Chocolate Honey Pecan Date Truffles

It's the holiday season, and what is better then making decadent chocolate treats (and have the excuse to eat them?)  They look and tastes great as gifts too.

Truffles, while not technically difficult, are really time consuming to make.  They are much easier to work with when the centers are chilled and firm.  So if it doesn't feel like they want to come together, stick the mixture back in the freezer and try again in 5 minutes.  They do present wonderfully and just look on so cute in small boxes.  :-)

Chocolate Honey Pecan Date Truffles

Makes approx 36 truffles

Approx prep time: 1h 30mins

Refrigeration time: 25mins

 INGREDIENTS:

- 1/4 cup of butter
- 1/4 cup of honey
- 3/4 cups of chopped dates

- 1/2 teaspoon of vanilla extract 

- 1/2 cup of chopped pecans

- 1 3/4 cups of Rice Krispies

- 250g of dark chocolate, chopped (I prefer Valhrona)

For Coating:

- 1 cup of unsweetened coconut (optional)

- 1/4 cup of cocoa powder (optional)

HOW TO MAKE IT:
- Melt butter with honey in a medium saucepan set over medium. 

- Stir in dates and simmer for 3 min. 

- Remove from heat and stir in vanilla, pecans and cereal. 

- Chill mixture in the freezer until completely cool, about 10-20 min. 

- Scoop with a tbsp measure and press firmly into 1 inch bite-sized balls.  The mixture has to be cold to the touch or else it won't hold together, also, if you have warm hands, cool them in cold water and dry your hands before working.
- Melt chocolate in a microwave-safe bowl on medium for 2-3 minutes, stirring every minute to make sure the chocolate on the sides don't burn or overheat.  

 - Once 80% of the chocolate has melted, remove and stir until completely melted, the bowl should not be hot to the touch. 

- Pour coconut into a small bowl and Cocoa Powder in another small bowl.

- Using 2 forks to hold balls (I used chocolate dipping tools), coat with chocolate, then roll in coconut or cocoa powder, or nothing at all and place on a waxed paper lined plate or baking sheet.

- Chill in refrigerator on a waxed-paper-lined baking sheet until chocolate firms up, about 15 min. - Store in an airtight container up to 1 week.

Recipe referenced from: http://food.chatelaine.com/recipes/view/chocolate-date-truffles/32936

Cornbread Muffins

 

Nick's been asking me to make cornbread muffins for a month now, and I've been trying to find the perfect one.  It's odd that most of the cornbread recipes out there seem to have very little cornmeal and a lot of flour.  This recipe has half cornmeal and half flour and uses butter rather then vegetable oil.  It's now a staple in our home and made weekly, and best of all... it takes less then half an hour to make from start to finish! 

Corn Bread Muffins

Makes: 12 muffins

approx prep time: 10 min

approx cook time: 15 mins

 INGREDIENTS:

- 1 cup of all purpose flour
- 1 cup of cornmeal
- 2/3 cup of sugar

- 1 large egg

- 2.5 teaspoons of baking powder

- 1 teaspoon of salt

- 1 cup of milk

- 1/3 cup of melted butter

HOW TO MAKE IT:
- Preheat oven to 400 degrees F (200 degrees C).
- Brush melted butter on the muffin pan

- In a large mixing bowl, mix milk and cornmeal together, set aside.

- In a medium size bowl, mix flour, sugar, flour, baking powder and salt (the dry ingredients).
- Add egg and melted butter to the cornmeal and milk mixture, then add in the dry ingredients.
- Mix until combined.
- Spoon batter evenly into the greased muffin pan.
- Bake for 15 minutes, until sides are golden brown, top is golden yellow, and a toothpick inserted into the middle of the muffin comes out clean.
- Serve with butter or a dollop of your favourite jam.  
- Store in room temperature for up to one week.

Jam Filled Butter Cookies made with Egg Yolks

 

The holiday season is among us, and what better to celebrate then to make lots of delicious and not diet friendly treats!  I've been doing a lot of holiday baking lately, and while making french macarons (recipe that I will post later), there's always the problem with leftover egg yolks.  What do I do with them?  I had the option of turning them into creme brulee but I wanted something where I could make lots of them and that everyone could enjoy without feeling too much guilt.  

What did I come up with?  

Jam filled butter cookies made with egg yolks.

They were bite size, easy to make, keeps well for up to one week, a great way to use up leftover jam in the fridge, and accomplished my main goal, which was not to let egg yolks go to waste.

Jam Filled Butter Cookies

Makes 88 bite-sized cookies

approx prep time: 30 min

approx cook time: 10 mins (per batch)

 INGREDIENTS:

- 1.5 cups of softened room temperature butter
- 1 cup of white sugar

- 4 large egg yolks

- 2.5 cups of flour

- 1/2 teaspoon of salt

- 4 teaspoons of vanilla extract

- 1 cup of fruit jam with the large pieces of fruit mashed into small bits.

