hunter's stew

Hunter's Stew (also known as Bigos)

recipe adapted from Mark's Daily Apple

serves 8-10

INGREDIENTS:

1/2 cup dried porcini mushrooms

1/2 lbs bacon (about 8-10 strips)

1.5 lbs stewing meat (eg. pork and beef shank), cut into 1 inch pieces

2 onions, chopped

1/2 head garlic, chopped

2 cups red wine

1/2 head of cabbage, thinly sliced

1 smoked kielbasa (12 oz or 680g), cut into 1/2 inch pieces

1 quart raw sauerkraut (made without vinegar), drained

4 prunes or any other dried fruit, sliced

2 bay leaves

1/8 cup tomato paste (optional)

salt and pepper

METHOD:

1. Cover mushrooms with hot water to rehydrate. When soft, strain the liquid to remove any grit. Set the strained liquid aside.

2. Heat a wide pot or Dutch oven over low heat, add bacon and cook until crispy. Remove bacon and set aside.

3. Season your cuts of meat. Brown meat in small batches in the bacon fat. Transfer each batch to a clean plate when done.

4. Add onions to your pot and cook until soft, about 5 minutes. Add garlic and cook for 1 minute longer.

5. Turn heat to medium and add wine. Scrape up the fond, making sure nothing is stuck on the bottom of the pot.

6. Add fresh cabbage, browned meat and juices, mushrooms and strained liquid, kielbasa, raw sauerkraut, prunes, bay leaves and tomato paste if using. You can also crumble the bacon and add it as well (optional). Stir and combine well.

7. Cover your pot, lower heat and simmer for 4-5 hours. Give the stew a stir every 20-30 minutes. You can also do this in a slow cooker or thermal pot overnight.

8. Serve the stew topped with raw sauerkraut. Stew can be stored in covered casserole dish in the fridge. Flavours will continue to develop and improve over the next 2-3 days. Just reheat the stew and serve hot.

a new take on pesto

Kale Pesto

recipe adapted from Gillian's Kitchen

makes 1 cup

INGREDIENTS:

1 bunch kale (curly or lacinato)

1/2 cup (80g) pine nuts,

1/2 head of garlic, peeled and crushed

juice of 1 lemon

1 cup of extra virgin olive oil

1/2 cup of freshly grated parmesan reggiano

METHOD:

1. Wash and remove hard stems from kale.

2. Lightly toast pine nuts and crushed garlic cloves.

3. Add kale, pine nuts and garlic to a food processor and pulse until roughly combined.

4. Stream in lemon juice and olive oil while pulsing.

5. Blitz until you have a smooth paste. Add more olive oil for desired consistency and then add parmesan and pulse a few more times until incorporated.

6. Serve with your favourite pasta, vegetable, meat or fish. Store in an airtight container in the fridge up to 1 week.

dim sum cake 馬拉糕

A dim sum staple and classic, this is essentially a moist and springy brown sugar sponge cake. It's a childhood favourite of many growing up in a Cantonese household.

馬拉糕 (ma lai gao)

makes one 7" cake

INGREDIENTS:

1 cup cake flour

1 tsp sourdough culture yeast or instant yeast

pinch of salt

3 eggs

1/2 cup Chinese dark brown sugar

1/4 cup sugar

1/3 cup evaporated milk

1/3 cup coconut oil

1/2 tsp baking powder

1/2 tsp baking soda

2 tsp vanilla extract

METHOD:

1. In a small bowl, sift flour and then add yeast and salt. Set aside.

2. In a large mixing bowl, add eggs, sugars, evaporated milk, and beat with a hand mixer until well combined, about 2-3 minutes.

3. Sift flour mixture into large mixing bowl and mix well with spatula. Scrape down the sides of the bowl, making sure all dry ingredients are combined. Cover with a clean damp tea towel and let rest (proof) for 2 hours.

4. Line a 7" bamboo steamer with parchment paper. Set aside.

5. Prepare your wok with a rack for steaming. Add water, cover with lid and bring to a simmer.

6. In a liquid glass measure, add coconut oil. If oil is solid, microwave on High for 30 seconds to liquefy. Set aside. 

7. After resting, remove 4 tbsp of batter and add to the glass measure with melted coconut oil. Sift in baking powder and baking soda. Add vanilla and mix until well combined. Fold this coconut oil mixture back into the large bowl and then pour the combined batter into your prepared bamboo steamer.

