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Food Fun

A Sweetheart Chocolate Torte with Feuillette

By Denise Pare-Watson

My absolutely most favourite holiday is coming up – Valentine’s Day.  I am simply an incurable romantic.  Valentine’s Day gives me all kinds of reasons to get creative with desserts for two.  This year, I have developed a rather whimsical  Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry. The torte has a deliciously chocolate flavour because it uses both bittersweet and semi-sweet chocolate to create a rich and dense dessert that can only be described as memorable.  This little torte would also be an excellent choice for an anniversary celebration or for a chocoholic’s birthday. 

To take this little torte over the top, I made a tasty garnish that is like edible paper.  I often made this garnish when competing in dessert competitions because it is somewhat unusual. It is easy to make and delicious to nibble on.  It is a very delicate yet striking garnish.  For this torte, the feuillette garnish is constructed on the topping while the ganache is still soft.   As the ganache sets up, it secures the edible paper in place, creating a crown of sorts.  Try this Sweetheart Chocolate Torte together with the Feuillette of Chocolate or Strawberry – it is unforgettable.

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The torte is not difficult to make but does require three distinct steps:  the chocolate pastry; the bittersweet chocolate filling and finally, the shiny semi-sweet chocolate ganache topping.  The torte is lovely with just the shiny ganache topping but can be gorgeous with a simple baby rose or two on top, or you can make the feuillette of chocolate or strawberry (the recipe is included below).

A Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry

Yield:  one 5 – 6-inch torte

INGREDIENTS:

The Chocolate Pastry:

  • ½ cup (62 g) all-purpose flour
  • 2 tablespoons (30 g) sugar
  • 1 ½ tablespoons (10 g) Dutch process cocoa powder
  • ¼ teaspoon baking powder
  • 2 tablespoons (26 g) unsalted butter
  • 1 egg

The Chocolate Filling:

  • 8 oz. (226 g) bittersweet chocolate
  • ½ cup (125 ml) heavy whipping cream
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (15 ml) brandy 

The Chocolate Ganache Glaze:

  • 8 oz. (226 g) semisweet chocolate
  • ½ cup (125 ml) heavy whipping cream

METHOD:

For the Chocolate Pastry:

  1. Preheat the oven to 350oF.  Set the rack in the middle of the oven.
  2. Prepare the 5 or 6-inch springform pan by greasing the bottom and the sides. Cut a circle of parchment for the bottom and strips of parchment for the sides of the springform pan.
  3. Mix the dry ingredients together in a bowl.  Work in the butter. 
  4. Beat the egg with a fork and work into the mixture.  Press the mixture into the prepared spring form pan.
  5. Bake for 10 minutes or until the pastry is set.  Cool the pastry in the pan while you are preparing the filling.  The filling is placed on top of the cooled chocolate pastry crust. 

For the Chocolate Filling:

  1. Cut the bittersweet chocolate into small pieces and place them into a medium-size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Cover and leave at room temperature until the mixture starts to set (it should be about the consistency of toothpaste).  This will take about 30 minutes, depending on the room temperature. 
  4. Using a mixer with a paddle or a whisk attachment, beat the chocolate mixture on medium speed until light and fluffy.  Add the vanilla and the brandy and beat to incorporate.
  5. Spread the filling over the cooled chocolate pastry.  Using an offset spatula, level the top of the filling.  Refrigerate the torte for at least one hour.  Remove from the refrigerator when you are ready to prepare the glaze.
  6. Remove the cake from the springform pan, peeling the parchment paper from the sides and bottom of the torte. Place the torte on a cookie rack over a baking sheet.  Prepare the glaze.

