Warm Vanilla Sugar http://warmvanillasugar.com Vegetarian recipes for the food obsessed Mon, 17 Aug 2015 11:01:20 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 Fresh Lime Sherbet http://warmvanillasugar.com/2015/08/17/fresh-lime-sherbet/ http://warmvanillasugar.com/2015/08/17/fresh-lime-sherbet/#comments Mon, 17 Aug 2015 11:00:59 +0000 http://warmvanillasugar.com/?p=11381 This weekend was a true delight. The weather was (relatively) cooperative, I did a lot of baking, and I didn’t have any plans. I did see others doing some crazy stuff though. As I’ve mentioned before, Montreal is a fabulous city to live in, especially in summer, since there is always a ton [...]

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This weekend was a true delight. The weather was (relatively) cooperative, I did a lot of baking, and I didn’t have any plans.

Fresh Lime Sherbet

I did see others doing some crazy stuff though. As I’ve mentioned before, Montreal is a fabulous city to live in, especially in summer, since there is always a ton of random stuff going on. Like, on Saturday while I was on my morning run I ran by a giant waterslide and then later that day for my evening walk noticed a bunch of people my age playing soccer in giant bubbles. I NEED to join this soccer team immediately…and so do you.

Fresh Lime Sherbet

I also ate a lot of ice cream, which is nothing new. On Friday night Paul was still away, so I sat down with a pint of Ben & Jerry’s half baked and finished up season 1 of The Affair. On Saturday Paul and I got some soft serve and then loved it so much that we headed back for round #2 on Sunday because…ice cream. Duh.

Fresh Lime Sherbet

Although Paul and I have similar taste when it comes to food, we differ big time when it comes to ice cream. I like cookies and cream, a solid mint chocolate chunk, or a creamy French vanilla. He likes tart or fruity sherbets and sorbets and chocolate, mostly, and his absolute favorite is lime.

Fresh Lime Sherbet

So, here we are! I made this flavour to make the human I love most happy and was damn pleased with the flavour myself! The sherbet is super smooth and creamy (I used cream in this recipe) and has the perfect amount of tartness from the fresh lime juice. I fell in love.

Oh, and if you’re interested in the difference between sherbet and sorbet, The Kitchn has a great article that you can check out!

Fresh Lime Sherbet

Happy Monday friends!

Fresh Lime Sherbet

Yield: 1 quart

Ingredients

  • 1 tbsp lime zest
  • 1 cup granulated sugar
  • 1/8 tsp Kosher salt
  • 2/3 cup freshly squeezed lime juice (from about 6-8 limes)
  • 1 1/2 cups water
  • 2 tsp vodka
  • 2/3 cup heavy cream

Instructions

  1. The night before, place your ice cream maker bowl in the freezer.
  2. In the bowl of your food processor, combine the zest, sugar and salt. Pulse 10-15 times, or until the sugar is damp and fragrant. Combine the lime juice and water in a large measuring cup, and with the food processor running, slowly add the juice/water mixture in a steady stream. Process for about 1 minute, or until the sugar has dissolved completely. Pour the mixture through a fine-mesh strainer into a freezer-safe bowl to remove the lime zest. Mix in the vodka and cover the bowl with plastic wrap.
  3. Place bowl in your freezer for 40 minutes, or until the mixture is very cold (about 40 degrees F on an instant read thermometer). Don’t let the mixture freeze in there!
  4. Add the heavy cream to a medium bowl and (by hand) whisk until soft peaks form, this takes about 4 minutes.
  5. Remove the juice mixture from the freezer and, whisking constantly, slowly pour the juice mixture (down the edge of the bowl rather than in the center) into the cream in a steady stream. Immediately add the mixture to your ice cream maker and freeze according to the manufacturer’s instructions. (Mine took about 15-20 minutes to reach soft serve consistency.)
  6. Transfer the sherbet to an airtight container and press a piece of plastic wrap directly against the surface. Freeze for at least 3 hours (or until firm) before serving.

Notes

Recipe adapted from Tracey's Culinary Adventures

http://warmvanillasugar.com/2015/08/17/fresh-lime-sherbet/

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Huevos Rancheros Grilled Cheese http://warmvanillasugar.com/2015/08/14/huevos-rancheros-grilled-cheese/ http://warmvanillasugar.com/2015/08/14/huevos-rancheros-grilled-cheese/#comments Fri, 14 Aug 2015 11:00:51 +0000 http://warmvanillasugar.com/?p=10841 Paul’s away again and it’s just been Molly and I hanging out for the past week. My meals have included mostly huge spinach salads, rice bowls and scrambled eggs. I like making big batches of stuff when I’m by myself. It saves me money and allows me [...]

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Paul’s away again and it’s just been Molly and I hanging out for the past week.

