Apple Cranberry Tart with Super Easy Crust

People who are too intimidated to make pie will tell you that their Achilles' heel is the crust.  I confess that I too have uttered my fair share of French words in the process of making pies in the past--but no more.




This recipe will make a pro out of you.  It requires very little in terms of effort: no rolling, no chilling.  All you need to make a melt-in-your-mouth pie crust is a strong wrist or a food processor and tart pan with a removable bottom and voila: perfection every time!


I made this apple tart shiny and appetizing by glazing it with apricot jam.  It's a simple baker's trick that can turn an apple tart from nice enough to stunning.  The cranberries add a visual contrast but feel free to omit them if you don't have any on hand.

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Apple Cranberry Tart with Easy Crust (serves 6-8) This tart is gluten free but since it is loosely based on a crust I found in an old issue of Bon Appetit Magazine, I am sure it would turn out delicious with regular all purpose flour as well--just make sure that no one at your table is sensitive to gluten or wheat. For the Crust: 1/4 cup coconut oil or room-temperature butter (unsalted) 1/4 cup raw sugar small pinch of salt 3 large eggs beaten 1 tsp vanilla extract 1/4 cup coconut flour 1/4 cup tapioca flour 1/2 cup brown rice flour For the Filling: 2-3 apples, peeled and quartered and then thinly sliced 1/4 cup of frozen cranberries 1/3 cup apricot jam Preheat oven to 375F and place a cookie sheet on the bottom rack. Oil a 9" diameter removable bottom tart pan. In the food processor mix together the coconut oil (or butter), the sugar, and salt, scraping the sides as needed, until the mixture is creamy and uniform. Add the eggs, vanilla and process some more until well combined. Add the flours and pulse until just combined. Carefully remove the blade from the machine and transfer the batter to the middle of the prepared pan. With your hand slightly wet, pat the batter down to form an even crust. Arrange the slices in a circular pattern and sprinkle the cranberries on top. Heat the apricot jam slightly until it becomes more liquid and transfer to a mug.  Using a pastry brush, paint the jam generously all over the apples and cranberries and reserve the rest for later. Bake the pie for 45 minutes. Remove from the oven. Warm the remaining jam again and apply a generous coating all over the fruits.  Let cool completely on a rack. Printable Recipe

Only one slice left!

Thanksgiving Wishes and Cranberry Blueberry Sauce

Here's a little Thanksgiving tradition from my family to yours...this cranberry sauce recipe was given to me years ago by my sister. It has been a favorite of ours for every Thanksgiving celebration since.

Thanksgiving is one of my favorite holidays. It seems like the right time, therefore, to get back into the swing of blogging about food and sharing the recipes that allow us to slow down and enjoy the moment. Warmest wishes and Happy Thanksgiving!

Cranberry Blueberry Sauce 1 cup of sugar 1 cup water 16 oz frozen cranberries 1 cup frozen blueberries (reserve 1/4 cup and set aside) orange skin (1-2 strips of about 1/3" x 2") In a medium sauce pan, bring the sugar and water to a boil. Add the cranberries and simmer on low for about 10 minutes. Then, add 3/4 cups of blueberries and the orange skin. Continue simmering for 15 minutes, stirring every so often. Finally, add the remaining 1/4 cup of blueberries and allow the mixture to cool. It will keep for about 3-4 days in the refrigerator.

Something Different: Tangerine Pudding

This dessert is an exercise in patience. Each piece of tangerine is lovingly peeled, seeded and freed of its fibrous coat before it can go for a swim in this creamy honey flavored pudding. If you are in the mood for something different, not chocolaty, this velvety cream fits the bill. It makes great use of seasonal tangerines.



I made it on a rainy weekend, singing along to my favorite french CD. Somehow, I didn't mind the prep-work so much; it was almost relaxing. I am not sure I would want to tackle it on a busy weekday, but it's a really nice treat for a lazy day when you a craving something creamy and different.

