The Baker's Daughter

Honey bran muffins with raspberries and almonds

I'm always trying to eat healthier but lets face it, it's hard sometimes.  Making recipes that incorporate fresh, wholesome ingredients is one step in the right direction and these muffins definately hit the spot.  I toasted the almonds which gives the muffins a great deep flavour.  Blueberries, blackberries, strawberries or apples would also be great in this recipe.

Honey bran muffins with raspberries and almonds

1 cup bran

1 cup all-purpose flour

1 egg

1/4 cup melted butter

1/2 cup yogurt

1/2 cup orange juice or milk

1/2 cup honey

 1 tsp baking powder

1/2 tsp baking soda

pinch of salt

1 cup slivered almonds, toasted

Directions

Preheat oven to 350 degrees Fahrenheit.  Grease and line a standard muffin tin.

In a bowl combine the dry ingredients; the bran, all-purpose flour, baking powder baking soda, and salt.  Set aside.

In another bowl whisk together the egg, honey, melted butter, yogurt and orange juice.  

Make a well in the center of the dry ingredients and pour in the liquid.  Stir to combine. 

Add the almonds and raspberries.

Let the batter stand for 10 minutes.

Bake for 20-25 minutes or until the middle of the muffin springs back when gently pressed.

Margie's 30th

My good friend Margie turned 30 the other day and I helped throw her a party.  Margie is a gym teacher, basketball coach and all around gym rat, so we threw her a sports themed birthday party.  I made her lemon cupcakes, which looked pretty cute and matched the colour theme. 

 

Need, want and like

I love fall jackets.  Well - I love all jackets but it's fall right now so I love fall jackets the most.  This jacket has elbow patches.........sigh.  Check out the total line from Bridge and Burn here.  Elbow patches people. 

Apple tray bake

It's that time of the year again.  SCHOOL.  Ugh.  I am once again a full-time student after 7 long years.  Consequently, I don't have much time for anything else, but last weekend I managed to get some apple picking in and made this delicious tray bake.  There is something absolutely sacred about picking an apple fresh off the tree, polishing it off on your shirt and taking a big bite.  I brought home a bag full of crisp Mac's and Mancoon's and thought I would try out this tray bake, which comes from the Australian Delicious magazine.  A tray bake is a mix between the American cobbler and French clafoutis.  I just love the addition of the almonds on top.  Give yours a try with any fruit you'd like!

Apple tray bake

3/4 cup plus 1 tbsp butter

2 tsp cinnamon

6 apples

1 tsp vanilla

300 ml 35% cream

2 cups flour

3 eggs

1 cup sugar

1 cup slivered almonds

Icing sugar to dust

Directions

Preheat your oven to 350 degrees Fahrenheit.  Grease a 9" X 13" pan.

In a heavy bottomed pot bring the cream and butter to the point just before the boil.  Set aside to cool.

While the cream and butter are heating up, core and cut your apples into thin wedges.  Set aside.

Using a stand mixer or a hand mixer, beat the eggs and sugar on high until they are thick and pale.  Add the cream mixture slowly, mixing the whole time.  

Sift the flour over the mixture and fold in gently with a metal spoon.  Fold in the vanilla, cinnamon and apples. 

Pour into your prepared pan and sprinkle with the slivered almonds.

Bake for approximately 40 minutes until it is lightly browned and springs back when touched. 

Let cool and then sprinkle with icing sugar.

Serve with a big scoop of vanilla ice cream

Citrus Syrup Slices

I'll have to admit that this is not they type of dessert I would normally make.  I still get the willies thinking about the candied peel I was forced to eat in Christmas cake as a child so I tend to steer clear of any and all candied citrus.   When I saw this recipe in a Donna Hay magazine I couldn't help but want to eat it.  I absolutely love the freshness of all of her recipes and this one is so smart.  I made a few changes to the Lemon Syrup Tart recipe from Donna Hay - using puff pastry instead of shortcrust and I used both oranges and lemons.  I would recommend using a mandolin if you have it, as I had a hard time getting the lemons and oranges cut into thin enough slices. You can cut these to whatever length you wish, mine were about 5 inches long and 3 inches wide.  Flipping the puff pastry strips over after they've baked them provides a flat surface for the citrus slices.