Huevos Rancheros Grilled Cheese

My meals have included mostly huge spinach salads, rice bowls and scrambled eggs. I like making big batches of stuff when I’m by myself. It saves me money and allows me soooooo much time to binge watch t.v. shows.

Side bar: I’m currently obsessing over The Affair and Broad City! Get on it!!

Huevos Rancheros Grilled Cheese

Somehow, and please tell me this happens to you too, I find that when I’m alone I actually get less done then when Paul is around. Like, I tell myself that I am going to have sooooo much free time in the evenings to get a) and b) checked off my to-do list and then just watch t.v. or stare at the giant hole that is the internet. WHY does this happen??

It’s so annoying.

Huevos Rancheros Grilled Cheese

Anyway, whether you’re busy or not busy or alone or not alone, this grilled cheese is an easy breakfast that can be eaten any time of day. I know this because I have eaten it for breakfast, lunch and dinner. I can’t decide which meal it is the best for…I’ll let you decide!!

Huevos Rancheros Grilled Cheese

And making this “grilled cheese” is easy. You make it in the oven, actually – just scramble your eggs and black beans and throw them on some toast and cheese and bake it, baby.

Huevos Rancheros Grilled Cheese

I like this served up with salsa, sour cream and some fresh cilantro. Yum!

Huevos Rancheros Grilled Cheese

Have a great weekend!

Huevos Rancheros Grilled Cheese

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 2 sandwiches

Ingredients

  • 4 thick slices bread
  • 2 tbsp butter
  • 1 cup grated cheddar cheese
  • 3 large eggs
  • 1/2 tbsp extra virgin olive oil
  • 1 shallot, diced
  • 1/2 jalapeño, seeds removed, diced
  • 1/4 cup black beans, drained and rinsed
  • Salt and fresh cracked pepper, to taste
  • For serving: salsa, sour cream and fresh cilantro
  • Cilantro, garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Butter one side of each piece of bread and place on a lined baking sheet (butter side down). Toast for 5 minutes, flip the bread over and toast for another 5 minutes. Remove from oven, add 1/2 cup of grated cheddar to one slice of bread (on the non-buttered side) and another 1/2 cup of cheddar to another slice of bread. Set aside.
  3. In a small bowl, whisk the eggs with a bit of salt and pepper, set aside.
  4. Over medium-low heat, add olive oil to a large skillet. Once hot, add in the shallot and jalapeño and sauté for about 1 minute. Add in black beans and cook for a few minutes longer until the onions have softened. Pour the whisked eggs into the pan with the vegetables and stir until the eggs scramble, about 2-3 minutes. Remove skillet from heat.
  5. Scoop half of the scrambled eggs on top of one of the grated cheddar toasts. Repeat with remaining slice. Place sandwiches back in the oven for another 5-7 minutes until the cheese has melted.
  6. Once done, remove slices from oven and serve immediately with salsa, sour cream, and chopped fresh cilantro.

Notes

Recipe adapted from Climbing Grier Mountain

http://warmvanillasugar.com/2015/08/14/huevos-rancheros-grilled-cheese/

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Rhubarb Custard Pie with Crumble Topping http://warmvanillasugar.com/2015/08/12/rhubarb-custard-pie-with-crumble-topping/ http://warmvanillasugar.com/2015/08/12/rhubarb-custard-pie-with-crumble-topping/#comments Wed, 12 Aug 2015 11:00:36 +0000 http://warmvanillasugar.com/?p=11506 Another rhubarb pie. I couldn’t help myself. There are two desserts that I keep coming back to. Desserts that I will be baking for my entire life: (1) Carrot cake (2) Rhubarb pie Since rhubarb pie is perfect on its own, I usually just make the same [...]

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Another rhubarb pie. I couldn’t help myself.

Rhubarb Custard Pie with Crumble Topping

There are two desserts that I keep coming back to. Desserts that I will be baking for my entire life:
(1) Carrot cake
(2) Rhubarb pie

Rhubarb Custard Pie with Crumble Topping

Since rhubarb pie is perfect on its own, I usually just make the same recipe. But when it comes to custard pies, I really do feel that they are their own beast. In this case, the custard gives the pie a sweet creaminess that really breaks the tartness of the rhubarb while adding a delicious ice cream-like feel on your tongue. It’s essentially a pie party for your mouth.

Rhubarb Custard Pie with Crumble Topping

And what makes EVERY dessert better? Crumble topping, obviously. So I added a delicious buttery oat and sliced almond crumble top to this bad boy.

Rhubarb + custard + crumble top + ice cream = a very, very happy place.

Rhubarb Custard Pie with Crumble Topping

My beautiful sister-in-law is a dessert purist. She likes her cheesecake classic (as in, no Oreo crust thank you very much), she doesn’t like dried fruit in her granola, and her absolute favorite thing to bake is rhubarb pie. Honestly, she’s probably made my pie as many times as I have.

