New Beginnings
Hello friends!
It’s a new year. And a new year means new beginnings.
I have been waiting to share this news with you. Once Upon a Recipe has a new home. It is time. Time to grow up, spread wings, and fly out of the little nest of wordpress.com. Hello wordpress.org. I am so very excited!
So please come and visit me over in my new digs. Unfortunately, I can’t seem to transfer my subscribers and followers, so if you would still like to follow along, please do one of two things. Either update your readers to http://www.onceuponarecipeblog.com or head on over to the new space and subscribe for updates.
As of Jan. 31, 2013, the space you see here will no longer exist, so I do hope you make it over to the new spot before then.
Catch ya on the flip side! 😉
xo,
Amanda
Happy to (K)New You | Banana Flax Muffins (+/- Chocolate Chips)
Here we are friends, on the eve of a new year. I hope that Santa treated you all very well and that you ate and drank as much Christmas cheer as I did! Truth be told, I may have enjoyed a little too much Christmas cheer, but that’s what new year’s resolutions are for, right? I mean, what would a new year be without the promise to eat healthier/exercise more/take better care of one’s self?
Resolutions aside, I am filled with excitement. I think 2013 is going to be an amazing year. In fact, I can feel it. Good things await us all.
And so I was all ready to share a fancy-pants appetizer recipe with you – one that you might like to make for a New Year’s Eve/Day party. But then I found myself in my kitchen this afternoon, baking up a batch of my very favorite (and most frequently made) muffins, and realized that I have yet to share the recipe with you. And I decided that I couldn’t let the year pass by without doing just that.
(Don’t worry, that fancy-pants appetizer works well year round and will be shared soon!)
And so, dear friends, I give you my most very favorite muffin recipe. It achieved that status based on the fact that it is wickedly simple to throw together, the fact that I always have the ingredients sitting in my kitchen, and the fact that they have been a hit with absolutely everyone that I have shared them with. They are somewhat healthy too, with the option make them even more so (suggestions included) if you so desire. However, I recommend trying the recipe as I’ve written it first, then playing around to figure out what suits your tastes. To be honest, I’ve never been a fan of muffins that have no added butter or oil, as their gummy texture always gives them away. But to each their own!
With that, I raise my glass to thank you all for a wonderful year, and I send you warm wishes for the coming one. I hope that you all have the opportunity to usher in the new year with those you love most.
Cheers to 2012 – hello 2013!
Banana Flax Muffins (+/- Chocolate Chips)
Despite being made with all whole wheat flour, these muffins are incredibly tender and moist. I usually make them without the chocolate chips, but for a little treat, I’ll add dark chocolate chips. Makes 12 muffins.
1 1/2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 large ripe bananas, mashed
1/4 cup brown sugar, packed (or 2 TBSP. honey)
1/4 cup ground flax
1 egg, beaten
1/3 cup butter, melted (or applesauce)
1 tsp. vanilla
3/4 cup chocolate chips (optional)
Preheat your oven to 375°F. Line a 12-count muffin tin with paper liners. In a large bowl, combine the bananas, brown sugar, ground flax, egg, butter, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and stir until just combined. Fold in the chocolate chips, if using. Divide the batter evenly between the muffin tins. Bake for 18-20 minutes, or until the tops are just beginning to brown and a toothpick inserted into the centre of the muffin comes out clean. Cool on a wire rack.
These muffins freeze extremely well and make a great breakfast or snack!
With Love | Merry Christmas
Dear friends,
It is hard to believe that another year has gone by, and here we are again, at Christmas. As I get older, the years seem to pass by at breakneck speed. But then, when I pause to think about the past 365 days, I am always amazed at all that was lived and accomplished.
This year (and every year), I am so very thankful for the wonderful people and places in my life. And this blog is one of those places. Thank you so much for reading and for accepting the sometimes crazy ramblings of my brain. I like to think that the food and recipes are good consolation. 😉
For the next couple of days, I will be spending time with my nearest and dearest, celebrating the wonder that is Christmas. I hope you all have the opportunity to do the same. Wishing you all, my dear friends, a very Merry Christmas.
xoxo,
Amanda
Well Paired | Rosemary-Lemon Sandwich Cookies
Well, I hate to point out the obvious, but…we survived. The world goes on.