For the Chocolate Ganache Glaze:

  1. Cut the semi-sweet chocolate finely and place it in a medium size bowl. 
  2. Bring the cream to a boil in a small saucepan.  Pour the cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt before stirring with a spatula until smooth.
  3. Pour the glaze over the torte; making sure that the entire cake is covered.
Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

The Feuillette of Chocolate and Strawberry

While it is not essential to garnish the cake with the feuillette, I think that you would enjoy the experience of making this unique garnish.  You will need a scale to make the paste.  The chocolate feuillette paste is made using cocoa powder.  I made the strawberry feuillette paste using a powder made from pulverizing dried strawberries in my coffee grinder (I used my food dehydrator to dry thinly sliced strawberries, which took about two hours to dry to a crisp in my dehydrator).  The subsequent strawberry paste made from this powder is delightfully tasty!  Take care not to over bake the strawberry feuillette as they will lose their delicate pink hue.  I did not use any food colouring in my paste recipe, however, you can add a drop or two of pink or red food colouring to achieve the desired colour.

Dried Strawberry Slices | urbnspice.com
Dried Strawberry slices are pulverized into a powder to make the paste
Strawberry Feuillette Paste | urbnspice.com
A closeup of the feuillet of strawberry

INGREDIENTS: 

  • 21 g all-purpose flour
  • 77 g icing sugar
  • 12 g cocoa powder or strawberry powder
  • 20 ml water
  • 32 g butter, unsalted, melted

METHOD:

  1. Sift the dry ingredients together.
  2. Gradually add the water, then the melted butter.  Stir to combine into a smooth paste.
  3. Spread the paste in a thin layer on Silpat baking mats using an offset spatula.  Start from the bottom of the feuillet and spread upwards.  The bottom will be slightly thicker spreading to a thin imprecise ‘schmear’ (pastry chef slang).
  4. Bake in a 350oF (325oF Convection) for 5 – 6 minutes.  The feuillette will look bubbly and will not have any moist spots. They will crisp up as they cool.
  5. Allow the feuillette to come to room temperature.  Using an offset spatula, slide it under the thickest edge of each feuillet, and slide upwards to lift it gently from the Silpat baking sheet.  Place the feuillette gently on a cookie rack until you are ready to decorate the torte.  CHEF TIP:  These garnishes are very fragile, light and almost see-through delicate.  Make as many as you need at a time (make a few extra to allow for breakage).  Store any unused paste in a covered container in the refrigerator.  Bring the paste to room temperature before using.
  6. To Decorate:  Decorate the torte with feuillette while the glaze is still moist.  Place the feuillette randomly on top, alternating between the chocolate and the strawberry feuillette, setting the next feuillet to hold up the previous one.  If you have a few dried strawberries remaining, decorate the sides of the cake, if desired.  Allow the ganache topping to set at room temperature.  CHEF TIP:  The chocolate torte (and any chocolate cake) is best served room temperature.  The feuillette are best used the day that you make them.  They will remain crisp and papery when decorated close to the time that you serve the cake.
  7. Refrigerate any leftovers. 

Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry | urbnspice.com

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Favourite Kitchen Tools: Spatula
  • Extracts: Vanilla Extract
  • Cutting Tarts and Cakes
  • Oven Temperature Accuracy
    __________

You Might Also Enjoy these Urb’n’Spice recipes:

An Irresistible Valentine

Silky Strawberry Balsamic Soup with Yogurt Drizzle

Decadent Dark Chocolate Tarte

Raspberry Mini Cheesecakes

A Unique Cheesecake: Double Chocolate Raspberry Torte Cheesecake with Chocolate Pecan Crust

White Chocolate Vanilla Bean Mini Cheesecakes with Gluten Free Crust

Lavender Rose Mini Cheesecakes

Raspberry Cream Cheese Coffee Cake

If you try my recipe for Sweetheart Chocolate Torte with Feuillette of Chocolate and Strawberry, please leave me a comment below with your feedback. Tag me @urbnspice on Instagram and hashtag #urbnspice  Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

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Filed Under: Baking Techniques, Cakes, Chocolate, Dessert Garnish, Food Fun, Gluten Free Recipes, My Recipes Tagged With: Birthday Cakes, Cakes, Chocolate, Chocolate Cakes, Chocolate Desserts, Valentine's Day

Crunchy Potato Chip Cookies

By Denise Pare-Watson

I have been making Crunchy Potato Chip Cookies for many years. These little cookies have a story behind them.  When I was first married, we were snowed in for most of the winter in a little town called Ripley (believe it or not!).  There was so much snow that it was as high as the power lines.  The County had to add extensions onto the snow blowers in order to blow the snow up and over the top of the power lines. That winter went down in the history of Bruce County.  There were even T-shirts made that were emblazoned with the slogan “I survived the winter of 1977”.

