I can’t wait to get baking and cooking with the lil’ peanut. It’s something I plan on doing right away. Forget about a play kitchen; there’s an entire kitchen to play in! So few get any food education now with it all but gone from school curriculum and families being busier than ever. We put so much emphasis on math and science and reading that everything else seems to get cut. What ever happened to equipping future generations with the knowledge and skill to cook for themselves? Or the ability to decipher really food from fake? Wouldn’t this once have been mere survival? I guess that’s what drew me to the Jamie Oliver Food Revolution community in the first place. We’ve lost our connection with food and the effects are devastating. When 42 million children under the age of 5 are overweight or obese worldwide, it’s time for action. If I can do anything to spread the word about the importance of food education, then count me in. So – drumroll please – I’m pleased to announce that you’re looking at the new Food Revolution Ambassador for Dartmouth, NS. While you’ll see a lot more posts in the coming weeks (and some big changes), I’m also planning something for Food Revolution Day this May 15. I’m thinking a free community cooking class or even cooking with a local school. I’m open to suggestions if you have any. But first, this year Jamie Oliver is asking for your help to fight for food education. He has launched a change.org petition to make practical food education compulsory the world over. 600,000 signatures strong in less than two weeks, it’s clear we want change. Whether you have kids or not, we’re all in this together. Listen to the Bump. SIGN IT. SHARE IT! And let’s get cooking shall we?

How about starting with this crazy moist roasted squash dark chocolate loaf. Or is it bread? I’ve heard many folks say they suck at baking but I promise this one you can’t mess up. Mix dry. Mix wet. Combine. Simple. Plus this has super nutritious roasted squash in it. That’s pretty much like having vegetables for dessert. It was the perfect use of that sad little buttercup squash in need of some immediate love but if you have leftover squash purée, it’s even faster. A can of pumpkin purée will do the trick but squash is abundant and mad cheap right now. Roast up a big one and save the extra purée for soup, pasta, pancakes, muffins or dessert. I imagine this would also be a piece of cake (quite literally!) for the munchkins. Measuring, cracking eggs, stirring – these are all tasks suited for kids. You’ll be surprised how excited kids get about helping in the kitchen and how it even effects their willingness to try new foods.

Though this loaf is certainly dessert worthy, it also makes a rich breakfast or afternoon snack alongside a cup of tea or coffee. If you really want to take it over the top, smother it in some dark chocolate sauce and a big dollop of whipped cream. This lasted but a couple days over here so you might as well make two. 

“My wish is to create a strong sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”

– Jamie Oliver 

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That is precisely how this zucchini five spice bread was born. Well thought out recipe and blog post? Hella no. We simply had to use up two GIANT zucchini we picked up in the Valley before they went the way of the green bin. Though I knew damn well we had no time to deal with two mammoth zucchini, I couldn’t resist. At only 99 cents a piece, they were pretty much giving the stuff away. So far it’s made one chocolate zucchini loaf, two rounds of this recipes – thus four loaves – and two bags of shredded zucchini now in the freezer for Winter baking. TWO DOLLARS PEOPLE. 

This is the first I’ve thrown five spice into baking though I adore anything five spice, namely that Chinese char sui bbq pork. Gimmie all that. Full of those warming spices – cinnamon, star anise, cloves, fennel, black pepper – I knew it’d be right cozy in anything sweet. No surprise, it totally works. I may just start adding it to everything. 

I don’t know when sweet loaves became bread or whatever you call it but it’s pretty much like eating cake for breakfast. And that my friends is a win. 

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Even with snow in the forecast this week, I am hanging on to the notion that Spring is here. That’s not to say I’m not still enjoying all the local produce available throughout the Winter. Roots are still front and central on our table. One of our favourites, year round in fact, are sweet potatoes. They replace potatoes in many a dish. They are right at home in chilli and soup. They make breakfast exciting. It’s no surprise they’d eventually show up in dessert. 

