Thursday, March 21, 2019

Granola Brownie Bundt #BundtBakers

When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.

Food Lust People Love: When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.


My favorite granola used to be available here in Dubai before my nearby supermarket was bought out by another big chain. Unlike my other favorite cereal (Post Spoon-size Honey Nut Shredded Wheat) which has been discontinued, the Quaker granola is still available in two places I travel to regularly. So, depending on baggage allowance, I usually come home with two or three boxes. The cardboard part goes in the recycle bin and the bags of cereal inside get popped in the deep freezer so the almonds won’t turn rancid. The granola stays fresh for months, perfect no matter how long it takes me to eat it all.

Since we found out we were moving, I’ve been trying to eat it more often but I still have a bag and a quarter to get through and only a couple of weeks left in Dubai.

Fortunately my efforts to use up the contents of my freezer and cupboards were aided by our Bundt Bakers’ host, Felice of All That's Left Are The Crumbs. She chose Breakfast Cereals as our theme/ingredient of choice. Along with the granola, I used dried cranberries and almonds, also from the freezer. It was a good day.

Granola Brownie Bundt

I adapted this recipe from one on the King Arthur flour website for brownie bars kingarthurflour.com/recipes/granola-brownie-bars-recipe and baked it in a 6-cup Bundt pan.

Ingredients
1 cup or 125g flour, plus extra for the pan
1/4 cup or 22g extra dark cocoa (I use Hershey’s Special Dark.)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 113g unsalted butter, softened, plus extra for the pan
1 cup or 200g brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup or 100g granola
1/2 cup or 70g dried cranberries (no sugar added, preferably)
1/2 cup or 65g chopped almonds, toasted in a dry pan

Optional for decorating:
3-4 tablespoon Nutella, warmed in microwave
Extra toasted almonds, dried cranberries and granola

Method
Preheat the oven to 325°F and 163°C. Prepare your 6-cup Bundt pan by buttering and flouring it.

Measure your flour, cocoa, baking powder, baking soda and salt into a bowl and set it aside. In another large mixing bowl, use a mixer or electric beater to beat together the butter and sugar until they are fluffy.

Add the first egg and beat well.

Add the second egg and beat well again.



Pour in the vanilla and beat again.

Use a flour sifter or strainer to sift half of the dry ingredients into the batter.



Beat well to combine. Sift the other half in and beat well again.

Fold in the granola, dried cranberries and toasted chopped almonds.



Spoon the thick batter into your prepared Bundt pan.



Bake in the preheated oven for 40-45 minutes. Leave to cool in the pan for about 10 minutes, then turn the brownie Bundt out onto a wire rack to cool completely.

Food Lust People Love: When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.


After it was cool, I wanted to decorate mine so I warmed a few tablespoons of Nutella with a quick couple of zaps in the microwave, then used a pastry brush to apply it to the Bundt. I drizzled some on the top of the cake and then sprinkled the top with almonds, cranberries and granola. You can, of course, eat this granola brownie Bundt plain as well.

Food Lust People Love: When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.


Cut into wedges to serve.

Food Lust People Love: When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.


Enjoy!

Many thanks to this month's host, Felice of All That's Left Are The Crumbs for the great theme and her behind the scenes work. Check out all the fun Breakfast Cereal Bundts we've baked for you today!


BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.


Pin this Granola Brownie Bundt!

Food Lust People Love: When you are looking for a dessert you can also eat for breakfast, consider this granola brownie Bundt! It’s full of good stuff like dried cranberries, toasted almonds and crunchy granola, in a thick brownie batter.
 .

Tuesday, March 12, 2019

Mexican Cornbread Waffles #BreadBakers

Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.

Food Lust People Love: Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.


Years ago, when were living in Kuala Lumpur and our internet connection was still dial up, my elder daughter was systematically searching for and baking cornbread recipes, looking for the perfect one. While each was edible, she deemed none of them perfect. She was old enough to be in the kitchen on her own so I wasn’t aware of her quest until she was already few recipes into the project. “Just email your grandmother,” I said. “She makes the best cornbread.”

