First, the blog newsI’ve got a new blog home!  (Well, almost–we’re about 95% moved in and unpacked so far. . . we’ve still got to add a virtual top coat of paint, rearrange some html furniture and hang some digital pictures before the rest is up and running over the next week or so, but everything is on site and functional!).   Please drop by to check it out, and don’t forget to change your Google Reader, other subscription info and blogrolls  (it’s also much easier to subscribe to this new site, so hope that helps–and note that the page tabs are now across the top of the page, not on the right as in this site!). I’ll be transferring over there for good by next week.  And now–ta da!–here’s the new home of

Diet, Dessert and Dogs!

The site was set up and arranged by Blain Smith of 13 Infinite.  It’s been a pleasure to work with him on this–Blain’s communication style is easy and relaxed, yet always professional.  He’s also been very accommodating and incredibly quick about responding to all my emails regarding the site (not to mention very patient with my sometimes endless questions and requests!).  If you’re looking to set up a new blog, I’d highly recommend him.

Next, the cookbook news: my cookbook finally has a cover! 

coverpic

(I’m guessing you might recognize some of those photos?  And I know, the red, white and blue looks very patriotic,no?) 😉

Finally, the Double Giveaway News!!

I am very excited for this giveaway because it’s the perfect melding of my new blog, my new cookbook, and a product I love!

In honor of the cookbook’s cover being finalized, I decided to throw another giveaway to celebrate–add a new blog home, and it’s really a reason to party! (Get those chandeliers and lampshades ready!)

So here’s the scoop:

WHAT YOU CAN WIN

PRIZE ONE:  ANYONE IN NORTH AMERICA CAN WIN (again, a HUGE apology to my overseas readers–shipping costs prohibit overseas delivery.  BUT I DO PROMISE THAT THE NEXT GIVEAWAY WILL ABSOLUTELY INCLUDE ANYONE ON THE PLANET!)

Win a quart-sized jug of Coombs Family Farms Pure Maple Syrup! 

coombssyrup2

[This is a photo of the glass bottle I received–the quart jug prize is four times this big!]

Yes, the prize is the same amazing maple syrup I wrote about in my previous post. And when the people at Coombs Family Farms heard how much I loved their syrup, and how much my readers wished they could taste some, they said, “Okay!  Let’s give some away!”  Who am I to argue?  I said, “YEEEE-AAH.” 

With a full quart (about a liter) of pure maple syrup, you can bake every maple-based recipe on this blog, and probably all the maple-based recipes in my new book, too!  And I can’t wait for one of you to sample this extraordinary product as well, and tell me what you think!

PRIZE  TWO: THOSE IN THE TORONTO AREA CAN WIN (to ensure freshness, it has to be within the general Toronto area, or you must be willing to meet me within Toronto–I am really sorry it can’t be everywhere!  sniff!)

A custom-baked chocolate layer cake from the Sweet Freedom recipe–made to your specifications!

choccakeicingsf

After I posted about the cake I made for my friend Eternal Optimist’s birthday, I was touched by so many positive comments about the cake.  This is the same recipe I used for several years when I baked birthday cakes for kids with food sensitivities to wheat, eggs, dairy and refined sugar–and was a regular hit with the kids and adults alike (low-gluten, but not gluten free). The 9-inch layer cake serves 10-12 people comfortably.

sagebday1

Now, I’d love for a lucky reader to sample this chocolately, moist and light cake, too!  And you get to design the frosting/filling, plus whether you’d like a message on the cake as well.  (We’ll choose a mutually convenient delivery time so that you can even plan to serve the cake to family, friends, or party guests!)

bdaycakewhole2

Here’s what you can choose:

  • Chocolate layers with vanilla pastry cream filling and chocolate buttercream frosting
  • Chocolate layers with all chocolate–filling and frosting
  • Chocolate layers with sweet potato truffle filling and chocolate frosting
  • Chocolate layers with chocolate filling and sweet potato truffle frosting (the cake in the photo above)
  • Message of your choice in any color frosting (or no message–it’s up to you).

I’ll deliver the cake freshly baked and frosted so it’s ready to serve!

HOW TO ENTER:

Entering couldn’t be easier–simply click on over to my new blog home, take a look around, then let me know either:

1) what more you’d like to see on the blog (any other features you’d like me to add?  Something you’re missing from the old blog? –etc.) OR

2) what you like best about the new blog if you can’t think of anything you’d like to be different. 

FOR A CHANCE AT TWO EXTRA ENTRIES, simply mention the contest on your own blog, if you have one, and link to this very page on the new blog (ie, this page).

Don’t have a blog?  You can still earn two extra entries!  Simply browse through the Recipe Index on the new DDD and choose a favorite recipe that uses maple syrup (some of the links haven’t been shifted to the new blog yet, so you might still be in the old blog when you click on a recipe title–I’m in the process of changing them all over).  Then comment again, letting me know which one you like best, and why–and you’ll be entered two more times.

Please be sure to include a valid email address so I can get in touch with you if you win.

That’s it! 

Please post your comments on the new site to be eligible to win (that way I can keep track of all the entries in one place).  🙂

HOW IT WILL WORK:

Once the contest closes, I’ll choose two winners from a bag of names.  The first Toronto-area name I withdraw will win the cake.  Then all the other names go back into the bag for the maple syrup draw, and the second name I choose wins that. 

DEADLINE AND ANNOUNCEMENT:

  1. Deadline for entries is midnight, March 31, 2009, Toronto time. 
  2. Winners will be announced first thing on April 2, 2009 (I wouldn’t dare post contest winners on April Fool’s Day!). 

