Butternut Squash, Goat Cheese and Spinach Quiche

Baked Goodies | Home Made Cooking

Canadian Thanksgiving was celebrated this week, and although we never had a thanksgiving dinner at our house before, we figured why not use this as an excuse for dinner with friends? I mean, regardless of any religion or belief, we ARE supposed to be thankful for what we are fortunate enough to have, so we planned dinner and invited friends over.

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Canadian Thanksgiving was celebrated this week, and although we never had a thanksgiving dinner at our house before, we figured why not use this as an excuse for dinner with friends? I mean, regardless of any religion or belief, we ARE supposed to be thankful for what we are fortunate enough to have, so we […]

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Coconut & Pumpkin Spice Spelt Rugelach

Cakes and Cookies

Rugelach are, to me, the easier version of a croissant. I know I know, it’s not the same, but hey, when you’re a working mom in need of kitchen entertainment and a delicious addition next to your coffee AND you’re on a tight schedule – these ROCK.

Traditionally what I’d do is make these from all purpose flour and brush them with oh-so-sweet sugar syrup when they’re out of the oven, but in this case I decided to make the healthier version, the version with less sugar, less gluten and off the record – less work.

Although the dough has yeast in it, please don’t be scared. I know that some people refrain from making yeast pastries because they always seem more lengthy and complicated, but I assure you that these are easy peasy.

In the spirit of fall I’ve decided to make these with pumpkin spice (my first time using it) and add my own twist with one of my favorite ingredients – coconut oil.

Of course, you can make these with just cinnamon, or replace the coconut oil with butter or canola oil, the possibilities are endless here; and the best part is that no matter how you choose to make these, they’ll be SO GOOD.

Coconut Pumpkin Spice Spelt Rugelach

 

Coconut Pumpkin Spice Spelt Rugelach

 

Coconut & Pumpkin Spice Spelt Rugelach
Author: 
Recipe type: Dessert
Cuisine: Spelt, Fall
Prep time: 
Cook time: 
Total time: 
Serves: 32 Rugelach
 
Soft Spelt dough rolled with pumpkin spice and coconut oil, baked fresh, need I say more? These are delicious!
Ingredients
  • 500gr Spelt Flour (I use wholegrain organic)
  • 1½ tsp Xanthan Gum Powder (for more elasticity)
  • 1½ Tbsp Dry Yeast
  • 2 Tbsp White Sugar
  • 1 Egg
  • 125ml Milk (1/2 cup)
  • 200gr Butter – Melted
Pumpkin Spice Filling:
  • ¼ Cup Coconut Oil - Melted
  • 1 Tbsp Pumpkin Spice
  • 2 Tbsp Brown Sugar
For Brushing:
  • 1 Beaten Egg
  • Brown Sugar
Instructions
  1. Preheat oven to 375F (190C)
  2. Prepare a parchment paper layered baking sheet
For the filling:
  1. In a small bowl mix together the brown sugar and pumpkin spice and set aside
  2. Have the oil melted and set aside
For the dough:
  1. Place the dough ingredients in a stand mixer bowl and start mixing on low speed until everything is combined into an even soft dough (if you notice the dough is too flaky or dry, add 1 Tbsp milk while stirring – you may need more than 1 Tbsp depending on the flour but always add 1 Tbsp at a time)
  2. Remove dough from mixing bowl and divide into 4 equal pieces. Roll each piece into a ball.
  3. Using a rolling pin, flatten one dough ball into a this circle (doesn’t have to be perfect), but not too thin (about 0.3cm).
  4. Brush the flattened dough circle with some melted coconut oil and sprinkle with the pumpkin spice and sugar mix (I just divided the spice mix in 4 to make sure I have the same amount for each dough piece)
  5. Using a sharp knife or a pizza roller, score the dough circle into 8 slices and roll each slice starting at the wide part (so going from the triangle’s base to it’s pointy part)
  6. Place each rolled slice on the baking sheet, about 1-2 inches apart from one another
  7. Repeat flattening, brushing, sprinkling and rolling with the other 3 dough balls.
  8. Once all the rugelach are on the baking sheet, brush them with the beaten egg and sprinkle with some brown sugar on top and place in the preheated oven.
  9. Bake for about 10-12 minutes or until rugelach tops are nice and brown
  10. Once completely cool, keep in an airtight container and enjoy

 

Coconut Pumpkin Spice Spelt Rugelach

Coconut Pumpkin Spice Spelt Rugelach

Rugelach are, to me, the easier version of a croissant. I know I know, it’s not the same, but hey, when you’re a working mom in need of kitchen entertainment and a delicious addition next to your coffee AND you’re on a tight schedule – these ROCK. Traditionally what I’d do is make these from […]

Read More

Orange Chocolate Chip Spelt Cookies

Cakes and Cookies

I think I might have had a writer’s block for the past month or so, because I couldn’t bring myself to writing something on the blog. That, in addition to having family visiting and spending time with my parents and my mother-in-law were the reasons for not seeing anything new around here.

