Oven-Baked Apple Butter

 Contrary to its name, apple butter doesn't have any butter in it! Apple spread would be a more appropriate name but apple butter it is! It is smooth and sweet and goes beautifully on top of Greek yogurt (my favorite way to eat it!) and oatmeal, or you can also spread it on buttered toasts or pancakes. Need more ideas, look here for more creative ways to use apple butter.

You can slow cook apple butter on the stove, but I like the hands-free oven method. Just stir once or twice every 30 minutes and let the magic happen: in about 3 to 4 hours, the sauce will reduce and reach a perfectly smooth and thick texture and a beautiful deep amber color. And your kitchen will smell amazing!

Feel free to can the apple butter (following proper safety procedures) as it makes a wonderful homemade holiday gift!

 

I just hosted my Cooking Club friends for a “Fall Feast” and I chose to pack my apple butter into mini plastic containers as a party favor for my guests. Cute, no?

 

 

Makes about 2 ½ cups

• 4 pounds apples, peeled and chopped = 1.8 kg de pommes, épluchées et coupées en morceaux
• 2 cups apple cider = 475 ml de jus de pomme
• 1 cup light brown sugar = 200 g de cassonnade
• ½ teaspoon kosher salt = ½ cuillère à café de sel
• 1 tablespoon fresh lemon juice = 1 cuillère à soupe de jus de citron
• 1 teaspoon ground cinnamon =1 cuillère à café de cannelle en poudre
• 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanilla
• Pinch of ground cloves = une pincée de clou de girofle en poudre

Combine the apples, apple cider, brown sugar and salt in a large Dutch. Bring to a simmer over medium heat and cook for about 20 minutes, until the apples are soft. Remove from the heat and stir in the lemon juice, cinnamon, vanilla and cloves. Use an immersion blender (or puree in batches in a regular blender) until smooth.

Bake, uncovered, in a 250°F / 130°C oven, stirring every 30 minutes, for 3 to 4 hours, until it's thick and dark. Remove from the oven and let cool completely before transferring to an airtight container. Refrigerate and use within 2 weeks.

Maple Pumpkin Spiced Latte

This latte is autumn heaven in a cup! Sure, you can go to any coffee shop and get one but:

1. You'd have to get out of the house
2. You'd be spending your hard-earned cash – $5 for a latte? No thank you!
3. Do you even know what's in that latte – real pumpkin? real spices? I don't think so.

I tried different proportions and sweeteners and to me, this one has the best balance of flavors. I especially love the touch of maple syrup but you could use ½ teaspoon of vanilla extract instead.

Makes 1 serving

• 2/3 cup freshly brewed coffee = 160 ml de café
• 1/3 cup milk (any kind you like) = 80 ml de lait
• 2 tablespoons pumpkin purée = 2 cuillères à soupe de purée de citrouille
• Pinch of cinnamon = une pincée de cannelle
• Pinch of cloves = une pincée de girofle en poudre
• Pinch of nutmeg = une pincée de noix de muscade
• 1 teaspoon maple syrup = une cuillère à café de sirop d'érable

 

Mix all the ingredients, except maple syrup, in a small sauce pan and heat over medium on the stove for a few minutes. Stir maple syrup in and transfer to a mug. Enjoy!

Oatmeal and Dried Fruit Squares

There are lots of pool time ahead in our summer schedule, including early swim practices and meets. These oatmeal squares are a great on-the-go breakfast or snack. They are quite different in terms of texture and taste than the other oatmeal squares I posted a couple of years ago. They are also a bit healthier. I make them nut-free to keep everyone on the swim team safe but if you know allergies are not an issue, feel free to throw in walnuts or almonds. This batch included dried cranberries and blueberries, pepitas (pumpkin seeds) and bittersweet chocolate chips. I think the next one will have dried apricots and mango, white chocolate chips and shredded coconut. Can't wait!

Makes 20-25 squares

• 2 cups old fashioned oats = 160 g de flocons d'avoine
• 1 cup unbleached flour = 120 g de farine
• ½ teaspoon cinnamon = ½ cuillère à café cannelle
• pinch of salt = une pincée de sel
• 1 teaspoon baking powder = 1 cuillère à café levure
• ¼ cup evaporated cane juice sugar = 4 cuillères à soupe de sucre non-raffiné (bio)
• 1 ½ cup buttermilk = 350 ml de lait ribot (ou de lait normal)
• ¼ cup applesauce = 4 cuillères à soupe de compote de pomme
• ¼ cup oil (canola, coconut...) = 4 cuillères à soupe d'huile
• 1 large egg = 1 oeuf
• 1 teaspoon vanilla = 1 cuillère à café de vanille
• ½ cup dried fruit (cranberries, raisins, blueberries, apricot...), chopped if needed = 50 à 75 g de fruits secs, coupés en morceaux si besoin
• ¼ to ½ cup chocolate chips or chunks = 25 à 50 g de pépites ou petits dés de chocolat
• ¼ cup pepitas (or any chopped nuts) = 30 g de graines de citrouille ou tournesol, ou de noix
• ¼ cup shredded coconut (optional) = 30 g de noix de coco râpée

Preheat oven to 375 degrees.