And that was true, until I met my friend, Sheila, when we moved to Cairo back in 2013. My mom still makes the best classic cornbread but Sheila turned up at some social event with a pan of the best cheesy cornbread I’d ever eaten. It was packed with sharp cheddar cheese, onions AND peppers. The third secret ingredient was creamed corn. Game changer! Most importantly, Sheila is a sweetheart so she willingly shared the recipe.

Mexican Cornbread Waffles

Since then, I’ve baked that batter a number of times, once even putting it in bacon cup muffins. I can’t even tell you how good it was baked in crispy bacon! I knew that batter, with a few small adjustments, would make awesome waffles as well. I was not wrong.

Ingredients - for 10 waffles
1 cup or 170g yellow cornmeal
1/4 cup or 32g flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon double acting baking powder
1 cup or 226g sour cream
1 1/4 cups or 330g creamed corn
2 large eggs
1/4 cup or 60ml canola oil, plus extra for greasing the waffle iron
1 medium onion
2-4 jalapeño peppers and/or chili peppers
10 1/2 oz or 300g extra sharp cheddar, grated

Optional for serving:
Your favorite chili con carne: Check out two of mine here and here.
Thinly sliced onions
Grated sharp cheddar
Sliced jalapeños

Method
Chop your onion and your peppers finely. Mix the yellow cornmeal, flour, salt baking soda and baking powder together in a large bowl.



In another smaller bowl, whisk together the sour cream, creamed corn, eggs and oil. Add in the chopped peppers and onion. Stir well.



Fold your wet ingredients into your dry ingredients until just mixed.



Now add in the grated cheddar and stir well until combined.



Heat your waffle iron and brush the interior with a little oil to grease.

Bake the batter according to manufacturer’s instructions, being careful not to over fill the waffle iron. I like to leave mine in for a little longer after the little “ready” light comes on to get crunchier edges.

Food Lust People Love: Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.


Serve as is, I’m telling you, they are fabulous even plain.

Food Lust People Love: Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.

Or top with a couple of spoons of chili con carne and garnish with more cheese, onions and jalapeño slices.

Food Lust People Love: Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.

Enjoy!

This month my Bread Bakers group is sharing cheesy bread recipes at the instigation of our host, Sue of Palatable Pastime. Make sure to check them all out!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Pin these Mexican Cornbread Waffles!


Food Lust People Love: Mexican cornbread waffles are super cheesy and spicy, the perfect breakfast or dinner any day of the week. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.
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Monday, March 11, 2019

Kalo Prama - Cypriot Semolina Cake #BakingBloggers

Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.


Years and years ago, when I was in university, one of my best friends was a brilliant dark-haired girl with the widest smile and a wicked laugh. She was from Cyprus, a place I was completely unfamiliar with. Her small island nation was in still in upheaval after being invaded by Turkish forces in the mid-1970s, so she had been sent to study in the United States.

I’ve thought about her often over the years, especially just a couple of years ago when I planned a trip to Cyprus for a family holiday. I searched the student records at the University of Texas to see if I could find her whole name but without much luck. It is one of my deepest regrets that we lost touch.

While there is still a physical border between the Turkish held northeast and the Greek southwest, Cyprus is finally safe to visit. It is possible to cross over but we stayed on the Greek side in a gorgeous multilevel house built into a cliff, with a fabulous view of the sea. By day we explored the tourist sites, visited grocery stores and roadside stands (my favorite thing to do no matter where I go!) and in the evening we cooked tasty local ingredients for suppers at home and enjoyed the pool and view.

This special cake was on all the lunch menus, in all the local restaurants.

