the simple five: chocolate hazelnut fudge

Fudge is one of those sweet pleasures that taste rich and satisfies a sweet tooth with just a small piece.
The sweetness of fudge often evokes that feeling of homemade treats.  I love visiting countryside bakeries that serve homemade treats. One can often find handmade fudge wrapped in saran wrap with a handwritten price sticker, offered on the counter.

When I make fudge, I like to switch the ingredients, using a variety of flavours (like maple or butterscotch).  However, this chocolate hazelnut recipe is a favourite in our house.

Enjoy!

Chocolate Hazelnut Fudge

(makes approximately 12-16 servings).

Ingredients

• 2 cups of semi-sweet chocolate (you can use baker's chocolate or chocolate chips).
• 3 tbsp. unsalted butter (optional, if you prefer a buttery fudge).
• 1 can sweetened condensed milk (150ml)
• 2 tsp vanilla extract
• 1 cup chocolate hazelnut spread (organic, homemade or Nutella)

Preparation

• Line an 8×8 inch baking pan with parchment paper leaving about an inch hangover on each side.
• Chop chocolate (or use chips) in a microwave safe bowl with the butter (if using) and the condensed milk.
• Microwave on high, stirring every minute, for 2-3 minutes.
• Remove and stir in vanilla and chocolate hazelnut spread
• Spread in the lined baking pan.
• Refrigerate for 2 hours or until firm. 
• Using the parchment paper overhang, lift the fudge out of the pan, and cut into squares.

Serve. 

the simple five : chocolate toffee crunch

Every year, I seem to miscalculate how much chocolate I should purchase for Easter.  My eyes are larger than my stomach (and wallet), and with other chocolates collected from the Easter Bunny, family and friends, our house can rival Willy Wonka.  I'm not complaining though.  It just gives me a reason to consume use up whatever is in the house.

Here's a quick way to use up some of that overabundance of chocolate.  This recipe is a variation of the "crunch" bars found on the back of those "Baker's chocolate" packages, using ingredients I already have in my cupboards...including all the sweetness left behind by the Easter Bunny.

Enjoy!

Chocolate Toffee Crunch

(makes approximately 12 small servings)

Ingredients

• 35  whole wheat saltine crackers
• ½ cup  butter
• ½  cup  packed brown sugar
• 1 cup of chocolate, chopped in small pieces.  (I used 3/4 cup milk chocolate left over from Easter and ¼ cup white chocolate...you can use chocolate chips).
• 1 cup of a variety of the "crunchy topping".  (You can use crushed candy, nuts or even dried fruit. I used ¼  cup finely chopped toffee bits like Hershey's Skor Chipits, found in the baking section and 3/4  cup unsalted roasted peanuts, chopped).

Preparation

• Preheat the oven to 400ºF.
• Place the crackers in single layer on a parchment covered baking sheet.
• Heat butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. 
• Bring to boil; cook 2 min. (Do not stir.) 
• Spread onto crackers.
• Bake for approximately 7 min. or until topping is golden brown. 
• Immediately sprinkle with the chocolate chips; let stand 5 min. or until melted.  
• Using a spatula, spread the melted chocolate chips evenly over the crackers.  
• Top with the white chocolate chips, and swirl onto into the chocolate to make a marble design.
• While the chocolate is still soft, top with the crunchy stuff...toffee pieces and or peanuts.
• Cool, then break into pieces.

tomorrow is a new year

My brother bought this incredible egg waffle maker from Williams Sonoma, and was eager to test to see if the recipe that came with the product would be similar to the popular Chinese "Eggette" (otherwise known as "egg pops" or  "egg waffles").  With Chinese (Lunar) New Year tomorrow, I thought I'd try this recipe...with a twist.

Using a cake pop maker (a previous Christmas gift he gave to my daughter), I made these little cake "pops" that are reminiscient of the street food, "Hong Kong Egg Waffles" that are sold by street vendors.

Not exactly the same in presentation... these are more round than in the shape of little flat "eggs" of the original version, and the egg waffles in HK are attached to each other to form a waffle.  However, this is the closest that I was able to get without running out to buy yet another kitchen gadget or to the local Chinese market (although I encourage anyone to try these at the market at least once!).  They're soooo good.

Cheers to my family and friends.

Happy Chinese (Lunar) New Year!

