roasted pear and chocolate scones

Just looking at the images of these delicious scones makes me crave them.  This recipe alone is enough incentive to keep pears in my house throughout the winter.  And cream.  Everything else are staples in this baker's home!

Roasted Pear and Chocolate Scones - makes 9 scones
adapted from Smitten Kitchen
3 firm pears
1 1/2 cups all purpose flour
1/4 cup granulated sugar plus 1 1/2 tablespoons sugar for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon table salt plus additional for egg wash
6 Tablespoons cold unsalted butter, cut into small cubes
1/4 cup heavy cream
1/4 cup semisweet or bittersweet chocolate chips
2 large eggs, 1 for dough, 1 for glaze

Preheat oven to 375 degrees F.  Peel and core pears.  Cut into 1 inch chunks.  Line a baking sheet with parchment paper and arrange pears on the paper.  Roast the pears until they feel dry to the touch and are slightly browned underneath, approximately 20 minutes.  Slide parchment paper with pear chunks onto a cooling rack.  To cool quickly, transfer to a plate and place in fridge or freezer until cool.  Leave the oven on.  Line the baking sheet with another piece of parchment.

In the bowl of an electric mixer, whisk flour, baking powder, 1/4 cup sugar and salt.  Toss in cooled pear chunks, butter, heavy cream and 1 egg, lightly beaten.  With the paddle attachment, mix the dough on low speed until it just comes together.  Don't overmix.  Add the chocolate chips and mix for 5 seconds more.

On a well floured counter, pat out the dough in a large square.  Cut into 9 equal shaped squares.  Transfer the dough to the prepared baking sheet and leave at least 2 inches apart.  Whisk the remaining egg in a small dish with 1 teaspoon water and a pinch of salt.  Brush each scone with the egg wash and sprinkle with remaining tablespoon of sugar.

Bake scones until firm and golden, about 30 minutes.  Transfer to a cooling rack.

the rom

A few weeks ago we spent the day at the Royal Ontario Museum.  Abigail and I went several years ago, but the boys had never visited.  With the kids already off school because of a pd day, it was the perfect time for a daytrip.

 Learning about hieroglyphics.

Discovering dinosaur bones.

 To end our trip, the kids brainstormed names for the new tarantula.

dancer

I've blogged about my dancer before.  But with new pictures to share, it was time for an update!  Abigail continues to study dance - ballet, modern and jazz.  Jazz is the clear preference with modern being generally enjoyable and ballet just tolerable.  But to continue in jazz she must stay enrolled in ballet.  So this explains why she perseveres.  She may not be too enthusiastic about ballet, but she sure does look graceful.

 Parent viewing week and the boys volunteered to come!

 Time to let her hair down and enjoy modern and jazz!

chewy date and seed bars

I've packed in as much protein as possible into these tasty gluten free/nut free bars.  They are perfect for your lunch or an afternoon hike this weekend.  Enjoy!

Chewy Date and Seed Bars - adapted from Eshun Mott
makes 15 bars

1 cup chopped dates
1/2 cup orange juice
1 cup rolled oats
1 cup hulled, roasted, unsalted pumpkin seeds (pepitas)
1 cup hulled, roasted, unsalted sunflower seeds
1/2 cup chopped dried apricots
1/4 cup dried blueberries
1 Tablespoon freshly grated orange zest
1/4 cup toasted sesame seeds (optional)
1/4 cup medium sweetened coconut
1/4 cup brown sugar
1/4 cup quinoa flour (can substitue oat flour)
1/4 cup canola oil
3/4 teaspoon salt

Preheat oven to 350 degrees F.

Line an 8 inch square pan with parchment paper.  Set aside.

Combine dates and orange juice in a small saucepan over medium low heat.  Bring to a simmer and continue simmering until dates are very soft and juice has almost disappeared.  This takes approximately 3-4 minutes.

In a medium sized bowl, combine oats, pumpkin seeds, sunflower seeds, apricots, blueberries, orange zest, sesame seeds, coconut, brown sugar, quinoa flour, canola oil and salt.  Toss to combine.  Stir in dates and mix thoroughly.  Press into the prepared pan.

Bake for 35 minutes or until top is evenly golden.  Let cool completely.

