Vanilla Cupcakes with Raspberry Pink Frosting

Sometimes you just have to have cupcakes, and of course you need a cupcake recipe and if you can find a really cute 9 year old to be your sous chef then these are the perfect cupcakes to bake together. What I love about this recipe is that it hardly has any sugar, just a 1/4 cup for 10 big cupcakes and the icing is sweetened with maple syrup and made a pretty shade of pink with fresh raspberries. Thank you Presley for your mixing, sifting, spreading and your big beautiful smile. xo

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Vanilla Cupcakes with Pink Frosting

This recipe make about 8 to 10 cupcakes, depending on the size of your muffin tin.
These are the perfect cupcake treat for kids when you don't want them to have too much sugar.

Ingredients for the Cupcakes

1/4 cup butter, softened at room temperature
1/4 cup sugar
1/4 cup sour cream or plain greek yogourt
1/4 cup plus 2 tablespoons milk (or substitute almond or rice milk)
1 tsp vanilla
2 large eggs
1 1/4 tsp baking powder
1/4 tsp salt
1 cup cake flour or unbleached all-purpose flour

Ingredients for the Frosting

1/2 cup raspberries
1 8-ounce package cream cheese, softened at room temperature,(do not use low-fat)
1/4 cup sour cream or plain greek yogourt
2-3 tbsp maple syrup
1 tsp vanilla
12 raspberries to decorate the cupcakes, optional
Red sprinkles, not optional!

Directions for the Cupcakes

1.  Preheat the oven to 350 F and line a muffin tin with paper liners.
2. Cream the butter and the sugar with a handheld mixer or a mix master until light and fluffy, about 30 seconds. Add in the sour cream or yogourt, milk, vanilla, and eggs and beat to until well combined.
3. Add in the baking powder, salt, and flour, and mix until just combined. Stir with a spatula to make sure all of the dry ingredients are mixed in.
4. Spoon into a muffin tin that has been lined with paper liners, filling each one about three quarters of the way.
5. Bake for 18-20 minutes or until just golden brown and a cake tester comes out clean. Remove from pan and let cool completely on a wire rack before frosting.

Directions for the Frosting
1.  To make the frosting mash the raspberries in a small bowl with a fork. Spoon the mashed raspberries into a fine mesh colander and press through the wire to release the juices into a small bowl. Discard the seeds. You should have about 1/4 cup smooth raspberry puree. Set aside.
2.  Beat the cream cheese, sour cream, and maple syrup with a mixer until light and fluffy. Beat in raspberry puree.  Taste and if you like it a bit sweeter and a bit more maple syrup. Spread or pipe icing, (I use a plastic bag with one corner cut off) onto cupcakes. Garnish with a raspberry on top and red sprinkles, like Presley did.

Cooks Notes

You could use strawberries in place of the raspberries.
I used cake flour for my cupcakes, but if you only have all-purpose flour that works too.
Don't forget to buy some sprinkles and save a few berries for decorating.

NUT AND SEED BREAD MADE WITH ALMOND AND COCONUT FLOUR

LIfe was simple growing up, I could always count on a soft white fluffy loaf of Wonder Bread on the counter, Friday a freshly baked challah from Health Bread on the table, on Saturday nights, (if company was coming), a french stick magically became garlic bread, (which BTW my mother is still famous for) -  and Sunday mornings my dad bought poppy seed twisters from Bagel World that we smothered in salted butter. These days I can pass on the Wonder Bread but I still love challah, garlic bread and bagels, who doesn't?

But times have changed as more of us are trying to cut out bread, I do find it hard to stop myself from buying a crunchy baguette, a fresh Harbord Bakery challah, or a salty Bagel World bagel.  I may never give it all up so to make myself feel good and not so guilty I eat this healthy nut and seed bread.  Every ingredient is good for you and tastes delicious --  toast it, top it and eat it. 

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Nut and Seed Bread

This bread is so good, it tastes a bit like a light rye bread.  Nutty and crunchy with a great texture.

Ingredients:

1½ cup almond meal
1/2 cup sunflower seeds, raw
1/2 cup pumpkin seeds, raw
4 tbsp chia seeds
3 tbsp flax seeds
1/3 cup almonds, raw
2 tbsp coconut flour
1 tsp baking soda
3 eggs
¾ cup almond milk
⅓ cup olive oil or coconut oil
1 tbsp honey
1 tbsp apple cider vinegar
½ teaspoon sea salt

Directions:

1.  Preheat the oven to 350°F.
2.  Line the bottom of a loaf pan with parchment paper, then brush the bottom and side of the loaf pan with a bit of oil.
3.  Mix the pumpkin, sunflower, flax and chia seeds in a bowl, set aside 3 tablespoons in a small dish.
4.  Place the almonds in a food processor and pulse a few times.
5.  Add the remaining seeds and pulse until coarsely ground.
6.  Add the almond meal, coconut flour and baking soda and pulse until well combined.
7.  Then add the eggs, almond milk, oil, honey, vinegar and salt and process until well combined.
8.  Pour the mixture into the prepared loaf pan, then sprinkle with the 3 Tbsp of reserved mixed seeds.
9.  Bake for 45 to 50 minutes, or until the bread is golden-brown and a metal skewer or knife inserted in the centre comes out clean. (I covered the loaf or the last 10 minutes as the mixed seeds on top were starting to get dark).
10. Remove loaf from the oven and let cool completely before removing from loaf pan.
11. Wrap the cooled bread in foil or wax paper, or place it in a plastic bag and store in refrigerator for up to 5 days.

Cooks Notes:

I love this bread toasted.
For the recipe I have only tested it using a glass loaf pan.

Baked Polenta Swiss Chard 'Fries' with a Spicy Tomato Dipping Sauce

When I was asked to taste-test Mutti tomato products it was not until I received some samples and saw the packaging that I instantly realized that I have already been using their products.  I have been making homemade pizza topped with their pizza sauce and loving it.  The Mutti Pizza Sauce is not only is it delicious but it is ready to use right from the can. So I was really pleased to be testing and tasting more of their products. 

I love making this recipe when I need a really great appetizer. Start by preparing the polenta and let it cool, this can be done a day ahead or early in the day to give the polenta time to set. When the polenta has cooled, cut into 'fries' and bake for about 40 minutes until they become golden and crispy on the outside and creamy on the inside.  Dip into Spicy Tomato Dipping Sauce and there you have it...crunch, creaminess, spicy and tomatoey. 

