocolate cupcake gets stuffed with rich raspberry ganache and topped with a whipped raspberry frosting. Divine!

raspberry truffle cupcakes

I had one last jar of homemade seedless raspberry jam from our raspberry haul last summer and I really think that made a big difference in the flavour. If you don’t have homemade, go with the best quality you can, because you want maximum flavour not just sweetness. I made eight grain-free cupcakes alongside the regular ones, and the filling and frosting were enough for those as well, so you may have some leftover or you can just pile on extra frosting and drizzle the tops with extra ganache. I don’t think you’d here any complaints about that!

I had a heck of a time making the frosting. I used my mom’s old handheld mixer that she got as a wedding gift 30+ years ago. Ha ha. It was a gong show and slightly terrifying. The beaters would randomly come flying off or it would shut off suddenly because the cord fell off. It took both me and my husband to keep that thing together and pieces were still flying off. So the frosting was probably not as smooth and fluffy as it would normally be, but we had a good laugh. :) And, it was worth all the flying pieces in the world because that frosting, oh that frosting, it was absolutely scrumptious. And it ended up being everyone’s favourite part. When frosting beats ganache, you know it’s good!

raspberry truffle cupcakes

Raspberry Truffle Cupcakes

Chocolate Sour Cream Cupcakes
  • 1.5 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 oz. bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup unsweetened cocoa
  • 1/2 cup boiling water
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1/2 cup buttermilk*
  • 2 large eggs

Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside.

Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth.

Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (you will need 15-18). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting.

*To make a quick sub for buttermilk add 1/2 tablespoon white vinegar or lemon juice to a 1/2 cup measuring cup. Fill the rest of the way with milk. Let sit for 5 minutes. Use as directed in recipe.

Raspberry Ganache
  • 5 oz. semi-sweet or bittersweet chocolate, finely chopped
  • 1/4 cup seedless raspberry jam
  • 1/3 cup heavy cream

Put the chocolate and jam in a small bowl. Bring cream to a boil and pour over the chocolate and jam. Let stand 3 minutes. Stir until smooth. Allow to cool to room temperature before using. If making ahead store, covered, in the fridge. Reheat in the microwave until spoonable.

Whipped Raspberry Frosting

We love the frosting just the way it is, but it will be hard to pipe because it’s on the sticky side. Feel free to add more icing sugar to make it more pipe-able, just keep in mind that the more sugar you add the sweeter it will be and less raspberry punch you’ll get. Kept as is, you can just spread it on with an offset spatular or with the back of a spoon or knife.

  • 1 cup butter, room temperature
  • 1/2 cup seedless raspberry jam
  • 2 cups icing (confectioners) sugar
  • 1 teaspoon pure vanilla extract

In a stand mixer, beat butter until pale and creamy. Add remaining ingredients and beat until fluffy and creamy.

Assembly
  • fresh raspberries, for garnish

Cut out a small cone in the centre of each cupcake. Save scraps for another use, or discard. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out (see here for a visual). Refrigerate to set, if needed. Spread on frosting in desired fashion. Top with raspberries just before serving. Store, covered, in the fridge.

Makes: 15-18 cupcakes.

Cupcake recipe adapted from My Recipes. Filling and Frosting adapted from Annie’s Eats, originally from Culinary Concoctions by Peabody.

(Easy Gluten-Free) Oatmeal Chocolate Chip Raisin Cookies

By in Cookies & Bars, GF Sweets, Gluten Free 5 Comments Tags: , , , ,

gf oatmeal cookies

Oh man, am I yearning for spring. I mean, technically it is spring, but apparently Alberta hasn’t gotten the memo. Last weekend we woke up to snow, I made myself a mug of tea, grabbed some of these cookies out of the freezer, planted myself in the corner of the couch with a soft blanket, and watched the snow fall. It all sounds so cozy, if we hadn’t had six months of this already. I am supremely jealous of all the spring photos I’m seeing everywhere. I’m happy for you, I really am. But I am so sad for me. Poor, poor me. ;) At least I have these cookies to comfort me. With the prediction of snow again this weekend I have a feeling I’m going to need them!

I’m always on the lookout for good gluten-free recipes that satisfy even the pickiest wheat-eaters palate. I think it’s important to make everyone feel included at social gatherings, but making separate food for everyone isn’t really the optimal thing to do. So why not just make delicious gluten-free recipes that everyone can enjoy together? That is what my Easy Gluten-Free series is all about.