Crunchy Potato Chip Cookies

My Mom always said that a sign of a good cook is making something out of nothing.  During that epic winter, the local grocery stores often ran a little low on supplies since deliveries were so disrupted.  One had to get a little creative when you needed to make something for the local events in that very tight knit community.  I still had a little flour, sugar and butter and the remnants from a bag of potato chips in my pantry, and that is how my Crunchy Potato Chip Cookie recipe came to be. 

Freshly baked Crunchy Potato Chip Cookies

Nowadays, I make these cookies because they are unique and crispy with a not-too-sweet and somewhat savoury taste.  They are a great addition to a cheese or dessert platter.  The added bonus is that you can have that crunch without the use of nuts.

Crunchy Potato Chip Cookies

CHEF TALK:  These cookies are fun to make with kids, as they are simple and easy to make, require very few ingredients, and are ready to bake right away. It seems that there are always enough chips left in the snack bowl to make these cookies. You only need 1/2 cup of crushed potato chips.

CHEF TIP:  If you use gluten-free flour blend for these cookies, they will remain quite light in colour. If you are making the cookies for someone who is able to tolerate dairy, add 1 tablespoon of skim milk powder – this helps to brown the cookie dough in the oven. For dairy-free cookies, substitute coconut butter for the butter.

Yield:  22 – 24 cookies (15 g each) at 1 ½” diameter

INGREDIENTS:

  • ¼ cup butter, softened
  • ¼ cup shortening
  • ¼ cup granulated sugar or organic cane sugar
  • 1 teaspoon vanilla bean paste
  • 1 cup all-purpose flour or gluten-free flour blend (I use Bob’s Red Mill 1 – 1 gluten-free Baking Flour)
  • ½ cup well crushed potato chips

METHOD:

  1. Preheat the oven to 350°F/325°F (if using a convection oven).
  2. Cream the butter and shortening with sugar until light and fluffy.
  3. Add the vanilla bean paste.
  4. Add the flour and crushed potato chips.
  5. Scoop onto a parchment lined baking sheet (small scoop = 1 tablespoon each).  Alternatively, chill the dough and then roll into small balls and place on a parchment lined baking sheet, spacing 2 inches apart (the cookies will spread slightly).
  6. Bake in the preheated oven for 12 – 15 minutes.  Cool on the tray and then store in an airtight container for up to one week or freeze for longer storage.
Potato Chip Cookie nuggets | urbnspice.com

Do you Want More Urb’n’Spice Cookie Recipes?

Citrus Sand Cookies

Ricciarelli Cookies – An Italian Almond Cookie

Junior Chefs Best Cookies

Twice-Baked Nutty Meringue Cookie Crisps

Nut Butter Cookies

My Dee’s Old Fashioned Coconut Oatmeal Cookies

Vanilla Bean Poppers

Vanilla Bean Poppers – Holiday Food Fun Variation

Rainbow Poppers

How to Make Aquafaba Meringues

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Favourite Kitchen Tools: Spatula
  • Extracts: Vanilla Extract
  • Creaming
  • Oven Temperature Accuracy
    __________

If you try my recipe for Crunchy Potato Chip Cookies, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Did you Make my Recipe? 

Tag me @urbnspice on Instagram and hashtag #urbnspice

Crunchy Potato Chip Cookies | urbnspice.com

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Filed Under: Cookies, Food Fun, Gluten Free Recipes, My Recipes, Nut Free Recipes, School Lunch or After School Snacks Tagged With: After School Snacks, Baking, Cookies, Gluten Free Recipes, Nut Free Recipes, School Lunch

All-Canadian Poutine with a Blenditarian Twist

By Denise Pare-Watson

BLENDITARIAN CHALLENGE SERIES

Prelude: Blenditarian.Com has initiated a monthly challenge that incorporates their Blenditarian approach into creative and fun dishes.  To clarify for my readers, a Blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.”  This approach stretches ground meat by adding finely chopped mushrooms to create a flavourful and more nutritious dish. The theme for the month of July is all about incorporating “The Blend”(mushrooms + meat) into a “Fiesta” dish. A fiesta is defined as a festival, a carnival, or an excuse for a big party or gathering. When I think of a Canadian festival, poutine is always on the list of menu items. For this reason, I am sharing a recipe for All-Canadian Poutine with a Blenditarian Twist. 