Anyway, if you too find yourself to be a dessert purist, I promise you that this one is a keeper. Paul and I kept staring at it, and tried to decide forkful by forkful which rhubarb pie recipe we preferred!! No joke. It’s that good.

Rhubarb Custard Pie with Crumble Topping

I mean, HELLO gorgeous!

Rhubarb Custard Pie with Crumble Topping

Enjoy! xx

Rhubarb Custard Pie with Crumble Topping

Cook Time: 1 hour, 5 minutes

Ingredients

    All-Butter Crust:
  • 1 1/3 cups all-purpose flour
  • 1 tsp granulated sugar
  • 1/8 tsp Kosher salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
  • 3-4 tbsp ice water
  • Rhubarb Custard Filling:
  • 2 cups diced rhubarb
  • 1/2 cup granulated sugar, divided
  • 1 whole egg plus 1 egg yolk
  • 1 tbsp corn starch
  • 2 tsp pure vanilla extract
  • Pinch Kosher salt
  • 1 cup heavy cream
  • Crumb Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 2 tbsp slivered almonds
  • Pinch Kosher salt
  • 3 tbsp cold unsalted butter, cubed

Instructions

  1. For the crust, mix flour, sugar, and salt together in a large bowl. Add butter and rub the cold chunks between your fingertips, smearing the butter into the flour until a coarse meal forms. Drizzle 2 tablespoons of ice water over the flour mixture. Stir with a fork or your hands, adding more water 1 tablespoon at a time until the mixture forms a shaggy dough that’s moist enough to hold together when pressed between your fingers.
  2. With well-floured hands, gently gather the dough and press it together, forming it into a disk with smooth edges. Wrap the dough in plastic wrap and chill for up to 2 hours or overnight.
  3. When ready to bake, preheat oven to 375 degrees F and take the chilled dough out of the fridge to sit at room temperature to soften slightly (about 5 to 15 minutes) - it should be cold and firm but not rock hard.
  4. Roll out your dough by lightly flouring your work surface and rolling out dough until it is 13 to 14 inches in diameter and about 1/8 inch thick. Gently transfer the dough to a 9-inch pie plate. Trim the overhanging dough to 1 inch from the edge of the pan and crimp the edges with your fingers. Prick the bottom of the dough with a fork.
  5. Line the crust with a sheet of parchment paper and fill it with pie weights (I used dried chickpeas). Slide crust into the oven and bake until the edges begin to brown, about 15 minutes. Then remove the weights and bake until all of the pastry is golden brown and no longer raw, roughly 15 more minutes. Set aside to cool slightly while you prepare the filling.
  6. Turn up the oven temperature to 400 degrees F.
  7. Add the rhubarb and a 1/4 cup of sugar to a medium skillet. Warm the mixture over medium heat until the sugar dissolves. Pour the mixture into a bowl to cool while you prepare the custard.
  8. In a separate bowl, whisk together the egg and egg yolk, remaining 1/4 cup of sugar, cornstarch, vanilla extract and salt.
  9. Add the cream to the rhubarb bowl and whisk everything together. Add the custard to the rhubarb bowl and mix. Gently pour the filling into the prepared pie crust.
  10. Bake at 400ºF for about 20-25 minutes, or until the custard has just barely begun to set.
  11. Meanwhile, in a medium bowl, prepare the crumble topping by whisking together the flour, oats, brown sugar, sliced almonds, and salt. Cut in the cold butter and mix with your fingertips until oat-like crumbs form. Set aside in the fridge until ready to use.
  12. Remove the pie from the oven and turn up the heat to 425ºF. Gently spread your crumble over the top, and slide the pie back into the oven and bake until the custard has set and the topping has browned, about 15 minutes. The custard may have risen and cracked a bit in the oven, but that's okay, it will settle back down as it cools.
  13. When baked, take pie out of the oven and allow to cool on a wire rack for at least 30 minutes before slicing and serving.

Notes

Recipe adapted from Apt 2B Baking Co

Pie can be stored in the fridge, well wrapped, for up to five days.

http://warmvanillasugar.com/2015/08/12/rhubarb-custard-pie-with-crumble-topping/

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French Vanilla Ice Cream http://warmvanillasugar.com/2015/08/10/french-vanilla-ice-cream/ http://warmvanillasugar.com/2015/08/10/french-vanilla-ice-cream/#comments Mon, 10 Aug 2015 10:30:28 +0000 http://warmvanillasugar.com/?p=11279 Yow know how people say that they’ve been “waiting their whole life” for something? Well, I can say with fervor that I have absolutely been waiting my entire life to make french vanilla ice cream at home. French vanilla ice cream has got to be one of the first sweet treats I put [...]

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Yow know how people say that they’ve been “waiting their whole life” for something? Well, I can say with fervor that I have absolutely been waiting my entire life to make french vanilla ice cream at home.

