Sunday, February 24, 2019

Cinna-Bomb Pound Cake

Two swirls of cinnamonny goodness lace the yogurt pound cake, adding spicy richness and a touch of homey sweet flavour.

Who doesn't like the sweet, spicy richness of a cinnamon roll, or the luxurious velvety texture of a pound cake? I, for one, cannot resist a cinnamon dessert, and when I found myself with a glut of eggs and yoghurt to use up I knew exactly the dessert to win over the hearts and stomachs of those around me. I'm a fan of loaf cakes in particular for taking into work, because they're easy to slice and serve and have a minimum of fuss and bother - wrapped in a napkin or tucked into a zip-top bag, they are easy snacking on-the-go, which as any teacher can tell you is a major component of the job description! 

I wish I could take all the credit for this delicious recipe, but I have to admit my main inspiration came from another great blogger: Tiffany from Le Creme de la Crumb. Of course, I played around a little bit, upping the spices and doubling the wallop of both vanilla and cinnamon with vanilla flavoured coffee creamer and cinnamon chips in addition to vanilla yoghurt and ground cinnamon. I also tossed in barley flour for a delicate hint of nuttiness that played off all the richness going on in the cake. Once baked, I took one into work for the hungry masses and wrapped the other one in heavy foil and froze until we had company for dinner, where it was enjoyed alongside coffee and a scoop of ice cream. That said, I heard a rumour that the leftover slices made excellent breakfast fare when lightly toasted!

Friday, February 1, 2019

Apple Rhubarb Crumble Pie

Apple Rhubarb Crumble Pie is sweet, tart and the perfect way to use up your garden's bounty.

Apple Rhubarb Crumble Pie

I don't know about you, but my freezer is always full of frozen produce. We have the standard peas and cauliflower, but I also have hoards of cherries, peaches, mixed berries and rhubarb at my disposal should jam, pies or crisps need to be made. Of course, having a rhubarb plant in the backyard means I have to get creative and use up the rhubarb that's there before the next season starts! Without any (decently priced) strawberries, the standard jam or pie was out of the question. However, I came across a new rhubarb pie that is perfect for the cooler weather and super simple to make!

While this pie is already easy (hello, no top crust!) you can make it even easier with a press-in pie crust or even a storebought shell... I won't tell, promise! There are two keys to making this recipe sing - the honey / sugar syrup bath surrounding the rhubarb and apples, and the lightly spiced streusel with added apple flavour with the addition of apple juice. One caveat - you need to tent this one with foil. There is so much starch and sugar that the crumble will burn, and that's no fun! Letting the whole pie cool (as hard as it is) also lets all the pectins and starches do their work to set the filling, meaning beautiful slices. Whether you have a special occasion coming up (yes, even Valentines, or anti-Valentines Day!) or just want a delicious dessert for a weekend dinner, you can't go wrong with this.

Plus, in the Spring when rhubarb begins to grow again, this pie works just as well! Just toss the rhubarb with the sugar and let stand for an hour before proceeding.

Apple Rhubarb Crumble Pie