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!

[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

[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.”]  

trufflesinglewhole

Are you looking forward to V-Day next week?  Seems most people either love it or hate it.  Being from the “never too much schmaltz” school of romance, I love Valentine’s Day.  Even during all those years before I met the HH, I’d always endeavor to celebrate somehow.  I’d send cards to my friends or my sisters.  I’d invite a gal pal for dinner so we could sip Shiraz together and muse about how few good men there were out there.  One year, I think I even bought myself roses (must have been my “I am woman, hear me roar” phase).

Last year, I composed a fairly elaborate (and, as I recall, extremely disorderly) meal for the HH and me.  Given my frenetic schedule these days working on the book (the Index is done!  The book has officially moved from the “writing” to the “production” stage! Whoo!), I assumed I’d have no time to repeat last year’s amorous performance (I meant preparing the meal, silly!  You crazy romantics, you!). But then I saw Susan’s post about this year’s Vegetable Love contest, and how could I resist?  (Not that I find Fatfree Vegan Kitchen’s charms any more alluring than those of the HH, you understand). 

The contest asks you to create a romantic dish using one or more vegetables of your choice.  Last year, I came up with a Vegan Molten Chocolate Cake recipe using puréed zucchini and spinach.  I loved the taste of the cakes, but the molten filling was temperamental–sometimes it formed a lovely, floating cloud of lava in the center of the cake, as it was supposed to do; other times, the filling got sucked up by the batter and all that remained was a tiny disk of tar-like chocolate at its core.  You’d think I’d give up on sweets with veggies in them.  But no. . .

truffleinside

As I’m sure I’ve mentioned before, sweet potatoes are my favorite vegetable.  I love sweet potatoes in just about anything (or, as I’ve seen the phrase skipping around the blogosphere lately, I lurrrve sweet potatoes).  When I was on the anti-candida diet several years ago, sweet potatoes became my favorite veggie (and my favorite brekkie).  They’re a healthy vegetable.  They’re orange.  They’re sweet.  And their name sounds like a term of endearment:  “Oh, why so coy, my little Sweet Potato?  Come on over here and let me help you out of that peel.”  Why not use them as the basis for a sweet filling in a Valentine’s Day truffle, then?

trufflecup

This year’s recipe really should have made it into the cookbook–it’s that good.  What you’ll end up with is an insanely creamy, smooth, rich-tasting truffle filling,  vibrantly orange and steeped in citrus flavor. In fact, no one would ever guess it contained one of the world’s healthiest roots.  I fed 0ne of these beauties to the HH, and he literally licked his fingers clean, enthusing, “This tastes exactly like a really fine quality, high-end chocolate!”  This from a guy who’d normally consume chocolates with cream, butter and white sugar.  “There is no trace of sweet potato flavor in these,” he went on. “All you taste is the orange” (enhanced with a splash of Cointreau–though you can use orange juice if you prefer alcohol-free confections). 

Even if you’re not into chocolates, the filling on its own makes a fabulous, versatile frosting.  Rich and fluffy, sweetened with agave and boasting the added fiber of the sweet potato, I’m guessing that the total GI (glycemic index) of this  frosting is fairly low and could be used successfully by those on a variety of restricted diets. (See instructions in the Variation, below).

swpotfrosting

I’ll definitely be making these again for V-Day (the half-batch I concocted is already long gone). Even if you don’t celebrate the Big V, it’s worth making a batch of these.  Give yourself a little gift of Vegetable Love this year.

This is my submission to Susan’s contest.  You have until tomorrow at midnight to enter if you’re so inclined!

Spiked Sweet Potato Truffles or Truffle Cups

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

truffleplate61

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

trufflecups

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

© 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

* (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!  Please visit the shiny new home of 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).]

greenswapple2

[With Collards, Chard and Red Onion]

It’s been a truly crazy past week, what with our new semester starting up today at the college and my cookbook deadline being perilously close.* (And let’s not forget the Golden Globes from last evening–didn’t B & A look marvelous amidst the hubub and Moet & Chandon? And did you hear that Tracy Morgan is the new face of the US?  But Mamma Mia, that Ms. Streep is timeless! ) With all that, there’s been no time for handiwork in the kitchen.