These cookies are just what an oatmeal cookie hopes to be – nice and chewy with hint of spice. One bite tastes like a chocolate chip cookie, the next like cinnamon and raisins. It’s a happy surprise with every bite. They’re a tad bit crumbly compared to a traditional flour-based chocolate chip cookie, especially after you freeze them, but I think they fall nicely into the oatmeal cookie category. Just don’t go smashing them around, ok?  ;)

gf oatmeal cookies

Oatmeal Chocolate Chip Raisin Cookies

  • 4 1/2 cups rolled oats*, divided
  • 2 tablespoons cornstarch
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon baking powder*
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips
  • 3/4 cup raisins

*check the labels to ensure they’re gluten free.

In a blender or food processor, process 1.5 cups rolled oats until finely ground. Pour into a medium-sized bowl along with cornstarch, cinnamon, baking powder, and salt. Set aside.

In a large bowl beat together butter and sugars until light and fluffy. Beat in eggs and vanilla. Gradually beat in oat mixture until evenly mixed. Stir in chocolate chips and raisins, along with remaining 3 cups rolled oats.

Drop cookies 2 inches apart onto parchment lined baking sheets (about 2 tablespoons each), forming into a rough ball shape. Bake at 350ºF for 15-18 minutes, or until they begin to turn golden brown on the edges. Let cool 2 minutes before removing to wire racks or paper towel to cool completely.

Makes approximately: 3 dozen

Adapted from Everyday Food.

Mushroom Aioli Toasts

By in Appetizers, Lunch, Main Dish, Meatless, Sides 8 Comments Tags: , , , ,

mushroom aioli toasts

A couple of years ago I couldn’t have imagined our family eating a meal where the star ingredient was mushrooms. My husband was never a fan, but every once in a while I would make them anyways just in case he changed his mind. And, he did. The changing point came when I first made these cajun grilled pork chops with creamy mushroom pan sauce. Don’t they always say that you have to introduce a food to a child 10-20 times before they’ll start liking it? I guess it works with husbands too. Hehe.

Ever since then I’ve realized that, very often, someone may not like a certain food simply because they don’t like the way it was prepared. That’s why we never say never in this family. If we don’t like something we try it a new way until we find the preparation we like.

Now we can’t seem to get enough of mushrooms. We put them on everything from burgers to pizza, in frittatas and salads. We almost always have a stash of mushrooms in our fridge. What a change!

These sandwiches are truly crave worthy. Start with some toasted, crusty whole grain bread, slather on a quick mustard aioli, pile on fragrant mushrooms and garlic, top it all with cheese and broil until the cheese is melty and golden. Just describing it makes my mouth water.

You can serve it for lunch with smoothies, for a quick dinner with a salad, as a side to grilled meat or pasta, or even as an appetizer for a guest worthy meal. A recipe that is as delicious and versatile as that definitely has a place in my recipe folder.

mushroom aioli toasts

Mushroom Aioli Toasts

Any cheese can be used to top these toasts. On an everyday basis we like cheddar. For a dinner party feel free to splurge on some fontina. If using for appetizers serve on baguette slices for smaller servings.

Mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 16 oz. mushrooms, sliced
  • 3 garlic cloves, minced
  • salt and pepper, to taste
Mustard Aioli
  • 1/4 cup mayonnaise
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 garlic clove, minced
  • salt and pepper, to taste
To Assemble
  • 8 slices crusty bread
  • 1 cup shredded cheese (cheddar or fontina)

Place butter and oil in a large nonstick skillet, let melt over medium heat. Add mushrooms, cook until softened. Season generously with salt and pepper, cook until liquid is gone and mushrooms start to brown a bit. Add garlic and cook 30-60 seconds, just until softened.

Meanwhile stir together all of the ingredients for the aioli in a small bowl. Set aside.

Preheat broiler to high. Place bread slices on a large baking sheet. Broil for 2-3 minutes until golden brown. Spread each toast with aioli. Divide mushrooms evenly between toasts and top with cheese. Place under broiler until cheese is melted and bubbly. Serve immediately.

For a fresh take, top with salad greens before serving.

Makes: 8 toasts

Adapted from How Sweet It Is. Mustard Aioli adapted from Bobby Flay’s Barbecue Addiction.

No-Bake Maple Walnut Granola Clusters

By in Breakfast, Snacks 8 Comments Tags: , , , ,

Maple Walnut Crunch

This recipe came about as kind of a mistake. I was attempting to make a new granola bar recipe using unprocessed sugars and the results were one crumbly, crispy granola bar that ended up basically just turning into granola. So we crumbled some up and made parfaits with unsweetened yogurt and fruit. Oh my goodness was it ever delicious!

