An easy recipe for Cranberry Orange Loaf with Glaze using fresh cranberries, and clementine juice and zest.Read More
10 Cups of Nova Scotia Wild Blueberries were given to me as a gift, picked behind the church in Strathlorne. I've already baked muffins and eaten a few bowlfuls with milk and sugar as I did when I was a child.
Oh summer. Please don't leave.
Raspberry Thyme Scones (makes approximately 12 x 60g scones)
2 1/4 C flour
1 tsp baking powder
1/2 tsp salt
1 Tbsp fresh thyme leaves, stems removed
1/2 C Greek yogurt
1/2 tsp baking soda
1/2 C butter
3/4 C sugar
1 tsp vanilla + 1/2 vanilla bean, seeds scraped
1/2 - 1 C fresh raspberries
1 egg + coarse sugar for garnish
- preheat 350º
- in a bowl, whisk flour, baking powder, salt and thyme leaves together - set aside
- in another bowl, mix Greek yogurt and baking soda together - set aside
- combine butter, sugar, one egg and vanilla in mixer - beat until light and fluffy - add flour mixture to butter and mix until just combined - add Greek yogurt in and mix until just combined
- portion dough into 60g balls - roll between hands with pieces of raspberry - use as much or as little raspberry as you like - lay out 8 dough portions on a parchment lined baking sheet - flatten each scone lightly with fingertips - in a small bowl, beat second egg with a fork - brush tops of scones liberally with beaten egg - sprinkle each scone generously with coarse sugar - bake 15-17 minutes, until bottoms are golden
My friend Patrick gave my his Nanny's recipe for Banana Bread a couple of years ago and it's still the best I've ever had, so I thought it would be the perfect choice for my second food film. I'm teaching myself how to make these films, and I see things in this one that I would do differently next time, but that's what learning is right? I can live with it. A huge thank you to Padde for permission to share!
Nanny Jean Coleman's Banana Bread (aka The Best Banana Bread Ever Recipe!!!)
1/2 C butter, room temperature + 1/4 C for greasing pan
1/2 C white sugar
1/2 C brown sugar, packed
2 eggs, room temperature
1 1/2 C flour, sifted
1 tsp baking soda
1 tsp salt
3 very ripe bananas, mashed
1/2 cup sour cream (I use Greek yogurt if I don't have sour cream on hand)
1 Tbsp vanilla
1/2 C dark chocolate chips, tossed lightly in flour (optional)
- Preheat oven to 350°F
- Butter loaf pan w/ 1/4 c butter, lightly flour (I like to use a piece of crumpled up Reynold's Wax Paper to butter my loaf and cake pans - it's what my Mum taught me to do many years ago!)
- In stand mixer with paddle attachment, cream the butter and sugar until light and fluffy, about 10 minutes on medium speed
- Add the eggs, one at a time, beating well until combined
- Sift the dry ingredients together and combine with butter mixture - blend well
- Add the bananas, sour cream, and vanilla - mix well
- Add floured chocolate chips, if desired
- Bake 50-60 minutes - I test with a toothpick at 50 minutes and then continue to check every 3 minutes until toothpick comes out clean - mine takes about 60 minutes
Here's a fun shoot I did last week with Nanny Burke's granddaughters Ashley and Riley. They wanted some current pics of themselves to give to Nanny Burke that weren't Sears Portrait Studio-style. Since Nanny Burke is a living-baking-legend (in my mind anyway), I suggested the girls bake one of her recipes while I photographed them. They loved the idea! They chose to bake Nanny Burke's Teabiscuits (sorry - no recipe - I've been told it's a carefeully guarded Burke-family secret).
Aren't they cute? They're even both wearing sweet little aprons that Nanny Burke made!!
Luckily they had little Len to help eat all those teabiscuits.
Hooray for Len!!
I don't love chocolate. There. I said it. BUT - my friend Padde makes THE BEST chocolate chip cookies so I asked for his recipe (I'll be honest - I wasn't sure he would actually give it to me). You see, I believe, whether you love chocolate or not, you still need a wicked chocolate chip cookie recipe in your repertoire!! It turns out he uses the Magna Carta of chocolate chip cookie recipes - the almighty Nestle Tollhouse. He even stocks up on Tollhouse chocolate chips when he's in the States because you can't buy them here (that, my friends, is dedication). Now, if you're new to my blog then you probably don't know this about me but I LOVE a challenge, expecially when it involves taking a classic and much-loved recipe and messing with it to make something new.
Brown Butter and Sea Salt Chocolate Chip Cookies
1.5 C all-purpose flour
3/4 C cake flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 C butter
0.5 C minus 2 Tbsp white sugar
1 C dark brown sugar, packed tight
3 tsp vanilla
1 package (225 g) semi-sweet chocolate chips
1 C nuts or Skor bits (optional)
Sea salt for sprinkling
- Place the butter in a pan - melt on LOW until browned - will take about 10-15 minutes
I recommend using a silver coloured pan so you can see when the butter has turned brown. The butter will melt slowly - then it will get foamy, bubbly and loud - it will even spit at you - but it's not quite ready yet!! Be patient because it will quiet down again. Soon after this it will start to develop golden patches of foam - swirl it around so you can see the golden brown transformation underneath - stick your nose over the pan and breathe in - is it a deep caramel brown colour? does it smell like toasted nutty goodness? If the answer to both of these questions is yes, then you're good to go. Take the butter off the heat and cool 20 minutes.
While the butter is cooling -
- Whisk all-purpose flour, cake flour, baking soda, baking powder and kosher salt in a large bowl to mix - set aside
- Measure white sugar, dark brown sugar (pack as much as you can into your measuring cup!!), and vanilla into the bowl of your stand mixer - add cooled brown butter and beat on speed 6 for 2 minutes
- add an egg - beat one minute - add the other egg - beat one minute
- turn mixer to low speed or even speed 2 - add flour mixture gradually until mixed well - when all flour mixture is in, scrape down sides of bowl and beat on speed 4 or 6 for one minute
- add your chips (I used 75% Tanzanian chocolate that I was given as a gift - I just weighed out 225g on my kitchen scale) and mix them in by hand
- put your mixing bowl in the fridge for 45 minutes to an hour to firm up the dough
- roll the dough into balls a little smaller than a golf ball - you should get about 36 balls (depends on how much dough you eat) - put the balls back in the fridge to chill for 2-4 hours
- When the balls are chilled, preheat the oven to 375 - line a cookie sheet with parchment - when the oven is ready, take 12 chilled balls out of the fridge and space them out on the cookie sheet - sprinkle them liberally with sea salt and bake for 11-12 minutes - cool them on the sheet 5 minutes then transfer to a wire rack (If you're using the same cookie sheet to bake the second batch, make sure it is COOL before you put the new balls on)
- eat one - eat another - then another - try to stop yourself - consider sharing (this may be impossible)