Whole Wheat Coconut Waffles

Whole Wheat Coconut Waffles | Once Upon a Recipe

Weekends are for making things a little extraordinary. Weekends are for sleeping in and lounging around. Weekends are for not getting dressed until you damn well feel like it. And if you don’t damn well feel like it until 4pm, that’s totally cool. Weekends are for slowly sipping hot coffee and enjoying that extra cup. Weekends are for reading a good book or catching up on your favorite TV shows. Weekends are for indulging a little. Weekends are for waffles.

Whole Wheat Coconut Waffles | Once Upon a Recipe

Whole Wheat Coconut Waffles | Once Upon a Recipe

Yesterday morning, I was craving something a little extraordinary for breakfast. Sadly, my fridge and cupboards were practically bare after a long and busy week. No milk. One egg. No fruit or vegetables aside from a few frozen raspberries. However, I did have a can of coconut milk gathering dust in the very back of my pantry. (At one time, it shared space with this dreamboat.) Whole wheat coconut waffles were born!

Simple to prepare, healthy, and most importantly, delicious – these waffles satisfied my extraordinary Saturday morning craving and fueled me up for a little Christmas shopping. I’m certain they made me more patient too. And trust me, at this time of year, we could all use a little extra patience.

Whole Wheat Coconut Waffles | Once Upon a Recipe

It’s a hectic time of year, I get it. But do consider taking a morning time out during the coming couple of weeks to enjoy an extraordinary breakfast!

Whole Wheat Coconut Waffles

Despite the use of both coconut milk and coconut oil, the coconut flavor in these waffles isn’t overwhelming. They tasted delicious with a dusting of powdered sugar and some fruit. Makes about 4 large waffles. 

1 1/2 cups whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 TBSP. raw cane sugar

1 large egg

1 can light coconut milk

1/4 cup coconut oil, melted

1 tsp. vanilla

Preheat your waffle maker according to the manufacturer’s instructions.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a large measuring cup, whisk together the egg, coconut milk, coconut oil and vanilla. Add this mixture to the dry ingredients and mix just until barely combined. The batter will be lumpy.

Fill the wells of your waffle maker and cook according to the manufacturer’s instructions (about 4 minutes in my waffle maker). Serve with your favorite toppings. Happy weekending!

Whole Wheat Coconut Waffles | Once Upon a Recipe

The Great Food Blogger Cookie Swap: Nutella & Rolo Stuffed Double Chocolate Chip Cookies

Nutella & Rolo Stuffed Double Chocolate Chip Cookies | Once Upon a Recipe

Hello my friends! Happy December!

This year, I participated in the Great Food Blogger Cookie Swap, hosted by two darlings, The Little Kitchen and Love & Olive Oil. The cookie swap brings food bloggers from around the world together to exchange cookies. Basically, you sign up, receive the addresses of three other bloggers, and then you send each blogger a dozen homemade cookies. And then you wait to receive three dozen delicious cookies from those that received your name. Oh, the anticipation!

I must also add that over $13, 700 was raised for Cookies for Kids’ Cancer! Sweet treats and supporting a good cause – what’s not to like?

Nutella & Rolo Stuffed Double Chocolate Chip Cookies | Once Upon a Recipe

Participating in this swap was so much fun! I was introduced to six great new bloggers (even another blogger in my own city!) AND I received three batches of delicious cookies. Total win!

Aaaaaannnnnddddd, I finally had a good excuse to try a recipe that I’ve been waiting to make ever since I first saw it on Izy’s blog, Top With Cinnamon. Dudes, these cookies are one of the best things to ever come out of my oven. Think about a rich chocolate cookie, stuffed with creamy Nutella and a melty Rolo (aka. caramel goodness), and then sprinkled with fleur de sel. Oh, and they’re made in a saucepan. One single dang saucepan. Fewer dirty dishes! My cookie standards have officially been raised to a whole new level.

Nutella & Rolo Stuffed Double Chocolate Chip Cookies | Once Upon a Recipe

A few things: I made these cookies a total of four times. I found the dough a bit difficult to work with the first couple of times. It seemed a little dry and was hard to shape. Don’t worry though, the cookies were still delicious! The third and fourth times, I used my kitchen scale to get more exact measurements (Izy had included weight measurements in her original recipe). BIG difference. The dough was much easier to work with and the final cookie was much more tender. I highly recommend using a kitchen scale if you’ve got one. However, don’t be discouraged if you don’t have a scale, as they will still be incredible.

And next year, all of you should participate in the swap too! Check the Great Food Blogger Cookie Swap website for more details. Happy holiday baking! More recipes comin’ atcha soon!

