Torviewtoronto: sweet

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Pineapple cheesecake

Crumb
1 tbsp butter
3/4 cup graham wafers crumbs

Prepare a 8" springform pan with nonstick cooking spray.

Combine the softened butter and crumbs, then press into the bottom of the pan and freeze until the filling is ready.

Filling
1/4 package light cream cheese softened
1 cup cottage cheese
1 1/2 cup sugar
1/4 cup cornstarch
4 egg whites
1 tsp vanilla
14 oz crushed pineapple can well drained
1 cup drained yogurt*

*Drain the yogurt overnight in the fridge by placing it in a sieve lined with a paper towel over a bowl.
Combine and beat the cream cheese and cottage cheese until it is smooth. Then beat in the sugar and cornstarch. Add the yogurt and then stir in the crushed drained pineapple.
Pour the batter into the frozen crust.

Bake in a 325F preheated oven for about 75 minutes until the sides are nicely brown and it is puffy in the centre.
Turn the heat off and leave the oven door open halfway to let the cheesecake cool for about 1 to 1 1/2 hours inside the oven. Then chill the cake for at least 4 hours or overnight before serving.
This recipe is adapted from a magazine clipping, not sure about the name of the magazine.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Plum crumble cake

For the cake

2 cups flour

3/4 to 1 cup vanilla infused sugar *

2 eggs

1 tsp baking powder

3/4 cup butter

plums to cover the cake

*It depends on the sweetness of the plum, I used about 8 plums with pit removed and cut in half.

Melt the butter and cool. Sift flour and baking powder together, then add the sugar and eggs. Rub together using the fingers then add the melted butter and form a dough. Cover the smooth dough with a plastic wrap and cool in the fridge for an hour.

For the crumble

3/4 cup flour

1/4 cup sugar

1/4 cup butter

1 1/2 tsp cinnamon ground

Combine everything by rubbing the ingredients between the fingers to get a coarse texture.

Prepare a 13"x9" glass baking pan with baking paper and press the chilled dough evenly. Press the tops with the halved, pitted plums. Cover the cake with the crumble. Bake the cake at 350F for about 40 to 50 minutes. When the cake is tested with a skewer and it comes out clean, remove from the oven, cool and then cut to serve.

This recipe is adapted from here.

Golden sheet cake with buttercream icing

Eid Mubarak everyone. Here is a golden sheet cake recipe I made for Eid. The recipe is adapted from The Smitten Kitchen Cookbook.

12 tbsp (170g) unsalted butter at room temperature
2 3/4 cup (345g) flour
1/4 cup (30g) cornstarch
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups (300g) sugar *
1 1/2 tsp vanilla extract **
3 large eggs at room temperature
1 1/2 cup (355g) buttermilk well shaken

*I measured all ingredients in a weighing scale and reduced the amount of sugar by about 2 to 3 tbsp; just because my family doesn't like cakes that are too sweet. Next time I will be reducing the butter by a couple of tbsp as well.
** I used vanilla infused sugar and omitted the vanilla extract.

Cream the butter and sugar till pale and fluffy then add vanilla if using. Add eggs to this mixture one at a time beating well after each addition. Add the buttermilk until just combined.
Mix flour, cornstarch, baking powder, baking soda, salt in a bowl, then sift it before mixing it into the butter sugar mixture in three additions until it is just incorporated.
Spread the batter evenly in a 9"x13" baking pan prepared with parchment paper that is coated with butter or cooking spray or muffin tray (makes 24).
Bake at 350F for 30 to 40 minutes until the cake tested with a skewer comes out clean. Cool the cake in the pan on a rack for 10 minutes then discard the parchment paper and cool completely for about an hour before frosting the cake with buttercream icing.

The Smitten Kitchen Cookbook is written by food blogger, Deb Perelman. Deb started her kitchen adventure in her tiny kitchen in Manhattan and documented it in her blog Smitten Kitchen. She has adapted her recipes for the everyday cook, as the recipes use less time to prepare, few ingredients and costs less. This cookbook has over 100 recipes that are easy to follow, which is separated into breakfast, salads, sandwich/tart/pizzas, vegetarian dishes, non-vegetarian dishes, sweets and party snacks/ drinks.
I liked reading the stories that came with each recipe that accompanies delicious pictures.
I will be having brunch with Deb, the author in the middle of November; so if you have any questions or comments please email me or leave a comment on this post.

