I adore Fall with all her earthy tones and hypnotic aromas, but this year it has taken me a while to embrace the season. A generous slice of this swirly Pumpkin Loaf With Pecan Pumpkin Spice Glaze, bursting with the flavours and spices synonymous with the season, helped to ease me into the here and now.
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Roasted Spiralized Potatoes are the mushroom-shaped leftover pieces of spiralized potatoes. Dusted with oil and parmesan and roasted to crispy perfection, they make the perfect Meatless Monday side.
We have been enjoying our spiralizer for about a year now. I wasn't on board when the Dude made the purchase, but that changed quickly. The summer saw lots of spiralizer-inspired meals and now that the cooler months are upon us, I see many spiralized comfort food creations in the wings.
The very first time we spiralized sweet potatoes, we were left with pieces at the end that resembled mushrooms. I was immediately intrigued. So I baked the four pieces them along with the spiralized batch and liked how they turned out. Crispy on the outside and sweet and tender inside. I thought I would Instagram them, but we got to eating dinner and that was that.
About a week later, we spiralized a bag of potatoes to feed a few mouths and again we were left with the mushroom-looking ends, only lots more. I sprayed them with a little truffle oil, sprinkled them with freshly grated parmesan and popped them in the oven. These were even better than the sweet potato version. With the skin still attached to the cap, they roasted up even crispier, but still deliciously tender inside. Again, I meant to post them on Instagram, but they were gobbled up immediately.
We made them from time to time, but I never thought to share here, until the Dude asked whether I had. So, I checked on the interwebs and was quite surprised to not find anything similar. I happen to think they are super fun, so felt it was time I shared them with you!!
Next time you spiralize potatoes, or any other vegetable that produces these caps, save the ends and roast them up into these fun conversation pieces. Get creative and flavour them any way you fancy - rosemary or thyme pair nicely, or you top then with a little garlic aioli, or stick to basics and dip into ketchup.
We enjoyed them as a side for our mostly vegetarian Thanksgiving dinner and again today for Meatless Monday. Now that's comfort food!
More Meatless Monday Munchies:
Avocado Asiago Portobello Burger
Maple Roasted Squash Blender Soup
Take one of my favourite hot beverages, add one of my best liked cream liqueurs bake them into little pumpkin-shaped Bundts and you get Amarula Chai Latte Mini Bundt Cakes. Packed with all the flavour of their beverage namesake, delivered in baked mouthfuls.
This is my very first contribution to Bundt Bakers - a group of bakers who bake a common-themed Bundt each month. I am a closet Bundt pan hoarder. I just love all the shapes and designs and the interest they add to a dessert in the absence of frostings and the like. I first heard about this group from Olivia at Liv For Cake (see link below), who suggested I join and start putting my mountain of pans to use. I was excited about the last theme, Creative S'mores, but was not able to meet the deadline.
This month's theme is Beverages. When I saw the theme, I wasn't about to pass on the opportunity to turn a favourite beverage into a baked treat.
These Amarula Chai Latte Mini Bundt Cakes are a decadent take on my Amarula Chai Latte Creamsicle, Amarula Truffle Cocktail and Mocha Latte Chip Cake. These single serve mini treats are the perfect combination of creamy, spicy and sweet. I filled them with whipped coconut cream flavoured with chai spice, Amarula liqueur and Rodelle Vanilla Bean Paste. I topped them with dark chocolate shavings and drizzled with a dreamy, homemade caramel (will share recipe in a future post).
These Amarula Chai Latte Mini Bundt Cakes are great enjoyed on their own, but a real treat when assembled like I have done here and comes pretty darn close to its beverage counterpart.
It's been a while since I used my Nordic Ware Pumpkin Patch to make these Spicy Pumpkin Bundt Minis. How did four years fly by so quickly?? Well, the plan is to dust off a few of my pans and join in on the Bundt fun each month, so stay tuned!
Hey ya'll!! It's been a while since I've shared breakfast with you, so today I am inviting myself into your dining room, kitchen or onto your couch (I don't judge), armed with a stack of fluffy Banana Flour Pancakes Berry Coconut Yogurt!
I imagine by now you've likely heard of the ever popular 2-ingredient banana pancakes. As tasty as they are, this ain't them. Instead, I made these pancakes using banana flour.