Nutella & Rolo Stuffed Double Chocolate Chip Cookies | Once Upon a Recipe   Nutella & Rolo Stuffed Double Chocolate Chip Cookies | Once Upon a Recipe

Nutella and Rolo Stuffed Double Chocolate Chip Cookies (slighty adapted from Top With Cinnamon)

These cookies are best when made with good quality dark cocoa powder. Also, the cookies firm up a bit when they cool, so don’t be worried if they appear under-baked after the 8-10 minute mark. These cookies, still warm + a cold glass of milk = perfection. Makes about 18 cookies. 

1/2 cup (110g) butter

1 1/2 cups (350g) light brown sugar

1/2 cup (55g) cocoa powder

2 eggs

1 tsp. vanilla

1/4 tsp salt

3/4 tsp baking powder

2 cups (260g) all-purpose flour

1/2 cup (100g) dark chocolate chips

Fleur de sel, for sprinkling

~1/3 cup Nutella

~18 Rolo chocolates

Preheat your oven to 350°F. Prepare two baking sheets with parchment paper or a Silpat.

In a medium saucepan, melt the butter. Remove the pan from heat and stir in the brown sugar and eggs. Add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until just mixed. Then stir in the chocolate chips.

Drop dough by the tablespoon onto the baking sheets (no more than 12 per sheet). Use your finger make a large indentation the centre of the dough; fill the indentation with about 1/2 teaspoon of Nutella and top with a Rolo. Take another tablespoon of dough and flatten it with your fingers, then place over top of the dough balls. Seal the edges and very gently flatten just a little bit.

Sprinkle with fleur de sel and bake for 8-10 minutes. Do not overbake. Allow to cool on the cookie sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Nutella & Rolo Stuffed Double Chocolate Chip Cookies | Once Upon a Recipe

PS. If you’re looking for more great cookie recipes, check out the recipes for the cookies I received over at My Life Made Sweet & Saucy (Raspberry  Marshmallow S’mores!), Korena In the Kitchen (Cranberry-Orange Christmas Jammers), and The Snack Dept. (Minty Trader Joe’s Cookie Butter Cookies!).

Brown Butter Cinnamon Roll Skillet Cake

Brown Butter Cinnamon Roll Skillet Cake | Once Upon a Recipe

Dear Time,

Why is there not more of you? Why must you move so quickly when I’m having fun and so slowly when I’m not? I’d like to please have the body of Halle Berry, but I don’t have the time to exercise like a maniac and count all of my calories (nor do I want to). I mean, I have time, but not that much time. I’d like to take up knitting and soap making and I’d like to really learn to play the guitar (and not just stumble my way through a few simple songs). I’d like to volunteer more. I’d like to take my pup to the dog park every morning so she can burn off more of her boundless energy. I’d like to organize my closet because it’s a jungle in there (and maybe a mouse. Help, I’m scared!). I’d like to read the 78 books on my “List of Books to Read” before I’m 78.

I’d like to keep my house in a more constant state of clean, rather than its constant state of chaos. I’d like to learn more about wine and beer and maybe even make my own. I’d like to host dinner parties and cook for my friends and family because that’s a whole lot more fun than eating cereal for dinner cooking for just me. I’d like to drink a green juice every morning, and not just the mornings that I “have time.” I’d like to take 15 minutes every day to try to meditate and clear my crazy brain. I’d like to handwrite letters to my friends from afar, rather than send them an occasional text message or email. I’d like to become a better photographer. I’d like to get out of the city once a month, even if it’s only for a few hours, to a town half an hour away. I’d really like to sleep more. I’d like to do all of these things and about a thousand more, but I. Need. More. Time.

Please consider stretching yourself out a bit?

Sincerely,

Amanda

Brown Butter Cinnamon Roll Skillet Cake | Once Upon a Recipe

Brown Butter Cinnamon Roll Skillet Cake | Once Upon a Recipe

Seriously friends, how do you all do it? You all make it look so easy – even those of you with children and a load of responsibilities twice the size of mine. Please tell me that it really isn’t as simple as you make it look, or at least share some of your secrets. How do you balance it all?

While I certainly don’t have the answer, I do have a new trick up my sleeve. One thing I definitely don’t have time for is making homemade cinnamon rolls on the regular. But imagine having a warm slice of cake that tastes exactly like a freshly baked cinnamon roll to stuff into your pie hole in only a fraction of the time?! Yes friends, that is what we call a win.

