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-Cinnamon Yogurt Dip

Back to school = back to packing lunchboxes and healthy snacks. This one is quick and easy and one of my son's favorites!

Serves 2

• ¾ cup (6 oz.) plain Greek yogurt = 170 g de yaourt nature grec
• 2 tablespoons pure maple syrup = 2 cuillères à soupe de sirop d'érable
• ½ teaspoon cinnamon = ½ cuillère à café de cannelle
• 2 apples, sliced = 2 pommes, coupées en lamelles

Mix yogurt, maple syrup and cinnamon together . Serve with apple slices.

Thai Sticky Rice with Mango

Summer has been very busy and I am sorry to report that my cooking has been minimal. Lunch is usually tomato or cucumber salad and  savory tartines (bread topped with some kind of cheese), or crackers and hummus, or a panini, and dinner is nothing that exciting either. So, thank God for Cooking Club! The last one was dubbed “Thai in July” and it was, as always, delicious and inspiring. I brought the quintessential Thai dessert: sticky rice with mango.

I used my beloved rice cooker and it made the whole process so easy, I felt a little guilty to bring a zero-challenge contribution to Cooking Club. You may think a rice cooker is just another gadget that takes up space in the kitchen but to me, it is a life saver, it makes perfect rice (even brown) every single time and it keeps it warm so I can start it, leave home and come back to ready-rice. Did I mention the model I own also steams veggies and meat or fish. Yep, it's that good!

You should find sticky rice, also labeled sweet rice or glutinous rice in any Asian markets. I am lucky to have both H-Mart and Lotte within a few miles and going there is like a mini trip to a far-away land -- no passport required. I love it!

Serves 6 to 8 (based on a recipe from Quick and Easy Thai by Nancie McDermott)

• 1 ½ cups Thai sticky rice = 280 g de riz gluant (aussi appelé riz glutineux ou riz doux)
• 2 cups unsweetened coconut milk = 475 ml de lait de coco (non sucré)
• 1 cup sugar (I used organic evaporated cane sugar) = 200 g de sucre
• ½ teaspoon salt = ½ cuillère à café de sel
• 3 or 4 ripe mangoes, peeled and sliced = 3 ou 4 mangues bien mûres, épluchées et coupées en lamelles

Place sticky rice in large bowl and add enough water to cover. Soak for at least 4 hours or overnight. Drain the rice and transfer to rice cooker, cook as per manufacturer's directions, or steam rice in steamer basket over gently boiling water for about 30 to 45 minutes.

 

Meanwhile, combine the coconut milk, sugar and salt in a saucepan. Cook over medium heat for about 5 minutes, stirring a few times until sugar has fully dissolved. Set aside.

 

When the rice is done (“ding” – I love my rice cooker!), you should have about 4 cups of cooked sticky rice. Transfer it to a large bowl, pour about ¾ of the sweet coconut sauce all over and stir to distribute it evenly into the hot rice. Cover and let rest for 1 to 3 hours. The rice will absorb almost all the sauce.

When ready to serve, place a generous portion of sticky rice in a small bowl or plate, drizzle additional sweet coconut sauce on top if desired and place a few slices of mango on the side. 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.

Apple-Cranberry Crumble

This is my absolute favorite fall dessert! It's simple and so easy to make -- no baking skills required. A little sweet, a little tart. Perfection!

I know Thanksgiving dessert is all about pies but if you want to try something different and a bit lighter, go for it!

Serves 6

For the filling:

• 6 to 8 medium apples (Braeburn, Fuji or Gala), peeled and sliced = 6 à 8 pommes de taille moyenne, épluchées et coupées en lamelles
• 1 ½ cup fresh cranberries = 150 g de cranberries fraiches
• ⅓ cup freshly squeezed orange juice = 80 ml de jus d'orange pressé
• 2 tablespoons granulated sugar = 2 cuillères à soupe de sucre
• 1 tablespoon cornstarch = 1 cuillère à soupe de maïzena

For the topping:

• ¼ cup all-purpose flour = 30 g de farine
• ¼ cup packed brown sugar = 50g de cassonade
• 3 tablespoons butter, cut into small pieces = 40 g de beurre, coupé en petits dés
• ¼ cup old-fashioned oats = 20 g (4 cuillères à soupe)  de flocons d'avoine

Preheat oven to 375°F / 190°C.