HOW TO MAKE IT:
- Preheat oven to 375 degrees F (190 degrees C)

- In a medium bowl, cream together the butter, and white sugar.

- Add in egg yolks, salt and vanilla extract and mix together. 

- Mix in flour a little bit at a time until a soft dough forms. 

- Refrigerate for 15 to 20 minutes until dough is firm enough to work with. 

- Roll dough into 1 inch balls.   

- Place balls 2 inches apart onto ungreased cookie sheets. 

- Use your finger (I prefer the index finger knuckle) or an instrument of similar size to make a well in the center of each cookie. 

- Spoon fruit preserve into a ziplock bag (I prefer a medium sized ziplock freezer bag as it is thicker and easier to handle).  Cut a small hole in the corner of the bag.

- Pipe or Fill the hole with 1/2 teaspoon of jam.
- Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

- Store in room temperature in an airtight container for up to one week.

Fluffy Wild Blueberry Buttermilk Pancakes

"It's so fluffy I'm gonna die!!! It's so fluffy!!!"  

 -  says the little girl, Agnes, from the animated film Despicable Me. 

And I repeated that when I took my first bite of these pancakes.  It's SOOO fluffy!!!  Wild blueberries were in season so we put a few handfuls of that into the batter, but with or without fruit....these are definitely a winner for me.  I will never need another pancake batter recipe.  It generously feeds 6 very hungry people.

Fluffy Wild Blueberry Buttermilk Pancakes

Serves: 6 very hungry people

approx prep time: 15 min

approx cook time: 45 min

INGREDIENTS: 

- 4 cups of all purpose flour
- 4 tablespoons of white sugar
- 4 teaspoons of baking powder
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 4 cups (1 liter) of buttermilk
- 2/3 cups of milk
- 4 eggs
- 1/4 cup + 3 tablespoons of butter, melted
- 2 cups of wild blueberries, or normal blueberries, whatever you wish (optional)


HOW TO MAKE IT:
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, beat together buttermilk, milk, eggs, and melted butter.  Keep the two mixtures separate until you are ready to cook.
- Heat a non stick pan over medium high heat
- Pour the wet mixture into the dry mixture, add blueberries now, and stir until just blended together.  Do not over stir.
- Ladle batter onto the hot pan (to whatever size you prefer, we like small pancakes), once the batter has bubbled for a bit, flip the pancake onto the otherside and cook both sides to a golden brown.  
- Serve hot, with fruit, berries, syrup, whipped cream, eggs and bacon, whatever you desire!

Fresh Peach Pie

Nothing says summer like a fresh pie.  We prefer using local Ontario peaches that have best flavour...not just sweet and sandy, but tangy, sweet and juicy.  This recipe is as simple as it comes....just sugar, flour, and butter.   There's no spices to complicate the flavour of fresh peaches.  :-)  It also only takes almost no time to make as it's just so simple.  :-)  The pie, since it has so little ingredients, depends solely on the quality of the peaches.

Nick loves pie.  Whether it's Pumpkin Pie, raspberry, apple, blueberry or cherry, there just needs to be a pie each week or he's just not a happy camper.

Peach Pie

approx prep time: 15 min

approx cook time: 45 min

INGREDIENTS: 

-10 medium peaches, pitted and sliced
-1/3 cup of flour
-1/4 cup of butter
- 3/4 cup to 1 cup of sugar (depends on how sweet the peaches are)
- 1 tablespoon of coarse sugar (I use organic cane sugar)
- 1 Tenderflake deep dish double pie crust (thaw @ room temperature for 10 minutes)

HOW TO MAKE IT:
- Set oven to 450 Degrees F.
- Mix flour, sugar and butter into a crumb stage
- Mix crumb topping with sliced peaches
- Pour peach mixture into 1 of the Tenderflake pie crusts and arrange accordingly so that the 2nd pie crust will be able to fit over it.
- Wet the rim of both pie crusts with water
- Top the 2nd pie crust over the filled pie crust, press down the edges a bit so the 2 crusts seal, then flute the edges with a fork
- Bake at 450 F for the first 15 mins, take out of the oven and sprinkle with some coarse cane sugar
- Put it back in the oven for 350F for 30mins.
- When the pie is done, turn off the oven and leave the pie in oven to cool and set for at least 2 hours.  I usually let it set overnight.