Skip to Poutine Recipe

Skip to Poutine GravyBlenditarian Logo | urbnspice.com

All-Canadian Poutine with a Blenditarian Twist | urbnspice.com

All-Canadian Poutine with a Blenditarian Twist: Caramelized Pork, Mushroom and Maple Topping and All-Canadian Poutine Gravy

The Caramelized Pork, Mushroom and Maple Topping for the poutine incorporates the ‘blend’ in an All-Canadian way. It includes crispy bacon lardons and maple syrup that is used to deglaze the pan. Of course, the gravy that tops the plate is an important component of this dish, and you will find that recipe below, as well. Poutine gravy has a unique colour that is made from a combination of beef broth and chicken broth. This creates the iconic golden brown colour of poutine gravy.…

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Filed Under: Appetizers and Small Plates, Blenditarian Challenge, Blenditarian Recipes, Food Fun, Gluten Free Recipes, Main Dishes or Entree Options, My Recipes, Potatoes and Rice Tagged With: Blenditarian Recipes, Canadian Recipes, French Canadian, Gluten Free Recipes, Poutine

Homemade Grape Tomato Ketchup

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

One of my most vivid childhood food memories is the aroma in my house when my Mom made ketchup from the bumper crop of tomatoes we always grew in our large backyard garden. The indescribable scent both piquant and zesty wafted throughout the house drawing everyone into the kitchen to peek into the bubbling pot. While I no longer have the large garden of my childhood, I am lucky enough to live in a wonderful part of Canada where fresh produce is easily accessible. The recipe I have provided below for Homemade Grape Tomato Ketchup is easy to make and a great project for you to try when tomatoes are plentiful.   Once you have tasted your own homemade ketchup, you may never go back to store-bought again. I have used grape tomatoes in this recipe – their sweetness and flavour lend themselves well to making this popular condiment.   Any tomato variety can be used for this recipe (see the proportions below), and even a mixture of fresh and canned tomatoes work well. Give it a try! It is well worth the effort.  Skip to Recipe

Homemade Grape Tomato Ketchup | urbnspice.com

Homemade Grape Tomato Ketchup

…

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Filed Under: Condiments & Accompaniments, Dairy Free Recipes, Egg Free Recipes, Food Fun, Gluten Free Recipes, Grain Free Recipes, Inspiration of Urbnspice Series, My Recipes, Preservative Free, Refined Sugar Free Recipes, Sauces, Savory Tagged With: Condiments, Dairy Free, Gluten Free Recipes, Homemade, Ketchup, Preservative Free, Refined Sugar Free, Tomatoes

Silky Strawberry Balsamic Soup with Yogurt Drizzle

By Denise Pare-Watson

One of my most popular culinary teaching classes has consistently been my “Soups, Simplified” course.  The students always indicated in their feedback that they were blown away by how much they learned in this class.  As well, they pledged that they would never, ever dispose of vegetable scraps or peelings again after completing the course.  The class always included several treats for the students.  For example, this Silky Strawberry Balsamic Soup with Yogurt Drizzle was a hit!  It was served at the beginning of the program as an amuse-bouche prior to starting the class discussion.  I thought I would share it this easy-to-make recipe with my readers since it is also very popular for Valentine’s Day,  as well as luncheons or bridal and baby showers.   This elegant gluten-free soup is served chilled and can be made in minutes with fresh or frozen strawberries.

