A new take on a traditional favourite! Prep & Cooking: 30-40 minutes Makes: 24 parcels (depending on cutter size) Main Ingredients: 1 package puff pastry thawed (usually contains 2 sheets around 10”x10”) – if you have the time and skill to make puff pastry great! If not, there likely are plant-based options at your grocery or health food store in the freezer section 1 ½ cup mincemeat filling – the name can be deceiving as many prepared mincemeat fillings are vegetarian or even vegan, read the label and if you want plant-based be sure there is no beef suet included or look for a label that indicates that it is suitable for your needs ¼ cup plant milk Turbinado sugar or other coarse sugar (optional) Method: Preheat oven to 375 °F and line two baking sheets with parchments paper. On a floured surface, use a sharp knife or pizza cutter to cut the sheets, one at a time, into 12 equal pieces. If you would like round parcels, use a 2 ½ inch cutter. In a pinch you can use a metal ring from a standard mason jar. In the centre of half of the cut pastry pieces place 1 tablespoon of mincemeat. Using a small brush or fingertip paint the edges of the pastry with milk. This will help the bottoms and tops stick together while baking. Cover each of the bottom pieces with a matching top and crimp the edges with a fork to seal each parcel. Using a toothpick, prick several small holes in the top of each parcel creating vents to avoid the pastry splitting while baking. Dab the tops of each parcel with additional milk and sprinkle with turbinado sugar. Bake for 15-20 minutes, until edges are golden brown. Allow the parcels too cool for approximately 10 minutes before serving. The pastries can be stored in an airtight container for up to one week but are best if eaten straight away.
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A sweet & chewy surprise enrobed in bitter dark chocolate Prep Time: 30 minutes Makes: approximately 15 truffles Main Ingredients: 250 grams (approximately 1 cup) almond paste chopped into 1 inch pieces or smaller 1/3 cup dried cherries, chopped ½ cup chopped dark chocolate or semi-sweet chocolate chips, melted Chopped or slivered almonds for topping (optional) Method: Your almond paste will need to be soft enough to incorporate the dried cherries and roll into balls. As you handle the paste, it will likely soften, but if your almond paste is firm, heat it for 10-20 seconds in the microwave. Add chopped cherry pieces to the warmed or softened almond paste, working them in by folding the paste over by hand. When the cherry pieces are evenly incorporated, roll the paste into one inch balls. If using a bar of chocolate, first chop it in to small pieces (see photo). In a double boiler, melt chocolate pieces or chips over medium-high heat until all pieces are melted and the chocolate is smooth. Alternatively, you can melt chocolate chips in a microwave safe bowl on medium-high for one minute and in 20 second intervals after that, stirring at each interval until the chips are melted and smooth. While the chocolate is still warm, using a toothpick or small fork, pierce the almond paste ball and dunk in or spoon over melted chocolate to coat. You may need to give each truffle a gentle shake to remove excess chocolate. After coating the truffle place them onto a parchment or wax paper lined cutting board. You may wish to add a small drop of chocolate to the top of each truffle to cover any holes. Decorating small batches of 4-6 truffles at a time seems to work best and the nuts will adhere better to warm chocolate. Allow these coated truffles to cool at room temperature for 20-30 minutes before enjoying or packaging. Using small foil or paper confectionary cups, like mini muffin wrappers, will ensure that the truffles won’t stick together and that the almond pieces will stay intact. Cooled truffles can be kept in the fridge, but they are best stored at room temperature to avoid any discolouration of the chocolate. These make a tasty and special gift – especially if the receiver is a fan of chocolate and cherry together! All the flavour of an entire gingerbread house in one bite! Prep & Cooking: 25 minutes Makes: 15 pieces Main Ingredients: ¾ cup raw almonds 6-7 Medjool dates, pitted and quartered – I use medjool because they tend to stay fresh and are easily blended, as are most fresh dates. If fresh dates aren’t available or you have dried dates on hand soak them for about 30 minutes in hot water before continuing with the recipe 1 tbsp molasses 1 tsp vanilla ¾ tbsp ground ginger 1 tsp cinnamon ¼ tsp nutmeg Pinch of salt Pinch of ground cloves Optional Topping: 2-3 tbsp icing sugar or click here to try our frosting recipe from Halloween! Method: In a food processor, chop almonds until the consistency of sand. Add dates, vanilla, molasses, ginger, cinnamon, nutmeg, cloves, and salt. Continue processing until all ingredients are incorporated; often the ingredients will come together and form a ball in the processor. Unplug your food processor and remove the mixture. The mixture