I loved baking up a storm for the previous giveaway, and was thrilled with Lisa’s kind words about the Sweet Freedom goodies. 

I can’t wait to get baking on this cake for you this time round as well.  And even if you can’t win the cake, you’re still eligible to win the syrup–so you can then bake your own delectable treats!

HAPPY SPRING, EVERYONE!

Diet, Dessert and Dogs has moved!  If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]  

mapleflaxcookies

A few weeks ago, I was contacted by Coombs Family Farms, an organic farm in Vermont that specializes in “all things maple,” to see if I’d like to sample some of their syrup.  Since maple syrup is a well-loved staple in my kitchen and many of my baked goods feature it as a key sweetener,  I was delighted to accept their offer and eagerly awaited the package.

A few days later, I received this:

coombssyrup

A bottle of their certified organic syrup, along with a maple-leaf shaped piece of maple candy!

Anyone who’s ever consumed real maple syrup can attest to its unique flavor–sweet, slightly smoky, with an appealing, earthy aroma.  Made from the sap of maple trees, it’s naturally rich in minerals (per volume, higher in calcium than dairy milk!). The syrup is available for purchase in three grades of A (light, medium and dark) and one of  B–each darker and more intensely flavored than the last. I was sent a bottle of grade B, an intense, soulful auburn that was so thick and deep it was nearly opaque.  As soon as I removed the cap, the maple perfume escaped to envelop the room with that distinctive scent. 

Now, I’ve enjoyed maple syrup for many years.  Like pretty much everyone raised in Quebec–the heart of Canada’s maple country–I consider myself a maple aficionado, if not an expert.  Maple syrup is ubiquitous in La Belle Province: you can find it on every checkered tablecloth in every greasy-spoon breakfast diner, cheerily lining the shelves in corner grocery stores, awaiting the call in every kitchen cupboard.  When I was in grade school, each spring our class would make an annual trek up north for “sugaring off” parties, where freshly tapped, warmed maple syrup was poured over vast expanses of pristine snow to create a kind of maple taffy that we kids scrambled to scoop up with plastic spoons.  I might even classify myself as a bit of a maple syrup snob, in fact, one who’d never even consider trying the artificially flavored stuff from that iconic slender-waisted bottle.

Still, despite my fine maple sensibilities, I’ve never really thought it essential to buy organic maple syrup.  For one thing, the price is usually, shall we say, immoderate.  In addition, I’ve always recalled a conversation I had with a student once in a sociology of food course I was teaching.  She mentioned that her family owned a local maple tree farm.  There was really no difference between organic and non-organic syrup, she explained, since most maple trees aren’t sprayed with pesticides anyway (unless infected by some vermin or another). I filed away that bit of information and continued to purchase my regular (non-organic) variety.

Well, let me tell you, that student got it wrong (luckily, she wasn’t writing a test at the time). Now that I’ve tasted the Coomb’s organic version, I’m not sure I can go back to my generic brand.  Their syrup is outstanding, with a rich, deep amber color and more intense maple flavor than I’ve ever tasted.  It’s perfectly sweet and subtly smoky, with a heightened maple essence that lingers gently on the palate, enduring like an unexpected compliment. 

Seriously, I may not be able to tolerate my old brand any more.  To heck with the price–I’ll just have to be more judicious in my use of it, I reckon.  Or else use a bit less and savor every drop more.  Or simply ignore the cost entirely (I suspect that a pawn shop may come into play at some point).  Seriously, it’s that good.

My first taste of the syrup was straight, poured onto the Lemony Almond Pancakes I wrote about a few days ago (I wanted to sample the delicacy in its pure, unadulterated state before combining it with other ingredients).  The flavors melded beautifully, the maple’s presence strong enough to match the zesty lemon while counterbalancing the slight sourness of it.  The HH practically asked to drink the stuff straight out of the bottle (but I wouldn’t let him, of course, as I was saving it for my subsequent kitchen experiments). He did manage to polish off the maple candy in one sitting, however–I got barely a nibble!

With such a winning flavor, I opted to design a cookie that would really showcase the unique taste that is “maple.”  I concocted these Maple Flax cookies (sorry, the two of you who are also on the ACD; these are NOT ACD-friendly–I created this recipe a couple of weeks ago).  They are naturally gluten free (and even flour-free, in fact).  In this case, the light, chewy texture was a natural outgrowth of my desire to minimize other ingredients  in order to allow the natural maple to shine through.  And you will most definitely taste it, with every chewy, sticky, sweet and maple-y bite.

Thanks again to everyone at Coombs Family Farms for allowing me to sample this extraordinary product.  Now my only lament is that I can’t find any more of it here in Toronto!

They’re not quite Irish, but since they contain oats, I can claim a Celtic connection, anyway. . . Happy St. Patrick’s Day, everyone!

P.S.  It’s time for another Sweet Freedom giveaway. . . stay tuned for details next post! 🙂

Maple Flax Cookies

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 mapleflaxcookieinside

Looking somewhat like oatmeal cookies, with a crunchy exterior and chewy center, these intesely maple-flavored treats will please everyone.  Whole flax seeds add bulk, while the oatmeal and flax meal both contribute heart-healthy soluble fiber.

© 2009 Diet, Dessert and Dogs

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Last Year at This Time:   Katie’s Creamy Aspara-Dip

[Okay, so the post title is a bit obscure (I was alluding to Four Weddings and a Funeral)–but with the Oscars coming up in a couple of days, and with my having seen, hmmn, let’s see–a total of “zero” of the movies, I wanted to make reference to that grand little Golden Guy in some way or other in this post. ]

bdaycakeslice

[Slice of birthday cake: chocolate layers filled with chocolate buttercream frosting, all topped with Sweet Potato Frosting]

It’s almost time for midterms at the college where I teach, so I’m afraid I’ll  be MIA from the blog for a little while (not to be confused with the recently balloon-bellied, singing-at-the-Grammys, went-into-labor-and-gave-birth-the-next-day MIA).  But before I bid you all adieu, I thought I’d mention three festivities leading up to said exams. 