But hey, when you have family coming over once in a couple of years it goes without saying that everything else in your life kind of gets pushed over.

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I think I might have had a writer’s block for the past month or so, because I couldn’t bring myself to writing something on the blog. That, in addition to having family visiting and spending time with my parents and my mother-in-law were the reasons for not seeing anything new around here. But hey, when […]

Read More

Rooibos Infused Vanilla Chocolate Mini Baked Donuts

Baked Goodies | Cakes and Cookies

When I received an email announcing about yet another challenge I immediately opened it. In the email there was an invitation to take part in a challenge that involved organic milk and other high quality ingredients.

Although I had no idea what I’ll need to do and with what ingredients – I knew I’m in.

I mean, it’s Organic Milk and a Challenge – have you met me? Have you been reading me? This was mine.

The challenge is called “Brown Bag Recipe Challenge” and it was made possible thanks to two awesome local providers teaming up: East Coast Organic Milk and Just Us! Coffee.

Why is it called “Brown Bag Recipe Challenge”? Easy, it’s a challenge, and to get the mystery ingredients I had to go to Just Us! Coffee and pick up my brown bag.

So after completely forgetting to pick up my bag and then remembering it when it was almost too late, I picked up the bag with the mystery ingredients. I rushed to the car (that was of course parked where you shouldn’t park) and as I set down I had to tear the bag open and find out what I was against.

In the bag, I got 2 packs of Organic Chocolate (Hand Made) – One white and one dark; I also got a pack of Just Us! Coffee Organic Cane Sugar, Vanilla -Rooibos Tea and of course the Organic Milk from East Coast Organic Milk.

After reading the rules and instructions on this challenge I started brain storming (while driving), I had to come up with something that will incorporate ALL of the ingredients.

I have to admit, I’ve never tasted Rooibos Tea and I had no idea what to do with it.

After getting home, tasting the tea and indulging myself with a cube of fine Organic Chocolate alongside with a nice glass of Organic Milk, I knew exactly what I’m going to make – Donuts!! But not just regular donuts, they’re going to be baked.

So Rooibos Infused Mini Baked Chocolate Vanilla Donuts it is.

 

Rooibos Infused Mini Baked Donuts

 

Rooibos Infused Mini Baked Donuts

 

 

Rooibos Infused Vanilla Chocolate Mini Baked Donuts
Author: 
Recipe type: Dessert
Cuisine: Sweets, Pastry
Prep time: 
Cook time: 
Total time: 
Serves: 36 Mini Donuts
 
These are so easy to make and even easier to snack on. A healthier version of donuts that can be made with your favorite steeped tea. You don't even need a stand mixer.
Ingredients
  • 5 tbsp Butter
  • ⅓ Cup Sugar (I used Organic Cane Sugar by Just Us! Coffee)
  • 1 Egg
  • ¼ Cup Milk (I used Organic Milk by East Coast Organic Milk)
  • ¼ Cup Rooibos Vanilla Tea (2 tsp tea steeped in ¼ cup hot water)
  • 1 tsp Vanilla Extract
  • 1½ tsp Baking Powder
  • 1½ Cup All Purpose Flour
  • 35 grams White Chocolate – Grated (I used Just Us! Coffee white chocolate)
  • Dark Chocolate – Finely grated to top donuts (I used Just Us! Coffee dark chocolate)
Instructions
  1. Preheat oven to 325F (165C) and have a mini donut non-stick pan ready
  2. In a large bowl mix the butter and sugar together until fully combined (I use a fork to mash them together until evenly combined)
  3. Add in the egg, milk, steeped tea (liquids only) and vanilla extract and mix well.
  4. Add the baking powder, flour and grated white chocolate and stir all together until fully combined with no lumps.
  5. To make it easier transfer some of the batter into a piping bag (or a Ziploc bag with a cut corner).
  6. Pipe the batter onto your mini donut baking sheet, making sure you only fill each donut ring ½ way (this will ensure you get donuts and not weird looking mini muffins)
  7. Place into the preheated oven for 8-10 minutes
  8. After removing from the oven, immediately transfer onto a plate (or any other flat surface) and sprinkle with the finely grated dark chocolate (I grated directly above the warm donuts so it could melt a bit)

 

Rooibos Infused Mini Baked Donuts

When I received an email announcing about yet another challenge I immediately opened it. In the email there was an invitation to take part in a challenge that involved organic milk and other high quality ingredients. Although I had no idea what I’ll need to do and with what ingredients – I knew I’m in. […]

Read More

Coconut Vanilla Jam Sandwich Cookies

Cakes and Cookies

For this next recipe, surprisingly there is no story to tell.