should hold together easily when pinched, if not, continue processing for approximately 1 minute. If the mixture is still too dry, add an additional pitted chopped date or two, one at a time, and process. Roll into 1 inch balls. Leave plain, roll in icing sugar or drizzle with frosting. These bliss bites are a tasty addition to any holiday treat tray and also make a fun gift. They keep for around a week in an airtight container in the fridge. If you are travelling with these, be sure to store them in a hard-sided container to avoid squishing. A simple yet decadent treat perfect for Holiday indulging! Prep Time: 30 minutes Makes: approximately 20 cookies Main Ingredients: 1 package (approximately 300 grams or 20 cookies) of chocolate sandwich cookies, you know the kind; white creamy centre between two thin chocolate cookies *use a gluten-free variety if needed 250-300 grams dark or semi-sweet chocolate (not baker’s chocolate) – you can use a chopped bar of chocolate or chocolate chips, just look for the weight on the packaging Decorative sprinkles, chopped nuts, crushed candy cane etc. for topping Method: If using a bar of chocolate, chop it in to small pieces (see photo). In a double boiler, melt chocolate pieces or chips over medium-high heat until all pieces are melted and the chocolate is smooth. Alternatively, you can melt chocolate chips in a microwave safe bowl on medium-high for one minute and in 20 second intervals after that, stirring at each interval until the chips are melted and smooth. While the chocolate in still warm, using a fork or slotted spoon, dunk and coat each sandwich cookie. You may need to give each cookie a gentle shake to remove excess chocolate. After coating the cookie, place them onto a parchment or wax paper lined cutting board or on a cookie cooling rack with paper underneath to catch drips. Decorating small batches of 4-6 coated cookies at a time seems to work best and the decorations will adhere better to warm chocolate. Allow these coated and decorated cookies to cool at room temperature for 20-30 minutes before enjoying or packaging. Place parchment or wax paper in between cookies when packaging to ensure that the cookies won’t stick together and that your decorations will stay intact. Cooled cookies can be kept in the fridge, but they are best stored at room temperature to avoid any discolouration of the chocolate. Tips & Variations:
A classic comfort treat! Prep & Baking Time: 1 hour Makes: 9 x 13 pan, 20-25 squares - this recipe can easily be halved Main Ingredients: Base & Topping 3 cups rolled oats (not quick oats) 3 cups flour -use all purpose, whole wheat or a blend of the two - if you need or prefer gluten free substitute with a flour blend 1 tsp baking soda 2 cups coconut sugar or brown sugar 1/2 tsp salt 1 tbsp cinnamon 1 1/2 cups plant-based butter 1/2 cup chopped pecans (optional) Filling: 2 lbs or approximately 6 cups pitted dates chopped -no need to soak the dates ahead of time as you will be heating them up in water 2 tbsp lemon juice 2 1/2 cup water 2/3 cup coconut sugar or brown sugar Method: Preheat your oven to 350°F In a large mixing bowl combine the plant-based butter and sugar, cream together with a wooden spoon. Add the remaining ingredients and blend until the consistency of wet sand. Press half of the mixture into a 9x13 baking pan. If you do not have a 9x13 baking pan you can use any high-sided oven safe dish. Ideally you want to create a layer of filling and base approximately 1-1/2 inches thick before adding crumb topping to maintain the same baking time. Over medium heat using a large saucepan, combine the pitted chopped dates, water and 2/3 cup sugar. Allow mixture to come to a boil, stirring occasionally. The dates will begin to breakdown the longer they are cooked. Continue to cook over medium heat until mixture is thick and the liquid had been absorbed, around 10-12 minutes. Add lemon juice and stir to combine. Spread the date mixture over the prepared base in the pan; use the back of a metal spoon or rubber spatula if needed. Using a fork stir the remaining topping mixture to break up any large lumps and sprinkle evenly over the date filling layer. Bake in a preheated oven for 25-30 minutes. Topping should be browned when squares are done. Allow to cool for approximately 20 minutes before cutting into squares and serving. Cool completely before freezing. Tips & Variations:
A bite-sized cookie with a tangy sweet filling Prep & Cooking: 30 mins Makes: 12-15 cookies Main Ingredients: ½ cup all purpose flour ½ whole wheat flour – you can substitute the full 1 cup of flour with a gluten free blend if needed ¼ cup + 1 tbsp tahini (sesame butter) ¼ cup maple syrup 1 tsp vanilla 1 tsp cinnamon Pinch of salt 3-4 tbsp raw sesame seeds 3-4 tbsp apple butter – apple butter is a thick, dark, concentrated spread and can be found in most grocery and bulk stores in the same section as jam and peanut butter Method: Preheat oven to 350°F and line two cookie sheets with parchment paper. In a large bowl, combine tahini, maple syrup, vanilla, salt, and cinnamon. Stir until smooth and any lumps of tahini have been smoothed out. Add flour(s) and stir to combine. This dough is quite stiff and it may take some effort to incorporate the dry ingredients. When the dough is ready to roll, it should stay together when pinched. If the dough is too dry add water, a tsp at a time, until desired consistency is reached. Roll dough into 1 inch balls and dip or roll into the sesame seeds. The idea is to cover just the top half of the cookie ball in seeds, if you coat the entire dough ball the seeds on the bottom of the cookie may burn as the cookies bake. Using your thumb or the end of a kitchen tool or small bottle, I used the end of a wooden vegetable peeler, press the centre of the cookie to create a well. You only want to press about ½ to ¾ of the way through the cookie or as the cookie bakes the apple butter will run through the bottom. Creating the indent in the centre of the cookie will sometimes create cracks on the edges, just pinch these together with your fingers if the cracks are wide enough to allow the apple butter to seep out. Fill each cookie with a teaspoon or so of apple butter; being careful not to overfill. Bake the cookies for 10-12 minutes. Allow the cookies to cool and store in an airtight container for up to one week. If the cookies will be stacked during storage, place some parchment or waxed paper in between the cookies to avoid sticky bottoms. Get them while you can...they only come out at night! Prep & Cooking: 20 minutes Makes: 6-8 bats Main Ingredients: 1/3 cup nuts – pecans or walnuts work best, or use a combination of both 4-5 medjool dates, pitted and chopped 1 tsp vanilla extract pinch of salt 1 tbsp cocoa powder Small red candies, such as; pieces of jellybean or chopped cranberries to be used for bat eyes 10 chocolate cookies – cutting them can be tricky so having a few extras is a good idea *you can use plain chocolate wafer cookies or remove the cream from chocolate sandwich cookies. Sandwich cookies will likely be your best bet if you need or want a gluten free bat-wing option. Method: In a food processor, chop nuts until fine (see photo). Add dates, vanilla, and salt. Continue processing until all ingredients are incorporated. Add cocoa powder and continue processing until completely blended. Unplug your food processor and remove the mixture. The mixture should hold together easily when pinched, if not, continue processing for approximately 1-2 minutes; if mixture is still too try add an additional pitted chopped date and process. Roll into 1” balls and refrigerate for a few minutes while creating the chocolate cookie wings. Break cookies in half by hand or using a knife. You may wish to use the point of a knife to create rough edges on the wings. Using a toothpick, create two small holes in the chocolate ball to place the red candy or cranberry eyes. After the eyes are in place, again, using a toothpick, create two small slits in either side of the chocolate ball to hold the wings. This works best if the chocolate balls are chilled in the refrigerator for a few minutes beforehand. These bites make a cute addition to your Halloween snack tray or a spooky addition to a packed lunch. If you are making them ahead, store the chocolate balls in the refrigerator and add the eyes and wings before serving. If you are travelling with them be sure to store them in a hard-sided container to avoid squishing. Nightmarish nibbles to please even your most ghoulish guests! Prep & Cooking: 1 hour (plus cooling and frosting time) Makes: 18-24 cookies depending on thickness Cookies Main Ingredients: 1 cup all purpose flour, or gluten free blend 1/3 cup sugar 1 tbsp maple syrup or agave nectar (optional) 1 tsp baking powder 2 tsp pumpkin pie spice (optional) 1/3 cup plant-based butter 2 tsp vanilla extract 1 tbsp plant-based milk Pinch of salt Yummy Mummies Cookie additions: Small red candies, such as; pieces of jellybean or chopped cranberries to be used for Mummy eyes Frosting – see recipes below Spooky Spiral Cookie additions: 1 tbsp cocoa powder A few drops of orange or combine red and yellow food colouring Halloween coloured sprinkles (optional) Method: Preheat oven to 350°F and line two baking sheets with parchment paper. In a large mixing bowl, combine dry ingredients. In a separate bowl, cream together butter, sugar, and vanilla. Add the dry ingredients to the sugar mixture and stir together until all ingredients are incorporated and there are no lumps. Separate the dough in half and one half again. You should have three pieces of dough, one larger than the other two. The two smaller pieces of dough will be tinted with cocoa powder and food colouring for a Halloween effect. Add the cocoa to one piece of dough and work through with a spoon or clean hands until a uniform dark brown colour is achieved. Do the same with the second small piece of dough and the food colouring to create an orange colour. The dough should be firm and easy to roll into three balls. Refrigerate the dough