8. Turn heat to high and bring water to a rolling boiling. Place bamboo steamer in wok, cover with lid and turn down to medium. Steam for 30 minutes.

9. Remove bamboo steamer and let cool for 2-5 minutes. Gently lift the parchment paper and transfer cake to a cutting board. Cut into squares and serve immediately. Cake will stay moist into a sealed container for 2-3 days.

coconut fish stew

Coconut Fish Stew

recipe adapted from RecipeTin Eats

serves 4-6

INGREDIENTS:

2 lbs firm skinless white fish fillets (such as cod), cut into 2 inch pieces

2 tbsp lime juice

kosher salt and pepper

1 tbsp coconut oil

1 tbsp olive oil

1 onion, chopped

4-6 of garlic cloves, minced

1 red bell pepper, sliced

2 tsp sugar

1 tbsp cumin

1 tbsp paprika

1/2 tsp cayenne

1 14oz can of crushed tomatoes

1 14oz can of coconut milk

1 cup chicken broth

salt and pepper

lime juice

cilantro chopped

METHOD:

1. In a medium bowl, combine fish with lime juice and season with salt and pepper. Set aside and let marinate for 20 minutes.

2. In a wide skillet, heat coconut oil and brown fish. Remove and set aside.

3. Wipe skillet with paper towel to remove any leftover fish bits. Add olive oil, onion and cook for 5-10 minutes until soft and slightly brown. Add garlic and spices and cook while stirring until fragrant, about 2 minutes. Add peppers and combine well.

4. Add tomatoes, coconut milk and broth. Bring to a boil and then lower heat and simmer for 20-30 minutes. Add fish and simmer for another 15 minutes or until the sauce is thickened to your desired consistency. Adjust seasoning as desired with additional lime juice (optional). 

6. Top with cilantro and serve with your favourite type of rice.

green tea cupcakes

Green Tea Cupcakes

recipe adapted from Gillian's Kitchen
makes 24 cupcakes or one 6 inch round layer cake and 12 cupcakes

INGREDIENTS:

2 1/2 cups cake flour

1 tsp salt

1 stick (1/2 cup or 113g) unsalted butter, room temperature

1 1/2 cups sugar

2 eggs, room temperature

3 tbsp matcha powder

1 tbsp vanilla

1/4 cup water

1 cup buttermilk

1 tsp baking soda

1 tbsp distilled white vinegar

Whipped Cream Frosting

METHOD:

1. Preheat oven to 325F (163 C). Grease and line muffin tins.

2. In a small bowl, sift or whisk together flour and salt. Set aside.

3. In a large mixing bowl, beat together butter and sugar until smooth and fluffy. Add eggs one by one and beat until well combined.

4. In a small bowl, combine matcha powder, vanilla and enough water to make a thick paste. Add to the batter and mix well until combined.

5. Mix in dry ingredients in three parts, alternating with buttermilk. Beat on high until smooth. Combine baking soda and vinegar in a separate dish and then mix in.

6. Fill cupcake liners with batter half full. Do not overfill. Bake cupcakes for 10-12 minutes (20-25 minutes for a cake) or until a skewer inserted comes out clean. Rotate pans halfway through baking. Let cupcakes cool in pans for 5 minutes before moving to a wire rack to cool completely before frosting (about 30 minutes).

7. Make the frosting and decorate as desired.

scallops prawns fish

Let's do large US scallops, Spanish red prawns and mackerel.

Spanish red prawns steamed with garlic celery parsley and white wine.

And also served sashimi style with caviar on top of pasta and sauce made from the shells.

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Grilled Mackerel

serves 3-4

INGREDIENTS:

2 tbsp soy sauce

1 tsp sesame oil

1 tsp oyster sauce

juice of 1 lemon

grated fresh ginger

4 pieces of mackerel

METHOD:

1. Combine all the ingredients and marinate the mackerel for 10 minutes.

2. Grill for 5 minutes or until fish flakes for doneness.

3. Top with some chopped green onion or cilantro. Serve with your favourite Asian greens and rice.

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Prawn Bisque

serves 4-6

INGREDIENTS:

1 tbsp olive oil

1/2 stick of butter (1/4 cup or 56g)

1 carrot, chopped

1 onion, chopped

1 celery stalk, chopped

1/2 head of garlic, chopped

1/4 Italian parsley, chopped

6-8 cups prawn stock

6-8 prawns, peeled and deveined

1 cup panko bread crumbs

salt and pepper

dash of cream, chives or green onion for garnish

METHOD:

1. Make the prawn stock. Place all shells in a large stock pot and cover with water. Simmer for 1-2 hours. Discard shells and strain before using.