Is coffeecake breakfast or dessert? Either way, count me in. I’ve been making variations of coffee cakes for years now, starting of course in that kitchen bus I made my home all those years ago. Planters loved the stuff. I mean it’s goddamn cake for breakfast. Whether it was traditional cinnamon streusel or mocha or blueberry, there’d rarely be a crumb left. 

This Pumpkin Spice Coffee Cake from White on Rice Couple caught my eye back in the Fall and I instantly knew coffee cake would make it’s reappearance someday soon. If you have yet to become acquainted with Todd Porter and Diane Cu, now’s the time to remedy that. They even recently released the cookbook Bountiful which is right at the top of my list of books to buy. All about bringing people together through food, it’s no surprise I’m a big fan.

My version replaces the pumpkin with sweet potatoes that I simply baked in the oven. Any leftover mashed sweet potato will do even if they’re already lightly spiced with cinnamon, nutmeg, vanilla or orange. The topping though an extra step is totally worth it. I brown butter on the regular over here. Once you start, you can’t really stop. It lends a sort of nuttiness to the topping. Overall the crumble adds texture and a saltiness that brings it all to a whole new level. If salty isn’t your thing, you can substitute with unsalted butter. 

Whether this cake is bound for the breakfast table or meant for a refreshing change from chocolate cake for dessert, I can’t imagine, like those ravenous planters, that there’d be anyone turning down a slice. I know I won’t. In these last few days of Winter, cake for breakfast is exactly what I need. 

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Today, however, it’s all about simple. I can’t imagine there’s anyone in word that doesn’t love the smell of warm banana bread baking away in the oven. We all grew up with that smell didn’t we?  Whoever first took some rotten bananas and turned them into breakfast heaven is a god damn genius. 

There’s nothing crazy or different about these muffins. I didn’t jam some bourbon in there or make a crumbly brown butter topping though that would have been delicious. It’s hard sometimes not to get carried away. Have you seen the food world lately? New exciting recipes hit the web in increasing numbers everyday. That’s not to say I don’t love it. I do. I’m addicted to it.

Sometimes, however, simple is exactly what you need.  A simple banana bread muffin to take you back to your childhood.

That doesn’t mean these aren’t incredible. Easily the most moist and flavourful banana muffins I’ve ever made. Thank you fellow blogger, Two Peas & Their Pod for the inspiration. Healthier than the average muffin, they’re a true testament to adding nutrition without sacrificing flavour. Whole wheat pastry flour, flax and yogurt all equate to less fat and a world more fiber. Plus, you just used up those rotten bananas, you kitchen goddess you. Bonus points if you bought those blackened bananas at the grocery store for less than half price. 

Like I always say, don’t stress if you don’t have the exact ingredients. Channel your inner Julia and make them your own. Yes, it is baking and changing the ingredients will alter the results but that doesn’t mean you don’t have some room to play. Use a blend of white and whole wheat flour. Add a handful of frozen blueberries or some chopped dark chocolate. Add a tablespoon more flax. Use a 1/4 cup less sugar. Use different spices. Substitute sour cream for the yogurt. Hell, throw some Frangelico in there instead of the vanilla. It will all still result in deliciously moist muffins. Best of all, you’ll gain that confidence you need to ditch the processed crap and get your hands dirty. 

Here’s to keeping it simple. No crazy ingredients. No mixer. No stress. Just the aroma of freshly baked banana bread and a morning done right. The only problem is not wanting a second and a third and a fourth….

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Adapted from a recipe for lemon polenta cake by Nigella Lawson, this blood orange version is moist as all hell, slightly crunchy, and stunning glazed in a brilliant blood orange syrup. Aren’t blood oranges just the coolest. So deep and crimson, truly living up to their name.

Perhaps better the second day, I can’t stop thinking about this cake. There’s just something about that moist, crunchy interior and sticky sweet crust.  I may just eat it for every meal today. I’m also beyond excited to make it with lemons or grapefruits or all the rest of the Winter citrus. 

