Author Archives: The Cooking spoon

Berry Cheesecake Crumble Bars

These Berry cheesecake crumble bars are an amazing treat. They combine all the things I love in one. Cheesecake being number 1, crumble…because who doesn’t love crumble and obviously the cookie like bottom. And then the layer of juicy fruit. Which of course you can adapt to your favourite fruit.

They are super easy to make and a real crowd pleaser too.

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INGREDIENTS:

1 cup cashew nuts
3 cups oats
pinch of salt
1/2 cup natural oil or butter
1/2 cup plain sugar or coconut blossom sugar

2 packages (8 oz each) cream cheese, softened and at room temperature
1/2 cup sugar
2 tablespoons all-purpose or spelt flour
1 teaspoon vanilla extract
1 large egg at room temperature

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2 cups frozen berries of choice
2 tbsp. corn starch dissolved in two tbsp. water
2 tbsp. sugar (or more to taste)

INSTRUCTIONS

Preheat the oven to 180°C / 350°F . Line an 8-inch baking tray with parchment paper.
In a food processor, combine the nuts, oats, and salt and process until you have a coarse flour. Leave it in the processor.
In a small pot, melt the oil or butter with the sugar over low heat, until the sugar has dissolved.
Pour the wet mixture on top of the oat mixture in the food processor and process until the mixture comes together.
Set aside 1 cup of the crumble mixture for the topping.
Place the remaining oat mixture over the base of the baking tray and push down with your (slightly wet) fingers. Press the dough down tightly.
Pre bake the crust for 5 minutes. Remove from the oven and let cool for 5 minutes.
Meanwhile make the fruit layer by placing the berries in a saucepan and bring to a slow boil over medium heat. Add the corn starch slurry and sugar and cook until thickened. Don’t stir to vigorously , try to leave some berries whole.
Let cool slightly.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
Spread all the cream cheese mixture over the oat base
Spread the slightly cooled fruit in an even layer over the cream cheese.
Crumble the reserved cup of oat mixture evenly over the fruit.
Bake, uncovered, for 25 minutes more, until the topping is lightly golden and firm. Let cool in the pan on a cooling rack for at least an hour, then transfer the pan to the fridge until completely cool and firm (preferably over night). If you can’t wait, put the slightly cooled tray into the freezer for about 30 to 40 minutes. Lift out and slice into squares. Store in an airtight container in the fridge. They freeze well too.

Enjoy!

Myra XO

Pumpkin Beer Bread

9 Replies

Everywhere I look, it’s Pumpkins, Pumpkins, Pumpkins… and I’m loving it.
I can’t get enough of Pumpkins, I eat them all year round (thanks you frozen pumpkin).
But since I’ve been thinking a lot about Pumpkins lately (no surprise there), I wanted to find more ways to use them. And today I am sharing with you my Pumpkin Beer Bread Loaf. Just like a normal whole grain loaf but with Pumpkin in it, and a little something extra… beer!
The result is a soft textured loaf, hearty with a hint of sweetness and a nice crispy crust.
I’ve kept it plain and simple so you can eat it with anything from cheese to Nutella. Don’t worry you can’t actually taste the beer.
The color of the bread needless to say, is beautiful.
So those of you who are still looking for a new Pumpkin adventure, make this Pumpkin Beer Bread, you’ll love it 🙂

⏰ Prep time: 15 minutes
🎃 Cooking time: ca 30 minutes
🍴 Makes: 2 Loafs

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INGREDIENTS:

4 – 4 ½ cups all purpose flour
2 cups whole wheat flour
2 tsp. salt
1 package instant dry yeast
3/4 cup lukewarm water
1/2 cup light beer,
2 tbsp. oil
1 tbsp. sugar
1 cup pumpkin puree, freshly made or canned
a small handful of Pumpkin seeds
more flour for rolling out dough

INSTRUCTIONS

1. In a bowl mix the two flours with the salt.
2. In a large bowl, dissolve yeast in warm water. Add the beer, the sugar, oil and 3 cups flour. Add the pumpkin puree. Beat until smooth.
3. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
5. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. Brush with a little milk and sprinkle with the Pumpkin seeds.
6. Bake at 375 F for 30 – 35 minutes or until the bread sounds hollow when tapped.
7. Remove from oven and place on wire racks to cool.

Enjoy !

Myra XO

Perfect Chocolate Chip Cookies

9 Replies

There’s a new cookie in town!
These chocolate chip cookies are perfectly soft, chewy, and just all around pretty darn delicious. You’ll never need another cookie recipe again! I’ve made them with Spelt flour and coconut sugar and without butter, does that make them healthy? Let’s say YES.
But really, no. It just doesn’t make them as super unhealthy as regular store-bought cookies. And seriously if you’re gonna be a little naughty, ya better do it right. RIGHT?
And although these do still have some sugar, it’s half of the usual amount. And boy, are they good! So what are you waiting for go make ’em TODAY!

