crisp

Spicy Oatmeal Snaps

By in Cookies & Bars, Sweets 6 Comments Tags: , , , , , ,

spicy oatmeal snaps

Cookies are my friend. If I had to choose one dessert to eat for the rest of my life it would be cookies. I love their endless adaptability in shape, size and flavour, their perfectly proportioned serving size, and the fact that they freeze so well, meaning you can have them on hand at all times. They are the perfect individual dessert, in my mind – move over cupcakes! Give me a cup of chai tea and a cookie and I’m a happy camper.

These particular cookies have one of my favourite textures. Crispy on the outside, chewy on the inside. They’re basically a chewy oatmeal cookie and a peppery gingersnap all in one. What’s not to love?

On a cold winter night with a cup of hot tea in hand, I can’t imagine a better accompaniment.

Spicy Oatmeal Snaps

  • 3/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon baking soda
  • 5 tablespoons butter, room temperature
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1/2 cup rolled oats

Combine flour, spices and baking soda in a small bowl. Set aside

Cream together butter and sugar. Beat in vanilla and egg. Stir in flour and oats; mix until everything is evenly distributed.

Roll, or scoop out 1 tablespoon balls of dough and place 2-3 inches apart on an ungreased cookie sheet. Bake at 350ºF for 12 minutes or until crisp on the edges. Cool 2-3 minutes before removing to wire racks to cool completely.

Makes approximately: 2 dozen

Adapted from My Recipes.

Apple Crisp

By in Fruit, Pastries, Sweets 12 Comments Tags: , , ,

Apple Crisp

I came to a sad realization the other day. I”m a mom. Not that I AM a mom but that I act like a mom. I”ve even become a little bit boring (gasp!).

Not to my 3 year old son, mind you. He thinks I”m hilarious. And, I only need to walk into the room to get a big toothless grin from my girly. They”re my biggest fans.

But, put me in a room with a bunch of adults and I suddenly don”t know what to do with myself. All of the things that spring to my mind would be pretty embarrassing if done in public.

I don”t think anyone would appreciate me talking to them in a terrible texan/irish/made-up accent whenever the conversation goes dull. I don”t know what to say, should I just do a little bum wiggle now to relieve the tension?

I don”t know how to act in public anymore! Or have an adult conversation! I just stand there stiff as a board, appearing to be the most boring person in the world.

I don”t really mind that things are this way right now because I”ll have plenty of time to chat with proper adults when my kids leave the house and I”m looking for something to fill their void. And, the years will come when they”ll have more fun doing dorky things with their friends and just hoping that their mom won”t do dorky things in front of their friends.

I”ll re-learn how to have an adult conversation. I might even get my adult sense of humour back. But, for now I”ll revel in the dorky/wacky/giggly phase of my life that I have to try and hide from the rest of the world.

Because who doesn”t want to be themselves all the time? You know… the way we really want to act but hide so people will actually talk to us? I get to act that way pretty much all day, every day. And, that”s pretty awesome.

Apple crisp is one of those classic recipes that every mom needs to have in her repertoire. One that her kids will look back on with fond memories. Where just the smell of it conjures up images of times past. I think we all have foods in our lives that do that. And, I”m here to arm you with a recipe that has the potential to do just that.

This apple crisp is no frills, no fuss and absolutely delicious. The perfect combination for any classic homespun dish. It”s just waiting for the memories to accompany it. I think this is one dessert I could make every week and not get sick of.

Keep your eyes peeled because I”ll be sharing a recipe later this week that just happens to be perfect dolloped on top of this crisp.

Apple Crisp

If you”re family doesn”t like nuts you can omit them from the crisp topping.

  • 4-5 apples, peeled, cored and thinly sliced (6 cups sliced)

  • 1/2 cup brown sugar

  • 2 tablespoons flour

Crisp Topping

  • 1/2 cup flour

  • 1/2 cup rolled oats

  • 1/2 cup packed brown sugar

  • 1 teaspoon ground cinnamon

  • pinch salt

  • 1/2 cup chopped walnuts or pecans

  • 5 tablespoons butter, softened

In a large bowl toss together apples, brown sugar and flour. Place into a 9 inch round pan or an 8×8 inch square pan.

Mix together the first 6 topping ingredients. Mix in butter until evenly blended. Sprinkle over apples in pan.

Bake at 350ºF for 50-60 minutes, or until apples are cooked through, filling is bubbly and topping is golden.