Tangerine Honey Pudding 1/4 cup cornstarch 1 pinch sea salt (1/8 teaspoon) 4 cups of lowfat milk or soymilk 1/4 cup + 1 tablespoon honey 1/2 tablespoon tangerine zest 2 cups chopped tangerines, seeded, skinned, membranes removed Combine cornstarch, salt in medium heavy bottom pot. You will need to mix constantly. Turn on the heat to medium and slowly, mixing energetically, pour in the milk. When the liquid mixture is warm, add the honey and zest. The mixture will thicken and boil. Don't forget to keep mixing while it boils for about three more minutes or so: you are looking for an almost pudding like consistency because it will thicken some more as it cools. Turn off the heat and let cool, mixing every five minutes. Add the tangerine pieces and transfer to a glass bowl or storage jar and refrigerate for at least 4 hours.

Pear Butter and Muffins

I came upon a cornucopia of pears through my CSA and decided to turn them into a light pear butter. Pears take on the loveliest velvety texture when baked and blended. It reminds me of the baby fruit purees I use to make for my children--yes, I would lick the leftovers. Since silkiness is provided by mother-nature, I just have to add the right complementary ingredients for my fruit spread. I chose maple syrup to provide some additional sweetness and richness, but the spices are really what makes this recipe special.



The batch will yield two jars. You can enjoy it as a spread or a nice change from applesauce. I used one jar for our morning toast and then turned the rest into a batch of delicious gluten-free pear muffins.



My kids loved them and immediately requested another batch.

Oven-Baked Pear Butter The Pear Butter is vegan. 4 cups ripe pears, peeled and sliced 1/4 cup maple syrup 2 teaspoon orange zest juice of one orange (1/4 cup) 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/4 teaspoon freshly ground nutmeg Preheat oven 350F. Mix all the ingredients in an oiled ceramic dish (lasagna pan). Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 20 minutes. Transfer pears to blender and pulse until smooth. Cool and transfer to jars. Refrigerate for up to a week.

Pear Butter Muffins (makes 12) 1/2 cup almond meal 1/2 cup millet flour 1 cup[ brown rice flour 1/2 teaspoon xantham gum 1/4 teaspoon salt 3 teaspoons baking powder 1/2 cup Sucanat (evaporated cane juice) or granulated sugar 1 cup Kefir or other liquid yogurt (buttermilk will work fine) 1/2 cup egg whites 2 tablespoons canola oil 1 teaspoon GF vanilla extract 6 tablespoons pear butter 1/4 cup walnut pieces Preheat oven 375F. oil a muffin pan. Mix the first seven ingredients in a bowl. Mix the next 4 ingredients (yogurt-vanilla extract) in a bowl. Incorporate the wet ingredients into the dry ingredients and mix well. Divide half the batter into the twelve muffin cups. Add 1/2 tablespoon of pear butter on top of each muffin. Then, top each dollop of pear butter with the remaining batter. Top each muffin with a sprinkle of walnut pieces and bake for 25-30 minutes or until nice and golden. Let cool for about 10 minutes before serving or transferring to a platter.

Similar recipes for you to enjoy:
Pumpkin Butter with Candied Ginger
Simple Fig Jam

My Love Affair with Cranberries

I have started a love affair with cranberries this year. Oh, I have always loved them but this season I am rediscovering the pleasures of adding their tartness to an array of dishes and baked goods.



Orange, whether zest or fresh squeezed juice, brings out their loveliness even more. Too often, they are limited to make a shy gooey appearance out of a can at Thanksgiving. No offense to the canned-cranberry-sauce lovers out there, but this does no justice to this beautiful fruit. I am partial to scones, muffins and bread bursting with citrus and chunks of these bright red berries. And, when it comes to my Thanksgiving table, I follow in my sister's footsteps and make a delicious homemade cranberry-blueberry sauce which she introduced me to many years ago. My kids eat it by the bucket-full so I always double the batch.

