Oatmeal

Breakfast, we all know it's the most important meal of the day, yet so many people skip it or grab something on the go. It can be difficult to eat properly when you wake up late or when you have to hustle a group of people out of the house. But should it be difficult? Should it be unhealthy? So many cereals are laden with sugar and sodium and who knows what else, yet this is how many people who do eat breakfast, start their day. One would think that because it's considered the most important meal of the day (studies have shown that children who eat breakfast perform better in school) we would take the time to make sure it's nutritious and properly filling.

Oatmeal is the perfect breakfast. 1/3 cup is equal to 120 calories, but these are not empty calories like many other cereals that wear off quickly. There is no sodium (other than what you add), no sugar (other than what you add), you can control the amount of extra calories added (yogurt, milk, nuts, etc), and oatmeal keeps you filling full longer than many other breakfast foods. Oatmeal is the perfect breakfast!

This is my go-to Oatmeal recipe. The Little Man loves his oatmeal, and he has it pretty much every morning. It's full of nutrients and helps give him the energy he needs to start the day. I try to change it up daily so he doesn't get bored of it, because seriously, who wants to eat the same thing every single day. I've included some combinations that we've tried, and some that we haven't yet. As we try them, I will update the post. What other combinations have you tried?

Oatmeal - Makes 1 1/3 cups

1 1/2 cups water (You can substitute some of the water for fruit juice. I often use a 1 cup water, 1/2 cup apple juice.
2/3 cups quick rolled oats (not instant, not steel cut)
1/2 tsp vanilla
pinch of salt (optional, I never add it)

1. Pour water and vanilla (and salt) into a small saucepan. Bring to boil.
2. Slowly add oats. Bring to boil, reduce heat and simmer for 3-5 minutes uncovered.
3. Remove from heat, cover, and let sit for 1 minute.
4. Serve and enjoy!

If you would like to make all the oatmeal the same flavour you can add your additives when you add the oats, or you can add them after. I often make it plain, then add the goodies after, that way I can change it up day to day for the Little Man.

Fruit Oatmeals

Apple Goodness

Apple Goodness: chopped apples + raisins + applesauce + yogurt + cinnamon





Berry Bonanza: any combination or berries, fresh, frozen, or dried (strawberries, blackberries, cherries, raspberries, cranberries, etc.)

Blueberry Muffin

Blueberry Muffin: fresh or frozen blueberries + lemon zest + maple flavour or maple syrup

Carrot Cake

Carrot Cake: shredded or finely chopped carrot + raisins + cinnamon + nutmeg + cream cheese

Cranapple Pie

Cranapple pie: dried cranberries + apple + applesauce







Cranberry Orange: dried cranberries + oranges

Peaches and Cream

Peaches 'n Cream: fresh or frozen peaches (I use 2 puree cubes and 1 peach slice) + cinnamon + yogurt

Pina Colada

Pina Colada: pineapple + shredded coconut + coconut milk/cream - This one is probably my favourite.

Poached Pear

Poached Pear: steamed or canned pears (I use fresh steamed pears and 1 pear puree cube) + nutmeg + allspice

Strawberries 'n Cream

Strawberries 'n Cream: fresh or frozen strawberries + yogurt






Strawberry Banana: strawberries + banana + yogurt

Tropical Delight

Tropical Delight: mango + pineapple + banana + shaved coconut

Nut Oatmeals

Banana Nut Bread

Banana Nut Bread: mashed banana + walnuts






Cherry Almond: cherries (Fresh/frozen/dried) + chopped/sliced/ground almonds

Date Square

Date square: coconut + steamed dates + apple + cinnamon + cashews + honey* + applesauce







Elvis: peanut butter + banana + bacon 

Gilgamesh: pistachios + steamed dates + cardamom (or cinnamon) + drizzle of honey + milk or yogurt