 

Put apple slices and cranberries in a large bowl. Combine juice, sugar and cornstarch, and pour over apple-cranberry mixture. Toss well. Spoon apple mixture into a lightly buttered 8”x10” baking dish.

 

Combine flour, brown sugar, and butter in the food processor, pulse about 10 times or until mixture resembles coarse meal.

Sprinkle flour mixture and oats on top of the fruit filling. Bake at 375° for 45 minutes, until bubbly and golden brown. Remove from oven and let cool for 10 minutes. Serve warm, into individual bowls, with a small scoop of vanilla ice cream. Enjoy!

Note: I purposely keep the topping light and sparse, you may want to double the topping ingredients if you like a heavier layer on top.

 

Spiced Pumpkin Bread

 

The quintessential autumn bread. I like to keep it simple but feel free to add a cup of chopped walnuts or chocolate chips.

This recipe makes two loaves: keep one for yourself, give one to a friend or neighbor and make their day!

You can also bake the batter in muffin tins: bake regular-sized muffins at 350° for 24-25 minutes or mini muffins at 375° for 11-12 minutes.

Makes two loaves (based on a recipe from Bon Appétit magazine)

• 1 ½ cups packed brown sugar = 300 g de cassonade
• 1 cup granulated sugar = 200 de sucre
• ½ cup vegetable oil = 120 ml d'huile végétale
• ½ cup applesauce = 120 ml ou 120 g de compote de pomme 
• 3 large eggs = 3 oeufs
• 1 16-ounce can pumpkin (or homemade) = 450 g de purée de citrouille
• 3 cups all-purpose flour = 375 g de farine
• 2 teaspoons ground cinnamon = 2 cuillères à café de cannelle en poudre
• ½ teaspoon ground cloves = ½ cuillère à café de clous de girofles en poudre ou fraichement moulu
• ½ teaspoon ground nutmeg = ½ cuillère à café de noix de muscade en poudre ou fraichement moulu
• 1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude
• ½ teaspoon salt = ½ cuillère à café de sel
• ½ teaspoon baking powder = ½ cuillère à café de levure chimique

 

Preheat oven to 350°F.

Butter and flour two 9x5x3-inch loaf pans. Beat sugars, oil and applesauce in a large bowl. Add eggs and pumpkin. Sift flour, spices, baking soda, salt and baking powder into another bowl. Stir into pumpkin mixture and blend well. Mix in walnuts or chocolate chips if using.

 

Divide batter equally between prepared pans. Bake for about 1 hour and to 1 hour and 10 minutes. Transfer and cool completely. Enjoy!

Profiteroles

My mom came for spring break (which really should have been renamed winter break this year!) and in her honor, I wanted to make a special French dessert for Easter lunch. Profiteroles blissfully crossed my mind. Behind the fancy name are cream puffs, filled with vanilla ice cream and drizzled with chocolate sauce. Yes, heaven!

The best choux (“cream puffs”) are risen and golden, yet soft and moist, with a hollow inside that awaits any type of cream (ice, whipped, pastry...) you wish. You can definitely make the dough in a food processor, but I do it the old-fashioned way: with a wooden spoon and my right arm – which feels like it's about to fall off by the end of the process. I figure I am getting a much-needed arm workout so it's all good!