Instead, here’s what I’ve been eating lately–and by “lately,” I mean pretty much every day.  I’ve made this three times in the past six days: it’s quick, it’s easy, it’s delicious and it contains nature’s most nutritious vegetables, leafy greens.  And with all the deep browns, ochres, ambers and ecrus I’ve been consuming over the past few weeks, I figured it was time for some green.

greenswapple3

[With Collards and Yellow Onion]

Besides, I adore leafy greens and have been trying to include them in my diet more often. Jagged, zippy dandelion greens are like the tough kid in the schoolyard, the punk who wears his black leather jacket like a trophy and loiters in the corner of the schoolyard chain-smoking.  With a hard and bitter exterior, he’s really a sweetheart once you get to know him.  Collards, with their elegant, frond-like shape, are the modern jazz dancers of the group, deftly swaying side to side as they harmoniously meld the delicate and the cacophonous. And kale, my very favorite, is the ditzy neighbour, the plucky, perky best friend, the Mary Richards of leafy greens; she fidgets and bobs and sighs histrionically, clad in her ruffly collar and matching cuffs–she’s a little wacky, maybe, but always honest and reliable.  How could you not love greens?

This dish was created when I had intended to try out a recipe for brussels sprouts and apples I read about on Vegalicious a while back. When I discovered I had no sprouts, I opted for the greens instead (heck, they’re all brassicas, right?). Using the other recipe for inspiration, I threw this together.  It was ready in ten minutes, and I was left to marvel that something so simple could taste so good. 

The barely-wilted greens are chewy and toothsome, while the apples and onions, having softened and caramelized slightly, provide a balancing sweetness to the slightly bitter leaves. The addition of lemon juice here, besides imparting an appealing tang, renders the minerals in the vegetables more bio-available (and thereby more easily absorbed) so you can best benefit from their high mineral content.

* As to the cookbook, right now, it looks as if the publication date will be mid-April; I’ll report back as soon as I’m given a “firm” date from the publisher. What this means, however, is that my blogging may become slightly more sporadic over the next few weeks, as will my commenting on other blogs.  But know that I’ll keep reading and enjoying all of your blogs even if I don’t make my presence known. And I do hope that you will still comment here–I always look forward to, and read, every single comment on this site–it is truly a high point in my day! 

Sautéed Greens with  Onions and Apples

inspired by this recipe

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

greenswapple4

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

© 2009 Diet, Dessert and Dogs

Family and Festive Feasting

December 28, 2008

 [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 on this blog than you do.”

 pumpbreadpud1

[Pumpkin Bread Pudding with Warm Caramel Sauce]

As I mentioned in a previous post, the CFO came to visit over the holidays, and we had a truly lovely time together, chillaxing (I can’t understand why that word has evaporated from the lexicon.  I mean, it just seems to capture so perfectly the concept its meant to convey), laughing, watching movies*, laughing, shopping, playing with The Girls, laughing, and eating far, far too much.  I’m happy to say that my sister also bonded with both of our furry babies, who have been wandering aimlessly around the house since she left this morning. 

(“Mum, what do you mean, ‘she left’? Doesn’t she live with us now?  Where did she go? And, um, who will rub my belly tonight?”)

It does seem like ages since I’ve written on this blog, when in fact, it’s been just a few days. I’m just fascinated by the science fiction-like relative quality of time at the holidays: the space-time continuum stretches infinitely as you wait for the Big Day (or Days, depending on your belief system); then, like the Big Bang, it’s over in a flash.

Not to belabor the physics theme or anything, but I think my stomach has taken over the role of a black hole this holiday season.  Truly, I didn’t know it was possible that so much food could be sucked into that abyss in so short a span. Ah, if only time could stretch as infinitely as my appetite (and if only the waistband on my pants could do the same. . . ). 

Ah, what the heck, it’s the holidays. While the CFO was here , in effect, we enjoyed two major feast meals:  the first on Christmas Day, a semi-traditional repast that blended the Judeo-Christian cuisines; then, the following night, an Indian-themed feast, because we felt like it. 

Although neither my sister nor the HH is vegan (or even vegetarian), the bulk of the menu accommodated my dietary restrictions, so that we could all enjoy freely. And despite much good-natured ribbing in both directions (the CFO pooh-poohed almost every recipe I suggested on the grounds it was “too Veeee-gan”, while I countered by calling her a “rabid anti-Veegite“), it was the dish about which she was most skeptical, the wheat-free, egg-free, dairy-free pumpkin bread pudding, that turned out to be the star of the show. 