Shindig One: The most recent celebration we enjoyed here in the DDD household was an intimate birthday dinner for my friend Eternal Optimist (consisting of just the EO, the HH, and me).We three enjoyed a spectacular, yet simple meal of Potato-Miso Soup (Alisa’s uniquely delicious recipe: satiny smooth, rich and slightly yeasty from the hint of miso–in fact, this was the second time I’ve made this in a week!); trusty Tagine of Quinoa with Chickpeas, Olives and Prunes (always a hit around here); garlic sautéed rapini and collards; and a special b-day cake  (chocolate layers with sugar-free chocolate buttercream frosting (both from Sweet Freedom) and the Sweet Potato Frosting I wrote about a while back.  

potmisosoup

[Alisa’s Creamy Potato Miso Soup]

It was grand to spend a leisurely evening together fêting a dear friend. The EO also brought along her own pooch, another border collie cross, and The Girls were in heaven.  (“We love having our friends over, too, Mum!  Except next time, there should be a cake that we can eat as well.”) 

Shindig Two: In addition to the birthday, the dinner was also occasion for a spontaneous mini-celebration in honor of the cookbook finally reaching the publisher.  After numerous delays in formatting and glitches with the cover, it’s finally on its way!  My publishing rep called yesterday to confirm that she received the files and their part of the book’s production will begin next week.  YIPPPPPPEEEEEE!!  (Of course, this means it will still take about three months before the book is in print, but it is out of my hands at this point).  I can’t even begin to express what a relief that is!  So we had a little toast in honor of Sweet Freedom last evening as well.

Shindig Three: Despite mountains of marking, I’ll be peeking in periodically at the Academy Awards, that shindig to beat all shindigs, that tribute to all things silicone and Juvéderm and Botox, that massive glitterati ego-massage that will take place on Sunday evening.  From the Barbara Walters interviews to the Joan Rivers gaffes to the melodramatic and slurred acceptance speeches, I love it all.  And even if I haven’t actually seen any of the movies, who cares?  That’s not what the Oscars are all about, anyway!

Before I depart on break, I thought it might be fun to leave you with a little midterm quiz of your own to ponder while I’m away (and the best part–it doesn’t matter whether you know the answers or not!).  I’ll reveal the “correct” responses when I get back (though with a bit of sleuthing, it should be fairly easy to find them before then).  

bdaycakewhole2

[Chocolate birthday cake in all its uncut glory]

A Diet, Dessert and Dogs Mid-Term Quiz

Instructions: Please answer each of the following questions.  Note that this is an open-blog test; answers can be found in previous entries.  Please double space your answers. 

1)  DDD stands for:

a) The 2009, eco-friendly version of the pesticide “DDT”

b) Pamela Anderson’s bra size (now that she’s had a breast reduction)

c) a cutsie way to refer to “3-D” movies

d) the name of this blog.

2) “NAG” refers to

a) the HH’s endearing nickname for me;

b) the ol’ grey girl who ain’t what she used to be;

c) a healthy way of eating that includes whole, unprocessed, organic foods.

3) Ricki’s favorite food is:

a) chocolate

b) chocolate

c) chocolate

d) all of the above

4) “LC” stands for

a) Lon Chaney

b) Lewis Carroll

c) Love Chocolate!

d) Life Companion

5) Complete this phrase:  “Rocker Guy (He of the —)”

a) broken guitar

b) off his rocker 

c) rock collection

d) black leather pants

6) Ricki loves blogging because:

a) of all the amazing people she’s “met” in the blog world

b) it’s always fun to read other blogs and learn about new foods

c) reading your comments on her blog is the high point of her day (truly)

d) YOU GUYS ARE SIMPLY THE BEST!

I’m sure you all got an “A”!  Have a great time at the Oscars, all, and see you in a week or so! 😉

Last Year at this TimeMy Favorite Mistake:  Savory Filled Breakfast Crepes

© 2009 Diet, Dessert and Dogs

Featured in Clean Eating!

February 12, 2009

[Diet, Dessert and Dogs has moved!  If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]  

* * * * * * * * * *

Just a quick note to share some exciting news: my recipe for Orange-Infused Chocolate Almond Cake is featured in this month’s Clean Eating magazine! 

choctorte3

When I was asked by the folks at the magazine to create a recipe for a healthy, fudgy chocolate cake (that met the Clean Eating requirements, of course–basically the NAG diet that I follow anyway), I was thrilled and got to work!  I actually submitted the recipe last summer, but that’s how far in advance the schedule is planned. I didn’t want to mention anything until I saw it in print with my own eyes. . . and now it’s finally here–yay! Wow, did their food stylist ever make that cake look gorgeous (the pic above is mine, not theirs–the magazine version is much more attractive!)

For those of you who can get the magazine where you live, it’s the March/April issue, with a bowl of Black-Eyed Pea Stew on the cover and the banner headline, “Try Our Chocolate-Almond Cake: Enjoy a Second Guilt-Free Slice”.  And while my recipe was mentioned on the cover, to see my name credited, you have to squint really hard, then look at the teeny, tiny, teensy weensy little print along the fold to the right of the recipe (which is on the last page of the mag, in the “Happy Endings” section).

