Wednesday, August 27, 2014

Peach Berry Cobbler

Last week Mom and I headed out to pick some blueberries. Originally we were just going to pick a few, not enough for jam but enough to snack on and maybe some to freeze. Oh man, we ended up with about 4 litres. There were also so many raspberries! We just couldn't stop picking. So now we have a freezer full of berries and I'm making everything and anything I can with them. Since peach season is also coming to a close I decided to throw them into this cobbler as well. 


2 cups raspberries
2 cups blueberries
3 large peaches, pitted and cubed
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup all purpose flour
1/2 cup sugar
1/2 teaspoon cinnamon

1 3/4 cup all purpose flour
4 teaspoon baking powder
5 tablespoon sugar
5 tablespoon butter, cold and cubed
1 cup 2% milk

2 teaspoon sugar
1/2 teaspoon cinnamon

Preheat the oven to 350 F and lightly grease a glass baking dish or cast iron pan. In a medium sized bowl, mix together the fruit with the lemon juice and vanilla. In a separate bowl stir together the flour, sugar and cinnamon. Combine the fruit and flour mixture until the fruit is lightly coated. Pour into your pan and set aside.

In a large bowl stir together the flour, baking powder and sugar. Using two knives or a pastry cutter, cut the butter into this flour mixture until it forms into a crumbly, sand like mixture. Make a well in the center and pour in the milk. Mix together just until moist and mostly holding together. Break the dough into small, lightly flattened balls and place onto the fruit. Sprinkle with cinnamon and sugar. Bake for 30-35 minutes or until a toothpick comes out clean. Allow to cool before serving. 

Tuesday, August 19, 2014

Chocolate Chip Zucchini Bread

Hey! I'm back again! I know this summer hasn't been the best for blogging, but I really enjoyed my time working for LiNK and don't regret missing out on posts one bit. Now that I'm back in Canada, I'm hoping to get back into baking. You know how my baking mood usually strikes at the strangest of times. Well this week I had arrived home from the cottage late afternoon and seriously felt the need to whip up something sweet. I quickly decided on chocolate chip zucchini bread, seeing as I had never made it before and I already had most of the ingredients in my kitchen. This bread is incredibly moist, with a hint of sweetness from the chocolate. It's perfect for a quick breakfast or a mid-afternoon snack. 

(Adapted from A Beautiful Mess)

1 1/4 cup grated zucchini (appx. 1 zucchini)
2 eggs
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped walnuts (optional)
1/2 cup semi sweet chocolate chips

Preheat the oven to 325 F and lightly grease one loaf pan. Finely grate the zucchini. Combine the zucchini, eggs, white sugar, brown sugar, melted butter and vanilla extract. In a separate bowl, stir together the flour, cinnamon, nutmeg, baking soda and salt. Gradually mix the dry ingredients into the zucchini mixture, until just combined. Gently stir in the walnuts and chocolate chips. Pour the batter into the loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean. Allow to cool slightly before serving.

Monday, July 7, 2014

Belgian Waffles (with Maple Syrup)

One of my favourite childhood memories is waking up on a summer morning at the cottage, to the smell of homemade waffles. Nobody makes better waffles than my mother, that is a fact. They're perfectly crispy on the outside, light and fluffy on the inside, and best topped with real maple syrup and fresh berries. I was recently given a bottle of Lake of Bays Maple Syrup, and love pairing it with oatmeal, pancakes, but especially waffles. It is light in flavour, and perfectly sweet, the aroma alone will have you wanting to drown your breakfasts in real maple flavour. 


1 3/4 cups all purpose flour
3 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
2 egg yolks
1 1/2 cups milk
2 egg whites

In a medium bowl combine the flour, baking powder and salt. Make a well in the center of the dry ingredients and add the vegetable oil and egg yolks. Gently stir, slowly adding in the milk. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the whites into the waffle mixture - making sure not to over mix. Pour a scoopful into the heated waffle and cook according to your iron's instructions. 

Monday, June 23, 2014

Good Books: Bird Box

I've never read a horror book before. I love scary movies and haunted houses and all that jazz, but I have always figured that if the Hunger Games gave me nightmares, a horror novel definitely would too. That being said I really enjoyed completing the 9th book of my 25-book pledge, Bird Box by Josh Malerman. The back cover synopsis really leaves a lot to the imagination, and as someone who is afraid of birds, I really don't know why I grabbed this book when it's supposed to be suspenseful and has 'birds' right there in the title. Well I'm here to tell you I survived! Though birds did play a minor role in the novel, I am pleased to say I'm not having nightmares of my face being pecked off. Bird Box follows Malorie and her two children, as they struggle to survive in a world where unknown 'creatures' are driving people to deadly violence. Fear of the outdoors leaves them living in an abandoned house, windows covered and doors bolted, and blindfolded when so much of a crack of light is seeping in. Their journey of survival and escape to a seemingly better place will leave you turning pages on the edge of your seat until the very end. Definitely recommend this read.