Sweet and Easy Strawberry Tart

A big wedge of tart with a scoop of frozen yoghurt

Sometimes, in the chaos of the work week, dessert becomes a necessity. Hailing from a long line of dessert fans, both my grandfathers are guilty of overusing the phrase "one of each", dessert is always welcome, mid-week or not, however I often don't have the time to make something during the week, much to the relief of my waistline. 

However I may have just created something out of control, forever wreaking havoc on both the space time continuum and my favorite skinny jeans. As though I could accomplish two things at once, dessert accompanied dinner tonight, without any juggling of my schedule, with this super easy, incredibly fast, and wonderfully fresh tasting Strawberry Tart.

And yes, I watched Fringe on FOX and now think I fully understand the field of Physics including the theories of time travel.

This tart is not only fast and simple to make, it also requires only three ingredients - puff pastry, strawberries, and sugar - and, after realizing how amazing it is, I plan to keep puff pastry in my freezer on an ongoing basis, meaning I can easily whip this tart up whenever I want, using whatever fruit I have on hand (peach raspberry first popped to mind but there are plenty of options). 

Looks tasty doesn't it?

To make your very own Strawberry Tart simply...

1. Lay one piece of the pastry out on a buttered baking tray and set your oven to 350 degrees.

2. Wash your strawberries and slice, about a cup and a half, then arrange on the pastry leaving a half inch border. Sprinkle with one teaspoon of sugar.

3. Bake for 15-20 minutes or until the pastry is golden brown and the berries are tender and their juices begin to seep out 

4. Cool and top with whipping cream or vanilla ice cream or frozen yoghurt (our personal favorite)

The tart, fresh from the oven

Recipe Synopsis: 

Taste: Fresh and not too sweet, the berry taste comes through and works well with the whipped or ice cream.

Texture:  Juicy berries and light, fluffy pastry

Wow Factor: The prettiest dessert I've ever assembled in five minutes

Difficulty: Wonderfully easy 

Serve With: Whipped or ice cream, it's wonderfully light making it perfect for hot summer days

I actually found this recipe a year ago and somehow my plans to make it have continuously been delayed. You can find the original version at PopSugar. 

Note: my berries didn't let off as much juice as those in the original photo, so on my second attempt I let them sit with some sugar in a bowl after being sliced, then poured the juices over the arranged slices before popping it in the oven. 

Yes, I made two - when the puff pastry comes in two packs what's a girl to do?

Cranberry Scones for Breakfast

I fell back on an oldie but a goodie this morning, as I whipped up a batch of Cranberry Scones to accompany my morning tea. 

I return to this recipe time and time again, as these scones always turn out wonderfully, however this morning when I decided to make some on a whim I realized I didn't have any half and half - it's not something I normally keep in the house. Before panicking, I decided to substitute yoghurt for the cream, however upon opening my container of Greek yoghurt I realized it had gone bad. 

It must be Monday morning. 

Unwilling to abandon my desire for fresh Cranberry scones I turned to the internet, and although the options were lacking, I decided to chance the recipe using some some sour cream. 

Luckily the scones turned out as wonderful as always, and now that I know they can be so delicious without half and half I am unlikely to go back - it will be only healthier Greek yoghurt or sour cream moving forward!

The scones, heading into the oven

Fresh and juicy from the oven and ready to be devoured

I've shared the recipe before, in it's original context, (adapted from Martha Stewart), however here is my revised recipe using sour cream...

Ingredients:

2 cups flour

5 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons chilled butter

2/3 cup sour cream

1 tablespoon milk

2/3 cup frozen cranberries

Process:

Combine the dry ingredients and then cut in the chilled butter using a pastry blender. Add the sour cream and milk and stir to combine. Add the frozen cranberries. You may want to use your hands at this point as it can be hard to get the dough to form a ball, however be careful not to overwork the dough as it will make your scones tough. As these scones are quite rustic, don't worry about making every little bit of flour come together. Move the dough onto the counter and work into a disc shape, about 1/2 and inch thick - again these are meant to be rustic. Slice into wedges and place on a greased baking sheet. Bake at 425 degrees for 12-15 minutes or until the bottoms begin to brown. Let cool slightly before consuming. 

