Ontario fresh fruit cobbler

IMG_8754When friends give you rhubarb from their garden and the farmers market brings you fresh Ontario cherries and strawberries… you have to do something with them.

I love free-styling in the kitchen when I’m presented with ingredients I know will mesh well together, but I don’t neccesarily have a recipe to go on.  So I made this up as I went and oh man, did it turn out well.  *DISCLAIMER* sometimes the free-styling goes horribly wrong.  Not with the one, but it was touch and go for a while when it wasn’t baking in the middle. Read on… 

Here’s what I came up with –

Filling :
– 6 stalks rhubarb, washed and chopped into small pieces
– 1 quart of strawberries, washed and halved
– 1 quart of cherries, pits out, washed and halved
– 1/4 cup cornstarch
– 1/2 cup lemon juice
– 1/2 cup caster sugar (super fine white sugar)

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Cobbler (cake): 
– 2 cups all purpose flour
– 2 tsp baking powder
– 1 tsp sea salt
– 3/4 cup turbinado sugar
– 2 tsp pure vanilla
– 1 1/4 cups milk
– 3 tbsp cold butter

Prepare:

Preheat oven to 350C

Take your prepped fruit and put in large mixing bowl. Mix in lemon juice and sugar and then toss in cornstarch. Set aside

In large bowl, take flour, baking powder, salt and sugar and mix well. Slowly incorporate milk until full mixed.  Stir in vanilla.

Cut butter into 6 equal squares (1/2 tbsp each) and place into your baking dish evenly. (I used a casserole dish with a lid)

Pour cobbler mix over butter.

Pour fruit mixture over cobbler mix

Put in oven, uncovered, for 30 mins.  Check at 30 mins mark, if brown on top but still uncooked in middle, put lid on and bake for additional 20 mins until you can draw a knife out cleanly

Serve with vanilla ice cream as a dessert OR bring it to work and eat it cold as a treat after lunch.

 

Vegan Sprinkle Sugar Cookies

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I wanted to try this recipe as someone I’m visiting tomorrow is veggie/vegan. There is also a nut allergy, so I couldn’t use anything with nut butters in it.

Thanks to my now 50 mins commute home with lots of wifi on the subway, I read several recommended vegan blogger sites this week and settled on trying these cookies.

Shout out to theMostlyVegan.com for this recipe! I made a few tweaks here and there, but the core of this recipe remains.

Makes approx 16 cookies.
Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp flaked sea salt
  • 4 tbsp sprinkles (I used CakeMate sprinkles as they are made with carnauba wax instead of beeswax)
  • 1/2 cup caster sugar
  • 1/2 cup Turbinado sugar
  • 1/2 cup safflower oil
  • 1/4 cup water
  • 1 tsp apple cider vinegar
  • 1 tsp pure vanilla
Instructions
  1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat, set aside.
  2. In a mixer, stir together sugar with oil, water, apple cider vinegar, and vanilla until smooth and incorporated.
  3. Add wet ingredients to the flour mixture and stir until well combined. Cover and chill dough in fridge for 1/2 hr.
  4. Preheat the oven to 375 F. Use a Silpat or Parchment paper lined cookies sheets. Remove dough from the refrigerator and use a cookie scoop. Press down gently on the mounds with a spoon to flatten slightly. Fill one sheet with 12 cookies and use remaining dough on second sheet.
  5. Bake for 9-13 minutes. The cookies should rise a little bit and be lightly browned on the bottom
  6. Remove from oven and allow to cool on the pan for 2 minutes before transferring to a cooling rack. Repeat with remaining sheet.
  7. Store in an airtight container for up to 5 days.

Canada Day Trifle

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Yesterday was July 1, otherwise known as Canada Day.

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We were heading to a friend’s annual Canada Day BBQ, and i wanted to bring a refreshing dessert that would also fit the theme.  Enter – Canada Day (or red and white) trifle.

Ingredients:

  • 2 cups mascarpone cheese
  • 500 ml whipping cream 35% M.F.
  • 2 quarts fresh strawberries
  • 1 quart fresh raspberries
  • 500 ml jar of strawberry jam (I used Greaves)
  • 12 raspberry jelly rolls (I purchased these from Loblaws, but any grocery store should have them in the bakery section)
  • 1/3 cup superfine sugar
  • 3 tsp pure vanilla

Prep – Get your strawberries and raspberries washed and sliced and set aside. (If making Maple leaf, map out your raspberry design on a separate cutting board now!)  Slice jelly rolls into 1/2 inch slices and set aside.

Chill your mixer bowl thoroughly before making whipped cream!

In your chilled mixing bowl with whisk attachment, add mascarpone cheese, vanilla and sugar.  Mix thoroughly on medium speed.  Lower speed and slowly drizzle in whipping cream until fully incorporated. Raise speed to high to whip to a solid, but fluffy consistency. Set mascarpone whipped cream in fridge until ready to assemble trifle

Begin your assembly!

Place jelly rolls around bottom of a large glass bowl. Spoon ample amount of jam on top of jelly rolls to spread and cover completely.

Place 1/3 of mascarpone whipped cream in a piping bag and pipe over jam and jelly rolls. (Approximately 2 inches thick) Spread piped cream evenly over the jam and jelly rolls.

Take fresh raspberries and strawberries and drop into whipped cream layer. Also line the bowl with raspberry slices or strawberry slices (or both!)

Repeat your layer of jelly rolls, jam, mascarpone whipped cream and fruit and repeat again, except leave the cream as a nice evenly spread top layer. Then you can arrange more fresh fruit as you please, or create the maple leaf with raspberries, as I did.

Cover bowl with saran wrap and refrigerate until ready to serve

This fed quite a few adults and children and there was still leftovers for me to take home.

Also, this was the first dessert i made in my new kitchen and the amount of space i had made me feel like this: giphy-1.gif

Excited to try many new recipes (and old faves) in my new kitchen 🙂