Monday, August 25, 2014

Secret Recipe Club: Cocada de Forno



It's time for another Secret Recipe Club reveal day. Time is really flying by this summer isn't it!?  For August, we were assigned Sally's blog, the Bewitching Kitchen.  I've been looking forward to being assigned her blog for a long time now. She has tons of great recipes and a really interesting background. I knew that Sally was from Brazil, so I was really looking forward to making a Brazilian recipe from her blog. My obsession with coconut made this recipe for baked coconut, or Cocada de Forno, an easy choice. It has a creamy texture and depending on how long you bake it, could be either a pudding or a bar. I opted to bake it into bars for easier consumption. Delicious and oh so coconutty!

Cocada de Forno (Baked Coconut)
From Bewitching Kitchen

1/2 cup butter, at room temperature
1/2 cup granulated sugar
3 eggs
1/3 cup coconut milk
1/3 cup sweetened, condensed milk
1 Tablespoon rum (optional, but why not)
1- 1/2 cups grated coconut (unsweetened)
2 Tablespoons all-purpose flour, sifted

Heat the oven to 350F. Lightly grease an 8x8 inch baking dish with butter or cooking spray.
In a medium bowl, beat the butterand sugar together at medium speed until creamy, about 5 minutes.  Add the eggs, one at a time, and continue to mix.  Scrape the sides of the bowl after each addition.
Add the coconut milk, condensed milk, and rum, and continue to mix until well blended.  Add the coconut and mix until incorporated.   Fold the flour with a rubber spatula, and spread the batter into the prepared baking dish.
Bake until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 20 minutes (or if you prefer a firmer consistency, bake until set, 30 to 35 minutes). Remove it from the oven and let it rest for 10 minutes.

Wednesday, August 20, 2014

Sparkling Watermelon Strawberry Sangria

Sparkling Watermelon Strawberry Sangria recipe


Have no fear, we still have a lot of summer ahead of us.  It may be August, but we still have a whole month left.  To me, summer time means summery drinks shared with friends on the patio.  Sangria is the perfect choice for sharing, and what better way to celebrate the flavors of summer than with strawberries and watermelon. Add a splash of sparkle and you're ready to fiesta. 

Sparkling Watermelon Strawberry Sangria recipe

Sparkling Watermelon Strawberry Sangria


3 cups cubed watermelon
2 cups sliced strawberries
1 cup white rum
1/2cup fresh lime juice
2 sprigs of mint
1 bottle dry white wine
1 bottle strawberry champagne (I used Passion Pop)
1 lime thinly sliced

Muddle 1 cup watermelon, 1/2 cup strawberries, mint, rum, and lime juice.

Add the remaining fruit, lime slices, mint, white wine, and champagne. Stir and refrigerate for several hours before serving.

Friday, August 15, 2014

Coco-Kale Banana Muffins

Coco-kale banana muffins recipe

It's been ages, I know.  I even made these muffins weeks ago, and I've been totally holding out on you by not posting them until now. Life has just been pretty darn crazy lately!  Which makes it more important than ever to have healthy food on hand to grab and go as you rush about town. Right?!

Well, these muffins are just perfect for a quick breakfast or snack with your afternoon coffee (because duh, afternoon coffee is a must when you're busy!).  I tried these muffins at a friend's house during an ice cream social (gotta love a bunch of athletes eating ice cream with a side of kale muffins).  The recipe came from the Ottawa Public Health Food Advisor program newsletter edition on kale.  You know I love kale, so I had to ask for the recipe.  Well, when I read it, I decided that there was way too much sugar and other junk in there for my taste, so I made a few tweaks. Then I added some coconut flakes for good measure, because I've been cuckoo for coconut lately!  These muffins were awesome and I will be making them again soon!

Coco-kale banana muffins recipe

Coco-Kale Banana Muffins


1 cup all-purpose flour
1/2 cup spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 ripe bananas, mashed
1/2 cup unsweetened apple sauce
1 egg, lightly beaten
2 tablespoons maple syrup
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1-1/2 cups chopped kale
1/2 cup toasted coconut flakes

Preheat the oven to 350F.

Whisk together dry ingredients in a medium bowl.  In a separate bowl, whisk together wet ingredients (mashed bananas, apple sauce, maple syrup, coconut oil, and egg).  Add the wet ingredients to the dry ingredients and stir until just combined.  Gently stir in chopped kale and coconut flakes.

