Winter Blues & Brazilian Bonbons

This winter's exit has been as slow as molasses. It has me feeling worn down, fed up and itching for spring. Flowers and sunshine, I'm waiting.

These little treats remind me of sunflowers. They're actually brigadeiros, Brazilian chocolate truffles. They're made with these two key ingredients:

Sweetened condensed milk and powdered chocolate. Brigadeiros are a staple at children's parties, and you can buy them at any bakery or corner store. Brigadeiros are like the Timbits of Brazil. They taste like a gooey combination of caramel and chocolate.
    

This is what I'm told by the newest addition to our family, Isabella, a 17-year-old exchange student who is staying with us for one semester while she practises her English. She was craving her favourite sweet and whipped up a batch with the kids.

Brigadeiros
1 can sweetened condensed milk
2-3 Tablespoons powdered cocoa (I prefer unsweetened cocoa)
1 teaspoon butter
1 cup sprinkles for decoration

In a medium saucepan, heat condensed milk and butter over low heat for 10 minutes, or until the mixture bubbles gently. Add cocoa and stir until fully dissolved. Remove from heat and let cool completely. (We refrigerated our batch for 30 minutes.)
When the mixture is cold, form into balls. 
Tip: Rub the palm of your hands with butter so the chocolate doesn't stick.
Coat the chocolate balls with sprinkles and place in mini muffin cups.
Yields about three dozen small brigadeiros.  

Raw Chocolate Bliss

Craving chocolate? I found an easy, healthful substitute to a decandent chocolate truffle.

I sampled this wonderfully scrumptious dessert today, at a yoga studio of all places. If it comes from a yoga place, it's gotta be good for you, right? When I asked the yogi for the recipe, she told me that it was easier than doing the Downward Facing Dog.

Fresh dates + almonds + cocoa = Raw Chocolate Bliss

Two parts dates, two parts nuts, one part cocoa. Whiz all three ingredients in a food processor.  Presto: Raw Chocolate Bliss.
 
When I got home, I had to try it for myself. I used 1/4 cup of dates, 1/4 cup of slivered almonds and 1/8 cup of cocoa powder. I refrigerated the mixture for about ten minutes and then formed little balls with a teaspoon and my fingers.

I made eight quarter-sized balls. I took this quick picture before my little vultures dove in and cleared the plate and all surrounding crumbs.  

These tiny morsels are super filling. They're packed with fibre, anti-oxidants and a host of vitamins and nutrients.

Best of all, they leave you feeling good and satisfied, without having to do the Downward Facing Dog.

Cocoa Swirl Banana Bread

I'm shaking up an old favourite. Sometimes all it takes is one ingredient, a pinch of something you hadn't considered, to re-invent the same old, same old.

Cocoa powder is always a welcome ingredient in AK's Kitchen. When I came across a new recipe for banana loaf with a chocolate swirl, I figured it was time to modernise my 20-year-old banana loaf.

I made some modifications to the recipe by nutritionist Leslie Beck. My version is free of gluten, dairy and sugar. You can add maple syrup, honey or chopped dates to sweeten. Coconut flour in the batter boosts the protein and fibre content. It also adds density to the loaf.

My kids and I enjoyed a slice for breakfast, with a bowl of yogurt and energy crunch on the side. We were fuelled up for the morning.

Cocoa Swirl Banana Bread
Gluten Free, Dairy Free, Sugar Free 


1 1/2 cup gluten free flour (3/4 cup rice flour + 1/4 cup coconut flour + 1/2 cup tapioca flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup oil (grapeseed or canola)
1 Tablespoon plain almond or coconut milk
3 overripe bananas, mashed
2 Tablespoons cocoa powder
(maple syrup, honey or chopped dates are optional for extra sweetness)

Grease two loaf pans. (See note below.)
In a large bowl, combine dry ingredients.
In a separate bowl, mix together wet ingredients.
Transfer banana mixture to flour mixture and stir well.
For the cocoa swirl: Scoop out 1/4 cup of the batter and stir in cocoa. Set aside. 
Pour the batter into loaf pans.
Spoon the cocoa swirl over the centre of the loaf pans and drag a knife through to create a marble effect.
Pre-heat oven to 350 degrees. Let batter sit for 10 minutes while the oven pre-heats.
Bake for 40-45 minutes.
Enjoy!

