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Shorter days and cooler moments reach for heart and tummy warming recipes.
Colors abound with textures grasping our attention to cook for gatherings.

During the last weeks a unexpected life project has kept me very busy working on my digestive health.
Although super challenging to say the least, I've come to appreciate much more how food affects us.

After many years of not truly understanding why my digestive workings were causing me unease…
I've hunkered down to get to the bottom of the how and why of IBS. 
I know…not too appealing is it? 
As you can imagine, this is not what I was planning on sharing after my last post.
However, after much reflection, I felt it was time to let it out.

The unfortunate news is that most of my recipes have to be overhauled in order for me to heal with time. 
It's brought new meaning to what healthful menu planning is for digestive sufferers.
So many restrictions…I still can't grasp the full complexity of it. 
I can only hope that the gut heals completely as I re-introduce some of the foods I love.

For now, I've decided to continue highlighting older and...
improved recipes while I continue on this quest.

Maybe one day, I'll be able to start another blog with my new found culinary journey.
For the near future, I hope you enjoy some of these shared Autumn loved recipes.

******** SAVOURY *******

SQUASH sweet Potato Cognac POTAGE

Borscht style BEET potato carrot soup

SQUASH Goat CHEESE Tarragon BISCOTTI

clever Stuffed CABBAGE roll CUPS

SQUASH rustic pull apart BREAD buns

Stuffed red Pumpkin Peppers


Squash Cheese GNUDI


pink No-Knead BEET bread loaf

swanky SCALLOPS on SQUASH web for HALLOWEEN



ONION based FRENCH style SOUP gratin


Feta Fig Squash stuffed PORK roll

No-Knead - Beet Sour Cream Bread buns



******** SWEETS *******


Chocolate Ricotta Squash muffins


Squash Snickerdoodle shell cookies

APPLE cranberry SAMBUCA maple cake


CHOCOLATE Almond FUDGE


APPLE almond GF cake ... Italian APPLE butter cake

banana coffee DATE nut spice muffins


AUTUMN inspired COOKIE jar {3 recipes}


APPLE spice caramelized Goat CHEESE pie

Chocolate CRANBERRY Cointreau cake


Squash-Spice-Nut-Chocolate-Cranberry cookie


CHOCOLATE nut BEET cookie - No Egg

Flavourful wishes and all the very best to all my readers.

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Go HERE for more SWEET creations.

Rum CARAMEL mousse WALNUT frozen pie

Rum caramel mousse filling is supported by a light, no-bake cereal crust.
Luscious butter Rum caramel sauce cascades while crowned by roasted walnuts.

Throughout my childhood, I so looked forward to Summer for the obvious reasons.
As an adult, not much has changed except for the appreciation that comes with...
 the feeling of self-imposed and well deserved freedom to let go of the reins a little.

I've been aiming for somewhat lazy days going forward.  

During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.

Like the butterfly, I feel lighter and less stressed somehow.
The usual burdens of responsibility and self-imposed judgement…
somewhat feel less important -- or at least, I've been convincing myself that it is so.

During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.

What also lightens up are what I call decadent frozen delights without the heavier guilt.
This pie is truly special in that it impresses beyond its flavour profile.
It actually is so much less caloric than you would imagine.
Evaporated milk was used to its fullest potential to deliver a foolproof, successful delight.

I made the Rum caramel sauce ahead of time and therefore…
only needed to compose the rest of the pie much later. 
If you would like to speed up the process, use a quality, store-bought caramel sauce.
A high end dark Rum added to it will go a long way to succeeding the finishing touch.
I promise, no matter what, this will enter that frozen pie repertoire you keep aiming for ;o)

Rum Butter Caramel Mousse Walnut  
frozen pie

serves 8

PRINTER version

INGREDIENTS:

(American measures)

