Whole Wheat Peach Streusel Muffins

Peach Streusel Muffins
Whole Wheat Peach Streusel Muffins
Print Recipe
    Servings Prep Time
    12 muffins 30 minutes
    Cook Time
    18-22 minutes
    Servings Prep Time
    12 muffins 30 minutes
    Cook Time
    18-22 minutes
    Peach Streusel Muffins
    Whole Wheat Peach Streusel Muffins
    Print Recipe
      Servings Prep Time
      12 muffins 30 minutes
      Cook Time
      18-22 minutes
      Servings Prep Time
      12 muffins 30 minutes
      Cook Time
      18-22 minutes
      Ingredients
      Streusel Topping
      Muffins
      Servings: muffins
      Instructions
      Streusel Topping
      1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
      Muffins
      1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
      2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
      3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
      4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
      5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
      6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
      7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
      8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.

      Cinnamon Raisin Challah

      Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
      Cinnamon Raisin Challah
      Print Recipe
        Servings
        1 large loaf
        Servings
        1 large loaf
        Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
        Cinnamon Raisin Challah
        Print Recipe
          Servings
          1 large loaf
          Servings
          1 large loaf
          Ingredients
          Servings: large loaf
          Instructions
          1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
          2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
          3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
          4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
          5. Line a large baking tray with parchment.
          6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
          7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
          8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
          9. Remove from oven to a cooling rack and allow to cool prior to slicing.
          Recipe Notes

          For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

          This bread is wonderful toasted with a little apricot jam.

          It toasts quickly because of the sugar content.

          Coconut Oatmeal Cookies

          Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
          Coconut Oatmeal Cookies
          Print Recipe
            Servings Prep Time
            54 cookies 20 minutes
            Cook Time
            10-12 minutes
            Servings Prep Time
            54 cookies 20 minutes
            Cook Time
            10-12 minutes
            Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
            Coconut Oatmeal Cookies
            Print Recipe
              Servings Prep Time
              54 cookies 20 minutes
              Cook Time
              10-12 minutes
              Servings Prep Time
              54 cookies 20 minutes
              Cook Time
              10-12 minutes
              Ingredients
              Servings: cookies
              Instructions
              1. Preheat oven to 350℉.
              2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
              3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
              4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
              5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
              6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
              7. Bake one tray at a time on the middle rack for 10-12 minutes.
              8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

              Apple Date Cake with Pecan Streusel

              Apple Date Cake with Pecan Streusel
              Print Recipe
                Servings Prep Time
                20-24 pieces 40 minutes
                Cook Time
                40 minutes
                Servings Prep Time
                20-24 pieces 40 minutes
                Cook Time
                40 minutes
                Apple Date Cake with Pecan Streusel
                Print Recipe
                  Servings Prep Time
                  20-24 pieces 40 minutes
                  Cook Time
                  40 minutes
                  Servings Prep Time
                  20-24 pieces 40 minutes
                  Cook Time
                  40 minutes
                  Ingredients
                  Apple Date Cake
                  Pecan Streusel
                  Servings: pieces
                  Instructions
                  Pecan Streusel
                  1. In a small bowl, stir together all ingredients and set aside.
                  Apple Date Cake
                  1. In a medium sauce pan combine dates and water. Cook over medium heat, stirring occationally until dates are very soft and pasty, about 10 minutes. Remove from heat and stir in spiced rum. Allow to cool slightly before adding to recipe.
                  2. Preheat oven to 350℉ and lightly grease a 9" x 13" pan with non-stick spray or butter. Line the pan with parchment, overhanging on two sides (this allows you to lift the cake out of the pan).
                  3. While dates are cooling, whisk together the 2 cups of flour, baking powder, baking soda, spices and salt in a small bowl. Set aside.
                  4. In a seperate small bowl toss together chopped apple and 1 tbsp of flour. Set aside.
                  5. In a medium bowl whisk together sugar and oil. Add eggs one at a time, incorporating after each. Add dates, applesauce and buttermilk whisking to fully combine.
                  6. Whisk in dry ingredients until combined. Add diced apples, shaking off any excess flour as you add them. Stir to evenly distribute.
                  7. Pour into prepared pan and sprinkle evenly with pecan streusel. Bake for approximately 35-40 minutes or until a toothpick inserted in center comes out clean.
                  8. Allow to cool completely prior to lifting out of the pan and cutting into desired portions. Serving with Spiced Rum Caramel is highly recommended.

                  Cranberry Pork Rib Roast


                  Cranberry Pork Rib Roast
                  Print Recipe
                    Servings Prep Time
                    6-10 people 30 minutes
                    Cook Time Passive Time
                    120 minutes 20-30 minutes
                    Servings Prep Time
                    6-10 people 30 minutes
                    Cook Time Passive Time
                    120 minutes 20-30 minutes
                    Cranberry Pork Rib Roast
                    Print Recipe
                      Servings Prep Time
                      6-10 people 30 minutes
                      Cook Time Passive Time
                      120 minutes 20-30 minutes
                      Servings Prep Time
                      6-10 people 30 minutes
                      Cook Time Passive Time
                      120 minutes 20-30 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      Pork Rib Roast
                      1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
                      2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
                      Cranberry Apple Sauce
                      1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
                      2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.