Simply delicious miso glaze

Hello,

Today I’m going to share a recipe for a miso marinade/glaze.
I made it to marinate my tofu and chicken in for some skewers.
I marinated the tofu and chicken overnight in a sealed container in the fridge. Both the tofu and chicken came out juicy and flavourful.

Miso glaze:

miso glaze 1

Ingredients you will need:

Apple butter 1/4 cup
Miso paste     1/4 cup
Rice wine vinegar  1/4 cup
garlic  1 full bulb
ginger root 1 full root
maple syrup 1 cup

miso glaze 2 Finely mince garlic and ginger root. In a medium sized pot simmer maple syrup, rice wine vinegar and garlic and ginger for 15 minutes on low to medium heat.

miso glaze 3
In the meantime I cut the chicken and tofu into cubes.

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after 15 minutes whisk in the apple butter and miso paste and let reduce so that it thickens on low heat for another 15 minutes.

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Once the glaze is ready I poured half on the chicken and half on the tofu and let marinate over night in the fridge.

The following day I cut up red peppers and zuchini and made chicken skewers and tofu skewers. They took 15 minutes in the oven covered. Once they were on the pan I made sure to spread whatever glaze was left in the containers on the skewers. They came out juicy and delicious!

The great thing about this glaze is that it’s so versatile. You could use it on beef,chicken, pork or tofu, even just plain veggies! Which then could be served over rice or in a wrap or how I did with the skewers.

Hope you enjoy!

Jess

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3 layer chocolate chip banana cake with dulce de leche cream cheese frosting!

Hey there,

Today we’re going to be making a real show stopper. A three layer dark chocolate banana cake with dulce de leche cream cheese frosting! I recently made this for a pot luck and everyone enjoyed it! Well those who still had room after all the delicious food that was there. 

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Preheat the oven to 350 degrees F. Grease your three cake pans or in my case two and then once the first two are done re use a pan! ( I’m seriously investing in another cake pan because I’m loving the 3 layer cakes!) 
Then mash up your 5 ripe bananas. I used a potato masher, you could use a fork.
Mix together your flour, baking soda, salt and cinnamon and set aside.

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I used grated dark chocolate as opposed to chips. You can use whatever you have on hand!
Note* When baking try to always have all your ingredients at room temperature.
In the bowl of a stand up mixer, fitted with a paddle attachment, beat the butter and sugars on high speed until light and fluffy approximately 3 to 5 minutes. 
* I used 1 cup white, 1 cup brown, I always prefer more brown sugar to white in baking)* 
On low speed add in the eggs at room temperature one at a time mixing well between each. 

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Add in the dry ingredients slowly, scraping down the sides well. Beat on low speed until just combined. Add in the yogurt and bananas just until combined.
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Fold in the chopped chocolate

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Divide the batter between the three pans and bake on middle rack for 35-40 minutes. Always check with a toothpick to make sure the middles are cooked. Transfer to cooling rack.

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Once cakes have fully cooled, you can get to icing! The more creative the better.

I chose to double the caramel in the icing as well as add 1 more cup of powdered sugar to stretch the icing. I knew I wanted to cover the sides with icing so I knew I would need more than the recipe calls for. With the added dulce de leche the icing became a nice caramel colour! YUM!

Recipe adapted from portuguese girl cooks

Banana Chocolate Chip Cake with Dulce de Leche Cream Cheese Frosting

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 30 minutes

Yield: one 8-inch, 3 layer cake

 

A moist and decadent banana chocolate chunk cake, layered with dulce de leche and dulce de leche cream cheese frosting.

Ingredients

For the Cake
    • 3 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon kosher salt
    • 1/2 teaspoon cinnamon
    • 1 cup (8 oz/2 sticks) unsalted butter, room temperature
    • 1 1/2 cups sugar
    • 1/2 cup lightly packed brown sugar
    • 3 large eggs
    • 2 teaspoons vanilla
    • 2 cups very ripe mashed bananas (about 5 to 6 large)
    • 1 cup plain yogurt
    • 6 ounces dark chocolate chopped (I used 72%)
For the Frosting
    • 1/2 cup (4 oz/ 1 stick), unsalted butter at room temperature
    • 3 cups powdered sugar
    • 8 ounces cream cheese, cold and cut into 10 pieces
    • 1/2 teaspoon vanilla
    • 6 tablespoons dulce de leche, homemade or store-bought
    • pinch of salt
about 6 to 8 tablespoons additional dulce de leche for assembly