Makes 12-14 medium profiteroles

For the cream puffs:

• ¾ cup all-purpose flour, sifted = 100 g de farine, tamisée
• ¼ teaspoon salt = ¼ cuillère à café de sel
• ¾ cup water = 175 ml d'eau
• 6 tablespoons unsalted butter, cut into 6 pieces = 85 g de beurre, coupé en 6 morceaux
• 3 eggs = 3 oeufs

For the chocolate sauce:

• ½ cup semisweet chocolate chips = 150 g de pépites de chocolat
• ⅓ cup heavy cream = 80 ml de crème liquid

For the filling:

• Vanilla ice cream = glace à la vanille

Preheat oven to 400° F / 200° C.

In a medium saucepan, bring the water and butter to a boil. Remove from the heat and add the dry ingredients (flour and salt) all at once. Beat with a wooden spoon for about one minute until well blended and the mixture starts to pull away from the sides of the pan. Place the pan back on the heat, set to low, and cook the mixture for 2 minutes, beating constantly. Remove from the heat and let cool slightly.

Beat 1 egg in a small bowl and set aside. Add the 2 remaining eggs, one at a time, to the flour mixture, beating until completely incorporated. Add the beaten egg by teaspoonfuls until the dough is smooth and shiny. Put the dough into a ziplock bag, cut off a corner and pipe 12 to 14 mounds on a cookie sheet lined with parchment paper.

 

Bake for 25 minutes until the choux are risen and golden brown. Turn off the oven, open the door and leave the puffs to cool in there for about 30 minutes. Then remove from the oven, and set aside to cool completely. [At that point, you can save the choux for later by storing them in a closed plastic container or cookie tin for up to a couple of days.]

When ready to serve, make the chocolate sauce: heat up the heavy cream in a small saucepan to a bare simmer. Turn off the heat and whisk chocolate chips into the hot cream until smooth.

 

Carefully cut the puffs in half and put a small scoop of ice cream in each middle. Top with chocolate sauce and serve immediately. Enjoy! 

 

Note:

This recipe can be used to make other yummy things:

- Top with pearl sugar before baking. Ta-da, you now have chouquettes for snack!

- Add shredded gruyère to the dough to make savory cougères (cheesy puffs). Those are wonderful with mixed greens.

- Pipe into an oblong shape, stuff with pastry cream and top with glaze and you have yourself a delicious éclair!

 

Galette des Rois

 

Happy New Year! May 2013 be healthy and kind... and yummy, of course!

 

I love how, for the French (and many other countries), the holiday season is not over until Epiphany on January 6.

Epiphany is celebrated in many different ways around the world. There are different customs even within France. In the south, the traditional cake is a brioche with candied fruits (similar to the Spanish roscon de reyes) called a royaume. In most other regions, we bake a galette, which is flaky puff pastry filled with frangipane, a sweet filling made of ground almonds, butter, eggs and sugar. All Epiphany cakes do share a similar feature though: they hold a trinket, usually a porcelain figurine or fève. If you get the slice with the trinket (try not to break a tooth on it!), you become king (or queen) for the day and get to wear a paper crown. If you buy your galette from the bakery, they provide one, but otherwise, it's a fun craft to do with your kids.

So why not start a new, fun and tasty tradition this year on January 6?
 

Makes 1 galette, 8 to 10 slices

• 1 lb. puff pastry, homemade or store-bought   = 450 g de pâte feuilletée
• 1 cup almond meal = 100 g de poudre d'amandes
• 5 tablespoons butter, softened = 70 g de beurre, ramolli
• ½ cup sugar = 100 g de sucre
• 3 large egg yolks, divided = 3 jaunes d'oeufs
• 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille

Optional:

• 2 medium apples or ripe pears, thinly sliced = 2 pommes ou poires bien mures, coupées en tranches fines
• ⅓ cup chocolate chips or chunks = 50 g de pépites ou morceaux de chocolats

Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.

 

Divide the puff pastry in half, and roll each piece out into a large circle. Using a template (a plate works well), cut one 10" circle from each piece.

Make the frangipane filling by beating the almond meal, butter and sugar until creamy. Add two egg yolks and vanilla, and continue beating until well blended.