Frankly it’s quite simple. I woke up this last Saturday morning with the urge to bake cookies. And not just any cookies, the kind that looks like a million bucks but only takes a short while to make.

So not only that I made these cookies, I was also able to make them from Spelt Flour AND with my favorite baking partner in the whole world – my daughter.

These cookies may seem like a lot of work, but in fact they are easy to make; so easy and fun, you can share the fun with your kids. Let them add the ingredients, measure, mix, roll into balls, flatten with they’re little hands and decorate using a fork.

After the cookies are ready, let your child spread the icing, the jam and the love around.

Just seeing the pride in my daughter’s eyes when the whole family devoured these cookies 10 minutes after they were done was worth everything.

So here, sandwich cookies with vanilla and jam, made with spelt flour but can be substituted with all purpose flour.

 

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

 

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

 

Coconut Vanilla Jam Sandwich Cookies
Author: 
Recipe type: Dessert
Cuisine: Spelt Flour Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 21 Sandwich Cookies
 
Great sandwich cookies that can easily be made with the kids. I made these with Spelt Flour but it is 100% substitutable with all purpose.
Ingredients
For the Cookies:
  • 200gr Butter – Softened (I grate my butter to speed up things)
  • ½ Cup Light Brown Sugar
  • ½ tsp Vanilla Extract
  • 1 Egg
  • 2 Cups Spelt Flour (Can be substituted with all purpose)
  • 1 tsp Baking Powder
  • 1 Cup Unsweetened Shredded Coconut
For the Vanilla Filling:
  • 50gr Butter – Softened
  • ¼ tsp Vanilla Extract
  • ½ Cup Powdered Sugar (Icing Sugar)
  • 2 tsp Milk
For the Jam Filling:
  • Your favorite jam (I used Blueberry and Apricot)
Instructions
  1. Preheat the oven to 375F (180C)
  2. Layer a large baking pan with parchment paper
  3. In a stand mixer bowl, put the softened butter, brown sugar and vanilla extract and whip until light and fluffy.
  4. Add in the egg and whip a bit more until the egg is fully combined with the butter (careful, don’t over mix it)
  5. Add in the flour, baking powder and coconut into the whipped butter and mix (don’t whip) until all the ingredients are fully combined and you get an even, soft dough batter.
  6. Scoop 1 tablespoon batter at a time and roll into a ball. Place the cookies balls on the baking sheet about 1- 1 ½ apart from each other.
  7. Gently flatten each cookie ball with you hand and decorate with stripes by gently pressing a fork onto each cookie (optional decoration but it looks pretty).
  8. Place the cookies in the preheated oven for about 12 minutes or until golden brown (note that Spelt Flour tends to take less baking time so keep an eye open).
  9. When cookies are ready, remove from oven and let them completely cool down before filling.
Prepare the Vanilla Icing:
  1. While the cookies are cooling off, Whip the butter, vanilla extract and icing sugar until they’re light and fluffy.
  2. Add in the milk and keep whipping for another 1-2 minutes until you get a nice, white, spread consistency mix (aka Icing 🙂 )
Assemble the Cookies:
  1. Take each pair of cookies, spread vanilla icing on one cookie and some jam on the other cookie and close them together to form a sandwich.

 

Coconut Vanilla Jam Sandwich Cookies

Update and disclosure: I also entered this recipe to the 2nd annual cookie contest (Christmas In July) sponsored by “Eat In Eat Out Magazine” (www.eatineatout.ca).

As a proud member of FBC (www.foodbloggersofcanada.com) I am entitled to participate in this contest (Contest Page) so I figured – Why not? :) Wish me luck!!

Coconut Vanilla Jam Sandwich Cookies made with Spelt Flour

For this next recipe, surprisingly there is no story to tell. Frankly it’s quite simple. I woke up this last Saturday morning with the urge to bake cookies. And not just any cookies, the kind that looks like a million bucks but only takes a short while to make. So not only that I made […]

Read More

Beef Meatballs In Red Sauce

Home Made Cooking

Every week I make almost the same thing. Come Friday I make mashed potatoes and some variation of Chicken breast. Why? Because this is what the kids like, and me too.