Instructions

For the Cake
    1. Preheat oven to 350 degrees F. Butter 3 8-inch cake pans and line the bottoms with parchment paper, and coat the parchment.
    2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
    3. In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, and both sugars on medium-high speed until light and fluffy, about 3 to 5 minutes. On low speed, add in the eggs, one at a time, scraping the bowl occasionally. Beat in the vanilla.
    4. Add in the dry ingredients and beat on low speed just until combined, about 30 seconds. Add in the mashed bananas and yogurt, and mix on low speed just until combined. Fold in the chopped chocolate.
    5. Divide the batter evenly among the 3 pans (I like to weigh the batter for very even cakes), and smooth out the tops.
    6. Bake cakes until a toothpick inserted comes out clean, about 35 to 40 minutes. Rotating pans halfway through baking. Let cool in pans on wire racks for 10 minutes. Invert the cakes onto the racks and remove the parchment, and let cool completely.
For the Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed (start off slowly), until combined and a thick paste is formed, about 5 minutes. Beat in the cream cheese, 1 piece at a time over medium speed until combined. Add in the vanilla and beat to combine. Add in the dulce de leche and salt, and beat on low speed until combined. Refrigerate if not using immediately.

    *I spread the frosting around the sides and then did some pipping on the top and drizzled melted chocolate to really make it fancy. You could drizzle with caramel however I thought the chocolate would be a nicer contrast.

    Cheers,

    Jess

Let’s try our hand at truffles!

Hey there,

I’ve always be a choco-holic. This is a fact. Dark, milk it doesn’t matter I will devour it. These days however as my palette has been growing so has my love for dark. I prefer a fine organic dark chocolate. This new love can be expensive but it’s one of those things you have to indulge in. To stay on topic I’ve always been intimidated by truffles. Who isn’t? I decided to start with something a little out of the ordinary Spicy chili and ceylon cinnamon flavored truffles. I found a wonderful recipe from the bonjourgourmet who’s truffles are gorgeous. I found the recipe extremely easy to follow and they turned out! Which is a relief because I was afraid I was going to have to eat a whole pan of ganache to myself. To describe what these taste like I would have to say classic cinnamon hearts. Delicious! The best part about this recipe is it’s versatile. Swap out the ceylon cinnamon and chilis for caramel, coconut, cashews, dried fruit. anything! Sky’s the limit. They’re also vegan but no one would ever know. 

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These are the ingredients I used. I actually used 4 of the chocolate bars and only two of the peppers.

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Chopped dark chocolate about to have the steeped coconut milk poured all over it.
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Coconut milk simmering away with Ceylon cinnamon and chilis
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After you pour the strained coconut milk over the chopped dark chocolate you whisk away until it’s smooth. Pour into a shallow container and chill. Voila ganache. AMAZING ganache.
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Finished truffles!

Bonjour gourmet’s Vegan Chocolate chili coconut milk truffles:

(Vegan) Chocolate Chile Coconut Milk Truffles

Inspired by Love and LemonsGreen Kitchen Stories and Smitten Kitchen

Chiles de arbol can be found in the Latin-American section of grocery stores, and are also available here. Their heat may vary, and the heat seems to increase as the finished ganache and truffles sit. I used three 2 1/2″ long peppers, and the spiciness is quite prominent; use only two small ones if you want less heat. (Lacking chiles de arbol, you could try substituting red pepper flakes, though the amount may take some experimentation. I would start with 1/2 teaspoon and work up from there.)
To make these officially vegan, you’ll need to use a bittersweet chocolate that’s made with vegan sweetener. Do take care to use a chocolate with a 70% cacao mass, as a lower amount will likely result in overly-soft ganache, whereas darker chocolate could cause the ganache to “break” as you whisk it. I’m partial to Scharffen Berger, but Guittard and Valrhona are also excellent brands. Velvety dutch-processed cocoa powder looks the prettiest and has a milder flavor than the natural stuff, but either will work for coating the truffles. As I mentioned above, you can skip the pesky chocolate coating altogether and just roll the truffles in cocoa powder, nuts, or shredded coconut shortly before serving.
 