2. Heat olive oil and butter in a large pot over medium. Add carrots, onions and celery. Cook for 5-10 minutes until golden brown. Add garlic and parsley. Cook for another 1-2 minutes.

3. Add prawn stock and bring to a boil. Flash cook the prawns just until they're slightly pink, but not fully cooked through, about 10 seconds. Cut prawns into small pieces and set aside.

4. Lower heat and simmer soup for an hour.

5. Use a hand blender and puree the soup until smooth. Add bread crumbs to thicken and puree again to desired consistency. Adjust seasoning as desired.

6. Divide cut prawns evenly into serving bowls. Ladle the boiling soup over prawns. Garnish with cream and herbs if using. Serve immediately with a baguette or other crusty bread.

A pan of brownies

Fudgy Nutty Brownies
recipe adapted from Olivia the Pig
makes one 9 inch square pan of brownies

INGREDIENTS:
1/2 cup sugar
8 oz (226g) unsweetened baking chocolate, 100% cacao
2 sticks (1 cup or 226g) unsalted butter, cut into 1 inch pieces
4 eggs
2 tsp vanilla
1 cup flour
3/4 cups chopped hazelnuts or nuts of your choice (optional)

Optional Topping:
1/2 cup melted chocolate or Nutella
1/4 cup chopped hazelnuts or nuts of your choice

METHOD:
1. Preheat your oven to 350F (177C). Grease a 9 inch square baking pan.

2. Add sugar to a large mixing bowl. Set aside.

3. In a medium heat proof bowl, melt chocolate and butter in a microwave or over a bain marie.

4. Pour chocolate mixture over sugar and mix until sugar has completely dissolved. Whisk in eggs and vanilla. Fold in flour in two parts. Mix in 3/4 cup of nuts if using.

5. Pour batter into prepared pan. Bake for 25-30 minutes until just set. Run a knife along the edge of the pan and set over a wire rack to cool.

6. If adding the topping, drizzle melted chocolate or spread a thin layer of Nutella over brownie and sprinkle with remaining 1/4 cup of hazelnuts. Cool brownie for an hour at room temp before placing in the fridge.

7. Chill brownie for another hour before cutting into squares. Serve cool or at room temperature. Brownies can be stored in an airtight container in the fridge for 3-5 days.

bread full of gluten

Quinoa Bread

makes 1 lbs loaf

INGREDIENTS:

3/4 cup water

3/4 cup quinoa flour

1 tsp gluten

1 cup white bread flour (or alternate with 1/2 cup wholemeal bread flour and 1/2 cup white bread flour)

1 1/2 tbsp sugar

1 tsp sea salt

1 tbsp milk powder

1 tsp active dry yeast

1 tsp butter

METHOD:

1. Add all ingredients in the above order into your bread machine.

2. Turn on the regular bread setting according to your machine's instructions

bananas and toffee

Banoffee Pie

makes one 9 inch pie

INGREDIENTS

For the toffee filling:

1 14oz (397g) can of condensed milk

For the crust:

2 cups ground digestives/ginger snaps/graham crackers (1 1/2 packages)
1/2 stick (1/4 cup or 56g) unsalted butter, melted

For the topping:

4-6 bananas

4 cups whipping cream
grated dark chocolate curls or cocoa powder (optional)

METHOD:

1. Make the toffee filling by placing the can of unopened condensed milk in a small pot. Fill the pot with enough water to reach 1/4 way up the side of the can. Bring the pot of water to a boil and then lower to a simmer for 45-60 mins. Once done, carefully remove the hot can from the pot and let cool. Set aside.