Hong Kong Egg Waffle Inspired Cake Bites

(Makes 24 bites)
Adapted from: Ginger & Scotch

Ingredients

• 1 cup (4 oz or 120 g) all-purpose flour
• 1 teaspoon baking powder 
• 1 teaspoon corn starch with 1 tsp. vanilla extract (to replicate custard powder)
• 2 large eggs
• ⅔ cup of sweetened condensed milk
• 2 tbsp. sugar
• 1 tablespoon melted butter
• 1 tbsp. almond extract

Directions:

• Melt the butter in a mixing bowl.
• Stir in almond extract, condensed milk and eggs.
• Add the sugar, vanilla extract and cornstarch.
• Stir until mixed.
• Stir in the baking powder, then the flour (slowly).
• Spray the cake pop maker with oil.
• Pour batter into each of the cake pop holes, only filling half way.
• Close lid and let it bake for approximately 3-4 minutes.
• Remove and let cool.

Enjoy!

soaking up the sweet

This past week an expected storm resulted in a snow day.  School was closed and the kids were cheerfully home.  We took this extra day as an opportunity to pack, prepare and finalize any school work before our son was going to embark on a snow adventure for an overnight school trip.   

It's amazing what a year of maturity can bring, as he demonstrated by packing his bags wisely, not just according to the weather, but also in an orderly fashion based on his travel habits.  Daily items in an easy access backpack. Extra snow gear at the bottom of the bag.  Everything placed according to how he's accustomed to travelling. After packing, we spent time chatting while shovelling the driveway, then he took a break and basked in the emerging sunshine.  Work is done!

I guess our family trips have surprisingly taught him lessons beyond cultural and geographical ones.  Although I am often frustrated (like any parent has experienced) when he loses or carelessly forgets his belongings, it seems like he has transformed overnight into a young adult....self aware of his own habits and abilities.  

On the morning of his trip, we woke up early to ensure we were prepared. As I anxiously went through his packing list one more time before we left, he smiled his big warm smile and reassured me that everything was "in the bag" (figuratively speaking).  

He was right (and for a brief moment I realized we were having a parent/child role reversal moment). I stopped micromanaging and let him take charge. It's a lesson to remember at times like these, to stop and see his warm smile and like this bread pudding recipe below, soak up as much of his child-like sweetness for as long as I can. For it will not be long before my young boy will be transformed seemingly overnight again, into an amazing, reassuring, sweet young man. 

Apple Crumble Raisin Bread Pudding

(makes approximately 12 servings)

This recipe combines the traditional tastes of bread pudding combined with the sweet as pie tastes of apple crumble on top.

Ingredients

• 8 slices of raisin bread, cubed
• 4 eggs
• 1 ½  cup half and half
• 1 teaspoon vanilla extract
• 2 apples, peeled and sliced

For the Crumble topping

• ½  cup of flour
• ¼ cup of oats
• ⅓ cup of brown sugar
• 1 tsp. cinnamon or nutmeg (to taste)
• 6 tbsp. butter, cubed.
• In a small bowl, mix the flour and oats.  Add the sugar and cinnamon. Add the cubed butter, and mix with a pastry cutter or fork until it resembles crumbles (the size of peas).

Preparation

• Preheat the oven at 350 degrees.
• In a large bowl, scramble the eggs
• Add the vanilla and half and half.  Mix well.
• Add the cubed bread and mix until bread soaks up the egg mixture.
• Press bread mixture into an 8x8 square pan
• Layer the sliced apples on top.
• Sprinkle the crumble topping (recipe below).
• Cover with aluminum foil.
• Bake in the oven for 30 minutes.
• Remove the aluminum foil and bake for 15 minutes more.

Top with ice cream, caramel syrup or enjoy on it's own.

The Simple Five: Panna Cotta

Panna Cotta is an Italian dessert traditionally made with cream, egg white and honey, which is then baked in the oven. This version is a simpler, non-bake version than the traditional panna cotta, and is served chilled (similar to a custard or pudding).

I love how flexible this dessert is considering there the basic recipe has only five ingredients. You can add any kind of flavourings to it (vanilla, chocolate, maple syrup) according to taste, and it can be served anytime of the year.  It's a fresh dessert alternative, particularly after heavier meals (or if you want something light after the indulgent holidays). It's easy to make ahead of time and kept in the fridge until it's ready to serve (perfect for dinner parties).