The amount here makes, I feel, enough truffles to make truffle-making worth your while, but not so many as to be overwhelming. If having a touch of leftover coconut milk drives you crazy, or if you want to dive into truffle-making head-first, try the following amounts: 1 can (13.5 ounces) coconut milk, 9 ounces chopped chocolate, 3 chiles, 4 cinnamon sticks, a scant 1/4 teaspoon of salt, and 1/4 cup coconut oil. This will yield about 45 truffles.


All ounce measurements are by weight. 

Makes about thirty 1″ truffles
Spiced Coconut Milk ganache:
1 cup plus 2 tablespoons (9 ounces) full-fat coconut milk
2 or 3 (2-3″ long) chiles de arbol, crumbled
3 (3″ long) cinnamon sticks (preferably ceylon), broken into a few pieces
a big pinch of fine sea or kosher salt (about 1/8 teaspoon)
6 ounces bittersweet chocolate (70% cacao mass), finely chopped (about 1 1/4 cups)
3 tablespoons softened extra-virgin coconut oil
Coating:
4 ounces bittersweet chocolate (70% cacao mass), finely chopped (about 1 cup)
1/2 cup cocoa powder (preferably dutch-processed)
Make the ganache:
In a small saucepan, combine the coconut milk, chiles, cinnamon sticks and salt. Warm gently over a medium flame, swirling frequently, until the mixture is steamy-hot, with small bubbles around the edge of the pan. Cover and let steep 15-20 minutes.
Meanwhile, place the 6 ounces of chopped chocolate and coconut oil in a medium, heat-proof bowl. Have a fine-mesh sieve on stand-by.
When the coconut milk has steeped, rewarm it until steamy hot again, then strain it over the chocolate, pressing on the chiles and cinnamon to extract all the good stuff. Let the mixture sit for 1 minute, then gently whisk the mixture until completely smooth. Pour the ganache into a shallow pan, cover, and chill until firm, at least 2 hours, or up to a few days.
Shape the truffles:
Use a tiny (#100) spring loaded ice cream scoop to form scant 1″ balls of ganache, placing the balls on a small, rimmed baking sheet lined with parchment (for easy clean-up). Alternately, scrape the ganache into a piping bag fitted with a wide, plain tip and pipe into tablespoon-sized mounds, or use a large plastic baggie with a corner cut off to do the same.
Let the ganache balls chill until firm, 30-60 minutes.
Remove the ganache balls and, working quickly, roll each one between your palms to make a round-ish ball. You can also squeeze the balls into shape with your fingers. For rounder truffles, repeat the chilling and rolling process once more. Chill the balls again until firm, 30-60 minutes. If you want to coat the truffles in chocolate, proceed to the next step. Otherwise, roll the balls in cocoa powder, chopped toasted nuts, or toasted coconut flakes, and serve them within a couple of hours.
Coat the truffles in chocolate:
Place the 4 ounces of chocolate in a small metal bowl. Make sure the bowl and anything that touches the chocolate is bone-dry, as any tiny drop of water could cause the chocolate to seize up into impossible globules. Place the bowl over a pan filled with 2 inches of steaming (not simmering) water. Stir the chocolate occasionally until it has all melted. Remove the bowl from the pot, set it on a towel, and let the chocolate sit, stirring it occasionally, until it is body-temperature. If done properly, this will temper the chocolate (i.e. put it back into a stable emulsion) but it isn’t a huge deal here, as the truffles will get coated in cocoa, which will hide any “blooming” (i.e. the separating out of cocoa solids). Note: if the chocolate gets too cold and starts setting up before you want it to, set it back over the pot of barely steaming water, stirring, until it has melted again.
Sift the cocoa powder into a shallow bowl.

Set up a station like so (assuming you are right-handed): bowl of melted chocolate with a small spatula or spoon sitting in it on your left, cocoa powder in the middle, and sheet pan holding chilled ganache balls on your right. Once you get chocolate on your hands, you won’t want to touch anything. (You can wear latex gloves for this, if you like, though I go commando when making a small batch like this.)

