Snickerdoodle Cookies

My love for this blog all started back in March 2008 when I first was introduced to this spicy couple viewing their first cooking video online. They immediately captured my attention with their own style and mix of culture. They are adventurous in the kitchen and they bring each recipe to a professional level. Since then I’ve been following them in their culinary adventures.

Always seeking for perfection and looking for the best Snickerdoodle recipe, Todd developed his own recipe. I have to say that I was impressed and immediately wanted to try ‘the’ recipe. I’ve never had a Snickerdoodle cookie before and this was the chance to taste one. I had all the ingredients on hand and started baking. You will find different Snickerdoodle recipes on internet and one ingredient that is often missing is cream of tartar which will give the cookie a tangy flavor. You will experience that when you mix cream of tartar with baking soda your cookies will rise quickly and then collapse. You will have a cookie that is crunchy on top and chewy in the center. After the first bite I was in love and can’t wait to try the Pizookie recipe that Todd developed with his Snickerdoodle recipe. My sons raved about these cookies and one of them shared them with friends at school.

For recipe visit White on Rice Couple Blog:

Snickerdoodle

Note: After school my son said: mom my friend wants you to make these cookies every week now for school.
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Anadama Bread - BBA Challenge

I'm doing the Bread Baker's Apprentice Challenge. Nicole of Pinch My Salt has invited us to join her in baking our way through Peter Reinhart’s book: The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread .

We will be backing one bread per week. The first bread wa the Anadama. I have never heard of that bread before I opened the book. It's pretty simple to make. I did halve the recipe because I only wanted one bread and did use only one tbsp of molasses instead of three. I did not want a sweet bread. The bread was really good the day I baked it with butter, maple butter & in a ham & cheese sandwich.

The next day I toasted the bread and eat it with peanut butter. Was really good. Can't wait to bake my next loaf of bread from that book. I do recommend this book to anyone who has the patience to learn to bake great bread.

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Cranberries Hazelnut Crisps

When we entertain it's important to have good company, a great platter of cheeses, good wine & excellent crackers. Our favorites are the Raincoast Crisps but they are pricey at $7.00 a small box. They are addictive. After doing a search I've found a great recipe on Dinner with Julie's blog.

Who would have think that those delicious crackers would be so easy to make. They require two bakings like biscottis. The key is to slice them really thin to obtain that crispiness. It's best done if you freeze the loaf of bread after the first baking. If you don't have honey at home you can use pure maple syrup, like I did. These crackers are good served with cheeses & a good Red Pepper Jelly. It's so much fun to entertain when you have good quality food.

Recipe:

Rosemary Raisin Pecan Crisps

2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary

Preheat oven to 350° F.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.

Makes about 8 dozen crackers.
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Rhubard - This is the Season

Quick post today. I found rhubard at the Farmer's Market and made rhubarb compote. All you have to do is cut your rhubard, add sugar to taste and cook until your rhubard is very soft and begins to fall apart, about 20 min. Rhubard can be frozen, I did in small Mason jars. When I want to eat rhubard I just microwave it for 50-60 seconds.

Ideas to serve your rhubard:
-Lemon poppyseeds muffins
-Vanilla ice cream
-Yogourt

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Sticky Buns & Happy Mother's Day!

For Mother's Day we have sticky buns. Those buns are sweet, goey, full of flavors with cinnamon and cloves in the filling. Working with a sweet bread dough is such a pleasure. The dough feels soft and supple. This sweet dough is tender and buttery. You can prepare the dough the night before and bake the next day. I choose to give it a try and the results were fantastic. My sons woke up with the aroma of sweet, fresh sticky buns from the oven. These will become a family favorite. This treat will satisfy any sweet tooth.

Happy Mother's Day!

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Spicy Asian Noodles with Chicken

Last night I took inspiration at Culinary in the Country for Dinner. The Spicy Asian Noodles with Chicken looked so good that I had to cook it. This meal is perfect for weeknights. It can be ready in less than 30 minutes. The combination of flavors worked really well for us. The boys loved it. Another repeater in the house. By the time I was finised taking the pictures of the plate the chicken was gone.

This meals goes well with:

Mango Salsa

Artisan Bread

Recipe:
Spicy Asian Noodles with Chicken
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Sloppy Joes

As a mom of two teenage sons I need those quick, fast, tasty recipes during the week. They come and go and need to eat a decent meal after school and before going out. I had no inspiration for Dinner tonight and Ricardo came to the rescue.

If you don't know Ricardo yet he his one of my favorite Chef on Food Network. His recipes never failed me. Ricardo is the most popular TV chef in Quebec, he has been called "Quebec's answer to Jamie Oliver." I love his cookbook Weekend Cooking.

For tonight's Dinner I choose to cook his Sloppy Joe. I have made many Sloppy Joe recipes but this one is the best. This is a winner. You can serve it the tradionnal way on buns with cheese on top that you melt under the broiler or with your favorite nachos chips, sour cream and green onions. It's delicious. Sorry we don't have any leftovers.

Recipe:
Sloppy Joe

For more Ricardo's recipes please visit the Food Network Website

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