Hot Cocoa Protein Cookies

Is there anything better than hot cocoa on a winter day? These Hot Cocoa Protein Cookies have all the flavour of my favourite drink (thanks to Naked Nutrition's Hot Cocoa Protein Powder) but are easier to share - that is, if you let anyone!

Jump to Recipe

Okay, I know I said in my last post that my Chocolate Cherry Panettone with Almonds would be my last post of 2021, but I apparently don't do well with downtime over the holidays! Since the Marbled Peanut Butter Biscotti was such a hit at Christmas, my sister asked me if I could make her some chocolate cookies with the Naked Shake that I had, and since I didn't have anywhere to go and the kitchen was free today (yay!) it was the perfect opportunity to get baking. I started off with a mini-batch of Gosh Darn Good Cookies using coffee concentrate, and while that chilled I started this dough inspired by All Things Mamma. 

What I love about this cookie is how easy it is. I did it all in a bowl with a fork and spatula, it only needed an hour in the fridge and the batch made 25 perfectly portioned cookies - more than enough to satisfy the chocolate hounds here! I decided to up the chocolateyness (yes, that is a word) of the recipe with dark chocolate miniatures instead of Hershey's Kisses, which we aren't a fan of. The minis melted beautifully due to their thinness, and added that bitter edge to an otherwise sweet cookie. I'd imagine couverture discs would be lovely here as well!

Have a sweet New Year everyone!

Chocolate Cherry Panettone with Almonds

Chocolate Cherry Panettone with Almonds is such a festive way to kick off the holiday season! A dash of vanilla and orange flower water and a hint of saffron make this extra special, while a few scoops of @nakednutrition Pumpkin Spice #nakedshake adds protein and more flavour!

Jump to Recipe

 

My favourite thing about the holidays is the smells associated with the spices and sweet baking that takes place. On the 23rd of December each year, my mom wakes up extra early (about 5AM) to start making our traditional holiday brioche and Challah, so by the time I'm awake to braid the Challah the house is already filled with the scents of cinnamon, dried fruit, yeast and sugar. My contributions are often less labour intensive - say, gingerbread and biscotti - but the timing worked just right this year for me to get in a holiday loaf of my own!

Last year I made these rich, golden panettone loaves as gifts, and it was in this vein that I decided to give it another twist. This time, I added dried cherries, almonds, and a hit of spices and protein with Naked Nutrition's Naked Shake in Pumpkin Spice flavour. Along with the whole wheat flour, I added some extra fibre with Naked Fiber, and tossed in some chopped dark chocolate for good measure (everything is better with chocolate!). 

I chose to bake this batch in two standard loaf pans, but you can also bake them in Texas-style muffin pans using the instructions here. If you don't have saffron, the same amount of turmeric will give the same colour (though not flavour), and for the orange flower water you can sub in some orange juice (again, different flavour but still delicious).

I wish each and every reader a safe and happy end to 2021 and a lucky 2022! I will be back in January with more delicious treats (and ramblings as I keep navigating my grad program).

Marbled Peanut Butter Biscotti

Marbled Peanut Butter Biscotti is the perfect melding of two vegan doughs: one made with @pbfit and one with the rich flavours of @nakednutrition Hot Cocoa Naked Shake. Great on their own, or dipped in dark chocolate for an extra layer of decadence!

Jump to Recipe

Whew, what a December! Now that things are relatively settled (I hope) and exams are done, I've had time to bake for the holidays! Like last year, I kept things really scaled back since we aren't having the gaggle we normally do here (and without me working, my coworker gift list is non-existent). I did, of course, have to make at least one batch of biscotti and after receiving a tub of Naked Nutrition's Naked Shake in Hot Cocoa flavour I knew I had to use it somehow.

For me there is no better flavour combination than peanut butter and chocolate, so that was an easy pick! I don't often have a jar of peanut butter around, but I did have some powdered peanut butter from PBFit and used that. When I opened the lid on the Naked Shake, I was blown away by how good it smelled - think the richest brownie batter with a hint of milk (a feat for a vegan powder, but then again every single product I've received from Naked Nutrition has been beyond delicious). A serving is only 130 calories, but it packs 20g of protein - and let me tell you, mixing the powder with a bit of cold water before adding some boiling water makes a pretty rich hot cocoa!

The dough for this biscotti requires two separate preparations and some finessing to shape the logs (wet hands really help) but boy is it worth it! While most of the finished biscotti were wrapped for gifts, the ends of the logs became snacks that were a welcome addition to the holiday bustle here at home!

Holiday Gift Ideas from Adagio Teas

Well, November somehow snuck up on me - whether this is a perk or a detriment of being in an accelerated college program (again), I can't quite figure out! While I've been compiling pages and pages of notes on legal matters, writing exams and planning one or two trips to escape the madness, one of the constants throughout the day is a cup of tea at my work station. 

 

Of course, lately my cups have been adorable thanks to the infuser mug Adagio Teas sent me with their Autumn Teas package, which perfectly hold a serving of their wide variety of brews! Speaking of variety, Adagio has come out with an incredible assortment of gifts to make your holiday giving easy and delicious!