Honey Nut: chopped walnuts + drizzle of honey*

PB&J: peanut butter + fresh cooked strawberries/raspberries or jam

Peanut butter and Banana: Peanut butter + banana + touch of milk - the PB makes it really thick)

Pumpkin Pie

Pumpkin Pie: pumpkin puree + ground almonds + pumpkin pie spice** + yogurt





Raspberry Hazelnut: raspberries + chopped hazelnuts + cinnamon + yogurt

Chocolate Oatmeals
Chocolate Raspberry: chocolate chips + raspberries + yogurt

Hot Chocolate: hot chocolate powder

Other
Classic: raisins + brown sugar + milk

Gingerbread: cinnamon + cloves + ginger + allspice + molasses + brown sugar

Eggnog: rum extract + cinnamon + nutmeg + yogurt



You can add any yogurt or any milk to any of these. You also control the amount of spice and flavour in each. You can also make your own combinations. 

What combinations have you tried? As we try new combinations I will post them along with photos.



*Remember, children below the age of 12 months should not have honey.
**To make pumpkin pie spice:  combine 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1½ tsp ground allspice, 1½ ground cloves

Lock Out is over!

        My Friends!  I apologize for my absence. As one can imagine, Christmas time is a very busy time of year in the bakery business. So much has happened over the last month and a half. I've discovered so many recipes (some that I can share, and some that I cannot) and have even eaten some amazing food.




      As you may know, my brother is a chef at a high end restaurant downtown, and Mr. Pepper and I decided to head over there for dinner tonight. Unfortunately, my brother had the night off, so he communicated to us via text message throughout our meal. We went to Jump with one specific item in mind: The Lock Out burger. Tonight was the last night it was being offered as the NHL and NHLPA had reached an agreement. It is a fantastic burger with an equally fantastic message: as fans, we love meat and even though we love hockey, we can still go out and have a good time without it. This specialty burger was only available as long as the lockout was on, and was offered at half price whenever a Leafs home game was scheduled.




From the Toronto Star,

For $10.75, half off the regular price, fans looking for 10 ounces worth of comfort can try the Lockout Burger - a short rib and beef patty topped with aged 7-year-old cheddar and homemade dill pickle relish. It comes with a side of fries and truffle mayonnaise to dip them in.

       It really was a delicious burger, the homemade dill pickle relish being my favourite part. The bun was super fresh and the lettuce and tomato were crisp. The burger was like a typical homemade burger in that it was juicy and flavourful, not greasy. It was almost round instead of patty shaped, and although this adds to the authenticity of it, it makes it difficult for the bun and toppings to stay where you want.  The truffle mayonnaise was very light and although I added some to my burger, the flavour wasn't strong enough to shine through.  Overall, the meal was delicious, and if it ends up on their regular menu, I highly recommend trying it.




       In Toronto it pays to know people. I am not one to name drop. I've worked with many people over the years who have little difficulty with the "do you know who I am?" and "Oh, I know so-and-so" parts of conversation. I am not like that. I am more likely to hint that I know someone, rather than just come out and say it. (For example, the waitress asked if I wanted regular fries, onion rings, or sweet potato fries with my dinner, and I responded with "He didn't tell me which to get", which obviously got a strange look from the waitress). When I finally got the courage to ask one of the wait assistants if she knew my brother, we had already been served our meal, and I only asked because my brother told me to (did I mention that he's younger than me?). She knew him, of course (he's a pretty cool guy).




        Well, I guess news travels fast because when our waitress returned, she was happy to hear that I was his sister and brought us spoons. Lucky for us, this meant that we got a dessert! The wait assistant was very friendly and although she couldn't remember everything that was on the plate, we got the gist of it. Here we have a chocolate tart with a candied orange peel and lingonberry compote. We aren't sure what the white dollop is, but it was orangey and creamy. The whole dish as a whole was delicious. On it's own, the tart was very rich, but having some of the orange cream stuff, or the lingonberry compote with it definitely softened it out.



