Molasses Oat Cake with Glazed Pineapple

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If you have checked me out recently on Instagram, you may have noticed that LongJohn and I just spent the last three weeks hanging out with my parents in Florida, where we both got a nice tan and the kid grew about four inches.

Really going to miss watching this yahoo enjoy the beach every day. #alidoesit

A post shared by Alison Bell (@alidoesit.herself) on

I didn’t do too much cooking while I was there, but I did make one or two things, and here’s one of them. My dad was trying to clear out the pantry in preparation for their trip back to the True North, so in my efforts to help him get rid of a few things, I came up with this puppy. It’s a good cake for the winter or the summer (I think).

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Preheat your oven to 350°F and spray or butter an 8″ x 8″ glass baking dish. Might as well polish off some of the brownies-from-a-box you made the day before. Gotta keep cleaning out that cupboard, right?

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Grab some butter (oh, the land where butter is always at a spreadable temperature!) and melt 3 tablespoons of it.

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Grab a small bowl and tip in 3/4 cup flour, 1/2 cup oats, and 1 teaspoon baking powder. Then assemble the rest of your stuff: 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, a pinch ground cloves, 1/3 cup molasses, 1 egg, and of course your 3 tablespoons melted butter. You’ll see here as well about 1-ish cup fresh (not frozen) blueberries. If you use frozen blueberries the juice from the broken blueberries will get all through the batter and alter the molasses taste. It might also take longer to cook.

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Take all the stuff that isn’t in a bowl with oats or is blueberries and beat that together.

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Take the blueberries and tip them in the bowl with the oats and flour and stir that a bit. Coating the blueberries in flour prevents them all from sinking to the bottom of the baking dish.

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Plop the oats, flour, and blueberries into the molasses mix and stir until smooth(ish).

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Spoon that into your prepared dish and bake for 25-35 minutes until a toothpick inserted in the centre comes out clean. This timing will really depend on how thick the glass on your dish is. I cooked this in a convection toaster oven which I think is slightly hotter than it says it is, and so it was done in 25 minutes. Put the cake, still in the dish, on a wire rack to cool completely.

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Now if you want to make it fancy, grab yourself a nice ripe whole pineapple. The pineapple trivet is optional.

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Cut the top and bottom of the pineapple up and then slice off the skin.

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Cut the pineapple into quarters along its core, and slice off the core from the quarters.

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Cut each quarter lengthwise into three pieces. Too complicated? Just cut it up any way you would like. I’m not your mother.

Molasses Cake Pineapple 11Coat each one of the pineapple pieces in granulated sugar.

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Set those aside for a minute.

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In a large skillet or frying pan (or saucepan, whichever is your biggest), melt another 3 tablespoons butter.

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Cook all the slices of pineapple in the skillet on medium heat until they’re cooked through and kind of shrunken, about 8-10 minutes. If you don’t have room to cook them all in the pan at once, wait until some of them shrink before adding a few more slices.

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Remove from pan and set on serving plate. They will start to ooze thick sugary juice.

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Add 3 tablespoons water to the butter and sugar in pan and let it thicken, stirring, JUST until it starts to brown then remove immediately from the heat. It will continue to brown as you stir, off the heat.

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Drizzle that over the pineapple.

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You can serve them hot but if you leave the caramel on the pineapple as it cools it will slowly dissolve back into the juice, leaving a nice sauce you can spoon over the pineapple and the square when you serve it.

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Enjoy!

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Happy Windfall Handpies

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There’s this tree in the green space where I walk with Gren and LongJohn in the mornings. It’s a beautiful old apple tree. I know it’s old because the apples on it are tiny and REALLY sour. But that doesn’t stop people from picking them – no sir. All the apples within a reasonable reach have been removed, so I scoured through the windfall after a recent storm and brought home about 15 or so more or less unscarred apples (because as you know I can’t resist stealing fruit from public places). I wanted to make turnovers, or handpies.

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Holy Hannah are strollers ever handy for carrying crap. And babies, I suppose.

This is the first bit of baking I’ve done while solo in the house with an active and demanding baby on my hands, so it was a challenge to test both my rusty cooking skills and my son’s patience threshold. All in all, it worked out for the most part. I also cheated and used puff pastry but can you really blame me?

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We didn’t cut the lawn for a long time and the long grass killed our mower. So now we REALLY need to cut the grass.

First, you need to peel the apples. I used about 15 of these tiny sour things but if you’re using regular apples maybe 3 large apples would suffice. Actually, before you peel the apples, you need to install the baby in his swing chair with Raffi for company. This will buy you about fifteen minutes.

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It takes a while to peel 15 tiny misshapen apples.

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Avoid the wormy ones.

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Chop the apples up roughly and sprinkle the pieces with lemon juice, both to keep them from going brown and to add some tartness to the mix (not that you really need tartness with sour apples). Wrap them up and set them aside.

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Next, whisk together 3 tablespoons cornstarch with 1/2 cup water.

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Tip your apple pieces into a pan with some liberal dashes of cinnamon, cloves, nutmeg, and some sugar. Use about 2 teaspoons sugar for each regular apple – for the sour ones I went a bit more generous and added about 6 tablespoons for the whole lot.