First is the "12 Teas of Christmas" sampler, where single-serving pouches of a wide variety of loose leaf teas are packaged in adorable ornaments. My favourite of the bunch this year is Blue Mango (a throwback to the mango iced tea from them I tried over the summer) but White Pear and Golden Monkey are also wonderful to sip on when the frost is covering the ground. The sampler costs $24 USD (while supplies last).

The second holiday gift of the year is Adagio's Advent Calendar - 24 single-serving pouches (loose or bagged tea) are hidden in a gorgeous cardboard case for you to enjoy every day leading up to Christmas! Of course, if you (like me) are impatient, nothing is stopping you from opening them all and choosing your favourites! I won't ruin the surprise here, but if you are concerned about the ingredients you can find the information on Adagio's site by clicking the link above. The Calendar costs $29 USD (while supplies last).

Of course, that's not all that's happening this season - starting on Black Friday (that's November 26 for non-Americans) you can get a package of Reindeer Fuel tea as a gift with purchase. What's Reindeer Fuel you ask? Well, it's a blend of mint, chocolate, ginger and yerba maté wrapped up with black tea - Christmas in a cup, if you will. You can only get your hands on this with purchase on Adagio's site for a limited time, so don't delay!

Thanks again to Adagio for sending me this parcel!

The Inspiring Story of Culinary Savant Guy Savoy

Guy Savoy is perhaps best known as Gordon Ramsey’s mentor, though he is also an equally outspoken celebrity chef in his own right. At 69 years old, the French culinary expert has significantly influenced the world's cuisine over the decades as well as food media. He was the voice actor of sous-chef Horst in the French version of Ratatouille, Disney’s animated blockbuster. With all his duties outside the kitchen, his most important work remains behind the bustling restaurant kitchen, where his meticulousness and passion make the difference between high-end cooking and creating masterpieces.

 

Michelin Star Worthy

Guy Savoy has three restaurants in Paris, and branched into the American market with Restaurant Guy Savoy in Las Vegas. His food palace in the bustling, casino-filled city has earned two Michelin stars. Las Vegas visitors get a sensory explosion between the glitter of the local casinos and the tastes of some of the best food in the world. For the food lovers in Canada (where no Michelin stars have been awarded to date), the next best thing you can do is to try and recreate some of Guy Savoy's recipes and replace the regular casinos with some digital alternatives such as Canadian online casino websites.

Savoy opened his first restaurant in New York, and following his success there he opened a restaurant in Paris in 1980. The creation of his signature artichoke and black truffle soup and other unique recipes lead to two Michelin stars awarded to him by 1985. Currently, Restaurant Guy Savoy in Paris has three Michelin stars, and it is commonly included in the top 50 restaurants in the world. La Liste had it listed as the best restaurant for four consecutive years.

 

Where it All Started

For many renowned French chefs, the inspiration begins at home. In his many interviews, Guy Savoy points out that the starting point of his food obsession was his mother's cooking, which according to the chef was quick and delicious. Guy Savoy experienced the magic of cooking outside the home early in his career when he saw the creation of the simple, yet decadent cookies known as langues de chat (cat's tongues). His 50 year-long career began with an apprenticeship (or stage) in Troisgros restaurant, a famous establishment in Ouche, France. After three years in a world-class restaurant, Guy Savoy decided to test his expertise and opened his New York restaurant.

 

Guy Savoy’s Philosophy of Cooking

All talented chefs can learn recipes and techniques, but the underlying emotion and personal feel for the aesthetics make the magic happen on the plate. The passion and presentation of everything for each meal is what earned his continuous recognition in the restaurant world. Savoy often said that the art of cooking gives life to the ingredients, and in his case this is absolutely true. Chef Savoy is on the French Mission for Food Culture and Heritage board, which helped get French gastronomy into UNESCO's cultural heritage list.

Being a highly decorated chef, Guy Savoy receivedn numerous awards for his leading restaurant. Along with the three Michelin stars, the restaurant has four stars in Bottin Gourmand, three plates in Pudlowski Guide, and a 6-Diamond Award from AAA. Chef Savoy was also awarded the Legion d'Honneur medal in 2008 for his contributions to French cuisine.

If you're lucky enough to snag a reservation in Paris or Las Vegas, you can experience Guy Savoy's authentic creations and a rich and well-thought menu. Such an experience is worth the wait, and the price justifies dining in one of the world's best restaurants.

 

Spiced Shredded Apple Loaf for #WorldBreadDay

It's fall - and that means warming spices and apples! This loaf is packed with shredded apples and laced with stong-brewed @adagioteas Masala Chai and Vanilla Roobois teas. It is a perfect pairing for strong cheeses or apple butter!

Jump to recipe

 It's the middle of October, and I for one love this time of year. Despite needing a light jacket (or a sweatshirt if, unlike me, you don't feel the cold), the aromas and colours of the season are by far some of the best of the year. 

On Thanksgiving weekend, my sister and I spent an hour or so at the orchard picking local apples, and when I came home and brewed myself a mug of apple-chai tea I was inspired to try and make a loaf of bread encapsulating all the spices and fruit of the season. A few hours (and a lot of flour) later I had some delicious low-rising loaves cooling on the rack waiting to be sampled. Had I thought more ahead I would have broken out my makeshift French bread moulds to keep them a little taller, but the flavour was perfect regardless!