Recipe Synopsis: 

Taste: The scone is light, not too sweet, and the cranberries add a lovely juicy tartness.

Texture: Flaky pastry and plump juicy cranberries.  

Wow Factor: Although intended to look rustic, the scones are still quite lovely and would make a wonderful gift 

Difficulty: Quite simple and fast, the recipe only requires one bowl. The most difficult part is bringing the dough together and not trying to make everything perfect. 

Serve With: A hot cup of tea or coffee for breakfast, or tuck into a lunch bag for a morning snack.

Killer Flavour Combination - Lemon & Blackberry Part II

Warning: These pretty little cupcakes pack a major punch of bright, summery flavour. Any winterized taste buds familiar with root vegetables and bland stews may be in for a shock. 

My apologies for the delay in writing, these cupcakes were served up at my Grandmother's birthday nearly a month ago, oh how times flies. 

After promising to bring cake for the afternoon celebrations, I went back on my word and switched to cupcakes. Easier to assemble and transport than a large cake, they are also more fun to eat, less messy to serve, and conveniently packaged to send home as leftovers.

Relying on a simple lemon cake mix, I added an extra kick with a tablespoon or two of fresh lemon juice and zest in place of the same amount of water. Although I cheated this little bit, it was impossible to tell after topping the cakes with a generous portion of fresh blackberry buttercream (I used this recipe from Sugar Song Cakes which calls for thawed frozen berries).

The nod of approval, and confirmation that the cupcakes were in fact delicious, came from my grandfather. After being diagnosed with dementia a few years ago we had to move him into a care home last January. Although he doesn't recognize me or remember the relationship we once had, his face lit up after biting into the cupcake and that was all the praise I needed.



Sharing this over at: Kitchen Fun with My Three Sons, Nap Time Crafters, and Just Us Four Blog

Killer Flavour Combination - Lemon & Blackberry Part I

I've been a bit lemon crazy as of late, perhaps it's their cheery lemon hue, wonderful tartness, or teamwork skills when paired with a variety of other flavours. Therefore, it's no wonder I leaned on the lovely lemon for our Bake-Off Rematch this past weekend. 

With the addition of plump blackberries to my lemony base, the flavour was irresistible - sweet yet tart, creamy yet fresh, and the perfect accompaniment to spring. This was actually the second of two desserts I've made this month using a Lemon-Blackberry flavour combination (the second I will be sure to share soon!).

Going back to a recipe I'd struggled with in the past, I was a bit nervous about how my cheesecake would turn out. However, after cutting the amount of milk to 1/2 cup and baking the base layer for 15 minutes, the cheesecake set up wonderfully. 

It did crack - there's my big dirty secret - however after topping it with a generous pile of fresh berries no one was any the wiser. 

Recipe adapted from ivillage

Ingredients:

2 tbsp melted butter

1 cup graham cracker crumbs

2 pounds cream cheese

1 1/2 cups sugar

1/2 cup milk 

4 eggs

1 cup sour cream

1/4 cups flour

1 tbsp vanilla

1 1/2 pints blackberries 

1 lemon, zest and juice

(you may want an additional pint of blackberries for decoration)

Directions:

Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan.

Combine the graham crackers and melted butter in a bowl and press into the bottom of the pan. (The original recipe called for the crust to extend halfway up the sides of the pan however I did not have enough mixture to do this - you may want to increase the graham crumb and butter amounts to allow for this). 

In the bowl of your stand mixer (or using a hand mixer), combine the cream cheese and sugar until smooth. Blend in the milk and beat in eggs one at a time until incorporated. Mix in the sour cream, flour, and vanilla until smooth. 

Divide mixture between two bowls and set one aside.

In a blender or food processor, puree one pint of blackberries with the lemon zest and juice. Add the puree into one of the two bowls of cheese mixture alone with half a pint of whole blackberries. Mix well. 

Pour the blackberry mixture over the graham crust and bake for 15 minutes. The middle will still be slightly jiggly. Remove from oven and carefully pour the plain filling over the cake - I used a measuring cup to gently pour the filling and ensure the bottom layer wasn't disturbed. 