For those who are interested, the magazine is based on the philosophy/diet of Tosca Reno, who wrote the book Eat Clean.  Some of the articles in this particular issue include 5-ingredient entrées, nutritious snacks, allergy-proofing your home, risotto by Food Network host Aida Mollenkamp, and antioxidant berries, goji and acai (and no, I have no personal stake in the magazine–I’m not affiliated with them in any way except for having developed that recipe for them). 

I wish I could reprint the recipe here, but I can’t, as Clean Eating purchased the recipe rights as well.  But I think you can at least get an idea from the photo above! 

New recipe next post, I promise 🙂

PS  Vegan/Vegetarian readers take note:  while 22 of the 68 recipes in the magazine are vegetarian, most do contain eggs or dairy (mine doesn’t, of course!).

Mum, if clean eating means ‘cleaning out your bowl every time you eat,’ then I think we could write for that magazine, too.  Or maybe we could just be taste-testers. Much better than eating snow, I’m sure.”

chasersnowface

DIET, DESSERT AND DOGS HAS MOVED!  PLEASE VISIT THE SHINY NEW DDD BY CLICKING HERE.

[Sometimes, you just want to eat something now.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

figapple6

It’s astonishing to me how our tastes can change so dramatically as we age. Remember those things you loved as a kid which elicit apathy now? As a tot, I loved The Monkees.  In my teens it was historical romances. In my twenties, I wore dark eye shadow and painted eyeliner across the base of my lashes.  In my thirties, I dressed in black almost every day for three or four years in a row.

There’s no doubt my palate has changed over time as well.  Foods I loved to eat as a child–saltwater taffy, Cap’n Crunch cereal, mellowcreme pumpkins or (a dinnertime favorite) a hillock of mashed potatoes with nuggets of hamburger cut up and hidden under it–all seem slightly repulsive to me now.  Then again, many of the foods I abhored then are ones I adore today; to wit, parsnips, cilantro, and–as of two days ago–baked apples.

When I decided back in January to attempt a “cleaner” diet for a while so that I might reverse some of the holiday era choc-o-rama indulgences, I turned to a cookbook I’ve had for some time but have never really used:  The Detox Cookbook and Health Plan, by Maggie Pannell.  Hiding at the back, on the very last page, was a rather fetching photo of a lone baked apple, stuffed to the brim with chopped figs and walnuts.

Apple?  Baked?  I could feel myself recoiling, thinking, “Nawwww. . . . ”  I mean, who eats baked apples?  They’re granny food.  They’re ulcer food.  They’re nothing-else-is-in-the-house-so-I-have-to-make-do-with-this-dull-fruit food.  Now, don’t get me wrong; I love raw apples and try to have one every day.  But I’ve always found the concept of a baked apple to be rather meh

Besides, apples are so common, so quotidien, so humdrum that they’re suffering from overexposure, like cupcake wedding cakes or Vivaldi’s The Four Seasons or Pamela Anderson’s cleavage.  I mean, aren’t apples like the perma-date of fruits–pleasant, enjoyable, always there–but just not exciting enough to seek out for something exceptional?  When I think of apples, all the old, hackneyed language comes to mind:   Apple of my eye.  One bad apple. An apple a day. The apple doesn’t fall far from the tree. Apple Paltrow-Martin.

I was also flooded with memories of baked apples from my childhood, and why I never liked them back then: plain, dowdy, as wrinkled as your frowsy neighbor’s housecoat.  And yet, that photo beckoned to me.  I found the final push I needed when I went grocery shopping a couple of days ago: I often buy marked-down packages of apples to cut up and serve The Girls along with their regular dinner.  That day, I found three packs of six apples each, at 99 cents a pack.  Usually, these bargain-basement fruits and veggies sport more than a few little bruises; but these packages were perfect–smooth, rosy, unblemished; pristine. Seriously, I couldn’t find  a single nick or mark on any of the apples!  It was a sign. 

I went home and baked these apples.  The recipe was ridiculously easy, with only 4 ingredients.  And while they baked, I got dinner ready and even fed The Girls (they got the unbaked fruit). 

I guess my tastes have matured now that I’m an adult.  I loved these–they were stupendous.  I’d say these apples are like the homely, bespectacled secretary in the 1950s movie who suddenly tears off her glasses, pulls the hairpin holding her bun and shakes her head, and then–mon dieu!–she’s beautiful!  I now am officially smitten with baked apples. Baked apples are my hero!

I used Gala apples (that’s what was on sale) and the outcome was perfect.  The contrast between the sweet, pliable stewed figs with their popping crunch, and the perfectly creamy, tart apple flesh was delightfully unexpected. And as the glaze baked and thickened up, it acquired a deep, intense orange flavor as well as a deep caramel hue, contributing a glossy, sticky exterior glaze to the skins. 

I think I’d better try to eat baked apples at least a few times a week through the winter. I plan to have them as often as I can. I mean, who knows when my tastes might change again? 

 Baked Apples with Figs and Walnuts in a Citrus Glaze

adapted from The Detox Cookbook and Health Plan

by Maggie Pannell

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

figapple4

This is an elegant weekday dessert, that’s a comforting winter treat.  And for pennies a serving, you really can’t go wrong.

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 

Last Year at this Time

: Reubenesque Sandwich

© 2009 Diet, Dessert and Dogs

Winners!