This year, I have discovered a new recipe for Cranberry-Orange Bread. The aroma that fills my house as I type this post is simply indescribable. You'll have to bake a loaf to find out for yourself. Be warned: it must be left alone to cool for an hour before being sliced--not an easy thing to comply with when the sweet enticing smell teases you mercilessly.

So what is so different about this bread that warrants such passion on my part? The batter for one is sweet with orange pulp and a pillowy texture. The cranberries are crushed while still frozen, thereby providing the perfect cranberry flavor to bite ratio. The pulpy juice of fresh oranges makes such a delightful difference in the intensity of flavor and texture.



This recipe was based originally on an America's Test Kitchen recipe.

Cranberry Orange Bread (makes 1 loaf) If you are not concerned about the gluten you can make this recipe using 2 cups all-purpose flour (just omit the xantham gum) instead of the first 5 ingredients. If you are gluten free but would rather use a baking mix feel free to do so but don't forget to add the xantham as indicated in the recipe. I like the addition of almond meal but I have made this loaf entirely with Bob's Red Mill GF mix before with excellent results. 1/2 cup brown rice flour 1/2 cup garbanzo bean flour 1/2 cup almond meal 1/2 cup millet flour 1 teaspoon xantham gum 1/2 cup granulated sugar 1/4 teaspoon salt 2 teaspoon baking powder 1/4 teaspoon baking soda 3 tablespoons canola oil 3 tablespoons unsweetened applesauce 2/3 cups fruit flavored kefir yogurt, or other liquid yogurt (buttermilk is a good substitute) 1/3 cup freshly squeezed orange juice with pulp 1 tablespoon of orange zest 1 large egg, beaten 1/4 cup agave nectar, or honey 1/2 cup of crushed frozen cranberries 1/2 cup walnut pieces Preheat oven 375F Oil a loaf pan Mix all the first 9 ingredients together in a bowl. In another bowl: mix the oil, applesauce, kefir, juice, zest, egg and agave nectar until well combined. Incorporate the wet ingredients into the dry ingredient bowl. Add the cranberries and nuts and mix thoroughly. Transfer batter to prepared loaf pan. Bake for 1 hour and 10 minutes. Check for doneness after an hour by inserting a knife in the center. Blade should come out clean. Let cool for an hour before slicing.

Artsy-Foodie's Tip: Make this recipe into muffins for a nice individual treat. Reduce the baking time to 30 minutes instead.





Stop by for a visit later on this week for a wonderful apple-cranberry salad dressing recipe...

Pears Like You Have Never Had Before

There are days when you want the rewards without the efforts. As much as I enjoy cooking and inventing recipes, simplicity is always a plus for my busy schedule. We run around between our jobs, schooling, kids' social lives and other various commitments, yet the food that we eat is an important part of that routine as well.

I really care about what I feed myself and my family. I like preparing foods for the ones I love because it is truly is the ultimate gift of generosity. It's a gift of time as well as substance. Desserts have a way of making everyone smile around the table that spinach will never rival (and I love spinach). It is the great equalizer: adults get in touch with their inner-child, as they anticipate the first bite, and children bubble with with excitement. Everyone has an achilles tendon when it comes to their favorite treat: the one they cannot possibly resist. Mine is the combination of dark chocolate and caramel, and perfectly caramelized pears or apples, and buttery tarts, silky puddings--okay, I admit it mine is a list that would go on and on.



Here's one easy concoction that combines some of my favorite flavors and is sure to satisfy most sweet tooth. It is so easy to put together that it can fit into anyone's busy schedule.

Chocolate Caramel Baked Pears This dessert is wonderful served with vanilla ice cream or homemade whipped cream. You can use a mixture of dark chocolate and caramels instead of the chocolate covered caramels. 4 ripe pears, halved and center core removed (use a spoon or melon-baller) 4 oz dark chocolate covered caramels, chopped 1/4 cup hot water Preheat oven to 375F. Oil a ceramic lasagna dish. Place pear-halves skin side down in the prepared dish. Stuff the center cavities with the chopped caramels. Carefully, pour 1/4 cup of hot water in between the pear-halves. Cover with aluminum foil. Bake for 30 minutes and then remove the foil and bake 10 more minutes or until pears are tender and center is melted. Serve warm.

