ottawa cookie jam 2013

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Wouldn’t it be GREAT if there was an event in Ottawa that celebrated the cookie?

A place where you could find a plethora of cookies … some thin and crunchy, others thick and chewy. Chalk full of chocolate-chips or intensely spiced. Cookies of every shape, size, texture. Basically … wouldn’t it be amazing if you could go to one place and find just about every kind of cookie you could dream of?

Each and every one of them would obviously ALSO be home baked.

Thanks to the organizers of Ottawa Cookie Jam, we are about to have just that … an event where cookies are the star.

Actually … that’s a lie.

Ottawa Cookie Jam is all about eating cookies AND helping a great cause: In From the Cold, a programme run by the Parkdale United Church.

It doesn’t get much better than eating cookies for a good cause does it?

This isn’t just your run-of-the-mill basement of a church cookie sale though. There’s also a commpetition going on … there will be judges, there will be categories to enter … and proceeds go to a great cause.

Here’s the thing. Whether you decide to participate as a baker or simply as a taster and supporter of a good cause, you NEED TO REGISTER. The organizers need to know how many people are baking and attending.

In case you’re wondering, Ottawa Cookie Jam takes place Saturday, October 5th between 1 pm and 4 pm at the Parkdale United Church.

Will I see you there?????

Now … since this is a baking blog … and I’m promoting a cookie event … I wanted to do my part. I decided to take the classic oatmeal raisin cookie and … well turn it upside down. I opted for chocolate chips, oats and coconut. The result: A thick and chewy cookie with a kick of cinnamon. It’s pretty awesome.

It’s kind of the perfect cookie for this time of year. Hint hint … I think you should make a batch. Seriously.

*bakers note: you might find the measurements slightly strange … the original base of this recipe is from Thomas Keller. He prefers to weigh his ingredients, so this is my attempt at converting the measurements.

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oatmeal, coconut, chocolate-chip cookies
ingredients:

1 c. flour
1 tbsp. ground cinnamon
1 1/2 tsp baking soda
1/2 tsp salt
1/2 c. + 3 1/2 tbsp. brown sugar
1/4 c. + 1 1/2 tsp. sugar
3/4 c. butter, room temperature
1 large egg
1 1/4 tsp vanilla paste
2 c. oats
1/2 c. flaked coconut
1/2 c. chocolate-chips

In the bowl of your stand-mixer, using your paddle attachment, cream the butter on medium speed, until it is the consistency of mayonnaise (about 5 to 7 minutes). Add the sugars and mix for a further 3-4 minutes, until fluffy.

Scrape down the sides of the bowl.

Add the egg and vanilla paste, mixing on low until combined, about 15-30 seconds. The mixture might look a little curdled – no big deal. You would rather that than over-mixing.

Meanwhile, combine the flour, cinnamon, baking soda, and salt in a medium bowl, whisking together.

Add the dry ingredients to the butter, sugar, egg mixture in 2 additions; mixing on low speed for 15 to 30 seconds each time. Scrape the bottom of the bowl to incorporate.

Add the oats, and count to ten with the mixer on medium – low speed.

Add in the flaked coconut and chocolate-chips. Again count to 10 with the mixer on medium-low speed.

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.

*bakers note: If you chill for 30 minutes, the result is a thin, crunchy cookie. If you chill for longer than 30 minutes – say overnight, then you end up with thicker, chewy cookies. It’s up to you.
Also – the original recipe actually makes 6 x 4-inch cookies (quite large). I actually opted to bake 16 2-inch cookies. Again, it’s up to you.

Heat the oven to 325 F. Line a large cookie sheet with parchment paper.

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Whatever size of cookie you decide to bake, make sure you don’t allow the dough to touch while baking … especially if you are baking after only allowing the cookie dough to rest for 30 minutes – these spread.

If you are making the larger cookies, bake them fro 21 to 23 minutes, reversing the tray position halfway through the baking time.

If you opt for the smaller cookies, bake 18 minutes. Again … reversing the tray position halfway through the baking time.

Remove from the oven, allow to cool on the cookie sheet for 5 minutes and then remove from the cookie sheet and cool completely on a wire rack.

Or you know … grab a glass of milk and dunk right it. They are so good freshly out of the oven.

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apologies & the muffin challenge

I’d first like to start off this post with an apology.

I’m sorry.  I feel like I’ve abandoned my blog … but I haven’t.  I PROMISE!

I’ve just been ridiculously … insanely … exhaustingly … busy.