I have to say I am spoiled for choice with teas this Autumn - the lovely folks at Aadagio Teas sent me a decadent selection of Autumn and Chai teas, each filled with warming flavors and spices. A mug (or two) is a perfect addition to the colder, rainy days of October and November here. To achieve the perfect brew for one, the company also has an adorable line of porcelain infuser mugs which are perfect (especially when working from home).
You can find the Autumn Tea Ssampler, Chai Sampler and infuser mugs all on adagio's site, and stay tuned since I've caught wind of an exclusive release tea for Black Friday!

Today is also World Bread Day and I am so glad to be able to submit my entry into the roundup at kochtopf.me this year. Zorra has been compiling World Bread Day roundups since 2006 (longer than this little project of mine has been around!) and I love seeing the entries from around the world.

 

Plum Yogurt Cake

This delicious yogurt cake is topped with plums and a sprinkle of sugar, while the batter gets a hint of fall flavour from @nakednutrition Pumpkin Spice Naked Shake. Moist and beautiful to look at, it's a perfect dessert for any fall table.

 Jump to recipe

 

Happy Thanksgiving to all my fellow Canadians! For the first time in what feels like forever, we are actually hosting dinner on the holiday Monday and not the Sunday (the joys of retired and student life here, I suppose), and while there isn't as many people over this year we do have quite the spread of food! 

One of the things I love to do over the holidays is making the dessert. This year I made two - a batch of chocolate chip cinnamon cookies (for the littles) and this delicious cake topped with sparkling plums. Luckily, I got the chance to add a bit of pep and nutrition by adding some of the brand new protein shake powder the folks at Naked Shake sent to me - pumpkin spice! Like the other Naked Shake products, the new flavour combines pea protein, adds MCT oil, fermented cane sugar, and natural plant-based flavours and adds a dash of cinnamon for that irresistible flavour profile. A serving contains 20g of protein and 4g of sugar, and paired with a scoop of their other new product, baobab-sourced Naked Fiber, it's a great addition to your day when you're running non-stop or working out.

The flavour was subtle but a perfect accent to the roasted fruit, and since the tester batch I made (albeit in muffin form) was a hit here, I can only imagine what it's like in full scale glory!

Peanut Butter Blueberry Cookies

These cookies are boosted with Naked Shake Peanut Butter Blueberry powder and made with peanut flour - lightly sweet and melt in your mouth with a hint of fruit!

I'm a peanut butter fan (as if you couldn't tell!) and my mom and grandma used to make those standard three ingredient, cross-hatched cookies on the regular when I was a kid. They're a classic for a reason - perfectly sweet and the right size for little (or big) hands! Looking at my pantry staples the other day, I wondered if I could use the powdered peanut butter and peanut butter blueberry shake powders I had to recreate my childhood favourites, and I have to say it worked out perfectly!

Because these are powders and not a creamy spread we're dealing with, you do need to add some moisture in the form of oil and a good binder like flaxseed (you can use an egg, however I would toggle the dry mix to account for the extra liquid). Otherwise it is a simple mix, wait, bake technique! The blueberry powder in the Naked Shake lets the baked cookies taste a little bit like a peanut butter and jam sandwich, though I would absolutely up the ante and make these sandwich cookies with jam if I was serving to company (and not transporting - like your normal PB cookies, these are tender and crumbly!). I gave a bag of these to TurkeyBoots who was passing through town on a road trip, and they apparently disappeared before they left the province! 

Bella Luna Spritzer with Adagio Teas' #bellalunablue

It's Friday! Why not kick off the weekend with this Bella Luna Spritzer - a blend of limoncello, lemon lime soda and Adagio Teas Bella Luna Blue loose leaf tea is irresistibly summery and a perfect beverage on the porch or at the cottage.

 

Now that the rules about gatherings are somewhat less stringent around here, people are beginning to gather on patios and each other's backyards. While it's easy to haul out a cooler with canned or bottled beverages when company is over, it's always fun to bring out something a little more fun when it's a close group of friends or a special occasion! When Adagio Teas sent me a pouch of their loose leaf tea sold exclusively on the blue moon - aptly named Bella Luna Blue - I couldn't wait to taste it and experience the colour change (made by the butterfly pea flowers) myself by adding just a hint of acid. Check out the video here.

The tea itself has a lovely mix of blueberry and lemongrass flavours, and the lemon juice accents both perfectly. A squeeze of honey adds a good balance, but it isn't super necessary unless you like sweet tea! I knew I wanted to try making something with this when it was cold, and then the idea for a bubbly cocktail popped into my head. Why not? 

I started by brewing a small measuring cup of the Butterfly Pea Flower Tea following their instructions (1 tsp tea leaves in a tea ball, steeped at 212°F for 10 minutes). Once brewed, I popped it in the fridge along with the bottle of Limoncello and the Sprite and let them chill overnight. The next afternoon it was a simple mix and enjoy. I made a quadruple batch since I had company that day and everyone loved the flavour and hint of sparkle it had!

I highly recommend you get your hands on some Bella Luna Blue when it goes on sale on August 22, 2021. It's only available on that day, so don't wait!

Fruit & Nut Muffins

Fruit & Nut Muffins are packed with trail mix and cranberries while the whole wheat batter gets a protein boost from @nakednutrition Naked Rice. Easy to pack and eat, they're perfect any time of the day!