Rum Butter Caramel sauce: (made ahead of time)
. 1/4 cup unsalted butter
. 1 cup dark Brown sugar, loose pack
. 3/4 cup evaporated 2% milk, room temperature
. 1/8 tsp. sea salt
. 2 Tbsps. dark Rum
PIE CRUST:
. 1-1/4 cups Cornflake (or cookie) crumbs
. 2 Tbsps. unsalted butter, melted
. 1 Tbsp. Caramel sauce
CARAMEL MOUSSE FILLING:
. 1-1/4 cups evaporated 2% milk 
. 3 xLarge eggs, separated
. 2 Tbsps. granulated sugar
. 1/2 cup Caramel sauce
. 1 Tbsp. dark Rum
Garnish:
. 1/2 cup lightly roasted Walnuts
. the remaining caramel sauce

PREPARATION:

Rum Butter Caramel Sauce: (made ahead of time)

1. In a small-medium saucepan, melt the butter on MEDIUM heat.  Add in the brown sugar.  Then, with a small whisk, stir constantly for about 2 minutes until all is well dissolved. 

2. Slowly add in and whisk the evaporated milk into the sugar mix.  Raise the heat to MEDIUM-HIGH and bring to a boil for about 4 minutes, while whisking. 

3. Remove the pot from the heat and add in the salt and Rum.  Let it cool about 30 minutes while stirring once and a while.  Pour into a medium glass jar and cool before adding it into the refrigerator.  When needed, take out 15 minutes beforehand.
....

. NOTE: ahead of time: partially freeze the evaporated milk into a stainless steel bowl and covered for about 2 hours.
Prepare a lightly oiled 9 inch deep pie plate.  Set aside.

. CRUST:

4. In a medium bowl, toss and mix together the cereal crumbs, melted butter as well as the caramel sauce.  Transfer the mix onto the lightly oiled pie plate.  With the aid of a spatula or spoon, spread and pat down the mix onto the plate’s bottom and slightly up the sides.  Set aside.

. FILLING:

5. Remove the evaporated milk from the freezer and with an electric mixer, whip until it has doubled in volume.  Set this whipped milk back into the freezer.

6. Clean the beaters and dry them carefully. Then, separate the eggs by placing the whites into a medium bowl and the yolks in a tiny bowl.

7. Beat the egg whites until soft peaks.  Continue beating while adding in the sugar and stiffer peaks have been achieved.   Afterwards, beat in the egg yolks on LOW speed.  Then, beat in the caramel sauce and Rum.

8. Take out the whipped milk and with a spatula fold it into the egg mix until there are minimal streaks showing.

9. Pour the combined mix into the prepared crust.  Then, place it into the freezer without covering for about 1 hour.  Afterwards, once the pie has somewhat solidified, cover it with plastic wrap.  The pie can be ready in as little as 3 hours time.  Suggestion: transfer the pie to the refrigerator for about 20 minutes before cutting your serving pieces.

10. Garnish with walnuts coated in the remaining caramel sauce in addition to more caramel drizzled over the whole pie or each individual piece.

As so many of you, I can't believe how fast Summertime moments are fleeing.  

I will practice what I preach and keep the appreciation momentum going.

I will take in precious Summer breezes as well as the rain storms…
all great moments to contemplate life.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

light PASTA dish pleasures

Transform caloric Italian pasta favourites with a flair for impressing.
Dishes re-invented within the realm of healthier choices without sacrificing taste.

'Eating and Living Like the World's Healthiest People' is highlighted throughout…
the writings of Dan Buettner, author of 'The Blue Zones Solution'.

I had the chance to read this book years ago and had felt an immediate connection to…
what the author experienced during his extensive travels and interviews.
Of course, his adventure in Sardinia, Italy reached my heart as well as my tummy strings.

Hubby and I were fortunate to have ventured in this part of the Europe.
Along our culinary escapade, we devoured their succulent, unforgettable pasta dishes.
So memorable...we still speak of them with watery eyes. 