Combine oats, flour, cinnamon, salt, baking powder and sugar in a large bowl.

Mix the buttermilk, applesauce, oil, egg, and vanilla in another bowl.
Pour the wet mixture into the dry ingredients, stir gently to combine. Fold in the dried fruits, chocolate chips, pepitas (or nuts if using) and shredded coconut.

Pour the oatmeal mixture into a buttered 7 x 11 inch baking dish.

Bake for about 35 minutes. Remove from oven and let cool down completely. Cut into squares. Enjoy!

 

 

Note: I keep the oatmeal squares in a sealed container in the fridge and just microwave each for 10 seconds before serving.

 

 

Blueberry Muffins

This basic recipe yields super moist, airy muffins and works with other fruit as well. Actually, I just made another batch today, this time with rhubarb and strawberries. Oh my, that combo was delicious, but there's something about blueberry muffins I just love, love, love. Depending on my mood, I either use lemon zest to brighten the flavors, or vanilla extract for a little more sweetness. Your choice!

Makes 12 muffins

• 1 ½ cups unbleached flour = 175 g de farine
• 2 teaspoons baking powder = 2 cuillères à café de levure chimique
• ¼ teaspoon baking soda = ¼ cuillère à café de bicarbonate de sodium
• Pinch of salt = une pincée de sel
• 1 egg, beaten = 1 oeuf, battu
• 5 fl. oz. Milk = 150 ml de lait
• ½ cup butter, melted = 110 g de beurre, fondu
• 1 teaspoon vanilla extract OR zest from 1 lemon = 1 cuillère à café de vanille OU le zeste d'un citron
• ½ to ¾ cup sugar = 100 à 150 g de sucre
• 1 ½ cups blueberries (fresh or frozen) = 180 g de myrtilles

Preheat oven to 400 degrees.

Stir the flour, baking powder, baking soda and salt together in a large bowl.

Combine the egg, milk, butter and vanilla extract or lemon zest in another bowl. Add to the dry mixture. Mix until just combined, don't over stir. Gently fold in sugar and blueberries.

Divide evenly between a 12-muffin tin and bake for 18 to 22 minutes. Enjoy!

 

Note: if you like a little bit of a crunchy top, sprinkle some brown sugar before baking.

Savory Bread Pudding

Lots of things going on in at the beginning of May: Cooking Club, Teacher Appreciation Week and Mother's day... This savory bread pudding is a great addition to any brunch you might be invited to. It is super easy to make, and convenient too, as you put everything together the night before, then let it rest in the fridge overnight for the bread to absorb all the custard and bake in the morning. It is also very versatile: I have made it with kale and butternut squash in the fall and zucchini and roasted grape tomatoes in the summer. I like to keep it vegetarian but you could definitely add bacon or sausage. I recommend using good, rustic, whole-grain French bread and any combination cheeses you like – I am a big fan of Trader Joe's Quattro Formaggio, a blend of asiago, fontina, parmesan and provolone.

Serves 8-10

• 2 tablespoons butter = 30 g de beurre
• 1 medium onion, finely chopped = 1 oignon, coupé en morceaux
• 1 red bell pepper, chopped = 1 poivron rouge, coupé en morceaux
• 6 oz. baby spinach = 170 g de jeunes pousses d'épinards
• Salt & pepper = sel et poivre
• Pinch nutmeg = une pincée de noix de muscade
• 8 cups cubed (1 inch) French bread (½ lb) = 225 g de pain (baguette, batard), coupé en cubes de 2 cm
• 2 cups grated cheese = 170 g de fromage râpé
• 2 ¾ cups milk = 650 ml de lait
• 6 eggs = 6 oeufs
• 2 tablespoons Dijon mustard = 2 cuillères à soupe de moutarde forte

 

Melt butter in a large heavy skillet over moderate heat, add onion and bell pepper and cook stirring, until soft (about 5 minutes). Season with about ½ teaspoon salt, ¼ teaspoon pepper, and nutmeg. Stir in handfuls of spinach, and cook until it all wilts. Remove from heat.

 

Mix bread cubes, cheese and spinach mixture in a very large bowl. Transfer to to a buttered gratin dish.

