Strawberries and Cream Popsicles, Guest Post by Chung-Ah of Damn Delicious

Jul 17, 2012 by

Today’s post is by the lovely Chung-Ah from Damn Delicious. Chung-Ah’s recipe’s often remind me of my own or something that I’d eat in a heartbeat. We pretty much like the same food. I’ve said to her a few times that we could be cook-sisters. You know, those friends who you don’t mind sharing a kitchen with? Yep, that’s her. We are a part of some really cool movements like #SundaySupper and #MuffinMonday. Such a sweet brilliant soul. I was so happy when Chung-Ah agreed with such fiery spirit to guest post for me. Take a moment and visit her blog. I guarantee that you’ll love it. Her photography is beautiful too!

Check out some of Chung-Ah’s awesome recipes! A few of my favourites are Strawberry Espresso Chocolate Chip Muffins, Pancetta Fried Rice and Slow Cooker Chicken Adobo (Keeping this recipe close) 

Thank you, Chung-Ah for guest posting today while I spend some quality time with my family in Jamaica. I appreciate you!!

Please enjoy today’s post by Chung-Ah: Strawberries and Cream Popsicles

 ***

Lyn is off in Jamaica and even though I wanted to sneak into her suitcase and tag along, that didn’t quite happen as I had imagined. So here I am to provide you with a refreshing dessert option, or breakfast option for some.

Now for those of you who don’t know me, I’m Chung-Ah of Damn Delicious. I’m a recent public health graduate and I love spending time in my closet-sized kitchen, whipping up quick and easy homemade meals using fresh ingredients. With my love for food, I created a food blog over a year ago which in turn led me to meet so many wonderful foodies like Lyn. I’m definitely a big fan of hers, to say the least, and I am incredibly honored to be guest posting for her. She has the most wonderful recipes, and she never ceases to amaze me with her Jamaican favorites. I mean have you seen her Jamaican Cornmeal Pudding? I could seriously gobble that up for breakfast every morning!

Anyway, before I spend the whole day talking on and on about how I adore Lyn and how I need to try every single one of her recipes, we should get down to business and talk about these popsicles.

So I bought these cute popsicle molds from Crate & Barrel a while back and even though I had like 10 popsicle recipes lined up, these molds just sat in their box, unopened, for several weeks. I don’t know why but I have this tendency to leave brand new kitchen products in their original packaging for an indefinite amount of time. I did that with my Le Creuset dutch oven and I did it again with my KitchenAid mixer. I think that sat on the couch for like a month.

It’s a sickness really. Maybe I should see someone about that.

Anyway, when I finally managed to get the molds out of their box, I inaugurated them with this awesome strawberries and cream recipe I found over at My Baking Addiction. It’s seriously one of the easiest things to make, and the only hard part is pouring the mixture into the molds without making a mess on your kitchen counter.

Yeah, like I said, super easy.

 

Strawberries and Cream Popsicles – Damn Delicious, Chung-Ah Rhee

 

5.0 from 4 reviews
Strawberries and Cream Popsicles, Guest Post by Chung-Ah of Damn Delicious
 
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Super easy summer popsicle, using fresh strawberries and greek yogurt
Author:
Recipe type: Treat, Dessert
Serves: 6
Ingredients
  • 1 cup strawberries, pureed
  • 6 tablespoons milk
  • 1 (5.3-ounce) container Greek yogurt
  • 4 teaspoons agave
  • ½ teaspoon vanilla extract
  • ½ cup diced strawberries
Instructions
  1. In a large bowl, combine the strawberry puree, milk, yogurt, agave and vanilla.
  2. Stir in the diced strawberries.
  3. Scoop the mixture evenly into the popsicle molds.
  4. Place into freezer and freeze until hard, at least 4 hours.
  5. Remove from freezer and run the mold under warm water to loosen popsicle, about 20 seconds.
  6. Serve immediately.
Notes
Strawberries and Cream Popsicles (adapted from My Baking Addiction) Yields 6 popsicles

 

Strawberries and Cream Popsicles – Damn Delicious, Chung-Ah Rhee

 

Strawberries and Cream Popsicles – Damn Delicious, Chung-Ah Rhee

Strawberries and Cream Popsicles – Damn Delicious, Chung-Ah Rhee

 

Strawberries and Cream Popsicles – Damn Delicious, Chung-Ah Rhee

 

If you don’t have a popsicle mold, you should totally get one. The popsicle recipe options are endless, and you get to use up such fresh ingredients that bring natural sweetness to these babies, unlike the sugar-loaded store-bought ones. Plus, it’s a sure way to cool off on these hot summer days!