The recipe calls for so few ingredients so it’s important to use quality tomato products made with quality ingredients.  Mutti tomatoes are made from 100% tomatoes from Italy and are GMO-free. The Mutti Passata Strained Tomatoes are in a resealable glass bottle and the Polpa Finely Chopped Tomatoes are perfect to use in recipes that call for fresh tomatoes. 

It being winter here in Toronto I tend to stock my shelves with lots of canned goods.  I love fresh tomatoes and these Mutti bottled and canned tomatoes remind me of how fresh and wonderfully sweet jarred and tinned tomatoes can be and how much I can use them in my daily cooking, all year long.

 Happy cooking and eating and thanks to Mutti for sponsoring this recipe.

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BAKED POLENTA SWISS CHARD FRIES WITH A SPICY TOMATO DIPPING SAUCE

Serves 8 as an appetizer.

Ingredients For the Polenta Fries:

1 1/2 cups chopped swiss chard, washed and dried
olive oil for sauteing
1 small cooking onion
2 cups almond milk
3 cups water
2 cups medium or coarse polenta
1 1/4 tsp kosher salt
1/2 tsp ground black pepper
 

Ingredients for the Spicy Tomato Dipping Sauce:

1 jar strained tomatoes, (I use the Mutti Passata Strained Tomatoes)
1 tin chopped tomatoes, (I use the Mutti Finely Chopped Tomatoes)
1/2 cup diced yellow onion
2 cloves of garlic, minced
2 teaspoons extra virgin olive oil
1/4 cup red wine
2 tbsp chopped fresh basil
1 tsp honey (or more to taste)
1/2-1 tsp  red pepper flakes, (I like it really spicy to adjust to your taste)
1/2 tsp salt
1/4 tsp black pepper

Directions for the Polenta Fries:

1. Cut the swiss chard into small bite sized pieces.
2. Melt the olive oil in a large saucepan, add the onion and cook on a medium heat for a few minutes, then ass the chard and sauté for 5 minutes or until tender.
3. In a large saucepan bring the water and almond milk to a boil.
4. Once the liquid is boiling add in the salt, pepper and polenta. Whisk until thickened, cover and cook over a low heat for 10-20 minutes.
5. Grease a 9 x 13 glass baking pan with some olive oil and pour the polenta into the dish, flatten with the a large spoon or spatula.
6. Cover the polenta and refrigerate for a few hours or until firm.  (You could do this a day ahead).
7. When the polenta has cooled and is firm cut into 'fries' and place on a baking sheet lined with parchment paper and lightly oiled.
8. Brush the polenta fries with olive oil and lightly sprinkle with coarse salt.
9. Bake in the oven for about 40 minutes, or until golden and crunchy on the outside, turn using a spatula after 20 minutes. You will know when they are ready when they turn golden
10. Serve hot with the warm and spicy dipping sauce.

Directions for the Spicy Dipping Sauce

1. In a large saucepan over medium high heat, heat the olive oil.
2. Add in the onion and garlic and stir around for about 3 minutes or until the onion has softened.
3. Add in the red wine and cook for another 3 minutes or until the wine comes to a boil.
4. Add in the tomatoes and the remaining ingredients and stir everything together.
5. Reduce the heat to low, cover with a lid and simmer for about 30 to 40 minutes.
6. Remove from the heat and serve with the hot polenta fries.

Cooks Notes:

The polenta can be prepared a day ahead then baked when needed.
The tomato dipping sauce can also be made ahead then warmed when ready to use.

DELICATA SQUASH & POMEGRANATE SALAD WITH PECANS, GOAT CHEESE AND POMEGRANATE DRESSING

This salad is...

Crunchy

A little sweet

Savoury

Nutty

Delicious

Colourful

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Delicata Squash and Pomegranate Salad

This salad serves 4

Ingredients for the salad:

1 delicata squash, halved lengthwise and seeded, sliced into ½-inch segments
1 tablespoon extra-virgin olive oil, more if needed
Salt and freshly ground black pepper
1 box or bag of baby spinach or arugula
1/2 cup pomegranates seeds
1/2 cup pecans
Goat cheese, (as much as you like)

Ingredients for the Dressing:

1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1 tsp finely chopped shallot or garlic
1/4 tsp salt
1/4 tsp pepper
1/3 cup olive oil

Directions for the salad:

1. Preheat the oven to 400°F and line a baking sheets with parchment paper.
2.Place the prepared squash on the parchment lined baking sheet and toss with olive oil and several pinches of salt and pepper.
3. Roast until golden brown, 25 to 30 minutes, set aside.
4. Heat a small saucepan over medium heat and add the pecans, toast until they are slightly golden, shaking the pan as they cook for about 5 minutes, set aside.
5. Prepare the salad by putting the greens in a large salad bowl with a pinch of salt and pepper.  Toss in the toasted pecans, sprouts, goat cheese and pomegranate seeds.
6. Pour the dressing over the salad, lightly toss and you are ready to eat.

Directions for the dressing:

1. In a small bowl combine the pomegranate juice, vinegar, shallot, salt and pepper and whisk together.
2. Slowly pour in the olive oil while constantly whisking until the dressing comes together. 

Cooks Notes:

Make this salad vegan by leaving out the cheese.
This salad is also delicious with feta cheese.
You can use walnuts or hazelnuts in place of the pecans.
You can store any leftover dressing in the fridge for up to one week .

PUMPKIN LOAF, SUGAR FREE

Today I am heading to a coffee shop on Queen Street, not to meet a friend, just me and my computer.  I am not alone, the place is packed with lots of flannel, beards and toques; but it seems quiet except for the indie music playing Anderson Paak. Everyone is engaged, not with each other but in their own head space, headphones and computers open.  I am tucked into a corner table, perfect for people watching.  I am drinking a very large almond milk latte extra hot that is a bit too strong, the music is a bit too loud and the carrot muffin too big.  At home I listen to Jazz FM, drink herbal tea and eat carrot sticks. But after an hour or so you can get use to anything and this coffee shop is starting to feel like home.  But after awhile I have had enough. I need to talk, so I am heading home to drink my own tea, eat my own treats and talk to Gordy.

This pumpkin loaf will fill your home with the warm aroma of spices and sweet smell of honey and is healthier then the muffin I ate this morning.

There is no place like home.

