"Loaded Stupid" Brownies

When you have as many die-hard chocolate fans in the household as we do, we tend to be picky about the bars and candy we keep around. My mom and I are almost exclusively bittersweet chocolate devotees, but my sister and dad will choose milk over dark any day. Regardless of the cacao content, we do our best to find brands that are eco-friendly and fairly produced, while still economical. Not that we eat a bar a day or anything, but swallowing the cost of a $5 bar can keep us from actually enjoying it.

Recently, Nestlé contacted me with a gift of some of our classic childhood favourites - Aero, Coffee Crisp, Smarties and Kit Kat - and an information package regarding their newest initiative: The Nestlé Cocoa Plan. According to their website, their attention to the wellbeing of others and the environment is simply business as usual at  Nestlé - the difference is that it now has a name: Creating Shared Value. Firstly, the company supplies quality cacao saplings to farmers, each helping to produce 20+ years of high-yield, high-quality cocoa beans. Then, Nestlé provides training to those farmers, including how to adopt better farming practices (like properly pruning trees, controlling pests with both responsible pesticide and natural deterrent methods and harvesting while caring for the environment). One of the most prevalent examples of their training initiative their investment in a farmer field schools in West Africa, where 20-30 farmers meet at a local cocoa farm for their training every two to three weeks.

By keeping the supply chain short, Nestlé helps ensure farmers are paid fairly and can continue to farm sustainably, building partnerships with organizations like UTZ Certified and Fairtrade. In fact, the Canadian-based Cocoa Plan co-ops and farmer groups are producing enough cocoa to cover 100% of the cocoa needs to produce Aero, Coffee Crisp, Smarties, and Kit Kat bars in Canada, and at present 30% is UTZ Certified (their goal is to be 100% UTZ Certified in 2014).

One of the most important aspects of the Cocoa Plan to me as a teacher is that Nestlé is a strong participant in the International Cocoa Initiative (ICI), which is dedicated to ending child and forced labour in the world of cocoa farming by eliminating child trafficking and abusive labour conditions. As a coalition between the public and the cocoa industry, they work to prevent children from being exposed to unsafe tasks and exploitation, at the same time providing assistance to those who have been abused in the past. The ICI also helps to increase access to education, which I believe is a huge leap forward in the fight to become a more cooperative and overall peaceful society.

So, when I opened up my box from Nestlé to reveal a treasure trove of their Cocoa Plan-certified bars, I knew I had to make something with them that shone. I know I could have just noshed away on them au naturale (and I'll admit the Aero met it's fate that way), but I wanted to share the chocolate love - not to mention rid myself of a few other chocolate goodies that were sitting within temptation's grasp. To me, the unequivocal chocolate dessert has got to be brownies. Cakes, muffins, cookies, cheesecakes and puddings, I love you all, but the fact remains that biting into a fudgy, dense brownie square has no equal - especially if you take that simple, cocoa base and load it with as much extra chocolate as you can!

I wound up using my relatively standard cocoa-powder brownie recipe as a jumping-off point, reducing the sugar a fair deal to account for the almost 300g of assorted milk chocolate candy I chucked in! The bars baked up dense and fudgy (the way I love them), with a perfect balance between bitter and sweet, crispy bits and smooth chocolate. In short, bars of awesome. 

Of course, I highly recommend you search out a few types of fair, sustainable chocolate or candy to use in your (rather smart) "Loaded Stupid" Brownies, but really the best part about them is that you can use anything, and everything in your candy stash that you feel tastes good with chocolate!  

Many thanks to Nestlé for their kind gift - it was definitely appreciated!

Baked Lemon Pasta with Broccoli and Shrimp - #holidayfoodparty

I think we can all agree that no matter how many years we've spent in the kitchen, how many stars attached to our name or followers attached to our blogs and instagram accounts we have, none of us will ever be able to match our mom's homemade cooking. I've waxed poetic about my mom's culinary skills before, and it's only fitting that I credit her for giving me the love of cooking too. Granted, I may not have always liked the meals she made us eat growing up, and today she concedes that a few of my recipes are better than her classics, but the fact remains that when she's in the kitchen, much more is being made than food. 