In the last month and a half I have …

must love food

  • celebrated my grandfather’s 90th birthday (extra-amazing & super special).

grandpa

snippets of the party

  • moved in with the manfriend (happy dance).
  • packed and unpacked boxes and boxes of books, kitchen equipment, clothing, shoes … books. More books. So many … hardcover books (aka über heavy to carry).
  • Oh! And I baked for these pretty awesome pop-ups in Magpie’s three Ottawa locations … you not only got to look at some stellar jewellery … and clothing (from Victoire) BUT you also got to nibble on some mini lemon and mini chocolate tarts.

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A-MAZ-ING?!

Holy heck ya! But also super tiring … especially when you add my regular 40 hour a week job into the mix.

I’m pretty darn exhausted.

But that doesn’t mean that I haven’t been baking, taking pictures, editing them and then working on a post. It just means … it takes me a while to get it all done.

I think sharing my banana chocolate – peanut butter chip coffee cake muffin recipe might make it all ok though.

I mean … think about it. Bananas. Chocolate chips. Peanut butter chips. Tossed together and lovingly baked. A total winner … plus perhaps one of my favourite things.

banana chocolate - peanut butter chip coffee cake muffins

These muffins rock it something fierce.  I’m so glad that I decided to give this recipe a go for last month’s baking crew challenge.  When Tom & Aimée, Cory, Meredith and I decided to bake muffins for our March gathering … I think we all kinda thought “muffins!?  seriously.  how exciting” (insert sarcastic voice).

But I’m actually really glad that’s what we baked.

First off … I got to make something new … and something that I think will remain a staple in my baking roster … because frankly … these are divine.

Secondly … Meredith made these perfectly delightful rhubarb & ginger muffins (originally Jamie Oliver’s mother’s day muffin recipe).

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She sourced out some fresh rhubarb and the result was a muffin packed full of rhubarb and a generous amount of ginger.  I loved it.  I actually meant to make a batch of these for my grandfather’s party … (I ran out of time!).  Huge winner.  It’d be great with some strawberry curd stuck in the centre … maybe I’m just getting a little too fancy though?

Tom & Aimée decided to make one of my personal favourite recipes (and it was actually from my blog!) – pumpkin chocolate chip loaf became muffins.

tom & aimee's pumpkin chocolate chip muffin

This is a classic recipe for a number of reasons:

1.  It’s good.  It packs a punch of pumpkin.  Which really means it tastes like the absolute best thing in the world.

2.  Because you add chocolate chips to the mix … it doesn’t taste too healthy.  Or boring.  Nope.  These muffins are good.

3.  Pumpkin chocolate chip loaf is still the most popular recipe on my blog.  There’s a reason for it.

4.  It was the first thing I baked for the manfriend and I after our move.  New kitchen = must test the oven = pumpking chocolate chip muffins.

All in all, this was a successful, and super tasty baking crew challenge.  Everyone gets into a muffin making rut, and by challenging ourselves, we were able to present some tried and true classic recipes … but also added a few new ones to the mix.

I’d like to think that my banana chocolate – peanut butter chip coffee cake muffins are one of those new classics.

I’m also tempted to change it up a little the next time I make them.  I was thinking of drizzling caramel sauce in the centres and then only using the coffee cake topping for the top of the muffin (rather than layering it in the centre as well).  Thoughts?  Am I going too far?

Oh … one important note to make … don’t eat too many of these all at once.  You’ll probably want to.  The first one will taste so good that you’ll think … what the heck! why not?  Well … it just might make you feel a little ill … they are jam-packed with bananas (I used 7 in the recipe) … they also have a handful of chocolate chips and peanut butter chips.  And cinnamon-brown sugar.  These are intense.

banana chocolate – peanut butter chip coffee cake muffins

ingredients:

3 c. flour

2 tsp baking powder

2 tsp baking soda

1 c. butter, room temp

2 c. sugar

2 eggs

2 1/2 c. mashed fully ripe bananas (6 or 7)

1 tsp vanilla

1 c. sour cream

coffee cake topping:

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Heat your oven to 350 F.  Spray your muffin pans with non-stick spray.  I don’t use liners for muffins … I don’t know why … it’s just not something I do.

In a medium bowl, combine the flour, baking powder and baking soda together.  Set aside.

In the bowl of your stand-mixer, beat together the butter and sugar until light and fluffy.  About 5 minutes at medium speed.  Scraping the sides and bottom of the bowl as needed.  Add the eggs, one at a time, and continue to beat everything until incorporated.