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Pumpkin Loaf

This recipe makes 1 loaf. 

Ingredients:

½ cup coconut flour
½ cup almond flour
½ cup ripe banana, mashed
½ cup pure pumpkin puree
½ cup almond butter or any nut butter you like
1 tsp baking soda
¼ cup honey
4 large eggs
½ tsp vanilla extract
1 tsp cinnamon
1 tsp nutmeg
½ tsp ground cloves
½ tsp ground ginger
½ tsp salt
¾ cup pecans, chopped, (optional, or your favourtite nut)

Directions:

1. Preheat oven to 350 F.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, salt and the rest of the spices.
3. In a separate bowl combine the eggs, almond butter, honey, banana, pumpkin puree, and vanilla extract. Mix everything together until you get a very smooth texture. (You could also use the food processor for this).
4. Pour the liquid ingredients into the dry ingredients and stir with a spoon until blended. 
5. Add the chopped pecans.
6. Pour the batter into a greased loaf pan, (I used coconut oil), and bake in the oven for about 45 minutes, or until done, test with a cake tester or toothpick.
7. Let cool before removing from loaf pan.

Chocolate Zucchini Loaf that is gluten-free and sugar-free

Who doesn't LOVE Chocolate? I love chocolate, so much that I have a chocolate drawer in my kitchen filled with chocolate. Other people, (no names here) - in my household try put other treats in that drawer, (well it does have a prime spot in the kitchen), but no, I am saying this loud and clear...chocolate only.  My chocolate collection is made up of various dark chocolate; bars, nibs, cacao, chunks, chips, bon-bons... open the drawer and magic happens -  I am instantly happy and if I'am happy then everyone is happy.

This recipe is for all chocolate lovers. If you want a delicious loaf that is very moist, you can thank the zucchini and if you like to hide healthy stuff in your baking then thank me.  

Shh...try out my other recipes that are good for you and hide veggies.

• Parsnip Carrot Muffins

• Good Morning Muffins

• Carrot Muffins with Spelt and Coconut Flour

• Sweet Potato Brownies

• Buckwheat Zucchini Muffins

• Maple Pecan Zucchini Loaf

Your welcome!

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CHOCOLATE ZUCCHINI LOAF

This recipe makes one loaf.

Ingredients:

1¼ cup almond flour
¼ cup cacao powder
¼ teaspoon salt
½ teaspoon baking soda
2 large eggs
2 tbsp coconut oil, melted and slightly cooled
¼ cup honey
¼ teaspoon vanilla extract
1/2 tsp instant espresso powder (optional)
1 cup zucchini, grated
a little extra zucchini for the top of the loaf

Directions:

1. In the bowl of a food processor combine almond flour and cacao powder.
2. Add in salt, espresso powder and baking soda and pulse a few times.
3. Then add in eggs, coconut oil, vanilla and honey and pulse again until all ingredients all mixed well.
4. Then add in zucchini and mix just until zucchini is combined.
5. Transfer batter to a greased medium loaf pan, (I used coconut oil to grease my loaf pan).
6. Top with a bit of extra zucchini, optional.
7. Bake at 350° for 35-40 minutes.
8. Test if done with toothpick or cake tester.
9. Cool in pan before removing.

Cooks Notes:

If you don't have espresso powder, you could use instant coffee or just leave it out.

Sweet Potato Brownies made with Coconut Flour, Gluten Free and Sugar Free!

Gordy was very excited when I said I was making brownies.  Little did he know that these brownies are made with sweet potatoes. I may be a bit sneaky but thats how I roll!  Really, the sweet potatoes keep these brownies moist and are a powerhouse of flavour and nutrients, are rich in an antioxidants, have lots of Vitamin A and are very high in fiber.  So not only do these brownies taste great but they are healthy too. 

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Sweet Potato Brownies made with Coconut Flour
I always save room for dessert!

Ingredients:

1 medium sweet potato, about 1 cup mashed
3 eggs
¼ cup coconut oil, melted and cooled
⅓ cup honey
¼ tsp vanilla extract
3 tbsp coconut flour
2 tbsp unsweetened cocoa powder
¼ tsp baking powder
¼ tsp cinnamon
pinch of salt
½ cup of dark chocolate chips or dark chocolate 85%, chopped into bite size pieces 

Directions:

1. Bake the sweet potato in a preheated oven at 400 degrees.  This should take about 40 minutes depending on the size of your sweet potato.
2. When the sweet potato is done, remove the skin and mash with a fork or potato masher.  Set aside to cool.
3. Turn your oven down to 350 degrees.
4. In a medium size bowl mix together the 1 cup of sweet potato, eggs, coconut oil, honey, and vanilla and mix well.
5. To the wet ingredients add the coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
6. Mix well and pour into a 8 x 8 baking dish.
7. Bake for 25-30 minutes, or until done.
8. Let cool before cutting into squares.

Cooks Notes:

Next time I am going to add a teaspoon of espresso powder to the mix.
You can also replace the honey with maple syrup.
You can freeze these brownies but I doubt you will have any left!

TURMERIC tea with almond milk, warm and delicious

Can I paint my walls turmeric?
I am enchanted by the colour;
golden like the leaves falling outside,
bright like the sun and glowing as the moon.

This time of year I find myself craving warm drinks, sometimes just to hold a warm mug.  I often turn to herbal teas in the evening to remind myself to slow down. Now I am obsessed with the taste and health benefits of turmeric tea, a vibrant yellow-orange spice. The taste of this tea is similar to chai, my recipe uses almond milk, but use any milk you like. The spicy blend of cinnamon and black pepper is warm and ever so subtle when mixed with the earthy flavour of turmeric.

To me this is the perfect bed-time time treat. So put on your slippers, simmer a pot of this tea and let the flavours merry to create a beautiful healthful drink that is also a powerful anti-inflammatory, packed with antioxidants. I love the taste and the beautiful golden hues of yellow and orange. 

This is the power of turmeric tea...

Turmeric – anti-inflammatory, improved brain function, reduce depression
Cinnamon – anti-inflammatory, balances blood sugar, fight bacterial & fungal infections
Ginger – anti-inflammatory, balances blood sugar, anti-inflammatory
Nutmeg – digestive support, improved sleep
Celtic Sea Salt – alkalizing, improve brain function, normalize blood pressure
Black pepper – improves absorption of Turmeric, improves cognition, antibacterial

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Turmeric Tea with Almond Milk
Why add Black Pepper? It is beneficial to use black pepper with turmeric because it helps the body absorb the turmeric.