Return to the oven and bake for one hour. The outsides will be set yet the middle will still be slightly jiggly. To cool, I like to leave the cake in the oven with the door open for about an hour before moving it to the counter for a couple hours and then finally into the refrigerator.

Chill in the refrigerator until ready to serve.

Recipe Synopsis: 

Taste: A bit tart with a big punch of blackberry flavour. The plain layer compliments the intense berry layer nicely.

Texture: Extremely creamy and light. 

Wow Factor: The layered look is quite impressive. For a fancy look play with different topping options such as sugared berries, whipped cream, and lemon zest. 

Difficulty: A bit more labour intensive than sinlge layer cheesecake, add the second layer carefully for a clean look. 

Serve With: Delicious on it's own or even for breakfast (guilty!), this cheesecake would be delicious for Easter or Mother's Day. 

Banana Muffins with Dark Chocolate and Pecans

Hello again, sorry for the nearly two week absence but life got busy somehow, funny how that happens. 

As we enter March, with January's high-maintenance birthday cakes behind us, it's time for easy comfort food to match the cold and drizzly days we've had, serving as a reminder we aren't quite over winter yet.

Sounds like the perfect time for moist banana muffins, speckled with dark chocolate chips and pecan pieces, warm and delicious fresh from the oven. 

It doesn't hurt that bananas, unlike many other fruits at the moment, are easy to find and priced just right. 

This isn't the first time I've used this recipe for Banana-Walnut Loaf from Martha Stewart, it's my go-to recipe for using up browning bananas. It also isn't the first time I'm sharing it with all of you (remember this ancient post?). It is however the first time I opted for muffins instead of the traditional loaf. My reasoning? It's easier to give away six or eight muffins than half a loaf of banana bread (or at least it looks better to your recipient).  However in the end, the muffins disappeared before they could leave the house.

Besides using muffin tins, the only other changes I made to the recipe were:

1) Cutting the sugar by 1/4 cup - and I probably could have cut it down more. One cup of sugar was more than enough, with the sweetness from the overly ripe bananas and chocolate chips, and I think next time I'll try just 3/4 cups.

2) Adding dark chocolate chips and pecans in place of walnuts. I didn't have walnuts on hand, but I had pecans, so the nut-swap was the result of convenience more than anything else. As for the dark chocolate, it's a personal preference. I've used milk chocolate chips before, with and without nuts, and they are delicious but this time I wanted something darker.

3) Reducing the overall baking time. This was a necessity to accommodate my muffins as they cook much faster than loaves. In the end, thirty minutes was perfect, give or take a minute or two. To be sure, I poked the heck out of those muffins with a couple of toothpicks. 

Recipe Synopsis: 

Taste: Extremely moist due to the three cups of mashed banana. These muffins have a great flavour with a sweet chocolaty kick and a little crunch courtesy of the pecans.

Texture: Good crumb without being overly messy (I'm not a very neat eater) and quite dense making them a filling snack. 

Wow Factor: Muffins may not be a show stealer but tuck one or two into a lunch box and try not to be excited come noon. Using a loaf pan makes a more dramatic end result to gift away. 

Difficulty: Super easy and fast to make. Seriously if you can make cookies these will be no problem. 

Serve With: A glass of cold milk or as a snack time treat. 

FYI - converting to a muffin tin, the recipe produced 16 decent sized muffins meaning... you can still gift a full dozen and have four mouth-watering muffins left over for your eating pleasure! 

Rich and Fudgy Chocolate Truffle Pie

Before the icing on my mom's Lemon-Strawberry layer cake had a chance to firm up, I was asked to whip up another cake, this time for my uncle's birthday at the end of January. 

As the light, lemony cake had turned out so well, I was tempted to use similar flavours, however knowing my dad's family and their love of chocolate I knew I needed something rich and fudgy to win them over. 

After scouring the internet for inspiration I found myself salivating over a beautiful French Silk Pie; it's lovely layers and mouse-like consistency the perfect departure from the traditional chocolate layer cake with Smarties I make three times a year for my dad's birthday, brother's birthday, and father's day (as well as for my Dad's wedding a couple years ago). 