 

 

 

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Almond Banana Espresso Dark Chocolate Chip Muffins

Jun 25, 2012 by

That title was a mouthful. The best mouthful I’ve had in a while. I can’t tell you enough how much I enjoyed these muffins. Thank goodness for Muffin Mondays!

When I saw this recipe, my first thought was…this isn’t the healthiest muffin recipe but I can work with it! I was determined to make this muffin as healthy as possible. Ah well, I’ll experiment some more at a later time but these muffins were terrific. They were beautifully moist with a lovely hint of espresso, and of course a few Dark Chocolate Chips to make it really special. You know Dark Chocolate is good for you, right?

Todays recipe is adapted from the book called Baked: New Frontiers In Baking by Matt Lewis & Renato Poliafito. I made a few changes that would hopefully ease my conscience even just a little. I wanted to incorporate almonds so I replaced regular milk with almond milk. I also substituted 1/2 cup all-purpose flour with almond flour (or almond meal). I had a bag of sliced almonds just waiting to be used. I put some in a food processor and pulsated until it was finely ground. I placed a few sliced almonds on the muffin batter just to see what it would be like and it turned out just fine. I knew the kids wouldn’t like them there so they had the ones without the almonds. I only used 1/2 cup of dark chocolate chips. Good call – it was just the right amount for me.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

 

5.0 from 3 reviews
Almond Banana Espresso Chocolate Chip Muffins
 
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An almond infused muffin with a hint of espresso and dark chocolate chips
Author:
Recipe type: Muffin
Ingredients
  • 1½ cups mashed, very ripe bananas (about 3 large bananas)
  • ½ cup sugar
  • ¼ cup firmly packed light brown sugar
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup almond milk
  • 1 large egg
  • 1 cup all-purpose flour, unbleached
  • ½ cup almond flour (3/4 cup sliced almonds in a food processor)
  • 1 tsp instant espresso powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • ½ cup dark chocolate chips
  • A few tablespoons sliced almonds for garnish (optional)
Instructions
  1. Preheat the oven to 350F
  2. Line a 12 hole muffin pan with muffin liners or grease with cooking spray
  3. In a medium bowl, mash the bananas then stir in sugars, butter, milk, and egg. Set aside
  4. In another medium bowl, whisk together the flour, instant espresso powder, baking soda and salt
  5. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir just until combined
  6. Fold in the chocolate chips
  7. Fill each cup about ¾ full
  8. Sprinkle a few sliced almonds on top of the muffin batter (optional)
  9. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean
  10. Move the muffin pan to a cooling rack, and let cool for 15 minutes
Notes
This recipe is adapted from Baked: New Frontiers In Baking Yields 16 muffins

 

We started eating these muffins before I took photos. How on earth did I let that happen!? Once you’ve had one of these muffins, I kid you not, you won’t be able to stop…

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

I was quite pleased with the almond slices on top. They were perfectly toasted and crunchy.

 

Almond Banana Espresso Dark Chocolate Chip Muffins

 

Extremely moist and rich in flavour. These muffins are a delightful breakfast or snack!

 

A bite from an Almond Banana Espresso Dark Chocolate Chip Muffin

 

We thoroughly enjoyed my adaptation. I will continue to convince myself that I made myself a healthy version of the original recipe.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

I hope you enjoyed todays post. Have a wonderful week!

~Lyn

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Apricot Oatmeal Muffins

Jun 4, 2012 by

Guess what today is? Its Muffin Monday! Yes! I’m joining a fellow foodie, An from Baker Street on her quest to make Monday mornings enjoyable. I believe a good muffin can certainly do that! Today I’m sharing with you today a lovely  muffin, made with Apricots and Oats. Perfect with a cup of coffee or for me, espresso.

