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Category Archives: Snacks

Brownie Brouhaha

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IMG_2581Brownies can be controversial, at least when it comes to my friends and family. Some factions say there needs to be frosting, others are in the cakey camp, while a few are stuck in the fudgey side. There is often heated debate about how Butterscotch Brownies (blondies) and Black Bean Brownies are not acceptable options at all. But, when I’m the one donning the apron I say nay to frosting and go for my tried and true One Pot Brownie recipe (please note: no pot is IN the brownies, they are mixed IN a pot).

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I have been using the same recipe since I started baking when I was eight (out of desperation as my mother wouldn’t bake or buy sweets as often as I wanted them). It has never failed me, though I have failed it on occasion. A couple of times, I MAY have over-baked the brownies until they were dried out. My problem solving brain and thrifty heart turned this loss into a win by making ice cream sandwiches with them!

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Kitchenette Brownies

Ingredients:

1 cup butter

1 cup brown sugar

1 cup creamed honey

2/3 cup cocoa powder

3 eggs

1 cup all purpose flour

1 1/2 teaspoon Epicure Baking Powder

1 1/2 teaspoon vanilla extract

Kosher Salt to taste

Method:

  1. Preheat oven to 350
  2. Melt butter in a saucepan on the stove
  3. Mix sugar, honey and cocoa powder into melted butter
  4. Add eggs and and mix with a whisk
  5. Add flour, baking powder and salt and gently combine
  6. Stir in vanilla extract
  7. Pour into a greased 8-9″ pan or the Epicure Perfect Petites for 30 lovely little loaves
  8. Bake for 25-30 minutes (until a toothpick comes out clean or just a bit crumby)

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Serve with fresh fruit (I had grapes, mango and raspberries) and a dollop of whipped cream (try not to over whip it like I did).

Which side of the brownie battle do you take or will you just take any brownie that’s available?

Totally Tropical Smoothie Bowl with a Capitol Tea

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While I frequently enjoy smoothies, sometimes I want something more than just sucking back my fruit and veg through a straw… Enter the Smoothie Bowl!
Dish your favourite smoothie blend into a bowl (or in this case, an oversize teacup) then add fresh and/or dried fruit, nuts, seeds, bee pollen, granola or whatever grabs your fancy to add some taste and texture. Bonus points are awarded for creating an eye pleasing arrangement!  Lately, I’ve been brewing up extra tea in the morning, cooling it in the fridge, and then using it for smoothies. It’s a great liquid because you get a touch of caffeine and antioxidants, plus it doesn’t add any sugar! One of my favourites is Citron Sencha Green Tea from Epicure, which is based just outside Victoria, the Capitol of our fair province.

Recipe for Totally Tropical Smoothie Bowl with a Capitol Tea

Makes 1 healthy serving

Smoothie Ingredients

1 Tablespoon Chia seeds

1 cup cold Citron Sencha Green Tea (add more as needed for blending)

1 banana, in pieces

1 cup frozen baby spinach

1 cup frozen tropical fruit (pineapple, mango, kiwi, etc)

Topping Ingredients

Dried Tropical Fruit (pineapple, mango, papaya, etc)

Dried Coconut

Sesame Seeds

Bee Pollen

Method

  1. Soak chia seeds in tea for 15 minutes, mixing or swirling occasionally
  2. add remaining Smoothie Ingredients
  3. Blend (either in a blender or in a 1 litre Mason Jar with an immersion blender)
  4. Pour in a bowl or other suitable vessel
  5. Decorate with toppings

What’s your favourite smoothie bowl topping? I always add Bee Pollen for the floral flavour AND B Vitamins!

Gorgeous Gluten Free Gingerbread Granola

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I love ginger. Fresh, pickled, crystallized, preserved and every way in between. But I love it best in gingerbread form: cookies, houses, lattes and now granola!

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Gingerbread Granola

I have been playing around with making granola in my slow cooker, rather than in the oven, and it makes it so much easier and gives a more consistently crunchy and evenly toasted cereal.