Use the parchment paper to lift the baked mixture out of the pan.  Transfer to a cutting board and cut into squares or bars.  Keep in a sealed container until ready to eat.

cheesy quinoa bites

I thought I would take a break from treats and share a healthy recipe.  I love that this recipe is perfect as a snack or light meal.  I chose to keep the fresh cilantro out of the bites and added it to my dipping sauce.  Green leafy bits scare my boys.

Cheesy Quinoa Bites
makes 2 dozen bites

2 cups cooked quinoa (Follow the package directions for cooking.  1 cup uncooked= 2 cups cooked)
2 large eggs, lightly beaten
1 medium carrot, shredded
2 scallions, finely chopped
1/4 cup chopped fresh cilantro or parsley
1/2 cup grated cheddar cheese
2 Tablespoons rice flour or all purpose flour
1/2 teaspon salt
1/4 teaspoon freshly ground pepper

Preheat oven to 350 degrees F.  Lightly spray mini muffins pans with cooking spray.

In a medium bowl, stir all the ingredients until well combined.  Using a small scoop or tablespoon, divide the mixture among the wells of the pan.  You can fill them all the way to the top.

Bake for 18-20 minutes or until the bites are golden brown and set.  Run a knife around each bite and carefully remove from the pan.  Serve with your preferred dip.  (I mixed freshly chopped cilantro and sour cream.)

pumpkin oatmeal chip cookies

When I'm looking for some baking or cooking inspiration, I often head to pinterest.  I found these cookies on the weekend and made them the same day.  They were a hit with my kids and the neighbours.  The pumpkin flavour is very subtle but helps create a soft, tasty cookie. They were perfect for when the kids came in from raking leaves outside.

Pumpkin Oatmeal Chip Cookies - adapted from pinlavie.com
makes 4 dozen cookies

INGREDIENTS:

1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 cup pumpkin puree
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
2 cups rolled oats
1 cup chocolate chips
1/2 cup white chocolate chips

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.  Set aside.

In a large bowl, whisk together flours, baking soda, salt and spices.

Using a stand mixer, cream butter, sugar and brown sugar together.  Add the egg, vanilla and pumpkin puree.  Mix until incorporated, being sure to scrap down the sides well.

Gradually add the dry ingredients to the wet ingredients.  Stir in the rolled oats.  Stir in the chocolate chips.

Using a tablespoon or small ice cream scoop, drop cookie dough onto the prepared baking sheet.

Bake cookies for 14-15 minutes or until the cookies are lightly browned.  DO NOT OVER COOK.  They will seem a little soft but will firm up as they cool.

oreo cheesecake bites

As photography season comes to a close, I am having more time on weekends to get back to baking for my family.  I have a long list of recipes I want to experiment with and had a great excuse a few weeks back to make these super yummy cheesecake bites.  This isn't the kind of thing I make just for my family.  It would be too tempting to have full access to the whole pan.  Instead, I get a few bites and share with many.  Win/win!

It was also the perfect time to try out my brand new lens.  Having so much fun shooting macro!

Oreo Cheesecake Bites - adapted from melskitchencafe.com

makes 36 bites

INGREDIENTS:

36 Oreo cookies, divided

1/4 cup butter

4 packages (8 oz. each) cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1 teaspoon vanilla

4 large eggs

4 ounces semisweet chocolate

4 ounces white chocolate

DIRECTIONS:

Preheat the oven to 325 degrees F.

Line a 9x13 inch baking pan with foil, with ends extending over sides.  Finely crush 24 Oreo cookies.  Melt 1/4 cup butter; mix with crumbs.  Press onto bottom of prepared pan.

With a stand mixer, beat the cream cheese and sugar until blended.  Add sour cream and vanilla; mix well.  Add eggs, one at a time, beating after each just until blended.  Chop remaining cookies.  Gently stir into batter; pour over crust.

Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set.  Cool completely on a wire rack in the pan.

When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours.  When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces.  Place the cheesecake bites on a wax or parchment paper-lined baking tray.  Melt the semisweet chocolate and white chocolate in separate bowls.  Pour the melted chocolate into ziploc bags, one for the semisweet chocolate, one for the white chocolate.  Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars.  Chill the bars until ready to serve.  Alternatively, the drizzled bites can be frozen in an airtight container for up to a month.  Let them defrost in the refrigerator and serve chilled.