Brown Butter Cinnamon Roll Skillet Cake | Once Upon a Recipe

This skillet cake comes together lickety-split, quicker than you can say “but I don’t have time!” The first time I made this, I whipped it up when I woke up in the morning and baked it while I got ready for work. By the time I had to leave, it was cool enough to handle and transport. Dudes, it was still warm when we ate with our morning coffee. Now if that doesn’t make a work day better, I’m out of ideas.

Now, I recommend that you throw this cake together one morning when you need a little pick-me-up. Even during the crazy holiday season that is descending upon us, you can make the time. Browning the butter isn’t even necessary, but it does add a little something extra. However, I promise you it’s still completely delicious if you forego that step. Enjoy, sweet friends!

Brown Butter Cinnamon Roll Skillet Cake | Once Upon a Recipe

Brown Butter Cinnamon Roll Skillet Cake (recipe adapted from Crunchy Creamy Sweet)

A warm, fluffy cake, filled with little craters of brown sugar and cinnamon, reminiscent of a freshly baked cinnamon roll. If you don’t have a skillet, you can bake it in a 8 x 8 pan, or you can double the recipe and bake it in a 9 x 13 pan. Be sure to grease the pan well. And if you want to skip the step of browning the butter, just make sure it’s melted before you incorporate it into the rest of the batter. Serves 6.

Cake:

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 tsp. baking powder

Pinch of salt

3/4 cup milk

1 egg

1 tsp. vanilla

1/4 cup brown butter*

Topping:

1/2 cup butter, softened

1/2 cup brown sugar, packed

1 TBSP. all-purpose flour

1 1/2 tsp. cinnamon

Glaze:

1 cup powdered sugar

1 tsp. vanilla

2 TBSP. milk

Preheat the oven to 350°F. Mix all of the cake ingredients together, except for the butter. Slowly stir in the butter and mix just until incorporated (don’t overmix). Pour into a greased 10-inch skillet and spread out evenly. Mix the topping ingredients together until well combined. Drop by spoonfuls evenly over the batter and swirl with a knife. Bake for 25-28 minutes, or until golden brown around the edges.

Combine the glaze ingredients and drizzle over top of the cake while still warm. Serve immediately. Leftover cake can be stored for a couple of days if well-wrapped.

*If you’ve never browned butter before, here is a really great tutorial.

Brown Butter Cinnamon Roll Skillet Cake | Once Upon a Recipe

Pumpkin Maple Granola

Pumpkin Maple Granola | Once Upon a Recipe

It’s tempting to say “Winter is coming” in a very ominous voice. However, that would be a false statement due to the fact that Winter arrived the night before last in a flurry of wet snow and chilly wind. And just like that, it is Winter. Boom.

Pumpkin Maple Granola | Once Upon a Recipe

Pumpkin Maple Granola | Once Upon a Recipe

Seasons are funny, because we associate different things – and certainly, in my case, food – with each one. For example, when Fall arrived, I was so excited to bake with pumpkin and apples and cinnamon. And now that the first dump of the white stuff has fallen, I’m like “Peace out pumpkin, bring on the hot chocolate and candy canes!”

And the parkas, mitts, toques, and snow shovels.

Pumpkin Maple Granola | Once Upon a Recipe

However, it would be wrong to bid adieu to Fall without sharing one last pumpkin recipe with you. I was set on creating the perfect pumpkin granola recipe this year, and after several failed attempts, I think I finally found a winner. Packed with pumpkin, spices, and a few extras – pecans, pepitas, and dried cranberries – this granola makes a perfect breakfast or snack. Or an excellent consolation prize for embarking on the 6-month long, dark, and freakishly cold and snowy adventure that is an Alberta Winter. Happy Monday, friends!

Pumpkin Maple Granola | Once Upon a Recipe

Pumpkin Maple Granola

This granola combines the delicious fall flavors of pumpkin and maple. Lightly sweetened and generously spiced, it makes a great breakfast when sprinkled over yogurt and fruit, or swimming in milk. You might also be tempted to eat it by the hand full. Makes about 6 cups. 

4 cups oats

2/3 cup chopped pecans

2/3 cup pepitas

½ cup shredded coconut

¼ tsp. salt

1 tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

¼ tsp. cloves

¼ tsp. allspice

¼ cup ground flax seeds

¼ cup raw cane sugar

¼ cup maple syrup

3/4 cup pure pumpkin

¼ cup olive oil

1 cup dried cranberries

Preheat the oven to 325°F. In a large bowl, combine the oats through to the ground flax seeds. In a separate bowl, whisk together the raw cane sugar, maple syrup, pumpkin, and olive oil. Add to the dry ingredients and mix well. Spread the granola onto a large baking sheet that has been lined with either parchment paper or a Silpat. Bake for 15 minutes. Add the cranberries and stir, and then return to the oven for another 10 minutes. Stir and continue baking for 10 minute intervals until golden brown and no longer moist. (Mine took about 35 minutes total).