Skip to My Recipe

Silky Strawberry Balsamic Soup | urbnspice.com…

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Filed Under: Appetizers and Small Plates, Food Fun, Gluten Free Recipes, Grain Free Recipes, My Recipes, Nut Free Recipes, Preservative Free, Soups and Chowders Tagged With: Appetizers, Fast and Easy Dishes, Food Fun, Gluten Free Recipes, Small Plates, Soups

How to Make Homemade Maple Molasses Caramel Popcorn

By Denise Pare-Watson

CULINARY HISTORIANS OF CANADA 150 FOOD BLOG CHALLENGE SERIES

Prelude: I am a proud Canadian. When the Culinary Historians of Canada (CHC) invited food bloggers to participate in the “CHC Canada 150 Food Blog Challenge”, I knew that I wanted in! What a great way to celebrate and honour Canada’s 150th birthday by featuring a different Canadian dish or discussing a topic which reflects on what it means to be Canadian. For October, the Culinary Historians invited bloggers to post about all things autumnal, including the special foods we associate with Thanksgiving, Hallowe’en and other festivals. The first thing that came to my mind was the treats that my Mom would prepare for the trick or treaters at Hallowe’en. The neighbourhood children knew that my Mom would be giving away some type of special homemade treat like colourful popcorn balls, candy apples, fudge and the ever-popular bags of Maple Molasses Caramel Popcorn, commonly known as Cracker Jacks.

Skip to Recipe

Maple Molasses Caramel Popcorn | urbnspice.com

Maple Molasses Caramel Popcorn

When I was a child, homemade Hallowe’en treats were the norm. We lived in a small village in the country where children worked very hard to earn their Hallowe’en treats as most of the houses were spaced quite far apart. I loved helping with the preparations for Hallowe’en. My father grew some of the biggest and best pumpkins in the area in his large vegetable garden. We set aside a day to carve pumpkins, which became a neighbourhood event with the local kids. Our large front porch was decorated festively with corn stalks and all our jack-o-lanterns. The best part for me was helping to make all the Hallowe’en treats!…

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Filed Under: CHC Canada 150 Food Blog Challenge Series, Confection, Dairy Free Recipes, Desserts and Sweets, Food Fun, Gluten Free Recipes, My Recipes, Preservative Free, Refined Sugar Free Recipes Tagged With: Canada 150 Food Blog Challenge 2017, Canada150, Caramel Corn, Dairy Free, Gluten Free, Snacks

32 Classic Homemade Candy Recipes by Food Bloggers of Canada

By Denise Pare-Watson

RECIPE ROUNDUPS

Time to play in the kitchen with 32 Candy Recipes from Food Bloggers of Canada, including a recipe from UrbnSpice, called Dark Chocolate Truffles. Have fun!

32 Homemade Candies by Food Bloggers of Canada

Here is the link to making your own candy today!

32 Classic Homemade Candy Recipes by Food Bloggers of Canada

 

Chocolate Truffles | urbnspice.com

If you would like to try your hand at making some of my easy Dark Chocolate Truffles, here is your link:

Dark Chocolate Truffles by UrbnSpice

Dark Chocolate Truffles | urbnspice.com

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Filed Under: Chocolate, Confection, Desserts and Sweets, Food Fun, Holiday Baking, My Recipes, Recipe Roundups Tagged With: Candy Recipes, Chocolate, Confection, Food Bloggers of Canada, Sweets

Holiday Cookie Roundup by Food Bloggers of Canada

By Denise Pare-Watson

RECIPE ROUNDUPS

Recently, the Food Bloggers of Canada had a call-out for Holiday Cookies.  You are going to have fun with this recipe roundup of 40 cookies.  I am thrilled to say that one of my cookie recipes was chosen as part of this Holiday Cookie Roundup.  I had a bit of food fun in the kitchen with a very young child and he was thrilled to help out the colourful Vanilla Bean Poppers – Holiday Food Fun Variation.  I hope you will enjoy browsing through this roundup of amazing cookies from Food Bloggers of Canada and have some fun baking this holiday season.  Please visit the bloggers and tell them how much you enjoyed their recipes.