 

Whisk together milk, eggs, mustard, and another ½ teaspoon salt and ¼ teaspoon pepper and pour evenly over the bread mixture. Chill, covered with plastic wrap, overnight.

Preheat oven to 350°F. Let bread pudding stand at room temperature 30-45 minutes.

 

Bake, uncovered, until puffed and golden brown, about 50 minutes. Let stand 5-10 minutes before serving. Enjoy!

Mini Greek Frittatas

I love eggs for a quick protein boost in the morning or for a snack. I often make those mini frittatas for our Sunday brunch and save extras for busy week-day breakfasts or for my son's lunchbox. The best part is that you can use customize them with what you have: bacon (cooked and crumbled) and cheddar, zucchini (diced and sauteed) and goat cheese, bell pepper and gruyère...

Makes 24 mini frittatas

• 6 large eggs = 6 oeufs
• ¼ cup milk = 60 ml de lait
• 2 tablespoons heavy cream = 2 cuillères à soupe de crème fleurette
• Salt & pepper (about ¼ teaspoon each) = sel et poivre
• ¼ cup shredded spinach (fresh or thawed) = 60 g d'épinards hâchés et égouttés
• ¼ cup crumbled feta = 40 g de feta émiettée
• A few black olives, sliced = quelques olives noires, coupées en rondelles

Preheat the oven to 350°F / 180°C.

Generously grease one (24) or two (12) mini muffin pans with olive oil spray. Whisk the eggs, milk, salt and pepper in a bowl. Stir in the spinach and feta. Pour egg mixture evenly into the 24 mini muffin cups and top each with an olive slice in the middle. Bake for about 10 minutes. Remove from muffin pan and serve right away.

 

Note: You can also keep those (cooked) in the fridge for a few days, just pop in the microwave for 30 seconds to reheat. They are also great at room temperature in your kids' lunch box.

 

Banana Pumpkin Smoothie

I think I am slightly addicted to this smoothie. I've made it pretty much everyday for the last week or so! It tastes so good and it's a great source of vitamin A, calcium and protein. Yummy and healthy, yes! Plus easy to fix for breakfast or an after-school snack!

If you can't find low-fat kefir, substitute 1/2 Greek yogurt, 1/2 milk . And feel free to spice it up with ginger and cinnamon, I personally enjoy the clean, fresh, simple taste of the banana and pumpkin together, lightly sweetened with a touch of honey.

 

*** Have a happy, spooky Halloween!***

Makes 1 large smoothie (breakfast) or 2 small ones (snack)

• 1 ripe banana = 1 banane bien mûre
• ½ cup pumpkin (canned or homemade) = 120 gr de purée de citrouille ou potiron
• 1 cup kefir = 240 ml de kefir
• ½ tablespoon honey = ½ cuillère à soupe de miel
• 1 tablespoon ground flax seeds (optional) = 1 cuillère à soupe de graines de lin moulues (facultatif)
• a few ice cubes = quelques glaçcons

Mix all the ingredients in a blender until smooth. Serve right away. Enjoy!

Fruit with Kefir and Granola

I discovered Kefir last year and quickly became addicted. Kefir is a thick and tangy fermented milk. At first, it will remind you of drinkable yogurt. But nutrition-wise, it is so much better: it packs high-quality protein and provides plenty of calcium and probiotics too. Added bonus: it is low in lactose so it's easy to digest. You can find Kefir in most grocery stores now. I stick to the plain and low-fat kind, as the fruity versions contain added sugar. You can also use it in place of buttermilk in pancakes and breads, or mix it in smoothies.

As always, the combination below is just one of many. Another favorite of mine it to use berries (I keep frozen ones in my freezer in the winter months) with vanilla-almond granola. No granola? No problem, any healthy cereal will do!

I love how this breakfast keeps me feeling light, yet full and energized, all morning long!

Serves 1

• ¼ cup pineapple bits = 45 g de petits morceaux d'ananas
• ½ banana, sliced = ½ banane, coupée en morceaux
• ½ cara-cara orange, cut into chunks = ½ orange, coupée en morceaux
• ½ cup low-fat kefir = 120 ml de kefir
• 2 tablespoons mango passion granola cereal = 2 cuillères à soupe de granola (ou muesli) mangue-passion

Put fruit chunks into a shallow plate. Pour kefir over fruit and top with granola. Sit down and savor every bite!

Good Morning Quinoa

This is very similar to oatmeal but using quinoa makes for an even healthier breakfast!

There are many ways to create your own version: use fresh berries in the summer, top with walnuts or almonds, add a couple drops of vanilla extract in the milk, substitute honey for the maple syrup... Be creative! Just make sure you cook the dried fruits (cranberries, apricots, figs...) with the milk so they end up plump and soft. If using fresh fruits (berries, banana, mango...), add them just before serving. Any milk will work: whole for a creamier mixture or skim for a lighter version, also almond, soy or rice milk.