Makes: 4-6 servings

Maple Roasted Peach Crisps

By in Breakfast, Fruit, Pastries 4 Comments Tags: , , , , , ,

Maple Roasted Peach Crisps

Max started barnehage (preschool) this week. I have to admit it”s been rather rough on me. This is the first time he”s been away from home consistently and the house feels so empty. I”ll admit that more than a few tears have been shed, on my part not his. He”s absolutely loving it and not missing me one bit. How”d he grow up so fast? Sniff.

The weather has cooled off a bit, the leaves have lost a bit of their vibrancy, my little boy is gone during the day. It feels like fall.

But it”s not fall. And I”m not ready for it to be fall. I can”t seem to help my mind from heading in that direction though so I”m trying to bridge the gap a bit and hold on to summer for a little longer.

These Maple Roasted Peach Crisps seemed like the perfect way to switch gears a bit while still enjoying summer fruit. They”re warm and comforting, soft and crisp, tangy and sweet. A good reminder of why I”ll be ready for fall when it really comes around.

I”ve always been a big fan of individual desserts. They are so much prettier to plate and everyone gets the same serving sizes so there”s no fighting over the biggest piece. ;)

These are actually a lot less work then a regular crisp because you don”t have to chop the fruit and toss it with other ingredients. Not that, that is hard to do but less work is less work. :) It feels and tastes healthier too, which is the way I like to enjoy my desserts in the summer.

Note: If you don”t want to make the whole batch at once you can make the crumble topping and store it in the fridge. When you want a couple fresh crisps: make as directed below and put the remaining crisp topping back in the fridge.

Maple Roasted Peach Crisps

For an indulgent breakfast serve this on its own or with a spoonful of yogurt. For dessert: a dollop of whipped cream or a big scoop of vanilla ice cream.

Peaches

  • 4 peaches, halved and pitted

  • maple syrup

Crisp Topping

  • 1/4 cup flour

  • 1/4 cup rolled oats

  • 1/4 cup packed brown sugar

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground cinnamon

  • pinch salt

  • 1/4 cup sliced almonds

  • 2.5 tablespoon butter, melted

Place peaches in a rimmed pan, brush with maple syrup.

Combine crisp ingredients until evenly moistened with butter. Carefully place 2 tablespoon topping onto each peach halve.

Bake at 350ºF for 30 minutes or until peaches are tender and topping is browned. Serve warm with a drizzle of maple syrup.

Makes: 8 servings

Easy Almond Granola

By in Breakfast 19 Comments Tags: , , , , , , ,

almond granola

I know this might sound a bit strange but I’ve created a schedule for our breakfasts during the week. Not because I’m anal, but because my son has become a food snob and if we eat the same thing too many times he simply won’t eat it. I’m not even a food snob but somehow I have turned both my husband and son into one. How does this work?

I do like variety though, so I thought I’d give in and create a system where I knew what was coming the next day. That way we don’t end up eating the dreaded peanut butter and jam on toast every day of the week.

I’ve tried a couple of granola recipes over the last couple months but all of them tasted like… homemade granola. Not that, that’s a bad thing, they just didn’t have me jumping up and down with excitement. This is the first recipe that tastes like I didn’t make it. Like there was a team of scientists behind it tweaking it to perfection. Except, it is homemade and I know every ingredient that’s in it.

It’s light. Not tough and crunchy like so many granola recipes are. And, yet it’s crisp. There is a very distinct almond flavour thanks to the almond extract. It’s not too strong just a nice undertone that enhances the granola and gives it that something special.

It’s such a simple recipe too. Hardly any babysitting and stirring. You might think it’s strange that there is both rolled and quick-cooking oats but the quick-cooking oats are there to help with the clumping. A great tip I picked up from Sylvie at gourmande in the kitchen.

I almost called this Perfect Almond Granola. But, I’m always a little hesitant to label anything “perfect” because what’s perfect for me may not be perfect for you. My family considers this granola to be “The Best” so that’s perfect enough for me. :)

I can’t wait to vary this recipe for different seasons. I think this one, with its light flavours, is perfect for summer and I plan on making big batches of it on rainy days (we get plenty of those here) all summer long.

What qualities are a must for your perfect granola?

Easy Almond Granola

  • 4 cups rolled oats
  • 1 cup quick cooking oats
  • 1/2 teaspoon salt
  • 2/3 cup sliced almonds
  • 2/3 cup shredded coconut
  • 1/4 cup warm water
  • 6 tablespoons canola oil
  • 1/2 cup maple syrup
  • 1.5 teaspoons almond extract
  • 2/3 cup dried cranberries

Mix together oats, salt, almonds and coconut in a large bowl.

In a small saucepan combine water, oil, syrup and extract. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.

Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet.

Bake at 275ºF for 30 minutes. Stir in cranberries and cook an additional 20-25 minutes, until lightly browned.

Allow to cool completely before storing. Granola will crisp up as it cools. Store in a sealed container for up to one month.

Makes: 8 cups

Adapted from Three Many Cooks.

Rhubarb Crisp

By in Fruit, Mothers Day, Pastries, Sweets 31 Comments Tags: , ,

rhubarb crumble

Now that spring is around the corner the fruits will be plentiful and begging to be used in our favourite desserts. I love making crisps because they’re so easy to throw together and the flavour of the fruit always shines through. I came across a crisp recipe a year or so ago that has been my go to for all my crisp toppings. In fact I like to make dry batches and keep them on hand so that if I have some fruit that needs using up or we’re just in the mood for a crisp, I can whip one up with even less hassle. It stays true to it’s name and stays nice and crisp for days after. With the crunch of walnuts and warmth of cinnamon I could seriously eat the topping all on it’s own.

The weather has been so glorious this week. It actually feels like spring! These warmer days and melting snow can’t help but lift your spirits. Max has been enjoying splashing in the puddles and streams that are flowing down the hills. And, I’m enjoying getting out of the house. Can you say cabin fever!

I’m also enjoying being in the kitchen more. I strap Alli in her baby carrier, put some music on for Max to dance to and get to work. The rocking motion and occasional hip wiggle seems to lull her to sleep. This week the weather inspired me to get in the kitchen and make my favourite Rhubarb Crisp.

Rhubarb will be starting to make it’s appearance soon in most of the world. Here we don’t get it until the beginning of the summer so I used up the last of the stuff that I froze in August. It definitely got me in the mood for Spring. And, now I can’t wait to see the fresh stalks at the grocers again.

What is your favourite springtime dessert?

One Year Ago: Sweet & Sour Chicken Balls

Rhubarb Crisp

Rhubarb Filling
  • 4 cups chopped fresh or frozen (thawed) rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla
  1. Place rhubarb in an 8×8 pan or divide between 6 ramekins.
  2. Mix together sugar and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.
Crisp Topping

adapted from Fresh with Anna Olson

  • 1/2 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • pinch salt
  • 1/2 cup chopped walnuts
  • 5 tablespoons butter, melted
  1. Mix together flour, oats, sugar, cinnamon, salt and walnuts. Stir in melted butter until even distributed. Crumble over filling.
  2. Bake at 350ºF for 45 min or until rhubarb is cooked through and filling is bubbly.

Makes enough for an 8×8 inch square (9 inch round) baking pan or 6 ramekins.

To Make Crisp Topping Ahead
  1. Mix together flour, oats, sugar, cinnamon, salt and nuts.
  2. Store in an airtight container or plastic bag. (If you’re worried about the nuts going rancid before use, you can store the mixture in the freezer)
  3. To use: Mix in melted butter and crumble over top of fruit.

Print Recipe

Simplified Stuffing

By in Fall, Sides, Smithfield, Thanksgiving 1 Comment Tags: , , , , , , , , ,

Although I never spent much time in the kitchen growing up my mom”s simple, hearty and homemade cooking had a big impact on me and inspires a lot of the way I cook today. She”s an awesome cook and has produced some of my all time favourite recipes. Today I”m sharing her Simplified Stuffing. If you”re like me and have an aversion to soggy stuffing then I encourage you to give it a try. My mom has converted many a stuffing hater with this recipe.

“The best thing about this stuffing is that it”s so easy to make. No having to take the temperature to make sure it”s cooked through, no complicated steps or procedures and no need to use old crusty bread (fresh is actually best!). Just a simple and delicious recipe that can easily be multiplied to feed a crowd.”

Read more and get the recipe on Smithfield.com

Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!

Simplified Stuffing

You can make this up to one day ahead and store it covered in the fridge. Do not add water until just before baking.

  • 12 cups cubed bread (1 loaf)
  • 1 onion, chopped
  • 1.5 cups chopped celery
  • 1 cup margarine or butter
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons dried sage
  • 1.5 teaspoons salt
  • 1/2 teaspoon pepper
  • 1-2 tablespoons water

Cook onion and celery in butter for 10 min or until softened.

Mix bread and seasonings until well combined. Stir in onions, celery and butter. Toss together.

Put into a large shallow casserole dish or crock pot and pour water around edges.

Bake in the oven at 350ºF for 45 min. or in crock pot on low for 4.5 to 5 hours. Stir occasionally to promote even browning.

Serves: 6

 

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