2. Meanwhile make the crust. Preheat your oven to 350F (177C). Grease a 9 inch pie plate.

3. In a small bowl, add ground biscuits and melted butter. Mix well with a fork and dump mixture into pie plate. Use the bottom of a glass to gently press the crust evenly. Apply light pressure or else your crust will be tough and crunchy.

3. Bake for 8-10 minutes until the edges brown. Transfer to a cooling rack.

4. Carefully open the cooled can of condensed milk. The condensed milk should be thickened and the colour of toffee. Spread the toffee filling gently onto the cooled crust. Chill for 1 hour (up to 8 hours) before adding the topping.

5. Make the topping by first slicing bananas on a bias into 1/2 inch pieces. Layer banana slices over the chilled pie filling.

6. In a large bowl, beat whipping cream on high speed until soft peaks form. Spread whipped cream over bananas. Top with grated chocolate or dust with cocoa (optional).

tray baked

Prosciutto Wrapped Chicken

serves 4-6

INGREDIENTS:

4 boneless chicken breasts

6-8 slices of prosciutto (can substitute with pancetta or bacon)

1/2 head of garlic, smashed and sliced

3-4 sprigs of thyme (optional)

1 tbsp olive oil

coarse salt and pepper

METHOD:

1. Preheat oven to 350F (177C).

2. Season chicken breasts and wrap each one with prosciutto. Place in a square casserole dish or baking pan.

3.  Cover with garlic, thyme and olive oil.

4. Cover with aluminum foil and bake for 25-30 minutes. Rest for 10 minutes before slicing on a bias. Serve with pasta peas and a side green salad.

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Garlic Rosemary Lamb Rack

serves 4-6

INGREDIENTS:

1 rack of lamb

1 head of garlic, smashed and finely chopped

2-3 sprigs of rosemary, finely chopped

1 tbsp olive oil

2 tsp coarse salt

1/2 tsp coarse pepper

METHOD:

1. Preheat oven to 350F (177C).

2. In a small bowl, combine garlic, rosemary, olive oil, salt and pepper. Mix well and set aside.

3. Trim and season lamb rack. Place on a baking tray.

4. Spread garlic rosemary mixture on top of lamb.

5. Bake uncovered for 35-40 minutes. Rest for 10 minutes before carving. Serve lamb with mint jelly or cranberry relish, rustic mashed potatoes and some crisp greens.

ginza

A quick weekend trip to Tokyo and we stumbled upon this little izakaya next to our hotel in Ginza. The chef fires up our meat.

And then continues to charcoal grill the rest of our dinner - chicken, beef, inards and mushrooms.

The most embellished bowl of miso soup we've ever seen.

Across the street at the Mitsukoshi food hall are these perfect red and white strawberries.

And farm fresh greens, sprouts and radishes.

 That we hand carried back to HK to prepare.

Japanese Radish Salad

makes about 1 cup as a side dish or as a topping for salad greens

INGREDIENTS:

1 cup chopped Japanese radishes

1 tbsp grapeseed oil

1/2 tsp sesame seed oil

1/4 cup rice wine vinegar

1 tsp sugar

1 tsp coarse salt

1 tsp chopped mint leaves (optional)

METHOD:

1. Place chopped radishes in a glass or other non-reactive bowl.

2. Combine remaining ingredients and mix well.

3. Pour over radishes and gently fold in.

4. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.

salad dressings from scratch

Garlicky Dressing
makes 1 1/ 2 cups

INGREDIENTS:
1 lemon, zested and juiced
2 garlic cloves, minced
4 anchovies, minced
1/2 cup olive oil
1 tsp Dijon mustard
1/2 tsp Kosher salt
1/2 tsp ground black pepper

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Tahini Dressing

makes 1 cup

INGREDIENTS:

juice from 1 lemon

1/4 cup tahini

1/4 cup extra virgin olive oil

1 garlic clove

1 tbsp soy sauce
1/4 - 1/2 water (more if the consistency is too thick)

salt and pepper

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Buttermilk Caesar Dressing
makes 1/2 cup

INGREDIENTS:

1/2 cup buttermilk
Juice of 1/2 lemon
1 garlic clove, minced
2 anchovies, minced
1/8 cup mayonnaise
1/8 cup grated parmesan cheese
salt and pepper

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Soya Sauce Vinaigrette
makes 3/4 cup

INGREDIENTS:

1/4 cup extra virgin olive oil
1/2 cup unseasoned rice wine vinegar
1 tbsp soya sauce
1 tsp sesame oil
1 tsp sugar
salt and pepper

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Orange Balsamic Dressing
makes 1 cup

INGREDIENTS:

1/2 cup orange juice
1/4 olive oil
1/4 cup balsamic vinegar
2 tsp Dijon mustard
1 tbsp soy sauce
1 garlic clove
1/4 tsp dried thyme
1/4 tsp dried rosemary
salt and pepper

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Cilantro Jalapeno Dressing

makes 1 cup

INGREDIENTS:

1/4 cup cilantro stems

1 jalapeño, deseeded

1 garlic clove

1/4 cup grape seed oil

1/2 cup rice wine vinegar

salt

METHOD:

1. Add all ingredients to a food processor or blender and pulse until smooth. Or you can finely chop and whisk everything together.

2. Toss with your favourite greens and serve immediately. Leftover dressing can be stored in an airtight container in the refrigerator up to 1 week.

pourable chocolate

Chocolate ganache is an easy and elegant way to top your desserts. The Kitchn gives an excellent cooking tutorial on this.

Chocolate Glazed Cheesecake

makes one 9 inch cake

INGREDIENTS:

Homemade Cheesecake

15oz bittersweet chocolate

3/4 cup heavy cream, room temperature

Store bought truffles and macarons

METHOD:

1. Follow the recipe and make a cheesecake.

2. In a glass bowl over a bain marie, melt the chocolate. Gradually add the cream and stir until the chocolate is a pourable consistency. The chocolate glaze should have an even shiny sheen to it.

3. Pour the glaze into a liquid measuring cup and let cool at room temperature for 15-20 minutes.

4. Remove cheesecake from the fridge. Give the glaze a stir and slowly pour it over the centre of the cake, allowing it to drip down the sides.

5. Decorate as desired while the chocolate glaze is still malleable.

6. Chill until ready to serve.

pancakes from scratch

When we do a lot of caking, we often have buttermilk left over. This is an easy and delicious way to use it up.

Buttermilk Pancakes

recipe adapted from Martha Stewart

makes 24 six inch pancakes

INGREDIENTS:

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 tbsp sugar

2 eggs, lightly beaten

3 cups buttermilk

4 tbsp unsalted butter, melted

METHOD:

1. In a large mixing bowl, add flour, baking powder, baking soda, salt, sugar and whisk together.

2. Add eggs, buttermilk, and butter and gently whisk to combine. Do not overmix, batter should be lumpy and bubbly. Let the batter stand for 5-10 minutes before using.

3. Over medium heat, grease a large non-stick pan or griddle with cooking spray or a light coating of your preferred cooking oil.

4. When your pan is hot (a drop of water should sizzle), use a small ladle (1/8-1/4 cup) to pour batter in separate pools.

5. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

6. Repeat with remaining batter and serve immediately with pure maple syrup or your favourite toppings.

Tips:

- Dry ingredients can be measured out the night before.

- Do not over mix the batter or else your pancakes will be tough.

- Make blueberry, banana or chocolate chip pancakes by adding to each pool of batter in Step #4.

holiday cookies

This is the time of year you're likely to be baking an inordinate amount of cookies in a small window of time. Here are some general tips and reminders to help get through the holiday rush:

- make sure your butter and eggs are at room temperature

- aerate your flour before measuring it out by dipping a large wooden spoon in the bag/container

- use a whisk to "sift" your dry ingredients together

- use a mini ice cream scoop for making uniform and even balls of cookie dough

- cookie dough can be made ahead and frozen until ready to use (in fact this is preferable for drop cookies as they may spread too thin while baking)

- baked cookies will keep up to 1 week in an airtight container or freeze them and use within a month

- baked cookies that are frozen don't need to be defrosted before serving or gifting
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Cranberry Coconut Citrus

makes about 3 dozen

INGREDIENTS:

1 1/3 cups all purpose flour

1/2 tsp baking powder

pinch salt

1.5 sticks (1/2 + 1/4 cup or  169g) unsalted butter, room temperature

1/2 cup sugar

1/2 tbsp grated orange peel (about 1 small orange)

1/2 tbsp grated lemon peel (about 1 lemon)