Serves 2

• 1 ½ cups milk = 120 ml de lait
• ½ cup quinoa = 85 g de quinoa
• ¼ cup dried cranberries = 40 gr de cranberries séchées
• 2 teaspoons maple syrup = 2 cuillères à café de sirop d'érable
• Pinch of ground cinnamon = une pincée de cannelle
• 1 banana, sliced = 1 banane, coupée en lamelles

Bring milk, quinoa and dried cranberries to a boil in a small saucepan. Simmer, covered, until most of milk is absorbed, about 15-20 minutes. Remove from heat and transfer to two serving bowls, top with maple syrup, cinnamon, and banana slices. Enjoy!

 

Honey-Lemon Bread

Yesterday was cold and rainy and we were stuck inside. While my son was playing dress-up and fighting imaginary knights and dragons with our dog (yes, dog!), I thought a cup of hot tea would cheer me up. And then I thought that adding a slice of something yummy would make it even better. So I came up with this honey-lemon bread. I had wanted to try baking with honey (instead of processed sugar) for a while and I simply love the combo of honey and lemon. To me, it is both soothing and invigorating.

As the bread was baking, it filled my kitchen with the most tantalizing aroma. No way was I going to wait for the bread to cool down or the glaze to harden, so I cut myself a slice right out of the oven. So. Good. A bit tart. A bit sweet. Perfect with my pear tea. And even better this morning, topped with lemon glaze, and served with a homemade latte.

Makes 1 loaf

For the batter:

• 1 stick (= 8 tablespoons) butter, softened = 115 g de beurre, ramolli
• 2 large egg = 2 oeufs
• 6 to 8 tablespoons honey = 6 à 8 cuillères à soupe de miel
• 4 tablespoons Greek yogurt (if possible honey-flavored) = 4 cuillères à soupe de yaourt grec (si possible aromatisé au miel)
• 1 ¾ cups all-purpose flour = 210 g de farine
• 3 teaspoons baking powder = 1 sachet (11 g) de levure
• ½ teaspoon salt = ½ cuillère à café de sel
• 1 organic lemon = 1 citron bio non-traité

For the glaze:

• 1 lemon = 1 citron
• 1 cup powdered sugar = 130 g de sucre glace

 Preheat oven to 325F/170C.

Combine softened butter, eggs, honey, and Greek yogurt in a bowl. Beat at medium speed until well-blended.

In a separate bowl, combine flour, baking powder and salt. Gradually add to previous mixture. Beat until smooth.

Zest the lemon with a microplane grater, then cut it in half and juice it. Add both zest and juice to the batter and stir.

Spoon batter into a 9 x 5-inch greased loaf pan, bake for about 45 minutes. Let cool in pan for 10 minutes, remove from pan and cool completely on a wire rack.

Meanwhile, juice second lemon and put 2 tablespoons in a bowl, gradually add powdered sugar, stirring until blended. Glaze should be thick, but pourable. Just add a bit more sugar or lemon juice to achieve the right consistency. Spoon glaze on top of loaf and let it harden for a couple hours. Enjoy!

Baked Eggs with Sun-Dried Tomatoes, Gorgonzola and Basil

First and foremost: Happy New Year! May 2012 be healthy, happy and yummy!

I'm back with a quick recipe (- did I mention that January is a crazy busy month for me? ).

This one is great when you know you will have a late lunch (which is pretty much every day for me!) and need a fast, protein-packed breakfast that will fill you up until then. Plus you can really make it your own by customizing the ingredients to your liking (feta/spinach/black olives is another great combo).  It is also a favorite for week-end brunches!

Serves one

• 2 large eggs = 2 oeufs
• 3 sun-dried tomatoes, cut up = 3 tomates séchées, coupées en morceaux
• 1 tablespoon crumbled gorgonzola = 1 cuillère à soupe de gorgonzola émietté
• a few fresh basil leaves, finely chopped = quelques feuilles de basilic frais, ciselées
• a pinch of nutmeg = une pincée de noix de muscade râpée
• a pinch of black pepper = une pincée de poivre noir
• olive oil = huile d'olive

Preheat oven to 325°F / 170°C.

Spray some olive oil into an individual ramekin, break eggs into it and beat a couple of times with a fork so that the egg white and yolk are mixed together but not fully combined. Sprinkle with nutmeg and pepper and add sun-dried tomatoes, gorgonzola and basil.

Bake for about 15 minutes or until set. Serve on top of a thick, toasted slice of whole-wheat bread. Don't forget a nice cup of coffee and enjoy!