More desserts to satisfy your sweet tooth...
Blueberry Pudding Cake
Caramel Apple Cake

The Delightful Strangeness of Blueberry Pudding Cake

You want cake. You want pudding. You want pudding cake. It's bit of strange concept, but why not? Most people like something creamy to add moisture to a slice of cake and this recipe comes with it built-in.

The idea for this dessert came from gluten-free cookbook author Rebecca Reilly . I started out with her recipe and changed it quite a bit.



I switched some of the GF flour to almond meal, which adds richness and texture. Once that was done, the oil could be omitted since the almonds provided plenty. I also substituted soymilk instead of regular milk and egg whites instead of egg replacer powder. I have found that most recipes can afford less sugar without compromising the treat factor. Agave nectar, a sweetener derived from the agave cactus, is my first choice when I create a recipe. I replaced a lot of the sugar in the original recipe with a reduced amount of agave nectar. The result was a nice and light fruity-dessert which the whole family enjoyed.



Blueberry Pudding Cake (serves 6)
If you are not on a wheat-free or gluten-free diet, I suggest omitting the xantham gum and replacing the GF flour mix with all-purpose wheat instead. The cold leftovers go great with coffee. Refrigerate any remaining cake overnight and enjoy them for breakfast the next day.


3/4 cup almond meal
3/4 cup GF all purpose flour mix (such as Bob's Red Mill)
1/4 teaspoon xantham gum
2 teaspoon GF baking powder
1/4 teaspoon salt

2/3 cup soymilk, or regular lowfat
1/3 cup agave nectar
1/3 cup egg whites

2 cups frozen blueberries

1 tablespoon arrowroot
1/4 cup turbinado sugar, or granulated

1 cup boiling water


Preheat oven to 350F.
Oil a circular deep ceramic pie or gratin dish.

In a mixer combine the flour, xantham, baking powder and salt. Mix on low speed until combined.
Mix the soymilk, nectar, egg whites in a smaller bowl. Add to the dry ingredients in the mixer and mix well to form the batter.

Place the frozen blueberries on the bottom of the pre-oiled dish. Place the ceramic dish on top of a cookie sheet to catch drips during baking. Pour the batter on top of the berries. Mix the turbinado sugar with the arrowroot. Sprinkle the sugar mixture on top of the batter. Pour the boiling water carefully on top of the whole thing and bake for 55-60 minutes or until the top has formed a golden crust and is partially set. Let cool before serving.

Artsy-Foodie's Tips:
-This cake tastes even better the next day, which makes it a great make a day ahead dessert.
-If you don't have Arrowroot in your pantry use some cornstarch instead.
-For an added special touch, make a batch of fresh whipped cream with a little agave nectar and a teaspoon of hazelnut or almond extract.





More lovely blueberry desserts for you to enjoy...
Easy Blueberry Pudding
Mango Blueberry Kanten
Blueberry and Plum Clafoutis

Tweaked Apple Scones

Scones are always a favorite around here. My goal is to keep things as varied as possible which means experimenting with many ideas. I start with a concept and go from there. Sometimes, I succeed on the first try. At other times, I have been known to bake the same thing three times in a row just to tweak a recipe ever so slightly until it meets my idea of perfection.



My first batch of apple scones this week was good but not great. The apple flavor I was looking for wasn't coming through enough and the texture was too much like muffins. I played around with it all morning until it was just right.



Apple Scones (makes 10)
If you are not concerned about gluten or wheat, you can use 1 cup all-purpose and 1 cup of whole-wheat white flour instead. You'll also want to omit the xantham.