This recipe makes 2 servings

Ingredients:

2 1/2 cups unsweetened almond milk, (or any milk you like)
1 cup of water
1 or 2 cinnamon sticks or 1/2 tsp ground cinnamon (or more to taste, I like lots)
1  - 2inch piece turmeric, unpeeled, thinly sliced, or 1tsp dried turmeric
1  - 1 inch piece ginger, unpeeled, thinly sliced or 1 tsp dried ginger
fresh nutmeg, about 1/4 tsp freshly grated, or 1/4 tsp dried
1 tablespoon honey, maple syrup or 1 packet of stevia, (or more to taste)
6 whole black peppercorns
More ground cinnamon to sprinkle on top

Directions:

1. In a small saucepan add milk, cinnamon, turmeric, ginger, nutmeg, honey, peppercorns and 1 cup of water, bring to a low boil.
2. Turn down the heat and simmer for about 10 minutes. The longer you simmer the tea, the stronger and more intense the tea becomes.
3. Strain and pour into 2 mugs.
4. Top with a sprinkle of cinnamon.

Variations:

Add 2-3 whole cardamom pods while boiling
Add 1 tbsp coconut oil
Add 1 tsp of vanilla extract
To chase away your chocolate craving try adding a tsp of cocoa powder.

Cooks Notes:

You can double the recipe and store in the fridge, gently warm before serving.
I like to use fresh turmeric, but don't worry if you can't find it at the store, substitute with dried.
You can also use a combination of fresh and dried.
If you like your drink a bit sweeter, just add more sweetener to taste.
Turmeric stains like crazy — from clothing to countertops — so be careful!

Wild Salmon and Sweet Potato Patties with lemon caper dipping sauce

I recently had a delicious lunch at Cafe Belong sponsored by Clover Leaf to launch their new line of Wild Selections salmon and tuna. The food was designed by Chef Brad Long and wow did he elevate canned salmon.  We started with three Sockeye Salmon Cherubs, little dumplings of pink salmon sitting atop of a Maple Yogourt Dipping Sauce, and all I could think of was these tasted nothing like the salmon patties that I grew up eating. 

Growing up in our house salmon patties showed up as a monthly dinner. My mother used canned salmon, lots of breadcrumbs and we dipped them in lots of ketchup.  I wanted to create my own version of salmon patties that would make them taste just as great as my mother's and just as updated as Chef Brad Long's. Mine are held together with mashed sweet potato, fresh parsley and lots of lemon zest to keep them bright and a Lemon Caper Dipping Sauce. No ketchup required.

Wild Selections is more then just a can of salmon.  You can trace the source of your salmon and tuna products by entering a code found on the packaging to find out the path your fish took to go from ocean to plate. Clover Leaf Wild Selections,  is the first premium line of sustainably caught seafood that directly gives back to our oceans by funding conservation programs.  How cool is that!

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Wild Salmon and Sweet Potato Patties
Serves: 2 - 3
These little patties are made from wild canned salmon and mashed sweet potato.
Makes 6 mini patties or 4 large.

Ingredients for the Salmon and Sweet Potato Patties:

2 tins of wild salmon, drained
1 large egg, beaten
1/2 cup mashed sweet potatoes
1/4 cup red onion, finely chopped
1/4 cup fresh parsley or dill
1 tbsp dijon mustard
zest from 1 lemon
1/2 tsp salt
1/2 tsp turmeric
1/4 tsp ground black pepper
oil for cooking the patties

Directions:

1. Start by peeling and cutting the sweet potatoes into bite-size pieces and lightly boil for about 20 minutes or until fork tender. Rinse and mash.  Set aside to cool.
2. In a large bowl mix the rest of the ingredients including the mashed sweet potatoes.
3. Form into patties with your hands, 6 small patties or 4 large ones.
4. I like to chill the patties in the fridge for about 15 minutes, this helps them hold together when cooking.
5. In a large pan heat oil over medium-high heat then carefully place the patties in the pan and lower the heat to medium.  Cook the patties for about 5 to 8 minutes per side or until lightly browned.  
6. Serve with Lemon Caper Dipping Sauce.

Ingredients for the Lemon Caper Dipping Sauce:

1/2 cup Greek yogourt or vegan sour cream
1 1/2 tbsp capers, rinsed
1 tbsp lemon zest
1 tbsp fresh lemon juice
salt and pepper to taste

Directions:

1. Mix all ingredients in a small bowl. Serve with the warm salmon patties.

ROASTED CAULIFLOWER TACOS WITH AVOCADO SPINACH cream - vegan and delicious

I made this for a certain someone who has committed to going vegan for a month.  I keep getting questions... you mean no cheese, no yogourt, no eggs. Yes.  But I did buy some vegan sour cream to top the tacos and to my surprise no more questions asked. Just a request...next time make more!

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Roasted Cauliflower Tacos with Avocado Spinach Cream

Serves: 3 to 4

Ingredients for the Tacos:

1 head cauliflower, cut into bite-sized florets
1/4 cup almond milk, unsweetened
1 tablespoon fresh lime juice
1 garlic clove, minced
1/2 tsp thyme, dried
1/2 tsp turmeric
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon salt
A pinch of black pepper
1/8 teaspoon cayenne pepper (optional)
1 tbsp oil
Fresh cilantro, for topping
Fresh lime juice, for topping
Jalapeño slices, for topping
Vegan 'sour cream' - (this is actually pretty good, I bought it for the first time)
Package of corn tortillas or your favourite tortillas, lightly warmed in a pan for a few minutes on each side

Ingredients for the Avocado Spinach Cream:

1 cup spinach, tightly packed
1 ripe avocado
1/4 cup fresh cilantro
1/2 tsp cayenne pepper
2 1/2 tablespoons fresh lime juice
2 tbsp honey
1/4 cup water
1/4 teaspoon sea salt
A pinch of black pepper

Ingredients for the Cabbage Slaw:

3 cups purple cabbage, thinly sliced
1 cup white cabbage, thinly sliced
1 tbsp lime juice
1 tbsp tsp apple cider vinegar
1/2 tsp honey, (optional)
1/2 tsp salt
3 tbsp olive oil

Directions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond milk, lime juice, garlic, thyme, turmeric, cumin, paprika, salt, pepper, cayenne and oil, add the cauliflower and mix well to coat. 
3. Place cauliflower on baking sheet and bake for 25-30 minutes. Check on the cauliflower after 20 minutes and give a little toss.  Continue cooking until the cauliflower is golden.
4. In a food processor, blend all of the ingredients for the spinach avocado cream until smooth, set aside.
5. Mix all the ingredients for the cabbage slaw in a medium bowl, toss well, set aside.
6. To assemble the tacos, start with the warm tortillas, top with cabbage, then the cauliflower, a spoonful of avocado spinach cream, and then a dollop of vegan sour cream. Top with fresh cilantro and jalapeño slices.  A big squeeze of fresh lime juice is the perfect finish.

