Chocolate Pumpkin Brownies

Chocolate Pumpkin Brownies

Fall desserts often involve pumpkin and warming spices, but who says you can’t work a little chocolate into the mix? These Green & Black’s Organic chocolate brownies topped with pumpkin almond butter are the perfect blend of two favourite desserts, pumpkin pie and brownies. With Thanksgiving fast approaching, there’s no better time to try them out than for your holiday meal!

*Recipe courtesy of Regina Braun in collaboration with Green & Black’s

Chocolate Pumpkin Brownies
 
Ingredients
  • 4 ounces Green & Black’s Organic 85% Dark Chocolate
  • ⅓ cup butter or coconut oil
  • 1-1/2 cups coconut sugar or unrefined sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup white whole wheat flour (or regular whole wheat flour)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • Pumpkin Almond Butter Frosting:
  • ¼ cup almond butter
  • 2 tablespoons pumpkin puree
  • 2 tablespoons maple syrup
  • 1-3 tablespoons almond milk (or milk of choice)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon pumpkin pie spice
Instructions
  1. Preheat your oven to 350° F. Line an 8 or 9-inch square pan with parchment paper.
  2. In a sauce pan melt Green & Black’s Organic 85% Dark Chocolate and butter/coconut oil on low heat while stirring regularly.
  3. Once melted, stir in the sugar and pumpkin puree, then eggs and vanilla extract.
  4. In a separate bowl whisk together flour, pumpkin pie spice, baking powder, and sea salt. Add the dry to the wet ingredients and fold in without over mixing.
  5. Pour the brownie batter into prepared pan and bake for 30-35 minutes. For fudgy brownies a toothpick inserted into the centre should come out with just a few wet crumbs attached.
  6. Let the brownies cool before frosting and cutting.
  7. For the frosting, stir together all ingredients in a small bowl. Add more milk to achieve desired consistency. Thicker frosting has to be spread, while thinner icing can be drizzled.

 

Banana Chocolate Blueberry Muffins

Banana Chocolate Blueberry Muffins

Everyone likes blueberry muffins, almost as much as they do banana chocolate muffins. So combining the two seems like a bit of a no brainer. Banana chocolate blueberry muffins you say? It’s may be a mouthful, but a ridiculously delicious one at that. Complete with not just any blueberries, or any chocolate, but rather Marich chocolate covered blueberries, they’ve got just enough fruit in them to qualify as breakfast, and just enough chocolate to make for a satisfying dessert. That’s all the convincing you need right there.

Banana Chocolate Blueberry Muffins
 
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Author:
Serves: 6 large muffins
Ingredients
  • 1 cup AP flour
  • ¾ tsp. baking powder
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • 2 very ripe bananas
  • ½ cup brown sugar
  • 1 egg
  • ¼ cup neutral oil (like canola or grapeseed)
  • ¾ cup Marich chocolate covered blueberries, roughly chopped
  • granola, to garnish (optional)
Instructions
  1. Mash up the bananas until there aren't any lumps remaining.
  2. Stir in the brown sugar and egg, mixing until incorporated.
  3. Gently fold in the remaining dry ingredients until there are no longer any bits of flour visible. Do not over-mix or you run the risk of the muffins becoming tough and tunnelled.
  4. Pour the batter into lined muffin cups and sprinkle the tops of granola.
  5. Bake at 350F for about 25 minutes, or until a toothpick inserted into the centre of them comes out clean.
  6. Cool and enjoy!

**The chocolate used in this recipe was graciously provided by Marich chocolates, however the opinions are my own.

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Miso Blondies

Miso Blondies

I admit, it has been awhile, but these miso blondies are a recipe worth coming back for. Inspired by the current trend toward more savoury desserts (like the miso éclairs at Libertine Bakehouse here in Montreal) and a recent trip to Japan (which I should probably get around to writing about at SOME point), they are the perfect combination of delicious and fool proof. Even chef said that they were some of the best baking he has tasted in a long time, period. Perhaps he knew there would be hell to pay if his review was anything less than positive, but all of that aside, I encourage you to make them and decide for yourself whether or not they are worth adding to your staple baking rotation.