1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup millet flour
1/4 teaspoon xantham gum
1 tablespoon GF baking powder
1/4 teaspoon salt
1/4 cup turbinado sugar, or granulated
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon vegetable oil, or roasted walnut oil
1 tablespoon unsalted butter, diced
1 large egg, beaten
1/2 cup soymilk, or lowfat milk
1 teaspoon vanilla extract
1/4 cup walnut pieces, optional
1 cup cooking apple skin on, diced small


400F preheated oven
oiled cookie-sheet


Place the flours, xantham, baking powder, salt, sugar, and spices in a bowl and mix well.
Drizzle the oil on top and add the butter. With your fingers, work those ingredients in until the flour is well coated and forms clumps when squeezed (this should take about 2 minutes).
In a smaller bowl, combine the egg, milk and vanilla.
Form a well in the middle of the flour bowl and pour in the wet ingredients. With a wooden spoon, make circular motions to mix and form the batter. Add the diced apples.
Divide the batter into 10 patties on the prepared cookie-sheet. Place walnut pieces, if using, on top of each scones. Bake for 15 to 20 minutes or until bottom of scones look golden.
These are best enjoyed the same day.



Here's another wonderful scone recipe...
Pumpkin Chocolate Scones

Making Sandcastles: My Take On Mexican Wedding Cookies

Over the weekend, I had the pleasure of visiting Mary Ann's blog: Meet Me In The Kitchen. She had posted some amazing looking Cherry Pistachio Wedding Cookies. One look at them and I knew I had to try them.

I had to tweak her recipe a bit for my dietary requirements and some other items which were missing in action in my pantry. I chose to make mine with dried cranberries instead of the cherries. I also decided to experiment with replacing 2 of the 8 tablespoons of butter with 2 tablespoons of canola oil instead. I still left plenty of butter for the rich taste and texture it provides. I used raw pistachios instead of salted ones. Finally, since the cookies are coated with powdered sugar, I reduced the sugar in the cookie batter to half a cup. These little gems were a big hit for dessert. My kids loved them. Thank you for the inspiration Mary Ann!



They were a lot of fun to make and so easy. It all happens pretty much in the food processor and then it's like a day at the beach... You get to fill a tablespoon measurer with the sandy dough, pack it in tight and invert it onto a cookie sheet. I was alone at home when I made them, a rare thing in itself, and I was reminded of the many summers of my childhood.

I grew up in Nice, France, where most of the beaches are covered with smooth stones. My family use to drive on the weekends to a place outside of Nice called: "Passable". It was a cove, where the beach was filled with sand. We would spend all day, picnicking, swimming, and making sandcastles with our little buckets. We would pack in the wet sand firmly, because experience had taught us that if we didn't the tower would crumble. Making those lovely cookies is exactly like that. You get a treat and a trip down memory lane all in one.



Gluten Free Cranberry Pistachio Wedding Cookies (makes 32 small but delicious cookies)
1/2 cup tapioca starch
1/2 cup white rice flour
1/2 cup brown rice flour
2/3 cup sorghum flour
1/2 cup powdered sugar
2 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon xantham gum

2 tablespoons canola oil
6 tablespoons unsalted butter, diced
1/2 tablespoon GF vanilla extract
3 teaspoons ice water
1/2 cup dried cranberries
1/4 cup of finely chopped raw pistachios

1/2 cup powdered sugar, to coat cookies

Preheat oven 350F
Oil a cookie sheet.
Combine all the flours, 1/2 cup of sugar, cornstarch, salt, and xantham gum in the bowl of the food processor and blend together.
Slowly drizzle the oil into the food processor and pulse to combine. Then continue adding the butter pieces little by little, until you obtain a small crumb. Use a spatula to scrape the sides and make sure the butter is evenly distributed.
Add the water and ice water and process until well combined, scraping sides again as needed.
Add the cranberries and pistachios and process for 20 more seconds or so. Carefully, remove blade from bowl.

