Breakfast

Caramelized Peach Compote

February 24, 2017

During the week breakfast is usually something quick like oats, a smoothie, cereal or even sometimes just a banana. Monday to Friday breakfasts are quick – i.e. bland or boring. 

The weekend? Well that’s reserved for more extravagant, labour of love breakfast types like waffles, french toast, omelettes, or, pancakes. Pancakes are my go-to for the Saturday morning. I love to make a big batch that will last until Sunday. 

However, plain ol’ pancakes can get boring too. Sometimes they need to be kicked up a notch. The best, easiest way to take your pancakes to the next level is to top them off with a warm, saucy compote. 

That’s why the best part about going out for brunch – or even better, a buffet when on holiday, or the weekend – is the pancake bar. Stacks upon stacks of steamy hot pancakes and an endless choice of toppings like fresh fruit, whipped cream, sauces and fruit compotes. 

With canned California cling peaches, you can create that same brunch-worthy compote at home any day of the week – any time of year. 

You can find California cling peaches packed in their own juices with no preservatives – which makes it perfect for creating a caramelized compote. The sugars in their own juices make for a great sauce. In fact, California cling peaches are picked and packed usually within 24 hours to ensure they retain their appearance, texture, flavour and nutritional content.

Did you know that when cooked, canned peaches maintain their shape and firmness better than fresh or frozen? That means they’re perfect for compote!

Caramelized Peach Compote

Ingredients:
  • 1 can California cling peaches, drained and juices reserved
  • 1 tsp. coconut oil
  • 1 tbs. coconut sugar
  • cinnamon, optional 
Directions:
  1. Drain and reserve juices from the can of cling peaches. Set aside.
  2. Dice peaches, set aside.
  3. Over medium heat, add 1 tsp. coconut oil and 4 tbs. reserved peach juice to small saucepan.
  4. Add 1 tbs. coconut sugar and stir with spatula to combine.
  5. Allow to heat slowly for three to four minutes until beginning to caramelize, turning down to simmer. Add more reserved peach juices if you like. 
  6. Add diced peaches and allow to continue to cook on simmer for 5-10 minutes, stirring occasionally.
  7. You can sprinkle with cinnamon if you like. 
  8. Serve warm, over your favourite pancakes or waffles. 

Thanks to California cling peaches for sponsoring this post! All opinions are my own.

You can follow California Cling Peaches on FacebookTwitter and Pinterest for more recipes.

Bars & Squares, Chocolate

Peanut Butter Cup Bars

February 14, 2017

Husband, take note. The way to my heart is with peanut butter and chocolate. 

Hands down the best, most delicious, flavour combination. You can’t go wrong with peanut butter and chocolate. 

Valentine’s Day has become the hallmark holiday for heart-shaped boxes of chocolates. However, those chocolates are usually waxy, filled with cherry goo (yuck), and milk chocolate creations. Unless, you shell out the big bucks. 

OR – you could take the square approach, and make these Peanut Butter Cup Bars that are sure to beat out any store-bought confections. 

I had made these puffed rice bars once before with brown rice syrup and wasn’t too impressed because they got too soggy. This time, I took a recipe from Minimalist Baker’s new cook book and adapted it – it was definitely a winner.

The recipe is simple to make, and only requires minimal chill time before you get to indulge in this delicious treat. And bonus, you can make these as often as you like – like, once a week. No need for a holiday to indulge. 

Plus, you don’t need a valentine to make these. I urge you to make them for yourself – just try not to eat the entire pan in one day – or do. 

find recipe here

(for chocolate later, melt dark chocolate and coconut oil)

( I had to re-post this recipe due to site crashing so I lost my recipe insert but it is based off of the recipe linked above!)

SaveSave

Cookies

Vegan Gingersnaps

December 18, 2016

ginger-snaps-vegangingersnaps

It’s the last weekend before Christmas!! 

How did this happen?? I hope you all have your act together – unlike me. I admit to beginning my holiday shopping this past Wednesday. Oops. It somehow got away from me this year. Usually I’m all over it, and even have time to order things online. Now, I fear that anything ordered online will arrive post-Christmas. Another oops.

Thankfully, I’ve been able to find a few perfect gifts so far, and even delivered one already. I think that makes up for the lateness of my shopping. 

If only I was as prepared as I was with my holiday baking.

I like to start early so I can freeze it and take it out when needed. That way, it’s ready for all the holiday get-togethers, and last-minute get-togethers. I also tend to over-bake. As in, when the holidays are over I somehow still have a TON of leftover holiday baking in the freezer. I’m pretty sure Adam took out a tin of cookies from last year.. another oops.

These Vegan Gingersnaps are so easy to make, and freeze well – just, maybe not for a year. 

vegan-gingersnaps

It’s also SNOWING again. I’m secretly hoping it sticks around for us to have a white christmas.

Vegan Gingersnaps
Perfectly crisp and chewy ginger snap cookies.
Write a review
Print
Ingredients
  1. 2 cups all-purpose flour
  2. 2½ tsp baking soda
  3. 1½ tsp ground cinnamon
  4. 1½ tsp ground ginger
  5. ½ cup vegan butter, melted
  6. ⅔ cup dark brown sugar, packed
  7. ½ cup blackstrap or fancy molasses
  8. ½ tsp pure vanilla extract
  9. 2/3 cup raw cane sugar, for rolling
Instructions
  1. Preheat oven to 350F.
  2. In a medium bowl, combine flour, baking soda, cinnamon, and ginger. Mix well.
  3. In a larger bowl, whisk together melted butter, brown sugar, molasses and vanilla.
  4. Stir the dry ingredients into the wet ingredients until just combined. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
  5. Pour raw sugar into a small bowl for rolling.
  6. Scoop cookie dough by the heaping tablespoon and roll into balls. Roll dough in raw sugar. Gently press each dough ball to flatten slightly. Place cookies on cookie sheet with parchment or baking mat.
  7. Bake for 8-10 minutes or until the cookies are cracked, puffy, and the edges appear cooked. Cool on a cooling rack.
Adapted from I Love Vegan
Adapted from I Love Vegan
b a k e a h o l i c http://www.bakeaholic.ca/