Add the bananas and vanilla, mixing well.

Add the flour mixture and the sour cream to the batter: alternating between each addition, starting and ending with the flour.  Mix well.

Fill each muffin tin with a tablespoon of batter.  Sprinkle the top of each muffin with the coffee cake topping.  Cover with more batter.  Sprinkle with the rest of the coffee cake topping.

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Bake for 22 minutes … or until the top of the muffins bounce back when gently touched / or your toothpick comes out clean.

Allow to sit in the pans on a wire rack for 5 minutes.  Then remove and allow them to cool completely.  Or seriously … just dig right it.  These are too good to wait.  PLUS this recipe is a winner because you get over 3 dozen regular sized muffins AND 1 dozen large muffins.  Think of the amount of mini muffins you could get?!

Oh … and on another note.  Although Cory didn’t participate in the baking crew muffin challenge … we did have another guest.

Tom & Aimée recently got FENTON the cutest little fella ever … and so after eating muffins, we all sat down and hung out with him.

Isn’t he adorable?

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apple – carrot – chocolate chip bundt cake

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bakers note: I could actually re-name this cake the olivier dumas cake … he’s requested, and I’ve made it for him, 5 times in 4 weeks.  That’s right.  Twice in one week.  Talk about loving a cake!

There is nothing fancy about this cake.

Nope.  Nothing fancy at all.

But sometimes … you don’t need fancy.  You just want tasty.  And this cake sure is tasty. 

Frankly … this cake is deliciously moist and ridiculously addictive (see bakers note above).

Apple – carrot – chocolate chip bundt cake is absolutely fabulous.  And you should make it immediately.

The idea came from combining three of my favourite things: carrots, apples and chocolate chips.  I love a good carrot cake, and I’m pretty addicted to my friend Robin’s mother’s apple chocolate chip spice cake… it was time to combine both and make this.

I am brilliant.

Oh … and because it’s a bundt cake and not a layer cake … no frosting necessary.  All the *hard work* is done before you pop the cake pan into the oven.  All that’s left is for you to sit back, relax, allow the smell of freshly baked cake to permeate throughout your home … and then pull it out.

I promise you won’t regret adding this to your list of desserts … or breakfast foods … it goes well, as either, or.

If you really don’t like that it’s not *dressed up* … you can dust it with a little icing sugar.  But honestly … I just leave it.  This cake can stand up on its own.  It’s that good. 

apple – carrot – chocolate chip bundt cake

ingredients:

1 ½ c. packed dark brown sugar

1 ¼ c. sunflower oil

1 tsp vanilla

3 eggs

2 1/3 c. flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground ginger

1/2 tsp allspice

1/2 tsp cloves

½ tsp salt

10 oz (about 3 large) carrots, peeled and grated

5 – 6 oz (about 2 large) apples, peeled and grated

2/3 c. chocolate chips

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This is the part I always do first … grate the carrots and then the apples.  You can see from the recipe above that when you combine both ingredients, it’ll feel like you’re adding way too much … but you’re not.  You almost want the batter to be completely *overwhelmed* by these ingredients.  That’s the secret to baking the most perfectly moist bundt cake.

EVER.

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Heat your oven to 350 F.  Spray your bundt pan with non-stick spray and set aside.

In the bowl of your stand-mixer, combine the brown sugar, oil and vanilla.  Using your paddle attachment, beat the ingredients at medium speed for about 3 minutes.  You want it to get mixed really well.  Scrape the sides and bottom of the bowl.

Add the eggs, one at a time, then continue to beat at medium speed for a further 5 minutes. You’re batter will be quite fluffy.  Fluffy batter is a good thing.

Meanwhile, combine the flour, baking soda, baking powder, cinnamon, ginger, cloves, allspice and salt together in a bowl.

Turn off the mixer, scrape the sides with a spatula; then pour all the dry ingredients into the wet batter.  Mix at a low-speed (I keep my mixer at *stir*).  The flour will get incorporated.  This shouldn’t take more than a minute (at most).  Make sure to scrape the sides of the bowl with a spatula.  Then add the grated carrots and grated apples.  Stir (I use my mixer for this part too).  Finally … toss in the chocolate chips and stir.

Done.

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Bake the cake for 50 minutes.  I usually check it at 40 minutes … and then stick it back in for another 10 minutes. 

Perfection every single time.

Allow to cool on a wire rack.  Then turn it out and serve on a pretty plate.

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If you’re a member of my family … you definitely can’t eat just one slice …