For the holiday meal, I relied on several tried-and-true recipes such as herb-roasted root vegetables, balsamic-dijon brussels sprouts and roast on the 25th, plus (in keeping with the Hannukah theme I started with those latkes the other day) an apple-noodle pudding (or kugel).  Even though this was a sweet kugel and more of what I’d consider a dessert, it did work well with the other dishes, offering a bit of luscious creaminess punctuated by tart cherries, along with the similar sweet-tart contrast in the brussels sprouts.  In fact, this noodle pudding would be perfect for breakfast, I’d venture.

kugelwhole2

[Apple-Noodle Pudding with Tart Dried Cherries]

The bread pudding my sister so loved began with a pumpkin bread (recipe from Simple Treats), soaked in a pumpkin “custard” based on the mixture I used in my French Toast Soufflé.  I baked the puddings in individual ramekins, but you could easily do a single pudding in a loaf or square pan and scoop it from there. I topped the puddings with a homemade caramel sauce–a concoction based on a sweetened condensed milk experiment that went awry–that I’d kept warm. 

pumpbreadpudfork

[A bite of pumpkiny-caramelly bliss.]

The result was spectacular–warm, slightly crisp on the outside but moist and spongy on the inside, über-pumpkiny, slightly spiced, and with the smooth, glossy thickness of warm caramel blanketing the whole affair. This is a chic, stylish dessert, yet one that was really simple in its preparation.

We certainly didn’t need any additional desserts after that finale, but since I had loads of tester recipes in the house that I’d recently done up for the cookbook, I put out a tray with Glazed Almond Bars, Dalmatian Cheesecake Brownies and Hazelnut Mocha Cookies; as well as leftover Marzipan-Topped Shortbread, Tutti Fruiti Christmas Cookies, and Chocolate Macaroons.  All were CFO-approved, I’m happy to say.

The next night, though still full from the Christmas dinner, we managed an incredible follow-up with an Indian feast that, we decided, will go down in the annals of Most Memorable Meals in the DDD household. 

The menu included a lentil dal recipe I first saw about a week ago on Lisa’s blog; peas in a creamy sauce (adapted from a recipe I once borrowed from Gemini I); an aloo saag (well, not really–I just don’t know the word for “kale”) that combined potatoes and shredded kale in a spicy tomato sauce; coconut brown basmati rice; and homemade chickpea pancakes from Meena Pathak’s Indian Cooking for Family and Friends.  I can tell you, there was a symphony of lip-smacking, lentil scooping, potato spooning, and sauce sopping going on, as well as a mellifluous refrain of friendly chatter and wine-glass clinking that evening.  Very chillaxing.

I promise to share the goodies from our Indian feast in a future post, but rather than inundate you with so many recipes at once, I thought I’d start off with the lovely Apple Noodle Pudding with Tart Dried Cherries.  This alone would make a great light mid-week  supper–and I, for one, could certainly use some lighter meals these days.

Also:  I’m a little late jumping on this bandwagon, but wanted to mention a charity drive put on by Katie over at Chocolate Covered Vegan.  In honor of the season, Katie is offering to donate 20 cents to the Enough Project (an organization that works to counter crimes against humanity) for every comment she receives on this post.  How sweet is that? It’s incredibly easy to help out this way–just hop on over and leave a comment!

 *Christmas Day:  that classic chestnut, White ChristmasThe CFO and I, while sisters ourselves, bear no resemblance to either Rosemary Clooney or Vera-Ellen (well, perhaps my wrist bears a resemblance to Vera-Ellen’s waist).

Boxing Day:  taking advantage of the nearly-empty theaters, Seven Pounds. What I learned from watching this movie:  1) Will Smith is (still) preternaturally gorgeous;  2) Will Smith is an extraordinarily talented actor; 3) that is one whacked reason to keep a jellfish as a pet.

Yesterday: The Dark Knight. I agree that Heath Ledger deserved an Oscar for his performance.  Not only that, but also a Nobel Prize in Chemistry for being able to unravel the convoluted structure of the multi-pronged plot in this movie.  (Okay, perhaps a not-entirely fair assessment on my part, as I couldn’t bring myself to watch the violent scenes.  Which means I missed about 94% of the movie.)