Gluten free rice flour pancakes using Ryza and giveaway

I had a wonderful time at the Maple Leaf Gardens Loblaws in Toronto cooking with Chef Patricia Muzzi using Ryza products.
Before attending this event, I haven't used Ryza so I am glad I got the opportunity to cook with Chef Muzzi's recipes along with other bloggers.

Ryza is 100% gluten, lactose, dairy and cholesterol free beverage. It is made using whole grain, un-milled, unpolished North American grown non-GMO rice. It has a light taste of rice, and is not very thick. We have to shake the carton well before usin. Ryza is naturally sweet because of the rice grains and there are no added sugar or sweeteners. Chef Muzzi said, that processed sugars are not healthy as it can alter proper neuron function in our brain.
Compared to other rice beverages Ryza has no added fats or oils. One glass of Ryza equals to a full serving of whole grain rich nutrients, calcium and fibre.

There are many benefits in Ryza:

Ryza has calcium, vitamin A, D, B12, thiamine, riboflavin, niacin and phosphorus that gives us energy, improves our learning and memory.
Calcium phosphate tribasic is a mineral salt that prevents accelerated aging of brain cells.
Brown rice has manganese and selenium that helps maintain healthy nerve function in the brain, which keeps us alert and focused.
Selenium also detoxifies our chemical exposures i.e. our surroundings, shampoo etc.
Tryptophan keeps us calm and relaxed.

Ryza is available in original and vanilla flavour. It is sold in many stores i.e. Sobeys, Superstores, Fortinos, Zehrs, Loblaws, YIG and Health Food stores to name a few.

Giveaway

If you would like to win 2 coupons to taste this delicious healthy beverage, leave a comment on this post and enter through the rafflecopter below. Giveaway is open to Canadian readers and ends on October 30th.
Update: The winner is Amy

a Rafflecopter giveaway

Using the vanilla flavoured Ryza, I made these delicious Gluten free rice flour crepes following the recipe from Crepes: 50 savoury and sweet recipes book by Martha Holmberg.

This is good book that has delicious recipes of crepe using different flours. It is separated into savoury filled crepes and sweet crepes. In the beginning of the book, the author talks about her love for crepes, about the ingredients and equipment we will need. The author also has pictures showing how crepes can be folded and presented.
I changed the method of making the batter slightly for this rice flour pancakes as I think it would make the batter smooth.

Gluten free Rice flour pancakes
1 3/4 cup milk or Ryza
3 eggs
1/2 tsp salt
1 cup and 3 tbsp rice flour
2 tbsp melted butter or oil

Mix all the ingredients except for the butter or oil and beat well until smooth. Then add the butter or oil and mix. I strained the batter through a sieve to make sure there were no lumps.
Leave the batter to rest for at least an hour at room temperature before making the crepes. We can prepare this mixture before hand and leave it in the fridge, I left it overnight.

Spread some butter on a non-stick crepe pan. Make the pancakes in a medium hot non-stick pan. Pour the pancake batter into the hot pan and gently swirl the pan in a circular motion to coat the bottom of the pan and then let the pancake cook for about a minute until the bottom is cooked. Turn the other side and cook for a few seconds before removing from heat.
Serve with savoury or sweet.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Chocolate Mug cake with Alfa One Rice Bran Oil

Alfa One Rice Bran oil is a versatile nutritionally balanced oil that can be used for all types of cooking. It is created from bran and germ found in the husks of Thai rice. This oil has been around for decades in Asian countries. It has a natural light, clean taste with a mild nutty flavour. This Rice Bran oil can be used for frying, barbecuing, grilling, stir-fries and non-stick baking. It has a higher smoking point and lower viscosity so the food cooks fasters and evenly without absorbing a lot of oil, so we can use less oil. The oil lets other ingredients shine and does not overpower because of its ultra-mild flavour.

