Chocolate-Covered Caramelized Matzo Crackers

I always give away my baked goods lest I eat them all to myself, self-control is not my forte. For more than half the year, many of the goodies I’ve featured on my blog have also been shared with my boyfriend (save for one week when I forgot to pack some granola and he sarcastically bemoaned, “This is not acceptable behavior”). I’ve long understood the love that comes from cooking or baking for someone you care about, there’s nothing that makes me as elated as when my friends bring me dessert or when my mom buys me an egg tart from the Chinese bakery, so fresh it steams the plastic baggy it came in.

My boyfriend now has his own Tupperware that I put his baked treats in. When I hand over his edible gifts, he roars with excitement as if he just won the lottery, tears open the box and takes a big bite before reluctantly saving the rest for later. I think one of the top reasons I bake every week is getting to watch the way he eats followed by the giddy look on his face.

These crackers are no exception and generate the same welcome to everyone I shared it with. I’ve never eaten matzo crackers before and normally wouldn’t since they’re too bland, but covered in an irresistible combination of chocolate, toffee and nuts, you can’t go wrong. Not only is this recipe easy peasy, the result is dangerously addictive. It makes me think of peanut butter brittle minus the stone hard crunch.

I love recipes that allow you to customize it to suit your preferences or whatever you have on hand. Instead of almonds, you can sprinkle some chopped pistachios, or toasted coconut if that’s what you’re into, maybe even cocoa nibs if you’re fancy like that. I like adding flaky sea salt when I can’t decide if I’m craving for sweet or salty. No matter what you add, these crackers are transformed from bland paper-like crisps to crack-like treats. I’m warning you, these are dangerous.

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Andy's Fairfield Granola

I bought a small bouquet of tulips the other day. They were singing to me, their yellow tinged lips and ruby petals were too pretty not to bring back home. They’re sitting on my dining table by the window, happily soaking up the bright rays of sunlight. It’s March and also that time of year when you start cursing why there is the snow still lying on the ground, and whining about wearing boots when you would rather break out those sandals you bought last year. On the upside, the days are getting longer and by the time I get home from work, the sky is still streaked with brilliant shade of gold. I’m excited to strip off to break away from the biting cold. Spring is here people! Spring!

I’ve been eating this for the past few weeks and don’t think I could ever get tired of it. There’s everything I want in the morning in this granola: wholesome, crunchiness filled with roasted nuts and chewy, dried fruit. Granola sprinkled over plain yogurt makes my insides feel happy and healthy. I’ve made granola many times before, but there’s usually too much oil or sugar and it makes a breakfast food taste more like dessert than something to start your day off right. Nigella’s recipe uses applesauce to help glue the ingredients together, ground cinnamon and ginger to give it extra oomph of flavour and only a moderate amount of sugar and fat to make this granola even better.  

I love that granola is also customizable to your tastes. Throw in any nuts, seeds, flavourings, spices, dried fruit as you please. I’m an almond and coconut advocate and made sure there was plenty of it in this batch. This recipe makes a boatload of granola and I’m still working through of it. 

In other news, I’m published! In PRINT!! I wrote a piece for Acquired Taste, a magazine that features beautiful photography and inspiring food stories. It feels pretty awesome to have my name in the same magazine as Christina Tosi, the pastry chef of Milk. I’m stoked for the next issue. 

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Chocolate Biscotti and Giveaway!

One food fantasy I have is skinny dipping in a chocolate lake. I would tentatively dip my toes into the edge, testing the temperature, then I’d walk to the edge of the dock and take in a deep breath before dive bombing into the chocolate bath. I’d swim a few laps but don’t think I’d get very far because the chocolate would be too thick and besides, I’d get distracted by the gulpfuls of chocolate in my mouth. I’d be better off licking my fingers like a cat.

In real life, if I do have chocolate on hand, I’m usually fully clothed and nibbling on a sliver of Lindt dark chocolate, preferably the sea salt or roasted almond kind. If they're on sale, I'm tempted to buy the whole box, just in case a serious chocolate craving strikes, surprisingly however, a bar will last me two weeks, I stop myself from having more than 2 squares per day, anymore and I’d feel guilty.

I already feel bad about my embarrassingly long list of recipes saved under the Must Make folder in my computer, I’m seriously behind, but at least I can cross off this chocolate biscotti off (yay, one down, only 165 more to go!). I’ve made plenty of chocolate desserts lately: cake, brownies, cookies, but they never lasted long enough for me to write and photograph, save for these biscotti which are really something to talk about. Your teeth will break under the mighty strength of these biscotti, making them suitable for some hardcore dunking in coffee, milk, tea, or all the above.

I’m not Italian, so I feel like it’s not culturally correct for me to comment on how biscotti should be, but I do know I prefer mine leaning towards the crispy side. I’ve had softer biscotti and even tried the Starbucks white chocolate almond biscotti. It was depressing, chemical-tasting and lacked that wow factor, even as I ripped apart the plastic wrapping, I should have stopped right there, knowing that I would only taste disappointment, so from now on, I only eat homemade biscotti, preferably teeth-breakingly hard biscotti. 

