Category Archives: Holidays

Holiday Cranberry and Pear Sauce with Star Anise.

I am so excited that the holiday season is coming up.
I like to have plenty of sauces and condiments on hand for not only the turkey, but for Pâtés, sandwiches and cheeses too.
Here’s my favorite sauce, the star anise gives it such a depth of flavour that I am sure you will love. It’s made in a jiffy and easily keeps over the holiday season. The preserving sugar I am using is one that only requires a short cooking time, so check which sugar is available to you and cook according to directions on the sugar package.
Makes 2 medium Jars.

INGREDIENTS:

12.5 oz bag of fresh Cranberries
2 medium pears
1/2 C. orange juice
2 Star Anise
1 Cinnamon Stick
12 oz. Preserving Sugar

METHOD:

In a pan, place the cranberries, the peeled, cored and chopped pears, the orange juice and the spices and sugar.
Leave to macerate for about two hours. Stirring occasionally.
Turn the heat on high and bring it to a boil, reduce heat but is must still bubble slightly. Cook for about 10-15 minutes.
Ladle into sterilized jars, seal and place them upside down on a clean kitchen towel for about an hour. Turn upright and cool completely. Label and store.

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoon on instagram! You’ll make my day.

Raw Chocolate with Berries and Nuts

15 Replies

Making your own chocolate is probably one of the easiest thing to make in the whole wide world. And the good part is….it’s actually good for you. Obviously in moderation because fat is still fat no matter how healthy, but at least you don’t have to feel guilty when indulging. I have used maple syrup to sweeten it and coconut oil instead of cocoa butter. And I thought since the holiday season is coming up it might come in handy to have some healthier options on hand.

So here we go, pretty straight forward and you can add anything you like, nuts, seeds and dried fruits of choice.

Makes 1 large bar

Ingredients;

1 C. Organic Grade A Dark Maple Syrup
1 C. Organic Extra Virgin Coconut Oil, melted
1 C. Organic Cacao Powder, Raw plus 2 tbsp.
1/2 tsp. Organic Pure Vanilla Extract
Dried fruits and nuts

Method;

Melt the coconut oil by putting it in a glass bowl and placing in a hot water bath. Or melt it simply by leaving it at room temperature or near an oven or heater.

Add the cocoa powder , maple syrup and vanilla extract. Beat very well to combine.

Get a plastic container and lightly oil it, I use a Tupperware dish because it’s flexible and I can just flip out the chocolate when it has set.

So place the mixture in the Tupperware container and sprinkle with whatever nuts and berries you have chosen. Leaf in the fridge to set overnight or if you’re in a hurry put it in the freezer for about an hour.

When ready to serve or eat, flip out the chocolate and break into large pieces for serving.

You have to store this chocolate in the fridge because it will melt at room temperature.

Caramel Pumpkin Pie Baked Oatmeal

7 Replies

This oatmeal bake is so comforting, it has the warm spices we typically associate with fall, and it warms you up from the inside. I usually make it in the weekends and it may or may not last for a day or two. You can heat up any leftovers the next morning adding a splash of milk. And since it’s “Pumpkin Season”, yes, it has lots of pumpkin in it, so nice and creamy with a slight caramel flavor, you’ll love it.

Serves 6

Needed: Baking Dish 8.1″ Square (2 quart)

Ingredients;

1 lb. peeled pumpkin cubes

1 tbsp. melted butter

1/4 tsp. Pumpkin Pie Spice

1 tbsp. Organic Coconut Sugar

2 tbsp. milk of choice, I use Unsweetened Organic Soymilk

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2 2/3 C. Breakfast Oats (gluten-free)

1 1/2 tsp. Baking Powder

1/2 tsp. Pumpkin Pie Spice

1/4 tsp. Pink Himalayan Salt

1/2 C. Dark Chocolate Chips

2 C. milk of choice, I Use Unsweetened Organic Soymilk

2 large eggs

5 tbsp. Maple Syrup

1/2 tsp. Caramel Extract

1/2 tsp. Vanilla Extract

Method;

Preheat oven to 350° F

Place the pumpkin cubes in a bowl, add the spice, melted butter and coconut sugar. Toss to cover. Line a baking sheet with parchment paper and place all the pumpkin on the sheet distributing evenly. Bake for 25 minutes until tender when pierced with a fork.

Let cool. Place the pumpkin in a food processor and blend until smooth with 2 tbsp. of milk. Set aside.

In a bowl, whisk the two eggs with the milk, extracts and maple syrup. Stir in the pumpkin mash. Mix well, but it doesn’t matter if there are a few little lumps.

In an other bowl combine, oats, baking powder, spice, chocolate chips and salt. Stir to mix.

Add the wet ingredients to the dry and stir to combine. Grease an oven dish and add the mixture.

Bake in the oven for 20 minutes until set and slightly wobbly in the middle. Let sit for a few minutes before serving and pour over some Maple syrup.

Serve warm with some crème fraîche, sour cream or thick greek yoghurt and more maple syrup. Leftovers can be heated with an extra splash of milk.

Halloween Donuts

36 Replies

GUESS what…it’s almost HALLOWEEN….

So exciting, I love Halloween. We also love making all food Halloween-ish, like these cute little Halloween Donuts. They are super easy and are baked rather than fried in oil. Everyone loves them, see for yourself.

Makes 6 Donuts

Needed: Donut Pan

Ingredients;

1 C. All Purpose Flour
Remove one tablespoon and replace it with Corn Starch
1 tsp. Baking Powder
1/4 tsp. Baking Soda
pinch of Pink Himalayan Salt
1 large egg at room temperature
1/3 C. fine Caster Sugar
6 tbsp. Buttermilk
2 tbsp. melted Butter
1 tsp. Pure Vanilla Extract

Method;

Pre heat oven to 350 F

Sieve the first four ingredients very well together.

In an other bowl, combine the remaining ingredients.

Stir in to the flour mixture. DO NOT OVER MIX.

Grease your doughnut pan or oil spray. Divide the batter between the holes.

Bake for 8 – 10 minutes. Insert a tooth pick to test if they are done. If it comes out dry they are ready. Remove them from the oven. Let cool completely before icing.

For the icing I have used confectioners sugar with natural food colours

and a Halloween Sprinkle Mix.

The icing has to be quite thick or it will absorb into the doughnuts.