Simply Roasted Pumpkin Seeds

Halloween is such a fun holiday. Carving your jack-o-lantern is definitely a must.
But wait!
Stop!
Do NOT throw away those pumpkin seeds!
You can turn them into crunchy, salty, golden little gems. I like to roast mine very simply with a little EVOO and salt. But you can definitely spice them up or make them sweet. Either way, they are super addictive!

Oh and did I mention that pumpkin seeds, also known as pepitas, are nutritional powerhouses? They provide many nutrients ranging from magnesium and manganese to copper, protein and zinc. Definitely a snack you can feel good about!

Makes 1 to 2 cups

• Pumpkin seeds from one medium pumpkin = graines de citrouille
• Olive oil = huile d'olive
• Sea salt = sel

Scoop the seeds out and rinse in a colander under running water. Let them dry for several hours or overnight. Transfer to a medium bowl and drizzle about 2 teaspoons of olive oil. Stir until all the seeds are well coated. Then sprinkle about 1 teaspoon of sea salt. Give it another stir.

Spread onto a baking sheet (fitted with a baking mat). Roast for about 20 minutes in a 350°F / 180°C oven, stirring halfway through. Make sure not to burn them!

Remove from oven and let them cool down. Transfer to an airtight container.

 

Snack on them, add them to a homemade trail mix, or sprinkle on top of an autumn salad. Enjoy!

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.

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.

 

 

Hummus in Cucumber Cups

In the summer, I could live on hummus. Seriously: hummus + pita bread + carrots, cucumber and bell pepper strips = lunch. Every day. There is nothing like hummus made from scratch. Sorry, I just don't like the taste of pre-packaged hummus. {Yes, I am a hummus snob}. You can use canned chickpeas but dried chickpeas are so much cheaper, and you don't have to worry about the lining of the can, recycling, etc.. Better for your wallet, better for the environment: win-win!

There are several ways to cook dried chickpeas: in a pressure cooker, on the stove, or in a slow cooker. I like the latter because that way you don't need to pre-soak them. Place 7 cups of water, 1 lb of dried chickpeas (sorted and rinsed), and ¼ teaspoon of baking soda in the slow-cooker. Cover and cook on low for about 8 hours --7 (for firmer chickpeas) or 9 hours (for softer chickpeas – ideal for hummus or chickpea salad). Drain and use immediately, or refrigerate for a few days.

The nice thing about making your own hummus is that you can customize it to your taste: some people like theirs garlicky, some like it lemony. The recipe below is just in the middle, feel free to taste and adjust as you go. Sometimes, I even throw in a few kalamata olives, or roasted bell peppers.

There's nothing wrong with serving hummus in a bowl but he cucumber cups make for a cute and fun presentation, and a nice little one-bite appetizer for a summer cook-out!

For the hummus:

• 2 cups well-cooked or canned chickpeas, drained = 450 g de pois chiches (cuits ou en conserve,  égouttés)
• ¼ cup tahini (sesame seed paste) = 4 cuillères à soupe de tahini
• 2 tablespoons plain Greek yogurt (optional) = 2 cuillères à soupe de yaourt grec nature (facultatif)
• ¼ cup extra-virgin olive oil, plus extra for drizzling = 60 ml d'huile d'olive + 1-2 cuillères à soupe pour la présentation
• 2 cloves garlic, peeled = 2 gousses d'ail
• Salt and freshly ground black pepper to taste = sel et poivre
• 2 teaspoons ground paprika, plus a sprinkling for garnish = 2 cuillères à café de paprika + une pincée pour la présentation
• Juice of 1 lemon = jus d'1 citron

Put everything in a food processor and puree until smooth. If you want to serve as is, transfer to a bowl, drizzle with extra olive oil and sprinkle a little paprika on top.

 

 

 

For the cucumber cups:

• Hummus
• 2 or 3 long cucumbers
• Crumbled feta or chopped olives for garnish

Using a vegetable peeler, peel strips on each cucumber to make a stripe pattern. Cut cucumbers crosswise into ¾-inch slices. Use a melon baller or a round measuring spoon and scoop out the center of each cucumber slice to form a little cup. Fill each cup with about a tablespoon of hummus. Top with crumbled feta or chopped olives. Serve immediately or keep in the fridge until ready to serve. Enjoy!

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.

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!