balls for 10-20 minutes while you make the frosting. (Cookie Method continued below) Frosting Main Ingredients: 1 cup powdered sugar 1 tbsp plant-based milk ½ tsp vanilla Method: In a bowl, blend together all ingredients until no lumps remain; using a fork can help to break up any lumps of powdered sugar. The frosting should be thick and spreadable. If it is too runny, add more sugar 1 tbsp at a time. These cookies are best frosted no more than a day before you plan to eat them. They can be stacked in a container after the icing has firmed up, but to be safe, place parchment or waxed paper in between layers of cookies. Cookie Method Continued: Remove the plain dough from the refrigerator and roll out on a floured surface to around a ¼ of an inch. Using a 2 inch cutter, a mason jar, or any other round cutter, cut around 10-12 circular cookies. Transfer to the prepared baking sheets and bake for 8-10 minutes. While the Yummy Mummies are baking get started on the Spooky Spirals. Roll each of the coloured dough balls out into a rectangle approximately ¼ inch thick. The rectangles should be about 4”x 8”. Place one rectangle on top of the other (see photos) and roll together tightly on the short side. When the spiral roll is complete, cut the dough log into ¼ inch slices using a sharp knife. This will create around 8-10 cookies. Top the cookies with coloured sugar or sprinkles if you choose and transfer the spiral cookies to the prepared cookie sheet to bake for 10-12 minutes. Transfer warm cookies to a cooling rack and allow to cool for about 10 minutes. When cookies are cooled completely frost the Yummy Mummies with the frosting recipe found above, or if you would prefer to use something you have purchased – go for it! Frost the cookies by evenly coating the cookies one at a time with a thin layer and allow frosting to set as you complete them one at a time. Beginning with the first frosted cookie, add additional icing, thicker this time, using a knife and spreading the frosting from side to side; the messier the better to create a bandaged effect. Place the red candies or cranberries on as eyes and give the cookies a few minutes to set. Tips & Variations:
On its own or as a topping, this quick granola makes a delicious breakfast or snack Prep & Cooking: 20 mins Makes: 4-5 cups Main Ingredients: 2 ½ cups rolled oats (not quick oats) - use gluten free oats if needed ¼ cup + 1 tbsp melted coconut or vegetable oil 1 cup nuts – walnut or pecan pieces work best ¾ cup seeds – We suggest sunflower or shelled pumpkin (pepitas) seeds ¾ cup dried fruits – raisins, cranberries or cherries for example ½ cup maple syrup or agave nectar 1 tbsp vanilla 1 tsp ground cinnamon ¼ tsp ground ginger Pinch of salt ¼ cup shredded unsweetened coconut (optional) ¼ cup chocolate chips (optional) Method: In a large mixing bowl, combine maple syrup, coconut oil, vanilla, salt, cinnamon, and ginger. Mix the ingredients thoroughly with a whisk or fork. Add the oats, nuts, and seeds and stir to combine. In a large pan, preferably with high sides, warm the mixture over medium heat. If your pan isn’t large enough you can separate the mixture into as many batches as needed and cook them one batch at a time. Continue cooking the mixture on medium for 2-3 minutes, stirring regularly to avoid burning. Reduce the heat to low and continue cooking and stirring the mixture until it becomes toasted and brown, depending on your pan and stove-top this could take anywhere from 5-10 minutes. You should smell toasting and spiced smells, nothing burning. When the mixture is done, remove from heat and while still warm, stir in the dried fruit and optional coconut. This granola is best cooled if spread out. You can use cookie sheets or a large platter. If you are opting to add chocolate chips, wait until the mixture is completely cooled. As the granola cools it may clump together; break the pieces up with a wooden spoon or gently shake it in a lidded container. This granola keeps for several weeks in an airtight container; even longer if refrigerated. Tips & Variations:
A simple, refreshing, & nourishing way to start the day! Prep: 10 minutes Serves: 1-2 Makes: Approximately 2 cups Main Ingredients: 1 cup plant milk 1 – 1.5 frozen or fresh bananas chopped, if you are using fresh you may wish to add a few ice cubes 2 tbsp cocoa powder 1 tbsp chia seeds 1 tbsp nut butter Optional Add-ins: 1 tbsp shelled hemp seeds (also called hemp hearts) 2 tsp ground flax 1 scoop protein powder Method: In a blender combine plant milk and chopped bananas, blend until smooth. Add cocoa powder & chia seeds and continue to blend. Because banana size varies you may need to add more if the mixture seems too liquid; do so half a frozen banana at a time. If you are making additions of your own or from the add-ins list, do so before adding additional banana. When your smoothie is well blended and a straw-drinking consistency, pour into glasses or jars and enjoy within 30 minutes. Tips & Variations:
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