French Vanilla Ice Cream

French vanilla ice cream has got to be one of the first sweet treats I put in my mouth, and I’ve loved it ever since. In the warmer months growing up, my Poppa would drive me to our local dairy after dinner for a large cone, and we would just sit outside the building in his truck while we finished. Every once and a while I would order mint chocolate chip or cookies and cream, but these “dates” were more often than not reserved for french vanilla. Easy to order and a memory that makes my heart swell to think of.

French Vanilla Ice Cream

A good vanilla ice cream (in my opinion) should be creamy and sweet enough to stand on its own.

The key? Using the best ingredients possible! And the ingredient list isn’t long at all. I used a big, fat Madagascar vanilla bean and pure vanilla extract for this recipe and went with a traditional French custard base. It is my favorite.

French Vanilla Ice Cream

On my list of 30 Things to Do Before Turning 30 I have:

#23 Make some homemade ice cream and homemade hot fudge

CHECK! Very exciting.

French Vanilla Ice Cream

I made this ice cream and then poured my favorite recipe for homemade hot fudge all over it. The whole container was gone in days.

French Vanilla Ice Cream

I mean, just look at this creamy stuff! I love when you can see the vanilla seeds in ice cream.

French Vanilla Ice Cream

And of course, you can use this ice cream in any way you please. I recently made a batch of this ice cream and then made a big batch of bourbon milkshakes (recipe coming soon!) with it.

French Vanilla Ice Cream

Happy Monday!

French Vanilla Ice Cream

Total Time: 7 hours

Yield: 1 Quart

Ingredients

  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 2 cups heavy cream, divided
  • Pinch sea salt
  • 1 vanilla bean, split it half lengthwise
  • 6 large egg yolks
  • 1 tsp pure vanilla extract

Instructions

  1. The night before, place your ice cream maker bowl in the freezer.
  2. Warm the milk, sugar, 1 cup of the heavy cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from heat, and let steep at room temperature for 30 minutes.
  3. Meanwhile, set up an ice bath by partially filling a large bowl with cold water and ice. Pour the remaining 1 cup of cream into another large bowl and set a mesh strainer on top. Place this bowl into the ice bath.
  4. In a separate medium bowl, whisk together the egg yolks. Set aside.
  5. After the cream has steeped for 30 minutes, pour the warm mixture into the egg yolks, whisking constantly, and then scrape this mixture back into the saucepan. Stir the mixture constantly over medium-low heat with a spatula, scraping the bottom as you stir, until the custard thickens enough to coat the spatula.
  6. Pro tip: if your custard boils and ends up curdling, you can save it by blending it with an immersion blender for 2 minutes!
  7. Quickly, pour the hot custard through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.
  8. Chill the mixture thoroughly in the refrigerator for at least 6 hours.*
  9. When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Notes

*Prior to churning, this ice cream can be stored in the refrigerator for up to 3 days.

Recipe adapted from The Perfect Scoop

http://warmvanillasugar.com/2015/08/10/french-vanilla-ice-cream/

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Montréal Summer Cheese Plate http://warmvanillasugar.com/2015/08/07/montreal-summer-cheese-plate/ http://warmvanillasugar.com/2015/08/07/montreal-summer-cheese-plate/#comments Fri, 07 Aug 2015 12:56:40 +0000 http://warmvanillasugar.com/?p=11433 What’s my favorite thing to snack on? Cheese. But a beautifully plated cheese plate is even better. Living in a city like Montréal essentially means that the sky is your limit when it comes to cheese buying. We have fabulous cheese shops like La Fromagerie Hamel and La Fromagerie [...]

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What’s my favorite thing to snack on? Cheese. But a beautifully plated cheese plate is even better.

Montréal Summer Cheese Plate

Living in a city like Montréal essentially means that the sky is your limit when it comes to cheese buying. We have fabulous cheese shops like La Fromagerie Hamel and La Fromagerie Atwater, but even our grocery stores hold some fancy cheeses.

Montréal Summer Cheese Plate

This cheese plate is my obsession. I like switching it up sometimes, depending on who’s coming, what I’m drinking and what fruits are in season, but for now, here is my badass summer cheese plate.

And don’t worry! I’ve got you covered on how to make it 😉 And if you’re in a hurry, you can see a full list of what I used at the end of this post.

Montréal Summer Cheese Plate

For cheeses, you’re going to want something soft, semi-soft, semi-hard and hard.

For soft cheese, I went with three: some Quebec fresh cheese curds (since we’re talking about a Montréal cheese plate), a creamy buttery cheese and a soft blue goat cheese (Quebec; goat)

For semi-soft, I chose a crumbly and dense Nocciolo cheese and for semi-hard I went with a fun Irish Porter Cheddar.