Important note: Use two 9x5 inch loaf pans. I tried to make one large loaf, and it flopped. The batter did not rise properly. Gluten free flour has very different properties than regular flour. I make my gluten free baked goods in shallow batches. To achieve a thick cake or loaf, you can stack them once they are baked.

A Guiltless Pleasure: Choco-Walnut Cookies

I've got a chocolate hangover and I'm blissfully content. Who'd have thought that three basic ingredients could produce such delicious delirium?

Toasted walnuts + egg whites + cocoa = delicious delirum 

Walnuts: A great source of omega-3's, manganese, copper and protein, they promote brain function and bone health.
Egg Whites: A good source of vitamins and minerals such as zinc, calcium and potassium.

Cocoa: Rich in antioxidants, it triggers the brain's production of natural opiates and helps cardiovascular health.

Mix them together with a little sweetener and a pinch of other healthful ingredients -- chia seeds,  ground flax seeds, cinnamon - and you've got a decandent, satisfying treat.

I couldn't stop at one. But there's no guilt here because of all the beneficial ingredients.

Choco-Walnut Cookies with Mighty Macaroons

Gluten Free Choco Walnut cookies

2 1/2 cups toasted walnuts

4 egg whites

1/2 cup cocoa powder

1/2 cup sugar/ maple syrup

1 Tablespoon vanilla 

pinch salt (optional)

pinch cinnamon (optional)

1 teaspoon chia seeds (optional)

1 teaspoon ground flax seeds (optional)

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

In a medium bowl, mix together cocoa and sugar.

Add vanilla, eggs whites and optional ingredients, stirring just enough to moisten everything.  

Stir in toasted walnuts. 

Drop a tablespoon full of batter onto the baking sheet. Bake for about 9 - 12 minutes. I like my cookies gooey, so I let them bake for just 9 minutes, just until the outsides are firm.   

Store in an air-tight container to keep them moist. The cookies freeze very well.

My new guiltless pleasure

Transatlantic Ties over Chocolate Mocha Sorbet

I try not to get too attached to things. Things get lost, broken. They lose their lustre. I like to enjoy my life without worrying over what happens to my stuff.

I must admit, there are a couple of shiny things in AK's Kitchen that hold special value for me.

This broken antique lay sleeping in a cupboard. The Italian beauty was revived thanks to another Italian beauty, my friend and coffee afficionado Isa. (Her timeless face reminds me of actress Isabella Rossellini. But I digress.) Isa came to the rescue with a new gasket. Presto. My old coffee pot was back in business.

A few days later, Isa spotted a new coffee maker to add to my collection of oldies. She shipped it from her hometown of Bologna to my kitchen in Ottawa.

I have grown slightly attached to these metal coffee pots. Not so much for their appealing design, but for what they represent. Whenever I put them to work on my morning espresso, they remind me that an ocean away, a kindred soul is close at heart.

I had a shot of leftover espresso this morning. I put it to use in a simple chocolate mocha sorbet. My version is an adaptation of Ina Gartner's original recipe.

CHOCOLATE MOCHA SORBET
1/2 cup maple syrup
1/2 cup cocoa powder
1/4 teaspoon cinnamon
1 pinch salt
2 cups water
1/4 cup espresso
1 1/2 tablespoon coffee liqueur (optional)


In a heavy sauce pan over low heat, mix all ingredients except liqueur.
Stir until solid ingredients are dissolved.
Turn off heat and add liqueur.


