homemade

Fig “Newton” Crumble Bars

By in Cookies & Bars, Snacks, Sweets 11 Comments Tags: , , , ,

Fig “Newton” Crumble Bars

First off I want to thank all of those who filled out my survey last week. I loved hearing from all of you and your encouraging words and comments have inspired me. Gave me the little kick in the butt that I needed. :) This blog is purely a hobby for me at this stage in my life. But, I like knowing that I”m making a difference somewhere so hearing from you helps me to know where to focus my sights.

When asked what type of posts you”d like to see more of in 2011 there was one shining star: “Home-made versions of store bought products”. This makes me happy because it”s something I love experimenting with.

When you move to a foreign country many of the conveniences that were once commonplace become nearly impossible to find. In a way I”m glad because it has made me eat a lot healthier. And, now that I”ve discovered how much fun and satisfying it is to create versions of those things at home, I”ve gotten a little hooked.

One thing I have yet to see here is Fig Newtons. Oh how I love them. They always remind me of my dad because he was always the one who bought them in my house growing up.

And, I”m a typical pregnant lady. I get up in the middle of the night to go to the bathroom and stuff something in my face.

When I had Max that was magnified in a major way once I started nursing. I lived on granola bars in the middle of the night during his first months of life, that or a heaping spoonful of peanut butter. Whatever would stop my grumbling stomach so I could go back to sleep!

I”ve been in search of some “healthier” mid-night nibbles since granola bars are all but non-existent in Norway. I feel pretty good about these Fig “Newton” Crumble Bars because not only do they taste remarkably like fig newtons but they”re less sweet then a cookie, can be scarfed down in a jiffy, contain the healthy properties of dried figs ;) and are pretty much impossible for me to get sick of.

I think I”m going to whip up another batch and store them in the freezer because in approximately four more weeks I”m going to be eating them all night long. :)

One Year Ago: Tangy Raspberry Smoothie

Fig “Newton” Crumble Bars

adapted from Martha Stewart

Crust

  • 2 cups flour, fluffed or sifted before measuring

  • 1 cup sugar

  • 3/4 cup cold butter, cubed

  1. Place flour and sugar in food processor. Pulse to combine. Add butter and pulse until mixture is crumbly. Place in a large bowl and squish with fingers to create lumps and ensure it sticks together.

*It”s important to fluff the flour before measuring or the mixture may be too floury to stick together.

Filling

  • 8 ounces (1.5 cups) dried figs, stems removed

  • 3/4 cup apple juice

  • 2 tablespoons sugar

  • 2 tablespoons flour

  • 1 teaspoon lemon zest

  1. Wipe out food processor. Roughly chop figs and place in food processor. Add remaining ingredients. Process until smooth and pasty.

Assembly

  1. Spray an 8 inch square baking pan with cooking spray. Line with parchment with two edges overhanging. Spray again with cooking spray.

  2. Press 1/2 (or more) of crumble mixture firmly into bottom of pan. Save remainder for later.

  3. Spread filling evenly onto bottom crust. Sprinkle on remaining crumble topping.

  4. Bake at 375ºF for 50-60 minutes until topping is golden. Allow to cool completely. Loosen sides with a sharp knife and lift out using the parchment paper that is overhanging. Slice into 16 squares.

  5. Store covered at room temperature for up to 5 days or freeze.

Makes: 16 servings

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Chocolate Dipped Coconut-Almond Candies

By in Candy, Chocolate, Recipes, Sweets 3 Comments Tags: , , , , ,

I don”t know about you but I”ve been having a heck of a time deciding what to make for Christmas sweets. There are just too many options that I want to try and it seems nearly impossible to single out one item to make. I can spend all day looking at recipes but then nothing gets made because I”m too busy looking at all the things I could make.

When I was trying to narrow things down these Chocolate Dipped Coconut-Almond Candies quickly jumped to the top of my list. I”m destined to love anything with coconut and James feels the same way about chocolate and almonds. Plus, they looked so easy to make that I knew I could get them done without too much effort. With less then two months left until this baby is born I like to spend as little effort as possible so I can have the energy for some one on one time with Max. We have to take advantage of it while we can!

I had to put most of these in the freezer so that there would actually be some to put out on Christmas Eve. Both James and I find ourselves craving them throughout the day and I”m afraid we would gobble them all up if left in the fridge.

Now I just have to decide what to make next. What”s on your list?

One Year Ago: Christmas with Let Her Bake Cake

Chocolate Dipped Coconut-Almond Candies

adapted from Taste of Home

  • 1 3/4 cups icing sugar

  • 1 3/4 cups flaked coconut

  • 1 cup chopped almonds

  • 1/2 cup sweetened condensed milk

  • 2 cups semi-sweet chocolate chips

  • 2 tablespoons butter

  • sliced almonds for decorating

  1. Mix together, sugar, coconut, almonds and milk until evenly combined. Roll into 1 inch balls and place on a parchment paper lined baking sheet. If needed refrigerate 20 minutes until firm.