January 31, 2009

Well, the results are in and we have our winners of the Ritter Sport and Sweet Freedom goodie pack contest! 

sugarfreesugarcookie1

Here’s how I selected them: First, I went to Random.org and asked for 6 random numbers between 1 and 120.  Then I went through the numbers in the order they appeared in the random list.  The first entry from Toronto won the baked goods; after that, everyone else (whether from Toronto or not) won a Peppermint Ritter Sport. 

ritterpeppermint1

I’ve copied and pasted the list here.  I’m afraid I don’t know how to capture the screen exactly as it looks on the Random. org page (can anyone help me with that?), but I promise that this is the actual list that appeared when I hit the “Get Numbers” button.  And if anyone can tell me how to copy the content from the original page onto my blog (for the next contest), I’d be much obliged!

(“Yes, we can vouch four our Mum  because we were in the room while she was on the computer. . . well, okay, maybe we were actually wrestling on the floor at the time, but we trust our Mum.  She always gives us treats when she says she will.”)

Random Integer Generator

Here are your random numbers:

26
19
35
108
29
28

Timestamp: 2009-01-31 14:04:51 UTC

In other words, the winners are:

TA-DA!

19:  Shelby–Ritter Sport #1

26:  VEGAN LISA–YOU WIN THE TREATS!!

28:  Michelle–Ritter Sport #2

29:  Animal-Friendly–Ritter Sport #3

35:  Ellie–Ritter Sport #4

108: Joanne (Apple Crumbles)–Ritter Sport #5

Congratulations to all the winners!  I’ll be contacting you via email.  And if you happen to read this before you hear from me, please email me at dietdessertdogs AT gmail DOT com to get in touch!

This was really a fun contest for me.  I loved reading all the entries, and your enthusiasm was contagious! Thanks, everyone, for entering. 

And as I mentioned before, there will be one contest each month until the cookbook is published, so you can always enter again later for another chance to win!

Have a great weekend (and to my American friends, enjoy the Superbowl–but honestly, does anyone really enjoy the Superbowl??).

Ricki 🙂

I’m planning a “real” post on Polenta Appetizers for later today, but for now just wanted to remind everyone that this is the LAST DAY to enter my chocolate and baked goods giveaway contest

I’ve been blown away by the number of entries and am thrilled that so many people will have a chance to win–thanks so much for entering!  But if you haven’t entered yet, now’s the time (or score a second entry by linking to the contest on your own blog).

You can check all the details here.  

I’m looking forward to baking up a storm for y’all! 🙂

elsiekong

Mum, it’s not fair that relatives can’t enter the contest.  Well, I guess there’s also the fact that we can’t eat chocolate or sugar.  But how about a dog treat contest?  I bet that cute Henry would enter. . . just a thought.”

© 2009 Diet, Dessert and Dogs

Book Review: Go Dairy Free

January 27, 2009

DIET, DESSERT AND DOGS HAS MOVED!

If you’re reading this, you’ve landed on the old site.  Please come visit the shiny new Diet, Dessert and Dogs, by clicking here.

As always, thank you for reading. I look forward to hearing from you at the new site.

(“Um, Mum, you are taking us with you, aren’t you?  Because (and we hate to have to tell you this), we actually have more fans on this blog than you do.”)

[To everyone who voted for me in the Food Blog Awards, I can’t THANK YOU enough!  Although I didn’t win, it was really fun to be invited to the party (and to see my blog stats jump to their highest level ever one day as a result).  The winner, it turns out, was some little obscure blog that you’ve probably never heard of, “Mittens in the Kitchen,” or something.  I guess that’s the last we’ll be hearing from herBut speaking of winning, don’t forget to enter my contest to win chocolate or Sweet Freedom baked goods! You’ve got 3 more days.] 

* * * * * * * * * * * *

gdfcover123thin1 When I was asked a while back whether I’d like to review Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa Marie Fleming, I didn’t hesitate to say “yes.”   I was already familiar with Alisa’s popular website,  GoDairyFree.org, and was tickled to have a few of my recipes included in her holiday desserts on her Milk-Free Blog.  Still, I had to ensure that the recipes were those I could enjoy (ie, no animal products, no wheat, no refined sugar). Alisa assured me that yes, the majority the book’s recipes fit my criteria.  That was all I needed to know! 

Go Dairy Free by Alisa Marie Fleming

Since being diagnosed with a milk allergy in her 30s (and if you read her story, you’ll be astonished at how long it took to reach that diagnosis), Alisa Marie Fleming has established herself as a pivotal force in the world of dairy-free and allergen-free living. 

As both creator and voice behind GoDairyFree.org, the website urging “A simple change for a better life,” Fleming provides online resources for those who shun dairy products, along with ample information for anyone with food allergies (many gluten-free recipes , as well as those for casein-free or animal-free diets also grace the site).  For her latest feat, Fleming has compiled a comprehensive guide and cookbook for those with milk allergies, lactose intolerance or allergies to casein (the protein in milk): Go Dairy Free.

Whether you’ve recently been diagnosed with a milk allergy or simply prefer not to eat dairy products, this book is chock full of useful, practical information.  The first 130 pages or so comprise the guidebook, offering information and explanations of the various types of dairy allergy, how they affect the body, and how to compensate after you cut milk products from your life. 

In addition to a plethora of shopping and kitchen tips, the book also provides an exhaustive array of dairy replacements (both homemade or available for purchase) for every product imaginable, from butter to milk to cheese to yogurt to creamy sauces.  (Who knew you could make your own potato milk?)  Fleming’s style is relaxed and converstational, yet the information provided is always clear, well-researched and easily accessible to readers.  This is the kind of reference book I like to keep at hand, to consult before shopping or while I cook; its place has already been secured at (easy-to-locate) eye level on my bookshelf.