Apple Noodle Pudding with Tart Dried Cherries

kugelslice

Unfortunately, I can’t recall the original source of this recipe, which I copied from a magazine several years ago in the BB (Before Blog) era of my life.  Nevertheless, I’ve added several elements and changed others over the years, so I consider this my own variation on the original.

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

© 2008 Diet, Dessert and Dogs

 

Chocolate Pecan Pie

November 12, 2008

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

pieside

A few of you keen-eyed readers guessed that yesterday’s final “teaser” photo was of pecan pie.  But since I’m not particularly a “pie person” to begin with (I’ve posted about only one other pie in over a year on this blog–and it wasn’t even my own recipe!), and since I most definitely AM a chocolate person, I decided that my pecan pie had to include chocolate.  

Besides, La Martha’s mini-mag, Everyday Food, featured in its latest issue a recipe for chocolate pecan pie, and I’d been yearning for it ever since I saw the recipe. It looked gooey, yummy, decadent, festive, and very, very chocolatey.  Staring at the photo simply made me drool.  It was one heck of a perfectly baked, perfectly decorated, perfectly chocolatey Perfect Pecan Pie.

So I set about creating my own (sugar-free, wheat-free, vegan) version of this masterpiece.  The magazine’s photo was soooo enticing: meticulously arranged pecan halves baked into a slightly bubbly, sticky, engulfing ebony base of glossy chocolatey deliciousness.  I had to have that pie!

The only other pecan pie I’ve ever made was another vegan rendition, from my friend Caroline Dupont’s cookbook, Enlightened Eating.  I began with her suggestion to combine maple syrup and barley malt syrup, then played with the other elements to come up with what I thought a good approximation of Martha’s confection.  I fluted the pie crust, poured in the filling, popped it in the oven, and waited.

Remember those old sitcoms where the inept housewife (choose your favorite:  Lucy, Edith, Peggy, Marge) attempts to do the laundry for the first time, and ends up using about 4,576 times too much detergent?  And then the machine starts to rumble and wobble, and a stream of soap suds bubbles up over the washer’s lid and glides along the front of the machine and down to the floor, eventually making its way across the room in one massive, seething wave of froth? 

Well, that’s sort of what the top of this pie looked like after 30 minutes in the oven. The chocolate mixture bubbled and heaved and puffed like the contents of a witches’ cauldron. firstpie2 The lovely fluted crust was coated in a gleam of dark, gooey, chocolatey filling, as were a few spots on the bottom of the oven.  All my perfectly placed pecan halves had been bobbing about in the foaming liquid like castaways afloat on the ocean, tossed this way and that,  messing up my beautiful, decorative arrangement entirely.  While it ended up tasting good, the pie looked horrendous.

For the second attempt, I used less filling and didn’t worry about perfectly placed pecan halves; I simply chopped them coarsely and folded them right into the filling.  Once again, there was a filling explosion that overtook crust, pie plate, and oven.  Curses!

Finally, it occurred to me:  let’s just take another look-see at Martha’s ideal recipe, why don’t we?  The pecans in her photo remained perfectly in position, nary a drop of filling even touching their sides.  On second thought, they were too perfect (sort of like Martha herself, no?): they were pristine and unscathed in their nakedness.  I re-read the recipe, and came upon this throwaway instruction:  “The pie filling puffs up dduring baking but settles as it cools.” AHA! Clearly, the photo did not represent this reality; like most food-styled pictures, this one had been assembled after the pie was baked, the raw pecan halves carefully placed atop an already-cooled pie!  Clever, Martha; very clever.

Well, if you can’t beat ’em, I say, then do them one better.  I revamped the recipe completely so that a pre-baked crust is subsequently filled with an unbaked filling.  Once the filling rests securely in the crust, then top with your perfectly formed, deliberately placed pecan halves, as decoration.  I proudly held up the finished product for the HH’s approval.  He took one look at my painstakingly positioned pecan halves and remarked, “It looks vaguely insectoid, don’t you think?”  Hmm. 

Despite the nutty carapace, this pie was heavenly.  Keep it cold for a dense, thick, toffee-like filling; or bring to room temperature for a softer, more gooey result.  Either way, it’s one perfectly baked, perfectly decorated, perfectly chocolatey Perfect Pecan Pie.

With its glossy, black, rich chocolate filling, I thought this would be the perfect submission to this month’s Sugar High Fridays, the event started by Jennifer, The Domestic Goddess, and this month hosted by Susan at The Well Seasoned Cook.  The theme this time round is “All That Glitters.” 