           Jump might not be a place you visit on a daily basis (although if you follow my brother on Instagram you would be tempted), but it is definitely worth the time and money for special occasions. Someday I hope they bring back their duck confit poutine, then I would be there weekly!

                                                                                                                               Enjoy!
                                                                                                                                    Mel

Happy Birthday!

      Okay, so Miss Clarke, this is for you, because today is your birthday down in the little land of Kiwi's. I know the cake says "Layne" and "Kris", but you can ignore those. If you were here in TO, I would have made you one too.

         Back in October my brother asked for an ice cream cake for his birthday. We were celebrating it at Thanksgiving because that was the only time everyone would be together. Layne's birthday (my future Mother in Law), was right after Thanksgiving, so she also got her name on the cake. Unfortunately, my brother ended up having to work, so we enjoyed his birthday cake for him.

         Thanks for the back story, right? I know, here is the recipe.

Supplies
Chocolate ice cream
Vanilla ice cream
Smucker's Magic Shell (or equivalent)
Oreo's (or equivalent)
Cool Whip - optional
Hot Fudge
Gel icing (for writing)
Spring-form pan
Parchment paper


Step 1: Make your homemade chocolate ice cream (recipe here)

• Now, before you put the ice cream in a tub to freeze, cut a piece of parchment paper to fit a little wider than the bottom of your spring-form pan. Press it into the bottom of your closed pan, and press it against the edge so it kind of covers the small gap between the bottom and the sides (mine leaked a little when I put it in the freezer, and then it stuck to the metal bottom, parchment paper should fix this). 
• Scoop your fresh ice cream into the pan, only going about a third of the way up. Make sure you scoop into the centre, then use an offset spatula to guide it to the edge (this will reduce the amount of ice cream you get on the top 2/3 of the pan).
• Put it into the freezer.

Step 2: Hot fudge layer

• Once your chocolate ice cream is frozen, it's time to start on the next layer.
• Heat the fudge, but don't make it too hot, you don't want to melt the ice cream you pour it onto, just warm enough to make the chocolate fudge easy to pour. 
• Pour it over the chocolate ice cream so you have a good layer.
• Put it back into the freezer.

Step 3: Chocolate crunchies layer

• Put about 2 rows of Oreo's into a plastic bag (I believe most bags have 3 rows). Using a heavy can or a rolling pin crush the cookies. You don't want them to be too fine, or it will become a paste, making cutting your cake near impossible. You want about 2.5 cups, and chunks are good, believe me. Transfer this mixture into a bowl.
• Squirt your Magic Shell chocolate into the bowl of crushed Oreo's, just less than half the bottle (remember, you can add more, but you can't take it out). You want the cookie crumbs to be coated, but not turned into a paste.
• Spread the cookie crumbs evenly over the chilled fudge layer. If you need to make more, make some more.
• Put it back into the freezer.

Step 4: Make your homemade vanilla ice cream (recipe here)

• Scoop your ice cream over the cookie crumb layer and smooth it out even with the top of the pan with an offset spatula.
• Put it back in the freezer.

Step 5: Decorating (Optional)

• Remove your cake from the freezer and from the spring form pan.
• Without letting it thaw too much, spread Cool Whip evenly over the top and sides. For extra detail, you can pipe rosettes, stars, or shells (stay tuned for a post on proper piping and  terminology, once I learn it at work)
• Freeze to solidify again.
• Write your message using a gel icing writer. This should be done just prior to serving.

Step 6: Eating

• Remove the cake from the freezer (and from the spring form pan if you didn't decorate). 
• Let it sit out for about 10 minutes.
• Using a warm knife, cut the cake and serve.
• Eat the cake (it's delicious).

           Whether you make this for your birthday, for someone else's birthday, or just because you want a homemade version of the classic DQ cake (but better), this is the cake for you. Try experimenting with different flavour combinations. I think a homemade cookie would be fantastic in it too.

                                                                                                                                                    Enjoy!