Hopefully, you’re prepared for Christmas because it’s coming in just three more days and now you really have no excuse for not being ready. However, whether you’ve accidentally left everything to the last minute (or not), I’m here to help.
First of all, you must go make some lemon butter. It’s quick! It’s easy! It’s delicious! It makes a wonderful gift! Aside from its extremely high deliciousness factor, it’s darn cute!
But if you want to go the extra mile, make some rosemary lemon shortbread-esque cookies, and then sandwich them together with a creamy mixture of lemon butter and mascarpone cheese. Umm, yeah…you’re going to want to do this, if not for others then for yourself. And don’t fret! If you just don’t have the time or energy to make your own lemon butter, you could certainly substitute store bought lemon curd or even lemon pie filling for the lemon butter. Although I highly recommend going the extra mile and making your own lemon butter. Just sayin’. And please, don’t be afraid of the rosemary in this recipe. It adds a very subtle flavor that complements the lemon beautifully. This ain’t no one-dimensional cookie. This is a multidimensional cookie!
Thank you to my lovely coworker, Jenn for sharing this recipe with me. It comes from the latest issue of Better Homes and Gardens. And let me tell you, it’s decadent. I encourage you to double the recipe as one batch only makes about 18 sandwiches. But then again, you will most certainly be tempted to eat these little creatures, so if you don’t plan on getting them out of your house immediately, this may be a case where less is more. Consider yourself warned.
Make these friends. Share them with some special people. And get back to the celebrations of the season. Much love (and cookies) to you all.
Rosemary-Lemon Sandwich Cookies (barely adapted from Better Homes and Gardens, Dec. 2012)
Makes about 18 sandwich cookies.
1 cup unsalted butter, softened
3/4 cup granulated sugar + extra for dipping
2 tsp. fresh rosemary, chopped
2 tsp. lemon zest (about 2 lemons)
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
2 1/4 cups all-purpose flour
1/2 cup lemon butter
1/2 cup mascarpone cheese
Preheat the oven to 400°F. Prepare your cookie sheets with parchment paper or a silpat. In a large bowl, beat the butter on medium speed until creamy. Add the sugar, rosemary, lemon zest, baking powder, and salt, and beat until combined. Scrape the bowl to ensure everything is well incorporated. Beat in the vanilla, and then add the flour.
Shape the dough into 1-inch balls, and place on the cookie sheets. With the bottom of a glass dipped in sugar, flatten each ball to 1/2-inch thickness. Bake for about 8 minutes or until the bottoms are lightly browned. Cool completely.
In a small bowl, combine the lemon butter and mascarpone cheese. Spread on the bottom sides of half of the cookies, and top with the remaining cookies to make sandwiches. Layer sandwich cookies between sheets of waxed paper in an airtight container. Store in the refrigerator or freeze.
Ho Ho Holiday Gifting | Lemon Butter
Though it all seems so far away, my heart aches for the children, families, and teachers affected by the Newtown school tragedy this past week. At a time when the world seems incomprehensible, I do what makes sense to me. I bake and I share. Thinking of you all and holding you close to my heart.
Friends, Christmas is less than one week away! Are you freaking out yet?
I’m tottttttttally freaking. Suffice it to say that I just started my shopping yesterday. Yes, started. However, after a seven hour suicide mission marathon at the mall I am well on my way to the finish line. I credit that miraculous fact to two things. One, the two meals and large caffeinated beverage that helped me to power through those seven hours and my heavy reliance on homemade gifting this year (which thankfully, I got an early start on).
Homemade gifts are wonderful to give and receive. What could be more special than receiving a gift that is the product of the blood, sweat, and tears hard efforts of someone you love? I certainly can’t think of a single thing.
The good news is – there are many homemade gifts out there that are really simple and take little time or creativity to prepare. Take edible gifts, for example! Quick, easy, and delicious!
Don’t believe me? Allow me to demonstrate. With lemon butter! Lemon butter is my family’s take on what most people refer to as lemon curd. It’s creamy, it’s tangy, it’s sweet, and it’s incredible. Four ingredients, less than 30 minutes, and you’ve got yourself a delicious and versatile treat!
