freshly grated nutmeg | smilingfrog.ca

A few years ago I recieved a cookbook as a Christmas gift from my mom. The title of this cookbook, Grazing, is perfect for me. I like fun food that I can eat with my fingers.  I like to graze.

I love this granola bar recipe. These are packed full of healthy power foods to create a satisfying snack.

Chewy Soft Baked Granola Bars (adapted from Grazing by Julie Van Rosendaal)

• 1/2 cup packed brown sugar
• 1/4 cup almond butter (or peanut butter)
• 1/4 cup soy milk (or regular milk)
• 1/4 cup honey
• 2 Tbsp canola oil
• 1 tsp vanilla extract
• 3/4 cup whole wheat flour
• 3/4 cup oats
• 1/2 tsp baking soda
• pinch salt
• 1/2 cup raisins or dried cranberries
• 1/4 cup chocolate chips
• 1/4 cup shredded unsweetened coconut
• 1/4 cup sunflower seeds and/or pumpkin seeds
• 1/4 cup sliced almonds
• 2 Tbsp ground flax seed

1. Preheat oven to 350 degrees F and grease a 9″ by 13″ pan.

2. Mix together the brown sugar, almond butter, milk, honey, oil and vanilla. In a separate bowl, whisk together the flour, oats, baking soda and salt.

3. Add the dry ingredients to the almond butter mixture. Stir to combine. Stir in raisins, chocolate chips, seeds and coconut.

4. Press the mixture into the prepared pan. Bake for 20-23 minutes, until they begin to brown around the edges. Cool in the pan on a wire rack. Slice into bars once cool. Can be stores in an airtight container at room temperature.

I had some spare time on the weekend so I did some experiementing in the kitchen with something I’ve never tried before. Layered pastry. I was a bit nervous about how this would turn out, but I have to say, I was quite pleased!

 The only thing I would change next time is the filling. The recipe for the filling that I used called for almond paste. Well, I bought “almond paste” and it was tasty, but not exactly what the recipe intended. It gave the pastry a nice almond flavor and texture, but didn’t hold together as well as I would have liked.

Although time consuming with all of the steps of folding, chilling and proofing, this was a great challenge with an impressive result. Definitely worth the patience and effort.

View photo on Flickr

Looking for a simple but impressive dessert for entertaining? Pick this!! 

Malted Milk Chocolate Tart

(Adapted from The Art and Soul of Baking by Cindy Mushet)

For the chocolate tart shell:

• 1/2 cup unsalted butter, softened
• 1/3 cup sugar
• 1 large egg yolk
• 1 cup flour
• 2 1/2 Tbsp unsweetened Cocoa powder (I used Valharona)

For the ganache filling:

• 10 ounces milk chocolate, finely chopped
• 2 ounces 70 percent dark chocolate, finely chopped
• 1 cup heavy whipping cream
• 1/4 cup plus 2 Tablespoons malted milk powder (Ovaltine original yellow label, not chocolate flavored)

For the topping

• 1 cup heavy whipping cream
• 1 Tablespoon malted milk powder
• 1 Tablespoon sugar
• Fresh berries (optional)

Make the tart crust:

1. In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar at medium speed, scraping down the bowl with a spatula, as needed, until the mixture is smooth. Add egg yolk and continue to beat well.

2. In another bowl, whisk together the flour and cocoa. Add to the butter mixture and mix at the lowest speed, just until combined. The dough should be at a consistency that could be shaped into a tart pan at this point. If it is too sticky, cover it and chill it in the fridge for 15 minutes before shaping it into the pan.

3. Scrape the dough into a 9 inch fluted tart pan with a removable bottom, pressing the dough firmly and evenly throughout the bottom, building extra dough where the bottom meets the sides. Press the excess dough up the sides of the pan. Chill in the fridge for 1 hour or in the freezer for 30 minutes.

4. Bake the tart shell at 350 degrees F for 30 minutes.

Prepare the ganache filling:

1. Heat milk in a saucepan over medium heat until steam begins to rise and bubbles form at the sides. Remove from heat and whisk in the malt powder. Pour immediately over a bowl filled with the chocolate. Stir to combine, using a rubber spatula, starting to mix from the center until smooth and all of the large pieces of chocolate are melted. Scrape the ganache into the baked crust. Chill in the fridge for at least one hour to set. 

Prepare the topping:

1. Whip the cream with the malt powder and sugar until medium stiff peaks form.  Fill a pastry bag with the cream and pipe onto the top of the tart. Top with fresh berries (optional). Chill in the fridge until ready to serve.