The book’s cover entices with its vibrant, mouth-watering photos (by the immensely talented Hannah Kaminsky of My Sweet Vegan fame).  But it wasn’t until I read past the guidebook that I truly fell in love. There, following the encyclopedic discussion of dairy-free living, was yet another ten chapters–all of recipes! And virtually every recipe was one I wanted to try, with so many of them featuring the kind of ingredients and flavor combinations that I most enjoy. I couldn’t wait to get cooking.

Well, the recipes did not disappoint. They were easy to follow and delivered as promised. Here’s what I’ve tried so far: 

Light Apricot Scones

apricotsconeswhole

Given my penchant for all things breakfast or brunch, these scones were my first choice to try, and they certainly lived up to their name. With bits of tangy diced apricot throughout, the dense fruit offered a lovely contrast to the light, delicate biscuit.  These also paired well with my own Brandied Apricot Ginger Spread, as you can see here:

apricotspread6

Just look at the delicate crumb on this scone!  Both the HH and I thoroughly enjoyed these, and they were equally good the next day (they didn’t last beyond that, so I don’t know how they would have been on Day Three).

Pillowy Whole Grain Pancakes

alisapancakescut

I couldn’t resist trying out these pancakes, as Alisa kindly acknowledges my own recipe as her inspiration!  (I added some shredded coconut to these, just for fun).  The pancakes were, indeed, pillowy–airy, tender, and, as you can see from the photo, incredibly light (there are only three pancakes in that stack, folks–and just look at how high it is).

Breakfast Worthy Banana Bread

breakfastbanbread

This innovative bread was a huge hit in our home–which is why I don’t have any photos of individual slices (we gobbled them up too quickly to photograph).  You can’t tell from the picture, but this loaf is intensely flavored, incredibly moist, and wonderfully satisfying.  I ate this plain, slathered with almond butter, and topped with homemade pumpkin butter.  Both the HH and I pronounced this bread our favorite banana bread–ever.

Dairy-Free Feta-ish

polentafeta2

I’d been wanting to try the recipe for these polenta appetizers for over a year, but didn’t know what to use instead of feta. Then I saw Alisa’s recipe for this dairy-free version, and knew immediately I had to make it!  It worked beautifully in these bites, which I served to friends a couple of weeks ago (I’ll be sharing the appetizer recipe in a future post, even if I can’t reveal the feta secret!). 

Peanut Buttery African Stew

alisastew21

Redolent with creamy peanut butter and African-inspired spices, this stew became an immediate favorite in our house.  After a skeptical grimace when I first described the ingredients to him, the HH took one bite and declared, “Hey!  This is really good!”  (High praise, indeed, from my meat-obsessed honey).  As for me, I was equally enamored of the rich and subtly spiced sauce and big chunks of veggies.  Both the colorful appearance and deep flavor of this dish is certain to appeal.

Chinese Five-Spice Noodles

alisafivespice

Since Chinese Five Spice was already one of my favorite spice combinations, I knew I’d enjoy this dish even before cooking it.  The pairing of exotic spices with citrus here is sensational, in a dish that’s hearty enough for dinner but light enough that you’ll feel energized after eating it.  I’ll definitely be making this one again, too.

Peanut Butter “Truffles”

alisapbtruffle

While these dangerously decadent truffles aren’t my usual dessert fare (they contain sugar), I did mix up a batch in honor of the CFO  when she came to visit over the holidays last month.  With a smooth, velvety peanut butter filling enrobed in dark, rich chocolate, this candy strikes the perfect balance of salty and sweet, rivalling anything I’ve eaten from a confectionary.  They were spectacular! (I’d be sure to invite a crowd if you make these, as you’ll otherwise end up eating them all yourself).  

It was pure pleasure sampling these items from the book, every one of which I’d make again.  I’m looking forward to trying out many more of these reliable, interesting and tasty recipes.  Go Dairy Free is that rare combination in a food-related tome: great food and great advice, all under one inviting cover. 

Peanut Butter Cinnamon Popcorn (or Rice Crumbles)

TO VIEW THE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

alisacaramelcorn

I simply couldn’t end this entry without a recipe!  While this one isn’t in the book (it’s from Alisa’s blog, One Frugal Foodie), it’s a fabulous recipe and will give you a good sense of Alisa’s style.  I tried this the other day and was thrilled to find such a delectable use for my broken bits of rice cakes (the ones I used were sesame flavor, and this still worked beautifully).  I think this mix would be sensational with added peanuts or cashews as well. Another PB-flavored treat that you won’t be able to resist!

alisacaramelcorn21

Peanut Butter Cinnamon Popcorn (or Rice Crumbles)

from One Frugal Foodie

TO VIEW THE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

© 2009 Diet, Dessert and Dogs

* (Originally Number One, but I was waylaid by Tuesday’s astounding news!)

Before I get to the “Big Announcement” originally scheduled for yesterday, I just want to say THANK YOU once again to every reader of this blog, to those of you who voted for me in the Food Blog Awards (and if you haven’t yet–please do!), and especially for your amazing, uplifting, supportive and heartfelt comments.  I’m still in a bit of shock, frankly, even being on the same list as those others, but one thing is certain:  DDD wins hands down for best readers of the five finalists.  So hugs to you all, and thank you.  (And if you’re here from the voting page, you might like to read this first to see some sample blog entries. )

Now, back to blogging.

Really, you guys are so great that I think YOU deserve an award.  And so, time for ME to offer a couple of prizes to YOU! 

YES, IT’S CONTEST TIME AT DDD!

In honor of Tuesday’s historically transformative event (Obama’s, not mine), I’ve decided to present my own little contribution to US-Canada relations. 