The best part about making your own granola is that you know exactly what is in it. The other bonus is that you can get all creative and come up with customized flavours. Inspired by my Epicure Gingerbread Spices, and the recent dessert for breakfast trend, I decided to make a healthy and delectable granola.

Gingerbread Granola Detail

Gingerbread Granola Detail

Granola is pretty easy to make and the measurements don’t need to be precise and by using a slow cooker, you don’t have to watch it to make sure it doesn’t burn. The pain of dumping most or all of a burnt batch of granola in the garbage is not something I wish on anyone.

Gingerbread Granola Overhead

Gingerbread Granola Overhead

Recipe for Gingerbread Granola

Makes approximately 6 cups of granola

Ingredients

One of the joys of granola is that is ridiculously adaptable, feel free to increase, reduce or switch up anything!

1 Tablespoon Coconut Oil

1 Tablespoon Molasses

1 Tablespoon Maple Syrup

1 Tablespoon Epicure Gingerbread Spices (or a teaspoon each of cinnamon, cloves and ginger)

1 teaspoon of Kosher Salt

1 cup Buckwheat

2 cups Quick Cook Steel Cut Oats (or Rolled Oats)

1/4 cup Flax Seeds

1/4 cup Sesame Seeds

1 cup Pecans, roughly chopped

1 cup Crystallized Ginger, roughly chopped

Method

1. Turn slow cooker on to Low setting and melt coconut oil with molasses, maple syrup, spices and salt

2. Add remaining ingredients, except Crystallized Ginger

3. Stir until thoroughly mixed

4. Cover with lid, but leave a slight gap for moisture to escape

5. Stir every 30 minutes until crunchy (about 2 hours)

6. Turn off slow cooker. Add in Crystallized Ginger and spread on baking sheet to cool

7. Once cool, store in a mason jar in the fridge for up to 2 weeks

Try it on cottage cheese, Greek yogurt or fruit salad!

I’ve also made Aloha Granola (pineapple, papaya & coconut) and Maple Walnut Granola in my slow cooker. What’s your favourite Granola flavour?

See my list of available samples of Epicure product by clicking here.

Buck Brand Citrus Bliss

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Buck Brand Finger Lime at Thrifty Foods

Buck Brand Finger Lime at Thrifty Foods

There is something truly special about tasting fresh produce while chatting with the farmer that brought it to fruition. When I heard that Lisle Babcock of Deer Creek Heights Ranch would be handing out samples of his terrific Buck Brand Organic Citrus at my local Thrifty Foods, I made a date with my mother to meet the man behind the oranges that we can’t get enough of every winter.

Lisle Babcock of Buck Brand Citrus at Thrifty Foods

Lisle Babcock of Buck Brand Citrus at Thrifty Foods

With his cowboy hat and many, “Ma’am”s Mr. Babcock was generous and genial with the samples of the many types of organic citrus that are currently in season on their ranch. Thrifty Foods has an exclusive deal to carry Buck Brand Organic oranges and some of their 80 different varieties of citrus fruits in British Columbia.

Buck Brand at Thrifty Foods

Buck Brand at Thrifty Foods

I go through bags and bags of their navel oranges every winter and supplement my citrus cravings with grapefruit, tangerines, pommelos, blood oranges, sweet limes and anything else that is available throughout the citrus growing season.

Buck Brand at Thrifty Foods

Buck Brand at Thrifty Foods

Until February 25th, when you buy a 4 lb. bag of Buck Brand Navel Oranges at Thrifty Foods, they will donate $1 to BC Lions Society’s Easter Seals Camps to fund kids camp fees at Easter Seals Camp Shawnigan and Camp Squamish. Plus you’re supporting a 5 acre family owned organic farm with almost 1000 citrus trees, including many heritage and hybrid varieties.

Buck Brand Citrus at Thrifty Foods

Buck Brand Citrus at Thrifty Foods

While all the citrus samples were delicious and juicy, I was most interested to try the Finger Lime, I’d seen all the pretty pictures on the internet and I was curious to see if they tasted as fascinating as they looked. Originally from Australia, Deer Creek Heights Ranch has been growing them in Terra Bella. California for 4 years. Lisle cut one in half and gave it a gentle squeeze to make the tiny little juice packets bubble up to the top, to be enjoyed like an ice cream cone. The flavour is similar to a very floral lime, quite tart and tangy, but it is the texture as the little pearls pop inside you mouth that is so delightful. I bought a 50g package to bring home and enjoy at my leisure and to share with my son.