1 tsp vanilla

1 cup dried cranberries

1 cup sweetened moist flaked coconut (not dessicated coconut)

METHOD:

1. Preheat oven to 350F (177C). Grease or line baking sheets.

2. In a small bowl, whisk together flour, baking powder, salt. Set aside.

3. In a large bowl, beat butter, sugar, citrus peels and vanilla until fluffy (about 5 minutes).

4. Add dry ingredients and beat on low speed until dough comes together. Dough should be smooth, not too crumbly.

5. Mix in cranberries and coconut by hand.

6. Shape dough into 1 inch balls and place about 2 inches apart on baking sheets.

7. Bake for 8-10 minutes until cookies are just set and the edges begin to brown. Lift cookies carefully (they will be very soft at this moment) with a thin metal spatula on to a wire rack and cool 5-10 minutes before serving. Bonus: these cookies are vegan-friendly.

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White Chocolate Chip Pecan

recipe adapted from Joy of Cooking's Classic Chocolate Chip Cookie
makes about 3 dozen

INGREDIENTS:

1 1/4 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 stick (1/2 cup or 113g) unsalted butter, room temperature

1/2 cup packed light brown sugar

1/4 cup sugar
1 egg

1 1/2 tsp vanilla

1 cup semi-sweet chocolate chips (can substitute in white or dark chocolate chips)

3/4 cup chopped walnuts or pecans (optional)

METHOD:

1. Preheat the oven to 375F (188C). Grease or line cookie sheets.

2. In a small bowl, whisk together flour, baking soda, salt. Set aside.

3. In a large bowl, beat butter and sugars until fluffy. Beat in egg and vanilla until well combined.

4. On low speed stir in the dry ingredients until well-blended and smooth.

5. Add chocolate chips and nuts (if using) and mix by hand.

6. If dough is too sticky to shape into balls, freeze for 5-10 minutes first.

7. Shape chilled dough into 1 inch balls and place about 2 inches apart on baking sheets. Bake for 8-10 minutes until the cookies are just slightly colored on top and the edges are brown. Let cookies rest for 1-2 minutes before transferring to a wire rack to cool.

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Chewy Gingerbread Cookies

recipe adapted from Betty Crocker's Gingerbread Cookies

makes about 4 dozen

INGREDIENTS:

2 1/2 cups all purpose flour

2 1/4 tsp baking soda

1/2 tsp salt

2 sticks (1 cup or 226g) unsalted butter, room temperature

1 cup brown sugar

1 egg

1/4 cup molasses 

2 tbsp ground ginger

1 tbsp ground cinnamon

2 tsp ground nutmeg

2 tsp ground cloves

1 tsp ground allspice

Cookie Icing

Sprinkles

METHOD:

1. Preheat oven to 350F (177C). Grease or line baking sheets.

2. In a small bowl, whisk together flour, baking soda, salt. Set aside.

3. In a large bowl, beat butter and sugar until fluffy. Beat in egg, molasses and spices until well combined.

4. On low speed stir in the dry ingredients until well-blended and smooth.

5. If dough is too sticky to shape into balls, freeze for 5-10 minutes first.

6. Shape chilled dough into 1 inch balls and place about 2 inches apart on baking sheets. Bake for 8-10 minutes or just until cookies are set and soft in the centre. Let cookies rest for 1-2 minutes before transferring to a wire rack to cool completely before frosting. 

7. Make the cookie icing. Frost and decorate cooled cookies as desired.

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Oatmeal Cookies

recipe adapted from Joy of Cooking's Classic Oatmeal Cookies

makes about 4 dozen

INGREDIENTS:

1 1/2 cups all purpose flour

1/2 tsp baking soda
1/2 tsp baking powder

1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg

2 sticks (1 cup or 226g) unsalted butter, room temperature

1/4 cup sugar

1 cup packed light brown sugar

2 eggs

3 tsp vanilla

3 cups old fashioned rolled oats

1 cup cranberries or chocolate chips (optional)

METHOD:

1. Preheat the oven to 375F (188C). Grease or line cookie sheets.

2. In a small bowl, whisk together flour, baking soda, baking powder, salt and spices. Set aside.

3. In a large bowl, beat butter, sugars, eggs and vanilla until well blended.

4. On low speed stir in the dry ingredients until combined.

5. Stir in oats and cranberries or chocolate chips (if using).

6. If dough is too sticky to shape into balls, freeze for 5-10 minutes first.

7. Shape chilled dough into 1 inch balls and place about 2 inches apart on baking sheets. Bake for 6-8 minutes until the cookies are lightly brown all over. Let cookies rest for 1-2 minutes before transferring to a wire rack to cool. 

the season of pumpkin spice

From lattes to cookies to air fresheners, it seems that pumpkin spice is everywhere once the holiday season rolls around.