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Re-install your baby in a new location with new focal points. You’ve got another fifteen minutes or so.

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Cook the apples on medium heat until they’re bubbly and the liquid is starting to cook down.

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Tip in the cornstarch mixture (you may need to re-whisk it because it’s not a solution and the cornstarch will likely be sticking firmly to the bottom of your dish).

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Stir quickly in and watch the juices thicken.

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Remove from the heat and spread in a thin layer on a plate to cool. Attempt to put your baby down for his nap.

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After failing to put your baby down for his nap (strange how a logical argument does not work on a three-month-old), grab some thawed puff pastry (this stuff comes in a box with two rolled out squares in it) and use a rolling pin to gently expand the sheet. You want the pastry a little thinner than it comes standard.

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Cut the square into 9 equal(ish) pieces.

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Place a dollop of the cooled apple goo on each square.

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Mmm, cooled goo …

Carefully peel the pastry off the paper and fold it over itself to form a triangle. Pinch the seams closed.

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Puff pastry objects to being handled so roughly so they look a little demented.

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Give your baby a different toy to punch. Encourage him to yell obscenities at the toy (I don’t speak baby so that’s what I’m assuming he’s doing) to buy yourself some more time.

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On the second sheet, I didn’t roll the pastry out as much, and it was easier to remove it from the paper. They looked less demented.

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Crack and beat an egg and brush each of the pastries with a bit of egg goo. Set them on a sheet of parchment on a baking sheet.

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Bake your pastries for about 20-25 minutes at 375°F and eat them as soon as they’re cool enough to hold in your hand. The demented ones stayed together better than the non-demented ones – just keep that in mind.

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Non-demented …
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Demented …

Enjoy!

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Banana Chocolate Breakfast Cookies

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These popped up on my Facebook feed a few weeks ago and they looked so easy I figured there was no harm in trying them. And they’re fantastic! Switch out the oats for gluten-free oats and you can please those with dicky digestive systems. Replace the chocolate chips with dried fruit or nothing and it’s a great treat for wee folks who are learning how to eat solid foods with their hands. Shove some peanut butter in there and you have a handy dog treat. It’s really a versatile little cookie full of natural sweetness and texture.

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Plus it’s basically only got three ingredients, so it was an instant hit with Cait of chicken-salsa-cheese fame. I used slightly more than three ingredients because I was out of chocolate chips so I made do …

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I doubled this recipe because in a house with a large male and a very pregnant female these bite-sized morsels were simply not big enough. Start by preheating your oven to 350°F and lining a large baking sheet with parchment or spraying it with cooking spray.

Grab yourself at least 2 large ripe bananas (this is also a good recipe for when the bananas are just starting to go, and you don’t want to chuck them in the freezer for YET ANOTHER banana bread batch).

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Mash the crap out of those suckers. Not just a little bit of mashing, like you’d have for banana bread, where you want the chunks.

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I’m talking full-on banana soup. Yes. There is no picture. It was too gross.

Add in 1/4 cup chocolate chips (or whatever else you have that you want to use: this is a few spoonfuls each of dark chocolate bar, broken up, Skor bits, and peanut butter chips).

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Now tip in 1 cup oats (a little bit of shredded coconut and some ground flax would be nice here too, I think).

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Stir-stir-stir! Plop flattened gobs of those things on your baking sheet and shove it in the oven for about 15 minutes.

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These bigger ones took about 18), then let sit on the cookie sheet for about five minutes before eating.

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Definitely eat them warm – and all at once!

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Slow Cooker Dip Trio – Dessert!

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Basically, it’s cream cheese glazing for cinnamon buns, in a slow cooker. This is definitely a fun dip to make for parties, and there’s plenty to go around. We also served cut up fruit and there was a ton of sauce still left at the end. If you have a large slow cooker, follow the instructions in the original recipe from Chelsea’s Messy Apron for making the fondue in a separate container within the slow cooker. If you have a wee one, you can just plop all the ingredients straight in (as we did) and go from there.

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Start by grabbing a bowl and using it and an electric mixer to beat together 1 8oz package plain cream cheese (room temperature) and 1/2 cup butter (also room temperature) until mixed and fluffy.

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Tip in 1 1/2 teaspoons vanilla extract and beat that up too.

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Then slowly add in 2 cups icing sugar and beat it (carefully) until fully combined.

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Dump that whole thing in your slow cooker and leave it on low, stirring occasionally, for 1 1/2 – 2 hours.

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When you’re ready to serve it, you probably want some cinnamon buns to go with it. If you don’t have any pastries handy, but want some, grab some of those rolls of pre-fab biscuits.  The Pie did not know that the rolls kind of exploded when you opened them, and even though I warned him in advance he was still startled by it, so exercise caution. Preheat your oven to 400°F and spray a muffin tin or two with cooking spray.

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Grab one of the biscuits from the tube and flatten it into an oval.

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Dip it first in melted butter, then in a mixture of cinnamon and granulated sugar.

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Plop.

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Roll the oval into a tube.

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Then roll the tube into a spiral. Give it a squeeze in the hopes that it will stay together.