Allow to cool completely before storing in an airtight container. Enjoy with milk or yogurt.

Pumpkin Maple Granola | Once Upon a Recipe

Whole Wheat Pumpkin and Cinnamon Chip Scones

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Please be warned: I am about to shove at least a couple of pumpkin recipes in your face in the coming weeks.

‘Tis the season! Fall is in full bloom, yo! The colors, the crisp days, the pumpkin beer, the boots, the scarves, the pumpkin everything, even that dank, disgusting, wet leaves smell – I. Love. It. If only it could last forever. All in favor of replacing Winter with an extra-lengthy Fall, say I.

Iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii.

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe   Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

So, if you’re not too sick of pumpkin yet (and I really hope you aren’t), let’s bake some pumpkin scones! Truth be told, I have never partaken in the delight that is a Starbucks pumpkin scone. Every year, many peoples be freaking out about the arrival of pumpkin spice lattes and pumpkin scones. But I can guarantee that you can make a far more delicious version of both at home.

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Let’s start with the scones! We’re going to add a little health with some whole wheat flour, and we’re going to punch up the flavor with a hefty dose of spice and cinnamon chips. A generous sprinkling of raw cane sugar adds a lovely crunch to the tops of these scones. One of these little diddies alongside a cup of coffee or tea and you’re living the good Fall life!

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

Whole Wheat Pumpkin and Cinnamon Chip Scones (adapted from King Arthur Flour)

Cinnamon chips can be found in most US grocery stores. Sadly, I have never found them in Canada (at least in Alberta), but pick up a couple of bags every time I visit the States. If you can’t find cinnamon chips where you are, feel free to amp up the ground cinnamon in this recipe for a little extra cinnamon kick. The original recipe also suggests adding crystallized ginger pieces, either in place of, or alongside the cinnamon chips. However, I think the cinnamon chips really make ’em. 

1 1/2 cups all-purpose flour

1 1/4 cups whole wheat flour

1 TBSP. baking powder

3/4 tsp. salt

3/4 tsp. ground cinnamon

1/4 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/2 cup butter, cold

1 cup cinnamon chips

2/3 cup pure pumpkin

2 eggs

1 TBSP. milk

Raw cane sugar, for sprinkling

In a large bowl, combine the flours through to the spices. Whisk together until thoroughly mixed. Cut the butter into the dry ingredients until the mixture resembles a coarse meal. Stir in the cinnamon chips. In a smaller bowl, whisk together the pumpkin and the eggs. Add the pumpkin mixture to the dry ingredients and stir until it starts to come together. Turn the mixture out onto a floured surface and use your hands to bring everything together. Try not to overwork the dough.

Split the dough in half and form each half into a round disc, about 1 inch thick. Brush each disc with the milk and sprinkle generously with raw cane sugar. Cut each round into six equal pieces. Arrange all 12 pieces on a prepared cookie sheet, about an inch apart. Place the cookie sheet in the freezer, uncovered, for 30 minutes to thoroughly chill (this will help with rise and texture).

Preheat the oven to 425°F. Bake the scones for 22-24 minutes or until golden. Cool on a baking rack. Enjoy the scones warm, or store cooled scones in an airtight container for up to a few days. Typically scones taste best on the same day they are baked, but I liked these scones even better the second day. They’re lovely with a cup of tea or coffee. Makes 12 scones.

Whole Wheat Pumpkin Cinnamon Chip Scones | Once Upon a Recipe

It’s My Birthday and I’ll Eat Cake If I Want To

Happy Friday, friends!

Today is an extra special Friday in my world because it just so happens to be my birthday. I’ve lived to see another year and I am so very thankful. I had great intentions of making a crazy all-out birthday cake for myself this year (and then totally stuffing my face), just ‘cause, but life kind of got in the way of that plan and here I am today, cakeless. However, there are many cake gems floating around the Interwebs these days, so I thought it would be fun to share some of my favorites.

And so, Cake Day was born. A day when you eat cake for every meal. Preferably on your birthday. Although not terribly realistic (my stomach is hurting just at the thought of it), it’s kind of fun to imagine a day of only cake-eating. And now, the cakes!

Breakfast

Cinnamon Roll Cake from Crunchy Creamy Sweet

Cinnamon Roll Cake. What more perfect way is there to start a day than with freshly baked cinnamon rolls? This cake looks super easy to whip up and packs all the flavor of beloved cinnamon buns. Perfection!