Choosing a hard cheese is always the most difficult for me. This time I went with a sharp aged cheddar and a crunchy and salty mimolette extra old cheese from France. The cheddar pairs perfectly with fig preserves and tastes amazing with a big glass of Spanish red wine from the Rioja region.

Montréal Summer Cheese Plate

Montréal Summer Cheese Plate

But of course, a cheese plate isn’t a cheese plate without snacks on the side! I went with a crusty baguette, seedy crackers, olives, fruit, nut, cornichons, and toppers.

Montréal Summer Cheese Plate

I love the fig preserves on both soft and hard cheeses, fancy the honey with some blue cheese, and love the pepper jelly on a soft cheese! But the fun part is making your plate #yourwayhoney.

Montréal Summer Cheese Plate

Enjoy your weekend, enjoy summer, and eat some cheese!

Montréal Summer Cheese Plate
(serves 4-6)

SOFT
fresh and mild: fresh cheese curds (cow)
buttery: Pizy (Quebec; cow) or brie
creamy: Le Cendrillon (Quebec; goat) or other blue cheese

SEMI-SOFT
crumbly and dense: Nocciolo (Italy; cow)

SEMI-HARD
tangy and fun: Cahill’s Irish Porter Cheddar

HARD
sharp: Aged cheddar (Quebec; cow)
crunchy and salty: mimolette extra old (France; cow)

BREAD + CRACKERS
sliced baguettes
seedy crackers

TOPPERS
jams + chutneys: fig preserves, hot pepper jelly, and good liquid honey

SNACKS
tart + briney snacks: cornichons, mixed olives
fruits + nuts: grapes, cherries, raw almonds, figs

SOME TIPS
1. Know your audience and how flavor adventurous they may or may not be. If they are extreme foodies go wild and break out the stronger or more unique cheeses. For the less adventurous, make sure to include basic cheeses like cheddar, gouda, swiss, manchego, and brie.

2. Keep in mind your party size. Plan on serving 3 cheese options if your party includes dinner or up to 6 options if you’re serving appetizers or small plates only. You’ll want to serve about 3 ounces of cheese per person if serving dinner, or 6 ounces of cheese per person without dinner.

3. Serve cheese at room temperature and decide on how you want to slice it. Getting fancy with it is the most fun!

4. Try a pairing. Serve cheese with beer or wine!

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Avocado and Roasted Corn Salsa http://warmvanillasugar.com/2015/08/05/avocado-and-roasted-corn-salsa/ http://warmvanillasugar.com/2015/08/05/avocado-and-roasted-corn-salsa/#comments Wed, 05 Aug 2015 11:00:55 +0000 http://warmvanillasugar.com/?p=11957 It’s only Wednesday and all that I can think about is the weekend. I just want to wear a cute dress and drink sangria at noon. Is that so much to ask? At least we can make fun recipes when we get home, right? Recipes filled with a ton of colour and fresh [...]

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It’s only Wednesday and all that I can think about is the weekend. I just want to wear a cute dress and drink sangria at noon. Is that so much to ask?

Avocado and Roasted Corn Salsa

At least we can make fun recipes when we get home, right? Recipes filled with a ton of colour and fresh summer produce.

BANG! Here you go. I made this sweet salsa in 30 minutes.

Avocado and Roasted Corn Salsa

The ingredient list is simple: fresh summer corn, avocado, tomatoes, cilantro, chives, jalapeño, and some lime juice. We just went ahead and ate it for dinner last night because I love corn chips dipped in stuff more than most things in life and well, why not?!

Avocado and Roasted Corn Salsa

This recipe is adapted from a recipe I saw on the BBQ Recipes page on Ricardo Cuisine. They recommend grilling the corn, but since I don’t have a grill I roasted my corn in the oven. Another solid option would be to use fresh corn straight from the cob if you aren’t into turning your oven on. I am genuinely into all of the options!! Just get that corn into my body.

Avocado and Roasted Corn Salsa

I mean, hellooooooooo summer goodness!

Avocado and Roasted Corn Salsa

Enjoy!

Avocado and Roasted Corn Salsa

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 1/2 cups salsa

Ingredients

  • 2 ears corn, shucked
  • 1 whole avocado, diced
  • 1 lime, juiced
  • 1/4 cup grape tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh chives, finely chopped
  • 1/2 jalapeño pepper, finely chopped
  • Sea salt and fresh cracked pepper, to taste
  • 1-2 tbsp salsa (optional)

Instructions

  1. Roast corn under your broiler and wait until a few of the kernels turn good and dark. Rotate the corn (every 5 minutes) to get this darkness on all sides. Allow to cool a bit, then cut the kernels off the cobs. Set aside.
  2. In a bowl, combine avocado and lime juice. Add corn kernels and remaining ingredients. Season with salt and pepper, taste and adjust to your liking.
  3. Serve with corn chips or toasted baguette slices.