TIPS & NOTES!
1. Coconut oil is super healthy!
2. Coconut sugar makes the cookies even chewier and there are also some health benefits in coconut sugar. Coconut sugar contains a fiber known as inulin which helps slow glucose absorption. Coconut sugar also contains small amounts of vitamins and minerals like iron and zinc and phytonutrients.
3. Chill the dough for one hour before baking to prevent the cookies from spreading too much.

Makes 20
INGREDIENTS:
• 1/4 cup coconut oil, soft-at room temperature
• 1/4 cup baking margarine, soft-at room temperature
• 1/2 cup + 2 tbsp. coconut sugar, tightly packed
• 1 tsp. liquid stevia or more coconut sugar
• 1 large egg (room temperature )
• 1 teaspoon vanilla extract
• 1 1/4 cup + 2 tbsp. spelt flour
• 2 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips

INSTRUCTIONS:
1. Combine coconut oil and margarine with the sugars in a large bowl. Stir very well.
2. Add egg and stir well.
3. Stir in vanilla extract. Set aside.
4. In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
5. Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
6. Stir in chocolate chips.
7. Place dough in refrigerator and chill for 30-60 minutes.
8. Pre-heat oven to 177° C / 350° F and prepare cookie sheets by lining with parchment paper.
9. Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2″ apart.
10. Bake for 11 to 12 minutes, cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
11. If desired, gently press additional chocolate chips into the tops of the warm cookies.
12. Allow to cool completely. I like to eat them cold from the fridge, they get extra chewy.
Enjoy!
Myra XO

Classic Lasagna

8 Replies

Nothing beats classic lasagna!
And this is the easiest recipe you will ever make. It’s FOOL PROOF , anyone can make it even if you have never cooked before. Follow the recipe exactly and you will be super happy with the result. Also, it can be made ahead of time and it’s freezer-friendly!
This recipes does take some time to make and a little bit more effort – but I promise you, it’s worth it. I even double the recipe some times and put one lasagna in the freezer.
The lasagna has layers of classic meat sauce, bechamel and cheese. A.K.A. layers of goodness!
This one of those dishes that tastes even better the very next day! So if you have leftovers, lucky you!

Serves: 6-8

Cooking time: approx. 1 hour

INGREDIENTS:

• 9 fresh lasagna noodles
• 1 pound ground beef
• 4 oz. finely chopped bacon
• 1 onion peeled and diced small
• 3 cloves of garlic, peeled and grated
• Salt and Freshly ground black pepper, to taste
• 2 1/2 Cup Pasatta (tomato sauce)
• 1 1/2 tsp. sugar
• 1 tbsp. bouillon powder
• 1 tablespoon Italian seasoning
• 1 C. red wine or water
BECHAMEL:
• 1/2 Cup Butter
• 1/2 Cup Flour
• 1 tsp. salt
• 4 Cups milk
• a grating of nutmeg, about 1/8 tsp.
• 1 bay leaf
ADDITIONAL:
• 3 1/2 cups shredded mozzarella, divided
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS MEAT SAUCE:
• Preheat oven to 350° F / 180° C . Lightly oil a 9×13 baking dish or coat with nonstick spray.
• Heat a large skillet over medium high heat. Add the bacon and fry until it starts releasing a bit of fat, add the ground beef and onion and cook until beef has browned, add the garlic. Cook for about 3-5 minutes, making sure to crumble the beef as it cooks; season with pepper, to taste. Drain off excess fat. Put back on the heat. Stir in the pasatta, bouillon powder and Italian seasoning until well combined. Add the wine or water and let simmer on low heat for about 30 minutes. Taste and add more salt if necessary.
• Remove from heat.

DIRECTIONS BECHAMEL:
1. Heat a large pot with a thick bottom, add the butter and melt.
2. Add the flour and stir with a whisk until well combined.
3. Add the milk slowly, stirring constantly, until very well combined and there are no lumps at all.
4. Add the bay leaf and nutmeg.
5. Simmer for about ten minutes until flour is fully “cooked”
6. Remove from heat.
ASSEMBLE LASAGNA:
1. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/3 of the bechamel sauce and 1 cup mozzarella cheese. Repeat . Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and the Parmesan.
2. Place into oven and bake for 35-40 minutes, or until bubbling.
3. Let cool 15 minutes. This is an important step! *
4. Serve, garnished with parsley, if desired.
*Letting the Lasagna rest for 15 minutes will ensure that you can cut beautiful squares or portions.
*MAKE-AHEAD: Cover lasagna tightly with foil. Refrigerate up to 24 hours. Bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through and golden on top.
*TO FREEZE UNCOOKED: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover with foil and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
*COOKED from frozen: sometimes I will make this recipe and divide it into four portions and pack them into foil baking dishes. Then freeze, when I’m in a hurry I will only have to defrost and place on a plate and microwave, and believe me….still really delicious.