Chocolate Cranberry Oat Squares

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20131111-DSC_5455-2These little oat squares loaded with tart cranberries, semi-sweet chocolate and crunchy pecans are addictive. Last weekend, I made a batch of these and delivered them to a few family members. Since then, I’ve received three separate phone calls placing orders for more chocolate cranberry oat squares. And now I suppose I know what I will be doing this weekend! I will be making a double batch of these  to keep the masses happy. :)

This recipe is more than just utterly delicious and a huge hit with the family. It also means a lot to me personally, as a dear friend of mine passed this tried-and-true favourite to me. Making some of her favourite recipes keeps her near and dear to my heart.

Spread a little love with these delicious cranberry squares this holiday season :)

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Chocolate Cranberry Oat Squares

Yield: 32 pieces

Ingredients

  • 1 cup of dried sweetened cranberries
  • 1/4 cup of orange juice
  • 1 and 1/2 cups of all-purpose flour
  • 1 and 1/2 cups of quick-oats
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 3/4 cup of unsalted butter or margarine
  • 1 and 1/2 cups of packed brown sugar
  • 2 eggs
  • 4-one ounce squares of semi-sweet baking chocolate; coarsely chopped
  • 1/2 cup of chopped pecans

Method

  1. Preheat oven to 350'F. Line a 9 X 13 baking pan with parchment paper. Set aside.
  2. Combine the cranberries and orange juice in a microwave-safe bowl. Microwave the cranberry/orange mixture for 30 seconds. Allow mixture to stand for 10 minutes.
  3. In a small mixing bowl, combine the flour, oats, baking powder and salt. Set aside.
  4. In a separate bowl, beat together the butter or margarine with the brown sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Gradually add in the flour mixture. Stir in the cranberry/orange mixture followed by the chopped chocolate and pecans.
  5. Spread mixture firmly into the baking pan. Bake for 22 to 25 minutes, or until the centre is set. Cool completely on a wire rack before cutting into squares.

Source: a great friend <3

Spiced Pumpkin White Bean Bisque

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20131109-DSC_5388Winter is definitely starting to make itself known here on the prairies. Over the past few days, it’s been snowing on and off and it has been quite blustery. So, on Friday, Jesse and I decided to forgo our usual date night out and cuddle up and stay warm at home. We made this delicious soup together and proceeded to have a Breaking Bad marathon. We are a little late to the game – but we powered through seasons one and two this week. So good! I cannot wait to get through the remaining four seasons!

Now, more about the pumpkin bisque. It’s a stick-to-your-bones kind of soup. Very hearty and heartwarming. The white bean purée ups both the creaminess and the protein content of the soup. This healthy bisque has a nice subtle pumpkin flavour elevated by the spices, garlic and onions.  The apple cider vinegar cuts the richness of the soup well. The bonus – this bisque is very easy to put together and it tastes even better the next day as leftovers. This would be great as a starter soup for an upcoming holiday dinner. Add a swirl of crème fraîche and a few garlic rosemary croutons and you’ve got one delicious meal for a chilly fall evening.

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Spiced Pumpkin White Bean Bisque

Yield: 4-6 servings

Ingredients

  • 1 tablespoon of butter or canola oil
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of freshly chopped sage
  • pinch of ground nutmeg
  • 1/2 teaspoon of ground cumin
  • 2 and 1/2 cups of low-sodium vegetable stock
  • 1 cup of canned cannelli beans (white kidney beans); well rinsed
  • 1-15 ounce can of pumpkin purée (not pumpkin pie filling)
  • 1 cup of 2% milk or almond milk
  • 2 tablespoons of apple cider vinegar
  • salt and pepper to taste
  • crème fraîche (optional)
  • 4 pieces of crusty sourdough bread, cut into 1 inch cubes
  • 1 large clove of garlic, minced
  • 1 teaspoon of fresh chopped rosemary
  • 1 tablespoon of canola oil or butter
  • sea salt and pepper to taste