Using a round tablespoon measurer, scoop the crumbly mixture into the spoon and press hard to obtain a compact little patty (this is where your sandcastle building skills come in handy). Gently slide the patty out of the spoon and onto the prepared cookie sheet. Continue this step until you have used up all the cookie crumb mixture.

Bake in the oven for 20-25 minutes or until the bottom of the cookies are slightly golden. Remove and let cool on the cookie sheet for about 10 minutes.
Pour the remaining 1/2 cup of powdered sugar into a bowl. Toss the cookies gently to coat with the sugar, return to cookie sheet and let cool completely.

Hungry for more cookies? Here's another favorite...
Lebanese Walnut Cookies

Mango Blueberry Kanten

Fruit based desserts are by far my favorites. It wasn't always that way... There was a time when I would have traded my first born (sorry son...) for a good chocolaty treat. Nowadays, I enjoy dark chocolate in small quantities. It's a matter of taste not calories. I don't believe in skimming on taste when it comes to desserts--you end up eating the whole tray and still wanting more.

A few years ago, I had the pleasure of making my way through the Millenium Cookbook and was introduced for the first time to Agar Agar as a substitute for gelatin. Then, my friend Ivette, who is an amazing cook, made me a fresh fruit kanten. It was wonderful, kind of like jello but creamier. It had a refreshing feel and taste, unlike anything else I had ever had. Jello lovers might want to throw their congealed transparent treats at me for saying this but Kanten beats jello in taste and texture any day.

After two years of experimenting, my family is unanimous: this mango blueberry version is our favorite.



Mango Blueberry Kanten (serves 6)

3 cups diced ripe mango
1 cup 100% white grape juice
2 tablespoons agar agar flakes (available in natural food stores)
1/2 cup frozen or fresh blueberries

In a small sauce pan, bring the white grape juice to a boil. Add the agar agar, simmer while whisking until flakes melt into the juice (about 5 minutes).

Put mango pieces and agar agar juice mixture into a blender and process until smooth. Transfer to a loaf pan (pyrex or ceramic is best). Add blueberries and smooth out by gently pounding loaf pan on the counter. This will help remove any air bubbles. Store in the refrigerator and let set for at least 4 hours. Gently unmold onto a platter or serve straight out of the dish.

Better than Nutella: Figs Stuffed with Chocolate Hazelnut Cream

Nutella is catnip for humans. I have eaten more jars of the stuff in my life than I care to admit. It was a staple in our house when I was growing up. In my teens, I would stop at the boulangerie du coin (corner bakery) for fresh, hot out of the oven, pain brioche that we would lather with thick layers of artery-clogging hazelnut chocolatey goodness. Ah, the good old days...

When we moved out of our first house, my husband and I were packing boxes at 3 A.M. in anticipation of the moving van's morning arrival. We came across a jar of Nutella while packing the pantry. It looked so innocent in the bare cupboard. We unpacked several boxes to find a spoon, a spatula--anything that could act as delivery device. It was heaven in a jar. Nutella, which I had always loved, had never tasted so good. Frankly, it never did again--though my kids would beg to differ.

I know this little story doesn't explain how my version of Nutella ended up in the figs. You see, once I decided to make the cream I still needed a delivery device for it and figs are so pretty right now-- like little green or purple baskets waiting to be filled with homemade chocolate hazelnut cream...



Figs Stuffed with Chocolate Hazelnut Cream (makes 24)
If your figs are not ripe or sweet enough, simmer them in 1 cup of sugar diluted with 4 cups of water for 2-3 minutes. Make sure the sugar mixture is boiling before you introduce the figs and lower to a simmer. When they are ready, drain well and proceed as per recipe.