North-Western coast of Sardinia, Italy



Since then, although I've considered my pasta dishes having been given a healthy execution…
I have, since then made bigger efforts to improve on some of my favourites.

Without an inkling of regret and judging from every satisfied mouthful…
here are a few of my transformed healthier recipes.



pasta 'alla GIGI' style

serves 4 main meals

Printer version

INGREDIENTS:
(American measures)

. 1 Tbsp. unsalted butter
. 1 Tbsp. e.v.Olive oil
. 1 thick bacon slice, finely diced
. 1 cup cooked ham, diced small
. 2-1/2 cups cremini Mushrooms, finely sliced
. 2 small garlic cloves, crushed
. 2 Tbsps. tomato paste
. 1/4 cup fortified Sherry wine
. 1 heaping cup frozen peas (optional)
. 1/4 cup beef broth
. 1 cup evaporated 2% milk 
. sea salt (optional-to taste only)
…
. about 1 lb. (450-500g) dry 'Short' pasta

garnish:
fresh, chopped parsley and freshly grated Parmesan cheese


PREPARATION:

1. During the sauce making, prepare a salted pot of water to soon cook the pasta at the very 'al dente' stage

Sauce:

2. In a very large saucepan, heat the oil and butter on MEDIUM-HIGH heat.  Sauté the bacon and then followed by the ham.  Cook for a few minutes until lightly browned.  LOWER the heat and remove the bacon and ham with a slotted spoon into a small bowl.  Set aside.

3. Increase the heat again to MEDIUM-HIGH heat and add the mushrooms.  Cook them until the liquid has dried out and they have lightly browned.  Again LOWER the heat and remove the mushrooms with a slotted spoon on top of the bacon.  Set aside.

4. Increase the heat again to MEDIUM heat and add the garlic and toss a few times.  Then, mash in the tomato paste.  Cook for about 1 minute.

5. Add back in the bacon, ham and mushrooms.  De-glaze with the Sherry wine.

6. Add the (optional) peas and toss.  Add the beef broth, followed by the milk and cook a few minutes on LOW-MEDIUM heat.  Last, add the salt (to taste only).

...Meanwhile, the pasta should have been cooking to a very 'al dente' stage.

7. Add the pasta to the sauce and coat throughout.  Cook for about 2 minutes or until desired texture is achieved.

8. Garnish with (optional) parsley and a generous grating of Parmesan cheese.

***

Pasta Miss ALFREDO with no cream

PARSLEY sun-dried TOMATO PESTO on PASTA

***

North-Western coast of Sardinia, Italy


Yogurt Herb sauce Pasta
with Julienne Carrot and Zucchini

serves 2 persons

Printer version

INGREDIENTS:
(American measures)

Sauce base:
. 1/2 cup plain 'Greek-style' yogurt
. 2 Tbsps. 'pesto style' herb paste
. 2 Tbsps. e.v. Olive oil
. 1/2 tsp. sea salt
. 1/2 tsp. granulated garlic powder
. 1/4 tsp. each dried herbs: basil, marjoram
. 20 black olives of choice, pitted, halved

Note: vegetables below are julienned or spiralized with appropriate peeler.  Core was not used:

. 2 medium zucchini 

. 1 medium carrot
…
Boiling water pot:
. 1 tsp. sea salt
. 4 slices of sun-dried tomato, thinly sliced
. 1/2 lb. (250g) dry Linguini pasta

. garnish: fresh herbs and Parmesan cheese, grated

PREPARATION:
Sauce base:

1. Place ALL ingredients to combine in a large bowl.  Set aside

Boiling water pot:

2. Prepare a large pot of boiling water.  Add the sun-dried tomato slices and sea salt. 

3. Add the pasta and cook for about 5-7 minutes or up to the 'al dente' stage.  

4. RESERVE 1/4 cup of the pasta water.  Strain the pasta and immediately add the hot pasta onto the sauce base.   Pour the reserved water and cover.  Wait 5 minutes before tossing the pasta to combine.