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Plop the spiral into your muffin tin. For the record, the Pie made all the ugly ones.

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Bake for 8-10 minutes, until the rolls are golden and no longer gooey.

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Serve them hot with your fondue and a couple forks.

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And some napkins!

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Berry White Chocolate Scones

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Every once in a while, I get a craving for scones, and they’re so easy to whip up that there’s really no point in NOT making them. I like to use this base recipe from Canadian Living for versions where I’m adding in buttermilk, and then I just kind of wing it from there. Today we’re adding white chocolate chunks and some frozen service berries.

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Preheat your oven to 400°F and line a baking sheet with parchment paper. Grab your chocolate and roughly chop up a few ounces. Here I used 6 ounces white chocolate.

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In a bowl, dump about 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder and 2 tablespoons granulated sugar. Give that a good stir.

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Cube up 1/2 cup cold butter and tip that in as well. Use a pastry blender or two knives to cut the butter up into coarse crumbs.

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Now tip in 1 cup frozen berries. If you’re using big berries I recommend a rough chop first. You can add in your chocolate chunks too at this point.

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Give them a stir until everything is coated in flour.

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Whisk together 1 cup buttermilk and 1 large egg.

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Tip that into the mix and stir until just combined.

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It will be sticky and gross.

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Form it into a rough ball and tip it out onto a floured surface.

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Dust your hands with flour and pat the dough into a flattened cylinder that is about 1-1 1/2 inches thick.

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Slice that sucker into as many pieces as you want. Twelve is always a good number.

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Line ’em up on your baking sheet – if they’re sticky then flour the parchment as well.

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Bake for about 18-20 minutes, until the scones are dry to the touch and slightly browned. If you are using extra frozen fruit, you may want to add a few extra minutes to the baking time.

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Serve immediately for breakfast, lunch, or dessert – or just a snack!

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Lemon Bread Pudding

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Here’s yet another recipe for trying to get rid of the massive amount of lemon pudding/curd I have left. Also a recipe for dealing with a lazy breakfast when you still have weird leftovers from the holidays. Here I have some of my pudding, half a panettone (my favourite fruity egg bread), some cream, and some eggs.

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Preheat your oven to 350°F and butter up a baking dish.

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Crack 4 eggs into a bowl and whisk ’em up.

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Pour in a dollop or two of the cream, and add some vanilla and some pumpkin pie spice (or cinnamon or whatever) and give it a beating.

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Grab your panettone. Inhale the gorgeous fruity aroma.

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Then rip it to shreds and drop some of the bits into the baking dish. Add a few dollops of pudding.

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Then add some more panettone. And more dollops of pudding.

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Then when you’re done/you’ve filled the dish, pour your eggy/cream mixture all over the whole thing.

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Let it soak in for a minute.

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Then pop it in the oven for about 45 minutes, until the middle is solid. If it starts to brown too much on the top while you’re waiting for the interior to solidify then cover it up to keep it from burning.

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Let it sit for a few minutes after taking it out of the oven so that you don’t burn your face off.

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Then serve for breakfast with a bit of maple syrup or some whipped cream!

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Creamsicle Pudding

HAPPY BIRTHDAY RUSTY!

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I adapted this recipe from Food52 when I had three oranges and two lemons and I didn’t know what to do with them (other than simply eat them, but that’s not very exciting).

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Start by zesting and juicing your 3 oranges and 2 lemons.

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You should end up with just over 1 cup juice (like a cup plus a couple tablespoons, which is good).

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Set a medium-sized pot on the stove with a couple inches of water in it and set it to simmer.

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Then grab a metal or heatproof glass bowl and crack in 6 large eggs plus 2 egg yolks. Give those a thorough beating-up. They probably deserve it, the jerks.

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Whisk in 1 1/2 cups sugar.

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Then toss in your zest and your juice.

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What a lovely colour.

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Set that on top of the simmering water and make sure the water doesn’t touch the bottom of the bowl. Stir pretty much constantly. If you leave egg yolks and granulated sugar alone for more than a minute they get a bit grainy and we don’t want that. Keep stirring!

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After about 10 or so minutes, the foam will disappear and you’ll have this lovely thick stuff that leaves a trace when you move the whisk. If you test this with a thermometer it should read around 180°F.

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Remove the bowl from the heat and let it cool a bit, stirring occasionally to release more heat. You want it somewhere around 140°F before you put your butter in. My butter was actually frozen so I started adding it in at around the 150°F mark.

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Tip all your lovely citrusy goo into a blender (you can use an immersion blender if you have a deep enough bowl) and add in 2 cups of unsalted butter, a few cubes at a time, mixing thoroughly between each addition, until your concoction is pale and very thick. I may have overfilled my blender here. Oops. All the more reason to make sure the lid stays on.

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The finished product is more or less a curd, so you can use it to fill tarts, spread it on scones or toast (I have some panettone that is simply itching to be slathered), or eat it as a pudding. I’m also tempted to whip up some cream and fold them together to make a frozen fool (though the weather outside is too cold to make me crave cold treats). Just keep it covered and in the fridge if you don’t eat it all right away.

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