It’s easy, delicious and consistent 🙂

Last week when I went shopping for groceries, there was a sale on Ground Medium Beef, and although I don’t like eating or working with beef that much (and you can tell, because there are almost no recipes here with beef) I decided to take the leap of faith in this ingredient, and try and make something really delish, so good I’ll regret not having it sooner.

I didn’t really think much (REALLY) and all of a sudden I find myself making meatballs.

I added veggies and made this super yummy red sauce, served on a bed of (of course) mashed potatoes and it was, in one word – Perfect.

How did I not try this before?? Could it be that I was working with the wrong kind of meat? This turned out perfect, and less work than I thought it’ll take.

The meatballs were full of flavor, they weren’t too dense nor too meaty. They blended really well with the sauce and to top this all up – the kids went crazy over the meatballs! They said it’s like the macaroni and meatballs without the macaroni. And to this I say “Grazie” (with my Italian accent).

 

Beef Meatballs in Red Sauce

 

Beef Meatballs In Red Sauce
Author: 
Recipe type: Main
Cuisine: Italian, Homemade, Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 25 meatballs
 
Beef meatballs with a Mediterranean hint. So easy to make and will definitely work well on your taste buds.
Ingredients
For the Meatballs:
  • 500gr (about 1lbs) Ground Medium Beef
  • ½ Carrot – Finely Grated
  • ½ Onion – Grated
  • 2 Tbsp Cilantro – Chopped
  • ½ tsp Table Salt
  • ½ tsp Ground Black Pepper
  • ½ Tbsp Ground Cumin
  • 1 Egg
  • 3 Tbsp Bread Crumbs
For the Red Sauce:
  • 1 Tbsp Vegetable Oil
  • ½ Onion – Chopped
  • 2 Garlic Cloves – Sliced
  • ½ Tbsp Ground Cumin
  • 8 Tbsp Tomato Paste
  • 2½ Cups Hot Water
  • 2 Tbsp Cilantro – Chopped
  • Salt and Pepper to taste
Instructions
To make the Meatballs:
  1. Place all the ingredients in a medium bowl and mix (knead if needed) until well combined.
  2. Using a tablespoon scoop ½ tablespoon at a time and roll into balls.
  3. Set aside in a plate and prepare the sauce.
To prepare the sauce:
  1. In a wide pot preheat the oil over medium heat and add in the chopped onion, garlic, cumin and tomato paste. Stir consistently until combined and then add the water.
  2. Stir well and add the cilantro, salt and pepper.
  3. Bring the sauce to a boil over medium heat. Once boils gently add in the meatballs.
  4. Once the meatballs are all in the sauce, lower the heat a bit to Medium-Low heat and cover the pot with a lid.
  5. Let cook with a closed lid for 30-35 minutes. If the sauce boils again, lower the heat a bit more during cooking.

 

Beef Meatballs in Red Sauce

Beef Meatballs in Red Sauce

Every week I make almost the same thing. Come Friday I make mashed potatoes and some variation of Chicken breast. Why? Because this is what the kids like, and me too. It’s easy, delicious and consistent 🙂 Last week when I went shopping for groceries, there was a sale on Ground Medium Beef, and although […]

Read More

Coconut Challah Bread

Baked Goodies

I’m trying to convert our food ingredients into a healthier version of the same ingredient, and so many times (where it works well with eh flavor) I would switch the regular vegetable oil with coconut oil.

If you haven’t tried working with coconut oil, you should. It’s not only so much better for you; it also has this amazing flavor that adds so much to your food. It is solid in room and cold temperatures, but melts pretty easily. Sometimes it’s enough to rub it in your hands and it melts (don’t ask how I know…let’s just say we had a lice-full start of summer).

Anyways, almost every time I want to use the coconut oil I melt it beforehand and it’s a really fast process, faster than melting butter.

When using with this oil you get food that smells amazing and tastes amazing. It’s like your taste buds are telling you you’re eating something a bit sweet and tropical but you’re not…it’s not really sweet, and that’s the beauty of it. Not to mention the wonderful smell you’ll have in the house while cooking or baking with it.

Last Friday I decided to add a twist to our Challah Bread and made it with coconut oil. It came out even softer, even better and even tastier than ever. This is definitely a must keep (and make) recipe.