Lemon Raspberry Gooey Butter Cake from Willow Bird Baking

Let’s also enjoy this Lemon Raspberry Gooey Butter Cake. It has fruit in it, and it’s made in a skillet, like other breakfast things. Therefore, fruit + a skillet vessel = birthday breakfast!

Mid-Morning Snack

Banana Nutella Swirl Bundt Cake with Coffee Icing. Enter caffeine, an important part of any morning (at least, in my books). And bananas! More fruit – this is good, we are being healthy. Also, nutella. ‘Nuff said.

Snickers Cake

Uh oh, I think my blood sugar might be dropping. Better have a slice of Snickers Cake!

Lunch

White Bean Cake with Fluffy Meringue Frosting

Lunch time! White Bean Cake with Fluffy Meringue Frosting. It has beans in it, therefore, it’s lunch. Logic.

Dark Chocolate Salted Caramel Layer Cake – Umm, post-lunch dessert. Duh. Plus, I am all aboard the salted caramel train. What took me so long?

Afternoon Snack

Peanut Butter Mousse Torte from Sweet Tooth

Chocolate Peanut Butter Mousse Torte – Protein. Yep.

Dinner

Moist Chocolate Beet Cake from David Lebovitz

Moist Chocolate Beet Cake. What’s dinner without vegetables? They’re hidden inside a dense and moist chocolate cake? Umm, bonus.

Dessert

Classic Vanilla Butter Cake

Classic Vanilla Butter Birthday Cake. I am a chocolate lover, through and through, but I have a special place in my heart for vanilla cake. It’s just so simple and delicious.

CCC cake slice stand

Chocolate Chip Cookie Dough Cake. Check out all that cookie dough. I want.

Baked Lemon Pudding Cake from Dinner with Julie

And finally, the lemon lover in me would not be able to let my birthday go by without adding another lemon cake to the mix. This Baked Lemon Pudding Cake sounds tooooo good. Please excuse me while I faceplant into those lemony clouds and into the luscious pudding below.

Well, now that we’ve all become diabetic, I’m going to sign off. I’ve got a birthday to enjoy! And if I’m lucky, I might get to eat some cake.

PS. Have a wonderful weekend! Happy Thanksgiving to all of my Canadian friends! I am thankful for many things, including all of you dear readers! xo

Ginger Cookie and Salted Caramel Ice Cream Sandwiches

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

Oh heyyyyyyyyyy. I’m…sorry.

Yes, consider this your advance apology for the recipe I am about to share with you.

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

I’m sorry for ruining your diet. I’m sorry for kiboshing your plans to start eating healthier after a summer full of patio beer-drinking and ice cream-eating. I’m sorry for giving you a cold recipe just when the weather is starting to turn cooler (much cooler, if you live in my part of the world) and you’re craving all things warm and toasty. But mostly, I’m sorry for not appreciating the amazingness that is salted caramel a hell of a lot sooner.

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

I realize that salted caramel everything has been rather trendy for the past while, but in all honesty it didn’t really appeal to me. Sure, I like caramel. And yes, I am a big fan of the salty/sweet combination. But as my wise mama said, “if all of your friends jumped off a bridge, would you do it too?” And so while everyone else was choosing salted caramel ice cream, I was sticking to ye old faithful – chocolate chip cookie dough. Or mint chip. I would not be sucked in by this new salted caramel kid on the block.

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

But then I came across a recipe for Salted Butter Caramel Ice Cream by David Lebovitz. (The word “butter” may or may not have been mostly responsible for capturing my attention). One look at photos of the creamy, deep caramel-colored ice cream dotted with little rivers of gooey caramel was enough to change my tune. It was time to see what all the fuss was about.

And dangggggggg. You trendy foodies know your stuff. (Not that I ever questioned your expertise). I’m tempted to say that this is some of the best ice cream I have ever tasted. Like, ever. My words will not do this ice cream justice. You simply must try it for yourself.

But I couldn’t stop there. Chewy ginger cookies are one of my favorites in the Fall and Winter months due to their spicy flavor profile. I had the sense that ginger cookies with a scoop of salted caramel ice cream smashed between them would be rather epic and I was right. But again, don’t take my word for it.

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

A couple of notes about these two recipes: First of all, be warned – the ice cream recipe is a bit involved and will take you some time. However, I can promise you that it is worth the effort. Please be careful though, as the salted caramel is as hot as Hades and will hurt (a lot) if you splatter yourself with it. I have a rather sizable war wound from a stray droplet that found its way onto my hand while I was scraping the caramel praline mixture onto the cookie sheet. Ouch! Secondly, both the ice cream and the cookies are lovely on their own. The ice cream tastes magnificent scooped into a sugar cone or a plain ol’ bowl, and the cookies are wonderful with a cup of coffee or tea. In fact, this is my new favorite ginger cookie recipe – the raw cane sugar adds an incredible texture and crunch to the outside of the chewy cookie. So if making the ice cream sandwiches seems like too much all at once, pick one part and have fun with it!

