Image Map
Showing posts with label pear. Show all posts
Showing posts with label pear. Show all posts

Thursday, September 19, 2013

Apple/Pear Crumble Round Up




It is apple season!  I love apples, I pretty much have one every day.   I haven't gone picking yet because my favorite apple has not peaked.  I am a fan of the Jonagold apple and it is a late September apple.  It is a mix of Jonathan and Golden Delicious.  It was two years ago that I got hooked on them.   I personally think they are the best, so I am looking forward to getting a few large baskets. I am looking forward to making sauce, baking and eating.

Do you have a favorite apple?

To me an apple crumble is an apple must.  It is simple, crunchy, sweet and delicious.  It is just apples and crumbly goodness.  The crumble part can take on so many different forms which makes it even more fun.  I honestly probably make some form of apple crumble 2-3 times a year.  For me it never gets old.  Get me a big scoop of crumble with a big scoop of vanilla ice cream and I am set.

Saturday, September 29, 2012

Nutella Pear Cakes





I figured out a new experiment with my baking and work.   I happen to sit about 15 feet from the coffee/kitchen area so I can here mostly everything from my little cube.  My bake goods do often make it into work otherwise I would eat way to much myself as would the hubby.  Normally I just put the desserts right on the cabinet by my desk as it tends to get a lot of traffic.  The day I went to bring these cakes in, my director brought in donuts. A weekly ritual he seems to have started when we hit that budget season and I am not complaining.   Since I didn't want to conflict with the donuts I decided to put my little cakes into the lunch area on a plate with a note that simply said Nutella Pear Cakes.   I didn't say who made them and luckily no one saw me drop them off so these little cakes were just left there for the taking.  So the cool thing was every time some one came into the lunch room I could hear there reaction.  Most people were immediately intrigued, and then they tried them and I heard the rave reviews.  As the cakes diminished quickly I then heard people who got a cake ask other people if they did and then say "oh too bad, they were so good".     This is great, until people catch on the baking is mine this will be a great way to experiment for the next few weeks.

Nutella Pear Cakes
(makes 18 mini cakes)

INGREDIENTS:

  • 1 1/2 cups unbleached all purpose flour
  • 1/2 cup quick oats
  • 1/2 cup packed brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 1/2 cup peeled chopped pear ( I used Bartlett)
  • 1/2 cup semi-sweet chocolate chips
  • 1 large egg
  • 2/3 cup buttermilk
  • 1/2 cup coconut oil, melted
  • 2/3 cup nutella

INSTRUCTIONS:
1) Preheat the oven to 375F.  Grease with butter or spray with nonstick spray a mini bundt pan
2) Combine flour, oats, sugar, baking powder, salt, cinnamon, and pear in a large bowl.  Mix together and and make a well in the center. 



2) In a large 4 cup measuring cup or medium bowl add buttermilk, egg, coconut oil and nutella.  Whisk together until well combined.  Pour into the well. and add chocolate chips.


3) Fold wet mixture into dry until just moistened.  Fill each pan with about 3/4 full.   Bake about 18-20 minutes until a toothpick comes out clean.  Let sit 3-5 minutes in pan , then turn over onto a cooling rack.   Store in a airtight container for up to 3 days.



These little cakes were so moist and super easy to make.  The nutella was subtle but noticeable adding a nice nutty addition.  Breakfast or dessert,  I think it would be either one.  :-)

MEG's RATING : D-EEEEE-LICIOUS












Thursday, February 9, 2012

Gluten Free Pear Bread & The Liebster Award


Thank you Thank you to the wonderful ladies who nominated me.  On Sunday I received two Liebster blog awards.    It was such a pleasant and encouraging surprise.    Blogging is a lot more fun and creative than my daily grind and it makes me happy to do.   It is exciting to see my readers grow and have people anxious to make what I have blogged about.    This award is just another example of how amazing the blogging community is.   I actually didn't even know what this award was and had to look it up.

Here is the run down: (Thanks to the Ditch the Wheat)

The Liebster Award is a chain letter among bloggers that’s intended to showcase talented up-and-coming blogs (typically, those with 200 or fewer followers). It is based on the recognition that a peer has noticed and appreciated your hard work.

The rules for accepting the Liebster Blog Award are:

  • Thank your Liebster Award presenter on your blog.
  • Link back to the blogger who presented you with the award.
  • Copy and paste the blog award to your own page.
  • Award the Liebster to five deserving blogs, like yours, that have 200 followers or less and that deserve recognition.
  • Leave a comment on each blog to notify the awardees and let them know the rules for bestowing the Liebster Award to other bloggers.


Thank you to the follow amazing bloggers you awarded me: 
  • Anna & Chelsea from Hidden Ponies.  I love how they are sisters working together to put together their amazing blog.  Great recipes, great stories.  I want to make everything they blog about!
  • Carol from Ditch the Wheat.  I came across her in my new efforts to experiment with gluten free and I am glad I did.   She made her own Doritos people, how awesome is that. 

If I could nominate you ladies back I would.   I am glad you were both awarded with this as well.

Now I need to pick 5 blogs who also deserve this.  Do you realize how hard this is?

