Pumpkin Spice Honey Butter

Pumpkin Spice Honey Butter

by | Sep 27, 2021 | BREAKFAST AND BRUNCH, CONDIMENTS AND SAUCES | 0 comments

Pumpkin Spice Honey Butter

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My inspiration for today’s sweet and spicy honey butter comes from my recent 50th birthday celebration. Not only did I get to spend it with some very special people, but I also got to enjoy cake and a few gifts. As a food blogger, nothing says happy birthday more than a foodie gift, right? One of the birthday gifts received was a trio of flavoured gourmet honey. One of them being maple honey, which was fantastic mixed with butter and melted over steamed carrots. Another was pumpkin spice honey which I cheerfully mixed with butter and spread onto a toasted bagel. It was ohhhh so good!

Butter, honey and spices arranged on a wooden board in preparation for Pumpkin Spice Honey Butter.

So in the fashion of sharing, I mixed warm fall spices with honey and butter so you can enjoy Pumpkin Spice Honey Butter without having to worry about finding and buying specialty honey. It’s super easy to make at home and wonderful on baked goods like zucchini bread, muffins, bagels/toast, pancakes and French toast. All I can say now is thank goodness for turning 50, thoughtful people and foodie gifts. Enjoy!

Pumpkin Spice Honey Butter spread on zucchini bread and arranged on a wooden board with extra butter.
Pumpkin Spice Honey Butter served in a small stainless steel dish and arranged with pine cones.

Author:  Compelled to Cook

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Pumpkin Spice Honey Butter

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1/4 cup salted butter, softened
  • 1/4 cup unsalted butter, softened
  • 1/4 cup honey
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp allspice
  • 1/8 tsp ground clove

Instructions

  • Add all ingredients to a medium bowl and mix until smooth.

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Spinach and Feta Shakshuka

Spinach and Feta Shakshuka

by | Jun 6, 2021 | BREAKFAST AND BRUNCH, EGGS, VEGETARIAN | 0 comments

Spinach and Feta Shakshuka

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Spinach and Feta Shakshuka ready to serve from a shallow braiser.

Meatless meals can be so darn good! Spinach and Feta Shakshuka is a quick and easy vegetarian meal that has a crazy amount of nutrition packed into it. Eggs on their own are very nutritious, add in spinach, leeks and legumes and you’ve got a healthy dose of vitamins A, C, K and D, not to mention loads of protein and fibre. This lovely dish packs a lot of flavour too, plus it’s prime for serving for breakfast, lunch or dinner.

The preparation of ingredients for Spinach and Feta Shakshuka.
Spinach and Feta Shakshuka in a shallow braiser ready to cook the eggs.

There are plenty of green shakshuka variations out there, but I love the classic feta and dill combination of this one. It’s bursting with fresh flavours of dill and lemon, and the spinach is a great pairing with the eggs. I’ve opted to use cannellini beans, however, other legumes such as chickpeas would be great as well. I find the beans round out the dish and make it rustic and very satisfying. I also suggest serving this dish with crusty, toasted bread. You’ll need it to dunk into the perfectly soft eggs and scoop up the saucy greens. Enjoy!

Spinach and Feta Shakshuka ready to serve from a shallow braiser.

Author:  Compelled to Cook

Spinach and Feta Shakshuka ready to serve from a shallow braiser.
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Spinach and Feta Shakshuka

Prep Time 30 minutes
Cook Time 5 minutes
Servings 3 people

Ingredients

  • 1 tbsp olive oil
  • 2 medium leeks, well cleaned
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 7 ounces fresh baby spinach
  • 3/4 cup cooked cannellini beans, see note
  • 2 tbsp fresh dill, chopped
  • 1/2 each lemon
  • 6 large eggs
  • 3 ounces feta cheese, crumbled
  • 2 each green onions

Instructions

  • Thinly slice the leeks and green onions. Heat oil in a large shallow skillet or braiser. Add leeks and garlic. Sauté for 2-3 minutes until starting to soften. Stir in broth, cumin, coriander, salt and pepper. Simmer for 4-5 until leels are tender and most of the broth has cooked out.
  • Add spinach and toss gently with leeks until wilted. Stir in beans, dill and squeeze in the juice of half a lemon. Make 6 large indentations and crack an egg into each. Sprinkle evenly with feta cheese. Cover and cook on medium heat until egg whites are just set and the centers still jiggle, about 4-5 minutes.
  • Sprinkle with sliced green onions and the remaining tbsp of fresh dill. Serve with toasted bread.