Banana flour is said to be packed with fibre, minerals and, of course, potassium and is gluten-free. It is also a great source of a pre-biotic known as resistant starch (RS2), that feeds the good bacteria in the gut. It has been found to aid digestion and boost the immune system without negatively affecting blood sugar levels.* (I don't pretend to be a health expert, so I've included some resources below, for anyone interested in learning more about resistant starch.)
In addition to banana flour, I used homemade date syrup as a sweetener along with creamy, homemade cashew milk, a generous amount of Rodelle organic pure vanilla extract and a little apple cider vinegar to play nice with the baking soda for that extra fluff and puff. The real star of these Banana Flour Pancakes Berry Coconut Yogurt though, is the banana flour.
I do love me some maple syrup on my pancakes and waffles, but more often, I top them with yogurt. Some people find it gross and it can sometimes come across that way in photos, so I tend to stick to syrup for photos. Not this time though. Heck, I sometimes dip my fries in yogurt - that I promise you won't want to see. If your preference is maple syrup, pour away.
Because green bananas are used in the banana flour production process, the end product imparts very little, if any, banana flavour or texture, making it a perfect flour substitute for baked goods and other culinary applications. I've also been loving it in my smoothies. I am still tweaking how I use it in baking/cooking and will share some recipes with you in the near future.
In the meantime, I think this stack of light, fluffy, super deliciousness Banana Flour Pancakes + Berry Coconut Yogurt will definitely hit the breakfast or brunch spot.
Before I go, let me just say sing... 🎶 This ish is bananas B.A.N.A.N.A.S! 🎶 You had to have seen that coming! No way I'd pass up the opportunity to bust out my Gwen Stefani. You can thank me below for getting this song stuck in your head...
*Learn more about the health benefits of Resistant Starch (RS2).
Plan to make this recipe? I'd love to see it! Snap a shot and share on Instagram using #isugarcoatit, or share on my Facebook page to spread the sweets!
These Peanut Butter Chocolate Palmiers are puff pastry cookies layered with Reese's Peanut Butter Chocolate spread, rolled and baked to a delicate crisp. They are ridiculously easy to make and near impossible to stop eating.
Palmiers - also known as elephant ears, French hearts, butterflies, palm leaves, among others - are delicate, buttery, flaky, cookies made from puff pastry. Homemade puff pastry, although only requiring as little as two ingredients, is a laborious and precise undertaking. I've made it before and the taste is unmatched when compared to some more readily available store-bought varieties. As much as I love making things from scratch, this is one of those times it just makes more sense to go the store-bought route.
For best taste, purchase a good brand. For best results, work with chilled dough - this may mean returning the dough to the fridge to chill a few times as you work. I find this necessary after I've rolled the dough in sugar, as sugar acts as a tenderizer in baked goods, the dough immediately becomes softer when in contact with the sugar.
If you saw the process shot I shared on Instagram, then you can see what not working quickly, coupled with distractions may yield. The first log suffered, so that I could share photos with you, wash my hands, take more photos, wash my hands and so on. The second log received my full attention and was perfection in every way. 🙂
The steps pictured above for these Peanut Butter Chocolate Palmiers are straightforward. For smaller palmiers, roll the dough from the long sides. This, of course, will yield more cookies. For less, but larger cookies, roll the dough from the short sides. I also added some finely chopped, roasted peanuts for added crunch.
Starting with the base ingredients of puff pastry and sugar, you can make endless flavour variations, including savoury cookies like these Asiago Palmiers I shared on Instagram. The one I make most often and all through my starving student days, is rolled in copious amounts of cinnamon and vanilla sugar. They are like miniature cinnamon buns, but only a million times better! They were one of the few things I made back in the day and they were quite popular.
When I first applied for the opportunity to work with Reese on the #DoYouSpoon campaign, I listed this recipe as one of my initial ideas. As I experimented with the spread, my taste-testers and I felt that my Peanut Butter Chocolate Whipped Coconut Cannoli were the way to go. Although I am not being paid for this second post, I wanted to share with you these deliciously addictive Peanut Butter Chocolate Palmiers to simply spread some sweet elephant ear love. (see what I did there... 🙂 )
Plan to make this recipe? I'd love to see it! Snap a shot and share on Instagram using the hashtag #isugarcoatit, or share on my Facebook page to spread the sweets!
