Apricot Oatmeal Loaf

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I’m always looking for new ways to put more fibre into my baking that don’t necessarily involve bran (I feel like that sentence alone puts me in the “grown-up” category.  And you know what’s good for you if you’re not getting enough fibre? APRICOTS. So I made an apricot loaf. And if you like apricots you can make one too.

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Preheat your oven to 350°F and spray or butter a loaf pan in preparation. In a medium-sized bowl, whisk together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 cup granulated sugar. I don’t even have a picture of it because it’s just a bowl of white (and because maybe I forgot). Sprinkle in 1 teaspoon cinnamon and 1 teaspoon nutmeg for colour (and flavour).

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Because I forgot, you get a slightly more interesting picture of chopped apricots instead.

In a small bowl, scramble together 2 large eggs.

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Then tip in 1/2 cup melted butter, 1/2 cup plain yogurt (or fruity yogurt, maybe apricot yogurt, it’s up to you), 1/3-1/2 cup apricot jam, and 1/2 cup milk.

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Pour that wet stuff into the dry stuff and stir until combined. Then pour in 1 cup oats and 3/4 cup chopped dried apricots. Stir stir stir!

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Smooth that into your pan and then bake for about 1 hour, until a deep caramel brown and a toothpick inserted in the centre comes out clean. Let it mostly cool in the pan and tip it out onto a rack to cool completely.

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I’m really enjoying it toasted, with butter, for breakfast.

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Citrus Chipotle Cranberry Sauce? Believe it.

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I made a fancy cranberry sauce for Christmas last year but for some reason I didn’t blog it. This year for Thanksgiving (13 October in Canada) I wanted something a little spicier (but not much spicier) than the traditional sauce, so I thought that this would be a good bloggable opportunity, and I modified this recipe I found on Epicurious (originally of Bon Appétit) to do it. The result is a delightfully rich cranberry sauce with a hint of savoury and garlic and a smoky after taste. It’s truly amazeballs (yes, that is the technical term).

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Start with 2 dried chipotle chillies. Super dried. Gross.

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Plop those in a medium saucepan filled with water and bring it to a boil. Reduce to a simmer and let those chillies soak up the hot water for an hour to an hour and a half, depending on how dried out they are. You want to be able to mince them in the end. Your house will smell like chipotle for like forever, just a warning. But that’s not necessarily a bad thing.

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Grab yourself an orange and a lemon and zest them.

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I used a small rasp to get most of the zest but I used one of the fancy kinds for cocktails to get a bit of rind for colour.

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Juice the lemon while you’re at it and save the juice. Eat the orange because it’s good for you. DO IT.

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When the chillies are soft, drain them and then plop them in another pot with 24oz fresh cranberries (that’s two of the standard bags you get at the grocery store), the lemon and orange zest and lemon juice, 3/4 cup dried diced apricots (optional but worth it), and about 2 cups sugar. I actually saved a splash of the chipotle water and added it in as well, probably about 2-3 tablespoons.

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Heat that over medium, stirring, until the sugar is all dissolved.

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Now, you’re supposed to keep the chillies in there until the end and then take them out, stem and deseed them, and then plop them back in. But my chillies were so soft they started falling apart almost immediately.

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So I took out the bits of chipotle earlier, minced them (which was easier than I thought it would be, considering how hard they used to be), and added them back in. A few stray seeds made it in as well but there’s no harm in that.

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Keep cooking the berries, stirring occasionally now, until they start to softly POP open (it’s a delightful noise, I promise). Stir in 2 teaspoons minced garlic, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground cumin.

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Keep stirring that until the sauce starts to thicken a bit and you can tell that the flavours have all gotten to know each other. Then you can remove it from the heat and let it cool.

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Chill the cranberry sauce for up to one week before it’s needed. It also freezes fantastically.

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I actually hope this lasts until Thanksgiving Monday. The Pie and I keep scooping out bites of it with a spoon.