It’s more nut heavy then a traditional granola, giving it that much more staying power and making it a great breakfast or snack to help power you through your day. It helps to sweeten and balance the tanginess of plain yogurt while also giving that much desired granola crunch. I now make it specifically for granola and yogurt parfaits. Since it’s no bake, it takes no time to throw together which makes it easy to whip up a batch any time I need. It’s especially convenient if I just don’t have the time to whip up a batch of homemade granola.

With all the berries coming into season soon, I’m looking forward to making this many times over the spring and summer months. Especially because I won’t have to turn on the oven and heat up my house to do so!

Maple Walnut Granola Clusters

For a sweeter taste, swap out 1/2 cup raisins (or other dried fruit) for 1/2 cup of the chopped walnuts. Stir in the raisins after toasting the oats and walnuts.

  • 2 cups rolled oats
  • 2 cups roughly chopped walnuts
  • pinch salt
  • 1/2 cup maple syrup

Place the oats and walnuts in a non-stick skillet set over medium heat. Allow to toast, stirring often, just until fragrant. Remove from heat and sprinkle with salt.

Place maple syrup in a small saucepan. Bring to a boil over medium-high heat; let boil for 2 minutes, or until large bubbles begin to form. Remove from heat and pour over oats and walnuts, stirring to evenly combine. Spread evenly onto a sheet of parchment paper. Allow to cool completely before storing in an airtight container. Enjoy in yogurt with fruit.

Makes: 4 cups

Homemade Almond Milk

By in Beverages, Cold, Homemade 9 Comments Tags: , , , , ,

almond milk

Almond milk has been a constant in our fridge for a long time. I use it mostly in my granola and drinks. We still use regular milk for cooking, but I find that if I have too much it starts to bother me, so I keep it to a minimum and always make sure to have an alternative on hand.

I started making my own almond milk about a month ago. It’s cheaper then buying a carton from the store, especially if you can buy your almonds in bulk. Since I’m the only one that uses almond milk on a regular basis in my family I can never finish a full carton by the time it goes bad. Making my own saves me money and I don’t have any waste. Plus, it only takes two ingredients for the base recipe, rather then a bunch of extra fillers that I don’t need. I find it much more convenient to make it myself then to run out to the store for more. As soon as I’m out I soak some almonds overnight, blend it up in the morning and I’ve got myself some fresh almond milk.

I also love the adaptability to flavour it up as I please. If I’m going to use it for cooking I leave it plain, if I’ll be using it for granola and drinks I like to flavour and sweeten it up. I do think that almond milk is an acquired taste, especially if you’re used to using another alternative, like soy milk. But it has quickly become my favourite milk substitute, right alongside coconut milk. I like to flavour it with vanilla and cinnamon, my kids think it tastes like eggnog and actually beg to drink it. That never happened with the stuff I got from the store.

If almond milk is a regular at your table, or you want to have a small batch rather then having to buy a big carton, this recipe is for you. It really couldn’t be simpler.

In other news, Kitchen Simplicity is featured in the spring issue of Celebrate Home Magazine. You can view the free magazine online through issuu or browse through the pdf version. In the issue I share four recipes for a spring brunch. They have lot’s of lovely articles about gardening, cooking, and, of course, all the different ways to celebrate home.

Almond Milk

Pick and choose your optional mix-ins or use them all for a delicious beverage that tastes great on it’s own.

  • 1 cup raw almonds
  • 3.5 cups water (plus more for soaking)
  • pinch sea salt
  • 2 teaspoons vanilla, optional
  • 1/4 teaspoon cinnamon, optional
  • 2 tablespoons maple syrup, optional

Place almonds in a bowl. Cover with enough cold water that the almonds are completely submerged. Set aside and let soak overnight (or at least 8 hours).

Drain and rinse the almonds, place in your blender along with 3.5 cups fresh water. Cover and process on the highest setting for one minute. Line a fine mesh sieve with cheesecloth. Pour the almond mixture through the cheesecloth. Gather the ends of the cheesecloth and, using your hands, squeeze out as much liquid from the almonds as possible. Discard or save the almonds for another use (once I come up with some good ones I’ll be sure to share!). Whisk in sea salt along with desired flavourings. Pour into a storage container and refrigerate (let sit for a couple hours before using for best flavour) . Stir or shake before use. This should stay good for up to 5 days.

Makes: 3.5 cups

Adapted from Oh She Glows.
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