Pour batter into a non-stick muffin tin (or into paper muffin liners) using a 1/3 cup measuring cup.

Bake at 350F for 16-18 minutes or until the top of the muffin is browned and springs back when gently pressed.

Adapted from Ottawa Public Heath Food Advisor

Monday, July 28, 2014

Secret Recipe Club: Single Serving Deep Dish Chocolate Chip Cookie




Apparently all you ever see here is Secret Recipe Club posts now... so here with go with another Reveal Day!  I promise that I have a delicious Sangria recipe to share with you soon and I've been cooking up a storm this weekend too, so hopefully will get some other posts up here.  But for now, let me introduce The Spiffy Cookie!  We were assigned Erin's blog this month for SRC and let me tell you, her blog is awesome and filled with amazing recipes. 

Well, how could I not make a cookie recipe from a blog called The Spiffy Cookie?!  Erin also has a cute series called "Single Serving Sunday" and since I'm trying to be "good" with not eating too much sugar, I thought a single serving cookie would be the way to go. Though I'm sure my coworkers would have gladly eaten any cookies had I brought some in to work.  This cookie really doesn't disappoint. It is decadent and will definitely satisfy any chocolate chip cookie cravings you might have.  In fact, I kind of wish that I had someone to share it with, just so I wasn't the only one to enjoy it!


Single Serving Deep Dish Chocolate Chip Cookie

From The Spiffy Cookie

2 tablespoon unsalted butter (I used coconut oil)
2 tablespoon packed of dark brown sugar
1 tablespoon sugar
Pinch salt
1/4 teaspoon vanilla extract
1 egg yolk
1/4 teaspoon of baking soda
1/4 cup all-purpose flour
3 heaping tablespoons semisweet chocolate chips
Ice cream, for topping (not really optional LOL)


Preheat oven to 375F. Have a 6 ounce ceramic ramekin ready.

In a medium microwavable bowl, melt the butter. Vigorously whisk in both sugars and vanilla for at least 1 minute (make sure you whisk hard, you want the sugar crystals to melt!) Whisk in the yolk until blended. Whisk in salt, baking soda, and flour until combined.

Fold in the chocolate chips and using s spatula scrape the batter into the ramekin.

Bake for 15-18 minutes or until the top is firm and brown (the inside will still be slightly gooey). Let cool for a few minutes then serve topped with ice cream.

Friday, July 4, 2014

Summer Berry Trifle


Today is my 57th birthday so obvisously I am the mother of the K and K team.  Over the years, my favorite birthday treats were Angel Food cake with strawberries and Grandmom's Icing or Grandmom's cream puffs made with custard inside. So today for my birthday, I wanted to share this Summer Berry Trifle that combines some of the best of both desserts.  This also is a beautiful dessert to celebrate the 4th of July with the combination of the red, white and blue.  It is super easy to make so you still have time to whip one up for your celebration today.

Happy 4th of July to all of our followers and remember the fireworks are really celebrating my birthday (that is what I was told growing up by my family)!

Summer Berry Trifle

Recipe from the Compliments Foods Inspired Summer 2104

3 tbsp custard powder (I love Bird’s) * I added a couple of more tbsp to thicken faster                    
¼ cup + 1tbsp sugar, divided
2 ½ cups skim milk
¾ cup fat-free vanilla yogurt
1 tsp vanilla extract
2 cups sliced strawberries
Angel Food cake cut into cubes (I used a store bought one for easy prep)
2 tbsp orange-flavored Liqueur (I did not have any so I left it out)
1 cup each of blueberries, raspberries, and blackberries
½ cup sliced almonds (I forgot to put them n mind, oops)
¾ cup whipping cream (I used Cool Whip as it was faster)

In a medium saucepan, stir together the custard powder and ¼ cup sugar.  Slowly add milk, whisking to prevent lumps.  Bring to a boil over medium heat, stirring frequently.

Transfer the custard to a heatproof bowl and set it in a larger bowl of ice, stirring occasionally until completely cooled, about 10 minutes.  Mix in the yogurt and vanilla.

To assemble the trifle, spread ½ cup of the custard in the bottom of a 3 to 4 cup or liter glass bowl (I used an actual trifle bowl).  Stand some of the sliced strawberries in a ring against the sides of the bowl.  Add half of the cake cubes and dizzle1 tbsp of liqueur over the cake.  Add half the berries and half of the remaining custard.  Repeat layers.  Recipe can be made ahead up to this point.  Cover and chill in the refrigerator over night if wanted. 