For Mother's Day, it's always hard for me to figure out what to do for my mom, since she's not one who enjoys going or eating out all that much (and she loathes shopping). I'm ashamed to say the past few years have garnered her only a card and an apology, and unless I'm struck by an epiphany soon this one will be no different. However, I do know a few edible ways through to my mom's heart (that aren't chocolate - shocking!). She's an indiscriminate carb-lover at heart, who would probably murder any dietitian who told her to adopt an Atkins-style diet. She's also a major veggie-holic (like her daughter!) and recently re-discovered a love of yoghurt, as a snack, a condiment and in main dishes. 

So, while I can't make meals just like mom's, I can make her something that she'll enjoy on "her" day - comforting, indulgent-tasting (but surprisingly healthy), and packed with veggies, carbs and yoghurt - not to mention enough leftovers for good "take to work" meals too! I'll even do the dishes. 

This #holidayfoodparty is celebrating moms far and wide, with 13 recipes that are perfect for the special day. Check out all the offerings below and say hi - after you call your mother!

1. Coconut Cupcakes from That Skinny Chick Can Bake
2. German Apple Cake from Magnolia Days
3. Baked Lemon Pasta with Broccoli and Shrimp from What Smells So Good
4. Cinnamon Pear Cake from Roxana's Home Baking
5. Strawberry Whiskey Sour from Girl in the Little Red Kitchen
6. Huevos Rancheros from Crumb Blog
7. Triple Lemon Cake from Created by Diane
8. Banana Chocolate Chip Bread from Chocolate Moosey
9. Lemon Thyme Shortbread from Jen's Favorite Cookies
10. Pineapple Coconut Sweet Rolls from Pineapple and Coconut
11. Caramilk Stuffed No-Knead Brioche from Gotta Get Baked
12. Mom's World Famous Sponge Cake from Hungry Couple NYC
13. Brown Butter Pecan Fudge Ripple No-Churn Ice Cream from Cupcakes and Kale Chips

Candied Apple Jelly: Toast Topper #45 #SundaySupper

The best things in life are often the simplest. A sunny Summer day out in the backyard, a letter from a penpal and spending time re-living your childhood vicariously through the little ones around you are treasures that don't require fuss and bother to be special, and in fact are cheapened by pomp and circumstance. I am much happier with a good song coming on the radio at the right time than schlepping out to an expensive concert, or watching the kids at school make their crafts rather than staring at canvasses in a gallery. While fancy and complex has it's place in life (I mean, would you really just want a "simple" rocket design or brain surgery?), generally the less stuff you throw in the more honest and familiar it is.

The same thing translates to food. Now, I'm more than guilty of adding 10+ ingredients to a recipe, even if they are only spices, and it's something I do often as a matter of course. I use a multitude of ingredients both for taste and nutrition in my more "decadent" recipes, but I understand at the same time that mom's chocolate chip cookies, a mayo-tomato sandwich or my grandpa's cheesy scrambled eggs are irreplaceable and cannot be gussied up without losing their integrity. For dietary restrictions, sadly, a lot of the simple classics require more items and enhancements to create passable mock-ups, but the goal of a simple, clean flavour never changes.

It's simplicity - specifically, 5 ingredients and less - that is behind this week's #SundaySupper roundup. Being one to elaborate on the spartan, this was looking to be a challenge for me until it hit me - look in my mom's recipe box. There are a ton of recipes in that black metal cube that have at least less than 8 ingredients, and considering for today water, salt, pepper, and oil are counted as "freebies" most of her cherished, hand-written cards were fair game.

It so happened that this Sunday corresponded with the end of a jar of homemade jam, which never bodes well with a loaf of fresh bread kicking around the house! Mom's "preserves" section of the box was relatively paltry though, since she was never one to make jam or jelly at home. Of the 4 condiments she had, one caught my eye because it was so unlike my mom yet at the same time totally spoke of her penchant for simple, quick and people-pleasing food. Using candy along with the apple juice, sugar and pectin was a twist I didn't expect (especially since she doesn't like candy at all), but after finding countless versions of this so called "Candy Apple Jelly"online I became convinced that it could work. I have no idea how long the original idea to cook cinnamon hearts in juice before jelling the works has been around, and based on what I had on hand I did have to make some changes (using no-sugar-needed pectin and subsequently less added sugar, not to mention cooking and straining Hot Tamales candy instead of the suspiciously absent-from-the-store cinnamon hearts). Even with my changes, the jelly remained essentially the same flavour-wise - not to mention still under 5 ingredients!