 

Muffins are a food that has so much memory attached to it for me. When I would take swimming lessons as a child, every so often my dad would spring for a giant (think Costco-sized) muffin as a morning treat. Somehow, they made the endless laps and 7AM start worthwhile! Over the years, muffins were always my go-to snack over things like doughnuts or cookies, because who doesn't like a individual cake in the middle of the day?

These days the muffins I make tend to be more manageable in size, and lean away from the super sweet "cake" ones of my youth. Because they're such a handy snack or breakfast and you can add almost anything to them, I decided to whip up a batch of trail-mix packed, protein infused muffins for my sister's boyfriend. The whole grains and protein keep you full for longer while the yogurt adds a hint of tang that offsets the sweetness of the batter and dried fruit.

 

Chocolate Strawberry Swirl Bread

This rich, twisted loaf is filled with fresh strawberries and chocolate chunks, making breakfasts just a touch more decadent these days!

I love when we get fresh Ontario fruit here - the peaches, cherries and berries always taste a million times better when it was picked just outside your door, not to mention the costs come way down! Along with simply eating them by the bowlful, I love being able to take the fresh seasonal strawberries and make beautiful and delicious things with them! As luck would have it, I came across a recipe for a fruit studded babka shortly after coming home from the farmer's market and I was instantly intrigued. Chocolate and strawberries are a natural combo (and, truth be told, the only real "fruit and anything" combination I like), so pairing them in an enriched loaf was a new but decadent twist for me. 

Because the bread was enriched with milk, eggs and butter, I knew it would have a higher "done" temperature than lean dough and I didn't want the sugar to burn by overbaking. When the timer rang, I was able to quickly read the internal temperature with my ThermaPen One, sent very graciously to me by ThermoWorks. The ThermPen ONE is touted as the world’s fastest cooking thermometer, and with one second, super-accurate readings i am inclined to agree! Developing the thermometer was the result of five years of research and development, and comes with a NIST-traceable calibration certification verifying its accuracy to national standards. This thermometer also features a patented auto-rotating 360° Display Technology, a super bright Intelligent Backlight and a motion-sensing Sleep/Wake Mode. Since the kitchen can get messy, it is also fully waterproof to IP67 standards! As you can see I also use it to temp the water for more delicate teas to avoid scorching, and I love the backlight because my kitchen has some really dark pockets!

 

For more information and to buy your own ThermaPen One, check out their website here. You can see more videos on their YouTube channel as well!

Sweet Potato Cranberry Spice Cookies

These little Sweet Potato Cranberry Spice Cookies are gluten free and vegan but full of flavour from homemade pumpkin pie spice! The recipe makes a big batch of dough which is perfect for freezing ahead - thaw and bake whenever the craving strikes!

 

 

 

I'm going to start this off by saying... I know. It's not fall, its 30C and sunny outside, people are lounging around eating watermelon and ice cream. Most people are not cranking up their oven for anything.

But I'm not most people! I love the flavours of spice and fall, and baking is something I will do no matter the weather (unless out AC goes out in the middle of summer, which has happened!). So when I was playing around last summer to come up with holiday cookies, I came across some pumpkin cookies that looked like a hit for me and a few of my gluten free friends. However, because it was the middle of summer, canned pumpkin wasn't overly available. Sweet potatoes, on the other hand, were - and I actually much prefer the flavour over pumpkin. With the spices, the bit of richness from the brown sugar blend and the dash of maple extract, the dough smelled amazing, and the craisins I tossed in added the tiniest bit of tang and fruity flavour. Being gluten free, nut free and vegan, they were also a hit with the kids I taught and safe for the school environment (they would be great for camp too!).

 

Cinnamon-Honey Raisin Bagels

Cinnamon-Honey Raisin Bagels are all the best parts of childhood in a chewy, perfectly toastable whole grain package. Smeared with cream cheese, butter or your favorite jam, you can't go wrong!

 

 

My family used to have a ritual when us kids were in school: at least once a month, the four of us would pile into the car and head to the bagel shop for a baker's dozen of goodies: my sister and I would each choose four of our favourites, and mom and dad would pick the other five. When it came to my sister, she rotated between three favourites: chocolate chip, plain, and cinnamon raisin. I have to admit, the cinnamon raisin bagels were incredible toasted with butter, and if they were out of sourdough (my fave), they were second on my list!

 

 

So it made me smile when my sister came to me asking for a whole grain version of her old favourites to take with her to work. I added in a squeeze of honey to accent the whole wheat and raisin flavour, and (as all bagels should be) I boiled them in honey water for an extra bump of flavour and shine. While I don't have a wood burning oven a la the Montreal style bagels I love, I did bake these on a baking stone which gave them an awesome, blistery texture.

 

Cooled and sliced, they were frozen on a tray for a quick grab in the morning - they would thaw by lunch and be ready for margarine or peanut butter!

The Bread Bakers Event for July 2021 is Favorite Breads, be sure to check out all the favorites baked this week!

• Blueberry Pistachio Chocolate Sourdough from Zesty South Indian Kitchen
  
• Cinnamon-Honey Raisin Bagels from What Smells So Good?
  