5. Make the plates by adding some fresh herbs and a generous amount of Parmesan cheese throughout.

***

CAULIFLOWER mushroom Farfalle PASTA

LEMON black Olive Parmesan Parsley pasta

***


Just as this book has impacted the reflection of my culinary choices…
I truly hope that I will have played a small part in impacting how to…
enjoy a lighter version of more caloric pasta dishes.

Here's to being healthier and happier during the process of making better choices.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

ALMOND crust LEMON sunshine bars

Traditional lemon bars gets another twist as tangy sweetness is devoured.
Partial almond flour crust balances the creamy custard feathered with powdered sugar.

My theme for the last week has been to concentrate on the cheap and cheerful.

Since my enthusiastic Montreal (silly gripes notwithstanding) constantly inspires me…
I wanted to combine my love of food and travel curiosities close to home.

note: this photo credit goes to my Hubby ;o)

Of course, lemons are not only of good value, they are certainly cheerful.
The newest cheap activity is wondering the streets of Montreal for mural viewings.
This alone, on its merits can definitely put a smile on anyone's face.

The newest Montreal Mural festival is taking place and already some…
promising artists have displayed their talents in spades.
Some were given permanent residency on some prominent walls in trendy neighbourhoods.


My profession always offered me the opportunity to blend the creative with the dramatic.
Interior design on its grand scale can certainly compete with the…
in your face presence that impressive murals surprise us with.
However, as much as I would like to think that my baking or design talents would come...
anywhere close to how incredibly talented this mural artist is...I'd be kidding myself…just a little.

TiraMiSù Galliano LEMON special 

…a more elaborate dessert displaying some of my talent ;o)


One of the latest gigantic murals was just unveiled in our charismatic Mile end neighbourhood.
Female illustrator, Ola Volo has broken a Canadian record…right here in Montreal.

 She has masterminded a stupendous folkloric inspired artwork…
the biggest woman-made mural to adorn our walls.

5605 de Gaspé street, (Mile-end) Montreal

To be honest, folkloric art never grabbed my attention until…
I saw it re-created in this incredibly imaginative way.

Her sheer use of vibrant colors…especially the yellow tones…
create sunshine for even the cloudiest day.

Hence, my motivation to work with lemons…sunshine for the soul…
especially since there has been an uncomfortable chill in the air lately.

She wanted this mural to symbolize freedom.
"Art is a space where freedom tests its wings."

 Another of Ola Volo's murals: 268 Saint Viateur street, (Mile-end) Montreal


Now...lets test our freedom in enjoying a little dessert. ;o)


ALMOND crust LEMON sunshine bars

serves 16 small pieces

PRINTER version

INGREDIENTS:
(American measures)

Pastry crust base:
. 1 xLarge egg yolk
. 2 Tbsps. water
…DRY:
. 1 cup All-Purpose flour
. 1 cup ground almonds (blanched almonds)
. 1/4 cup granulated sugar
. 1/4 tsp. sea salt
. 2 Tbsps. Lemon zest, finely grated (2 medium lemons)
…
. 1/2 cup (120g) cold unsalted butter, cubed

Lemon custard:
. 1 xLarge egg white
. 4 xLarge eggs
. 3/4 cup granulated sugar
. 1/4 cup confectioners' sugar
. 1/4 cup All-Purpose flour
. 1/2 cup Lemon juice (~2 medium lemons)
. 1/2 cup milk (minimum 2% fat)
. 1/8 tsp. sea salt

PREPARATION:

. Pre-heat the oven to 400F (will be lowered later).

. Position the rack in the center of the oven.

. Line a 9 inch (or 8x11 inch) baking dish with aluminium foil going up the sides.  Grease it with a little oil.