 

Coconut Challah Bread

 

Coconut Challah Bread
Author: 
Recipe type: Bread
 
Challah Bread is one of my favorites. Using Coconut Oil in this Challah was one of the best things I ever did. Never again will I make Challah with Regular oil.
Ingredients
  • 500gr All Purpose Flour
  • 2 Tbsp Yeast
  • ¼ Cup White Sugar
  • 1 Egg
  • 1 Cup Lukewarm Water (you may need less)
  • ¼ Cup Melted Coconut Oil
  • ¼ Tbsp Table Salt
  • 1 Beaten Egg for brushing (optional)
Instructions
  1. In a stand Mixer Bowl place the flour, yeast and sugar.
  2. Add in the egg and ¾ cup of the water, the oil and the salt and start mixing slowly (Using the kneading attachment). If you see that the dough is too dry and stiff, add a bit more water at a time until what you get is a soft, even dough.
  3. Cover the bowl with plastic wrap and the dough aside for about 45 minutes or until it doubles in size.
  4. After the dough doubled in size, punch it to get rid of the air inside the dough.
  5. Divide the dough into 3 even pieces, roll them into long snakes (1 ½ inch or 4cm in diameter) and braid your challah.
  6. Place the braided challah on a parchment paper covered baking pan and cover with clean kitchen towel and let it stand for about 30-40 minutes.
  7. In the meanwhile, preheat the oven to 375F (180C)
  8. After 30-40 minutes you can brush some beaten egg on top of the challah and sprinkle with sesame.
  9. Place inside the preheated oven and bake for 30-35 minutes or until top and bottom browned nicely.

 

Coconut Challah Bread made with coconut oil

Coconut Challah Bread made with coconut oil

I’m trying to convert our food ingredients into a healthier version of the same ingredient, and so many times (where it works well with eh flavor) I would switch the regular vegetable oil with coconut oil. If you haven’t tried working with coconut oil, you should. It’s not only so much better for you; it […]

Read More

Mini Pizza Kugel Muffins – The Perfect Size for A Lunchbox

Baked Goodies | Home Made Cooking

Last year I decided that if I can avoid giving the kids just plain bread sandwiches to school, then I should. Not only that the alternative is usually healthier and more nutritious, but I also noticed that the crazy amount of Gluten in bread and other gluten rich foods, was affecting my son’s mood and ability to concentrate.

So it started last year and I’m still doing my best to avoid sandwiches and gluten. It’s not always easy; there isn’t always a go-to solution when I start thinking of what I should pack in the kids’ lunch boxes.

So sometimes it’s salads (like today), sometimes it’s pies, gluten free pizzas and sometimes it’s these mini pizza flavored Kugels.

Why kugels? Well, even though these are made in a muffin pan, kugels are made of pasta or noodles, and so are these. You can call them muffins if you want but for me they’re kugels 🙂

Anyway, these are easy and taste great. You can play with the extras to them if you don’t like olives (you can replace with bell peppers, feta cheese or even tuna or pepperoni). My kids love them and I bet yours will too. Who doesn’t like a nice looking, great tasting and compact sized lunch?You can also make these with leftover small/thin noodles or pasta you have.

Mini Pizza Kugel Muffins

Mini Pizza Kugel Muffins


Mini Pizza Kugel - The Perfect Size for A Lunchbox
Author: 
Recipe type: Lunch, Pasta
Cuisine: Jewish, Italian, Kids
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Pizza in a Kugal, or maybe it's a muffin. Whatever you want to call it, the kids will love it and you will have the perfectly yummy and creative solution for their lunchbox
Ingredients
  • 2 ½ cups Small Cooked Pasta (I used the Alphabet Gluten Free Pasta)
  • 2 ½ Tbsp Tomato Paste
  • 1 Tbsp Dry Oregano
  • ¼ cup Whipping Cream (Heavy Cream)
  • 1 Egg
  • ½ tsp Salt
  • Olives – For the topping
Instructions
  1. Preheat oven to 375F (180C)
  2. Spray a non stick muffin pan (6 cups) with oil or spread butter
  3. In a medium bowl, mix all the ingredients together except for the extras to go on top (in this instance it’s the olives)
  4. Top with the olives (or any other extra topping you want)
  5. Fill each muffin cup to the top and place in the preheated oven for 35 minutes

Mini Pizza Kugel Muffins

Last year I decided that if I can avoid giving the kids just plain bread sandwiches to school, then I should. Not only that the alternative is usually healthier and more nutritious, but I also noticed that the crazy amount of Gluten in bread and other gluten rich foods, was affecting my son’s mood and […]

Read More
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