Eggs are cracked. We need six. Two cups of sugar are added. Three lemons are zested and juiced. It’s all whisked together with a quick flick of the wrist. Ok, maybe a few flicks of the wrist. Then we cook it all gently in a double boiler on the stove until it thickens up. One cup of butter is stirred in at the end. Boom shaka laka. Lemon butter!
Pour it into little jars. Tie them up all pretty with some raffia. This recipe will produce four cups of lemon butter – enough to fill 8 of these cute little 4-ounce jars. That’s eight gifts people! Get into it!
In case I haven’t convinced you already, let me tell you about a few ways you can enjoy this lemon butter.
1. Fill mini prepared tart shells for a quick and delicious dessert.
2. Spread it onto toast. Muffins! Scones!
3. Stir a spoonful into plain Greek yogurt. Seriously good.
4. Eat it by the spoonful. (Trust me, you’ll want to.)
Lemon Butter
Makes about 4 cups.
6 whole eggs
2 cups granulated sugar
Juice + zest of 3 lemons
1 cup butter, cut into small cubes
In a double boiler, whisk together the eggs, sugar, and lemon juice + zest. Cook over medium heat until thick, stirring often (this takes about 10-15 minutes). Once the mixture is thick enough to coat the back of a spoon, stir in the butter until melted and incorporated. Remove from heat and allow to cool for a few minutes before pouring into jars. Seal tightly and refrigerate. Consume within a few weeks.
Come back in a few days and I’ll show you another use for lemon butter. Hint: It starts with a C and ends in ookie.
Oh! And one more thing! Once Upon a Recipe has been undergoing a little facelift behind-the-scenes for the past while. I can’t wait to share it all with you in the new year!
There’s An App for That | Pasadena Pinwheels
Aloha mes amigos!
‘Tis the holidays! At this time of year, every good host and hostess needs a few recipes in his or her entertaining arsenal – tried and true crowd pleasers that can be counted on time and time again. For me, Pasadena Pinwheels is one of those reliable appetizers that everyone seems to love. They are easy to prepare ahead of time, only need a quick nip in the oven before serving, and well, they’re kind of delicious.
Why not give ’em a try this holiday season? Whether you’re hosting a party or attending one and need something easy to take along (yes, we’re all going to be good guests this year), Pasadena Pinwheels are money.
I’ll even walk you through it. Let’s get started!
The ingredient list is trés simple. Cream cheese, a lil’ mayo, green chiles, tomato, onion, garlic, chili powder, salt, and tortillas. And some salsa for dipping.
Mix it all together. Spread it on the tortillas. Roll ’em up. Slice. Arrange them all pretty on a platter. Snack on the ends as you’re working. Refrigerate until you’re almost ready to serve. Pour yourself a glass of wine before your guests arrive. You deserve it.
Ten minutes before you want to serve your Pasadena Pinwheels, heat up your oven to broil, pop the whole shebang into the oven for a couple of minutes, just until things are getting toasty and golden. Boom. Dinner Appetizer is served. You can thank me later.
Pasadena Pinwheels
8 ounces of cream cheese, softened
2 TBSP. mayonnaise
1 4-ounce can of diced green chiles
1 large tomato, finely chopped
1/4 cup onion, finely chopped
2 garlic cloves, minced
1 tsp. chili powder
1/4 tsp. salt
10 large flour tortillas
Mix everything together (an electric mixer works well). Refrigerate for at least two hours or overnight (to let those flavors mingle!). Spread evenly onto the tortillas, roll each tortilla up tightly, then slice into 1-inch rounds. Arrange on a platter or cookie sheet. Broil until golden brown before serving. Dip into salsa, if desired.
What is your favorite go-to holiday appetizer recipe?
Guest Post: Kristy @ Gastronomical Sovereignty | Rough & Rustic Stuffing
Hi friends! Special treat for you today – Kristy from Gastronomical Sovereignty is here to share a festive recipe. Kristy is one of my favorites. Check out more of her blog after this post and you’ll see why. Bonus: She’s a fellow Canadian. Cheers to that!
Good morning Amanda’s darling readers!
(printable recipe) – Serves 6.