Kalo Prama or Cypriot Semolina Cake

I must confess: The pistachios are not traditional. Most recipes call for blanched almonds to decorate kalo prama. I’ve been trying to use the contents of my freezer and I could not resist adding the colorful pistachios instead of plain white almonds that I would have had to go out and buy. By all means use almonds if you have them. My recipe is adapted from one at SBS.au.

Ingredients
For the cake batter:
1/2 cup or 100g sugar
1/2 cup or 113g unsalted butter, softened
1 cup or 185g fine semolina
1 cup or 125g flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 eggs, lightly beaten

For the syrup:
1 cup or 200g sugar
1/3 cup or 90ml water
1/4 teaspoon vanilla extract
1 tablespoon fresh lemon juice

Optional to decorate: blanched almonds or pistachio slivers

Method
Preheat the oven to 350°F or 180°C. Line a loaf pan with baking parchment.

To make the cake batter, whisk the butter and sugar together until light and creamy.



Add in the semolina, flour, vanilla and salt. Mix well. Finally, beat in the eggs until completely combined.



Spoon the batter into your prepared baking pan and smooth out the top.

Top with almonds or slivered pistachios, if desired.

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.


Bake for about 25 minutes, or until a skewer inserted into middle of cake comes out clean.

While the cake is baking, make the syrup by warming all of the ingredients in a small pot, stirring until the sugar has dissolved. Set aside to cool.



As I was researching recipes, I came across this piece of advice from the Greek Food Alchemist: “Another big tip when adding syrup to a Greek or Cypriot dessert is to always have one cold. So if your cake is hot your syrup should be cold and vice versa. If both are hot then the dessert will crumble before your eyes beyond salvation (based on personal experience!)”

When your cake is finished baking, pour a little cool syrup over the hot cake. Once it has soaked in, add a bit more and wait for it to soak in. Repeat until all of the syrup is absorbed.

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.


Leave to cool completely, then slice to serve.

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.


Enjoy!

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.


This month my Baking Blogger friends are sharing Greek, Cypriot or Turkish recipes. Make sure you check them all out! Many thanks to our host, Wendy of A Day in the Life on the Farm.

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

Pin this Kalo Prama - Cypriot Semolina Cake! 

Food Lust People Love: Kalo prama, καλό πράγμα in the original Greek, translates as “good stuff.” I can assure you that this Cypriot semolina cake is indeed very good stuff! The batter is easy and a lemon syrup adds even more flavor and a delightful stickiness that makes it hard to stop with just one slice.
 .

Wednesday, March 6, 2019

Beef and Smoked Sausage Cabbage Rolls #FoodieExtravaganza

Ground beef and smoked sausage cabbage rolls smothered in a rich tomato sauce are the perfect meal. Vegetables and protein, all in one neat and tasty package.



I’ve never done one of those DNA tests, but with one grandmother whose maiden name was Fleming, I always figured that I am at least one quarter Irish. And while most of the recipes I learned from that grandmother were of Cajun origin (Mo, as we called her, grew up in southern Louisiana after all) a few probably came more from her Irish heritage.

Her cabbage rolls, for instance. Definitely not a Cajun thing. The way I remember it, when I was growing up, my mom used to make cabbage rolls using both ground beef and pork because I’m pretty sure that’s how my grandmother used to make them as well. Mo was always one to mix meats. She would never cook a beef pot roast alone. She added a pork roast to the pot saying that together they made each other taste better.

All my life, that’s what I’ve always done too, until just the other day when I decided that smoked sausage would be an even better idea than plain ground pork in cabbage rolls. And since I was trying to go low carb when I made them, I also left out the traditional rice my mom and grandmother would have added. If you'd like, you can add a 1/2 cup or 50g of raw rice to the filling mixture. But I promise you won't miss it if you don't.

Beef and Smoked Sausage Cabbage Rolls

Back in the day, my mother and grandmother would have blanched the cabbage leaves in hot water to soften them. By accidentally freezing lettuce at the back of my too-cold refrigerator, I discovered that freezing them does the same magic with way less fuss and bother.