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Chock-Full Muffins

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The thing I like best about muffins is that, while they’re pretty picky about how you mix them, there is no exact science as to what you mix into them.  This means that every time I make a batch, I try my hardest to cram everything I can into each one.  How many things?  All the things.

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Let’s DO this.  Preheat your oven to 400°F and grease a muffin tin or line it with paper liners.  Greasing might actually work better in this situation, as I found the baked muffins were hesitant to come out of their liners.

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In a bowl, whisk together 2 cups all purpose flour, 1 tablespoon baking powder,  and 1/2 teaspoon ground nutmeg.

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Then plop in 1/2 cup bran and 1/2 cup unsweetened coconut and stir that as well.

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Melt about 1/2 cup butter and add it to a bowl with 2 large eggs, 1/2 cup milk, 1/2 cup yogurt (your choice), 2 teaspoons vanilla, and 2/3 cup brown sugar and give that a stir.

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I actually used coconut sugar, because I had it on hand.  I like it because it’s not super sweet.

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Grab a few handfuls of dried fruit and nuts, if you’d like, about 1 1/2 cups.  Here we have dried versions of cranberries, cherries, blueberries, grapes (raisins, duh), and apricots.

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Now here’s the trick with muffins: don’t mix the wet with the dry until you’re ready to plop the batter in your baking tin.

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Add the flour mixture to the egg mixture and stir until just barely combined.  Now you can add in your fruit and stir just until it’s evenly distributed throughout.

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Drop the batter into your muffin tins.  I ended up completely overflowing mine because these puppies don’t expand too much.

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Bake for about 17 minutes, until a toothpick inserted into the centre muffin comes out clean, and let cool for a few minutes.

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So good with butter!

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I love me some Granola

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My morning meal usually consists of coffee, juice, yogurt, and granola.  Like I could eat that stuff every single day.

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Until now, I’ve been buying our granola, but it’s quite expensive for the amount you get and it’s full of all sorts of weird additives and the like that I don’t really want to put in my system.

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My mother used to make granola for us sometimes when we were kids, so I figured that I could probably do it myself if I tried.  And it’s easy.  And you can use what you’ve got in your cupboards, or what you can scoop up at the bulk food store.  Which means you can customize each batch.

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So preheat your oven to 350°F and get out a large rimmed baking sheet.  I took the precaution of lining mine with parchment paper, so stuff wouldn’t stick.

The majority of granolas start with a base of oats, about 4 cups.  I used four double handfuls, because I measured my tiny hands once and put together that’s about what they hold.  And thus ends my list of measurements for this recipe.  Because you can do whatever you want.  So what else have I got going on here?  In addition to the oats, I have bran, ground flax, shredded coconut, sliced almonds, nutmeg, cinnamon, sesame seeds, poppy seeds, lavender flowers (yes), and then a selection of dried fruits: apricots, mango, and raisins.

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Take all your happy dry ingredients (minus the fruits) and plop them in a bowl.

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Mix ’em up.

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In another bowl, add about 1/2 cup runny honey,

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about 1/2 cup maple syrup,

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and about 1/2 cup melted butter.

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*** EDIT: If you’d like granola that forms clumps (and that’s my favourite kind), whisk 1 or 2 egg whites into a froth and add them to the mixture as well.  The protein in the whites will stick everything together during the baking process.  Just use caution when stirring mid-bake, as the amount you stir will affect the size of the clumps you create. ***

Pour that golden loveliness into the dry mixture and stir until all the dry ingredients are coated.

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Spread that stuff out on your baking sheet and chuck that in the oven for about 40 minutes.

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Make sure to stir with a spatula every 10-15 minutes or so to keep the stuff on the bottom from burning.

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While that’s on the go, get your dried fruit ready. I chopped up the apricots and mango slices a little to make them easier to get on a spoon.

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Remove from the oven and let it cool in the pan, stirring it occasionally to break up the chunks.  The finer grained your ingredients are, and the more sticky wet ingredients you use, the chunkier your granola will be.

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While it’s still a little warm, stir in your dried fruit.

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Store in an airtight container for up to 3 weeks, and enjoy whenever you want!

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