Some of you may have heard (though I doubt it) that CBC Radio compiled a list of the 49 top songs north of the 49th parallel (ie, by Canadian artists)  to bestow upon President Obama as a gift for his inauguration.  (Honestly, do they think he cares? I have a feeling the guy’s got other things on his mind at the moment).  I must admit, though, I was surprised to see how many iconic American songs were actually written by Canadians.

Well, in honour of the new Mr. and Mrs. President,  I’ve decided to offer my own little cross-border gift.  It’s my way of saying, “hey, neighbor!” to those of you south of the world’s longest undefended border (and those of you within the Canadian border, too, if you happen to win the contest).  Actually, I’m giving away six prizes!

***** THAT’S RIGHT: SIX (6) PRIZES TO BE WON!****** 

(There!  Are we all in a contest-induced frenzy yet? No?  Okay, you can go vote instead!)  And then, consider this:

***  THERE ARE SIX

–1-2-3-4-5-6!

SIX ! ! ! ! ! !

Un deux trois quatre cinq six

6 6 6 6 6 6

–PRIZES TO BE WON!   ***

 

Here’s what you can win:

I) FOR THOSE OF YOU IN CANADA AND THE CONTINENTAL U.S. :

(And I am really, REALLY sorry that I can’t send beyond that undefended border; but the Canadian postal system is pretty wacky and not all that efficient, and it would take far too long to get to you–not to mention it would cost me three months’ salary).

ritterpeppermint

You may have read on Mihl’s blog a while back that the Ritter Sport people (who make a few very fine vegan chocolates) have, in their infinite wisdom, altered their peppermint formula so that it’s no longer vegan. 

Well, darned if there isn’t at least one advantage to living up here in the snowy north: since our stock doesn’t sell as fast as it does in the States (what with only 1/10 the population), those minty bars are all over the place on our grocery store shelves!  I double-checked the ingredients to be sure these were the “old” forumla, and then grabbed a whole stack of bars. 

And I can’t wait to send them along to FIVE (5) lucky readers! To win one, just follow the contest rules, at the end of this post.

I got this idea from Amey, who held the first contest a while back–and of which I was one of the lucky recipients.  So I can vouch that these bars are fabulous–dark, with a rich chocolate coating and smooth, creamy, sweet, pepperminty filling.  Mmmm.  Thanks again, Amey!  Hope you win one this time. 🙂

II) FOR THOSE OF YOU IN THE TORONTO AREA:

(Again, how I wish I could extend the boundaries of this one, but you’ll see why I can’t in a moment).

[Chocolate Mint Chocolate Chip Cookies]

As many of you know, I’ve just completed the manuscript for my upcoming cookbook, Sweet Freedom.  (According to my publisher, it should be available mid-April; I’m hoping that’s a firm date!). 

[Butterscotch Blondies with Chocolate Chips and Dried Cherries]

The recipes are all free of wheat, eggs, dairy and refined sweeteners–in other words, all are vegan, kosher-friendly, lactose free and casein free;  and many are gluten free. 

And here’s your chance to experience the delectable taste of goodies made with these whole,  healthy ingredients first hand!  

[Lemon-Blueberry Scones;  or variation of Orange Pistachio] 

To help you become familiar with the types of desserts in the book, I’m giving away a prize pack of homebaked (by yours truly) goodies from recipes in the book.  

[Raw Fig and Cherry Bars]

I’ll bake up any five types of cookie, bar, muffin or biscuit from those pictured on this page (and those listed at the bottom).  As the winner, you get to choose which five you’d like! Then, I’ll deliver them to you, within the general Toronto area (Lake Ontario to the south; Highway 427 to the west; Highway 9 to the north; Highway 48 to the east). 

crispychews

[Fruity Cereal Chews]

If you live within those boundaries–or if you’re willing to meet me at an agreed-upon location within them–you’re eligible to win the prize pack! 

[GF Coconut Macaroons on the left; GF Cashew Chocolate Chip Cookies on the right]

Because these are freshly baked and hand-delivered, I’m afraid I can’t send them through the mail.  (I did try, once, to send my goodies to the States and they were stale, broken and really unappetizing by the time they arrived, so I’ve ruled that out this time).

[Seed Jumble Cookies]

I actually have no idea how many of you live in the Toronto area (I’m woefully deficient in techy skills so don’t know those stats).  But think of it this way: if there are only three of you, your chances of winning just increased exponentially!  

brownie

 [Ultra Fudgy Brownies]

 OKAY, SO HERE ARE THE CONTEST RULES: 

tripleconplate

[Triple- C Cookies (Cashew, Carob, Cardamom)]

To win either of the prizes, all you need to do is leave a comment at the bottom of this post, any time between now and January 30th. (Oh, and vote for me on the Food Blog Awards, or your entry is disqualified).

Kidding.

But you did look rather pale there for a second. 

chochips

[Chocolate Chip Cookies]

To be eligible for the Sweet Freedom package, please indicate your five choices in your comment so I know you’re entering for that prize (and you’re still eligible for the chocolate bars, too!)

You can also receive an additional entry, just by mentioning the contest on your own blog (with a link back to this post).  Be sure to let me know you’ve mentioned it, though, either through a trackback or through your comment here.

cinnamoncoffeetoffee2

[Cinnamon Coffee Toffee Bars]

Remember, the contest will be open until midnight on January 30th.  Once a winner is selected, I’ll get in touch and we can determine the delivery date together (some time mid-February. . . a Valentine’s Day treat, perhaps?)

carrotoatmealcookie.jpg

[Carrot Raisin Oatmeal Cookies]

And the recipes for every one of the treats pictured here will be in the book.

 gingercoconutstack2

[Ginger-Coconut Cookies]

Here are a few other choices for the prize package: 

Maple-Walnut Cookies

GF Cashew Chocolate Chip Cookies

Pear and Ginger Mini Loaves or Muffins

Pumpkinseed Shortbread Cookies

Hazelnut Mocha Cookies

I’d love to bake for you!  So go ahead and leave those comments, and let me know which goodies you’d like in your gift pack! (And don’t forget, if you have a blog, you can enter again by mentioning the contest and linking to this page on your own blog).