Lisle Babcock of Buck Brand Citrus at Thrifty Foods

Lisle and Mary Lou Babcock of Buck Brand Citrus at Thrifty Foods

We had a great time chatting with Lisle and Mary Lou and I really appreciate that they make such an effort to share their luscious fruits and take the time to interact with Canadian consumers.

Buck Brand Citrus at Thrifty Foods

Buck Brand Citrus at Thrifty Foods

I now have a nice selection of citrus beautifying my kitchen counter and I’m faced with the delicious dilemma of incorporating them into a recipe or just enjoying them as nature intended.

Related Articles

New Ingredient: Finger Limes (gastronomiette)

Thrifty Foods Tour Maple Ridge: video (Meat of the Message)

What is your favourite citrus fruit outside the holy trinity of lemon, lime and orange?

Old Fashioned Gluten Free Cornbread from Gluten Free on a Shoestring

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Gluten Free Cornbread baked by Kitchenette Finds

Gluten Free Cornbread baked by Kitchenette Finds

I just had to share this recipe that I found on Gluten Free on a Shoestring, a really wonderful blog by Gluten Free cookbook author Nicole Hunn. The cornbread disappeared in under 24 hours, which is a new record in our house!

The only change I made was to use Greek Yogurt instead of plain yogurt. It was super simple and easy to throw together and went very well with Black Bean Chili we had for dinner, and with a smear of honey for dessert and topped with butter next to scrambled eggs for breakfast the next morning.

Prep time: 5 minutes       Cook time: 30 minutes       Yield: 1 cornbread

Ingredients

2 cups (264 g) coarsely ground yellow cornmeal

1 teaspoon kosher salt

1 teaspoon baking soda

2 teaspoons baking powder

1 egg (60 g, out of shell) at room temperature, beaten

4 tablespoons (56 g) unsalted butter, melted and cooled

1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)

4 tablespoons (84 g) honey

For the complete recipe please click through to Old Fashioned Gluten Free Cornbread on Gluten Free on a Shoestring.

What is your favourite thing to put on or eat with cornbread? Chili? Honey? Cheese? Butter?

Photo of Old Fashioned Gluten Free Cornbread from Gluten Free on a Shoestring

Shamrock Smoothie

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Shamrock Smoothie - Kitchenette Finds

There is a certain fast food chain that celebrates St. Patrick’s Day with a suspicious green sludge dubbed the “Shamrock Shake”, while I admit to having consumed one or two in my reckless youth, I’m no longer foolish enough to put the 54 ingredients that add up to 820 calories of no-goodness into my body. Especially not when I’ve created a delicous and very healthy drink I’m calling the Shamrock Smoothie.

Shamrock Smoothie - Kitchenette Finds

I came up with this smoothie when my 10 year old, Young Fresh Chef, was getting bored with all my fruity smoothie combinations. I was looking through my baking cupboard trying to come up with something fresh when I spied raw cacao powder and mint extract. I am a big fan of mint and chocolate together so I knew I could make something wonderful.

Shamrock Smoothie - Kitchenette FindsI’ve been adding frozen baby spinach (the kind you buy fresh in the plastic tub) for over a year with my son’s knowledge and approval and when I recently tried frozen kale it got a thumbs up as well. I used frozen bananas as the only source of sweetness and almond milk to help it blend better, but the chocolate and mint are the real stars!

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When I tested this on the Young Fresh Chef he finished it down to the last drop and declared it his favourite smoothie ever. So it’s definitely a winner. He couldn’t taste the kale at all, when it’s frozen it pretty much disintegrates when blended. By using bananas that were left to ripen until they were super sweet and then broken into chunks and frozen it could satisfy any sugary craving. I use raw cacao powder to get all the antioxidants and minerals that are usually lost when cocoa beans are roasted. Cocoa powder would still work in a pinch for the flavour.