 

Double Apple Muffins

Fall isn't official until tomorrow but it's definitely been in the air lately and I love it!

It has always been my favorite season. When I think of fall, I envision beautiful foliage, long walks in the forest, pumpkin patch and Halloween. As far as food, I hope you like apples and pumpkins because you will see a lot of recipes featuring them in the next few weeks. We'll start with these double apple muffins. Double because I use both applesauce and chopped apples in the batter. The spices are subtle and highlight the apple taste perfectly. Eat one with a spiced pumpkin latte and you are in fall heaven!

Makes 12-15 muffins

2 ¼ cups all-purpose flour = 270 g de farine

1 cup sugar = 180 g de sucre
1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude
1 teaspoon baking powder = 1 cuillère à café de levure
1 teaspoon salt = 1 cuillère à café de sel
2 teaspoons cinnamon = 2 cuillères à café de cannelle en poudre
Dash ground nutmeg = une pincée de noix de muscade râpée ou en poudre
Dash ground cloves = une pincée de clou de girofle en poudre
1 ½ cups applesauce (no sugar added) = 330 g de compote de pommes (sans sucre ajouté)
2 tablespoons canola oil = 2 cuillères à soupe d'huile végétale
2 eggs, lightly beaten = 2 oeufs, légèrement battus
1 large or 2 small apples, peeled and chopped = 1 grosse ou 2 petites pommes, épluchées et coupées en morceaux

Preheat oven to 350°F/180°C. Grease muffin tins and set aside.

In a large bowl, stir together flour, sugar, baking soda, baking powder, salt and spices.

Mix in the applesauce, oil and eggs. Blend very well and beat with a hand-mixer at high speed for about 2 minutes. Fold in chopped apples.

Pour batter into prepared muffin tins and bake for 18-20 minutes. Remove from tins and cool sightly on wire rack before serving.

Oatmeal Pancakes

Those pancakes were a great way to start the long holiday week-end!

I “stole” the recipe from my friend Estelle's fantastic blog a while back and have tweaked it to remove most of the butter and oil, replacing them with applesauce. It works! The texture is still perfectly moist and soft (allowing the oats to soak overnight is key) and the taste is just sweet enough but also hearty.

Trust me, all you need on top of those pancakes is pure maple syrup (not the fake kind!). Simple and delicious! Happy Labor Day week-end, everyone!

Makes 10-12 pancakes

• 2 cups old fashioned or rolled oats = 160 g de flocons d'avoine
• 2 cups buttermilk = 475 ml de lait fermenté (ribot, babeurre ou kéfir) (à défaut, ajouter 4 cuillères à café de jus de citron ou de vinaigre blanc à 420 ml de lait, remuer puis laisser reposer 5 minutes avant d'utiliser)
• ½ cup all-purpose flour = 60g de farine
• 1 tablespoon brown sugar (packed) = 1 cuillère à soupe de sucre roux ou cassonade (tassé)
• 1 teaspoon baking powder = 1 cuillère à café de levure chimique
• 1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude
• ½ teaspoon salt = ½ cuillère à café de sel
• 2 eggs = 2 oeufs
• 4 tablespoons applesauce (no sugar added) = 4 cuillères à soupe de compote de pomme (sans sucre ajouté)
• 2 tablespoons butter, melted = 30 g de beurre, fondu
• Extra melted butter or vegetable oil for cooking = beurre fondu ou huile végétale pour la cuisson

The night before, combine the oats and buttermilk in a medium bowl. Stir gently, cover and refrigerate overnight.

 

The following morning, mix together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Set aside. Remove the oatmeal mixture from the fridge, add the eggs, applesauce and melted butter and stir well. Add the flour mixture and combine thoroughly. The batter should be quite thick.

 

Warm a small nonstick pan over medium-high heat, and brush with melted butter or vegetable oil. Scoop ¼ cup of batter onto the pan. Cook for a couple of minutes until set and golden, then flip the pancake. Cook until the second side is nicely browned. Re-grease the pan, and repeat with the rest of the batter.

Serve hot with maple syrup. Enjoy!

Berry Muffins with Oats & Flaxseed

Flaxseed is my new healthy obsession. I have been trying to incorporate it in my baking and cooking whenever I can.

These muffins come together quickly, especially if you make mini ones. They are fantastic for breakfast on the go or a little mid-morning snack. They do taste best right after coming out of the oven as they are moist inside and crunchy on top, so I like to make a small batch (half the recipe) in the morning while everyone is still asleep. Otherwise, you can keep them in a sealed container in the fridge and microwave them for a few seconds.