 

Spread the filling over one of the circles, leaving a 1" rim around the edge of the pastry. Place the trinket towards the edge (so you minimize the chances of cutting into it when you slice the galette) and top with apple/pear slices and chocolate if using. Brush a little water around the edges. Gently place the second circle of puff pastry on top. Press and crimp the rim with a fork to seal the galette.

 

Mix the last egg yolk and 1 tablespoon of water together. Brush this glaze over the top of the galette and trace a pretty pattern on the surface (softly, with a knife).

 

Bake the galette for about 30 minutes until it is beautifully golden. Remove it from the oven, and cool before serving. Enjoy!

 

Merry Christmas

May the magic of Christmas fill your homes with love, peace and happiness ♥

For those who are in pain, may you find the strength in your heart to know

that there will be better tomorrows...

 

*** Merry Christmas ~ Joyeux Noël ***

 

Bûche de Noël ~ Christmas Log

Chocolate Sponge Cake, filled with Whipped Mascarpone-Chestnut Cream and

topped with Silky Dark Chocolate Ganache

 



 

Caramelized Oranges & Cranberries With Vanilla Custard

I know Thanksgiving dessert is all about pies: apple, pumpkin, pecan. But frankly, after all the turkey, mashed potatoes, stuffing, green beans, pumpkin rolls and a few other succulent side dishes, I am stuffed (pun intended!). This bright and simple dessert is a nice way to end a rich and filling dinner. The tartness of the cranberries is offset by the sweetness of the custard, while the oranges deliver an energizing punch.

I usually make the vanilla custard from scratch the night before but if you wish to make it even easier, just top the broiled fruit with vanilla ice-cream instead. It's just as delish!

Serves 4

Vanilla Custard: click here for recipe from Gourmet magazine

I half the recipe and use a vanilla bean, cut in half, that I drop in the milk while heating. No need for a thermometer, you'll just know it's ready when the sauce starts thickening. Strain through a sieve and transfer to a serving dish to chill overnight in the fridge.

Broiled Fruit:

• 4 navel oranges, peel and pith removed, sliced  = 4 oranges, épluchées et coupées en tranches
• ½ cup fresh cranberries = 50 g de cranberries fraiches
• 4 teaspoons brown sugar = 4 cuillères à café de cassonade

Heat broiler. Divide fruit among four shallow ramekins. Sprinkle with sugar. Place ramekins on a baking sheet. Broil until golden brown, about 5-6 minutes. Cool for a couple minutes. Pour a little vanilla custard on top and serve immediately. Enjoy!

 

Wishing you and your loved ones a happy, healthy

 and yummy Thanksgiving!

Pumpkin Cupcakes with Cream Cheese Frosting

These cupcakes are perfectly spiced and moist. The cream cheese frosting adds a touch of sweetness and the nut topping a nice crunch. I made them for a bake sale at my son's school and they were gone. Fast. We didn't even get one... So we went home and I made another batch the next day! Happy Halloween!

Makes 12 cupcakes

For the cupcakes:

• 1 cup all-purpose flour = 125 g de farine
• 1 teaspoon baking powder = 1 cuillère à café de levure
• ½ teaspoon baking soda = ½ cuillère à café de bicarbonate de sodium
• ½ teaspoon salt = ½ cuillère à café de sel
• 1 ¼ teaspoon ground cinnamon = 1 ¼ cuillère à café de cannelle
• ¼ teaspoon ground ginger = ¼ cuillère à café de gingembre en poudre
• ¼ teaspoon ground nutmeg = ¼ cuillère à café de noix de muscade en poudre
• ¼ teaspoon ground cloves = ¼ cuillère à café de clou de girofle en poudre
• 2 eggs = 2 oeufs
• 1 cup pumpkin purée (canned or homemade) = 245 g de purée de citrouille
• ½ cup (packed) brown sugar = 100 g de cassonade
• ¼ to ½ cup sugar = 50 à 100 g de sucre
• ½ cup vegetable oil = 120 ml d'huile végétale