Shamrock Smoothie

After sucking back this smoothie I always have a smile on my face and a spring in my step. It’s a much better feeling than what you would get after a visit to your local heart attack shack and your body will thank you for years to come.

Recipe for Shamrock Smoothie

makes 1 serving

Ingredients:

1 frozen banana (very ripe)

1/2 cup almond milk (or milk of your preference)

2 handfuls of frozen kale (or frozen baby spinach or a combo)

2 drops of pure peppermint extract (or to taste, it’s powerful stuff!)

2 TBS chia gel (optional, I use 1 part chia to 6 parts water and keep the extra in the fridge for up to a week)

Method:

1. Blend all ingredients in a glass or mason jar with an immersion blender (or in a blender)

2. Enjoy!

Shamrock Smoothie  - Kitchenette FindsWhat are some other sweet ways you get your greens?

Peanut Butter Cookie Cavalcade

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Peanut Butter Cookies on Parade

Peanut Butter Cookies on Parade

Twitter told me today that March 1st is Peanut Butter Lovers’ Day, not to be confused with Peanut Butter Day on January 24th. I was planning on making Peanut Butter Cookies anyway, but I decided to include my social networks in the process. I instagrammed, tweeted and facebooked and probably made some people drool in the process. Here are the Instagram photos with the accompanying tweets followed by the normal recipe.

Baking Peanut Butter Cookies for #PeanutButterLoversDay preheating oven to 375 as I tweet

Baking Peanut Butter Cookies for #PeanutButterLoversDay preheating oven to 375 as I tweet

Mixing 1/2 cup each of soft butter, light brown sugar & creamed honey for #PeanutButterLoversDay cookies

Mixing 1/2 cup each of soft butter, light brown sugar & creamed honey for #PeanutButterLoversDay cookies

1 egg, 1 cub pb, 1/2 tsp each bkng soda, vanilla & salt to butter, sugar & honey for #PeanutButterLoversDay

1 egg, 1 cub pb, 1/2 tsp each bkng soda, vanilla & salt to butter, sugar & honey for #PeanutButterLoversDay

Adding 1 cup of ap flour means the #PeanutButterLoversDay cookie dough is almost ready to roll!

Adding 1 cup of ap flour means the #PeanutButterLoversDay cookie dough is almost ready to roll!

Use wet hands to form 1TBS of #PeanutButterLoversDay cookie dough into rough ball shapes

Use wet hands to form 1TBS of #PeanutButterLoversDay cookie dough into rough ball shapes

Press wet fork in a # pattern on the balls of #PeanutButterLoversDay cookie dough. Bake @ 375 for 10-12 minutes

Press wet fork in a # pattern on the balls of #PeanutButterLoversDay cookie dough. Bake @ 375 for 10-12 minutes

#PeanutButterLoversDay cookies cooling. Help yourself to a virtual cookie to celebrate!

#PeanutButterLoversDay cookies cooling. Help yourself to a virtual cookie to celebrate!

Recipe for Peanut Butter Cookies

makes about 3 dozen

Ingredients:

1/2 cup soft butter

1/2 cup brown sugar – packed (I prefer light brown)

1/2 cup honey (the written recipe says 1/2 cup white sugar, but I always use honey)

1 egg

1 cup peanut butter

1/2 tsp kosher salt (or to taste)

1/2 tsp baking soda

1/2 tsp vanilla (or to taste)

1 cup all-purpose flour

Method:

1. Preheat oven to 375.

2.Cream butter with sugar (and honey if using instead of 1/2 cup sugar).

3. Beat in egg, peanut butter, salt, baking soda and vanilla.

4. Add flour.

5. Roll about 1 Tablespoon of dough into balls with wet hands and place with lots of space between on a cookie sheet.

6. Press a wet fork gently in a cross pattern on the balls of dough.

7. Sprinkle with kosher salt (optional)

8. Bake for 10 to 12 minutes or until the bottoms are golden brown.

What’s your favourite way to use peanut butter?

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