My Inspiration...

Stunning French Silk Tarts (via)

Classic French Silk Pie (via)

Unfortunately, most French Silk Pie recipes contain raw egg and I wasn't overly comfortable bringing something to dinner with a warning label attached, therefore I needed another option that still offered light, chocolatey layers without the risk of salmonella. As luck would have it, I stumbled onto a delicious looking Chocolate Truffle Pie and my concerns of sick dinner guests were no more.

Recipe Synopsis: 

Taste: Rich is the best way to describe this pie, however the use of semi-sweet chocolate was good and not overly sugary like milk-chocolate can often be. The graham cracker crumb crust offered a crunchy contrast to the multiple layers of chocolate mouse.

Texture: This pie is very light, almost mouse like. I would have liked the whipped cream layer to be a bit lighter tasting (perhaps by omitting the confectioners sugar as the chocolate is already sweet). The crust offers a nice bit of crunch.

Wow Factor: My pie wasn't as tall as I would have liked, perhaps a smaller pie plate would have created a more "mounded" result. As a whole, the pie is quite simple looking, however once sliced the layers are very pretty.

Difficulty: This dessert is very easy to make, however it is also quite time consuming as each layer needs to chill before the next can be made, one layer is chilled overnight. With that being said, it's a great option to make ahead of time.

Serve With: Any chocolate fans will love this dessert and as it's a chilled pie it would be quite refreshing on a hot summer day.

Unfortunately after seeing almost a full Litre (33 ounces) of heavy cream find its way into this pie I really didn't want to eat any of it however in the end I opted for a very small piece. Luckily the guests were oblivious and had nothing but positive feedback to offer. Although I wouldn't make this pie again for myself, my tastes sway more towards light lemony chiffon cake, I am sure I'll receive requests from the chocolate lovers in my life. 


I'm sharing this recipe today, for everyone with a sweet tooth over at...
Jam Hands, Say Not Sweet Anne, and Skip to my Lou

Lemon Strawberry Birthday Cake

Delicate pink layers of deliciousness

This past weekend we celebrated my mom's birthday and I was tasked with bringing the cake (after offering, begging, and finally insisting to bake something). In year's prior we've indulged in light and airy New York Cheesecake and Incredible Raspberry Trifle (one of my personal favorites), so this cake had a lot to live up to. 

After scouring the internet and second guessing myself a few dozen times I finally settled on the flavours I wanted to incorporate - lemon and berries - and found a few wonderful looking recipes online. Unfortunately I wasn't 100% sold on any one of the recipes so I did what any indecisive perfectionist would do and opted to mix and match components and make a brand new cake.

My inspiration...

Gorgeous strawberry layers! (via)

Triple Lemon & Blueberry Cake (via)

After finding fresh strawberries in my local grocery store (thanks California!) I settled on a strawberry puree filling with light and airy lemon chiffon cake and a whip cream/cream cheese icing. Little did I know what a wonderfully delicious cake was in the making...

Don't mind the poor winter lighting and distracting table cloth

Relying on the abundant positive reviews, I used this recipe for the lemon chiffon cake and used two nine inch round cake pans instead of the ten inch tube pan the recipe calls for (to get that classic birthday cake look). I also added two table spoons each of fresh lemon juice and lemon extract in place of some of the water for an extra oomph of lemon taste. 

Once the cakes were baked and cooled, I removed them from the pans and sliced them in half horizontally to create four layers. Not only did this allow me to use more delicious strawberry filling but also added some drama once the cake was sliced! And speaking of mind-boggling delicious filling, I used this recipe and process for both the strawberry puree filling and the whip cream/cream cheese icing.  

We didn't even wait to remove all the candles before slicing this beauty

It's always a bit nerve wracking to rely on a new recipe for a big event like a birthday, let alone three new recipes from different sources online, however the cake turned out incredible, better than I could have imagined, and I can't wait to make it again. Seriously, I cannot express how AMAZING this cake tastes!

Happy Birthday Mom!