Cooks Notes:

Any leftover avocado spinach cream is delicious as a dip or salad dressing.

Autumn Apple Pizza with Walnut Pesto-VEGAN

Some people love the warm and sunny days of Summer or the newness of Spring but I love the crisp light and fresh smells of Autumn. When I think of our wonderful country Canada I think of Fall in Ontario - and that means crisp mornings, fall colours, pumpkins and of course apples. Honeycrisp are my favourite but I also love McIntosh, Gala and Idared.

Fall also makes me think of good old-fashioned candy apples. As I kid I loved candied apples, well I think it was more of the idea of them, when you actually tried to bit into one, which is kinda impossible and all that red sticky candy got stuck in your teeth I gave up since I could hear my mother...you will get cavities if you eat that.  I don't think I liked them anyways, not as much as apple pie.

But apples are not just for pies... and I am pretty sure that you have lots of recipes for apple pie, but do you have a recipe for a pizza pie with apples?

This Apple Pizza with Walnut Pesto recipe is a little crispy, a little sweet, a little savoury.  If you start with a prepared crust and make the pesto ahead of time, (it keeps well in the fridge), you will have a really quick dinner. All you have left to do is slice the apples and onions and dinner is ready in about 20 minutes.  When the pie comes out of the oven finish with a drizzle of olive oil, balsamic vinegar and freshly ground pepper. And if you have lots of apples left you could always make some candy apples for dessert!

I saw these freshly made candy apples just waiting to be wrapped at Country Produce in Orillia.

This is the time of year to go apple picking and Ontario apples are just ripe for picking and eating.  For a list of where to find local visit Harvest Ontario, Ontario’s largest directory of agritourism attractions. 

Support local and buy Ontario apples and let's celebrate the season!

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Autumn Apple Pizza with Walnut Pesto
The dairy-free pesto that is made with a combination of basil and spinach, making it super green and super healthy.
Serves: 2-3 as a main entree or 4-6 as an appetizer.

For the Pizza Dough:

 Use any Pizza dough recipe you like, store bought or homemade.  I used a whole grain crust for mine.

Ingredients for the Pesto:

1/2 cup walnuts
2 cloves garlic or 1 large
1/4 cup olive oil
2 cups fresh basil
2 cups fresh spinach
salt and pepper to taste
1 Tbsp lime juice

Ingredients to top the Pizza:

1 apple, sliced, (I like using a tart apple)
1/4 cup red onion, thinly sliced
olive oil to brush on the outside crust of the pizza
salt and pepper to taste

Garnish:

drizzle of balsamic vinegar
drizzle of olive oil
lots of freshly ground pepper

Directions:

1. Preheat oven to 450 degrees F.
2. Blend all the ingredients for the pesto in a food processor, taste and adjust seasoning.
3. Roll out the pizza dough into two crusts or one big one.  (I find it is easier to roll out 2 smaller crusts).
4. Spread the pesto evenly on each crust.
5. Layer the apple slices on the pizzas.
6. Top with the sliced red onion.
7. Brush the crust lightly with some olive oil.
8. Bake the pizzas at 425 degrees F for at least 15 minutes, or until the crust is golden.
9. Garnish, cut and serve.

Cooks Notes:

If you don't have time to make your own pizza dough store bought is perfect to use in this recipe.
Feel free to use any kind of apple you like
You could also use a flat bread or Naan bread or gluten-free crust.
This recipe is vegan but you could add cheese, such as Buffalo mozzarella, chèvre or go with classic cheddar.
Store any leftover pesto in a glass jar in the fridge.  

Aquafaba Lemon Meringue Pie

When my friend and holistic nutritionist Karen called me up and asked me to come over to make some Aquafaba I quickly ran to my computer to GOOGLE aqua what?...Well I must say that I didn't have high hopes of making meringue but to my surprise it worked and it was easy to whip up.  I will be making this recipe again soon and not telling my guest what the meringue is made from until after they have tasted it, so if I offer you a slice of lemon meringue pie....

  I have invited Karen to be my guest blogger so she can explain it all to you. 

Guest Post by Karen Gilman from Nutrilicious.

Egg-allergy sufferers and vegans can now have their cake and eat it too. Aquafaba, the liquid found in canned beans, serves as the unlikely base for a whipped ingredient gaining popularity as a substitute for egg whites. For the first time ever, vegans (or anyone else who does not eat eggs) can indulge their sweet tooth for marshmallows, macarons, ice cream, brownies and of course, lemon meringue pie.

Aquafaba was “discovered” In 2014, when a French chef found that combining the bean liquid with sugar, cornstarch and guar gum produced a foaming agent with a consistency similar to meringue. In March 2015, a U.S.-based vegan-food experimenter started making vegan meringue from the bean liquid alone and called on his 58,000-member vegan Facebook community, ‘Vegan Meringue,’ to experiment with aquafaba.

Fast forward to 2016. Not only does aquafaba have its own Wikipedia entry, but there is a website ‘www.aquafaba.com’ dedicated to its history, uses and nutritional value. The word ‘aquafaba’ comes from the Latin words for “water” and “bean.”  According to the aquafaba website, one tablespoon of chickpea liquid contains 3-5 calories. Using different beans or soaking your own beans may affect the calorie count.

The simplest way to make meringue from aquafaba is to drain a can of chickpeas, strain the liquid through a fine mesh sieve to remove any bean particles and whip as if you were making egg-white meringue. Use three tablespoons of liquid for each egg white.

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Lemon Meringue Pie made with Aquafaba
Karen and I created this Lemon Meringue Pie, based on a recipe by Lazy Cat Kitchen.
We made this pie in an 8-inch glass pie pan.