  2. Melt chocolate and butter together, stirring until smooth.

  3. Using a toothpick or skewer dip coconut balls into chocolate and allow excess to drip off. Place back onto parchment lined baking sheet. Remove skewer and top with a slivered almond.

  4. Refrigerate until firm. Store in the fridge or freezer.

Makes: 2 1/2 – 3 dozen

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Chicken & Sage Sausage Patties

By in Breakfast, Christmas, GF Mains, Gluten Free, Poultry 8 Comments Tags: , , , , , ,

Chicken Sausage Patties

I never thought I’d be one to make my own sausages, but I also never realized how easy they could be to make. Little did I know that you don’t need all the special packaging equipment to make a darn good sausage. All you need is your hands, a fork and some everyday ingredients.

I fell in love with these Chicken & Sage Sausage Patties the moment I saw them on marthastewart.com and they did not let me down. I was honestly surprised when they not only actually tasted like breakfast sausages but were so much better then anything I’ve boughten at a store.

This mixture is quite versatile too. Instead of shaping these into patties I have crumbled the mix and cooked it in a skillet to serve in breakfast burritos, which were delicious. I’ve also thought of cooking it this way and using it as a topping for pizza. Yum!

For a quick on the go breakfast you could freeze the cooked patties, heat them in the microwave in the morning and serve them on english muffins or biscuits for a delicious breakfast burger. Is your mouth salivating yet? Because mine is.

These would also be perfect for a Christmas brunch since you can shape them ahead and store them in the fridge or freezer to be cooked later. Just make sure to thaw and let stand at room temperature for a bit, for more even cooking. If you don’t like sage feel free to use another favourite herb, but I do think sage is perfect for the holidays.

Will you be having a holiday brunch? What will you be serving?

One Year Ago: Cannoli Christmas Trees

Chicken & Sage Sausage Patties

adapted from Martha Stewart

  • 1 pound ground chicken
  • 2 tablespoons onion, finely chopped
  • 1 small garlic clove, minced
  • 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried)
  • 1/2 tablespoon dijon mustard
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Using a fork, combine all ingredients in a medium sized bowl until evenly distributed.
  2. Shape mixture into 2 inch balls and place on a parchment lined baking sheet. Press down lightly until each patty is 1/2 inch thick. Make sure not to over-work the mixture or it will become tough.
  3. Heat a large skillet over medium high heat. Add a good drizzle of oil and cook patties in batches, adding oil as necessary. Cook 2-3 minutes per side, until golden brown and cooked through.

Makes: 10 patties (serves 5)

* You can make these the night before and store in the fridge, or freeze for up to 6 weeks. Make sure to place pieces of parchment paper between stacked patties to avoid sticking.

* Let the refrigerated patties sit at room temperature for 30 minutes for more even cooking. Thaw frozen patties in the fridge overnight and also let sit at room temperature for 30 minutes before cooking.

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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

 

Cranberry Ginger Jelly

By in Condiments, Fall, GF Sides, Gluten Free, Thanksgiving 7 Comments Tags: , , , ,

Cranberry Ginger Jelly

Canadian Thanksgiving is just around the corner and although I don”t make a huge feast for just the three of us, I do have fun making a few things here and there to remind me of home.

A turkey dinner is just not complete without some Cranberry Jelly (or sauce, depending on your preference). I never realized just how easy it was to make until I stumbled across this recipe on Martha Stewart.

There seems to be an error in the original recipe as it didn”t set up when done as written (and from reading the comments I wasn”t the only one with this problem) so I reheated the “jelly” and added another tablespoon of gelatin and that gave the perfect consistency for me (this is how it is written below).

I really love the addition of the ginger. It rounds out the flavour of the cranberries and adds something a little special. If you don”t like ginger you could substitute orange zest, or leave it out completely to enjoy a clean cranberry taste.

Any leftovers would be great on freshly baked scones with a pad of butter and would add some life to leftover turkey sandwiches.

I don”t think I”ll ever go back to buying the canned stuff. It”s just too easy and delicious to make it yourself.

One Year Ago: Oslo Food Festival, Butterscotch Apple Crisp

Cranberry Ginger Jelly

adapted from Martha Stewart

  • 2 (12-ounce) bags fresh or frozen (thawed) cranberries

  • 2 cups sugar

  • 2 teaspoons finely grated peeled ginger

  • 2.5 cups water, divided

  • 2 tablespoons unflavoured gelatin

  1. Place cranberries, sugar, ginger and 2 cups of water into a saucepan and cover with a lid. Bring to a simmer and let cook for 10 minutes or until the berries have burst.