Enjoy!!!

Simple Panna Cotta

(Makes approximately 6 servings)

Ingredients

• 4 teaspoons powdered gelatin
• ⅓  cup sugar
• 4 cups of half and half cream
• 1 ¼  teaspoon pure vanilla extract
• Pinch salt (optional)

Directions

• Pour 2 cups of the cream into the saucepan and sprinkle the powdered gelatin evenly over top. 
• Let soften for 5 minutes or until the surface of the milk is wrinkled and the gelatin grains look wet (this is called "blooming the gelatin").
• Warm gently over low heat, whisking frequently for approximately 2 minutes or until the gelatin is dissolved (the cream should not be boiled...remove if you see steam and let it cool down).  
• Add the sugar into the cream stir until dissolved.
• Remove the saucepan from the heat. 
• Whisk in the remainder 2 cups of cream, vanilla, and a pinch of salt.
• Pour into small bowls or ramekins and chill for approximately 2 hours. (If you want to un-mold the panna cotta, chill overnight in greased bowls/ramekins).

Serve as is...or topped with any fruit, sauce or or chocolate shavings.  

climbing mountains

Usually at this time of the year, I try to clean up old files and sort through our photographs.  It's actually quite fun to go down memory lane to see what we've experienced, accomplished and enjoyed in the past 365 days.  I've seen so much growth in both of our children, and in ourselves, "the adults".

I remember taking the above picture last winter.  We spent a few days up north over the New Year holiday, and this was a particularly beautiful winter day with lots of sunshine, crisp cool air and fresh snow. We filled our days with skiing, tobogganing, trekking on snow trails and laughter.  So much laughter.

In the evenings, we headed back to the cottage cabin for some hot chocolate and warm comfort food. The kids were still full of energy and it seemed that our full days of activities didn't tire them at all (unlike their old mum!).  I remember asking them if they were tired from climbing "the mountain" (some of the hills felt as tall as a mountain).  They shook their heads and said "the higher the hill, the better the ride!"

As we approach 2015, this photo reminds me of that New Year's Day.  The moment when I realized our kids understood that hard work pays off.  Although I don't usually make resolutions, I begin this new year reminding ourselves that in order to enjoy the ride, you must climb the mountain first.

Wishing everyone all the best for 2015.

Happy New Year !!!

Make Ahead Banana Almond Bread Pudding 
with Chocolate Hazelnut Drizzle.

Recipe adapted & combined from
Chocolate Banana Bread Pudding and Baked French Toast

This bread pudding is a cross between baked french toast and traditional bread pudding.  It's worth the effort to make ahead of time...it's a wonderfully sweet morning treat and works well for a laid back New Year's Day morning, since can be easily placed in the oven while none of the creatures in the house are stirring.

INGREDIENTS:

• 4 eggs
• 2 ½ cups milk
• ⅓ cup heavy cream (or ½ cup of milk of you don't have cream)
• 1/4 cup brown sugar
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. ground cloves
• 6 cups cubed French bread (or about 15- one inch slices)
• 2 bananas, sliced
• Almond slices (to top with)
• Brown sugar (to top)
• Chocolate Hazelnut spread (like Nutella)...to drizzle on top.

DIRECTIONS:

• In a large mixing bowl, mix eggs, milk, sugar, and vanilla and spices until smooth. Stir in bread, bananas (you can also stir in 1 cup of chocolate chips to make this extra sweet).
• Pour into 9x13 greased glass baking dish and cover with tin foil.
• Let the bread soak in the fridge for at least 1 hour or overnight.
• When ready to bake, preheat the oven to 375 degrees.  
• Top with almonds and sprinkle brown sugar on top.
• Bake for 25 minutes covered with foil.
• Bake another 25 minutes without foil, or until the knife inserted in the centre comes out clean.
• If desired, slightly warm the chocolate hazelenut spread in the microwave for about 30 seconds. Drizzle.

Serve with syrup.  Enjoy.

happy face

Each year, the kids perform in their school's Christmas concert, and it's a busy week of rehearsals, costume preparations and a flurry of activity on the last week before the Christmas break.

This year, it felt like time rushed past us a little too quickly, as it seems like we were just adjusting to the new school year.  Now that the children are more and more involved with extracurricular activities, it becomes more challenging to dedicate what little precious time we have left, to prepare for the holidays. In the past, it is during this time of preparation...the baking, the decorating, when we participate as a family and talk about our year ahead, our year behind, or just about what we want to do during the holiday season.