Recipe Synopsis:
Taste: The chiffon is light with a hint of lemon, I may add more zest to the cake batter next time, while the icing is fresh tasting without being overly rich and sugary. This cake's light, fresh taste doesn't weigh you down, even after a generous piece.
Texture: With a nice crumble, the cake resembled a light angel food and the puree didn't make anything mushy or soggy, in fact the leftovers tasted better two and three days later. 
Wow factor: Although the simple white icing exterior wasn't overly pretty, this cake's beauty is in the inside and once sliced the four lovely layers steal the show.
Difficulty: Saying this cake is labour intensive may be an understatement as chiffon is already tedious without the addition of icing and filling. However, I'm no professional and was able to tackle it in a weekend so don't be discouraged from giving it a try. After making the cake a day ahead of time, I simply made the puree and icing and assembled everything the day of. 
Serve with: This cake is delicious enough to stand on its own (we had it after Chinese takeout and it was still great). It would be wonderful for Easter or Mother's Day as well as a perfect finish to summer bar-b-ques and fish/seafood dishes.

Due to the cream and strawberry filling, store the cake and any leftovers in the refrigerator and it will stay delicious for three or four days.

 

A Tale of Two Cakes

Ah, the infamous bake-off, Jon's Chocolate Mouse Cake versus my Turtle Ice-Cream Cake.

Unfortunately, after the cocoa powder settled, Jon was victorious and I was sent home to drown my sorrows in leftover ice-cream. 

Honestly, I voted for the Chocolate Mouse cake too - it was heavenly.

If you still want to make second rate ice-cream cake it's really quite simple - and gets rave reviews when served solo (Chocolate Mouse Cake on the side ruins everything). 

1. Start with a spring-form pan and either press a cookie crumb crust into the base or bake a brownie crust over a lining of parchment. 

2. Add softened ice-cream over the (cooled) crust; use any flavour ice-cream your heart desires. Put in the freezer to set.

3. Layer chocolate ganache, crushed candies, caramel, or any other tasty treat next. I use this fabulous recipe from Martha Stewart - it doesn't freeze too hard and the dark chocolate is just sweet enough. Return to freezer to set.

4. Top with more softened ice-cream, again any flavour you want. Freeze until solid. 

5. Finish it all off with anything fabulous you can think of - candies, shaved chocolate, drizzled caramel...

For more detailed directions check out this post from last year.

After all of that, the only thing left to do is serve it up and enjoy. Although easy to make, ice-cream cakes are definitely time consuming, the constant freezing time really accumulates. If you don't have 5-6 hours to dedicate to cake making, try cutting out the homemade ganache, limiting the number of layers, or splitting the process up between two days. 

Perfect for a hot night when only something cold will do!

Enjoy,

Calli

Delicious Party Snacks

This weekend a few of my favorite ladies came over for drinks, gossip, and what turned out to be some really great grub.

In addition to the usual snacks (veggies & dip, chips & salsa, mind blowing chocolate hazelnut cream puffs),  I was able to try two new recipes - Avocado Yogurt Dip and a Caramelized Onion, Goat Cheese & Balsamic Flatbread. Both turned out so well I will definitely make again and again and again...

This Avocado Yogurt Dip, from two peas & their pod, is a delicious creamy mix of non-fat Greek yogurt and your usual guacamole fixings - avocado, garlic, jalapeno, cilantro, lime. I honestly wanted to lick my blender clean after whipping up this dip. We enjoyed it with pita chips and sweet potato chips but I couldn't resist using it as a dip for my veggies and some tortilla chips too - so good anyway you dip it. 

Find the recipe here!

Another great thing about this dip? It could be considered relatively healthy and it didn't brown up the way guacamole, and avocados in general, often do. It was still a beautiful soft green colour after spending a night in the refrigerator and tasted as fresh the next day as when it was just made. 

The second recipe, Caramelized Onion, Goat Cheese & Balsamic Flatbread turned out equally well. Who can resist warm gooey cheese, a hit of balsamic, and sweet caramelized onions? First, a little background on my love for this flatbread, and then the recipe...

Once upon a time, in downtown Vancouver, after a long day of walking around Stanley Park, my boyfriend and I tried this flatbread at a Cactus Club Restaurant. It has haunted my taste buds ever since. The end.