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!

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!

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!

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!

Caramel Muffins

I hope you didn't make any silly new year's resolutions like no more sweets! Remember, as long as you eat healthy most of the time, you can indulge every now and then.

These little gems are best still warm, with caramel oozing out!

Makes 10-12 muffins

• 1 ½ cup all-purpose flour = 175 g de farine
• 2 eggs = 2 oeufs
• ¼ cup sour cream = 4 cuillères à soupe de crème fraiche
• ¼ cup butter, melted = 60 g de beurre, fondu
• 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
• ¼ cup brown sugar (packed) = 50 g de sucre roux
• 10 chewy sea-salt caramels, cut up = 10 caramels moux au beurre salé, coupés en morceaux
• ½ teaspoon baking powder = ½ cuillere a cafe de levure chimique
• pinch of salt = une pincée de sel

Preheat oven to 350°F / 180°C.

Mix flour, baking powder, salt and sugar in a large bowl. Add eggs, sour cream and butter and beat until smooth. Fold in caramel chunks.

Pour dough into muffin tin lined with paper cups. Bake for about 18-20 minutes. Let cool on a wire rack for a few minutes. 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!

“Whatever” Oatmeal Cookies

Those cookies get their names from the fact that they are so versatile you can put “whatever” dried fruit, chocolate and nuts you have on hand and they come out soft, chewy and delicious every single time.

Oatmeal cookies are my favorite because of their hearty texture and flavor. You can use any quick-cooking or old-fashioned rolled oats. My top choice is the Old Fashioned Oven Toasted Oats by Country Choice Organic. Do NOT use instant or steel-cut oats!

This week-end, to celebrate the 4th of July, I made a red, white & blue version: dried cranberries and blueberries and white chocolate chunks. I omitted the nuts as I was bringing the cookies to a party and was unsure about anyone suffering from a nut allergy.

Here are a few suggestions: mix and match, the sky's the limit!
Dried fruit: berries, cherries, apricots, raisins, pineapple, mango, apple bits...
Chocolate: dark, milk, white chips or chunks, mini M&Ms. Toffee works too!
Nuts: walnut, pistachio, macadamia, pecan, hazelnut, coconut flakes...

Some of my favorite combos:

* cranberry/white chocolate/pistachio
* cherry/dark chocolate/coconut
* apple/toffee bits/pecan
* mango/pineapple/macadamia
* and the easy and healthy “just raisins” option, of course!

Makes 24 cookies

• ½ cup butter (softened) = 115 g de beurre, ramolli
• ⅓ cup brown sugar (lightly packed) = 55 g de cassonade
• ⅓ cup white sugar = 55 g de sucre
• 1 egg = 1 oeuf
• 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
• ½ cup all-purpose unbleached flour = 60 g de farine type T55
• ½ cup (white or regular) whole wheat flour = 60 g de farine complète ou semi-complète
• ½ teaspoon baking soda = ½ cuillère à café de bicarbonate de soude
• ¼ teaspoon salt = une pincée de sel
• 1 ½ cup quick-cooking or old-fashioned rolled oats = 120 g de flocons d'avoine
• about ½ cup dried fruit, chopped if needed = 50 à 75 g de fruits secs, coupés en morceaux si besoin
• about ½ cup chocolate chips or chunks = 50 à 75 g de pépites ou petits dés de chocolat
• about ⅓ cup chopped nuts = 30 g de noix ou autres fruits à coque, coupés en petits morceaux

Preheat oven to 350°F/180°C.

Cream the butter and sugar together. Beat in the egg and add vanilla extract.

Mix the flour, baking soda and salt in another bowl. Combine the dry ingredients into the wet. Gently stir in the rolled oats, dried fruit, chocolate and nuts.

Drop dough onto two cookie sheets fitted with a baking mat one tablespoon at a time.

Because the dough is quite dense, it will not spread much while baking so I recommend pressing each ball lightly with the bottom of a glass to flatten the cookies slightly and insure even baking.

Bake for 12 minutes. Remove from oven and allow to cool for 3 minutes before transferring to a wire rack to cool completely. Enjoy! 

***Happy Independence Day***

Note: the cookies will keep well if stored in an airtight container.

Update: I was invited to participate in "Sweets for a Saturday" from Sweet as Sugar Cookies. Go check out all the yummy treats!!