We all need ideas for breakfast on the run, or just something as a wholesome snack. This particular muffin recipe challenged me to use dried apricots which, up until now, I had not used before. The jam is awesome though! I made some very slight changes to the recipe, which was taken from Taste Of Home. I’m sure  that any dried/fresh fruit could be substituted but I really wanted to try using apricots.

While I was making the batter for the muffins, my son asked me why I was making muffins with porridge in it (referring to the oats). It’s so funny the questions and conversation that come up  in the kitchen. I love every minute of it! They were able to taste the apricots as I diced them up. They had a weird reaction at first, because apricots are slightly tart in flavour. But soon enough, I had to slow down because I really wanted to have some left to put into the muffin! Good times! Anyway, as I mentioned, I made a few subtle changes. I increased the sugar to 3/4 cup since that is my comfort quantity for muffins. I also used Almond Milk instead of regular milk.

 

Apricot Oatmeal Muffins

 

 

5.0 from 2 reviews
Apricot Oatmeal Muffins
 
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Muffins with dried apricots, oats, almond milk and fresh apricot slices on top
Author:
Recipe type: Muffin
Ingredients
  • 2½ Cups All Purpose Flour, Unbleached
  • ¾ Cup Brown Sugar
  • 3 Tsp Baking Powder
  • ½ Tsp Salt
  • 1 Cup Quick Cooking Oats
  • 1 Cup Dried Apricots, Chopped (approximately 24 dried apricots)
  • 1 Stick Butter, Unsalted
  • ¾ Cup Boiling Water
  • 2 Eggs, lightly beaten
  • 1 Cup Almond Milk
  • 1 Apricot, thinly sliced for garnish
  • 2 Tbsp Turbinado Sugar (Raw Sugar)
  • 1 Tbsp Melted Butter
Instructions
  1. Preheat your oven to 400F
  2. In a large bowl, combine oats, apricots, butter and boiling water. Stir and cover until butter is melted, about 5 minutes.
  3. In a large bowl, combine flour, sugar, baking powder and salt
  4. When the oats mixture is combine and cooled, stir in eggs and almond milk
  5. Fill muffin liners about ⅔ with batter
  6. Sprinkle the batter with some Turbinado sugar
  7. Place a slice of Apricot in the centre of the batter
  8. Brush ever slightly, each apricot slice with a little melted butter. Not too much.
  9. Bake for 20-22 minutes or until a toothpick comes out clean
Notes
This recipe yields 18 muffins Adapted from http://www.tasteofhome.com/Recipes/Apricot-Oatmeal-Muffins

 

Pour the hot water into the bowl and mix. I covered the bowl and left it to combine while I moved on to the next step.

 

Dried Apricots (chopped), Butter and Quick Oats

 

Bring out the Turbinado Sugar! Its crunch time! Yes, I sprinkled some raw sugar over the muffin batter. Perhaps this is becoming my signature move when it comes to muffin making. I bought some fresh apricots to eat and also I wanted to decorate the muffins with them. I ended up slicing them and then ever so slightly brushing them with some melted butter after placing a slice on each muffin cup filled with batter.

 

Sliced Apricots on Muffin batter

 

These muffins came out GREAT! They were fluffy and the apricots gave it a slight tart kick with each delicious bite!

 

Apricot Oatmeal Muffins

 

These muffins are nice to look at but even better to eat. Don’t feel too guilty about having more than one! I sure didn’t!!!

 

Muffins on a platter

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Cheers, An! Here’s to more Muffin Mondays to come!

Happy Monday everyone!

~Lyn

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Coconut Jam Muffins

May 28, 2012 by

Recently, I’ve developed this fascination with coconut products that are out there. There are a lot of course, jumping on the coconut health food band-wagon. The use of coconut and its by-products has been well established in the Caribbean. I have only been using Coconut Oil and Coconut Milk for the past few months due to my growing interest in all things “natural” and healthy. Recently, I attended the Good Food Festival in Toronto and found the best thing I’ve ever tasted!! Okay, perhaps I’m going a tad bit over board. But I can honestly say I love what I found. I had no idea that it existed.