Texture aside, biscotti can be customized to your favourite flavour combinations, like the way pistachios and cranberries make my heart sing or the unexpected-but-it-works Parmesan and Black Pepper Biscotti. But here, I give you an uber chocolately cookie, where chocolate is the star of the show, the better the chocolate, the stronger the flavour. I used a mixture of almonds and filberts because that's all I had, and I promise these will please any kind of chocolate-lover out there. Someday my chocolate lake will come true, meanwhile, all I can do is keep baking my heart out.

And for the best part of this post, my friend Lisa had an extra set of measuring spoons and so kindly suggested I give them away here. They're super cute, each spoon have their own little saying and there's nothing like a little spoonful of love in your baked goods. All you have to do is leave a comment, sharing your favourite chocolately dessert, then on Wednesday July 11th, 2012, I'll randomly select a winner. So comment away people!

Giveaway results! So, I had some difficulty configuring the randomizer so that the random number I chose would show, but when I clicked it the number 9 showed up which means...Mandy is now the owner of a new set of measuring spoons! Thank you all for commenting, it was fun reading your favourite chocolate desserts.
 

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Iced Nougat Cubes

My dad, like me, can’t live without sweets. I can’t imagine a week a day without chocolate, cakes or cookies, the sheer thought of it chills me to the bone. In addition to our insatiable sweet tooth, we like foods with texture, say dark chocolate with raisins and almonds or crunchy peanut butter. Life is just more interesting with some crunch.

My dad frequently eats something before bedtime while lounging on the couch (a major culprit to his rotund belly), a typical snack would be milky scoops of ice cream sprinkled with toasted hazelnuts or broken bits of chocolate chip cookies. As he’s digging into the dessert bowl, he looks like a 5 year old ripping through Christmas gift wrap on Boxing Day, in other words, hilarious and charming. I prefer something less rich, say a square of Lindt dark chocolate in either the sea salt or intense mint flavour. I slowly nibble off each corner and let it melt on my tongue, prolonging the pleasure and I swear, I sleep much more soundly with a little extra sugar running through my veins.

I’ve owned French Food at Home for a number of years and still, I’m always intrigued by Laura Calder’s delicious ideas whenever I flip through her book for inspiration. Armed with a mandatory post-it dispenser, I frantically bookmark all the recipes that jump to my attention, which is to say, quite a few. 

One particular recipe that stood out for me were these Ice Nougat Cubes. Doesn't it sound like it belongs on the Queen's dinner menu every night? Its name practically beckons you to dash to the grocery store and buy all the ingredients so you can have it ready to eat the following day (you know, in case the Queen stops by for a visit). These nougats are more of a frozen dessert than candy, they are fluffier than ice cream and the flurry of dried fruits, almond brittle and nuts make it fun to eat as the various chewy and nutty textures jostle for attention in your mouth. The best part is its not cloying sweet, so you won’t feel guilty for lying on your bed and mistakenly whiz through three or four of these jewelled cubes. 

It’s a shame it took me more than four years to make these nougats, but like that old saying, good things come to those who wait.  

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Almond Coconut Granola

There was a time when I was fervently passionate about my profession. I went to school to be a dietitian*, moved to Toronto, but particular circumstances has slashed my love for nutrition. Some days I feel like it's wringing out all my juices, till nothing but the bitter peel is left, even the pulp is a pile of mush lying neglected and tasteless.

Some days, I just want to throw up my arms in the air and call it quits, discard the title that took me 6 years to achieve. Self doubt kicks in, I wonder whether I am really destined to be a dietitian, then, I wallow at my misfortune that seems to have parked a permanent spot in my life.

But yesterday my dad said something to me that put things in perspective. I'm in my early twenties, this is merely but a minor bump in the road, a small hurdle in my career, I am still a dietitian, I need to be positive and find a way over that towering stone wall. Which is true. So true, sometimes I just need a reminder that my life isn't over. It's also a reminder that my parents are very wise and I love them so.

So to make the world a better place and to numb my cocktail mix of emotions, I made granola.

There's been a nip in the air lately. I grudgingly watched the sun cast a blood red sky across the horizon by 7pm instead of 9pm. Even the leaves have started to shed their emerald green colors in exchange for gold and rusty shades. Folks, autumn is upon us and granola is a brilliant way to welcome the new season.

Store-bought granola, to me, is overly sweet or laden with ingredients that you can't pronounce, but this recipe, from Leite's Culinaria is a just the remedy to satisfy that breakfast crunch.

There's cinnamon and coconut to give the granola flavor and aroma. Roasted almonds are crucial, providing a much needed crisp in each mouthful, I added sunflower seeds to amp up the nuttiness. And finally, dried fruits are a must, they add contrast to the otherwise tedious noshing of hard ingredients. I tweaked the recipe by using less sugar, confident that the quarter cup of honey will suffice.



My favorite kind of recipes are the ones you can easily adjust to suit your tastes or whatever is sitting in your pantry. If you, like me, wanted to make exotic granola using crystallized ginger, but they suddenly disappeared because you used them for this and couldn't help but suck on them as a snack, wincing in its spicy heat, you can use other dried fruits. I used dried blueberries, which aren't my favorite, but dried apricots, raisins, and cranberries would be excellent choices.

I had a generous cup of granola with an equally generous amount of yogurt for breakfast, and I must say, even with the early arrival of fall, I think I'll be ok, as long as I have this to keep me satisfied.

*Disclaimer alert! I am a registered dietitian, but this site was created as a space for me to showcase my love for food and photography and occasionally, lament about life, it is not intended as nutritional advice.

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