To finish before serving, lightly toast almonds in a skillet over medium heat until golden.  Cool to room temperature.  Using an electric mixer, whipping cream to stiff peaks, gradually beating in remaining sugar.  Spread the whipping cream over top of the trifle and sprinkle with the toasted almonds and serve.


Sunday, June 15, 2014

Strawberry Dark Chocolate Banana Bread





This banana bread is fully loaded.  No messing around here, that is for sure.  I made it once with just strawberries and coconut, then I got a request for chocolate and nuts as well.  Believe me, I was happy to oblige. 

I know we've been sticking to healthier choices lately on the blog (when we post at all that is), but do yourself a favor and make this for your guilt-free day or maybe just because life is short and we all need some decadence once in a while.  Do it! You will be happy.  Share it with others and they will be happy too.  Spread happiness in the form of fully loaded, extra-delicious banana bread.


Strawberry Dark Chocolate Banana Bread


4 ripe bananas
1/3 cup melted coconut oil
1/4 cup brown sugar
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla
1-1/2 cups whole wheat flour
1 teaspoon baking powder
Dash of sea salt
1 cup diced, fresh strawberries
1/4 cup dark chocolate chips
1/2 cup coconut flakes
1/4 cup walnuts

Preheat oven to 350F.  Grease a loaf pan with coconut oil.

Mash bananas and whisk together with coconut oil, brown sugar, and sugar until well blended.  Beat in the egg and vanilla.

Whisk in flour and baking powder until just combined.  Don't stir it too much. Then fold in the strawberries, dark chocolate chips, coconut, and walnuts. 

Bake for 50 minutes to an hour at 350.  Allow to cool before removing from the pan. 

Monday, May 26, 2014

Secret Recipe Club: Quinoa Breakfast Cookies



Whew, it's time for another Secret Recipe Club reveal day!  Our assigned blog this month was Flying on Jess Fuel, an adorable blog written by Jess as she feeds her Navy pilot husband, Nick.  Together, they've lived all over the country and are settled in California for the time being.  I'm just a tad jealous, especially since I used to live there, and since one of Jess' recent posts was "Why California is the best place to live."

I made these cookies to share with my triathlon club teammates as we cheered on the runners for the Ottawa Race Weekend half and full marathon.  It felt like I needed to bring something "healthy" for my fellow athletes and I was thoroughly impressed by all the healthy choices on Jess' blog.  Plus, these cookies reminded me of my favorites from a local coffee shop, so I knew that I had to try them.  The cookies were a hit and I had a great time cheering for the runners!  It's so inspiring to see people of all ages putting themselves through the test of a marathon or a half marathon.  Maybe one day, I will be out there running one myself!

Thanks for the recipe Jess!  (As a note, these are a vegan version - you can check the original recipe on Jess' blog for one with butter and eggs if you'd prefer.)

Quinoa Breakfast Cookies

From Flying on Jess Fuel

1/2 cup coconut oil, softened
1/4 cup packed brown sugar
2 Tablespoons fresh orange juice
1 Tablespoon orange zest
1 teaspoon vanilla extract
2 tablespoons ground flax seed
6 tablespoons lukewarm water
1/2 cup unsweetened applesauce
1/2 cup quinoa flour
1/2 cup whole wheat flour (I used spelt flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups old fashioned oats
1 cup shredded sweetened coconut
1/3 cup dried apricots, diced
1/2 cup dried cranberries
1/3 cup toasted almonds, roughly chopped

Stir together ground flax seeds and lukewarm water in a small bowl to make your "eggs."  Let sit for a few minutes.

With an electric mixer, cream coconut oil and sugar together. Add orange juice and zest, vanilla and water/flax mixture and continue mixing. Beat in applesauce.

In a bowl, combine flours, baking soda and powder, and salt. Mix into applesauce mixture. Add oats, fruits and almonds and mix on low until just combined.

Chill dough in freezer for 30 minutes. Preheat oven to 350F.

Form the dough into heaping tablespoon sized balls and place on a parchment lined cookie sheet, flattening slightly. Jess recommends an ice cream scoop.

Bake for 12-14 minutes until slightly golden around edges.

For more delicious recipes, check out my fellow SRC members' picks!


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