 For the Crust
2 cups walnuts, finely chopped, (you could do this your food processor)
Pinch of salt
2 tbsp coconut oil, melted and cooled
2 tbsp honey
15 dates, pitted

Combine ingredients and press into a pie plate.

For the Filling
½ cup cashews, soaked overnight or for at least 6 hours
½ cup plus 2 tbsp fresh lemon juice
5 tbsp maple syrup
2 tsp cornstarch dissolved in 1 tbsp water
Turmeric, optional for colour – we used about 1/4 tsp
1 tbsp lemon zest

Rinse soaked cashews and place in a blender with maple syrup and puree until smooth. Pour this mixture into a pot and warm gently, stirring constantly. Mix cornstarch in water and add to pot. Bring mixture to a boil and allow it to thicken.  If using turmeric, add to pot.  Add lemon juice and lemon zest and mix well to combine.  Pour into prepared crust and allow to cool.

For the Meringue
½ cup chickpea water, (will make enough to cover an 8-inch pie)
2 tbsp coconut sugar

In a large glass bowl beat chickpea water until peaks start to form. Add sugar gradually and adjust to taste. Continue beating until the peaks become stiff. Spoon the meringue onto cooled lemon curd and place under the broiler until it turns brown. Let pie stand for a few hours before serving or place in the freezer to firm up.

I served this pie to my family without telling them what the meringue was made from and they absolutely loved it. Honestly, my daughter had 3 pieces!

Peach Almond Cake, Vegan and Sugar-Free

Stopping along county roads for produce from the farmers says end of summer to me.  Time to fill jars and my freezer with all that the farmers have to offer; tomatoes, corn and peaches being some of my favourite.

And so is this cake.  If you are looking for healthy and delicious then this recipe is for you.  This is the perfect cake to make right now while the local peaches are still ripe are juicy.

The peaches are the star here.

We fondly call this stop 'Debit, '  -  located on Highway 11 just north of Bradford, Ontario. This is where I  bought my peaches.  The owner brings them to his farm from his brother's farm in Niagara.

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Peach Almond Cake, Vegan and Sugar-Free!

I hate being peachy, but this cake has NO SUGAR!

Serves 6-8

Ingredients:

• 2 peaches, sliced thin with skin on
• 1 1/2 cup whole grain spelt flour
• 1/2 cup cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup almond milk
• 1/2 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1/2 cup coconut oil, melted and cooled
• sprinkle of coconut sugar, on top, (optional,  I did say NO SUGAR but add this if you want- the sugar adds some extra crunch and sparkle to the peaches, a nice touch if serving to company).
• 1/2 sliced almonds, to sprinkle on top

Directions:

1. Preheat oven to 350 degrees.
2. Lightly oil a 8-inch round cake pan.
3. Thinly slice your peaches and set aside.
4. Combine the dry ingredients.
5. In a separate bowl whisk together the wet ingredients.
6. Stir the dry ingredients into the wet ingredients, until just combined.
7. Pour into pan and scatter the peaches on top of the cake, sprinkle with the sliced almonds and coconut sugar on top.
8. Bake for 30-35 minutes or until a cake tester comes out clean.

Cooks Notes:

• I baked this in an 8-inch spring form pan, but any 8-inch cake or pie pan will work.
• The cornmeal gives the cake a bit of a grainy texture, it you don't want a bit of crunch to the cake you could grind the cornmeal in the food processor until it resembles a flour-like consistency.

Greek Potatoes with Lemon, Oregano and Garlic

S u m m e r    p o t a t o e s    n e e d   a   l i t t l  e   l o v e  a n d   a   b i g   h u g  o f   g  a r l i c ,   l e m o n ,   o r e g a n o   a n d   o l i v e   o i l.

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Greek Potatoes with Lemon, Oregano and Garlic

Serves: 4

Ingredients:

• 2 pounds new potatoes halved or quartered if large
• 1/4 cup olive oil
• juice from one lemon
• 2 tsp dried oregano
• 3 cloves of garlic, left whole in the skins, smash them with the back of your knife
• 3/4 tsp kosher salt
• 1/4 tsp black pepper, freshly ground
• 1 medium lemon cut into 6 wedges
• zest from one lemon
• fresh oregano to garnish

Directions:

1. Preheat oven to 400°F.  Cover a baking sheet with parchment paper or foil.
2. Place potatoes directly on the baking sheet and toss potatoes with the oil, lemon juice, lemon slices, oregano, garlic, salt and pepper. 
3. Roast 30 minutes; remove from oven and stir. Continue cooking until lightly golden and tender, about 15 to 20 minutes more.
4. Transfer potatoes to a serving bowl and toss with lemon zest and garnished with fresh oregano.
5. Taste and add more salt and pepper if needed.

Cooks Notes:

• If you can't find fresh oregano try parsley.
• I love using the new baby potatoes that are in the markets right now but any variety of potato will be delicious.
• Any leftovers are delicious in a salad.

Caribbean Grilled Corn with Jerk Butter

I love this time of year when the sun shines and the fresh local vegetables are so easy to cook with and of course – I love grilling.  Grilled corn-on-the-cob is one of my favourite vegetables to cook on the BBQ. The heat of the grill does a great job of charing and caramelizing the cobs which makes the corn so sweet to eat.

But don't forget the butter... 

That's what makes this corn so special. I blended the traditional Caribbean spices; thyme, fresh ginger, scallions, fiery Scotch bonnet peppers, nutmeg and allspice into lots of creamy butter.  And to cut the heat I added a big heaping spoonful of Canadian maple syrup. 

This corn is a huge hit every time I make it, but give your guests a heads up -- cuz its messy to eat, so pass along the napkins!

Summer corn + the big bold flavours of Caribbean spices + Canadian maple syrup = D E L I C I O U S

Happy grillin'!

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My recipe is featured in this months Siren Universe, Canada's leading travel and tourism PR Firm.

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Caribbean Grilled Corn with Jerk Butter
This recipe will keep you in the moment long after summer is gone and you start dreaming about the Caribbean sun.
Serves: 8

Ingredients: 

For the corn:

•  8 large corn on the cobs, leave husks on, but peel back and remove the silk. Soak the corn in water for 20 to 30 minutes. This will keep the husk from burning and helps keep the corn crunchy.