Darn you Rob Feenie! (via)

To replicate this jaw dropping flatbread here's what you'll need:

1 Store bought flatbread*

1 Sweet yellow onion (chopped)

1 tbls Butter (approx)

1/4 c. Pesto (approx)* 

Soft Goat Cheese

Feta Cheese (I used goat's milk feta)

Grape Tomatoes (cut in half)

Arugula or other micro greens*

1c. Balsamic Vinegar

2 tbls Brown sugar

Start by caramelizing the onions and making the balsamic reduction... Combine the butter and onions over medium heat; once the onions start to cook reduce the heat. Allow to cook slowly for 10-15 minutes until the onions are soft and sweet and wonderfully caramelized.

While the unions are making everything smell heavenly, bring the balsamic vinegar to a simmer in a small saucepan and add the brown sugar. Stir until sugar is dissolved and then every couple of minutes while the balsamic reduces and thickens, about 10-15 minutes. 

After rubbing a store bought flatbread with some olive oil and garlic, baked at 400 degrees Fahrenheit on a baking sheet for 10-15 minutes to warm through. 

Remove from oven and top with a layer of pesto, the the caramelized onions, crumpled cheeses, and grape tomatoes. Return to the oven to crisp up - this time place the flatbread directly on the metal oven rack (a baking sheet on the rack below will catch any drips).

Once the cheese has started to melt remove from the oven and top with arugula and drizzle with balsamic reduction. Let cool slightly before cutting and serving.

May it now haunt your taste buds as well. 

Enjoy!

Calli

*A few recipe notes that may help...

I was able to find flatbread at my local grocery store - with the pizza crusts and pita pockets - however if you can't this could be tasty on naan bread as well.

I used prepackaged pesto (the fresh stuff sold next to the fresh pastas) although if you are one of those high achiever types by all means make your own.

I was unable to find arugula so I used one of those organic prepackaged salad mixes.

Easter Weekend - Baking Recap

Seeing as Easter has come and gone it's probably about time that I share my trials and triumphs in the kitchen over the long weekend. I made a dessert for Easter and, as any holiday is an excuse to bake in my house, I also tried a new scone recipe. Let's start with the scones...

I'm a huge fan, Starbucks' lemon-cranberry scones are most likely the reason so many of my pants are on hiatus in the back of my closet, and although I've got a pretty fantastic recipe of my own, I decided to try something new and incorporate fresh strawberries. I found a recipe to my liking for Fresh Strawberry and Vanilla Scones at Indigo's Sugar Spectrum and gave it a go!

I found that these scones came together a bit better than my go-to recipe, the batter was stickier and easier to form into a ball, however once out of the oven they were less flaky and a bit more chewy, the tradeoff for easier assembly. I also found the flavour was lacking a little bit, not as bright or tart as I'm used to, however with that being said I opted not to ice the scones so this may have made a difference. Overall, my go-to recipe is still a favorite however I'd be tempted to try these scones again with raspberries and lemon. 

Once the scones were cooled and consumed I set my sights on Easter dessert. I decided to go with another new recipe for Lemon-Blackberry Cheesecake from iVillage; the photo has peppered Pinterest and I just had to try it myself.

Unfortunately my cheesecake didn't come together as well as the photo - in defense of the recipe, I used low-fat cream cheese and an 8 inch spring-form pan, instead of the 9 inch called for in the instructions. I have plenty of excuses for these decisions but in the end the cake came out a bit jiggly in the middle and had more of a swirl pattern than two distinct layers. I think everything would have worked out, adjustments included, if I'd cooked the cake longer before adding the second layer, and again at the end - lesson learned. 

Although it wasn't perfect, the cheesecake still looked pretty - it didn't crack - and the taste was amazing! Honestly this cake is one of the best I've ever tasted, which is a lot. The blackberries aren't overly sweet and the lemon adds just enough pucker. It's very rich but not over-the-top like chocolate cheesecake often is. I will definitely make this cake again, with full-fat cream cheese, after I buy a new 9 inch pan.

Looking back it was a pretty successful weekend for baking. Although it wasn't perfect, I was able to try two new recipes which always present their own challenges, and a bit of excitement at the unknown.

Enjoy!

Calli