Pastry crust base:

1. In a very small bowl, whisk the egg yolk and water.  Set aside.

2. In a food processor, place all the DRY ingredients excluding the butter. 

3. Pulse a few times before adding the cold, butter through the spout.  Pulse a few more times until the mix looks crumbly.  Then, keep the food processor on while pouring the egg yolk mixture through the spout.  Run machine only until the dough comes together and off the sides.

4. Press the dough evenly throughout the bottom of greased dish.  Dock it with a fork.   BAKE it for 12 minutes or until golden.

...Meanwhile:

Lemon custard:

5. Wipe the food processor lightly.  Place all remaining ingredients into it.  PULSE a few times before whirling it to combine smooth (about 1 minute).  Pour this custard into the baked and still very hot pastry crust.

6. LOWER the oven heat to 325F.  BAKE another 30 minutes.  Let it cool for at least 2-1/2 hours before lifting out of the foil in order to cut * the 16 small squares.

* Wet a sharp knife with hot water and wipe.  Cut a few slices and repeat in order to get nice squares.  Garnish with optional icing sugar.

. Store in an airtight container for no more than 2 days.  They unfortunately lose their fresh bite quickly.  They can also be frozen the same day with parchment paper in between.  Then, thaw at room temperature.

note: this photo credit goes to my Hubby ;o)

After highlighting this artist as well as celebrating women and freedom, 

how can I not want to go out and be more creative and inventive…food involved…of course.

These little goslings were headed in the right direction…

maybe lemon squares were on their minds as well ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

upside down PEAR almond SPICE cake tortes

Pears land upside down within a fragrant batter enhanced by aromatic spices.
Either version of these cakes would be welcomed with open arms at any gathering.

Having been offered a generous basket of Argentinean Bartlett pears...
I quickly worked on a second version of one of my favourite cake tortes.

It was not long ago that I had compiled recipes based on using the very versatile pear.

Many of you who usually found pears to be boring…
surprised me with comments about my post that suggested otherwise.

You requested more in the way of easy to make cakes.
Therefore, I'll share these two easy tortes, having made sure not to skimp on flavour.

Take a quick look at the ingredients list and decide which suits your character the most.

 I truly enjoyed making and of course eating them both...

however, if I really was pushed to choose one...the first suits my character the most ;o)

PEAR almond Molasses Spice torte cake
(upside down / reverse cake)

serves 8-10 persons

PRINTER version

INGREDIENTS:
(American measures)

Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears (peeled, halved and carefully cored)
WET cake ingredients:
. 1/4 cup unsalted butter, softened
. 1/2 cup granulated sugar
. 1/2 cup grape seed oil
. 1/4 cup fancy Molasses
. zest of 1 small lemon or orange
. 1 Tbsp. fresh ginger, finely grated
. 4 xLarge eggs (room temp.)
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1/2 tsp. ground ginger
    . 1/2 tsp. ground cardamom
    . 1/2 tsp. ground cinnamon spice
    . 1/4 tsp. sea salt
    . 1/4 tsp. ground all spice
    . 1/8 tsp. fresh, grated nutmeg
   

PREPARATION: 

. Pre-heat the oven at 350F.  
. Use a 10 inch round cake pan (not springform).  
. Position the rack in the center of the oven.  

...Cake foundation:

1. Put the butter in the cake pan.  Set it in the oven for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine.  

2. Place the pear halves in a circular design keeping the pear cores looking upwards and wider sides towards the perimeter of the pan.   Set the cake pan aside.

...Cake batter:

3. In a medium bowl, put together ALL the DRY ingredients.  Whisk it to combine.  Set aside.

4. In a large bowl, cream together the butter and sugar.  Then, beat in the oil and molasses.  Then, add in the lemon zest, fresh ginger followed by the eggs.  Keep beating on medium speed for about 1 more minute.

5. Add in the prepared DRY mix all at once.  Beat on LOW speed for about 30 seconds until traces of flour has disappeared.  Do not over mix.    Pour the batter evenly over the prepared pear design. 