For the frosting:

• 4 oz. cream cheese, softened = 110 g de cream cheese (Philadelphia ou équivalent), ramolli
• 3 tablespoons butter, softened = 45 g de beurre, ramolli
• ½ teaspoon vanilla extract = ½ cuillère à café d'extrait de vanille
• 2 cups confectioners sugar = 250 g de sucre glace
• 1 tablespoon milk (optional) = 1 cuillère à soupe de lait (facultatif)

For the topping:

• ¼ cup chopped walnuts or pecans = 30 g de noix ou de noix de pecan, concassées

Preheat the oven to 350°F / 180° C. Line muffin tins with 12 paper liners.

In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and spices.

In another bowl, beat together the eggs, pumpkin purée, sugar, brown sugar, and vegetable oil. Add the flour mixture, in two batches, and stir until combined.

Fill cupcake tins three-quarters full and bake for 20 to 24 minutes. Set aside to cool completely.

Meanwhile, to make the frosting: in a large bowl, beat together cream cheese, butter and vanilla extract until fluffy. Gradually add sugar and mix slowly until completely incorporated. For a thinner, more spreadable consistency, add one tablespoon of milk and blend well.

Spread the cupcakes with the cream cheese frosting and top with nuts. Enjoy!

 

 

 

Maple Apple Crumb Loaf

Sometimes, a picture is worth a thousand words... or maybe I am just over-tired and not inspired to write much. In any case, go ahead. Bake. This. Loaf. Now. You're welcome!

Makes 1 loaf

For the batter:

• 1 ½ cup white whole wheat flour = 180 g de farine
• 1 teaspoon baking powder = 1 cuillère à café de levure
• 1 teaspoon baking soda = 1 cuillère à café de bicarbonate de soude
• Dash nutmeg = une pincée de noix de muscade râpée
• 2 teaspoons cinnamon = 2 cuillères à café de cannelle en poudre
• 4 tablespoons butter, softened = 60 g de beurre, ramolli
• 2 tablespoons applesauce = 2 cuillères à soupe de compote de pommes
• ½ cup maple syrup = 120 ml de sirop d'érable
• 1 egg = 1 oeuf
• 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
• ⅓ cup buttermilk = 80 ml de lait ribot
• 1 large Granny Smith apple, peeled and diced = 1 grosse pomme verte, épluchée et coupée en petits dés

For the topping:

• ⅓ cup flour = 40 g de farine
• 3 tablespoons cold butter, diced = 40 g de beurre, bien froid, coupé en petits dés
• ⅓ cup brown sugar (packed) = 65 g de cassonade

 Preheat oven to 350°F / 180° C.

Sift dry ingredients (flour through cinnamon) together. In a separate bowl, combine remaining ingredients, except the apple. Add the dry ingredients to the wet in two batches and mix until just combined. Fold in the apple. Pour batter into a 9 x 5-inch greased loaf pan.

 

Mix the topping ingredients together (with your fingers or a pastry cutter). Sprinkle mixture and press gently into the batter. Bake for 50-55 minutes. Remove from oven and let cool slightly on a serving platter. Enjoy!

 

Oatmeal Squares

I adore old-fashioned oats. They add so much flavor and texture to cookies and pancakes. I have tried a few oatmeal bar recipes, some with less butter and more sugar, and I found this ratio to yield the best bars: buttery, crumbly, moist and not too sweet. Grab a square and a glass of cold milk and you have a tasty after-school snack!

Makes 36 squares

• 1 ½ cups all-purpose flour = 180 g de farine
• 2 tablespoon(s) brown sugar = 2 cuillères à soupe de cassonade
• 1 cup unsalted butter, at room temperature = 225 g de beurre
• 1 ½ cups old-fashioned oats = 120 g de flocons d'avoine
• ½ cup granulated sugar = 100g de sucre
• ½ teaspoon baking soda = ½ cuillère à café de bicarbonate de soude
• ½ teaspoon salt = ½ cuillère à café de sel
• 1 egg = 1 oeuf
• ¾ cup jam (any flavor you like) = 225 g de confiture (n'importe quel fruit)

Pre-heat oven to 350°F. Line a 9 x 13” baking pan with parchment paper, leaving a 3-in. overhang on two sides.