Makes 30 mini-muffins or 12 to 15 regular muffins (based on a recipe in Cooking with Joy by Joy Bauer)

• 1 cup all-purpose flour = 120 g de farine type T55
• 1 cup old-fashioned oats = 80 g de flocons d'avoine
• ⅓ brown sugar (packed) = 65 g de cassonade
• ½ cup ground flaxseed or flaxseed meal = 50 g de graines de lin moulues (en magasins bio)
• 1 teaspoon baking powder = 1 cuillère à café de levure chimique
• 1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude
• ¼ teaspoon salt = une pincée de sel
• ½ teaspoon cinnamon = ½ cuillère à café de cannelle
• 8 oz. plain low-fat yogurt = 225 g de yaourt nature
• 1 egg = 1 oeuf
• 1 tablespoon canola oil = 1 cuillère à soupe d'huile de colza (ou autre huile neutre)
• 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
• 1 cup small blueberries or finely chopped strawberries = 140 g de myrtilles ou de fraises coupées en petits morceaux
• 1 tablespoon brown sugar + ½ teaspoon cinnamon = 1 cuillère à soupe de cassonade + 1 cuillère à café de cannelle

 

Preheat oven to 400°F / 200° C.

In a large bowl, combine flour, oats, flaxseeds, baking powder and soda, salt and cinnamon.

In a separate bowl, combine yogurt, egg, canola oil and vanilla.
Stir into the dry ingredients and mix until well blended. Gently fold in the berries.
Spoon into greased or silicone muffin cups.
Sprinkle evenly with the cinnamon/sugar mixture.

Bake for about 10 minutes for mini muffins or 18 to 20 minutes for regular muffins.

Breakfast Smoothie

Smoothie recipes have been popping up on a lot of blogs lately, including on my friend's Ann-Marie's Escape to the Kitchen!

In the summer, a nice, refreshing smoothie is my go-to breakfast. It fills me up without weighing me down! It's one of those “recipes” that is super versatile: you can literally use any juice/fruit/yogurt combo you like! For a thicker, frostier smoothie, use frozen fruit or add a few ice cubes, or you can even substitute one cup of fruit sorbet!

I almost always use Greek yogurt because it is packed with protein (which keeps me full longer) but using flavored yogurt that matches up with your fruit is a great option too.

Boost your smoothie's nutritional value by adding some whey or soy protein powder or ground flaxseed (great source of omega-3s and fiber). For a little crunch, add some granola cereal or chopped almonds.

Makes 1 large smoothie

• ⅓ to ½ cup fruit juice = 80 à 120 ml de jus de fruit
• 1 cup fresh or frozen fruit = un fruit frais ou congelé (environ 150-200 g)
• 6 oz. low-fat yogurt = 170 g de yaourt ou fromage blanc, nature ou aromatisé
• 1 teaspoon honey or maple syrup (optional) = 1 cuillère à café de miel ou de sirop d'érable (facultatif)
• 1 tablespoon protein powder (optional) = 1 cuillère à soupe de poudre protéinée (facultatif)
• 1 tablespoon ground flax seeds (optional) = 1 cuillère à soupe de graines de lin moulues (facultatif)
• 1 to 2 tablespoons low-fat granola cereal or chopped almonds (optional) = 1 à 2 cuillères à soupe de granola/muesli ou d'amandes (facultatif)

Mix all the ingredients in a blender until smooth. Serve in a tall glass. Enjoy!

Blueberry Bread Pudding

Three things I love about this dish:

- it is easy and delicious
- it can be made ahead of time
- it is versatile: perfect for Sunday breakfast, or a brunch party, or add a scoop of vanilla ice-cream and it becomes a yummy summer dessert!

Serves 4-6 people

• ½ cup (not packed) brown sugar = 50 g de cassonade
• 2 tablespoons butter = 30 g de beurre
• 1 tablespoon maple syrup = 1 cuillère à soupe de sirop d'érable
• 1 cup blueberries = 130 g de myrtilles
• 4 thick slices sweet bread (I use Trader Joe's Texas Toast) = 4 tranches épaisses de pain brioché
• ¾ cup milk = 175 ml de lait
• ½ teaspoon vanilla extract = ½ cuillère à café d'extrait de vanille
• pinch of salt = une pincée de sel
• 2 large eggs = 2 oeufs

Combine sugar, butter and maple syrup in a small saucepan over medium-high heat. Cook for a couple of minutes, stirring frequently,  until butter melts and sugar dissolves. Pour sugar mixture into a 8 x 8–inch greased baking pan. Sprinkle evenly with blueberries.

Cut bread into 1-inch chunks. Arrange bread over blueberries.

Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy. Pour over bread. Cover and chill in the fridge for 8 hours or overnight.