The oil contains anti-oxidants, high levels of Vitamin E that helps protect against free-radical damage.

The other qualities of the oil, no trans fats, no cholesterol, lower fat absorption, balanced fat and fewer calorie goodness makes it a heart healthy oil. The oil has a long shelf life without chemical preservatives.

This Alfa One Rice Bran oil is #1 in New Zealand, and now available in Canadian stores. It is sold in 500ml or 1L containers.

There are some delicious recipes in Alfa One Recipe page, I chose this famous Chocolate Mug cake to make by adapting the recipe from the site.

4 tbsp flour

1/8 tsp baking powder

1/8 tsp salt

4 tbsp vanilla flavoured sugar

2 tbsp cocoa

1 egg*

3 tbsp milk

3 tbsp Alfa One Rice Bran Oil

Mix the wet ingredients with a fork in a microwave safe mug then add the dry ingredients slowly and mix well. Place the mug in a microwave safe plate and cook for 1 1/2 to 2 minutes**. Even if you see the cake rising to the top don't open the microwave.

*The egg can be omitted the cake might be a little more on the brownie fudgy side.

**I put the cake for 2 minutes, after it came out let it cool. If you microwave too much it will burn. In most microwaves 1 1/2 to 2 minutes is enough.

Apple spiced donuts

Topped with chocolate glaze or simply rolled in cinnamon, fresh homemade donuts are irresistible. Donuts are lots of fun and easy to make at home. It doesn't matter if it is the fluffy yeast style or denser cake variety of donuts that we prefer because this book 150 best donut recipes has a wide selection that we can choose from to make gourmet style donuts.

The book explains in detail about the equipment, common ingredients etc. The type of ingredients we choose to make our donuts is quite important as it makes all the difference in making good donuts. The author explains why it is important to use the correct ingredients such as 1 large egg equals 1/4 cup in volume; it is best to use cream that is 35% whipping cream; store brand butter has added moisture so use brand name butter instead.

All the steps in the book are detailed. There is a section in the beginning of the book with pictures to show us how to make the variety of donuts i.e. raised, cake-based, baked, filled, fritters, one bite, bow ties and twists. The book is separated by the types of donuts and has lots of recipes for each of these different types. The end of the book has delicious icings, glazes and sugars that can be used to create an array of delicious possibilities.

Here is a recipe to make dozen Apple spice donuts.

2 1/2 cups cake flour *

1 cup sugar

2 1/2 tsp baking powder

2 tsp ground cinnamon

1 tsp freshly ground nutmeg

1/2 tsp salt

2 eggs beaten

3/4 cup whole milk

2 tbsp oil

1 tsp vanilla

1 1/2 cup finely chopped apples

* To make cake flour at home: for every 1 cup of all purpose flour I took 2 tbsp of flour away and replaced with 2 tbsp cornstarch.

Whisk flour, sugar, baking powder, cinnamon, nutmeg and salt. In another bowl whisk eggs, milk, oil and vanilla. Add this wet mixture to the flour mixture with a rubber spatula until incorporated. Fold in the apples.

Put the batter into a resealable or pastry bag. It is easier to make the bag sit in a tall glass. Squeeze the batter to one corner of the bag then cut off the corner about 2 cm wide. Pipe the batter into the sprayed donut pan and fill about 2/3 with batter so there is enough room for the donuts to rise when it is baking.

Bake in a 325 preheated oven for 10 to 14 minutes. Let the donuts cool in the pan on a rack for 5 minutes then turn out onto the rack and cool completely before icing or filling.

The recipe is adapted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc.www.robertrose.ca Reprinted with permission. All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Vanilla ice cream without eggs

2 cups whipping cream

1 cup milk

3/4 cup sugar

pinch of salt

1 vanilla bean

In a saucepan heat 1 cup cream, sugar and salt. Put both the vanilla seeds and pods in the pan. Stir the mixture over medium heat until the sugar is dissolved. Remove from heat and add the rest of the cream and milk. Mix well.