Notes

Recipe adapted from Ricardo Cuisine

http://warmvanillasugar.com/2015/08/05/avocado-and-roasted-corn-salsa/

Disclosure: I was contacted by Ricardo Cuisine to make a recipe from their website, however the views and opinions expressed here on Warm Vanilla Sugar are purely my own. I was not monetarily compensated for a positive review.

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Malted Chocolate Chip Cookie Bars http://warmvanillasugar.com/2015/08/03/malted-chocolate-chip-cookie-bars/ http://warmvanillasugar.com/2015/08/03/malted-chocolate-chip-cookie-bars/#comments Mon, 03 Aug 2015 13:09:30 +0000 http://warmvanillasugar.com/?p=11447 You know those days when you’re awake, but are just going through the motions of the day? It’s total autopilot and man, sometimes it’s ok. I’m having one of those days after three jam-packed weekends. The past two weekends in a row I’ve been dancing up a storm at three day long music [...]

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You know those days when you’re awake, but are just going through the motions of the day? It’s total autopilot and man, sometimes it’s ok.

Malted Chocolate Chip Cookie Bars

I’m having one of those days after three jam-packed weekends. The past two weekends in a row I’ve been dancing up a storm at three day long music festivals. Both weekends were fantastic, both weekends were in crazy hot heat and now I need some serious chill time.

Malted Chocolate Chip Cookie Bars

Yesterday was my 1 year wedding anniversary. In the morning Paul made french toast and then I left him alone to hang out with his sister all day at Osheaga.

OH WELL! Tonight we will celebrate.

Malted Chocolate Chip Cookie Bars

We’re super into documentaries right now, so our game plan is to keep things low-key and watch one of those (TBD) and have a date night in not without salt-style. This will include an all evening affair of cocktails, appetizers, home made spinach and ricotta ravioli (Paul makes the best home made pasta!) and a chocolate mousse.

Is it 5 o’clock yet?

Malted Chocolate Chip Cookie Bars

Being at the music festival all weekend, I was unable to do much in the kitchen, but cookies and cookie bars were definitely do-able! Plus, they make coming home after a long day in the sun so much more sweet.

Malted Chocolate Chip Cookie Bars

These cookie bars are really buttery, chewy and packed with milk and semi-sweet chocolate. The malted milk powder gives them a nutty flavour that’s a lot like browned butter. They are SO good!!

Malted Chocolate Chip Cookie Bars

Plus, anything that can be thrown together and pressed into a pan is my kind of baked good.

Malted Chocolate Chip Cookie Bars

Yum! xx

Malted Chocolate Chip Cookie Bars

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup malted milk powder
  • 2 tsp pure vanilla extract
  • 1 egg
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips

Instructions

  1. Preheat oven to 375 degrees F. Line a 9 x 9-inch baking dish with parchment paper and spray with baking spray. Set aside.
  2. In the bowl of your stand mixer (or with a handheld mixer), beat together the butter, sugars, malted milk powder and vanilla until creamy, about 2 minutes. Beat in the egg until incorporated.
  3. In a small bowl, whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the wet mixture and beat until combined. Stir in the chocolate chips with a rubber spatula until the chocolate is evenly distributed.
  4. Press the cookie dough into the prepared baking pan. Bake for about 25 minutes until the bars look golden brown on top.
  5. Cool bars in the pan on a cooling rack for about 15 minutes before slicing and serving.

Notes

Recipe adapted from Buns in My Oven

http://warmvanillasugar.com/2015/08/03/malted-chocolate-chip-cookie-bars/

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July Things http://warmvanillasugar.com/2015/07/31/july-things-3/ http://warmvanillasugar.com/2015/07/31/july-things-3/#comments Fri, 31 Jul 2015 16:11:30 +0000 http://warmvanillasugar.com/?p=11921 The end of July is already here!! We`re living in a heat wave and there is only 1 month left of summer. So crazy! At the beginning of the month I spent my time unpacking. We moved just before the 1st of July into a bigger apartment and while Paul went on two [...]

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The end of July is already here!! We`re living in a heat wave and there is only 1 month left of summer. So crazy!

july1

At the beginning of the month I spent my time unpacking. We moved just before the 1st of July into a bigger apartment and while Paul went on two camping trips, I set my sights on sorting through our things solo. I went through old photographs, put photos up on the walls, bought little decorations to put out, arranged fresh flowers…it was fun! And I had visitors throughout the month to keep me company.

julythings

Last weekend my bestie and I went to our first weekend-long music festival. It was a shit show to say the least. Long hot days, a lot of hipsters in flower crowns and crop tops, so much gal-pal bonding time, and a ton of fabulous live music! I seriously need to go back!

stink bug
Photo by Leslie Abram

Another neat thing that happened was seeing Paul’s research get noticed. Part of Paul’s PhD is studying stink bugs, and in his most recent published paper he discovered that a particular species of stink bug mothers can intentionally change the colour of their eggs for protection. As in, they check out the colour of the surface that they want to lay an egg on, and then are somehow able to decide how much pigment they want to add to their eggs. This is the first animal (that has been recoded) that can selectively control egg colour in response to environmental conditions!! Cool right? Well, other people thought so too! His tiny bug friends were featured in the New York Times (print version too!), IFLScience, German Public Radio, Science Magazine, Discovery and a ton of other random websites. It’s all been so surreal and so wonderful at the same time!