Summer may be over, but the grill is always going and today we're flipping Avocado Asiago Portobello Burger. Crisp, juicy, grilled vegetables piled atop a portobello mushroom cap between layers of irresistible asiago cheese and avocado.
It's my first Meatless Monday post! The one day a week I acquiesce and stand in short-term solidarity with the Dude. I would like to add that he was not always a vegetarian - that lifestyle change came after an extended stay at an ashram, while pursuing his yogi status a few years back. No lie...he is an actual yogi! Not his full-time gig, but a yogi just the same.
With that status came a number of changes for which I was not prepared, nor have I fully accepted. In fact, I sometimes feel duped. You know, like the guy who thinks he snagged a Beyonce, only to find himself unenthusiastically entangled with an Olive Oyl. It's not that Ms. Oyl is lacking or inferior, it's just not what was presented to him at the outset.
In some such cases, one adjusts and embraces and soon come to realize that the Oyl isn't inferior to the Bey.
Adjust and embrace, I have. I even look forward to that day each week when we whip up a meal that rivals those that are accompanied by meat. This is Avocado Asiago Portobello Burger is one such meal.
The texture of the mushroom mimics that of meat, which is enhanced further by grilling it. The crisp peppers add a little crunch to offset the wilted spinach and caramelized onions. Mustard and ketchup need not apply, the avocado asiago chutney has the condiment job covered. Sandwich between multi-grain flatbread, add a side of salad and a cool beverage and you'll have your tastebud believing it's still summer.
I think this Avocado Asiago Portobello Burger is a keeper... and so is the Dude.
Before I leave you I want to tell you about a foodie site I am a little embarrassed to admit I've only recently begun using:
It's like a virtual Recipe Box, which reminds of my ZipList days. Not only will you find an endless supply of delicious meal ideas, you can save them to your personal recipe box! Answering a few questions while setting up your profile will ensure you see recipes that are well-suited to your level of expertise and palate. You can also organize recipes by creating collections for drinks, sides, desserts, breakfast, etc.
To YUM a recipe, here and on your other favourite food blogs, simply click on the YUM social share button. You will find mine at the opening and closing of each post among the other social share buttons. It looks like this:
While you are at it, head on over to the I Sugar Coat It! Yummly page and start YUMMING!!
More Meatless Moments:
Maple Roasted Squash Blender Soup
This post is sponsored by Hershey's Canada.
These Peanut Butter Chocolate Whipped Coconut Cannoli are mini bites of homemade cannoli shells stuffed with clouds of whipped peanut butter chocolate coconut cream and topped with peanut praline and dark chocolate drizzle. Go ahead and take a moment...
Chocolate and Peanut Butter! A power couple that can outshine the likes of Brangelina, BeyZ and Kermiggy any day. You simply can't go wrong with this flavour combination. It has been one of my absolute favourite duos since my teens and I love pairing the two in recipes ranging from cakes to smoothies.
Well friends, Reese has packed that undeniably delicious combo into a creamy spread that will have you eating it straight from the jar. And that is exactly what I found myself doing upon delivery of these two jars. I was in the middle of an unplanned home reno, which left me without a kitchen for weeks. It was hotel rooms and toaster ovens for about a month. Argh!
All the while I was dreaming up wonderfully delicious ways in which to incorporate the spread - milkshakes, muffins, buttercream, cookies, macarons, bonbons, mousse, cake, Tiramisu - the list was extensive. I've checked off a few, but in the end, decided to share two of my initial thoughts - Palmiers, which I will share in a separate post, if I can manage to keep them around long enough to photograph (there is another batch resting in the freezer as I type) and these Peanut Butter Chocolate Whipped Coconut Cannoli!
In the sphere of Italian desserts, Cannoli is high on my list (next to Tiramisu). I love making them the traditional way while playing around with flavour and texture add-ins. For this batch, however, I had something special in mind. I incorporated some of the Reese Peanut Butter Chocolate spread into a shell made with a combination of oat and all-purpose flours. The shells were then paired with a dreamy coconut cream peanut butter chocolate whipped filling. A dark chocolate drizzle and a sprinkling of peanut praline and BOOM! Peanut Butter Chocolate Whipped Coconut Cannoli!!