And if you’re not in the Toronto area, don’t worry–I’ll be holding one Sweet Freedom-related contest every month, right up until the book comes out.

Oh, and I promise to post an actual recipe next time.

Last Year at this Time: Mini Sweet Potato and Chocolate Chip Muffins

© 2009 Diet, Dessert and Dogs

DIET, DESSERT AND DOGS HAS MOVED!

If you’re reading this, you’ve landed on the old site. Please come visit the shiny new Diet, Dessert and Dogs, by clicking here.

 

sweetscrambleclose 

The close friendship between my buddy Sterlin and me was soldered back in high school, when we first discovered that we were the only two girls in the entire school who had never had a boyfriend (well, I guess there was “BB,” too, but we figured that sleeping with the entire senior class had to count for something).  

This revelation prompted an immediate sense of community between us, after which we spent endless hours (in the way that only teenagers can) on the telephone, musing about why we didn’t have a boyfriend, how much we wished we could have a boyfriend, what we would do if we ever got a boyfriend, and what it was other girls like BB had that we didn’t, allowing them to seemingly conjure streams of drooling boys trailing behind them like empty cans tied to a “Just Married” car bumper.  Entirely unjustly, we thought, these girls enjoyed a surfeit of boyfriends, while we had to make do with an unrequited crush on our French teacher, Mr. Krauser.

But then, we discovered historical romance novels, and our focus shifted.  You know the ones: innocent, nubile, yet spunky lass is swept away (usually literally) by swaggering, swarthy, self-assured rake with a (very well hidden) heart of gold.  Over time, he wins her devotion, while she tames his savage nature.  Well, we were spunky, weren’t we?  Sterlin and I began to daydream, starry-eyed, about meeting a similar hero (even though we never fully understood exactly what a “rake” was) and riding off into the sunset, where he’d unravel the secrets of our nascent womanhood and we would charm his wild heart.

In the books, at least, we could get close to the most desirable of men. For some reason, these novels (at least, the ones I remember) all sported titles pairing two nouns, representing male and female: there was The Wolf and the Dove,  and The Flame and The Flower (both Kathleen E. Woodiwiss masterworks) or perhaps The Raven and The Rose or The Pirate and the Pagan (both by Virginia Henley).  And let’s not forget my favorite, The French Teacher and the Girl with Braces and Long Hair Parted in the Middle Who Liked to Bake (okay, my memory may be a bit fuzzy on that one–high school was a long time ago!). 

Well, given our combined paucity of feminine wiles  flirting ability lacy lingerie boyfriend-attracting attributes, we eventually decided to woo our guys with food (the way to a man’s heart, and all that).  So Sterlin developed Date Pasta as her staple, while I attempted to perfect an ideal chocolate cheesecake, or brownie, or even muffin (since, you know, I had high hopes of my imaginary beau staying for breakfast). 

Those erstwhile romantic efforts came back to me in a flash last week after I’d been browsing through some old cookbooks. Previously, I’d had a little email exchange with Lisa (Show Me Vegan) about buying or keeping cookbooks we no longer really use, or those that contain only a smattering of recipes still relevant to our newly acquired dietary habits. 

One such tome in my collection is called The Breakfast Book, by Diana Terry (and though I’ve owned this book since the 1980s, I never realized until today that it was published in Australia–which, I may have mentioned, is the land of my dreams, with its picturesque vistas, lush wilderness, stunning cities, enviable weather, and dashing, rakish Aussie gentelmen–all of whom just happen to speak with that sexy Australian accent). 

sweetscrambleplate

Ah, yes, well.  Pardon me: back to the book. Terry offers a sample menu for a brunch with a decidedly orange theme.  The lucky boyfriend guest is treated to Champagne with Grand Marnier, Scrambled Eggs with Wholemeal Brioches, Fresh Fruit with Ricotta-Orange Dip, and Viennese-Style Coffee.  Of course, none of the recipes would suit me in its present form, but that certainly didn’t stop this spunky gal.

After reading about the citrus-suffused eggs that were then gingerly ladled over a split brioche, its top placed rakishly askew, I asked myself:  “Who said tofu scrambles should be savory, anyway?  Why not sweet? And why must they always be one shade shy of neon yellow?  And couldn’t my own, homemade, biscuits stand in for a brioche? And just what does “rakishly” actually mean, anyway?”

So I created this scramble, which is slightly sweet and not too yellow.  And it’s very creamy.  And it has orange zest and juice in it.  And you ladle it gingerly over the bottom of a carob and raisin biscuit, the top of which is placed rakishly askew over it. 

And may I just say–I ended up loving this dish.  In fact, our affair bordered on the torrid.  Who needs a boyfriend?  I’d rather eat this*.  But if you’re feeling generous, go ahead and share it with your wolf, or your flame, or your rake.

[PS. Giveaway, as promised, will be announced in my next post–stay tuned!]

*Okay, not really. If I had to choose between a sweet tofu scramble and my sweet HH, of course the HH would win out.  But just barely.

Sweet Scramble with Carob-Raisin Biscuits

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

sweetscramble2

based on an idea in The Breakfast Book by Diana Terry

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Carob and Raisin Biscuits

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

© 2009  Diet, Dessert and Dogs