Notes

-I used cannellini beans for this recipe and enjoyed them in the dish.   Chickpeas would be another great choice.

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Nut Butter Granola Bars

Nut Butter Granola Bars

by | Sep 10, 2020 | BREAKFAST AND BRUNCH, GLUTEN FREE, SNACKS, VEGETARIAN | 0 comments

NUT BUTTER GRANOLA BARS

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Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

These slightly chewy, a little bit crunchy Nut Butter Granola Bars are the perfect snack or grab and go breakfast. As the name implies, they are made with nut butter, and my personal preference is natural chunky peanut butter. I’ve also made them with almond butter, which is tasty too, however the peanut flavour really comes through when using peanut butter and it’s a great flavour that marries up nicely with the honey. So tasty!

Nut Butter Granola Bars pressed into a 9x13 pan and ready for baking.

From this recipe, you get 16 nicely sized bars that wrap and freeze well for those of you who like to get a little meal prep done. If it’s likely that your hungry family will hoover through these is a short time, they’ll last for several days in a sealed container at room temperature.

Nut Butter Granola Bars are gluten-free, packed full of protein from the goodness of nuts and egg whites. The fat from the peanut butter and ground-up nuts helps to keep you feeling full and dried fruit and honey give a little chewiness and natural sweetness. There’s no excuse not to have a batch of these ready for snacking, enjoy!

Need more snacking options?

Gluten Free Snack Bites

Seed and Almond Coconut Clusters

Maple Date and Nut Snack Bites

Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

Author:  Compelled to Cook, adapted slightly from Bon Appétit

Nut Butter Granola Bars
Print Recipe
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Nut Butter Granola Bars
    Print Recipe
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Ingredients
      Servings: bars
      Instructions
      1. Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
      2. Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
      3. Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
      4. In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
      5. Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
      6. Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
      7. Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
      Recipe Notes

      -don't skimp on the amount of listed salt.

      -I used a combination of almonds, pecans and cashews.

      -cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.

      -cut bars will last for about 5 days stored in an airtight container at room temperature.

      -other nut butter such as almond butter work well too.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Tomato and Roasted Garlic Pie

      Tomato and Roasted Garlic Pie

      by | Aug 28, 2020 | BREAKFAST AND BRUNCH, LUNCH, VEGETARIAN | 3 comments

      Tomato and Roasted Garlic Pie

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      A slice of Tomato and Roasted Garlic Pie on a serving plate garnished with fresh thyme leaves.

      Here is yet another recipe from my favourite magazine Bon Appétit. This gorgeous recipe for Tomato and Roasted Garlic Pie is from the August 2020 issue and just in time for your bounty of tomatoes. The magazine barely hit my coffee table before I knew I had to make it.

      A sheet pan of roasted tomatoes in preparation for Tomato and Roasted Garlic Pie.

      Truthfully, I found the recipe slightly fussy with its multitude of steps, but my goodness it is delicious. So worth the steps to roast the tomatoes and make toasty garlic butter. It’s plenty cheesy and laced with flavour-packed roasted tomatoes and topped off with roasted garlic butter. The crust is made from crushed Stoned Wheat Thin crackers and makes for a nice crunchy texture to an otherwise soft pie. It is like making a graham cracker crust for a sweet pie, except this one is made from crackers and garlic butter, it’s simply genius. If you are like me, you’re already thinking of all the ways to incorporate this crust into other savoury pies.