. BAKE for no more than 45 minutes in a dark pan.  Once out of the oven, place the pan onto a rack and let it rest for 15 minutes.  Afterwards, pass a knife around the perimeter.  Place a serving plate on top of the pan and carefully flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful cake.  Let it cool for about 1 hour before serving. 

Note: tastes even better the next day.  Keeps for about 3 days at room temperature.  Freeze any leftovers in plastic wrap and into a freezer bag.

 ***

PEAR almond Chocolate Honey Spice cake
(upside down / reverse cake)

serves 8-10 persons

 PRINTER version

 INGREDIENTS:
(American measures)

Cake foundation:
. 1/4 cup unsalted butter
. 1/2 cup brown sugar, packed
. 3 large, firm, ripe (Bartlett or Bosc) pears
  (peeled, cored and cut into 8 long wedges)
. 10 'Hershey' chocolate kisses
    (or 1/2 cup semi-sweet chocolate chunks)
WET cake ingredients:
. 4 xLarge eggs (room temp.)
. 1/2 cup grape seed oil
. 1/2 cup granulated sugar
. 1/4 cup mild Honey
. zest of 1 small orange or lemon 
DRY cake ingredients:
. 1 cup All Purpose flour
. 1 cup ground Almond flour
. 1-1/2 tsps. baking powder
    Spices:
    . 1 tsp. ground Anise seed
    . 1 tsp. ground ginger
    . 1 tsp. ground cardamom
    . 1 tsp. ground cinnamon spice
    . 1/2 tsp. ground all spice
    . 1/4 tsp. sea salt

. 1/2 cup roasted Almonds, coarse chopped
   
   

PREPARATION: 

. Pre-heat the oven at 350F.  

. Use a 10 inch round cake pan (not springform).  

. Position the rack in the center of the oven.  

...Cake foundation:

1. Put the butter in the cake pan.  Set it in the oven for no more than 5 minutes.  Afterwards, remove the pan to add the brown sugar. Stir with a spatula to combine.  Add and coat the pear wedges and leave them in 'freestyle mode'.  Sprinkle in the chocolate.  Set the cake pan aside.

...Cake batter:

2. In a medium bowl, put together the DRY ingredients (except for almonds).  Whisk to combine.  Set aside.

3. In a large bowl, beat the eggs on MEDIUM speed.  Continue beating as the oil gets added, followed by the sugar.  Beat about 2 minutes.  Then, continue beating while adding the honey and zest.

4. Add in the prepared DRY mix all at once.  Beat on LOW speed for about 30 seconds until traces of flour has disappeared.  Do not over mix.   Then, fold in the almonds.  Pour the batter evenly over the prepared pears. 

. BAKE for no more than 35 minutes in a dark pan.  Once out of the oven, place the pan onto a rack and let it rest for 15 minutes.  Afterwards, pass a knife around the perimeter.  Place a serving plate on top of the pan and carefully flip it over.  Wait a few seconds before slowly removing the pan to reveal your beautiful cake.  Let it cool for about 1 hour before serving. 

Note: tastes even better the next day.  Keeps for about 3 days at room temperature.  Freeze any leftovers in plastic wrap and into a freezer bag.

Before much warmer weather kicks in, you may just get your chance to try at least one of these cakes.  

Just make sure you're in good company when you slice the aromatic torte of choice ;o)

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

pure MAPLE SYRUP desserts

Smooth, luscious Maple syrup in its purest form enhances any dessert.
Transformations take place from the simple to the more complex of treats.

This year more than ever, I've been craving Maple syrup enjoyed at Sugar Shacks.
Due to personal reasons, I've had to forgo some of my favourite Spring outings.
Therefore, I set out to please myself with this indulgence while trying out different desserts.