Originally posted with weighted measures, I decided to roughly convert it to volume for all you non-weighers. I’d be lying if I said I was one of those precise bakers relying on my trusty kitchen scale. After years spent baking more than three times a day in the bush, I became a somewhat fearless baker, adapting recipes as I saw fit. While I don’t recommend that approach for the novice baker, this recipe turned out perfect. So, grab those cup measures and get baking. Just be prepared to eat cake for breakfast. Hey, at least there’s Vitamin C in there. 

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With a sold out display case on the regular, locals have embraced the buttery treats as if it was the last time they’d ever get their hands on one. Whether it’s the straight up plain, crunchy almond, pain au chocolate, salty prosciutto provolone or one of the crazy weekly concoctions, one thing’s for sure: size matters. The ridiculously large baked goods at TIBS have won us over. Suffice it to say, when Tara MacDonald, the genius behind the croissant empire, released a cookbook full of TIBS baking secrets, it was bound to be popular. The TIBS Guide to Desserts includes recipes for some of usual cafe line up as well as desserts inspired by TIBS Family Dinners though you won’t find croissants. Hey, if that was my wildly successful croissant recipe, I’d keep it locked up too. 

Starting with an introduction to both Tara and the man behind the coffee Zane, The TIBS Guide to Desserts butters you up with it’s personal approach. In fact, Tara’s personality is evident on every single page. Couple that with step by step photographs and this is one cookbook perfect to warm over even the weariest of bakers. “Be the Baker!”

Since I partake in TIBS baked goods more regular than I’d like to admit, no scone or cookie was going to entice me. It was the decadent flourless chocolate cake that caught my eye. After several times using other flourless chocolate cake recipes that involved beating the egg whites and yolks separately then carefully folding it all together, Tara’s simplified version was void of all that. This was my kind of recipe. 

Never one to follow the rules, especially in the kitchen, I went ahead and put my own stamp on it, doubling the chocolate and using semi-sweet in place of the milk chocolate. If you have a high quality chocolate like the Callebaut used exclusively at TIBS, then go ahead and stick with the original amount. But if you like your chocolate a bit more intense like this dark chocolate afficianado, go nuts. I say the more the better when it comes to chocolate. The recipe below is also doubled and I highly recommend you follow suit. I don’t know about you but I’ll take a thick fudgy chocoholics dream over a thin version any day. I also covered that bad boy in sweet, slightly tart pomegranate seeds. It pretty much blew our minds. 

Like Tara warns, don’t be alarmed if your cake drops after you cool it or even cracks like mine. It’s every bit as delicious as any perfect looking cake out there. It’s rustic, also known as real. For the original recipe and other decadent desserts, get your copy at one of a number of locations around the Maritimes. Better yet, make haste to TIBS for your copy because if there’s one thing this book will do, it’s bring on the sugar cravings. Hello chocolate croissant. Is it me you’re looking for?

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Akin to a baked custard, clafoutis is a classic French dessert traditionally made with cherries, cherries with their pits in fact. The pits exude a slight almond flavour while making eating a clafoutis rather interesting to say the least. Apparently anything without cherries should be called a flaugnarde but how delicious does that really sound. 

It’s no surprise I opted for local cranberries to replace those Summer cherries. Yup, more cranberries. Their tartness works wonders in breakfasts, baking, even savoury dishes like pork loin. Plus, nothing says Christmas like the little red berries. Pop a few frozen ones in your mimosa or punch this holiday for some instant Christmas cheer. 

Generally served as dessert, I’d say clafoutis is more at home on the brunch table. It’s subtle sweetness, slightly eggy texture and bursting tartness make it similar to a Dutch Baby. If less sweet desserts are your thing, go for it. To counteract those tart berries, a nice sprinkle of icing sugar, some maple syrup served on the side or a dollop of whipped cream beaten with a pinch of icing sugar and a splash of vanilla should do the trick. 

And, once again, the cast iron skillet makes an appearance. I can’t help it alright. It’s probably my most favourite kitchen item right now and really makes that logo choice seem appropriate. It also makes an awesome gift for the cook on your list. Wink-wink. 