Method

  1. Melt butter or heat oil in a large pot over medium-high heat. Add onions, garlic and sage. Sauté for 5 minutes, or until the onions are translucent. Add pinch of nutmeg and the ground cumin. Sauté for about a minute then add 1/2 cup of vegetable stock. Scrape down the pan to loosen up the browned bits. Note: you could substitute 1/2 cup of hard apple cider here and it tastes delicious!
  2. Combine the onion/spice mixture, 2 cups of stock, white beans and pumpkin purée in a blender. Process until smooth. Note: if you don't have a blender, you can use a hand immersion blender or food processor.
  3. Return mixture to the pot. Stir in the milk then bring to a simmer. Season with salt and pepper.
  4. Cook through for about 5 minutes and then add in the apple cider vinegar. Garnish with a swirl of crème fraîche and garlic rosemary croutons.
  5. Garlic Rosemary Croutons: In a medium frying pan, heat 1 tablespoon of oil or butter over medium heat. Add the minced garlic and rosemary and heat until fragrant (about 1 minute). Add pieces of bread, tossing to coat well with oil and herbs. Toast bread for about 5 minutes, ensuring bread is tossed every minute or so to prevent burning. Season with sea salt and pepper.

Notes

Source: adapted from Cooking Light Magazine Nov.2013; garlic rosemary croutons by The Fig Tree

Chocolate Chip Banana Bread Cookies

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20131103-DSC_5330Cookies with the texture of a muffin. So light, fluffy and cakey. Genius! Or well…I thought it was genius because it gave me the perfect excuse for having cookies for breakfast. *hehe* These cookies are perfect to throw together if you have some bananas going brown on your counter and you’d like to make something other than conventional banana bread. Although, I’m not sure I’d ever say no to banana bread!

These little cookies can be made for a special brunch offering or even for the kids’ lunches. The recipe calls for fat-free milk and very little oil. The majority of the moisture comes from the bananas, so they are much healthier than the average cookie/muffin. To keep things on the healthier side, I like to mix in a little whole wheat flour and chopped walnuts.

Hope you all had a wonderful weekend! I made a batch of these cookies to take when we visited two of our best friends on Sunday. Saturday, I was honoured to volunteer at the Canadian Women for Women in Afghanistan fundraiser. We presented an incredible Afghan buffet and a movie called Buzkashi Boys. Thank you to all of you who attended this year’s event! It was a huge success! Your continued support had made a huge impact on the lives of girls throughout Afghanistan.

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Chocolate Chip Banana Bread Cookies

Yield: 36 cookies

Ingredients

  • 3/4 cup of fat-free evaporated milk
  • 2 tablespoons of white vinegar
  • 1 cup of ripe mashed bananas (2-3 medium bananas)
  • 1 banana, sliced 1/4 inch and then quartered (about 2/3 cup)
  • 1 teaspoon of baking soda
  • 1 egg
  • 3/4 cup of packed brown sugar
  • 1/4 cup of canola oil
  • 1 teaspoon of pure vanilla extract
  • 2 cups of all-purpose flour
  • 1/2 cup of whole-wheat flour
  • 1/4 teaspoon of salt
  • 1 teaspoon of baking powder
  • 1/3 cup of semi-sweet chocolate chips
  • 1/3 cup of chopped pecans or walnuts (optional)

Method

  1. Preheat oven to 350'F. Line 3 baking sheets with parchment paper.
  2. Combine the evaporated milk and vinegar in a medium bowl. Stir well. Mixture will thicken after a few minutes. Add in the mashed bananas, sliced banana and baking soda.
  3. Whisk together the egg, brown sugar, oil and vanilla in another medium bowl. Set aside.
  4. In a large bowl, combine the all-purpose flour with the whole-wheat flour, baking powder and salt. Mix in the brown sugar/oil mixture followed by the banana mixture. Stir until the mixture is well combined. Add the chocolate chips and walnuts/pecans (if using).
  5. Drop 2 tablespoons of dough onto the prepared baking sheets (about 2 inches apart).
  6. Bake the cookies in the preheated oven for 13 to 15 minutes, or until the edges are lightly golden. Let cookies cool on the pan for 5 minutes and then transfer to a wire cooling rack.

Notes

Source: adapated from Robin Hood (www.Robinhood.com)