Since, for many, Easter is around the bend, I thought you may enjoy making these as well.
From a simple cookie bar to the more time consuming pastry cream topped cupcake…you choose.

butter Pecan Almond Maple Syrup bars

makes 16 pieces

PRINTER VERSION

INGREDIENTS:
(American measures)

Pastry crust base:
. 1 xLarge egg yolk
. 3 Tbsps. water
. 1 Tbsp. grapeseed oil
. 1/2 tsp. pure Vanilla extract
. 1/2 tsp. pure Almond extract
….
. 1 cup All-Purpose flour
. 1/2 cup ground almonds
. 1/4 cup granulated sugar
. 1/4 tsp. sea salt
….
. 1/4 cup (60g) unsalted butter, chilled, cubed

Topping:
. 1/4 cup (60g) unsalted butter
. 1/3 cup Maple syrup (or mild honey)
. 1/4 tsp. sea salt
....
. 1 cup Pecan halves
. 1/2 cup sliced almonds
. 1/4 cup shredded coconut (optional garnish)

PREPARATION:

. Pre-heat the oven to 400F.
. Position the rack in the center of the oven.

. Line a 9 inch (or 8x11inch) baking dish with aluminium foil going up the sides.  Grease it with a little vegetable oil.

Pastry crust base:

1.  In a very small bowl, whisk the egg yolk, water, oil and the extracts.  Set aside.

2. In a food processor, place all the other DRY ingredients excluding the butter. 

3. Pulse a few times before adding the chilled, cubed butter through the spout.  Pulse a few more times until the mix looks crumbly. 

4. Keep the food processor on while pouring the egg yolk mixture through the spout.  Run the machine only until the dough comes together and off the sides.

5. Press the dough evenly throughout the bottom of the greased dish.  Dock it with a fork.  

BAKE it for 12 minutes.

...Meanwhile:

Topping:

6. In a small saucepan, melt the butter, syrup and salt on LOW-MED heat.  After a few minutes, remove the liquid from the heat and stir in the nuts until completely coated.

7. Add this topping evenly over the base crust.   BAKE another 10 minutes.  Let it cool for at least 2 hours before lifting out the foil in order to cut the 16 pieces.

. Store in an airtight container for a week at most or freeze within parchment paper.

Chocolate Caramel Maple syrup CHILLED cake
ice-box cake 

PECAN butter Maple Syrup mini tarts

24 mini tarts or 12 medium tarts

PRINTER VERSION

INGREDIENTS:
(American measures)

Pastry Dough:
. 1 cup All Purpose flour (plus for dusting work surface)
. 1/4 cup confectioners' sugar
. 1 Tbsp. granulated sugar
. 1/4 tsp. sea salt
. 1/2 cup cold, unsalted butter, cubed
. 1 oz. cold cream cheese, cubed

Filling: 
. 2 Tbsps. unsalted butter, softened
. 1/4 cup brown sugar, packed
. 1/4 cup Maple syrup
. 1 xLarge egg
. pinch of sea salt
. 1 tsp. pure Vanilla extract
. 1 Tbsp. orange peel zest (optional)
. garnish: 24 raw pecan halves
    (1 per mini or 2 per medium tart)

PREPARATION:

Pastry Dough:

1. In a food processor, on LOW speed, whirl together the flour, sugar(s) and salt.  Add the butter and cream cheese.  Immediately, start the PULSE action about 5 times before whirling on MEDIUM speed just until dough is combined and detaching from the sides.  Do not over mix. 

2. Form dough into a log and wrap with plastic. Refrigerate until firm for at least 1 hour or up to 1 week.

. Pre-heat the oven to 350F.

. Position the rack in the center of the oven.

. Use a non-greased muffin (12 or 24 mini) pan.

… Afterwards:
3. FILLING: Cream together the butter and sugar on MEDIUM speed.  Add the Maple syrup, egg, salt and Vanilla, (optional orange zest).
... ASSEMBLY:
4. DIVIDE the dough into units (12 / 24) desired.
5. Roll the dough pieces into balls and flatten them slightly before placing them into each muffin cavity.  Gently press into the bottom and sides of each cavity to form tart shells.
6. Evenly pour the filling into each cavity.  Garnish with one pecan per mini tart or two for the medium tarts.
7. BAKE for about 30 minutes for the mini tarts and 40 minutes for the medium tarts. 
8. Remove from the oven and let them cool completely before gently nudging them out of their cavities.  Serve at room temperature.  Store in open air for a few days or freeze for up to a month.  Lightly warm before serving.