All that was left to do was share with the usual taste-testing suspects for a yea or nay. All two-dozen of these mini Peanut Butter Chocolate Whipped Coconut Cannoli were promptly devoured with the lip-smacking sounds of approval.
You can enjoy these mini treats right away, but I prefer to allow them to rest overnight. This allows the flavour from the filling to connect and become one in culinary matrimony with the shells. If for some crazy reason you think they'll stick around for more than a couple days, paint a thin coat of chocolate or cocoa butter on the inside of the shells while still warm. This will help to keep them crisp.
Now go get your hands on a jar, or ten, of this deliciously addictive Reese's Peanut Butter Chocolate spread and whip up a batch of my Peanut Butter Chocolate Whipped Coconut Cannoli, or simply grab a spoon and dig in!
Disclosure: This post was sponsored by Hershey's Canada. I was provided both monetary and product compensation for the purpose of developing a recipe as part of the #DoYouSpoon campaign. All opinions and content are my own.
Biscoff Cookie Butter Chocolate Drip Cake is filled with the awesomeness that is cookie butter cake, swiss meringue buttercream and silky dark chocolate ganache!
It seems like forever and a day since I made, or shared a cake here on the blog. So today I bring you Biscoff Cookie Butter Chocolate Drip Cake - three delicious layers of Biscoff-laden cake, filled and frosted with a silky smooth vanilla bean swiss meringue buttercream, topped with decadent, dark chocolate ganache!
OK, so this may look familiar to those of you who follow me on Instagram and have committed to memory, everything I have shared to date. Like forty-five weeks ago when I posted this very cake with the hashtag #comingtotheblogsoon! Remember? No?? You are not alone and I clearly have a very distorted concept of time.
I am what they call an impatient procrastinator (who 'they' are is still unclear). I love my instant gratification in unhealthy doses and I want those doses yesterday, but I'll put it off for weeks at a time if the cost outweighs the benefit.
It's not that I don't want to do the thing - far from it. I just don't want to do it if it takes me away from the other more interesting, fun things. I love learning new things and I'm told a great deal of things come naturally to me, but if I no longer feel challenged or excited by that thing, I will generally move on.
How the Dude has managed to keep my interest for as long as he has, is beyond us both. 🙂
There is such a thing as structured procrastination, which seems to allow me to loop back around to the things I've abandoned/paused that I deem worthy of a revisit. This Biscoff Chocolate Drip Cake is one such thing.
Have you ever had cookie butter? I am fully addicted - see here, here, here and here. You need to go grab yourself a jar or ten and be sure to bake up this cake!
Here is a video of the making of said cake. Enjoy!
Beat the heat and wrap up the long weekend with these frosty, thirst-quenching Lemongrass Moscow Mules! Your standard Moscow Mule kicked up a notch with refreshing, aromatic lemongrass. Also perfectly delicious frozen into popsicle.
Is your thirst not yet quenched?!?
I keep hearing dirty little rumours about summer leaving town. WHAAAAT?? I haven't had many opportunities to get out and truly enjoy it, so for me it is only just beginning. On the days that I feel well enough and can summon enough energy, I'll be out soaking up all the warm, healing vitamin-D the season has to offer. Is there a more natural mood-enhancer than smile-inducing sun rays warming your face, shoulders and heart?
I love that deep bronze tint my skin gets after only a few minutes in the sun. How the soft, brilliant morning light floods our bedroom, nudging me awake with warm, gentle kisses on my neck, cheeks and tummy. Oh, maybe that's the Dude... 😉
Don't go summer. DON'T GO!! The very thought of the frigid winter months ahead makes me shudder. Brrrr... shake that thought and let's continue sipping on a few more of these Lemongrass Moscow Mules.
I'll have to take the virgin route for the next few rounds, however. 🙁 But please don't let my predicament stop you from splashing this drink with as much vodka as your palate desires. I certainly did in this batch I shared on Instagram back in May.
Cheers!
More Long Weekend Libations:
Whipped Coconut Peanut Butter Banana Blizzard
Ginger Beer Rosemary Rye Cooler