      I’m including the recipe as written in the magazine, however, there were a few things that I opted to adapt.  The first being the type of cheese used.  I could not find Taleggio cheese, therefore, I substituted with Fontina cheese with a wonderful result.  Secondly, I found that I needed to add several more tablespoons of garlic butter to get the cracker crumbs to stick together properly.  This was not a big issue as there is plenty of garlic butter to go around and probably not all that necessary brushed on the top of the pie.  I also found that there was a bit too much crumb mixture for a 9″ pan.  Next time I will cut down on the original amount of crumbs by 2 ounces which will make the original amount of butter appropriate. It’s also important to press the crumbs firmly into the pan.  The tomatoes could be cut a little thicker as they are very soft and fussy to move from the baking tray to the pie, however, they don’t have to be perfect as long as they are arranged in a layer.

      Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.

      You’ll find that this pie takes a little extra effort and time to both cook and cool to serving temperature, however, many steps can be done in advance. I roasted the tomatoes the day before, and you could make the crust and garlic butter in advance as well. I found that I enjoyed the pie served warm and the slices rewarm nicely in the microwave using about 75% power for 40 seconds or so. This delicious pie is worth the extra effort and is great for brunch, lunch or dinner served with a crisp green salad. Enjoy!

      Want more??

      Roasted Tomato Galette

      Rustic Tomato Spinach Bake

      Author:  Compelled to Cook, recipe from Bon Appétit Tomato and Roasted Garlic Pie

      Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
      Tomato and Roasted Garlic Pie
      Print Recipe
        Servings
        1 9" diameter pie
        Servings
        1 9" diameter pie
        Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
        Tomato and Roasted Garlic Pie
        Print Recipe
          Servings
          1 9" diameter pie
          Servings
          1 9" diameter pie
          Ingredients
          Servings: 9" diameter pie
          Instructions
          1. Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
          2. Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
          3. Reduce oven temperature to 375°F. Pulse crackers and 1/4 tsp salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 tbsp garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to a springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1 1/2" up sides of pan. Bake crust until edge is just starting to take on colour, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
          4. Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and reserved chopped garlic and bits in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
          5. Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-70 minutes. Transfer to rack and let cool 1 hour before serving.Do ahead: Pie can be made 1 day ahead. Cover loosely and chill.Special Equipment: A 9" diameter springform pan.
          Recipe Notes

          -You can substitute the Taleggio cheese for Fontina cheese.

          -I found it took more than 6 tbsp of garlic butter to moisten the crumbs enough to stick together, however, there was still plenty of garlic butter left to brush on the top. So use what you need to get the crumbs right.

           

          -

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          Broccoli Cheddar Frittata

          Broccoli Cheddar Frittata

          by | May 8, 2020 | BREAKFAST AND BRUNCH, EGGS, LUNCH, VEGETARIAN | 0 comments

          Broccoli Cheddar Frittata

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          Broccoli Cheddar Frittata cooked in a cream coloured cast iron skillet and resting on a wicker trivet.

          Simple is delicious, and this lovely Broccoli Cheddar Frittata is an excellent example! Easy to prepare and cook, and it’s made with ingredients you likely have on hand. Ready in about 45 minutes and makes a great brunch or breakfast dish. But I think it makes an equally delicious light lunch served with a salad or a heartier dinner served with pan-fried potatoes. It’s one of those dishes that is multi-serving and perfect for any meal.

          Cooked broccoli in a cast iron skillet with a bowl of whisked eggs and milk in the background in preparation for Broccoli Cheddar Frittata.

          This dish is one of the reasons I love eggs so much. They pack plenty of nutrition and cook quickly, allowing you to get a healthy and satisfying meal on the table without too much fuss. Lots of melty cheese means the kids just might like it too. Enjoy!

          Tips:

          -Don’t overcook! The frittata is done when the centre is just starting to set and still jiggles a little. It will continue to firm up as it rests.

          -Use good quality eggs.

          -Be sure to let the frittata rest as it allows the eggs to firm up and makes for easy cutting.

          -Don’t be shy with your favourite ingredients. If you don’t like onions, add a little red pepper or spice it up with a few chill flakes or different herbs.

          -Use full fat cheddar cheese as it melts nicer than light or reduced fat cheese.