Ginger Cookie and Salted Caramel Ice Cream Sandwiches 

For the Salted Caramel Ice Cream (from David Lebovitz)

Makes 1 generous quart.

For the caramel praline (mix-in):

½ cup sugar

¾ tsp. good quality sea salt, such as fleur de sel

For the ice cream:

2 cups whole milk, divided

1½ cups sugar

4 TBSP. salted butter

½ tsp. sea salt

1 cup heavy cream

5 large egg yolks

¾ tsp. vanilla

To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized heavy duty saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil. Heat the sugar over medium heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, until all the sugar is dissolved. Continue to cook, stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn (this doesn’t take long). Working quickly, sprinkle in the ¾ teaspoon of salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

To make the ice cream, prepare an ice bath (fill a large bowl about a third full with ice cubes and add a cup or so of water to cause the ice cubes to float). Nest a smaller metal bowl (at least 2 quarts) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it. Spread 1½ cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described for the caramel praline. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. This happened to me, but be patient! It will become smooth with time. Stir in the second cup of milk.

Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and stir constantly to cook the custard (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170°F.

Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Cover and refrigerate the mixture overnight. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, crumble the hardened caramel praline into small pieces. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then spread into a container to chill in the freezer until firm. Cover with plastic wrap and allow the plastic wrap to touch the surface of the ice cream to prevent ice crystals from forming.

For the Ginger Cookies (adapted from A Couple Cooks)

Makes about 24 cookies.

2 1/4 cups all-purpose flour

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ginger

1 tsp. allspice

1/2 tsp. ground cloves

1/2 tsp. salt

3/4 cup unsalted butter

3/4 cup raw cane sugar (plus extra, for rolling)

1 egg

1/2 cup molasses

In a large bowl, combine the dry ingredients (flour through to salt) and mix well. In the bowl of an electric mixer, beat together the butter and 3/4 cup raw cane sugar until light and fluffy, about 3 minutes. Add the egg and molasses and mix well. Stir in the dry ingredients. Refrigerate the cookie dough for 1 hour.
Preheat the oven to 375°F. Roll the dough into small balls (about  1 1/2-inch), then roll the balls in the raw cane sugar to coat. Arrange on a prepared baking sheet (with a Silpat or parchment paper). Bake until set and crinkled on top, about 10-12 minutes. Do not overbake. Remove from oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.
To assemble the ice cream sandwiches: Place a small scoop of ice cream between two cookies and press together gently. Carefully wrap each sandwich in plastic wrap and place in freezer for a couple of hours.

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

Enjoy the rest of your week, friends!

Yeast Schmeast | Whole Wheat Pumpkin Spice Bagels

Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe

Friends, I am here to tell you that it is time to conquer your kitchen fears. Take a deep breath, close your eyes, and just jump in with both feet. Well, maybe don’t close your eyes. That could lead to trouble. BUT. Very, very good (and delicious) things can come from conquering your kitchen fears.

These bagels are a perfect example. You see, me and yeast aren’t exactly tight. I mean, we usually get along when we’re making cinnamon rolls, but I’m not too trusting of yeast when approaching other baking endeavors. Yeast can be a bit temperamental. Like – oh, don’t make the water too hot or you’ll kill me! But don’t make it too cold either, or I won’t wake up. Don’t add too much sugar or you’ll slow me down! Basically, yeast does whatever the hell it feels like when I’m around.

PS. I’m not a bread maker, for obvious reasons.

Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe

However, this past weekend I wanted to try something new. Something that would challenge me and test the boundaries of my baking abilities. And given the arrival of the Autumn Equinox (umm, yay!), I also just had to bust out the pumpkin. And then I came across a recipe for pumpkin bagels. Hallelujah. Let’s do it!

Disclaimer: Making bagels is not an activity for the faint of heart. They take some time. However, when you pull those fresh bagels out of the oven, slice one up, toast it until it’s golden brown, and slather on a generous amount of cream cheese, it all seems worth it. I promise you.

Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe   Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe

My advice – plan ahead. Get everything together ahead of time and be patient. Don’t rush through the recipe – read it through first so you know what you’re getting into. Take your time and enjoy the process. My essential accessories of choice on this adventure – a french press full of hot coffee and some good tunes. I’m not going to claim to be a bagel pro just yet, but I was really pleased with how these turned out for my first attempt. The pumpkin flavor is not overwhelming and the spices are very subtle. My favorite way to enjoy these bagels was by toasting and slathering them with either butter or cream cheese. I bet they would make amazing bagel sandwiches too.