• Cranberry Yeast Bread from A Messy Kitchen
• Garlic Rolls from Passion Kneaded 
• Hemp and Honey Whole Wheat Bread from Ambrosia
  
• Lemon Zucchini Loaf from A Day in the Life on the Farm
  
• No Knead Sourdough Sandwich Bread from Karen's Kitchen Stories
• Peanut Butter Chocolate Chip Twists from Food Lust People Love
• Sourdough Boule from Sneha's Recipe
  

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Rhubarb Snacking Cake

A simple, yet delicious snack cake is packed with homegrown rhubarb and topped with a sprinkling of sugar for extra sparkle! 

 

My stepdad harvested a huge bunch of rhubarb from his garden the other day and gave it to me to cook with. Normally my rhubarb goes into either pie or preserves, but since I had no patience for pastry and I was not about to haul out the canner I started browsing around for a different option that would still fit the summer vibe. I came across a great looking cake recipe from A Veg Taste from A to Z and with a few substitutions I had everything on hand, so I set to it!

 

What I love about this cake is that it's a perfect mix of scone and cake, slightly muffiny and just the right amount of sweetness. The small amount of oats lent a nutty flavour to the batter and a tiny sprinkle of sugar on top added a delicate crunch and sparkle. The best part is that it is fast to whip up, the slowest part is chopping the rhubarb. The speed is especially quick if you're using weight to measure, since there are no measuring cups needed! 

 

Once the cake is cool, it can be wrapped in foil and frozen for later or kept wrapped in the fridge for up to 5 days. We served it with vanilla ice cream at a barbeque and it was a hit! 

Chocolate Centred Wowbutter Wafers

These rich and nutty cookies are completely #peanutfree - surprise! They get their flavour from a dose of @wow_butter and the sweetness is offset by a bittersweet chocolate centre.

I'm going to admit it, I made these cookies ages ago - like 2019 ages ago. 2020 was a total writeoff year, as was most of this year - so I'm getting around to my ye olde posts!

At any rate, these cookies are the quintessential combination of perfection for me - nuttiness, sweetness and chocolate all in a chewy bite. Because these are so simple though, the quality of ingredients - particularly the chocolate - is paramount! I used WowButter to make these nut free for guests, but you can use any nut or seed spread you wish! Store in an airtight container up to a week (if they last that long, that is!).

Nostalgic Strawberry Rhubarb Jam - Toast Topper #92

Can you capture nostalgia in a jar? This Strawberry Rhubarb Jam tastes exactly how I remember my grandma's to be - and it should since its only 3 ingredients, time and heat! Simple is often the best!

 

For once, our rhubarb and the local strawberries managed to peak at the same time! I love this time of year when everything is fresh and bright - and nothing reminds me more of one particular childhood summer than strawberry rhubarb jam. I'm sure my paternal grandmother made it more than once, but there is a definite memory of a summer when I was about 10 or so where we visited a community garden and farm stall prior to me helping her make dill pickles and strawberry rhubarb freezer jam. I used to swear I hated rhubarb too - what kid would like this sour / bitter vegetable of all things? But her jam convinced me that it was possible to make it taste good with enough sugar and strawberries added in!

I came across a recipe similar to my grandma's on Food52 and decided to give it a go with a few other tricks I had from an old church cookbook, namely freezing the strawberries, rhubarb and a tiny bit of sugar first before completing the maceration. I'm not entirely sure what this does to be honest, except draw out extra liquid and leaving the berries and rhubarb a bit more chunky. Whatever it did or didn't do, this recipe is a keeper - it's perfect for a small glut of strawberries or when you only have a few jam lovers in the house (shocker, I know).

Chocolate Chip Date Muffins

These muffins are the perfect example of an accident gone right! I totally forgot the sugar in my Chocolate Chip Date Muffins, but thankfully the @nakednutrition Naked Shake Peanut Butter Blueberry along with the chocolate and fruit more than made up for it! Not super sweet, they are a fantastic breakfast item (yes, chocolate is a breakfast food!)

 

One of my classic sayings as a teacher was always "I can't expect perfection because I am not perfect". It is a pretty good life lesson to live by, if I'm being honest! In the kitchen, I kind of pride myself in turning mistakes into (at least) tasty treats, if the mistake itself isn't to my satisfaction. Then again, sometimes I'll make an error (usually while distracted - I have an infamous "shiny" complex) and the result is exactly what I was going for!

 

This was definitely the case with these muffins - I had planned to make a batch of chocolate chip and date muffins for N to take home a few weeks ago, but in the mist of talking with him, watching clips of CSI on the TV and cleaning as I went, I wound up forgetting all the sugar listed in the original recipe until they were in the oven. As the time ticked by, I fretted - would they be bland? Hard as rocks? Worthy only as slingshot ammunition? Sugar, after all, doesn't only provide sweetness but a certain hygroscopic bonus that keeps baked goods moist. In the middle of my apologizing profusely, N reached over and grabbed a freshly cooled muffin, took a bite and went, "if you left out the sugar, do it again. These are good!" Okay then. Point taken! 

Thinking back, I figured it was the sweetness from the Naked Shake Peanut Butter Blueberry powder, the dates and the chocolate that gave the muffins enough of an edge to not be "bland". The oats do need a little bit of time to soak up the liquid so I noted that in the directions. If you don't have the specific shake powder, any vanilla protein shake powder or a peanut butter protein shake powder would work perfectly fine. Just don't use an unflavoured, unsweetened one!