You want cookies? We've got cookies! 40 different kinds in our FBC Holiday Cookie Guide – 40 recipes from classic…

Posted by Food Bloggers of Canada on Saturday, December 10, 2016

 

Here is a photo of the Vanilla Bean Poppers – Holiday Food Fun Variation. Bake with a young helper – believe me, you will have just as much fun as the little one.  I give you step by step details in the recipe.

Vanilla Bean Poppers - Christmas version | urbnspice.com

Lay the cut Vanilla Bean Poppers on their side on a parchment lined tray and bake according to the directions given in the recipe below

…

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Filed Under: Cookies, Dairy Free Recipes, Food Fun, Gluten Free Recipes, Holiday Baking, Kids in the Kitchen, My Recipes, Recipe Roundups Tagged With: Baking, Cookies, Dairy Free, Food Fun, Holiday Baking, Kids in the Kitchen

Fun with Pomegranates

By Denise Pare-Watson

The Confident Kitchen Series

What is the best way to eat and/or use pomegranates?  I have heard many versions and most people talk about struggling to get to the juicy gems (called arils) that are well hidden inside the dry pithy fruit.   I thought it might be a great idea to tell you about one of the easiest (and neater) ways of tackling this unusual fruit.

A beautiful pomegranate

A beautiful pomegranate

Did you know that Pomegranates are considered a Super Food?  They have sources of Vitamins A, D and B-12, and Calcium, Protein, Potassium and fibre, as well as it is a powerful antioxidant. And, they are delicious!

CHEF TALK: The two common methods of extracting the arils from the pomegranate is to score the outside of the pomegranate as shown in the first photo.  Pry the fruit in half.  Using a medium to Large size bowl, hold the pomegranate half (or pieces) over the bowl and use the back of a wooden spoon to tap firmly against the fruit and the arils will fall into the bowl.

The second method, which is a technique that I prefer, is as follows.  If you try this technique, you will have a minimum of pink speckles all over your kitchen (and little faces if your children or grandchildren are helping you).

…

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Filed Under: Food Fun, Have you Ever wondered about Series?, Learning Tips Series, The Confident Kitchen Series Tagged With: Confident Kitchen Series, Dairy Free, Fruit, Gluten Free, Grain Free, How To, Learning Tips, Tips and Techniques

Vanilla Bean Poppers

By Denise Pare-Watson

The Inspiration of Urb’n’Spice Series

This is a recipe that I had so much fun creating. My challenge was first, to come up with a cookie using cream cheese, and second, a cookie that could also be made gluten-free, if necessary, without any difference in appearance or quality. Cream cheese makes any baked item very tender and rich tasting, so I knew that this was going to be a good cookie. I also liked the idea of making cookies so tiny that they could be mistaken for candy drops. Eureka! Success! Everything I wanted to achieve in my little cookie challenge became a reality – my little cookies became so popular that I was confident entering my recipe into a competition for edible gifts. I call the cookies Vanilla Bean Poppers because they are delightful delicate little cookies that are so irresistible you will keep popping them in your mouth – literally!

These cookies are lots of fun to make with children. Even very young children will love helping you roll the dough into long rope-like snakes before you cut them into small pillows or balls. The little ones will love giving these cookies to their teachers.  I also make tons of these teeny, tiny cookies during the holiday season and put them in pretty jars or beribboned cellophane bags to give away as hostess gifts.  And, for further food fun, I made variations of the same cookies: Urb’n’Spice Rainbow Poppers and Vanilla Bean Poppers – Holiday Food Fun Version.

Urbnspice Vanilla Bean Poppers | urbnspice.com

Urbnspice Vanilla Bean Poppers

…

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Filed Under: Cookies, Food Fun, Gluten Free Recipes, Holiday Baking, Inspiration of Urbnspice Series, Kids in the Kitchen, My Recipes Tagged With: Baking, Cookies, Family Recipes, Food Fun, Gluten Free, Gluten Free Techniques, Kids in the Kitchen, Sweets

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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Pomegranate Molasses Sugar Cookies

Pomegranate Molasses Sugar Cookies

Holiday Fruitcake | urbnspice.com

Holiday Fruitcake Made Easy

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