Ingredients - serves 4: 2 cabbage rolls each
For the rolls:
8 whole cabbage leaves

For the filling:
1 medium onion, peeled and quartered
1/2 smoked sausage link (8 oz or 225g), cut into chunks
4 cloves garlic
2 large eggs
1 lb or 450g ground beef
1/2-1 teaspoon ground cayenne
Few generous grinds black pepper
Salt to taste
2 cabbage leaves, finely chopped (hard ribs removed and discarded)
Optional: 1/2 cup or 50g uncooked rice

For the sauce:
2 tablespoons olive oil
2 cloves garlic, finely chopped
3 anchovy fillets
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
1/2 cup or 120ml dry red wine
4 cups or 1 kg canned chopped tomatoes with their juice
1/2 teaspoon baking soda
Parsley to garnish

Method
Put the whole cabbage leaves in the freezer to soften them.

Pulse the sausage chunks, quartered onion and garlic cloves in a food processor till they are turned into small pieces.



Add in the two eggs and pulse again until just combined. In a large bowl, combine the sausage/egg with the ground beef. Season with the two peppers and mix well.



Fry a couple of teaspoons of the mixture in a small pan. Taste and add more pepper, if necessary. I put more cayenne because we like things spicy. Here’s where you can add some salt if needed as well. My smoked sausage added enough saltiness to the mixture for my taste. You may want more.

Add in the finely chopped cabbage (and optional rice if using) and mix well again. Chill the filling while you get the sauce ready to go.



In a pan big enough to eventually hold 8 cabbage rolls, sauté the garlic and the anchovies in the olive oil until the garlic softens and the anchovies turn to mush. Sprinkle in the paprika, cumin and fennel.

 Give it all a quick stir then add the wine. Pour in the chopped tomatoes. Bring the pan to a boil and then lower it to a simmer. Sprinkle on some freshly ground black pepper.

Cook for about 10-15 minutes with the lid removed. Add in the baking soda. Stir till the bubbles stop. Adding baking soda to a tomato sauce was a trick I learned from an Italian mama. It sweetens the sauce slightly by reacting with (and reducing) the natural acidity of the tomatoes.

Pop the lid back on and turn the fire off while you stuff your cabbage.

Remove the cabbage leaves from the freezer. As they thaw, they should be soft and pliable.


Use a sharp knife to cut out the hard ribs in the middle and discard them. Stuff the cabbage leaves with the filling, folding the leaves around it.


Fit the cabbage rolls into the sauce pan.



Spoon sauce over the tops. Put the lid of the pan on and cook over a low fire for about 50-60 minutes. Check from time to time and add a little water if the sauce looks like it's drying out.

My grandmother never considered a dish finished without some parsley for garnish. Sprinkle on a little chopped parsley before serving.



Enjoy!



This month my Foodie Extravaganza friends are celebrating National Irish Food Day, or National "Eat Like an Irishman" Day (March 17th) early, by cooking and sharing Irish recipes. Many thanks to our host Karen of Karen's Kitchen Stories for her behind the scenes work and this fun theme.


Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

Pin these Beef and Smoked Sausage Cabbage Rolls!


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Thursday, February 28, 2019

Fresh Rhubarb Steamed Sponge Pudding with Rhubarb Sauce

This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait till you bite into its soft sponge with tart topping! Totally worth it.

Food Lust People Love: This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait to you bite into its soft sponge with tart topping! Totally worth the effort. The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.


As an expat parent raising two daughters in foreign lands, I felt a great responsibility to make sure that they learned about the culture and traditions of the countries where we were lived. After all, one of the most valuable lessons we can take away from living overseas is that our way of doing things is not the only way; it may not even be the best way. We learn and we grow as we expand our borders.

I also considered it of grave importance to teach them about their own American heritage and cultural roots from the sweet joys of a peanut butter and jelly sandwich to the reasons we value the democratic system and should always exercise our right to vote. This challenge was further expanded by our mixed origins. My husband is British, which meant that, as the person who cooks most of the meals in our family, when it came to passing on food traditions, it fell to me to cover both.