1 cup onion, diced
1 cup carrot, skin on & diced
1 cup celery, sliced
1 cup mushrooms, sliced
2 cups apple, skin on, cored & diced
2 cups chicken, beef, or veggie stock
1 lb. chorizo sausage (approx. 3 large links), removed from casings
Handful of fresh parsley, roughly chopped
Handful of fresh sage, roughly chopped
2 TBSP. butter
2 pastured eggs, lightly beaten
Coarse sea salt & fresh cracked black pepper
Snack Attack | Chewy Granola Bars
Friends, the holiday season is upon us! Have you noticed?
Christmas music has begun to play in the stores, new seasonal drinks are now available at Starbucks and the like (Peppermint Mochas!), and every evening when Bella and I get out for a walk, there are lights twinkling inside and outside of all the houses. (Oh, and it’s also dark by 4:30pm, hence the craptastic photos. Sorry friends, I couldn’t wait to share this recipe!) I love this time of year, but I must say, it really has creeped up on me this time around. Christmas is merely a few weeks away!
Every year when December hits, I find myself scrambling to bake Christmas goodies, get my shopping done, and partake in fun holiday activities. Sometimes I am scrambling so much that I forget to take a breath and enjoy it all. And really, the main reason I am so in love with this time of year is that there is practically a standing excuse to gather together with friends and family to celebrate. There is something purely magical about coming together, eating delicious food, and toasting to the season with those people that bring joy to your heart. Call me a cheeseball, but I just luuuurrrrrve it.
On my bucket list for this holiday season:
- Go on a sleigh ride. I don’t know how I’m going to make this happen, but I’m sure gonna try! Anyone got a horse I could borrow? And a sleigh?
- Make a gingerbread house. Even though gingerbread houses never seem to get eaten (who wants to eat all that candy and cookie business after it’s been gathering dust for weeks?!), the process is so darn fun! And by process I mean putting more candy in your mouth than you put on the house. Magical.
- Watch one Christmas movie every week from now until Christmas. Top on the list – Elf, A Charlie Brown Christmas, and It’s a Wonderful Life (which I’ve never seen before – how?!)
- Fill a huge thermos with hot chocolate and Bailey’s, get a group of my favorite people together, and go tobogganing.
- Learn how to play an easy Christmas tune on the guitar. A party ain’t a party without a sing-a-long.
- Donate to those in need. I am very inspired by this.
…to name a few. What are some of the activities on your holiday bucket list?
The holiday parties have begun. Time to get my arse in gear. But in all of this busy-ness, one cannot forget to eat! No problemo, I’ve got you covered with a dense and energy-packed granola bar that you can grab for a quick breakfast or snack on the run. I have been searching for ages for the perfect granola bar recipe. One that is chewy, not too sweet, and somewhat healthy. The original recipe (taken from Whitewater Cooks) uses corn syrup, but I substituted brown rice syrup with great results. I’d really like to find a way to cut down a bit on the butter and sugar, but for now, it will do. This recipe makes a rather large batch, but they freeze very well once cut and put into an airtight container. I have also cut the recipe in half without issue – just use a smaller cookie sheet.
Feel free to change these up by adding your favorite mix-ins. I definitely recommend including the sesame seeds as they add a delicious crunch to these chewy bars. Any kind of dried fruit can be subbed in for the raisins, and some dark chocolate chips would take them to a whole other level.
Don’t forget to stop and smell the balsam friends. 😉
Chewy Granola Bars (slightly adapted from Whitewater Cooks)
Makes 24 very generous bars.
1 cup butter, softened
1 ½ cups peanut butter (smooth or crunchy)
1 ½ TBSP. vanilla
2 cups brown sugar
1 cup brown rice syrup
6 cups large flake oats
1 cup shredded coconut, toasted
1 cup sunflower seeds, toasted
1 cup sesame seeds, toasted
2 cups dried fruit/chocolate
Lightly toast the coconut, sunflower seeds, and sesame seeds in a skillet over medium heat, then set aside. In a large bowl, cream together the butter, peanut butter, vanilla, and brown sugar. Add in the brown rice syrup and mix, and then add the remaining ingredients and stir by hand.
Preheat the oven to 350F. Line a large (ie. 12 x 18 inch) cookie sheet with parchment paper and press the mixture into the pan. Bake for 20-25 minutes, or until golden brown around the perimeter and just set in the centre. Let cool slightly and then cut into bars. Freeze if the bars will not be consumed within a few days.
Help, I’m Alive | A Winner!