Casino Cuisine: World’s Finest Casino Restaurants

In the past, casino dining most often meant all-you-can-eat buffets. Today, many casinos have partnered with world-famous chefs or have developed incredible dining experiences that become highly desired destinations on their own. And while online casinos are ever-increasingly popular, land-based establishments offer additional value through amenities like art collections, golf courses and fine restaurants. Despite the different advantages of an online casino such as Rizk, some people will always be drawn to luxurious casino resorts, considering how they also offer a significant social value.

Robuchon Au Dôme – Grand Lisboa Hotel, Macau

Robuchon au Dôme is located in the spectacular, multi-story glass dome on the 43rd Floor of the Grand Lisboa Hotel in Macau. In the center of the restaurant is a beautiful chandelier with over 131,000 pieces of Swarovski crystal. The panoramic views and the decor inside are simply stunning.

Boasting cuisine and a vast wine selection as spectacular as the setting, Robuchon au Dôme has been awarded three Michelin stars and the Wine Spectator’s Grand Award and is widely regarded as one of the finest restaurants in Asia. The restaurant features contemporary French cuisine, including the 7-course “Menu Aux Crustacés” and an 8-course seasonal menu, topped off with a trolley of desserts.

Waku Ghin – Marina Bay Sands, Singapore

Waku Ghin is the creation of famed Australian Chef Tetsuya Wakuda. Featuring contemporary Japanese cuisine with fresh seasonal ingredients, the restaurant was awarded two Michelin stars in 2019. The daily menus are adjusted for the best ingredients available such as Botan shrimp with sea urchin, and Japanese Ohmi Wagyu beef.

A beautifully designed minimalist setting enhances the restaurant’s exclusive nature and keeps the focus on the food. Waku Ghin only serves 25 diners per seating, in private dining rooms and an intimate 10-person Chef’s table where you can watch the culinary artistry up close.

Aureole Las Vegas – Mandalay Bay Hotel and Casino, Las Vegas

Aureole was designed as an experience for all of your senses. The James Beard Award-winning Chef Charlie Palmer’s sleek restaurant is located in the Mandalay Bay Hotel and Casino in Las Vegas. Its American Artisan cuisine is regularly described, by diners and food critics, as absolutely exquisite and features steak and seafood prominently.

The visual center of the dining room is the 10,000 bottle, four-story tall glass wine “cellar” rising up towards the ceiling. Sleekly dressed “Wine Angels” use a system of harnesses and ropes to scale the tower to retrieve your bottle of choice.

Restaurant Guy Savoy – Caesars Palace, Las Vegas

Famed French Chef Guy Savoy (who trained Gordon Ramsay) has been awarded three Michelin stars for his restaurant in Paris every year since 2002. His only fine-dining restaurant outside of France is at Caesars Palace in Las Vegas. The dining room is exquisitely romantic and even has a view of the Eiffel Tower (although it’s the one located at the Paris Las Vegas Hotel!). Signature dishes include the famous artichoke and black truffle soup, served with a toasted mushroom brioche and truffle butter.

Le Louis XV – Alain Ducasse a l’Hotel de Paris, Monaco

Just steps away from the elegant casino in Monte Carlo (think James Bond-level sophistication) is one of the finest restaurants in the world. This opulent, classically European establishment has been awarded three Michelin stars every year since 1989. Chef Alain Ducasse is considered by many to be the Godfather of contemporary French cuisine and has trained a number of the top chefs in the world.

It is no surprise that a meal here, then, is considered to be the experience of a lifetime. Diners routinely describe the elaborate multi-course menus as flawlessly prepared and served by superbly attentive staff. The cuisine includes the freshest Mediterranean-influenced seafood and elaborate desserts, as well as a 400,000 bottle wine cellar.

Better-for-You Deep Chocolate Brownies

You never need an excuse for brownies, and these ones are no exception! Dense, fudgy and perfectly sweet, they are also packed with protein, calcium and whole grains - all for under 150 calories a piece!

One of the many casualties of the pandemic - at least near me - was a low fat brownie mix that was an absolute lifesaver when I was losing weight in my teens and later as a poor college student. It was great - just add water and bake - and was rich enough to kill off a craving without resorting to added frosting or ice cream. Now that my sister (who is a chocoholic like me) is back at work and looking for healthier snack options that would also keep her going, I started looking around to see if there was a way to make brownies that were a bit better nutritionally than the usual bakery kind. After a bit of research and modifications, including adding Naked Collagen and a vegan chocolate protein powder to the dry mixture, I had a working formula.

Needless to say, these were an absolute hit for the fudgy / chewy crowd here. The use of honey keeps these moist and dense for days (and not to negate their health but they make excellent "sandwich cookies" for ice cream) while the Greek yogurt adds just a touch of tang. To top it off, just enough chocolate chips stud the batter and crust of these beauties to accent the rich cocoa flavour and the tiniest hint of coffee. The brownies also happen to be gluten free thanks to the oat flour, but since sis doesn't need to keep GF I'd easily swap in whole wheat pastry flour in the future. The worst part is waiting for them to cool and chill - but I promise the payoff is worth it! 

Simple Rhubarb Pie

 The simplicity of a rhubarb pie is the epitome of late spring and early summer.