          -A lower fat sour cream can be used but the full fat adds to the frittata’s creaminess and overall texture.

          Want more?

          Spanish Chorizo Frittata

          Corn and Bacon Quiche

           

          A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.

          Author: Compelled to Cook

          A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
          Broccoli Cheddar Frittata
          Print Recipe
            Servings Prep Time
            6-8 servings 20 minutes
            Cook Time Passive Time
            15-18 minutes 5-10 minutes
            Servings Prep Time
            6-8 servings 20 minutes
            Cook Time Passive Time
            15-18 minutes 5-10 minutes
            A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
            Broccoli Cheddar Frittata
            Print Recipe
              Servings Prep Time
              6-8 servings 20 minutes
              Cook Time Passive Time
              15-18 minutes 5-10 minutes
              Servings Prep Time
              6-8 servings 20 minutes
              Cook Time Passive Time
              15-18 minutes 5-10 minutes
              Ingredients
              Servings: servings
              Instructions
              1. Preheat oven to 350°F and set a rack in the middle position.
              2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
              3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
              4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
              5. Cut into desired wedges and serve immediately.
              Recipe Notes

              -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

              -Gruyére cheese would also be a nice substitute for the cheddar.

              -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Baked Berry and Coconut Oatmeal

              Baked Berry and Coconut Oatmeal

              by | Apr 30, 2020 | BREAKFAST AND BRUNCH, GLUTEN FREE, VEGETARIAN | 2 comments

              Baked Berry and Coconut Oatmeal

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              A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.

              I think breakfast is a very important start to any day. I am one of those people who does eat breakfast every single day. Yes, I think I should for nutrition but also because I’m quite hungry in the morning and if I don’t eat breakfast, no one is safe around me! That’s right, I turn into a hangry person, and it is not pretty.

              I love these individual Baked Berry and Coconut Oatmeal squares because they are a good combination of chewy coconut and oatmeal with sweetness from frozen berries and maple syrup, yet they are not overly sweet. The eggs and milk provide much-needed protein to help us get through the morning and the adorable squares are a perfect size, at least for me. I just love them topped with lots of yogurt and fresh berries if I have them on hand. They can be made in advance, wrapped and frozen for up to a month. Thawed squares can be warmed gently in the microwave when you’re ready to eat.

              Ingredients for Baked Berry and Coconut Oatmeal in a large glass bowl ready to be whisked together.

              They’re super simple to make using only one bowl, and if you don’t have an individual pan like the one I have, you can bake it in a 9” x 9” pan and cut into desired squares. Either way, Baked Berry and Coconut Oatmeal is an easy and tasty way to start your day. Enjoy!

              More breakfast options…

              Baked Apple Cranberry Oatmeal

              Orange Yogurt Smoothie

              Ginger Pear Pancakes

               

              Baked Berry and Coconut Oatmeal baked in individual squares.

              Author: Compelled to Cook

              A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
              Baked Berry and Coconut Oatmeal
              Print Recipe
                Servings Prep Time
                12 servings 20-25 minutes
                Cook Time Passive Time
                28-30 minutes 20 minutes
                Servings Prep Time
                12 servings 20-25 minutes
                Cook Time Passive Time
                28-30 minutes 20 minutes
                A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
                Baked Berry and Coconut Oatmeal
                Print Recipe
                  Servings Prep Time
                  12 servings 20-25 minutes
                  Cook Time Passive Time
                  28-30 minutes 20 minutes
                  Servings Prep Time
                  12 servings 20-25 minutes
                  Cook Time Passive Time
                  28-30 minutes 20 minutes
                  Ingredients
                  Servings: servings
                  Instructions
                  1. Preheat oven to 350°F.
                  2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
                  3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
                  4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
                  5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
                  6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
                  Recipe Notes

                  -Use almond milk or other milk substitutes in place of the 2% milk if desired.

                  -Add a scoop of vanilla protein powder if you want more protein.

                  -The individual brownie pan is perfect for meal prep baked oatmeal squares.

                  -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

                  -Allow frozen squares to thaw before warming gently in the microwave.

                   

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com