Citrus Syrup Slices

1/2 lb puff pastry

1/3 cup water

1 cup white sugar

1 lemon, thinly sliced

1 orange, thinly sliced

Directions

Preheat your oven to 425 degrees Fahrenheit.  Line a baking sheet with parchment paper.

Roll out your puff pastry and cut into strips.  Poke all over with a fork and place on your baking tray.  Bake for about 10 minutes or until browned all over.  As soon as they come out of the oven flip them over.  Place on a cooling rack and arrange the citrus slices on top.

While your puff pastry is baking make the syrup.  In a heavy bottomed sauce pan combine the sugar and water.  Stir to dissolve the sugar over high heat and bring to a boil.  Reduce the heat and don't stir again for approximately 7 minutes or until the syrup has thickened. 

Immediately pour the syrup over the citrus and puff pastry.  Let cool.

 

Need, want and like

How cute are these ceramic Farmers Market Baskets??? A touch pricey but I still want all 3. 

Black Forest tarts

These Black Forest tarts are a great twist on the classic Black Forest cake.  I am absolutely addicted to the flavour of the toasted almonds in the chocolate ganache.  I've used dark rum in my recipe but feel free to use the traditional Kirsch (cherry brandy).  The cherry topping is quite tart, which I love, but if you want to make it sweeter add another tablespoon or so of sugar.  This recipe makes 6 - 4 1/4 inch, individual tarts but you could definitely make an larger single tart.  Both the crust and ganache need to be refrigerated before they can be used so make them the night before if you can.

Black Forest tarts

Crust

6 oz cream cheese, softened

3/4 cup butter, softened

1 1/2 tbsp sugar

1 1/2 cups all-purpose flour

Chocolate-almond ganache

10 oz bittersweet chocolate, chopped

1 cup 35% cream

3/4 cup almonds, toasted (reserve 1/4 cup)

1/4 cup orange juice

1 tbsp rum or Kirsch

Cherry topping

2 cups cherries, pitted if fresh or frozen

1/2 tsp orange zest

1/8 cup sugar

1/4 cup orange juice

1 tbsp lemon juice

1 tsp corn starch

1/2 tsp cold water

Topping

1 cup 35% cream

Directions

To make the ganache, place the chopped chocolate in a heat proof bowl.  Heat the cream in a heavy bottomed pot until just before the boil.  Pour the hot cream over the chocolate and let the mixture sit for about 5 minutes.  After 5 minutes stir the mixture well.  Cover and refrigerate until solidified (approximately 2 hours).

For the crust combine the softened cream cheese with the butter and sugar.  Mix together well.  Add the flour and mix until combined.  Wrap in saran wrap and chill for at least one hour.

Preheat your oven to 350 degrees.  Grease 6 - 4 1/2 inch tart tins.  On a floured surface roll the dough until it is approximately 1/4 of an inch thick.  Cut the dough into a 5 inch circle and press it into the tart tin.  Prick the bottoms of the tart all over with a fork (If they puff up you may need to re-prick them again while baking or you could blind bake the tarts).  Bake for approximately 25 minutes or until lightly browned all over.  Set aside to cool.

Make the cherry topping while the tart shells are baking.  Mix together the corn starch and water and set aside.  Place the cherries in a pot with the sugar, zest and orange juice.  Cook for 20-25 minutes until the liquid has reduced by half and is syrupy.  Remove from the heat and add the lemon juice and corn starch mixture.  Stir until the mixture thickens.  Set aside to cool.

To finish the ganache, place a 1/2 cup of the toasted almonds in a food processor.  Process until the nuts are finely ground.  Once the ganache has hardened beat it using a hand or stand mixer.  Add the almonds and orange juice.  Whip until the mixture has lightened in colour and is fluffy.

Whip the cream together with 1 tbsp of sugar. Set aside.

To assemble the tarts, smooth a 1/2 cup of the ganache into each tart shell.  Spoon a large dollop of whipped cream on top.  Place a tablespoon of the cherry topping on top and sprinkle with toasted almonds.

Chill until you are ready to serve.