Life is merrier with whole grains....Whole Grain Fig and Raspberry Bars~!

My fellow nutrition students have inspired this recipe with a discussion on whole grains and the prevention of cardiovascular diseases. Please check out the Whole Grain Council for more information on the health benefits of whole grains, and how to identify the "TRUE" whole grain products!

http://www.wholegrainscouncil.org/


Whole Grain Fig and Raspberry Bar
makes 16 bar cookies

1 cup whole grain flour
1 1/2 cup old fashioned (large flake) oats
1/8 cup flax seeds
1/8 cup wheat germ
1 t baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup brown sugar, packed
1/8 cup granulated sugar
4 oz (1 sticks) cold butter
2 oz canola oil
1/2 cup black mission fig preserve
1/2 cup raspberry preserve
1/2 cup chopped walnuts


1. Preheat oven to 350 degrees.

2. Lightly grease an 8” square pan and line with a piece of parchment paper to cover all sides

3. Combine the flour, oats, baking powder, salt, cinnamon and both sugars in the bowl of a food processor. Process until ingredients are combined and the oats are chopped a bit but not ground completely.

4. Cut the cold butter into small pieces and add to the dry ingredients along with the vanilla. Pulse until the mixture starts to clump. It should remain a bit loose but hold together when pinched.

5. Transfer the above mixture into a large bowl, and stir in flax seed, wheat germ and canola oil until uniform

6. Press about 2/3 of the oatmeal mixture into the prepared pan to form the bottom layer. Distribute the chopped chocolate evenly across the surface. Pour the fig mixture over the chocolate and spread gently. Top with the remaining oatmeal mixture.

7. Press the chopped walnuts gently into the surface.

8. Bake for 25-30 minutes or until slightly browned. Place the pan on a wire rack to cool completely. Cut into bars


Bon Appetit~!

Get "nutted" up for the cool breeze of Autumn....Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes~!

To some, black sesame and sweets might be an odd pair, but it is truly a flavour that is close to many Asian's hearts..especially during those unexpectedly windy Autumn evenings, there is nothing better than a bowl of lusciously fragrant black sesame soup that would send comforting warmth from within..


~ Black Sesame Cupcakes with Ginger Glaze and Toasted Coconut Flakes ~

makes 12


Ingredients

3/4 cup all purpose flour
1/2 cup cake flour
1/4 cup ground black sesame
1 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup black sesame butter
1 cup sugar
1/2 cup milk
4 large egg whites
Ginger preserve
Coconut flakes, toasted for garnish


1. Preheat oven to 350 degrees. Line 12-cup muffin pans with liners; set aside.

2. In a medium bowl, sift together flour, ground black sesame, baking powder, and salt; set aside.

3. In the bowl of an electric mixer, beat butter and 3/4 cup of sugar until light and fluffy.

4. Add flour mixture in three parts, alternating with the milk until just combined.

5. In the clean bowl, beat egg whites and gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

6. Divide batter evenly among the muffin cups, filling each up to 3/4 full. Bake until the cupcakes are golden brown, 20 to 25 minutes. Allow the cakes to cool completely.

7. Spread thinly the ginger preserve, and decorate with toasted coconut flakes.



Bon Appetit~!

A forbidden crime for an enthusiastic cook..Exploring the "attractiveness" of frozen entree!

It is almost "sinful" to admit that I have opted in to try something frozen and pre-made for my dinner, but with the constant expansion of such complex concotions, I couldn't tame my growing curiosity..


As part of the Foodbuzz Tastemaker Program, I tried the new Birds Eye Voila Garlic Shrimp pasta, and it was a decent surprise. Having the shrimp frozen in their raw state kept them from being overcooked, and the pasta maintained al dente. Lucious corn kernels, though limited, gave the dish a fresh sweetness, however, the generic oily sauce is certainly in need of improvements!

Infuse a little fragrance into a ganache tart for celebration....Saffron Ganache Tarte with caramelized nuts!

A friend's graduation/summer celebrations always deserve some extra jazz! Among those glistening jewels of caramelized hazelnuts and pecans that dressed a tart with flaky buttery crust, your friends will be dazzled by a molten rich ganache that excites your olfactory nerves with lingering perfume.



~ Saffron Ganache Tarte with caramelized nuts ~

Ingredients:

Pre-baked homemade French pate sucree tart shells, glaze the interior with melted chocolate
Caramelized nuts (a combination of your favourite nuts..hazelnuts, pecans, almonds!)
Saffron chocolate ganache:
6 oz dark chocolate (66% to 72% cacao), chopped
1 tbs honey
1 cup heavy cream
1 generous pinch of good quality saffron


1. In a medium bowl, combine the chopped chocolate and honey. Set a fine strainer over the bowl.

2. In a small saucepan, heat the cream over medium-high heat until simmer. Add saffron and allow it to seep for 5 minutes. Pour the cream through the strainer into the chocolate mixture. Use a rubber spatula and gently stir the cream into chocolate with minimal agitation until the chocolate melts.

3. Pour the cooled ganache mixture into glazed tart shells, allow the ganache to set in refrigerator before decorate the tarts with caramelized nuts.


Bon Appetit~!