Steak and Veggie stir fry

Always a simple dish that's really quick to make and loaded with veggies.  There's always a reason to insert steak into a meal.  :-D

STEAK AND VEGGIE STIR FRY

Serves: 2

approx prep time: 10min

approx cook time: 10min

INGREDIENTS: 
- 1 medium size steak
- 1 Red Pepper
- 1/2 a head of Broccoli
- 1 Zucchini
- 1 stalk of celery
- 3 green onions
- 1 or 2 large handfuls of bean sprouts
- 1.5 tbsp Roast red pepper and garlic seasoning
       (substitute vegetable seasoning and extra garlic if you can't get this)
- Montreal Steak Spice
- 1 tbsp Olive Oil

HOW TO MAKE IT:
- Chop vegetables into large chunks and set aside (excluding bean sprouts).
- Chop green onion into small (1cm) chunks and set aside.
- Mince Garlic and set aside.
- Thinly slice steak, lightly season all the pieces with Montreal steak spice, and set aside.
- In a non-stick pan, over medium heat, warm oil, and when hot add Green onion and garlic.
- Cook for 2-3 minutes, then add the steak.
- Cook until browned, then add remaining veggies (excluding bean sprouts), and Roast Red Pepper seasoning.
-  Cook partly covered for 5-10min until vegetables have reached desired tenderness, stirring often.
- Add bean sprouts, cover and cook for an additional 1-2 minutes, stirring once or twice.

Bumpkin South Kensington- London, UK

Location: 102 Old Brompton Road, South Kensington, London SW7 3RD

T 020 7341 0802, F 020 7835 0714

I've long asserted that London does not have good food.  The city is dirty, it's old, it's overpriced.  During the entire 2.5 week long Eurotrip, I've been dreading going to London.  I thought it would be super crowded and I would just have to endure it.  I was wrong.  While we were there, we stayed in Millennium hotel in South Kensington.  The area was quite nice, wonderfully kept row houses, mother with the babies in strollers out for a walk on a fortunately nice day, not crowded streets but not empty either.  South Kensington has a great cluster or restaurants and one of the things I've always wanted to have was an authentic Yorkshire Pudding.  As we were walking, we found Bumpkin.  Bumpkin is restaurant that serves country food to city people.  All of their ingredients are British, fresh, seasonal, homemade and natural.  We walked in to a upscale casual and slightly rustic interior, their customers were everyone!  From young to old, families with children, romantic dates....it was Sunday night and the restaurant was packed.

 
It was a Sunday so of course  there was a Sunday roast special...and guess what it had?  A Yorkshire Pudding!  It looked so good we both had to get this dish.

Sunday Roast - Medium cooked beef roast, potato, watercress, large Yorkshire pudding with gravy, and whipped horseradish sauce, roasted veg (a large leafy green, roasted parsnips and carrots, roasted cauliflower with cheese) for 18.95 pounds.   The hand cut chips (potato french fries) were 3.95 pounds.

Everything was simply delicious.  It was such a simple meal but such a good one at that.  The Yorkshire pudding was light and fluffy, the beef was tender and flavorful, the beef gravy ladled on top was so delicious.  Nick loved the gravy even though he usually never puts gravy on anything.  The roasted vegetables were incredible and I wish I knew how to make it at home.  The parsnips and carrots were just slightly caramelized, and roasted cauliflower with baked on cheese is simple, but just divine.  Even the roast potatoes were done to perfection.   The hand cut chips was crispy on the outside, and soft on the inside.

This was definitely not a fancy meal, it's a hearty simple meal done to perfection.  There were so many things on the menu that looked delicious, such as the meat pies and duck legs....too bad we were just too full to try them all.

I would definitely make the trip to Bumpkin again the next time I stop in London.  This restaurant proved me wrong, there is indeed good food in London.  :-)

Bacon Wrapped Chicken

You know the saying "Tastes like chicken"?  Well....chicken doesn't honestly taste all that special, so what we really should have is a better saying like "Tastes like BACON"!  Bacon is special, bacon is also the chocolate of meat.  What better then to wrap really good bacon on some plain chicken thighs.  You can use any cut of chicken, but we prefer chicken thighs as they are more tender and smaller, so there's more bacon to chicken ratio.  We also prefer PC thick cut bacon, it's the best out there, and it makes EVERYTHING taste like bacon...and you can't go wrong there.

BACON WRAPPED CHICKEN 

Serves: A many as you want!

approx prep time: 15min

approx cook time: 15min

INGREDIENTS: 

- Bacon (1 strip per chicken thigh)
- Boneless, Skinless Chicken Thighs (2-3 per person)
- Cheddar Cheese (extra old, or smoked works best), shredded or cut into strips.
- Italian Seasoning

HOW TO MAKE IT:

- Open the chicken thighs up, so that they become a flat piece of chicken.
- Sprinkle the inside lightly with Italian seasoning
- Place a small pile of shredded cheese (or a strip of it, if cutting into strips) in the center of the chicken.
- Wrap the chicken around the cheese.
- Carefully wrap the chicken thigh with a single strip of bacon.
- Sprinkle the top with a tiny bit of shredded cheese.
- As you complete each one, lay them out flat on a non stick cookie sheet.
- Bake at 425 F for 25 minutes.
- Serve hot!