Chocolate Pecan Pie

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

pecanpieslice6Thick, rich, and toffee-like, this slightly non-traditional pecan pie is great for a holiday (or just your everyday) table. 

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

Such a Tease

November 11, 2008

I’ve never been what I’d call a “good” flirt.  In high school, I hung out with the nerdy crowd (hard to believe, I know!), so there wasn’t really any opportunity to flirt.  Then, when I was finally old enough to attract the opposite sex in my 20s, it seemed too late to get the hang of it. I do remember loathing, admiring and envying (all at the same time) the most popular girls in my high school.  It seemed as if their hair, or their eyelashes, or their limp wrists somehow possessed an invisible male adhesive as they giggled and nodded and caressed the guys, just so, on their forearms; or maybe it was just the pheromones they exuded. 

In any case, the flirty girls would always be surrounded by an inverse seraglio, an ever-shifting, amorphous cloud of doting males.  The boys would fawn over them, open doors for them, carry their books, offer them lifts, or request their phone numbers in a continuous stream.  Just how did the girls manage that, I wondered?  How did they get away with teasing the guys so overtly, implying lace and perfume and breathless embraces, yet, in reality, yield nothing?  These girls were whip-smart as well as beautiful, or they couldn’t have perfected their technique; yet they appeared vacuous and helpless and fragile all at the same time, thereby rendering themselves irresistible to the guys around them.

I had the opportunity to observe a consummate tease after my divorce, when I lived in the same flat as another woman who had previously been married to two of the richest men in Canada (and she was only 32 when I met her).  She was one of the smartest cookies I’ve ever known (and funny, witty, sweet and fun to be with, too) yet, the moment she came within a few feet of any attractive male, she appeared to devolve into–how shall I say this?–a helpless, needy, pouting little girl.  She’d bat her eyelashes at the nearest specimen and feign incompetence with the lock on the car trunk, the dial on the stereo or the squeaky door on the kitchen cabinet.  Then she’d throw up her hands in mock despair and emit a giggle that resonated across the room, like the clang of forks on wine glasses at a wedding, encouraging the newlyweds to kiss. 

There must have been something to it, too, because by the time I moved out, she’d snagged yet another of Canada’s wealthiest bachelors (they’ve since divorced, but let’s just say she’ll never have to work again–no, scratch that, she’ll never even have to brush her own teeth again).  

My own efforts at flirting have produced less than stellar results. True, some playful flirting resulted in four months dating Rocker Guy (he of the black leather pants); as it turned out, Rocker Guy himself really enjoyed flirting, too–he enjoyed it so much, in fact, that he continued to do so throughout the time we were dating. And his definition of “flirting,” unfortunately, encompassed “sleeping with.” 

Thus ended my flirtation with flirting.

Today, however, I’m afraid I’m going to play the tease once again.  After finding out at the last minute that I’d be away at a conference all day today, I wasn’t able to photograph the dish I’d originally intended to post about. Instead, there’s a slew of goodies I’ve been working on for the cookbook, and with the holiday season almost upon us, I thought it might be a good way to get in the mood for holiday baking. (Oh, so how’s the book coming along?  Well, I’m still working on the manuscript, which should be complete in less than a month, after which the materials are shipped off to the printer.  Ultimately, I’m still aiming for a release date in early 2009–February or March.  Whoo!). 

Some of these sweets have already been published elsewhere on this blog, with recipes included. You may have also seen some on the testers’ blogs (ie, the absolute BEST TESTERS any cookbook author–or baker–could ever want). 

Following are some of my recent favorites from the book, and those that would make good holiday treats. And even if it’s not out in time for this year, you may wish to make some of these next time round.

Chocolate Covered Caramels:

cashewcaramel1

Old Fashioned Spice Cake:

tspicecakepan

Sugar-Free Sugar Cookies (plus recipe–great for decorating):

sugarfreesugarcookie1

Chocolate Mint Chocolate Chip Cookies:

mintchocchip2

Cupcakes with Gluten-Free, Soy-Free Chocolate Buttercream:

cupcakegffrost

Chocolate Satin Tarts:

silktart1.jpg

Dalmatian “Cheesecake” Brownies:

Vegan Butter Tarts: (plus recipe):

And here’s a little preview of tomorrow’s sweet treat (recipe to follow).  I know, what a tease. . . 

chocpecanpie