In a food processor, pulse ½ cup (= 60 g) flour, brown sugar and ¼ cup (= 55 g) butter until the mixture forms large crumbs. Transfer to a medium bowl and stir in ½ cup (= 40 g) oats. Set aside.

In the same food processor (no need to clean!), combine the granulated sugar, baking soda, salt, and remaining 1 cup (= 120 g) flour and ¾ cup (= 170 g) butter until the mixture forms fine crumbs. Add the egg and pulse until blended. Transfer to a large bowl, fold in the remaining 1 cup (= 80 g) oats and spread into the prepared pan.

Spread the jam evenly over the batter. Crumble the remaining mixture over the jam. Bake for about 25 minutes. Remove from oven and let cool in the pan for 30 minutes. Using the overhangs, transfer the bar to a wire rack to cool completely. Cut into squares. Enjoy!

Tropical Bars

This one is a splurge for sure! It's perfectly sweet and tasty and frankly, it is quite challenging to eat only one square. Make sure you pick the ripest mango and pineapple so their fruity flavors really shine through.

Makes 16 or 20 squares

For the base:

• 1 cup sifted flour = 100 g de farine tamisée
• ½ cup butter, softened = 115 g de beurre, ramolli
• 3 tablespoons confectioners sugar = 3 cuillères à soupe de sucre glace

For the topping:

• 2 eggs = 2 oeufs
• ¾ cup + 2 tablespoons granulated sugar = 175 g de sucre
• ¼ cup flour = 30 g de farine
• ½ teaspoon baking powder = ½ cuillère à café de levure
• pinch salt = une pincée de sel
• 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
• ½ cup chopped macadamia nuts = 50 g de noix de macadamia concassées
• ½ cup sweetened shredded coconut = 40 g de noix de coco râpée
• ⅓ cup chopped pineapple = 65 g d'ananas coupé en petits dés
• ⅓ cup chopped mango = 65 g de mangue coupée en petits dés
• ¼ cup dark chocolate chips = 50 g de chocolat noir

Preheat oven to 350°F / 180°C.

In a medium bowl, mix flour, butter and sugar until smooth. Spread thin in an 8” square pan, lined with parchment paper. Bake for 20-25 minutes, until golden brown.

Beat eggs and sugar in a large bowl, add flour, baking powder and salt, and stir well. Fold in all remaining ingredients (except chocolate) and spread mixture over baked base. Put back in the oven and bake for another 25 minutes. Remove from oven and cool in pan for 10 minutes. Then lift out of pan and cool completely on a wire rack.

Melt chocolate and drizzle over cooled pastry. Let chocolate harden for a couple hours and cut into 16 or 20 squares. Enjoy!

Coconut Cupcakes with Lime Frosting

Woohoo! I just got one year older wiser! And what would a birthday be without a cupcake? I was told you're not supposed to bake your own birthday (cup)cake(s) but I really wanted to try something different and I wasn't going to find anything “from scratch” at the store or in a box. So I went looking online for ideas and ended up creating my own coconut/lime cupcake/frosting recipe. The coconut flavor is perfectly sweet without being overpowering and the lime frosting adds a nice tang.

This treat is the perfect summer cupcake: it tastes like a day at the beach!