Happy Fall friends!

Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe

Whole Wheat Pumpkin Spice Bagels (very slightly adapted from The Tart Tart, which was adapted from Honest Cooking)

Makes 8 bagels. I made these bagels two ways – the first time with whole wheat and all-purpose flour (as indicated in the recipe), and the second time with only spelt flour. I loved the texture of the spelt bagels, but found the dough extremely difficult to work with. I ended up adding almost an entire additional cup of spelt flour in order to get the dough to come together enough to handle. If you’re going to use spelt flour, just be aware of this and exercise additional patience!

2 1/4 tsp. active dry yeast

1 cup warm water

1/3 cup brown sugar

2 cups all-purpose flour

1 cup whole wheat flour

1 tsp. cinnamon

1 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. ginger

1/4 tsp. ground cloves

1/4 tsp. allspice

1/2 cup pure pumpkin

1 TBSP. baking soda (for the soda bath)

1 egg (for the egg wash)

Toppings – ie. sesame seeds, flax seeds, poppy seeds, sea salt

In the bowl of a stand mixer, combine the yeast, water, and brown sugar. Whisk together and set aside for about 10 minutes, until the mixture becomes frothy.

In a separate large bowl, combine the flours, cinnamon, salt, nutmeg, ginger, cloves, and allspice. Add the pumpkin to the yeast mixture, and using the dough hook, start mixing on low speed. Slowly add the flour mixture until it is completely combined, about 3 to 5 minutes. At this point, the dough should be smooth and elastic, but not too sticky (it will be pulling away from the sides of the bowl). If it is too sticky, incorporate more flour, one TBSP. at a time. Place the dough in a bowl coated with oil and cover, allowing it to rise in a warm place until it doubles in size, about 90 minutes.

After 90 minutes, transfer the dough to a lightly floured surface. Divide it into 8 equal pieces and roll them into balls. Cover and let rise about 20 minutes more.

Then, using your thumb, punch a hole into the middle of each ball and widen it, trying to make it even on all sides. Widen the hole more than you think necessary, because it will shrink in the boiling and baking process. Set the dough on a parchment paper or Silpat-covered baking sheet. Repeat with the other balls.

Preheat your oven to 425°F and prepare the egg wash by cracking the egg into a small bowl and whisking with a fork.

Fill a large pot about halfway with water and bring it to a boil. Once the water is boiling, add in the baking soda and gently mix. Working in batches of 2-3 bagels at a time, drop the bagels into the boiling water and cook for 2 minutes. Flip them and cook for 2 minutes more (the longer you boil the bagels, the chewier they will turn out – boil for 1 minute on each side if you want them to be less chewy). Once done, remove them with a slotted spoon and place back on the baking sheet. Lightly blot them with a paper towel to remove some of the excess water. Then brush them with the egg wash and sprinkle with the toppings of your choice. Bake the bagels for 15 to 20 minutes (until golden brown), rotating the pan halfway through.

Whole Wheat Pumpkin Spice Bagels | Once Upon a Recipe

What are you baking up in your kitchen to welcome Fall?

Weekend Favorites

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Hey hey, happy Friday!
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Another week in the books. And time for another edition of Weekend Favorites!
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1. Love this article about happiness habits. Let’s all strive to be supremely happy!
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2. I’m going to spend some time breaking out the pumpkin in my kitchen this weekend. I have a few recipes coming together in my head, but I’ve been looking for pumpkin inspiration. How about pumpkin meatloaf, pumpkin manchego gnocchi, pumpkin mac ‘n cheese, or pumpkin cinnamon rolls? Can I have one of everything? Also, if you’ve never made these soft pumpkin cookies, you haven’t lived. They put the dream in dreamy.
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3. Amazing food hacks. My life has been changed for the better. Especially the taco trick – genuis!
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4. It’s official. Thank you to Netflix (and my friend, K) I have become addicted to Breaking Bad. Ironically, I cancelled my cable because I never had/made the time to watch TV. I am entering hermit status until I finish plowing through all 5 seasons.
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5. This girl can write. I’m gently reminded that I don’t need to “have it all” to feel utterly content and happy with life, even in small doses. Thank you, Megan! I’m going to have to make those cookies, too.
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6. I am a complete scarf whore. Like seriously, I have a nice lil’ collection going, and can’t turn down a beautiful scarf. Have you seen these gorgeous scarves from fashionABLE? Beautiful, hand-crafted, AND the purchase of every scarf helps to create sustainable business in Africa and fight poverty. I am so down with amazing initiatives like this one.
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7. My friend, J has me hooked on to the Astro Twins astrology website. I’m not sure how much I believe in all of that stuff, but it’s rather entertaining to read my daily, weekly, and monthly horoscopes. I’ve gotten into the habit of reading my horoscope after the day, week, or month has passed to test out how accurate the predictions are. SO entertaining. And surprisingly, kind of true.
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8. Making a fall picnic happen has just soared to the top of my Fall Bucket List. Thanks for the inspiration, Megan! Also on the list – get thrown into a pile of freshly raked leaves, go apple-picking, and drink pumpkin beer.
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9. After deliberating for ages about whether or not to buy these boots, I finally bit the bullet this past week and splurged. Don’t worry, I found them for a much better deal than the price listed, but they still cost me a fair chunk of change. But they’re so perty and very well made. I can’t wait to wear them for approximately 239 of the next 250 days.
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Friends, enjoy your weekend!  And happy early Autumnal Equinox! I hope you all can find the time to relax and enjoy a special moment or two.
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xo.