This week's roundup is being hosted by Alice of Hip Foodie Mom. Thanks Alice! Check out what all our other #SundaySupper contributors are sharing below.

Appetizers, Salads and Starters

• Chicken and Spring Greens Salad with Raspberry Vinaigrette from Crazy Foodie Stunts
• Tuna, Burrata and Black Olive Salad from The Girl In The Little Red Kitchen
• Salmon and Cucumber “Noodle” Salad from girlichef
• Yogurt Dill Vegetable Dip from Melanie Makes
• Tomato, Avocado, and Cucumber Summer Salad from My Healthy Eating Habits
• Fennel Citrus Salad from An Appealing Plan
• Kale-Had-a-Hard-Day Salad from Culinary Adventures with Camilla
• Guacamole Deviled Eggs from Ruffles and Truffles
• Tomato Soup from Run DMT
• Wasabi Cream Cheese Ham Salad from Neighborfood
• Latkes with Smoked Salmon and Caviar from Confessions of a Culinary Diva

Side and Accompaniments

• Candied Apple Jelly from What Smells So Good?
• Homemade Ricotta from Seduction in the Kitchen
• Indian-style Roasted Cauliflower from kimchi MOM
• 3-Ingredient Beer Bread from Take A Bite Out of Boca

Main Dishes

• Grilled Steak with Garlic Cumin Rub from Cooking Chat
• Smoked Turkey Panini with Roasted Red Peppers and Basil Pesto from La Bella Vita
• Slow Cooker Turkey Breast from Nosh My Way
• Easy Crock Pot Pulled Chicken from Flour On My Face
• Lemon Basil Carbonara from A Kitchen Hoor’s Adventures
• Garlic Butter Shrimp from Savvy Eats
• Easy Beef Stroganoff from Hot Momma’s Kitchen Chaos
• Smothered Pork Chop Cups from Having Fun Saving
• Salsa Verde Chicken Enchiladas from Supper for a Steal
• Chicken with Olives from Noshing With The Nolands
• Salmon with Tiger Dill Sauce from Cindy’s Recipes and Writings
• Greek Chicken Burgers from Country Girl In The Village
• Potato Pancakes (Reibekuchen) from The Not So Cheesy Kitchen
• Crock Pot Beer Chicken from Our Table for Seven
• Chorizo and Potato Frittata from Small Wallet Big Appetite
• Chicken and Potato Bake with Meyer Lemons from Cravings of a Lunatic
• Chicken Asparagus Roll-ups from The Dinner-Mom
• Spaghetti Squash with Simple Red Sauce from Momma’s Meals
• Tropical Salsa Chicken from Kudos Kitchen By Renee
• Strawberry Red Wine Glazed Salmon from Cupcakes & Kale Chips
• Baked Asparagus and Eggs from Bobbi’s Kozy Kitchen
• Grilled Caprese Salad Sandwich from Rants From My Crazy Kitchen
• Beef Short Rib Bourguignon from Food Lust People Love
• Beans and Egg Sandwich from Basic N Delicious
• Honey Almond Salmon from Family Foodie
• BBQ Foiled Chicken from Meal Diva

Dessert and Beverages

• Flourless Chocolate Cake from Jane’s Adventures in Dinner
• 4-Ingredient Butterscotch Peanut Butter Marshmallow Sweets from Shockingly Delicious
• Vanilla Bean Honey Ice Cream from The Foodie Army Wife
• Coconut Crusted Chocolate Ganache Pie from That Skinny Chick Can Bake
• 3-Ingredient Nutella Truffles from URBAN BAKES
• Chocolate & Peanut Butter Squares from Killer Bunnies, Inc
• Nutella Ferrero Cupcakes from Brunch with Joy
• 5-Minute Strawberry Sherbet from The Wimpy Vegetarian
• Best Ever Coconut Macaroons from Hip Foodie Mom
• Chocolate Orange Ice Cream from Gluten Free Crumbley
• Orchid Panna Cotta from Manu’s Menu
• Oreo Cookies and Cream Fudge from Alida’s Kitchen
• Golden Oreo Rice Krispies Treats from Pies and Plots
• Vanilla Pudding from Magnolia Days
• Sopapilla Cheesecake Bites from The Weekend Gourmet
• Coconut Cream Mango Mousse from Sue’s Nutrition Buzz
• Peanut Butter Buckeyes from Peanut Butter and Peppers
• 4 Ingredient Peanut Butter Cherry Chip Cookies from Ninja Baking
• Raspberry Pina Colada Ice Cream from Try Anything Once Culinary
• Avocado Milkshakes from The Texan New Yorker
• The Ginger Sass Cocktail from Nik Snacks
• Baked Custard Cups from Soni’s Food