Chill this mixture in the fridge for several hours or overnight until it is completely cold. Take the vanilla bean pod out before churning. Process the mixture in the ice cream machine for about 25 minutes. Put the ice cream in an airtight container and let it firm by freezing it for several hours.

This recipe is adapted from here.

This recipe goes to show me your dessert.

Sweet snack (murukku)

For the dough

2 cups flour

1/4 tsp baking powder

1/4 tsp salt

1 tbsp margarine

water to knead

Knead everything to form a smooth soft firm dough. Let the dough rest for about 1/2 hour or more. Dust flour lightly on the board and roll it thin, as much as you can :)

Then score with a sharp knife horizontally, then diagonally to make individual diamond shapes. Remove the cut pieces and leave it ready to fry in a lightly flour dusted tray, so it is easy when frying.

oil to fry about 2" high

Heat the oil in medium high heat. The oil is ready when the the dough rises quickly to the top and puffs. If it is getting dark too fast reduce the heat and fry. Fry the diamond pieces until it become golden brown, it shouldn't not get dark.

Turn the other side so all sides get evenly golden brown.

Remove from the oil with a slotted spoon and drain it in a platter with paper towels for it to cool.

For the syrup

3 tbsp sugar

4-5 tbsp water

1/4 tsp saffron thread

1/4 tsp cardamom ground optional

Combine everything in a big pan and bring to a boil. When the syrup thickens; one string consistency, remove from heat and add the cooled fried snack to the hot syrup.

Toss the pan to make sure all the pieces are coated; try not to break the murukku if you are using a utensil to toss. This step has to be done fast :) It will become sticky.

Let the sugar coated murukku cool before storing in an air-tight container. This will last for more than a week or more, I haven't got a chance to keep it for too long because everyone in our home likes to snack on this murukku.

Eid Mubarak to everyone celebrating :)

Calligraphy card I made

Kellogg's Krave cereal, granola and crisps

I tested the products below from Kellogg's Canada. Chocolate lovers will enjoy the Kellogg's Krave, which is made with 8 whole grains and source of fibre. Krave is available in chocolate and double chocolate flavours. It makes a delicious breakfast or snack that children will easily like. It tastes better with milk. I like to mix it with some cornflakes :) as I am not a big fan of a chocolate breakfast.

Special K low fat granola cereal is made with crunchy whole grain oats and a touch of honey. The box states that the cereal has 50% less fat. It is made with high source of fibre and protein. It tastes better when we add yogurt and fruit or have it with milk. I would prefer to mix it with other cereal or fruit/nuts instead of having it on its own. It would be better if the cereal only has honey as a sweetener instead of including other sweeteners such as cane juice, molasses, sugar and corn syrup.
This cereal kit is cool and useful to have breakfast on the go. It keeps the milk cold and cereal fresh. The milk cup has a non-toxic freezer gel so freeze it before pouring the milk. Hand wash the container and don't put it in the microwave.

Our sweet cravings can be indulged with the Special K Crisps anytime of the day. The crisps are available in chocolate and cinnamon brown sugar flavours. Each pack has 2 crisps, perfect for a snack on the go or to enjoy anytime. It is crispy on the outside and has a filling on the inside. The crisps have a chocolate or vanilla drizzle on top.

Fun facts about Kellogg's
W.K. Kellogg found the company in 1906 as the Battle Creek Toasted Corn Flake Company. His signature has always been the brand logo.
Tony the Tiger was introduced in 1951.
Eggo waffles (part of Kellogg's brands) celebrated their 75th birthday.
Kellogg's products are manufactured in 18 countries and sold in more than 180 countries.

Mango ice cream

2 cups (3 large) ripe mangoes peeled and remove seed
3/4 cup sugar *
1 1/2 tbsp lemon juice
1 cup whipping cream
3/4 cup milk
2 to 3 tbsp cashew nuts chopped

* Increase the amount of sugar if the mangoes aren't very ripe.
Puree the mango with 1/4 cup sugar and lemon juice in a blender until it is smooth. In a large bowl combine cream, milk and the remaining sugar and stir until the sugar dissolves. Stir in the mango mixture without beating.
Chill the mixture for an hour or more and then pour into the ice cream machine. Churn for about 25 to 30 minutes according to the manufacturer's instructions. Towards the last 5 minutes add the chopped cashew nuts. The ice cream can be served right away, it will be a little soft. I served after freezing the mixture for about 3 hours.