Happy blog-day to me! It is crazy to think this little hobby project of mine has been around for 14 years - and in that amount of time I've gone through more rounds of school than I can count, began and ended a career as a Home Economics teacher and definitely improved my cooking, baking and photography skills. Thanks to those of you who have come along for the ride, and to those of you that are just dropping in! 

Now, in the spirit of my off-and-on tradition of presenting a Canada Day / blog anniversary pie, I bring you a quintessentially local one, made with only rhubarb from my backyard. Normally, you'll see rhubarb blends in pies - strawberry, blueberry, and my favourite: cherry. But my mentor and colleague specifically asked for a rhubarb pie this year, as as I was leaving my position at the school I made it my mission to present her with one as my going-away gift. 

Now, for the uninitiated, rhubarb is a stalky vegetable that (at least around here) grows like weeds, is tart and slightly two-faced as the leaves are toxic. It is incredibly versatile, making it's way into sweet and savoury applications throughout the year. To stand alone in pie, though, it needed a decent dose of sugar - making it unlike our standard apple pies where its fruit + pastry without anything else. However, the key is to add only enough sugar to take away the tannic sourness without completely obscuring the flavour! Because this was a special occasion pie, I upped the ante with a sprinkle of coarse sugar on the lattice as well.

You absolutely need to bake this pie on a tray though - the rhubarb has a lot of moisture and it will bubble over! Once it's cooled and chilled though, it slices beautifully and is the perfect foil for a scoop of ice cream.

 

Gordon Ramsay's Restaurant Empire Wasn't Built In A Day

Ramsay's restaurant empire started by handling a few tables in a year. Soon later, those few tables turned into managing thousands of tables. Those tables were the foundation of his entire career in the culinary industry and other industries, such as gaming and the' Hell's kitchen' new slot game, where even you can play with fire without getting burnt. 

 

In a nutshell, Gordon Ramsay is a TV personality, movie star, author, and most importantly, a world-renowned chef and restaurateur. Nevertheless, considering his table management skills and newly found slot game producing ability, he might also add casino table games to that list as well.

Although it seems like Ramsay gained his wild success overnight, he played with fire in more places than the kitchen to make it where he is now. One of those places being, Gordon Ramsay At Royal Hospital Road. 

 

Restaurant Gordon Ramsay At Royal Hospital Road

 

After a sports injury pushed his soccer career to the sidelines, Ramsay ended up taking another road to success. Specifically, Royal Hospital Road, otherwise known as his first solo restaurant, opened in 1998 and still serving signature Ramsay meals after more than two decades. In addition, this one restaurant led to the opening of approximately 57 other restaurants worldwide.

 

However, before Restaurant Gordon Ramsay opened its doors to the public, Gordon had to make peace with the fact that becoming a professional sports star was no longer in the cards. That is when he decided to attend North Oxon Technical College, where he completed a course in hotel management and graduated at the age of 21. This love for the culinary arts led him to perfect his culinary skills under master chefs such as Albert Roux, Joel Robuchon, and Guy Savoy. 

 

Seven Michelin Stars Worldwide

 

Apart from being the star of many television shows and movies, Ramsay earned himself several stars off-screen. The restaurant that was the stepping stone to his career, Restaurant Gordon Ramsay, was awarded three Michelin Stars in 2001 and is now London's longest-running restaurant to hold this award. 

 

He also has another 4 Michelin stars to his name awarded through restaurant Pétrus in Knightsbridge, Le Pressoir d'Argent in Bordeaux, and Gordon Ramsay au Trianon in Versailles.

 

Over his entire career so far, Ramsay acquired 16 Michelin Stars, making him the third most rewarded chef globally. Behind his beloved and late mentor Joel Robuchon and Alain Ducasse. 

 

Inevitable Hiccups In Business

 

Of course, just like every other business venture, even a businessman such as Ramsay didn't have his plans go as planned, and several roadblocks took him in a different direction. You could have witnessed this just at the start of his career and by several losses of Michelin Stars. Nevertheless, his persistence, determination, and incredible work hours resulted in over 50 restaurants since the start of his career.

 

Gordon Ramsay once said in a Reddit takeover, "I work incredibly hard. I have about three to four hours a day off, and I work my freakin' ass off because I get so excited with projects!"

Cereal Date Muffins

These Cereal Date Muffins are moist, sweet and full of @naturespathorganic Flax Plus Multibran Flakes. Snag one while it's still warm for a mid morning snack - it's an excellent and nutritious pick me up!

Happy weekend! It still feels weird to be saying that, since for the last year and a half it's felt like time has no meaning. Then again, Saturdays still hold a little bit of magic even if we are still in this weird limbo of time and space! One of the things I love to do in my spare time is making muffins - they are like little promises for the future since they can be frozen, packed for lunches, grabbed mid morning or on the way home and always appreciated. 

Of course, if I'm baking muffins, I am always experimenting! I had a box of Nature's Path Flax Plus Multibran Flakes in my pantry that they had graciously sent me, and thumbing through one of my cookbooks I came across a muffin recipe using bran flakes instead of my usual "twig" or raw bran addition. Using that as a base, I set about adding flavour - namely with maple products (hey, I have to keep my Canadian card 😀) but also sweet, candy-like dates. The mixture comes together easily and while the resulting muffins aren't giant bakery-like superstars in appearance, they are absolutely what I think of when I think of muffins. The amount of fibre in these also helps keep you full for hours which is a bonus if, like me, you're always doing something! 