PECAN PIE with GRAHAM CRUST
...with a few sweet modifications

Maple Syrup pudding cake
Pouding chômeur a la Bosc Pear
Poor Man's Pudding (aka French "Pouding Chômeur")

Vanilla cupcakes
topped with Maple Syrup Coconut Cream…
and Syrup coated roasted almonds

yields 12 cupcakes

PRINTER VERSION

INGREDIENTS:
(American measures)

Cupcake (Vanilla):
. 1-1/4 cups All-Purpose flour
. 1 tsp. baking powder
. 1/8 tsp. sea salt
. 1/2 cup unsalted butter (softened)
. 1/2 cup granulated sugar
. 1/4 cup brown sugar, packed
. 1/4 cup Maple syrup
. 2 xLarge eggs, room temp.
. 2 tsps. pure Vanilla extract
. 1/2 cup milk (of choice) room temp.

Maple syrup Coconut Pastry cream:
. 2 xLarge egg yolks
. 2 Tbsps. confectioners' sugar
. 6  Tbsps. All-Purpose flour
. 1/4 cup Coconut cream milk
. 1 cup milk (of choice)
. 1/2 tsp. pure Vanilla extract
. 6 Tbsps. pure Maple syrup

Coated garnish:
. 1/2 cup roasted almonds, coarsely chopped
. 3 Tbsps. pure Maple syrup

PREPARATION:

Cupcake (Vanilla):  Made same day as serving
. Pre-heat the oven at 350F. 
. Position the rack in the center of the oven.
. Line a muffin pan with paper liners.

1. In a medium bowl, sift together the flour, baking powder and salt.  Set aside.

2. In a large bowl, cream the butter with an electric beater.  Keep beating while adding in the sugar(s) along with the Maple syrup.  Combine and scrape down bowl for about 2 minutes.  Then, beat in one egg at the time until the mix feels fluffy.  Beat in the Vanilla last.

3. Afterwards, on LOW speed, beat in the flour mix and milk in alternate stages while scraping down the bowl.  Do not over mix.

4. With the aid of an ice-cream scoop, evenly distribute leveled spoons into each lined cavity.

5. BAKE for only 17 minutes.  Then, once removed, cool cakes in the pan for 1 hour before transferring onto a rack.  Leave at room temperature.

Maple syrup Coconut Pastry cream: Can be made the day ahead
6. In a small-medium saucepan, hand whisk the egg yolks, confectioners' sugar, flour and a little milk to create a fairly smooth paste.
7. Then, whisk in the remaining milk until all is combined.  
8. Over MEDIUM-HIGH heat, whisk the custard until a light thickening appears.  Immediately take the pot off the heat.  Add in the Vanilla and Maple syrup.
9. Let the cream rest for about 15 minutes more while giving it a stir every so often.
10. Transfer cream into a strainer over a medium bowl and cover it with a plastic wrap touching the surface with a tiny opening.  Transfer the warm bowl to the refrigerator for a few hours to set until cold.  Note: This cream keeps well for 2-3 days.

Coated garnish: Can be made the day ahead
11. Toss the roasted almonds into the Maple syrup. 

Assembly:  To be done fresh, right before serving:
. Dollop a generous amount of pastry cream over cupcakes. Gently top each cupcake crown with the nut garnish.

For now, I'll have to let this enticing list go…off to concocting my next Maple syrup delight.

Hopefully one of these desserts has given you the excitement you needed to plan dessert for this coming weekend.  Enjoy it in company of those who make you happy and who bring out the best you.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.