This recipe is adapted from here.
If you don't have an ice cream machine...
Then pour the mixture into a wide, airtight container and put in the fridge for about 1 hour.
Then place in the freezer for 1/2 hour.
Beat the mixture with an electric mixture until it is smooth.
Put it back in the freezer for about 40 minutes until it is frozen.
Then beat the mixture again with an electric mixture.
Freeze again for another 40 minutes. Then beat the mixture.
Do this 3 times, the more you beat and do this process the ice cream will become soft.

Please see the side panel of the site for lots of giveaways US and Canadian. Also a reminder about the event Know your flours: Millet that I am guest hosting. Thank you friends :)

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Udi's gluten free food

I had the opportunity to try Udi's gluten free products. It didn't feel any different from the food with gluten that we usually have. My family (including children) enjoyed all the treats and buns without any complaints.

Pear jam, home preserving and Global food security

This is the time of the year when we all get excited about thinking of ideas to preserve the summer vegetables and fruits. The Complete book of home preserving has lots of ideas that will come handy. There are about 400 recipes and 48 colour photographs in the book.

The detailed instruction on the book is easy to understand and follow, which beginners will appreciate. It also answers questions the experienced canners may have. There is a produce guide and a glossary that explains everything we need to know from ingredients to canning equipment. The book is separated to seven chapters: getting started, soft spread, fabulous fruits, salsa relish chutney, condiments, perfect pickles, tomato and pressure canning.

When we preserve at home it is free from chemical additives and preservatives. This book gives directions on safe canning and preserving methods.

I think preserving food to have during off-season is lots of fun, which becomes useful when it isn't in season. I usually make jam with berries, chutney with tomato and pickle vegetables. These homemade goods make delicious gifts that family and friends appreciate.

I made about a cup of pear jam to have with puri.

2 ripe pears

1/4 cup sugar

1/2 tbsp lemon juice

1 star anise

Combine the peeled chopped pear with the sugar and lemon juice. Let it cook in low heat, you can cover the pan lightly so it will cook in its own liquid. Add the star anise towards the end when the pear get soft and has a jam consistency or it will have an overpowering taste.

I served the jam with puri. We finished the jam in a couple of days, so I am not sure how it will taste if it is kept for a long period of time in the fridge.

Amaretti cookies

Grace's sweet life is a book full of delicious homemade Italian dessert recipes written by Canadian blogger Grace Massa Langlois. Grace has an Italian background and has learned her cooking knowledge from her mom. With her children's support, she started sharing her love for food with the world.

All the basics are in the beginning of the book with tips and explanations. Grace has put in different types of variations that exist on the recipes. Some of the basics are pastry cream, chantilly cream, sweetened whipped cream, ricotta cream, Italian meringue, egg foam base for semifreddo and mousse, sweet pastry doughty, pie dough, croissants, hazelnut praline, puff pastry and choux pastry.

The pies and tart recipes in the book are presented beautifully. The pastries and fried desserts such as Sicilian cannoli, honey balls, profiteroles and many more are in a different section. The creams, custards, mousses and soufflés section is full of colourful desserts. Some desserts require gelatine. The recipes in the frozen and fruit desserts section will be enjoyed during this heat.

The book has delicious Italian cake and cheesecake recipes. Some cakes require the yeast for cake with vanilla (Lievito Vaniglinato) and liquor, so I couldn't try most of the cakes. I will be looking for the yeast soon :) I would have liked if there were suggestions of what ingredients we can be substitute to replace the liquor, as I don't use it.

The cute mini dessert section has six fabulous looking detailed recipes. I tried the soft amaretti cookies from the cookies and confections section. The recipe in the book makes six dozen cookies so I reduced the ingredients to make one third of the recipe.

