Showing posts with label treat. Show all posts
Showing posts with label treat. Show all posts

Saturday, October 4, 2014

Carrot, Coconut, Apple Muffins and Giveaway

Carrot, Coconut, Apple Muffins
Wishing all of you celebrating Eid a blessed Eid.
Eid Mubarak.
I had the opportunity to taste the creamy new Gay Lea's Coconut Whipped Cream made with pure coconut cream. This non-dairy and lactose free whipped cream is perfect for vegans, and those who are lactose intolerant. Gay Lea's Coconut Whipped Cream is cholesterol free and has 13% fat. It taste just like the regular whipped cream that my family and I are used to, and is fabulous served with fruit, dessert, and hot beverages. 

Tuesday, May 28, 2013

Apple Nut Mesquite Muffins

1/4 cup mesquite meal *
1/2 cup whole wheat flour
3/4 cup all purpose flour
2 tbsp baking powder
1/2 tsp salt
1 cup chopped apple
2 eggs
1/3 cup oil
1/2 cup yogurt (or milk)
1/3 cup agave nectar (or maple syrup)
1 tsp vanilla optional
1/2 cup chopped nuts (walnuts)

Combine the flours, baking powder, salt, and sieve it. Add the chopped apples and nuts to the flour mixture. 
Beat eggs, yogurt, vanilla if using, agave nectar and oil together. Then combine the liquid mixture with the flour mixture, until it is combined. 
Use a tbsp and fill the lined muffin tin with the mixture. Bake the muffins in a preheated 350F oven for 20 to 25 minutes until a skewer inserted in the center of the muffin comes out clean.

This recipe from here makes 12 muffins. *We can buy this mesquite flour from Kokoplell's kitchen online.

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

Monday, May 20, 2013

Classic Ebelskiver

Ebelskiver, pronounced "able-skeever" are famously known as traditional Danish pancakes that are simple to make with pantry staples.  However, ebelskiver history extends beyond Denmark.  
  • In Japan the pan is called takoyaki pan, which is used to make the popular savoury puffed pancake balls with pieces of octopus or tako stuffed in the center.
  • In China lightly sweet gai dan jai or Hong Kong egg cakes are made.
  • In Thailand they call the pan Kanom Krok.
  • In India the pan is called Paniyaram Pan.
Ebelskivers are appealing because of its ideal shape and size, which can be served for any occasion.  The 150 Best Ebelskiver recipes by Camilla V. Saulsbury introduce us to simple and sophisticated ebelskiver recipes.  The author explains about the equipment, how it is made, the pantry essential tips and more.  The recipes in the book are divided into lightly sweet puffs that would be perfect to serve as breakfast and brunch, sweet treats and savouries. There is a whole section dedicated to puffs from different countries in Asia, Europe and Africa.

I found the pictures that explain how to make the basics useful. To make quick ebelskivers, the book suggests that we use the pancake mix from a box that needs us to add eggs and milk.
This Classic Buttermilk Ebelskiver recipe is adapted from the book.

1 1/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp vanilla flavoured sugar
2 eggs separate the egg whites into a clean bowl
1 cup buttermilk
oil to grease the pan
jam or chocolate chip optional
icing sugar optional

Whisk the dry ingredients and wet ingredients without over stirring.  

Beat the egg whites in another bowl until it forms stiff peaks and then fold into the mixture without mixing it too much.  
Heat the pan over medium heat. Oil the pan with a little bit of neutral oil such as vegetable oil. 
Put 1 tbsp batter then put 2 chocolate chips or 1/4 tsp jam quickly inside the batter before it sets. Cook for 2 to 4 minutes before turning and cooking the other side for another 2 to 3 minute.  
It is optional to sprinkle icing sugar over the cooked ebelskivers. Serve warm.     

Tips:

Use a neutral oil to grease the pan instead of butter, as butter might burn quickly.
Over stirring the batter creates gluten, which will make the ebelskivers tough and gummy.  
Fold in the peak formed egg whites in parts to the batter.
Put the batter in a heated pan.

Giveaway:
In Celebration of the upcoming Camping days I am hosting a Giveaway for everyone over 18 in US and Canada to win a personalized Ultimate Camp Pack of labels.
Please enter the giveaway through the rafflecopter below before June 10th and leave a comment on this post if you would like to win this giveaway.

a Rafflecopter giveaway
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Sunday, April 7, 2013

Cookies for Spring

cookies for spring
7 tbsp butter at room temperature
1 egg
1 1/4 cup flour
Callebaut Crispearls* or chocolate chip desired amount optional

Beat the butter, egg and then add in the sugar with an electric mixer. Add the flour and mix with a wooden spoon to make a soft dough. Then mix in the chocolate chips or Callebaut Crispearls.  
*Callebaut Crispearls are tiny toasted biscuit kernel coated with chocolate.
Callebaut Crispearls
Chill the dough in the fridge for about 1/2 hour before making 16 balls from the dough. Place the cookie balls in a lined baking sheet and flatten it about 1/4" thick before baking in a preheated 350F oven for 8 to 10 minutes until it is golden.  
Cookies will slightly harden after it cools on a wire rack so don't over bake as it might burn on the bottom.  This recipe is adapted from here.
cookies for spring
All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First