Smear about 1 tablespoon of chocolate on the palm of your left hand. Pick up a ganache ball and quickly roll it around in the chocolate, coating it completely. Immediately drop the coated ball into the bowl of cocoa powder and toss it around to coat it. Repeat this with as many balls as will fit in the cocoa bowl, then remove the balls to a plate (I just use the same sheet pan that the chilled balls are on). Keep this up until all the balls are coated in chocolate and cocoa.

Congratulations, you made truffles! Store these babies at cool room temperature. They should keep for at least a week or two, and possibly for a month or more.

I hope you found this recipe easy to execute and easy to eat 🙂

Enjoy,

Jessica

Product review : Costco

Hey there,

Costco is one of those places that you either can’t live without or despise. I personally can’t live without it which sounds crazy since it’s just me and boyfriend that I cook for most days. However there are some staples there that you can’t beat in price which makes it worth my 55$ a year. If you don’t mind the endless aisles with no signage and rather long lineups and the stunt course that is the parking lot then I highly recommend you make the venture. It’s like a scavenger hunt, one that I’m always up for.

First up for review: Carrington farms organic coconut oil
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at 17.99$ for 54 fl oz the price it’s the best price in town. I use coconut oil for everything and I mean everything I even use it in my deep fryer. It’s good for your hair, your skin and your health.
There’s a great post on a wholenewmoms blog about how the Costco oil is a good quality product and the reason it’s available at such a low price at Costco is because of the quantity they sell.

http://wholenewmom.com/reaching-out/is-costcos-coconut-oil-junk-or-the-real-deal/

Next up:  Chosen foods avocado oil
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6.99$ for 1L plus it’s been on sale for 2$ off lately. Avocado oil is a high heat cooking oil so it’s also good for the deep fryer or pan frying food. Again super healthy for you.

Sunblest organic coconut flour:

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Gluten free and healthier then bleached white flour! bake away my friends..bake away!

Tru roots organic quinoa
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price: 10.99$ for 4lbs

Really great product. Doesn’t last as long as you’d think in this house. Again price cannot be beat.

A juice a day..

Fresh juice
H
ey there,

I’m currently experimenting with juicing. Like most people, I was feeling the effects of the winter months. Missing the warmth of the sun on my skin, long walks through the farmers market picking up and smelling all the fresh fruits and vegetables, conversing with local growers. I find in the winter months I don’t eat as much fresh produce as in the rest on the seasons. It could be because I know what a tomato is supposed to taste like and it’s not what is available at the grocery store in February in Ontario from Mexico. I become kind of a fresh produce snob. However the solution came to me from a visit from my mother in law. She had just watched a documentary on juicing and was so excited about it that I had to watch it for myself. The documentary was on netflix and is called fat, sick and nearly dead. After that I couldn’t wait to start. We went to our local organic health store and picked up the essentials:

Kale
Spinach
Parsley
Celery
Apples
Oranges
Ginger
Cucumbers
Carrots

Now a warning: you will be surprised at the volume of fruit and veggies you use juicing.

We go through a 10lb bag of carrots, a 13lbs box of oranges and a 6lbs bag of apples every 4 1/2 days plus about 4 ginger roots and 2 stalks of celery as well as endless kale and spinach. This is just the two of us making two glasses of juice three times a day. I know some people may find the taste strong and maybe dislike it at first but I just happen to love it. I’ve always loved the raw taste of veggies. I hardly ever use salad dressing. The fun thing about juicing is customizing it to your taste, adding ginger for kick, apples too make it sweeter, carrots for a creamier nutty taste. Now you don’t need to buy organic but it’s always better to consume the least amount of harmful pesticides as possible.
Many of you may have heard of the dirty dozen of fruits and vegetables. These are the 12 most contaminated fruits and vegetables being sold at supermarkets.

The Dirty Dozen (in order of contamination)
Apples
Celery
Sweet bell peppers
Peaches
Strawberries
Nectarines
Grapes
Spinach
Lettuce
Cucumbers
Blueberries
Potatoes

Now you may be wondering what kind of juicer to use. Well we got a free one so we’re just using a cheap breville one and it’s working wonders. We do want to upgrade and hope to do product reviews soon. We would like one were you can juice wheatgrass.  I’ll also be sharing juicing recipes. Here’s our morning favorite right now:

1 ambrosia apple
2 navel oranges
half a ginger root
2 handfuls of spinach

juice, mix , enjoy!

That’s all for now.
take care,

Jess