1) K&K Test Kitchen - Like the ladies of Hidden Ponies found me through the Great Food Blogger Cookie Swap, that is how I found the K&K Test Kitchen.  If I make a trip to Ottawa I might just have to crash their house and cook with them.  I love finding wonderful Canadian Bloggers.

2) Girl Who Bakes - Similar to me she likes to try and make dessert a little less guilty.   As someone who can't break her addiction to treats, this is key.

3) It all Taste Greek to Me - She creates fantastic dishes, opening my eyes to the world of Greek cuisine.  So many cool things to re-create.

4) Queen of Quinoa - I pinned her Raw & Vegan Carrot Cake balls and I have been hooked since.  I always get the urge to be healthy when I read her blog.

5) Easy Baked - I recently just found this blog and loved it.   All her recipes and photographs just make me drool.  Check out the gender reveal fudge.   I am going to use that one day.

That was tough to narrow down.  Ugh.

Oh right.. I also baked something.   So how often do you clean out your fridge?    I tend to do it when I realize I might be running out of space.  Then I go in and find lunches my husband doesn't it or food he forgets.  I also have an addiction to buy unique sauces and spreads I find at the grocery store or market.    My latest favorites bacon jam and pomegranate roobious jam/spread.  So my fridge builds up with these, half used because I frankly forget.   This past weekend, I cleaned the fridge and found a pear puree I bought and never really used.   I figured I should use this up and fast.  A few weeks bake I made a Gluten Free Banana Bread,  that I loved.   I was so happy with how this recipe that I decide to turn this banana bread into a pear bread. 





Gluten Free Pear Bread

INGREDIENTS:
  • 2 cups almond meal 
  • 3/4 cup arrowroot powder 
  • 1/4 cup flaxseed meal 
  • 2 tbsp chia seeds 
  • 1/4 cup chocolate protein powder  (you don't need to add this)
  • 3 tsp cinnamon 
  • 1 tsp salt 
  • 1 tsp baking soda 
  • 1/4 cup coconut oil, melted 
  • 1/3 cup maple syrup
  • 2 large eggs + 2 egg whites 
  • 1 tbsp apple cider vinegar 
  • 1 tbsp vanilla 
  • 1 cup pear puree 
  • 3/4 cup dark chocolate, chopped 
INSTRUCTIONS:

1) Preheat oven to 350F. Spray a loaf or tube pan with non stick spray.
2) In a large bowl whisk together all dry ingredients.


4) In another large bowl or mixer bowl, add all remaining ingredients and mix to combine.


5) Add the dry ingredients to the wet and mix on low until almost combined.
6) Fold in chopped chocolate and mix on low until just incorporated.


7) Pour into prepared loaf pan. Bake for 40 -45 minutes - until a toothpick comes out clean.
8) Let loaf cool in pan for an hour before trying to remove from pan.

 Just as good with pear as bananas.  Perfect for breakfast, brunch, snack, anytime.   Love it!!

MEG's RATING : D-EEEEE-LICIOUS






Monday, January 16, 2012

Pear Cherry Crumble Pie

pear, dried cherry, crumble, pie, cinnamon

Did anyone watch the Golden Globes last night?  I sat here staring at my screen for quite some time not writing any thing.   Every time I tempted to write something I lost my train of thought and then got distracted again by pretty dresses and handsome men.

Something about pears..don't remember, George Clooney arrived.  Dried Cherries, blah blah, don't remember Adam Levine showed up.   And then I was laughing at Ricky Gervais.   Not mean and still funny.

Back to crumble pies...,  I love any kind of crumble.  Any fruit, any nut,  bring it on.   Crumbles are easy,  almost impossible to screw up, sweet, tart, nutty and crunchy all in one bite.  What's not to love?

What are your favorite crumble flavours?

Pear Cherry Crumble Pie
(adapted from Fine Cooking)

INGREDIENTS:
  • 1 Pie Crust - pre-made or homemade (whatever you have time for - mine was pre-made)
Crumble

  • 1/2 cup quick oats
  • 1/2 cup packed brown sugar
  • 1/2 cup unbleached all purpose flour
  • 1 tsp cinnamon
  • 1/2 cup butter, cubed
Filling
  • 4-5 Barlett pears, peeled, chopped & cubed
  • 1/2 cup dried cherries
  • 1/2 lemon, juiced
  • 1/2 cup granulated sugar
  • 1/2 tsp cinnamon




INSTRUCTIONS:

1) Combine dry crumble ingredients in a medium bowl and mix together.  Add butter and mix together with your hands, mixing together moistening the crumble.   It will get darker as the butter is absorbed.


2) Combine all filling ingredients in a bowl and toss together to coat the pears with the
sugar/cinnamon.


3) Take 1/2 cup of the filling and mix it in with the pears.   Add filling to the pie dough.


4) Top the pie with remaining crumble.  Bake @ 350F for 50 minutes on a baking sheet.
5) Let cool slightly, serve warm with ice cream.    Pie can be reheated if not served right away.


And all the remained was an empty silver tin.  This might be one of my favorite combinations to date.  This might have to replace my holiday apple crumble.

MEG's RATING - D-EEEEE-LICIOUS















Related Posts Plugin for WordPress, Blogger...