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Turkey Taco Stew

Spring cleaning in an interesting animal. On one hand, you get that sense of satisfaction out of a job well done and there's a pristine slate for the rest of the year. On the other, there is always a twinge of guilt when you come across those items you bought (either deliberately or on impulse) and then squirreled away for that day that never came around. Cleaning out the pantry every few months is no different. I'm always amazed at the vast quantity of stuff that our deep cabinets can hold, but when I see the small pile of items that have passed their expiry or have absolutely no use to our household I feel awful for wasting food that other deserving people could have eaten instead. Granted, if I do come across cans, boxes or bottles that are still within their dates, they go into a donation box - but still, the spirit of frugality that was drilled into me from day one takes a hit.

The reason I bring this up is not only because we're in the throes of Spring itself, but because I went on a massive pantry-cleaning spree last week and came up with 4 cans of salsa. For a family who doesn't currently thrive on tortilla chips or tacos, it was a revelation as to just what "jags" we go on. Two of the jars were homemade - my Medium-Hot Chunky Salsa in fact - and the other two were an organic black bean variety I bought on sale downtown a few months back during a "salsa on everything" kick. I wasn't about to throw any of those out, but couldn't think of a good use for all of them until I came across a bag of chopped turkey meat and a container of homemade roasted tomatoes in the freezer. I hit the store for a few fresh ingredients, whipped up a batch of salt-free taco seasoning, and tossed everything into a pot. In under an hour, a chunky, thick and filling pot of goodness was ready for the bowl - and no waste!

Shared with Gluten Free Fridays

Homemade Roasted Peabutter (Toast Topper #44)

My school, like the majority of elementary institutions out there, is a strictly peanut free zone. Nothing that's processed can come into the common areas without a "nut-free" label slapped on the front of it, and even staff are strongly encouraged to avoid bringing nut products in their lunches or purses due to the risk of cross contamination. Not a problem... unless like a significant portion of school age children (and their parents) you love a good ol' PB&J sandwich at your midday meal. I'll admit, if I had to give up peanut butter entirely as a kid, I would not have been a happy camper, but at least I liked enough other brown-baggable foods to get through to highschool. A few of the children under my watch are so fussy, though, that without the invention of peanut-free butters like NoNuts Golden Peabutter and WOWbutter, they'd never eat at all.

If you've never heard of either of these items, rest assured that neither of them is a strange chemical and gum product flavoured to resemble your longtime friend. WOWbutter is a "peanut butter replacement" made from roasted soybeans, while NoNuts is a similarly made item with roasted yellow peas. The major difference between the two is the one allergen they do contain. WOWbutter, obviously, contains a large amount of soy - adding to it's protein content but poses a danger to those with a soy sensitivity (something that can also happen to those with peanut reactions). Peabutter is soy-free, but the commercial variety sweetens it's product with cornstarch-containing icing sugar. Since I know both children and adults with allergies to both peanuts and one (or both) of these other major problem ingredients, I wanted to see if I could make my own. This way, I could not only have something to cook with at school in my classes, but I'd also have a recipe to give to the parents who are shelling out big time for the specialty products.

It's a lot easier (and cheaper) to make peabutter at home than you may think, since all you need is an oven and a food processor or blender to get you going. Once you get the basic recipe down pat, the variations are as endless and delectable as you care to make them. Add a banana or your favourite jam to the mixture as it blends for an all-in-one healthy spread, try a few spoonfuls of Egg White Mallow Fluff for a mock fluffernutter, or pump up the decadence with homemade caramel or chocolate syrup. It's up to you!

So, if you (or your kids) want the PB&J sandwiches - without any of the Top 9 allergens - give this recipe a whirl. It has all the delicious roasted flavour of the original, no weird stuff, less cost and even less fat and calories than your standard jarred spread.

Shared with Waste Not Want Not Wednesday