Pumpkin Cheesecake

makes one 9 inch cake

INGREDIENTS

For the crust:

1 cup ground ginger snaps

1 cup ground graham crackers or digestives

1/2 stick (1/4 cup or 56g) unsalted butter, melted

For the cake:

1 lbs (2 x 8 oz bricks or 1.8 x 250g bricks) cream cheese, room temperature

1/2 cup sugar

1/4 cup brown sugar

1 tbsp corn starch

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground all spice

1/4 tsp ground cloves

1/4 tsp salt

2 large eggs, room temperature

1 3/4 cups (15oz can) pumpkin puree

1/2 cup evaporated milk

For the topping:

2 cups full fat sour cream, room temperature

1/4 cup sugar

1 tsp vanilla

METHOD:

1. Preheat your oven to 350F (177C). Grease a 9 inch springform pan.

2. Make the crust by combining the ground biscuits and melted butter together. Dump mixture into springform pan and gently shake to spread the crumbs. Gently use the bottom of a glass to press the crust evenly into the bottom of the pan. Apply very light pressure or else your crust will be tough and crunchy.

3. Bake for 8-10 minutes until the edges brown. Transfer the pan to a cooling rack.

4. Make the cake by mixing the cream cheese, sugars, cornstarch, spices and salt on medium-low speed until the mixture is creamy and no lumps of cream cheese remain.

5. Mix in the eggs one at a time and beat each one until completely blended.

6. Gently stir in the pumpkin and evaporated milk. Scrape down the beater and sides of the bowl with a spatula. Make sure everything is incorporated. The finished batter should be thick, creamy, and silky.

7. Bake for 55-60 minutes or until the centre is set, but slightly wobbly. While the cheesecake is baking, make the topping by combining the sour cream, sugar and vanilla.

8. Remove the cheesecake from the oven and gently spread the sour cream topping evenly over top. Return the cheesecake to the oven and bake for another 5 minutes.

9. Turn off the oven and leave the cheesecake in there to cool with the door cracked open with a wooden spoon for 1 hour.

10. After an hour, remove the cheesecake from the oven and transfer to a cooling rack. Run a knife around the edge of the cake and cool completely in the pan for another hour.

11. Chill the cheesecake in the pan uncovered for at least 4 hours or overnight in the refrigerator.

12. When you're ready to serve, top the cheesecake with chocolate or whipped cream (optional). Serve the cake right from the bottom of the springform pan.

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Pumpkin Spiced Cupcakes

makes 30 cupcakes

INGREDIENTS:

3 1/2 cups cake flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup sugar

1/2 cup light brown sugar

1 cup olive oil

3 large eggs

1 tbsp vanilla extract

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp all spice

1/2 tsp cloves

1 3/4 cups (15oz can) pumpkin puree

1 coarsely mashed ripe banana (optional)

1 cup buttermilk

Cream Cheese Frosting

METHOD:

1. Place oven rack in the middle. Preheat oven to 325F (165C). Line muffin tins with paper liners.

2. In a medium bowl, combine flour, baking powder, baking soda and whisk out any lumps. Set aside.

3. In a large bowl, beat together sugars, oil, eggs, vanilla and spices.

4. Stir in pumpkin. Do not over mix. Fold in bananas.

5. Fold in dry ingredients, alternating with buttermilk until everything is just incorporated. Do not over mix.

6. Fill prepared muffin cups 1/2 full with batter. Bake until a tester inserted into the centre comes out clean, 15-20 minutes. Cool completely on a wire rack.

7. Prepare cream cheese frosting and decorate cupcakes as desired.

Tip: Cupcakes can be made a day ahead and stored in an airtight container in a wine fridge (not as cold as a regular refrigerator).