Even though there is constant travel between regular school and work activities along with holiday events, I've found that we now have even more family conversations.  It is during our commute when I hear the funniest jokes, odd curiosities or reflective tales, spoken freely without intention or judgement, but rather just a casual chat to occupy the time while Mom is focused on driving the car.

Although we will continue to enjoy our some of our Christmas traditions...making gingerbread houses, baking cookies, ice skating at the local rink, I won't worry that we aren't "doing enough activities" with the kids this Christmas. Even on those days when we're not doing anything "special", we will choose to be present and in the moment during those precious times we have together...laughing, singing or just chit-chatting.  And watching their happy faces is special enough for me.

Cinnamon Infused Vanilla Cupcakes with Cinnamon Frosting 
(& gingerbread cookie topping)

These are cinnamon bun inspired cupcakes with cinnamon cream cheese frosting.  I made these for a party, and topped each cupcake with a gingerbread cookie for decoration {recipe, found here}, although these are pretty sweet without it.

Ingredients:

For the cupcakes:

• 1 and 2/3 cups (210g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1/2 cup (1 stick or 115g) unsalted butter, melted
• 1 large egg
• 1/4 cup (60g) yogurt
• 3/4 cup (180ml) milk
• 1 Tablespoon vanilla extract
• 2 teaspoons ground cinnamon

Time saving alternate:
You can use pre-made white cake mix.  If you follow the instructions, replace the water with milk. )

For the cinnamon frosting:

• 1 cup unsalted butter, softened to room temperature
• 3 cups icing sugar
• ¼  cup heavy cream (milk works too)
• 2 teaspoons vanilla extract
• 1 Tablespoon ground cinnamon

Time saving alternate:
You can use pre-made frosting.  Just mix in some of the cinnamon/sugar mixture into vanilla frosting, and add 3-4 tbsp of cream cheese to the whole frosting can.  Mix well.  (it tastes similar to cream cheese frosting for cinnamon buns).

Cinnamon Sugar topping/layer:

• Mix ¼ cup of sugar with 1 tsp. of cinnamon.  (double the quantity if needed).

Directions:

Cupcakes

• Preheat oven to 350F degrees. 
• Line muffin tin with 12 cupcake liners. Set aside.
• In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. 
• In a large microwave-safe bowl, melt butter in the microwave. 
• Whisk in 1 cup of sugar.
• Stir in egg, yogurt, milk, and vanilla extract until combined. 
• Slowly mix in dry ingredients until no lumps remain. 
• Spoon about 2 tbsp. of batter into each cupcake liner.  
• Sprinkle 1 tsp. cinnamon sugar mixture on top.
• Top another tbsp. of cupcake batter on top of the cinnamon sugar mixture or until the liners are about 3/4 full.
• Top each cupcake with 1 tsp. of cinnamon sugar.
• Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before frosting.

Cinnamon Frosting:

• Beat softened butter on medium speed with an electric mixer until smooth and creamy. 
• Add icing sugar, cream (or milk), and vanilla extract.  Continue to mix.
• Increase to high speed and beat for 3 more minutes or until really creamy.
• Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick.   
• Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.
• Frost each cupcake.

If you wish, top with gingerbread cookies for decoration, or just serve as is.  Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5 days.

Enjoy!

shining star

We've been very fortunate to enjoy many holiday celebrations so far...gatherings with friends, stage productions, holiday festivities...taking it all in and enjoying each moment.

Last week, we had the privilege of watching a charming musical production of Cinderella, making it a family-only night of good food and entertainment.  During the intermission, one of the stage managers approached our daughter and asked if she wanted to go on stage to meet Cinderella in front of the live audience. Although my husband and I were enthusiastic and thought it would have been a fun opportunity for her, we didn't want to pressure her into any decisions and allowed her to go with whatever her heart felt.  Although she was flattered by the invitation, she kindly smiled, thanked the young gentleman and declined the offer.

Later that evening, she sensed our curiosity with her decision and as we were driving home, she stated that she really enjoyed kicking back and just watching the show with her family and didn't want to disrupt that time with us just for a few minutes of "performing and be the centre of attention".