A typically British dessert, steamed sponge puddings were not part of my childhood menu. For that matter, neither was rhubarb! I remember seeing it first in a fruit and veg market in Sydney when I was 24 and wondering to myself, what sort of strange celery was this? My husband, on the other hand, grew up with both.

The first steamed pudding I ever made, and still make to this day, is one we call Granda’s Dumpling. It was shared with me by a dear friend and it is her father’s specialty. It's perfect for Christmas, a pudding full of mixed fruit that reminds me of a very moist fruitcake. For spring, a lighter sponge pudding with rhubarb is more appropriate.

Meanwhile, I've also made up for lost time on the rhubarb front. If you have ready access to rhubarb, you might want to check out some of my other rhubarb-y recipes:


Fresh Rhubarb Sponge Pudding with Rhubarb Sauce

The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.  My recipe is adapted from .delicious magazine, (UK) March 2009 issue. In all, you will need 14 1/2 oz or 480g of rhubarb but I have given the amount divided below to make the recipe easier to follow. No rhubarb? Substitute whatever seasonal fruit you have on hand and adjust the sugar accordingly. This pudding with serve four greedy people and six with more restrained appetites.

Ingredients
For the pudding:
2 1/2 oz or 70g rhubarb, trimmed
3 tablespoons golden syrup (See Note)
1/2 cup or 100g sugar
7 tablespoons or 100g butter, softened, plus extra for greasing the pudding basin
3/4 cup or 95g flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup or 57ml milk
2 large eggs
Grated zest 1 lemon
1 teaspoon real vanilla extract

For the rhubarb sauce:
12 oz or 340g rhubarb, trimmed
1/8 cup or 28g sugar – or more to taste
Grated zest and juice 1 orange
Good pinch salt

To serve: pouring or whipped cream

Note: Golden syrup can be purchased in the international aisle of most large grocery stores. Substitute a cane syrup or amber corn syrup if you cannot find any.

Method
Rinse and dry the rhubarb.

Cut your choicest pieces of rhubarb into lengths that will fit nicely in the bottom of a 4+ cup or 1 liter pudding basin. Cut the rest of rhubarb into bite-size pieces, put it in a medium-sized non-reactive pan and set it aside.

Butter the pudding basin and then add the rhubarb to the bottom, curved side down. Drizzle the golden syrup over it.



Note: If you don't have a pudding basin, you can substitute a stainless steel mixing bowl. It should have a small lip.

Using your electric mixer, beat the sugar and butter together until they turn light yellow and fluffy. Add in the eggs, one at a time, beating well between each addition.

Beat in the lemon zest and vanilla.

Sift in your flour, baking powder, baking soda and salt. then add the milk. Fold them both in gently.



Spoon the batter into your buttered pudding basin.


Cover the basin with folded parchment paper and secure it with kitchen string. Tie the ends of the string together to create a handle with which to lift the basin and trim any excess parchment.


Put the covered basin in a large pot. Add hot water to the pot till it comes two-thirds of the way up the side of the basin.


Bring the water to a gentle boil then cover the pot and lower the flame to simmer. Simmer for 1 1/2 hours. Check the water level occasionally and add more as needed.

Meanwhile, make the rhubarb sauce. Add the caster sugar, the orange zest, orange juice and a pinch of salt to the pan where you've saved the cut rhubarb.

Gently cook for 5-10 minutes over a medium until the rhubarb softens and turns saucy, stirring from time to time. Taste the sauce and add a little more sugar, if necessary. Set the rhubarb sauce aside to cool.

Once the pudding steaming time is up, carefully remove the basin from the pot, using your string handle. Set it on a wire rack.

Remove the baking parchment and leave to cool for five minutes, then run a knife around the edges of the sponge pudding. Isn't it amazing how a steamed pudding browns?