Buttermilk Waffles

But back to food. My favorite recipe that I made has to be either my buttermilk waffles or my recipe for the smoothest hummus of all time. Both are classic recipes that every home cook needs and both are recipes I make all the time!

I also made some stuff from other food bloggers that tasted delicious. Check out:
Asparagus Ricotta Tarts with Honey Lemon Sauce from Some the Wiser
Strawberry Cheesecake Dessert Chimichangas from Just a Taste
Strawberry Rhubarb Coffee Cake from Flourishing Foodie
Rainbow Power Salad from Pinch of Yum
Chipotle Black Beans and Rice from Elly Says Opa

rhubarb-almond-cake-21
Photo by Thea

And as always, I discovered another “new-to-me” food blog. Check out
Baking Magique
for some incredibly delicious looking recipes and awesome photos. Thea is 18 (SERIOUSLY!!) and posts great recipes like this Rhubarb and Orange Almond Cake. I’ve been swooning over it like whoa.

Other July Stuff?

MY FRIEND HAD A BABY!!! I’m excited, obviously.

Books:
When We Were Animals by Joshua Gaylord. I finished this book in DAYS! I seriously loved it.
Go Set a Watchman by Harper Lee. I am about half way through and am really enjoying how the story is progressing. I know about all the controversy, but it’s impossible for me not to read about what Scout is like as a grown-up.
The Shadow of the Wind by Carlos Ruiz Zafón. I’m about half way through this book as well. It’s darkly written and beautiful and am so happy my mother in law gave it to me to read on a whim!

Podcasts that Took Over My Ears:
Crushing on the new podcast The Mystery Show. Starlee Kine sets out to solve tiny mysteries and answers “important” questions like “how tall is Jake Gyllenhaal?”. It’s such a treat for the ears!

That’s all for now, friends. I hope everyone is enjoying their summer to the max.

Wishing you all a fabulous August! My 1st wedding anniversary is on the 2nd, so we’ll be starting the month off with that! WOOP!

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Honeyed Rhubarb Oatmeal http://warmvanillasugar.com/2015/07/29/honeyed-rhubarb-oatmeal/ http://warmvanillasugar.com/2015/07/29/honeyed-rhubarb-oatmeal/#comments Wed, 29 Jul 2015 10:30:44 +0000 http://warmvanillasugar.com/?p=11530 Rhubarb season is nearly over and I have a solid 2-3 recipes to get to you before it’s done. Hopefully you’re into it…I’ve been on a kick lately! When you’re presented with a giant freezer bag of fresh rhubarb, there are only so many things you can do with it. Pie [...]

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Rhubarb season is nearly over and I have a solid 2-3 recipes to get to you before it’s done. Hopefully you’re into it…I’ve been on a kick lately!

Honeyed Rhubarb Oatmeal

When you’re presented with a giant freezer bag of fresh rhubarb, there are only so many things you can do with it. Pie is the obvious choice, and then cake, and then muffins, and then a million other baked things, but I also like to stew the rhubarb and save it for later.

You know? Use it as a jam and top my breakfast with it.

Honeyed Rhubarb Oatmeal

I like to use this yummy stuff on toast or on oatmeal, like in this recipe, but it also adds a really cool flavour to strawberry smoothies!

Honeyed Rhubarb Oatmeal

This is my favorite recipe for steel cut oatmeal. I always use the same one and just switch up the toppings. Before this recipe I posted a banana and streusel topped oatmeal and a carrot cake oatmeal. Both are perfect and both don’t need changing.

It’s wonderful when you find the perfect oats!

Honeyed Rhubarb Oatmeal

The oats themselves in this recipe are toasted in butter and prepared on the stove top in some milk + water. I tried this with some brown sugar, stewed rhubarb and pecans, but feel free to add in some fresh strawberries and almonds instead or pecans, if that’s your jam! Whatever you choose, I just know you’ll love this.