  2. Pour 1/2 cup water into a large bowl. Sprinkle gelatin over and let sit for 5 minutes until softened.

  3. Pour cranberry juice through a fine sieve into bowl with gelatin, pressing on solids to extract juice.

  4. Remove sieve and discard solids. Stir liquid in bowl until gelatin is dissolved. Pour into a container and set aside to cool to room temperature before covering.

  5. Refrigerate for 4 hours before serving. Should stay good for one week the in the fridge.

Makes approximately: 4 cups

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Homemade Pita Pockets

By in Breads, Homemade 48 Comments Tags: , ,

Homemade Pita Pockets

My husband was one of the thousands stranded far from home when the volcano blew in Iceland last week. I was extremely disappointed when his Friday flight home was post-poned until Tuesday with no guaranties that he would actually be able to fly that day.

You would have thought the world was coming to an end with how frantic everyone was getting. I was surprised at how depressing it could be not knowing when you would see your spouse again. It really made me think how much we all take for granted.

Generations before us people were sending their loved ones off to war not being sure if they would ever return. They lived in constant fear that they would be invaded and ripped from their families. People in our own world now are going through the similar things. Just think of Haiti.

We, on the other hand, have our plans foiled and the inconvenience of living at an airport and our lives are turned upside down.

I realize it is a real problem, and there are people who are truly suffering because they are running out of medication or need to get somewhere to see a specialist. But, what is the excuse for the rest of us? Has our westernized mentality thwarted us so much that we can”t be thankful we are alive and that the airlines have the sense to not put our lives at risk?

It just really put things in perspective for me. I spent a lot of time thinking about how quickly things can change. How much we need to enjoy the times we have with our family. And, also remembering the good that can happen. Like Norway”s airways opening up and my husband having a direct flight home yesterday even though most airports were still closed.

I think it should be a gentle reminder that life is unpredictable and not to worry about all the bad stuff that could happen, but to enjoy the life we are given. To not take the little things for granted. And, to forget the petty things.

I often take my little family for granted. Especially all those quiet times we have together where nothings really happening and we are just being. I want to take advantage and enjoy those times more because they will be gone in an instant and I know I will wish for those days again.

I”m so thankful to have my husband back. Even though he wasn”t delayed by more then four days, the prospect of not knowing when he would be back or what would happen is what made it difficult. I want to treasure these times and remember how good we have it.

My world didn”t fall apart for me to realize how much I take for granted. Thankfully, it didn”t need to.

If you have never made homemade pita pockets before then I strongly urge you to get into the kitchen and make these right away. They are so simple to make and taste ten times better the the cardboard stuff you get at the store. This is the only pita bread my husband will eat.

This is a great project to make with kids because they can help roll it flat and then watch it puff up in the oven. Even I”m excited when I watch them transform before my eyes.

These pockets bake up with a hollow centre and a thin outer shell. Perfect for a portable lunch to take to the park.

Please don”t be intimidated by this recipe. As long as you follow the steps it is really quite simple. And, the process is just too much fun to not give it a go.

Pita Pockets

adapted from allrecipes

{step-by-step photos at bottom of post}

  • 1 1/8 cup warm water

  • 1.5 tsp. sugar

  • 1.5 tsp. active dry yeast

  • 1 Tbsp. olive oil

  • 3 cups flour

  • 1 tsp. salt

  1. Stir sugar into warm water. Sprinkle yeast over top and allow to proof for 10 min.

  2. Stir in olive oil, 2 cups flour and salt. Add remaining flour and knead until soft, pliable and barely sticky (add a bit more flour if needed). Let rise for 1 hour covered, in a warm area.

  3. On a lightly floured surface roll dough into a 12 inch rope. Cut into 8 pieces. Roll each piece into a ball (It is important to do this. One of the first times I didn”t roll the balls because I didn”t see the point, and none of them turned out. I don”t know why but it just works this way) and place under a damp towel.

  4. Taking one piece at a time, roll into a 7 inch circle (do not make it any larger because if the dough is too thin the pita will not puff in the centre). Place back under the damp towel making sure the surface is dusted with flour so it does not stick. Repeat with remaining dough.

  5. Allow to rise for 30 minutes until slightly puffed. Meanwhile preheat the oven to 500ºF.

  6. Put 1 or 2 pitas onto a wire cooling rack and place it directly on the oven rack (you can place the dough directly on the oven rack if you feel it is clean enough). Bake for 4- 5 minutes until puffed in the centre and just starting to brown on the sides.

  7. Remove and place back under the damp towel to cool and soften. Repeat with remaining pitas.

  8. Once cool put in a plastic bag and refrigerate for a couple days or freeze for 1-2 months.

  9. To serve: Cut in half and fill as desired.

Makes: 8 whole, 16 halves

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The Process

{Click on photos to view slide-show}

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