Here is the original recipe from the book

3 eggs

1 1/3 cup superfine sugar (I pulsed granulated sugar)

4 1/2 cups less 1/2 tbsp almond meal (blanched almonds dried then finely ground)

confectioners sugar for rolling (I didn't do this part)

silver dragées for decorating (I didn't use this)

Separate the eggs in to two bowls. Let the egg yolk and egg white come to room temperature, leave it covered with plastic wrap for 1/2 hour before whisking.

With a whisk beat egg yolks then add the sugar and whisk until the sugar is combined. Add the ground almond meal and whisk till combined, don't over mix.

With a clean whisk beat the egg whites to barely a soft peak, this is very important don't overbeat.

Fold one third of the egg whites into the almond mixture then fold the rest and combine don't over mix.

Cover and refrigerate the cookie dough for about 1 hour or overnight.

Bake in a preheated 325F oven on a baking mat. Roll the cookie dough into 1 tbsp balls. Roll the balls in icing sugar and place a sliver dragée if using in the center. Don't flatten the cookies. Bake 20 cookies per sheet for 25 to 30 minutes rotating the baking sheet halfway through. Place the baking mat on a wire rack and allow the cookies to cool for two minutes. Using a spatula transfer the cookies on to the wire rack to let it cool completely.

Almond cardamom whoopie pies

Almond cardamom whoopies

This Whoopie pie book is cute and written in a friendly manner. I like that the authors have placed the page numbers beside the recipes, which make it easy to access the recipes. The first whoopie pie I made are pumpkin whoopie pies, which is one of my favourite; I mostly make it during fall.
The introduction in this book is a must read as it will be useful to make whoopies.

Whoopies are soft, round shape cake/cookies that have a creamy filling. It is not quite a cake or a sandwich cookie. For me, it has a childhood taste of something that tastes similar to these yummy whoopies without the cream; I actually prefer without the cream :)
The book makes us go down our own childhood memory lane. It is definite that once you make or taste a whoopie pie it is very likely that you will enjoy it.

The cake or soft cookie part of the whoopie can be made a head of time and it can be frozen up to a month. Defrost 2 hours at room temperature before filling.
Most fillings such as buttercream stay in the fridge for up to a week. Bring to room temperature about an hour before filling. The marshmallow or whipped cream filling doesn't store well so use these right away. Assembled pies store in airtight container for up to 3 days. It can be individually wrapped and frozen up to one month.

There are lots of combinations that have been suggested and experimented in the book for us to try and get started. The book also has places where we can find hard to find ingredients, sources, places in USA where whoopies are sold and about the annual whoopie festival that is held in Pennsylvania.
This book is available online, amazon and at bookstores i.e. Chapters.

First, I tried the Classic chocolate whoopie recipe from the book, however I didn't like the strong baking soda taste in it. I am not sure if there is an error in the amount of baking soda. Although it looks good I prefer not to share the recipe as it wasn't tasty.

Then, I tried this pistachio cardamom whoopies by replacing the pistachio with almonds and it tasted fabulous. I didn't put any filling because we enjoyed the cake like cookies on its own. It had a beautiful aroma.

3 cups flour
1 1/2 tsp baking powder
1 tsp ground cardamom
1/2 tsp salt
1/2 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 tsp vanilla (I replaced with rose water)
1 cup buttermilk
3/4 cup ground pistachio (or almonds, hazelnuts or macadamia nuts)

*can be replaced with a favourite spice i.e. cinnamon, ginger, ground spices
Sift flour, baking powder, cardamom, salt and leave it a side. Beat butter with the sugars until it is fluffy and smooth. Add the egg and beat well. Add vanilla or rose water and beat.
Add half of the flour mixture then buttermilk beat till incorporated. Add the rest of the flour and buttermilk beat till combined. Add the ground nuts and mix till combined.
Using an ice cream scoop (2 tbsp) drop the batter onto the baking sheet or wax paper 2" apart. Bake for 10 minutes at 350F until it is brown, I inserted a skewer to check. Leave the whoopies in the sheet for 5 minutes before transferring on to a rack to cool completely.

Giveaway on Createwithmom
The Smart Mother's guide to a better pregnancy book giveaway worldwide ends July 15th, please leave a comment on the post to enter.

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