Uncover pan and let stand at room temperature for 30 minutes. Preheat oven to 350°F/ 180°C. Bake for 30 minutes.

Spoon into bowls and drizzle with blueberry syrup from the bottom of the pan. Enjoy!

Ricotta Waffles with Strawberry Compote

You know how most weekdays, you have to rush to get ready in the morning and therefore breakfast has to be quick and easy (i.e. coffee in a travel mug & granola bar). Well, that's why I love week-ends! If you are lucky (or don't have kids!), you get to sleep in. Then, you can enjoy a lazy morning: read the newspapers, linger in the shower... and take time to make (and eat!) a scrumptious breakfast! Sweet or savory, it all depends on the mood in my household. This morning, my son wanted “dessert” for breakfast. So something sweet it was! I had some leftover ricotta cheese and a little basket of strawberries... and my waffle maker had not been used in a while.

The ricotta keeps the waffles light and fluffy, while they get perfectly crispy on the outside. The strawberry compote is sweet, but not too sweet, and certainly a lot healthier than any store-bought syrup. I should mention that it works great on top of vanilla ice cream too!

Makes 6 7” circle waffles

Waffles = Gaufres

• 1 ⅔ cups unbleached flour = 175 g de farine
• 2 ½ teaspoons baking powder = 2 ½ cuillères à café de levure chimique
• 1 teaspoon salt = 1 cuillère à café de sel
• 2 tablespoons sugar = 2 cuillères à soupe de sucre
• 2 eggs = 2 oeufs
• 2 tablespoons butter, melted = 30 g de beurre, fondu
• ½ cup fresh ricotta = 125 g de ricotta fraiche
• 1 cup milk = 240 ml de lait

Compote = Compotée

• 16 oz. fresh strawberries (or frozen, thawed) = 450 g de fraises
• 1 tablespoon maple syrup = 1 cuillère à soupe de sirop d'érable
• 2 tablespoons water = 2 cuillères à soupe d'eau

Sift flour, baking powder, salt and sugar into a bowl.

In another bowl, whisk together the eggs, milk, ricotta and melted butter. Pour into the dry ingredients and continue whisking until the mixture is combined. Don't worry about it being slightly lumpy. Let it sit for half an hour.

Meanwhile, make the strawberry compote: combine all three ingredients in a saucepan, bring to a boil, then reduce heat and simmer for about 15 to 20 minutes. As the berries soften, break them up or mash them if you want a smoother consistency.

Heat up the waffle maker, brush a little melted butter or oil on the plates and pour ½ cup of batter in the center. Spread gently with the back of a spoon, close and cook until golden. Repeat with the remaining batter.

Spoon warm strawberry compote on top of each waffle. Add a dollop of whipped cream or a sprinkle of powdered sugar if you wish. Enjoy!

English Muffins

After my successful result at making bagels, I decided to try my hand at English muffins. Even tough they are traditionally served with butter and jam, my family likes them best as breakfast sandwiches filled with ham, cheese and egg.

I browsed numerous blogs and books in search of an easy recipe that did not require a starter. For a solid recipe, my French friends can go to to Ligne & Papilles. However my best find was a recipe by Peter Reinhart in his glorious book: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. I really like how he combines skillet and oven baking so that the muffins don't end up completely burned on the outside (which is what happened on my first, sad, attempt at making English muffins). I tweaked the ingredient list a bit, substituting some whole-wheat flour, omitting sugar and replacing butter with olive oil. I also decided to roll and cut out the dough, instead of shaping boules as he does. In order to get the famous nooks and crannies, you will need to bake the muffins at just the right time, catching them as they are still rising so it is important that you don't over-proof them.

Makes 12-15 muffins

• 1 ½ cup milk = 350 ml de lait
• 2 ¼ teaspoons instant dry yeast = 2 ¼ cuillères à café (1 sachet) de levure de boulanger déshydratée
• 2 ½ cups unbleached bread flour = 300 g de farine à pain
• 2 cups whole-wheat flour = 200 g de farine complète
• 1 ½ teaspoon salt = 1 ½ cuillère à café de sel
• 2 tablespoons olive oil = 2 cuillères à soupe d'huile d'olive
• cornmeal, finely ground (optional) = semoule de maïs, très fine (facultatif)

Warm milk to about 100-110°F, add yeast. Stir and let stand for 5 minutes.

Place flours and salt in stand mixer bowl, pour milk/yeast mixture and olive oil. Mix with hook until dough forms. Add a tablespoon or two of milk if dough seems too dry. Knead for about 8 to 10 minutes. Cover bowl with cloth towel or plastic wrap and let rise in a warm place for an hour or until the dough has doubled in size.