Other than the miso itself, which adds both necessary salt and a touch of je ne sais quoi to these blondies, the real kicker is the addition of Marich Dark Chocolate Sea Salt Cashews baked into the batter. I’ve baked with Marich chocolates in the past and they are easily the best chocolate-coated confections I’ve ever tried. They don’t skimp on the coating and they also use good chocolate, not the crappy stuff that tastes and feels like wax. In a recipe with such few ingredients, it really pays to use only the best quality products you can get your hands on. Marich chocolates fit the bill.

I can’t really think of any negatives when it comes to these miso blondies. You only need one bowl, they take less than 45 minutes to make, all in, and they’re loaded with sweet salty decadence in every bite. I guess the only downside is that you’ll eventually run out and have to make more… Is that really such a bad thing?

Miso Blondies
 
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Author:
Recipe type: Dessert
Serves: 8 blondies
Ingredients
  • ¼ cup butter, melted
  • ¼ cup olive oil
  • 1 tbsp. mugi miso
  • 1 egg
  • 1 cup brown sugar
  • 1 cup AP flour
  • pinch salt
  • ¼ tsp. baking powder
  • ¾ cup chopped Marich dark chocolate sea salt cashews
Instructions
  1. Whisk together the warm melted butter and miso until incorporated. Whisk in the olive oil. Let stand for about 10 minutes to let all the flavours meld together.
  2. Whisk the egg and brown sugar into the melted butter miso mixture.
  3. Whisk in the flour, salt, and baking powder.
  4. Finally, stir in the chopped chocolate covered cashews.
  5. Pour into a lined or greased loaf pan and bake at 350F for about 25 minutes.
  6. Cool, slice, and enjoy.
Notes
If you make a double batch it is enough to fill a 9X9 pan. You will just have to cook them a bit longer.

**The chocolate used in this recipe was graciously provided by Marich chocolates, however the opinions are my own.

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Granola babka with brown sugar and walnut butter

Granola babka with brown sugar and walnut butter

I don’t eat a lot of bread, but when I do, it tends to be the focus of the meal. Enter this granola babka, the perfect breakfast treat. I was lucky to be gifted some Oatbox granola over the holidays. Inspired by their recipe for cinnamon rolls, I decided to use the granola in a same-same-but-different form, babka. Who can’t get on board with sweet, swirled bread dough?

Now the kicker here is that this dough isn’t swirled with just anything. Babka is typically filled with chocolate, but this one rather has layers of walnut butter, brown sugar, and granola. The granola is key because it adds a much-needed element of crispy, crunchy texture. As I mentioned, said granola comes from a Montreal-based company called Oatbox. They are basically a “granola of the month” club. Monthly subscriptions cost $20 and get you two bags of granola. Flavours change from month to month. I used their banana molasses variety in this granola babka. The two flavours for January are buckwheat, almond, and honey, and matcha, coconut, and mulberries. An Oatbox subscription is a great idea for the New Year to help ensure you always have some healthy breakfast (and baking!) options on hand.

As for this granola babka, it’s surprisingly good for you despite its apparent decadence. Walnut butter replaces the butter you’d find in traditional cinnamon rolls. Given the sweetness in the nut butter and the granola, there’s not a ton of extra brown sugar. Otherwise, it’s just a basic white bread dough. You could totally use whole wheat flour instead or throw some bran in if you’re looking for the extra fibre. Pureed dates would also make a great substitution for the brown sugar in the filling.

Whether you need to feed a crowd of people for a holiday gathering, or just want to treat yourself on a cold winter morning, this granola babka will warm you up from the inside out!

*Oatbox supplied the granola for this post but the words and recipe here are my own.