Honeyed Rhubarb Oatmeal

xx

Honeyed Rhubarb Oatmeal

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

Ingredients

    Honeyed Rhubarb:
  • 3 cups chopped rhubarb, diced into 1/2-inch pieces
  • 1/2 cup honey
  • 1 tsp water
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp lemon juice
  • Butter Toasted Oats:
  • 3 cups water
  • 1 cup milk
  • 1 tbsp unsalted butter
  • 1 cup steel-cut oats
  • 1/4 tsp Kosher salt
  • 2 tbsp brown sugar, plus extra for serving
  • 4 tbsp chopped pecans, for serving

Instructions

  1. In a medium saucepan over medium heat, mix together the rhubarb, honey, water, vanilla, and lemon juice. Continue stirring until rhubarb has broken down and no hard chunks remain, about 20 minutes.
  2. Meanwhile, combine the water and milk in a medium saucepan and bring to a simmer.
  3. In a separate large skillet over medium heat, melt the butter. Add the steel-cut oats and toast, stirring occasionally, until golden and fragrant, about 2 minutes.
  4. Stir the toasted oats into the simmering liquid. Reduce the heat to low and simmer gently until the mixture is very thick, about 20 minutes. Stir in the salt and brown sugar. Continue to simmer, stirring occasionally, until most of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes more. Remove from the heat and let stand 10 minutes before serving.
  5. To serve, divide the oats into four bowls. Top each bowl with stewed honeyed rhubarb, brown sugar (or honey!) and a tablespoon of chopped pecans. Serve hot.

Notes

Recipe adapted from Pastry Affair

To reheat, pop each serving in the microwave in short intervals, adding in splashes of milk until you get your desired texture.

This makes about 1 1/2 cups of honeyed rhubarb. Save the rest for toast!

http://warmvanillasugar.com/2015/07/29/honeyed-rhubarb-oatmeal/

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Peanut Butter and Honey Banana Bread http://warmvanillasugar.com/2015/07/27/peanut-butter-and-honey-banana-bread/ http://warmvanillasugar.com/2015/07/27/peanut-butter-and-honey-banana-bread/#comments Mon, 27 Jul 2015 11:00:40 +0000 http://warmvanillasugar.com/?p=11510 I have officially lost my marbles. I am currently on my way home from a music festival with my bestie and sleep just simply isn’t something we did. Things we did do include: dancing, eating lots of food truck food, singing, wine sipping, cottage living, and hugging. And luckily, catching up [...]

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I have officially lost my marbles. I am currently on my way home from a music festival with my bestie and sleep just simply isn’t something we did.

Peanut Butter and Honey Banana Bread

Things we did do include: dancing, eating lots of food truck food, singing, wine sipping, cottage living, and hugging. And luckily, catching up on sleep is totally do-able on the train. I have a sexy sleep max and ear plugs!

Hey boys….*uses come hither motion with finger*

Peanut Butter and Honey Banana Bread

Sorry. It got real weird there for a second. I am a tired lady.

But here is something that’s not weird: banana bread.

Peanut Butter and Honey Banana Bread

In the mornings, a classic breakfast favorite of mine is toast with the following order of ingredients slapped on top:

(1) peanut butter
(2) honey
(3) banana
(4) ground cinnamon

TRUST ME! It’s real good, and I call it “fancy banana bread toast”. It occurred to me after several years of eating this that my magic breakfast toast flavour should TOTALLY be added to my banana bread recipe collection. And sometimes it seems that I am collecting banana bread recipes…SO WHAT?

Peanut Butter and Honey Banana Bread

I’m going to stop yelling now and just tell you that I love this little light banana bread a whole lot. There’s whole wheat flour, ground flax, and Greek yogurt to make your body feel good. Plus, the honey adds a nice hint of sweetness and pairs with the bananas perfectly. The peanut butter in this recipe doesn’t completely overpower the bread and just plain makes me swoon. I really enjoyed it, and I hope you do too!

Peanut Butter and Honey Banana Bread

Enjoy the rest of your week! xx

Peanut Butter and Honey Banana Bread

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Yield: one 9x5-inch loaf

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup ground flaxseed meal (optional)
  • 3/4 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups (about 3) mashed ripe bananas
  • 1/3 cup vanilla Greek yogurt
  • 1/3 cup smooth peanut butter
  • 3 tbsp unsalted butter, melted
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup liquid honey
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan. Set aside.
  2. In a medium bowl, whisk together the flours, flaxseed meal, baking soda, salt, and ground cinnamon. Set aside.
  3. In a large bowl, whisk together the mashed bananas, yogurt, peanut butter and melted butter. Whisk in the eggs, sugar, honey and vanilla and mix until combined.
  4. Add the flour mixture to the banana mixture and mix using a rubber spatula until just combined, making sure not to overmix (it's ok is some flour is still showing).
  5. Pour the batter into the prepared baking pan and bake for 55 to 60 minutes, or until a skewer inserted into the center of the loaf comes out clean. Let cool completely in the pan on a wire rack for at least 20 minutes before inverting the bread onto a wire rack to cool completely.

Notes

Recipe adapted from Joy the Baker

Store bread wrapped tightly in plastic wrap in the refrigerator (covered) for up to 5 days.

http://warmvanillasugar.com/2015/07/27/peanut-butter-and-honey-banana-bread/

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