Hiiiiiiiiii.
Wowie, what a couple of weeks it’s been! No rest for the wicked, as they say. I’ve been having some good times with friends and family, and so I took a wee little break from blogging to soak up that goodness. Making time for the special people, places, and food in our lives – it’s important!
Here are a few shots of what I’ve been up to, courtesy of my iPhone and Instagram (@onceuponarecipe).
Drinking overpriced seasonal beverages. You just gotta.
Shoveling…
Eating. As per usual.
Capturing pretty early winter sunsets.
Eating more. Enjoying treats with friends.
Playing in the snow with this crazy girl.
Playing in the snow makes me hungry. Late night cookies!
Music break! The amazing Metric.
Dinner parties! (PS. They’re even better when someone cooks for you).
Muah.
Oh, and we have a winner from the blogoversary giveaway!
The winner was chosen by the random number generator, and I must say, I chuckled when I discovered who #32 was. You see, I won a giveaway on Kristy’s blog about a year ago. My friend – I am so tickled that I get to share all of these goodies with you! Please email your full mailing address to onceuponarecipe[dot]amanda[at]gmail[dot]com and I will get this little package shipped off to you ASAP!
And to everyone else who entered, thank you. It was fun to read about everyone’s favorite kitchen tools. My KitchenAid stand mixer is definitely at the top of my list, and a glass of wine makes cooking and baking infinitely more enjoyable than it already is!
More recipes coming your way soon! xoxo
Year Two | A Blogoversary Giveaway! {CLOSED}
Bonjour friends!
Guess what? In the midst of celebrating my own birthday (plus the birthdays of special friends and Halloween), I missed the two year anniversary of this here blog of mine. Two years! That is total crazy town. While I don’t always have the time to post as often as I’d like, this place has become a safe haven for me – a place where I can share my thoughts (and of course, recipes) and completely be myself. As soon as I figure out a way to squeeze 30 hours of living into 24, this is the first place where I will happily spend more time.
To mark this momentous occasion, I thought I would do a lil’ recap of my top 10 favorite recipes that I’ve posted on the blog so far. Let’s take a walk down memory lane, shall we?
2.Banana Bread Oatmeal Pancakes
3.Curried Cream Cheese Dip with Dried Cranberries, Green Onion, and Pine Nuts
4.Caramelized Onion and Goat Cheese Tartlets
5.Fruit Salsa with Cinnamon Chips
10.Chocolate Skor Cookie Dough Toasted Marshmallow Cupcakes
And now, onto the real reason you’re all here, the giveaway! Without you, this blog would be nothing. YOU are the reason I write, share, and vent the often ridiculous contents of my brain. You’re all gems, and to thank you, I want to give you all the chance to win this little diddy of a gift – some of my favorite kitchen tools and treats!
What you see here…
1. Stainless steel measuring spoons. To get those cupcakes/cookies/cakes juuuuuust right.
2. Two deliciously soft grey microfibre dishtowels (these are great for cleaning glasses).
3. Cute cupcake liners! And good quality too.
4. My favorite spatula by Tovolo – double-ended means double duty. I use this for mixing, scraping, spreading, you name it. Trés fab.
5. The most wonderful olive oil I have ever tasted, from Evoolution, a local boutique olive oil and balsamic vinegar store.
6. My favorite herbal tea, Yogi Egyptian Licorice. (Yogi also gives good advice, as demonstrated in the first photo in this post).
7. Two of my favorite chocolate bars – Sea Salt and Orange Intense, both by Lindt. For those midnight/morning/afternoon chocolate cravings.
Contest is open to residents of Canada and the continental United States. To enter, leave a comment below and tell me what your favorite kitchen item is.
For additional entries: 1) Subscribe to Once Upon a Recipe, 2) “Like” Once Upon a Recipe on Facebook, 3) Follow “@onceuponarecipe” on Instagram, and/or 4) Follow onceuponarecipe on Pinterest, and leave me an additional comment telling me that you did so (for each additional item). Deadline for entries is Friday, Nov. 16 at noon MDT. One winner will be chosen at random.
*Disclosure: This contest is sponsored by me, myself, and I, along with my deep affection for you lovely peoples!
More recipes to come soon friends! Happy Tuesday! xoxo
Once Upon a Recipe 