Granola babka with brown sugar and walnut butter
 
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It's easiest to prep this recipe the night before you want to eat the babka. It's a great breakfast treat for the holidays!
Author:
Serves: 1 loaf
Ingredients
  • ½ package dry active yeast (just over 1 tsp. or about 4 grams)
  • ½ cup warm water
  • 1 tbsp. brown sugar
  • 2 cups all-purpose flour
  • ½ tsp. fine salt
  • 2 tbsp. oil (neutral-flavoured)
  • ⅓ cup walnut butter (or other nut butter of your choice)
  • ⅓ cup brown sugar
  • ½ cup banana molasses Oatbox granola
Instructions
  1. Bloom the yeast with ¼ cup of warm water and 1 tbsp. of brown sugar.
  2. Once it has activated, add in the remaining ¼ cup of water, flour, salt, and oil.
  3. Mix in a stand mixer with a dough hook attachment or by hand, kneading until the dough is smooth and elastic, about 5-10 minutes depending on what method you use.
  4. Let the dough rest for about 15-20 minutes.
  5. Roll it out into a rectangle about ¼ inch thick.
  6. Smear the walnut butter evenly over the rolled dough and sprinkle on layers of both brown sugar and granola.
  7. Roll the dough up tightly into a log, as if you were making cinnamon buns.
  8. Slice the roll longitudinally right down the middle, dividing it into two even halves.
  9. Twist these halves together, forming a spiralled loaf.
  10. Place the babka into a well-oiled loaf pan, cover, and rest it in the fridge overnight. Alternately, if you want to move ahead with baking it right away, leave it at room temperature and let it rise until doubled.
  11. Once the loaf has risen (whether that was in the fridge overnight or at room temperature for about an hour) bake at 350F for about 30 minutes. It should be golden and slightly crusty.
  12. Cool slightly and enjoy. Fresh bread is always best eaten warm!

Jakeman’s Maple Syrup

Jakeman’s Maple Syrup

Jakeman's maple syrup

If there is one way in which living in Montreal has changed me, it’s through the development of an undying love for maple syrup. I’ve always liked the stuff, but now it’s pushing the boundaries of an obsession. I put maple syrup on everything. It’s my coffee-sweetener of choice, I use it to flavour oats, and most recently, I discovered that it blends superbly with tomatoes, peaches, and duck confit.

It’s no surprise that when I was offered a sample of Jakeman’s maple syrup, I jumped pounced on it.

Jakeman's maple syrup 2

Before using it in any specific application, a taste test was in order. A spoonful of maple syrup helps the medicine go down as they say, right? Voted Canada’s best tasting maple syrup, Jakeman’s tastes like what you’d expect maple syrup to taste like. It sounds like a no-brainer, but it tastes like pure maple. There are no notes of burned sugar, or caramelization, rather it’s light, and sweet, with just the right balance of mapleness (making up words here, I’m sorry). It makes Jakeman’s especially versatile because you don’t have to worry about the maple syrup over-powering other ingredients in whatever recipe you are making. Or, you can just pour it onto fresh, piping hot pancakes, crepes, or waffles and call it a day.

Jakeman's maple syrup 3

I opted for a somewhat eclectic Saturday brunch comprised of a Dutch baby pancake, topped with Quebec heirloom tomatoes, Ontario peaches, duck confit, and of course, Jakeman’s maple syrup. I didn’t think I was going to want the additional sweetness on top of the already candy-like tomatoes and peaches, but it brought everything together with salty, savoury duck confit. Sometimes weird can be good.

dutch baby with Jakeman's maple syrup

So whether you are looking for an everyday sweetener that’s a bit more decadent than sugar, or you want to experiment with maple syrup in your sweet and savoury recipes, try Jakeman’s the next time you want to celebrate some pure Canadiana.

**The maple syrup reviewed in this post was suppled by Canada the Store, however the opinions expressed here are my own.