If you don't have an ice cream maker, pour the liquid into a large, shallow container.
Freeze for four hours. 
Score the sorbet with a fork to make a slush and return to the freezer for another hour.


Serves 3-4.

Oh To Be 18 Again, Or Not

My Italian "son," Filippo marked his 18th birthday today. For his birthday dinner, we had Thai from the neighbourhood Siam Bistro.

Filippo has never tasted Thai food before, so I thought this would be the perfect occassion to introduce his Mediterranean palate to galangal and Thai curry. He enthusiastically cleared his plate, then had two more helpings. (I'm certain we are genetically related.)

Pad Thai, Kao Pad Khing, Kao Pad Pak, Kao Gang Garee Gai

Remember when we were 18? We could imbibe and consume anything until our insides were bursting. No guilt. No food hangovers.

During my18th summer, my sister Tina and I spent summer evenings on the lakeshore in the West Island of Montreal. We sat in the front of Dad's Oldsmobile with the radio playing Cyndi Lauper. In the glove box, along with the compass and tire gauge, were our vital implements: two metal spoons. One was for the pint of Baskin Robbins World Class Chocolate ice cream. The other was for the Sara Lee chocolate cake. The sugar orgy gave us enough fuel for a night of bar-hopping on Crescent Street.

I've since graduated from Sara Lee and packaged desserts. I can't recall the last time I was in a dance bar. I can't stay awake that late.

But I still enjoy my sweets. I am, once again, trying to cut down my sugar intake. Today, though, I made an exception for Filippo's birthday cake.

Tenerina is his favourite dessert which his mother makes for special occassions. I think an 18th birthday definitely counts as a special occassion.

I love the simplicity of this recipe. There are only five ingredients: eggs, cocoa, butter, sugar, potato flour.

I had to ad lib the original recipe beause I didn't have enough coconut oil or butter. I used vegetable oil instead. The torte came out beautifully. I divided the batter between two loaf pans for a double layer cake. In between the layers and on top, I poured warm peach-mango jam. It reminded me of a sachertorte on a diet.  

Filippo's Birthday Cake  
Serves 8
3 eggs, separated
1 cup cocoa powder
1 cup vegetable oil
1 cup sugar
2 Tablespoons potato flour

Combine yolks and the four remaining ingredients.
In a separate bowl, beat the eggs white until soft peaks form.
Fold in the chocolate mixture.  
Pour into parchment-lined loaf pans.
Bake at 350 degrees for 30 minutes.
Decorate as desired and enjoy!

From Italy with Love

Food can convey such powerful memories and emotions. My Italian friend Isa sent memories of home via an old family recipe. For her son, it conjures up memories of birthday parties and cosy family time.

Filippo is far from home but never strays far from her thoughts. She recently thought about how he giggles whenever she makes this recipe.

As I mentioned a couple posts back, we've adopted Filippo into our family as he attends high school here in Ottawa. Filippo is spending Christmas here. Isa and her husband, Lorenzo, will join us a few days later.

Isa sent me the recipe for Filippo's favourite dessert, tenerina al cioccolato. Perhaps a way for me to transport his loved ones in Bologna into my kitchen.

Tenerina al ciccolato

I surprised Filippo the other day and made the recipe, with some slight alternations for a gluten and dairy free version.

I tried to Christmas-ize it by using my gingerbread cookie cutters. I brushed a thin layer of raspberry jam, some coconut sprinkles and sunflower seeds to hide the cracks. As you can see, I need to finesse the technique.

Still, the chocolate treat delivered the flavours of love from back home. Filippo ate every last crumb. This torte will be on my holiday menu, dressed up with cranberries and walnuts.

The recipe is easy to remember: equal portions of eggs, butter, sugar, chocolate.  I used coconut oil instead of butter. (I'll try lighter grapeseed oil next time.) Instead of wheat flour, I used rice flour.