                                                                                                                                                        Mel

Chocolate Chip Cookies

      My apologies friends, it has been a while since I posted last. I have eaten a tremendous amount of fantastic food over the last week, but alas, I don't always remember to take pictures (I often remember when I am part way through, or after I have finished eating it).

      Today, I will share Mr. Pepper's favourite cookie of all time. It's not his favourite recipe, but I am not releasing my mother's recipe online. I have a feeling she won't give it to me now that I've started blogging.

The players

     Here's what you need:

1 cup butter
1 1/2 cup brown sugar (packed)
2 large eggs
1 tsp. vanilla
2 cups all purpose flour
1/4 cup cornstarch
1 tsp. baking soda
3/4 tsp. salt
2 cups chocolate chips (I use a combination of toffee bits, dark chocolate and milk chocolate, leftover Easter chocolates work well too)

Mmm... Cookie Dough

1. Cream together butter and sugar in a large bowl. A hand or stand mixer makes this step super easy.

2. Add eggs, one at a time, beat well after each addition.

3. Add vanilla and beat until smooth.

4. In a separate bowl combine flour, cornstarch, baking soda and salt.

5. Turn your mixer to speed 1 (or low speed). Add half of the dry mixture to the butter mixture. Mix well until no dry flour remains. Add the remaining dry mixture and mix until no dry flour remains.

6. Add chocolate chips. Mix well. Depending on your mixer, you might need to do this using a spoon.

Before the Oven

7. Line a cookie sheet with parchment paper. Drop using 1 1/2 tbsp of dough for each cookie. Space them 2 inches apart (this gives them room to spread). If you are making a large cookie, drop them closer together, but make sure you leave a little bit of space in between each drop so it cooks all the way through. A solid sheet of dough doesn't always cook well.

In the Oven

8. Bake in a preheated 350°F oven for 10-15 minutes (until golden brown). Let them stand for 5 minutes on the cookie sheet before moving them to racks to cool.

Makes 3 dozen cookies.

                                                                                                  Enjoy!
                                                                                                      Mel

Cookie Time!

Chocolate Ice Cream

         We've already gone through the basics of vanilla ice cream, now, to move on to the more challenging chocolate ice cream. Maybe chocolate ice cream isn't more difficult to make, actually, my chocolate recipe is easier to make than my vanilla. This recipe makes a super smooth and chocolate-y dessert, but without the cloying sweetness found in grocery store ice cream.

          Start by prepping your ice cream maker. My Kitchenaid ice cream maker needs to be frozen solid before you turn the mixture into ice cream, so I just pop it into the freezer the day before I start making the delicious mixture.

           Now that your ice cream bowl is on its way to be frozen, it's time to start the good stuff. Here's what you'll need:

2 cups half & half
1/3 cup unsweetened cocoa powder
1 1/2 tsp. vanilla
2 oz semisweet chocolate squares
4 large egg yolks
1/2 cup sugar

Cocoa powder and half & half

Here's what you'll need to do:



1.  Gradually whisk half & half and cocoa powder until it's a smooth paste.

Yolks

Yolks and Sugar

2. In stainless steel bowl whisk yolks and sugar until light and fluffy (about 2 minutes). Set this mixture aside.








3. Over medium-high heat, heat chocolate milk mixture to scalding or 82 °C (milk begins to foam), stirring occasionally and remove.

Melted Chocolate

4. Add chocolate squares to heated chocolate milk mixture and stir until melted and smooth.

Chocolate Mixture

5. Pour the hot chocolate milk mixture into the yolk-sugar mixture whisking constantly.

6. Place bowl over simmering water, stir it constantly until it thickens and coats the back of a spoon.







7. Remove from heat and continue stirring. Add vanilla.

Mixing up some ice cream

8. Cover and refrigerate overnight.



9. Make ice cream according to your ice cream maker's instructions








                                                                                                              Enjoy!
                                                                                                                  Mel