Transfer dough to lightly floured counter and knead briefly to degaze. Roll it out to about ⅓ to ½ inch thick. Cut out circles with a 3.5” to 4” round cookie cutter (or a large glass), spray each side with olive oil and place on baking sheet lined with parchment paper and dusted with cornmeal. Sprinkle a little more cornmeal on the sides facing up. Cover with towel or plastic wrap and proof at room temperature for 30 minutes to one hour, until they are nicely puffed.

Preheat oven to 350F/180C.

Heat up a large skillet on medium heat on the stovetop. Transfer 3 or 4 muffins to the hot skillet, cook for about 3 or 4 minutes until the bottoms are golden brown, flip and cook the other sides for another 3 minutes. Both sides should be pretty flat now. Quickly transfer to a baking sheet and bake for 5 minutes. Repeat with remaining muffins.

Transfer the baked muffins to a rack and let cool for at least 30 minutes before slicing with a muffin splitter or a fork. Enjoy!

Cinnamon-Raisin Bagels

I love cream cheese. I love it even more on a toasted bagel! I've had bagels that were dense and bland. But a cinnamon-raisin bagel, now that's tasty! And a homemade one is even better! The process of making these bagels is fairly easy. I can't believe I felt so intimidated before!

(1) First, you mix and knead all the ingredients together, like you would for any yeast bread recipe. I use my KitchenAid but you can easily knead this dough by hand, just flour your hands so the dough doesn't stick too much. Let the dough rise in a warm place for about one hour. Mine ended up rising for two hours because I had to step out. Oops, that's fine!

(2) Then comes the fun part: punching the dough down. Yes, literally, make a fist and *gently* push it into the center of the puffy dough. There's something so therapeutic about that, especially when you just had a bad day! It will get the air out and deflate the dough so you can shape it.

(3) Now the tricky part: getting that “perfect” bagel shape. There are many different techniques. I tried the “roll, cut and poke” one and I was pretty happy with the result. If you have a bagel cutter, that works too!

(4) The boiling step (or as my little one called it “bath time”!) might sound weird but don't skip it, the bagels will expand further in the hot water.

(5) Let's not forget a little shine: brush some beaten egg over the top of the bagels.

(6) Finally, bake. I recommend using parchment paper so you do not need to grease the baking sheet and bonus: it makes cleaning afterward easier.

If possible, enjoy these bagels right out of the oven. There isn't a lot of moisture or fat in bagels, so they will dry out quickly if left out. They will keep well in the fridge for a few days. Or you can freeze them. Just thaw for 30 minutes or reheat in the microwave, then cut in half and toast. Yummy!

For 12 bagels (based on a recipe from Good Mood Food by Donal Skehan)

• 4 ½ oz. raisins / 125 g de raisins secs
• a little over 1 lb. of unbleached white whole wheat flour (or regular all-purpose flour or a mix of white flour and whole wheat flour) / 500g de farine (blanche ou complète, ou un mélange 50/50)
• 12 oz. lukewarm water/ 350 ml d'eau tiède
• 2 ¼ teaspoons active dried yeast / 7 g (un sachet) de levure de boulanger deshydratée
• 3 tablespoons sugar / 3 cuillères à soupe de sucre
• 1 tablespoon cinnamon / 1 cuillère à soupe de canelle en poudre
• 2 teaspoons salt / 2 cuillères à café de sel
• 1 egg, beaten / 1 oeuf, battu

Soak the raisins in a bowl of boiling water for 30 minutes. Drain and set aside.

Place the flour in a large bowl (or in KitchenAid bowl if using) and make a well in the center. Pour the water, yeast and sugar into the well and allow to sit for 6-8 minutes, until it becomes thick and frothy. Add the cinnamon and salt and using a spoon slowly incorporate the flour into the yeast and water mix.

Turn the dough out on to a floured surface (if kneading by hand) and knead in the raisins. Continue kneading for 4-5 minutes until the dough becomes smooth and elastic.

Grease a large bowl, place the dough in it and cover with a cloth. Leave in a warm place for about one hour or until the dough has doubled in size. Punch the dough down and turn out onto a floured surface. With your hands, shape the dough into a long roll and cut into 12 1-inch slices. Poke your finger through the middle of each slice and pull gently to make the hole bigger. Place on greaseproof paper and set aside for 10 minutes.

Preheat the oven to 375F/190C.

Bring a large pot of water to a boil, lower the heat to simmer and drop 4 bagels in at a time. Cook the bagels for approximately 1 minute per side, turning with a slotted spoon. Drain the bagels and place on a baking sheet lined with parchment paper. Brush the top with a little beaten egg and place in the oven for about 25 minutes until bagels are golden. Enjoy!