Although the lure of the bright lights and audience applause was tempting for her to go on stage, her decision made me proud and amazed at how mature she has become.  She doesn't get easily dazzled or persuaded by what's flashy, but stood her ground with knowing what she felt was important to her at that moment and didn't need false admiration to fulfill her. 

As her parents, we know that the world will be our children's stage, with many more opportunities in the future for both our daughter and son to show how amazing they are. And when that time comes, we know in our hearts, that their star will shine long and bright, beyond any brief spotlight on stage.

Traditional Gingerbread Cookies

(makes approximately 4 dozen)

This recipe makes a crisp cookie, making it ideal to decorate gingerbread people with icing.  Light, simple and easy.

Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1 egg
• 1 tbsp. water
• 1 1/2 cups unbleached white flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1 ½  tsp. ground ginger

Preparation

• Preheat the oven to 350degrees F.  Line cookie trays with parchment paper.
• Cream the butter and sugar together, then add the egg and water, and mix until fluffy.
• Stir together the dry ingredients:  flour, baking soda, salt, cinnamon and ginger.  
• Add to the first mixture and beat until the dough is mixed.
• Shape the dough into 2 equal sized rolls, flour your hands and the work surface, wrap in plastic wrap and chill until firm for at least 30 minutes.
• Place dough onto a lightly floured surface and roll to a thickness of about ⅓ to ¼  inch (the thicker the better for icing).  Cut out shapes (or put through a cookie press, as I used for the star shaped cookies above) and place about 1 inch apart on the cooking sheet.
• Make the remaining shapes until all the dough is used.
• Bake for about 10 minutes until the cookies are lightly browned.
• Transfer to racks to cool

If you desire, you can decorate with icing.  Recipe found here: Christmas Past

Enjoy!

the simple five: chocolate avocado pudding

We love avocado in our house, and I often purchase bags of them for various dishes (my tomato avocado salsa is a house favourite).

Although my intentions are overly hopeful that we will consume all of the avocados in a week, on occasion, I have a few left that are on the cusp of being overripe.  

This simple recipe turns avocado into a sweet and relatively healthy dessert (you won't taste the avocado), and it is quite adaptable.  You can add more cocoa powder for a more intense chocolate taste, or you can add bananas, peanut butter or even apple sauce instead of brown sugar to add interest.  Or just increase the amount of sugar to make it more sweet.  This is a great way to have a chocolate dessert with the added health benefits of avocado.

Chocolate Avocado Pudding 

(makes approximately 4 servings)

Ingredients:

• 2 avocados, peeled and pitted.
• 2 tsp. vanilla extract (I also liked using almond extract).
• 1 tbsp. of brown sugar (alternates: one whole banana , ½ cup of peanut butter, ¼ cup apple sauce.) 
• ½  cup honey or maple syrup
• ½ cup Organic cocoa powder (I like using the Camino brand).

Directions:

• Place all the ingredients into a food processor (I just use a hand immersion blender, with it's blender attachment) and blend until creamy and smooth.  
• Store in a sealed container for up to 3 days in the refrigerator.

Enjoy.

the simple five: candy bowl fudge

This uses up quite a bit of candy, which is ideal for any Halloween left overs (if you have any!).  This is not for the faint of heart or for those watching their calorie intake. It is very sweet. Although this will not lower your sugar intake, you can slow down the rapid consumption (by freezing this for later), and find less mini-wrappers tucked in secret places in your furniture...

Candy Bowl Fudge

(makes about 8-12 servings).

{fudge pictured on the left has Mr. Big bars for the bottom layer,
fudge pictured on the right has Crispy Crunch bars for the bottom layer.}

Ingredients:

Bottom layer

• Approximately 32 mini chocolates (those with a cookie or peanut centre work well...Crispy Crunch, Mr. Big, KitKat).

Fudge

• 2 cups plain chocolate (about 26 mini bars...I used Caramilk & Aero bar)
• 1 can sweetened condensed milk
• 2 tsp. vanilla
•  ½ cup chopped walnuts (or substitute with chopped bars with nuts...I used 6 mini snickers bars, chopped).  You can also use chopped Smarties or any candy coated chocolates.