This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait to you bite into its soft sponge with tart topping! Totally worth the effort. The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.
Turn it out on a serving dish.

This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait to you bite into its soft sponge with tart topping! Totally worth the effort. The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.


Serve with rhubarb sauce and, if you'd like, pouring cream.

Food Lust People Love: This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait to you bite into its soft sponge with tart topping! Totally worth the effort. The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.


Enjoy!

Pin this Fresh Rhubarb Steamed Sponge Pudding! 

Food Lust People Love: This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait to you bite into its soft sponge with tart topping! Totally worth the effort. The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.
 .

Monday, February 25, 2019

Brown Sugar Spice Swirl Muffins #MuffinMonday

These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up!

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.

Our younger daughter has been needing knee surgery so last week she came to Dubai for the procedure, where we could take care of her after. If there’s anything that makes a mom’s heart gladder than having one (or more) of her grown babies at home, I don’t know what it is. I don’t get that opportunity often enough anymore.

She’s been a great patient, resting when appropriate, taking the right pills when necessary and doing her recommended leg exercises. I’ve mostly been responsible for sustenance and helping her carry things while on crutches. Her motto is “everybody loves plain things” so fruit and nuts in muffins are not allowed. I decided to make a fancier muffin by adding a swirl. The crumble topping was her special request, as long as it didn't have oats.

Brown Sugar Spice Swirl Muffins

The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.

Ingredients
For the muffin batter:
2 cups or 250g flour
1/2 cup or 113g golden caster sugar (or sub regular caster sugar)
2 teaspoons baking powder
1 teaspoon salt
1 cup or 240ml milk
1/4 cup or 60ml canola or other light oil
1 egg
1 teaspoon vanilla extract or vanilla paste

For the ginger cinnamon swirl:
1/4 cup or 60g butter, melted
1/3 cup, firmly packed, or 66g brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger

For the crumble:
1/2 cup, firmly packed, or 100g dark brown sugar
1/4 cup or 60g butter
1/4 cup or 31g flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch salt

Method
Preheat oven to 350°F or 180°C and line a 12-cup muffin pan with paper liners or grease with extra butter or oil.

In a small bowl, whisk the ginger cinnamon swirl ingredients together until well combined.

Use a pastry blender or a few quick pulses of a food processor to make the crumble with those ingredients. Set the swirl and crumble aside until ready to use. If your kitchen is warm, put the crumble bowl in the refrigerator.



To make the muffin batter, combine the flour, sugar, baking powder, and salt in a large bowl.

In a another smaller bowl (or large measuring jug), whisk together milk, oil, egg, and vanilla. Fold the wet ingredient mixture into dry ingredient mixture until just combined.



Add 1 1/2 tablespoons of batter to each of the prepared muffin cups. Then add 1 teaspoon of the cinnamon swirl filling to the center of the batter. Swirl with a toothpick.

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.


Top with an additional 1 1/2 tablespoons of batter then share the balance of the swirl between the cups.



Swirl again with the toothpick.

Divide the crumble between the 12 muffin cups. Press down very gently with your fingertips so the crumble adheres to the batter.

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.


Bake at 350°F pr 180°C for 20-25 minutes or until a toothpick inserted comes out clean.

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.


Leave the muffins to cool in the pan for a few minutes before carefully removing to a wire rack to cool completely.

The muffins rose nicely lifting the swirl up higher than anticipated but I'm still calling this a win because of the flavor the swirl adds.

Enjoy!

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.



Check out the lovely Muffin Monday recipes my friends are sharing today. They all sound delicious!

Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.



Pin these Brown Sugar Spice Swirl Muffins!

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.
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Tuesday, February 19, 2019

Kakor Chokladflarn or IKEA Chocolate Oatmeal Cookies #CreativeCookieExchange

Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which, in my humble opinion, is always a good thing.