Have you ever heard of Coconut Jam? If you are familiar – kudos to you. If you are like me, and this is a new phenomenon to you… welcome! From the moment I tasted the samples at the booth, I knew I found something really cool. It comes in a few flavours – plain, vanilla and mango. The difference was really subtle between them, but I  went with the mango. I’ve had it on toast and english muffins, but I wanted to do something extra special so I adapted a basic muffin recipe and created my very own Coconut Jam Muffin. I should actually call it Triple Coconut – Jam Muffins because I used some Coconut Flour. And some Coconut Milk too. This is my first time cooking with coconut flour as well as the coconut jam. It came out very well. Certified AWESOME. I need to contact the company and secure some more of this good stuff. I’m hooked!

 

Coconut Jam Muffins

 

5.0 from 5 reviews
Coconut Jam Muffins
 
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A coconut infused muffin with coconut jam in the centre
Author:
Recipe type: Muffin
Ingredients
  • 1½ Cups All Purpose Flour, Unbleached
  • ½ Cup Coconut Flour
  • 1 Tbsp Baking Powder
  • ⅛ Tsp Salt
  • ¾ Cup Superfine Sugar
  • 2 Large Eggs
  • 1 Cup Light Coconut Milk
  • 6 Tbsp Melted, cooled unsalted butter
  • 1 Tsp Vanilla Extract
  • 4 Tbsp Coconut Jam
  • 2 Tbsp Turbinado Sugar (Raw Sugar)
Instructions
  1. Preheat your oven to 400F
  2. Grease a 12 cup muffin pan or line with paper liners
  3. Sift flour, baking powder and salt into a large bowl
  4. Stir in the coconut flour and superfine sugar
  5. In a medium bowl, lightly beat the eggs. Beat in the coconut milk, butter and vanilla extract
  6. In the bowl with the flours, make a well and pour in the liquid ingredients. Stir gently to combine and take care not to over mix
  7. In either the muffin liners, or greased muffin cup, fill each cup half way. Add about a teaspoon of jam into the centre of the batter of each cup.
  8. Fill each cup with the remaining batter to cover the jam.
  9. Sprinkle the batter with some Turbinado sugar
  10. Bake for about 20 minutes until muffins are golden brown and firm to the touch
Notes
Adapted from the book "100 Muffins from 1 Easy Recipe"

 

I need to contact these people. We need to be friends. VERY good friends.

 

Coconut Jam with Mango

 

I used some teaspoons to drop a small amount into the batter. I like that a little goes a long way. This jam smells so good. The kids loved it too – on toast, on crackers, in a sandwich and in muffins!

 

Teaspoon of Coconut Jam

 

I placed a dab of jam in the centre of the batter… just like this…

 

Coconut Jam in half a muffin cup of Coconut Muffin Batter

 

Then I covered it with more batter, then sprinkled it with my topping of preference if I am not using a streusel ~ Raw Sugar! I love that little crunch!

 

Batter and Turbinado Sugar

 

This one is mine!!!

 

Coconut Jam oozing out of the muffin

 

Allow muffins to cool for a few minutes because the jam will be hot. Don’t ask me how I know this.

 

Coconut Jam Muffins - ready

 

 

Aside from the amazing aroma these muffins gave my home, I really love a few things about these muffins. Just looking at them, they look like ordinary muffins. Nothing special, at a glance. A few crunchy bits on the top, and a tender but firm exterior. But then there’s that one muffin where the jam started to ooze out. That is what drew me to that muffin, that slight difference. A slight imperfection, perhaps? Many times, there is goodness in the ordinary. We just have to take a chance and dig deep. See beyond what is right before us. Only then, will we see and experience that beautiful sweetness and goodness that a muffin can offer.

 

Coconut Jam in the middle

 

Biting into that jam was the business! LOL! Happy Monday everyone!