24 ripe fresh figs
1/2 cup shelled hazelnuts
4 tablespoons heavy cream
1/2 tablespoon GF vanilla extrat
3.5 oz of good quality dark chocolate
4oz mascarpone italian cream cheese
whipped cream, for decoration
12 hazelnuts, spilt into 24 halves
Dark chocolate curls, for decoration (optional)
Unsweetened chocolate powder, for decoration


With a pairing knife, cut the top off each fig and cut a X to about 1/3 from the bottom creating an opening for the filling. Gently pry the opening open.
Put the hazelnuts, vanilla and 2 tablespoons of the heavy cream in a mini food processor and pulse until smooth paste forms.
In a small bowl place the dark chocolate and the remainder of the heavy cream and microwave for 30 seconds. Stir well. Continue microwaving and stirring in 10 second increments until completely melted and smooth.
Add melted chocolate to hazelnut mixture, mascarpone cream cheese and process until smooth and creamy (about 1 minute). Transfer to a bowl and refrigerate for at least 30 minutes.
Transfer chocolate to a piping bag or use a freezer bag and clip the corner. Carefully, pipe the chocolate mixture generously into each fig. Crown each one with a dollop of whipped cream, a hazelnut half and a chocolate curl (can be created by carefully passing a vegetable peeler knife on the edge of a cold chocolate bar). Then finish by sprinkling the platter with some unsweetened chocolate powder (I like to use a small handheld mesh strainer, tapping the sides gently to disperse the chocolate). Refrigerate until ready to serve.



And one more fig recipe for you to enjoy...
Oat Fig Bars

Just Lovely Orange Blueberry Muffins

I did not grow up with muffins but I have to admit that I have grown quite fond of them. For one thing, they are super fast and easy to put together and for another, they taste wonderful. The speed at which you can bake a batch makes it practical for a morning treat or a spontaneous snack. The possibilities are endless.

As much as I enjoy a nice piece of cake, I look for different qualities in my muffins. I like the texture to be a little denser and the flavor must be as assertive as a gust of fresh air. These blueberry muffins fit the bill perfectly. The orange infused batter helps to highlight the sweet berries. The texture is slightly dense. The overall effect is that the blueberries seem almost creamy inside this moist little muffin. Even my teenager, who doesn't like fruit cooked into his food, helped himself to seconds. All of us declared these little muffins a real treat.




Orange Blueberry Muffins (makes 24 small muffins or 18 regular)

If you are not concerned about gluten or wheat replace the GF flour with 1 cup of whole wheat white flour and 1 cup of all purpose and omit the xantham.
If you want to make these vegan, omit the egg and replace the butter for canola oil. I have baked them that way and they come out a little denser but they still taste great.

2 cups of GF all purpose flour mix (I use Bob's Red Mill)
1 tsp xantham gum
1 tablespoon baking powder
1/2 cup turbinado sugar or regular granulated sugar

1/2 cup orange juice
1 cup soy milk
1 tsp orange zest
1 whole egg
1/3 cup egg white
2 tablespoons of melted unsalted butter
1 tablespoon of canola oil

2 cups fresh sweet blueberries

Preheat oven 375F.
Oil muffin pans.
In a bowl mix all the dry ingredients (flour-sugar)
In another bowl mix all the wet ingredients (orange juice-oil)
Combine the wet ingredients into the dry ingredients. Mix well. Add the blueberries and mix. Divide the batter into the muffin pans. Bake in the oven for 30 minutes or until cooked through and golden. Check by inserting a knife in the center to make sure the batter is cooked through.

*** Alternative baking option: Pour batter into loaf pan and bake in the oven for 50-60 minutes or until cooked through and golden. Check by using the inserted knife method.

Oat Fig Bars

This recipe was inspired by Aran's GF berry bars. Aran of Cannelle et Vanille, whose stunning pastry blog needs no introduction, is now a contributor on the blog Connor's Journey with Autism: a resource for families with autistic children. After reading her wonderful post, I decided to dust-off my recipe for oat bars. I happened to have a bounty of fresh organic figs, so I decided to make them with my homemade, quick and easy fig jam recipe.