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In its third year, The GFBCS isn’t just about spreading the holiday cheer to fellow bloggers. Participating bloggers raised $13, 778.40 for Cookies for Kids’ Cancer, a non-profit organization raising funds for paediatric cancer research. It’s amazing how cookies can come to mean something so much more. This is exactly why I joined. Well, that and the three dozen cookies coming my way. 

Each time a new package arrived, I was elated. Besides the fact that I never receive packages, it was always such a surprise what cookie would be found inside. Big thanks go out to Kristy from Gastronomical Sovereignty for her Momma’s Glazed Sugar Cookies, Megan & Susan of Savour Sisters for Cardamom Spice Stars, and Peanut Butter and Onion for Browned Butter Cardamom Sugar Cookies. 

With loads of cookies in the holiday rotation, I really wanted to try something new. Hazelnuts meet amaretti, the crispy on the outside, melt in your mouth traditional Italian almond cookies. Simply a meringue made with ground nuts, these are ridiculously easy but every bit as delicious as those cookies that took you two days to make.  Though they’re great on their own, you really don’t have a choice but to add some dark chocolate to those hazelnuts. Happy baking.

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Breakfasts in camp were epic events. On the daily we’d dish out hash browns, eggs of every variety sometimes even made to order, good ol’ bacon or sausage, and warm freshly baked goods like cinnamon rolls, muffins, crisps, loaves, coffeecake, or scones. Something different every day. I’m not sure when it made it’s debut on the breakfast table but one season the planters awoke to this warm loaf served up alongside a random snowfall in June. 

Studded with local dried cranberries, dark chocolate and orange, this is what Christmas cake should taste like.  If tart is more to your taste, add in fresh local cranberries instead. Though perfect as is, it could handle any glaze – lemon, orange, even chocolate – you could throw at it.

Your holiday table will never be the same. 

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Whether it’s a school milk programs or your daily glass, milk has become a big part of our lives. It’s thanks in part to the Dairy Farmers of Canada Milk Calendar. Produced for some 39 years, the calendar has found it’s way into Canadian homes for generations. I certainly remember flipping through the calendar as a child, excitement growing with each page turned. Perhaps I should have seen my food obsession coming. I would even wager my mom still has a pile of old calendars among her vast collection of cookbooks. 

This year the milk calendar is dedicated to all those hardworking dairy farmers who work tirelessly to bring us 100% Canadian milk. I truly believe it takes a special kind of person to farm, a person so passionate about their food that they couldn’t imagine doing anything else. In true farm to fork style, this year’s calendar is a collection of recipes by the farmers themselves, from their own kitchens. From squash and apple soup to Mom’s chocolate chip cookies, this is sure to be a hit with Canadian families. I’ve been lucky enough to meet some of the passionate folks behind Dairy Farmers of Canada and this year a dandy package was dropped of with all the ingredients for these savoury Garlic Cheddar Biscuits. 

With a crisp garlicky crust surrounding a fluffy cheesy interior, Meaghan Thornhill of Harbourfront Holsteins & Jezebel Jerseys in Antigonish shares one of the easiest biscuit recipes I’ve worked with. I would, however, suggest using a strong cheddar like PEI’s Avonlea Clothbound Cheddar or Cow’s Applewood Smoked Cheddar. I also think the recipe could handle more green onions but, then again, I jam those things in everything. As for the garlic, be sure to use garlic powder not garlic salt unless of course you’re into ridiculously salty food. I’d imagine real garlic would blow this recipe right out of the water. Next time. 

The milk calendars went out in last Saturday’s newspaper but if you’ve yet to get your hands on one, you can order your copy on the Milk Calendar website. In fact, you can even have a gander at the past calendars. It’s so interesting to see how much has changed, how those orange melamine plates and sepia toned photographs of the 70’s were replaced by the stark white ones of today. What hasn’t changed is the passion of our dairy farmers. Those that rise at the crack of dawn, those that treat their cows as if they’re family, those that champion the regulations that see no growth hormones or antibiotics in our milk supply. 

I don’t know about you, but that’s something I think we can be proud of. 

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