For the Jerk Butter:

• 1 cup butter, unsalted and at room temperature (if you want to make this vegan use coconut oil)
• 2-inch piece of fresh ginger, finely grated
• 2 tbsp fresh thyme leaves, chopped, (if you don't have fresh use 1 tbsp dried)
• 1/2 tsp ground allspice
• 1/2 tsp nutmeg, (fresh ground if you have it)
• 1/2 tsp ground black pepper
• 1 tsp kosher salt
• 3 cloves garlic, crushed
• 3 green onions, finely chopped
• 1/2 scotch bonnet chili, finely chopped, (or more if you like it really hot)
• 1 tbsp maple syrup
• zest from 2 limes

For the Garnish:

• fresh sliced limes for garnish
• fresh chopped chives and green onion, for garnish

Directions:

1. Put the softened butter into a small bowl.  Then add all the Jerk Butter ingredients and mix well. Set aside until ready to use.  If making ahead store the butter in the fridge.  
2. Clean corn by peeling back the husks and removing the silk. Soak the corn in water for 20 to 30 minutes. 
3. While the grill is heating, brush the corn with a bit of the Jerk butter.  Grill the corn for about 20 minutes, turning often, until the corn is begins to char. Transfer to serving dish, brush on more of the butter and let it melt over the corn.
4. Garnish with chopped chives and lots of limes for squeezing. 

Cooks Notes:

• Butter can be made ahead and stored in the fridge until ready to use.
• Serve with lots of napkins, this is messy!
• Any leftover butter can be stored in the fridge and used on just about anything that you would use butter for.
• If you want to make this vegan use coconut in place of the butter.

Summer Potato Salad with Lemon and Dill

These baby new potatoes are all about the colour.  I just added enough mayo, dijon, lemon and dill to make them sing!

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Summer Potato Salad with Lemon and Dill

Serves 4 to 6 as a side dish.

Ingredients:

• 2 pounds baby new potatoes
• 1/2 cup mayonnaise
• 2 tbsp dijon mustard or grainy mustard
• 1 clove garlic or 1 shallot, minced
• 1 tbsp fresh lemon juice
• 1/4 cup red onion, diced
• 1/2 red or yellow pepper, diced
• 1/2 cup cucumber, diced
• big handful of fresh dill or any fresh herbs you like, chopped
• salt and pepper to taste

Directions:

1. In a large pot, cover the potatoes with water, add a large pinch of salt and boil until just tender, about 25 minutes. Drain and let cool slightly.
2. In a small bowl make the dressing by mixing together the mayo, mustard, garlic, lemon juice and salt and pepper, set aside.
3. Quarter or half the potatoes, (depending on size) and transfer them to a large bowl.  Add the dressing and toss.  Then add the onions, peppers, cucumber, dill and mix again.
4. Taste for seasoning, you may need to add more lemon juice, salt and pepper.
5. Serve warm or at room temperature.

Cooks Notes:

• Prepare ahead of time so the flavours can meld.
• You can make this vegan by using oil in place of the mayo or vegan mayo.
• If you don't have dill try parsley.

Vegetarian Rainbow Wraps with Home-Made HOISIN SAUCE

This is a dinner favourite for Yale.

When I was dating Gordy, (many, many and many years ago) -  he introduced me to the Rainbow Chopped in Crystal Fold from the Pink Pearl Chinese Restaurant that was then located on Avenue Road.  It started with a plate of crisp iceberg lettuce, a big spoonful of hoisin and then an even bigger spoonful of filling, folded together and eaten with your hands.  It was all about the crunch of the lettuce, the sweetness of the sauce and the savoury filling.  Once you have eaten this tasty mess its hard to forget.  So when my friend Karen from Nutrilicious shared her recipe with me I knew that this would pass the test with Gordy and the rest of my family.

You might be thinking...why make your own Hoisin Sauce when it is so easy to buy at the supermarket?  For me its all about the sugar, well actually NO REFINED SUGAR in my sauce. Read the ingredients on the bottle of hoisin sauce in your fridge and I am sure the first ingredient is sugar, and lots of it. My recipe is sweetened with molasses or honey and thickened with peanut or almond butter. You may want to double the recipe as it keeps well in the fridge and is delicious as a dipping sauce too.

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Vegetarian Rainbow Wraps with Home-Made Hoisin Sauce
Recipe Adapted from Nutrilicious
Serves: 3 to 4

Ingredients for the stir-fry:

• 2 tsp sesame oil
• 2 cloves of garlic, minced
• 2 tbsp minced ginger
• 3-4 shiitake mushrooms, sliced
• 1/2 block tofu sliced into strips
• 2 green onions, chopped
• 1 -2 carrots grated
• 4 - 5 cups shredded cabbage (mix of green and purple)
• lettuce to use for the wraps (I like to use Boston, Butter lettuce)
• 2 tbsp low-sodium tamari or soy sauce
• sesame seeds, toasted to sprinkle on top

Directions:

1. Start by lightly toasting a big handful of sesame seeds, set aside.
2. Pour 1 tsp of the sesame oil into a large frying pan.  Cook garlic and ginger until soft.
3. Add shiitake mushrooms and cook 3-4 minutes, until soft.
4. Add cabbage and carrots and cook for another 4-5 minutes or until cabbage wilts.
5. Add tofu and continue cooking for about 2 minutes
6. Stir in green onions. Add soy sauce. Cook until warmed through.
7. To serve, spread 1 tbsp Hoisin sauce over lettuce. Top with a spoonful of cabbage/tofu mixture and some sesame seeds and roll.
8. WARNING:  These are messy!

Ingredients for the Hoisin Sauce

• 4 tbsp tamari soy sauce
• 2 tbsp peanut butter or almond butter, (without added sugar)
• 1 tbsp molasses or honey
• 2 tbsp rice vinegar
• 1 clove garlic, minced
• 2 tsp sesame oil
• 1 tsp hot sauce
• dash of Chinese five spice powder, (optional)
• 1/8 tsp black pepper

Directions:

1. Combine all ingredients until smooth. 

Cooks Notes:

• Any leftover sauce will keep well in a jar with a tight fitting lid for two weeks in the fridge.
• This sauce is great for dipping spring rolls, tofu, or vegetable skewers.
• I just used the sauce to dip BBQ'ed skewers of tofu, pineapple, peppers and red onions.
• Thought I did not add any crispy noodles to mine next time I will for sure!

Vegan Mexican Black Bean Lettuce Wraps with Avocado Lime Dressing. Ready in 20 minutes!