Cosmic Cookies! [Vegan]

Cosmic Cookies | Once Upon a Recipe

Oh boy, friends, do I have a cookie recipe for you!

First of all, a little backstory. So there’s this organic market here in my ‘hood called Planet Organic. In the bakery section, you can find a lil’ treat called the Cosmic Cookie. It’s freakishly delicious, and also bordering on healthy, considering the oats, spelt flour, flax, etc. going on. I once bought a package of said cookies and jotted down the ingredient list with a plan to try to recreate them at home. However, the ingredient list was long, and trying to figure out the quantities of each ingredient just made my brain hurt. I hate math.

Cosmic Cookies | Once Upon a Recipe

My plans of creating these cookies at home fell by the wayside. I stopped purchasing them from the store because they ain’t cheap. My dreams died a little. Sad story, eh?

Cosmic Cookies | Once Upon a Recipe   Cosmic Cookies | Once Upon a Recipe

But then, something straight-up magical happened. A couple of weeks ago, I was reading the blog of my fellow prairie girl Christal (who writes a fantastic healthy-eating blog, BTW), and she dropped the best bomb ever: PO had released the recipe of their famous cookies! The angels started singing, I started crying tears of joy, and called all of my friends to share the good news. Well, not really, but you can bet your next paycheque that I hightailed it over to the PO website to check out the recipe. And proceeded directly to the grocery store to pick up everything I needed to make these cookies.

Cosmic Cookies | Once Upon a Recipe

I altered the recipe in a few areas, most notably, subbing in coconut oil for canola oil and almond milk for soy milk. The cookies turned out exactly as I’d hoped. I stored the cookies in an airtight container in the freezer and took them out as needed for snacks and lunches. They were especially perfect as pre-CrossFit fuel. PS. More on CrossFit later, as a few people have asked for details. As long as I survive the duration of the class, which is questionable, I will tell you a few tales. But in the meantime, bake up a batch of these cookies to sustain you through your work day/school day/workout/and so on. They truly are “cosmic” – out of this world!

Cosmic Cookies | Once Upon a Recipe

Cosmic Cookies  (adapted from Planet Organic’s Cosmic Cookie recipe)

A delicious and healthy cookie, packed with good-for-you and energizing ingredients. These cookies make a great regular or pre-workout snack. This recipe makes about 24 cookies. Feel free to make the cookies smaller, but remember to adjust the baking time accordingly. 

2 1/4 cups quick cooking oats

2 cups spelt flour

1 cup sunflower seeds

3/4 cup pumpkin seeds (plus extra, for sprinkling on top)

1/2 cup shredded unsweetened coconut

1/4 cup flax seeds

1 cup organic cane sugar

1 TBSP. cinnamon

2 tsp. sea salt

1 cup dark chocolate chips

1 1/2 cups raisins

1/4 cup water

1/4 cup blackstrap molasses

3/4 cup coconut oil, melted

1 cup unsweetened almond milk

1 tsp. vanilla

Preheat the oven to 350°F. Prepare two large baking sheets with parchment paper or a Silpat. In a large bowl, combine the dry ingredients (oats through to raisins). In a separate bowl, mix together the wet ingredients (water through to vanilla). Add the wet mixture to the dry mixture and mix until just combined. Portion the cookie dough using a 1/3 cup measure, and then slightly flatten the cookies prior to baking. Bake for about 24 minutes, or until lightly browned.

Cosmic Cookies | Once Upon a Recipe

Have a wonderful week, friends!

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