Food Lust People Love: Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which is always a good thing.
When today’s Creative Cookie Exchange theme was announced as “copycat cookies” I asked friends and family which cookies they might like to eat if I recreated a store-bought favorite. Most people were very helpful.

My husband suggested his favorite McVitie’s Ginger Nuts while at the same time allowing that he doubted any remake could duplicate the original successfully.

Wow, man.

Ordinarily that would make me say, “Challenged Accepted!” but he is really, really picky about his gingersnaps. Only McVitie’s will do.

I was all set to bake homemade Hobnobs when it suddenly struck me. There is one cookie I love to the point that I hate to buy them because I will eat them all. And they come in a very big box! You’ll have guessed from the title of this post that I’m referring to Kakor Chokladflarn from IKEA. (Recently renamed Kakor Havreflarn, which is not nearly as magical a name.)

When I tried to translate Kakor Chokladflarn into English, Google Translate struggled. Kakor was easy: Cookies. Chokladflarn became Chocolate Flap. Clearly choklad must be chocolate so I separated that second word in two. My persistence was rewarded by the following translation: Cookies Chocolate Flake. According to the French IKEA site, the flakes in the cookie title – flarn -  refer to oat flakes, in other words, whole rolled oats.

Kakor Chokladflarn or IKEA Chocolate Oatmeal Cookies

My jumping off point for these cookies were these two recipes on Not Quite Nigella and Cuisine de Fadila and a couple in Swedish that were most amusing once translated. As well as a few ingredient changes, I also simplified the method and was super pleased with the results.

This recipe makes 2 dozen+ (about 27) single cookies or 13+ sandwich cookies.

Ingredients
1/2 cup or 113g butter
1 1/2 cups or 125g wholegrain rolled oats
2/3 cup or 150g caster or superfine sugar
1/4 cup or 25g ground almonds
1 tablespoon flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 egg
1 teaspoon vanilla paste
7oz or 200g dark chocolate (I used a French dark chocolate called noir corsé or full-bodied black)

Method
Preheat oven to 400°F or 200°C and line two baking pans with baking parchment or silicone liners.

Measure the rolled oats, ground almond, flour, cornstarch, baking powder, cinnamon and salt into a large mixing bowl.



Melt the butter in a saucepan or microwaveable vessel. I used a measuring pitcher. Pour the melted butter into the dry ingredients. Stir well to combine.



In another small bowl, whisk the egg and vanilla paste together. Stir them into mixture in the bowl until well combined.



Use a small scoop to portion the dough out onto the prepared baking pans. Leave at least an inch around them to allow room for spreading as the cookies bake. My cookie scoop holds 2 tablespoons so I filled it about half full.



Bake for 6-7 minutes or until golden. Keep an eye on them because when they start to brown, they turn golden on the edges very quickly.

Food Lust People Love: Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which is always a good thing.


Leave the cookies to cool on the parchment or silicone liner until they are set. then use a thin spatula to transfer them to a wire rack to cool completely. If you try to move them too soon, they might break.

Heat the chocolate in a microwave in 10-15 second bursts, stirring well in between, until it is smooth and completely melted. (You can also use a double boiler.)

Use a pastry brush or a palette knife to add the chocolate to the bottoms of the cookies.

Food Lust People Love: Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which is always a good thing.
If you are leaving them single, as I did, place them chocolate side up on parchment or silicone liners until the chocolate sets. Or sandwich them together, chocolate side to chocolate side, if you want to make authentic kakor chokladflarn or IKEA Chocolate Oatmeal Cookies. They are fabulous with a cold glass of milk, coffee or tea.

Food Lust People Love: Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which is always a good thing.
Enjoy!

Many thanks to this month's Creative Cookie Exchange host, Karen of Karen's Kitchen Stories. We are a small group this month. Just three tasty cookies. Check 'em out!



You can use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.


Pin these Kakor Chokladflarn aka IKEA Chocolate Oatmeal Cookies! 

Food Lust People Love: Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which is always a good thing.
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