Thanks again to Nature's Path for the opportunity to create these treats!

Ruby Rhubarb Bars

These nondescript looking Ruby Rhubarb Bars hide a ton of fresh spring flavor- from the dash of local honey to backyard rhubarb and fruity ruby chocolate. Eaten alone or next to ice cream, they're an excellent addition to your Father's Day or summer picnic basket.

There are few guarantees in this world, but one thing I can always count on happening is my absolute monster of a rhubarb plant coming up every year. I've had it for 13 years now and even when we've had ice storms that killed huge trees that thing just keeps coming back. I admire it's tenacity to be honest. Luckily, rhubarb is one of those vegetables that pairs well with others and is incredibly versatile, so it very rarely goes to waste. 

One of my colleagues is a verifiable rhubarb fanatic and requests rhubarb "things" every spring, from pie to compote. This year I decided to up the ante with an extra treat perfect for backyard bbqs and picnics - bar cookies. Much like blondies in nature, these brown sugar bars are chewy, rich and a nice break from dark chocolate (wait, did I say that?). For a twist though, the batter is studded with diced rhubarb and one of my new favourite "alternate" chocolates - ruby chocolate. This variety is a beautiful pink colour and has prominent fruity, almost tart notes to it. In fact, it really is not unlike strawberries in colour and flavour, so it is a natural to add to these bars! It's also a chocolate type that is gaining more popularity, and therefore availability, but if you don't have it on hand I'd suggest white chocolate instead. 

The true test is to let these chill right down before digging in - I know, it's torture, but it is worth it, especially paired with a simple ice cream for dessert.

Honey Graham Oatmeal Cookies (Baked or Not!)

These oatmeal cookies are chewy, sweet and full of "bits" accented by @nakednutrition Naked Shake Peanut Butter Blueberry powder. The best part? You can eat the dough raw by the spoonful if you want - Graham crumbs replace flour in the eggless recipe so there is little e.coli risk!

I love my home ec classes. Even on Zoom, the kids love being able to watch me cook or create treats (and sometimes they even mix along!). I altered my curriculum this year to incorporate more "no bake" items, partially due to the unpredictable format of lessons and partially due to the limitations on lifting and carrying my car accident placed on me. These oatmeal based "cookies" were one such invention - filled with safe-to-eat graham cracker crumbs, oats and optionally a few scoops of protein powder in place of flour, sweetened with honey and packed with tasty mix-ins, what more could a kid want? 

One of my favourite discoveries with this recipe is that it is absolutely bake-friendly, if standard cookies are more your speed. I baked off some of the extra dough that didn't get consumed raw, and when eaten in a day or so they're a great chewy-crisp texture. After that, they do get really soft and fall-aparty (yes, that's a word now) so I tossed a tray of them in the freezer for future ice cream sandwich making. I'm very tempted to make a honey-vanilla frozen yogurt to nestle in between these cookies, since the flavours would mesh really well!

Multigrain Blueberry Bread #BreadBakers

This Multigrain Blueberry Bread is full of nutty flavour from whole grain cereal while a hearty addition of @croftersorganic Wild Blueberry Spread adds a touch of sweetness and authentic fruit flavour. Baked in loaf pans, a slice or two are perfect for breakfast - I suggest toasted and topped with cream cheese and more blueberry spread, but they apparently also work with bacon and eggs!

Toast and jam used to be the absolute best part of a school day morning for me. Quick, easy and as variable as the available toppings in the fridge and pantry, it was a great way to get something in before the 45 minute car ride to school. When we had homemade bread on hand, breakfast was even better - you could not beat the heartiness of a slice toasted golden and topped. 

Now that I'm the principal bread maker in the house, I love playing around with ideas from my childhood as well as flavour combos that just taste awesome. I still had a large amount of blueberry jam left over after making the Butter Pecan Thumbprints and wondered if I could swap it in place of honey in a standard whole wheat bread recipe. The results were even better than I thought - the perfect blend of sweet, fruity and nutty with the multigrain and flax mix, a beautiful toastable crumb and the most delicate purple hue. Thankfully the recipe makes two large loaves because the first one disappeared in a few days!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.
This month’s event is Breakfast Bread hosted by Zesty South Indian Kitchen

• Breakfast Garbage Bread Making Miracles
• Danish Crisps A Messy Kitchen
• English Muffins Culinary Adventures with Camilla
• Flax Meal Breakfast Bread Ambrosia 
• Fresh Cherry Chocolate Sourdough Bread Zesty South Indian Kitchen
• Multigrain Blueberry Bread What Smells So Good? Montreal-Style Bagels Karen's Kitchen Stories
• Rhubarb Strawberry Spiced Sourdough Bread Cook with Renu
• Sausage Stuffed Sourdough Crescent Rolls Food Lust People Love
• Spicy Masala Veggie Paratha Magical Ingredients
• Sourdough Angel BiscuitsPalatable Pastime
• Sourdough Crepes A Day in the Life on the Farm
• Sourdough Discard Pancakes Sneha’s Recipe