Directions:

• Line a 8x8 pan with parchment paper, leaving about a 1" overhang from the edges of the pan.
• Take bars and line the bottom of the pan. (You can make them all uniform or vary the kind you use.  Half of my pan was was lined with Crispy Crunch, the other half, Mr. Big. (KitKat would work lovely too...unfortunately those were all eaten by the time I made this!).
• Chop plain chocolate (Caramilk/Aero) and place in microwave safe bowl with condensed milk.
• Microwave on hight stirring twice until chocolate is soft, 2 minutes.  Remove and stir well.
• Stir in vanilla and chopped walnuts (bars with nuts).
• While hot, pour over the lined pan of chocolate.  
• Refrigerate for 2 hours or until firm.
• Using the parchment paper, lift the whole fudge out of the pan and cut into 1" squares.
• Fudge stored at room temperature in an airtight container will last up to 10 days. Fudge stored in the refrigerator can last 2 to 3 weeks. (or 3 months in the freezer in an airtight container).

Go to the dentist.

bark loudly

A little while back, my son had a few friends over to play video games, throw the ball around at the park and just hang out.  Unfortunately with a last minute cancellation, our daughter's original plan to spend the day with a friend didn't materialize.  She was very disappointed.

It is no secret in our house that our little girl loves anything sweet. As if she's not sweet enough! So while the boys played, I promised her that we'd make some kind of candy to pass the time.  Just the two of us. As I was saying this, I wished I stopped myself from making this promise as I didn't want her to be disappointed (again). How am I going to make candy? I don't have any ingredients unless we made caramel sauce (but no ice cream to top it with) or fudge ("not interested" she said).

All of a sudden, our dog started barking loudly (and for no reason...bird? squirrel?).  The continuous yelping at small critters usually bothers me, but for some reason it felt like our pup was trying to tell us something, giving me a great idea. Throughout the continuous barking, I told our daughter that our pup was suggesting that we make "bark", and with her eyes widening with enthusiasm, she gave an astounding "yes" and hugged our dog in appreciation for the good idea. Our dog finally stopped barking.

Since I usually don't make bark unless it's Christmas, I had forgotten how quickly and easily one can have such sweet goodness in a few hours.  I just used what I had on hand...a half a package of semi-sweet baker's chocolate, half a bag of white chocolate chips and half a bag of toffee bits.

Our little girl had the greatest time watching the different coloured chocolate mix together, creating a beautiful marbled look.  Her sadness with the cancelled playdate quickly dissolved as she licked the bowls clean. She had the biggest, stickiest smile on her face.

I guess we had a sweet day after all and maybe I should thank our pup...

...for barking loudly.

Marble Chocolate Toffee Bark

(Makes enough to serve about 4-6 people).

This is the easiest and quickest chocolate bark. Ever.  Not sure if this really constitutes as a recipe, but here we go.

Ingredients

• 4 squares of Baker's Semi-Sweet Baker's Chocolate
• 1 cup of white chocolate chips
• ½ cup of toffee bits, plus more to top (I used the "Skor" brand, but you can use any kind of candy you have on hand).

Directions

• In two separate small bowl, place the baker's chocolate in one bowl and the white chocolate chips in the other.
• Set your microwave at 50% (medium) and melt the chocolate for about 2 minutes.
• Remove and stir quickly.  If it's not melted, then put the bowls in the microwave and melt again at 50% for another minute.
• Remove.  In the bowl with the baker's chocolate, stir in the toffee bits.
• On a baking sheet, place parchment paper.
• Spread the white melted chocolate on the parchment paper.
• Spread the baker's chocolate on top.  Using the spoon, swirl the two chocolate together.
• Top with a few more toffee bits (optional), to taste.
• Place the cookie sheet in the fridge for at least 3 hours.
• When the chocolate has hardened, break into pieces (you don't have to be precise...it looks better when you just cut it any way you wish).
• Keep in a sealed container, in a fridge for up to 5 days.

Enjoy!

sweeter than pie

As kids get older, the life lessons they learn tend to get a little more complicated, tasting more sour than sweet. More than ever, it becomes increasingly difficult to stand aside as our children work out their own inner turmoil and unravel the mysteries of life without parental interference. As parents, we spend so much time building our children's wings that we forget to let them try on their own to fly.

Amongst Thanksgiving and birthday celebrations, our son has eagerly anticipated two significant sporting events: a cross country running race and his first swim meet this week. Along with honour band rehearsals, reading assignments, running and swim practices, on top of his regular school work and social life, he's had a lot to manage.