These great bars are flavored with earthy oats and fragrant orange zest. We enjoy them for dessert, snack or breakfast.



Oat Fig Bars (makes an 9" square pan)
Sucanat adds a nice earthiness to this treat but regular sugar will work as well.
I use roasted oils in salad dressings and baked goods-- they add a delicate depth of flavor. Feel free to substitute regular vegetable oil, such as canola, if you don't have any in your pantry. The bars will still taste great.

If you are not looking to cut out the gluten substitute 1 cup of whole-wheat white flour for the brown rice flour and omit the xantham gum.

Ingredients:

2 cups GF Rolled Oats
1 cup almond meal
1 cup brown rice flour
1/2 cup sucanat or granulated sugar
1 tsp baking powder
1 tsp xantham gum
1/2 tsp salt
1/2 cup roasted almond oil, or other sweet vegetable oil (or canola is okay)
1/3 cup fresh squeezed orange juice
1 tsp of orange zest
1 cup of fig jam, homemade or store bought
2 figs, sliced thin (optional for decoration)

Preheat oven 375F.
Oil a 9" square pan



Mix the oats, almond meal, rice flour, sugar, baking powder, xantham gum, salt in a bowl together until well combined.

In a couple steps add the oil and mix. Then add the orange juice and zest and mix well to incorporate.

Take half the crumb mixture and pat it down at the bottom of the pan. Add a layer of fig jam. Then, sprinkle the rest of the crumb mixture on top and pat it down until it looks flat and somewhat even. Finish by decorating the top with thin slices of figs.

Bake for 35-40 minutes or until it looks cooked and slightly golden. Let cool before cutting and serving.

If you liked this post, you might also enjoy:
Blueberry Plum Clafoutis
Walnut Lebanese Cookies

Vacation, Booboos and Apricot Soup

Sometimes, a simple meal feels luxurious. I just came back from spending two glorious days cabin-camping on a beach on the banks of the Puget Sound. The weather was pretty ideal--not a given in this part of the world. The view was peaceful and delightful. We spent time with our friends, ate well, relaxed and even managed only one trip to urgent care-- which is pretty good considering the seven children we have between the two families. One of my twins tried but failed to jump over a low stone-wall and cut open her leg. In my rush to get to her, I manage to tumble over the same wall (klutziness is in our genes-- I'm only safe in a kitchen) and rolled onto the grass next to her, cursing out my pain for a fraction of a second, until the adrenaline rushed through me enough to forget my own booboos and deal with hers.

A trip to the local hospital and some skin-glue later (that's great stuff), we were back at camp for more Summer fun. Everyone had a great time. We were too exhausted when we got back home to consider cooking a "real" dinner. Light and fast was the recipe du jour. I pulled out the blender and whipped up a velvety apricot soup with blueberries.





We warmed up some of the "Almost Challah" and plated some fine cheeses. The meal was rounded up by a big salty, crunchy bowl of edamame. It was the perfect finale to a most perfect couple days (minus the bruises, cuts and other gross details that don't belong in a food blog).

I am passing this recipe on to Dhanggit of Dhanggits Kitchen for her perfect party dishes event. This dish will be great for her daughter's first birthday party because of its simplicity, visual appeal and wonderful refreshing taste.




Velvety Apricot Soup with Blueberries (serves 4)

I don't add any sugar or honey to this soup. However, I make sure that the fruit is really sweet and my lemon yogurt has fructose in it as well. The almond butter ties it well together and adds a wonderful richness to this dish. However, you can omit it if you would rather not invest in a jar. I live on the stuff and always have one in my fridge.

In a blender combine and blend until smooth:
6 large ripe apricots, pits removed (a little over 1 lb)
1/2 cup fresh blueberries
1/2 cup of orange juice
6 oz of lemon flavored yogurt (use soy yogurt for a vegan dish)
1 tablespoon of almond butter

To serve:
Serve the soup chilled. Divide the soup among four bowls and add some whole blueberries to garnish.