Filippo said the only difference was that my version was slightly more dense, but equally delicious as his mom's. Spoken like a true gourmand.

Tenerina al cioccolato di Isa (Isa's chocolate torte)
3 eggs, separated
300 grams butter
300 grams dark chocolate/ cocoa powder
300 grams sugar
2 tablespoons potato flour
1 tablespoon wheat flour


(300 grams = roughly 1 1/2 cups)


Line an 8-inch round dish with parchement paper. 
In a large bowl, beat the egg whites to form moist peaks. Set aside. 
Melt the butter and dark chocolate. Let cool.
Add egg yolks, sugar and flour to chocolate mixture. 
Fold the chocolate mixture into egg whites. 
Pour into prepared dish.
Bake at 350 degrees for 20 minutes.

One Year Older

Just over a year ago, I pecked out my first post on this little blog. It took me days before I could hit the "publish post" button.  I hadn't been able to use computer for a very long time, and my eyes and hands had to relearn an old skill.

As a veteran journalist, I could crank out stories on a tight deadline, my brain firing on all cylinders. I was in constant motion, always planning the next project or adventure. No longer. Even slow, simple movements were challenging.

My closest confidants knew that I was struggling with health issues and rehabilitation. They saw that cooking and baking were two things I could still do. My kitchen was becoming my refuge. My cousin, Mel, encouraged me to chronicle my journey. My friend, Anna, got me set up on Blogger.

That's how AK's Kitchen was born.

Rewind to the spring of 2009. I woke up one morning with a massive headache, tingling and swelling in my extremities. My eyes couldn't focus. I chalked it up to stress. I had a lot on the go, with the sale and purchase of a home, a trip abroad, three kids, work. On top of all that, I was recovering from a nasty stomach bug from a foul clam at a sushi buffet. ( The Centre for Disease Control lists some of the illnesses caused by foodborne microbes.)

I was on my way to work, still symptomatic for the third consecutive day. I nearly fell flat on my face because I couldn't see the ground below. I went to my doctor and she immediately ordered a battery of tests, saying "this is a serious neurological issue."

I was stunned. The notion that there could be something wrong with my brain slammed the brakes on everything. As far as the kids were concerned, mama had a big headache, and she needed to sleep A LOT.

Meantime, my head buzzed with questions. "If I need a wheelchair, we'll need to remodel our home. How will we afford it?" "What if I can't ever bike with the kids." "Who will help them with their French homework?" "What is wrong with me?"

After my doctors ruled out stroke, brain tumour, multiple sclerosis and lyme disease, I received a  diagnosis of a rare neurological illness. I was told that, in most cases, the prognosis is good. Recovery would take time and perseverance. I'd likely have residual effects and a new normal.

The new normal was a hard adjustment. Shuffling around the house, I'd often fall or bump into corners and doors. Watching part of my son's soccer game or reading a page in a newspaper left me bagged for days. When Sydney Crosby said that after his hockey concussions, simple activities like watching TV were too much for his swollen brain, I could relate.

Still, I was extremely grateful. This was my do-over. A chance to be more present for my family and conserve my energy for the people and activities that mattered most.

My occupational therapist gave me a series of exercises to build up my strength and coordination. Eventually, I was able to type again. Using a computer was a tough slog. My eyes had difficulty making sense of the screen and the keyboard. At times, my fingers wouldn't cooperate.

My initial blog posts were an extension of my therapy. I would test myself to see how accurately and for how long I could type, or how long I could view the screen without feeling woozy. Every time I completed a post and was able to hit the "publish post" key, I marked another step in my recovery.

Today, I am not yet able to ride a bike. But I can watch my children laugh and play. I am still adjusting to my new normal. I do things differently now, more slowly, more deliberately, more thoughtfully.

This is a significant anniversary for AK's Kitchen and for me. Thanks for being part of my journey.

This is how I plan to celebrate:

with a chocolate bacon bar from my friend Aviva and baby Ben.