On the morning of his cross country race, our son was extremely anxious and worried that the increased distance he had to run this year (an extra kilometre!) would dampen his chances of doing well and earning a place at the next regional race (only the top 15 get to go). As scenarios began to run in his mind, he started to question his decision to enter the race to begin with, and my witty sweet boy became extremely silent, as if he was transported elsewhere.

We persevered with the morning routine and like a true athlete he became laser focused once we arrived at the running track. Before his race, very few words were spoken as he walked off on his own and collected his thoughts around the track. Although he was able to see and catch up with his friends from other schools, for the most part, he walked to clear his mind and get ready for the event.  Then it was time to gather at the starting line. As tempting as it was to give him one big hug before the race, I stayed behind, standing at the bleachers to give him the space he needed.

When his category began their race, in the distance I could see him run amongst the pack of about fifty kids-with-much-longer-legs-than-him. He held back and for the longest time was in 12th place.  My heart started to sink as it was now my turn to run scenarios in my mind about what he was thinking. Did he lose his motivation?  Is he tired?  Did I feed him too much/too little this morning?

The group was out of sight on the other side of the tracks, and for about what felt like forever ten minutes I didn't know where he was in the race. Did he fall behind? Did he go ahead? Did he stop?

Then I saw the lead runner cross the finish line. Then another. Then a group of five boys appeared around the corner, one of which was my son. As his running coach came to stand beside me with a smile and a "where-did-he-come-from" look, we watched as my son crossed the finish line in the top five! His face lit up like the sun.

On the drive home, he was still quite silent. His body was in pain from over-exertion and he closed his eyes to rest. Once we got home, I could tell he was replaying the race in his mind and with a big sleepy smile proclaimed "It was the best race I've ever ran. I really had to work hard and I'm proud that I was able to still finish strong. I'm totally pumped for my swim race this weekend".

It was at that very moment when I saw a different kind of maturity in him.  His accomplishment at the race taught him that all his hard work paid off because he stayed determined, focused on pushing through the jitters, trusted his own abilities then put his best foot forward.

This young gentleman is learning to fly on his own...

..and learning that lesson is so much sweeter than any possible gold medal or dessert he'll ever have.

Sweet Apple Galette

(makes two galettes, serves approximately 6-8 people).

  

Like apple pies, you can make this (without baking it), and FREEZE this. You can also make this a day ahead if kept in a container and refrigerated.  If baked from frozen, then bake for about 10 minutes longer, and make sure you use an egg wash on the crust to prevent burning (I also use the pie crust edge shield for this). The caramel filling makes this galette fairly sweet.

Ingredients

• 8-10 medium sized apples, peeled and thinly sliced

Crust

• 3 cups of all purpose flour
• ½  cup butter
• 2 ½ cup vegetable shortening
• ½ tsp. salt
• ½ cup of ice cold water

Caramel Filling

• 3/4 to 1 cup brown sugar
• 6 tbsp. flour
• 1 ½  cup brown sugar
• ½ cup of water
• 1 tsp. ground cinnamon
• Pinch of nuteg
• ½ tsp. allspice

Whipped cream, if desired

Preparation

Make the crust first.

• Whisk the flour and salt together.
• With a pastry blender, cut the butter and shortening until the mixture looks like pea sized crumbs.
• Drizzle the water slowly over the flour until mixed.
• Form the dough into a ball and refrigerate (for at least 30 minutes...you can do the apples and caramel in the meantime.)

Peel and slice the apples and set aside.

Make the caramel.

• Melt the butter in a large sauce pan
• Stir in flour to form a paste.
• Add sugar, then water and bring to a boil
• Remove from heat and add the spices, continually stirring.
• Toss the apples into pan of caramel sauce, until evenly coated.