Makes 12 cupcakes

For the cupcakes:

• 6 tablespoons butter, softened = 85 g de beurre, ramolli
• ¾ cup sugar = 150 g de sucre
• 1 egg + 2 egg whites = 1 oeuf entier + 2 blancs d'oeuf
• 1 ¼ cups all-purpose flour = 150 g de farine
• 1 teaspoon baking powder = 1 cuillère à café de levure
• Pinch salt = une pincée de sel
• ¼ cup (packed) sweetened shredded coconut = 35 g de noix de coco râpée
• ½ cup light coconut milk = 120 ml de lait de coco (allégé)
• ½ teaspoon pure vanilla extract = ½ cuillère à café d'extrait de vanille

For the frosting:

• 3 tablespoons butter, softened = 40 g de beurre, ramolli
• 1 lime = 1 citron vert
• 1 cup powdered sugar = 120 g de sucre glace

Preheat oven to 350 °F / 180° C.

 

Cream butter and sugar with a mixer until light and fluffy. Add egg and egg whites, beating well after each addition.

 

Whisk flour, baking powder, salt and shredded coconut (dry ingredients) in a medium bowl.

Mix coconut milk and vanilla extract (wet ingredients) in a separate bowl.

 

Add dry ingredients to sugar/butter mixture, alternating with wet ingredients. Mix until combined, scraping sides of the bowl a few times.

 

Line standard muffin tins with 12 cupcake paper liners. Pour batter, filling each about 2/3 full.

 

Bake cupcakes for 18 to 20 minutes. Remove from oven and let cool on wire rack.

Meanwhile, make the frosting: zest the lime with a microplane grater, then cut in half and juice it. Combine butter, half the zest and 1 to 1 ½ tablespoons fresh juice in a medium bowl. Beat with mixer until well blended. Gradually add the powdered sugar, beating until smooth. Spread about 2-3 teaspoons of frosting onto each cupcake and sprinkle with remaining zest. Enjoy!

Note: this is enough frosting to spread a thin layer on each cupcake. Flavor-wise, you do not need more but if you wish to pipe the frosting with a 1M tip, you will need to double the recipe.

Raspberry-Almond Palmiers

Yesterday, I was looking for an excuse to make some yummy treats when I read that it was International No-Diet Day. Gotta celebrate that one, right?

Palmiers (or elephant ears) are found in every pastry shop in France. They are usually “plain” (well, if you consider sugar plain!) and I find they can be a bit dry sometimes. Instead of granulated sugar, I like using preserves to keep the palmiers moist and give them a fruity flavor. Almonds (or any other nuts) are optional but add a little crunch that I can't resist.

To be honest, yes, making puff pastry is time-consuming but, it's not that hard. I have a traditional recipe that might be a bit too daunting for some, so I'll share this fast and easy recipe from King Arthur Flour. Go ahead and give it a try! You will need only half the dough for this recipe. Save the other half for later (you can freeze it) and make mini croissants, apple turnovers or pigs in a blanket – there are so many options, it won't go to waste, trust me!

It is also perfectly acceptable to use good-quality frozen puff pastry – and by that, I mean one that does not contain hydrogenated oils or shortening. If you are lucky enough to have a Trader Joe's near you, try their Artisan Puff Pastry. It is made with only flour, butter, salt, sugar and water (no weird additives or preservatives, unlike other brands I've come across before).

Makes 20 mini palmiers

• About 8 oz. puff pastry (or 1 frozen sheet, thawed) = 225 g de pâte feuilletée
• About ¼ cup seedless raspberry preserves = environ 75 g de confiture de framboise
• About ¼ cup chopped almonds = 4 cuillères à soupe d'amandes concassées
• 1 egg, beaten = 1 oeuf, battu

Preheat oven to 425°F / 220°C.

Roll out the puff pastry to a thin rectangle about 10” x 12”. Spread preserves all over the dough and sprinkle evenly with almonds.

Roll up the left side inward, stopping in the middle of the dough. Repeat with the right side. Chill the dough in the fridge for at least half an hour. It will make the log easier to cut.

Remove the log from the fridge and brush with the egg wash. Cut into 20 ½” pieces slices. Place on a large baking sheet lined with parchment paper or a Silpat mat.

Bake for about 12 to 15 minutes. Remove and cool on a wire rack for 10 minutes. Enjoy!