Gordy is hanging out in Kensington Market eating tacos and I am staring into an empty fridge wondering what to eat.

I made these wraps with what I found around the kitchen...a tin of black beans, a jar of salsa, a bag of frozen corn and avocados. I had no tortillas so I used Boston lettuce leaves in place of the wraps.  This recipe is healthy, vegan and gluten-free.

I think when Gordy sees this recipe he will be heading back to Kensington Market to eat more tacos.

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Vegan Mexican Black Bean Lettuce Wraps with Avocado Lime Dressing

You won't miss the meat in these vegan wraps.
Serves: 2 to 3

Ingredients for the Filling:

• one 15 oz. cans black beans, (rinsed and drained)
• 1/2 cup salsa (I used store bought from the refrigerator section in your grocery store)
• 1/2 cup corn, fresh or frozen
• 1/2 tsp. cumin
• dash of cayenne pepper
• Boston lettuce, wash and set aside in the fridge wrapped in paper towels until ready to use
• Lime wedges for squeezing on top

Ingredients for the Avocado Lime Dressing:

• 1 large ripe avocado
• 3/4 cup cilantro, stems removed, (or parsley)
• Juice from 1 lime, or more to taste
• 1 clove garlic
• dash of cayenne pepper
• 1 Tbsp olive oil
• 2 tsp honey
• 1/8 tsp salt, or more to taste
• a bit of water if need to thin out

Directions:

1. Make the avocado sauce: in a food processor or blender add all sauce ingredients and blend well. Add a touch of water to thin if necessary.  Taste to adjust the seasonings.  Set aside.
2. In a pan over medium heat, add black beans, (mash some of the beans with a potato masher), corn, salsa, cumin and cayenne. Heat for about 5 minutes stirring occasionally, until heated through. 
3. While the beans are heating, chop and prepare your toppings. 
4. Assemble the tacos, spoon the black bean mixture in the centre of the lettuce leaves, drizzle a small amount of avocado sauce over the top, and add your toppings.

Toppings are all optional:

• hot sauce
• chopped cilantro
• sprouts
• chopped onions
• yogourt or sour cream
• olives
• pickled jalapeno peppers

Cooks Notes:

• You can use filling in corn wrap or any wrap you like.
• If you have any leftover avocado sauce store in the fridge and use as a dip or salad dressing.

Grapefruit Radicchio Salad

All you need for this salad is some colour.

Purple

Pink

Yellow

and

Green.

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Grapefruit and Radicchio Salad
Serves 6 as an appetizer or side dish.

Ingredients for the Salad:

• 2 heads of radicchio, sliced lengthwise from base
• 4 medium pink grapefruits, peeled and sliced any way you like
• 4 green onions, chopped
• a big handful of fresh mint or basil, or both
• 2 tbsp pumpkin seeds, lightly toasted
• 2 tbsp sunflower seeds, lightly toasted
• 1/2 tsp salt
• freshly ground black pepper, to taste

Ingredients for the dressing:

• 3 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 tsp dijon mustard
• 1 tbsp grapefruit juice, or more to taste

Directions:

1. Combine all salad ingredients in a large bowl.
2. Mix together the dressing, taste and adjust seasoning, then drizzle over salad.
3. Toss and serve.

Cooks Notes:

• Can be prepared for up to 30 minutes before serving.
• Delicious with goat of feta cheese crumbled on top.

ROOTS CANADA IS AS GOOD AS APPLE PIE

I recently had the opportunity of spending the day with the fantastic ROOTS creative team styling food for their Spring photo shoot.  The day started early at the Berkley Field House, a perfect backdrop for the beautiful healthy looking models, ROOTS clothing and of course the food.  So all I can say is that... this gig was as easy as apple pie!

Check out ROOTS not for the food but for their great Sweats!

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Apple Cranberry Maple Pie with a Heart Crust
Makes one 9-inch pie
I love this pie not only because it tastes great but for the way it looks - nothing is prettier then using your favourite cookie cutter to make the top crust. 

  For the crust:

• 2 1/2 cups unbleached all-purpose flour
•  1 tsp. salt
• 1 tbsp. sugar
• 1 cup (2 sticks) unsalted butter, cold, cut into cubes
• 2/3 cup ice water

For the filling:

• 6 large apples, cored and cut into 1/2 inch thick slices
• 1 cup fresh or frozen cranberries
• 1/2 cup sugar
• 1/4 cup pure maple syrup
• 1/4 cup flour
• zest of 1 lemon
• zest of 1 orange
• 2 tbsp. fresh squeezed orange juice
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg

Topping for the crust:

• 1 egg white, beaten
• 1 tbsp. turbinado sugar for sprinkling on top of pie

 Directions:

1.    In the bowl of your food processor, pulse to combine flour, salt, and sugar. Add butter and pulse 6 -7 times, or until mixture appears crumbly. Drizzle in water and pulse just until dough begins to hold together. Turn out onto a floured surface and roll dough into two equal balls. Wrap and chill for at least 30 minutes.
2.    Preheat oven to 425 degrees F. Butter a 9-inch pie pan and set aside.
3.    On a lightly floured surface, take one of the balls of dough and roll out the bottom crust to about a 14 inch circle. Press into pie pan and trim all but 1 inch of overhanging dough. Place pie pan into the fridge while you prepare the filling.
4.    In a large bowl, mix together all the ingredients for the filling. Place in the fridge while you prepare the cut-outs for the top crust.
5.    Roll out top crust just wide enough to cut your shapes.  For my pie, I used a large heart shaped cookie cutter to make four heart shaped cut outs.
6.    Take out the crust and filling from the fridge and spoon the filling into the bottom crust.
7.    Top with the cut out heart shapes and brush the curst and heart shapes lightly with the egg white and then sprinkle with the turbinado sugar all over the top of the pie.
8.    Place pie on baking sheet and bake in the oven for 20 minutes at 425 degrees F.
9.    Turn heat down to 350 degrees F. Bake for another 25 - 30 minutes, or until pie is golden and filling is hot and bubbly.  If crust seems to be baking too quickly, cover with foil to prevent excessive browning.
10.   Allow pie to cool for at least an hour before serving.

 Cooks Notes:

• I like to use a mix of sweet and tart apples like Granny Smith and Honey Crisp.
•  Use any cookie cutter shapes you like.
• The egg white will give your pie crust a very shiny finish and it helps the sugar stick to the crust and makes the pie sparkle.