Assemble:

• Roll out the crust dough into two round discs onto parchment paper, approximately 1" thick (and approximately 12" in diameter).  
• Place the rolled out dough into two pie dishes.
• Put half of the apple mixture into the centre of each of the pie crusts, leaving a one inch edge.
• Fold the edges towards the centre.  You don't have to be neat...it looks more rustic if it's not perfect!  Or tuck the edges in for a more neater presentation.
• At this point, you can wrap with the parchment paper, and refrigerate (or freeze).
• When ready to bake, remove the galettes off the parchment paper and back into the pie dishes.  (You can place on a silpat and then on a baking pan, but this way if there is any spillage from the apples, it the crust will remain it's form.
• Brush a little milk onto the crust.
• Bake at 400 degrees for 35-40 minutes (or 45 minutes if frozen), until golden brown

Serve warm or room temperature, with whipped cream or vanilla ice cream.

mini versions

For as long as I can remember, I've always envisioned owning a treehouse.  A quiet little spot for the kids to huddle with friends, dreaming about the future.  A serene place for me to sit up high above the ground to gather my thoughts and write. A "secret" hideout to toast the end of a busy workweek with a glass of wine with my husband or sharing giggles with friends. There's something magical about the solitude of watching the world with a bird's eye view.

Last weekend, we were able to get away for a short jaunt up north and enjoy a little bit of sunshine.  Although the above seasonal temperatures felt like summer, the burnt orange and red leaves were a reminder to enjoy every bit of this last little stretch of warm weather.

The kids had a blast spending time outdoors, roaming for sticks for a marshmallow roast and bonfire, climbing trees and biking on the trails.  Our daughter in particular, closely examined about a dozen trees, deciding which one would be most suitable to climb, which at first I thought, so she can go as high up the tree as her brother.

As we watched the kids, I pondered if we should build a treehouse, sparking a discussion that had us wondering if the kids will soon be out of the "treehouse" stage. My husband thought the kids (much sooner than I would think) would soon outgrow the enjoyment of a treehouse.

Although I agreed at the moment...deep down, I wasn't sure if I have ever outgrown that "treehouse" stage.

After a lengthy search, once our daughter found "the tree", she didn't climb to the top, but sat on a branch that seemed to fit perfectly around her body. On both days of the weekend, she headed towards that tree and spent hours sitting on that limb with a notebook and pencil in tow, writing stories.  She was content to sit for hours in that tree, examining the bark, watching the sunset, writing and drawing in her little book.

Although it's pretty obvious in our house, that our son's personality is more similar to mine...analytical, results driven, inquisitive, and our daughter has the imaginative, fun loving, story-telling spirit like my husband, this past weekend, there was a glimmer of me shining through our daughter.  The part of me that relishes quiet surroundings, taking notes to archive the details, and creating our own little magic with the inspiration of nature.

I wonder if she will keep that part of me and forever embrace the creative process that is driven by solitude. There is nothing more that I want to teach to both of my kids, than to learn to tune out the noise of this crazy, fast paced world surrounding us and truly find and listen to the beat of your own heart.

No one can predict which hidden gems within our souls as parents, will be revealed later in our children.  And as easy as it is to find ways that our children are mini versions of ourselves (which unfortunately prompts many parents to fulfill their own dreams vicariously through their kids), maybe we just need to recognize that this might be a brief point in time when they are just mirroring us.  Exploring, testing, fulfilling their own desires so they can find their own branch that is strong enough to withhold the weight of their world.

As I watch with my own "bird's eye view", my amazing kids discover their world, I'm confident they will find their own way to climb to the destination of their choice, one that suits their needs best.

And maybe they won't want us to build a treehouse for them after all.

Mini Pumpkin Pies

(makes 24 servings)

This recipe is adapted from the back of the Farmer's Market Foods pumpkin puree can.  I added a little more spice, and made my own easy pie crust, which is buttery, flaky, and added a lot of dimension to this recipe.  If you don't have time to make your own crust, store bought versions would work too.

Ingredients:

• 1- 15oz can Farmer’s Market Organic pumpkin (or just under 2 cups)
• 1 ½  tsp ground cinnamon
• ½  tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp. allspice
• ½ tsp salt
• 1 can sweetened condensed milk (300ml/14 oz)
• 2 eggs, slightly beaten
• 1 9” pie shell or pastry dough (I used my homemade pie crust recipe, found here)

Preparation:

• Mix pumpkin and spices together. 
• Slowly beat in the milk and eggs, until just mixed.
• Follow the directions for making the pie crust.  If using prepared curst, roll out the dough.
• Using a round cookie cutter, make about a 24 circles.
• Line a muffin tin with cupcake liners then place the crust circles in a muffin pan.
• Add the pumpkin filling in each crust (about 2 tbsp.)
• Bake at 400º for 15 minutes, then reduce temperature to 350º and bake for an additional 20 minutes. 
• Let cool. 

Serve and enjoy!