 

~Lyn

 

 

 

 

 

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Dark Chocolate Chip Granola Bars

May 4, 2012 by

I’ve been wanting to make granola bars in what seems like forever! But I finally found a recipe that I liked and wanted to try. I really have to look at the ingredients in order for me to decide if I’m going to make it. I’m not crazy about nuts (I prefer them on their own) and it’s not uncommon to see many granola recipes with a variety of nuts included. I wanted something that the kids would enjoy and not find things to pick out or require too much effort on their part. When I came across this awesome recipe from a lovely little blog called Lauren’s Latest, I knew I had found “it”. Lauren’s recipe was adapted from Rachel Ray, and I adapted her version with what I had available.

I decided to make these after I lost my natural light, but I knew there would be nothing left after they were ready, so I went ahead and took photographs anyway. I’ve made these granola bars twice and only a few make it to daylight.

Chocolate Chip Granola Bar - No bake

 

5.0 from 2 reviews
Dark Chocolate Chip Granola Bars, No-Bake
 
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An easy granola bar recipe that can be made within minutes!
Author:
Recipe type: Treat, Snack
Serves: 8
Ingredients
  • 3 Tbsp Butter
  • 3 Tbsp Cinnamon Creamed Honey (Or plain honey)
  • 1 Tbsp Agave Nectar
  • ⅓ Cup Brown Sugar
  • 2 Cups Quick Oats
  • 1 Cup Puffed Rice Cereal (like Rice Krispies)
  • 1 Tsp Vanilla
  • ½ Cup Dark Chocolate Chips (or milk chocolate)
Instructions
  1. In a medium bowl, add cereal and oats. Stir to combine and set aside.
  2. In a small saucepan, melt butter, honey, agave, and sugar over medium heat just to a boil. Stir to combine. Reduce heat and remove after about 2-3 minutes.
  3. Add vanilla and stir
  4. Pour into cereal and oats, mix well to incorporate
  5. Transfer into a rimmed tray (12X8 inch and about an inch deep)
  6. Press firmly in order for the oats to cover the entire surface evenly
  7. Sprinkle with chocolate chips and gently, press down
  8. Allow to cool for a few minutes in the fridge (or an hour at room temperature)
  9. When firm, cut into bars.
Notes
Press firmly into the tray to prevent the bars from falling apart. Try to achieve about ¾ inch thickness. I put mine in the fridge for about 20 minutes before serving.

 

Rice Krispies and Quick Oats. These two ingredients were united for the first time in my house. I never had to buy Rice Krispies prior to this recipe. I even allowed my son to listen to them “snap, crackle and pop” like the commercials I used to see as a child. Embrace the Rice Krispie experience!

 

Rice Krispies and Quick Oats

 

I chose to use the Cinnamon Creamed Honey that I bought from the Farmer’s Market over the plain honey. The jar was unopened. How could  that be!!!??? When I tasted it at the market, it was splendid! I envisioned myself having it on toast with a cup of tea! I suppose I also wanted to add a very special flavour to the granola bars too. It worked out very well!

 

Cinnamon Creamed Honey, Butter, Agave Nectar, Brown Sugar

 

I didn’t allow it to remain at a boil, I just wanted to make sure everything was combined well before I removed it from the heat.

 

Mixture just to a boil, and combined

 

Muscle up for this part. The liquid firms up rather quickly and you have to make sure that everything is thoroughly combined.

 

Combining the honey mixture with the oats and cereal

 

Press firmly to ensure the mixture is packed tightly.  This helps to keep the bars from crumbling. I waited for it to cool for about 10 minutes (you should probably wait a little bit longer – an hour or so)

 

Press down *firmly* to flatten

 

I flipped everything onto a parchment lined cutting board. I sprinkled the chocolate chips then pressed them down. Whats funny is – they started to melt 🙂 I then used a pizza wheel (genius) and a knife to separate into bars. The kids were by my feet almost the entire time just waiting to get their hands on a piece. They had some crumbled bits, but got the real deal after it came out of the fridge for about 20 minutes or so. You know, to a child that’s like “forever”.

 

Granola Bars in the making!

 

My kids loved these little bars! Okay, so did I. We all had them with a glass of milk. A sweet treat to bring the family together.

 

My first granola bar!

 

Picky eater APPROVED!

 

Dark Chocolate Chip Granola Bar

 

 

Happy Friday!!!

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